Welcome back October! It's that time of year again.
-It's chilly outside. My Flip flops are back in the closet and I am now wearing socks and scarves with my daily ensemble.
-TV becomes so much more exciting. The Food Network baking competitions are on full steam. Many evenings I wrap myself in a blanket on the couch for each episode, amazed at the results from each contestant.
- The candles burning in my place smell like vanilla pumpkiny warm goodness.
- I am craving cinnamon. And sugar. And nutmeg. With everything. Every day. All the time.
The fall season makes me feel like baking. You know what's best about being in the kitchen baking? It's an escape. You must focus and pay attention to what you are creating....no thinking about chores you need to get caught up on, what is going on at work tomorrow, or who you have to call back. Just fill your countertop with supplies, craft your masterpiece and make the house smell good. And, it's fun.
So in the name of having fun, these recipes will not only help you jump into the Fall season but will definitely give you that "Fall Feeling". Grab your measuring spoons and let's get started!
Pumpkin Cake with Ginger Cream Filling
Preheat oven to 350°. Grease and flour baking pan. Set aside.
CAKE: Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.
FILLING: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Fill prepared pan with pumpkin batter, filling only half of the pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with more pumpkin batter, filling the pan no more than 3/4 full. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.
GLAZE: Combine confectioners’ sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.
Product used with this recipe: Autumn Wreath Bundt Pan
Apple Cinnamon Oven Baked French Toast
Preheat oven to 350°F and generously butter an 8" x 8" baking pan with 1 Tbsp butter. Add the cut bread to the pan and scatter the apples throughout. In a bowl, combine eggs, milk, sugar, vanilla, salt and spices and whisk until combined. Pour mixture over the bread and apples. Cover the pan with foil and refrigerate at least 30 minutes, and up to 24 hours. Before baking, use remaining 2 Tbsp butter to dot the top of the mixture, and sprinkle almonds on top. Place foil back onto pan and bake for 20 minutes. Remove the foil and bake another 30-35 minutes or until the custard is set. Serve with warm maple syrup
Product used with this recipe: Gotham Steel Square Cake Pan
Almond Butter Granola Bites
Preheat oven to 350°F. Prepare pan by brushing or spraying with butter or a baking spray. Mix almond butter, maple syrup, brown sugar, olive oil and vanilla and set aside. Mix the rest of the ingredients and add the wet mixture to the bowl. Fill each cavity of the pan and press firmly down to pack in the granola. Bake for 15-18 minutes. Remove from pan and allow to cool on a cooling grid. Store in an airtight container up to one week. Makes 18 bites.
Suggested product to be used with this recipe: Autumn Treats Pan
Chocolate Coconut and Pumpkin Marble Bundt Cake
Preheat oven to 350 degrees F. Spray 12 cup Bundt pan with nonstick baking spray and dust with flour.
Divide dry ingredients into two separate medium bowls putting 1 1/4 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder into each.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Add vanilla.
Make the base cake batter by pouring half of the butter/sugar mixture into the two separate bowls of flour. Combine both bowls until well combined and creamy. One will be for chocolate/coconut cake mix and one is for the pumpkin cake.
For the chocolate & coconut batter: Put 6 oz of chocolate in small bowl and microwave in 30 seconds increments or until melted. Cool for a few minutes and add to one of the cake batter bowls. Then add 1/2 cup of milk and 1/2 cup of flaked coconut. Mix and set aside.
For the pumpkin batter: Add 1 can of pumpkin and the pumpkin pie spice and cinnamon to the other butter/flour batter. Mix together until well combined.
Spoon half the pumpkin batter into the 12-cup bundt-cake pan. Drop the chocolate batter by spoonfuls over the pumpkin batter. Swirl a couple times with a butter knife. Repeat to spoon remaining pumpkin and chocolate batters into pan. Swirl again about 10 times back and forth all over the pan.
Bake for 50-60 minutes or until toothpick comes out mostly clean. Cool cake 10 minutes before turning it on a rack, then let cool completely.
Next, put the other 6 oz of dark chocolate in a small microwave bowl with 2 tsp of milk. Microwave for 30 seconds, then stir. Spoon the chocolate glaze over the cake and top with toasted coconut. Let the glaze set for about 10 minutes before serving.
