Every now and then I’d get lucky digging through the pantry. Typically buried at the bottom of our corn and wheat berry buckets, I’d uncover a forgotten Pop-Tart or a lonely pack of iced oatmeal cookies. Rookie hiding spot. I always kept my snacks tucked away with my baking supplies.

Most of the time, though, we just had quick oats, brown sugar, salted butter, and whole wheat flour. If I wanted dessert, I had to make it myself. Getting creative was essential. Unfortunately, making a light, fluffy vanilla cake is nearly impossible when whole wheat flour and brown sugar are all you have to work with. So naturally, I launched a very convincing campaign to persuade my mom to allow all-purpose flour and granulated sugar in the house. Miraculously, she agreed.

I’ve always been a girl who needed a sweet treat, especially on the weekends. Some of my favorite memories are the Sundays I’d feign sickness and my mom would let me stay home from church. The cure for my mysterious illness was always some combination of butter, sugar, and flour. Truthfully, I’d much rather have been practicing layer cakes than making awkward small talk with a youth group that only spoke to me when their parents told them to.

Yikes.

Now that I’m an adult with grown-up money, I spoil myself with good butter, the flakiest pastries, and whatever fruit I’m obsessed with that week. During the summer, I rotate through what I like to call my fruit holy trinity: peaches, mangos, and blackberries.

Every summer, I crown one fruit as my favorite, and this year, blackberries won by a landslide. I’ve been buying blackberry jam just to spread onto thick slices of sourdough and piling fresh blackberries onto whatever snack plate I’m making that day. This entire cake is really just an excuse to make blackberry curd.

Up until this year, I’d only ever made lemon curd. Then I tried raspberry curd, and it turned out so well that I immediately knew I had to make a blackberry version.

This buttery almond cake is perfectly nutty with just a hint of rose. Layered with silky blackberry curd, it's everything I want summer to taste like.

Blackberry Curd Almond Cake

makes 1 two layer 8” cake

The cake

• 2½ cups (320g) all-purpose flour

• 1¾ cups (170g) almond flour

• 2 cups + 1 tablespoon (425g) granulated sugar

• 4 teaspoons baking powder

• 2 teaspoons kosher salt (or 1 teaspoon table salt)

• 1 cup (225g) unsalted butter, softened

• 3 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 tablespoon almond extract

• 1½ teaspoons rose water (optional but highly recommended)

• 1¾ cups (425g) whole milk, room temperature

The curd

adapted from Buttermilk by Sam’s raspberry curd

• 2½ cups (265g) frozen blackberries

• Zest of 2 lemons

• ¼ cup (60g) fresh lemon juice

• ¾ cup + 2 tablespoons (190g) granulated sugar

• 3 large eggs

• 6 tablespoons (85g) unsalted butter, softened

• 1 tablespoon cornstarch

Instructions

The curd

1. Set out a fine mesh sieve over a bowl.

2. In a small saucepan, combine the blackberries, lemon zest, and lemon juice. Cook over medium-low heat until the berries have softened and released their juices.

3. Press the mixture through a sieve leaving about ¾ cup of blackberry juice. Return the juice to the saucepan.

4. Rinse the sieve well and place it over another bowl with the butter at the bottom.

5. Whisk the sugar into the juice. Once the mixture has cooled slightly, whisk in the eggs and cornstarch, if using.

6. Cook over medium heat, whisking constantly, until the curd is thick enough to coat the back of a spoon.

7. Pour the curd through the sieve into the bowl with the butter. Stir until the butter is completely melted and the curd is smooth and glossy.

8. Transfer to a jar or airtight container and refrigerate until chilled.

The cake

1. Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.

2. In a medium bowl, sift together the all-purpose flour and almond flour and whisk until well combined.

3. In the bowl of a stand mixer, beat the butter, sugar, baking powder, and salt until pale and fluffy, about 6–8 minutes.

4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla, almond extract, and rose water, if using.

5. With the mixer on low, add the flour mixture and milk in three additions, alternating between the two. Mix just until combined.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Cool the cakes completely before filling with blackberry curd and freshly whipped cream. Decorate to your heart’s desire then share (but save yourself the biggest piece).

xo,

Janaya

p.s. I’m so very sorry if you’re allergic to nuts!

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I’ve never been one to rush the start of a new year. I tend to follow the seasons as they come, and winter has always meant slowing down. Yes, plant the seeds of your resolutions, but there’s no need to speed into them just yet. Winter asks us to move a little slower, be a little cozier, and listen when our bodies want more sleep and crave warmer meals. Rest in winter is not falling behind. It’s part of the work.

Now… did I say all of that because I’m trying to distract you from your resolution to eat less sugar? Possibly. I won’t deny a bit of plotting and scheming. But I do truly believe in productive rest.

For me, rest still includes baking, just at a slower, gentler pace. My New Year plans were already running behind when my oven decided to go POP on Christmas Day and stop working entirely. It did, at least, have the decency to finish my mac and cheese before giving up, so I wasn’t even that mad. I hung up my apron and took it as a sign to pause. After two straight months of holiday baking, even the most energetic baker can use a break (me included).

Thanks to my lovely grandmother, a brand-new oven was delivered and installed about two weeks ago. On the very same day it arrived, life had one more surprise waiting. As I sat at one of the last stoplights before my street, Glorilla blasting and my head full of baking ideas, BOOM. My first car accident.

A car flew off the highway, hit the car behind me, and pushed it straight into mine. Thankfully, no one was seriously injured, but there are some lingering whiplash symptoms I can’t shake. I’m currently bouncing between doctor’s appointments, slowly nurturing my neck and back back to normal, and driving a rental car that reeks of a sweaty man. This year really started with a bang. Thrilling.

So yes, my rest period has been slightly extended.

Still, I found myself craving something sweet and spiced. Eventually, I dragged myself off the couch and back into the kitchen. I also needed to spend some time getting to know the new oven. He’s cute and all, but we’re still in the early stages of our relationship. I decided to start with a cake.

A simple cardamom and pistachio crumb cake. Or coffee cake. Or snack cake. Something simple, comforting, and perfect for a cold January day.

I began with Sally’s sour cream coffee cake and added a bit more brown sugar, some warming spice, and a dash of everything nice (pistachios). Sally did all the hard work. I just showed up to give it a personal touch.

The result is a perfectly moist cake with a nutty, spiced streusel crumb that somehow tastes even better the next morning. I’ve been snacking on it at work all week, a small reminder to savor the simple, sweet things life offers when it asks you to slow down.

This is the kind of cake you make when life asks you to sit still for a while. Something warm, something sweet, and a quiet comfort that makes everything feel just a little bit better.

Cardamom & Pistachio Crumb Cake

makes 1 9” cake

The cake

• 1⅓ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1½ teaspoons ground cardamom

• ¼ teaspoon ground cinnamon

• ½ cup unsalted butter, soft

• ¾ cup granulated sugar

• 2 large eggs, room temp

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• ½ cup full-fat sour cream, room temp

• 2 Tablespoons milk

The Pistachio Streusel

• ⅔ cup packed brown sugar

• ¾ cup all-purpose flour

• ½ teaspoons ground cardamom

• ½ teaspoon ground cinnamon

• ½ cup finely chopped pistachios (I used roasted and lightly salted)

• 6 Tablespoons unsalted butter, chilled & cubed

The Icing

• 1 cup powdered sugar

• 1 teaspoon vanilla bean paste

• 2 Tablespoons heavy cream

Instructions

1. Preheat the oven to 350°F. Grease an 8 or 9 inch cake pan and set aside.

2. The pistachio streusel: In a medium bowl, combine the brown sugar, flour, cinnamon, cardamom and pistachios. Rub in the chilled butter until the mixture has some large and small butter bits. Refrigerate until assembly time.

3. The cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside. In a stand mixer with a paddle attachment, cream the butter and sugar together on high speed until smooth. Scrape down the sides and up the bottom of the bowl, then add the eggs (one at a time) and vanilla and almond extract. Beat on medium-high speed until combined. Beat in the sour cream, scraping the bowl as needed. The mix will look a bit lumpy - this is normal.

