fall desserts

Sweet Potato Pie

c. all-purpose flour

c. unsalted butter,

granulated suagr

kosher salt

apple cider vinegar

tbsp. ice water (or more, if needed)

potato pie puree

sweetened condensed milk

eggs,

vanilla extract

cinnamon

nutmeg

ginger

fine sea salt

Mini marshmallows,

This Apple Crisp recipe is the best fall dessert ever! Fresh sliced apples are topped with a buttery cinnamon oat topping that tastes divine with a scoop of vanilla ice cream!

The Best Apple Crisp

apples, (sliced)

white sugar

all purpose flour

old fashioned oats

brown sugar

tsp salt

(1/2 stick) butter, (melted)

Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.

Combine the sliced apples with the sugar, cinnamon, and vanilla extract in a large bowl and mix until all of the apples are evenly coated. Pour into the prepared baking dish.

In a separate medium size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.

Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert table! A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is decorated with a design of colorful fall leaves.

Patterned Pumpkin Roll

1.5 oz butter ((3 TBSP) at room temperature)

egg whites (at room temperature)

oz powdered sugar ((1/2 cup))

oz all-purpose flour ((2/3 cup))

Gel food coloring (I

3.3 oz all-purpose flour ((3/4 cup))

½ tsp baking powder

½ tsp baking soda

tsp pumpkin pie spice

salt

oz sugar ((1 cup))

TBSP brown sugar

eggs (at room temperature)

5.5 oz pumpkin puree ((2/3 cup))

tsp vanilla extract

sugar

oz butter (at room temperature)

oz powdered sugar ((1 ½ cup))

International Delight Pumpkin Pie Spice Creamer

oz full-fat cream cheese (at room temperature)

Combine all ingredients in a medium bowl. Blend with a hand mixer or stand mixer until the batter is smooth. Do not keep mixing after it’s blended, or it might start to separate.

Divide the batter into 4 portions. Add gel food coloring and stir until you have 4 vibrant autumn colors. I used Americolor gels in the following combinations: Ivory + Egg Yellow to make yellow, Ivory + Pumpkin to make orange, Ivory + Super Red to make red, and Chocolate Brown + Super Red to make burgundy. Place the colors in piping bags fitted with a small round tip – I used a #2 piping tip.

Place your design template on a 10x15-inch jelly roll pan, and place a piece of parchment over it. (Alternately, draw a design on the back side of a piece of parchment paper.) Spray baking spray or nonstick spray on the piece of parchment, and wipe it lightly with paper towel to remove excess.

Trace the pattern with your batter. If you want to draw outlines with one color and fill in with another, draw the outlines first and freeze for 15-20 minutes, then add the filler color on top. Once your pattern is complete, freeze the pan for at least 20 minutes to set the batter. (Longer is okay). While the pan is in the freezer, make the pumpkin cake batter.

To Make the Pattern Batter:

Preheat the oven to 350 F. Sift together the flour, baking powder, baking soda, spice, and salt in a medium bowl, and set aside.

Place both sugars and the eggs in the bowl of a stand mixer fitted with a paddle attachment, and beat them together for 3 minutes until thick and light yellow. Add the pumpkin and vanilla extract, and mix until combined.

Add the flour to the mixer, and mix on low speed just until combined. Scrape down the bottom and sides of the bowl with a spatula to finish mixing the batter.

Scrape the pumpkin cake batter directly on top of the pattern you piped in the baking sheet. Smooth it into a thin, even layer. Bake for 16-18 minutes, until the cake starts to darken along the edges and it springs back when lightly pressed in the middle.

As soon as the cake is done, it’s very important that you work quickly, while it is still hot, to get it out of the pan and roll it up. If you wait too long, it will mostly like crack.

Once the cake is out of the oven, immediately run a knife around the edges to loosen it from the pan. Spray a piece of parchment or waxed paper with nonstick cooking spray, and place it on top of the cake. Put a baking sheet or cutting board on top of the parchment, and carefully flip the cake upside-down, so the top of the cake is resting on the cutting board. Remove the jelly roll pan and set it aside.

Peel the parchment off of the bottom of the cake, revealing the design. Sprinkle the top of the cake liberally with powdered sugar. Take a cotton tea towel and sprinkle both sides with a generous amount of powdered sugar too, rubbing it into the towel. Place the sugared towel on top of the design. Put a cutting board or baking sheet on top of the towel, and once again flip the cake over—now the tea towel should be on the bottom, and the cake should be right side up.

Remove the parchment from the top of the cake. Starting on the skinny edge, carefully roll the cake and the tea towel up together. Refrigerate the cake for at least an hour. It should be completely cool before you try to unroll it. If you try too soon, it will likely crack.

While you’re waiting for the cake to cool, make the pumpkin spice filling.

To Make the Pumpkin Cake:

Combine the butter, powdered sugar, and salt in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.

Add the creamer to the bowl. Beat on low speed until it is incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 4 minutes, until the frosting has come together, is smooth and glossy, and has a stiffer texture.

