Fall Baking

I believe this season to be absolutely the best time of year for baking.  There are so many yummy flavors of fall -- apple, pumpkin, cinnamon, nutmeg, graham crackers, caramel, candy corn, butternut squash, brown sugar... the list goes on!

Here are a few of my favorite recipes this season...

Candy Corn White Chocolate Cookies

Recipe from AverieCooks.com: Candy Corn White Chocolate Cookies

1/2 cup unsalted butter, soften
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 tablespoons cream or half-and-half
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
Pinch salt, optional and to taste
1 1/2 cups candy corn
1 cup white chocolate chips


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  2. Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don't overmix.
  3. Add the candy corn, white chocolate chips, and mix until just incorporated.
  4. Form heaping two-tablespoon mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours (or up to 5 days) before baking. 
  5. Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper. Place mounds on baking sheet, spaced at least 2 inches apart, and bake for about 9 minutes, or until edges have set and tops are just beginning to set.  Allow cookies to cool on the baking sheet  for about 5 minutes before transferring to a wire rack.
Mixing up the batter

Ready to bake!


Graham Cracker Layer Cake

Recipe from Food 52:  Graham Cracker Layer Cake


1/2 cup all-purpose flour
1 1/2 cups graham cracker crumbs (from about 20 squares)
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, softened
3/4 cup sugar
teaspoon vanilla extract
3/4 cup milk


1.  Preheat oven to 340 degrees F.  Grease two 8-inch round cake pans and line the bottoms with parchment.

2.  In a small bowl, whisk together the flour, graham cracker crumbs, and baking powder and set aside.

3.  In a large bowl, cream the butter and sugar.  Add the eggs, one at a time.  Mix in the vanilla.

4.  Add the flour mixture and the milk a little bit at a time, alternating between each.  Mix thoroughly but be careful not to overbeat.

5.  Divide the batter evenly between your two prepared pans.  Bake for about 25 minutes (or until golden brown and starting to pull away from the sides of the pan).

6.  Cool in the pans for at least 15 minutes, then turn out onto a rack to cool completely.  Frost with the Whipped Chocolate Caramel Ganache from Food 52.  Top with chocolate chips, sprinkles, candy corn, graham cracker crumbs, or anything you'd like!

Getting ready for the icing


Monster Cookies

Recipe from RecipeGirl.com:  Monster Cookies


1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) unsalted butter, softened
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M's plain chocolate candies (fall variety)

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.
2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.
3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.



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