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.

Cinnamon and vanilla simmered into a syrup that works in coffee, tea, cider, and dessert. Fifteen minutes, one pot, keeps for weeks.

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

Real pumpkin, warm spice, and two sugars simmered into a syrup that turns any coffee into a pumpkin spice latte. Ten minutes, one pot, done.

The syrup behind our favorite fall lattes — five minutes on the stove, a week in the fridge, and endless ways to use it once it's made.

Honey doesn't dissolve well in cold coffee — this syrup fixes that. Warm cinnamon and a touch of vanilla turn honey into something that mixes clean into cold brew, tea, and mocktails all summer long.

Warm cinnamon and sweet almond in one simple syrup — stir it into coffee, tea, or sparkling water for that cozy, bakery-adjacent flavor without any fuss.

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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.