Maybe it's the change in weather or maybe it's all the fall baking I'm seeing on social media, but here's a fact: I'm hungry! My appetite is more than healthy these days, and instead of scarfing just anything I've been making an effort to eat something nutritious. Granola has been my go-to snack lately, but if you're not paying special attention at the grocery store, you'll come home with a bag of granola made with high fructose corn syrup. I'm sad to say this happened to me recently.

Lucky for us, homemade granola is super easy to make! I've been SO into this version we whipped up using oats, dried apples, dried white mulberries, quinoa, and pecans. It's warmly spiced and could not be more season-appropriate.

There's no shortage of Black Forest-inspired cakes on this blog (like this chocolate dome and this cake roll), but sharing the classic version - the one that's made in 9-inch round cake pans and covered with whipped cream - somehow never made the cut!

The recipe I'm sharing today is adapted from this website, which also tells the origin story of the cake (a neat read if you have time). It seems the recipe has made its way onto Genius Kitchen with lots of great reviews, so I had to try it for myself!

It's hard to beat a classic, and Cola Sheet Cake is a recipe you're likely well-acquainted with - and almost certainly if you're from the south!

I worked at a hospital years ago, and there was always an autumn bake sale held for charity on the second floor near the cafeteria. I didn't bake much then, so scratch-made treats were extra-special and I'd load up my tote bag with goodies. Each year someone would make Cola Sheet Cake and display neatly cut slices covered with plastic wrap. They'd also affix disposable forks on top for convenience. I always purchased a slice and have fond memories of eating it with a cup of coffee at my desk. Now I make it myself, and it remains a flavor memory that transports me back to old friends and happy times at my previous job.

National Coffee Day is next week on September 29th and since I'm truly passionate about good coffee, I wanted to make something special for the occasion in advance. Cue this Wicked Espresso Cake, a.k.a. any coffee lover's dream come true! It's a towering confection built with six espresso-infused cake layers, filled with coffee crème légère, and frosted with chocolate-espresso French buttercream. Sounds pretty good, yes? Not only is it crazy town delicious, this cake has another purpose!

I'm just about ready to break out the pumpkin-spice treats, but before I dive headfirst into all things autumn, I want to share what I consider to be an evergreen favorite - Cookies and Cream Cheesecake! This version is no-bake, so it's easier to prepare than traditional cheesecakes. It's also a chilly bite on a hot day, and since we're still waiting for fall weather to arrive here in the south, it has been a well-received refreshment.
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