Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.
These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!
This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.
VIDEO coming soon!
Here's another cake that ticks all our boxes. Easy to make. Check. Simple ingredients. Check. Tastes delicious. Check. Better using SideSwipe. Check!
We slightly adapted this recipe from one by Once Upon a Chef. It's a super simple single layer cake that's perfect for the fall, when apples are at their most delicious. Apples are the star of this cake, so choose wisely. We used Honeycrisp apples, but you can use Granny Smith or any other tart-sweet apple that stays firm when you bake. You don't want the apples to disappear. The recipe calls for rum, and you get a little zing from its addition to the cake. But you can replace it with juice or a combination of water and rum extract if you like.
We baked our cake in an 8 x 8-inch pan. You can also use a 9-inch round pan if you prefer. Check the cake about 10 minutes before the finish time. Our baked faster than the original recipe. The cake is done when the top is golden and light finger pressure bounces back.
This cake serves 9 with average size pieces, 6 if you're like our folks. Serve with a dusting of powdered sugar and/or whipped cream or vanilla ice cream. Theoretically, the cake will keep for several days at room temperature. We found it didn't last that long at our house!
This is one delicious cake. It's a family favorite that we make for parties and anytime we want something chocolatey but not too chocolatey. Best of all, it's EASY to make. It starts with a boxed cake mix and comes together quickly with SideSwipe on your KitchenAid mixer. It will be eaten just as quickly! Make this soon. Your friends and loved ones will thank you.
The recipe, adapted from one by the Cake Doctor, doesn't call for any icing. And we prefer it that way. But if you want to make it look more festive, drip a chocolate ganache over it as we did for the photos.
These tender and chewy cookies are the perfect way to ease you into fall. They're loaded with maple flavor and studded with the crunch of toasted chopped pecans. Plus we top them with icing made with real maple syrup. If you're a maple fan - and even if you're not - you must try a batch of these! Perfect for tailgates, after school, bake sales, party treats and rainy Thursdays. Or by the campfire. Or breakfast - they're basically pancakes, right? So delicious.
On thing that may concern you in the recipe is the addition of artificial maple flavor as well as real maple syrup. Never fear. This addition amps up the maple flavor without it tasting like that artificial stuff we all grew up with. It just enhances the natural goodness of maple. You can find the flavoring in the baking section. My usual supermarket begins to carry it this time of year. You can also order it online.
Because the recipe, very slightly adapted from one from Sally's Baking Addiction, includes the extra liquid of the syrup, you MUST chill the dough in order for the moisture to incorporate into the dough.
Expect about a 4 hour turnaround time to make and glaze these cookies. Around 15 minutes to prep and mix, 2 hours to chill, another 15 to scoop plus baking time. We got about 30 cookies from our batch using a 1.5T scoop.
Make ahead directions: We made the dough one day, popped it in the fridge, then baked up batches over two days. You'll want to allow the dough to sit out for about 30 minutes so you can scoop and bake easily.
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