It may only be the early weeks of September, but most of us are already clinging to fall. And one of the best ways to celebrate the changing of the seasons is through baking! We all love those warm fall flavors, so if you’re dreaming of caramel, ginger, pumpkin, maple, and chai like we are, keep reading for two recipes that will make your dreams a reality. You will want to stay in and bake these goodies while wearing sweaters and fuzzy socks with your friends!
Pumpkin Spice Cupcakes With Orange Sour Cream Frosting
These are the most moist, creamy, and delicious bites you’ll ever eat! Here’s what you need for the recipe:
3 c. all-purpose flour
2 tsp. ground ginger
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Kosher salt
1/4 tsp. ground cloves
1 c. plus 6 Tbsp unsalted butter
1 c. granulated sugar
3 large eggs
1 can pure pumpkin
1/2 c. molasses
3 c. confectioners’ sugar
1/2 c. sour cream
1 tsp. grated orange zest
And here’s what to do with the ingredients to end up with fresh-baked cupcakes:
- Heat oven to 350°F. Line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk together the flour, ginger, baking powder, baking soda, salt and cloves. Using an electric mixer, beat 1 cup butter (2 sticks) and the granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Beat in the pumpkin and the molasses (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Meanwhile, make the frosting: Using an electric mixer, beat the confectioners’ sugar, sour cream and remaining 6 Tbsp butter in a large bowl until smooth. Increase the speed to medium-high and beat until fluffy, about 3 minutes. Stir in the orange zest. Refrigerate the frosting until stiff and spreadable, at least 1 hour. Frost the cupcakes just before serving.
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Salted Caramel Mixed Nut Pie
Here’s what you need to make this glorious creation:
For the dough –
- 1 1/4 c. all-purpose flour
- 1 tbsp. sugar
- 1/2 tsp. Kosher salt
- 1/2 c. cold unsalted butter, cut up (1 stick)
- 1 tbsp. distilled white vinegar
- 1 tbsp. ice-cold water, plus 1 to 2 teaspoon if necessary
For the pie –
- 4 c. mixed pecans, walnuts and hazelnuts, toasted
- 1 1/2 c. sugar
- 1/2 c. water
- 3 tbsp. light corn syrup
- 6 tbsp. unsalted butter, cut into small pieces
- 1/2 tsp. Kosher salt
- 1 c. heavy cream
- Flaked sea salt, for serving
Just follow these steps and you’ll be digging into warm, flakey pie in no time!
- Make the dough.
- Make Pie: On lightly floured surface, roll dough into 13-inch circle. Fit dough into bottom and up side of 9-inch pie plate. If necessary, trim dough so overhang is even (about 1⁄2 inch from edge of rim). Fold overhang under itself and crimp as desired. Refrigerate until firm, at least 20 minutes.
- Heat oven to 375°F. Press large piece nonstick foil into dough in pie plate and fill with pie weights. Bake 15 minutes, then remove foil and continue baking until pastry feels sandy and just starts to turn golden, 5 to 10 minutes more. Transfer to cooling rack; place nuts in crust. Reduce heat to 350°F.
- Place sugar, water and corn syrup in heavy-bottomed medium saucepan. Without stirring, cook on medium-high until bubbles begin to form at edges, about 1 minute; swirl pan. Bring to a simmer, then increase heat to high and boil, swirling pan occasionally until mixture is a rich caramel color, 6 to 10 minutes. Immediately remove from heat, add butter and salt and swirl pan to melt.
- Return pan to medium, add cream (it will bubble up) and whisk until smooth, slightly thickened and a deep amber color, about 1 minute. Pour caramel over nuts; transfer pie to oven. Bake until gently bubbling, 10 to 15 minutes.
- Transfer to wire rack to cool. Sprinkle with flaked sea salt if desired.
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