Fall Desserts: Easy Family-Friendly Fall Dessert Recipes (Seasonal Recipe Books)

Table of contents :
BAKING SWEETS IN THE FALL
BASIC RECIPES FOR BAKING FALL DESSERTS
Pumpkin Purée
Sweet Potato Purée
Homemade Applesauce
PIES, TARTS, AND GALETTES
Apple Pie
Apple Caramel Pie
Cheddar Cheese Apple Pie
Tarte Tatin
Classic Apple Cream Pie
Perishky Apple Pie
Pumpkin Pie
Crustless Pumpkin Pie
Pumpkin Chiffon Pie
Pumpkin Pie Bites
Apple-Pumpkin-Pecan Pie
Sweet Potato Pie
Sweet Potato Pie with Marshmallow Meringue
Georgia Peach Pie
Kuchen
Torte Normande
Classic Apple Tart
Quick Apple Tarts
Mincemeat Tarts
Apple Galette
Apple Galette with an Olive Oil Crust
Apple and Plum Jam Galette
Apple Almond Galette
Pear and Blue Cheese Galette
Bourbon Brown Sugar Pear Galette
Peach Galette
Peach and Plum Galette
Plum and Almond Galette
Plum and Blueberry Galette
Peach Ricotta Galette with Balsamic Glaze
Savory Apple and Cheddar Pastry
CAKES AND CUPCAKES
Dutch Oven Apple Cake
Apple Coffee Cake
Apple Dump Cake
Apple Upside-Down Cake
Caramel Apple Cake
Apple Walnut Cake
Applesauce Cake
Carrot Cake
Pumpkin Bundt Cake
Pumpkin Coffee Cake
Pumpkin Buttermilk Cake
Pumpkin Yogurt Cake
Slow Cooker Pumpkin Cake with Salted Caramel Sauce
Pumpkin Cheesecake
Cranberry Cake
Peach Cake
Apple Sheet Cake
Caramel Apple Sheet Cake
Pumpkin Sheet Cake
Eggless Pumpkin Sheet Cake
Sugar-Free Pumpkin Sheet Cake
Sweet Potato Cake
Sweet Potato Cheesecake
Zucchini Sheet Cake
Apple Caramel Cupcakes
Apple Cupcakes
Apple Crumble Cupcakes
Pumpkin Crumble Cupcakes
Sweet Potato Cupcakes
Peach Cupcakes
Peaches and Creme Cupcakes
Dark Chocolate Beetroot Cupcakes
SWEET BREAD AND MUFFINS
Sweet Apple Bread
Sweet Potato Bread
Healthy Pumpkin Bread
Pumpkin Chocolate Chip Bread
Pumpkin Banana Bread
Pumpkin and Zucchini Bread
Classic Apple Cinnamon Muffins
Apple Crumble Muffins
Apple Walnut Crunch Muffins
Carrot Cake Muffins
Pumpkin Muffins
Pumpkin Chocolate Chip Muffins
Pumpkin Crumble Muffins
Pumpkin Cream Cheese Muffins
Carrot Zucchini Muffins
Sweet Potato Muffins
CRISPS, COBBLERS, AND CRUMBLE
Easy Dutch Oven Apple Crisp
Apple Crisp
Apricot Apple Crisp
Apple Strudel
Apple Brown Betties
Slow Cooker Apple Brown Betty
Blueberry-Peach Brown Butter Crumble
Apple Streusel
Apple Walnut Cobbler
Fall Spiced Pumpkin Cobbler
Peach Cobbler
Apple Cobbler
Apple Crumble
Peach and Blueberry Crumble
Plum Crumble
COOKIES, BARS, AND SQUARES
Apple Cookies
Butterscotch Apple Cookies
Applesauce Nut Cookies
Apple Walnut Squares
Cinnamon Apple Cheesecake Bars
Nutty Apple Bars
Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Pumpkin Chocolate Chip Cookies
Pumpkin Brownies
Pumpkin Spice Cereal Treats
Pumpkin Bars
Pumpkin Cheesecake Bites
Pecan Pie Brownies
SWEET ROLLS, AND DOUGHNUTS
Apple Doughnuts
Apple Fritters
Pumpkin Spice Donuts
Pumpkin Spice Doughnut Holes
Pumpkin Baked Doughnuts with Salted Caramel Glaze
Classic Pumpkin Rolls
Pumpkin Spice Cinnamon Rolls
Apple Turnovers
PUDDINGS, CREAMS, AND MOUSSES
Pumpkin Pudding
Pumpkin Panna Cotta
Slow Cooker Pumpkin Custard
Pumpkin Bread Pudding
Overnight Praline Pumpkin Pudding
Plum Clafoutis
OTHER FRUITY DESSERTS
Salted Caramel Apples
Caramel Cinnamon Apples
Caramel Apple Dip
Easy Caramel Apples
Candied Apples
Saucy Pears
Wine Poached Pears
Chai Poached Pears
Pears Belle Hélène
Apple Spiced Pancakes
YOUR FREE GIFT!
REVIEW
ALSO BY LOUISE DAVIDSON
APPENDIX
Cooking Conversion Charts

Citation preview

Harvest Desserts

Easy Family-Friendly Fall Dessert Recipes

Louise Davidson

All rights reserved © 2022 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder.

www.TheCookbookPublisher.com

CONTENTS BAKING SWEETS IN THE FALL BASIC RECIPES FOR BAKING FALL DESSERTS Pumpkin Purée Sweet Potato Purée Homemade Applesauce PIES, TARTS, AND GALETTES Apple Pie Apple Caramel Pie Cheddar Cheese Apple Pie Tarte Tatin Classic Apple Cream Pie Perishky Apple Pie Pumpkin Pie Crustless Pumpkin Pie Pumpkin Chiffon Pie Pumpkin Pie Bites Apple-Pumpkin-Pecan Pie Sweet Potato Pie Sweet Potato Pie with Marshmallow Meringue Georgia Peach Pie Kuchen Torte Normande Classic Apple Tart Quick Apple Tarts Mincemeat Tarts Apple Galette Apple Galette with an Olive Oil Crust Apple and Plum Jam Galette Apple Almond Galette Pear and Blue Cheese Galette

Bourbon Brown Sugar Pear Galette Peach Galette Peach and Plum Galette Plum and Almond Galette Plum and Blueberry Galette Peach Ricotta Galette with Balsamic Glaze Savory Apple and Cheddar Pastry CAKES AND CUPCAKES Dutch Oven Apple Cake Apple Coffee Cake Apple Dump Cake Apple Upside-Down Cake Caramel Apple Cake Apple Walnut Cake Applesauce Cake Carrot Cake Pumpkin Bundt Cake Pumpkin Coffee Cake Pumpkin Buttermilk Cake Pumpkin Yogurt Cake Slow Cooker Pumpkin Cake with Salted Caramel Sauce Pumpkin Cheesecake Cranberry Cake Peach Cake Apple Sheet Cake Caramel Apple Sheet Cake Pumpkin Sheet Cake Eggless Pumpkin Sheet Cake Sugar-Free Pumpkin Sheet Cake Sweet Potato Cake Sweet Potato Cheesecake Zucchini Sheet Cake

Apple Caramel Cupcakes Apple Cupcakes Apple Crumble Cupcakes Pumpkin Crumble Cupcakes Sweet Potato Cupcakes Peach Cupcakes Peaches and Creme Cupcakes Dark Chocolate Beetroot Cupcakes SWEET BREAD AND MUFFINS Sweet Apple Bread Sweet Potato Bread Healthy Pumpkin Bread Pumpkin Chocolate Chip Bread Pumpkin Banana Bread Pumpkin and Zucchini Bread Classic Apple Cinnamon Muffins Apple Crumble Muffins Apple Walnut Crunch Muffins Carrot Cake Muffins Pumpkin Muffins Pumpkin Chocolate Chip Muffins Pumpkin Crumble Muffins Pumpkin Cream Cheese Muffins Carrot Zucchini Muffins Sweet Potato Muffins CRISPS, COBBLERS, AND CRUMBLE Easy Dutch Oven Apple Crisp Apple Crisp Apricot Apple Crisp Apple Strudel Apple Brown Betties Slow Cooker Apple Brown Betty

Blueberry-Peach Brown Butter Crumble Apple Streusel Apple Walnut Cobbler Fall Spiced Pumpkin Cobbler Peach Cobbler Apple Cobbler Apple Crumble Peach and Blueberry Crumble Plum Crumble COOKIES, BARS, AND SQUARES Apple Cookies Butterscotch Apple Cookies Applesauce Nut Cookies Apple Walnut Squares Cinnamon Apple Cheesecake Bars Nutty Apple Bars Pumpkin Cookies with Cinnamon Cream Cheese Frosting Pumpkin Chocolate Chip Cookies Pumpkin Brownies Pumpkin Spice Cereal Treats Pumpkin Bars Pumpkin Cheesecake Bites Pecan Pie Brownies SWEET ROLLS, AND DOUGHNUTS Apple Doughnuts Apple Fritters Pumpkin Spice Donuts Pumpkin Spice Doughnut Holes Pumpkin Baked Doughnuts with Salted Caramel Glaze Classic Pumpkin Rolls Pumpkin Spice Cinnamon Rolls Apple Turnovers

PUDDINGS, CREAMS, AND MOUSSES Pumpkin Pudding Pumpkin Panna Cotta Slow Cooker Pumpkin Custard Pumpkin Bread Pudding Overnight Praline Pumpkin Pudding Plum Clafoutis OTHER FRUITY DESSERTS Salted Caramel Apples Caramel Cinnamon Apples Caramel Apple Dip Easy Caramel Apples Candied Apples Saucy Pears Wine Poached Pears Chai Poached Pears Pears Belle Hélène Apple Spiced Pancakes YOUR FREE GIFT! REVIEW ALSO BY LOUISE DAVIDSON APPENDIX Cooking Conversion Charts

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BAKING SWEETS IN THE FALL The fall season is here, and you all know what that means. A ton of indoor cooking, more family and friend gatherings at the table, and when the big meal is over, you want something sweet as a final course. Fall is a fantastic season because it gives you an abundance of seasonal fruits and veggies that you can include in dessert making. From September, we all begin to preserve and can foods from the harvest season so we can enjoy the summer flavors during chilly weather in fall and winter until early spring when nature will again bless us with fresh veggies and fruits. I’ve always wanted to make a fall cookbook dedicated to the best autumn flavors, and here it is! Over the past few years, I have collected and tasted some fantastic recipes, and I must admit that I had a hard time picking the best recipes to fit into this cookbook. Trust me, every recipe deserves a try, and I am sure you will be amazed by every flavor. You may ask why I love Autumn so much. It's because of the baking! I love baking and want to see how combining a few simple ingredients transforms into excellent baked goods that impress everyone with their look and flavor. When recipes in a cookbook called for veggies as a dessert, I meant it because did you know that you can make decadent desserts with a few vegetables? The veggie flavor is not dominant; it just brings out the other flavors and gives your baked goods moisture, texture, and a rich taste. The most common veggies in making desserts are pumpkin, sweet potatoes, beetroot, carrots, zucchini, and sometimes some beans in sweet combinations. This book has many veggie-inspired desserts, like pumpkin and zucchini bread or sweet potato pie. As soon as the leaves change color and fall off the tree, it's time to bake and eat pie! At least that is what my mom used to say, and we did! I’ve included several pie recipes, including classic pumpkin pie and apple pie, and some twists on modern classics like apple caramel pie, pear galette, and decadent sweet potato pie with marshmallow topping.

Fall desserts aren’t complete using fall-inspired spices. These spices include ground cinnamon, ground nutmeg, allspice, ground clove, ground ginger, pumpkin pie spice, apple pie spice, and others. In some recipes, you will see a lot of lemons or orange peel to give a refreshing lift to the heavy flavors of the fall and winter seasons. Many recipes are inspired by the most famous fruit of fall – the pumpkin! You will find pumpkin pie, pumpkin cheesecake pie, pumpkin cookies, pumpkin brownies, Bundt cake, and many other pumpkin-inspired recipes worth trying. Not only is pumpkin fun to bake and cook with, especially when puréed, but also it's good for your body. Apples come right after pumpkin as far as classic fall flavors. They are great in baking whether you add slices or grate them into the batter. If you add grated apples to a cake batter, the result will be moist, rich, and rich in flavor. Now, let's talk about pumpkin purée. Yes, you can buy canned purée in the supermarkets at an excellent price, but it’s easy to boil a whole pumpkin, peel and remove the seeds, and dice it into smaller pieces. As soon as the liquid evaporates, turn off the heat and purée with your hand blender. This way, you can have a ton of pumpkin purée for the whole fall and winter for baking. What can be better than homemade pumpkin purée? It's cheaper, tastier, and healthier because it’s made from scratch. Besides spices, pumpkins, and apples, fall-inspired fruits and produce include cranberries, pears, nuts, pecans, almonds, and hazelnuts. These foods are all perfect for baking. I am dedicating this fantastic fall-inspired book to everyone who loves baking, fall flavors, and creating beautiful desserts for their loved ones. I hope this book finds its way into your kitchen and you will turn to this book to keep you baking and whipping up fall-inspired desserts!

BASIC RECIPES FOR BAKING FALL DESSERTS Before we can start, here are 3 recipes that will be useful when cooking Fall desserts. No need to buy store-bought purées when you can make them in the comfort of your home. It will be much tastier and, in many cases, cheaper. Making your own will also make you aware of the ingredients used to make them with conservation agents or hidden sugars.

Pumpkin Purée Homemade food always tastes better than its processed or manufactured counterparts. This is especially true for pumpkin purée. This recipe is easy to make and works well with your favorite pumpkin recipes and recipes in this cookbook that call for pumpkin purée. Makes about 5-6 cups | Prep. time 10 minutes Cooking time 50 minutes Ingredients 4-6 pounds pumpkin, rinsed and patted dry Fine sea salt, optional Directions 1. Preheat the oven to 400°F (204°C). Put parchment paper over a baking sheet. 2. Slice the pumpkin to half. Remove the seeds and stringy parts on each pumpkin half. Season each half with salt and place on the baking sheet. 3. Bake pumpkin for 1 hour or until the flesh is pulling away from the skin. 4. Remove from heat and let the pumpkin cool before transferring to a food processor. Pulse for 3-5 minutes until the puree is smooth enough. 5. This can be stored in a refrigerator for 1 week or 3 months if frozen. Nutrition (per 1 cup) Calories 46, fat 0 g, carbs 12 g, sugar 2 g, Protein 2 g, sodium 12 mg

Sweet Potato Purée Another purée recipe that tastes great when it`s made from scratch. This silky purée is so simple to make and works well with any sweet potato dessert recipe. Makes about 8 cups | Prep. time 10 minutes Cooking time 60 minutes Ingredients 6 pounds sweet potatoes, skin pricked Salt and pepper, to taste ½ cup whole milk ½ cup buttermilk 6 tablespoons butter Directions 1. Preheat the oven to 425°F (218°C). Put aluminum foil over a baking sheet. 2. Arrange the sweet potatoes over the baking sheet and bake for 40-60 minutes until the flesh is fork tender. 3. Let it cool, and remove the peel. 4. Transfer the sweet potato to a food processor or use a handheld blender. Add salt and pepper, buttermilk, whole milk, and butter. Process until smooth and lump-free. Nutrition (per serving) Calories 238, fat 9 g, carbs 36 g, sugar 9 g, Protein 4 g, sodium 323 mg

Homemade Applesauce With only 3 simple ingredients, you can make your applesauce in 30 minutes! This recipe is easy to make and works well with recipes in this cookbook that calls for applesauce. Makes about 4 cups | Prep. time 10 minutes Cooking time 20 minutes Ingredients 8 medium honey crisp apples or any cooking apples 1 teaspoon ground cinnamon or to taste 2-3 tablespoons water, as needed Directions 1. Peel, core, and dice the apples. 2. In a saucepan over medium heat, add the apple and water. Season with cinnamon to taste. Once it begins to simmer, lower the heat, and let it cook for 20 minutes until soft. Occasionally stir. 3. Mash the apple or use a food processor to make it into a loose sauce. 4. Once cooked, let it cool. 5. Store in an airtight container in the refrigerator for 4-5 days or 1 month in a freezer. Canning jars work well for storing and will keep them fresh. Nutrition (per ¼ cup) Calories 21, fat 0 g, carbs 6 g, sugar 4 g, Protein 0 g, sodium 0 mg

PIES, TARTS, AND GALETTES

Apple Pie When you think of the classic American dessert, you’ll probably come up with apple pie. Serves 8 | Prep. time 40 minutes | Cooking time 55 minutes Ingredients For the pie crust 2 ½ cups all-purpose flour Pinch of kosher salt 1 cup unsalted butter, cold and diced 6 tablespoons ice-cold water 1 large egg yolk For the filling 8 large apples, peeled and sliced into pieces ½ cup granulated sugar ¼ cup cornstarch 1 teaspoon ground cinnamon Pinch of kosher salt 2 tablespoons unsalted butter 1 tablespoon heavy cream, for brushing the pie crust Directions 1. Preheat oven to 350°F (177°C). 2. To make the pie crust, in a large mixing bowl, add the flour and salt. Using your fingers, rub the butter into the mixture until the mixture reaches a sand-like consistency. 3. Stir in the egg yolk and cold water, then mix and knead until you’ve formed a smooth dough. 4. Cut ⅔ of the dough and spread it into a pie-baking dish at the bottom and sides of the dish. 5. Prebake the pie crust for about 10 minutes. When done, keep the oven temperature at 350°F (177°C). 6. To make the filling, in a large mixing bowl, combine the apple slices, granulated sugar, cornstarch, ground cinnamon, salt, and butter. 7. Transfer the filling to the prebaked crust and roll out the other ⅓ of the dough to the same size as the top of your pie dish.

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Cover the filling with the rolled dough and seal the edges with the help of a fork. 9. Brush the whole pie surface with the heavy cream. Poke the middle of the surface so the steam can escape. 10. Bake for about 45-55 minutes or until golden-brown. 11. Let it cool completely and serve. Nutrition (per serving) Calories 538, fat 25 g, carbs 77 g, sugar 35 g, Protein 5 g, sodium 188 mg

Apple Caramel Pie This special-occasion dessert is perfect for the holidays. This pie is easy to put together, and has the right amount of fall spices, with a buttery crust that melts in your mouth. Serves 8 | Prep. time 20 minutes | Cooking time 65 minutes For the pie crust 2 ½ cups all-purpose flour Pinch of kosher salt 1 cup unsalted butter, cold and diced 6 tablespoons ice-cold water 1 large egg yolk For the filling 6 large apples, peeled and diced ¼ cup light brown sugar ¼ cup cornstarch 1 teaspoon ground cinnamon ½ cup caramel sauce Pinch of kosher salt 1 tablespoon heavy cream, for brushing the pie crust Directions 1. Preheat oven to 350°F (177°C). 2. To make the pie crust, in a large mixing bowl, add the flour, salt, and butter. Using your fingers, rub the butter into the mixture until a sand-like consistency form. 3. Stir in the egg yolk and cold water. Mix until you’ve formed a smooth dough. 4. Cut ⅔ of the dough and spread it into a well-greased pie baking dish, pressing it into the bottom and sides of the dish. 5. Prebake the pie crust for about 10 minutes. After it’s done baking, keep the oven preheated at the same temperature. 6. To make the filling, in another large mixing bowl, combine the apple slices, light brown sugar, caramel sauce, cornstarch, ground cinnamon, and salt 7. Transfer the filling to the prebaked crust. 8. Roll out the remaining ⅓ of the dough to the same size as the top of

your baking dish. Cover the filling with the rolled dough and seal the edges with the help of a fork. 9. Brush the whole pie surface with the heavy cream and poke the middle of the surface so the steam can escape. 10. Bake for about 45-55 minutes or until golden-brown. 11. Let it cool completely before serving. Nutrition (per serving) Calories 531, fat 25 g, carbs 74 g, sugar 22 g, Protein 5 g, sodium 260 mg

Cheddar Cheese Apple Pie This regional recipe that originates from Vermont is a different take on apple pie. The combination of apples and cheddar cheese makes for a perfectly balanced savory-sweet pie; the cheddar cheese crust is just a bonus. Serves 6–8 | Prep. time 40 minutes | Cooking time 75 minutes Ingredients Pie crust 2¼ cups all-purpose flour, plus more for dusting 1 teaspoon sugar ¼ teaspoon salt 1 cup cold unsalted butter, cubed into large chunks 1 cup extra-sharp white Vermont cheddar, grated 4–6 tablespoons cold water Apple filling 4 Granny Smith apples, peeled, cored, and sliced 4 Gala apples, peeled, cored, and sliced ½ cup granulated sugar ¼ cup all-purpose flour ¼ cup packed light brown sugar ½ teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg 2 tablespoons cold butter, diced ½ tablespoon lemon juice Egg wash (beat 1 egg with 1 tablespoon water) Turbinado sugar, for sprinkling Vanilla ice cream and Vermont cheddar cheese, for serving Directions 1. To a food processor, add all the pie crust ingredients except the water. Pulse to mix a few times. Add 4 tablespoons of cold water and continue pulsing until a ball of dough forms. You might have to scrape the sides to make sure all the butter has been mixed with the dry ingredients. If the dough does not hold, add 1–2 tablespoons of water and pulse again. Try not to over-mix, though, as the dough will be tough. Split the dough into two parts and form two flat discs.

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Cover with plastic wrap and let rest. Preheat the oven to 425°F (218°C) and place the oven rack in the middle position. To make the apple filling, mix the apples, lemon juice, sugar, cinnamon, nutmeg, flour, and salt in a large bowl and stir so that the apples are coated. Prepare the bottom crust of the pie by lightly dusting a surface with flour. Take one disk of dough and roll it out in a round circle larger than the pie plate, about 11–12 inches. Transfer the crust to a 9-inch pie plate and allow some of the dough to hang over the edge for now. Pour the apple filling into the pie crust and spoon in small dots of butter over the filling using a teaspoon. Roll out the remaining dough on a lightly dusted surface in a round shape larger than the pie plate. Transfer the crust to the pie plate atop the filling. Seal both crusts together with your fingers or a fork. Cut away any excess. With a sharp knife, make a few incisions to let the steam escape during baking. Brush the top of the pie lightly with the egg wash and dust with the turbinado sugar. Place in the oven and bake for 20 minutes. Reduce oven temperature to 325°F (163°C) and bake for another 50–55 minutes, until the pie crust is golden brown. Remove pie from oven and let cool down before serving with vanilla ice cream or sliced Vermont cheddar cheese.

Nutrition (per serving) Calories 330, fat 18 g, carbs 40 g, sugars 19 g, Protein 10 g, sodium 290 mg

Tarte Tatin If you want to turn your classic apple pie into something very fancy, try out this French classic: Tarte Tatin. This pastry is a well-known short-crust pastry. Today, however, people use puff pastry to speed up the baking process. With the combination of sticky sauce juicy apples and flaky pastry, you will end up with a perfect French dessert. | make this recipe for my family at least once a month. Serves 8 | Prep. time 30 minutes Resting time 20 minutes | Cooking time 25 minutes Ingredients For the pastry 1 ¾ cups all-purpose flour 2 tablespoons granulated sugar ½ cup unsalted butter, cold 1 large egg, beaten For the filling 7 Granny Smith apples, peeled, cored, and cut into large wedges 1 cup granulated sugar ¼ cup unsalted butter Directions 1. To make the pastry, in a large mixing bowl, mix the flour, sugar, butter, and egg until well-combined. 2. Using your hands, form a dough from the mixture. Wrap the dough in parchment paper and let it cool for about 20 minutes in the fridge. 3. Preheat oven to 400°F (204°C). 4. Meanwhile, in a saucepan, melt the butter and sugar to form caramel on the stove on medium heat, stirring continuously until a caramel color is obtained. Be careful not to overcook the caramel as it burns easily. 5. Remove from the heat and arrange the apples on a working surface. 6. Roll out the pastry on a lightly floured working surface. Cover the apples with the pastry, making sure that you pinch any holes so the sauce won’t split during the baking time.

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Bake the Tarte Tatin for about 30 minutes or until golden-brown in color. Remove from oven. Let it cool for about 5 -7 minutes. Then, carefully place a plate slightly larger than the pan on top and carefully flip the hot tart into the plate (you will see the caramel sauce spill, and that’s what you want). Serve immediately.

