While we’re waiting for those consistently warmer days ahead, the weather loves to play fickle! One day it’s sunny and 60 degrees, the next day we’re shoveling snow. The unpredictability of the weather can make it difficult to switch your seasonal wardrobe, so we’ve come up with some outfit ideas that can take you from winter to spring with ease. See our winter to spring style inspiration below.

Frugal and Thriving may earn a small commission via affiliate links in this post. See full disclosure here.

This ice blue shade is all the rage this season, so wear it from winter to spring and get the most out of this trendy piece. In winter, style it with faux leather pants, ankle boots, and a faux fur vest. In spring, pair it with jeans, white sneakers, and a pretty pearl headband.

Headband
Sneakers
Jeans
Faux Fur Vests
Ankle Boots
Faux Leather Pants
Sweater
Headband
Sneakers
Jeans
Faux Fur Vests
Ankle Boots
Faux Leather Pants
Sweater

This feminine floral skirt is a great piece no matter what the weather is. When it’s cold, wear it with a cozy sweater, warm socks, and knee-high boots. When the weather gets nicer, style it with a button down, lacy bralette, and sweet sweater-style mules.

Flats
Bralette
Button Down
Socks
Boots
Sweater
Floral Skirt
Flats
Bralette
Button Down
Socks
Boots
Sweater
Floral Skirt

Take your LBD (long black dress) through all the seasons! In winter, pair it with a velvet blazer, velvet mules with jewel accents, and a jeweled belt. In spring, have fun with florals by adding these girly sneakers, a pink jean jacket, and a silky headscarf.

Belt
Mules
Blazer
Headscarf
Sneakers
Jean Jacket
Dress
Belt
Mules
Blazer
Headscarf
Sneakers
Jean Jacket
Dress

Tweed is super chic right now, and this style is perfect for transitioning from bleak chilly days to breezy mild ones. Wear it with a turtleneck bodysuit, bootcut jeans, and tweed slingback pumps in winter; and with a satin cami, midi slip skirt, and nude slingback pumps in spring.

Pumps
Slip Skirt
Silk Cami
Tweed Pumps
Jeans
Bodysuit
Tweed Jacket
Pumps
Slip Skirt
Silk Cami
Tweed Pumps
Jeans
Bodysuit
Tweed Jacket
closeup photography of white magnolia flowers

Pies, cakes, doughnuts, cookies…mmmmm. Baked with sweet spices, whipped sugars, fall fruits, and lots of love, autumn treats are simply the best desserts you can make. They warm the home and the heart and bring comfort to everyone. Fall baking season is upon us and we’re sharing some fun fall recipes you can make with a few simple kitchen tools…like the KitchenAid Pro Stand Mixer. Find out more below.

Frugal and Thriving may earn a small commission via affiliate links in this post. See full disclosure here.

The KitchenAid Pro stand mixer is a dream come true for bakers both new and experienced. Knead, whip, mix, and more – Kristy’s mixer pictured above is the 6-qt bowl mixer, which can handle up to 14 cups of all-purpose flour and triple batches of cookie dough. The bowl is wide-mouthed to make adding ingredients easy, and it comes equipped with a pouring shield to minimize spills and messes.

The mixer includes a KP26M1X Professional 600 Series stand mixer, a 6-qt stainless steel wide-mouth bowl with contoured handle, a pouring shield, a spiral dough hook, a flat beater, and a wire whip.

Recipe Inspiration

These KitchenAid recipes from Yummly.com are the perfect fall treats to make with your KitchenAid mixer and accessories!! Grab your ingredients and supplies and get to baking!

Honey Cardamom Pear Upside Down Cake

**Makes 12 Servings

Ingredients:

