Cozy Fall Baking Recipies

Comforting & Cozy Autumnal Sweet Treats

Preparation

• In a large bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until it becomes frothy and activated. Whisk in the eggs and melted butter. Gradually add the flour and salt, mixing until a soft dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.

• Punch down the dough and turn it out onto a floured surface. Roll it into a large, even rectangle (about 12×18 inches). Spread the softened butter evenly across the dough, leaving a small border at the edges. In a small bowl, mix the brown sugar and ground cinnamon, then sprinkle the mixture heavily over the butter, pressing it down gently so it sticks.

• Starting from the long edge, roll the dough tightly into a log. Use unscented dental floss or a sharp knife to slice the log into 12 equal rolls. Place the rolls in a greased baking dish, cover, and let them rise for another 30 to 45 minutes until light and puffy.

• Preheat your oven to 175°C (350°F). Bake the cinnamon rolls for 20 to 25 minutes until the tops are golden brown and cooked through.

• While the rolls bake, beat the cream cheese, softened butter, powdered sugar, vanilla extract, and milk together until completely smooth and creamy. As soon as the cinnamon rolls come out of the oven, generously smooth the glaze over the top so it drips naturally into the spiral crevices.

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Preparation

• To make the crust, mix the flour, salt, and sugar in a bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Drizzle in ice water 1 tablespoon at a time, gently tossing until the dough just holds together. Shape into a disc, wrap in plastic, and chill in the fridge for at least 1 hour.

• Preheat your oven to 200°C (400°F). Roll out the dough on a floured surface into a 12 inch circle. Transfer to a 9 inch pie dish, crimp the edges decoratively, and chill in the freezer for 15 minutes. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until lightly set. Reduce oven temperature to 175°C (350°F).

• In a large bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the pumpkin puree until smooth. Add the eggs, egg yolk, heavy cream, whole milk, and vanilla extract, whisking gently until fully combined and velvety.

• Pour the pumpkin filling into the warm, pre baked crust. Bake at 175°C (350°F) for 50 to 55 minutes, until the edges are set and the center has a slight, gentle jiggle when shaken. Remove from the oven and cool completely at room temperature for at least 3 hours to set properly.

• To make the topping, beat the chilled heavy cream, powdered sugar, and vanilla extract together until light and fluffy. Serve slices chilled or at room temperature, topped with a generous dollop of fresh whipped cream right on top.

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Preparation

• In a small saucepan over medium heat, simmer the apple cider for 10 to 12 minutes until it reduces to about 1/2 cup for an concentrated apple flavor. Set aside to cool completely.

• Preheat your oven to 175°C (350°F) and grease a doughnut pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

• In a separate bowl, whisk together the melted butter, egg, granulated sugar, brown sugar, buttermilk, and the reduced apple cider until smooth. Pour the wet ingredients into the dry ingredients and stir gently just until combined (don’t overmix!).

• Spoon or pipe the batter into the doughnut pan cavities, filling each about 3/4 full. Bake for 10 to 12 minutes until a toothpick inserted comes out clean and the tops spring back when lightly touched. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

• For the coating, mix the granulated sugar and ground cinnamon in a small bowl. Brush each warm doughnut generously on both sides with the melted butter, then toss immediately in the cinnamon sugar mixture to create a thick, crunchy coating. Serve warm.

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Preparation

• Preheat your oven to 190°C (375°F) and line a 12 cup muffin pan with paper liners or grease it well.

• In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together with a hand mixer until completely smooth and creamy. Set aside.

• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, whisk the pumpkin puree, granulated sugar, dark brown sugar, melted butter, eggs, and milk until fully combined and glossy.

• Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until mixed (do not overmix, or the muffins will become dense).

• Spoon about 1.5 tablespoons of the pumpkin batter into the bottom of each muffin cup. Drop a generous 1 tablespoon dollop of the cream cheese filling right into the center of each. Cover the filling with another spoonful of pumpkin batter, filling each cavity about 3/4 full so the cream cheese stays tucked inside.

• Bake for 18 to 22 minutes until the tops spring back when lightly touched and a toothpick inserted into the muffin portion comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack. Serve warm!

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Preparation

• Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.

• In a small bowl, whisk together the coating ingredients: the 3 tablespoons of granulated sugar, cinnamon, cardamom, ginger, cloves, and allspice. Set aside.

• In a large bowl, beat the softened butter and 3/4 cup granulated sugar together using a hand mixer or stand mixer for 2 to 3 minutes until light, fluffy, and pale in colour. Add the egg and vanilla extract, beating until completely smooth.

• In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet mixture and mix on low speed just until a soft dough forms.

• Scoop 1 tablespoon portions of dough and roll them into smooth, round balls. Roll each ball generously through the chai spice sugar mixture until completely coated in warm, aromatic spice.

• Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, the edges should be set and lightly golden while the centers remain soft and slightly puffy.

• Remove from the oven and let them rest on the baking sheet for 5 minutes (they will crinkle slightly as they settle!). Transfer to a wire rack to cool completely. (These are the absolute best with a warm cup of tea!)

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Preparation

• Preheat your oven to 175°C (350°F). Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal, and grease lightly.

• In a large bowl, whisk together the melted butter, dark brown sugar, and pure maple syrup until well combined and smooth. Whisk in the egg and vanilla extract until the mixture becomes glossy.

• Add the flour, salt, and ground cinnamon to the wet ingredients. Fold gently with a spatula just until combined, be careful not to overmix so the blondies stay dense and chewy. Fold in the toasted chopped pecans.

• Spread the thick batter evenly into the prepared baking pan. Bake for 22 to 25 minutes until the edges are golden brown and set, and a toothpick inserted into the center comes out with a few moist crumbs attached.

• Allow the blondies to cool completely in the pan on a wire rack so they set properly. Slice into square bars, top with a round scoop of vanilla bean ice cream right in the center, and serve!

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