Nutrition (per serving) Calories 425, fat 18 g, carbs 65 g, sugar 40 g, Protein 3 g, sodium 132 g

Classic Apple Cream Pie Serves 10 ǀ Prep. time 8–10 minutes Cooking time 1 hour 40 minutes Ingredients: 1 (9- or 10-inch) unbaked pie shell 1/4 cup brown sugar 1 1/3 cups sugar 3/4 cup flour 1 teaspoon grated nutmeg 1 1/2 teaspoons ground cinnamon 1 pinch salt 1/2 cup walnuts, finely chopped 1/2 cup butter, cold 4 large peeled apples, cored and sliced 1 cup heavy whipping cream 1 egg 1 teaspoon vanilla extract Directions: 1. Preheat an oven to 350 ⁰ F (177ºC). 2. In a medium bowl, gently whisk the brown sugar, ¼ cup plus 2 tablespoons of the flour, ⅓ cup of the sugar, 1 teaspoon of the cinnamon, the nutmeg, and the salt. 3. Mix the butter and whisk until crumbly. 4. Mix in the nuts and set aside. 5. Add the apple slices to the crust. 6. In a small bowl, thoroughly mix the remaining cinnamon, flour, and sugar. 7. In a medium bowl, gently whisk the egg. 8. Add in the vanilla and cream; combine well. 9. Mix the egg mixture with the cinnamon/flour/sugar mixture from the small bowl. 10. Place this mixture on top of the apple slices. 11. Bake for 55–60 minutes. 12. Take out and top with the nut mixture. 13. Bake for 40–45 more minutes, until golden brown. 14. Take out, cool down for a few minutes, and serve warm.

Nutrition (per serving) Calories 473, fat 24 g, carbs 64 g, sugar 38 g, Protein 5 g, sodium 234 g

Perishky Apple Pie Serves 12–14 ǀ Prep. time 15–20 minutes Cooking time 45-60 minutes Ingredients 1 cup lard 5 ½ cups flour 1/2 cup butter 1 teaspoon baking powder 2 teaspoons salt 2 cup sugar 1 ½ cups egg mixture (2 beaten eggs + evaporated milk) ¼ cup flour 7–8 apples, cored and chopped ¼ cup minute tapioca Directions 1. Preheat an oven to 375 ⁰ F (191ºC). 2. In a medium bowl, thoroughly mix the butter, flour, and lard. 3. Add the baking powder, egg mixture, and salt; combine well to form a flaky dough. 4. Wrap in plastic or foil and refrigerate overnight (or 3–4 hours minimum). 5. Place the dough on a flat, floured surface and roll it to form a large circle. 6. Cut using a kitchen knife and make strips 6–8 inches wide. 7. In a separate medium bowl, thoroughly mix the tapioca, flour, and sugar. 8. Place the chopped apple pieces on the strips and top with the tapioca mix. 9. Close the edges and seal. 10. Bake until golden brown and the apples are tender, about 45-60 minutes. 11. Serve warm. Nutrition (per serving) Calories 552, fat 23 g, carbs 82 g, sugar 43 g, Protein 7 g, sodium 399 g

Pumpkin Pie The ultimate pie dessert you can enjoy during fall season, whether is just an ordinary day or a Thanksgiving feast. Serves 8 | Prep. time 10 minutes | Cooking time 1 hour Ingredients 9-inch plain pastry pie shell 2 eggs, lightly beaten 2 cups pumpkin purée ¾ cup sugar ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 1 (12 ounce) can evaporated milk Directions 1. Preheat the oven to 425°F (218°C). 2. In a mixing bowl, combine all the ingredients together. 3. Pour the mixture into a pie shell. 4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C). 5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes). 6. Let the pie cool before serving. Nutrition (per serving) Calories 446, fat 16 g, carbs 66 g, sugar 28 g Protein 10 g, sugar 52 g

Crustless Pumpkin Pie Do you want the flavor of pumpkin pie, but want to lighten it up? This recipe for crustless pumpkin pie has got you covered. Serves 8 | Prep. time 10 minutes Cooking time 55 minutes | Cooling time 55 minutes Ingredients 2 cups pumpkin purée 1 cup heavy cream ¾ cup light brown sugar 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon Pinch of kosher salt ½ teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon ground nutmeg Directions 1. Preheat oven to 325°F (163°C). Grease a 9-inch pie plate with cooking spray or butter. 2. In a large mixing bowl, combine the pumpkin purée, heavy cream, light brown sugar, eggs, vanilla extract, ground cinnamon, salt, ground cloves, ginger, and ground nutmeg. Mix with a wire whisk until creamy. 3. Transfer the pie mixture to the prepared pie plate and bake for about 55 minutes. Then, turn off the oven. Open the oven door slightly, and let it cool in the oven for another 55 minutes. 4. If desired, chill in the refrigerator for longer before serving or serve at room temperature. Nutrition (per serving) Calories 152, fat 7 g, carbs 19 g, sugar 15 g, Protein 3 g, sodium 58 mg

Pumpkin Chiffon Pie If you think you’d enjoy pumpkin pie that was fluffier and creamier, this pumpkin chiffon pie is for you. Serves 8 | Prep. time 10 minutes Cooking time 45 minutes | Refrigerating time 4+ hours Ingredients For the pie crust 1 ¼ cups all-purpose flour Pinch of kosher salt ½ cup unsalted butter, cold 1 tablespoon granulated sugar 2-3 tablespoons ice-cold water For the filling ¾ cup granulated sugar, divided 1 envelope unflavored gelatin 1 teaspoon pumpkin pie spice Pinch of kosher salt 1 (15-ounce) can pumpkin purée 3 large egg yolks 3 large egg whites ½ cup whole milk ¼ teaspoon cream of tartar Directions 1. Preheat oven to 350°F (177°C). Grease a pie plate with butter or cooking spray. 2. In a large mixing bowl, combine the flour, salt, butter, and sugar. Using your fingers, rub the butter into the flour mixture until a crumb-like texture forms. 3. Stir in the cold water and knead until you’ve formed a smooth dough. 4. Roll out the dough onto a lightly floured working surface into a round shape. 5. Transfer the pie crust to the prepared pie plate. 6. Prebake the pie crust for about 15-20 minutes. Let it cool completely before adding the filling.

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In the meantime, to prepare the filling, in a saucepan over medium heat, place ½ cup of the granulated sugar along with the gelatin and milk. Stir until the gelatin dissolves. Stir in the egg yolks, pumpkin purée, pumpkin pie spice, and salt. Whisk everything until completely combined. Strain the mixture through a fine-mesh sieve placed over a large bowl. In a medium mixing bowl, beat the egg whites with the remaining ¼ cup of granulated sugar and cream of tartar into stiff peaks. Using a spatula, gently fold the whipped egg whites into the pumpkin mixture. Transfer the pumpkin filling to the prebaked pie crust. Refrigerate well and set before slicing and serving.

Nutrition (per serving) Calories 298, fat 14 g, carbs 39 g, sugar 21 g, Protein 5 g, sodium 126 mg

Pumpkin Pie Bites Need a quick Thanksgiving dessert? These pumpkin pie bites are perfect. Plus, they’re vegan, gluten-free, and sugar-free. Serves 10 | Prep. time 10 minutes | Chilling time 2+ hours Ingredients Crust 2 cups nuts of choice (not peanuts) 1 cup dates, pitted ¼ teaspoon vanilla extract 1 pinch salt Filling 1 cup vegan cream cheese 1 cup pumpkin purée ½ cup maple syrup 1 teaspoon pumpkin pie spice ½ teaspoon vanilla Preparation 1. Fill a muffin tin with cupcake liners. 2. In a food processor, blend all the ingredients for the crust until smooth. 3. Line the bottom of the cupcake liners with raw pie crust. 4. Clean out the food processor, then mix the ingredients for the filling until smooth. 5. Fill the cupcake liners with the filling mixture and refrigerate until ready to serve. Nutrition (per serving) Calories 338, fat 19 g, carbs 37 g, sugar 18 g Protein 6 g, sodium 131 mg

Apple-Pumpkin-Pecan Pie Yet another delightful pie dessert with a tasty combination of apple, pumpkin, and pecan flavors. Serves 8 | Prep. time 20 minutes Cooking time 2 hours and 5 minutes Ingredients 1⅓ cups pecan halves 1 egg white 1 (9-inch) premade deep dish pie crust ½ cup light corn syrup ⅓ cup brown sugar 5 tablespoons butter, unsalted 2 eggs ¼ teaspoon salt 3 Granny Smith apples ⅔ cup white sugar plus 2 tbsp 1 tablespoon lemon juice 1 teaspoon flour, all-purpose 1 cup pumpkin purée ½ cup heavy cream ½ teaspoon pumpkin pie spice Whipped cream, for serving Directions 1. Preheat the oven to 350°F (177°C). 2. Place the pecans on a baking sheet and bake until they are golden brown, about 10 minutes. 3. Remove from the oven and cool slightly so they can be handled. 4. Separate ⅓ of a cup of the pecans and chop them into coarse morsels. Set to the side. 5. Place in the oven for 12 to 15 minutes or until it is just starting to go golden. 6. Separate an egg white from the egg yolk. Throw away the egg yolk and brush the egg white over the bottom of the crust. 7. Return the pie crust to the oven and continue baking for 6 to 8 minutes or until the crust is golden brown. 8. Remove from the oven and cool completely.

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When it is cooled, sprinkle the remaining pecans over the bottom of the pie crust. In a medium bowl, whisk together the corn syrup, brown sugar, and 3 tablespoons of melted butter. Fold in one egg. Add a ¼ teaspoon of salt and mix until it is well blended. Pour the mixture over the pecans into the pie shell. Place in the oven and make it 20 to 25 minutes or until it has just set. Remove from the oven and cool. When it is cool, wash, peel, core, and slice the apples into ¼-inch slices. Place the apples in a bowl. Add ⅓ cup of white sugar. Add the lemon juice and toss the ingredients. Place a skillet on the stove and melt the remaining 2 tablespoons of butter in it. Add the apples and cook until the apples are soft while still retaining their shape. This usually takes about 8-10 minutes. Once they are soft, stir in the flour. Remove from heat and cool completely. When it is cooled, add the apple to the pie shell by placing it on the pecan filling around the edges of the pie. You want to leave an 8inch well in the center of the apple mixture. In a separate bowl, whisk together the pumpkin purée and the heavy cream. Fold in the remaining egg. Add the remaining sugar and the pumpkin pie spice. Mix until it is well blended and smooth. Pour into the pie shell in the well you created with the apples. Do not cover the apples but cover the pecan filling. Place in the oven and bake for 45-50 minutes or until the center is set, there will be a slight jiggle when you move the pie. Remove from the oven and cool. Sprinkle with the chopped pecans that you had reserved and serve on its own or with whipped cream.

Nutrition (per serving) Calories 306, fat 11 g, carbs 52 g, sugar 31 g, Protein 2 g, sodium

Sweet Potato Pie Savor the deliciousness of sweet potato in this tasty pie recipe. Serves 8 | Prep. time 45 minutes Cooking time 2 hours and 10 minutes Ingredients 4 pounds sweet potatoes 1 ¼ cups flour, all-purpose 1 tablespoon sugar ⅛ teaspoon salt 1 cup butter, divided into two 2 tablespoons ice water 1 egg white ¼ cup butter, unsalted ½ cup sugar 3 eggs 1 tablespoon orange zest 1 cup heavy cream ½ teaspoon nutmeg, ground ½ cup pecans ½ cup all-purpose flour ½ cup dark brown sugar Directions 1. Preheat the oven to 375°F (191°C). 2. Place the sweet potatoes on a baking sheet and prick them with a fork. 3. Bake in the oven for about 1 hour or until the sweet potatoes are soft. 4. Set aside and cool until they are lukewarm. 5. While they are cooling, whisk together the flour, 1 tablespoon of sugar, and salt. 6. Cut in the ½ cup of butter and mix until you have a coarse crumblike mixture. 7. Mix in the ice water and knead until you have a moist dough that clings together. 8. Form the dough into a ball. 9. Cover it with plastic wrap and then place it in the refrigerator for about 30 minutes to set.

10. After 30 minutes, turn out on a lightly floured, flat surface and roll into a 10-inch circle. 11. Place the circle in a 9-inch pie pan. Remove the excess dough and pinch the edges around the rim of the pie pan. 12. Cover the crust of the pie with parchment paper and place it in the oven. 13. Bake for 20 minutes. Remove from the oven. 14. Brush the egg white onto the bottom and sides of the baked pie crust. Set aside to cool. 15. Lower the temperature of the oven to 325°F. 16. Peel the sweet potatoes and place them in a food processor. 17. Add ¼ cup of unsalted butter and purée the ingredients. 18. When it is smooth, measure out 1 ½ cups of the purée. 19. In a separate bowl, whisk together the ½ cup of sugar and the 3 eggs. 20. Whisk in the sweet potato purée. Zest the orange and add to the sweet potato mixture. 21. Fold in the cream. Add the nutmeg and the cinnamon. 22. Pour the sweet potato mixture into the pie crust. 23. Spread the pecans out on a baking sheet. Bake for 10 minutes. 24. Remove from the oven and cool completely. 25. Cut the remaining ½ cup of butter into pea-size pieces 26. Place the pecans, butter, flour, and brown sugar in a bowl. Mix with your fingers until you have a coarse crumble 27. Sprinkle the crumble over the top of the pie. 28. Place in the oven and bake for 40-50 minutes or until the pie has set. The middle will jiggle slightly and the edges won't. 29. Serve cold. Nutrition (per serving) Calories 623, fat 25 g, carbs 93 g, sugar 45 g Protein 8 g, sugar 15 g,

Sweet Potato Pie with Marshmallow Meringue Sweet potatoes and marshmallows are one of the most classic autumn food pairings. Finish your Halloween or Thanksgiving party with this delightful sweet potato pie. Serves 8 | Prep. time 25 minutes | Cooking time 50 minutes Ingredients For the pie crust 1 ¼ cups all-purpose flour ½ cup unsalted butter, cold and diced into cubes Pinch of kosher salt 2 tablespoons granulated sugar 1 large egg yolk, cold 1-2 tablespoons ice-cold water For the filling 4 cups mashed sweet potatoes ½ cup unsalted butter, melted 3 large eggs, room temperature ½ cup granulated sugar ½ cup light brown sugar ½ cup sweetened condensed milk ½ cup evaporated milk 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon pure vanilla extract Zest of 1 orange For the marshmallow topping 1 (7-ounce) jar marshmallow crème 3 large egg whites Pinch of kosher salt 1 teaspoon cream of tartar ¼ cup granulated sugar Directions 1. Preheat oven to 400°F (204°C). 2. In a large mixing bowl, add the flour, salt, and cold butter. Using

your fingers, rub the butter into the flour mixture until you have a sand-like mixture. 3. Stir in the egg yolk and ice-cold water, and knead until you’ve formed a smooth dough. 4. Transfer the dough into a pie baking dish, spreading it around the surface and the sides of the dish. 5. Prebake the pie crust for about 7 minutes in the preheated oven. 6. In the meantime, in a large mixing bowl, whisk together the sweet potato purée, eggs, granulated sugar, brown sugar, sweetened condensed milk, evaporated milk, ground cinnamon, nutmeg, vanilla extract, and orange zest. 7. Pour the filling into the prebaked pie crust. 8. Bake for about 50-55 minutes or until the middle of the filling is set and no longer jiggly. 9. Let the pie cool completely. 10. In the meantime, to make the marshmallow meringue, in a large mixing bowl, use a hand mixer to whip up the egg whites with the granulated sugar, cream of tartar, and salt until you’ve formed very stiff peaks. Finally, stir in the marshmallow crème. 11. Top the cooled sweet potato pie with the marshmallow meringue and serve. Nutrition (per serving) Calories 653, fat 28 g, carbs 88 g, sugar 42 g, sugar 22 g Protein 11 g, sodium 382 mg

Georgia Peach Pie The Peach State’s favorite pie could be no other than a lattice-top Georgia peach pie. A flaky crust and fresh peaches make for a crisp pie and a gooey filling, a pie so good it will feature at most Georgia picnics and barbecues this summer. Serves 10 | Prep. time 45 minutes | Cooking time 75 minutes Ingredients Prepared pastry for a double-crust 10-inch pie 3 pounds Georgia peaches 1 cup sugar (divided, plus some more for dusting) 1 tablespoon cornstarch 4 tablespoons all-purpose flour 1 teaspoon fresh lime juice ½ teaspoon cinnamon 1 pinch salt 1½ tablespoons cold butter 1½ tablespoons heavy cream Vanilla ice cream or whipping cream for serving (optional) Directions 1. Remove the stones from the peaches, peel and slice evenly. Place in a large mixing bowl. Add half the sugar and stir a few times. Set aside for 20 minutes. Drain the peaches in a strainer placed over a small saucepan. Bring the juice from the peaches to a boil over medium-high heat until it reduces and thickens about 3–4 minutes. Set aside and let cool down. 2. Place the peaches back in the mixing bowl. Add the cornstarch, flour, cinnamon, lime juice, and a pinch of salt. Also, add the reserved peach juices. Stir until all ingredients are well combined. 3. Prepare the pie base by lightly dusting a surface with flour. Taking half the pie dough, roll it out in a round circle of about 11 inches in diameter. Place in a 10-inch pie pan and allow for some of the dough to hang over the edges. Take the remaining dough disk and refrigerate. 4. Pour the filling into the pie crust and, using a teaspoon, spoon small knobs of butter over the filling (just to dot). 5. Preheat the oven to 350°F (177°C) and line a baking sheet with

aluminum foil. 6. Meanwhile, take the remaining dough and roll it out on a lightly dusted surface in a round circle of about 11 inches in diameter. Take a knife and cut strips about 1 inch wide. Take the strips and weave the lattice crust over the top of the pie, allowing for the ends to overhang. 7. Flute the edges to seal around the pie and cut away any excess. 8. Bake in the oven for 30 minutes. Remove the pie from the oven, brush the crust with cream and lightly sprinkle sugar. 9. Return to the oven for another 30–45 minutes, or until the pie is cooked through, bubbly and golden. 10. Allow to cool before slicing. The pie filling will be piping hot. Serve with whipped cream or vanilla ice cream, if desired. Nutrition (per serving) Calories 325, fat 4 g, carbs 47 g, sugar 28 g, sugar 18 g Protein 3 g, sodium 223 mg,

Kuchen Kuchen is an amazingly comforting sweet dough cake, which is filled with fruit and custard. My mom used to make hers with pears instead of apples, when in season. Serves 6–8 | Prep. time 1 hour | Cooking time 20 minutes Ingredient Kuchen base (2 pies) 2 large eggs 1½ cups sugar 1 teaspoon salt 2 cups warm milk 1 (1¼-ounce) package rapid-rise yeast 6 cups all-purpose flour ½ cup oil Vegetable oil for greasing Fruit custard filling 4 cups heavy cream 6 eggs 1 cup sugar Dash salt 4 apples, peeled, cored, and sliced 2 teaspoons cinnamon 2 tablespoons sugar Directions 1. To prepare the kuchen pie crusts, whisk the eggs, sugar, and salt in a large bowl. Slowly add the warm milk and then mix in the flour and yeast. 2. Grease a clean large bowl generously with vegetable oil. Transfer the dough to this bowl, cover it with plastic wrap, and set aside in a warm area so it can rise. It should double in size. 3. Preheat the oven to 350°F (177°C) and grease a 9-inch baking pan. 4. To make the custard, add the eggs, sugar, heavy cream, and salt to a heavy-bottomed saucepan. Whisk over medium heat until the custard thickens. Remove from heat. 5. Prepare the pie crust by lightly dusting a surface with flour and

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rolling out half the dough into a thick, round circle to fit in a 9-inch deep pie plate. Grease the pie plate with cooking spray. Place the dough on the pie plate. Repeat for the second pie. Arrange the apple slices evenly on top of the dough of each pie. Mix the cinnamon with 2 tablespoons of sugar. Sprinkle evenly over the apples. Pour half of the custard into each kuchen. Place the kuchen in the oven and bake for 20 minutes. Remove from the oven and let cool down for at least 30 minutes before placing it in the refrigerator until you are ready to serve.

Nutrition (per serving) Calories 1294, fat 66 g, carbs 156 g, sugar 80 g, Protein 22 g, sodium 451 mg

Torte Normande You will find many classic French apple cakes, tarts, or galettes. Torte Normande is especially famous for the way it’s prepared. Unlike every other French pastries with apples, this recipe asks for custard. The custard is spooned on top of the apples in the dough, then baked until the custard is set and the cake is cooked through the center. Every family in Normandy adds its own signature touch to this recipe. So when you bake this recipe, don’t be afraid to add your favorite signature to it. Serves 12 | Prep. time 20 minutes | Cooking time 40 minutes Ingredients For the dough 1½ cups all-purpose flour ⅓ cup unsalted butter 1 egg yolk Pinch of kosher salt 2-3 tablespoons ice-cold water Powdered sugar for dusting For the filling 4 apples, cored, peeled, and sliced thin 2 large eggs ¼ cup granulated sugar ½ cup ground almonds ½ cup heavy cream Directions 1. Preheat oven to 350°F (177°C). 2. To make the dough, in a large mixing bowl, combine the flour, butter, egg yolk, and salt. 3. Add the ice-cold water until you get a soft dough. 4. Roll out the dough into a big circle ¼ inch thick onto a lightly floured surface. Transfer into a well-floured tart pan. 5. Bake for about 10 minutes or until the dough gets slightly light brown in color. 6. To make the custard, in a medium mixing bowl, use a hand mixer to

beat the eggs with the sugar until fluffy and pale yellow in color. This will take around 10 minutes. 7. Stir in the ground almonds and heavy cream. Mix until just combined. 8. Arrange the apples over the baked tart shell, then pour the custard over the apples. 9. Bake for 35-40 more minutes or until the custard has set. 10. Let it cool completely, then dust it with powdered sugar to serve. Nutrition (per serving) Calories 213, fat 10 g, carbs 27 g, sugar 12 g, Protein 4 g, sodium 63 g

Classic Apple Tart The fall season wouldn’t be complete without this classic and elegant French dessert – apple tart. Serves 8 | Prep. time 20 minutes | Cooking time 45 minutes Ingredients For the crust 1 ⅓ cups all-purpose flour ⅓ cup light brown sugar Pinch of kosher salt ¼ teaspoon ground cinnamon 10 tablespoons unsalted butter, melted For the filling 5 red apples, peeled, cored, and sliced ⅓ cup light brown sugar Juice of ½ lemon 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 350°F (177°C). Grease a springform pan with a removable bottom with cooking spray or butter. 2. To make the crust, in a large mixing bowl, combine the flour, sugar, salt, cinnamon, and butter. Knead until you’ve formed a smooth dough. 3. Roll out the dough onto a lightly floured working surface into a round shape. 4. Transfer the crust to the prepared tart pan and trim off the edges. 5. Prebake the crust for about 10 minutes. 6. To make the filling, in another large mixing bowl, combine the apple slices, light brown sugar, juice of a lemon, cinnamon, and vanilla extract. 7. Top the tart with the apple filling and bake for another 30-35 minutes. 8. Let it cool slightly before serving. Nutrition (per serving)

Calories 300, fat 14 g, carbs 41 g, sugar 20 g, Protein 2 g, sodium 125 mg

Quick Apple Tarts If you love apple tarts, this quick recipe is a time-saver, and the taste is just as delicious as the original one. The secret here is to use puff pastry. Serves 8 | Prep. time 20 minutes | Cooking time 20 minutes Ingredients 1 pound puff pastry 3 red apples, peeled and sliced into thin wedges ⅔ cup brown sugar Pinch of kosher salt ½ cup apricot jam, for brushing Directions 1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. Roll out the puff pastry on a lightly floured working surface. 3. Cut the puff pastry into rectangles and transfer them to the prepared baking sheet. 4. In a medium mixing bowl, add the sliced apples with the sugar and salt. Mix until well-combined. 5. Arrange the apple slices on top of each piece of puff pastry and bake for about 20 minutes. 6. As soon as they come out of the oven, brush each tart with apricot jam. 7. Serve warm. Nutrition (per serving) Calories 450, fat 21 g, carbs 61 g, sugar 29 g, Protein 4 g, sodium 173 mg

Mincemeat Tarts Traditionally made at Christmas, these are treats that are well worth the effort. Canned or bottled mincemeat has simplified many recipes, but today we’ll show you how to make the filling from scratch. Serves 36 | Prep. time 30 minutes Chilling time 1 hour | Cooking time 1 hour Ingredients For the filling 3 large apples, coarsely grated 1 pear, finely chopped Zest and juice of 1 lemon Zest and juice of 1 orange 1 cup raisins 1 cup golden raisins 1 cup currants ½ cup candied peel 1 ¼ cups dark brown sugar ⅓ cup butter 1 teaspoon ground cinnamon ¼ teaspoon allspice ¼ teaspoon nutmeg ¼ teaspoon salt For the pastry 2 ½ cups all-purpose flour ¼ teaspoon salt 1 tablespoon sugar 1 cup butter, frozen 1 cup ice water Directions 1. Combine all the ingredients for the filling in a large saucepan and bring the mixture to a simmer. Cook on medium-low for 20–30 minutes, stirring often, until the mixture is thick and fragrant. 2. Set the filling aside to cool. 3. In a large bowl, combine the flour, salt, and sugar. Using a cheese grater, grate the butter into the flour and mix well.

