Molly Thompson on Instagram: "Creamy chai posset served inside apples 🍎 This 4-ingredient recipe is the ultimate cozy fall dessert. I grabbed everything from @freshthyme, my go-to for fresh, high-quality ingredients and seasonal produce that always inspires me to create something new (like this recipe!). 🍂Full Recipe: 2 cups heavy cream ⅓ cup granulated sugar 1½ Tbsp lemon juice 4 chai tea bags (or 4 tsp loose chai) 2 tsp vanilla extract 3 firm apples (I used Honeycrisp), cut in half Optional:

Ashley Markle on Instagram: "these viral biscoff and nutella swirl rolls are so yummy AND so easy to make! 🍪🍫🌀 Ingredients: 1 sheet @jus_rol_northamerica puff pastry dough @lotusbiscoffus creamy cookie butter spread @nutella chocolate hazelnut spread 1 egg (beaten) powdered sugar (optional) Instructions: Spread cookie butter on one half of the dough sheet, then nutella on the other half. Fold in half with spreads in the middle and cut the sheet into strips. Twist each strip and roll in a circ

Marc Murphy on Instagram: "Tarte Tatin—one of my favorite, simple desserts to make (and eat). I always like to use Granny Smith apples for this dish. Tarte Tatin with vanilla ice cream or crème fraîche couldn’t be better. That caramel and apple combination just can’t be beaten. Enjoy, and I hope you give it a try soon! Happy Saturday. 🍏 #tartetatin #fallrecipes #appletartetatin #chefmarcmurphy #easyrecipe"

audrey bakes on Instagram: "Oreo Cinnamon Rolls 🖤🤍 (minus the cinnamon 😅) (makes ~8 rolls) Dough: ¾ cup (180g) warm milk ¼ cup (50g) granulated sugar 1 packet instant yeast (2¼ tsp/7g) *if using active dry yeast, gently stir it in with the warm milk and sugar then let sit 5-10 min until foamy) 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted 3 cups (360g) all-purpose flour (+ more if needed) 3 finely crushed oreos 1 tsp salt + ⅓ cup warm heavy cream to pour over the rolls rig

Southern Living on Instagram: "This cake might be a labor of love, but it’s certainly worth every bit of effort. You can find the complete recipe on page 246 of Ivy’s brand-new cookbook, My Southern Kitchen. Visit the link in our profile to order your very own copy! ❤️"