Fall is upon us folks and that means all the fall treats that you can eat! If you're looking for some awesome fall treats that are not only delicious to make but that are totally full of fall flavors and spice, I've got the ticket! I've got the top 9 fall treats that not only taste good, but that are so autumn-filled, you'll think you are out in the orchard apple picking or enjoying the crisp fall air right in your own home!
Oh ladies, this is the most quintessential fall treat out there. I actually did a 'Make Your Own Caramel Apple' at my office the other day and it was so awesome! This fall treat is ideal for kids and is super easy to make! You just need some caramel that is melted, some apples with a stick in them and you're good to go! Be careful though, it's sticky.
Ingredients:
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
Directions:
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
If you are looking for something that is a little more for the adults, why not give a try to some pumpkin cheesecake? This cheesecake is absolutely filled with fall flavors and tastes just like the inside of a pumpkin. For me, I use a little more clove and cinnamon because I love those two flavors, but for those of you looking for the quintessential pumpkin cheesecake, this is it!
Ingredients:
1 can(s) (15-ounce) pumpkin puree, equal to 1 3/4 cups
8 whole(s) graham crackers, broken
1/2 cup(s) pecans, 2 ounces
1 tablespoon(s) light brown sugar
5 tablespoon(s) unsalted butter, melted plus more for greasing the pan
1 1/2 cup(s) (14 ounces) cream cheese, at room temperature
1 1/2 cup(s) granulated sugar
1 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/4 teaspoon(s) freshly ground nutmeg
1/4 teaspoon(s) ground cloves
1/4 teaspoon(s) ground allspice
5 large eggs, at room temperature
1 cup(s) heavy cream, at room temperature
1 tablespoon(s) fresh lemon juice
2 teaspoon(s) pure vanilla extract
Whipped Cream, for serving
Directions:
Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
Preheat the oven to 500°F. Butter the bottom and side of a 9-inch springform pan. In a food processor, pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheeseuntil it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves, and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream, lemon juice, and vanilla until the cheesecake mixture is smooth.
Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225°F and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°F; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream.
Now that you've gone apple picking, the next fall treat that we're going to discuss is apple bread pudding! While apple crisp might be good, you might want to try something a little unique, something a little different. This is totally different, totally unique and absolutely one of the best bread puddings I've ever had!
Ingredients:
1 pound(s) brioche, cut into 1-inch pieces (12 cups)
5 tablespoon(s) unsalted butter
2 large Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
1 cup(s) sugar
1/2 teaspoon(s) cinnamon
1/4 cup(s) Calvados or other brandy
4 large eggs, beaten
3 cup(s) milk
1 vanilla bean, split and seeds scraped
Whipped cream or crème fraîche, for serving
Directions:
Preheat the oven to 350 degrees F. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Meanwhile, in a large skillet, melt the butter; reserve 3 tablespoons of the melted butter in a small bowl. Add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Calvados. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the custard (save the vanilla bean for another use). Add the brioche and apples and toss until evenly coated. Let stand for 5 minutes to allow the brioche to absorb the custard.
Brush an 8-by-11-inch baking dish with 1 tablespoon of the reserved melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream or crème fraîche.
Are you looking for the perfect fall treat that you can bring to the office? This is it ladies! All of your colleagues will think that you are a genius after eating these cookies! They are spicy, they are super pumpkin-flavored and they are delish! Give them a try ladies, everyone you share them with will love them!
Ingredients:
Cookies:
2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1 1/2 tablespoon(s) pumpkin pie spice
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1 large egg
1 teaspoon(s) pure vanilla extract
1 cup(s) canned pumpkin puree
2 tablespoon(s) minced candied ginger
Glaze:
1 cup(s) confectioners' sugar
2 tablespoon(s) unsalted butter, melted
1 tablespoon(s) milk
Directions:
Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.
Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.
In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter.
While pineapple upside-down cake might be awesome to the summer and spring, if you are looking for a different version for fall, this fall treat is ideal for you! It's sweet, it's spicy, it's appley and it's oh-so-delicious ladies! It's also super easy to make, which is something that totally gets me!