Transfer the cake to a platter or serving dish and slice.
Product used with this recipe: Pro Form Anniversary Bundt Pan with Handles
Sweet Potato Waffles
Mix dry ingredients in large bowl and set aside. Drain sweet potatoes, reserving 1 tablespoon of liquid. Puree sweet potatoes with 1 tablespoon of liquid until smooth. Combine sweet potatoes, oil, brown sugar and eggs thoroughly. Alternately add flour and buttermilk to sweet potato mixture and blend. There will be some lumps. Set batter aside.
Preheat waffler and brush both halves lightly with oil or shortening. Fill one side with 1 cup of batter and close the top, hinge in place. Cook for about 1 minute, then flip Waffler and cook on the other side for 2 minutes or until golden brown. Remove waffle with small spatula or plastic fork. Repeat with remaining batter. Top with your favorite granola, berries, and maple syrup. Makes 3-4 Belgian waffles.
Pumpkin Loaf with Cream Cheese Swirl
Preheat oven to 350 degrees F. Prepare pan with baking spray. Combine flour, baking soda, spices and salt and set aside. Thoroughly mix sugar, pumpkin, eggs, vanilla, butter and milk in a mixing bowl. Slowly add dry ingredients and combine. In another small bowl, combine filling ingredients. Pour half of pumpkin batter into pan. With a spoon, make an indentation in the center of the batter. Pour the cream cheese filling in the center of the indentation. Then pour in the remaining pumpkin batter. Tap gently on the counter to remove air bubbles. Bake for 50-60 minutes until a toothpick inserted in center of the cake comes out clean. Let loaf cool 10 minutes before inverting onto a cooling rack.
Product used in this recipe: Botanical Pumpkin Loaf Pan
Thanksgiving Pumpkin Pecan Pie Cake
Preheat the oven to 350 degrees and spray a 12 cup Bundt cake pan with non-stick baking spray. In a small bowl combine all of the ingredients for the pecan layer. Stir until all of the sugar is coated with butter and set aside. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda. In a glass measuring cup or bowl combine the buttermilk, bourbon, molasses and vanilla together and set aside. In the bowl of a stand mixer combine the butter and granulated sugar on medium speed until light and fluffy. Add in the eggs one at a time, making sure the previous egg has been well incorporated before adding the next. Be sure to scrape down the bowl after all of the eggs have been added. With the mixer on low, mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture and half of the pumpkin puree. Repeat with half of the remaining flour mixture and the rest of the buttermilk mixture and pumpkin puree. Turn off the mixture and stir in the remaining flour by hand. Scrape half of the batter into the prepared pan in an even a layer as possible. Sprinkle an even layer of the pecan layer over the batter. Put the remaining batter on top of the pecan layer and smooth the top.
Tap the pan on the counter to break up any air bubbles that might be in the batter. Bake the cake for 50-60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes on a cooling rack then turn it out and let it sit for 10 more minutes.
While it is cooling combine the glaze ingredients and slowly pour the glaze over the warm cake making sure to evenly cover the cake. Let the cake cool for at least an hour before serving.
Product used in this recipe: Classic Turkey Baking Mold
Maple Acorn Cakelets
Heat oven to 350 F. Grease and flour pan; set aside.
To make the cakelets: In a small bowl, stir together flour, baking powder, salt, cinnamon and nutmeg; set aside. In liquid measuring cup, stir together milk, maple syrup, vanilla and maple flavoring; set aside. In a medium bowl, beat butter and brown sugar on medium speed, until light and fluffy. Beat in eggs, scraping bowl often. Reduce speed and blend in flour mixture, alternating with milk mixture, until all ingredients have been incorporated. Spoon 1 tablespoon batter into each of the wells in the pan. Set aside remaining batter. Bake at 350 F for 10-12 minutes, until a toothpick inserted comes out clean. Cool 10 minutes in pan. Using a serrated knife, cut off the portion of the cakelet that rose above the pan. Invert cakes onto cooling rack. Wash, dry and prepare pan as before and repeat procedure with remaining batter.
