The Benefits of Baking Seasonally
How to Use Fresh, Local Ingredients All Year Long
There’s something magical about baking with ingredients that are in season. The flavors are brighter, the quality is better, and you feel this undeniable connection to the rhythm of nature. Seasonal baking isn’t just about taste, though—it’s a way to support local farmers, reduce your environmental impact, and experiment with ingredients you might not have considered before.
Let me walk you through the benefits of baking seasonally, offer tips for finding fresh, local ingredients, and share ideas for incorporating seasonal produce into your favorite recipes.
What Is Seasonal Baking?
Seasonal baking means using ingredients that are naturally harvested at their peak during a particular time of year. Think pumpkin in the fall, citrus in the winter, and berries in the summer. If you go out to eat often you should see certain foods make more of an appearance certain times of year. It’s about working with what’s fresh and available, rather than relying on imported or out-of-season items that will absolutely lack flavor or nutritional value.
Why Bake Seasonally?
1. Better Flavor and Quality
When ingredients are in season, they’re at their best. A strawberry picked in June tastes nothing like the sad, flavorless berries you’ll find in January. Seasonal ingredients are naturally more flavorful, which means your baked goods will taste better without needing extra sugar or flavorings.
2. Fresher, Healthier Ingredients
Locally sourced, in-season produce doesn’t have to travel thousands of miles to reach your kitchen. Shorter transport times mean fresher ingredients with higher nutrient content. That freshness translates directly into healthier, tastier bakes. Look for farmers markets near you or stores that support local farmers. I like to search for farms near me and check their websites for if they sell online or in person. Even if it is a bit of a drive, I am always willing to go on an adventure on my days off from work.
3. Sustainability
Baking seasonally reduces your carbon footprint. When you buy local, in-season produce, you’re cutting down on the energy and emissions required for long-distance transportation and storage. Plus, you’re supporting farming practices that align with natural growing cycles. Farming in the U.S. is facing serious challenges, and it’s a topic we should all care about. Family farms, which have been the backbone of agriculture for generations, are struggling to compete with large-scale industrial operations. Rising costs, unpredictable weather due to climate change, and decreasing profit margins are forcing many small farms to shut down.
Beyond the financial strain, U.S. farmers are battling labor shortages and dealing with soil degradation from decades of intensive farming practices. Meanwhile, the demand for cheap, convenient food often prioritizes quantity over quality, leaving small farms at a disadvantage when it comes to pricing their fresh, locally grown produce.
Why does this matter? Because supporting local farms isn’t just about getting better-tasting fruits and vegetables. It’s about preserving the health of our environment, sustaining local economies, and ensuring that future generations have access to high-quality, nutrient-rich food. Small farms often use more sustainable practices, focusing on soil health, crop diversity, and reducing the need for harmful pesticides or synthetic fertilizers.
4. Supporting Local Communities
Buying from farmers' markets or local growers keeps your dollars in the community and supports small businesses. It’s a win-win for you and your local economy. When you buy from a farmers' market or join a CSA (Community Supported Agriculture), you’re not just purchasing food—you’re voting for a healthier, more sustainable food system. Every dollar spent at a local farm helps keep these vital businesses alive, strengthens community connections, and reduces the environmental impact of food transportation.
So, if you have the opportunity, support your local farmers. It’s one of the simplest yet most impactful ways to make a difference—for the planet, for your health, and for the hardworking people who grow our food.
5. Creativity in the Kitchen
Seasonal baking challenges you to think outside the box. What can you do with rhubarb in the spring or figs in the fall? It’s a chance to try new recipes and bring fresh inspiration to your kitchen. It also helps to shake things up if your husband (or wife) is bored of the same roasted chicken dish that you mastered in 2014.
How to Find Fresh, Local Ingredients
1. Visit Farmers' Markets
Farmers' markets are a treasure trove of fresh, seasonal produce. Chat with the growers—they often have tips on how to use what they’re selling and can even recommend varieties that work well in baking. These might not be a daily occurrence, but happen on certain days of the week.
