This cake is the best of both worlds! It's bursting with so much flavor from the caramelized apples on top, to the bananas laced throughout. It gets cooked directly into a cast-iron skillet with a quick caramel sauce, and then flipped out for a beautiful presentation. Enjoy!
 
INGREDIENTS:
10 Tbsp unsalted room temp butter, divided
¼ cup light or dark brown sugar, packed
1/2 tsp kosher salt 
3 large bananas, divided 
2 small or 1 large apple (we used pink lady)
½ cup white sugar 
½ cup light or dark brown sugar
2 large eggs
¾ cup full fat Greek yogurt 
1 tsp vanilla extract 
1 ¼ cups all-purpose flour 
1 tsp cinnamon 
¾ baking soda
¾ baking powder
½ tsp nutmeg 
½ tsp kosher salt 
 
INSTRUCTIONS:
Preheat oven to 350 degrees. 
 
Melt 4 tablespoons butter in a well-seasoned 10-inch cast iron skillet. Add brown sugar and salt, and stir until sugar is melted and combined. Remove from heat. 
 
Core and slice the apples and cut into thin wedges. Arrange over the butter sugar mixture. Cut one of the bananas in half crosswise and then in thirds, to create 6 pieces. Layer over the apples. 
 
Place the two remaining two bananas in a separate bowl and mash. Set aside.
 
Prepare the batter by combining sugars and remaining 6 tablespoons butter in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time, then mashed banana, yogurt, and vanilla. Mix until well combined. 
 
In a separate bowl combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt. 
Slowly mix dry ingredients into wet ingredients, and mix just until you no longer see flour. Pour batter into skillet over the bananas. 
 
Bake on middle rack in oven until golden brown, about 40 minutes. Remove and allow to cool before inverting cake. To remove from pan run a butter knife around the edge of cake then invert the cake onto a large plate.  

Buckeyes! A classic peanut butter and chocolate treat from Nat's home state, Ohio. Annie also grew up eating these in New Jersey, and is a beloved chocolate treat by all! Perfect party dessert and super crowd pleaser. Chocolate + peanut butter, what's not to love??

INGREDIENTS: 
Makes 2 dozen 

2 cups confectioners' sugar
1 cup smooth peanut butter
5 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces good quality semisweet or bittersweet chocolate, chopped
2 Tbsp coconut oil, melted 

INSTRUCTIONS:
In a medium bowl beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer until well combined. Scoop 2-teaspoonful mounds, and roll into balls. Place on a lined baking tray, and refrigerate until firm, about 20 minutes.
 
Meanwhile, microwave the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until the mixture is completely melted and smooth. 
 
Place a toothpick or skewer into the top of a peanut butter ball. Working quickly, dip into the melted chocolate, leaving a circle of peanut butter visible on top to create the buckeye.  Let excess chocolate drip off, and place back onto lined baking tray. Repeat with remaining peanut butter balls. 
 
Place completed tray back into refrigerator and chill until firm, about 30 minutes. 
 
Using the back of a spoon or small spatula, smooth over the hole from toothpick before serving. 

If you're the kind of person who loves light and airy cakes, but still with all that deep richness, this is for you! Plus, its a ONE BOWL cake with no fuss, and comes together so quick. Hello, weeknight chocolate craving. We got chu.

INGREDIENTS:
2 cups all-purpose flour 
2 cups white sugar
1 tsp baking soda
1 tsp espresso powder 
1/4 tsp salt
1 cup water
1 cup (2 sticks) unsalted butter 
1/2 cup cocoa powder 
1 cup buttermilk 
2 large eggs
1tsp pure vanilla extract
 
Frosting
8 oz dark chocolate, chips or roughly chopped
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 Tbsp milk, plus more 
2 tsp vanilla extract 
¼ tsp salt 
1 cup cocoa powder 
3 cups powdered sugar 
 
INSTRUCTIONS: 
In large mixing bowl combine flour, sugars, baking soda, espresso powder, and salt. Set aside.
 
In a medium saucepan melt butter. Whisk in cocoa powder and water, and bring to a boil. Allow to boil for 1 minutes, then remove from heat.
 
Add cocoa mixture to dry ingredients along with buttermilk. Whisk in eggs, and vanilla, mixing well until combined. 
 
Pour batter into a greased half sheet pan (17inx12in) and bake for 15-20 minutes, or until center is cooked and toothpick comes out clean. Allow cake to cool completely before frosting. 
 
For the Frosting:
In a microwave- safe bowl, microwave chocolate in 30 second intervals, stirring after each,. Transfer to a large mixing bowl, and using a hand mixer, mix chocolate, cream cheese, and butter. Add milk, vanilla extract, and salt. Slowly add cocoa powder, mixing on low. Add powdered sugar in slow increments. Stir in a tsp of milk to thin, if needed. Continue to whisk frosting until a smooth, spreadable frosting is obtained. 

