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A New Twist on Fall Favorites

Updated: Nov 29, 2022

Cozy up with some new recipes this holiday season!

Cinnamon Apple Pie Bread

Cinnamon Apple Pie Bread

Cook time: 30 mins

Total time: 30 mins

Serves: 8


  • ⅓ cup light brown sugar (not packed)

  • 1 teaspoon ground cinnamon

  • ⅔ cup white sugar

  • ½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)

  • 2 eggs

  • 1½ teaspoons vanilla extract

  • 1½ cups all-purpose flour

  • 1¾ teaspoons baking powder

  • ½ cup milk

  • 1 - 2 apples, peeled and chopped (I used Granny Smith)


1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.

2. Mix brown sugar and cinnamon together in a mixing bowl and set aside.

3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.

4. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated.

5. Combine flour and baking powder together in another bowl; stir into creamed butter mixture.

6. Mix milk into batter until smooth.

7. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter.

8. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture.

9. Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon (I cleaned my hands and used my finger because it was easier).

10. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Mine took about 35.

Tip: If you notice it getting too brown on the top, cover it loosely with tin foil and continue baking until the inside is done. Enjoy!

This recipe can be found at:


Roasted Butternut Squash Gratin With Rosemary

Roasted Butternut Squash Gratin With Rosemary

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Notes: (Preparing the mashed butternut squash)

Preheat oven to 400 degrees. Cut butternut squash in half, scrape out seeds and discard them. Place the two halves of the squash (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven until the squash is fork - tender and lightly browned. Bake for about 50-60 minutes. Let cool, scoop out the pulp, and mash!

Tip: If you roast your squash ahead of time, you can refrigerate it until ready to use. Bring to room temperature before using in the recipe


  • 3 cups (about 3 lbs. uncooked) mashed butternut squash

  • 1/4 cup freshly grated Parmesan cheese, divided

  • 1/2 teaspoon kosher salt

  • 1/2 to 3/4 teaspoon chopped fresh rosemary

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 cup shredded Asiago cheese


1. Preheat oven to 450 degrees. Coat a 1 1/2 quart baking dish with cooking spray or butter.

2. In a medium bowl, combine the squash, 2 tablespoons Parmesan cheese, salt, rosemary, and pepper.

3. Spoon the mixture into the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of Parmesan cheese.

4. Bake for 20 minutes.


Gluten Free Pumpkin Roll

Gluten Free Pumpkin Roll

Prep time: 10 mins

Cook time: 18 mins

Total time: 28 mins

Serves: 6

Ingredients (roll):

  • 3/4 cup gluten-free 1-to-1 baking flour a blend that contains xanthan gum

  • 1 cup sugar

  • 3/4 teaspoon salt

  • 1 teaspoon baking soda

  • 3/4 teaspoon cinnamon

  • 3 eggs

  • 2/3 cup canned pumpkin

  • powdered sugar for rolling

Ingredients (filling):

  • 8 ounces cream cheese room temperature

  • 1 tablespoon butter melted

  • 1 teaspoon vanilla

  • 1 cup powdered sugar


1. Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.

2. In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.

3. Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.

4. Lay a large tea towel on the counter top (it is best to use a thin towel without any texture a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.

5. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.

6. While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.



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