Fall Desserts and Recipes

Fall Sugar Cookies

by thegoldlininggirl.com

 If you’ve never tried cookie flooding, you need to. Let’s get to it, shall we?

A few notes before we get started: You’ll need sugar cookies (use any recipe you’d like, my favorite family recipe for cutouts is below), and two kinds of icing – buttercream and royal icing. If you’re anything like me, you probably always have leftover buttercream when you make it, so there’s extra sitting in your freezer. You don’t need much (about 1 cup), so it’s a great time to use up some leftover. It’s also very helpful to have a piping bag. I’ve substituted in the past with sandwich baggies by cutting a tiny hole in the corner, and that’s workable, but a piping bag is much easier.

I’m going to let the pictures do most of the talking here, because you can get a good gist just by viewing the photos, but the general process for the decorating component is as follows:

1. Mix up the buttercream frosting, and outline the cookie with it using a piping bag fit with a #3 tip. This serves as a ‘dam.’

2. Mix up the royal icing and color it however you’d like (I used Americolor gel paste food colors in Copper, Gold, and Warm Brown). Use additional piping bags, squeeze bottles with small openings, or a small spoon to drizzle blobs of each royal icing color onto the outlined cookie. About 1-2 tbsp. total. Avoid too much or it can spillover your ‘dam’. Start with a less is more approach. Swirl with a toothpick to achieve desired patterns. Here’s a few before and afters.

Cookie Flooding – Sugar Cookie Cutouts

Buttery and flaky sugar cookie cutouts decorated with the cookie flooding technique! Unique and beautifully decorated cookies.
 Course Dessert
 Prep Time 1 hour 30 minutes
 Cook Time 10 minutes
 Total Time 1 hour 40 minutes
 Servings 36 cookies
 Author Sarah @ The Gold Lining Girl

Ingredients

Sugar Cookie Cutouts:

  • 1 c. butter softened
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour plus more for rolling
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Buttercream frosting:

  • 6 tbsp. butter softened
  • 2-3 tbsp. water
  • 3 c. powdered sugar approximately

Royal icing:

  • 1/3 c. water
  • 1/3 c. corn syrup
  • 1 lb. powdered sugar
  • food coloring

Instructions

For cutout cookies:

  1. In a large mixing bowl, cream sugar and butter.
  2. Add in egg and vanilla, and mix until incorporated.
  3. In a medium bowl, combine flour, baking powder, and salt.
  4. Mix into sugar mixture until well-combined.
  5. Chill dough for 1-2 hours.
  6. On a generously floured surface, roll out dough and use cookie cutters to cut shapes.
  7. Bake at 400 degrees for 7-9 minutes on an ungreased baking sheet. Cool completely.

For buttercream frosting:

  1. Combine all ingredients in a small mixing bowl, adjusting water and powdered sugar as needed to achieve desired consistency. Mix until fluffy.
  2. Fill a piping bag fitted with a #3 tip with buttercream frosting, and set aside.

For royal icing:

  1. In a medium bowl, combine all ingredients and whisk until smooth. Consistency should be that of a thick syrup, similar to molasses. Adjust water and corn syrup accordingly.
  2. Separate royal icing into individual bowls, 1 for each color you’ll be using, and mix in food coloring until it reaches desired color.

To flood cookies:

  1. Using the buttercream frosting in the piping bag, pipe an outline around the border of the cookie. Allow to set up for about 10-15 minutes before flooding.
  2. When ready to flood, use extra piping bags or a small spoon to drizzle different colors of royal icing onto each cookie.
  3. Use a toothpick to drag icing to the edges, without allowing it to spill over.
  4. Swirl with toothpick until you reach a desired pattern!
  5. Allow to dry for 2-4 hours.

Pumpkin Sheet Cake with Cream Cheese Frosting

by cookingclassy.com

Yield: About 24 servings

Ingredients

Pumpkin Sheet Cake

  • 2 1/4 cups (318g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (210g) granulated sugar
  • 3/4 cup (170g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs
  • 1 3/4 cups (425g) canned pumpkin
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans (optional)

Cream Cheese Frosting

  • 12 oz . cream cheese , nearly at room temperature
  • 3/4 cup (170g) unsalted butter, nearly at room temperature
  • 4 cups (480g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn’t then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it’s evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
  4. For the cream cheese frosting:
  5. In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.
  6. Recipe source: Cooking Classy

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

My favorite pumpkin cupcakes! Soft and moist with the perfect pumpkin spice flavor.