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Gradually add the water until a dough forms, being careful not to overwork the pastry. 5. Wrap and refrigerate the dough for one hour. 6. Preheat the oven to 400°F (204°C) and set out 3 ungreased muffin pans. 7. On a lightly floured surface, roll out the dough and cut it into 2-inch circles. Fit them into muffin tins, and fill each with 2 tablespoons of mincemeat filling. 8. If there is leftover dough, use a 1-inch cutter of your choice to make shapes for the tops of the tarts. 9. Bake for about 15 minutes, until the pastry is golden brown. 10. Cool, and serve. Nutrition (per serving) Calories 168, fat 7 g, carbs 27 g, sugar 17 g, Protein 2 g, sodium 21 mg

Apple Galette Apple galette is a French-inspired pastry that is full of bright, yet indulgent flavors. It’s also a great dessert for impressing guests. Serves 8 | Prep. time 15 minutes | Cooking time 40 minutes Ingredients For the dough 2 cups all-purpose flour Pinch of kosher salt ½ cup unsalted butter, cold and diced 1 large egg yolk, cold 2 tablespoons granulated sugar 2-3 tablespoons ice-cold water For the filling 3 red apples, peeled and thinly sliced Juice of ½ lemon ½ cup granulated sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 2 tablespoons apricot jam, for brushing Directions 1. Preheat oven to 350°F (177°C). 2. To make the dough, in a large mixing bowl, combine the flour, salt, cold butter, egg yolk, granulated sugar, and ice-cold water. 3. Use your hands to rub the butter into the flour mixture until you’ve formed a smooth dough. 4. Roll out the dough onto a lightly floured working surface and transfer it to a piece of parchment paper. 5. To make the filling, in another large mixing bowl, combine the apple slices, lemon juice, granulated sugar, cornstarch, and cinnamon. 6. Transfer the apple filling over the rolled dough and spread it evenly, almost to the sides of the dough. 7. Fold the sides of the dough to partially cover the filling, about 1-2 inches. 8. Bake for about 40 minutes. 9. Brush the warm galette with apricot jam and serve.

Nutrition (per serving) Calories 297, fat 12 g, carbs 43 g, sugar 14 g, Protein 4 g, sodium 106 mg

Apple Galette with an Olive Oil Crust Enjoy this apple galette recipe with a flavorful olive oil crust as an afternoon treat or a light dessert. Serves 8 | Prep. time 40 minutes | Cooking time 45 minutes Ingredients For the crust 1½ cups all-purpose flour 1 tablespoon granulated sugar ¼ teaspoon kosher salt ½ cup olive oil 3-4 tablespoons ice-cold water For the filling 4 apples, peeled and sliced into thin wedges 1 teaspoon cornstarch 1 large egg, lightly beaten Granulated sugar, for dusting Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the water and olive oil. Knead the mixture until a smooth, thick dough is formed (add more tablespoons of water if needed). 4. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 5. To make the filling, in another large mixing bowl, add the sliced apples and cornstarch. Mix until well-combined. 6. Spoon the filling over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border. 7. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. Dust the galette with some granulated sugar. 8. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown. 9. Remove from oven, let cool slightly, and serve.

Nutrition (per serving) Calories 375, fat 24 g, carbs 35 g, sugar 14 g, Protein 4 g, sodium 219 mg

Apple and Plum Jam Galette You’ll definitely love the combination of apple and plum jam in this simple yet oh-so-delicious galette recipe. Serves 8 | Prep. time 30 minutes | Cooking time 1 hour 45 minutes Ingredients For the crust 1½ cups all-purpose flour ¾ cup unsalted butter, chilled and diced Pinch of kosher salt 3-4 tablespoons ice-cold water For the filling 3 apples, peeled and sliced into thin wedges ½ cup plum jam 2 tablespoons almond slivers 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. Spoon the plum jam over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border. 7. Arrange the apple wedges evenly over the jam, again leaving a 2inch border. 8. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. Sprinkle the galette with almond slivers. 9. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown.

10. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 345, fat 18 g, carbs 38 g, sugar 19 g, Protein 4 g, sodium 189 mg

Apple Almond Galette Apple and almonds really go well together and that’s a guarantee once you and your friends get a taste of this recipe. Serves 8 | Prep. time 20 minutes | Cooking time 30 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cups all-purpose flour 1 tablespoon granulated sugar Pinch of kosher salt 3-4 tablespoons ice-cold water For the filling 4 ounces almond paste 2 tablespoons unsalted butter 2 tablespoons granulated sugar 1 large egg yolk 1 teaspoon vanilla extract ½ teaspoon almond extract 3 large apples, peeled and sliced into thin wedges 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. To make the filling, in a food processor, add the almond paste, butter, sugar, egg yolk, vanilla extract, and almond extract. Pulse until a smooth paste is formed. 7. Spoon the filling over the center of the dough, spreading it almost to

the edges of the dough but leaving a 2-inch border. 8. Arrange the sliced apples evenly over the filling, again leaving a 2inch border. 9. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. 10. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown. 11. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 354, fat 21 g, carbs 39 g, sugar 21 g, Protein 7 g, sodium 229 mg

Pear and Blue Cheese Galette Who knew pear and blue cheese tasted so good together? You’ll soon find out once you get a bite of this tasty pear and blue cheese galette. Serves 8 | Prep. time 20 minutes | Cooking time 30 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cups all-purpose flour 1 tablespoon granulated sugar Pinch of kosher salt ½ teaspoon apple cider vinegar 3-4 tablespoons ice-cold water For the filling 3 large pears, peeled and thinly sliced 1 tablespoon cornstarch Pinch of kosher salt ¼ cup granulated sugar 2 ounces blue cheese, roughly chopped 1 tablespoon unsalted butter 1 large egg, room temperature 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. Form a small ball and cover it with plastic wrap and let it rest in the fridge for 60 minutes. 6. To make the filling, in another large mixing bowl, add the salt, sugar, cornstarch, and pear slices. Mix until well-combined. 7. Add the chopped blue cheese and gently mix again.

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Take the dough out of the refrigerator and let it rest until at room temperature. On a lightly floured surface, roll out the dough into a circle that is ¼-inch thick. 9. Spoon the filling evenly over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border. 10. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. 11. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown. 12. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 415, fat 18 g, carbs 35 g, sugar 5 g, Protein 6 g, sodium 129 mg

Bourbon Brown Sugar Pear Galette Savor the flavorful combination of this bourbon, brown sugar, and pear galette. Serves 8 | Prep. time 20 minutes | Cooking time 40 minutes Ingredients For the crust 1 cup all-purpose flour 1 tablespoon granulated sugar ½ cup unsalted butter, chilled and diced 1 large egg, room temperature Kosher salt to taste For the filling 2 large pears, peeled and thinly sliced 2 tablespoons cornstarch ½ cup brown sugar plus more for dusting 2 tablespoons bourbon 1 teaspoon vanilla extract 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Stir in the egg and mix until well-combined. Knead until a smooth, thick dough is formed. 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. To make the filling, in another large mixing bowl, add the thinly sliced pears, cornstarch, sugar, bourbon, and vanilla. Mix until wellcombined. 7. Spoon the filling over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border. 8. Gently fold the edges towards the center of the galette. Brush the

edges with the egg wash and press the edges to seal. Dust the galette with some brown sugar. 9. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown. 10. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 340, fat 18 g, carbs 31 g, sugar 15 g, Protein 4 g, sodium 179 mg

Peach Galette This peach galette is so easy to make and a perfect afternoon treat. Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cups all-purpose flour 1 tablespoon granulated sugar Pinch of kosher salt ½ teaspoon apple cider vinegar 3-4 tablespoons ice-cold water For the filling 3 cups peaches, thinly sliced ¼ cup light brown sugar Juice of ½ a lemon 1 teaspoon vanilla extract 1 tablespoon cornstarch ½ teaspoon ground cinnamon 3 tablespoons apricot jam 1 large egg, lightly beaten Granulated sugar, for dusting Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, granulated sugar, salt, and apple cider vinegar. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead the mixture until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. Spoon the apricot jam over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border.

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To make the filling, in another large mixing bowl, add the peaches, brown sugar, lemon juice, vanilla extract, ground cinnamon, and cornstarch. Mix until well-combined. 8. Spread the filling over the apricot jam, again leaving a 2-inch border. 9. Gently fold the edges of the dough towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. Dust the galette with some granulated sugar. 10. Transfer the galette to a parchment-lined baking sheet and bake for about 30-35 minutes or until the crust is golden brown. 11. Remove from oven and let cool slightly. Cut into pieces and serve with a scoop of vanilla ice cream. Nutrition (per serving) Calories 250, fat 12 g, carbs 32 g, sugar 14 g, Protein 3 g, sodium 114 mg

Peach and Plum Galette This is another galette recipe you’ll surely ask for more. Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cup all-purpose flour 1 tablespoon granulated sugar ½ teaspoon apple cider vinegar 3-4 tablespoons ice-cold water Pinch of kosher salt For the filling 2 cups peaches, thinly sliced 1 cup plums, thinly sliced ¼ cup light brown sugar 1 teaspoon vanilla extract 1 tablespoon cornstarch ½ teaspoon ground cinnamon 1 large egg, lightly beaten Granulated sugar, for dusting Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, salt, and apple cider vinegar. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead the mixture until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. To make the filling, in another large mixing bowl, add the peaches, plums, brown sugar, vanilla extract, ground cinnamon, and cornstarch. Mix until well-combined. 7. Spoon the filling over the center of the dough, spreading it almost to

the edges of the dough but leaving a 2-inch border. 8. Gently fold the edges towards the center of the galette. Brush edges with the egg wash and press to seal. Dust the galette with some granulated sugar. 9. Transfer the galette to a parchment-lined baking sheet and bake for about 30-35 minutes or until the crust is golden brown. 10. Remove from oven and let cool slightly. Cut into pieces and serve with a scoop of vanilla ice cream. Nutrition (per serving) Calories 285, fat 14 g, carbs 29 g, sugar 15 g, Protein 6 g, sodium 139 mg

Plum and Almond Galette Have a taste of this plum and almond galette. It’s so easy to make. Serves 8 | Prep. time 30 minutes | Cooking time 1 hour 45 minutes Ingredients For the crust 1½ cups all-purpose flour 1 tablespoon granulated sugar ¾ cup unsalted butter, chilled and diced Pinch of kosher salt 3-4 tablespoons ice-cold water For the filling 2 tablespoons all-purpose flour 3 tablespoons granulated sugar ¼ cup whole skin-on almonds, toasted and chopped 6 plums, thinly sliced 2 tablespoons almond slivers ½ cup plum jam 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the diced butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead the mixture until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. To make the filling, in another large mixing bowl, add the diced plums, chopped almonds, granulated sugar, and flour. Mix until well-combined. 7. Spoon the plum jam over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border. 8. Spread the filling over plum jam, again leaving a 2-inch border.

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Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. Sprinkle the almond slivers over the galette. 10. Transfer the galette to a parchment-lined baking sheet and bake for about 30 minutes or until the crust is golden brown. 11. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 320, fat 18 g, carbs 35 g, sugar 18 g, Protein 4 g, sodium 115 mg

Plum and Blueberry Galette Kids would love this plum and blueberry galette and so will you. Serves 8 | Prep. time 20 minutes | Cooking time 30 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cups all-purpose flour 1 tablespoon granulated sugar ½ teaspoon apple cider vinegar 3-4 tablespoons ice-cold water Pinch of kosher salt For the filling 4 plums, sliced into wedges 2 cups fresh blueberries Juice and zest of 1 lemon 2 tablespoons all-purpose flour ½ cup raspberry jam 1 large egg, lightly beaten Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, and salt. Mix until well-combined. 3. Add the butter, using your hands to rub it into the flour mixture until the mixture has a sand-like consistency. 4. Add the water and apple cider vinegar, and knead the mixture until a smooth, thick dough is formed (add more tablespoons of water if needed). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. To make the filling, in another large mixing bowl, add the sliced plums, blueberries, lemon zest, lemon juice, and flour. Mix until well-combined. 7. Spoon the raspberry jam over the center of the dough, spreading it almost to the edges of the dough but leaving a 2-inch border.

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Spread the plum and blueberry filling over the jam, again leaving a 2-inch border. 9. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. 10. Transfer the galette to a parchment-lined baking sheet and bake for about 25-30 minutes or until the crust is golden brown. 11. Remove from oven, let cool slightly, and serve. Nutrition (per serving) Calories 321, fat 17 g, carbs 35 g, sugar 18 g, Protein 3 g, sodium 89 mg

Peach Ricotta Galette with Balsamic Glaze Discover just how well peach and ricotta go together, especially when served with balsamic glaze. Serves 8 | Prep. time 20 minutes | Cooking time 35 minutes Ingredients For the crust ½ cup unsalted butter, chilled and diced 1¼ cup all-purpose flour 1 tablespoon granulated sugar ½ teaspoon apple cider vinegar 3-4 tablespoons ice-cold water Pinch of kosher salt For the filling 3 cups peaches, thinly sliced ¼ cup light brown sugar Juice of ½ a lemon 1 teaspoon vanilla extract 1 tablespoon cornstarch ½ teaspoon ground cinnamon 3 ounces ricotta cheese 2-3 tablespoons balsamic glaze, for drizzling 1 large egg, lightly beaten Granulated sugar, for dusting Directions 1. Preheat oven to 350°F (177°C). 2. To make the crust, in a large mixing bowl, add the flour, sugar, salt, and apple cider vinegar. Mix until well-combined. 3. Add the diced butter, using your hands, using your hands to rub in the flour mixture until the mixture has a sand-like consistency. 4. Add the water and knead until a smooth, thick dough is formed (add more tablespoons of water if needed to form the dough). 5. On a lightly floured surface, roll out the dough into a circle that is ¼inch thick. 6. Spoon the ricotta cheese over the center of the dough, spreading it

almost to the edges of the dough but leaving a 2-inch border. 7. To make the filling, in another large mixing bowl, add the peaches, brown sugar, lemon juice, vanilla extract, ground cinnamon, and cornstarch. Mix until well-combined. 8. Spread the peach slices evenly over the ricotta, again leaving a 2inch border. 9. Gently fold the edges towards the center of the galette. Brush the edges with the egg wash and press the edges to seal. Dust the galette with some granulated sugar. 10. Transfer the galette to a parchment-lined baking sheet and bake for about 30-35 minutes or until the crust is golden brown. 11. Remove from oven, let cool slightly, then drizzle with balsamic glaze. Cut into pieces and serve with a scoop of vanilla ice cream. Nutrition (per serving) Calories 275, fat 14 g, carbs 29 g, sugar 5 g, Protein 6 g, sodium 139 mg

Savory Apple and Cheddar Pastry This simple yet delicious pastry will never a disappointment and you’ll only need 30 minutes to prepare it. Serves 4 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 2 sheet puff pastry ⅓ cup cream cheese 2 red apples, peeled, cored, and diced 2 tablespoons chives, minced 4 ounces cheddar cheese, shredded Preparation 1. Preheat the oven to 400°F (204°C). 2. Lay out the sheet of pastry and spread the cream cheese along the center third. 3. Arrange the apple on top of the cream cheese, and top with chives and cheddar. 4. Fold the left and right sides over the apples, and press the ends and edges to hold the filling in. Cut a few vents for steam, if desired. 5. Bake for 18–20 minutes, or until the pastry is golden and cooked through 6. Cool down, slice, and serve. Nutrition (per serving) Calories 198, carbs 12 g, fat 8 g, sugar 5 g, Protein 6 g, sodium 129 mg

CAKES AND CUPCAKES

Dutch Oven Apple Cake No one will ever be able to say no to this simple yet tasty Dutch oven apple cake recipe. Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes Ingredients 4 apples, cored, peeled, and cut into wedges ½ cup butter softened ½ cup of sugar 2 large eggs 1¼ cups self-rising flour ½ cup whole milk Powdered sugar for sprinkling Directions 1. Grease the Dutch oven with a small piece of butter. 2. Add the butter and the sugar to a large mixing bowl and beat with a hand mixer until fluffy. 3. Stir in the eggs one at a time, mixing well after each addition. 4. Stir in the flour and mix until just combined. 5. Stir in the apple wedges and mix with a spatula. 6. Pour the cake mixture into the buttered Dutch oven and bake at 350°F (180°C) for about 40 minutes. 7. Let the cake cool slightly before serving it with a sprinkle of powdered sugar. Nutrition (per serving) Calories 290, Fat 13 g, carbs 39 g, sugar 18 g Protein 4 g, sodium 106 mg

Apple Coffee Cake Apples work wonders in some recipes, and this apple coffee cake is proof of that. Best served with a steaming cup of coffee. Serves 12 | Prep. time 15 minutes | Cooking time 50 minutes Ingredients For the coffee cake 2 ½ cups all-purpose flour 1 teaspoon ground cinnamon Pinch of kosher salt 1 teaspoon baking powder ½ teaspoon baking soda 1 cup unsalted butter, softened ¾ cup light brown sugar ¾ cup granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup sour cream 2 red apples, peeled, cored, and diced For the streusel topping 12 tablespoons unsalted butter, melted 1 ½ cups all-purpose flour ¾ cup light brown sugar 1 teaspoon ground cinnamon Powdered sugar, for garnish Directions 1. Preheat oven to 350°F (177°C). Grease a 9x3-inch loaf pan with butter. 2. In a large mixing bowl, combine the flour, cinnamon, salt, baking powder, and baking soda. 3. In another large mixing bowl, beat the butter with the brown sugar and granulated sugar. Crack in the eggs one at a time, mixing well between each addition. 4. Stir in the vanilla extract and sour cream until combined. 5. Stir in the dry into the wet ingredients, then fold in the apples. 6. Pour the prepared batter into the prepared baking dish and set aside.

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To make the streusel, in another large mixing bowl, combine the butter, flour, brown sugar, and cinnamon until crumbs are formed. Top the coffee cake batter with the streusel topping and bake for about 45-50 minutes. Let the coffee cake cool and dust with powdered sugar before serving.

Nutrition (per serving) Calories 594, fat 36 g, carbs 64 g, sugar 34 g, Protein 5 g, sodium 310 mg

Apple Dump Cake Dump cakes are easy to put together and come in different tastes and combinations. Fall wouldn’t be fall if you don’t make an apple-inspired dump cake for the whole family! Serves 10 | Prep. time 15 minutes | Cooking time 40 minutes Ingredients 6 red apples, peeled, cored, and thinly sliced ½ cup chopped pecans ½ cup light brown sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract Pinch of kosher salt 1 ½ cups all-purpose flour ¾ cup unsalted butter, diced into small cubes Directions 1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter. 2. Arrange the sliced apples in the prepared baking dish. Sprinkle the apples with brown sugar, granulated sugar, and chopped pecans. 3. Add the cinnamon, vanilla extract, salt, and flour over the apples, ending with the flour. 4. Arrange the diced butter pieces on top of the flour and bake for about 40 minutes. 5. Let it cool slightly before serving. Nutrition (per serving) Calories 357, fat 19 g, carbs 46 g, sugar 26 g, Protein 3 g, sodium 117 mg

Apple Upside-Down Cake Savor this buttery apple upside-down cake that's so delicious you can even have it for breakfast if you want. Serves 10 | Prep. time 25 minutes | Cooking time 35 minutes Ingredients Topping Cooking spray ¾ cup sugar ¼ cup water 2 large Rome apples, sliced ¼ inch thick ¼ cup walnuts, chopped Cake 1⅓ cups cake flour 1½ teaspoons baking powder ¼ teaspoon salt ⅔ cup sugar 3 Tablespoons butter, softened 2 large egg yolks 1 teaspoon vanilla extract ½ cup 1% low-fat milk 3 large egg whites, placed in a dry, grease-free bowl Directions 1. Preheat the oven to 350°F (177°C). 2. Prepare the topping. Combine sugar and water in a stainless steel sauce pan and heat over medium heat. Swirl slightly to mix, but refrain from overmixing. Cook until the sugar dissolves and the solution turns golden brown, about 4 minutes. Pour immediately into a cast iron skillet. Tip a skillet to spread the syrup and coat the bottom evenly. Arrange the apple slices in the syrup (use tongs if the syrup is still hot) and sprinkle with nuts. Set aside. 3. Prepare batter for the cake. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, add sugar and butter. Beat with a mixer at medium speed until light-colored and fluffy. Add egg yolks and vanilla, and beat to combine. Add a small amount of flour mixture and stir, followed by milk, stirring again. Repeat, adding

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flour mixture alternately with milk. Using clean, dry, and oil-free beaters, beat egg whites at high speed until stiff peaks form. Fold egg whites into the batter. Pour batter into the skillet over apples and spread evenly with a spatula. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a rack to cool for 5 minutes. Loosen edges using a knife and carefully invert over a serving plate.

Nutrition (per serving) Calories 253, carbs 45 g, fat 6 g, Protein 3 g , sodium 163 mg

Caramel Apple Cake Apples alone make any dish more delicious, but pair it with caramel and you’ll just take the dish to a whole new level. Everyone will surely ask for seconds or even a third slice of this cake! Serves 8 | Prep. time 20 minutes | Cooking time 1 hour Ingredients 1 cup light brown sugar, firmly packed ¾ cup white sugar 2 cups flour, all-purpose ½ cup chopped pecans ½ cup sour cream 1 tablespoon lemon juice 2 Granny Smith apples ⅛ teaspoon nutmeg, ground ¾ teaspoon cinnamon, ground 2 teaspoons vanilla 2 teaspoons brandy ¾ cup milk ½ cup butter 2 eggs Directions 1. Preheat the oven to 350°F (177°C). 2. Place the pecans onto a baking sheet, and bake until they are golden about 8 to 10 minutes. 3. Remove from oven, and allow to cool completely. 4. Increase the oven to 375°F (191°C). 5. Wash, peel, and core the apples. Slice into ½-inch thick slices. 6. Place in a bowl with the lemon juice. 7. Add 1 teaspoon of vanilla. 8. Sprinkle in ½ teaspoon of cinnamon. Toss until the apples are coated. Set aside. 9. In a 10-inch cast iron skillet, melt ¼ cup of butter over low heat. 10. Remove from heat once the butter is melted, and whisk in the brandy. 11. Add the brown sugar, and mix until it is well blended. 12. Sprinkle the baked pecans over the brown sugar.

