Looking for more robust fall desserts lately? Don’t know about you, but when days get shorter and cool temperatures are nipping at the heels, I start fixating on more satisfying, warm food – including richer desserts. That’s when my faithful electric cake mixer truly shines in the kitchen. Here are a few easy fall dessert recipes that will make a good place starting point.
Banana Nut Muffins
Prep time: 10 minutes
Bake time: 20 minutes
Yields: 12 muffins
Non-stick cooking spray
3 bananas, mashed
¼ cup unsalted butter, melted
¼ cup while milk
1 large egg
1 teaspoon vanilla
½ cup brown sugar
½ cup sugar
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup walnuts, chopped (optional: add extra to sprinkle on top before baking)
1. Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray;set aside.
2. Add mashed bananas, melted butter and milk to a large mixing bowl; mix to combine.
3. Beat in the egg, vanilla and brown sugar.
4. Add remaining dry ingredients and fold in until just mixed. Then fold in walnuts.
5. Fill muffin pan cups to about 4/5 full. Top with additional walnuts (optional).
6. Place in preheated oven and bake for 18-20 minutes or until toothpick inserted in the center of a muffin comes out clean.
7. Remove from oven and cool for at least 5-10 minutes before serving.
Orange Cranberry Scones
Prep time: 15 minutes + 30 minutes to chill
Baking time: 18-22 minutes
Yields: 12 scones
Scones:
2 cups all-purpose flour (+¼ cup for work surface)
3 teaspoons baking powder
½ cup granulated sugar
¼ teaspoon salt
½ cup cold unsalted butter
½ cup heavy cream
¼ cup sour cream
1 large egg
1 teaspoon vanilla extract
¼ teaspoon orange extract
1 teaspoon orange zest, preferably organic
1 cup raisins
Glaze:
2/3 cup powdered sugar
1-2 tablespoons fresh orange juice
1. Line a large, rimmed baking parchment paper or a Silpat® baking mat; set aside.
2. Mix two cups flour, baking powder, sugar and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
3. In a separate bowl, combine heavy cream, sour cream, egg, vanilla extract, orange extract and orange zest; whisk to combine.
4. Fold wet ingredients into dry ingredients until just combined. Add in raisins and stir until just mixed.
5. Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½” high rectangle (approximately 6” x 10”). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
6. Transfer scones to the prepared baking sheet, leaving 1-2” between them. Refrigerate for at least 30 minutes before baking.
7. Preheat oven to 400°F.
8. Add baking sheet and bake scones for 18-22 minutes or until they are nicely golden brown and cooked through.
9. Remove from oven and cool for 5-10 minutes.
10. While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
11. Serve the scones warm, drizzled with some orange glaze on top.
Oatmeal Raisin Cookies
Prep time: 15 minutes + 30 minutes to chill dough
Bake time: 8-10
Yield: 24 cookies
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon real vanilla extract
3½ cups quick oats
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins
1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat; set aside.
2. In a large mixing bowl, cream butter with brown and granulated sugar.
3. Add eggs and vanilla; mix on low speed to combine.
4. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix. Stir in raisins until combined.
5. Cover and chill dough in the refrigerator for 30 minutes before baking.
6. Divide dough into 24 equal-sized balls. Arrange on the prepared baking sheet, leaving 1-2 inches between dough balls. Using the bottom of a glass, press each ball down, making sure you wet the bottom of the glass first in order to prevent sticking.
7. Place in preheated oven and bake for 8-10 minutes or until golden brown and cooked through.
8. Remove from oven and transfer to a wire rack to cool for 10-15 minutes before serving.
Walnut Chocolate Chunk Cookies
Prep time: 15 minutes
Baking time: 10-12 minutes
Yield: 24 cookies (48 cookies if using a small dough scoop)
½ cup vegetable shortening
½ cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
3 ounces dark chocolate bar, chopped
1 cup walnuts, chopped
1. Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat; set aside.
