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Looking at October\u2019s new recipes, it\u2019s clear that baking<\/a> season is in full swing: Three of the five recipes that we published this month are for baking projects\u2014a proportion we likely wouldn\u2019t have seen just a month or two ago. It\u2019s clear that it was also a month for bold, dynamic flavors. Think: focaccia doused with a spicy, earthy coffee-chili crisp, big plate chicken that\u2019s been \u201cturbo-charged,\u201d and pots de cr\u00e8me flavored with a winning combination of chocolate and hazelnuts. Without further ado, here are five new recipes we published in October.<\/p>\n These individual pots de cr\u00e8me are ideal for all the fall and winter dinner parties you have coming up\u2014but it\u2019s the orange-scented hazelnut brittle that really steals the show.<\/p>\n Says recipe developer Mandy Lee of her take on big plate chicken<\/a>: \u201cI decided to up the flavor, spice, and heat levels of the dish without deviating from its core principles. It\u2019s still a very big plate of chicken. It still has flat chewy noodles to soak up all its glory. It even keeps those humble potato chunks to remind us where it came from.\u201d<\/p>\n This recipe, from Nichole Accettola\u2019s recently published cookbook, Scandinavian From Scratch<\/em>, is all about highlighting the delicately floral, warming qualities of cardamom<\/a>. Make it for your next fika<\/a>.<\/p>\n Pumpkin puree and avocado oil work together to make an incredibly moist, fall-ready loaf cake that\u2019s studded with chocolate chips. Make it on a Sunday, and enjoy a slice with your afternoon coffee all week.<\/p>\n \u201cA bit of instant espresso is bolstered by spices that embody some of the flavor profiles found in coffee: cinnamon, fenugreek\u2014which yields a maple flavor\u2014cracked black pepper, and baharat, a spice blend of Syrian origin which includes a blend of cardamom, nutmeg, cloves, and cumin,\u201d explains Food Editor Emily Ziemski.<\/p>\n 1. Hazelnut Chocolate Pots de Cr\u00e8me With Hazelnut Brittle<\/a>
\n<\/h3>\n2. Turbo-Charged Xinjiang Big Plate Chicken<\/a>
\n<\/h3>\n3. Cardamom Wreath (Kardemommekrans) From \u2018Scandinavian From Scratch\u2019<\/a>
\n<\/h3>\n4. Pumpkin Bread With Chocolate Chips<\/a>
\n<\/h3>\n5. Coffee-Chili Crisp On Focaccia<\/a>
\n<\/h3>\nMore from Food52<\/h4>\n
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\nWhat’s the best thing you made in October? Tell us in the comments!<\/em>
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