4. Using a silicone spatula, gently fold in the flour mix to the wet ingredients. Lastly fold in the milk. Try not to overmix! Fold just until no flour streaks remain. Pull out the streusel.

5. Into your pan, evenly spread half of the batter. Sprinkle about half of the streusel mixture evenly on top. Top the streusel with the remaining batter, gently spreading it with an offset spatula (be careful not to spread the crumbs on top!) Sprinkle the remaining crumb mixture evenly on top.

6. Bake for 35–40 minutes testing for doneness by inserting a toothpick into the center of the cake. Clean toothpick = fully baked cake! Pull the cake out and cool on a wire rack.

7. The icing: Whisk all of the icing ingredients together. Done!

Cut a slice, drizzle with glaze and cozy up with your favorite warm drink!

Store in an airtight container for up to 3 days or covered in the refrigerator for up 1 week.

xo,

Janaya

p.s. I’m so very sorry if you’re allergic to nuts. pls omit them!

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But this year, with a full-time schedule and only weekends and nights to bake, I decided to save myself some sanity and use a gorgeous gingerbread house template I found on Etsy. This Christmas we’re working smarter, not harder. Of course, I can’t build anything without snacks. The obvious choice? Gingerbread cookies to fuel the construction process.

If you haven’t noticed, I have a taste for the dramatic. I blame it entirely on being sort of familiar with the stage…if you can call a few church skits “acting.” My only official play was a remake of Rodgers and Hammerstein’s Cinderella. And despite my music cutting out during auditions and me belting “Tomorrow” from Annie a cappella, I somehow landed two roles: a townsperson with a tiny singing part and, most importantly, a rat. Easily my favorite.

It’s no surprise my dramatic little personality followed me right into the kitchen. I vividly remember trying my absolute best to ruin holiday baking one year. I was maybe 11 or 12, brand new to baking, and convinced I was an expert (I’d only made bundt cakes all year). So when my oldest sister introduced a new cookie we’d never made for Christmas, I lost my mind.

“It’s not a Christmas cookie!” was my only argument but I made sure to deliver it with conviction. Arms crossed, clenched teeth, and a full glare as the cherry on top. And yes, I fully understood that any cookie could be a Christmas cookie…but it wasn’t a traditional family recipe. When my sister paid no attention to my theatrics, I finished my act by fleeing to my room to cry like the world was ending.

About thirty minutes later, I made a sloth-paced walk of shame back to the kitchen and apologized. Honestly, what’s Christmas without at least one small meltdown?

So in the spirit of embracing new traditions (minus the dramatics), I wanted to make a gingerbread cookie that feels cozy and familiar but with a little something extra.

Enter: gingerbread sandwich cookies with eggnog buttercream.

No drama, all nostalgia.

Gingerbread Sandwich Cookies

makes about 14 cookies

The cookies

• 3 cups all-purpose flour

• 3/4 cup packed brown sugar

• 3/4 teaspoon baking soda

• 1 Tablespoon ground cinnamon

• 1 Tablespoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon salt

• 12 Tablespoons butter , room temperature, cut into 12 pieces

• 3/4 cup molasses

• 2 Tablespoons milk

this recipe is by Lauren Allen :)

Eggnog Buttercream

• 1/2 cup unsalted butter, slightly softened

• 3 Tablespoons eggnog

• 1/4 teaspoon ground nutmeg

• 2 cups powdered sugar

• a pinch of salt

Royal Icing

• 1/2 cup powdered sugar

• 2 teaspoons water (add more if needed)

• 1 teaspoon meringue powder

Cookie instructions

• In a mixer, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt.

• Using a paddle attachment, add in the butter with mixing on low until the mixture looks like fine, sandy crumbs.

• Slowly add the molasses and milk. Mix just until the dough comes together.

• Divide the dough into two balls, wrap them in plastic, and chill for at least 2 hours.

• Once the dough has chilled, line two baking sheets with parchment.

• Roll one dough ball to about ½ inch thick on a well-floured counter or on a sheet of parchment. Cut out your gingerbread and transfer them to the baking sheets.

• Freeze the cutouts for 15 minutes. Preheat the oven to 350°F.

• Bake for 6–8 minutes. We want chewy and soft cookies!

• Transfer to a cooling rack and prepare the buttercream.

Buttercream instructions

• Cream the butter using a handheld or stand mixer until smooth.

• Add in the powdered sugar, eggnog, nutmeg and salt. Mix on low then increase speed to whip for about 5 minutes.

• Gradually add more eggnog if needed to reach a light, creamy consistency.

• Transfer to a piping bag with a large round tip to fill the cookies.

Royal icing instructions

• Mix the meringue powder, powdered sugar and water together until combined.

• Add more powdered sugar if the icing is too runny or more water if it is too thick. It should be slightly thick and smooth enough to pipe.

• Pour the prepared icing into a piping bag with a small round tip.

Assemble & decorate!

• Pair each gingerbread cookie with one that matches its size for the top and bottom of your sandwich cookie.

• Fill the bottom cookie with an even piping of buttercream then place the second cookie on top, pressing gently.

• Decorate your gingerbread cookie with royal icing. Allow the icing to set before stacking or moving your cookie.

Happy holiday baking 🤎

xo,

Janaya

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But my attachment to these cookies goes even deeper. They were the very first treat I placed on my fall baking list when I started baking seriously, and they’ve always marked the official start of cozy season in my kitchen. The seemingly mundane task of making them felt like casting the first spell of autumn.

Then one year, disaster showed up at the oven door. I had just moved to Pennsylvania, into a kitchen so tiny that opening the oven door blocked the entire room. I decided that kitchen was cursed and refused to bake in such a pitiful representation of one. But it was October, and the cool air gently nudged me in. As I baked, I made up my mind that the kitchen wasn’t too bad. This batch of cookies was going to mark a new chapter!

They did not, in fact, mark a new chapter, but the end of one.

The recipe I’d loved for years somehow fell flat. Pennsylvania, or that evil, cursed kitchen, turned sweet into sour. After moving back to Texas, I tried to recreate the magic the recipe once had but each attempt tasted wrong. I couldn’t say goodbye to a once-cherished recipe, so I kept baking it autumn after autumn, drunk on delusion. Next autumn they’ll taste like they once did, I’d whisper to myself. But they never did. In reality, I was trying to revive an old life, trying to turn back the clock with every batch. But you can’t summon new magic when your hands are full of ghosts. So, I let the recipe go.

This year, I’ve decided to start with a clean slate. New chapters call for new recipes after all. I’d conjure something new. Something richer, warmer, more enchanting. Something with a bit of brown butter, a dash of brown sugar, and a sprinkle of chai. These are cookies you’ll swear have a little spell baked right in. These are brown butter chai snickerdoodles.

Brown Butter Chai Snickerdoodles

makes about 22 cookies

The cookies

• 1 cup unsalted butter, browned, cooled, and softened

• 2 tablespoons chai milk (use leftovers from your vanilla chai cake!)

• 1 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 2 eggs, room temperature

• 1 1/2 teaspoons vanilla extract

• 2 3/4 cup all purpose flour

• 1 teaspoon cream of tartar

• 3/4 teaspoon baking soda

• ½ teaspoon salt

optional: 1 teaspoon chai spice blend

Chai spice blend

• 3 tablespoons ground cinnamon

• 1 tablespoon ground cardamom

• 1 tablespoon ground ginger

• 1/2 tablespoon ground cloves

• 1/2 tablespoon ground nutmeg

Chai spiced sugar

• 1/3 cup granulated sugar

• 2 teaspoons chai spice blend

Instructions

• Begin by browning your butter. In a light colored pan, heat the butter over medium heat. Once fully melted gently stir to keep from burning. After about 3-5 minutes the butter will begin to take on a nutty, warm brown color.