13. Arrange the apples over the pecans in an even layer. 14. In a separate bowl, cream together ½ cup of white sugar and the remaining ¼ cup of butter until it is fluffy. 15. Separate the egg whites from the egg yolks. Keep both, but just add the egg yolks, one at a time, to the sugar mixture, blending between each addition. 16. Fold in the sour cream. 17. Add the milk and a teaspoon of vanilla. Mix until it is blended. Do not over-mix. 18. In a separate bowl, whisk together the flour, nutmeg, and ¼ teaspoon of cinnamon. 19. Fold into the wet ingredients. Mix until it is blended. Do not overmix. 20. In a third bowl, whisk the egg whites until they begin to form into soft peaks. Add the ¼ cup of white sugar and continue mixing until the peaks form into stiff peaks. 21. Fold into batter. Pour the batter over the apples. 22. Place in the oven and bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. 23. Remove from heat, cool for 10 minutes in the pan, and then carefully remove from the skillet. The apple and brown sugar should be on top once you tip the cake out of the skillet. 24. Serve warm. Nutrition (per serving) Calories 454, fat 148, carbs 68 g, sugar 26 g Protein 6 g, sodium 231 mg

Apple Walnut Cake Another simple yet delicious apple cake recipe with a tasty addition of chopped walnuts. Makes one 6-inch cake | Prep. time 10 minutes Cooking time 25–35 minutes Ingredients 1 egg ¼ cup vegetable oil 1 cup white sugar 1 teaspoon cinnamon 1 teaspoon baking powder ½ teaspoon salt 1 cup all-purpose flour ½ cup raisins or dates, chopped 1 cup apples, peeled, cored, and diced ½ cup walnuts, chopped Directions 1. Preheat the oven to 375°F (191°C). Lightly grease an 8×4-inch loaf pan or a 6-inch cake pan with cooking spray. 2. In a large mixing bowl, combine the egg, oil, and sugar. Mix well. 3. In a separate bowl, mix the dry ingredients: cinnamon, baking soda, salt, and flour; combine well. 4. Gradually add the dry ingredients to the wet, beating well until smooth. 5. Fold in the raisins or dates, apples, and walnuts. 6. Pour the batter into the pan and bake for 25–35 minutes. The more your batter has spread out in the pan, the shorter the baking time you will need. Watch carefully, and you will know it’s done when a toothpick inserted in the center comes out clean. 7. Cool, slice, and serve. Nutrition (per serving) Calories 272, fat 17 g, carbs 29 g, sugar 15 g, Protein 4 g, sodium 412 mg

Applesauce Cake This classic applesauce cake recipe is a family favorite and tastes much better with homemade applesauce. Serves 12 ǀ Prep. time 10 minutes ǀ Cooking time 25–30 minutes Ingredients 2 cups flour, all-purpose 1/2 cup vegetable shortening 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 ½ cups applesauce 1 cup sugar 2 eggs 1 teaspoon vanilla extract ½ cup chopped walnuts Directions 1. Preheat an oven to 350 ⁰ F (177ºC). 2. Prepare a baking pan 9×13-inch in advance; grease it lightly using your hands. 3. In a medium bowl, thoroughly mix the shortening and sugar. 4. Add in the eggs and continue mixing. 5. Mix in the baking soda, flour, cinnamon, and salt; mix well. 6. Add in the vanilla, walnuts, and applesauce; combine well. 7. Place the freshly made batter in the baking pan. 8. Bake for 30–35 minutes. 9. Take out, cool down for a few minutes, and serve warm. Nutrition (per serving) Calories 271, fat 12 g carbs 36 g, sugar 19 g, Protein 4 g, sodium 214 mg

Carrot Cake Carrot cake is a classic moist cake that can be made in one bowl by whisking simple fall ingredients all together. Serves 8 | Prep. time 10 minutes | Cooking time 45 minutes Ingredients For the carrot cake 2 cups all-purpose flour 2 teaspoons baking soda Pinch of kosher salt 1½ teaspoons ground cinnamon 1 ¼ cups vegetable oil 1 cup granulated sugar 1 cup light brown sugar 1 teaspoon pure vanilla extract 4 large eggs, room temperature 3 cups carrots, peeled and grated 1 cup pecans, chopped ½ cup raisins ½ cup coconut flakes For the frosting 8 ounces cream cheese, softened 1 ¼ cups powdered sugar ⅓ cup heavy cream ½ cup pecans, roughly chopped Directions 1. Preheat oven to 350°F (177°C). Grease a springform pan with a removable bottom with cooking spray or butter. 2. To make the carrot cake, in a large mixing bowl, combine the flour, baking soda, salt, and ground cinnamon. 3. Stir in the vegetable oil, granulated sugar, light brown sugar, vanilla extract, eggs, grated carrots, chopped pecans, raisins, and coconut flakes. Mix until well-combined. 4. Transfer the batter to the prepared springform pan and bake for about 45-50 minutes. 5. Let the cake cool completely.

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In the meantime, make the frosting. In a large mixing bowl, use a hand mixer to beat the cream cheese with powdered sugar and heavy cream. Using an offset spatula, frost the whole cake and sprinkle some chopped pecans on top. Serve warm.

Nutrition (per serving) Calories 985, fat 62 g, carbs 100 g, sugar 70 g, Protein 11 g, sodium 491 mg

Pumpkin Bundt Cake Here’s an unusual Bundt cake recipe because it’s neither vanilla nor chocolate flavor, but pumpkin. Perfect for when you want to serve a fancy dessert. Serves 12 | Prep. time 10 minutes | Cooking time 50 minutes Ingredients 1 cup unsalted butter, softened 1 cup light brown sugar 1 cup granulated sugar 3 large eggs, room temperature 1 (15-ounce) can pumpkin purée ½ cup buttermilk 1 teaspoon pure vanilla extract 2 ½ cups all-purpose flour 2 teaspoons baking soda 3 tablespoon baking powder 2 teaspoons ground cinnamon Pinch of kosher salt Directions 1. Preheat oven to 325°F (163°C). Grease a Bundt cake pan with butter or cooking spray. 2. In a large mixing bowl, using a hand mixer, beat the butter with the light brown sugar and granulated sugar until creamy. 3. Crack in the eggs one at a time, mixing well between each addition. 4. Add the pumpkin purée, buttermilk, and vanilla extract. Mix everything until combined. 5. Add the flour, baking soda, baking powder, cinnamon, and salt. Mix until combined. 6. Transfer the batter to the prepared Bundt cake pan. 7. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. 8. Let cool slightly before serving. Nutrition (per serving) Calories 379, fat 17 g, carbs 54 g, sugar 30 g, Protein 5 g, sodium 368 mg

Pumpkin Coffee Cake What goes well with coffee? A delicious piece of pumpkin coffee cake, of course. Serves 12 | Prep. time 10 minutes | Cooking time 50 minutes Ingredients For the coffee cake 2 cups all-purpose flour 2 ½ teaspoons baking powder 1 tablespoon pumpkin pie spice ¾ cup light brown sugar ¼ cup unsalted butter, softened 1 cup pumpkin purée ½ cup whole milk 1 large egg, room temperature For the streusel topping ¾ cup light brown sugar ½ cup all-purpose flour 4 tablespoons unsalted butter, softened ½ teaspoon ground cinnamon Directions 1. Preheat oven to 350°F (177°C). Brush a baking tray with butter and set aside. 2. In a large mixing bowl, to make the coffee cake, combine the flour, baking powder, pumpkin pie spice, and brown sugar. 3. Stir in the butter, pumpkin purée, milk, and egg. 4. Transfer the batter to the prepared pan and set aside. 5. In a medium mixing bowl, to make the streusel, add the brown sugar, flour, butter, and cinnamon. Using your fixtures, rub the butter into the mixture until a sand-like consistency form. 6. Top the coffee cake with the streusel topping. 7. Bake for about 50-60 minutes. 8. Serve warm. Nutrition (per serving) Calories 253, fat 8 g, carbs 40 g, sugar 18 g,

Protein 3 g, sodium 72 mg

Pumpkin Buttermilk Cake A flavor-packed pumpkin cake with pumpkin spice frosting, this pumpkin cake will be a perfect treat for holiday celebrations. Serves 12 | Prep. time 15 minutes | Cooking time 18 minutes Ingredients Cake Olive oil cooking spray 1 cup all-purpose flour 1 cup sugar ⅛ teaspoon salt ¾ cup canned pumpkin purée ½ cup buttermilk 5 tablespoons unsalted butter, melted 1 large egg white ½ teaspoon baking soda 2 teaspoons pumpkin pie spice Frosting 7 tablespoons unsalted butter, melted 3 tablespoons buttermilk 2 cups powdered sugar 1 teaspoon pumpkin pie spice Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 9×13-inch sheet pan with cooking spray. 3. To make the cake, add the flour, sugar, and salt to a large bowl and mix well. 4. To another bowl, add the remaining ingredients and beat until well combined. 5. Add the flour mixture and mix until just combined. 6. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 7. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. 8. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes.

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Invert the cake onto the wire rack to cool completely before frosting. 10. To make the frosting, add all the ingredients to a bowl and beat until smooth. 11. Spread the frosting evenly over the cake. 12. Slice and serve. Nutrition (per serving) Calories 403, fat 11 g, carbs 76 g, sugar 67 g, Protein 2 g, sodium 172 mg

Pumpkin Yogurt Cake Soft, fluffy, and overwhelmingly delicious, this easy pumpkin cake is perfect for celebrating Halloween or fall. Serves 12 | Prep. time 15 minutes | Cooking time 40 minutes Ingredients Cake Olive oil cooking spray 2 cups all-purpose flour 2 teaspoons baking soda 1¼ teaspoons ground cinnamon ¼ teaspoon nutmeg, grated freshly ½ teaspoon salt 1 (15-ounce) can pumpkin purée 1¾ cups brown sugar ½ cup plain Greek yogurt ½ cup vegetable oil 4 large eggs 2 teaspoons vanilla extract ¼ cup walnut, chopped Frosting 2 (8-ounce) blocks cream cheese, softened ½ cup unsalted butter 2½ cups powdered sugar ½ teaspoon ground cinnamon 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 9×13-inch sheet pan with cooking spray. 3. To make the cake, add the flour, baking soda, spices, and salt to a bowl and mix well. 4. To another large bowl, add the pumpkin, brown sugar, yogurt, and oil and beat until well combined. 5. Add the eggs one at a time, beating well after each addition. 6. Add the vanilla and beat until well combined. 7. Add the flour mixture and mix until just combined.

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Gently fold in the walnuts. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. Bake for 30–40 minutes or until a toothpick inserted in the center comes out clean. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. Invert the cake onto the wire rack to cool completely before frosting. To make the frosting, add the cream cheese and butter to a bowl and beat until creamy. Add the sugar and cinnamon and beat until well combined. Add the vanilla and beat until well combined. Spread the frosting evenly over the cake. Slice and serve.

Nutrition (per serving) Calories 655, fat 33 g, carbs 83 g, sugar 64 g, Protein 8 g, sodium 513 mg

Slow Cooker Pumpkin Cake with Salted Caramel Sauce The slow cooker takes the pressure off with this rich dessert. A simple homemade caramel sauce at the end makes it look like you spent hours on this dessert. Serves 8 | Prep. time 15 minutes | Cooking time 2½ hours Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 ¼ cups sugar 2 sticks butter, softened (1 cup) 4 eggs 2 cups puréed pumpkin 1 cup brown sugar, packed ¼ cup butter ½ cup heavy cream ½ teaspoon salt 1 tablespoon vanilla extract Directions 1. In a bowl combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to mix. 2. In a separate bowl combine the sugar and butter. Blend until creamy. 3. Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin purée and mix well. 4. Add the flour mixture to the wet mixture, one cup at a time. Mix just until smooth in texture. Add the cake batter to a lightly oiled slow cooker. 5. Cover and cook on high for 2 ½ hours or until done in the center. 6. When the cake is done, let it cool and then flip it over onto a serving plate. 7. A few minutes before serving add the brown sugar, ¼ cup butter,

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heavy cream, and salt to a small saucepan. Heat over medium-low heat, stirring constantly until a thick, melty caramel sauce is formed, approximately 5 minutes. Add the vanilla extract and cook for 1 minute more. Remove from heat and let cool slightly before drizzling over the pumpkin cake.

Nutrition (per serving) Calories 678, fat 36 g, carbs 83 g, sugar 57 g, Protein 7 g, sodium 606 mg

Pumpkin Cheesecake Craving cheesecake for dessert? This pumpkin cheesecake has just the right amount of pumpkin flavor and creaminess in every bite. Serves 10 | Prep. time 10 minutes | Cooking time 40 minutes Ingredients For the crust 1 ½ cups graham cracker crumbs 6 tablespoons unsalted butter, melted 1 tablespoon granulated sugar ½ teaspoon ground cinnamon For the filling 24 ounces cream cheese, softened 1 ½ cups light brown sugar 1 ½ cups pumpkin purée 4 large eggs, room temperature ¼ cup sour cream 2 tablespoons all-purpose flour 2 teaspoons pumpkin pie spice Pinch of kosher salt 1 tablespoon pure vanilla extract Directions 1. Preheat oven to 350°F (177°C). Grease a round springform pan with cooking spray. 2. In a large mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. 3. Transfer the mixture to the prepared springform pan. Spread it evenly and tap it down with the bottom of a glass. 4. Prebake the crust for about 8 minutes. 5. In another large mixing bowl, to make the filling, use a hand mixer to beat the cream cheese with brown sugar. 6. Stir in the pumpkin purée, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract. 7. Pour the cheesecake filling into the prebaked crust and bake for another 40-45 minutes. 8. Let it cool completely and serve.

Nutrition (per serving) Calories 506, fat 35 g, carbs 39 g, sugar 26 g, Protein 9 g, sodium 417 mg

Cranberry Cake Not sure how to use your cranberries? This loaf cake is one of the best ways to use cranberries this season. Serves 8 | Prep. time 10 minutes | Cooking time 45-50 minutes Ingredients 2 cups all-purpose flour Pinch of kosher salt 1 teaspoon baking powder ½ cup unsalted butter, softened 1 cup granulated sugar 1 large egg, room temperature ½ teaspoon almond extract ½ cup sour cream 2 cups fresh or frozen cranberries Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter. 2. In a large mixing bowl, combine the flour, salt, and baking powder until just mixed. 3. In another large mixing bowl, beat the butter with the granulated sugar until creamy. Stir the egg, almond extract, and sour cream. 4. Fold the dry ingredients into the wet ingredients. 5. Finally, fold in the cranberries. 6. Transfer the batter to the prepared loaf pan and bake for about 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. 7. Let it cool completely before slicing and serving. Nutrition (per serving) Calories 365, fat 15 g, carbs 52 g, sugar 26 g, Protein 4 g, sodium 119 mg

Peach Cake One of the best desserts of the summer, this classic yellow cake is loaded with fresh peaches and topped with a brown sugar caramel frosting. Serves 12 | Prep. time 15 minutes | Cooking time 33 minutes Ingredients Cake Olive oil cooking spray 1 (15-ounce) yellow cake mix 3 large eggs ½ cup peach nectar ⅓ cup vegetable oil 1 drop orange food coloring 1 pound peaches, peeled and chopped Frosting 1 cup brown sugar ½ cup heavy cream ½ cup unsalted butter, cut into pieces 2½ cups confectioners' sugar, sifted 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 9×13-inch sheet pan with cooking spray. 3. To make the cake, add all the ingredients except for the peach pieces to a bowl and mix until well combined. 4. Gently fold in the peach pieces. 5. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 6. Bake for about 28 minutes or until a toothpick inserted in the center comes out clean. 7. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. 8. Invert the cake onto the wire rack to cool completely before frosting. 9. To make the frosting, add the brown sugar, heavy cream, and butter to a saucepan and bring to a boil over medium heat, stirring

continuously. 10. Remove from heat and stir in the sifted sugar and vanilla until well combined. 11. Spread the frosting evenly over the cake. 12. Slice and serve. Nutrition (per serving) Calories 520, fat 21 g, carbs 83 g, sugar 70 g, Protein 3 g, sodium 310 mg

Apple Sheet Cake A super moist and delicious cake that you need to give a try! This cake is perfect for fall desserts. Serves 16 | Prep. time 15 minutes | Cooking time 20 minutes Ingredients Cake Olive oil cooking spray 2 cups all-purpose flour 1 cup sugar ½ teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon 2 eggs 1 cup unsalted butter, softened ½ cup buttermilk ½ cup water 3 cups apples, peeled, cored, and chopped Frosting 2 cups powdered sugar ½ cup water 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 9×13-inch sheet pan with cooking spray. 3. To make the cake, add the flour, sugar, baking soda, baking powder, and cinnamon to a large bowl and mix well. 4. To another bowl, add the eggs, butter, buttermilk, and water and beat until well combined. 5. Add the flour mixture and mix until just combined. 6. Gently fold in the apple pieces. 7. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. 9. Remove the sheet pan from the oven and place it on a wire rack to

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cool for about 10 minutes. Invert the cake onto the wire rack to cool completely before frosting. To make the frosting, add all the ingredients to a saucepan and bring to a boil over medium heat, stirring continuously. Cook for about 2 minutes without stirring. Remove from heat and set aside to cool slightly. Spread the frosting evenly over the cake. Slice and serve.

Nutrition (per serving) Calories 333, fat 12 g, carbs 55 g, sugar 42 g, Protein 2 g, sodium 137 mg

Caramel Apple Sheet Cake Featuring an ultra-tender and slightly spongy cinnamon apple flavor, this cake is topped with a thick and shiny salted caramel glaze. Serves 36 | Prep. time 15 minutes | Cooking time 24 minutes Ingredients Cake Olive oil cooking spray 2 cups all-purpose flour 1 cup light brown sugar 1 cup sugar ½ teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup water 1 cup unsalted butter ½ cup buttermilk 2 large eggs 1 teaspoon vanilla extract 2 cups Granny Smith apples, peeled, cored, and chopped Glaze ½ cup unsalted butter ¼ cup milk 3 cups powdered sugar, sifted ¼ cup salted caramel sauce ½ teaspoon vanilla extract Directions 1. Preheat the oven to 400°F (204°C). 2. Lightly grease a 16¾×12-inch sheet pan with cooking spray. 3. To make the cake, add the flour, brown sugar, sugar, baking soda, cinnamon, and salt to a large bowl and mix well. 4. To a medium saucepan, add the water and butter and bring to a boil over medium-high heat. 5. Remove from heat and stir in the flour mixture until well combined. 6. Add the buttermilk, eggs, and vanilla and mix until well combined. 7. Gently fold in the apple pieces.

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Place the batter in the prepared sheet pan and spread in an even layer with a spatula. Bake for about 17 minutes or until a toothpick inserted in the center comes out clean. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. Invert the cake onto the wire rack to cool for 10–15 minutes before glazing. To make the glaze, add the butter and milk to a microwave-safe bowl and microwave on high for 1–1½ minutes or until the butter is melted. Stir until smooth. Add the powdered sugar and stir until well combined. Add the caramel sauce and vanilla and stir until well combined. Place the glaze over the warm cake and set aside for about 15 minutes before serving. Slice and serve.

Nutrition (per serving) Calories 206, fat 8 g, carbs 33 g, sugar 27 g, Protein 1 g, sodium 97 mg

Pumpkin Sheet Cake One of the best pumpkin cakes, this spiced pumpkin cake is super moist, with perfect cream cheese frosting, and is ideal for any fall-loving crowd! Serves 20 | Prep. time 15 minutes | Cooking time 50 minutes Ingredients Cake Olive oil cooking spray 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ½ teaspoon salt 2 cups pumpkin purée 1 cup vegetable oil 1 cup sugar 1 cup brown sugar 2 teaspoons vanilla extract 4 large eggs Frosting ½ cup unsalted butter, softened 8 ounces cream cheese, softened 1 teaspoon vanilla extract 5½ cups powdered sugar ¼ cup milk Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 15×10-inch sheet pan with cooking spray. 3. To make the cake, add the flour, baking soda, spices, and salt to a bowl and mix well. 4. To another bowl, add the pumpkin purée, oil, sugar, brown sugar, and vanilla, and beat until well combined. 5. Add the eggs one at a time and beat well after each addition. 6. Slowly add the flour mixture and mix until just combined. 7. Place the batter in the prepared sheet pan and spread in an even layer

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with a spatula. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. Invert the cake onto the wire rack to cool completely before frosting. To make the frosting, add the cream cheese to a bowl and beat until smooth with an electric hand mixer. Add the butter and vanilla and beat until fluffy and smooth. Slowly add the powdered sugar and beat until smooth. Slowly add the milk and beat until smooth. Spread the frosting evenly over the cake. Slice and serve.

Nutrition (per serving) Calories 519, fat 20 g, carbs 84 g, sugar 73 g, Protein 1 g, sodium 269 mg

Eggless Pumpkin Sheet Cake One perfect mix of moist, fluffy, and spiced, this pumpkin cake is ideal for anyone who has an egg allergy. Serves 18 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon ¾ teaspoon fine salt 2 cups pumpkin purée 1½ cups brown sugar ½ cup milk ½ cup canola oil 2 teaspoons vanilla extract ¼ cup powdered sugar Directions 1. Preheat the oven to 350°F (177°C). 2. Line a 9×13-inch sheet pan with parchment paper and then grease it with cooking spray. 3. In a bowl, sift together the flour, baking powder, baking soda, spices, and salt. 4. To another bowl, add the remaining ingredients except for the powdered sugar and beat until well combined. 5. Add the flour mixture and mix until just combined. 6. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. 8. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. 9. Invert the cake onto the wire rack to cool completely before serving. 10. Dust the cake with powdered sugar. 11. Slice and serve.

Nutrition (per serving) Calories 175, fat 6 g, carbs 28 g, sugar 15 g, Protein 1 g, sodium 123 mg

Sugar-Free Pumpkin Sheet Cake A delicious and easy-to-make sugar-free pumpkin cake that is perfect for fall, this cake will surely become a family favorite. Serves 12 | Prep. time 10 minutes | Cooking time 35 minutes Ingredients 2 cups superfine blanched almond flour ½ cup coconut flour ⅔ cup granulated erythritol 4 teaspoons baking powder ½ teaspoon xanthan gum 2 teaspoons ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ⅛ teaspoon salt ¾ cup butter, melted 4 large eggs 2 teaspoons vanilla extract 1 cup solid-packed pumpkin purée Directions 1. Preheat the oven to 350°F (177°C). 2. Line a 9×13-inch sheet pan with parchment paper and then grease it with cooking spray. 3. Add the flours, erythritol, baking powder, xanthan gum, spices, and salt to a bowl and mix well. 4. To another bowl, add the remaining ingredients and beat until well combined. 5. Add the flour mixture and mix until just combined. 6. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 7. Bake for about 35 minutes or until a toothpick inserted in the center comes out clean. 8. Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. 9. Invert the cake onto the wire rack to cool completely before serving. Slice and serve.

Nutrition (per serving) Calories 261, fat 23 g, carbs 6 g, sugar 1 g, Protein 2 g, sodium 6135 mg

Sweet Potato Cake Sweet and moist, this cake serves up cinnamon and ginger flavors that go perfectly at any holiday table, or anytime you need a decadent cake to serve. Serve naked, with a sugar glaze, or with cream cheese frosting. Serves 12 | Prep. time 10 minutes | Cooking time 50 minutes Ingredients 2 cups all-purpose flour 1 cup maple syrup ½ cup vegan butter 2 tablespoons sugar 1 cup mashed sweet potato ¼ cup vegan milk (or as needed) 2 teaspoons baking powder 2 teaspoons cinnamon, ground 1 teaspoon ginger, ground ½ teaspoon nutmeg 1 pinch salt Directions 1. Preheat oven to 350°F (177°C). 2. Cream the butter and sugar together with an electric beater, then add in the rest of the wet ingredients. Blend well. 3. Mix together the dry ingredients, then slowly add the dry ingredients to the wet mixture while blending. 4. Blend everything together, then pour into a well-greased cake pan. 5. Bake for 50 minutes, or until a toothpick comes out clean. Nutrition (per serving) Calories 227, fat 7 g, carbs 38 g, sugar 26 g Protein 2 g, sodium 102 mg

Sweet Potato Cheesecake This sweet potato cheesecake will become a family favorite. It’s sweet, extra creamy, nutritious. Serves 8–12 | Prep time 20 minutes | Cooking time 1 hour Ingredients Crust 1½ cups graham cracker crumbs ⅜ cup butter, melted 1 tablespoon sugar ½ teaspoon ground cinnamon Filling 1½ pounds cream cheese softened 1½ cups light brown sugar Pinch of salt ½ pound sweet potatoes, boiled and puréed 1 teaspoon vanilla extract 4 large eggs, room temperature 2 tablespoons all-purpose flour ½ cup Greek yogurt Topping 1 cup heavy cream, cold 1 tablespoon icing sugar Directions 1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position. 2. To make the crust, in a large mixing bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined. 3. Transfer the mixture to a 9-inch springform pan and press down to make it even. 4. Bake in the oven for 7 minutes. 5. To make the filling, in a large mixing bowl, beat the cream cheese with the light brown sugar, salt, vanilla, flour, and eggs. 6. Fold in the Greek yogurt and puréed sweet potato. Mix until

combined. 7. Pour the filling on top of the baked crust and smooth it out with a spatula. 8. Wrap the whole springform pan with aluminum foil and place it in a larger roasting pan. 9. Fill the roasting pan with boiling water halfway up the springform pan. 10. Bake in the oven for about 1 hour or until the top is just set. Let cool completely. With a knife, loosen the sides of the cheesecake from the pan and release the spring to remove the ring. 11. Whip the cold heavy cream with the icing sugar until stiff peaks form and decorate the cheesecake with the whipped cream. Nutrition (per serving) Calories 692, fat 48 g, carbs 54 g, sugar 35 g, Protein 13 g, sodium 483 mg

Zucchini Sheet Cake A super moist zucchini cake with a rich cream cheese frosting! This incredibly delicious cake makes good use of zucchini. Serves 20 | Prep. time 15 minutes | Cooking time 25 minutes Ingredients Cake Olive oil cooking spray 2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 4 eggs 1 cup plain Greek yogurt 1 cup brown sugar ¾ cup sugar 2 teaspoons vanilla extract 2 cups zucchini, shredded Frosting 5 tablespoons butter, melted 4 cups powdered sugar 2 ounces cream cheese, softened 1 teaspoon vanilla extract 6–8 tablespoons milk Directions 1. Preheat the oven to 350°F (177°C). 2. Lightly grease a 12×17-inch sheet pan with cooking spray. 3. To make the cake, add the flour, baking soda, cinnamon, and salt to a bowl and mix well. 4. To another bowl, add the remaining ingredients and beat until well combined. 5. Add the flour mixture and mix until just combined. 6. Place the batter in the prepared sheet pan and spread in an even layer with a spatula. 7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

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Remove the sheet pan from the oven and place it on a wire rack to cool for about 10 minutes. 9. Invert the cake onto the wire rack to cool completely before frosting. 10. To make the frosting, add all the ingredients to a bowl and beat until smooth. 11. Spread the frosting evenly over the cake. 12. Slice and serve. Nutrition (per serving) Calories 274, fat 5 g, carbs 54 g, sugar 44 g, Protein 3 g, sodium 6242 mg

Apple Caramel Cupcakes Kids would surely devour these apple caramel cupcakes and so should you. So easy to make and it can be ready in less than 40 minutes. Serves 14–16 | Prep. time 15 minutes | Cooking time 20 minutes Ingredients Cupcakes 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt ¼ cup butter, room temperature ¼ cup vegetable oil ¾ cup light brown sugar 2 large eggs, room temperature 1 cup whole milk 1 teaspoon vanilla extract 1 cup apple, chopped Icing 1 cup butter, softened 4 cups powdered sugar 2 teaspoons vanilla extract 3 tablespoons heavy cream ½ teaspoon ground cinnamon 1 apple, diced in thin wedges, for decoration ¼ cup caramel sauce Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl mix the flour, baking powder, ground cinnamon, and salt together. 4. In another bowl, beat the butter and vegetable oil with the light brown sugar until creamy and fluffy. 5. Stir in the eggs and mix vigorously. 6. Mix in the whole milk and vanilla. 7. Add the dry ingredients and fold them together with the wet

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ingredients. Fold in the diced apple. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. In another bowl, beat the butter with the vanilla, heavy cream, and ground cinnamon. Slowly add the powdered sugar and mix vigorously until creamy frosting forms. Pipe the frosting onto the cooled cupcakes and serve them with slices of apple and drizzle with caramel sauce.

