9 Amazingly Tasty Treats to Make This Fall

1. Apple bread pudding

Fall is loaded with apples, and this recipe is something completely unique and unlike other dishes with apples. Here it is.

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:20 min;
• Cook time:1 hr 15 min;
• Nutrition Per Serving: 430;

Ingredients:

• 1 pound of brioche, cut into 1-inch pieces (12 cups)
• 5 tablespoons of unsalted butter
• 2 large Granny Smith apples, peeled, cored and cut
• 1 cup of sugar
• 1/2 teaspoon of cinnamon
• 1/4 cup of Calvados or other brandy
• 4 large eggs, beaten
• 3 cups of milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream, for serving

Directions:

To begin with, preheat the oven to 350°F. Toast the brioche on a large rimmed baking sheet for about 15 minutes until it becomes slightly brown and dry, stir only once or twice.

While the brioche gets ready, melt the butter and reserve 3 tablespoons of it into a small bowl and put away. Add the apples and 1/4 cup of the sugar to the butter and cook over medium heat, stir from time to time for 15 minutes. The apples should get soft and golden. Add cinnamon and stir again. Remove it from the heat and add the Calvados. Put the pan again over heat and cook until it turns into syrup, for about a minute.

Beat eggs, milk and the remaining 3/4 cup of sugar in a large bowl. Add the vanilla seeds (the bean will be for another use), brioche and apples and toss until completely coated. Leave for 5 minutes for brioche to absorb the custard.

Grease the 8-by-11-inch baking dish with one tablespoon of melted butter, we left reserved before. Pour the bread pudding and sprinkle it with the 2 tablespoons of melted butter. Bake it about 50 minutes until the top gets golden. Cool the pudding and serve with whipped cream.

2. Pumpkin cheesecake

Such quite an unusual ingredient as pumpkin will turn a simple cheesecake into a very delicious and just amazing treat. You will definitely like it!

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:15 min;
• Cook time:2 hr 45 min;
• Nutrition Per Serving: 230;

Ingredients:

• 1 can\15 ounce of pumpkin puree
• 8 wholes of crumbled graham crackers
• 1 tablespoon of brown sugar
• 5 tablespoons of unsalted butter, melted plus to grease the pan
• 1,5 cups\14 ounces of cream cheese
• 1,5 cups of granulated sugar
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/4 teaspoon of freshly ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground allspice
• 5 large eggs
• 1 cup of heavy cream
• 1 tablespoon of fresh lemon juice
• 2 teaspoons of pure vanilla extract
• Whipped Cream for serving

Directions:

Prepare the puree first and mind that it should not be watery, strain it through cheesecloth if needed. Preheat the oven to 500°F and butter the pan on the bottom and sides. I take a 9-inch springform pan.

Ground the graham crackers in food processor, add pecans and brown sugar and melted butter, ground finely again. Press the mass into the bottom of the pan and bake about 8 minutes till it becomes light brown color. Let the crust cool.

Combine sugar, salt, cinnamon, nutmeg, cloves in a small bowl. In another large bowl mix cream cheese till it gets very smooth, and add all the spices. After you combine it with pumpkin puree and mix until very smooth. Add eggs, but beat the cream after each addition. And the last goes lemon juice and vanilla, the mass should be like heavy cream.

Put the substance onto the already baked and cooled crust and bake for 12 minutes. Then lower the temperature to 225°F and bake for 2 hours until its top gets brown but is still slightly jiggly. Let the cheesecake sit in the oven, cooling for another hour with the oven door open. After the cheesecake is of room temperature, refrigerate it for several hours, but better to leave it for the whole night.

When ready to serve, run a sharp knife around the edges of the pan sides to loosen cheesecake and gently remove the cake from the springform pan. Cut it into slices and decorate with whipped cream.

More: 10 Healthy and Delicious Avocado Recipes

3. Pumpkin Cookies

Pumpkin cookies will perfectly match a hot cup of tea or coffee in cold autumn evenings. If you treat your friends or colleagues to it, they will definitely ask for some more. Wouldn`t it be the best compliment for you?