• Once it has reached your desired shade of golden brown, immediately remove from heat and pour into a heat safe bowl. Allow to cool overnight then pull out to soften to room temperature when you’re ready to bake.

• Preheat the oven to 350°F and line 2 cookie sheets with parchment.

• In a medium bowl, whisk the flour, baking soda, cream of tartar, salt and chai spice (if using).

• In a stand mixer, cream the browned butter and both sugars until light and fluffy. Scrape down the sides and bottom of the bowl.

• With the mixer on low, add in one egg at a time followed by the chai milk and vanilla.

• Add in the flour mixture and mix until combined.

• Using a cookie scoop (or 1 tablespoon measure) portion out your dough and roll into smooth balls.

• In a small bowl, blend the chai spices with sugar and begin rolling each ball of dough until all are evenly coated.

• Transfer the cookies to the lined cookie sheets with at least 2 inches between them.

• Bake for 10-12 minutes, remove from oven, and allow to cool on a wire rack.

xo,

Janaya

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So there I was, being good and following cake instructions, when I heard it. A whisper. A craving. I couldn’t resist. “Just a little” I lied to my ingredients patiently waiting to be made into a cake.

I dunked 5 tea bags in my milk to infuse overnight and could practically smell the deep, cozy spices in my dreams. When I baked the cake the next day I was practically clawing at the oven door, it smelled heavenly and I never really eat on bake days (oops). The result was plush, buttery, and perfectly autumnal. This cake is my fall staple.

The best part about this recipe? It’s wonderfully straightforward. Just follow the steps and you’ll be enjoying a little slice of autumn in no time. You will need a scale for this one, though. Go ahead and put those measuring cups away for me. This recipe relies on accuracy, and being a Virgo, I take that very seriously.

The reverse creaming method yields a buttery, melt in your mouth crumb that holds its shape beautifully. If another tea is calling to you, by all means listen to it. Gently heat the milk and allow the bags to steep overnight as the milk cools in the fridge. Alternatively you can rip the bags open and strain the leaves but I never have the patience for that type of hassle.

Cream cheese is my go-to filling here, but mascarpone, whipped cream, or a diplomat cream would all be lovely. For the frosting, I keep it simple: vanilla oat milk buttercream, basically American buttercream made with my favorite oat milk creamer. Easy, cozy, uncomplicated and incredibly delicious.

Just add a dash of patience, because the smell of it baking has been scientifically proven to make people (me) go feral. Dear chai lovers, this cake is for you.

p.s. if you’re craving more chai make this spiced marshmallow vanilla chai latte

Vanilla Chai Cake

makes 3 8” cake layers or 4 6” cake layers

The cake

• 10 ounces chai milk, room temperature

• 4-6 vanilla chai teabags

• 3 ounces canola oil

• 1 tablespoon vanilla extract

• 3 eggs, room temperature

• 13 ounces cake flour

• 13 ounces granulated sugar

• 1 tablespoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• 8 ounces unsalted butter, soft but not melted

this recipe is adapted from sugar geek show

Oat milk buttercream

• 1 cup butter, soft

• 1 lb powdered sugar

• 3-4 tablespoons (or more to taste) oat milk creamer

Cake instructions

• Pour the milk into a small saucepan and and gently heat on medium low.

• Add in the chai teabags and allow to steep on low for 3-4 minutes then take off the heat.

• Pour the chai into a heat safe measuring cup (keeping the teabags in) and steep overnight in the fridge.

• Gently squeeze excess milk from the tea bags once ready to use.

• Preheat the oven to 335°F and grease then line 3 8” (or 4 6”) pans with parchment.

• In a small bowl, blend 4 oz of milk with the oil. Set aside.

• In another bowl, whisk together the remaining 6 oz of milk, vanilla, and room temperature eggs. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, baking soda, and salt.

• Mix on low speed, slowly adding chunks of the softened butter. Continue mixing until the mixture has a sand-like texture.

• Pour in the milk and oil mixture all at once. Mix on medium speed for 2 full minutes.

• Scrape the bowl to make sure everything is combined (very important! do not skip!).

• Slowly add the milk and egg mixture while mixing on low. Halfway through, scrape the bowl again. Mix just until everything is combined (the batter should be thick).

• Divide the batter evenly between your prepared pans, filling each about ¾ full. I weigh mine for even layers

• Bake for 30 minutes, then check for doneness using a toothpick.

Buttercream instructions

• Cream the butter with the paddle attachment until creamy.

• Sift in the powdered sugar and mix on low until combined, adding a tablespoon of creamer at a time.

• Beat on medium high for 5-7 minutes until light, fluffy and creamy.

Once cakes are completely cool, fill, frost and enjoy!

xo,

Janaya

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But barely two months into the year and I’ve been TIRED. My body forced me to slow down this past weekend with a fever that set fire to my three day bake-a-thon plans. Instead of testing a new recipe out of a beautifully illustrated cookbook, I spent days shaking and sweating under my blankets. I’m beyond thankful to be out of bed and thinking about what I’m going to eat next!

I know I’m not the only one exhausted so, weary traveller, you deserve a treat with a bit of magic and whimsy to it. You deserve a raspberry cheesecake bun straight out of a fairytale. I can’t decide if these lean more towards breakfast or dessert, but they’re delicious any time of day and will easily outshine every treat at your favorite coffee shop. Nothing is more luxurious than a pillowy-soft roll of fresh baked bread.

These are a complete breeze to make and have endless ways to customize the filling. Feel free to even use mascarpone in place of the cream cheese or your favorite custard recipe instead!

Filling ideas

• Lemon curd: I made them with my favorite lemon curd years ago and topped with a bit of meringue (heavenly)

• Raspberry jam: one of my favorite variations

• Blueberry jam

• Blackberry jam

• Mango and passionfruit (haven’t tried yet but I just know it’d be delicious)

One bit I will stress here: don’t forget to press the middle of the dough balls FIRMLY and stretch the dough a bit to create a well. I had forgotten that step with this batch so when I pulled them out of the oven the scream I let out was heard halfway around the neighborhood. They looked HIDEOUS!! The cream cheese had risen and cracked, sending the jam spilling over the sides of the bread. I wanted to cry! They looked so perfect before going into the oven. Before wallowing in despair, I decided to grab more jam and easily fixed them in about 2 seconds by putting an extra dollop on top of each. In the end it made them look more whimsical than before (I crashed out for nothing).

I kept decorations simple: one raspberry, a leaf of mint, and a dust of powdered sugar. I am convinced that baking and eating cute things is going to keep me from going insane this year!

Raspberry Cheesecake Buns

makes 8 buns

Dough

• 370g bread flour

• 50 g sugar

• 5 g active dry yeast

• 185g milk

• 1 egg + 1 egg yolk, room temp

• 65g softened butter

Cream cheese filling

• 200g full fat cream cheese, softened

• 30g granulated sugar

• 1 tsp vanilla bean paste

Raspberry jam to top

To decorate: fresh raspberries, mint, powdered sugar

Instructions

**Bloom the yeast before proceeding: warm about 1/4 cup milk to 110 F, add a pinch of sugar and mix in the yeast. Let sit for 5-8 minutes until foamy**

1. Add all dough ingredients (minus the butter) to a stand mixer and knead on low for 10 minutes.

2. Add butter one piece at a time and knead for another 10-20 minutes on medium low until the dough is smooth and pulls away from the sides of the bowl.

3. Place the dough in a lightly oiled bowl, cover and proof for 90 minutes.

4. Once risen, divide into 8 equal pieces and roll into balls. Evenly space them on a large baking sheet, cover and rise for another 30-45 minutes.

5. Using a heavy bottomed glass, firmly press into the center of each bun then gently stretch to create a well.

6. Fill the craters with cream cheese and top with jam. Bake at 355F for 12-15 minutes, rotating the pan halfway through

7. After the buns have slightly cooled, top with more jam if needed and dust with powered sugar. Decorate with a raspberry and a leaf of mint!

xo,

Janaya

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I've been busier than expected lately, but Christmas music and the brain rot of Hallmark movies are keeping me going. Despite a new schedule to juggle, I’m still excited to bake everything on my Christmas list including a gingerbread house (or two, if I can find the strength). Unfortunately, gingerbread house planning has been agitating. Pinterest is overrun with an ungodly number of AI generated photos. It looks like I'll be making a computer’s gingerbread dream house this year. I hate it here.

The cookies

These are a straightforward chocolate shortbread cookies, making them an instant classic. The smell of chocolate shortbread is how Christmas should always smell. The scent brought back so many core memories like the smell of my scented My Little Pony Chocolate Chipper. I still have her stashed away in a shoebox and I have an urge to grab it right now.

The buttercream

Making the toasted meringue buttercream is incredibly easy and Kassandra from I Bake Mistakes simplifies the steps making the process an absolute breeze (here’s the recipe!). The toasty meringue pieces paired with the silky, cloud-like texture of Swiss buttercream is the most divine invention and I’m already dreaming of what else to pair it with.

The ganache

Unlike past sandwich cookies filled with simple American buttercream, I wanted a bit more flavor. Ganache was the perfect choice, and dirty chai was the obvious flavor pick to add a kick of spice to balance the sweetness.

These store well in the fridge for about 4 days. They would also be great in the freezer as well (but don’t expect the powdered sugar to stay neat and pretty).

Chocolate Shortbread Sandwich Cookies

makes about 12 sandwich cookies

Chocolate Shortbread Cookies

• 227g (1 cup) unsalted butter, room temperature

• 115g (1 cup) powdered sugar

• 1 tsp vanilla extract

• 250g (2 cups) all-purpose flour

• 1/2 tsp salt

• 48g (½ cup) cocoa powder

Torched Swiss Buttercream

half batch ingredients

• 100 grams egg whites (about 1-2 large egg whites)

• 200 grams granulated sugar

• 275 grams unsalted butter, at room temperature, cut into cubes (approximately ½ cup plus 1 tablespoon)

• 1 teaspoon vanilla extract

• 2 tsp dark rum

instructions here!

Chai Ganache

• 120g (4 oz) dark or milk chocolate, chopped (you can also use chocolate chips)

• 80 ml (⅓ cup) heavy cream

• ¾ tsp cinnamon

• ¾ tsp ginger

• ¾ tsp cardamom

• ½ tsp cloves

• ½ tsp coriander

• 1 tsp powdered espresso

For the cookies

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, powdered sugar and vanilla at medium speed until smooth, about 1-2 minutes.

3. Add flour, cocoa and salt and mix on low speed until combined.

4. Roll out dough to ¼-inch in thickness. Cut out shapes using a circle cutter. With a smaller circle cutter, cut out the center of half the cookies. Transfer cut outs to prepared baking sheet, placing them 2 inches apart.

5. Freeze the cut out cookies for 10 minutes to help hold the shape of the cookies.

6. Bake for about 12 – 14 minutes (check for burning at the 10 minute mark).

7. Allow to cool on the pan for about 5 minutes then transfer to cooling rack to cool completely.

For the ganache

1. Heat heavy cream and spices in a small saucepan over medium heat until gently simmering.

2. Pour the warm cream over chopped chocolate in a heatproof bowl. Let sit for 1-2 minutes.

3. Stir until smooth and glossy. Add in espresso.

4. Allow the ganache to cool in the fridge until slightly thickened.

To assemble

1. Pipe a ring of buttercream onto each cookie.

2. Fill the centers of each ring with ganache.

3. Dust the cookies with circle cut outs with powdered sugar and place them on top.

4. After assembling, pop them in the fridge for the buttercream to set. This keeps each bite neat and clean. Serve with chai spiced hot chocolate!

p.s. A new work schedule means a new bake schedule so things may be a bit wonky until I settle into my new routine. Your patience is so appreciated as I adjust!

xo,

Janaya

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What’s not so manageable is making an entire thanksgiving dinner solo (all of the important dishes at least). Last year I allowed kitchen clearance to a select 2 to help make sides. Of course, their vip kitchen pass didn’t mean zero supervision, so I anxiously hovered nearby to save stuffing from burning and keep potatoes from boiling over. Everything else I made all by myself and (not to brag) it was delicious.

I’ll likely put myself through the same rigmarole this year with most everything ready to go by thanksgiving eve. The key to my success? A bulletproof plan. My superpower is having a plan (and a list) for everything. I have Thanksgiving shopping lists from dating back to 2016, detailing every stick of butter, every egg, and even an estimated grocery total. These lists are my secret weapon, giving me a head start each year with our must-have dishes. I’ve mastered the timing of the oven, rotating dishes in and out so everything stays warm and ready to serve as soon as the turkey’s done. I run this kitchen like a drill sergeant.

I’m sure you already have your favorite recipes lined up, so I won’t bore you with the long list of everything I’m making this year. But if your family is anything like mine, you might not have dinner ready until after 5 p.m. Of course, you could fast all day—but I’d rather not deal with hangry people while I’m cooking! Below are a few light breakfast ideas to keep everyone’s stomachs happy.

Personally, I think a breakfast board is the perfect choice for Thanksgiving morning. It has a little something for everyone, and it’s easy to grab throughout the day. I don’t believe in making Thanksgiving breakfast from scratch, so anything you can grab from the store to make your day easier is an immediate yes.

Fall harvest breakfast board 🍂

• pumpkin and apple butter jars

• a mix of pastries - mini cranberry orange muffins, pumpkin cream cheese puff pastries, cheese danishes, mini cinnamon rolls

• fruit - apples, figs, pears, apricots

• cheese - brie, goat cheese, white cheddar

• seedy crackers

Bagel bar 🥯

• bagel varieties

• spreads - whipped cream, cinnamon honey spread

• lox and smoked salmon

• toppings - red onions, sliced cucumbers, dill, capers

Simple fruit & nut board 🍇

• fresh fruits - grapes, apple slices, clementines, figs, pears

• dried fruits - apricots, cranberries, and raisins

• cheese - brie, cheddar, blue cheese

• nuts - almonds, walnuts, and pistachios.

• chocolate and honey - pieces of dark chocolate, a dish of honey with a dipper

• seedy crackers

Scones & Clotted Cream Board 🫖

• assorted scones - blueberry, cranberry-orange, plain mini scones

• clotted cream - (or thickened whipped cream)

• fruit preserves - raspberry, apricot, and blackberry jams

• fruit & nuts - fresh berries, grapes, and roasted almonds

If you’re really in a rush donuts and orange juice is always a great default for a quick and easy breakfast!

Next up: Christmas cookies (eee!)

Wishing you a cozy (and conflict free) Thanksgiving,

Janaya

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According to a BuzzFeed quiz I took when I was 12, I’m a good witch. This revelation infuriated me at the time, given my obsession with the Wicked Witch of the West. Green skin, pointy hat, broomstick, menace to society—she was everything I wanted to be and more. Deep down, I knew I was more of a Glinda, but that didn’t stop me from protesting my quiz results by wearing a big black witch hat around the house for days. I took that quiz very seriously.

Despite the quiz’s results, I know next to nothing about actual witchcraft and still can’t make a bubble to float away in, so there’s no need to gather the townsfolk and burn me at the stake! But, full disclosure: I’m left-handed and own a black cat, so…you never know. Speaking of my cat, a quick side note—tomorrow is his birthday! I can’t believe it’s been 8 years. I named him Bagheera after The Jungle Book, which suits his personality perfectly.

He’s moved with me multiple times, supervised countless late-night college assignments, and begrudgingly allows me to take too many pictures (he’s not exactly camera-friendly). His once-serious demeanor has softened with age, though, and lately, he’s been asking for more cuddles (which has caught me off guard, but I never say no). Like a true cat, he’s obsessed with cardboard boxes. So, if you’ve got any spare Amazon boxes lying around, feel free to send them my way. He’d be thrilled!