2. Join a CSA (Community Supported Agriculture)
A CSA subscription delivers a box of local, seasonal produce to your door. It’s a great way to stay connected to what’s in season and discover new ingredients to bake with. Also it’s a way to join a small community and feel more connected to those around you.
3. Grow Your Own
If you have the space, growing your own fruits, herbs, and even vegetables is a rewarding way to ensure you always have fresh, seasonal ingredients on hand. A small herb garden or a potted citrus tree can be a game-changer for your baking. Check out this hydroponic system that I use to grow tomatoes in my house!
4. Check Seasonal Produce Guides
Use online resources or local charts to find out what’s in season in your area. This helps you plan recipes and shop more mindfully.
Seasonal Baking Ideas
Spring
Ingredient Highlights: Rhubarb, strawberries, cherries, lemons, herbs like mint and thyme.
Recipe Ideas:
Lemon thyme scones with a drizzle of honey glaze.
Strawberry-rhubarb galette with a buttery, flaky crust.
Cherry almond muffins for a sweet, tart breakfast treat.
Summer
Ingredient Highlights: Blueberries, peaches, zucchini, basil, lavender.
Recipe Ideas:
Blueberry lavender loaf cake with a lemon glaze.
Peach cobbler with a brown sugar oat topping.
Zucchini chocolate chip bread—moist, sweet, and perfect for garden zucchini.
Fall
Ingredient Highlights: Apples, pears, pumpkins, figs, walnuts.
Recipe Ideas:
Spiced apple cider donuts dusted with cinnamon sugar.
Pumpkin pecan pie bars for a seasonal twist on a classic.
Fig and walnut tart with a honey glaze.
Winter
Ingredient Highlights: Citrus (oranges, lemons, grapefruits), cranberries, pomegranates, chestnuts.
Recipe Ideas:
Orange and cardamom shortbread cookies.
Cranberry pomegranate upside-down cake for a show-stopping dessert.
Chestnut flour brownies with a rich, nutty flavor.
Tips for Seasonal Baking Success
1. Start with Simple Recipes
If you’re new to seasonal baking, start with recipes that let the ingredients shine, like a galette, quick bread, or crumble.
2. Preserve the Harvest
When you have an abundance of seasonal produce, freeze or can it for later. Frozen berries or preserved lemon zest are fantastic in winter baking.
3. Experiment with Herbs and Spices
Seasonal baking isn’t just about fruits and vegetables. Fresh herbs like basil or mint, and spices like cinnamon or cardamom, can transform a recipe.
4. Keep It Local When Possible
Look for local dairy, eggs, and honey to complement your seasonal produce. These small touches make a big difference in flavor.
5. Don’t Be Afraid to Improvise
Seasonal baking is all about creativity. If a recipe calls for peaches but nectarines are in season, swap them out. Baking is as much about intuition as it is about precision.
My Seasonal Baking Moment
Last summer, I stumbled upon fresh lavender at my farmers’ market and couldn’t resist. I paired it with blueberries in a simple loaf cake, and the result was magical. The lavender added a subtle floral note that complemented the sweetness of the berries perfectly. It was one of those moments where baking felt more like art than science, and it reminded me why I love working with seasonal ingredients.
Seasonal baking is more than a trend—it’s a way to connect with the food you make, the people who grow it, and the natural cycles of the year. By choosing fresh, local ingredients, you’re not only elevating your baking but also making a positive impact on your health, your community, and the environment.
So, next time you’re planning a baking project, take a look at what’s in season and let nature inspire you. You might just discover a new favorite recipe—or a new appreciation for the ingredients that make baking so special.
Cheers!
Recipes:
Lemon Thyme Scones with Honey Glaze
These scones are a perfect balance of bright citrus and earthy herbs, with a touch of sweetness from a simple honey glaze. They’re perfect for breakfast, brunch, or a cozy afternoon treat with tea.
