Autumn 2024

Hi everyone! It’s been a number of weeks since my spate of posts in August/early September. While I had hoped I’d have some baking projects to share with you during this my very favorite month of the year, alas, a variety of life events have taken up both Steve’s and my time and attention.

Our October days of late have been pristine, crisp, bright and beautiful with brilliant blue skies and colors that have been late in coming but are now popping out all over. The changing slant of the sun’s rays gives the light an ethereal quality, and the recent full moon only added to the thrill of the natural world we experience.

A bit fuzzy but you get the drift

I’m itching to make a caramel apple tarte to go with the butter pecan or vanilla ice cream that I managed to make with a bit of available kitchen time these past weeks. Now I just have to whip up a fresh batch of pâte brisée and fill it with some of the wonderful Michigan apples we’ve been eating.

Did you know Michigan is in the top three apple producing states in the US? Yes sir!

Here’s just one example of a caramel apple tarte I made for a family supper earlier this year.

Yum!

Anyhoo! I’m plotting out some cookie projects for a couple of upcoming classes. Here’s one I tested back in the summer. It’s a Scandinavian recipe and quite tasty indeed. I’m calling them caramel/almond slices.

I also plan to test out some meringue type recipes using aquafaba (chickpea water) in place of egg whites for a vegan dacquoise/passionfruit/raspberry dessert - hope it turns out.

Meanwhile I hope all of you are enjoying your autumn baking and experimenting with new things. Here’s to sharing more goodies with you in the upcoming weeks.

Take care!