Witch or not, I believe that baking is a delightful mix of science and a sprinkle of magic. It’s all about the right ingredients and the intention you stir into them. I always try to be in a good mood when I bake. Baking with a frown on your face is a serious crime in my kitchen. Sour moods make sour foods. Thankfully you won’t have to venture out for moon water, star dust, or a hair from a cherub to make these cookies. This recipe calls for simple, everyday ingredients you likely already have in your kitchen.

Our magical ingredients

• Orange: for positive energy, love, and prosperity.

• Cardamom: for clarity, love, and spiritual awakening (plus, it’s a key ingredient in chai so I’m obsessed by default).

• Star Anise: for protection, psychic power, and luck.

• Almond: for protection, prosperity and wisdom.

• Honey: for love and attraction.

• Salt: to absorbs any negative energy floating around and bring balance to the sweetness.

Now, if I were a real witch, I’d tell you to stir the dough clockwise with your dominant hand under the light of a waxing crescent moon while chanting your intention and drawing a sigil into the dough for the best results. But truth be told, I’m mostly just hungry so theres no need for the rigamarole. What I can guarantee is that these cookies are enchantingly delicious, no spells or potions required. Just a handful of ingredients and a dash of good intention.

Orange, Almond & Cardamom Sugar Cookies

makes about 20 cookies

• 2 ¼ cups all-purpose flour 

• ¼ teaspoon salt 

• ½ teaspoon baking powder

• 1 tsp cinnamon

• ½ tsp cardamom 

• ¾ cup granulated sugar

• ¾ cup unsalted butter, room temperature

• 1 large egg, room temperature

• 1 tablespoon orange zest

• 1 teaspoon almond extract

• 1 teaspoon pure vanilla extract

Honey royal icing

• 2 cups powdered sugar

• 1 teaspoon honey

• 1 teaspoon orange zest

• 1 tsp meringue powder

• water to thin to your desired consistency

Anise stars to decorate

Instructions

1. Whisk the flour, baking powder, salt and spices together in a medium bowl. Set aside.

2. In a stand mixer, cream the sugar, butter and orange zest together until light and fluffy. Scrape down the sides and bottom of the bowl and add in the egg and extracts. Mix until combined.

3. Scrape down the bowl and pour in the flour mixture, mixing on low until just combined. The dough will be slightly sticky.

4. Form the dough into a disk, wrap and chill it for at least 1 hour but preferably overnight.

5. Roll out the dough on a floured surface to 1/4 inch thick and cut out your desired shapes. Re-roll cookie dough scraps until you’ve used all the dough. Freeze the cut out cookies while the oven preheats.

6. Preheat the oven to 350°F and place the frozen cookie shapes on a lined baking sheet. Bake for 10-12 minutes or until lightly browned on the edges then cool completely on a wire rack.

7. Whisk all icing ingredients together in a bowl and dip the cookies into the icing or pipe on top. Add a star of anise and enjoy with a cup of cinnamon tea.

Happy cookie baking!

Janaya

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Such a tasty pie deserves to be dressed up a little which is why I paired mine with salted caramel and espresso whipped cream. Of course toppings aren’t required but why not indulge a little? We have a lot to whip up today so I’ll cut the chit chat!

The caramel

The salted caramel isn’t essential but definitely recommended if you’re in the mood to add an extra layer of sweetness to your slice. Originally, I was going to put a whole layer of caramel at the bottom of the pie but the idea made me a bit nauseous. Anyway, having the option to add a caramel drizzle makes serving way more fun. This recipe is very easy and straight forward so fear not if it’s your first time making caramel!

Simple Salted Caramel

makes a little over 1 cup of caramel

• 200g (1 cup) granulated sugar

• 75g (about 6 tablespoons) butter, softened

• 120ml (1/2 cup) heavy cream, room temperature

• 1/4 teaspoon sea salt

Instructions

1. Using a light saucepan, melt the sugar over medium-low mixing constantly until smooth and amber in color.

2. Immediately take off heat and stir in butter until fully combined and no longer separated.

3. Slowly pour in the heavy cream (be careful as the mixture will begin to bubble) and mix well.

4. Pour into a air tight container and store in the fridge until ready to use.

Warming instructions

• heat in microwave in 5 second intervals until it reaches a drizzling consistency

The whipped cream

I made this the day of serving the pie so theres no rush to start on it until after your pie is set! To make the flavor more intense infuse the heavy cream by whisking in the espresso powder and chilling overnight. I ended up chilling mine for about a week because I got sick, but it resulting in a rich, deep coffee flavor and the most beautiful color. The longer you infuse the better! This cream is not only fabulous on this pie but tastes so good on pumpkin pancakes, brownies, and ice cream.

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(I ended up using store bought crust and was seething all through dessert because the it wasn’t from scratch).

I’m trauma bonded to this recipe.

I know using anything other than cold butter to make pie crust is typically frowned upon, but I like using soft(ish) butter when making my crusts. It helps me mix all the ingredients together with fantastic cohesiveness. I leave the butter out for about 30 minutes until it’s slightly soft (but still cool) then rub it into the flour. This helps me “get to know the dough” and keeps me from over saturating it with water. I mainly use this method whenever I’m making pies with cut outs or shapes to avoid butter clumps in the designs. Anyway the crust is always well chilled before rolling and baking so, to me, it’s not that big of a deal.

If I use cold butter I always freeze it solid then grate it into the flour to make sure it’s evenly distributed. I’ve also made this recipe using browned butter which is incredibly easy (simply brown and cool your butter and use it in place of the unsalted butter).

All Butter Pie Crust

makes 2 pie crusts

• 2 1/2 cups all purpose flour

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 cup unsalted butter cold & grated or cubed & slightly softened

• 4-6 tablespoons cold water

Instructions

1. Whisk all dry ingredients together in a large bowl.

2. If using cold butter, freeze until sold then grate directly into the flour. If using slightly softened butter, rub into the flour until well combined.

3. Mix in the cold water 2 tablespoons at a time until the dough is no longer dry and holds together when squeezed.

4. Divide evenly (I like to use a scale), flatten into disks, lightly flour each side, wrap and chill for at least 1 hour.

5. Bake according to recipe instructions.

Happy pie baking!

Janaya

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This recipe might look a bit long but it’s really not that bad once you get past glazing your walnuts. The longest part is waiting for everything to bake and cool which is torture because everything smells so good in the process! Have a book, craft or movie you can relax to while you make it!

How I like to eat this granola

• with yogurt and blackberries

• sprinkled on top of pumpkin pancakes drowned in bourbon maple syrup with a dollop of whipped cream (eee!)

• in a big bowl with oatmilk

• in the kitchen, in the dark, like a rat

This recipe does make a good amount for the week but if it’s a bit too much fill a mason jar (or two!) and send it off to a friend!

Sweet Potato Granola

makes about 12 cups granola

Granola

• 16 oz sweet potato, baked

• 18 oz rolled oats, toasted

• 1/2 cup roasted & salted pumpkin seeds

• 3/4 cup maple syrup

• 3/4 cup oil (I use coconut or canola)

• 3 tablespoons brown sugar

• 2 tablespoons molasses

• 1 1/2 cups molasses glazed walnuts

• 2 teaspoons cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon cloves

• 1/2 teaspoon salt

Molasses glazed walnuts

• 1 1/2 cups chopped walnuts

• 1.5 tablespoon oil

• 2 tablespoons sugar

• 1/4 cup molasses

Instructions

For the glazed walnuts

1. While the sweet potato cools, make the glazed walnuts. Toast the nuts over medium high in a dry pan until fragrant and transfer to a large bowl.

2. In a small pot, heat the oil, sugar and molasses over medium low and stir until thinned out. Pour over the nuts and mix until well coated. Spread on a piece of parchment to cool.