2. In a large mixing bowl, cream shortening and butter with both granulated and brown sugar; mix in eggs and vanilla extract until well blended.
3. Add in flour, baking powder, baking soda and salt; mix to combine.
4. Fold in chocolate chips, chopped chocolate and walnuts until thoroughly combined.
5. Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball. Flatten dough with the bottom of a glass dipped in water first in order to prevent sticking.
6. Place in preheated oven and bake 10-12 minutes or until golden brown and cooked through. Remove from oven and cool slightly before serving.
Baked Cinnamon Apple Crisp
The simple addition of fresh thyme takes this classic recipe’s traditionally sweet flavor profile to a new level, infusing it with a subtle savory note – plus it’s free of both gluten and refined sugar!
TIP: Firm apples such as Granny Smith or Pink Lady will hold up well to the heat of baking without turning to mush.
Prep time: 20 minutes
Cook time: 45-50 minutes
Serves: 4-6
6 large apples, cored, peeled and sliced
1 tablespoon fresh lemon juice
1/3 cup real maple syrup
2 tablespoons 100% apple juice (sugar free)
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1½ teaspoon fresh thyme leaves
¼ teaspoon salt
Topping:
1 cup old-fashioned rolled oats
1/3 cup almond flour
1/3 cup almonds, sliced
1/3 cup honey, preferably local
3 tablespoons unsalted butter, melted
Optional: Vanilla bean ice cream or freshly whipped cream
1.Place top oven rack in the center position and preheat oven to 350°F. Grease an 8” x 8” baking dish.
2.Place apples in a large non-reactive bowl and toss with fresh lemon juice. Add maple syrup, apple juice, cinnamon, allspice, thyme leaves and salt; toss to combine.
3.Combine topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well mixed; set aside.
4.Spread apple mixture into prepared baking dish into an even layer; then spread the topping layer uniformly on top.
5.Place into preheated oven and bake for 30 minutes. If the top layer is nicely browned, cover dish loosely with aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes or until apple crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
6.Serve warm, topped with vanilla bean iced cream or freshly whipped cream.
Homemade Peach Cobbler
Prep time: 15 minutes
Bake time: 20-25 minutes
Serves: 4-6
Filling:
8 large ripe peaches, pitted and chopped
1/3 cup white sugar
2 tablespoons fresh lemon juice
2 teaspoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon real vanilla extract
¼ cup packed brown sugar
Topping:
1 cup all-purpose flour
¾ cup sugar, divided
1 teaspoon kosher salt
1 teaspoon baking powder
¼ cup heavy cream
¼ cup water
8 tablespoons unsalted butter, very well chilled
1 egg white, beaten with water added
Optional: Whipped cream or ice cream
1.Place the top oven rack in the center position and preheat oven to 400°F.
2.Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl; toss to combine.
3.Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in preheated oven. Bake for 10 minutes.
4.In a different bowl, add flour, ½ cup sugar, salt and baking powder; stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and using your fingers, combine with dry ingredients until small pebble-sized pieces are formed.
5.Add heavy cream and water to flour mixture and stir with a fork until all dry ingredients are moist and somewhat sticky, making sure not overwork the dough.
6.Remove baking pan from oven and carefully spoon dough on top, making sure it is the same thickness throughout, leaving spaces between spoonfuls for a rustic look.
7.Return to oven and bake for another 10-15 minutes or until topping begins to brown. Remove from oven, brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven for another 10-15 minutes to finish baking. Remove from oven when top is golden brown.
8.Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream.
Pumpkin Mousse with Maple Whipped Cream
Prep time: 10 minutes + time to chill
Serves: 4-6
1 pint heavy whipping cream
6 tablespoons real maple syrup, divided
1 15oz can pumpkin purée (not pie filling)
8 ounces cream cheese, softened, cubed
2 tablespoons pumpkin pie spice
1 teaspoon real vanilla extract
1/3 cup half & half
Optional:
Pecan halves
Ground cinnamon for dusting
Ginger Snap cookies for serving
1.In a large bowl, beat the heavy whipping cream with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator till ready to use.
