Recipes We’re Falling For
Pumpkin spice and everything nice!
by MEGHAN GULLEY ★ NOVEMBER 25, 2020
Fall is in full swing! This means pumpkin, apple, and all your favorite fall flavors are coming out to play. As a self-proclaimed “fall enthusiast,” there is nothing I love more than when the leaves start to change and the temperature starts to drop. With days getting shorter and more time spent inside, it’s the perfect time to try new recipes. Keep reading for mouth-watering dishes to share with friends and family this season!
Apple Cake
Credit: Pinterest (reallifedinner.com)
This is a recipe directly from my grandma and a family favorite!
Ingredients:
3 cups apples
3 cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 ½ cups oil
2 eggs
2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees.
Sift together flour, baking soda, cinnamon and salt.
Mix oil, sugar, eggs and vanilla in the bowl of an electric mixer.
Add the sifted ingredients slowly to the wet mixture.
Add the chopped apples and fold them into the batter by hand, mix well.
Prepare a bundt pan by greasing it with butter heavily, especially in the creases.
Bake in the well-greased bundt pan for 1 ½ hours 325 degrees, check at 1 hour.
Cool cake for 10 minutes.
Run a very thin knife around the edges if needed to loosen. Flip the cake onto a plate or cooling rack and hopefully it will pop right out.
Salted Caramel Pumpkin White Chocolate Cookie Bars
Credit: theloopywhisk
Say that three times fast!
Pumpkin Caramel Ingredients:
½ cup granulated sugar
½ cup heavy cream
¼ cup pumpkin puree
½ tsp kosher salt
¼ tsp cinnamon
½ tsp vanilla extract
Caramel Directions:
Put sugar in the pan and leave it until the edges start to melt. Then stir constantly until it turns amber color.
Remove from heat and add cream and combine.
Add pumpkin, vanilla, cinnamon and salt and combine until mixed. Set aside.
Cookie Bar Ingredients:
2 1/8 cups flour
12 tbs unsalted butter, melted and cooled a bit
1 cup brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
1 ½ tsp vanilla extract
½ tsp baking soda
½ tsp salt
1 cup white chocolate chips
6-7 tbs of the pumpkin salted caramel sauce made in the first part
Cookie Bar Directions:
Prepare 8x8 pan with cooking spray and line with parchment, spray parchment as well.
In bowl, combine melted butter and sugars. Once combined add egg, egg yolk and vanilla then mix.
Whisk flour, baking soda and salt together and slowly add to the wet ingredients. Add the chips and fold to mix.
Put ½ batter in pan and press to make it even.
Pour caramel over the batter, leaving a bit empty around the edges.
Put chunks of the rest of the batter over the caramel sauce, spread out a bit with fingers, but it will spread in the oven.
Sprinkle with kosher salt.
Bake for 35 - 40 minutes. Cool completely before removing from the pan and cutting.
Pumpkin Swirl Cheesecake
Credit: Pinterest
Ingredients:
25 ginger snap cookies, finely crushed into crumbs
½ cup finely chopped pecans
¼ cup unsalted butter, melted
4 (8 oz) packages of cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 large eggs
1 cup canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
Directions:
Preheat oven to 325 degrees.
Mix gingersnap crumbs, pecans and butter and press into a buttered and parchment lined springform pan.
Mix cream cheese, vanilla and ¾ cup of the sugar together until smooth, then add eggs.
Take out 1 ½ cups of the batter and put in a different small bowl and set aside.
Mix the ¼ cup sugar, pumpkin and the spices into the remaining batter until smooth.
Pour ½ the pumpkin batter over the crust. Using spoonfuls, put ½ the regular batter over the pumpkin batter. Repeat each layer.
Stick a knife down through the batter and run it through the two batters a few times to make swirls.
Place on a cookie sheet and bake for 55 minutes. It should still be a tiny bit jiggly in the middle.
Cool it completely.
Refrigerate for 4 hours or overnight before serving.
Baked Brie with Cranberry
Credit: Pinterest
Ingredients:
An 8 inch wheel of brie cheese
1 package of puff pastry—you only need one of the sheets
A 14 oz can of whole cranberry sauce
Directions:
Thaw 1 of the 2 puff pastry dough from the package of puff pastry according to the directions.
Preheat oven to 400 degrees.
Unwrap the brie cheese wheel.
Open the package of puff pastry and spread it out on your work surface. You can use a rolling pin to make it a little bigger or thinner if you want.
Open the can of cranberry sauce and stir. In the center of the puff pastry, spread about ⅓ of the cranberry sauce, making sure to get some of the berries in there.
Place the wheel of brie over the cranberry sauce on the puff pastry and fold the puff pastry around the brie. Trim extra if you want, but you don’t need to. Seal all holes in pastry by pressing together.
Place in an oven safe serving dish, pie plate or cook on a cookie sheet (it can be hard to transfer though).
Bake according to the directions on the puff pastry package, the pastry will become larger and golden brown.
Cool for at least 5 minutes before cutting into it.
Serve with crackers or bread.
With pumpkin, cranberry, and apple, these treats bring the flavors of fall to your mouth. These have been collected from family members and I hope you’re able to enjoy them as much as I do.