I made this recipe for Easter, and am pretty proud of how the table turned out too.

I have been making this chili recipe and this cornbread recipe on repeat, and I am still not tired of either.

Who says pumpkin is only for November? I made a pumpkin tarte using this shell recipe and this filling recipe (changed the ingredient amounts to 2/3 of the recipe since tartes are more shallow than pies). Instead of using canned pumpkin, I used leftover steamed kabocha squash. The tarte is such a treat on these cold winter days.

Made these for Christmas morning, and they turned out delicious.

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.