2.In another large mixing bowl, use a hand mixer to beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half and remaining maple syrup until thoroughly blended.
3.Adjust seasonings to taste and transfer to individual dessert bowls. Cover and chill in the refrigerator for at least 1 hour.
4.To serve, top with maple whipped cream, pecans and a sprinkle of ground cinnamon.
Mini Pumpkin Pies
Prep time: 15 minutes
Baking time: 20-22 minutes
Yields: 21 servings
15oz package ready-to-bake pie crusts
15oz can pumpkin puree (not filling)
12 ounces evaporated milk
¾ cup brown sugar
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
Optional toppings: whipped cream and ground cinnamon
1. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray; set aside.
2. Cut pie crust into circles using a wide-mouth jar lid. Push pie circles down into muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
3. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
4. Place in the preheated oven and bake for 10 minutes. Reduce temperature to 350°F and bake an additional 10-12 minutes until pie filling is just set and a toothpick inserted into the center comes out clean.
5. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with ground cinnamon.
No Crust Mini Cheesecakes
Prep time: 15 minutes + 3-4 hours to chill
Baking time: 16-18 minutes
Yield: 24 servings
16 ounces cream cheese (room temperature)
½ cup granulated sugar
2 large eggs (room temperature)
1 tablespoon all-purpose flour
1 teaspoon real vanilla extract
¼ cup sour cream
1. Preheat oven to 350°F and line a 24-cup mini muffin tin with small cupcake liners; set aside.
2. In a large mixing bowl, mix cream cheese with granulated sugar.
3. Add one egg at a time to the cream cheese mixture, mixing until well combined.
4. Add in flour, vanilla and sour cream; mix on low speed until smooth.
5. Once smooth, divide filling mixture evenly between the 24 mini-muffin cups. Place in preheated oven and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean and the tops turn lightly golden brown.
6. Remove from oven and set aside to cool. Once cool to the touch, transfer to the refrigerator to chill for at least 3-4 hours.
7. To serve, top each mini cheesecake with your choice of filling like lemon curd, raspberry jam and/or fresh strawberries.
Yellow Sheet Cake with Chocolate Frosting
Prep time: 15 minutes
Baking time: 30 minutes
Yield: 12 servings
1½ cup unsalted butter (room temperature)
1¼ cup granulated sugar
2 large eggs (room temperature)
2 teaspoons real vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup whole milk
1. Preheat oven to 350°F; grease or spray a 9” x 13” pan with non-stick cooking spray; set aside.
2. In a large mixing bowl, cream butter and sugar until well blended.
3. Add eggs and vanilla; mix to combine.
4. Slowly mix in dry ingredients on low speed until just blended.
5. Slowly mix in milk.
6. Pour your yellow cake mix batter into prepared pan and spread out evenly with a spatula. Place in preheated oven and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
7. Remove from oven and cool completely before topping with your choice of frosting, or see our Chocolate Buttercream Frosting recipe below.
Layered Chocolate Cake with Chocolate Frosting
TIP #1: Make the cakes the night before serving and cover the baking pans with foil or plastic wrap once cool to the touch. Cakes will be ready to frost the next day.
TIP #2: See our Chocolate Buttercream Frosting recipe below
Prep time: 20 minutes (allow 20-25 minutes extra for cakes to cool before frosting)
Baking time: 22-28 minutes
Yield: 12 servings
1 cup unsalted butter, softened to room temperature
2½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons real vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsweetened cocoa powder
2¼ cups boiling water
1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, then line bottom with parchment paper. Set aside.
