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floral and sweet orange blossom chiffon with a nutty and rich pistachio buttercream It feels like no fruit is in season except for apples and pumpkins, but just because your favorite fruit isn't in season doesn't mean you can't bake with it. No, I am not talking about preserved fruits or syrups, we gotta go to the roots- or rather, the blossoms. Ingredients: For the cake 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1 tsp salt 1/2 tsp cardamom 7 egg yolks, room temperature 7 egg whites, room temperature 3/4 cup water 1/2 cup vegetable or canola oil 1 tbsp orange blossom water 1/2 tsp cream of tartar For the frosting: 2 cups raw pistachios, shelled 1 tsp neutral oil 1.25 cups (2.5 sticks) unsalted butter, softened 2 cups powdered sugar 1/2 tsp green food coloring (optional) Directions: Before getting started on the cake, prepare the pistachio butter for the frosting by combining the pistachios and neutral oil. Bake the mixture on a parchment paper lined baking sheet at 325°F for 5 minutes (try not to brown them). When finished baking, blend the pistachios in a food processor until they turn into a smooth pistachio butter, it should take 10-15 minutes. Make sure to scrape the bottom of the food processor occasionally to ensure your butter has an even texture. Set this aside while you prepare the cake. Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a medium bowl, sift together flour, sugar, baking powder, cardamom, and salt. In a small bowl, beat together egg yolks, water, oil, and orange blossom water until frothy. Fold egg yolk mixture into flour mixture until just combined. Whip egg whites and cream of tartar until stiff peaks form. In 4 even increments, fold egg whites into the cake batter. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. Let cool on a wire rack. While the cakes cool, prepare the frosting by creaming together butter and pistachio butter. When light and fluffy, beat in powdered sugar. Mix in food coloring if desired. Fill and frost your cake with frosting, decorating to taste. I used candied orange slices, dried orange blossom petals, and dried rose petals. Slice, serve, and enjoy!

Soft and gooey cinnamon pumpkin perfection. "Nobody, and nothing, is perfect"- a phrase said by those who live bitter under the fact that no human will ever reach the perfection of a cinnamon roll. Ingredients: For the dough: 3 cups all-purpose flour 1/4 cup white sugar 3/4 tsp salt 2 tbsps unsalted butter, melted 1/2 cup whole milk 1 tsp vanilla bean paste, or extract 1/2 cup pumpkin puree 2 1/4 tsps instant yeast 1 egg For the filling: 3 tbsps unsalted butter, softened 1/2 cup brown sugar 1 tbsp cinnamon 1/3 cup pumpkin puree 1/2 cup crushed roasted pecans For the frosting: 6 oz cream cheese, softened 3 tbsps unsalted butter, softened 1 tsp vanilla 1/2 cup powdered sugar For the pecan topping: 1/4 cup brown sugar 1/2 cup chopped pecans 1 tsp cinnamon Directions: In a large bowl, whisk together the flour, sugar and salt. In a separate microwave-safe bowl, combine the butter and milk. Microwave until the butter has just melted, and whisk to combine. Pour in the yeast and continue whisking until fully dissolved. Pour the yeast mixture into the dry ingredients, and add in the pumpkin puree, vanilla, and egg. Mix until just combined, and pour over a lightly floured surface before kneading for 2-3 minutes, or until the dough is smooth. Cover the dough with a floured kitchen towel, and let rise for 15 minutes. While rising, prepare the filling by combining the butter, brown sugar, cinnamon, pumpkin, and pecans. When fully combined, roll out the dough into a rectangle. Spread the filling across the rectangle of dough, and roll it up. Cut the rolls out by using dental floss (wrap the floss around where you want to cut, and pull both sides of the floss), or use a knife. In a greased baking pan, disperse your rolls. Cover with a kitchen towel or aluminum foil, and let rise for 2 hours, or until rolls double in size. Just before rising is complete, preheat the oven to 375°F. Bake the rolls for 25-30 minutes, or until a toothpick can be inserted and removed cleanly. While cooling, prepare the pecan topping by cooking the pecans, sugar, and cinnamon in a saucepan over medium heat. Stir the mixture continuously until the sugar melts and caramelizes around the pecans. Pour onto a parchment paper lined baking sheet, and let cool for the caramel to harden. While the topping cools, prepare the cream cheese frosting by whipping together all frosting ingredients until light and fluffy. Generously spread the frosting over the cinnamon rolls, and sprinkle with the pecan topping. Enjoy warm! Notes: If you have any extra rolls store them in the refrigerator for up to four days. If you want to reheat them, microwave them on a microwave safe plate, alongside a glass of water. The evaporating water will help replenish moisture to the cinnamon rolls.

