I know you might think it’s too late to make a pumpkin cheesecake in 2019, but I believe in you. I came up with this recipe for a work Thanksgiving potluck, because I wanted to bring something thematic but I didn’t want it to be the same old pumpkin pie. Let me tell you, this is one of the best desserts I’ve ever made. It has a great BALANCE of both flavors and textures. The cheesecake tastes very pumpkin-y while the topping speaks strongly of pecan pie. It’s the best of both worlds and I recommend you make it this week.
As I’ve said before, when I get bored, I bake. Since it’s usually a spur of the moment thing and all I really want is a sweet diversion, I try to take it as an opportunity to test out a new recipe, rather than just make the same old chocolate chip cookies. This time, I decided to try to 
Before the summer is truly over, I wanted to make a dessert that celebrated some of my favorite fruits of the season. My mom had recently tried the 
Also for my 
As another offering at my 
For my 30th (!) birthday, I had a tea party/picnic with a bunch of friends. I made tons of sweet treats (recipes to follow), and this is one of my favorites. Chocolate peanut butter bar recipes are ubiquitous all over the internet (such as 
Of my many goals for this blog, one of the big ones is being able to develop recipes that I’ve never heard of, that don’t seem like they would work, but that have an underlying logic to them founded in flavor and texture 
As I’ve mentioned, my sister is vegan. Back before she became vegan, when she was just a vegetarian, we would make macarons together when we were both home at our parents’ house. If you’ve never made macarons, you should know that they’re more of a project than your usual dessert recipe. I typically set aside ~4 hours to make a batch, and that doesn’t include the overnight steps. While that is undeniably a lot of time to spend on some cookies, it saves a lot of money because macarons do not have expensive ingredients but are extraordinarily expensive to buy in the store. Even better, I get to use that time to catch up with my sister, and we both feel the accomplishment of making a beautiful dessert that can seem very intimidating. Since going vegan, my sister and I had not made macarons. But I learned about using aquafaba (more on that after the break) in place of the eggs in macarons on the Great British Baking Show, so over Easter we decided to give it a try. All I can say is, boy was my sister pleased with the results!
My sister has been a vegetarian for 15 years and within the last year decided to go fully vegan. This has inspired me to eat vegan more often myself, both because it’s better for the environment and my health and so that we can share meals together. There are many things my sister had to give up when going vegan, and other things that are just very hard to find. Chocolate falls into this last category. Chocolate itself is already vegan – it’s just a bean. But a lot of chocolate has milk added to it, even if it’s not what you would consider milk or white chocolate. Even if the chocolate is vegan, the filling of a truffle might have animal products in it. It seemed so silly that my sister would have to give up chocolates, especially because they don’t require non-vegan ingredients. So this year for Easter I enlisted her help in making up a couple recipes so everyone could have a great holiday! 
Attempt #2. A little study and practice go a long way.
Results Not Guaranteed 