Ingredients:
For the Scones:
2 cups all-purpose flour (or substitute with Italian flour for extra tenderness)
1/4 cup granulated sugar (try to use a sugar alternative)
1 tbsp baking powder
1/2 tsp salt
1 tbsp fresh thyme leaves, finely chopped
1 tbsp lemon zest (from 1 large lemon)
6 tbsp unsalted butter, cold and cubed
2/3 cup heavy cream, plus extra for brushing
1 large egg
For the Honey Glaze:
1/4 cup honey
1 tbsp lemon juice
1/4 cup powdered sugar (optional for a thicker glaze)
Instructions:
Preheat and Prepare:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, salt, thyme, and lemon zest.Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.Combine Wet Ingredients:
In a small bowl, whisk together the heavy cream and egg. Pour this mixture into the dry ingredients and stir until just combined. Avoid overmixing.Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a sharp knife or a pastry cutter to divide the dough into 8 wedges.Bake the Scones:
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream for a golden finish. Bake for 15–18 minutes, or until the scones are golden brown.Make the Honey Glaze:
While the scones are baking, whisk together the honey and lemon juice. For a thicker glaze, add powdered sugar until you reach your desired consistency.Drizzle and Serve:
Allow the scones to cool slightly, then drizzle the honey glaze over the top. Serve warm or at room temperature.
Strawberry-Rhubarb Galette with a Buttery, Flaky Crust
A galette is the perfect rustic dessert—it’s unfussy yet stunning, with a balance of sweet strawberries, tart rhubarb, and a golden, flaky crust. This recipe is as delicious as it is easy to make, making it a go-to for spring and summer baking.
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour (or substitute with French T55 flour for added texture)
1 tbsp granulated sugar (try to use a sugar alternative)
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
3–4 tbsp ice water
For the Filling:
1 cup fresh strawberries, hulled and sliced
1 cup rhubarb, trimmed and sliced into 1/2-inch pieces
1/3 cup granulated sugar (adjust based on your fruit's sweetness)
1 tbsp cornstarch
1 tsp vanilla extract
Zest of 1 lemon
For Assembly:
1 egg, lightly beaten (for egg wash)
1 tbsp coarse sugar (optional, for sprinkling)
Instructions:
Make the Crust:
In a medium bowl, whisk together the flour, sugar, and salt.
Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Drizzle in the ice water, one tablespoon at a time, and mix until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling:
In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon zest. Toss gently to coat and set aside.
Assemble the Galette:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a rough 12-inch circle. Transfer it to the prepared baking sheet.
Spoon the filling into the center of the dough, leaving a 2-inch border around the edges. Fold the edges over the filling, pleating as you go to create a rustic crust.
Brush and Sprinkle:
Brush the crust with the beaten egg and sprinkle with coarse sugar for extra crunch and sweetness.
Bake:
Bake the galette for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Let the galette cool on the baking sheet for 10–15 minutes before slicing.
Serving Suggestions:
This galette is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect dessert for showcasing the sweet-tart combination of strawberries and rhubarb, all wrapped up in a buttery, flaky crust.
Cherry Almond Muffins: A Sweet and Tart Breakfast Treat
These cherry almond muffins are the perfect blend of juicy cherries, nutty almond flavor, and a soft, tender crumb. They’re great for breakfast, brunch, or an afternoon snack, and they come together quickly for an easy baking win.
Ingredients:
For the Muffins:
2 cups all-purpose flour (or try Italian flour for an extra tender texture)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar (try to use a sugar alternative)
2 large eggs
1/2 cup plain Greek yogurt or sour cream
1/4 cup whole milk
1 tsp almond extract
1 1/2 cups fresh or frozen cherries, pitted and halved
1/2 cup slivered almonds
For the Topping:
2 tbsp granulated sugar
1 tbsp slivered almonds
Instructions:
Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the almond extract. Stir in the yogurt and milk until well combined.
Combine and Fold:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently fold in the cherries and slivered almonds.
Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Add the Topping:
Sprinkle the tops of the muffins with sugar and slivered almonds for a crunchy, sweet finish.
Bake:
Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Blueberry Lavender Loaf Cake with Lemon Glaze
This Blueberry Lavender Loaf Cake is as beautiful as it is delicious. The subtle floral notes of lavender pair perfectly with sweet blueberries, and the tangy lemon glaze adds just the right amount of brightness. It’s a stunning dessert or a delightful addition to your morning coffee ritual.
Ingredients:
For the Loaf Cake:
1 1/2 cups all-purpose flour (or try French T55 flour for extra lightness)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar (try to use a sugar alternative)
2 large eggs
1/2 cup whole milk
1/4 cup plain Greek yogurt
1 tsp vanilla extract
1 tsp dried culinary lavender, finely ground (use a spice grinder or mortar and pestle)
Zest of 1 lemon
1 1/4 cups fresh or frozen blueberries
For the Lemon Glaze:
1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the vanilla extract, milk, yogurt, lavender, and lemon zest. Mix until smooth.
Combine and Fold:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently fold in the blueberries, being careful not to break them too much.
Bake the Loaf Cake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it with aluminum foil.
Cool the Cake:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar, if needed.
Glaze the Cake:
Once the loaf is completely cool, drizzle the lemon glaze over the top, letting it drip down the sides for a rustic look.
Serving Suggestions:
This loaf cake is perfect for brunch, tea time, or as a light dessert. Pair it with a cup of herbal tea or coffee for a relaxing treat.
Peach Cobbler with a Brown Sugar Oat Topping
Few desserts scream comfort quite like peach cobbler. This version takes it to the next level with a buttery brown sugar oat topping that adds the perfect crunch to the sweet, juicy peaches beneath. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cobbler is pure bliss.
Ingredients:
For the Peach Filling:
6 cups fresh peaches, peeled and sliced (or use frozen, thawed, and drained)
1/2 cup granulated sugar (adjust based on the sweetness of your peaches and try to use a sugar alternative)
1 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
For the Oat Topping:
1 cup rolled oats
3/4 cup Italian or French flour
1/2 cup packed brown sugar
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish or similar-sized casserole dish.
Prepare the Peach Filling:
In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg. Toss until the peaches are evenly coated, then transfer the mixture to the prepared baking dish.
Make the Oat Topping:
In another bowl, combine the oats, flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Assemble the Cobbler:
Sprinkle the oat topping evenly over the peaches, ensuring full coverage.
Bake the Cobbler:
Place the dish in the preheated oven and bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Cool Slightly:
Allow the cobbler to cool for about 10–15 minutes before serving. This helps the filling set slightly and makes it easier to serve.
Serving Suggestions:
Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle with caramel sauce or sprinkle with a pinch of cinnamon before serving.
Zucchini Chocolate Chip Bread
Got an abundance of garden zucchini? Turn it into something irresistible with this moist and sweet zucchini chocolate chip bread. Packed with shredded zucchini and melty chocolate chips, it’s the perfect treat for breakfast, snack time, or dessert. Best of all, it’s a breeze to make!
Ingredients:
2 cups all-purpose flour (or substitute with Italian flour for a tender texture)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil (or melted coconut oil for a richer flavor)
3/4 cup granulated sugar (sugar alternatives preferred)
1/4 cup packed brown sugar
2 tsp vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini, unpeeled)
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional, for added crunch)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine the Wet Ingredients:
In another bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
Add the Zucchini:
Fold the shredded zucchini into the wet ingredients. Don’t worry if it seems a little wet—this moisture keeps the bread soft and tender.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the Chocolate Chips and Walnuts:
Gently fold in the chocolate chips and walnuts, if using.
Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate streaks are okay!).
Cool and Slice:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving Suggestions:
This zucchini chocolate chip bread is perfect on its own, but you can also enjoy it with a smear of butter, cream cheese, or even a drizzle of honey!
