I refuse to believe any slander about cheese not belonging in baked goods. Perhaps its the rebel in me going against my innate lactose intolerance. Or maybe it’s the Kool-Aid I drank for four years while attending college in Wisconsin.

One of my favorite times of the year is the end of summer, when the days are still long but there’s a certain crisp in the air when you wake up. It’s like the world is deciding to take a collective exhale after a season filled with busy activity.

Few times of the year are as delightful as stone fruit season. I love walking into a grocery store and seeing shelves filled to the brim with peaches, plums, cherries, nectarines, apricots.

One of the cafes I worked at in college had the most delectable scones. There were traditional blueberry and cranberry scones, a chocolate chip one, and the pièce de résistance was a rosemary cheddar scone.

‘Tis the freaking season. And I say that with the least amount of irony possible. I really truly believe lemon baking season is a holiday season worth celebrating.

The inspiration for these macarons came from my love of strawberry jam and my appreciation for good champagne. What happens when you combine them into a cookie? Strawberry champagne buttercream macarons, of course.

When my friend recently told me, “Cake is my weakness,” I said, “Hold my spatula, I got this!” This was my first venture into making a roll cake, and it ended up being one of the most delicious (albeit slightly stressful) baking adventures yet.