Happy Fall!

One of my very favorite things about autumn is the cooler weather. And, cooler weather means cheese weather. This weekend alone we are making 1.5 lbs feta, 1/2 lb ricotta, 1 lb of chèvre, and  48 oz of yogurt. 

One of my current favorite desserts is a deconstructed baklava. They're pretty amazing and always a crowd pleaser. Not to mention insanely easy.

Deconstructed Baklava

Essentially you fill phyllo cups with a tbsp of ricotta. Then, drizzle with honey and sprinkle with chopped nuts. Glorious.