Maple syrup. Toasted pecans. Pure vanilla and softened butter. These are our transitional ingredients as we head into fall baking season.

Still to come are the bolder flavours, like dark chocolate and peppermint, candied orange peel and rum. For now, however, these cookies are the perfect warm up to the 12 days of holiday baking projects.

Butter Pecan Shortbread cookies will melt in your mouth and keep for at least a week. They are the ideal accompaniment to a cup of tea on a chilly November afternoon.

This Peach Slab Pie with Cornmeal Pecan Streusel is a fabulous seasonal dessert, with plenty of do-ahead options.

Last week I realized that we were mid-September and I hadn’t made a peach pie yet.

Peaches are available in such short season around here, that we eat them every way we can when they are at the local markets. These days we’re seldom without a basket or two ripening on the counter.

Nova Scotia peaches are on the small side, not much bigger than a plum, but they pack a punch of flavour, especially when grilled or baked.

But today? It’s aaaaall about pie. And this one is worthy of a spot your fall baking list.

A seasonal, jammy fruit compote topped with a fluffy vanilla biscuit. Blueberry Peach Cobbler is August eating at its best.

Every August, local peaches and blueberries show up at the farmer’s market side by side. These seasonal fruits are painted in extraordinary hues and exquisitely perfumed.

Combining peaches and blueberries in a recipe just makes sense right now. My special take on a Caprese salad features sweet cherry tomatoes, ripe peaches and a handful of wild blueberries. It’s one of our essential August eats, along with these (chicken kebabs).

Today’s recipe is is on the sweeter side, however. It’s a vibrant, jammy Farmer’s Market Blueberry Peach Cobbler, slightly spiced with a little homegrown lavender. These flavours were made for each other! Read on for the recipe.

Simple tips for baking with kids at home. Great for both beginners and experienced bakers. Includes a list of easy recipes to get you started.

Lately, we’ve been spending more time cooking and baking as a family in the kitchen. Each child has been taking a turn to prepare simple meals and snacks for the family.

It’s actually quite nice to have ample time to cook – and teach – instead of the frequent rush that is our daily life with three kids in school and two working parents.

Laying a foundation for a healthy family food culture starts with a willingness on your part to invest the time in teaching kids to bake.

Since we’re all staying home these days, I thought these tips for baking with kids could be helpful. Let’s get started!

Chocolate Pretzel Monster Cookies are a fun kitchen project to make with kids. Think of huge oatmeal cookies but jazzed up with pretzels and chocolate mini eggs and various pantry staples. Yum!

If you’re looking for a baking project to make with the kids, these Chocolate Pretzel Monster Cookies are simply the best.

Nutty and crunchy, soft and chewy, they are an impressively huge cookie, made even more fun with the addition of chocolate mini eggs and salty pretzels.

I’m willing to bet you have all of the ingredients right now, and if not, the recipe is easily adaptable for substitutes.