That wonderfully crisp fall air is upon us! I enjoy this season. I love fall decor, the weather in beautiful Idaho, and seeing the leaves change colors. I especially love all of the fall spices! Some people are not fans of the infamous Pumpkin Spice Latte…but I’d bet you’d love some autumn-inspired sweet treats!
When the weather cools down, I love to bake. Baking in cool weather is great because it warms your house a little, and it makes it smell amazing! If you’re looking to sell your house, and you want it to smell delicious, whip up any one of these homemade recipes and you’re sure to get those buyers day dreaming of owning your home. If you need help making all of that happen, reach out to us at First Service Group. We know what people are looking for, and we know what the real estate market is like this fall season.
Read on to learn how to make some of my favorite, autumn inspired sweet treats!
Caramel Apple Cupcakes
After you pick some local apples at an orchard, save some to make these amazing cupcakes topped with caramel icing.
Prep Time: 30 minutes
Cook Time: 19 minutes
Total Time: 49 minutes
Yield: 22-24 Cupcakes
1 2/3 cups all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
3 egg whites
2 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
3/4 cup salted butter, slightly melted
1 large apple, peeled and chopped
Caramel Buttercream Frosting:
1 cup salted butter
1 cup shortening
8 cups powdered sugar
3/4 cup + 2 tbsp caramel sauce
1. Preheat oven to 350 degrees.
2. Whisk together flour, sugars, baking soda, baking powder, cinnamon and nutmeg in a large mixing bowl.
3. Add egg whites, vanilla extract, sour cream, milk and butter and mix on medium speed just until smooth. Do not over mix.
4. Stir in chopped apples
5. Fill cupcake liners about 3/4 full.
6. Bake 17-19 minutes.
7. Allow to cool for 1-2 minutes, then remove and set on the cooling rack to finish cooling.
8. To make the buttercream, combine butter and shortening and mix until smooth.
9. Add 4 cups of powdered sugar and mix until smooth.
10. Add caramel sauce and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Top cupcakes with icing and a drizzle of caramel.
Apple Cider Donuts
Ok, I love a good donut–especially with my coffee, as a treat. Homemade donuts taste so much better when you prepare them from scratch! I guarantee you won’t have any left over…This would be the perfect sweet treat to serve your family for a Sunday breakfast.
1 c. granulated sugar
1 tbsp. ground cinnamon
3 c. apple cider
2 large eggs
6 tbsp. butter, melted and cooled
3 1/2 c. all-purpose flour, spooned and leveled, plus more for work surface
2/3 c. packed light brown sugar
2 tsp. baking powder
1 tsp. Kosher salt
1/2 tsp. baking soda
1 1/2 tsp. apple pie spice
1 48-oz. bottle canola oil
Combine granulated sugar and cinnamon in a paper bag; shake to mix.
Boil cider in a large skillet over high heat until reduced to 1 cup, 15 to 20 minutes. Cool completely. Whisk together eggs, butter, and reduced cider in a bowl.
Beat flour, brown sugar, baking powder, salt, baking soda, and pie spice with an electric mixer until combined, 30 seconds. Beat in cider mixture just until moistened. Cover and chill at least 1 hour.
Heat oil in a large pot over medium heat to 365 degrees F. Line a baking sheet with paper towels. Divide dough in half. Working with one half at a time, on a floured work surface, roll dough to 1/2″ thick and cut into circles with a floured 3″ doughnut cutter. Repeat with remaining dough, re-rolling scraps once.
Fry doughnuts and holes, in batches, until golden brown, 45 seconds to 1 minute per side. Drain on prepared baking sheet 30 seconds. Gently toss warm doughnuts in cinnamon sugar.
Serve warm or at room temperature.
Pretzel-Chocolate-Pecan Slab Pie
This is a huge dessert that can easily serve 16 guests for a fall dinner party. Maybe you’ll want to tuck this one away for Thanksgiving?
all-purpose flour, for work surface
1 all-purpose pie crust, doubled
8 large eggs
2 c. light corn syrup
1 1/2 c. packed light brown sugar
3/4 c. (1 1/2 sticks) unsalted butter, melted
2 tbsp. bourbon
1 tbsp. pure vanilla extract
1 tsp. kosher salt
6 c. pecans
2 c. mini pretzels
2 c. bittersweet chocolate chips
flaked salt, for sprinkling
1. Preheat oven to 350°F. Press 2 disks of dough together. On a lightly floured work surface, roll dough to a 16- by 21-inch rectangle. Transfer to a jelly-roll pan and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes.
2. Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, and salt in a bowl. Stir in pecans, pretzels, and chocolate chips. Transfer to prepared pie crust.
3. Bake for 25 minutes or until the pretzels start to darken. Cover with foil and bake until the filling is puffed and the center is just set, 20 to 25 minutes. Transfer pan to a wire rack and sprinkle with flaked salt; cool completely.
Football Whoopie Pies with Cinnamon Cream
And I’ll leave you with this one! Perfect for any game-day. Especially if you’re cheering on the Boise State Broncos!
For the cake:
2 1/4 c. all-purpose flour, spooned and leveled
3/4 c. Dutch processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 c. buttermilk, at room temperature
For the filling:
1/2 c. (1 stick) unsalted butter, at room temperature
1 2/3 c. confectioners’ sugar
1/4 tsp. ground cinnamon
Pinch of kosher salt
White store-bought decorating icing
Make the cake:
Preheat oven to 400°F. Line two large baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter and sugar on medium-high speed with an electric mixer until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in egg and vanilla until combined. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Transfer mixture to a piping bag or a large resealable bag; cut a 1/2-inch-wide hole.
Pipe footballs on prepared baking sheets by drawing 2 1/2-inch football shapes on parchment paper, spacing 2 inches apart; invert paper. Following the outline, pipe from one end of the football, along the outer edge, and to the other end. Repeat along the opposite edge. Fill center of football. Smooth top with a small offset spatula or your finger.
Bake, in batches, until puffed and just set, 6 to 7 minutes. Transfer to wire racks to cool.
Make the filling:
Beat butter on medium speed with an electric mixer until pale, 4 to 5 minutes. Reduce mixer speed to low and add half the confectioners’ sugar, beating until just incorporated. Add remaining sugar, cinnamon, and salt and continue beating until fluffy, 1 to 2 minutes.
Assemble the pies:
Spoon filling onto flat sides of half of whoopie pies and sandwich together with unfrosted halves. Use icing to pipe football laces on top.