The 2012 Fall Baking Thread

[Joolz]

The other day I made dulce de leche brownies, and they were sooo addictive. http://www.davidlebovitz.com/2006/06/dulce-de-leche/

Yesterday, it took me awhile due to the multiple steps, but I made this salted caramel ding dong cake from epicurious. Amazing!!


So that is what I have been up to, but you want what I'll be up to this week? Nada, I am officially off the sweets....or at least a short break.

 

[AGBF]

Pumpkin Bread With Maple Glaze

Some of the most recent recipes posted look really, really tempting. Besides pumpkin, I love tres leches cake, and German chocolate cake and a combination of things that are soaked in coconut and sweet milks and/or caramel. But I started to post simply to update you on my pumpkin breads.

I started out this year with a Trader Joe's packaged pumpkin bread, then bought a Pillsbury packaged quick bread to try during the storm (Hurricane Sandy) because I couldn't get to a Trader Joe's. The Pillsbury package wasn't as fragrant, so I helped it along a little more, not only adding pecans and an extra egg, but also cranberries and walnuts. Then when it came to the glaze, I improvised. I figured that if butter and brown sugar made a good glaze, that adding maple syrup would taste good. So I melted butter, whisked in brown sugar, then added maple syrup and cooked it slowly. The glaze was very thin (since I didn't add any confectioner's sugar later) and it whooshed downthe holes I had made in the pumpkin bread. (Previous glazes had poured over the tops of breads and cakes, spilling everywhere.) One man who ate a lot of this bread said it tasted like candy!

Deb/AGBF

 

[Skippy123]

I made this yesterday and just added a cup of blueberries since I have a kiddo that loves blueberries. Oh and I didn't put in nuts
http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe/index.html

Deb that looks delicious!

that bread sounds yummy Deb!

 

[AGBF]

I made this yesterday and just added a cup of blueberries since I have a kiddo that loves blueberries. Oh and I didn't put in nuts
http://www.foodnetwork.com/recipes/tyler-florence/banana-bread-with-pecans-recipe/index.html

That has to be printed and put into my three-ring recipe binder, Skippy! I don't know if I will get to it before Christmas this year because there are so many breads in line before it! It sure does look good, though. And I hear you on the blueberries. Since I have sunk to this new low and have been buying packaged quick breads as my base and then "doctoring them up", I bought a blueberry mix to which I plan to add both frozen blueberries and cranberries.

I do have two new "from scratch" quick breads I am dying to try, however. One is a cranberry coconut bread and the other is a honey butter cornbread recipe. I saw boxes in the grocery store for "honey butter cornbread", which is what gave me the idea. (I don't think I ever tasted any.) They were full of unnatural ingredients, however, so I looked through Internet recipes for one I liked!

Deb

 

[pinkjewel]

Oh,yummmmmm- those cupcakes look wonderful!!! I make pumpkin chocolate chip cookies which are always a favorite! But the cupcakes look heavenly and you did such a beautiful job of frosting them,too!!

I just love recipes with pumpkin. I've made a pumpkin cheesecake recipe with caramel sauce that's turned out really well. Would anyone be interested in that recipe? I might have a picture of the last one I made-let me look.

 

[pinkjewel]

Found the Pumpkin Cheesecake pic...

 

[AGBF]

Oh,yummmmmm- those cupcakes look wonderful!!! I make pumpkin chocolate chip cookies which are always a favorite! But the cupcakes look heavenly and you did such a beautiful job of frosting them,too!!

I just love recipes with pumpkin. I've made a pumpkin cheesecake recipe with caramel sauce that's turned out really well. Would anyone be interested in that recipe? I might have a picture of the last one I made-let me look.

Fabulous picture, pinkjewel, and yes, I'd love the recipe...if only to keep. I would hate to lose it even if I don't think I can make it this year. One never knows when one will suddenly have the time!!! Thank you for posting that photo!

