It’s here, friends: the MOST EPIC pie to grace your table, just in time for Thanksgiving. Because why just make a regular pumpkin pie when you can make a Deep-Dish Cinnamon Swirl Pumpkin Pie? That’s a rhetorical question.

How are you feeling as we enter this holiday week? Stressed? Chill? Are you hosting this year or heading out to see family? Whatever your plans, I hope you can find peace and relaxation and plenty of moments in which to feel gratitude. Despite the turkey, despite the mashed potatoes, despite the desserts, this season really is all about being thankful and remembering the blessings we have.

For me, that’s much easier said than done. To be completely honest, I’ve been feeling pretty overwhelmed and lacking in peace and contentment. We’ve got a lot on our plates lately, and while I do apologize for being so cryptic (because it irks me when other people do this), I am hopeful that we can share more very soon (and I PROMISE you’ll be the first to know).

Regardless, this season for us is a bit of a roller coaster, and yet — I can and do still find so much to be thankful for. Including this tasty pumpkin pie.

We’re back on the mainland from two weeks in Kauai, Hawaii and to be honest with you, I’m conflicted. I keep going back and forth between wishing I could click my heels and be immediately transported back to the island and its beautiful landscapes and sunny skies and sandy beaches. But now, I’m bundled up here in a scarf and cozy knit blanket with a hot cup of coffee and the leaves outside are brilliant reds and oranges and yellows and I’m fully in love with this fall weather, too. Why can’t there be a place where both seasons can co-exist? I would live there forever and ever if I could.

But since I can’t do that, I’m going to embrace the cooler temps and the fact that I can bake these Cheddar-Scallion Biscuits in the oven without sweating in my kitchen. Though, let’s be real – I would make these biscuits anywhere and everywhere, because they’re worth it.

Have you ever been at the crossroads of wanting a brownie and a Monster cookie at the same time, and you’re not sure what to do about it? Me too, friend, me too. That is why I present to you these brownie Monster cookies, which combine the soft, fudgy, chocolatey-ness of brownies with the classic flavors of Monster cookies — M&Ms, chocolate chips, oats and creamy peanut butter. No longer must we live in a world where we have to choose a brownie over a cookie or vice versa — with this easy and delicious brownie Monster cookie recipe, we can have both.

Breakfast doesn’t get much better than this Blueberry Brioche French Toast Casserole. Soft and pillowy brioche bread, fresh blueberries and a crumbly oat streusel bake together in this sweet and satisfying overnight casserole dish that’s guaranteed to get everyone out of bed.

I meant to post this recipe for blueberry brioche French toast casserole before October came around, but then October came around, and very quickly. I mean seriously, can we even believe it’s October already? I’m still thinking it’s June and school just got out, for crying out loud.

Alas, it is October indeed, and I’m beginning to embrace it. Call me basic, but I am very much a lover of all things fall — the cool air, the colored leaves, the warm drinks, the chunky sweaters and scarves and cozy breakfasts like this blueberry brioche number served with a hot cup of coffee. Yes, please.

Honestly, what could be better than baking this classic brioche loaf bread in your kitchen? Not much. Not much at all.

Here’s why: This loaf is bonkers delicious. And while yes, it takes a little bit of time and effort to make, the results are SO. VERY. WORTH IT. If you’ve never made homemade bread before, this is a great recipe to get you started. It’s made with simple ingredients, easy (and forgiving!) to assemble, and the flavor is unlike anything you’d ever buy at the grocery store. This is what brioche bread is supposed to taste like, and we are so very happy about it.

Happy September, friends! First, can we even believe it’s September?? I cannot. Call me a cliche, but I’m firmly in the this-summer-flew-by camp. I feel like I still need a few good days of dipping myself in the lake, eating drippy ice cream cones and toasting marshmallows for s’mores over a bonfire before I can say bon voyage to this sunny season.

That being said, I also do love me some autumn. Chunky sweaters, cozy scarves, colored leaves, pumpkin spice lattes, crisp air… oh man, it’s so good. But I can wait at least another month or so before fully embracing that situation.

That’s partially why I’m bringing to you today my Mom’s zucchini bread — because to me, this bread is the perfect bridge between summer and fall. It utilizes one of summer’s most prolific crops, but it’s baked into a soft, moist, dense, spice-laden loaf that goes perfectly well with cooler temperatures and warm drinks. It’s one of the most quintessential recipes of my childhood, and I’m amazed it’s taken me this long to bring it to your face.