Our Favorite Recipes from our
2018 September/October Issue!

Our brand-new issue will make all your fall baking dreams come true. Figs, pumpkins, apples, pears, Concord grapes—they’re back in season and begging for a new way to be baked. Highlighting the best autumn produce and flavors, our September/October issue comes packed with a recipe collection of fall-ready sheet cakes, a Dutch oven bread primer, and more. Join us on a pastry adventure in Hungary, explore the origin of Mexico’s most beloved sweet bread, and more. Purchase our 2018 September/October Issue, here! And keep scrolling for a peak at some of our favorite recipes from the issue (and an exclusive recipe share!)

1. Bourbon Walnut Brown Sugar Cake

There’s nothing like a little bourbon to warm the soul when the weather turns cool and crisp, which is why we let the aromatic Kentucky-made spirit star in this grown-up version of your favorite brown sugar cake. Mascarpone thickens and brings a slight tang to the frosting.

Recipe Development and Food Styling by Marian Cooper Cairns/Photography by Matt Armendariz

2. Figgy Oat Coffee Cake

We updated the classic streusel coffee cake with fresh ripe figs and almonds. No need to distinguish between breakfast and dessert—it’s an eat-it-anytime-you-crave-it cake.

Recipe Development and Food Styling by Erin Jeanne McDowell / Photography by Mark Weinberg

3. Rye Parmesan Pizzelles

These savory pizzelles from cookbook author, Erin Jeanne McDowell are more like a cracker—delicious all on their own or as part of an epic cheese plate. The batter comes together as quickly and effortlessly as pancake batter.

4. Apple Cranberry Pull-Apart Bread

How can anyone resist the smell of fresh, homemade bread? It is the very best treat after a hard day in the fields. Pulling apart the pieces while they’re still warm is ideal, and the tart apple pieces and dried cranberries combine to create wonderful pops of flavor in this Apple Cranberry Pull-Apart Bread from blogger, Kelsey Siemens- The Farmer’s Daughter. The Maple Glaze is the crowning glory.

Photography, Recipe Development, and Styling by Laura Kasavan.

5. Concord Grape Focaccia

This Concord grape-studded focaccia bakes up golden and chewy, a perfect starter for any fall dinner party. With a sprinkle of fresh rosemary and sea salt to complement the Concord grapes, this bread is an unexpected sweet-meets-savory way to celebrate the harvest.

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