I realize that it’s technically still Fall, but the chill outside says otherwise. With snow flurries forecast for Saturday market, I’m thinking spicy, warm thoughts. Over the past month, you’ve most likely seen a change in the pastry case as we’ve gradually moved toward our sweater wearing, down vest sporting, warm-your-hands-around-a-hot-cup-of-cocoa varieties. Ginger molasses chews sport three different types of ginger. S’mores made with our thick-cut honey grahams are filled with our very own marshmallow and dipped in dark chocolate. Hubba hubbas are filled with sweet-tart Bandon cranberry buttercream. Pumpkin whoopie pies and ginger pumpkin tassies boast a silky, supple style of spice. Not-so-thin mint bars clear your nasal passages with a whiff of minty goodness. Apple pecan rugelach make the most of this year’s amazing heirloom apples. And now, cranberry spice macarons. By nudging our almond macarons ever closer to winter’s edge, we’ve added a bit of pie spice to the meringue, then filled them with cranberry orange buttercream. Winter macarons, yes indeed. Best enjoyed with a cup of extra chocolatey cinnamon hot chocolate, I think.