Recipes tagged with « Fall Baking »
Spiced Pumpkin White Chocolate Cookies
Baking at 345°F. Butter, demerara sugar instead of brown. Instant cream cheese pudding powder swaps vanilla. Flour mix now includes baking powder plus cinnamon and ginger replacing pumpkin spice. Dough stays shaggy, don't overmix. White chocolate chips swapped for dried cranberries; add chopped pecans. Cookie size is 1.5 tablespoons, spaced well. Bake 7 to 10 minutes until bottoms faintly golden, tops pale. Cooling key. Soft centers, slightly under done for chew. Cracking gently means done. Sweet with subtle heat from spices and bursts of tangy fruit, nutty crunch bonus.
Maple Streusel Coffee Cake
A maple-flavored coffee cake with a tender crumb and cinnamon-spiced streusel swirled on top. Uses pancake mix for quick batter. Cold butter cut into the topping adds crunch and texture. Bakes till a toothpick comes clean. Parchment-lined springform helps removal and even cooking. Maple syrup gives subtle sweetness without syrupy feel. Cinnamon and sea salt balance sweetness and highlight maple notes.
Apple Caramel Cookies Twist
Soft cookies with a tart apple filling and salted caramel topping. Uses a mix of spelt and all-purpose flour for texture. Replaces Ambrosia apples with Granny Smith for brightness. Adds nutmeg to the filling for warmth. Caramel swapped with dulce de leche infused with sea salt flakes. The apple filling thickened with arrowroot instead of cornstarch. Cook until apples soften but retain bite. Cookies baked till edges just turn golden, centers remain tender. Let caramel cool slightly before spreading to avoid melting. Perfect balance of sweet, tart, and salty.