Hi Reader!

I'm so excited that fall is officially just 2 day away, so we're celebrating with not pumpkin, nor apple, but MAPLE!

​Introducing your new favorite fall bake: brown sugar maple mascarpone cheesecake.​

And you bet it's all vegan.

The best part? I actually made this recipe in partnership with my absolute favorite candle company, Fig & Fire.

I discovered Karen's candles about 2 years ago, searching for years prior for a good vegan, cruelty free, and nontoxic candle (the scents are made with just essential oil). And once I found Fig & Fire, there was no going back.

So I contacted Karen earlier this year to see if she would be interested in creating a candle and matching recipe together, to which she was fully on board.

And so we created "Baked Autumn"- a candle inspired by and in celebration of fall baking nostalgia. It has notes of vanilla, maple, warming spices, and truly smells like you've got something perfectly fall baking in the oven at any given moment.

Baking this cheesecake recipe plus lighting up this candle sounds like just the perfect afternoon plan to me this weekend.

And the best part?! 20% of the profit from the candle sales is being donated to Farm Sanctuary, one of my favorite charities that works to end animal agriculture and rescue animals.

Yeah, I thought you'd like it too ;)

Cannot wait to hear what you think of the recipe and the candle!! Happy baking and FALL!!

With love and autumn bakes,

Britt

P.S. We actually worked on 3 different scents together, so I created 3 different recipes, and one of the other recipes was shared this week! It's copycat Pillsbury pumpkin sugar cookies, and the reviews so far are wild. I knew you'd all agree- these really do taste like Pillsbury cookies!! And no eggs nor butter were necessary ;)