• Pumpkin Cookie Butter Truffles

    How to make Pumpkin Cookie Butter Truffles

    Yield: about 22 truffles

    Prep Time: 30 minutes

    Ingredients

    For the truffles:

    3 ounces (85 grams) cream cheese, at room temperature
    2 tablespoons powdered sugar
    1/3 cup (75 grams) pumpkin puree
    1 3/4 cup (175 grams) Speculoos cookie crumbs (from about 23 cookies)
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    1/8 teaspoon ground allspice

    For coating:

    16 ounces (454 grams) chocolate (any kind), finely chopped
    1 tablespoon coconut oil or shortening
    Crushed Speculoos cookies

    Directions

    In the bowl of a food processor, combine all filling ingredients. Pulse until well blended.

    Line a rimmed baking sheet with parchment paper. Scoop the mixture into balls about 1-inch in diameter. I like to use this cookie scoop.

    Place the cookie balls in the freezer until well chilled, at least 1 hour or up to 1 day.

    When cookie balls are chilled, combine the chopped chocolate and oil in a medium microwave-safe bowl. Microwave in 30 second bursts, stirring between bursts, until just melted and smooth. Do not overheat.

    Drop each cookie ball into melted chocolate, coating evenly. Remove with a fork, gently tapping off excess chocolate. Place back on cookie sheet and decorate as desired. Repeat with the remaining cookie balls.

  • Salted Caramel Apple Sheet Cake

    How to make Salted Caramel Apple Sheet Cake

    Yield: 36 servings

    Prep Time: 15 minutes

    Cook: 20 minutes

    Ingredients

    For the cake:

    2 cups (254 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (200 grams) granulated sugar
    1 cup (200 grams) lightly packed light brown sugar
    1 teaspoon ground cinnamon
    2 sticks (227 grams) unsalted butter
    1/2 cup (120 ml) buttermilk
    2 large eggs
    1 teaspoon vanilla
    2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)

    For the glaze:

    1 stick (113 grams) unsalted butter
    1/4 cup (60 ml) milk
    3 cups (375 grams) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1/4 cup salted caramel sauce (homemade or store-bought)

    Directions

    Make the cake:

    Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.

    In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

    In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.

    Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.

    Make the glaze:

    Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.

    Adapted from Chef in Training

  • Pumpkin Cupcakes with Nutella Frosting

    How to make Pumpkin Cupcakes with Nutella Frosting

    Yield: 12 cupcakes

    Prep Time: 40 minutes

    Cook: 20 minutes

    Ingredients

    For the pumpkin cupcakes:

    1 and 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 teaspoon pumpkin pie spice
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup pumpkin puree
    1/2 cup canola or vegetable oil
    1/2 cup brown sugar
    1/4 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract

    For the nutella frosting:

    3/4 cup unsalted butter, softened
    1/4 cup plus 2 tablespoons Nutella
    3 cups powdered sugar
    2 tablespoons heavy cream
    1 teaspoon vanilla extract
    pinch of salt

    Directions

    To make the pumpkin cupcakes:

    Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners and set aside.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

    In a separate mixing bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.

    Evenly distribute the batter between all 12 cupcake liners, only filling them about 2/3 of the way full, and gently smooth out the batter on top. Bake at 350°F for 16-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

    Remove from the oven and allow to cool for a few minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

    To make the nutella frosting:

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed for 1-2 minutes until smooth. Add in the Nutella and continue mixing for an additional minute until well combined. Add in the powdered sugar, heavy cream, vanilla, and salt and continue mixing on medium speed until fully combined, scraping down the sides of the bowl as needed.

    Pipe the frosting on the cooled cupcakes as desired.

  • How to Make Apple Roses

    How to make Apple Roses

    Yield: 6 individual pastries

    Prep Time: 25 minutes

    Cook: 1 hour 5 minutes

    Ingredients

    2 apples (pink lady, braeburn, or honeycrisp)
    Juice of half a lemon
    2 tablespoons brown sugar
    2 tablespoons unsalted butter, melted
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 sheet puff pastry, thawed
    Flour, for dusting
    3 tablespoons apricot or strawberry preserves
    Powdered sugar, for dusting

    Directions

    Preheat the oven to 375°F. Grease a standard muffin tin.

    Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

    Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

    Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

    In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

    Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.

    Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

  • Frozen Pumpkin Pie

    How to make Frozen Pumpkin Pie

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 6 hours 20 minutes

    Ingredients

    For the crust:

    1 package (8.8 ounces) Biscoff cookies
    2 tablespoons granulated sugar
    6 tablespoons (3 ounces) unsalted butter, melted

    For the filling:

    1 cup (8.4 ounces) heavy cream
    1 (14 ounce) can sweetened condensed milk
    1 cup (7.8 ounces) pumpkin puree
    1 tablespoon bourbon (optional)
    2 tablespoons molasses or dark corn syrup
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    Cranberries, fresh or dried, for garnish if desired

    Directions

    For the crust:

    Spray a 9-inch spring-form pan with nonstick cooking spray.

