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Tag Archives: fall dessert

Fall Acorn Cupcakes

Posted on November 8, 2012 by easybaked


A rich vegan cupcake recipe topped with vanilla buttercream and a cute little candy acorn.

INGREDIENTS: (makes about 24 cupcakes)

  • 3 cups of flour
  • 2 cups of sugar
  • 1/2 cup of cocoa
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons of vinegar
  • 1 teaspoon vanilla
  • 3/4 cups oil
  • 2 c. water

For acorns:

DIRECTIONS:

  • Add dry cupcake ingredients together and mix to remove lumps.
  • Add liquids and mix until smooth
  • Divide equally into cupcake liners in muffin tins.
  • Bake at 350F degrees for 20-25 minutes.
  • Allow cupcakes to cool completely and frost with your favorite buttercream recipe (click here for mine) tinted with fall food coloring.
  • Make acorns by melting candy melts in the microwave in 30 second increments, stirring between.  Dip unwrapped hershey kiss in chocolate and attach to bottom of cookie.  Dip butterscotch/peanut butter chip in chocolate and attach to top of cookie.  (Click HERE for more details on making these)
  • When hardened, gently place one acorn on the top of each cupcake.


My thoughts:  Ever since I posted these cute little acorns last fall I’ve wanted to put them on cupcakes!!  This was that day.  The vegan cupcake recipe is SO yummy.  The buttercream frosting isn’t vegan, but you can drizzle your cupcakes with a bit of powdered sugar glaze to keep them a treat for your vegan friends.  You can use the cupcake recipe to make a yummy bundt cake too– and that is PERFECT with a light sugar glaze on top.  I use this cake/cupcake recipe all the time- it is very moist and flavorful.  Enjoy!!!~r

Other recipes you might enjoy (click on the image to be taken to the recipe):

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Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by easybaked

It’s almost too late for these cookies.  Around here the leaves are turning brown and falling fast!  The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas.  When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here).  When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful.  A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!)  They filled my house with wonderful fall scents when I baked them and I will definitely be making them again.  Here’s the recipe:

INGREDIENTS:

  • 4 ¼ cups flour
  • 1 cup sugar
  • 1 ¼ sticks (5 oz.) of unsalted butter
  • 3 ½ tablespoons of honey
  • ½ cup of water
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons cinnamon
  • ½ tablespoon ginger
  • ½ tablespoon cloves

DIRECTIONS:

  • Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
  • Stir in the butter, salt, cinnamon, ginger and cloves.
  • Once the butter has melted, let the mixture cool.
  • In a large bowl, combine the flour, baking powder and baking soda.
  • Pour the sugar-spice mixture over it and mix well.
  • Knead lightly to form a smooth dough.
  • Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
  • Preheat oven to 400F degrees.
  • Roll dough out on a board dusted with flour.
  • Cut cookies in whatever shapes you want and place on a cookie sheet.
  • Bake for 5-8 minutes (they bake fast, so keep an eye on them).
  • Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts:  I really do love these cookies.  The recipe was so different than any other cookie recipe I’ve made before.  I have a love/hate relationship with royal icing.  I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result.  However you ice them, these cookies are a unique addition to your cookie recipe collection.  Enjoy!  ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

 

9 Comments

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Maple Cream Ginger Snaps

Posted on October 25, 2011 by easybaked

Tangy ginger cookies filled with sweet maple cream.  Cut them into fun fall shapes for your Halloween party!

INGREDIENTS:

Cookies:

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup dark molasses
  • 2 T. vinegar
  • 5 cups flour
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 t. ground ginger
  • 1 t. cinnamon
  • 1 t. ground cloves

Maple cream:

  • 2 1/2 cups of powdered sugar
  • 1/4 c. melted butter
  • 1 t. maple flavoring
  • Food coloring

DIRECTIONS:

  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)
  • Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, I used Halloween Linzer Cookie Cutters)
  • Place on greased cookie sheets.
  • Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.
  • To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.
  • Add maple flavoring (you can add vanilla if you don’t like maple)
  • Divide cream into 2 bowls and color as desired with food coloring. (my maple flavoring added a brown tint to my filling, so I just experimented with coloring to reach the shade I wanted– use gels so that you don’t dilute it!)
  • Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.
  • ENJOY!

