"The beginning of fall is a changing of the guard. The air conditioning is clocking out. It's time for the oven to step in and the warming flavors of nutmeg, allspice, cardamom, apple, maple and citrus to fill the air. Consider this list of 24 treats a way to welcome the season. Sticky buns, Bundt cakes and blondies, snacking cakes, cookies and cider doughnuts: Each invites you to slow down, to stop and smell the sweets. (Save them all on New York Times Cooking.)"
"Brown butter, bourbon, almond and a hint of citrus perfume Vaughn Vreeland's boozy apple crunch cake.Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Prop Stylist: Sophia Eleni Pappas. By Vaughn Vreeland Vaughn Vreeland is a supervising video producer for NYT Cooking. An avid baker and home cook hailing from North Carolina, Vaughn can be seen making his latest creations on the NYT Cooking YouTube channel, Instagram and TikTok."
"Is it really fall if you haven't had an apple cider doughnut? This easy take from Erin Jeanne McDowell yields the classic flavors and textures at home (and will surely make your house smell incredible). No need to go out and buy a doughnut pan, if you don't have one this recipe can be baked off into muffins! Recipe: Baked Apple Cider Doughnuts"
Fall shifts cooking from air conditioning to ovens and brings warming flavors like nutmeg, allspice, cardamom, apple, maple and citrus. A curated collection of 24 baked treats includes sticky buns, Bundt cakes, blondies, snacking cakes, cookies and cider doughnuts designed to invite slowing down and sensory enjoyment. A weekly baking newsletter will deliver recipes, practical tips and tweaks, while a monthly shared recipe will include a deep-dive video demonstration. Highlighted recipes include a boozy apple crunch cake with brown butter, bourbon, almond and citrus, and an apple cider doughnut recipe adaptable to muffins.
Read at cooking.nytimes.com
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