365 Magazine

Dirty Blondies are a decadent treat when cut into big squares, but I also like to slice them into 1-inch squares to serve after dinner or as part of a larger dessert spread.

A recipe for the delicious Lebanese pastry, Ma’mul.

When I roast sweet potatoes for dinner or a salad, I always make a double batch. I love using sweet potato the next night in soups and tacos, or even, if they are large enough, cut open and filled with spicy chickpeas and tahini. One day, I decided to use them in place of pumpkin in some muffins

This babka recipe is from a long-lost cousin who worked in a bakery many years ago. The fillings have varied over the years, per my family’s requests. You can make all four babkas with the same filling, or mix them up.

It’d be pretty rudel to not make a strudel. Ideally, use a few different varieties of apples in the filling so they can fight it out to offer the most flavour, but the strudel will still be delectable even if you just use good old granny smith apples.

Pecan pie … but with a pie crust made from choc-chip cookie dough! The liquid from the pecan topping seeps into the crust and caramelises as the whole thing bakes. A real feast for the soul.

This pretty cake has the bright flavor of lemon.

Some folks wake up as the first light of dawn breaks, perform sun salutations and make themselves a kale and otherwise-obnoxiously-green smoothie. This milkshake is not for these people. It’s for us who understand that sugar is the meaning of life. Ingredients SERVES 2 Directions Pumpkin puree Ingredients Pumpkin pie spice Make the pumpkin spice … Read more

This is an updated old-lady recipe, made by many a grandma. It is a perfect dessert for fall when apples are at their prime. Long ago, a relative served a similar cake, and I begged for the recipe. She never shared it, and I later found out the cake came from her local bakery—not her kitchen.

prep time: 15 to 20 minutes (plus cooling) cook time: 20 minutes yield: 18 cookies Ingredients: 3 tablespoons unsalted butter, cut into pieces, plus extra for greasing 2.5 ounces semisweet chocolate (½ cup plus 1 tablespoon), coarsely chopped 1.5 ounces unsweetened chocolate (1/3 cup), coarsely chopped 1 large egg 1 cup sugar 1 teaspoon vanilla … Read more

Bomboloncini – Italian donut holes – is hard to say, but easy to eat. Once they’re fried, you can toss them in sugar or fill them with an endless supply of things to ooze out of the centre: créme pâtissiére, flavoured creams, jams, buttercream … just about anything that’ll squeeze into a piping (icing) bag.

If you’ve spent any time near an orchard in the months of September and October anywhere in the Northeast, you know that it’s prime time—and by prime time, we mean super busy—to pick delicious, locally grown apples. But the question remains: What do you do with all those apples once you’ve got them home?