i'd rather be baking

The weather here in Utah has taken a delicious turn towards fall this week and honestly, I couldn’t be happier about it. Those previously blistering temperatures have finally given way to brisk mornings and even some rainy days. Autumn has always been my favorite season and I’m told that it’s a short one here, so I’m excitedly embracing every crisp day that I can.

While I proceed to buy every can of pumpkin I can get my hands on, how about some lovely fall-ish recipes to get you started? These are old news but pretty great, nonetheless.

This pumpkin-apple crumble remains one of the easiest and yummiest weeknight desserts I know, and could easily be made gluten-free or vegan with minimal tweaks.

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My friends and family know me to be a magazine junkie. If anyone knows of an appropriate twelve-step program, well, I don’t want to hear about it. I subscribe to several fitness magazines because they keep me motivated to exercise and, as a bonus, often have some great and more figure-friendly recipes. Athletes have to eat, too.

I pulled this recipe out of the July issue of Shape a few days ago and while I loved the idea of a low-cal blueberry muffin, I didn’t have any blueberries. That’s okay. I like blackberries and peaches better anyhow.

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Usually I’m a cereal-and-yogurt kind of girl when it comes to breakfast, but on the weekends, that tends to go out the window. Sometimes it’s me in the kitchen and sometimes it’s Ryan, but at least once each weekend we like to do breakfast right. After all, it is the most important meal of the day.

This beauty started with a lot of stale bread. I started collecting the “bum ends” (as my boss refers to them) of our sandwich bread at work during an exceptionally busy week. We use this really great oatmeal applesauce sandwich bread, but sometimes the end pieces are too thin or misshapen to sell. So I like to take them home. Good bread is good bread, ugly or not.

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