Fall baking from scratch for my family of five / Favorite Fall baking recipes

Come along and bake from scratch with me for the fall season for my family of five. I share some of my favorite fall recipes.



Recipes / Links :

Recipe links:

Carrot cake: (I modified this recipe)
I add more spices and no pecans I used walnuts and did not toast them. Also omitted the fresh ginger and used ground.

   • Claire Saffitz Makes Carrot and Pecan Cake...  

Ice cream base recipe :    • The Easiest Way To Make Ice Cream  

Apple cider donuts:    • Claire Saffitz Makes Apple Cider Donuts | ...  

Butter scotch sauce:

3/4 cup brown sugar

1/4 salted butter

1/8 teaspoons salt

1/2 cup heavy cream

2 teaspoons vanilla extract

Stir until dissolved on stove. Bring to a boil for three minutes then take off of heat. Add vanilla extract. Should be thick and hold its shape. Good for a week in the fridge. Reheat in the microwave or stove for a few seconds.

Pumpkin muffins
Flour 1 3/4
Baking soda 1 teaspoon
Salt 1/2 teaspoons
Cinnamon 1 tablespoons
Pumpkin pie 1 tablespoon

W E T Ingredients
Brown sugar 1/3
Cane sugar 1/2
Eggs 2
Milk 1 cups
Olive Oil 1/2 cup
Pumpkin purée 1 1/2 cup

Crumble

Flour 3/4 cup
Brown sugar 1/4 cup
Cane sugar 1/4 cup
Butter 6 tablespoons melted
Pumpkin pie spice 1 tablespoon

Mix all ingredients together starting with dry and ending with dry ingredients. Use muffin liners for easy take out. Sprinkle crumble on top. Bake @350 for about 20-30 minutes


Cinnamon rolls:

2 cups warm milk add more if needed (also can use water)
1 tablespoons instant yeast
2 eggs
1/3 cup white sugar
1/4 cup butter
1 tablespoon salt
4 cups all purpose flour

Brown butter frosting

-1/2 cup brown butter

-1/2 cup softened cream cheese

-1/2 teaspoons salt

-1 teaspoon vanilla extract

-4 cups powdered sugar ( you can add more if you want more sweetness. Add a little milk if frosting gets too thick.)

Let rise in a warm spot in a large bowl until it doubled in size. Roll out dough flat and add butter and brown sugar , cinnamon, pumpkin pie spice. Roll it up and pinch together. Cut 1-2 inch rolls. Place rolls in a greased pan and cover leave in a warm place until doubled in size. Pour about 1 cup heavy cream over rolls after before baking. Bake @350 for about 25 minutes until golden brown. Then frost.


Cheese cake base recipe:

R E C I P E:

Graham cracker crust:

•12 graham crackers
•1 egg yolk
•5 tablespoons room temp butter
•2 tablespoons brown sugar
•1/4 salt

Crush graham crackers combine ingredients. Butter pan form crust in a spring form pan. Bake for 15 mins @350 for a nice crust then place filling in pan on crust.

Cheese cake filling:
•16 oz cream cheese (room temp)
•2/3 granulated sugar
•4 large eggs (room temp)
• 1 Vanilla bean or 1 teaspoon vanilla extract
•1/2 cup heavy cream
•2 tablespoons lemon juice (optional)

Mix in stand mixer. Pour cheese cake filling in pan on top of the once baked graham cracker crust for 15 minutes. Pour water into a pan about a inch. Place a empty pan on water tray in oven then place cheese cake pan on empty pan. This will make sure water won’t seep though from the water bath. Let bake for 30 mins @325. Once done baking leave in oven with oven door open for one or two hours to avoid cracking. Let chill for a few hours before serving or decorating. I like to freeze my cheesecake and serve that way.



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