Chewy caramel, crunchy hazelnuts, creamy dark chocolate In the biting cold, a towering figure approached me. "When," they asked. "When what?" I returned. "When will you make me bonbons again?" It was then that I realized this skyscraper of a being was my lanky friend. This lanky friend had a desire all year, one that only my bonbons would satisfy. Thus, the eve of her 18th birthday, I finally succumbed to her wishes and made these bonbons again. As the salted caramel stretched between her teeth and the confection, I knew that feeding into the mouth of the beast would have harrowing consequences. I have created a monster. Ingredients: 1 tsp edible gold/glitter 4 cups dark chocolate chips 1 tbsp vegetable oil 3/4 cup heavy whipping cream 1/4 cup crushed roasted hazelnuts 1/2 cup salted caramel sauce (I used my recipe linked here--> https://www.tbhbaking.com/recipe/salted-caramel-sauce) Directions: Using a mini silicon hemisphere mold, brush the wells with a light layer of the edible glitter. In a microwave safe bowl, combine 2.5 cups of chocolate chips with vegetable oil. In 15 second increments, microwave and mix the chocolate until it is fully melted and glossy. Brush the chocolate into the wells of the prepared silicon mold, using a spatula to scrape off extra chocolate from the edges. Save the remaining chocolate. In a separate microwave safe bowl, combine 1.5 cups of chocolate chips with 3/4 cups of heavy whipping cream. In 15 second increments, microwave and mix the chocolate ganache until it is just fully melted. Using an electric mixer, whip the chocolate ganache for two minutes. Place the mixture in the fridge for 15 minutes before whipping again until stiff peaks form. When the chocolate shells have hardened, add a small amount (about one teaspoon) of the salted caramel and chocolate ganache into each of the wells, and sprinkle in roasted hazelnuts. Fill the wells with extra ganache and caramel in equal parts until the molds are almost (4/5) full. Add on the original oiled chocolate mixture, remelting if needed, and scrape the remainder off of the edges of the silicon molds with a spatula. Let the chocolate harden for 2-3 hours. Enjoy immediately or store in the fridge for up to two weeks.

why put rose petals in your chai to have with cookies, when you could have rose chai cookies? You are what you eat, so I only eat pretty things. Ingredients: For the dough: 1 cup white sugar 1 tbsp earl grey tea leaves 1/4 tsp cardamom, powdered 1 cup unsalted butter, softened 3 egg yolks 1/2 tbsp vanilla bean paste, or extract 3 cups all-purpose flour 1/2 tsp salt For the glaze: 1.5 cups powdered sugar 1 tbsp rosewater 2 tbsps milk 2 tbsps dried rose petals, for topping Directions: In a blender, combine the earl grey leaves, cardamom, and 1/4 cup of sugar. Blend until the tea leaves are powdered. In a large electric mixing bowl, cream together the butter, earl grey sugar and remaining sugar. When fluffy, mix in the egg yolks and vanilla bean paste. Fold in the flour and salt, and mix until just combined. Dump all of the dough onto a sheet of plastic wrap and roll to form a log of dough. Twist the ends to keep them secure. Keep the dough in the freezer for 1-4 hours. Preheat the oven to 375°F and prepare a baking pan with parchment paper. Remove the dough from the freezer, unwrap, and slice vertically into disks. Disperse the dough pucks along the parchment paper and bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for 15 minutes. While cooling, prepare the glaze by whisking together the powdered sugar, rosewater, and milk. The glaze should be smooth and glossy. Decorate the cookies with the glaze and rose petals to taste. I dipped my cookies halfway in the glaze and decorated the glazed portions with petals. Allow the glaze to harden for at least 20 minutes and enjoy! Notes: If preparing in advance, keep the dough log in the freezer for up to two months, just roll it in some parchment paper for extra protection before freezing and allow it to thaw slightly before slicing. If you make extra cookies, feel free to store them in an air-tight container for up to 4 days.

