What's baking

Granny smith apple, cinnamon sugar, brown butter. Tastes like a Sunday morning.

Ripe bananas, brown butter, walnuts. The one everyone remembers from childhood.

Moist banana muffin studded with toasted walnuts and dark chocolate chips.

Wild blueberries folded into a tender, golden-topped batter. A classic for a reason.

Spiced carrot cake with toasted walnuts and a cream-cheese glaze. Serves 8.

Brown-butter dough, flaky salt, pools of melted dark chocolate. Thick and chewy.

A mixed dozen of the week's bake — chocolate chip, oatmeal raisin, lemon bars, and whatever's in the oven.

Stone-ground oat quick bread with wildflower honey and a crackly golden crust. Slices like a dream.

A buttery shortbread crust under a bright, tangy lemon custard, dusted with powdered sugar.

A tender pound cake soaked in lemon syrup. Bright, tangy, not too sweet.

Old-fashioned oats, plump raisins, warm cinnamon. Crisp at the edges, soft in the middle.

Fudgy brownie with a peanut butter swirl and a crackly top. No two bites alike.

A Mississippi family recipe: buttery pecans set in a caramel custard inside a flaky, all-butter crust.

Four baker's-pick muffins, a honey oat loaf, and a little jar of Delta wildflower honey. Weekend, handled.

A 36-hour cold-fermented sourdough with deep caramelized crust and an open, glossy crumb.