The end of August brings apple season as summer slowly begins coming to an end. The heatwaves have ended and it’s been raining exceptionally much for August and it feels like autumn is slowly making its way into the horizon. The air feels a tad crisper in the morning and at 9pm, the sky gets dark, which means our beautiful endless white nights are in the past. Give Autumn also brings apples, which means pie.

Pumpkin pie does not always have to be sweet, a savoury version is beautifully salty, a bit tangy with a hint of sweetness from the pumpkin and figs. Now that autumn is in full bloom, there is nothing more enjoyable than pumpkin pie with a hot cup tea overlooking the kaleidoscope of fall colours. All the leaves have turned a vibrant yellow in Finland and slowly they will begin to drop as we get closer to colder more darker days. This morning the temperature was zero degrees, so it seems that winter is near us.

These caramel apples work wonderfully on toast, porridge and even as a base for apple pie. You can essentially use whatever spices you please, but I wanted to highlight the flavors of autumn that maximise ze warmth and comfort. These apples are also from our neighbours apple tree at the countryside, which are lovely and small with a tangy slightly sweet flavour vor to them. I prefer to leave the skin on, but you can either peel and also use which ever apples you prefer. This little breakfast spot is by the corner of our shed at our country house. I just love the distraught wood and the dark backdrop it provides during autumn. After summer when everything is bright, airy and light, I crave for more darker spaces and moody imagery when autumn is upon us. Now, let’s begin by making the easiest sweet apples that are dressed in the most delightful spices.

As October gracefully bids adieu, a cascade of vibrant leaves flutters down from the trees, heralding the imminent arrival of winter. Today, a gentle Friday rain outside my window serves as a prelude to Sunday's official transition to winter time. In sync with the changing seasons, I've transformed my garden, swapping out summer blooms for the warm hues of autumn and winter. Alas, this shift required bidding farewell to my towering rosemary tree, yielding an abundance of fragrant branches. I wanted to share an easy rosemary wreath tutorial and a golden milk recipe.