Spiced with cinnamon, ginger, nutmeg, & black pepper, and mixed with sesame oil, chia seeds, and brown sugar for a moist, delicious muffin.

A late summer no churn ice cream. Fig leaves are super fragrant and make for a tasty ice cream. Top with honey, crumble, or of course, figs.

Cornmeal adds grit and brown butter adds nuttiness to this summer peach cake. A cast iron skillet makes it 10x better!

Quick stove roasted kumquats and poppy seeds—a -erfect combo for breakfast, snack, or dessert.

These Tahini Rye Muffins with Strawberry Jam get a punch of flavor from creamy tahini, soft rye flour, strong black tea, and sweet jam.

An easy, one-bowl snack cake packed with warm flavors. Use good quality honey for maximum deliciousness!

I love Vermont maple syrup! But any high quality syrup will do. Oat flour, buckwheat, cinnamon, ginger, for the perfect shortbread cookie.

Flan doesn’t get enough love during the holidays! Creamy pumpkin spice flan with pumpkin seed brittle!

The ultimate Thanksgiving dessert! Almond crust, bourbon, hazelnut crumble, caramel!

Creamy, spicy, with just the right amount of crunch!

This Pumpkin coffee cake has a swirl of chai and crunchy toasty semolina-walnut streusel on top. Great for breakfast or dessert.

Ginger, pear, honey cinnamon, and other spices make this cake extra comforting. Serve warm with ice cream or whipped cream!