Nutrition (per serving) Calories 737, fat 49 g, carbs 72 g, sugar 53 g, Protein 4 g, sodium 362 mg

Apple Cupcakes Enjoy each moist and flavorful bite of these apple cupcakes. Serves 14–16 | Prep. time 15 minutes | Cooking time 20 minutes Ingredients Cupcakes 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt ½ cup butter ¾ cup sugar 2 large eggs, room temperature 1 cup sour cream 1 teaspoon vanilla extract 1 cup apple, cubed Icing 1 cup cream cheese, softened 4 cups powdered sugar 1 teaspoons vanilla extract 3 tablespoons heavy cream 1 teaspoon ground cinnamon 1 apple, diced in thin wedges, for decoration Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking powder, ground cinnamon, and salt together. 4. In another bowl, beat the butter with the sugar until creamy and fluffy. 5. Stir in the eggs and mix vigorously. 6. Mix in the sour cream and vanilla. 7. Add the dry ingredients and fold them together with the wet ingredients. 8. Fold in the diced apple. 9. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with

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batter. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. In another bowl, beat the cream cheese with the vanilla, heavy cream, and cinnamon. Slowly add the powdered sugar and mix vigorously until creamy frosting forms. Pipe the frosting onto the cooled cupcakes and serve them with apple slices.

Nutrition (per serving) Calories 484, fat 20 g, carbs 72 g, sugar 55 g, Protein 5 g, sodium 150 mg

Apple Crumble Cupcakes Once autumn arrives, this apple crumble is the way to go. You’ll never go wrong with this spongey cupcake topped with whipped cream and crumble toppings. Serves 12 | Prep. time 15 minutes | Cooking time 20 minutes Ingredients Cupcakes 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt ¾ cup butter 1½ cups sugar 3 large eggs, room temperature 1 teaspoon vanilla extract 1 cup apple, cubed Whipped Cream 1½ cups heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon 1 apple, sliced Crumble Topping 2 tablespoons butter, cold 1 tablespoon light brown sugar 3 tablespoons all-purpose flour Pinch of cinnamon Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking powder, ground cinnamon, and salt together. 4. In another bowl, beat the butter with the sugar until creamy and fluffy.

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Stir in the eggs and mix vigorously. Mix in the vanilla extract. Add the dry ingredients and fold them together with the wet ingredients. Fold in the diced apple. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. In another bowl, beat the heavy cream together with the powdered sugar, ground cinnamon, and vanilla. Pipe the frosting onto the cooled cupcakes and decorate them with apple slices. In a small bowl, mix the flour, light brown sugar, flour, ground cinnamon, and butter. Rub with your finger to make the crumble topping. Spread the crumbles on a baking sheet lined with parchment paper and bake in the preheated oven at 350°F (177°C) for 5 minutes. Let cool completely and top the cupcakes with the crumble topping.

Nutrition (per serving) Calories 343, fat 18 g, carbs 43 g, sugar 29 g, Protein 3 g, sodium 119 mg

Pumpkin Crumble Cupcakes Another tasty crumble cupcake, this time cooked with pumpkin purée. Topped with buttery pumpkin icing, you’ll surely ask for more. Serves 12 | Prep. time 15 minutes | Cooking time 20 minutes Ingredients Cupcakes 1 cup all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt 1 cup pumpkin purée ½ cup vegetable oil ¾ cup sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Icing 1½ cups butter, softened ½ cup pumpkin purée 3½ cups icing sugar 1 teaspoon vanilla extract Crumble Topping 2 tablespoons butter, cold 1 tablespoon light brown sugar 3 tablespoons all-purpose flour Pinch of cinnamon Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking powder, ground cinnamon, and salt together. 4. In another bowl, use a wire whisk to mix the pumpkin purée, vegetable oil, and sugar until combined. 5. Stir in the eggs and mix vigorously. 6. Mix in the vanilla.

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Fold the dry ingredients together with the wet ingredients. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. In another bowl, beat the butter, pumpkin purée, vanilla, and powdered sugar until combined. Pipe the frosting onto the cooled cupcakes. In a small bowl, mix the flour, light brown sugar, cinnamon, and butter. Rub with your fingers to make the crumble topping. Spread the crumbles on a baking sheet lined with parchment paper and bake in the preheated oven at 350°F (177°C) for 5 minutes. Let cool completely and top the cupcakes with the crumble topping.

Nutrition (per serving) Calories 532, fat 33 g, carbs 59 g, sugar 48 g, Protein 2 g, sodium 190 mg

Sweet Potato Cupcakes Making this cupcake is so simple and oh-so-tender, packed with flavors of fall. Serves 12 | Prep. time 15 minutes | Cooking time 15 minutes Ingredients Cupcakes 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon ground ginger 1 teaspoon ground cinnamon Pinch of salt 1 cup sweet potato purée ½ cup vegetable oil ½ cup light brown sugar ¼ cup white sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Icing 8 ounces cream cheese, softened ½ cup butter, softened 2 cups icing sugar 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking soda, ground ginger, cinnamon, salt, and baking powder. 4. In another bowl, use a spatula to mix the sweet potato purée and oil. Stir in the light brown sugar and white sugar. 5. Stir in the eggs and mix until combined. 6. Add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla. 7. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.

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Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. 9. Remove the cupcakes from the pan and let them cool completely on a wired rack. 10. In another bowl, beat the butter, cream cheese, icing sugar, and vanilla together. 11. Transfer the frosting to a piping bag fitted with a star tip. 12. Pipe the frosting onto the cooled cupcakes and serve with a sprinkle of cinnamon. Nutrition (per serving) Calories 404, fat 24 g, carbs 43 g, sugar 31 g, Protein 4 g, sodium 204 mg

Peach Cupcakes Whether you just feel like making cupcakes or it’s for a party or a picnic, these peach cupcakes are a good choice. Serves 12 | Prep. time 15 minutes | Cooking time 15 minutes Ingredients Cupcakes 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon Pinch of salt 2 peaches, puréed ½ cup vegetable oil ½ cup light brown sugar ¼ cup white sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Icing 8 ounces cream cheese, softened ½ cup butter, softened 2 cups icing sugar 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking soda, cinnamon, salt, and baking powder. 4. In another bowl, use a spatula to mix the peach purée and oil. Stir in the light brown sugar and white sugar. 5. Stir in the eggs and mix until combined. 6. Add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla. 7. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. 8. Bake in the preheated oven for 12–15 minutes or until a toothpick

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comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. In another bowl, beat the butter, cream cheese, icing sugar, and vanilla together. Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto the cooled cupcakes and serve with a sprinkle of cinnamon. Garnish with thin slices of peach.

Nutrition (per serving) Calories 392, fat 24 g, carbs 41 g, sugar 32 g, Protein 3 g, sodium 188 mg

Peaches and Creme Cupcakes These creamy peach-flavored cupcakes are to die for. Topped with a cream cheese frosting, it will surely become an instant favorite. Serves 12 | Prep. time 15 minutes | Cooking time 15 minutes Ingredients Cupcakes 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon Pinch of salt ¾ cup whole milk ½ cup vegetable oil ½ cup light brown sugar ¼ cup white sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Peach Compote 2 peaches, diced ½ teaspoon ground cinnamon 2 tablespoons light brown sugar 1 tablespoon butter Icing 8 ounces cream cheese, softened ½ cup butter, softened 2 cups icing sugar 1 teaspoon vanilla extract Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the flour, baking soda, cinnamon, salt, and baking powder. 4. In another bowl, use a spatula to mix the whole milk and oil. Stir in the light brown sugar and white sugar.

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Stir in the eggs and mix until combined. Add the dry ingredients and mix until combined. Be careful not to overmix the batter. Stir in the vanilla. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. Remove the cupcakes from the pan and let them cool completely on a wired rack. Remove the middle part and make a small hole in the center of each cupcake. Melt the butter in a small saucepan over medium heat and stir in the peaches, light brown sugar, and cinnamon. Cook for about 2–3 minutes. Add a small dollop of peach compote to the center of each cupcake. Let them cool completely. In another bowl, beat the butter, cream cheese, icing sugar, and vanilla together. Transfer the frosting to a piping bag fitted with a star tip. Pipe the frosting onto the cooled cupcakes, sprinkle with cinnamon, and garnish with thin peach slices.

Nutrition (per serving) Calories 401, fat 24 g, carbs 41 g, sugar 32 g, Protein 4 g, sodium 194 mg

Dark Chocolate Beetroot Cupcakes Another unlikely pair for a cupcake flavor, yet this dark chocolate and beetroot cupcake still turns out delicious and just what you’re looking for to feature the flavors of autumn. Serves 12 | Prep. time 15 minutes | Cooking time 15 minutes Ingredients Cupcakes 1 box chocolate cake mix 1 cup water 1 medium beetroot, finely grated ⅓ cup vegetable oil 3 large eggs 1 teaspoon vanilla extract Icing 1 cup butter, softened 5 cups icing sugar ½ cup heavy cream Chocolate syrup, for drizzling Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners. 3. In a large mixing bowl, mix the chocolate cake mix with the eggs, water, and vegetable oil. 4. Stir in the vanilla and finely grated beetroot. 5. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter. 6. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean. 7. Remove the cupcakes from the pan and let them cool completely on a wired rack. 8. In another bowl, beat the butter and icing sugar until creamy and fluffy. 9. Stir the cream into the frosting and transfer it to a piping bag fitted with a star tip. 10. Pipe the frosting onto the cooled cupcakes and leave them to chill in

the fridge until ready to serve. 11. Drizzle with chocolate syrup before serving. Nutrition (per serving) Calories 620, fat 31 g, carbs 84 g, sugar 68 g, Protein 4 g, sodium 499 mg

SWEET BREAD AND MUFFINS

Sweet Apple Bread This apple cake goes well with a cup of coffee or a glass of cold milk for breakfast or dinner. Serves 10 | Prep. time 10 minutes | Cooking time 1 hour Ingredients ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs, room temperature ½ cup whole milk 1 teaspoon pure vanilla extract 2 cups all-purpose flour Pinch of kosher salt 1 teaspoon baking powder 1 ½ cups green apple, diced and grated ½ cup chopped walnuts For the crumb topping 5 tablespoons unsalted butter, cold ⅓ cup all-purpose flour 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 teaspoons ground cinnamon Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter and set aside. 2. In a large mixing bowl, combine the softened butter with the granulated sugar, eggs, milk, and vanilla extract. 3. Add the flour, salt, and baking powder. Stir to combine. 4. Stir in the grated apple and chopped walnuts until combined. 5. Transfer the batter to the prepared loaf pan and set aside. 6. To make the topping, in a medium mixing bowl, add the cold butter, flour, granulated sugar, brown sugar, and cinnamon. 7. Using your fingers, rub the butter into the flour and sugar mixture you’ve formed in fine crumbs. 8. Top the apple bread with the crumb mixture. 9. Bake the bread for about 1 hour. After 40 minutes of baking, cover

the bread with aluminum foil to prevent it from burning. 10. Let it cool slightly before serving. Nutrition (per serving) Calories 335, fat 14 g, carbs 47 g, sugar 26 g, Protein 5 g, sodium 102 mg

Sweet Potato Bread Just like pumpkin bread, this sweet potato bread is an excellent and fairly healthy snack. Serves 12 | Prep. time 15 minutes | Cooking time 45-50 minutes Ingredients 2 large eggs, room temperature 2 tablespoons sour cream 1 cup granulated sugar 1 cup mashed sweet potatoes 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground nutmeg Pinch of kosher salt ½ cup vegetable oil 1 ½ cups all-purpose flour 1 teaspoon baking soda 1 cup pecans, chopped ½ cup raisins Powdered sugar, for serving Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter. 2. In a large mixing bowl, combine the eggs, sour cream, sugar, and mashed sweet potatoes. 3. Using a wire whisk, stir in the cinnamon, ground ginger, nutmeg, and salt. 4. Stir in the vegetable oil and mix until well-combined. 5. Fold in the flour, baking soda, pecans, and raisins. 6. Mix until well-combined and transfer to the prepared loaf pan. 7. Bake for about 45-50 minutes. 8. Serve with a dusting of powdered sugar. Nutrition (per serving) Calories 338, fat 18 g, carbs 40 g, sugar 22 g, Protein 4 g, sodium 145 mg

Healthy Pumpkin Bread Fall season offers a lot of baking, but let’s bake something healthy with the most delicious fall produce – pumpkin! You can make your own pumpkin purée by boiling some peeled fresh pumpkin and then blending until a smooth purée is formed. But if you don’t have time, you can use storebought. Serves 8 | Prep. time 10 minutes | Cooking time 50 minutes Ingredients 5 tablespoons unsalted butter, melted 1 banana, mashed 6 large eggs, room temperature 1 cup pumpkin purée 2 teaspoons pure vanilla extract 3 tablespoons maple syrup 2 tablespoons whole milk ½ cup coconut flour ¼ cup arrowroot flour 1 tablespoon pumpkin pie spice Pinch of kosher salt 1 ½ teaspoons baking powder Directions 1. Preheat oven to 350°F (177°C). 2. In a large mixing bowl, combine the melted butter, mashed banana, eggs, pumpkin purée, vanilla extract, maple syrup, and whole milk. 3. Stir in the coconut flour, arrowroot flour, pumpkin pie spice, salt, and baking powder. Mix until well-combined. 4. Transfer the whole mixture to a well-buttered loaf pan lined with parchment paper. 5. Bake for about 50 minutes or until the toothpick inserted in the center comes out clean. 6. Serve with whipped cream and enjoy. Nutrition (per serving) Calories 206, fat 13 g, carbs 15 g, sugar 10 g, Protein 6 g, sodium 147 mg

Pumpkin Chocolate Chip Bread This recipe makes a perfect edible gift for the foodies in your life. Serves 12 | Prep. time 10 minutes | Cooking time 55 minutes Ingredients 1 ¾ cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground ginger Pinch of kosher salt 2 large eggs, room temperature ½ cup granulated sugar ¾ cup light brown sugar 1 ½ cups pumpkin purée ½ cup vegetable oil ¼ cup orange juice ⅔ cup semi-sweet chocolate chips Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter. 2. In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. 3. Stir in the eggs, granulated sugar, brown sugar, pumpkin purée, vegetable oil, and orange juice. Whisk until well-combined. 4. Fold in the chocolate chips. 5. Pour the loaf batter into the prepared pan and bake for about 55 minutes. 6. Cool slightly before serving. Nutrition (per serving) Calories 288, fat 13 g, carbs 40 g, sugar 23 g, Protein 4 g, sodium 139 mg

Pumpkin Banana Bread If you want to combine banana bread and pumpkin loaf, what you will get is pumpkin banana bread that melts in your mouth. Serves 16 | Prep. time 15 minutes | Cooking time 50 minutes Ingredients 3 cups all-purpose flour 2 teaspoons baking powder Pinch of kosher salt ½ teaspoon baking soda 1½ teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 cup granulated sugar ½ cup light brown sugar ⅔ cup vegetable oil 3 large eggs, room temperature 1 cup pumpkin purée 1 cup mashed banana 1 cup chopped pecans Directions 1. Preheat oven to 325°F (163°C). Grease 2 loaf pans with butter or cooking spray. 2. In a large mixing bowl, combine the flour, baking powder, salt, baking soda, ground cinnamon, ground ginger, cloves, and nutmeg. 3. In another large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin purée, and mashed banana. 4. Stir in the dry into the wet ingredients and mix until a smooth batter is formed. 5. Stir in the chopped pecans, then transfer the mixture into the prepared loaf pans. 6. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. 7. If desired, serve with a scoop of vanilla ice cream, whipped cream, or chocolate sauce.

Nutrition (per serving) Calories 319, fat 16 g, carbs 40 g, sugar 19 g, Protein 4 g, sodium 66 mg

Pumpkin and Zucchini Bread We all know that banana bread is the queen of all loaf cakes. But | think you might change your mind once you try this recipe. Serves 8 | Prep. time 10 minutes | Cooking time 50 minutes Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Pinch of kosher salt ½ cup unsalted butter, melted 1 cup granulated sugar ¾ cup pumpkin purée ¼ cup sour cream 1 large egg, room temperature 1 teaspoon pure vanilla extract ¾ cup grated zucchini Directions 1. Preheat oven to 350°F (177°C). Grease a loaf pan with butter. 2. In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. 3. In another large mixing bowl, combine the melted butter, granulated sugar, pumpkin purée, sour cream, egg, vanilla extract, and grated zucchini. 4. Stir the dry into the wet ingredients and mix until just combined. 5. Pour the batter into the prepared loaf pan. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. 6. Let it cool before serving. Nutrition (per serving) Calories 318, fat 8 g, carbs 46 g, sugar 26 g, Protein 4 g, sodium 276 mg

Classic Apple Cinnamon Muffins Muffins are always a delightful dessert no matter what time of year. This apple cinnamon muffins are just the perfect ones to make for fall, don’t you think? Makes 12 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 1 egg, beaten ½ cup milk 3 tablespoons butter, melted 1 ¼ cups peeled cooking apples, cored and chopped ½ teaspoon salt 1 ⅛ cups self-rising flour (1 cup + 2 tablespoons) ½ cup sugar 1 teaspoon cinnamon Dash of ground cloves Sugar to dredge Cooking spray or vegetable oil for greasing (optional) Directions 1. Preheat the oven to 350°F (177°C). Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 2. Whisk the egg in a mixing bowl. Mix in the milk, butter, and apples. 3. In another mixing bowl, mix the salt, flour, sugar, and spices. 4. Combine the mixtures and mix well. 5. Grease muffin pans with butter or cooking oil. 6. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 7. Bake for about 18-20 minutes until the tops are browned and a toothpick inserted in the middle comes out clean. 8. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 9. Dredge in sugar and serve warm. Nutrition (per serving) Calories 210, fat 8 g, carbs 33 g, sugar 20 g Protein 5 g, sodium 110 mg

Apple Crumble Muffins Another delicious apple muffin recipe with crunchy and irresistible crumble topping. Makes 12 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 1½ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt ¾ cup vegetable oil 1½ cups granulated sugar 3 large eggs, room temperature 1 teaspoon vanilla extract 1 cup apple, chopped into small cubes Cooking spray or vegetable oil for greasing (optional) For the crumble topping 2 tablespoons butter, cold 1 tablespoon light brown sugar 3 tablespoons all-purpose flour Pinch of cinnamon Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 3. In a mixing bowl, mix the flour, baking powder, ground cinnamon, and salt. 4. In another large bowl, mix the vegetable oil with the granulated sugar until combined. 5. Stir in the eggs and mix vigorously. 6. Mix in the vanilla extract. 7. Add the dry ingredients and fold them together with the wet ingredients. 8. Fold in the diced apple. 9. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.

10. In a small bowl mix the flour, light brown sugar, flour, ground cinnamon, and butter. 11. Rub with your finger to make the crumble topping. 12. Top each muffin with that crumble. 13. Bake in the oven for about 15-20 minutes or until a toothpick inserted in the center comes out clean. 14. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 15. Serve and enjoy. Nutrition (per serving) Calories 322, fat 17 g, carbs 41 g, sugar 13 g Protein 3 g, sodium 46 mg

Apple Walnut Crunch Muffins Savor the crunchiness of walnuts and apples with the soft muffins and their delightful buttery topping in this tasty recipe. Makes 16 | Prep. time 20 minutes | Cooking time 20–25 minutes Ingredients Muffins ¾ cup sugar 1½ cups all-purpose flour ¼ teaspoon baking soda ¼ teaspoon salt 2 teaspoons baking powder 1 teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ¼ teaspoon ground allspice 1¼ cups sour cream ½ cup butter, melted 2 eggs 1 cup tart apple, chopped ¼ cup walnuts, chopped Cooking spray or vegetable oil for greasing (optional) Topping ¼ cup all-purpose flour 3 tablespoons sugar ½ cup walnuts, chopped ⅛ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 2 tablespoons cold butter Directions 1. Preheat the oven to 375°F (191°C). Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 2. Add the flour, cinnamon, baking powder, sugar, nutmeg, allspice, salt, and baking soda to a mixing bowl. Mix well. 3. Add the eggs to another mixing bowl and beat them. Add the butter and cream. Mix well. 4. Combine the mixtures and mix well. Mix in the apples and walnuts.

5.

Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 6. Add the flour, sugar, walnuts, cinnamon, and nutmeg to a mixing bowl. Mix well. Keep adding butter pieces and mixing to form coarse crumbs. 7. Sprinkle ⅔ of the topping over the muffins; pour the remaining batter over them and then top with the remaining crumbs. 8. Bake for about 20–25 minutes until golden brown around the edges and a toothpick comes out clean. 9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 10. Let cool on a wire rack; serve warm. Nutrition (per serving) Calories 438 fat 15 g, carbs 67 g, sugar 23 g Protein 7 g, sodium 507 mg

Carrot Cake Muffins These muffins are beautifully flavored. Even carrot cake haters will enjoy every bite of them. Makes 12 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 1 ¼ cups all-purpose flour 1 teaspoon baking soda Pinch of kosher salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ cup canola oil 1 cup light brown sugar 2 large eggs, room temperature ½ cup applesauce ½ teaspoon pure vanilla extract 1 ½ cups carrots, peeled and grated ¼ cup walnuts, chopped Directions 1. Preheat oven to 350°F (177°C). Grease a muffin tin with cooking spray and line the tin cups with muffin liners. 2. In a large mixing bowl, combine the flour, baking soda, salt, ground cinnamon, nutmeg, and ground ginger. 3. Stir in the canola oil, brown sugar, eggs, applesauce, and vanilla extract. Mix until well-combined. 4. Stir in the grated carrots and chopped walnuts until combined. 5. Transfer the batter evenly into the prepared muffin tin, filling each cup ¾ of the way full. 6. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. 7. Serve warm. Nutrition (per serving) Calories 173, fat 7 g, carbs 24 g, sugar 13 g, Protein 3 g, sodium 141 mg

Pumpkin Muffins If you want to turn these muffins into more decadent cupcakes, just add your favorite frosting on top. Makes 12 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon 1 ½ teaspoons pumpkin pie spice ½ cup unsalted butter, melted 2 large eggs, room temperature ¾ cup light brown sugar 1 cup pumpkin purée 2 teaspoons pure vanilla extract Directions 1. Preheat oven to 350°F (177°C). Grease a muffin tin and line the cups with muffin liners. 2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. 3. In the same bowl, add the melted butter, eggs, brown sugar, pumpkin purée, and vanilla extract. 4. Stir everything together with a wire whisk or spatula, then transfer the batter into the prepared muffin tin. 5. Fill the cups of the tin ¾ of the way full, leaving ¼ empty because they will rise in the oven. 6. Bake for about 17-20 minutes. 7. Let them cool slightly before serving. Nutrition (per serving) Calories 163, fat 8 g, carbs 19 g, sugar 9 g, Protein 2 g, sodium 219 mg

Pumpkin Chocolate Chip Muffins Pumpkin and chocolate chip—an unlikely combination but who knew that it would work? Makes 12 | Prep. time 10 minutes | Cooking time 15 minutes Ingredients 1¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda Pinch of salt ¾ cup pumpkin purée ¾ cup vegetable oil 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 1 cup chocolate chips Cooking spray or vegetable oil for greasing (optional) Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 3. Then, in a mixing bowl mix the flour, baking powder, baking soda, and salt together. 4. In another large bowl, with the wire whisk mix the pumpkin purée, vegetable oil, and granulated sugar until combined. 5. Stir in the eggs and mix vigorously. Mix in the vanilla extract and fold in the chocolate chips. 6. Add the dry ingredients and fold them together with the wet ingredients. 7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 10. Serve and enjoy.

