Create festive fall treats to fill your table

Autumn is a time for celebration.

After all, even though the temperatures are falling, the colorful leaves and family-oriented holidays give us plenty to enjoy.

Fall spices give foods a warm taste and aroma, while seasonal fruits such as pumpkins, apples and pears are at their peak.

Whether you’re creating treats for a holiday table or for an after-school snack, embrace the season.

Make a plate of caramel apple nachos or, if a whole caramel apple is too much for you, try some caramel apple bites.

Create a holiday turkey out of strawberries, pretzel sticks and mini-marshmallows coated in melted chocolate, or use puff pastry and apple slices to create apple roses.

Turn ordinary cinnamon rolls from the grocery store into mini pumpkins, or turn some puff pastry and apples into tasty doughnuts.

Make some pumpkin spice muffins in mini-bundt pans, then turn them into pumpkins decorated with cinnamon-stick stems and pastry leaves.

Core some apples or pears, fill them with cinnamon, brown sugar and a little maple syrup, top them with oats and bake them for a delicious and healthy treat. 

And don’t forget a seasonal drink, from cider to hot cocoa to anything pumpkin spice.

Whatever you do, have fun. 

Following are some fall treats from www.domesticallyblissful.com.

 

 

Puff Pastry Apple Roses

2 sheets puff pastry, room temperature

3 to 4 apples 

3 cups water

Lemon juice from 1/2 lemon

1/2 cup sugar

2 teaspoons cinnamon

For toppings:

Powdered sugar

Caramel sauce

Cut apples in half, remove the core and cut into thin slices.

Fill a microwavable bowl with water, lemon juice and apple slices. Microwave four to six minutes, until apple slices are tender but not overcooked. 

Remove slices from the water, place them on a clean cloth or paper towel and gently pat dry.

In a small bowl, mix sugar and cinnamon.

Place the sheets of puff pastry next to each other on a lightly floured surface. Gently roll out a few times with a rolling pin. Cut each sheet into six strips.

Place about seven apple slices on the upper half of one strip of puff pastry with the apple skin facing up/out of the pastry. Sprinkle with cinnamon sugar, then fold the lower half of the pastry up onto the apple slices. Then roll the strip of puff pastry apple like a cinnamon roll.

Repeat with all the strips of puff pastry.

Place each puff pastry apple rose into a muffin tin lined with parchment paper. Sprinkle the top with remaining cinnamon sugar.

Bake in a 375-degree oven for 45 minutes. After 15 minutes, cover with foil so the apples don’t get too brown.

Let cool for three to five minutes before removing roses from the muffin pan and placing them on a cooling rack.

Top with powdered sugar and drizzle with caramel sauce before serving.

 

 

Mini-Bundt Pumpkin Spice Muffins 

2-1/2 cups flour

1 cup sugar

1/2 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 tablespoon vanilla extract

1 15-ounce can pure pumpkin

2 large eggs

8 tablespoons melted butter, cooled

For frosting:

4 tablespoons room temperature butter

4 ounces room temperature cream cheese

2 cups powdered sugar

2-1/2 teaspoons vanilla extract

Milk, optional

Toppings

Cinnamon stick

Edible leaf

In a medium bowl, mix flour, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves and allspice with until the ingredients are evenly dispersed.

In a separate bowl, mix vanilla extract, pumpkin, eggs, and cooled melted butter with a whisk until combined.

Create a funnel in the dry ingredients and pour the wet ingredients into the center.

Mix with a spoon until combined and set to the side. 

Fill each mini-bundt cake  or lined muffin tin cup three-quarters full. Use a spatula to spread batter evenly.

Bake in a 350-degree oven 10 to 15 minutes, then cool on a wire rack.

In a medium-sized bowl, blend butter and cream cheese. Blend in powdered sugar, 1/2 cup at a time, until light and fluffy. Blend in vanilla. 

Cut off the rounded top of the muffin. Place a little frosting on the top of one mini-bundt muffin, then place on another to create the shape of a pumpkin.

Frost, then garnish with a cinnamon stick and an edible fall leaf.

 

 

Apple Cinnamon Pastry Doughnuts

1 package puff pastry), room temperature

2 to 3 apples

1/2 cup sugar

1/2 tablespoons cinnamon

2 tablespoons melted butter

For toppings, optional:

Cinnamon stick

Edible leaf

Caramel sauce

Ice cream

Gently roll out puff pastry, then use a pizza cutter to cut into long, 1/2-inch-wide strips. 

Mix sugar and cinnamon on a plate. Set aside.

Slice apple about 1/2-inch thick, then use a small cookie cutter to cut a hole in the center. Place each apple slice in the cinnamon sugar mixture, coating each side. Wrap puff pastry strips around each apple slice to cover fully.

Place each puff pastry-wrapped apple slice on a baking sheet lined with parchment paper. Brush the top with melted butter and sprinkle with cinnamon sugar.

Bake in a 400-degree oven 10 to 12 minutes.

Use a knife to cut a small hole in each doughnut, then place a cinnamon stick and an edible leaf in it.

Serve with caramel sauce and ice cream or granola for breakfast/brunch.

