We’re well into October, but it still feels like summer in Indiana. As much as I love afternoons spent swimming in the lake and late-night ice cream runs, I’m more than ready for fall to arrive.

There are so many reasons fall is my favorite time of year in Bloomington. The cooler temperatures and smell of fires draw me outdoors. The Farmers’ Market is full of my favorite produce — apples, pears, figs and squash. Our favorite hiking trails seem to change each week, constantly revealing new colors. And, the hearty food sticks to your ribs in the most comforting way.

While temperatures are still in the 80s, I couldn’t wait any longer to start incorporating some of my favorite fall flavors into my cooking. I associate this time of year with baking, so cinnamon and nutmeg always taste like fall to me.

This recipe is perfect for straddling those weeks between summer and fall, when it’s still too hot to spend hours over the stove. I whipped this dip up on a recent afternoon when some friends invited us over for beers. We devoured it with apple slices and pumpkin crackers. But, this could also be a delicious spread on a bagel, or a great base for a fall crostini.

Here’s hoping we can break out our chili pots sometime soon!

Honey-Cinnamon Mascarpone Cheese Dip

[ingredients title=”Ingredients”]

• 8 oz. mascarpone cheese
• 2 Tbsp. honey
• 1/2 tsp. ground cinnamon, divided
• 1/8 tsp. freshly ground nutmeg
• 1/4 cup walnuts

[/ingredients]

[directions title=”Directions”]

1. Combine mascarpone, honey, 1/4 tsp. cinnamon, and nutmeg in a medium  mixing bowl. Using an electric mixer, beat on high speed until combined and fluffy. Transfer dip to a decorative bowl and set aside.
2. Heat a small pan over medium-low heat. Once pan is warm, add walnut and toast until fragrant — about two minutes. Remove walnuts from heat and cool. Once nuts are cooled, chop them finely.
3. Top dip with chopped walnuts and remaining 1/4 tsp. cinnamon.

[/directions]

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When we were on vacation a couple of weeks ago, my aunt gave us a bag of coconut snacks to eat on the boat. They quickly became our favorite afternoon treat and the entire family raved about them. They are just slightly sweet and full of crunchy pumpkin and sunflower seeds. I knew the sweet snacks would be easy to recreate at home, so I set out to make my own version once we got back.

I used honey to bind the coconut and seeds together, as well as to give this snack some additional sweetness. The result is an addicting snack with a crunchy texture that reminds me of peanut brittle. I’m constantly on the go for my job, so I love that this snack is so portable. I throw a big container in my desk at work so I can grab a handful when I’m hitting that 3 p.m. slump. This coconut brittle also great broken up and put on top of smoothie bowls and yogurt.

And, the best part: this only takes about 20 minutes to make! An easy recipe with few ingredients is a win in my book. Just make sure you keep a close eye on this once it goes into the oven — coconut can quickly go from toasted to burnt.

Toasted Coconut Brittle

[ingredients title=”Ingredients”]

• 2 cups unsweetened flaked coconut
• 1 cup raw pumpkin seeds
• 1/2 cup chia seeds
• 1/3 cup honey

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
2. Combine all ingredients in a large bowl and stir until mixture is well-coated in honey.
3. Spread coconut mixture into a thin layer on the baking sheet. Cook for 10 to 15 minutes, until coconut is golden brown and fragrant, flipping mixture every 3 to 4 minutes to prevent burning.
4. Place baking sheet on a cooling rack and let coconut brittle cool for 20 to 30 minutes. Once cooled, use your hands to break the mixture up into large chunks. Store at room temperature in a sealed container.

[/directions]

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My love for zucchini is bordering on out of control this year. We aren’t growing any of our own this summer (I plan to change that next year), but I keep buying five or six when we are at the farmers’ market every week. I love zucchini because of how versatile it can be. Throwing together zucchini noodles with meatballs makes for an easy weeknight meal. And, I find myself adding grated zucchini to everything from turkey burgers to chocolate cakes, which helps keep whatever I’m making perfectly moist. We have no problem using up our entire supply every week.

