Fall temperatures mean more time spent baking, at least in my house. I tried these (relatively) healthy apple muffins and they were a hit.

I am also in love with my Burleigh breakfast cup. I have been having my coffee in it every morning.

A plethora of bananas and a free afternoon resulted in these banana cupcakes with cream cheese frosting. I used this recipe for the cake, and added a bit of cinnamon and nutmeg to the batter to make them taste even more like fall. Instead of the recipe frosting, I made a simple cream cheese frosting with a fresh vanilla bean. Yum.

We usually splurge on Gramercy Tavern every year for our anniversary, but it was of course closed to indoor dining this year. So, we got it to go and had a wonderful meal at home. I still dream about that ice cream.

I finally got around to making the recipe from this post and the buns turned out great. I also actually took some action shots this time for those of you interested in trying.

{1: dough just mixed; 2: buns shaped; 3: buns after rising; 4: after taking the lid off; 5: cooling on the counter; 6 and 7: finished product}

Worked off of this recipe and ate it every night for dinner last week with some good, crusty sourdough.