  • 1/4 cup butter (for caramel pear base)
  • 1/2 cup light brown sugar (lightly packed)
  • 1/4 cup honey (for caramel pear base)
  • 3 medium pears (peeled, cored, quartered and sliced in 1/4″ slices)
  • 2 cups all-purpose flour
  • 1/4 cup fine grind cornmeal
  • 1 teaspoon cardamom
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup buttermilk
  • 3 large eggs
  • 1/4 cup honey
  • 3/4 cup butter (room temp)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  • Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
  • Preheat oven to 350°F/177°C. Place a large tin foil sheet on the rack below your baking rack to catch any bubbling juices while the cake is baking.
  • Make the caramel base. Melt 1/4 cup butter in a saucepan on medium high heat. Once melted, add 1/2 cup brown sugar and 1/4 cup honey and gently whisk until sugar dissolves. Allow mixture to come to a heavy bubble, then reduce heat to medium and cook for another minute. Remove from heat, whisk and then spread evenly in the cake pan. Layer 2-3 pears in whatever pattern desired. Set aside.
  • In a medium mixing bowl, whisk together flour, cornmeal, cardamom, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, whisk together buttermilk, eggs and 1/4 cup honey. Set aside.
  • Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer, and cream the 3/4 cup butter on speed 6 for one minute. Reduce speed to 4, and slowly stream in the granulated sugar. Once sugar is fully added, increase speed back to speed 6 and beat until light and fluffy, about 3 minutes. Add vanilla.
  • Reduce mixer speed to 2 and add flour mixture to sugar mixture alternately with buttermilk mixture in three additions; beat just until blended after each addition. Spread batter evenly over pears.
  • Bake in a preheated oven for about 50 minutes, or until a wooden pick inserted in the center comes out clean. (At 50 minutes, if the cake has browned on top but is not cooked through, you can lightly cover with foil for remaining bake time.) Remove cake from the oven and cool it on a wire rack for five minutes before inverting the cake onto a rimmed plate and releasing the cake. (NOTE: A rimmed plate is necessary to catch the juices that will release when the cake is turned over.)
  • Can be served warm, or cooled completely.

Apple Cider Doughnuts

** Makes 9 Servings

Ingredients:

  • 1 red apple (unpeeled, cored, chopped (202g))
  • 1 cup apple cider (divided (250ml))
  • 1 3/4 cups all purpose flour (425ml)
  • 2 teaspoons baking powder (10ml)
  • 1/2 teaspoon kosher salt (2ml)
  • 1/2 teaspoon ground cinnamon (2ml)
  • 1/8 teaspoon ground nutmeg (0.5ml)
  • 1/8 teaspoon baking soda (0.5ml)
  • 1/3 cup granulated sugar (75ml)
  • 3 tablespoons vegetable shortening (54ml)
  • 1 large eggs
  • 1/4 cup buttermilk (50ml)
  • 1/2 teaspoon vanilla extract (2ml)
  • 3 cups powdered sugar (750ml)

Directions:

  • Combine apples and ¾ cup apple cider in medium saucepan; cover. Cook over medium heat 8 minutes or until softened. Uncover and continue cooking 5 minutes or until apples are tender and cider is almost completely reduced. Purée mixture with an immersion blender or in food processor until smooth. Measure the sauce; you should have ½ cup. If you have more, return to saucepan and continue cooking until reduced to ½ cup. Let cool slightly.
  • Preheat oven to 350°F.Combine flour, baking powder, salt, spices and baking soda in medium bowl; set aside.
  • Add granulated sugar and shortening to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beaterto mixer. Turn to Speed 4 and beat until mixture is light and fluffy. Turn to Speed 1 and gradually add egg and apple mixture.Continuing on Speed 1, add half the flour mixture, buttermilk and vanilla. After the liquid is fully incorporated, add remaining flour mixture. Mix 1 minute. The mixture will be sticky.
  • Spray two 6-cavity full-sized doughnut baking pans generously with vegetable pan spray. Spoon ¼ cup batter into each cavity. Recipe will yield 9 doughnuts.Bake 12 to 15 minutes or until toothpick inserted in doughnuts comes out clean. Reserve in pan.
  • Add remaining ¼ cup apple cider to small saucepan and bring to a simmer on medium heat. Transfer to medium bowl and whisk in powdered sugar until smooth.Dip each warm donut in the glaze, turning it with a fork. Transfer to cooling rack set on top of a baking sheet and let stand until glaze has set.

Pies, cakes, doughnuts, cookies…mmmmm. Baked with sweet spices, whipped sugars, fall fruits, and lots of love, autumn treats are simply the best desserts you can make. They warm the home and the heart and bring comfort to everyone. Fall baking season is upon us and we’re sharing some fun fall recipes you can make with a few simple kitchen tools…like the KitchenAid Pro Stand Mixer. Find out more below.

