The liquid amber trees in our yard are starting to drop leaves and I find great satisfaction in raking them up ... at least at the beginning of the season. I know I’ll grow weary of it in a week or two, but the first signs of autumn always give me joy. These beautiful, messy trees also inspired me to create cutout cookies and multi-colored Autumn Leaves are the result. I had so much fun making them and decorating them. I must admit that when it comes to leaves...baking them is more satisfying than raking them.

Chocolate and Cinnamon? Absolutely! The combination of chocolate and warm autumn spices make an irresistible bite...and a surprising sandwich cookie. When I gave a plate of these Chocolate-Filled Pumpkin Cookies to a friend, she expected my tried-and-true vanilla bean cookie filled with dark chocolate ganache. She was pleasantly surprised by the cinnamon-sugar coating and the pumpkin spices in the cookie itself and how well these flavors complemented the chocolate. In between bites, she mused on whether she would share a few with her family or keep them all for herself.

Dairy-Free Chocolate Mousse Bars are luscious treats that are so chocolatey and easy to make that there’s no reason not to have at least one every day! I really love to eat these mousse bars frozen and that’s how I serve them. The velvety mousse doesn't freeze hard and the crust provides a lovely crunch to make the perfect texture combination. That makes these bars a delicious frozen delicacy...and the perfect summer dessert.