Nutrition (per serving) Calories 324, fat 18 g, carbs 36 g, sugar 26 g Protein 3 g, sodium 88 mg

Pumpkin Crumble Muffins Another delightful pumpkin muffin recipe that’s so very easy to make. This time with a crumble-y topping you can make it in less than 5 minutes. Makes 12 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients For the muffins 1¼ cups all-purpose flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon Pinch of salt 1 cup pumpkin purée ½ cup vegetable oil ¾ cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Cooking spray or vegetable oil for greasing (optional) For the crumble topping 2 tablespoons butter, cold 1 tablespoon light brown sugar 3 tablespoons all-purpose flour Pinch of cinnamon Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 3. Then, in a mixing bowl mix the flour, baking powder, ground cinnamon, and salt together. 4. In another with the wire whisk mix the pumpkin purée, vegetable oil, and granulated sugar until combined. 5. Stir in the eggs and mix vigorously. 6. Mix in the vanilla extract. 7. Add the dry ingredients and fold them together with the wet ingredients. 8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise.

9. 10. 11. 12. 13.

In a small bowl mix the flour, light brown sugar, flour, ground cinnamon, and butter. Rub with your finger to make the crumble topping and top each muffin with the crumble. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. Serve and enjoy.

Nutrition (per serving) Calories 215, fat 12 g, carbs 25 g, sugar 18 g Protein 2 g, sodium 39 mg

Pumpkin Cream Cheese Muffins Full of autumn flavors and spices, filled with cream cheese, and sprinkled with crunchy candied pumpkin seeds. You’ll be happy to be making your own at home! Makes 12 | Prep. time 15 min | Cooking time 25 minutes Ingredients Cream Cheese Filling 1 (8-ounce) package cream cheese, cubed, at room temperature ½ cup sugar 1 teaspoon vanilla Candied Pumpkin Seeds 3 tablespoons sugar ½ cup pumpkin seeds ¼ teaspoon cinnamon Muffin Batter 1 cup pumpkin purée ⅓ cup vegetable oil ½ cup sugar ½ cup brown sugar 2 eggs 1 teaspoon baking soda ¼ teaspoon salt 1½ teaspoons cinnamon 1 teaspoon ground ginger ½ teaspoon ground cloves ½ teaspoon ground allspice 2 cups flour, divided ¼ cup milk Directions 1. Prepare the filling first. Beat the ingredients together until smooth. Place in refrigerator to make it firm. 2. Prepare the candied pumpkin seeds. Line a cookie sheet with parchment paper. Place sugar in a saucepan over medium heat. When sugar begins to boil and brown, reduce heat to low. Stir in seeds and

cinnamon. Keep stirring until the sugar is caramelized and sticky, causing the seeds to form clusters. Transfer seeds to parchment paper to cool. When cooled, break clusters into individual seeds. 3. Preheat oven to 350°F (177°C) and line muffin tins. 4. Beat together pumpkin purée, oil, and sugars, just to combine. 5. Beat in eggs, baking soda, salt, spices, and 1 cup flour. 6. Lastly, beat in milk and the remaining flour. Mix just to incorporate. Do not over-mix. 7. Fill each muffin cup or tin up to about ¾ full. 8. Place a tablespoonful of cream cheese filling on top of each. 9. Sprinkle with candied pumpkin seeds. 10. Bake until a toothpick inserted in one or two of the muffins comes out clean (about 15 minutes). 11. Let it cool on a wire rack before removing it from the muffin pan. Nutrition (per serving) Calories 341, fat 14 g, carbs 48 g, sugar 29 g Protein 5 g, sodium 231 mg

Carrot Zucchini Muffins This carrot and zucchini muffin is a good option if you want to celebrate the flavors of fall other than the usual pumpkin muffins. Makes 12 | Prep. time 15 minutes | Cooking time 30 minutes Ingredients 1 cup zucchini, grated 1 cup carrots, grated 1 egg beaten ½ teaspoon orange extract 1 cup whole wheat flour 1 teaspoon baking powder ½ teaspoon ground ginger ½ teaspoon cinnamon 3 tablespoons butter, melted and cooled 1 tablespoon honey, or preferred sugar substitute Cooking spray or vegetable oil for greasing (optional) Directions 1. Preheat the oven to 325°F (163°C). 2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 3. Combine the zucchini and carrots in a bowl. 4. Combine the egg, melted butter, honey, and orange extract. Add the mixture to the zucchini and carrots. Mix well. 5. In another large bowl, combine the flour, baking soda, and cinnamon. 6. Add the dry ingredients to the wet ingredients and mix until combined. 7. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 8. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. 9. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 10. Let cool before eating. Nutrition (per serving)

Calories 77.8, fat 3 g, carbs 10 g, sugar 5 g Protein 2 g, sodium 53.9 mg

Sweet Potato Muffins If you love sweet potatoes and muffins, then this recipe is for you. Serves 12 | Prep. time 10 minutes | Cooking time 15 minutes Ingredients 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon Pinch of salt 1 cup sweet potato purée ½ cup vegetable oil ½ cup light brown sugar ¼ cup granulated sugar 2 large eggs, room temperature 1 teaspoon vanilla extract Cooking spray or vegetable oil for greasing (optional) Directions 1. Preheat the oven to 350°F (177°C). 2. Line a muffin pan with muffin liners or grease each hole with cooking spray or vegetable oil. 3. In a mixing bowl, mix the flour, baking soda, ground cinnamon, salt, and baking powder 4. In another large bowl, with the help of a spatula mix in the sweet potato purée with oil and stir in the light brown sugar and granulated sugar. 5. Stir in the eggs and mix until combined. 6. Then add the dry ingredients and mix until combined. Be careful not to overmix the batter. 7. Stir in the vanilla extract. 8. Transfer the batter to the muffin pan, filling the liners just ¾ full to allow room for the muffins to rise. 9. Bake in the oven for about 12-15 minutes or until a toothpick inserted in the center comes out clean. 10. Remove from the oven and let the muffins rest in the pan for 5 minutes. Then, transfer to a wire rack to cool down. 11. Serve and enjoy.

Nutrition (per serving) Calories 177, fat 9.3g, carbs 21 g, sugar 11 g Protein 2 g, sodium 89 mg

CRISPS, COBBLERS, AND CRUMBLE

Easy Dutch Oven Apple Crisp Nothing says “autumn is here” like the smell of warm apples served with a scoop of vanilla ice cream. Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 6 apples, cored and cut into wedges ¼ cup of water 1 cup all-purpose flour 1 cup oats ½ cup of sugar ¾ cup butter 1 teaspoon cinnamon Vanilla ice cream for serving Directions 1. Grease the Dutch oven and place the apple wedges in the bottom. 2. Pour in the water and let sit for 5 minutes. 3. Meanwhile, blend the flour, oats, sugar, butter, and cinnamon in a food processor until a crumbly dough forms. 4. Distribute the dough on top of the apples, making sure you fill every hole, and bake, covered, for about 25 minutes at 350°F (180°C). 5. Remove the lid and cook uncovered for another 10–15 minutes until golden brown. 6. Serve warm with a scoop of ice cream. Nutrition (per serving) Calories 346, fat 18 g, carbs 43 g, sugar 19 g Protein 3 g, sodium 166 mg

Apple Crisp Made the way Grandma used to, this easy apple crisp recipe would be extra perfect when served with a scoop of vanilla ice cream. Serves 8 | Prep. time 20 minutes | Cooking time 60 minutes Ingredients 5 or 6 Granny Smith apples 3 tablespoons white sugar ¼ teaspoon salt ¾ teaspoon ground cinnamon 4 tablespoons butter, unsalted, plus some more for greasing ½ cup light brown sugar ⅓ cup flour, all-purpose ½ cup rolled oats Vanilla ice cream for serving (optional) Directions 1. Preheat the oven to 350°F (177°C). 2. Wash, peel, core, and slice the apples into ¼-inch thick slices. 3. Place in a large bowl and toss with the white sugar, ⅛ teaspoon of salt, and cinnamon. 4. Lightly grease an 8x8-inch baking dish with some butter. 5. Pour the apples into the baking dish and arrange them so the layer is level. 6. In the same bowl that you used for the apples, mix the brown sugar and flour. 7. Add in the rolled oats and the ⅛ teaspoon of salt. 8. Mix until the ingredients are well blended. 9. Add the cold butter. You will want to mix with your fingertips, pressing the butter and dry ingredients together until you have small, pea-shaped clumps. 10. Sprinkle the oat mixture over the apples so there is an even topping. 11. Place in the oven and bake for 50 to 60 minutes or until the topping is golden brown and the apples are soft. 12. Remove from oven and allow to stand for 30 minutes. 13. Serve warm or cold with a scoop of vanilla ice cream, if desired. Nutrition (per serving)

Calories 206, fat 6 g, carbs 36 g, sugar 25 g, Protein 1 g, sodium 384 mg

Apricot Apple Crisp Adding apricots to this easy-to-make dessert gives it a whole new personality! Well worth trying. Serves 10 ǀ Prep. time 15 minutes ǀ Cooking time 30 minutes Ingredients 1 teaspoon butter, for greasing 5 apples, peeled, cored, and sliced 1 cup dried apricots, finely chopped 1 tablespoon lemon juice ⅓ cup brown sugar ½ cup all-purpose flour Topping ¾ cup rolled oats ¾ cup brown sugar ½ teaspoon salt ½ teaspoon nutmeg 1 teaspoon cinnamon Tiny pinch cloves ½ cup cold butter, cubed Directions 1. Preheat the oven to 375°F (191°C) and grease an 8x8-inch baking dish with butter. 2. In a bowl, mix the apple slices, cranberries, lemon juice, and sugar. Pour the mixture into the baking dish. 3. In a separate bowl, make the topping by mixing the oats, flour, sugar, salt, nutmeg, cinnamon, and cloves. Blend in the butter using a pastry cutter. 4. Sprinkle the topping over the apples. 5. Bake for 30 minutes, until the topping is brown and crisp. 6. Serve warm with ice cream or whipped cream. Nutrition (per serving) Calories 368, fat 12 g, carbs 66 g, sugar 28 g Protein 3 g, sodium 269 mg

Apple Strudel Ready to taste the flavors of a delicious Austrian strudel filled with a creamy and rich apple filling? Serves 4 | Prep. time 15 minutes | Cooking time 35-40 minutes Ingredients 3½ cups red apples, peeled and sliced 1½ teaspoons ground cinnamon Zest of ½ lemon ½ cup granulated sugar Pinch of kosher salt ½ cup raisins 1 cup breadcrumbs ½ cup unsalted butter, melted 15 sheets phyllo pastry Directions 1. Preheat oven to 350°F (177°C). Grease a baking sheet with butter or cooking spray. 2. In a large mixing bowl, combine the apples, cinnamon, lemon zest, sugar, salt, and raisins. 3. Fold in the breadcrumbs and mix until combined. 4. Place 1 sheet of phyllo on a tea towel and brush with the melted butter. Lay another sheet of phyllo, and repeat the process until every sheet of phyllo is used. 5. Turn the phyllo dough so the short side is facing you. Transfer the apple filling to the third of the dough closest to you, leaving a 2-inch border on each side. 6. Using the same tea towel, fold the phyllo to form a roulade. 7. Transfer the strudel to the prepared baking sheet and brush the whole strudel with the remaining melted butter. 8. Bake oven for about 35 minutes or until golden-brown. 9. If desired, dust with powdered sugar before serving. Nutrition (per serving) Calories 680, fat 25 g, carbs 110 g, sugar 57 g, Protein 8 g, sodium 569 mg

Apple Brown Betties Apple brown betties are a fall family favorite in our house! Serves 6 | Prep. time 20 minutes | Cooking time 1 hour Ingredients 4 large apples, peeled, cored, and thinly sliced 1 lemon, zested and juiced ¾ cup all-purpose flour ½ cup light brown sugar ½ cup granulated sugar 1 teaspoon pumpkin pie spice ½ cup unsalted butter, cold Directions 1. Preheat oven to 350°F (177°C). Grease a 9x9-inch baking dish with cooking spray. 2. Arrange the apple slices in the prepared baking dish, placing them to evenly cover the bottom of the dish. 3. Add the lemon juice and zest on top of the apples. 4. In a large mixing bowl, combine the flour, brown sugar, granulated sugar, and pumpkin pie spice. 5. Stir in the cold butter, and using your hands, rub the butter into the mixture until you’ve formed a sand-like consistency. 6. Sprinkle the crumb mixture over the apples evenly. Cover the whole dish with aluminum foil. 7. Bake for about 40 minutes. Remove the foil and bake for another 1520 minutes. 8. Serve warm. Nutrition (per serving) Calories 379, fat 15 g, carbs 61 g, sugar 43 g, Protein 2 g, sodium 114 mg

Slow Cooker Apple Brown Betty With a “betty,” the crumbs are sprinkled in layers between the fruit. Serves 4 | Prep. time 20 minutes | Cooking time 4 hours Ingredients 1½ pounds tart apples, sliced 4 slices bread, cubed ½ cup brown sugar ¼ cup melted butter 1 teaspoon almond extract 1 teaspoon cinnamon ⅛ teaspoon cardamom Pinch salt ¾ cup apple juice 1 cup whipped cream, for serving Directions 1. Place half the apple slices in a slow cooker. 2. In a mixing bowl, combine the bread, brown sugar, melted butter, extract, cinnamon, cardamom, and salt. 3. Spoon half the mixture over the apple slices. Repeat the layers, and pour in the apple juice. 4. Cover, and cook for 3–4 hours on LOW. 5. Serve with ¼ cup whipped cream. Nutrition per serving Calories 526, fat 27 g, carbs 81 g, sugar 52 g, Protein 3 g, sodium 326 mg

Blueberry-Peach Brown Butter Crumble Delight in the flavorful combination of blueberries and peaches in this crumbly and sweet dessert, a perfect dessert for autumn. Serves 8 | Prep. time 15 minutes Freezing time 30 minutes | Cooking time 40–45 minutes Ingredients Streusel 1 stick unsalted butter, cut into 4 pieces ½ cup flour ½ cup brown sugar 1 teaspoon ground cinnamon ¾ cup oats Filling 4 medium peaches, peeled, pitted, and sliced 1 cup blueberries ¼ cup all-purpose flour ¼ cup granulated sugar ¼ teaspoon salt ½ teaspoon vanilla extract Directions 1. Prepare browned butter. Warm a stainless steel pan over medium heat and add the butter pieces. Swirl with a whisk as butter melts. Be careful not to burn the butter. Swirl the pan, if needed. The butter will begin to foam. 2. Continue stirring. Butter will develop a golden hue, with a nutty aroma and dark specks at the bottom, about 5 minutes. Immediately remove from heat and pour into a heat-proof container. Cover and put in the freezer to solidify (about 30 minutes). 3. Meanwhile, combine all the other streusel ingredients in a bowl and set aside. 4. Preheat oven to 350°F (177°C) and grease or spray cast iron skillet. 5. Mix filling ingredients together and spread evenly inside the skillet. 6. To the streusel ingredients, add the solidified browned butter and break with a pastry cutter. Mix together to distribute butter until the mixture looks crumbly.

7. 8. 9.

Sprinkle and spread over the filling. Bake until the topping is golden brown and filling bubbles (about 40–45 minutes). Remove from oven and place on a rack to cool slightly before serving.

Nutrition (per serving) Calories 273, fat 12 g, carbs 39 g, sugar 21 g Protein 3 g, sodium 159 mg

Apple Streusel We make no compromises here, and no apologies! Serves 10 | Prep. time 25 minutes Cooking time 50–60 minutes Ingredients 8 large apples 1½ cups brown sugar 1 cup flour 1 cup rolled oats 1½ teaspoons cinnamon 1 teaspoon nutmeg ¾ cup salted butter 1 cup caramel sauce for topping Vanilla ice cream, to serve (optional) Directions 1. Preheat the oven to 375°F (191°C) and lightly grease a 9x13-inch pan. 2. Peel, core, and thinly slice the apples and place them in the baking pan. 3. In a mixing bowl, whisk together the brown sugar, flour, oats, cinnamon, and nutmeg. 4. Melt the butter, and stir it into the topping mixture. Mix well, and sprinkle it over the apples. 5. Bake for 35–40 minutes, until the topping is golden and the apples are tender. 6. Remove from heat, and allow to cool for 10–15 minutes. 7. Serve warm with a few tablespoons of caramel sauce topping, and ice cream if desired. Nutrition per serving Calories 489.5, fat 14 g, carbs 103 g, sugar 68 g, Protein 3 g, sodium 225 mg

Apple Walnut Cobbler This is another old-fashioned and comforting dessert of warm layers of buttery apple, walnut, cinnamon, and crisp cookie crumb topped with vanilla ice cream. Serves 6-8 | Prep. time 15 minutes | Cooking time 30 minutes Ingredients 3 large Granny Smith apples, peeled and diced 1½ cups walnuts, coarsely chopped 1 cup all-purpose flour 1 cup brown sugar 1 teaspoon cinnamon Pinch of nutmeg, optional 1 large egg ½ cup (1 stick) butter, melted Vanilla ice cream Caramel sauce, for drizzling (optional) Preparation 1. Preheat oven to 350°F (177°C). Lightly grease an 8-inch square baking dish. 2. Spread diced apple over the bottom of the baking dish. 3. Sprinkle with walnuts. 4. In a bowl, mix flour, sugar, cinnamon, nutmeg, and egg to make a coarse-textured mixture. 5. Sprinkle over the apple-walnut layer. 6. Pour melted butter over the whole mixture. 7. Bake until fragrant and the crumb top is browned, about 30 minutes. 8. Serve warm topped with scoops of vanilla ice cream. 9. Drizzle with caramel sauce (optional). Nutrition (per serving) Calories 611, fat 36 g, carbs 69 g, sugar 39 g Protein 8 g, sodium 149 mg

Fall Spiced Pumpkin Cobbler This recipe does take some time in the oven. However, the preparation is incredibly simple and the long cooking time will leave your house smelling of fall and pumpkin spice. Serves 10 | Prep. time 10 minutes | Cooking time 1 hour Ingredients 1 box yellow cake mix ½ cup walnuts, chopped ½ cup butter, melted 4 cups pumpkin purée 1 cup white sugar 1 ½ cups heavy cream 1 tablespoon maple syrup 3 eggs, beaten 1 teaspoon ground ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon salt Directions 1. Preheat the oven to 350°F (177°C). 2. In a bowl combine the cake mix, walnuts, and melted butter. Mix until crumbly in texture. 3. In a separate bowl combine the pumpkin purée, sugar, heavy cream, maple syrup, eggs, ginger, nutmeg, cinnamon, and salt. Mix well. 4. Add the pumpkin mixture to a lightly oiled 9x13-inch baking dish. 5. Sprinkle the cake mix topping over the pumpkin filling. 6. Place in the oven and bake for approximately 1 hour. 7. Let cool slightly before serving. Nutrition (per serving) Calories 563, fat 32 g, carbs 65 g, sugar 27 g, Protein 7 g, sodium 550 mg

Peach Cobbler This delicious cobbler is simple to put together but makes a fruity and tasty dessert. Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 2 tablespoons butter 6 tablespoons butter, melted 6 peaches, stoned and cut in wedges 1 cup sugar (divided) 1 cup all-purpose flour 1 tablespoon baking powder ½ cup whole milk Powdered sugar for dusting Directions 1. Grease the Dutch oven well on every side with the two tablespoons of butter. 2. Arrange the peach slices in the Dutch oven and sprinkle them with ¾ cup of sugar. 3. To a bowl, add the flour, baking powder, melted butter, milk, and remaining sugar. 4. Mix until combined and then use an ice cream scoop to deposit the batter on top of the peaches in the Dutch oven. 5. Bake at 350°F (177°C) for 30–35 minutes. 6. Let cool slightly and then dust with powdered sugar when ready to serve. Nutrition (per serving) Calories 410, fat 10 g, carbs 78 g, sugar 49 g Protein 5 g, sodium 180 mg

Apple Cobbler If you are craving a rich, buttery cobbler for dessert, give this recipe a try. Serves 6-8 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 6 tablespoons unsalted butter, melted 1 ½ cups all-purpose flour 1 ½ cups granulated sugar ¾ cup whole milk 1 teaspoon pure vanilla extract ½ tablespoon ground cinnamon 1 ½ cups light brown sugar 1 ½ cups hot water 3 red apples, peeled, cored, and grated Directions 1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter or cooking spray. 2. In a large mixing bowl, combine the flour, sugar, milk, vanilla extract, and cinnamon. 3. Pour the melted butter over the mixture. 4. Add the brown sugar and grated apples to the batter. 5. Carefully pour the hot water over the batter and stir just to arrange everything but not to combine. 6. Transfer the mixture to a prepared baking dish and bake for about 30 minutes. 7. Serve with a scoop of vanilla ice cream if desired. Nutrition (per serving) Calories 431, fat 11 g, carbs 79 g, sugar 50 g, Protein 5 g, sodium 401 mg

Apple Crumble This classic crumble is perfect for the fall season when apples have just been picked. The grounded almond and cinnamon make this crumble delicious and soon to be a family-favorite. Serves 6-8 | Prep time 15 minutes | Cooking time 45 minutes Ingredients Cooking spray or butter for greasing Vanilla ice cream for serving For the Apples 2 pounds red apple, about 7-8 medium-sized apples 2 tablespoons all-purpose flour ½ cup white sugar 1 ½ teaspoons ground cinnamon or to taste 1 tablespoon lemon juice 1 teaspoon lemon zest For the Crumble 1 ½ cups all-purpose flour ⅔ cup unsalted butter ⅔ cup white sugar 1 pinch salt ½ cup almond flour Directions 1. Preheat the oven to 375°F (191°C). 2. Grease a baking dish with cooking spray or butter. 3. Peel and core the apples. Dice the apples in small even pieces. Place in a bowl and add the lemon juice. Stir to coat. Add the ½ cup of white sugar, cinnamon, and zest. Mix well and pour mixture at the bottom of the baking dish. 4. To make the crumble topping, add the flour to a large bowl. cut the butter into small cubes and add to the flour. Using your hands, rub the butter into the flour. Add the remaining crumble ingredients and combined until well incorporated and mixture looks and feel sandy,

5. 6. 7.

taking care of not over mixing. Alternatively, you can use a food processor for this step and pulsing until combined but still crumbly. Sprinkle the crumble mixture evenly over the apples. Bake for about 40-45 minutes or until apples are tender and the top is golden brown. Remove from the oven and set aside for about 10 minutes before serving with vanilla ice cream if desired.

Nutrition (per serving) Calories 228, fat 8 g, carbs 35 g, sugar 18 g, Protein 3 g, sodium 78 mg

Peach and Blueberry Crumble This crumble is ideal to make when peaches are in season. The grounded pecans and cinnamon make this crumble extra tasty. Serves 6-8 | Prep time 15 minutes | Cooking time 45 minutes Ingredients Cooking spray or butter for greasing Vanilla ice cream For the Peaches and Blueberries 1 ½ pounds peaches, about 6 medium-sized peaches 1 ½ cups blueberries, fresh or frozen 1 ½ tablespoons all-purpose flour ½ cup packed light brown sugar 1 teaspoon ground cinnamon or to taste 1 teaspoon lime or lemon zest For the Crumble ½ cup pecans ⅔ cup white sugar ¼ teaspoon ground nutmeg ¼ teaspoon salt 1 ½ cups all-purpose flour ⅔ cup unsalted butter Directions 1. Preheat the oven to 375°F (191°C). 2. Grease a baking dish with cooking spray or butter. 3. In a large bowl, add the peaches, 1 ½ tablespoons flour, brown sugar, cinnamon, and zest, and mix well to coat. Pour mixture at the bottom of the baking dish. 4. Add the pecans to a food processor and pulse until pecans are well chopped. Add the sugar, nutmeg, salt, flour, and butter with pecans and pulse until combined but still crumbly. 5. Sprinkle the crumble mixture evenly over the peaches. 6. Bake for about 35-45 minutes or until peaches are tender and the top

is golden brown. 7. Remove from the oven and set aside for about 10 minutes before serving with vanilla ice cream if desired. Nutrition (per serving) Calories 286, fat 13 g, carbs 38 g, sugar 22 g, Protein 3 g, sodium 101 mg

Plum Crumble A classic dessert that is ideal when plums are in season. Serves 8 | Prep time 15 minutes | Cooking time 45 minutes Ingredients Non-stick cooking spray 7 large plums, pitted and quartered 1 cup plus 3 tablespoons all-purpose flour, divided ½ cup packed brown sugar 1 teaspoon ground cinnamon 1 cup sugar 1 teaspoon baking powder ¼ teaspoon ground mace ¼ teaspoon salt 1 large egg, lightly beaten ½ cup butter, melted Vanilla ice cream or heavy cream, for serving Directions 1. Preheat your oven to 375°F (191°C). 2. Grease a 2-quart baking dish with cooking spray. 3. In a large bowl, add the plums, 3 tablespoons flour, brown sugar, and cinnamon, and mix well. 4. In a small bowl, add the remaining flour, sugar, baking powder, mace, and salt and mix well. 5. Add egg and with a fork, mix until crumbly. 6. Place the plum mixture into the prepared baking dish evenly and sprinkle it with sugar mixture. 7. Drizzle with the butter evenly. 8. Bake for about 40-50 minutes or until plums are tender and the top is golden brown. 9. Remove from the oven and set aside for about 10 minutes before serving. 10. Serve with vanilla ice cream or heavy cream if desired. Nutrition (per serving)

Calories 434, fat 10 g, carbs 83 g, sugar 52 g, Protein 5 g, sodium 334 mg

COOKIES, BARS, AND SQUARES

Apple Cookies These cookies are inspired by snickerdoodle cookies. They are chewy in the center and slightly crisp all around the edges. The apples will give extra softness and flavor. Makes 20 | Prep. time 20 minutes Cooking time 12 minutes | Refrigerating time: 30 minutes Ingredients 1 ½ cups all-purpose flour 1 teaspoon apple pie spice ¾ teaspoon baking soda Pinch of kosher salt 6 tablespoons unsalted butter, softened ½ cup granulated sugar ½ cup light brown sugar 1 large egg ½ teaspoon pure vanilla extract 1 red apple, peeled, cored, and grated Directions 1. In a large mixing bowl, combine the flour, apple pie spice, baking soda, and salt. 2. In another large mixing bowl, beat the butter with the granulated sugar, brown sugar, and egg. Stir in the vanilla extract. 3. Fold the dry into the wet ingredients. 4. Fold in the apple, cover, and let the cookie batter refrigerate for about 30 minutes. 5. Preheat oven to 350°F (177°C). 6. Line two sheets with parchment paper and, using a cookie scooper, scoop out the cookie batter. Make sure the cookies are evenly spaced apart on the sheets. 7. Bake for about 12 minutes. 8. Let them cool slightly and serve. Nutrition (per serving) Calories 107, fat 3 g, carbs 17 g, sugar 9 g, Protein 1 g, sodium 84 mg

Butterscotch Apple Cookies These rustic-looking cookies are soft and moist thanks to the grated apples and apple juice. Perfect to make in the Fall. Makes 20 | Prep time 20 minutes | Baking time 10 minutes Ingredients 1 cup all-purpose flour 2 cups old-fashioned whole rolled oats 2 teaspoons ground cinnamon 1 teaspoon baking powder Pinch of salt 1¾ cups light brown sugar ⅔ cup butter, softened 1 large egg, at room temperature ⅔ cup apple juice 1½ cups butterscotch chips ¾ cup freshly grated apple ¾ cup chopped pecans Directions 1. Preheat the oven to 350°F (177°C). 2. In a large mixing bowl, mix the flour, oats, cinnamon, baking powder, and salt. Set aside. 3. In another bowl, beat the butter and light brown sugar until creamy and fluffy, and then stir in the egg and apple juice. 4. Stir in the dry ingredients and mix until a dough forms. 5. Fold in the butterscotch chips, grated apple, and chopped walnuts. Mix until evenly combined. 6. Use a tablespoon to drop the cookies onto a baking sheet lined with parchment paper. 7. Bake in the oven for about 10-12 minutes, or until the edges are slightly golden-brown. 8. Let cool slightly on the baking sheets and then transfer to a cooling rack to cool completely. Nutrition (per serving) Calories 254, fat 10.2 g, carbs 38 g, sugar 23 g, Protein 3.5 g, sodium 97 mg

Applesauce Nut Cookies These rustic cookies are perfect for baking in the fall season when the apples are at their peak for freshness. Makes 36 cookies ǀ Prep. time 20–25 minutes Cooking time 10–12 minutes Ingredients ½ teaspoon salt 2 cups flour ½ teaspoon baking powder ¼ teaspoon ground nutmeg ½ teaspoon ground cinnamon ½ cup chopped nuts such as pecans or walnuts ½ teaspoon baking soda ½ cup butter, softened 2 large eggs 1 cup sugar 1 teaspoon vanilla extract 6 ounces chocolate chips 1 ½ cups applesauce Directions 1. Preheat an oven to 350 ⁰ F (177ºC). 2. Prepare a baking pan in advance; place baking sheets on the bottom. 3. In a medium bowl, thoroughly mix the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. 4. In a separate medium bowl, thoroughly whisk the sugar and butter. 5. Add the vanilla and eggs; continue mixing. 6. Mix in the applesauce and the dry ingredients; combine well. 7. Place 1 tablespoon spoonful of the batter on the baking sheet. 8. Flatten using your hands to form cookies. 9. Bake for 8–10 minutes, until golden brown. 10. Take out, cool down for a few minutes, and serve warm. Nutrition (per serving) Calories 114, fat 5 g, carbs 15 g, sugar 8 g, Protein 2 g, sodium 97 mg

Apple Walnut Squares Moist and wholesome, these squares are not too sweet and pair very nicely with a cup of afternoon tea. Makes 16 | Prep. time 10 minutes | Cooking time 35–40 minutes Ingredients ½ cup butter, softened 1 cup pure maple syrup 1 egg 1 teaspoon vanilla 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon 1 medium tart apple, peeled and chopped ½ cup chopped walnuts Cinnamon sugar, for sprinkling Directions 1. Preheat the oven to 350°F (177°C) and butter an 8x8-inch baking dish. 2. In a mixing bowl, cream the butter and maple syrup. Add the egg and vanilla and combine until smooth. 3. Gradually incorporate the dry ingredients, and fold in the apples and walnuts. Spread the batter in the prepared pan and sprinkle the top with cinnamon sugar. 4. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Nutrition (per serving) Calories 164, fat 9 g, carbs 21 g, sugar 13 g, Protein 2 g, sodium 23 mg

Cinnamon Apple Cheesecake Bars The kids old and young will enjoy this extra creamy cheesecake bars. Makes 16 | Prep time 20 minutes | Cooking time 60 minutes Ingredients 2½ cups all-purpose flour ½ cup light brown sugar Pinch of salt 1 cup butter, softened 1 pound cream cheese, softened ½ cup sugar 2 large eggs, room temperature 1 teaspoon vanilla extract 3 apples, cored and cubed ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg Crumble Topping 1 cup all-purpose flour 1 cup light brown sugar ½ cup rolled oats ½ cup butter softened Directions 1. Preheat the oven to 350°F (177°C) and adjust the oven rack in the lower-middle position. 2. In a large mixing bowl, mix the flour, salt, ground cinnamon, and nutmeg until combined. 3. In another bowl, beat the butter, cream cheese, and both sugars (white and brown sugar). Stir in the eggs and vanilla until combined. 4. Stir the dry into the wet ingredients and fold in the diced apples. 5. To make the topping, place the flour, brown sugar, oats, and butter in another bowl. 6. Rub the mixture with your fingers to form a crumble. 7. Transfer the apple batter to a baking dish lined with parchment paper or well-buttered and smooth it out. 8. Top with the crumble mixture and Bake in the oven for 35–40 minutes or until a toothpick inserted in the center comes out clean.

Nutrition (per serving) Calories 468, fat 28 g, carbs 49 g, sugar 24 g, Protein 6 g, sodium 232 mg

Nutty Apple Bars A simple sweet bar filled with apples and nuts the whole family will enjoy as a snack or for dessert. Makes 25–30 bars ǀ Prep. time 10–15 minutes Cooking time 35–40 minutes Ingredients 3 large eggs 1 cup vegetable oil 1 ¾ cups sugar 2 cups flour ½ teaspoon sea salt ½ teaspoon cinnamon 1 teaspoon soda 2 cups peeled, chopped red apples 1 cup chopped nuts such as hazelnuts, pecans, or walnuts Directions 1. Preheat an oven to 350 ⁰ F (177ºC). 2. Prepare a baking pan 11×16-inch in advance; grease it lightly using your hands. 3. In a large bowl, thoroughly mix the sugar, oil, and eggs. 4. Add the cinnamon, flour, salt, baking soda, and apples; combine well. 5. Place the freshly made batter in the baking pan. 6. Bake for 35–40 minutes, until completely settled. 7. Take out, cool down for a few minutes, and slice into bars. Nutrition (per serving) Calories 195, fat 11 g, carbs 23 g, sugar 14 g, Protein 3 g, sodium 232 mg

Pumpkin Cookies with Cinnamon Cream Cheese Frosting This is an old family recipe that gets better with age because we improve on it every time we are making it. The crunchy cookies are perfect with the creamy, dreamy cream cheese frosting. Makes 36 | Prep. time 10 minutes | Cooking time 15 minutes Ingredients ½ cup unsalted butter, softened 1 cup granulated sugar 1 cup pumpkin purée 2 large eggs, room temperature 4 teaspoons baking powder 1 teaspoon kosher salt 2 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 cups all-purpose flour 1 cup walnuts, chopped For the cream cheese frosting 8 ounces cream cheese, softened 1 cup powdered sugar 2 tablespoons unsalted butter, softened 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 300°F (149°C) . Line 2 cookie sheets with parchment paper. 2. In a large mixing bowl, beat the butter with the sugar until creamy. 3. Stir in the pumpkin purée and eggs and whisk until well-combined. 4. Add the baking powder, salt, cinnamon, nutmeg, ginger, and flour. Mix until well-combined. 5. Fold in the chopped walnuts. 6. Add dollops of the batter to the prepared cookie sheets. 7. Bake for about 15 minutes, then let the cookies cool down completely.

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To make the cream cheese frosting, use a hand mixer to beat the cream cheese, powdered sugar, butter, and vanilla extract until creamy. Spread some of the cream cheese frostings on top of each cookie before serving.

Nutrition (per serving) Calories 133, fat 7 g, carbs 15 g, sugar 9 g, Protein 2 g, sodium 108 mg

Pumpkin Chocolate Chip Cookies Put an autumnal twist on your regular chocolate cookies. | love using mini chocolate chips for this recipe. Makes 24 | Prep. time 15 minutes | Cooking time 10-13 minutes Ingredients 1 cup pumpkin purée 1 cup granulated sugar ½ cup vegetable oil 1 large egg, room temperature 1 tablespoon pure vanilla extract 1 tablespoon baking soda 1 teaspoon whole milk 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice Pinch of kosher salt 2 cups mini or regular semi-sweet chocolate chips Directions 1. Preheat oven to 350°F (177°C). Line two cookie sheets with parchment paper. 2. In a large mixing bowl, combine the pumpkin purée, granulated sugar, vegetable oil, egg, and vanilla extract. 3. Stir in the baking soda, milk, flour, baking powder, cinnamon, pumpkin pie spice, and salt. 4. Stir in the chocolate chips and fold everything together until combined. 5. Using a cookie scoop, scoop out from the cookie batter and arrange the cookies over the prepared cookie sheets. 6. Bake for about 10-13 minutes. 7. Let them cool slightly on the cookie sheets before serving. Nutrition (per serving) Calories 193, fat 9 g, carbs 25 g, sugar 16 g, Protein 2 g, sodium 182 mg

Pumpkin Brownies You will love this sweet recipe bursting with pumpkin flavors! Makes 9 | Prep. time 15 minutes | Cooking time 40 minutes Ingredients ¾ cup all-purpose flour ½ teaspoon baking powder Pinch of kosher salt ¾ cup unsalted butter, melted 1 ½ cups granulated sugar 2 teaspoons pure vanilla extract 3 large eggs, room temperature ¼ cup cocoa powder ½ cup chocolate chips ½ cup pumpkin purée ½ cup walnuts, chopped 1 teaspoon ground cinnamon Directions 1. Preheat oven to 350°F (177°C). Grease an 8x8-inch baking dish with butter or cooking spray. 2. In a large mixing bowl, combine the flour, baking powder, and salt. 3. In a medium mixing bowl, combine the melted butter, sugar, and vanilla extract. Stir in the eggs and mix until combined. 4. Stir in the wet ingredients into the dry ingredients until just combined. Divide the batter into two bowls evenly. 5. Add the cocoa powder and chocolate chips to one bowl and mix until combined. 6. In the other bowl, add the pumpkin purée, walnuts, and ground cinnamon. Mix until combined. 7. Spread ½ of the chocolate batter into the bottom of the prepared baking dish and ½ of the pumpkin batter on top of that. 8. Add dollops of each of the remaining batters into the dish, using a skewer to swirl the batters and create a marble effect. 9. Bake the brownies for about 40 minutes. 10. Let the brownies cool completely before slicing and serving. Nutrition (per serving)

Calories 431, fat 24 g, carbs 51 g, sugar 34 g, Protein 6 g, sodium 186 mg

Pumpkin Spice Cereal Treats A Halloween-friendly dessert or snack. You can even involve your kids to help make them! Makes 24 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 12 tablespoons unsalted butter, divided 30 ounces marshmallows, divided 18 cups crispy rice cereal, divided 1 teaspoon pumpkin pie spice ¼ teaspoon yellow food coloring ¼ teaspoon red food coloring Directions 1. Butter a 9x13-inch baking dish and line it with parchment paper. 2. Melt 4 tablespoons of butter in a large saucepan or pot over medium heat. 3. Add about ⅓ of the marshmallows and stir until melted. 4. Remove from the heat and stir in 6 cups of the cereal rice crisps. 5. Transfer and firmly press the mixture into the prepared baking dish and set aside to cool and set. 6. Melt the remaining 8 tablespoons of butter in another large saucepan. Add the remaining marshmallows and cook on low until melted. 7. Stir in the pumpkin pie spice and food colorings, and mix until combined. 8. Remove from heat and stir in the remaining rice cereal. 9. Firmly press the orange mixture on top of the first and let cool completely. 10. When cooled, cut into slices and serve. Nutrition (per serving) Calories 285, fat 7 g, carbs 54 g, sugar 25 g, Protein 1 g, sodium 258 mg

Pumpkin Bars Pumpkin bars are ideal for those moments when a loved one asks for a sweet treat and you don’t want to spend hours in the kitchen. Makes 20 | Prep. time 45 minutes | Cooking time 25 minutes Ingredients 4 large eggs, room temperature 1 ⅔ cups granulated sugar 1 cup vegetable oil 2 cups pumpkin purée 2 teaspoons pure vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice Pinch of kosher salt 1 teaspoon baking soda Powdered sugar, for serving Directions 1. Preheat oven to 350°F (177°C). 2. Grease a 15x10-inch jelly roll pan with butter and set aside. 3. In a large mixing bowl, combine the eggs, granulated sugar, vegetable oil, pumpkin purée, and vanilla extract. 4. Stir in the flour, baking powder, ground cinnamon, pumpkin pie spice, salt, and baking soda. 5. Mix until well-combined and transfer the batter to the prepared pan. 6. Bake for about 25 minutes. 7. Remove and let the cake cool slightly. Right before serving and slicing it into bars, dust the cake with powdered sugar. Nutrition (per serving) Calories 229, fat 12 g, carbs 28 g, sugar 17 g, Protein 2 g, sodium 28 mg

Pumpkin Cheesecake Bites Autumn season means everything pumpkin, and these cheesecake-inspired bites are perfect for when you next entertain guests! Makes 18 | Prep. time 15 minutes | Freezing time 5-10 minutes Ingredients 1 cup ginger snaps, crushed ¾ cup graham cracker crumbs 4 ounces cream cheese, softened 2 ½ cups white chocolate, melted and divided ½ cup pumpkin purée 1 teaspoon pumpkin pie spice Pinch of kosher salt 1 tablespoon coconut oil Directions 1. In a large mixing bowl, combine the ginger snaps, graham cracker crumbs, cream cheese, ½ cup of melted white chocolate, pumpkin purée, pumpkin pie spice, salt, and coconut oil. 2. Form small balls from the mixture. 3. Arrange the balls on a baking sheet lined with parchment paper and chill in the freezer for about 5-10 minutes. 4. Dip each in the remaining melted white chocolate and serve. Nutrition (per serving) Calories 239, fat 13 g, carbs 28 g, sugar 18 g, Protein 2 g, sodium 128 mg

Pecan Pie Brownies Are you a pecan pie fan? This Thanksgiving-inspired dessert takes less time to make when baked as brownies. Makes 12 | Prep. time 10 minutes | Cooking time 45 minutes Ingredients For the brownies 1 cup unsalted butter, melted 2 cups granulated sugar ½ cup cocoa powder 4 large eggs 1 teaspoon pure vanilla extract 1 ½ cups all-purpose flour ½ teaspoon baking powder Pinch of kosher salt For the pecan pie filling 4 tablespoons unsalted butter, melted ¾ cup light brown sugar ⅓ cup maple syrup 2 teaspoons pure vanilla extract 2 large eggs 2 ½ cups pecans, chopped Directions 1. Preheat oven to 350°F (177°C). Prepare a 9x9-inch baking tray by lining it with parchment paper. 2. To make the brownies, in a large mixing bowl, combine the melted butter, granulated sugar, cocoa powder, eggs, vanilla extract, flour, baking powder, and salt. 3. Transfer to the prepared baking dish and bake for about 20 minutes. 4. In the meantime, in a medium mixing bowl, beat the melted butter, brown sugar, maple syrup, vanilla, salt, and eggs until creamy. 5. Stir in the pecans and mix until well-coated. 6. Top the baked brownies with the pecan topping and bake again for about 20 minutes. 7. Let brownies cool completely before serving.

Nutrition (per serving) Calories 282, fat 17 g, carbs 32 g, sugar 24 g, Protein 3 g, sodium 90 mg

SWEET ROLLS, AND DOUGHNUTS

Apple Doughnuts Children would love these apple doughnuts. These are the perfect afternoon treat during a picnic day. They can even help decorate the donuts with their toppings of choice. Makes 10 | Prep. time 10 minutes | Cooking time 10 minutes Ingredients 2 cups all-purpose flour 2 teaspoons baking powder Pinch of salt ¼ teaspoon baking soda 2 large eggs, room temperature ⅓ cup light brown sugar ⅓ cup white sugar ½ cup whole milk ¼ cup applesauce 2 apples, peeled and grated 2 tablespoons butter, melted 2 tablespoons vegetable oil 2 teaspoons vanilla extract ¼ cup sugar 1 teaspoon ground cinnamon Directions 1. Preheat the oven to 400°F (204°C) and grease two doughnut pans with cooking spray or butter. 2. In a large bowl, whisk the flour, baking powder, salt, and baking soda. 3. In another bowl, whisk together the eggs, sugars, milk, grated apples, applesauce, butter, vegetable oil, and vanilla until smooth. 4. Pour the wet ingredients into the dry ingredients and fold until combined. 5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full. 6. Bake for 8–10 minutes. 7. Mix the sugar and cinnamon and roll each baked apple doughnut in the cinnamon sugar.

Nutrition (per serving) Calories 275, fat 5 g, carbs 52 g, sugar 30 g, Protein 6 g, sodium 46 mg

Apple Fritters Fresh apples, some spices, and a lemon-sugar glaze combine in this recipe to make this perfect fall treat! Makes 10 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients For the fritters 4 cups red apples, peeled and diced into smaller pieces 1 tablespoon lemon juice 1 ¼ cups all-purpose flour 1 teaspoon ground cinnamon Pinch of kosher salt 2 teaspoons baking powder 1 tablespoon granulated sugar 2 large eggs, room temperature ⅓ cup whole milk 1 tablespoon unsalted butter, melted 1 teaspoon pure vanilla extract 1 tablespoon vegetable oil or more as needed for cooking For the glaze 1 cup powdered sugar ½ teaspoon pure vanilla extract 3 tablespoons whole milk Directions 1. To make the fritters, in a large mixing bowl, combine the flour, ground cinnamon, salt, baking powder, and granulated sugar. 2. Stir in the eggs, whole milk, melted butter, and vanilla extract, 3. Stir in the diced apples and lemon juice and mix until well combined. 4. Heat about a tablespoon of vegetable oil in a large nonstick frying pan over medium heat. Working in batches add dollops of the apple fritter batter into the hot oil and cook for about 3-4 minutes on each side. 5. To make the glaze, in a medium mixing bowl, combine the powdered sugar, vanilla extract, and whole milk. 6. Drizzle the glaze over the fritters before serving.

Nutrition (per serving) Calories 187, fat 2 g, carbs 38 g, sugar 22 g, Protein 3 g, sodium 43 mg

Pumpkin Spice Donuts Donuts are one of my all-time favorite desserts, and pumpkin spice is a fantastic flavor for them! You will need a donut maker for this recipe. Makes 24 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 2 cups all-purpose flour ½ cup dark brown sugar 1 ½ teaspoons baking powder 1 ½ teaspoons pumpkin pie spice Pinch of kosher salt ¼ teaspoon baking soda 1 cup pumpkin purée 2 large eggs, room temperature ¼ cup whole milk ¼ cup unsalted butter, melted Directions 1. In a large mixing bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. 2. Stir in the pumpkin purée, milk, melted butter, and eggs. Mix until everything is combined. 3. Bake the donuts in a donut maker well-greased with cooking spray. 4. Before serving, you can roll the donuts into cinnamon sugar or dip them in melted chocolate. Nutrition (per serving) Calories 86, fat 2 g, carbs 16 g, sugar 8 g, Protein 1 g, sodium 30 mg

Pumpkin Spice Doughnut Holes These doughnut holes are beyond delicious, thanks to the addition of pumpkin spice and smooth pumpkin purée. Serves 8 | Prep. time 10 minutes | Cooking time 5 minutes Ingredients 2 cups all-purpose flour ¾ cup sugar 2 teaspoons baking powder 2 teaspoons pumpkin pie spice Pinch of salt 1¼ cups pumpkin purée 1 large egg, room temperature 2 tablespoons butter, melted 5 cups vegetable oil, for frying Rolling ¾ cup sugar 3 tablespoons pumpkin pie spice Directions 1. In a large bowl, mix the pumpkin purée, egg, melted butter, and sugar. 2. Stir in the flour, pumpkin pie spice, baking powder, and salt until a batter forms. Let stand for 5 minutes. 3. Meanwhile, warm the vegetable oil on medium heat to 375°F (191°C). 4. Drop spoonfuls of the batter into the hot oil to form the doughnut holes. 5. Fry for 3–4 minutes on medium heat. 6. Roll the cooked doughnut holes in pumpkin spice and sugar. 7. Serve warm. Nutrition (per serving) Calories 101, fat 1 g, carbs 21 g, sugar 13 g, Protein 1 g, sodium 19 mg

Pumpkin Baked Doughnuts with Salted Caramel Glaze Perfect for the fall season, these baked pumpkin doughnuts don't have a single egg in the batter. That makes them super soft and pillowy to the touch after they are cooked. Ready in less than 30 minutes, these doughnuts will become your go-to recipe for entertaining with family and friends. Makes 12 | Prep. time 10 minutes | Cooking time 10 minutes Ingredients 2 cups all-purpose flour Pinch of salt ½ teaspoon baking powder 1 teaspoon ground cinnamon ½ cup sugar ¾ cup heavy cream 1½ cups pumpkin purée ½ cup vegetable oil 1 teaspoon vanilla extract Glaze 2 cups powdered sugar ¾ cup caramel sauce 3 tablespoons whole milk Pinch of ground cinnamon Directions 1. Preheat the oven to 400°F (190°C) and grease two doughnut pans with cooking spray or butter. 2. In a large bowl, whisk the flour, cinnamon, baking powder, and salt. 3. In another bowl, whisk together the pumpkin purée, sugar, heavy cream, vegetable oil, and vanilla until smooth. 4. Pour the wet ingredients into the dry ingredients and fold until combined. 5. Transfer the batter to a piping bag and pipe it into the greased doughnut pans, just ¾ full. 6. Bake for 8–10 minutes.