Frugal and Thriving may earn a small commission via affiliate links in this post. See full disclosure here.

The KitchenAid Pro stand mixer is a dream come true for bakers both new and experienced. Knead, whip, mix, and more – Kristy’s mixer pictured above is the 6-qt bowl mixer, which can handle up to 14 cups of all-purpose flour and triple batches of cookie dough. The bowl is wide-mouthed to make adding ingredients easy, and it comes equipped with a pouring shield to minimize spills and messes.

The mixer includes a KP26M1X Professional 600 Series stand mixer, a 6-qt stainless steel wide-mouth bowl with contoured handle, a pouring shield, a spiral dough hook, a flat beater, and a wire whip.

Recipe Inspiration

These KitchenAid recipes from Yummly.com are the perfect fall treats to make with your KitchenAid mixer and accessories!! Grab your ingredients and supplies and get to baking!

Honey Cardamom Pear Upside Down Cake

**Makes 12 Servings

Ingredients:

  • 1/4 cup butter (for caramel pear base)
  • 1/2 cup light brown sugar (lightly packed)
  • 1/4 cup honey (for caramel pear base)
  • 3 medium pears (peeled, cored, quartered and sliced in 1/4″ slices)
  • 2 cups all-purpose flour
  • 1/4 cup fine grind cornmeal
  • 1 teaspoon cardamom
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup buttermilk
  • 3 large eggs
  • 1/4 cup honey
  • 3/4 cup butter (room temp)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  • Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
  • Preheat oven to 350°F/177°C. Place a large tin foil sheet on the rack below your baking rack to catch any bubbling juices while the cake is baking.
  • Make the caramel base. Melt 1/4 cup butter in a saucepan on medium high heat. Once melted, add 1/2 cup brown sugar and 1/4 cup honey and gently whisk until sugar dissolves. Allow mixture to come to a heavy bubble, then reduce heat to medium and cook for another minute. Remove from heat, whisk and then spread evenly in the cake pan. Layer 2-3 pears in whatever pattern desired. Set aside.
  • In a medium mixing bowl, whisk together flour, cornmeal, cardamom, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, whisk together buttermilk, eggs and 1/4 cup honey. Set aside.
  • Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer, and cream the 3/4 cup butter on speed 6 for one minute. Reduce speed to 4, and slowly stream in the granulated sugar. Once sugar is fully added, increase speed back to speed 6 and beat until light and fluffy, about 3 minutes. Add vanilla.
  • Reduce mixer speed to 2 and add flour mixture to sugar mixture alternately with buttermilk mixture in three additions; beat just until blended after each addition. Spread batter evenly over pears.
  • Bake in a preheated oven for about 50 minutes, or until a wooden pick inserted in the center comes out clean. (At 50 minutes, if the cake has browned on top but is not cooked through, you can lightly cover with foil for remaining bake time.) Remove cake from the oven and cool it on a wire rack for five minutes before inverting the cake onto a rimmed plate and releasing the cake. (NOTE: A rimmed plate is necessary to catch the juices that will release when the cake is turned over.)
  • Can be served warm, or cooled completely.

Apple Cider Doughnuts

** Makes 9 Servings

Ingredients:

  • 1 red apple (unpeeled, cored, chopped (202g))
  • 1 cup apple cider (divided (250ml))
  • 1 3/4 cups all purpose flour (425ml)
  • 2 teaspoons baking powder (10ml)
  • 1/2 teaspoon kosher salt (2ml)
  • 1/2 teaspoon ground cinnamon (2ml)
  • 1/8 teaspoon ground nutmeg (0.5ml)
  • 1/8 teaspoon baking soda (0.5ml)
  • 1/3 cup granulated sugar (75ml)
  • 3 tablespoons vegetable shortening (54ml)
  • 1 large eggs
  • 1/4 cup buttermilk (50ml)
  • 1/2 teaspoon vanilla extract (2ml)
  • 3 cups powdered sugar (750ml)

Directions:

  • Combine apples and ¾ cup apple cider in medium saucepan; cover. Cook over medium heat 8 minutes or until softened. Uncover and continue cooking 5 minutes or until apples are tender and cider is almost completely reduced. Purée mixture with an immersion blender or in food processor until smooth. Measure the sauce; you should have ½ cup. If you have more, return to saucepan and continue cooking until reduced to ½ cup. Let cool slightly.
  • Preheat oven to 350°F.Combine flour, baking powder, salt, spices and baking soda in medium bowl; set aside.
  • Add granulated sugar and shortening to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beaterto mixer. Turn to Speed 4 and beat until mixture is light and fluffy. Turn to Speed 1 and gradually add egg and apple mixture.Continuing on Speed 1, add half the flour mixture, buttermilk and vanilla. After the liquid is fully incorporated, add remaining flour mixture. Mix 1 minute. The mixture will be sticky.
  • Spray two 6-cavity full-sized doughnut baking pans generously with vegetable pan spray. Spoon ¼ cup batter into each cavity. Recipe will yield 9 doughnuts.Bake 12 to 15 minutes or until toothpick inserted in doughnuts comes out clean. Reserve in pan.
  • Add remaining ¼ cup apple cider to small saucepan and bring to a simmer on medium heat. Transfer to medium bowl and whisk in powdered sugar until smooth.Dip each warm donut in the glaze, turning it with a fork. Transfer to cooling rack set on top of a baking sheet and let stand until glaze has set.

Pies, cakes, doughnuts, cookies…mmmmm. Baked with sweet spices, whipped sugars, fall fruits, and lots of love, autumn treats are simply the best desserts you can make. They warm the home and the heart and bring comfort to everyone. Fall baking season is upon us and we’re sharing some fun fall recipes you can make with a few simple kitchen tools…like the KitchenAid Pro Stand Mixer. Find out more below.

Frugal and Thriving may earn a small commission via affiliate links in this post. See full disclosure here.

The KitchenAid Pro stand mixer is a dream come true for bakers both new and experienced. Knead, whip, mix, and more – Kristy’s mixer pictured above is the 6-qt bowl mixer, which can handle up to 14 cups of all-purpose flour and triple batches of cookie dough. The bowl is wide-mouthed to make adding ingredients easy, and it comes equipped with a pouring shield to minimize spills and messes.

The mixer includes a KP26M1X Professional 600 Series stand mixer, a 6-qt stainless steel wide-mouth bowl with contoured handle, a pouring shield, a spiral dough hook, a flat beater, and a wire whip.

Recipe Inspiration

These KitchenAid recipes from Yummly.com are the perfect fall treats to make with your KitchenAid mixer and accessories!! Grab your ingredients and supplies and get to baking!

Honey Cardamom Pear Upside Down Cake

**Makes 12 Servings

Ingredients:

  • 1/4 cup butter (for caramel pear base)
  • 1/2 cup light brown sugar (lightly packed)
  • 1/4 cup honey (for caramel pear base)
  • 3 medium pears (peeled, cored, quartered and sliced in 1/4″ slices)
  • 2 cups all-purpose flour
  • 1/4 cup fine grind cornmeal
  • 1 teaspoon cardamom
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup buttermilk
  • 3 large eggs
  • 1/4 cup honey
  • 3/4 cup butter (room temp)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

  • Special Equipment: KitchenAid® paddle attachment; 9” round cake pan; saucepan.
  • Preheat oven to 350°F/177°C. Place a large tin foil sheet on the rack below your baking rack to catch any bubbling juices while the cake is baking.
  • Make the caramel base. Melt 1/4 cup butter in a saucepan on medium high heat. Once melted, add 1/2 cup brown sugar and 1/4 cup honey and gently whisk until sugar dissolves. Allow mixture to come to a heavy bubble, then reduce heat to medium and cook for another minute. Remove from heat, whisk and then spread evenly in the cake pan. Layer 2-3 pears in whatever pattern desired. Set aside.
  • In a medium mixing bowl, whisk together flour, cornmeal, cardamom, baking powder, baking soda, and salt. Set aside. In a separate mixing bowl, whisk together buttermilk, eggs and 1/4 cup honey. Set aside.
  • Attach the paddle attachment to your KitchenAid® Artisan Stand Mixer, and cream the 3/4 cup butter on speed 6 for one minute. Reduce speed to 4, and slowly stream in the granulated sugar. Once sugar is fully added, increase speed back to speed 6 and beat until light and fluffy, about 3 minutes. Add vanilla.
  • Reduce mixer speed to 2 and add flour mixture to sugar mixture alternately with buttermilk mixture in three additions; beat just until blended after each addition. Spread batter evenly over pears.
  • Bake in a preheated oven for about 50 minutes, or until a wooden pick inserted in the center comes out clean. (At 50 minutes, if the cake has browned on top but is not cooked through, you can lightly cover with foil for remaining bake time.) Remove cake from the oven and cool it on a wire rack for five minutes before inverting the cake onto a rimmed plate and releasing the cake. (NOTE: A rimmed plate is necessary to catch the juices that will release when the cake is turned over.)
  • Can be served warm, or cooled completely.