For the granola

1. Pierce and bake the sweet potato wrapped in foil at 400°F for 50 minutes, or until fork tender (alternatively you can pierce and cut the potato down the middle and place it flesh down on a oiled baking sheet and bake until tender).

2. Once the sweet potato is out of the oven, turn the temperature down to 325°F. Spread the oats on a large baking sheet and toast for 10 minutes, stirring occasionally, until lightly browned. Once finished toasting, take them out and set aside. Lower your oven temperature to 300°F at this time.

3. Heat the oil, sugar, salt, molasses and maple syrup in a medium pot over medium heat. Bring to a gentle boil for about 1 minute. Set aside to cool slightly.

4. After the sweet potato has cooled enough to handle, scoop out the flesh into a food processor/blender and blend until smooth. Pour in the maple molasses mixture and blend.

5. In a large bowl, stir together the toasted oats, pumpkin seeds, glazed walnuts and spices. Pour in the sweet potato puree and mix until well coated.

6. Evenly spread out on a lined baking sheet and bake for 35 minutes. After the time is up, break up any large chunks and bake for an additional 10 minutes.

7. Leaving the granola in the oven, turn it off and crack the oven door for 10-15 minutes (this is the part that makes the whole house smell heavenly).

8. Take out to cool completely then store in an airtight container in the fridge for up to a month (mine never lasts this long!).

Happy snacking!

Janaya

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I’m beyond pleased to add a new recipe to the apple cider donut family tree!

Why I love this recipe

• brown butter (because brown butter makes anything better)

• a blend of all purpose and whole wheat flour for a bit of nuttiness

• apple butter for more concentrated apple flavor

• apple cider (because they wouldn’t be apple cider muffins without it!)

• the cheesecake filling!!

Using quality apple cider is the key to making these shine. I stalked my HEB for weeks waiting for my favorite apple cider to be back in stock and it’s finally here (I could cry). Whatever you do, do NOT use apple juice with a few spices in it (because wtf even is that). Like many other apple cider baked goodies, you’re going to have to reduce your cider (I hope you’re the patient type). I like to do this the day before so whipping these up the next morning is a breeze!

How I like to eat these muffins

• with apple sausage and eggs

• with a tall glass of cold apple cider

• with a warm mug of chai (I’m truly a chai addict)

• in my bed at 2 am as I listen to Krawski by Natalie Green on repeat

I’m seriously considering dressing up as the muffin man this Halloween as an excuse to hand out these muffins (you can’t tell me that’s a bad idea). Anyway who wouldn’t want a cheesecake filled muffin instead of another mini milky way??

Important note: I HATE mini milky ways.

Apple Cider Cheesecake Muffins

makes 12 very tasty muffins

Apple Cider Muffins

• 1/2 cup butter, browned (113g)

• 1/4 cup brown sugar (50g)

• 1/4 cup granulated sugar (50g)

• 1 1/2 teaspoons vanilla extract

• 1 large egg, at room temperature

• 1/4 cup apple butter (62g)

• 1/2 cup reduced apple cider (120g)

• 2 tablespoons sour cream (30g)

• 1 cup all-purpose flour (120g)

• 1/2 cup whole wheat flour (60g)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 2 teaspoons cinnamon

• 1/2 teaspoon allspice

• 1/4 teaspoon ginger

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

Cheesecake filling

• 4 ounces cream cheese, softened

• 1/2 teaspoon vanilla 

• 1/4 cup granulated sugar

• 1 egg yolk, room temperature

To top

• 1/4 cup butter, melted

• 1/4 cup sugar

• 1/2 teaspoon cinnamon

Steps

1. Start by reducing your cider (this will take a while so do it the day before). In a small pot simmer 2 cups of apple cider over medium low heat, swirling occasionally until it has reduced to 1/2 cup. Allow to cool completely before using.

2. Next brown your butter. Melt in a light colored pan over medium low heat, gently stirring until golden brown and nutty. Pour into a medium bowl.

3. While waiting for the butter to cool, make the cheesecake filling. Beat out any lumps in the cream cheese then mix in the sugar, vanilla and egg yolk. Pour into a piping bag, twist and place in the fridge.

4. Preheat the oven to 350°F and line a muffin tin.

5. In a large bowl, combine both flours, baking soda, baking powder, salt and spices. Set aside.

6. Into the browned butter bowl, add both sugars, apple butter, sour cream, vanilla, egg and apple cider. Whisk until smooth.

7. Pour the wet ingredients into the flour mixture and gently mix until just combined.

8. Scoop the muffin batter into the liners using a 1/4 cup or medium cookie scoop.

9. To add the cheesecake filling, pipe a dollop onto each muffin, slightly inserting the tip of the piping bag into the muffin batter. Alternatively you can spoon the filling on top and gently swirl it in.

10. Bake for 15-16 minutes. Allow to cool on a rack until no longer hot.

11. While the muffins cool, blend the sugar and cinnamon together and melt the butter. Brush only the edges of the muffins with butter (not the cheesecake) and sprinkle the cinnamon sugar all over. Tap off any excess.

12. Enjoy your new favorite fall muffin!

p.s. thanks for waiting so patiently for this recipe :)

Janaya

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Recipes

My oven must find me absolutely sickening this time of year because I subject it to churning out cookies, muffins, cakes and pies all season long to satisfy my fall cravings. I need to taste maple, apple, chai, pumpkin and cinnamon spiced something at least once a week (it’s a very strict diet). I’ve been making fall bake lists for years and years and have so many recipes I consider classics. I’ll categorize some of my favorites by spice for you to peruse (don’t you love how organized I am hehe).

Chai recipes

• Chai snickerdoodles - I omit the white chocolate but they come out just as good!

• Spiced marshmallow vanilla chai latte - my favorite latte of all time (you should def try it and see what I mean)

• Vanilla cake - I infuse the milk with my favorite chai and add a blend of chai spices (so cozy!)

• Apple chai scones - I always pair these with apple butter

Apple recipes

• Apple pie - I always like doing fun little pie crust designs on mine because I like adding a touch of whimsy

• Apple cider cheesecake muffins - in the picture above (recipe coming soon!)

• Nutmeg ginger applesnaps - watching Fantastic Mr. Fox while eating a plate of these is mandatory (posting my version of these this fall)

• Apple sage scones with white cheddar and bacon - because we need at least one savory recipe here

• Apple cider cake - absolutely divine paired with maple buttercream!

Pumpkin recipes

• Pumpkin bundt cake - always have this on hand for an easy breakfast or quick afternoon snack

• Pumpkin pie - I add extra spices and let the filling set in the fridge overnight to make the flavor outstanding

• Pumpkin crumb cake muffins - these taste even better the next day

• Pumpkin cinnamon rolls - my favorite fall cinnamon rolls

Other recipes

• Sweet potato pie - I love this more than pumpkin pie fr fr

• Sweet potato granola - so good I have to make a double batch (recipe coming soon!)

• Pecan pie - devilishly good and tastes better than any pecan pie you’ve ever bought

• Molasses cookies - I know a lot of people make these around the holidays, but they taste so magical in the fall!

My bucket list

I add or subtract different activities year to year, but here are a few of my favorites. I do a lot of things on my list alone (because I really do like my solitude in autumn) but I try to mix in a few activities to do with friends and family!

My essential fall bucket list

• Autumn source & shop - I grab a latte and go around my favorite craft shops and pick up cute new decor!

• Museum & cafe day - best done on a gloomy, rainy day. A little stroll around my favorite art museum and snuggling up in my favorite coffee shop after (preferably with a book!)

