i'd rather be baking

We’ve been a little slow to get back into the swing of things post-Thanksgiving. Ryan had two four-day weekends in a row and we were sad to see them end! But our holiday was lovely and we ate lots of good food.

I was so excited to make these crescent rolls! They were a bit time-consuming but insanely delicious. I may have created an every-holiday-monster here.

I’ve been about 99.9% vegetarian for over a year but made this turkey breast for Ryan — and ended up loving it! This recipe is a winner and I’ll definitely be making it again.

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We took a beautiful vacation last week. Our days were spent eating, reading, and sleeping — mostly on a beach, soaking up glorious sunshine. When we arrived back in Portland, it was 40 degrees out with a lovely freezing drizzle. Welcome to November, right?

Let’s talk Thanksgiving. It’s almost here and I’m trying not to freak out. These white chocolate pumpkin blondies are like pumpkin pie without the slime factor. It’s a dreary day miracle.

Let’s talk pumpkin spice biscotti (and using the same napkins 27 times). Nothing is better with a piping hot cup of tea; I’ll promise you that right this second.

Let’s talk applecake. Apples are out of control right now. Chop some up and make the most dead-on delicious thing ever. This is the stuff wedding toasts are made of!

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The month of March is now behind us, and honestly, I’m not sad to see it go! We had some good times and all, but April means (hopefully) warmer weather and puts us that much closer to summer. We’re currently enjoying some wonderfully mild days and it has me excited for things to come. But before we say goodbye to March completely, here are a few of my favorite moments from the month.

These cupcakes were definitely the best thing I made this month. I still don’t entirely understand how they tasted exactly like a snickerdoodle, but they sure did.

Grapefruit and vanilla yogurt are just so good together — especially in scone form. These scream spring to me, and even remind me of Easter, I suppose because of all the gorgeous pink-ness.

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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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