Ingredients:
Streusel Topping:
1/4 cup(s) pecan halves
2 tablespoon(s) rolled oats
1/2 cup(s) all-purpose flour
1 tablespoon(s) all-purpose flour
2 tablespoon(s) packed light brown sugar
2 tablespoon(s) granulated sugar
3/4 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground black pepper
1/8 teaspoon(s) cinnamon
4 tablespoon(s) unsalted butter, melted
Cake:
2 1/4 cup(s) granulated sugar
1 1/2 teaspoon(s) cornstarch
1/2 teaspoon(s) freshly grated nutmeg
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) allspice
4 (2 pounds) Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
2 stick(s) unsalted butter, at room temperature
3 tablespoon(s) unsalted butter, at room temperature
3 cup(s) all-purpose flour
1/2 teaspoon(s) baking soda
1 teaspoon(s) kosher salt
1 cup(s) buttermilk
1/4 cup(s) Calvados
1/2 teaspoon(s) pure vanilla extract
2 teaspoon(s) finely grated orange zest
3 large eggs
Directions:
Make the streusel topping: Preheat the oven to 325°F. On a parchment paper-lined baking sheet, toast the pecans for about 12 minutes, until lightly browned and fragrant. Let cool. In a medium skillet, cook the oats over moderate heat, tossing frequently, until fragrant and lightly toasted, about 4 minutes. Let cool.
In a food processor, pulse the flour with the toasted pecans until the nuts are finely ground. Transfer to a medium bowl and stir in the oats, light brown sugar, granulated sugar, salt, black pepper, and cinnamon. Using a fork, stir in the butter until large clumps form. Spread the streusel on the parchment-lined baking sheet in a single layer and bake for about 25 minutes, until golden brown. Let cool.
Make the cake: Increase the oven temperature to 350°F. Generously butter and flour a 10-inch Bundt pan. In a large bowl, combine 1/4 cup of the sugar with the cornstarch, nutmeg, cinnamon, and allspice. Add the apples and toss until the apples are thoroughly coated.
In a large skillet, melt 3 tablespoons of the butter. Add the spiced apples and cook over moderately high heat, stirring occasionally, until they're almost tender, about 6 minutes. Scrape the apples onto a baking sheet and refrigerate until they are cool, about 15 minutes.
In a medium bowl, whisk the flour with the baking soda and salt. In a measuring cup, mix the buttermilk with the Calvados and vanilla. In the bowl of a stand mixer fitted with the paddle, beat the remaining 2 sticks of butter and 2 cups of sugar with the orange zest at medium-high speed until fluffy, about 2 minutes. Add the eggs one at a time, beating well between additions. At low speed, in 3 alternating additions, beat in the dry ingredients and buttermilk mixture; scrape down the side of the bowl as necessary.
Spoon the cooled apples into the bottom of the Bundt pan, spreading them out. Scrape the cake batter over the apples and smooth the surface with a spatula. Bake the cake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 5 minutes.
Set a cooling rack on a baking sheet. Invert the cake onto the rack and scrape any apples stuck to the pan back onto the cake. While the apples are hot, pack the streusel topping over the top of the cake. Let stand until cool, about 1 hour. Slice the cake with a serrated knife and serve.
Just because it's fall, doesn't mean that you should completely nix any and all chocolate items and just go for pumpkin or spicy things! Embrace the chocolate ladies in this fall treat that will knock your socks off! It's delicious, it's super chocolatey and totally gooey and scrumptious!
Ingredients:
2 stick(s) unsalted butter, softened
3/4 cup(s) packed light brown sugar
3 teaspoon(s) pure vanilla extract
1 large egg
2 large egg whites, at room temperature, to mix with corn syrup
2 1/4 cup(s) all-purpose flour, plus more for rolling
Salt
4 ounce(s) semisweet chocolate, melted
1 cup(s) chunky peanut butter
2/3 cup(s) light corn syrup
1 pinch(s) cream of tartar
1 cup(s) sifted confectioners' sugar, plus more for dusting
Cocoa, for dusting
Cinnamon, for dusting
Directions:
In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap, and refrigerate until firm, 20 minutes.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper. Working with one square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 degrees F to 235 degrees F (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter–covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa, and cinnamon and serving.
Lemon and orange are two more flavors that you wouldn't exactly think about in the fall, but this cake is truly to-die-for! It's tart, it's sweet, it's tangy and it's super easy! This fall treat to me is absolutely one of the best on the list and it's great to share! Give it a try girls!