moist, gooey, pumpkin(y?), paragons Once upon a time, there was a beautiful pumpkin pie who was in love with whipped cream, but one day, in the dead of night, the pecan goblins kidnapped her. They forced her to give up on the land of pie and join their side. Give up on pie...isn't pecan a type of pie in itself? It was then that the pecan goblins lifted their veils. They were not pies, no, they were...pecan blondies. The goblins grabbed pumpkin pie and proclaimed that they had to save the world, but no one would take them seriously as just basic pecan blondies, so they needed pumpkin to unify the masses. As a tear of sweet pie deliciousness fell from her cheek, she said goodbye to her life of pie and hello to world peace. Their unity provoked great brawls; the Pumpkin Pecan Blondie revolution had begun. Ingredients: 1 cup unsalted butter, melted 3/4 cup pumpkin puree 1 egg 1 1/2 cups brown sugar 1 tbsp vanilla bean paste, or extract 2 1/4 cups all-purpose flour 1.5 tsps pumpkin pie spice 2 tsps cornstarch 1 tsp baking powder 1 tsp salt 1 cup roasted pecans, roughly chopped 3/4 cup white chocolate chips Directions: Preheat oven to 350°F and line a medium baking dish with parchment paper. In a large bowl, whisk together the butter, pumpkin, egg, sugar and vanilla. Fold in the flour, spice, cornstarch, baking powder, and salt. When the dough is fully combined, add in the pecans and white chocolate chips. Smooth the dough out onto the prepared baking dish and bake for 35-45 minutes, or until you can insert a toothpick and remove it with only a few moist crumbs attached. Remove from oven and let cool. Slice, serve, and enjoy!

soft, apple cinnamon, perfection There comes a time in Fall when you feel as though if you take another whiff of pumpkin you will explode from the inside out. Maybe I'm just a barista who is sick of making pumpkin spice lattes, or maybe I'm just a girl...a girl with a dream...the pumpkin apocalypse. But what shall rise up to take the place of most loved flavor of Fall? Apple. Ingredients: For the dough: 1 cup browned butter, softened 1 1/2 cups white sugar 1/2 cup apple, blended 1 egg 1 tsp vanilla bean paste, or extract 4 cups all-purpose flour 2 tsps cream of tartar 1 tsp baking soda 1 tsp cinnamon 3/4 tsp salt For the cinnamon sugar: 1/3 cup white sugar 1.5 tbsps cinnamon Directions: In a large electric mixing bowl, cream together the butter and sugar. Add in the apple, egg and vanilla, and continue mixing until fully combined. Fold in dry ingredients until just combined. Refrigerate the dough for 20-50 minutes. While chilling, preheat the oven to 350°F and prepare a baking pan with parchment paper. Combine the cinnamon and sugar and scoop the dough into balls, size depending on how big you like your cookies. Roll the dough balls into the cinnamon sugar mixure. Put them on the baking sheet, and lightly flatten them before baking. Bake for 15 minutes, or until the bottom edges are lightly golden. Let cool for ten minutes. Enjoy warm or store in an airtight container at room temperature for up to 4 days!

