In the fall, I bake most weekends. I train hard enough that I do not feel bad about a warm slice of something with my coffee. These are the breads, cakes, and cookies I actually make when the weather turns. Some I even sneak extra protein into.
| Group | Dishes |
|---|---|
| Morning bakes | Blueberry Muffins, Banana Bread, Pumpkin Bread, Cinnamon Rolls, Coffee Cake, Loaf Cake, Blueberry Cake |
| Breads, biscuits and rolls | Cornbread, Buttermilk Biscuits, Cheddar Bay Biscuits, Cheese Biscuits, Texas Roadhouse Rolls, Yorkshire Popovers, Rosemary Focaccia, Tomato Focaccia, Naan Bread, Sourdough Bread |
| Cakes and cupcakes | Lemon Ricotta Cake, Spice Cake, Chai Spice Cupcakes |
| Cheesecake, pie and bread pudding | Blueberry Pie, Pumpkin Cheesecake Cups, Cheesecake, Churro Bread Pudding |
| Cookies | Gingerbread Cookies, Shortbread Cookies, Chocolate Chip Cookies, Brown Sugar Cookies |
Morning bakes
Blueberry Muffins
Blueberry muffins are one of the simplest bakes on this list. I load them with real berries so every bite has some. Swap in Greek yogurt for part of the oil and you sneak in a little protein too. They freeze well, so I make a double batch and pull them all season.
Banana Bread
Banana bread is my answer to a counter full of overripe bananas. It comes together in 1 bowl and tolerates small mistakes. I add a scoop of protein powder or some Greek yogurt to give it more staying power. I like a thick slice with coffee on a slow morning.
Pumpkin Bread
Pumpkin bread is a classic fall loaf. The pumpkin keeps it moist for days and the spices carry most of the flavor. I like it barely sweet so I can eat it for breakfast or a snack. Toast a slice and add a smear of nut butter for staying power.
Cinnamon Rolls
I make cinnamon rolls on cold mornings. The dough takes some time, and you end up with a tray of gooey, glazed rolls. I make them the night before and bake them fresh in the morning. Add a little Greek yogurt to the icing for some extra protein.
Coffee Cake
Coffee cake is made to go with coffee. It has a tender crumb with a ribbon of cinnamon streusel. It keeps well on the counter for a few days. I cut a thick slice on slow Saturdays.
Loaf Cake
I make a basic loaf cake when I want something sweet without much work. 1 bowl, 1 pan, and it slices clean for days of snacking. I keep the sweetness modest so it goes with coffee in the morning. Add a glaze or leave it plain.
Blueberry Cake
This blueberry cake is somewhere between a breakfast cake and a dessert. It is full of berries and stays moist from a little yogurt in the batter. I bake it in a round and top it with even more blueberries. I like a square of it with coffee on a cool morning.
Breads, biscuits and rolls
Cornbread
Cornbread is the side I make whenever there is chili or soup on the stove. Baked in a hot pan, the edges go crisp while the middle stays tender. It comes together in about 30 minutes with pantry staples. Serve it with a little honey butter.
Buttermilk Biscuits
Flaky buttermilk biscuits are worth learning to make from scratch. Cold butter and gentle handling give them tall layers. They bake in about 15 minutes. Split one open and fill it with eggs for a high protein breakfast.
For the filling, the FDA advises cooking eggs until both the yolk and the white are firm.
Cheddar Bay Biscuits
These are copycat cheddar bay biscuits. Sharp cheese and a garlic-butter brush make them taste just like the restaurant. They come together fast since there is no rolling or cutting. The cheese adds a little protein.
Cheese Biscuits
A cheese biscuit can stand in as bread or a snack. I fold plenty of sharp cheese into the dough so it bakes up golden and savory. Serve them alongside soup or split them for a quick breakfast sandwich. Eat them warm while the cheese is still soft.