Ingredients:
Cake:
2 stick(s) unsalted butter, softened
3 1/3 cup(s) sugar
1 teaspoon(s) salt
10 large eggs, at room temperature
4 cup(s) all-purpose flour
1 cup(s) heavy cream, at room temperature
1 1/2 teaspoon(s) pure vanilla extract
1 1/2 teaspoon(s) finely grated lemon zest
1 tablespoon(s) freshly squeezed lemon juice
1 tablespoon(s) finely grated orange zest
1/4 cup(s) freshly squeezed orange juice
Glaze:
2 cup(s) confectioners' sugar
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) freshly squeezed lemon juice
1 1/2 teaspoon(s) finely grated orange zest
2 tablespoon(s) freshly squeezed orange juice
Directions:
Preheat the oven to 300 degrees F. Generously butter and flour a standard 12-cup, 10-inch Bundt pan, preferably nonstick.
Make the cake: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour and cream in 3 alternating batches, scraping down the side of the bowl once or twice. Beat in the vanilla and the lemon zest, lemon juice, orange zest, and orange juice.
Scrape the batter into the prepared pan and bake for about 1 hour and 45 minutes, until the top is golden and lightly cracked, and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool in the pan on a rack for 15 minutes, then turn the cake out onto the rack and let it cool completely.
Make the glaze: In a medium bowl, whisk all of the ingredients together until smooth. Using a skewer, poke deep holes all over the top of the cake. Brush the glaze all over the cake in several layers until thickly glazed. Drizzle any remaining glaze on top and let it set before serving.
Now, if you want a real, truly fall cake, this caramel cake it is! It's sugary, it's sweet, it's a little spicy and it's so moist and delicious! This is a great cake to make if you are looking for something to make for all of those fall birthdays or really a 'just because' cake!
Ingredients:
Cake:
1 cup(s) whole milk
4 large egg whites, at room temperature
2 1/4 teaspoon(s) pure vanilla extract
3 cup(s) cake flour, sifted
1 1/2 cup(s) sugar
4 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1 1/2 stick(s) unsalted butter, cut into tablespoons, softened
3/4 cup(s) heavy cream
Icing:
3 cup(s) sugar
3 tablespoon(s) light corn syrup
1 1/2 cup(s) whole milk
1 stick(s) unsalted butter, softened
1 teaspoon(s) pure vanilla extract
1/2 cup(s) heavy cream
Directions:
Preheat the oven to 350 degrees F. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
Make the cake: In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder, and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir 1/3 of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
Make the icing: In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235 degrees F on a candy thermometer. Remove from the heat. Stir in the butter, vanilla, and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Set one cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.
Finally, did you think that I would leave this fall treat off the list? This little twist of traditional apple crisp is different, so unique and totally delicious! It's got a little twist from the pear, a little tartness from the apple and the crisp topping is so delicious!
Ingredients:
Topping:
1 cup(s) light brown sugar
1 cup(s) all-purpose flour
1/4 cup(s) pecans
2 teaspoon(s) ground cinnamon
1 stick(s) unsalted butter, cut into cubes
Filling
1 1/2 pound(s) Granny Smith apples, peeled, cored, and thinly sliced
1 1/2 pound(s) firm Bartlett pears, peeled, cored, and thinly sliced
3/4 cup(s) dried currants
1/4 cup(s) light brown sugar
2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground cardamom
1/4 cup(s) honey
2 tablespoon(s) Cognac
Vanilla ice cream, for serving
Directions:
Preheat the oven to 350 degrees Fand butter a 12-inch cast-iron skillet.
In a food processor, combine the sugar with the flour, pecans, and cinnamon. Add the butter and pulse until the mixture is fine. Transfer the topping to a bowl and press into clumps.
In a large bowl, combine the apples and pears with the currants, sugar, cinnamon, cardamom, honey, and Cognac, and stir until the sugar is dissolved. Spread the fruit in the skillet and scatter the topping over the fruit.
Bake the crisp in the center of the oven for about 1 hour, until the fruit is bubbling and the topping is browned. Let cool for 20 minutes before serving with ice cream.
So girls, there you have it! All of my top fall treats that you've just got to try to make! What other fall treats do you make every single year?
Source:
allrecipes.com
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