The seasons are changing right before our eyes. With October flying by, the leaves are turning from summer’s green to beautiful shades of amber. Stores are filling up with beautiful autumn themed items, from prop pumpkins to bejeweled pine cones. With Thanksgiving only a few days away, here at Kitchen Charm Canada, we’re already salivating over dishes that have not even been made yet! Scents of cinnamon, cardamom, clove, and ginger are in the air, and we could not be more excited. Here are a round-up of some delicious desserts that were found across the internet!
Individual Salted Caramel Apple Pie’s from SugarApron.Com
Adapted from Just a Taste
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream
For the filling:
2 large Granny Smith apples diced and peeled
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped or use homemade salted caramels
A sprinkle of sea salt (if you use store bought caramels)
Egg wash
1 egg lightly whisked
1 Tablespoon water
Crystal sanding sugar (optional)
1. Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
2. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
3. In a medium bowl, mix apples, lemon juice, flour, sugar, and cinnamon. Set aside.
4. Preheat the oven to 425ºF.
5. Remove the dough from the refrigerator and rolling it out onto a well-floured surface. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 18 3-inch circles.)
6. Place half of the crusts on the parchment paper-lined cookie sheet. Top each pie crust circle with about a tablespoon of the apple mixture. Cover with a few pieces of caramel. (Sprinkle with sea salt if you using a store bought caramel)
7. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Using a sharp knife, cut two or three vents on the top of each pie. Brush each pie with the egg wash using a pastry brush.
8. Bake in pre-heated oven for around 15 minutes, or until pies are golden brown. Allow to cool on a cooling rack. Keep in an airtight container and enjoy!
-Photo and Recipe Credit to Sugar Apron
Baked Peaches and Cream from MadeFromPinterest.net
- Preheat your oven to 350°. Cut the peaches in half and remove pits. Place in a baking dish. I used a cast iron skillet.
- Place a pat of butter on each peach half and drizzle with honey.
- Bake for 25-30 minutes. Make sure to keep an eye on them so they brown but don’t burn. The time is dependent on the size of your peaches.
- While they are baking and browning, mix your cream, mascarpone and vanilla extract. Lightly toast almonds in pan.
- When your peaches are baked and browned remove them from the oven.
- Place peach on plate. Spoon remaining butter and honey in pan and pool over the peach. Place a heaping spoonful of marscapone cream on peach and top with almonds and cinnamon sugar.
- Serve and enjoy!
Photo and Recipe Credit to Made From Pinterest
Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans from YammiesNoshery.com
Ingredients
1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Frosting Ingredients
1 cup (2 sticks) butter
8 oz. cream cheese
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar
Sugared Pecan Ingredients
2/3 cup pecans
1 tablespoon butter
1/4 cup brown sugar
Instructions
Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.
Frosting Instructions
Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it’s pretty cool and then beat until fluffy.
Pecan Instructions:
Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.
Photo and Recipe Credit to Yammie’s Noshery
