Joy the Baker

Into the Fall

by 70 Comments

getting ready for fall

I feel like I need to see where I’ve been in order to figure out where I’m going.  I mean that in the most food sense of the phrase.

I need to start thinking about apples instead of peaches, and caramelized onions instead of avocados.  I can get there… I can totally get there with time.

Right now, I just want to hold onto these Indian Summer afternoons and gloriously late sunsets.

Caramelized Mushrooms and Dumplings.  It’s like Chicken Pot Pie without the chicken and with extra mushrooms and biscuits.  It’s savory greatness.

Book Tour Note:  I have a feeling that VERMONT will get me into the mood for the Fall holidays.  I’ll be in Vermont celebrating the King Arthur Grand Opening weekend this coming Saturday, September 22!  I would LOVE to see you!  

Ps.  I hope to be signing books in Boston in early December.  More details to follow!  

getting ready for fall

The combination of orange and chocolate is my go-to December comfort flavor combination.  Chocolate Orange Cream Cheese Pound Cake is happy breakfasting.

getting ready for fall

Chocolate Hazelnut Pudding is reminiscent of Nutella and indulgent as all heck!

getting ready for fall

Biscuits are one of the best reasons to turn on your oven.  Mushroom and Onion Buttermilk Biscuits.  It’s time.  It’s time…

getting ready for fall

Look at all this Fall flavor madness.

Geez, I’m just trying to prepare you… because I’m barely prepared myself.

Vegan Pumpkin Walnut Bread.

Dad’s Perfect Sweet Potato Pie.

Honey Cranberry Cornmeal Quickbread

Pear Spice Cake with Walnut Praline Topping.  Maybe I just want to make the Walnut Praline Topping and serve it with a spoon.

getting ready for fall

I feel like these tacos are a bridge between Summer and Winter.  Roasted sweet potatoes are combined with quick picked cabbage, keeping the flavors grounded but bright.  Black Bean and Sweet Potato Tacos.  I can see it now… I’m about to eat these for weeks.

I hope you have the most lovely Sunday night.  I hope there’s good tv and lots of tacos.  Tomorrow:  fried guacamole.  Saturday: VERMONT!

 

Reader Interactions

Comments

  2. Marie

    I’m so sad. I don’t think you’ve been this close to me before, a 6 hour car drive. I was all set to drive myself over to Vermont to see you. I even emailed King Arthur to see if I needed reservations. I went to numerous hotel and B&B web sites to choose my favorite.
    Then it hit me. I can’t go to Vermont this weekend. I have to teach! I nearly cried.
    I hope you’ll pay the East coast another visit and come to see us in the beautiful Fingers Lakes.
    We’d love nothing more than to make you feel welcome!
    Enjoy your visit to Vermont and know that one of your most ardent followers is missing.
    Next time!

    Reply

  4. Edita

    Hi Joy! I go to school in Hanover which is right across the Connecticut River from Norwich, VT (aka 5 min). My friend and I had been talking about doing a King Arthur Baking Class forevaaa but you have to sign up way in advance because they sell out so quickly. So we finally took some initiative and signed up last spring for a Fruits of the Fall class. We went this Sunday and it was amazing! We made an amazing apple, pear, and raspberry pie and a blackberry clafouti. And the new facilities are beautiful! We spent far more time browsing the retail store and looking at so many different flours than actually baking. Can’t wait to go back and see you there this weekend!!

    Reply

  6. Frédéric

    I tried another version: caramelized onions, bacon and cheese (jarlsberg and Parmesan) with a sprinkle of kosher salt on top. I love this recipe. It’s so quick and so good.

    Reply

  11. Stafford

    Joy. I am overjoyed (see what I did there?) with the fact that you’re visiting the great state of Vermont! Though I’m aware you’re probably only going to get back in the vicinity of your beloved Maine, I hope you find peace with an abundance of maple syrup, cheddar cheese, and Ben & Jerry’s. If I didn’t have to work this weekend, I’d totally be going to see you! Come to DC next, kthx!

    Reply

  12. Emily

    Have so much fun at King Arthur! It’s crazy amazing there, and we definitely left with a huge bag of flour the last time we went there. I’ll be up in Maine for the Common Ground fair, but I hope you love Vermont! It’s where I’m from, and I think it’s pretty great!

    Reply

  13. Leslie

    The bowl that the mushroom and dumplings is in is my grandmother’s china pattern. She was the queen of buscuits in Little Rock and would be delighted to see that dish served in her china. It made me so happy to see it.

    Reply

  15. Kristen

    Can’t wait for you to come to Boston. It will be an early Christmas for sure. Love your recipes and your writing. For me the transition to Fall is also difficult, though my issue is not so much with cooking but with what to wear! To cold for open toe shoes yet too warm for boots. And don’t even get me started on jackets… Thanks Joy for giving me something to look forward to every morning. :)

    Reply

  17. Sonia

    I have to say the Caramelized Mushrooms and Dumplings might just be my all-time favourite Joy recipe. Thank you for an evening of delicious!

    Reply

  20. Sasha | Global Table Adventure

    I love King Arthur Flour. I took baking courses with them back when I was writing my thesis (History of Artisan Bread Baking in France). Helped me learn the science of good bread. I’ll always remember riding home on the back of my boyfriend’s motorcycle with 8 loaves of bread (there was more, but it was all we could fit). Hope you get to cook with them. Have fun! Enjoy the beauty.

