I have a very long list of all-time favorite desserts. But high on that list, if not on the top of that list, is tiramisu. In Italian, tiramisu translates to “pick me up,” which is exactly what this dessert delivers. It’s light and fluffy because of the soaked ladyfingers, usually in a mixture of strong coffee/espresso and a liqueur, traditionally marsala, but oftentimes substituted with dark rum, coffee liqueur like kahlua, or amaretto. And it’s creamy because of the whipped dreamy mixture of mascarpone, cream, sugar, flavorings like vanilla, and airy egg yolks.

I’ve oftentimes been inspired to make different versions of tiramisu given how easily the format of it lends to different flavors. I’ve seen delicious, tempting versions, ranging from blended mango, matcha, hojicha, and even ube. But the issue is usually, when you make a tiramisu, it makes a HUGE portion, usually in a 9×13″ pan. So when I knew that one of my best friends and her mom would be coming over for dinner on Thursday, I figured this was my last opportunity this year to make a dessert at home, so I make a pumpkin version I found that was recently published on Serious Eats. Kaia and I spent some time on Wednesday night making it by whipping the mascarpone mixture, dipping the ladyfingers (pre bought) into the coffee / dark rum mixture, and then layering the soaked lady fingers with the mascarpone. We let it soak and meld almost 24 hours before serving it. And I’ll be honest and say: this no-bake effort was very worth it. The ladyfingers were perfectly soaked and soft. And the mascarpone mixture with it was like little soft pillows of sweetness in the mouth, with hints of autumn spices throughout. This recipe was definitely a keeper.

Kaia unfortunately did not appreciate the tiramisu when she had a lick. Instead, she tried to pick off all the chocolate shavings I topped the tiramisu with. But hey, that just meant more dessert for the adults, and more frozen tiramisu from when we’re back from Australia and Asia in the new year!

While I love spring and summer and all the delicious produce that comes with it, I will be honest and say that my favorite time to bake is most definitely in the fall. Autumn spices like cinnamon, nutmeg, allspice, and ginger are some of my favorites to use in baking, and they always go well with autumn produce, like apples, endless squash, pumpkin, and pears. While I love summer fruit desserts, summer is not my favorite time to have my oven on, which would make my house even hotter than it already is. Having the oven on for baking in autumn and winter make the house smell and feel more cozy, plus they also help to heat up the place when the temperature drops. For me, from a cooking perspective, I ring in the fall by baking something with apple or pumpkin in it. Last weekend, I made a light pumpkin cake to bring over for Kaia’s play date. This week, since my friend is visiting from out of town, I decided to use it as an excuse to bake another autumn treat that has been on my list, which was Scientifically Sweet’s latest cinnamon apple fritter cake.

A few years ago, I made apple cider donuts from scratch at home in the fall. While they were absolutely delicious and fun to make, it was time consuming since they were yeast donuts. Plus, they took an ungodly amount of coconut oil to shallow fry, which was both messy and expensive since coconut oil is not cheap. I’ve previously made a German style apple cake a couple autumns, which I enjoyed; Chris had even said it was likely the best dessert I’d ever made at that point in time. This autumn, I wanted something that was more of a mashup, and so this apple fritter cake was the perfect marriage of these desires. Scientifically Sweet describes it as tasting like “a cinnamon apple donut without all the oiliness from deep frying.” Granted, I think the best donuts do not feel oily, nor do they taste heavy at all; in fact, the very, very best donuts are so deceptively light that they feel like you can eat half a dozen of them and not even realize you ate that many. But regardless, this description sounded perfect to me.

I also just purchased a new bag of all-purpose flour so that I can start baking some breads. Chris requested breads that he could enjoy with jam, so I’m likely going to make no-knead brioche soon. And then I also want to make some yeast-based rolls, so I also have sweet potato yeast rolls on my list to make. Baking yeast bread in summer never seems fun, but baking it in the fall and winter seem like the perfect indoor activity. Who knows – maybe Kaia will want to get involved, too. Or… maybe she’ll just eat it all.