Annie created this recipe after a long search for the perfect pumpkin muffin! The best part of all is it comes together in ONE BOWL (Nat's favorite two words)!! Less clean-up, and super easy to whip up.

​Oh, and P.S. Nat took this photo. Check out our Trading Places video on Youtube! 

Makes 1 dozen

INGREDIENTS:
4 Tbsp butter, melted
1/2 cup granulated sugar 
1/4 cup packed brown sugar
2 large eggs
​1 (14oz) can pure pumpkin 
1/2 cup unsweetened applesauce 
1 tsp pure vanilla extract
1 2/3 cup all purpose flour 
1/2 cup oats 
1/4 tsp baking powder 
1 tsp baking soda 
1 tsp pumpkin pie spice 
pinch of salt
3/4 cup milk or dark chocolate chips 

Topping:
3 Tbsp brown sugar 
1 tsp cinnamon 


INSTRUCTIONS:
Preheat oven to 350 degrees. 

In a large bowl combine butter, brown sugar, white sugar, eggs, pumpkin, applesauce, and vanilla. Mix well until fully incorporated. In the same bowl add flour, oats, baking powder, baking soda, pumpkin pie spice, and pinch of salt. Mix just until flour is completely combined. Fold in chocolate chips. 

In a small bowl combine remaining brown sugar and cinnamon. Divide muffin batter into greased muffin tin. Top each muffin with sugar and cinnamon mixture. 

Bake 25-30 minutes. Allow muffins to cool 5 minutes before removing. Enjoy!
​

This is the cheesecakes of all cheesecake - Pumpkin!! Not only is this our favorite cheesecake recipe ever, but it's complete with the most flavorful, perfectly spiced crust and dollop of cinnamon whipped cream. We wait all year to make this, and then make it for three months straight (insert naughty face emoji).  Hello fall/holiday/everything pumpkin season! 

​Ingredients: 
Crust
8 oz gingersnap cookies
1/4 cup roughly chopped pecans
3 Tbsp butter, melted
1 Tbsp granulated sugar
Pinch of salt
Filling
3 (8oz) packages of cream cheese, softened
1 (15oz) can pumpkin puree, about (1 ½ cups)
¼ cup heavy cream
3 large eggs
1 ¼ cup granulated sugar
1 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Cinnamon Whipped Cream
1 cup heavy cream
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp cinnamon
 
Instructions:
For the crust: In a food processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 9-inch spring form pan pressing down firmly. Chill crust for 30 minutes, and begin to prepare the filling. 
 
For the filling: Preheat oven to 350 degrees. Place one rack in the middle of the oven, and one rack on the bottom. Fill a 13x9 metal roasting pan with water going 1 1/2 inch up the side. Place the pan on the bottom rack to create steam while baking. 

Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream; mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated. 
 
Pour filling into the pan over the prepared crust. Place cheesecake in the middle rack of oven and bake for approximately 60 minutes - 70 minutes, or until the cheesecake is set, but still a slight jiggle in the center. Be careful not to over-bake! The center should spring back to the touch but will still be jello-jiggly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes.  Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours. 
 
For the whipped cream: Place heavy cream, sugar, vanilla, and cinnamon in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use. 

We wait all year for that first bite of fall, and this recipe was well worth the wait!
This beauty won first place by Stefanie Lourenco in our pumpkin recipe contest. Its all the things we long for in a dessert - sticky, gooey, sweet, perfectly spiced. It's also incredibly simple to throw together with an easy way to make caramel. We just love everything about it, and hope you do too. Happy Fall, Y'all!

Ingredients:
2 cups half and half
1 15oz can pure pumpkin 
1 cup (packed), plus 2 Tbsp dark brown sugar 
2 large eggs 
1 1/2 tsp pumpkin pie spice
1 1/2 tsp ground cinnamon 
1 1/2 tsp vanilla extract 
10 cups 1/2 inch cubes egg bread or raisin egg bread (about 15 oz)
whipped cream, for serving 

Caramel Sauce
1 1/4 cups (packed) dark brown sugar 
1/2 cup (1 stick) salted butter 
1/2 cup heavy cream 
​
Instructions:
Preheat oven to 350 degrees. In a large bowl whisk together half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla extract. Fold in bread cubes. Transfer mixture to a 11 x7 baking dish and let stand for 15 minutes. Bake until tester in center comes out clean, about 30-35 minutes. 

Meanwhile prepare the caramel by whisking brown sugar and butter in a heavy medium saucepan over medium heat until the butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. 

Serve warm with caramel sauce and whipped cream. 

​

Our love for chocolate knows no bounds, and when miso is added it gives a depth of flavor that is simply indescribable! We use black miso here, which is a more concentrated flavor. You can use any type of miso, but you may have to adjust the measurements up slightly. Don't be afraid to give it a try - you will not be disappointed!  