7. Meanwhile, mix the powdered sugar, milk, cinnamon, and caramel sauce. 8. Glaze each baked doughnut with the caramel glaze and let them set before serving. Nutrition (per serving) Calories 305, fat 4 g, carbs 36 g, sugar 24 g, Protein 5 g, sodium 14 mg

Classic Pumpkin Rolls Pumpkin roll is a classic, crowd-pleasing recipe. Here, I’ll share my trick for rolling it perfectly. Serves 8 | Prep. time 10 minutes | Cooking time 15 minutes Ingredients For the roll ¾ cup all-purpose flour Pinch of kosher salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 cup granulated sugar 3 large eggs, room temperature ⅔ cup pumpkin purée 1 teaspoon pure vanilla extract For the filling 8 ounces cream cheese, softened 2 tablespoons unsalted butter, softened 1 teaspoon pure vanilla extract 1 cup powdered sugar Directions 1. Preheat oven to 350°F (177°C). Line a 15x10-inch jelly roll pan with parchment paper and set aside. 2. In a large mixing bowl, combine the flour, salt, baking soda, ground cinnamon, pumpkin pie spice, granulated sugar, and eggs. 3. Stir in the pumpkin purée and vanilla extract. 4. Transfer the batter to the prepared jelly roll pan and bake for about 15 minutes or until a toothpick inserted in the center comes out clean. 5. Roll out the baked sponge cake onto the same parchment paper and let it cool for about 1 hour. 6. In the meantime, in a large mixing bowl, use a hand mixer to beat the cream cheese, butter, and vanilla extract. Add the powdered sugar in ¼ cup amounts until fully combined. 7. Spread the cream cheese over the cooled cake and carefully roll it.

8.

Let it cool completely before slicing it. Serve with a dusting of powdered sugar.

Nutrition (per serving) Calories 356, fat 14 g, carbs 51 g, sugar 40 g, Protein 6 g, sodium 610 mg

Pumpkin Spice Cinnamon Rolls Fall wouldn’t be complete without a fall-inspired cinnamon roll! This version has a wonderful twist with the addition of pumpkin spice. Makes 16 | Prep. time 2 hours | Cooking time 30 minutes Ingredients For the dough 1 ½ cups whole milk, warmed 2 cups vegetable oil ½ cup granulated sugar 2 ¼ teaspoons active dry yeast 1 cup pumpkin purée 5 cups all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ginger powder 1 ½ teaspoons baking powder Pinch of kosher salt For the filling ½ cup unsalted butter, softened ½ cup granulated sugar ½ cup light brown sugar 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¾ cup pecans, chopped For the frosting 8 ounces cream cheese ½ pound powdered sugar 2 tablespoons whole milk 2 tablespoons unsalted butter, melted ½ teaspoon maple syrup ¼ cup pecans, chopped Directions 1. In a large mixing bowl, combine the whole milk, vegetable oil, active dry yeast, granulated sugar, and pumpkin purée.

2.

Stir in the flour, ground cinnamon, ground nutmeg, ground ginger, baking powder, and salt. 3. Mix the ingredients together to form a smooth dough, then knead for about 10 minutes or until smooth. 4. Transfer the dough to a clean bowl and let rise at room temperature for about 90 minutes. 5. In the meantime, in a medium mixing bowl, add the softened butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, and ginger. Whisk until creamy. 6. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 7. Roll out the risen dough on a lightly floured working surface into a rectangle ¼-inch thick. 8. Spread the butter and cinnamon mixture over the whole surface of the dough, then sprinkle with the chopped pecans. 9. Roll out the dough into a roulade and cut slices about 1-inch thick. 10. Arrange the slices on the prepared baking sheet and bake for about 30-35 minutes. 11. In the meantime, in another medium mixing bowl, beat the cream cheese with the melted butter and slowly add the powdered sugar, maple syrup, and salt. 12. Drizzle the frosting on top of the warm rolls and sprinkle with more chopped pecans before serving. Nutrition (per serving) Calories 686, fat 45 g, carbs 65 g, sugar 33 g, Protein 7 g, sodium 107 mg

Apple Turnovers With readily available puff pastries, you can make apple turnovers in no time. For an afternoon break or for breakfast, these turnovers are delicious, especially with freshly picked apples in the Fall! Makes 9 | Prep. time 20 minutes | Cooking time 15 minutes Ingredients 4 cups apples, peeled and chopped ¼ cup water ¼ cup sugar 1 teaspoon lemon juice 1 (16-ounce) package all-butter frozen puff pastry, thawed 1 egg, beaten Sugar for garnish (optional) Directions 1. Place the apples in a saucepan, and add the water, sugar, and lemon juice. Bring it to a boil, and simmer until the sugar dissolves. 2. Cover, and reduce the heat to a minimum. Cook until the apples are softened, about 10 minutes. Stir often. 3. Allow the filling to cool completely. 4. Preheat the oven to 400°F (204°C), and arrange the racks in the top third and bottom third of the oven. Line 2 small baking sheets with parchment paper. 5. On a lightly floured surface, roll out the pastry into a 15” square. If your package came with 2 sheets, place one on top of the other and roll it out as one. 6. Cut the pastry into nine 5” squares. Place a heaping tablespoon of filling into the center of each square. 7. Lightly brush the edges of the squares with the beaten egg, and fold them over to make triangles. Seal the edges with a fork, and cut three small vents in the top. 8. Place the pastries on the prepared sheets and refrigerate for 15 minutes. 9. Bake at 400°F (201°C) for 15 minutes, and then reduce the heat to 350°F (177°C) and bake for another 15 minutes. Swap the positions of the sheets halfway through. 10. Remove from oven and place on a wired rack to cool down.

Sprinkle with sugar if desired. 11. Serve warm, and enjoy! Nutrition (per serving) Calories 345, fat 21 g, carbs 37 g, sugar 11 g, Protein 3 g, sodium 270 g

PUDDINGS, CREAMS, AND MOUSSES

Pumpkin Pudding Let me show you how to prepare an easy fall snack for the whole family – pumpkin pudding. Serves 6 | Prep. time 10 minutes | Cooking time 15-20 minutes Ingredients ¾ cup cornstarch 2 teaspoons pure vanilla extract 2 cups pumpkin purée 3 cups whole milk ¼ cup brown sugar 2 teaspoons pumpkin pie spice Directions 1. In a medium saucepan over medium heat, bring the milk, cornstarch, vanilla extract, pumpkin purée, brown sugar, and pumpkin pie spice to a boil. 2. Whisk constantly and vigorously as the mixture cooks. Once thickened, turn off the heat and divide the mixture into 6 glasses. 3. Cool the glasses to room temperature or refrigerate until ready to serve. Nutrition (per serving) Calories 188, fat 4 g, carbs 32 g, sugar 15 g, Protein 4 g, sodium 55 mg

Pumpkin Panna Cotta Pumpkin panna cotta is a unique dessert. It’s also a delicious alternative to pumpkin pie. Serves 4 | Prep. time 10 minutes Cooking time 10 minutes | Chill time 6 hours Ingredients 1 cup whole milk 1 tablespoon powdered gelatin 3 cups heavy whipping cream 1 cup pumpkin purée ½ cup honey 2 tablespoons granulated sugar 1 teaspoon pumpkin pie spice Pinch of kosher salt Directions 1. In a saucepan over medium heat, add the milk and gelatin. 2. Let it sit for 1 minute and then gently whisk. 3. Add the whipping cream, pumpkin purée, honey, and granulated sugar. 4. Stir in the pumpkin pie spice and salt. 5. Mix until everything is combined and let the mixture come to a soft boil. 6. Remove from heat and divide into 6 individual glasses, fill them half full. 7. Cool slightly and refrigerate for at least 6 hours to chill and set before serving. Nutrition (per serving) Calories 521, fat 35 g, carbs 51 g, sugar 46 g, Protein 4 g, sodium 102 mg

Slow Cooker Pumpkin Custard When autumn rolls around, nothing beats a warm pumpkin custard to finish off a meal. And with only three ingredients, it doesn’t get any easier than this! Serves 6 | Prep. time 10 minutes | Cooking time 4 hours Ingredients 4 eggs 1 can evaporated milk 2 cups pumpkin purée Directions 1. Whisk egg and evaporated milk together until smooth, and then fold in the pumpkin pie filling. 2. Transfer the mixture to 6 small ramekin dishes or 4 large. 3. Arrange the ramekins in the slow cooker and add water to reach halfway up the dishes. 4. Cover, and cook on HIGH for 3–4 hours, or until set. Nutrition per serving Calories 565, fat 26 g, carbs 60 g, sugar 26 g Protein 25 g, sodium 602 mg

Pumpkin Bread Pudding This recipe tastes just like pumpkin pie, but even more indulgent! Serves 12 | Prep. time 20 minutes | Cooking time 45 minutes Ingredients ½ cup light brown sugar ½ cup granulated sugar 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger ⅛ teaspoon ground cloves Pinch of kosher salt 4 large eggs, room temperature 2 large egg yolks 1 ½ cups half and half 1 cup whole milk 1 (15-ounce) can pumpkin purée 1 teaspoon pure vanilla extract 1 (16-ounce) loaf crusty French bread, diced into 1-inch cubes Directions 1. Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter. 2. In a large mixing bowl, combine the light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, eggs, egg yolks, half and half, milk, and pumpkin purée. 3. Stir in the vanilla extract. 4. Stir in the bread cubes and let the mixture steep until the bread has absorbed most of the liquid in the bowl, for about 10 minutes. 5. Transfer the mixture to the prepared baking dish and bake for about 45 minutes. 6. Let it cool slightly before serving. Nutrition (per serving) Calories 241, fat 7 g, carbs 37 g, sugar 18 g, Protein 7 g, sodium 279 mg

Overnight Praline Pumpkin Pudding An easy dessert that warms the soul and makes the whole house smell sweet and spicy goodness is worth making. Plan ahead as it needs refrigeration time. Serves 11 ǀ Prep. time 15 minutes Chilling time 8–24 hours | Cooking time 1 hour Ingredients Bread pudding 4 large eggs 4 cups pumpkin purée 1 ½ cups milk ¾ cup half & half 1 cup white sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground nutmeg Pinch ground cardamom 1 teaspoon vanilla extract 1 loaf French bread, cut into 1-inch pieces (about 10 cups) Caramel-pecan sauce 1 cup pecans, chopped 1 cup firmly packed light brown sugar ½ cup butter 3 tablespoons light corn syrup 1 teaspoon vanilla extract Directions 1. To prepare the bread pudding, whisk together the eggs, pumpkin, milk, half and half, sugar, cinnamon, salt, nutmeg, cardamom, and vanilla until well blended. 2. Add the bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill for 8–24 hours. 3. Preheat the oven to 350°F (177°C). Spoon the bread mixture into eleven 6-ounce lightly greased ramekins. (The ramekins will be completely full, and the mixture will mound slightly.) 4. Bake for 50 minutes, shielding with foil after 30 minutes.

5.

6.

7.

During the last 15 minutes of baking, prepare the caramel-pecan sauce. Heat the pecans in a medium skillet over medium-low heat, stirring often, for 3–5 minutes or until lightly toasted and fragrant. Cook the brown sugar, butter, and corn syrup in a small saucepan over medium heat stirring occasionally for 3–4 minutes, or until the sugar is dissolved. Remove it from the heat and stir in the vanilla and pecans. Remove the bread puddings from the oven and drizzle with caramelpecan sauce. Bake for 5 minutes, or until the sauce is thoroughly heated and begins to bubble.

Nutrition (per serving) Calories 356, fat 24 g, carbs 29 g, sugar 21 g Protein 5 g, sodium 162 mg

Plum Clafoutis You'll never go wrong with plum as the star ingredient of this delicious Plum Clafoutis recipe. Serves 6 | Prep. time 20 minutes | Cooking time 60 minutes Ingredients 1 tablespoon unsalted butter, softened 6-8 medium plums, cut into ¼-inch wedges ⅔ cup granulated sugar, divided ½ cup unbleached all-purpose flour ¼ teaspoon fine sea salt 4 eggs 1½ cups whole milk 1 Tablespoon vanilla extract Confectioners’ sugar Directions 1. Heat the oven to 350°F (177°C). Set rack to center of oven. 2. Place empty cast iron pan in oven and heat for 15 minutes. 3. Use a mitten to remove the cast iron skillet from the oven and coat it with softened butter (including sides). 4. Coat plum wedges with ⅓ cup of sugar and arrange in a skillet. 5. In a bowl, combine sugar, flour, and salt. Whisk in eggs and then add milk and vanilla. Whisk to combine. 6. Pour batter over plums. 7. Bake until set (about 1 hour). Remove from heat and let cool. 8. Slice and serve dusted with confectioners’ sugar. Nutrition (per serving) Calories 270, fat 7 g, carbs 45 g, sugar 22 g Protein 7 g, sodium 165 mg

OTHER FRUITY DESSERTS

Salted Caramel Apples Caramel apples sprinkled with salt are the perfect holiday treat. They are usually made over Halloween, but you can enjoy them all apple seasonlong. Serves 8 | Prep. time 30 minutes | Cooking time 20 minutes Ingredients 8 whole apples 44 ounces caramel melts 2 tablespoons heavy cream 1 teaspoon pure vanilla extract Pinch of kosher salt Directions 1. In a saucepan over medium heat, melt the caramel melts with the heavy cream. Add the vanilla extract and stir to combine. 2. Dip each apple into the mixture, coating well on all sides. 3. Sprinkle salt over the applies along with any other toppings of your choice. Let them set for about 20 minutes before serving. Nutrition (per serving) Calories 876, fat 35 g, carbs 132 g, sugar 107 g, Protein 9 g, sodium 158 mg

Caramel Cinnamon Apples Warm and gooey goodness of apple and caramel with a touch of cinnamon, a pure pleasure. Serves 3-6 | Prep. time 10 minutes | Cooking time 25 minutes Ingredients 3 apples, halved and cored ½ cup honey ½ cup brown sugar 1 teaspoon cinnamon ¼ cup butter, melted Garnish Chocolate sprinkles ¼ cup mixed nuts, ground Directions 1. Preheat the oven to 375°F (191°C). 2. In a small saucepan, mix the honey, brown sugar, cinnamon, and melted butter. Simmer over low heat until the mixture becomes caramel-colored, about 3-5 minutes. 3. Place the apples on a greased baking sheet. 4. Scoop the caramel mixture into the cavities of the apple halves. 5. Bake in the oven for 16-20 minutes, until the apples are tender. 6. Sprinkle with chocolate sprinkles and mixed nuts before serving. Nutrition (per serving) Calories 211, fat 4 g, carbs 56 g, sugar 51 g, Protein 0 g, sodium 58 mg

Caramel Apple Dip A quick sweet treat or appetizer that can be thrown together in minutes from ingredients you already have at home. Serves 6 | Prep. time 10 minutes Ingredients 1 (8-ounce) package cream cheese, softened ½ cup vanilla yogurt ¾ cup brown sugar 1 tablespoon confectioners’ sugar ½ teaspoon cinnamon 1 teaspoon vanilla extract Chopped walnuts for garnish Apple slices for dipping Directions 1. Combine the ingredients (except for the walnuts) in a large mixing bowl. 2. Mix on medium speed until smooth and creamy. 3. Garnish with chopped walnuts and serve with sliced apples. Nutrition (per serving) Calories 240, fat 14 g, carbs 27 g, sugar 26 g, Protein 3 g, sodium 138 mg

Easy Caramel Apples Delightful and easy to make, these caramel apples are made with a simple three-step process by coating them with homemade caramel syrup, which just makes them a dessert that people of any age will enjoy! Serves 5 | Prep. time 30 minutes | Cooking time 10 minutes Ingredients 5 Granny Smith apples, washed and dried ½ pound soft caramel candies 1½ tablespoons heavy cream Directions 1. Heat a saucepan over medium heat. Add the cream and caramel candies. Stir continuously until smooth. 2. Remove the apple stems and insert an 8-inch-long stick in each apple. 3. Transfer the caramel mixture to a deep bowl. Dip the apples in it. Place them on a baking sheet lined with parchment paper. Sprinkle with toppings of your choice and refrigerate for 2 hours. Nutrition (per serving) Calories 304, fat 1 g, carbs 80 g, sugar 73 g, Protein 2 g, sodium 331 mg

Candied Apples Delicious and easy to prepare, these traditional candied apples are a popular kids' snack, especially in the Fall and at Halloween Serves 5 | Prep. time 40 minutes | Cooking time 10 minutes Ingredients 5 red apples 2 cups sugar 1 cup water ½ cup corn syrup 1 teaspoon gel red food coloring 5 (8-inch-long) treat sticks Directions 1. Remove the stems from the apples and insert the treat sticks. 2. Bring some water to a boil in a pot. Dip the apples into the boiling water and clean them with a clean towel to remove the wax. Do this twice. Make sure the apples are completely dry outside. 3. Lay the parchment paper on a small tray. Set aside. 4. To prepare the coating, in a saucepan, whisk the sugar, corn syrup, red gel food color, and water until the color is evenly distributed. Heat to 300°F (149°C) without stirring. 5. Tilt the saucepan to coat the apples with liquid sugar, twirling the apples to coat them properly. 6. Place the coated apples on the greased parchment paper with the stick upwards. 7. Freeze for 15 minutes before serving. Nutrition (per serving) Calories 214, fat 0 g, carbs 50 g, sugar 38 g, Protein 2 g, sodium 78 mg

Saucy Pears When pears are in season, this is our go-to dessert! It’s so easy, and delicious with a scoop of vanilla ice cream. Serves 2 | Prep. time 25 minutes | Cooking time 2½ hours Ingredients 6 whole firm pears ¼ cup water 1½ tablespoons lemon juice 1 teaspoon cornstarch 1 teaspoon water 1 teaspoon vanilla 3 tablespoons sultana raisins 3 tablespoons apricot jam 1 teaspoon grated fresh ginger ½ teaspoon cinnamon Directions 1. Peel and core the pears. 2. Butter the inside of the slow cooker and pour the water and lemon juice in. Arrange the pears, flat side down. 3. Cover and cook on LOW for 2 hours. 4. Combine the remaining ingredients and pour over the pears. 5. Cover and cook on HIGH for 30 minutes. Nutrition per serving Calories 259, fat 1 g, carbs 65 g, sugar 16 g Protein 1 g, sodium 231 mg

Wine Poached Pears One tip for poaching pears is that you can use underripe pears—in fact, they are ideal for poaching. They will become tender with just the right amount of sweetness. Once they are poached, they can be served warm or cold with the sauce of your choice or with a scoop of ice cream. Serves 4 | Prep. time 10 minutes | Cooking time 30 minutes Ingredients 1 bottle dry prosecco 1 cup water 1 cup granulated sugar Zest of 1 orange 2 tablespoons orange juice Pinch of kosher salt ½ teaspoon pure vanilla extract 1 cinnamon stick 4 whole cloves 4 underripe pears, peeled, halved, and cored Directions 1. In a large pot or saucepan over medium heat, add the prosecco, water, and granulated sugar. 2. When the sugar melts, stir in the orange zest and juice, salt, vanilla extract, cinnamon stick, and whole cloves. 3. Reduce the heat to medium-low and add the pears. 4. Cook for about 25-30 minutes until they are soft and tender. 5. Serve with ice cream or your favorite sauce. Nutrition (per serving) Calories 413, fat 0 g, carbs 86 g, sugar 71 g, Protein 0 g, sodium 48 mg

Chai Poached Pears This recipe relies on a tea that you prepare the day before. On the day of serving, poach fresh pears in the fragrant tea and let the aroma fill your kitchen as you tend to other things, such as enjoying yourself! Serves 8 | Prep. time 15 minutes Resting time 12 hours | Cooking time 1 hour 40 minutes Ingredients 2 quarts water ½ cup black tea 1 tablespoon whole cloves 4 star anise pods 6 cardamom pods 2 cinnamon sticks 1 vanilla bean, scraped out insides only 1 teaspoon whole black peppercorns 1 tablespoon fresh ginger, sliced ½ cup brown sugar ½ cup white sugar ¼ cup honey 8 Bosc pears, peeled and cored Vanilla ice cream for serving Directions 1. Pour the water into a large saucepan or stockpot. 2. Add the black tea, cloves, star anise, cardamom, vanilla, black peppercorns, and ginger. 3. Bring the tea to a low boil over medium heat. Reduce to low and simmer for 30 minutes. Remove from heat and let steep overnight. 4. The following day, strain the tea and add the white sugar, brown sugar, and honey. Place the tea in a large pot on the stovetop and bring it to a simmer over low to medium heat. 5. Add the pears into the tea and poach them in the simmering tea for approximately one hour, checking only occasionally to turn and ensure even doneness. 6. Remove the pears from the pan and let drain before serving with vanilla ice cream.

Nutrition (per serving) Calories 222, fat 1 g, carbs 55 g, sugar 45 g, Protein 1 g, sodium 14 mg

Pears Belle Hélène It is said that French chef, Auguste Escoffier created this dish in honor of the opera, La Belle Helene, but no one really knows for sure. Yet who knew how delicious, bruised pears could be with a special dark chocolate sauce? Serves 8 | Prep. time 20 minutes | Cooking time 30 minutes Ingredients 1 cup caster sugar Zest and juice of 1 lemon 2 vanilla pods 8 pears, firm but ripe For the sauce 12 ounces 70% dark chocolate, broken into small pieces 1 cup heavy cream 3 tablespoons Poire William liqueur For serving: whipped cream and/or ice cream Directions 1. Place 6 cups of water in a medium saucepan and add the sugar, lemon zest, lemon juice, and vanilla pods. Mix well and heat gently until the sugar dissolves. 2. Peel the pears, leaving the stems on. Cut a little off the bottom of each so it will stand up and scoop out a little of the core from the bottom. 3. When the liquid simmers, add the pears to the syrup and cover. Simmer for 20 minutes, or until the pears are tender. 4. Remove the pot from the heat and allow the pears to cool in the liquid. 5. Before serving, melt the chocolate in a double boiler and stir in the cream and liqueur. 6. Drain the pears and dip them in the chocolate. Serve with a little more of the sauce, whipped or ice cream, or both as desired. Nutrition (per serving) Calories 475, fat 26 g, carbs 60 g, sugar 44 g,

Protein 7 g, sodium 29 mg

Apple Spiced Pancakes Are you craving a sweet breakfast? These spiced apple pancakes will do the trick. Serves 4-6 | Prep. time 10 minutes | Cooking time 15 minutes Ingredients 2 cups whole wheat flour 2 tablespoons baking powder 1½ teaspoons ground cinnamon 1 teaspoon ground ginger Pinch of kosher salt 2 large eggs, room temperature 1 ½ cups whole milk 1 tablespoon maple syrup plus more for serving 2 red apples, peeled and grated ½ cup chopped pecans Directions 1. In a large mixing bowl, add the flour, baking powder, ground cinnamon, ground ginger, and salt. Mix until everything is wellcombined and set aside. 2. In another large mixing bowl, whisk together the eggs, whole milk, maple syrup, and grated apples. 3. Stir the dry into the wet ingredients until just combined, then stir in the chopped pecans. 4. Warm about a tablespoon of butter or vegetable oil in a large nonstick frying pan over medium heat. 5. Cook the pancakes for about 2-3 minutes on each side. Serve warm with a drizzle of maple syrup. Nutrition (per serving) Calories 416, fat 15 g, carbs 62 g, sugar 16 g, Protein 11 g, sodium 96 mg

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APPENDIX

Cooking Conversion Charts 1. Measuring Equivalent Chart Type Weight

Imperial 1 dry ounce 1 pound Volume 1 teaspoon 1 dessert spoon 1 tablespoon 1 Australian tablespoon 1 fluid ounce 1 cup

Length

1 cup 1 pint 1 quart 1 gallon 1 inch

Numbers are rounded to the closest equivalent

Imperial

Metric 28g 16 dry ounces 0.45 kg 5 ml 2 teaspoons 10 ml 3 teaspoons 15 ml 4 teaspoons 20 ml 2 tablespoons 16 tablespoons 8 fluid ounces 2 cups 2 pints 4 quarts

30 ml 240 ml 240 ml 470 ml 0.95 l 3.8 l 2.54 cm

2. Oven Temperature Equivalent Chart Fahrenheit (°F) 220 225 250 275 300 325 350 375 400 425 450 475 500

Celsius (°C)

Gas Mark

104 107 121 135 149 163 177 191 204 218 232 246 260

¼ ½ 1 2 3 4 5 6 7 8 9

* Celsius (°C) = T (°F)-32] * 5/9 ** Fahrenheit (°F) = T (°C) * 9/5 + 32 *** Numbers are rounded to the closest equivalent

Copyright and Terms of Use All rights reserved © 2022 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder. Efforts have been made to ensure that the information in this book is accurate and complete. However, the author and the publisher do not warrant the accuracy of the information, text, and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts, and the internet. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes. The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on the age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinions of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book. The nutritional information for recipes contained in this book is provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe, and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

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