Chewy Chocolate-Peanut Butter Bars

Kraft’s Chewy Chocolate-Peanut Butter Bars

With peanut butter, chocolate chips, dried cherries (I used raisins), and oats, these may as well be called “everything bars.”



Irish Soda Bread with Raisins and Caraway

Irish Soda Bread with Raisins and Caraway as published in Bon Appétit 


Pumpkin Raisin Bread

Pumpkin Raisin Nut Bread

This started with a box of spiced cake mix that was intended to create an apple cake, but I ended up mixing it with pumpkin, walnuts, raisins, and various other things, poured it into a decorated pumpkin loaf pan, and drizzled it with a simple vanilla icing.


Cinnamon Raisin Bread

Cinnamon Raisin Bread, by King Arthur Flour


Grammy’s Christmas Cookies

Grammy’s Christmas Cookies

One of my grandmother’s holiday traditions is to make dozens and dozens of Christmas cookies to give away to friends, family, neighbors, her hairdresser, the mailman…and generally anyone else who can chew.  She has been ill though (but getting better, thanks for asking), and needed a little help this year.  So I spent the afternoon baking 17 dozen Christmas cookies in her kitchen…which is still just a fraction of what she’ll end up making this year.  We follow her time-honored recipes, but here are generic recipes that are similar to what we made:

Chocolate Peppermint Crinkles (with Andes Peppermint Crunch Baking Chips)

Oatmeal Raisin Cookies

Oatmeal Cinnamon Chip Cookies

Brown Edge Wafers

Nestle Toll House Chocolate Chip Cookies


Cinnamon-Swirl Pumpkin Rolls

Cinnamon-Swirl Pumpkin Rolls, adapted from King Arthur Flour

Want to make your house smell like autumn? Then bake up a batch of these; using a bread machine, you can make the dough in a matter of minutes.  I chose to fill the rolls with crystallized ginger and raisins, and topped them with a cream cheese frosting.

The dough, after rising for 90 minutes in the bread machine:


The rolled-out dough, spread with a cinnamon sugar filling (you can substitute a mixture of 3/4 cups sugar, 1 tsp. cinnamon and 3 T. melted butter for KAF’s Baker’s Cinnamon Filling):


The dough rolled up, ready for slicing.  I rolled the dough along its’ long end to make more, smaller rolls, rather than the nine giant rolls the recipe calls for:


The sliced rolls, before their second rise:


The baked rolls:


The final product.  For a cream cheese frosting, substitute 3 T. cream cheese in place of the butter the recipe’s glaze calls for:


Apple Cookies

Apple Cookies, adapted from Martha Stewart

Apple overload!  These cookies have shredded apples, apple butter and apple cider in them…and then are topped off with dried apple slices!

I substituted raisins for the currants.  Soaking them in the apple cider is a great trick that I’d recommend in other recipes.


Spiced Pumpkin Layer Cake with Maple Buttercream and Caramelized Pear Filling

Spiced Pumpkin Layer Cake with Maple Buttercream and Caramelized Pear Filling; cake and filling from, buttercream from Sur la Table’s The Art and Soul of Baking

I brought together the components of several recipes to create this cake.  The combination of pumpkin, pear and maple can best be described as autumnal harmony.


Chocolate Oatmeal Raisin Cookies

Martha Stewart’s Chocolate Oatmeal Raisin Cookies

This recipe has a little something to please everyone.  These have a bit more salt than other cookies, a great counterpart to the sweetness of the raisins and chocolate.

Oatmeal-Raisin Bars

Martha Stewart’s Oatmeal-Raisin Bars

These are great for kids and adults alike.  They are sturdy and would travel well to a picnic or in a lunchbox!  The recipe relies on melted instead of creamed butter to create a dense, chewy bar.

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