Fall Treats to bake and take! -

Its Finally Fall!

We are only one day into fall but I am already thinking about fall treats, smells, flavors and decorations. With all the advertising out already about Pumpkin flavored drinks and treats I thought I should write about some of my favorite recipes for fall. I should say I am not much of a baker so when I bake something I make sure its good!

Up first is a recipe I discovered last year on Pinterest. Pumpkin roll bars which I cam across on the The Recipe Critic Blog which is where you can find a copy of the recipe but I will post it below as well. If you love the traditional pumpkin rolls you will love these and they are much easier to make. I usually take photos of what I make but they were eaten up too fast.

Pumpkin Roll Bars

Ingredients

6 tablespoons unsalted butter, melted
1½ cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
¼ cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Cream Cheese Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla
1 large egg

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
In a bowl, with an electric mixer on medium speed, beat butter and 1½ cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.
In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.
Spread about ⅔ of the batter evenly into the prepared pan. In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, ¼ cup sugar, and ½ teaspoon of vanilla until smooth.
Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.
Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

My second recipe is for good old fashion Apple Pie. I was amazed how it came out. I am not even sure where this recipe came from as I have it hand written. It is delicious and made a little different than the traditional way by cooking the syrup on the stove first. These are pictures of my actual pie.

First the Pie Crust. The recipe calls for a 9 inch double pie crust. My recipe of choice is the Ina Garden’s perfect pie crust. It really does come out perfect every time! You can find the recipe here: Ina Garden Perfect Pie Crust Recipe

Apple Pie Recipe

1 recipe for a 9 inch double pie crust
1/2 cup unsalted butter
3 tablespoon Flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Vanilla extract
8 Granny Smith Apples peeled and sliced

1. Preheat oven to 425 degrees F. Melt butter in saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon, nutmeg, vanilla and bring to a boil. Reduce temperature and let simmer.

2. Place pie crust in bottom of pie pan. Mix syrup with apples in bowl- reserving a little syrup for crust which will need to be hot brush on top of pie crust. Work fast while syrup is hot. Fill Pie crust will apple mixture and place remaining pie crust on top. Brush remaining syrup on top of pie crust.

3. Make 15 minutes in preheated oven. Reduce temperature to 350 degrees and continue baking for 35-45 minutes or until apples are soft. Once pie is almost done sprinkle a little extra cinnamon sugar on top of crust

What are you favorite treats to make for fall?

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