Remove the buttercream from the bowl and add the softened cream cheese. Beat it with a paddle attachment until you’re sure it’s smooth and free of lumps. Turn the mixer to low and add the frosting to the cream cheese in 3-4 batches. Once all of the frosting is added, stop mixing and finish stirring by hand. Chill until you’re ready to assemble the cake.

To Make the Pumpkin Spice Filling:

When the cake is completely cool, carefully unroll it. Be gentle, since it will want to stick to the towel. Some cracking on the top of the cake (the undecorated side) is normal. Spread the frosting in an even layer on the cake.

Roll the cake up again, this time rolling it over itself and not the towel. Brush the top of the cake with a light layer of simple syrup or creamer to remove the extra powdered sugar and reveal the design. Wrap the cake in plastic wrap and refrigerate for at least 4 hours to firm it up and make it easier to cut.

Cut the cake in 1-inch pieces and enjoy! The cake can be stored, well-wrapped, in the refrigerator for up to a week.

To Assemble:

https://www.youtube.com/watch?v=amz3S5S6PIw

This Patterned Pumpkin Roll with a gorgeous autumn leaf decoration will be the star of your dessert table! A moist pumpkin cake is rolled around a pumpkin spice cream cheese filling, and the outside is decorated with a design of colorful fall leaves. You can customize the colors and decorations however you’d like to make your perfect autumn cake. 

PRINTABLE RECIPE HERE: https://www.sugarhero.com/patterned-pumpkin-roll/

#sugarhero #cake #cakedecorating

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Pumpkin Roll With A Gorgeous Fall Design!

Pumpkin Cheesecake Brownies offers a decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake for a new favorite fall recipe!  Chocolate brownie base with a swirl of pumpkin pie cheesecake combine the flavors of traditional pumpkin pie with enough chocolate to satisfy any chocolate lover!

Pumpkin Cheesecake Brownies

1¼ Cup All-Purpose Flour

Salt

¾ TSP Baking Powder

½ Cup Butter + 1TBSP

Oz Semi-Sweet Chocolate (Chopped)

¼ Cup Special Dark Cocoa Powder

Cup Sugar

TSP Vanilla Extract

Eggs

Cup Pumpkin Puree

1½ TSP Pumpkin Pie Spice

Sugar

Ounces Cream Cheese

Preheat oven to 350°F.  Grease a 9x13 baking pan and set aside.

In a bowl, combine flour, salt, and baking powder and set aside.

In a small saucepan, melt butter and semi-sweet chocolate over low heat.  Stir throughout heating to prevent scorching.

Once smooth, add in cocoa powder and stir until completely incorporated.  Remove from heat.

Using a wooden spoon, immediately stir in sugar and mix until smooth.  Add in vanilla extract and eggs, beating until smooth.

Pour chocolate batter into flour mixture.  Mix until just blended.

Chocolate Brownie Layer

In a small bowl, whip cream cheese until smooth.  Add sugar and whip until smooth.  Add in pumpkin, vanilla, and pumpkin pie spice.  Beat until combined.

Add in one egg and beat until just combined.

Pumpkin Cheesecake Layer

In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan.  Spread evenly.

Using a spoon, dollop pumpkin cheesecake onto brownie batter.  This will cover most of the brownie batter.

Spoon the remaining brownie batter on top of pumpkin cheesecake.  Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together.  Be cautious not to disturb the lower layer of brownie.

Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.

Cool completely on a wire rack.  Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.

Store in an airtight container in the refrigerator for 5 days.

Every Thanksgiving dessert table﻿ needs a pumpkin pie﻿, and this recipe is it. The best part: you can make it ahead of time.

Homemade Pumpkin Pie

butter,

pumpkin puree

heavy cream

tbsp. all-purpose flour

pumpkin pie spice

pure vanilla extract

Whipped cream,

Best pumpkin pie ever!!! It has nice flavor and not too sweet, just right. I didn't make the pie dough, I just brought a pre made one from aldis, but the filling is too die for

Lena is a great baker!
  She knows how to explain things for us!  I just wish the real measurements for all ingredients would be included!  And it would be so lovely to have a printable recipe also!

https://streaming.hearstdigitalstudios.com/b485d307-5ee1-4329-aa36-4ea01a963a05/video_rover_16x9_1080p_hd_1573505441_50299.mp4

It's Thanksgiving and there are pies flying everywhere! Watch this to see how to make the best darn pie you possibly can!

Here's How To Make The Best Homemade Pumpkin Pie

Master the art of the Pumpkin Roll with this recipe from Delish.com. 

Pumpkin Cheesecake Roll

Cooking spray

c. sugar

baking soda

pumpkin spice

eggs

Powdered sugar, for rolling

cream cheese, softened

tbsp. butter

First time to make a rolled cake. Turned out great. Everyone pleased.  Watching recipe being made helped a lot. I realized what I did wrong spreading icing. I should have left an inch all around with no icing I think.  Will try that next time.

