The season for baking is rolling around the corner. With Halloween coming, it’s the perfect time to step up your sweet treats. Here are a few recipes to try this fall with family and friends.
Apple cider donuts -
INGREDIENTS
3 c. apple cider
2 1/2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
4 tbsp. butter, melted and cooled
1 large egg
Canola or vegetable oil, for frying
1/2 c. cinnamon sugar
Instructions:
The first step is to bring apple cider to a rapid boil in a small saucepan and cook over high heat until reduced by half, nearing about 12 minutes. Cool the cider completely. Whisk together all of the dry ingredients: flours, brown sugar, baking powder, salt, baking soda and spices. Now, in a separate bowl whisk the wet ingredients: eggs, melted butter and cooled cider. Then stir into dry ingredients just until moistened (the dough will have a sticky consistency). Cover the dough and refrigerate until firm enough to shape, about 1 hour. Divide the dough in half on a floured surface and pat each portion to 1/2 in. thickness. Cut with a floured 3 in. doughnut cutter or build the shape desired. Heat oil to 325 degrees and use an electric skillet or deep fryer, fry doughnuts, a few at a time or until golden brown, 2-3 minutes on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.
Cheesecake Stuffed Pumpkin Bread
INGREDIENTS
1/2 c. (1 stick) melted butter, plus more for pan
1 c. plus 2 tablespoons all-purpose flour, divided, plus more for dusting pan
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
1 c. pumpkin puree
1 c. plus 3 tbsp. granulated sugar, divided
1/4 sour cream
2 large eggs plus 1 egg yolk, divided
1 tsp. pure vanilla extract
6 oz. cream cheese, softened
Instructions:
For the cheesecake swirl, position an oven rack in the bottom third of the oven and preheat to 325 degrees. In a large bowl, combine the cream cheese, granulated sugar, sour cream, and egg. Beat with an electric mixer or by hand until well combined, then set aside.
For the pumpkin bread, generously spray a 9 by 5 inch baking pan with nonstick spray and dust with flour. Whisk together flour, baking soda and salt in a medium sized bowl and set aside. In another large bowl, whisk together granulated sugar and pumpkin puree, then whisk in the oil, pumpkin pie spice, vanilla and egg. Now whisk in the flour mixture until well combined, reserve one cup of the pumpkin mixture. Spread remaining pumpkin batter in the bottom of the prepared loaf pan.
Spoon the cream cheese mixture over the pumpkin batter, and put the reserved pumpkin batter in a line down the center of the pan. Insert a knife into the batter and drag it up and down, creating the swirl pattern, do this for about 5-6 minutes. Place mixture into the preheated oven, bake until the top of the bread is cracked, about 1 hour and 20 minutes. When inserting a toothpick or cake tester to the center, and it comes out clean, the bread is ready to come out of the oven. Let the hot pan cool for about 30 minutes before carefully placing onto a platter or cake stand and flipping the loaf onto it. Let bread cool completely, at least 1 hour and 30 minutes. If desired, dust with confectioners sugar and it is now ready to serve and enjoy.
Oreo Pancakes
Ingredients
1 1/2 cup all-purpose flour
1/4 cup unsweetened dark cocoa powder
1/2 cup sugar
2 tsp baking powder
1 1/4 cup whole milk
1 large egg
2 tbsp butter, melted, plus more for pan
Pinch kosher salt
Whipped cream, for serving
Crushed oreos, for serving
Chocolate Sauce, for serving
Pumpkin smoothies
Ingredients
1 frozen banana
½ cup plain or vanilla yogurt
1/2 cup pumpkin puree
1/2 cup unsweetened almond milk
1 tablespoon almond or pecan butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch each of nutmeg, ginger & allspice
Instructions
Add all of the ingredients to the blender, blend on high for at least three minutes or until smooth. Stop and scrape down the sides of the blender as needed. If the smoothie is too thick, use milk to thin out, if too thin use ice to thicken. Add spice to desired taste, but instead of using pumpkin pie spice, try adding a pinch of ground nutmeg, ground cloves, ground ginger, and/or more cinnamon to taste. Now enjoy the finished product.