Tie on those aprons, friends, because here are five recipes you must bake this fall.
Let me preface this baking manifesto by telling you that while my creations are (usually) delicious, they are almost never good-looking.
Observe the ice cream cake I made for my seven year-old’s birthday:
That’s not the ugliest cake I have ever made, even.
Once I sent obscene-looking Rice Krispie book worms to first grade (use your imagination here).
What I am trying to say is that I am no expert. What I am is a chubby Wisconsin mom with permanent flour dust on her clothes and the kind of wicked sweet tooth that can only be tamed by baking almost everyday. Also, does anyone know why I haven’t been able to lose the baby weight? (My baby is a kindergartener).
As if I don’t bake enough in my real life, one of the items on my 40 for 40 birthday bucket list is to try 40 new dessert recipes. I have done the leg work on this one, friends, is what I am trying to say. On to the recipes!
The world’s easiest cinnamon rolls**
I like these one-hour cinnamon rolls because they take much less time than your usual yeast-based roll, and the frosting is perfect. If you like a thicker frosting, though, try this one. Also, you might consider doubling the filling if, like me, you like a really sticky, gooey, buttery roll. For a fall variation on the theme, make these caramel apple cinnamon rolls. They are wonderful for a hot and cozy after school snack or a great way to wake your family up on a crisp day.
**I mean, the world’s easiest cinnamon rolls come from a tube, but these are close.
The very best cookies
It’s hard because there are so many cookie recipes on the Interwebz and in the world, but I think these chocolate espresso cookies take the cake—or, I guess, the cookie?. You’ll note that the recipe asks for coffee. I subbed instant espresso because that’s what I had in my cabinet, and I loved the smoky coffee flavor. I always add at least a pinch of espresso powder to anything chocolate I make because it really punches up the flavor. If you like milk chocolate better than dark chocolate, think about subbing milk chocolate chips, or do half semi-sweet and half milk instead. I also have issues with my cookies falling flat, so I always chill the dough for at least 30 minutes before baking.
A fabulous chocolate cake
Try this chocolate zucchini cake. The zucchini makes it moist, and the orange and cinnamon flavors are perfect together. I like to double the glaze because that’s my thing. I also like to glaze the cake when it’s a little bit warm because then the cake sucks up all the icing and is even more moist and delicious. Sorry for the gratuitous use of the m-word, by the way. THERE’S NO OTHER WAY TO DESCRIBE THIS CAKE.
Your very own granola bars
Talk about being a smug competimommy! No more boxed granola bars for you because you can make your own! I haven’t found a whole recipe that I completely love, so I modify this one by adding some coconut flakes, a couple of tablespoons of peanut butter, and, um, a whole bag, of mini chocolate chips. It’s a really adaptable recipe, and you could make any flavor combo you and your preshus angels whom you love too much for Quaker desire. Talk about upping your after-school game!
A perfect pumpkin muffin
Start with a cute little pie pumpkin. Wash it. Cut it in half and scoop out the seeds. Put both halves on a cookie sheet (I line mine with parchment paper so I don’t have to wash it really) and roast at 350 until it’s super soft but not really brown. Keep checking on it while you do other things. After it has cooled, remove the rind and scoop the mushy middle into your blender or food processor to puree. Now you can use fresh pumpkin instead of canned in any of your favorite fall recipes. My kids like muffins the most, so I use this recipe. I have also made these cookies, and I loved them so much I ate them all by myself in like 18 hours. So I never made them again.
Throw me your favorite fall recipes in the comments. Seasonal baking is my jam. Ooooh, speaking of jam…
