Can we turn the clock back a few months to the beginning of cherry season and pretend that I haven’t been hiding this perfectly good brunch recipe from you all summer?  Ok, thanks.  People, I know the calendar says September but, in a very grown-up fashion,  I’m refusing to acknowledge that this summer is rapidly coming to an end.  It’s over 90 degrees in New York.  The beaches are packed.  And, thanks to that whole “being a responsible adult” thing, I haven’t had a chance to wear my new swimsuit even once.  So, no, summer I hereby declare that you are not over yet and this bright, summery cornbread proves it.

This cherry cornbread is a perfect way to make use of those last remaining fresh cherries haunting the markets.  The mild sweetness of the cornbread pairs with the sweet, tangy cherries in a flavorful twist on a classic.  Perfect for a summer brunch, this cornbread is widly moist from the cherries and made with healthy whole wheat flour.  Consider your summer plans extended.

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Earlier this year I received an email from an adoring fan asking where she could find my favorite zucchini bread recipe on A Dash of Sass.  I went to the recipe index with the intention of sending her to the appropriate link only to discover (gasp!) … I’ve never posted my favorite zucchini bread recipe!  Oh, the horror!  How can this be!  A zucchini-lovin’ fool like myself must have a favorite, stand-by recipe to share with my readers, right?  Fear not dear friends, I do have a favorite recipe … I’ve just been too consumed with scarfing down this season favorite that I never got around to posting it for your gazing eyes.

Who remembers the Zucchini Walnut Muffins that used to grace the plexiglass bakery cases of that infamous coffee chain whose name rhymes with Arbucks?  I’d be lying if I said that I didn’t have a rather large crush on those muffins back in the day.  They don’t carry them anymore, but they still haunt my dreams.  Spicy yet light, tinged with flecks of zucchini and topped with loads of crunchy walnuts.  This recipe is my slightly healthier, recreation of those hauntingly good muffins.

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Something about a warm, soft pretzel is utterly irresistible.  The crisp, salted crust hiding a perfectly chewy center.  Something this delicious must be insanely difficult to make.  There is no way that I could possibly replicate that perfection in my tiny, amateurish kitchen.  First big surprise of the year: Pretzels are ridiculously easy to make.  Dangerously easy.

Using this simple base recipe, you can make pretzel dogs, pretzels stuffed with garlic and cheese, cinnamon sugar coated pretzel twists and other endless variations.  Like the baked corndogs, these are perfect party food.  They are addictive, filling and will be devoured quickly.  Serve them with a variety of flavored mustards and you will be the talk of the town.  Let’s just say that you may have to scrape a couple jaws off the floor when people say “You made these?!?!”

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Consider these clementine cakes my apology for throwing that heaping pile of indulgent deliciousness in your direction last week.  When I tell you that these mini cakes are guilt-free, I mean they are completely guilt free.  They also happen to be gluten-free, refined sugar-free and flour-free (ok, flourless but I was on a roll there!). Did I forget to mention that they are also packed with protein and fiber?  I know, it’s too good to be true.

These mini beauties are adapted from a recipe made famous by the Domestic Goddess herself, Nigella.  As strange as it sounds, you puree whole clementines (after boiling the heck out of them!), mix that with ground almonds, a couple other baking staples and you have the most incredibly moist, flavorful mini cakes around.  Dip them in dark chocolate (packed with antioxidants!) and you have all the indulgence without the waistline impact.  Like I said: Guilt. Free.

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It’s a tragedy that I’ve been sitting on this recipe since the beginning of apple season (oh, let’s say September) and it’s now full-fledged winter around these parts.  Fortunately, I’m happy to report that despite my belief that the fall is strictly the best season for apples (which it really is), I’ve been informed that apples are truly a season-less fruit thanks to international shipping and year-round growing seasons!  (Shhh! Don’t tell the local eaters about my apples from New Zealand!)  That slightly lessens my guilt over not sharing this recipe sooner.  Carbon footprint guilt?  Well, that’s another story.

With a yogurt base, these apple muffins are moist, tender and spotted with diced apples that truly melt in your mouth.  Topped with toasted walnuts, spiced with cinnamon, nutmeg and ginger, these make a delicious quick breakfast or afternoon snack.  Made with whole wheat flour, low-fat yogurt and olive oil, these muffins land much closer to the Good-For-You side of the scale rather than the Just-Kill-Yourself-Now prepackaged muffins from most chain coffee shops.  Healthy-ish and delicious?  Ok, sign me up.

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The air is getting crisp and chilled, football is everywhere and good television shows have returned to prime time …. this can only mean one thing … Welcome Back Fall!!  Something about the fall season begs for all things spicy, apple-related and pumpkin-flavored.  The days are perfect for chili, tailgating, and stick to your ribs soups.

I know that I’ve been on a bit of a scone kick lately, but the change in temperature makes me want to curl up with a hot cup of tea and a homemade scone.  Unlike the almond scones which were only mildly sweet, these pumpkin scones are for those people who prefer a sweeter, more dessert-like scone.  They are tender, moist and studded with toasted pecans.  Topped with crunchy sugar they have a nice sweetness and a tangy spiced pumpkin flavor.  These pumpkin scones are a perfect way to welcome the new season.

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I may be the only person who doesn’t like the sugar-crusted, cake-like, sugar bombs that coffeehouses are regularly passing off as scones.  They generally taste like overly sweet bricks.  Hard, bland and more appropriate for breaking windows than eating for breakfast.  Once I discovered that this is not the true incarnation of a scone, I was more willing to give them a try.  A proper scone is light, moist yet crumbly and only mildly sweet.  That’s my kind of scone.

These almond scones perfectly fit the bill.  With only two tablespoons of sugar in a full dozen scones, these only have a hint of sweetness.  Toasted almonds permeate the dough and when served fresh from the oven they are moist, flaky and a perfect accompaniment to a morning cup of coffee or tea.  Feel free to slather them with butter or lemon curd. We won’t judge you.

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