Texas Roadhouse Rolls
These rolls are soft, slightly sweet, and brushed with butter. They take some rise time, but the hands-on work is minimal. I make extra.
Yorkshire Popovers
Popovers are a simple batter baked in a hot oven. They puff up tall and hollow, crisp outside and custardy inside. Serve them with a roast to soak up the juices. The trick is not opening the oven while they rise.
Rosemary Focaccia
Focaccia is one of the breads I bake most. A long, slow rise gives it those big airy holes and a chewy crust. It is dimpled with olive oil and rosemary. Tear off a warm piece and dip it in olive oil.
Tomato Focaccia
This is the focaccia I make when tomatoes are still around. Press them into the dough with olive oil. Baked on a sheet pan, it feeds a crowd and slices into squares. It works with dinner or on its own.
Naan Bread
Homemade naan is simpler than it looks. Cooked in a very hot skillet, it blisters and puffs in about 2 minutes a piece. I keep a stack in the freezer for quick flatbread dinners. Brush it with garlic butter.
Sourdough Bread
Baking sourdough is the fall project I actually look forward to. The long ferment builds flavor while you mostly wait. It takes hours, and you get a loaf with a crackly crust. Slice it thick for toast.
Cakes and cupcakes
Lemon Ricotta Cake
Ricotta keeps this lemon cake tender. The cheese keeps it moist and adds a quiet bit of protein to a treat. Bright lemon and a few blueberries keep it from feeling heavy. I bring this cake to gatherings.
Spice Cake
Spice cake is flavored with cinnamon, ginger, and clove. It stays moist for days and only gets better as the spices settle. A dollop of lightly sweetened cream is all it needs on top. This is the cake I want with a hot drink when it is cold out.
Chai Spice Cupcakes
These cupcakes use chai spices. The spices add warmth without making them too sweet. They bake in about 20 minutes and can be made ahead for a crowd. Top with a swirl of cream cheese frosting.
Cheesecake, pie and bread pudding
Blueberry Pie
Blueberry pie is a weekend project. The filling bubbles up jammy under a golden, flaky crust. Use fresh or frozen berries and you can bake it all year. A scoop of Greek yogurt on the side is my lighter answer to ice cream.
Pumpkin Cheesecake Cups
These pumpkin cheesecake cups are pre-portioned. The cream cheese base brings real protein to an otherwise indulgent dessert. Made in individual cups, they are grab-and-go and keep portions in check. Top each one with a little whipped cream and a dusting of cinnamon.
Cheesecake
I make a classic cheesecake for special occasions. It is dense and creamy and slices into clean wedges. All that cream cheese means it actually carries a decent amount of protein. Bake it low and slow and let it chill fully before cutting.
Churro Bread Pudding
This bread pudding uses churro flavors. Cinnamon-sugar custard soaks into the bread and bakes up soft in the middle, crisp on top. It uses up a stale loaf and feeds a crowd. Serve with a little cream on top.
Custard desserts like this one should not sit out of the fridge for more than 2 hours, per USDA FSIS.
Cookies
Gingerbread Cookies
Gingerbread cookies are the ones I make when the holidays are close. The dough rolls out without trouble and holds its shape for cutting into any design. They are flavored with molasses and spice and can be decorated. Keep them soft by pulling them just before they look done.
Shortbread Cookies
Shortbread uses butter, sugar, and flour. These tender cookies come together with just a few ingredients. They go well with tea or coffee and keep for a couple of weeks. Dip an edge in chocolate if you like.
Chocolate Chip Cookies
Chocolate chip cookies are a classic. I like mine with crisp edges and a soft, chewy center. Serve them with a glass of milk. Slightly underbake them and they stay soft for days.
Brown Sugar Cookies
Brown sugar cookies are similar to snickerdoodles with a more caramel flavor. The brown sugar gives them a deep, almost toffee flavor and a chewy bite. They come together fast with no dough chilling required. I make these when I want cookies in under an hour.