2. In a large mixing bowl, mix cake mixture: cream butter and sugar, then add eggs and vanilla; mix until well blended.
3. In a separate large mixing bowl, combine dry ingredients: flour, baking soda, baking powder and salt.
4. In a medium bowl, mix chocolate mixture: cocoa powder and boiling water until well combined and no lumps remain.
5. Alternating between the last two bowls, slowly add dry ingredients and chocolate mixture to your cake mixture bowl. Mix on low speed to incorporate ingredients.
6. Divide cake batter evenly between the three cake pans and place in preheated oven. Bake 22-28 minutes or until toothpick inserted in the center of the cake comes out clean.
7. Remove from oven and set aside to cool for approximately 10 minutes before transferring cakes from the pans to a wire rack to cool completely (approximately 10-15 more minutes). Cakes should no longer be warm to the touch before frosting.
8. To assemble:
. place the first layer top-side down on a cake plate. Add 1/3 of the frosting to the top of the cake layer, spreading evenly;
. level off the rounded top of the second layer with a knife or cake leveler, then place top-side down on top of the first layer. Add the second third of the frosting and spread out evenly;
. repeat process with the 3rd layer. Spread remaining frosting on the top layer.
Chocolate Butter Frosting
Prep time: 5 minutes
Yield: Frosting for Decadent Chocolate Layer Cake
1 cup unsalted butter (room temperature)
½ cup cocoa powder
16 ounces powdered sugar
1-2 tablespoons whole milk
1 teaspoon real vanilla extract
1. In a large bowl, mix butter and cocoa powder until well blended.
2. Add powdered sugar and mix on low-speed until all of the sugar is combined.
3. Stir in milk and vanilla extract to reach desired consistency.
Chocolate Peanut Butter Brownies
Prep time: 15 minutes
Bake time: 22 minutes
Yield: 9 servings
Non-stick cooking spray
Chocolate Layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup unsweetened cocoa powder
1/8 teaspoon salt
Peanut Butter Layer:
1/3 cup creamy peanut butter
2 tablespoons unsalted butter, melted
1/3 cup granulated sugar
¼ cup packed brown sugar
1 large egg
½ teaspoon real vanilla extract
½ cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1. Preheat oven to 350°F; line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.
2. In a large mixing bowl, mix all ingredients for the chocolate layer, adding in the flour, cocoa powder and salt last. Lightly fold in flour and cocoa powder until just mixed. DO NOT OVER MIX or the brownies will turn out cake-like.
3. Mix ingredients for the peanut butter brownie layer – again saving flour, baking powder and salt for last – and stirring until just mixed.
4. Spread peanut butter brownie layer on the bottom of the pan; top with chocolate brownie layer, making sure both batters are spread out evenly.
5. Bake for 22 minutes. Brownies will still be soft and gooey but will finish setting while they cool.
Scotcheroos
Prep time: 15 minutes + 2 hours to chill
Yield: 9 servings
TIP #1: melt butterscotch chips in a separate bowl to prevent lumps.
TIP #2: for a thicker chocolate-butterscotch topping, double the amount of chocolate chips AND butterscotch chips.
1 cup granulated sugar
1 cup corn syrup, light or dark
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1. Line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray; set aside.
2. Over medium heat, heat granulated sugar and corn syrup in a large, heavy saucepan, stirring continually until mixture comes to a rolling boil.
3. Stir in peanut butter and remove from heat; set aside.
4. Add Rice Krispies to a large bowl. Pour peanut butter mixture over the cereal and mix to combine.
5. Spread the Rice Krispies mixture evenly in the prepared baking pan; set aside.
6. In the microwave, melt chocolate and butterscotch chips in a large glass bowl (or two separate bowls if preferred). Heat for 1 minute and then stir; then heat in 30-second intervals, stirring in between, until chips are completely melted.
7. Pour chocolate-butterscotch mixture over cereal mixture in the baking pan and spread out evenly. Refrigerate for 2 hours or until chocolate hardens.
8. Remove from refrigerator and slice into 9 sections before serving.
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