Top 6 Treats you Have to Make This Fall need to do
October 7, 2021
Fall has officially arrived, so it’s time to put away the ice cream and bring out the pumpkin spice. Here are ten recipes that are bound to put you in the fall spirit.
Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Sally’s Baking Addiction. Cupcakes are the perfect treat for when you have a sugar tooth. These moist pumpkin cupcakes with a creamy frosting will be perfect for any occasion.
Ingredients: 1 cup (125g) all-purpose flour1; teaspoon baking powder; 1/2 teaspoon baking soda;1/2 teaspoon salt;1 teaspoon ground cinnamon;1 and 1/2 teaspoons pumpkin pie spice*1/2 cup (120ml) canola or vegetable oil*;2 large eggs;3/4 cup (150g) packed light or dark brown sugar;1 cup (225g) canned pumpkin puree;*1 teaspoon pure vanilla extract
Cream cheese frosting ingredients: 8 ounces (224g) full-fat block cream cheese, softened to room temperature;1/2 cup (115g) unsalted butter, softened to room temperature;3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed;1 teaspoon pure vanilla extract;1/8 teaspoon salt
Directions:1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
5. Frost cooled cupcakes however you’d like. Store leftovers in the refrigerator for up to 5 days
Recipe from Sally’s Baking Addiction. Cupcakes are the perfect treat for when you have a sugar tooth. These moist pumpkin cupcakes with a creamy frosting will be perfect for any occasion.
Ingredients: 1 cup (125g) all-purpose flour1; teaspoon baking powder; 1/2 teaspoon baking soda;1/2 teaspoon salt;1 teaspoon ground cinnamon;1 and 1/2 teaspoons pumpkin pie spice*1/2 cup (120ml) canola or vegetable oil*;2 large eggs;3/4 cup (150g) packed light or dark brown sugar;1 cup (225g) canned pumpkin puree;*1 teaspoon pure vanilla extract
Cream cheese frosting ingredients: 8 ounces (224g) full-fat block cream cheese, softened to room temperature;1/2 cup (115g) unsalted butter, softened to room temperature;3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed;1 teaspoon pure vanilla extract;1/8 teaspoon salt
Directions:1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
4. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
5. Frost cooled cupcakes however you’d like. Store leftovers in the refrigerator for up to 5 days
Pumpkin Chocolate Chip Cookies
Recipe from DelishCookies are a classic for any time of the year, but the pumpkin twist makes them perfect for fall. Coming home from a long day, some pumpkin cookies with milk sounds amazing. Bake these now for a delicious treat!
Ingredients:2 1/4 cup all-purpose flour;1 tsp. baking soda;1 tsp. pumpkin pie spice;1/2 tsp. kosher salt;1 cup (2 sticks) unsalted butter, softened;3/4 cup packed brown sugar;1/2 cup granulated sugar;3/4 cup pumpkin purée;1 large egg;2 tsp. pure vanilla extract; 2 cup semi-sweet chocolate chips
Directions:1. Preheat the oven to 375° and line two large baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
3. In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
Recipe from DelishCookies are a classic for any time of the year, but the pumpkin twist makes them perfect for fall. Coming home from a long day, some pumpkin cookies with milk sounds amazing. Bake these now for a delicious treat!
Ingredients:2 1/4 cup all-purpose flour;1 tsp. baking soda;1 tsp. pumpkin pie spice;1/2 tsp. kosher salt;1 cup (2 sticks) unsalted butter, softened;3/4 cup packed brown sugar;1/2 cup granulated sugar;3/4 cup pumpkin purée;1 large egg;2 tsp. pure vanilla extract; 2 cup semi-sweet chocolate chips
Directions:1. Preheat the oven to 375° and line two large baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt.
3. In a large bowl using a hand mixer, cream together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.
Apple Pie Recipe
From Food Network; Pie has been a traditional dessert for many years, and is loved by many. Apples are perfect this season, after a long day of apple picking come home and bake a warm apple pie!
Ingredients: Dough: 2 ½ cups all-purpose flour;4 teaspoons sugar;¼ teaspoon fine salt;14 tablespoons cold butter, diced1 large egg, lightly beaten with 2 tablespoons cold water
Filling:2 tablespoons freshly squeezed lemon juice;3 pounds baking apples like Golden Delicious, Cortland, or Mutsu;2/3 cup sugar, plus more for sprinkling on the pie;1/4 cup unsalted butter;1/4 teaspoon ground cinnamon; generous pinch of ground nutmeg;1 large egg, lightly beaten; 2 cups semi-sweet chocolate chips
Directions: 1.In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles a yellow corn meal mixed with bean sized bits of butter.Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
2.Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
3. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
4. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
5. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
6. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
7. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
8. Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
9. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
10. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
11. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.
Ingredients: Dough: 2 ½ cups all-purpose flour;4 teaspoons sugar;¼ teaspoon fine salt;14 tablespoons cold butter, diced1 large egg, lightly beaten with 2 tablespoons cold water
Filling:2 tablespoons freshly squeezed lemon juice;3 pounds baking apples like Golden Delicious, Cortland, or Mutsu;2/3 cup sugar, plus more for sprinkling on the pie;1/4 cup unsalted butter;1/4 teaspoon ground cinnamon; generous pinch of ground nutmeg;1 large egg, lightly beaten; 2 cups semi-sweet chocolate chips
Directions: 1.In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles a yellow corn meal mixed with bean sized bits of butter.Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
2.Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
3. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
4. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
5. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
6. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
7. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.
8. Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
9. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
10. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
11. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.
Caramel Apples
Recipe from Taste of Home; Nothing is better than a homemade caramel apple, a healthy component with a sweet twist is bound to make anyone’s mouth water.
Ingredients: 1 cup butter;2 cups packed brown sugar1 cup light corn syrup;1 can sweeten condensed milk;1 teaspoon vanilla extract;8 medium tart apples; chopped, unsalted peanuts
Directions:1. In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes.
2. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.
Ingredients: 1 cup butter;2 cups packed brown sugar1 cup light corn syrup;1 can sweeten condensed milk;1 teaspoon vanilla extract;8 medium tart apples; chopped, unsalted peanuts
Directions:1. In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes.
2. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.
Acorn Treats
Recipe from Taste of Home; This dessert is a simple, quick, easy, and most of all delicious option for when you need a fall treat. It is great for parties or just to have as a snack!
Ingredients:½ cup of miniature semi sweet chocolate chips;48 chocolate kisses;48 nutter butter bites
Directions:1. Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.
2. Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.
Directions:1. Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.
2. Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.
Chopped, unsalted peanutsDirections:In a heavy 3-qt. saucepan, combine butter, brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook and stir until mixture reaches 248° (firm-ball stage) on a candy thermometer, about 30-40 minutes. Remove from the heat; stir in vanilla. Insert wooden sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on waxed paper to cool. If desired, roll the bottom of the dipped apples into chopped peanuts.https://www.tasteofhome.com/recipes/caramel-apples/5. Acorn TreatsRecipe from Taste of HomeThis dessert is a simple, quick, easy, and most of all delicious option for when you need a fall treat. It is great for parties or just to have as a snack!Ingredients:½ cup of miniature semi sweet chocolate chips48 chocolate kisses48 nutter butter bitesDirections:1. Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.2. Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.
Marshmallow Ghost Brownies
Recipe from Country Living; These brownies will have guests and yourself spooked out all night with these delicious brownies. A soft gooey brownie with a Halloween twist will put anyone in the fall spirit.
Ingredients: For brownies: Cooking spray;1 cup 2 tablespoons all-purpose flour;1 ½ tsp pumpkin pie spice;¼ tsp baking powder;½ tsp kosher salt;1 cup semi-sweet chocolate chips;9 tbsp unsalted butter;¼ cup unsweetened cocoa powder;1 ½ cup sugar;3 large eggs;1 tsp pure vanilla extract
For ghosts:1 ¼ tsp unflavored gelatin;½ cup granulated sugar; Black piping frosting
For ghosts:1 ¼ tsp unflavored gelatin;½ cup granulated sugar; Black piping frosting
Directions:1.Preheat the oven to 350°F. Line a 9- by 13-inch pan with parchment paper, leaving a 2-inch overhang on the 2 long sides. Grease paper.
2. Whisk together flour, pie spice, baking powder, and salt in a bowl. Melt chocolate chips, butter, and cocoa in a small saucepan over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. Whisk together sugar, pumpkin puree, eggs, and vanilla in a separate bowl. Add butter mixture to sugar mixture and stir to combine. Add flour mixture and stir to combine. Transfer to the prepared pan.
3. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 to 22 minutes. Transfer to a wire rack and cool completely in the pan. Run a knife along the two short sides of the pan and lift brownies from the pan using parchment. Remove parchment and transfer brownies to a serving platter.
4. Sprinkle gelatin over 1/4 cup cold water in a bowl to soften.
5. Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, until sugar is dissolved, 1 to 2 minutes. When water comes to a boil, stop stirring, and wash downsides of the pan with a wet pastry brush to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 238°F on a candy thermometer, 4 to 6 minutes.
6. Add sugar mixture to gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip).
7. Immediately pipe ghost shapes on brownies. Let dry for 1 hour. Pipe black frosting eyes and mouths. Brownies can be stored in an airtight container for 1 day.
2. Whisk together flour, pie spice, baking powder, and salt in a bowl. Melt chocolate chips, butter, and cocoa in a small saucepan over medium heat, stirring occasionally, until smooth, 2 to 3 minutes. Whisk together sugar, pumpkin puree, eggs, and vanilla in a separate bowl. Add butter mixture to sugar mixture and stir to combine. Add flour mixture and stir to combine. Transfer to the prepared pan.
3. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 to 22 minutes. Transfer to a wire rack and cool completely in the pan. Run a knife along the two short sides of the pan and lift brownies from the pan using parchment. Remove parchment and transfer brownies to a serving platter.
4. Sprinkle gelatin over 1/4 cup cold water in a bowl to soften.
5. Combine sugar and 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, until sugar is dissolved, 1 to 2 minutes. When water comes to a boil, stop stirring, and wash downsides of the pan with a wet pastry brush to remove any undissolved sugar and prevent crystals from forming. Boil until the temperature reaches 238°F on a candy thermometer, 4 to 6 minutes.
6. Add sugar mixture to gelatin. Whisk with an electric mixer on medium speed for 3 minutes. Increase speed to high and whisk until soft peaks form, 8 to 10 minutes. Transfer marshmallow to a heavy-duty zip-top bag with a small hole cut in one corner (or a piping bag fitted with a #12 plain tip).
7. Immediately pipe ghost shapes on brownies. Let dry for 1 hour. Pipe black frosting eyes and mouths. Brownies can be stored in an airtight container for 1 day.
ENJOY!
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