I may not be a Pumpkin Spice Latte girl, but I am a Pumpkin Spice muffin girl. Ingredients: For the muffin base: 2 cups all-purpose flour ½ cup white sugar 1 cup brown sugar 1 tsp baking soda 1 tsp salt 1 tbsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground cardamom 2 eggs 15 oz canned pumpkin 1/2 cup canola or vegetable oil 1 tsp vanilla extract 1/2 cup apple sauce For the brown sugar topping: 1 tbsp ground cinnamon 1/4 cup brown sugar Directions: Preheat the oven to 350°F and prepare a muffin tin with muffin liners or parchment paper. Whisk together dry ingredients in a large bowl until combined. Gradually whisk in wet ingredients until fully combined. Pour muffin batter 3/4 of the way to the top of the muffin liners. Mix the brown sugar topping ingredients together until combined. Sprinkle brown sugar mixture onto the muffins, and bake for 25-30 minutes. When removed from the oven, let them cool for at least 5 minutes. Enjoy!

flakey puff pastry, creamy pumpkin filling, sweet cinnamon glaze “I don't think my father, the inventor of Toaster Strudel, would be too pleased to hear about this” - My absolute queen bee, Gretchen Wieners Ingredients: 2 sheets puff pastry 1 cup pumpkin puree 1/2 cup brown sugar 1.5 tsps cinnamon 1/4 tsp nutmeg 1/4 tsp cardamom 1/4 tsp salt 1 egg 1 tbsp milk For the glaze: 2 cups powdered sugar 1/3 cup milk, regular or plant based 1 tsp cinnamon Directions: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, cardamom, and salt. Cut the puff pastry sheets into squares (any size depending on how big you want your strudels). Spread about 1 tbsp of pumpkin filling in the middle of half of the puff pastry squares. Lightly brush the edges of the pumpkin topped squares with water. Add an empty square on top of each pumpkin topped square, and press down the edges. Using a fork, crimp the edges. For a more clean look, cut some of the edges off using a knife or pizza cutter. Use a fork or knife to make tiny slits on the top of each pastry. Beat the egg and milk, and lightly brush on each pastry. Bake for 20-25 minutes, or until the tops are golden. In a small bowl, prepare the glaze by whisking together the powdered sugar, milk, and cinnamon. Remove the strudels from the oven and drizzle with glaze. Enjoy!

Fluffy, moist, cinnamon inducing heaven Fun Fact: there is no coffee in coffee cake. That's right. We've been lied to all our lives. I am here to set the record straight. 1. Coffee is so so so good in coffee cake. 2. Inside me lives a basic 12 year old girl who constantly yearns for pumpkin spice lattes. 3. She took over me tonight. Ingredients: For the cake: 1 cup pumpkin puree 1/2 cup vegetable oil 1 cup plant based milk (I used almond) 1 tbsp vanilla bean paste, or extract 3 cups all-purpose flour 1 cup white sugar 3/4 tsp salt 4 tsps baking powder For the cinnamon topping: 1 1/4 cups brown sugar 1.5 tbsps instant coffee powder 1.5 tbsps ground cinnamon 2 tbsps vegetable oil Directions: Preheat the oven to 350°F and prepare a medium sized baking dish, around 7-x-11-inch, with oil and parchment paper. In a large bowl, whisk together pumpkin puree, oil, milk, and vanilla. In a medium bowl, whisk together flour, sugar, salt, and baking powder. Whisk dry ingredients into wet ingredients until batter is just combined. In a separate small bowl, prepare the cinnamon topping by mixing together the brown sugar, coffee powder, and cinnamon. Pour half of the cake batter into the pre-prepared baking dish. Top with half of the cinnamon topping and pour on remaining half of the batter. Evenly spread out remaining cinnamon topping on the top of the batter, and lightly drizzle the 2 tbsps of oil across the top of the cake. Bake for 40 minutes or until a toothpick inserted into the center can be removed with only a few moist crumbs attached. Slice, serve, and enjoy! Store in the refrigerator for up to one week, though it won't last that long.

thin, crisp, rosemary delights, the perfect pairing for a soft cheese or jam Once upon a time, there was a little girl named Jessica. She didn't eat sourdough crackers, and she died alone and sad and was run over by eighteen buses before a pack of squirrels ate her body. Don't be like Jessica. Ingredients: 350 g sourdough discard 1 tbsp rosemary, chopped 1/4 cup olive oil 1/2 tsp salt Directions: Preheat oven to 325°F and line a large baking sheet with parchment paper. In a medium bowl, whisk together all ingredients until well combined. Pour batter onto the prepared baking sheet, and spread evenly until very thin. Bake for 10 minutes. Remove from the oven to score the crackers into rectangles, using a knife or pizza cutter. Bake again for a remaining 10-20 minutes, or until the crackers are slightly golden. Remove from oven, sprinkle with extra salt, and enjoy!

fluffy, chocolatey, strawberry(y?) perfection If a chocolate covered strawberry had a lobotomy (the glazed strawberries are the blood, the chocolate ganache the tears, trust me the vision is there) Ingredients: For the cake: 2 cups cake flour 1 1/2 cups white sugar 1 tbsp baking powder 1 tsp salt 7 egg yolks, room temperature 7 egg whites, room temperature 1 cup blended strawberries 1/2 cup vegetable or canola oil 1 tbsp vanilla bean paste (or vanilla extract) 1/2 tsp cream of tartar 1 tsp pink food coloring (optional) For the frosting: 1 cup unsalted butter, room temp 1.5 cups bittersweet chocolate, melted, room temperature 1/2 cup cocoa powder, sifted 2.5 cups powdered sugar, sifted 2 tsp vanilla bean paste, or extract 1/4 cup heavy whipping cream 1 cup sliced strawberries Directions: Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter. In a medium bowl, sift together flour, sugar, baking powder, and salt. In a small bowl, beat together egg yolks, blended strawberries, oil, food coloring, and vanilla until well combined. Fold egg yolk mixture into flour mixture until just combined. Whip egg whites and cream of tartar until stiff peaks form. In four even increments, fold egg whites into the cake batter. Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly. While cakes cool, prepare the frosting by creaming together the butter and chocolate. Beat in cocoa powder, powdered sugar, cream, and vanilla. Continue whipping until smooth and thick. Fill each cake layer with frosting and strawberry slices, and decorate cake to taste. I used fresh strawberries, raspberry jam, freeze dried strawberries, and chocolate ganache. Slice, serve, and enjoy!

these rich, chocolatey, cupcakes have a tangy orange twist Terry's Chocolate Orange in cupcake form-so essentially...perfection. Ingredients: For the cupcakes: 2 cup all-purpose flour 2 cup sugar 1 cup cocoa powder 2 tsp baking powder 2 tsp baking soda 1.5 tsp salt 1/2 cup orange juice 1/2 cup milk, any variety 1/2 cup vegetable oil 2 eggs 1 tbsp vanilla bean paste, or extract 1 tsp orange extract 1/2 tbsp orange zest 1 cup boiling orange juice For the frosting: 1 cup unsalted butter, room temp 2.5 cups powdered sugar, sifted 1 tsp orange extract 1 tbsp orange zest 1 tbsp orange juice Directions: Preheat oven to 350°F and prepare a muffin pan with cupcake liners. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. After whisking together dry ingredients, mix in oil, milk, orange juice, orange zest, orange extract, eggs, and vanilla. Add in boiled orange juice while whisking vigorously. In 1/3 cup increments pour batter into muffin pan, leaving enough room for the cupcakes to rise. Bake for 15-20 minutes, or until a toothpick can be inserted and removed cleanly. While cupcakes cool, prepare the frosting by whipping up the butter until light and fluffy. Beat in orange zest, orange juice, powdered sugar, and orange extract. Continue whipping until smooth and thick. Frost cupcakes and decorate to taste. Try sprinkling on diced candied citrus fruit or extra orange zest, or drizzle with chocolate ganache! Devour!