While I love cooking, baking was always my very first love. I still have fond, happy memories of being upstairs in my aunt’s kitchen, scooping out balls of cookie dough and placing them neatly on a baking sheet. I still remember the birthday cake she made me for my 5th birthday that was covered in a thick white frosting, dusted with rainbow sprinkles all over as I had requested. I sat there at the kitchen table and helped her mix and scoop the batter into the cake pan before baking… I also remember how my mom refused to let that cake be the centerpiece cake in the photos and pushed my rainbow sprinkled white cake off to the side in favor of this chocolate cake that I didn’t pick out or like. Yes, you have to remember the good with the bad.

Given that it’s just the three of us at home, and I don’t let Kaia indulge too much on sweets, there’s not too many mouths to bake for anymore. So when I get the opportunity to bake or feed more mouths, whether that’s because Chris’s parents are in town or we have friends coming over for a meal, I usually jump at the chance to bake something new. And I try to look for small batch bakes because I don’t necessarily need three or four dozen cookies, or to eat a cake for the next two weeks. For my father-in-law’s 71st birthday, I decided to make a cake that I thought of when thinking of Chris’s mom: a lemon pistachio cake with cream cheese frosting. It would be perfect because it’s a small batch cake, made in an 8×8 pan, as opposed to the 9-inch round monstrosity that was the orange olive oil cake from a few weeks ago that would require a small army to eat. This cake has toasted ground pistachios and lemon zest to give it a rich flavor, but it’s actually quite light and airy. It’s a moist sponge cake that pairs really nicely with a slightly sweet cream-cheese based frosting, with a little sugar, vanilla, and fresh lemon juice added to it. And what gives it its beautiful green hue is a secret ingredient: just a teaspoon of matcha!

This lemon pistachio cake was a beauty and a hit: both Chris’s parents had two generous slices each. There’s only three slices left for tomorrow. This cake was not only easy and quick to make, but also delicious and satisfying to look at and eat. I’m definitely making this again in the future!

This year, like last year, I couldn’t be bothered making anything too elaborate for our Christmas time meals. In previous years, I’d done time-intensive, painstaking dishes like dumplings, Argentinian style (baked) empanadas, and Cook’s Illustrated’s silky smooth pumpkin pie (which had strained my neck on multiple occasions with how exacting it was). So this time around, I kept it simple and made just two desserts: pumpkin bread (simple but delicious and seemingly loved by all) and pumpkin pie bars. I found the idea of pumpkin pie bars while sifting through seasonal recipes in the New York Times cooking section. A recipe for this came up as being easier both in process vs. a pie and to cut up and serve for a crowd; that made sense both for me in terms of time, and for the family regarding ease of cutting and serving. But I wasn’t that enthused by the pumpkin custard base: the recipe just called for mixing the spices, cream, milk, sugar, eggs together in a bowl and adding it to the par-baked ginger snap crust and baking. That seemed too one-dimensional for flavor based on my prior pumpkin pie baking experiences. The best way to infuse the flavor of the spices would be to simmer the pumpkin mixture (sans eggs) over the stove. This would allow the flavors to properly meld and give a true autumnal/winter pumpkin pie flavor. So I made this change for the custard, baked the pumpkin pie “base” using crushed Arnott’s Ginger Nuts (an amazing rendition of ginger snaps!) and Malt-o-Milk biscuits, and added a little more heavy cream. I also made homemade whipped cream and added some sugar, ground cinnamon, nutmeg, and ginger to the cream. I let the pie sit overnight and cut it up right before serving on Christmas day. In the end, I was very pleased with the result: the pie not only released easily from the pan (with parchment lining it), but it was easy, neat, and clean to cut, which I always fear with any custard pie. Plus, the flavor of the pumpkin really came out well! With my tweaks, it’s the perfect pumpkin pie to make for a crowd with minimal fussiness. And almost all of it got eaten on day 1!

After a few months of using the New York Times recipes app, I’m really not impressed, as I’ve had to make a lot of tweaks to their recipes to get them either to a passing stage, or a really good stage like these pumpkin pie bars. With all the amazing cookbooks and blogs out there, I would never pay for the NYT standalone recipes app. It’s too many misses and bland recipes for the cost.