With the advent of fall we’ve naturally segued into a baking mood. If you don’t have a tart pan then just roll the dough into a 12-inch square and place on a parchment paper-lined baking sheet, top with sliced apples to the edges. Bake at 375 degrees for 45 minutes until crisp.
This recipe is a great way to use those bananas that have ripened past the point of eating fresh. Dense with flavor and moisture, this cake will satisfy peanut butter and banana lovers.
Grated apple adds seasonal flavor to a cookie jar classic. The Honeycrisp apple in these cookies lives up to its name, adding sweetness to these gluten-free treats.
In season and delicious, these muffins are an easy way to elevate your breakfast or snack.
Farmers’ markets are bursting with spring rhubarb. Pick some up and make this much-loved Rhubarb Upside Down Cake.
Brownies can be made several weeks in advance, placed in an airtight container and frozen. For best appearance, but brownies into squares while frozen and then let thaw in an airtight container at room temperature before serving.
This Apricot Bread is not too sweet and is a nice morning bite. The flavor of the orange juice comes through and complements the apricots.
Using avocados in this recipe replaces some of the saturated fat. They’re simple to put together and super delicious.
You certainly don’t have to be vegan to love this delicious chocolate cake. Top with your favorite frosting and top with fresh berries.
These oatmeal bars taste like miniature fruit pies, but in cookie form.