To my surprise the cake didn't taste like pumpkin too much. My filling turned out too salty. I did the 1/2 tsp. Over all its good

Good times in the kitchen! It came out lovely!

I made this, it was amazing! But I’m wondering in the video it seems to be just 1 box of cream cheese which is 8 oz., but recipe says 12 oz. I mean I have a lot of filling left, so maybe next time can I just use a box? Not sure if it will make the flavor changes.

I think the amount of cream cheese is wrong it should be one package 250 grams
(8.5 oz or 1 cup). This would be according to the video which I think is right.
i did it with the 12 oz (=1.5 cups a pack and a half) the cream cheese was bitter.

This recipe is so easy and tastes so good. Taking it to my Bible study fellowship in the morning. I’m sure it will be a hit!  Thank you!

Why kosher salt?i had a crunch at the end of my bite

https://streaming.hearstdigitalstudios.com/df12ad5f-a0a9-44c6-ab62-022a0035c779/video_rover_16x9_1080p_hd_1567108334_55553.mp4

Impress Your Friends With This Amazing Pumpkin Roll

Apple Dumplings couldn't be easier or more delish. 

Apple Dumplings

granny smith apples

crescent dough

c. (1 1/2 sticks) butter,

c. brown sugar

lemon-lime soda

I used Ginger Ale and believe me, awesome.

These were very easy to make. Made them for the 2nd time this evening. We absolutely love them. Ice cream is a must!

Good Lord!!  These are wonderful!!  I used sheet crescent dough & made “minis” to carry the morning of my best friends dad’s funeral.  I also baked in my Pampered Chef jelly roll pan.  Nothing soggy abt them...

I have made these 4 times in the past 2 weeks. They are great to take  to a cover dish gathering. I just made some tonight and put them in the ref. and will do the hot sauce in the morning to take them to work.

MY favorite dish.Tried a new recipe 4 Thanksgiving this year and they were on point excellente'👩‍🍳🍽️😋

These were an absolute hit in my house and brought to a friend’s house make 24 at a time my family & friends ❤️❤️ Them easy to make

We make these every year on national apple dumpling day and they are SOOOOOO GOOD!

Definitely will make again. Cut the recipe in half to make sure that there was no waste. Very tasty!!

This single-layer carrot cake recipe is easy to make and absolutely delicious!

One Layer Carrot Cake

¼ cups (190 g) unbleached all-purpose flour

tsp baking powder

tsp baking soda

(125 ml) canola oil

(105 g) sugar

½ cup (105 g) brown sugar

½ cups (165 g) carrots, grated

(125 ml) crushed pineapple, drained

(125 g) cream cheese, softened

tbsp (40 g) unsalted butter, softened

vanilla

(65 g) icing sugar

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder, baking soda and cinnamon.

In another bowl, whisk the oil, sugar and brown sugar with an electric mixer. Add the eggs and whisk until smooth. Using a wooden spoon, add the carrots and pineapple. Add the dry ingredients. Pour into the prepared pan.

Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack. Unmould and let cool completely, for approximately 2 hours. 

Cake

In a bowl, whisk the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until smooth and creamy. Spread the icing over the cake. Garnish with carrot ribbons, if desired.

The cake will keep for 5 days in the refrigerator. Let sit out at room temperature before serving.

Cream Cheese Icing

https://cdn.jwplayer.com/v2/media/7LPrlFwt

Bradford Carrots

This delicious apple walnut cake Is the best! This recipe uses applesauce, walnuts, dates and raisins and cinnamon for a gooey, moist cake with a crunch. Super delicious warm out of the oven on a cold day. Use applesauce in this recipe to make it all year long.

Applesauce Walnut Cake

½ cup room temperature butter

applesauce

lemon juice

flour

cloves

walnuts (chopped)

dates (chopped)

raisins

Powdered sugar

Preheat oven to 350F.

Spray a 7 inch x 11 inch pan with cooking spray.

In a large bowl cream together the brown sugar and butter until combined well using an electric mixer, or a whisk or fork if by hand.

Add the eggs, applesauce and lemon juice and continue stirring with a mixer or spatula until well mixed.

Next add your dry ingredients including flour, baking soda, cinnamon, ground cloves and salt. Gently mix in an electric mixer or with a spatula until a batter forms.

Now stir in the nuts, dates and raisins until just combined to give your cake a delicious texture.

Spread the batter into the prepared pan and bake for 35-40 minutes. Test to make sure your cake is done by inserting a toothpick into the cake. It should come out clean with no batter clinging to it. Sprinkle with powdered sugar to decorate if desired (see notes for tips).

https://embed.mediavine.com/videos/wa4krbkiqkhfdtnpdxfr

This delicious apple walnut cake recipe is lightly spiced but full of warm and cozy flavors. Gooey, moist and full of texture, this apple cake is full of flavor and can easily be made all fall and winter long. This recipe uses applesauce instead of fresh apples and packs in tons of flavor.

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The most viewed fall desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine