We couldn’t go through the season without doing a bit of cheesecake.

This recipe has you make the cheese cake layer in advance and then chill for 4 hours. We got a bit antsy and didn’t chill it for quite that long so when we added our apple pie filling it sort of sunk into the cheesecake a tad. Maybe not as aesthetically pleasing as if we had waited but it still tastes great.

Top with ice cream or dairy topping. And, of course, a drizzle of caramel sauce is always a good finishing note

 

What a great way to start the morning!

With a cup of coffee/latte. Dunking is definitely called for. As well, a good way to round out the day with a bit of milk for late evening snack

You can’t go wrong with apple cider as your base

Here is the recipe

We’d recommend using only the lightest touch of cinnamon in the icing to preserve nice contrast with the cookie

This recipe is a bit of work, but totally worth it. Got to say, there is something so satisfying about flipping that bundt pan and having your cake come out perfectly intact.

The pecans would have been tasty but we decided to forego them this time as we were making this recipe for a family gathering with a niece who has a nut allergy. Definitely wanted her to have a chance to join in the celebration.

Just love those little chunks of orange carrots that peek through the slice. And the cream cheese swirl in the middle is divine.

 

 

 

 

 

How to make one of those sweet, juicy fall apples taste even better? Wrap it in dough and bake in buttery caramel sauce. Serve hot with vanilla ice cream.

The recipe outlines how you can make your own dough, but pre-made dough works just fine.

Sorry for melty photo. Phone was running out of storage and had to go find my ipad. And, yes, I sort of got out of control trying to make a cute steam and leaves. Pastry chef I am not.

You’ll need an apple corer to remove the core. Here’s what ours looks like.