To make frosting: In a medium bowl, beat ingredients together on medium speed, adding additional milk as needed until frosting is light and fluffy. Cover frosting and set aside.
To make the glaze: In a small bowl, stir together glaze ingredients, adding additional water until glaze is smooth and has the consistency of heavy cream.
Using a pastry brush, brush glaze on acorn cakelet tops and dip in coarse raw sugar; set cakelets on waxed paper for 1 hour to dry.
To assemble: Spread 1 tablespoon frosting on the flat side of a cakelet. Place a second cakelet, flat side down on top of frosted cakelet. Set aside. Repeat with remaining cakelets. Makes 18 assembled cakelets, or 36 individual cakelets.
Product used with this recipe: Acorn Cakelet Pan
Apple Spice Ebleskiver Pancakes
For filling, in a medium skillet over medium heat, cook butter, brown sugar, apples, cloves, nutmeg, cinnamon and lemon juice until a thick glaze has formed; about 20 minutes, stirring frequently. Drain off any liquid; set aside. For the batter, In a bowl, whisk together flour, baking soda, baking powder, granulated sugar and salt. In another bowl, lightly whisk the egg yolks, then whisk in the buttermilk and sour cream. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Set aside. Beat the egg whites on high speed until stiff but not dry peaks form, 2-3 minutes. Gently stir the whites into the batter in two additions. Brush the ebelskiver cavities with oil. Heat pan on medium. Pour 1 Tbsp batter into each well and cook for 1 minute. Spoon ½ tsp apple filling into the center of each pancake and top with 1 Tbsp batter. Cook until the bottoms are golden
brown and crispy, about 2 minutes more. Using a wooden skewer, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Repeat with remaining batter. In a small bowl, combine confectioners sugar and cinnamon and sprinkle on the ebelskivers. Makes about 30.
Product used with this recipe: Danish Ebeleskiver Pan
- Prep time: 30 minutes
- Bake time: 45 minutes
- 8 Servings
- 1 cup all purpose flour
- 1 teaspoon salt
- 2/ 3 cup shortening, *plus 2 tbsp
- 5 tablespoon ice cold water
- 3/ 4 cup granulated sugar
- 1/ 2 cup all purpose flour
- 2 teaspoons cornstarch**
- 1/ 2 teaspoon cinnamon***
- 1/ 8 teaspoon salt
- 6 cup peeled, thinnly sliced tart apples(6-8 medium sized apple
In a large bowl, mix flour and salt. Using a pastry cutter or two knives, cut shortening into the flour mixture until the size of peas. Sprinkle the ice water, 1 Tablespoon at a time, into the mixture and stir with a fork until the "peas" hold together. Gather the dough and knead it a few times. Cut into two equal portions and shape each into a ball. Cover and refrigerate until filling is ready.
Fresh Apple Pie Filling:
In a small bowl, combine the dry ingredients. In a large bowl, place apple slices then sprinkle the dry mixture over them and toss with a fork to coat evenly.
Place one ball onto a floured board and flatten slightly. With a floured rolling pin roll the dough from center outward, until it is two inches larger that the pie pan. Roll the dough onto the rolling pin, then move over pie pan and unroll. Carefully ease the sides into the corners of the pan. Trim the edge evenly, about 1/2 an inch beyond the pan edge.
Gently spoon the prepared apple slices into the crust making sure they lay flat and mound generously in the center. Roll out remaining dough on floured board, then cut design with floured pie top cutter. Roll onto rolling pin, start at one side and unroll over apple filling centering the design. Seal and crimp the edges together. Finish the top crust as desired. Place pie shield on pie edge.
Place pie on middle rack and bake 30 minutes, then remove pie shield and continue baking 15 minutes or until the crust is brown and apples are soft when inserting a small skewer into the filling.
* The extra 2 Tablespoons of shortening DO make a difference - a more flaky crust!
** Adding cornstarch to the dry mixture prevent the cooked filling from being runny once the pie is cooled. If the pie filling is runny, the first cut piece will be nice, but the rest of the slices will be soggy - apple pie soup!
*** 1/4 teaspoon of nutmeg can be added along with the cinnamon if you like a spicier pie filling
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