Recipe Blog

Four new recipes for the weeks when summer hasn't quite left and fall hasn't quite arrived — roasted grapes, a plum shakeup, a coffee-built tiramisu, and a spiced tea latte from Sally's kitchen.

A baked twist on pumpkin tiramisu — pumpkin spice cake standing in for the ladyfingers, soaked in coffee, layered with mascarpone.

Soft pumpkin sandwich cookies, brewed into a mug. Cookie butter, pumpkin spice syrup, and warm spice — hot or iced, five minutes, done.

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The classic latte — mostly steamed milk, a shot of espresso, a thin layer of foam — made two ways: hot with a steam wand, or iced with no steaming at all.

The classic 1:1:1 cappuccino — espresso, steamed milk, and foam — made two ways: with an espresso machine, or with just a Moka pot/French press and a frother.

It's been a three-graduation-party summer, and strawberry pretzel cheesecake salad was on every dessert table. Sally couldn't stop thinking about it — so she turned it into a cold brew.

Orange and vanilla cream, three ways — a shaken espresso, a cold brew float, and a frappe-style latte, all built around that same ice cream truck nostalgia.

Real coffee grounds, brown sugar, sweetened condensed milk, and a blizzard of peanut butter chips — these blondies taste like the best parts of a coffee shop pastry case and a Tuesday-night baking mood.

All the best parts of a breakfast sandwich, baked right into a waffle. Sausage and cheddar in the batter, brewed coffee standing in for water, and a bonus coffee maple syrup for dipping.