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If ever there were a season that beckoned the amateur baker back to the kitchen, it’s autumn. With its dipping temperatures and pumpkins and gourds everywhere, fall just leaves a home begging to be filled with the warm, spicy scent of some delicious, harvest-inspired confection.

I’m a bit of an amateur baker myself, as I’ve been known to stay up all night baking hundreds of cupcakes for birthday parties, wedding rehearsals and bridal showers. And now that my favorite time of the year is upon us, I’m champing at the bit to get back into my apron with a whisk in hand.

One thing I’m planning on making as soon as possible are the Apple Pie Cookies from a food blog called Smitten Kitchen (smittenkitchen.com). You read that correctly. Apple pie. In cookies.

It requires what seems like a ridiculous amount of work, but since the doyenne of Smitten Kitchen is based in a New York City apartment, I know that if she could do it, I can do it.

I especially understand what she’s up against because I used to live in New York myself (the Bronx, to be precise), and I know a thing or two about what it’s like to bake when you’re using a TV tray the size of two dinner plates and the top of a microwave as your work areas. Not to mention trying desperately not to make a mess as to keep from encouraging insects and other various pests to set up camp.

Luckily, I don’t have those barriers to deal with now, so a complex recipe shouldn’t be quite as intimidating.

I think this weekend might be the big test for me. If they turn out well, I’ll let you know. If they don’t, we’re going to pretend this never happened …
 

 

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