Spiced Apple Cider Donuts Dusted with Cinnamon Sugar
These spiced apple cider donuts are the epitome of fall baking. They’re soft, flavorful, and coated in a sweet cinnamon sugar that adds just the right crunch. Whether you bake or fry them, these donuts bring the warm, cozy vibes of a crisp autumn day straight to your kitchen.
Ingredients:
For the Donuts:
1 1/2 cups apple cider (reduced to intensify flavor)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup granulated sugar (sugar alternatives preferred)
1/4 cup packed brown sugar
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Cinnamon Sugar Coating:
1/2 cup granulated sugar (sugar alternatives preferred)
1 tsp ground cinnamon
4 tbsp unsalted butter, melted (for brushing or dipping)
Instructions:
Reduce the Apple Cider:
In a small saucepan, bring the apple cider to a boil, then reduce the heat and simmer until it’s reduced to about 1/2 cup. This intensifies the flavor. Let it cool to room temperature.
Preheat and Prepare:
Preheat your oven to 375°F (190°C) if baking, or heat oil to 350°F (175°C) in a large pot or deep fryer if frying. Grease a donut pan if baking.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine the Wet Ingredients:
In another bowl, whisk together the reduced apple cider, granulated sugar, brown sugar, melted butter, buttermilk, eggs, and vanilla extract until smooth.
Make the Dough:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The dough will be thick.
Bake or Fry the Donuts:
For Baked Donuts: Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
For Fried Donuts: Lightly flour a surface and roll out the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters to shape the donuts. Fry in batches for 1–2 minutes per side, until golden brown.
Prepare the Cinnamon Sugar Coating:
In a shallow bowl, mix the granulated sugar and cinnamon.
Coat the Donuts:
Brush the warm donuts with melted butter (or dip them) and immediately toss them in the cinnamon sugar mixture to coat.
Pumpkin Pecan Pie Bars
Why choose between pumpkin pie and pecan pie when you can have both? These pumpkin pecan pie bars combine the creamy spiced goodness of pumpkin with the sweet, crunchy topping of pecans. They’re easy to make, slice, and serve—perfect for fall gatherings or whenever you’re craving a little autumn magic.
Ingredients:
For the Crust:
1 1/2 cups Italian or French flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 cup unsalted butter, melted
For the Pumpkin Filling:
2 cups fresh pumpkin puree (roasted pumpkin that you throw into a blender)
2 large eggs
3/4 cup granulated sugar (or one of our sugar alternatives)
1/2 cup heavy cream
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
For the Pecan Topping:
1 cup chopped pecans
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
1/4 cup maple syrup
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
Make the Crust:
In a medium bowl, mix the flour, brown sugar, and salt. Stir in the melted butter until the mixture is crumbly.
Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
Prepare the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves until smooth.
Assemble the Bars:
Pour the pumpkin filling over the pre-baked crust, spreading it into an even layer.
Make the Pecan Topping:
In a small bowl, stir together the chopped pecans, brown sugar, melted butter, and maple syrup until well combined.
Add the Topping:
Sprinkle the pecan mixture evenly over the pumpkin filling.
Bake the Bars:
Bake for 35–40 minutes, or until the pumpkin filling is set and the topping is golden brown. A toothpick inserted into the center should come out clean.
Cool and Slice:
Allow the bars to cool completely in the pan, then use the parchment paper overhang to lift them out. Slice into squares or rectangles for serving.
Orange and Cardamom Shortbread Cookies
These orange and cardamom shortbread cookies are buttery, aromatic, and absolutely irresistible. The citrusy brightness of orange zest pairs beautifully with the warm, spicy notes of cardamom, creating a cookie that’s as sophisticated as it is delicious. Made with Italian or French flour for a tender, melt-in-your-mouth texture, these cookies are perfect for holidays, tea time, or whenever you’re craving something special.
Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar (or one of our sugar alternatives)
1 tsp pure vanilla extract
1 tbsp fresh orange zest
2 cups Italian Tipo 00 flour or French T55 flour
1/4 tsp salt
1/2 tsp ground cardamom
Optional: Powdered sugar for dusting
Instructions:
Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
Add Flavorings:
Mix in the vanilla extract and orange zest, ensuring they are evenly distributed throughout the butter mixture.
Combine Dry Ingredients:
In a separate bowl, whisk together the Italian or French flour, salt, and cardamom.
Make the Dough:
Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together. Be careful not to overmix; the dough should be soft but not sticky.
Chill the Dough:
Divide the dough into two disks, wrap them in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling helps the dough firm up and enhances the flavor.
Preheat and Prepare:
Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
Roll and Cut the Cookies:
On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets. Repeat with the second disk of dough.
Bake the Cookies:
Bake for 12–15 minutes, or until the edges are just lightly golden. Keep an eye on them, as shortbread can overbake quickly.
Cool and Dust (Optional):
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar for a festive finish.
Cranberry Pomegranate Upside-Down Cake
This cranberry pomegranate upside-down cake is a show-stopping dessert that’s as delicious as it is beautiful. Tart cranberries and sweet pomegranate seeds are caramelized into a glossy, jewel-toned topping, while the tender, buttery cake beneath balances the flavors perfectly. Made with Italian or French flour, this cake is ideal for festive gatherings or when you want to impress with something a little different.
Ingredients:
For the Topping:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1 cup fresh cranberries
1/2 cup pomegranate seeds
For the Cake Batter:
1 1/2 cups Italian Tipo 00 flour or French T55 flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar (or one of our sugar alternatives)
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
Zest of 1 orange
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Make the Topping:
In a small saucepan, melt the butter and brown sugar over medium heat. Cook, stirring, until the mixture is smooth and bubbling. Pour the caramel mixture into the prepared cake pan, spreading it evenly.
Sprinkle the cranberries and pomegranate seeds over the caramel layer.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
Combine the Batter:
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Assemble the Cake:
Carefully spoon the batter over the cranberry and pomegranate topping, spreading it evenly to cover.
Bake the Cake:
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil.
Cool and Invert:
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen. Place a serving plate over the pan and carefully invert the cake onto the plate. Remove the parchment paper, if used.
Chestnut Flour Brownies
These chestnut flour brownies are a unique twist on the classic treat. Chestnut flour adds a subtle sweetness and nutty depth, creating a moist, rich, and utterly decadent dessert. Naturally gluten-free and packed with flavor, they’re perfect for anyone looking to try something new in their baking.
Ingredients:
1/2 cup (1 stick) unsalted butter
8 oz semi-sweet chocolate, chopped
3/4 cup granulated sugar (try a sugar alternative)
1/4 cup packed brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup chestnut flour (lightly sifted for best texture)
2 tbsp unsweetened cocoa powder
1/4 tsp salt
1/4 cup chopped walnuts or pecans (optional, for added texture)
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper, leaving a slight overhang for easy removal.
Melt the Butter and Chocolate:
In a heatproof bowl set over a saucepan of simmering water (or in the microwave in short bursts), melt the butter and chopped chocolate together. Stir until smooth, then remove from heat and let cool slightly.
Whisk the Sugars and Eggs:
In a large bowl, whisk the granulated sugar, brown sugar, and eggs until thick and pale. This step helps create the signature crackly brownie top.
Add the Chocolate Mixture:
Gradually whisk the melted chocolate mixture into the sugar and eggs, stirring until smooth. Add the vanilla extract.
Incorporate the Dry Ingredients:
Sift the chestnut flour, cocoa powder, and salt into the wet ingredients. Gently fold until just combined—do not overmix. If using, fold in the chopped walnuts or pecans.
Bake the Brownies:
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking for a fudgy texture.
Cool and Slice:
Allow the brownies to cool completely in the pan before using the parchment overhang to lift them out. Slice into squares or rectangles for serving.