Apple Cider Doughnuts

** Makes 9 Servings

Ingredients:

  • 1 red apple (unpeeled, cored, chopped (202g))
  • 1 cup apple cider (divided (250ml))
  • 1 3/4 cups all purpose flour (425ml)
  • 2 teaspoons baking powder (10ml)
  • 1/2 teaspoon kosher salt (2ml)
  • 1/2 teaspoon ground cinnamon (2ml)
  • 1/8 teaspoon ground nutmeg (0.5ml)
  • 1/8 teaspoon baking soda (0.5ml)
  • 1/3 cup granulated sugar (75ml)
  • 3 tablespoons vegetable shortening (54ml)
  • 1 large eggs
  • 1/4 cup buttermilk (50ml)
  • 1/2 teaspoon vanilla extract (2ml)
  • 3 cups powdered sugar (750ml)

Directions:

  • Combine apples and ¾ cup apple cider in medium saucepan; cover. Cook over medium heat 8 minutes or until softened. Uncover and continue cooking 5 minutes or until apples are tender and cider is almost completely reduced. Purée mixture with an immersion blender or in food processor until smooth. Measure the sauce; you should have ½ cup. If you have more, return to saucepan and continue cooking until reduced to ½ cup. Let cool slightly.
  • Preheat oven to 350°F.Combine flour, baking powder, salt, spices and baking soda in medium bowl; set aside.
  • Add granulated sugar and shortening to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beaterto mixer. Turn to Speed 4 and beat until mixture is light and fluffy. Turn to Speed 1 and gradually add egg and apple mixture.Continuing on Speed 1, add half the flour mixture, buttermilk and vanilla. After the liquid is fully incorporated, add remaining flour mixture. Mix 1 minute. The mixture will be sticky.
  • Spray two 6-cavity full-sized doughnut baking pans generously with vegetable pan spray. Spoon ¼ cup batter into each cavity. Recipe will yield 9 doughnuts.Bake 12 to 15 minutes or until toothpick inserted in doughnuts comes out clean. Reserve in pan.
  • Add remaining ¼ cup apple cider to small saucepan and bring to a simmer on medium heat. Transfer to medium bowl and whisk in powdered sugar until smooth.Dip each warm donut in the glaze, turning it with a fork. Transfer to cooling rack set on top of a baking sheet and let stand until glaze has set.
Frugal and Thriving may earn a small commission via affiliate links in this post.

Fantastic price drop on the Kitchenaid 5qt Artisan tilt head stand mixer with glass bowl! Head on over to QVC where you grab one of these for $299.98! (If you were to purchase these separately it’d cost you $465)!

New to QVC? Use code OFFER to save $10 at checkout, second time? Try code HELLO10! (Or you could use a new email)

6 color options to choose from, this feather pink one though! 🤩

Disclosure: Thank you to QVC and Brandcycle for sponsoring today’s post. I’m so thankful to work with brands that I love and use!

Frugal and Thriving may earn a small commission via affiliate links in this post.

Fantastic price drop on the Kitchenaid 5qt Artisan tilt head stand mixer with glass bowl! Head on over to QVC where you grab one of these for $299.98! (If you were to purchase these separately it’d cost you $465)!

New to QVC? Use code OFFER to save $10 at checkout, second time? Try code HELLO10! (Or you could use a new email)

6 color options to choose from, this feather pink one though! 🤩

Disclosure: Thank you to QVC and Brandcycle for sponsoring today’s post. I’m so thankful to work with brands that I love and use!