Prep Time: 30 minutes
Cook Time: 24 minutes
Servings: 14

Ingredients

  • 1 1/2 cups (212g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable or canola oil, divided
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (236g) canned pumpkin puree
  • 1/4 cup (60ml) fresh strained orange juice

Frosting

  • 8 oz cream cheese , at room temperature
  • 1/2 cup (112g) unsalted butter , at room temperature
  • cups (380g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.

  3. Add in 1/2 of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined. Add in last 1/2 of the flour mixture and mix until nearly combined, then remove bowl from stand mixer and fold with a rubber spatula just until combined.

  4. Divide batter among 14 paper lined muffins cups, filling each about 3/4 full. Bake in preheated oven 18 – 22 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack and cool about 10 minutes. Then transfer to an airtight container to finish cooling (this just helps seal in moisture and keep them really moist).

  5. For the cream cheese frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
  7. Originally shared Oct. 2014. If you are in love with the old one I shared it was just one I got from Chow HERE.

  8. Recipe source: Cooking Classy

  9. How to make Chocolate Leaves

Ingredients
  1. Melting Chocolate
  2. Mint or Basil Leaves
Instructions
  1. First, wash & dry fresh mint & basil leaves. Take a small spoonful of chocolate & pour it onto the inside of the leaf and spread it with the spoon across the leaf veins until it covers the entire leaf. Let harden, then carefully remove the mint leaf from the edible chocolate leaf.
  2. Repeat until you have enough chocolate leaves for your fall treat.
  3. Enjoy!
Notes
  1. You can make the leaf look windblown by letting the chocolate harden while laying on a rolling pin. or the side of your baking sheet.
By Giustina Miller

CANDY CORN JELLO CUPS

These candy corn jello cups are an easy make-ahead treat that’s perfect for Halloween parties or as a special fall snack.
Author: Sara Welch
Serves: 8 servings
INGREDIENTS
  • 1 6-ounce box of orange jello
  • 1 6-ounce box of yellow jello
  • 2 cups of whipped cream or whipped topping
  • 1/2 cup candy corn
  • 8 plastic cups (I used a 9-ounce size)
  • INSTRUCTIONS
    1. For the yellow layer:
    2. Place 2 cups of water in a medium microwave safe bowl. Place the bowl in the microwave and heat until the water is boiling, approximately 2 minutes.
    3. Remove the bowl from the microwave and pour in the packet of yellow jello. Whisk until the jello has dissolved. Add 1 cup of ice and stir until ice has melted.
    4. Pour approximately 1/2 cup of yellow jello into the bottom of each cup. Place the cups in the refrigerator and chill until the jello is completely set.
    5. For the orange layer:
    6. Place 2 cups of water in a medium microwave safe bowl. Place the bowl in the microwave and heat until the water is boiling, approximately 2 minutes.
    7. Remove the bowl from the microwave and pour in the packet of orange jello. Whisk until the jello has dissolved. Add 1 cup of ice and stir until ice has melted.
    8. Pour approximately 1/2 cup of orange jello on top of the yellow layer. Place the cups in the refrigerator and chill until the jello is completely set.
    9. For the white layer:
    10. Top each jello cup with 2 tablespoons of whipped cream or whipped topping. You can place the whipped cream in a piping bag fitted with a star tip or simply add a dollop with a spoon.
    11. Sprinkle 1 tablespoon of candy corn over the top of each cup and serve immediately

Pumpkin Bread Truffles

by bhg.com 

What You’ll Need:

  • one 9×5-in. loaf pumpkin bread (about 1 lb.)
  • 1 cup (about 8-1/2 oz.) cream cheese frosting
  • 24 oz. orange candy coating
  • 2 Tbsp. chocolate chips or chocolate candy coating
  • 2 oz. green candy coating
Crumble the baked and cooled pumpkin bread into a large bowl, and work it gently between your fingers until it is in small pieces.
Add the frosting to the pumpkin bread crumbs, and stir them together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting to get it to a workable consistency.
Use a small 1-inch candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll them between your palms until perfectly round, then place them on a baking sheet covered with parchment or waxed paper. Chill the balls for 2 to 3 hours or until firm.
Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.
Melt the chocolate chips or chocolate candy coating in the microwave, and stir the melted chocolate into the remaining melted orange coating to make a deeper orange color. Transfer the dark orange coating to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of the truffles to represent the pumpkin’s creases.
Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to represent vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.

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