    Reply

  21. Jenn Harrison

    OMG!! I’m watching The Hunger Games playing catch up with my blogs and I see VERMONT at the end of your post!!!! So I click on the link and and see that you are coming to King Arthur Flour! I live in Vermont and so I check my schedule….of course I work that day from 10-8! I can’t believe I’m going to miss it! I usually don’t comment but I never thought you would come this far East. While I’m commenting, you should know that my husband and I just got back from our honeymoon. We drove to Myrtle Beach and back. While I was driving I listened to you guys….he laughed every time you made a comment about the guys listening. I love you guys! Tracy is fabulous…I should go comment on her blog to since I never comment. Anyways, I’m sorry I’m going to miss you! Thank you for be awesome.

    Reply

  23. tatjana

    hi there,
    these all look great, I’ll have to get to work !
    I wanted to tell you that my 10 year old insisted that I make your chili cheese fries. She helped me make them and even overlooked her aversion to W. sauce (anchovies) – they were a great hit around here, she’s bringing the 4 leftover ones to school for lunch tomorrow :)
    thanks, I love stopping in to visit

    Reply

  25. Averie @ Averie Cooks

    I would LOVE to hang out at King Arthur! It’s the only flour I use, I have their cookbooks, and well, it would be awesome. Have a ball!

    And what a great roundup of food…some forgotten gems here, Joy! Thanks for reminding me that I want to make that pound cake!

    Reply

  26. Elizabeth

    COME TO BOSTON PLEASE! I haven’t been able to get the cookbook yet (even though I’ve borrowed it from the library), but if you’re going to be signing books here, I’m totes gonna buy one….

    Reply

  27. Courtney @ Bake. Eat. Repeat.

    Mmmm…I’m torn as well. I love the fall, but I haven’t quite gotten over summer yet. I just made your lemon raspberry breakfast rolls last weekend. They’re the perfect bridge between summer and fall. All the bright sweetness of summer but in a warm, comforting, ooey, gooey package. That was some of the best bun dough ever! Thank you!

    Reply

  28. Edita

    I’m a Dartmouth student and my good friend and I had been talking about going to King Arthur Flour, which is just 5 minutes away from school, to take a cooking class forever. Well, finally we did it yesterday and it was beyond amazing! We took fruits of the fall and made an apple, pear, and raspberry pie and a blackberry clafoutis. So much dessert to bring back and share with my housemates. I am now obsessed with the newly remodeled King Arthur Flour and spent an embarrassingly long time in the store lookin at cooking supplies. I can’t wait to see you there!!!

    Reply

  30. Kendra

    I just made your Vegan Coconut Carrot soup…it smells like fall in my kitchen today! Thanks for the yumminess and the inspiration.

    Reply

  31. Ange

    Your cooking/baking looks fabulous and is always inspiring. I especially love that you add some vegan recipes. Would you happen to know the substitute for egg in the biscuits? I know a substitute for buttermilk but I’m not familiar with all the different egg subs…

    Reply

  34. Morgan

    I love everything fall. Leaves, cozy nights at home with a mug o’ tea, cookies and a great book and… pumpkin flavoured EVERYTHING! These recipes have definitely got me excited. Now if only this hot weather would go away (so many of my fellow Canadians would be mad if they heard me say that)….. you can’t spend the day at the beach and then go home and eat soup and biscuits. Well, technically you can and I probably will.

    Just an FYI… “Indian Summer” is actually a prejudice term. I know it is very widely used and very few people know the origin or meaning of the phrase but I have a dear friend who is First Nations and after hearing me say the phrase she politely informed me that she finds it offensive and could I please stop saying it. She knew I felt awful and so she sent me an article about where it was derived (as well as list of other words and expressions that are commonly used, few of which I knew were racist until I thought long and hard about it).

    Thanks for sharing your wittiness, humour and beautiful recipes and photos – as always!

    Reply

  35. Noreen Henderson

    Wow, I recently discovered the podcast(love it!!) and through that, your blog. The first post I read was about Portland ME, one of my favorite places- though I don’t share the Fore St love, and now you will be in another of my favorite places -KAF! May have to take a ride up.
    Also, ordered your book from Amazon, looking forward to cooking from it.

    Reply

  36. Jill (the) Baker

    Can’t WAIT til you’re in Boston!! See you in December! I can almost guarantee yummy apple sweet things alongside a hot beverage…

    Reply

  39. Melissa D

    SOOOOO EXCITED about seeing you in Vermont next weekend! Totally beside myself.

    And I LOVE fall flavors – pumpkin and cinnamon and squash and breads and soups…when it is cool enough to bake without steaming up my house but still nice enough that I don’t have to shovel snow or wear 10 layers outside, I am one happy me.

    Reply

  41. Danielle C

    You’re going to VERMONT!??!?!? AHHHH!! I just moved away from that amazing state and so wish I could be there to see you!!!!! Please come down to DC when you get a chance! :)

    Reply

  47. Tempa

    Such a lovely post about Fall! I fall in love all over again with the seasons every time they change! Right now I’m all about fall flavors – I’ve got Tracy’s mom’s Sour Cream Coffee Cake in the oven right now and the hubs and i are making your Baked Chili Cheese Fries for dinner tonight. Cheese Fries and a glass of wine…promises to be the best dinner ever! Thanks for the inspo always!

    Reply

  50. Heather

    Love all the fall recipes. I’m ready to jump into the season. Printing the cranberry cornmeal bread RIGHT NOW. The perfect thing to switch up my quickbread rotation.

    Reply

  55. Naomi

    Enjoy Vermont, Joy. You’re going to have visited two of my favourite states (and homes) in what seems like a whirlwind. I hope you end up feeling the same way about VT that you did about ME. :) :)

    Reply

  56. Maggie @ A Bitchin' Kitchen

    I have made the black bean tacos and the pear praline cake pictured above, and both are AMAZING!

    While you’re here on the East Coast you should head down to Washington, DC for a book signing! You might be completely disgusted at the amount of flour, butter, and bourbon that I’ve gotten on your beautiful book, but I promise that just means that it’s loved :)

    Reply

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