Hugs,
Deb

 

[pinkjewel]

Oh,yummmmmm- those cupcakes look wonderful!!! I make pumpkin chocolate chip cookies which are always a favorite! But the cupcakes look heavenly and you did such a beautiful job of frosting them,too!!

I just love recipes with pumpkin. I've made a pumpkin cheesecake recipe with caramel sauce that's turned out really well. Would anyone be interested in that recipe? I might have a picture of the last one I made-let me look.

Fabulous picture, pinkjewel, and yes, I'd love the recipe...if only to keep. I would hate to lose it even if I don't think I can make it this year. One never knows when one will suddenly have the time!!! Thank you for posting that photo!

Hugs,
Deb

thanks, Deb!
OK- long recipe, but here you go

Pumpkin Cheesecake

Crust
1 cup pecans
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (aprox 4 graham crackers)
2 tablespoons unsalted butter
1 egg yolk

Filling
4 8oz packages cream cheese (room temp)
2 cups (1 lb) brown sugar
5 large eggs
3 tablespoons all purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 tablespoons vanilla extract
2 15 oz cans pumpkin puree
2 tablespoons bourbon

Pan
9 inch dia , 3 inch tall springform pan

1. Pulse pecans, flour,sugar, and crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is combined. Press into the bottom of springform pan and bake for 10 min at 375 F. Remove from oven and cool.

2. Drain or strain any liquid from pumpkin puree. Take pumpkin puree and place on several paper towels.Cover with several layers of paper towels and use your hands to gently squeeze as much liquid as you can from the puree. ( I have gone through almost half a roll of paper towels getting the liquid out!!!!). Two 15 oz Libby's pumpkin should yield about 2 cups once you get the liquid out- you want exactly 2 cups.

3. Whisk together flour, cinnamon, ground ginger, nutmeg, and all spice in a medium bowl, mix in salt, pumpkin, vanilla, and bourbon. Beat in eggs.

4. In a large bowl (use mixer-I've used an electric hand mixer instead of my big mixer, but either is fine) combine cream cheese and brown sugar until fully creamed and smooth (no lumps). Gradually add pumpkin mixture. Bring a kettle of water to boil.

5. Place your springform pan (with your crust in it) in 2 layers of heavy duty aluminum foil (you don't want it to leak) and curl up sides of pan-trim excess. Place the pan in a large roasting pan (large enough that there is room on all sides) Pour your cheesecake mixture into the springform pan.

6. Place the roasting pan containing the springform pan in a 325 F oven on the middle rack. Pour boiling water into the roasting pan until it comes half way up the sides of the springform pan. Bake 1 and 1/2 hours. Turn off heat and prop the oven door open a bit. Let the cheesecake sit in the oven another hour. Remove from oven and let come to room temp. Once it has cooled, refrigerate for at least a few hours or overnight.

7. When ready to serve, remove from springform pan. Serve with caramel sauce and, if wanted, candied pecans and whipped cream.

 

[SB621]

This isn't really fall type of baking, more summer but we eat it year around.

'Smore Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.

Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

 

[AGBF]

Pinkjewel, that recipe looks simply heavenly! The crust reminds me a lot of my pecan pie recipe. (The bourbon I use in that is in the body of your cheesecake.) Thank you so much for posting it!

Sarahbear, I will be printing out your s'mores recipe, too. The idea of having a dough for s'mores is too, too tempting to resist! I have only had them as a kid over campfires and although I have read about people simulating them, I don't recall ever seeing a dough before. Somehow I feel that if I put dough in a pan it will be civilized enough for me to manage it! I just cannot deal with melting marshmallows falling off graham crackers in my kitchen at this point in my life!

I thank you both!

Hugs,
Deb

 

[lliang_chi]

I made some pumpkin cinnamon rolls this weekend for brunch with friends. It was delicious! Found on SmittenKitchen website. Unfortunately I didn't take any pics before we devoured them... Ooops..

 

[LittleRiver]

I'm late to this thread, but I made these apple bars (Martha calls them "apple brownies") for an election returns party last night. They were a huge hit! One person asked, "Who brought the delicious?"

http://www.marthastewart.com/925923/apple-brownies

These also filled the house with a yummy, cinnamon-y smell. Mmm, fall.

 

[minousbijoux]

Oh excellent! Another one to try. I bought a lot of pears the other day, and while they're good, they're not great. Do you think they'd work in place of the apples?

 

[aljdewey]

I am a huge cookie snob - so many recipes just don't appeal to me, so when I found this one for Oatmeal Raisin cookies, I was over the moon.

Seriously - this recipe is like COOKIE CRACK. Cannot stop eating these! (DISCLAIMER: I reject any responsibilty for those who may indulge in these!)

Quaker Vanishing Oatmeal Raisin Cookies

Serves/Makes: 48


1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker quick or old fashioned oats, uncooked
1 cup raisins


Heat oven to 350 degrees F.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

 

[AGBF]

I am a huge cookie snob - so many recipes just don't appeal to me, so when I found this one for Oatmeal Raisin cookies, I was over the moon.

Seriously - this recipe is like COOKIE CRACK. Cannot stop eating these! (DISCLAIMER: I reject any responsibilty for those who may indulge in these!)

...

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

al...I do not bake or eat a lot of cookies, either, but I love good oatmeal cookies. I do not, however, like raisins. Somehow I couldn't envision adding chocolate chips (too overwhelming to the oatmeal), but the idea of adding "diced dried mixed fruit" made me think I could add cranberries, as I do to my pumpkin bread. I would really like to try that! Thanks for posting the recipe. I will try not to hold you responsible if I gain weight.

Deb

 

[Haven]

I made this caramel apple cheesecake earlier in the season and it was DELICIOUS.

http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html

I cut it up into small squares, put them in mini muffin papers, and stuck a toothpick in each, and brought them to a party. They disappeared immediately!

I made some changes to the recipe:
- The crust has a bit too much butter, it was denser than I would have liked.
- Ignore the directions to line your pan with foil, terrible advice! Just grease as usual.
- No need for the caramel on top, it's sweet enough as it is.

 

[innerkitten]

Yum! Your recipes sound and look yummy. I'm gluten free which is a bummer so everything I bake has to be altered. But now I have some inspiration.

 

[LittleRiver]

Oh excellent! Another one to try. I bought a lot of pears the other day, and while they're good, they're not great. Do you think they'd work in place of the apples?

Yes! What a great way to use them up.

 

[LittleRiver]

I am a huge cookie snob - so many recipes just don't appeal to me, so when I found this one for Oatmeal Raisin cookies, I was over the moon.

Seriously - this recipe is like COOKIE CRACK. Cannot stop eating these! (DISCLAIMER: I reject any responsibilty for those who may indulge in these!)

...

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

al...I do not bake or eat a lot of cookies, either, but I love good oatmeal cookies. I do not, however, like raisins. Somehow I couldn't envision adding chocolate chips (too overwhelming to the oatmeal), but the idea of adding "diced dried mixed fruit" made me think I could add cranberries, as I do to my pumpkin bread. I would really like to try that! Thanks for posting the recipe. I will try not to hold you responsible if I gain weight.

Deb

Deb, here is my favorite oatmeal cookie recipe from the Joy of Cooking. I usually make them with chocolate chips.

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup instant oats
1 cup chocolate chips, raisins, dried cranberries, etc.

Cream butter and sugars. Add egg, vanilla and milk and beat well. Sift together dry ingredients and mix with creamed mixture. Stir in oats and chocolate chips. Drop by teaspoonsful on greased cookie sheet and bake at 350 degrees 8-10 minutes.

 

[LittleRiver]

I am a huge cookie snob - so many recipes just don't appeal to me, so when I found this one for Oatmeal Raisin cookies, I was over the moon.

Seriously - this recipe is like COOKIE CRACK. Cannot stop eating these! (DISCLAIMER: I reject any responsibilty for those who may indulge in these!)

Quaker Vanishing Oatmeal Raisin Cookies

Serves/Makes: 48


1/2 pound margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker quick or old fashioned oats, uncooked
1 cup raisins


Heat oven to 350 degrees F.

In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Love the idea of making these as bar cookies! I will have to try it.

 

[tuffyluvr]

I am a huge cookie snob - so many recipes just don't appeal to me, so when I found this one for Oatmeal Raisin cookies, I was over the moon.

Seriously - this recipe is like COOKIE CRACK. Cannot stop eating these! (DISCLAIMER: I reject any responsibilty for those who may indulge in these!)

...

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

al...I do not bake or eat a lot of cookies, either, but I love good oatmeal cookies. I do not, however, like raisins. Somehow I couldn't envision adding chocolate chips (too overwhelming to the oatmeal), but the idea of adding "diced dried mixed fruit" made me think I could add cranberries, as I do to my pumpkin bread. I would really like to try that! Thanks for posting the recipe. I will try not to hold you responsible if I gain weight.

Deb

Deb, here is my favorite oatmeal cookie recipe from the Joy of Cooking. I usually make them with chocolate chips.

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 tablespoon milk
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup instant oats
1 cup chocolate chips, raisins, dried cranberries, etc.

Cream butter and sugars. Add egg, vanilla and milk and beat well. Sift together dry ingredients and mix with creamed mixture. Stir in oats and chocolate chips. Drop by teaspoonsful on greased cookie sheet and bake at 350 degrees 8-10 minutes.

The perfect oatmeal cookie!!! If you like them and are feeling adventurous; try choc chips and salted peanuts... Best= trader joes salted blister peanuts. Mmmm... You made me want to make oatmeal cookies now!!! Sheewt

 

[Haven]

Okay, this is not a recipe, but something I urge you to consider pairing with your next baked pumpkin spice bread . . .

Four words:
EGG NOG ICE CREAM.

I might just stay in all day today and finish the entire tub.

If this has existed for years I must ask WHY? Why have I never seen it before?

 

[aljdewey]

Tuffy's oatmeal recipe looks good too, but I think I'd miss the cinnamon (which I know one could add). To me, cinnamon is what MAKES a really good oatmeal cookie.

 

[aljdewey]

Ok, so I made these Friday night to bring to a lunch with a couple of my PS girlfriends, and they were a SMASH success!

Eggnog Cupcakes
Yield: about 18-20 cupcakes

For the cupcakes:
1 1/3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. freshly ground nutmeg
¼ cup dark rum or bourbon (optional)
1 cup eggnog
¼ cup vegetable or canola oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup sugar
For the frosting:
20 tbsp. unsalted butter, at room temperature
2½ cups confectioners' sugar, sifted
Pinch of salt
Pinch of freshly grated nutmeg
2½ tbsp. eggnog
1 tbsp. dark rum (0ptional)
For garnish:
Ground cinnamon or grated nutmeg
Cinnamon sticks


To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking soda, baking powder, salt and nutmeg; whisk to combine. In the bowl of an electric mixer, combine the rum, eggnog, vegetable oil, vinegar, and sugar. Beat on medium-low speed until well blended. Add in the dry ingredients and mix on low speed just until incorporated.
Divide the batter between the prepared cupcake liners, filling the cups 2/3 full. Bake 22-24 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until smooth, 20-30 seconds. Add in the powdered sugar, salt and nutmeg, and mix on medium-high speed until incorporated and smooth, about 1 minute. Scrape down the sides of the bowl. Add in the eggnog and whip on medium-high speed until light and fluffy, 4 minutes. With the mixer on medium-low speed, blend in the rum.

Fill a pastry bag with the frosting and decorate the cooled cupcakes as desired. Sprinkle with ground cinnamon or grated nutmeg, and garnish with cinnamon sticks if desired.

 

[autumngems]

Just seeing all the recipes is killing me. I am teaching my 14 year old baking and so far we made chocolate mint bars, (Taste just like Andes), this morning she made a strawberry bundt cake with cream cheese frosting. She is currently at the store getting ingredients for sugar cookies so she can make the cookies with melted hard candy centers (looks like stained glass). After Thanksgiving we start making our Xmas food. Toffee, Buckeyes, Peanutbutter fudge, etc. I love fall.

 

[zoebartlett]

All these recipes look and sound delicious!

Alj, I LOVE oatmeal cookies. I'll definitely make these over my Thanksgiving break.

 

[Skippy123]

Alj that looks yummy!!!

I am making a PUMPKIN PIE this week!

 

[Deactivated member 42515]

PINKJEWEL, I'm gonna make your pumpkin cheesecake tonight for thanksgiving tomorrow! I did a trial run of a different recipe but it lacked something! Your's looks so much better!

Question: does it need the caramel sauce because the cheesecake itself is not really on the sweet side? Or is the caramel just for that extra little zing

 

[Loves Vintage]

The other day I made dulce de leche brownies, and they were sooo addictive. http://www.davidlebovitz.com/2006/06/dulce-de-leche/

Yesterday, it took me awhile due to the multiple steps, but I made this salted caramel ding dong cake from epicurious. Amazing!!


So that is what I have been up to, but you want what I'll be up to this week? Nada, I am officially off the sweets....or at least a short break.

I'm late to this thread, but W W to your cake cake, Joolz. I imagine if I made that and brought it to work, people would flip out in a good way!

*******

No apple pie recipes? So many variations. Looking up Alton Brown's recipe now . . . ETA: Ok, skipping Alton Brown recipe now. haha. I always used to make Martha Stewart's, but looking for something else. Off to google. Ahhh, pie procrastination!

 

[Missy]

The other day I made dulce de leche brownies, and they were sooo addictive. http://www.davidlebovitz.com/2006/06/dulce-de-leche/

Yesterday, it took me awhile due to the multiple steps, but I made this salted caramel ding dong cake from epicurious. Amazing!!


So that is what I have been up to, but you want what I'll be up to this week? Nada, I am officially off the sweets....or at least a short break.

I'm late to this thread, but W W to your cake cake, Joolz. I imagine if I made that and brought it to work, people would flip out in a good way!

*******

No apple pie recipes? So many variations. Looking up Alton Brown's recipe now. . .

I'm very late to this thread as well but my dh makes an amazing apple pie...and in fact just made one for today. Let's see if I can get him to share his recipe here. The secret instead of butter or crisco as a shortening he uses corn oil.

Also adding a pic of my dh's pumpkin pie which is also delish! mmmmm


ETA: My dh's award winning apple pie recipe...
Apple Pie - 9" Crust
mix:
3 cups flour and 1 teaspoon salt
add:
2/3 cup corn oil and mix with fork until looks like peas

add:
10-12 tablespoons COLD water
mix LIGHTLY with spatula until well blended
break dough into two parts, one slightly larger for bottom crust
cover with plastic wrap and put dough in fridge

Apple Filling
mix :
1 1/4 cups sugar
1 teaspoon cinnamon
dash nutmeg
3 tablespoons Minute Tapioca
add 8 -9 Granny Smith apples, peeled, cored and thinly sliced
keep mixing until juicy
circle crust with strip of aluminum foil to prevent burning; bake in preheated oven @ 450 degrees for 50 minutes or until brown [keep watching!]

ingredients/shopping list
sugar
Pillsbury unbleached all purpose flour
cinnamon
nutmeg
salt
Mazola corn oil
Minute Tapioca
Saran Wrap
Aluminum foil