My thoughts:  These are a really unique flavor.  I love them– ginger and maple– YUM!  The ginger cookies are my grandma’s recipe and they don’t rise much so I thought they’d be perfect for this type of cookie cutter.  Roll them thin though– thicker cookies don’t keep the inside cut-out shape as well.  I’ve never used a Linzer cookie cutter (I’ve no idea how its SUPPOSED to be used-  I will probably read the directions eventually!) but it worked just great with this cookie recipe and these make me smile :)

12 Comments

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Pumpkin Roll

Posted on October 15, 2011 by easybaked

 

This recipe is 100% mom.  She has made this pumpkin roll for years- usually at Christmas.  I hate (despise, loath) pumpkin in any edible form (I prefer them carved into jack-o-lanterns on the porch…).  So this recipe is for all the people who say mom’s pumpkin roll is the MOST amazing dessert ever– I will take your word for it- I didn’t even lick the spoon!

INGREDIENTS:

Roll:

  • 2/3 cups pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2tsp. cinnamon
  • 1 tsp. baking soda

Filling:

  • 8 oz. brick of Philadelphia cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. margarine

DIRECTIONS:

  • Grease a jelly roll pan.  Put wax paper on bottom and grease the wax paper.
  • Preheat oven to 375 degrees.
  • Mix together all of the roll ingredients, adding the flour, cinnamon and soda last.  Blend well.
  • Pour batter into pan over greased wax paper and spread evenly to all sides.  Tap pan on counter to settle batter and get air bubbles to top.
  • Bake at 375 degrees for 15 minutes.
  • Remove from oven and immediately -with wax paper on- roll pumpkin cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.

  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Cream together softened cream cheese and powdered sugar.  Add vanilla and margarine and mix until smooth and creamy.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*

  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Sprinkle with powdered sugar or decorate as desired.
  • Before serving, slice into beautiful spirals!  Enjoy!

 

 

 

 

My thoughts: Even though I’m not a fan of pumpkin, I AM a fan of desserts that make you say “wow” when you see them– this qualifies– I think its just so pretty and fun (and it is NOT hard to make!!!)   Now if I could just make it chocolate instead of pumpkin…hmmm….. :)

8 Comments

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Inside-out Caramel Apples!

Posted on October 6, 2011 by easybaked

Celebrate fall with a unique twist on the caramel apple: soft creamy caramel and chocolate on the INSIDE of the apple! Happy October to YOU!

INGREDIENTS:

  • 12-16 medium apples
  • 1 to 2 cups of 7-up
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz.) of sweetened condensed milk
  • 1/2 c. margarine
  • 6 oz. Wilton Dark Candy Cocoa Melts

(note: these amounts will make more caramel sauce than you need – you can cut the ingredients in half, but then you will have 1/2 of a can of condensed milk left-??!!  I say put the extra caramel sauce over ice cream :) your call….)

DIRECTIONS:

  • Cut top off of apple, scoop out core and seeds with a melon baller
  • Fill apple “cup” with 7-up and use a kitchen brush to coat edges and top  with 7-up (this will prevent browning).









  • Repeat process with all apples (re-use the 7-up if you want- just pour it from one cup to the next!)
  • Make caramel sauce by adding caramels, condensed milk and margarine to a saucepan and stirring over medium heat until completely melted and smooth.
  • Melt chocolate in microwave in 30 second increments until smooth.
  • Spoon or pipe chocolate into apple cups, saving a little to drizzle on top.
  • Spoon or pipe caramel (cool a little 1st if you decide to pipe this!) into apple cups over chocolate.
  • Drizzle chocolate over top of caramel and serve warm and gooey- or chill and serve cold-mmmm!

My thoughts: No worries– I’m sure a “normal” caramel apple post is in my future– I just wanted something different from the expected.  These really are a beautiful dessert- serve them with a knife and a fork though- they are a wonderful gooey mess if you serve them warm!  Hope you enjoy these!  -r

28 Comments

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