• Cuisine: American;
• Category: Desserts, Baking;
• Serves: 6-8;
• Prep Time:15 min;
• Cook time:35 min;
• Nutrition Per Serving: 125;

Ingredients:

Cookies:

• 2 cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 1/2 tablespoons of pumpkin pie spice
• 1/2 teaspoon of salt
• 1 stick of softened unsalted butter
• 1 1/4 cups of sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 cup of canned pumpkin puree
• 2 tablespoons of minced candied ginger

Glaze:

• 1 cup of confectioners’ sugar
• 2 tablespoons of melted unsalted butter
• 1 tablespoon of milk

Directions:

Cover 3 baking sheets with parchment paper and preheat the oven to 350°F. Combine flour, baking powder, soda, salt and pumpkin pie spice in a small bowl. In another larger bowl beat the butter and sugar with a mixer until sugar dissolves. Add there the egg, vanilla, candied ginger and pumpkin puree. After it pour the mixed flour into the bowl and mix well.

Take a ice cream scoop or a tablespoon and place the batter on prepared sheets in equal portions. Smooth the tops with a bit wet finger. Bake the cookies for 15 minutes until risen and hard.

In another bowl mix the butter, confectioner`s sugar, milk until very smooth. Glaze the cookies while they are warm, pouring one tablespoon of glaze at every. When they get cool, cookies are ready to serve.

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4. Caramel apples

What can I say? Easy to make and impossible to tear off!

• Cuisine: American;
• Category: Desserts, Baking;
• Serves: 3-4;
• Prep Time:15 min;
• Cook time:45 min;
• Nutrition Per Serving: 526;

Ingredients:

• 6 apples
• 1 pack\14 ounce of caramels
• 2 tablespoons of milk

Directions:

Firstly, wash the apples and remove the stems. Then put in craft sticks into the top, and butter a baking sheet.

Put caramels and milk into a bowl and place into a microwave for 2 minutes, stirring once. Cool it a little and dip each apple in the caramel. Put them on the prepared sheet and bake till ready.

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5. Spiced upside-down apple bundt cake

It is a very easy and extremely delicious variant of an upside-down cake, which becomes our autumn subject.

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:20 min;
• Cook time:1 hr 30 min;
• Nutrition Per Serving: 507;

Ingredients:

Streusel Topping:

• 1/4 cup of pecan halves
• 2 tablespoons of rolled oats
• 1/2 cup of flour
• 1 tablespoon of all-purpose flour
• 2 tablespoons of light brown sugar
• 2 tablespoons of granulated sugar
• 3/4 teaspoon of kosher salt
• 1/4 teaspoon of freshly ground black pepper
• 1/8 teaspoon of cinnamon
• 4 tablespoons of melted unsalted butter

Cake:

• 2 1/4 cups of granulated sugar
• 1 1/2 teaspoons of cornstarch
• 1/2 teaspoon of freshly grated nutmeg
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of allspice
• 4 (2 pounds) Granny Smith apples, peeled, cored, and cut
• 2 sticks of unsalted butter, at room temperature
• 3 tablespoons of unsalted butter, at room temperature
• 3 cups of flour
• 1/2 teaspoon of baking soda
• 1 teaspoon of kosher salt
• 1 cup of buttermilk
• 1/4 cup of Calvados
• 1/2 teaspoon of pure vanilla extract
• 2 teaspoons of finely grated orange zest
• 3 large eggs

Directions:

Let`s start with making the streusel topping. Preheat the oven to 325°F. Cover the baking sheet with parchment paper and toast the pecans for 12 minutes until golden and let it cool. In a pan cook the oats over medium heat, keep stirring it for 14 minutes until toasted a little. Let it cool.

Mix the flour with the toasted pecans in a food processor. Then combine it with the oats, brown and granulated sugar, salt, cinnamon and black pepper. Stir the butter with a fork to form lumps. Place the streusel over the baking sheet with parchment in a layer and bake until brown for 25 minutes. Then let it cool.

After it we get down to the cake. Turn the oven on mark 350°F and grease a 10-inch Bundt pan with butter and flour. Combine 1/4 cup of the sugar with the cornstarch, cinnamon, nutmeg and allspice in a large bowl. Add the apples and stir until covered completely.

Melt 3 tablespoons of butter in a large skillet, add the apples and cook over a high heat, stir from time to time for them to get soft. It will take about 6 minutes. Refrigerate the apples for 15 minutes.

In a bowl combine the flour with soda and salt. Separately mix the Calvados, buttermilk and vanilla. Beat the remaining 2 sticks of butter and 2 cups of sugar with orange zest with a mixer. Add eggs one by one, beat well between the additions. At the low speed, mix the dry ingredients and buttermilk mass.

Spread the cooled apples onto the bottom of the Bundt pan and cover with the cake batter, smooth the top. The cake is to be baked for about an hour until ready. Let it cool a little and turn over the pan. Scratch off the stuck apples onto the cake, and till they are hot enough put the streusel topping over it. When the cake is completely cool, it is ready to be served.

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6. Chocolate-peanut butter moon pies

Chocolate is urgent in every season, so why not giving yourself a treat?

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:20 min;
• Cook time:1 hr 45 min;
• Nutrition Per Serving: 205;

Ingredients:

• 2 sticks of softened unsalted butter
• 3/4 cup of light brown sugar
• 3 teaspoons of pure vanilla extract
• 1 large egg
• 2 large egg whites, at room temperature
• 2 1/4 cups of flour, plus more for rolling
• Salt
• 4 ounces of melted semisweet chocolate
• 1 cup of chunky peanut butter
• 2/3 cup of light corn syrup
• 1 pinch of cream of tartar
• 1 cup of sifted confectioners’ sugar, plus more for dusting
• Cocoa, for dusting
• Cinnamon, for dusting

Directions:

Mix the butter with brown sugar until creamy and fluffy. Add one egg and 1 teaspoon of vanilla. Mix and then add 2 1/4 cups of flour and 1/2 teaspoon of salt and beat. Separate the dough into 2 equal parts, pack, wrap them and refrigerate for 20 minutes.

Preheat the oven to 350°F and cover the baking sheet with parchment paper. Taking one part of the dough at a time, roll it out on a floured surface, 13-inch square, 1/8 inch thick. Stamp the cookies with a biscuit cutter and place them on the baking sheet at certain distance. Then do the same with the other part of dough. Put together the cuttings and refrigerate until firm. Do the same manipulations with the dough but use it only once. Refrigerate the cookies for 10 minutes.

The cookies are to be baked in the upper part of the oven for 15 minutes until they get golden drown. Shift the sheet once through the time of baking. After the cookies cool a little, turn them over and let cool completely.

One side of cookies cover with the melted chocolate and the other with peanut butter and let it harden.

In a small pan heat the corn syrup to the temperature of about 230°F and do not stir. At this time beat 2 egg whites with mixer with the cream of tartar and a bit of salt. Pour in the syrup slowly and beat again for 2 minutes. Then add the remaining 2 teaspoons of vanilla and 1 cup of confectioner`s sugar and mix until sugar dissolves.

With a pastry bag or a plastic bag with the tip cut away glaze the cookies on chocolate-covered side. Then cover the other side and press slightly to spread the marshmallow. Put the cookies in an airtight container for 2 hours. After they soften a little sprinkle them with confectioner`s sugar, cinnamon and cocoa and serve.

7. Lemon-and-orange glazed pound cake

Definitely citrus fruits rather remind us of hot summer and maybe because of it you should try it. It is super easy, delicious and fragrant.

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:15 min;
• Cook time:1 hr 15 min;
• Nutrition Per Serving: 252;

Ingredients:

Cake:

• 2 sticks of unsalted butter, softened
• 3 1/3 cups of sugar
• 1 teaspoon of salt
• 10 large eggs, at room temperature
• 4 cups of flour
• 1 cup of heavy cream, at room temperature
• 1 1/2 teaspoons of pure vanilla extract
• 1 1/2 teaspoons of grated lemon zest
• 1 tablespoon of freshly squeezed lemon juice
• 1 tablespoon of grated orange zest
• 1/4 cup of freshly squeezed orange juice

Glaze:

• 2 cups of confectioners’ sugar
• 1 teaspoon of finely grated lemon zest
• 1 tablespoon of freshly squeezed lemon juice
• 1 1/2 teaspoons of grated orange zest
• 2 tablespoons of freshly squeezed orange juice

Directions:

Preheat the oven to 300°F and butter and flour the 10-inch Bundt pan.

Now let`s get down to the cake. Take a bowl and beat the butter and sugar with mixer until sugar dissolves. Add the eggs one by one, beat and add flour and cream. Then goes vanilla, lemon and orange zest and juice.

Pour the batter into the buttered pan and place in the oven for about 2 hours until the top gets slightly brown. Let the cake cool a little, then put it out of the pan and let it cool completely.

While the cake gets cool, let`s prepare the glaze. Mix all the ingredient needed in a bowl and beat until smooth. Make deep holes all round the top of the cake and glaze it thickly in several layers. Let the glaze set and serve.

8. Revelatory caramel cake

This one is destined to decorate your festive table on some of the holidays. Be sure, you`ll not regret you chose it!

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:15 min;
• Cook time:1 hr 15 min;
• Nutrition Per Serving: 334;

Ingredients:

Cake:

• 1 cup of whole milk
• 4 large egg whites, at room temperature
• 2 1/4 teaspoons of pure vanilla extract
• 3 cups of cake flour, sifted
• 1 1/2 cups of sugar
• 4 teaspoons of baking powder
• 3/4 teaspoon(s) salt
• 1 1/2 sticks of unsalted butter, cut into tablespoons, softened
• 3/4 cup of heavy cream

Icing:

• 3 cups of sugar
• 3 tablespoons of light corn syrup
• 1 1/2 cups of whole milk
• 1 stick of unsalted butter, softened
• 1 teaspoon of pure vanilla extract
• 1/2 cup of heavy cream

Directions:

Preheat the oven to 350°F, prepare three 8-inch pans, butter them, cover the bottoms with parchment paper and butter and flour again.

As for the cake, firstly, mix the egg whites, vanilla with1/4 cup of the milk. In a separate bowl combine flour, salt, sugar and baking powder. Add the remaining milk and beat at a low speed till it gets smooth. Then add 1 egg, beat.

Using a mixer, beat the cream and pour 1/3 of it into the batter. Separate the batter into 3 pans and smooth the tops. Bake them for 25 minutes until ready and the inserted toothpick comes out dry. Let the cakes cool a little and take them out, removing the parchment. Cakes should cool completely.

To make the icing you should blend the corn syrup and milk with 2 1/2 cups of the sugar. Cook it over the medium heat until sugar dissolves.

Melt the remaining 1/2 cup of sugar in a heavy pan, stir until it becomes caramel. Pour the warm milk into it and keep cooking until the caramel dissolves. When it reaches the temperature of 235°F turn off the heat, add vanilla and 1/4 cup of the heavy cream and stir well.

After the caramel cools a little, beat it with mixer, adding the remaining 1/4 cup of cream. Put one cake on the plate and cover it with the icing on the top, do the same to the two others and spread the icing on top and sides. Refrigerate the cake for 2 hours and serve.

9. Skillet-baked pear-and-apple crisp

This is a variation of a traditional apple crisp. By adding some pears, you`ll see how the flagrance changes into a delicious and unique aroma.

• Cuisine: American;
• Category: Desserts;
• Serves: 6-8;
• Prep Time:15 min;
• Cook time:1 hr 35 min;
• Nutrition Per Serving: 388;

Ingredients:

Topping:

• 1 cup of brown sugar
• 1 cup of flour
• 1/4 cup of pecans
• 2 teaspoons of ground cinnamon
• 1 stick of unsalted butter, cut into cubes

Filling:

• 1 1/2 pounds of Granny Smith apples, peeled, cored, thinly sliced
• 1 1/2 pounds of firm Bartlett pears, peeled, cored, thinly sliced
• 3/4 cup of dried currants
• 1/4 cup of brown sugar
• 2 teaspoons of ground cinnamon
• 1/4 teaspoon of ground cardamom
• 1/4 cup of honey
• 2 tablespoons of cognac
• Vanilla ice cream, for serving

Directions:

Preheat the oven to 350°F and butter a 12-inch cast-iron skillet. Blend the flour, sugar, cinnamon and pecans in a food processor add butter and keep blending. Put the mass into a bowl and press a little.

In another large bowl combine the pears and apples with sugar, cinnamon, currants, cardamom, honey and Cognac. Pour the fruit into a skillet and cover with the topping.

Bake it for an hour until the top gets brown. Let it cool and serve with ice cream.

These are the treats I`ve chosen for you. I`ve already tried some of them and I`m completely satisfied. Have you already tried one of these treats? Do you have any recipe to share with us?