Ingredients:

2 Tbsp black miso paste 
14 oz can sweetened condensed milk 
2 cups chopped dark chocolate, 70%
 
Instructions: 

Line a 2-quart pan with parchment paper that covers 1 inch up the sides of the pan. 
 
Place miso in a large bowl and using the back of a fork break miso up to soften the paste. Add sweetened condensed milk to the bowl and continue mix incorporating the miso into the condensed milk (a few tiny clumps are ok, but be sure to incorporate most of the miso). 
 
Melt the chocolate in a heat-proof bowl over a pot with boiling water. Alternatively, you can microwave the chocolate in 30 second intervals.  
 
Pour the sweetened condensed milk into the melted chocolate immediately, whisking until combined. 
 
Transfer mixture to lined pan and chill in fridge until set, about 45 minutes. Cut into squares.

This is exactly what friends are for - banana pudding. There's no dessert that gets Annie as excited as Nat's banana pudding.  If you don't have a friend making it for you, the good news is it's easy to make yourself! We also love how it gives you all the feelings of comfort with classic vanilla wafer cookies. We like to keep it on the rustic side and throw all of the ingredients in a glass dish in no particular order (we eat it way too fast to spend too much time making it pretty!).  Grab a spoon, grab a friend, and dig in!

Ingredients:

Makes 6 individual servings

30 vanilla wafer cookies 
*2 large bananas, sliced 
For the pudding:
1/2 cup sugar 
1/2 heavy cream 
1/4 cup cornstarch 
pinch of salt 
5 egg yolks 
2 cups whole milk
2 tsp vanilla bean paste (or vanilla extract) 
2 Tbsp unsalted butter 
For the whipped cream:
1 cup heavy cream 
2 Tbsp sugar  
1 tsp vanilla bean paste (or vanilla extract)

Instructions:

For the pudding:
Whisk together sugar, cream, cornstarch and salt in a medium saucepan. In a separate bowl, combine egg yolks and milk, and whisk together. Over medium heat, gradually whisk the milk and egg mixture into the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until thickens (about 7-10 minutes). Mixture will become very thick quickly.  You want the texture to be similar to pudding. Remove from heat and whisk in vanilla and butter.  Strain through a fine mesh strainer to get rid of any lumps, if desired. Allow to cool. 

For the whipped cream:
Add heavy cream, sugar, and vanilla to the bowl of an electric mixer. Turn mixer on to medium for one minute, then increase speed to high. Whip cream until stiff peaks form, about 2-3 minutes. 

For assembly:
In 6 glass individual serving dishes, alternate layers of pudding, banana slices, whipped cream, and 4 vanilla wafer cookies. Crumble up the remaining vanilla wafter cookies and sprinkle on top with a dollop of whipped cream. Place in the refrigerator prior to serving. 

*If you aren't serving these right away squeeze lemon juice over bananas to prevent browning.

​

Truffles fall into the category of things that are always better when homemade. Rich, creamy, indulgent - and so incredibly simple to make! Made from scratch truffles always trump any of the pre-packaged kind. And a bonus! These are made with coconut milk, so they are a little more feel-good friendly. Shhhh...no one would ever know the difference!

INGREDIENTS:
Makes 3 dozen
12 oz. dark chocolate (60% or higher)
1 can (5.4 oz.) coconut cream
2 Tbsp coconut oil 
1/2 tsp pure vanilla extract 
1/4 tsp kosher salt 
For coating: dutch cocoa powder
Optional: maldon or flakey sea salt for finishing 

INSTRUCTIONS:
Finely chop the chocolate and transfer to a medium bowl (the finer the chocolate is chopped the easier the process will be). In a separate bowl microwave the coconut cream and coconut oil until hot and melted. Alternatively, heat the coconut cream and oil in a small saucepan.

Pour the hot cream mixture over the chopped chocolate and let sit for 5 minutes. Add the vanilla and salt, and whisk together until smooth and shiny. The mixture will be slightly thick. 

Transfer to a a shallow dish and refrigerate until firm, about 45 minutes. Remove from refrigerator and allow to soften slightly if chocolate becomes too firm. 

Scoop and roll the truffles with gloved hands. Don't worry about rolling into a perfect shape, rustic is great for this type of truffle.  Roll truffles into the cocoa powder, and lightly sprinkle with flakey salt to finish. These truffles keep best at room temp. 

INGREDIENTS:
3 medium avocados, peeled and pitted
1 (13.5 oz) can coconut milk
1 (5.4 oz ) can coconut cream
½ cup, plus 1 Tbsp granulated sugar
1 ½ tsp fresh squeezed lemon juice
Pinch of salt
Optional: ¼ cup toasted sweetened coconut
 
 INSTRUCTIONS:
Chill a loaf pan in the refrigerator for at least 30 minutes.
 
In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture.  
 
Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving.