Small Batch Cinnamon Apple Cider
This traditional autumnal drink has been elevated by the simple inclusion of a well known spice, cinnamon.
Halloween Candy Cookies
Buttery, crispy, pleasantly chewy and filled to the brim with your favorite Halloween candy.
Blood and Critters
In this house, even grilled cheese and tomato soup get a spooky disguise.
Ghostly Black Bottom Cupcakes
Black Bottom Cupcakes have always been the quintessential bake sale goodie. But with a little creativity, it has been magically transformed into the cutest Halloween treat.
Small Batch Fig Jam
A rare find for Northeast Pennsylvania, this beautiful Fig Jam is a treasured treat.
Paprika Roasted Pumpkin Seeds
Left with a mountain of pumpkin seeds after pumpkin carving? Don’t throw them out! Clean ‘em, season ‘em and roast ‘em. Voilà! You have a new tasty fall snack!
Apple Cider Donut Cake
Fall in Northeast Pennsylvania means pumpkin patches, apple picking and of course the infamous apple cider donut. But what if you don’t want individually fried donuts? That’s where the Apple Cider Donut Cake comes in!
Concord Cabinet Wine
If the thought of making your own homemade wine seems intimidating, you’d be wrong… It’s easier than you think.
Old-Fashioned Caramel Corn
Perfectly shellacked in a rich and buttery caramel robe; this popcorn is anything but average.
Sweet and Sour Cherry Peppers
Lacto- Fermented peppers have such a beautiful complexity that is nearly impossible to achieve with your standard pickling brines.
Natural Concord Grape Jelly
My favorite childhood condiment, Concord Grape Jelly. A beautiful shade of purple with a marvelous grapey flavor it has graced many PB&J’s.
Perfect Pecan Pumpkin Bread
Wonderfully spicy with a rich pumpkin flavor, that’s what pumpkin bread should be.
Dangerously Delicious Peach and Ghost Pepper Hot Sauce
The deep flavor of ripened yellow peaches paired with the aggressive sting of the notorious ghost pepper. Proceed with caution, it’s dangerously delicious.
Jalapeno Watermelon Lacto-Fermented Hot Sauce
When the weather starts to cool, warm up with a bottle of liquid summer.
Shishito and Lime Fermented Hot Sauce
Hot sauces don’t need to be overly spicy to pack a punch of flavor.
Fall is for Fermentation
Fall is the time for comfy sweaters, hay rides, pumpkin patches, sipping cider and one of my favorite things; Lacto-fermentation.
Almond and White Peach Tarts
With a few simple ingredients and a little patience, refined patisserie is within your grasp.
Bourbon Pecan Cherry Crisp
With a little pre-planning and preparation, you can have a dessert that’s easier than pie.
White Peach and Vanilla Pie Filling
White Peaches aren’t my norm, for pie filling. But they my might be my new fav.
Beyond Buttery Buttermilk Biscuits
After many years of hard work and testing, I finally created a buttermilk biscuit recipe that I could be proud of.