I’d been brainstorming ideas for a lightened-up lemon loaf when this recipe idea popped in my head. Why not throw some zucchini into the mix? The result is a delicate, soft bread that’s not sickeningly sweet. A slice is delicious on its own, but I’m dreaming of drizzling my next loaf with a lavender glaze for an impressive, yet effortless, summer dessert.

I will caution you, the ingredients make this loaf very delicate — especially when warm. Avoid handling it too much until it cools completely and sits in the fridge for a couple of hours.

Now send me your favorite zucchini recipes! I’m on a roll.

Gluten-Free Lemon Zucchini Bread

[ingredients title=”Ingredients”]

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup honey
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 eggs, lightly beaten
• 1 cup nonfat greek yogurt
• Zest and juice of 1 large lemon
• 2 cups grated zucchini (about one large)
• 1 tsp. vanilla

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Grease a loaf pan with non-stick cooking spray or butter.
2. In a large bowl, stir together dry ingredients until well-mixed.
3. In a separate, large bowl, whisk together eggs, yogurt, lemon zest, lemon juice, zucchini and vanilla. Carefully pour wet mixture into bowl holding dry ingredients. Use a rubber spatula to stir until just combined. Pour batter into loaf pan and bake for 45 to 50 minutes, until a toothpick inserted in the center of the loaf comes out clean.
4. Allow bread to cool in loaf pan for at least 20 minutes before running a knife around the edges of the pan and carefully inverting the loaf onto a cooling rack. Cool completely to room temperature, then place in fridge for at least two hours before slicing and serving. Store in fridge.

[/directions]

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GUYS. It’s awards season. Everyone is excited about the Super Bowl on Sunday, but I’m just counting down the days until the Oscars. I’ve always loved movies and Oscars night is one of my favorite events of the year. I’m enamored with everything about the evening, from the beautiful clothing to the celebration of amazing cinema. I still have to watch a lot of the nominees over the next couple of weeks. Which movie was your favorite of 2016?

We almost always get together with friends to watch the Oscars, which makes the evening especially fun. There’s always champagne and a ridiculous amount of food to fuel us through the last speech. Whether we’re hosting or watching at a friend’s house, I always make this southwest cheesecake. It’s a savory appetizer with the consistency of a traditional cheesecake. And, it’s so good. The creamy spread combines all of my favorite flavors: cheese, green chilis, taco seasoning and more cheese.

This is one of those appetizers that’s dangerous — you know what I’m talking about. You start with just a little bit on your plate, but keep going back for more throughout the party. Before you know it, you’ve eaten 25 percent of the dish. It’s just that good!

Southwest cheesecake tastes best the next day, so make this the night before you plan to serve it and let it chill overnight. And, I’m not kidding when I say this feeds a lot of people. You’ll have lots of leftovers if you’re entertaining a small group.

Southwest Cheesecake

[ingredients title=”Ingredients”]

• 2 8 oz. packages cream or Neufchatel cheese, softened to room temperature
• 2 cups sharp cheddar cheese, shredded
• 3 eggs
• 2 cups sour cream, divided
• 1 4 oz. container diced green chilis
• 6 Tbsp. taco seasoning
• 1 cup salsa

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan and set aside.
2. Place cream cheese and cheddar cheese in a large bowl and beat with an electric mixer on high speed until fluffy, about two minutes.
3. Add eggs to cheese mixture one at a time, beating well after each addition. Add one cup sour cream, green chilis and taco seasoning and beat until combined.
4. Carefully pour cheesecake mixture into the springform pan. Bake 35 to 40 minutes, until cheesecake is just set. Remove from oven and let cool for ten minutes.
5. Spread one cup of sour cream all over the top of the cheesecake and bake for an additional five minutes. Let cheesecake cool completely before covering and refrigerating overnight.
6. Before serving, top cheesecake with one cup salsa. Serve with crackers and tortilla chips.

[/directions]

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