    In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.

    For the filling:

    In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.

    Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.

  • Sweet Potato Pie Bars

    How to make Sweet Potato Pie Bars

    Yield: 9 large or 16 small bars

    Prep Time: 30 minutes

    Cook: 2 hours

    Feel free to leave the sugar out of the sweet potato filling if you prefer things less sweet.

    Ingredients

    Crust:

    18 full graham crackers
    1/4 cup granulated sugar
    1/2 teaspoon salt
    12 tablespoons unsalted butter, melted

    Filling:

    2 cups (16 ounces) sweet potato puree
    1/4 cup granulated sugar
    3 large eggs
    1 tablespoon bourbon (or 1 teaspoon vanilla)
    1 teaspoon fine salt
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground clove
    1 1/2 cups whole milk
    1/2 cup heavy cream

    Topping:

    2 large egg whites
    1/4 teaspoon cream of tartar
    3/4 cup granulated sugar
    1/2 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla extract

    Directions

    For the crust:

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

    Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

    For the filling:

    In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle. Let cool to room temperature.

    For the marshmallow topping:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

    Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

    Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!

    Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.

  • Mini Caramel Chocolate Apples

    How to make Mini Caramel Chocolate Apples

    Yield: about 40

    Prep Time: 25 minutes

    Cook: 40 minutes

    The yield will greatly depend on the size of your apples and the size of your melon baller.

    Ingredients

    4 tablespoons (2 ounces) unsalted butter
    1 cup packed light brown sugar
    1/2 cup corn syrup
    1/4 teaspoon fine sea salt
    3/4 cup heavy cream
    1/2 teaspoon pumpkin pie spice (optional)
    1/2 teaspoon vanilla extract
    5 medium organic Granny Smith apples
    12 ounces good quality semisweet chocolate, chopped
    Toppings as desired (nuts, candy, sprinkles)

    Directions

    In a small heavy saucepan set over medium heat melt the butter. Stir in the brown sugar, corn syrup, and salt and bring to a boil. Add in the cream and spices if using and cook until a candy thermometer or instant read thermometer registers 250°F. Remove from heat and stir in the vanilla extract.

    Place the chocolate in a microwave safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.

    Using a melon baller, scoop out balls from each apple. Place a candy stick into the center of each ball. Dip into the chocolate, coating evenly. Let the excess drip before placing on a parchment or silicone mat lined baking sheet. Refrigerate until the chocolate is set.

    Dip the apples into the warm caramel, letting the excess drip before rolling in any desired toppings and placing back on the lined baking sheet. Let cool and set completely before serving. Apples that are completely coated can be stored in the fridge for up to 1 day before serving, though they are best served sooner rather than later.

  • Pumpkin Bars with Brown Sugar Frosting

    How to make Pumpkin Bars with Brown Sugar Frosting

    Yield: 9 large or 16 small bars

    Prep Time: 15 minutes

    Cook: 40 minutes

    This recipe is easily doubled for a crowd!

    Ingredients

    For the bars:

    1 1/2 cups (6.75 ounces) all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 stick (4 ounces) unsalted butter, melted
    2/3 cup packed light brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 cup (7.5 ounces) pumpkin puree

    For the frosting:

    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup light brown sugar, packed
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    1 1/2 cups powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1 tablespoon milk, plus more if needed

    Directions

    To make the bars:

    Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.

    In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.

    In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.

    Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

    To make the frosting:

    In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powered sugar until incorporated. Add in the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.

    Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

  • Pumpkin Scones

    How to make Pumpkin Scones

    Yield: 8 scones

    Prep Time: 15 minutes

    Cook: 31 minutes

    Begin your mornings this fall with these scrumptious glazed cinnamon chip Pumpkin Scones.

    Ingredients

    For the Scones:

    2/3 cup pumpkin puree
    1/4 cup milk
    1 egg
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    1/2 cup sugar
    1 tablespoon baking powder
    1 1/2 teaspoon pumpkin spice
    1/2 teaspoon salt
    1/2 cup frozen butter, grated*
    1/2 cup cinnamon chips

    For the Glaze:

    1 cup powdered sugar
    1-2 tablespoons milk

    Directions

    Preheat oven to 425 degrees F and line baking sheet with parchment paper.

    In a mixing bowl combine pumpkin, milk, egg, and vanilla. Set aside.

    In another mixing bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Add the butter and cut in with a pastry blender or two forks. Fold in the liquid ingredients until just combined and then mix in the cinnamon chips.

    Empty dough onto a lightly floured surface and shape into a 10 inch disk. Cut like a pie into 8 wedges. Place wedges on lined baking sheet and bake for 14-16 minutes.
    While baking, whisk the glaze ingredients together.

    Let the scones cool for 5-10 minutes and then drizzle glaze on top.

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