• Pride & Prejudice & Pastries - a few baked goodies and a cup of tea to enjoy while I watch and do a craft (I love doing this by myself on a slow morning)

• Cozy self care day - pumpkin pancakes, a cozy fall movie, animal crossing, candles, and a face mask

• Pumpkin carving - It’s the Great Pumpkin Charlie Brown, pumpkin pie, and a nighttime walk to look at Halloween decorations

• Pumpkin patch day - a day you can force your friends to take cute fall pictures of you

• Start a new hobby - this year I’m knitting a cozy blanket by hand for my baby niece

• Go to a Halloween party - and eat ungodly amounts of candy ofc

• Send a particularly cozy letter to someone you love - stuff it with your favorite fall tea, a leaf you saw on your walk, or your favorite fall recipe

Movies

If you think my fall movie list is too long you definitely don’t want to see my Christmas movie list (that one is so long I even have suggested “when to watch” dates next to them). I’ll admit to being a bit of a scaredy cat so you won’t find anything too scary or horribly graphic on this list (sorry but I’d rather be cozy than paranoid after watching a movie).

My very important list of fall movies & shows

• Mona Lisa smile

• The Devil wears Prada

• Haunted Mansion 

• Practical Magic

• Miss Peregrines Home for Peculiar Children 

• It’s the Great Pumpkin Charlie Brown

• Nightmare before Christmas 

• Coco

• Edward scissor hands

• Tinkerbell and the lost treasure 

• Coraline

• Guillermo del Toro’s Pinocchio

• Anne with an E

• Fantastic Mr. Fox

• Corpse Bride

• Halloweentown

• Over the Garden Wall

Books

I’m quite a slow reader but only because I like savoring the words on the page so I only end up reading one or two books a season. I also make reading a bit of an occasion and like to have tea, calming tunes in the background and one of my cats to cuddle with to set the mood. My reading has picked up a lot since finishing school so I’m hopefully going to finish everything on my list this year!

My fall book list

• Nothing Much Happens - a collection of cozy short stories

• The Unfortunate Side Effects of Heartbreak and Magic - so charming and even has cute recipes between each chapter!

• The Very Secret Society of Irregular Witches - I read it in one week and absolutely devoured the loving coziness of it

• Dorothy Must Die - I’ve read this book 3 times and I still adore it. Gory, dark and full of witches!

• Miss Peregrine’s Home for Peculiar Children - I’ve watched the movie so many times but have never read the book?? (I’m loving it so far and the illustrations are everythinggg)

• Slewfoot - (on my tbr!)

Music

Having a playlist to soundtrack my days is essential for every season. My main fall playlist is nearly 6 hours long and packed with a personal mix of my favorite cozy songs that make me feel like I’m wrapped up in a sweater taking a walk on a cold evening. I also have a classical playlist and a playlist specifically for listening to while carving pumpkins. When I’m in the mood for something more nostalgic I’ll play the soundtrack of It’s the Great Pumpkin Charlie Brown on my record player (the vinyl is shaped like a pumpkin!).

My fall playlists

• Chai Spice + Everything Nice - the ultimate fall playlist

• Amber - classical tunes I like to read to

• Pumpkin Carving - for pumpkin carving duhh

• It’s the Great Pumpkin Charlie Brown vinyl

That’s a wrap on my fall favorites! I hope you end up making, listening to, or reading something off this list and have it become a favorite of yours too :)

xo,

Janaya

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The type of chai tea you use to make this is immensely important. I’ve been drinking Bigelow’s vanilla chai every fall since I was 13 and every time I open the tea packet the smell transports me back to my favorite fall memories. I always hunt it down across at least two Targets to get my hands on it and squeal when I find it only if there aren’t people around to think I’m a little crazy for being excited over a box of tea. This tea seriously means a lot to me and might just be the love of my life.

I know what you’re thinking though. Who has time to put in all this work for ONE cup of chai?? If you care about drinking good things you’ll make the time because this is too delicious to miss out on. The TikTok comments don’t lie! But for the love of God, do NOT swap the milk for water. It’s a sin!!

Spiced Marshmallow Vanilla Chai Latte

makes 1 large cup

Marshmallow Chai

• 1/2 T salted butter

• 1/2 T brown sugar (you can add more if you want it extra sweet!)

• 2-4 marshmallows

• 2 teabags vanilla chai

• 1 1/2 cup milk (I use oatmilk)

Spiced Cream

• 1/4 cup heavy cream

• 1/4 tsp vanilla

• 1/2 tsp sugar

• cinnamon, nutmeg and cloves to your hearts content 

extra marshmallows to top

Steps

1. Heat your milk in a small saucepan and pop your teabags in. Leave it to steep for about 8 minutes (you can also steep in a mug).

2. Melt the butter, marshmallows and sugar in a small pot over medium-low, mixing constantly until the marshmallows are melted.

3. Pour in the chai milk and mix until combined. Leave it to warm on the stovetop while you prep the heavy cream.

4. Froth cold heavy cream (or beat until soft peaks with a handheld mixer) with the vanilla, sugar, and spices.

5. Pour the warm chai milk into your favorite fall mug, top with the spiced heavy cream, and add two toasted marshmallows.

Enjoy!

Janaya

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Back to the sage. If I’m being honest, I really got it so I could have fresh sage for Thanksgiving because it always sells out around the holidays, but watching it grow has been making me crave putting it in a recipe. So I ran to the store, grabbed a pack of sage, and whipped up these apple sage scones. For the record I’ve never made or eaten an apple sage scone so these were new to me but oh so delicious. I used my jalapeño cheddar scones as the base and switched around a few ingredients to make these work!

To serve, I paired them with a small batch of maple clove butter which added the perfect bit of extra sweetness. I’ll definitely be making these time and time again because although I’m obsessed with fall sweets, sometimes you need something savory!

Note: these would also taste good with asiago cheese! Let me know if you swap it in place of the cheddar!

Apple Sage Scones with White Cheddar & Bacon

makes 12-14

Scones

• 5 slices bacon, crispy, cooled, and chopped

• 1 medium green apple, peeled, cored and diced

• 2 and 3/4 cups all-purpose flour (be sure not to pack your flour when measuring)

• 2 tablespoons baking powder

• 2 tablespoon packed dark brown sugar

• 1-2 tablespoons minced sage

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1/4 teaspoon thyme

• 1/4 teaspoon cloves (optional)

• 3/4 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, very cold, grated

• 7 oz white cheddar, shredded

• 1 cup plain Greek yogurt

• 1 large egg

heavy cream to brush on top

1 oz finely grated white cheddar to sprinkle

extra sage leaves to decorate

Instructions

1. Fry your bacon (or make it in the oven according to package instructions) to your desired crispiness and set aside on paper towels to drain and cool.

2. Grate the butter and cheese and put in the freezer to keep cold. Finely grate the 1 oz of cheese and put it in a separate bowl in the fridge.

3. In a large bowl, whisk together flour, baking powder, sugar, sage, salt and spices until well combined.

4. In a medium bowl, whisk the greek yogurt and egg together. Set aside.

5. Take the cold butter and cheese out of the freezer and mix into the flour mixture. Add in the bacon and diced apple and mix.

6. Pour in the Greek yogurt mixture. The dough will seem dry but continue to mix until it is cohesive. I like to dump it on the counter and knead until there are no dry spots.

7. After the dough comes together, lightly flour your counter and flatten the dough to an inch thick. Using a lightly floured cutter, cut out your scones. Repeat until all the dough is used.

8. Transfer the scones to the freezer for 10 minutes. While they chill, preheat the oven to 400°F and line a baking sheet with parchment.

9. Take the scones out and place them on the baking sheet with about 2 inches between each. Brush the tops with heavy cream, sprinkle with the finely grated cheese then top with a leaf of sage.

10. Bake for 18-20 minutes.

11. Serve with butter or top with a poached egg.

Happy baking!

Janaya

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I take picnic planning VERY seriously because I’m obsessed with planning literally everything (you should see my notes app). Food, games, drinks, and decorations are all lined up weeks before our picnics. Maybe I’m insane because it’s just a small family picnic but it keeps everything so well organized so I can enjoy the day knowing every detail was planned in advance. Very virgo of me.

I pretty much only make these in the summer because of our picnic but they’re meant to be enjoyed year round! I always eat mine with a poached egg and a bit of extra cheese and it hits the spot every time. I hope you love them as much as I do!

