Warm and cozy homemade chai spice blend and soft and chewy snickerdoodles are a match made in heaven.

A floral spin on the classic banana bread. This banana bread is filled with bright citrus zest, herbal earl grey tea, and cardamom.

Thick and chewy chocolate chip cookies filled with nutty browned butter, toasted walnuts, and puddles of dark chocolate.

A simple tart with layers of light and creamy pumpkin ricotta filling, paired with olive oil caramel and whipped crème fraîche.

A simple fall affogato featuring caramel gelato drowned in mulled apple cider and finished with whipped crème fraîche and hazelnut streusel.

Soft, fluffy buttermilk beignets filled with browned butter and cardamom served with vino cotto, an Italian-style reduced wine.

A thick, dark chocolate brownie layer topped with a tangy cheesecake layer swirled with raspberry compote and balsamic reduction.

This soft, chewy blondie recipe is filled with nutty browned butter and fall chai spices. They are swirled with homemade salted caramel.

These chewy butterscotch oatmeal cookies are filled with toasted hazelnuts and strong espresso.

This ultra-simple, rich chocolate and buttermilk snack cake gets topped with a sage caramel Swiss meringue buttercream.

These rolls are filled with cinnamon sugar, tahini, and a bit of orange zest. They are topped with a brown butter cream cheese frosting.

This caramel almond cake is super moist and lightly sweetened, with a crunchy caramelized almond topping and a soft crumb.

An easy, moist pumpkin bread filled with warming spices and topped with an herbal bay leaf syrup and crunchy pumpkin seeds.

A classic lemon olive oil cake, topped with bright, late summer grapes, roasted with brown sugar and fennel.