Jalapeño Cheddar Scones with Caramelized Onion & Bacon

makes 10-11

Scones

• 4 slices thick cut applewood bacon, crispy, cooled, and chopped

• 1 small jalapeño pepper, finely chopped

• 1 medium caramelized onion

• 2 and 3/4 cups all-purpose flour (be sure not to pack your flour when measuring)

• 2 tablespoons baking powder

• 2 tablespoon packed dark brown sugar

• 1/2 teaspoon salt

• 8 tablespoons (1 stick) unsalted butter, very cold, grated

• 1 cup thick cut cheddar cheese

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon black pepper

• 1 cup full-fat plain Greek yogurt

• 1 large egg

heavy cream to brush on top

jalapeño slices to decorate

Instructions

1. Fry your bacon (or make it in the oven according to package instructions) to your desired crispiness and set aside on paper towels to drain and cool.

2. Grate the butter and put in the freezer to keep cold along with the cheddar cheese.

3. In a large bowl, whisk together flour, baking powder, sugar, salt and spices until well combined.

4. In a medium bowl, whisk the greek yogurt and egg together. Set aside.

5. Take the cold butter and cheese out of the freezer and mix into the flour mixture. Add in the cooled, chopped bacon, caramelized onion, diced jalapeño and mix.

6. Pour in the Greek yogurt mixture. The dough will seem dry but continue to mix until it is cohesive. I like to dump it on the counter and knead until there are no dry spots.

7. After the dough comes together, lightly flour your counter and flatten the dough to an inch thick. Using a lightly floured cutter, cut out your scones. Repeat until all the dough is used.

8. Transfer the scones to the freezer for 10 minutes. While they chill, preheat the oven to 400°F and line a baking sheet with parchment.

9. Take the scones out and place them on the baking sheet with about 2 inches between each. Brush the tops with heavy cream then top with a slice of jalapeño.

10. Bake for 18-20 minutes.

11. Serve with butter or top with a poached egg.

Happy baking!

Janaya

adapted from Baker by Nature

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So here we are making orange honey scones! I’ll be honest and confess I did not like the recipe in the book and kinda sorta changed most of it to fit what I thought it should be. To start, I used a blend of all purpose and whole wheat flour to add a bit of nuttiness to the scones then added a few dashes of my favorite fall spices to warm things up a bit. Then I added orange zest because I really wanted the orange flavor to shine through.

Like the book suggested I added in chrysanthemum flowers because I’ve never made a scone with chrysanthemum flowers! The texture was…interesting and I really just ended up picking the flowers out but it was still something fun and new to try! Maybe a different type of flower would work better?? Let me know if you try anything different.

I would also like to confess that I was just a little upset that the book didn’t suggest any fun ways to decorate these. I figured I would only top them with glaze but nooo I love to add unnecessary steps and overcomplicate the simplest thing (it’s a hobby of mine). I decided to make a quick batch of candied orange peels which might have been the death of me. I was shivering uncontrollably by the time I needed to toss them in sugar thanks to a cold that sprung on me.

If you end up coming down with one of the worst colds of your life right after prepping your honey, the days for it to infuse will go by pretty fast. This is the most important part of this recipe so don’t try to cut down on time! To a mason jar I added wildflower honey and a few organic orange peels and left it for about a week. Since you’ll have leftover honey from this recipe I HIGHLY recommended drizzling pear slices with it and adding a dash of cinnamon. It’s my current favorite snack!

Orange Honey Vanilla Scones

makes 10-12

Orange honey

• 8 oz honey

• 1 orange

Scones

• 1 cup buttermilk

• 1/3 cup orange honey

• 1 tablespoon vanilla extract

• 1 1/2 cups all purpose flour

• 1 1/2 cup whole wheat flour

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• 1/4 tsp cardamom

• 1/4 tsp nutmeg

• 2 tsp orange zest

• 1/4 cup chrysanthemum flowers (optional)

• 3/4 cup butter, cold and cubed

heavy cream to brush on top

cane sugar to sprinkle

Glaze

• 1 cup powdered sugar

• 1 teaspoon vanilla

• 1-2 tablespoons milk

• 1/2-1 teaspoon orange zest

candied orange peels to decorate (optional)

Instructions

1. Start by making your orange honey so it can sit for at least 5 days. Using a vegetable peeler, peel orange being careful not to get too much of the white part. Place the peels in a jar and pour honey on top. Add a lid and leave to infuse.

2. Preheat oven to 400°F and line a baking sheet with parchment. In a small bowl, whisk together the buttermilk, orange honey and vanilla. Set aside.

3. Combine both flours, spices, and orange zest. Rub in the cubed butter until the mixture looks sandy but still has a few visible butter bits then add the flowers (if using).

4. Make a well in the flour mixture and pour in the wet ingredients. Mix until combined then dump onto a countertop.

5. Flatten the dough to be about 1 inch thick then cut out with a round or heart shaped cutter.

6. Brush the tops with heavy cream and sprinkle a bit of cane sugar on top to create a sweet crust.

7. Bake for 18-20 minutes.

8. While the scones cool, whisk all glaze ingredients together and set aside.

9. Once the scones are no longer warm, dip the tops into the glaze and top with candied oranges or extra orange zest.

Happy baking!

Janaya

I’m Janaya, also known as The Little Brown Baker or Tasty Thyme (depending on where you discovered me) and I love food. I love baking to be exact. I started my adventures in the kitchen while my family lived in Greece (perks of being a military brat). I have lots of stories I could share from that time but we’ll stick to the most important bits: my sweet tooth was born thanks to the candy shop lady who thought I was the cutest little koukla, I got to learn how to make spanakopita and gnocchi from the yia-yias in the neighborhood and I was obsessed with Goober. 

After moving back to the states I learned how to do a thing or two in the kitchen but was still too young to make anything other than bread in the bread machine and tortillas. I would often watch my older siblings bake, taking mental note of what I would do when I was tall enough to reach the top cabinet and old enough to cut using a real knife. At 11 I started baking independently. For the record I probably would not have started making anything in the kitchen if it weren’t for my older brother moving out to college. He spoiled us for years with custom birthday cakes, staying up late to decorate them. Some of my favorite memories are of sneaking out of the room I shared with my sisters to watch him decorate late at night. When he left I nearly lost my mind over not having a few sweets around the house so I desperately grabbed an old Betty Crocker cookbook and taught myself how to bake.

And I loved it. For the record I knew I was a baker deep down from day 1. It’s one of those hobbies you feel in your soul that it’s what you’re truly meant to do and I cherish the fact that I knew so early on. However, I’m definitely no expert baker. Everything I’ve done up to this point has been purely through trial and error. I’ve made some ugly desserts and have taken hideous photos (which are all archived to keep me from cringing) to prove it. I didn’t take any photography classes or go to culinary school. Instead I went and got a degree in forensic science with a biology minor which people have looked at me crazy for because it’s the complete opposite from baking. 

At least it goes to show that I do in fact do more than just bake. Photography is a really big part of my life and I like to think I have an eye for coziness so I’m always taking pictures of things I think are aesthetic. I also like to read and often pretend I’m a book critic offering opinions on everything I read (which I’m pretty sure my friends skip through when I post reviews on my stories). Sometimes I play the piano and I miss learning to play the cello daily. I also like to brag that I’m a black belt but it’s been over a decade since I’ve sparred. However I still practice kicking when trying out new jeans so I can fight off bad guys. I also don’t watch TV that often which annoys my friends when they suggest shows that I’ll never watch.

Anyway, the most important thing is that I love what I do and I love what I make in my little kitchen. I love sharing what I make too. I literally giggle and kick my feet when someone comments how good one of my recipes came out and how it’s their new favorite (trust me I read every comment). I love creating community through sharing good food. So because I love you, I finally have a space for you to access all of my recipes. Ingredients aren’t free so recipes should be!

p.s. bonus points on your quiz if you can correctly guess how many times I used the word ‘love’

From my kitchen to yours,

Janaya