 

 

Pumpkin Cinnamon Rolls

Cinnamon rolls

For toppings:

Icing

Cinnamon stick

Edible leaf

Place unbaked cinnamon rolls on a sheet of parchment paper. Place three to four pieces of food-grade baker’s twine across each cinnamon roll and gently press each baker’s twine into the cinnamon roll. Carefully flip over each roll, keeping the baker’s twine in place. Lift the twine up onto the top of the roll, pulling gently to form the shape of a pumpkin. Tie twine into a knot and cut off any excess.

Repeat process with all the rolls, then place on a parchment-lined baking sheet and bake according to package instructions.

Let cool slightly, then cut off and remove the baker’s twine. Top with icing, cinnamon stick and edible maple leaf.

 

 

Caramel Apple Nachos

Apples

Orange juice 

Water, optional1

Caramel 

Chocolate

For toppings:

Pretzels

Chocolate sandwich cookies

Peanut

Sea salt

Core and cut apples into slices. Dip slices into a large bowl of orange juice mixed with water.

Pat slices dry and spread out on parchment paper.

Melt chocolate and caramel separately according to packaging instructions, then drizzle on top of the apple slices. Sprinkle with desired toppings and serve.

 

 

Strawberry Chocolate Turkeys

Strawberries

Pretzel sticks

Mini Marshmallows

Dark chocolate melting wafers

White chocolate melting wafers

Wash strawberries, gently pat dry and then remove the tops.

Melt dark chocolate according to the packaging instructions, set aside.

Break off the tip of two pretzel sticks. Stick the broken ends of each into two mini-marshmallows. Dip the side of each mini-marshmallow into the melted chocolate, then firmly press one onto each side of a strawberry (where the turkey legs would be) until the chocolate has hardened.

Repeat to create as many dessert turkeys as you’d like.

Stick a fork in the top of a strawberry, then use a spoon to pour melted dark chocolate over the strawberry. Gently shake off any excess chocolate. Set on a plate.

Repeat until all strawberries are coated.

Once the dark chocolate has hardened, melt white chocolate according to the packaging instructions. Dip the tips of the pretzels into the white chocolate and let harden, Serve.

 

 

Homemade Pumpkin Pop Tarts

1 cup pumpkin puree

1/2 cup brown sugar

1 teaspoon pumpkin spice

1/4 teaspoon cinnamon

1/2 teaspoon vanilla extract

Pie crust dough, room temperature

1 egg

For icing:

1-1/2 cup powdered sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons milk

Orange food coloring

Orange sprinkles

In a bowl, mix pumpkin puree, brown sugar, pumpkin spice, cinnamon and vanilla extract. Set aside.

Roll out pie crust, then use a cookie cutter to cut out 24 to 28 circles. Use any extra dough to create 14 pie crust pumpkin stems.

Place 14 pie crust circles onto two parchment-lined baking sheets, then scoop 1/2 to one teaspoon pumpkin mixture on top of each circle. Place remaining pie crust circles on top of the pumpkin-topped circles. Use a fork to crimp the edges of each pop tart, then add a pie crust stem to each pop tart, using your fingers to press the stem and pop tart dough together.

Brush some egg on top of each pumpkin pop tart, then bake in a 375-degree oven for 15 to 20 minutes, until golden brown. Let cool.

Whisk together powdered sugar, vanilla extract, milk and orange food coloring. For a thinner icing, add more milk. For a thicker icing, add more powdered sugar.

Spread icing on each pop tart and top with orange sprinkles. Serve.

 

Homemade Apple Cider Syrup and Sauce

1/2 to 1 gallon apple cider

Cinnamon sticks, optional

Whole allspice, optional

Pour cider into a large pot with cinnamon sticks and/or allspice) and bring to a boil. Lower heat and let simmer 15 to 30 minutes, stirring every 15 to 30 minutes.

After 30 minutes, remove cinnamon sticks and allspice. Use a small mesh strainer or spoon to remove any debris floating on top.

Let mixture reduce to about one-eighth its original quantity.

Drizzle syrup on your favorite fall treat.

Keep stored in a sealed container in the refrigerator as long as one month. Reheat to use.

 

 

Caramel Apple Bites

Apple

Dark chocolate melting wafers

Caramel bits

For toppings, optional:

Peanuts, chopped

Orange sprinkles

Brown sprinkles

Use a melon baller to scoop small balls out of an apple, then stick tall toothpicks into each apple ball.

Melt chocolate according to packaging instructions. Set aside to cool slightly.

Using a clean, dry cloth, pat each apple ball dry. 

Line a baking sheet with parchment paper. Dip each apple ball in the dark chocolate and shake gently off excess chocolate. Set on parchment paper and let chocolate harden.

Melt caramel bits according to packaging instructions, then let cool slightly. Drizzle caramel on each of the chocolate apple balls and top with your desired toppings.

 

 

Cheddar Apple Tart

Puff pastry, room temperature

1 to 2 cups white cheddar, shredded

2 to 3 apples

1 to 2 tablespoons butter

For toppings:

Fresh thyme

Flaky sea salt

Honey

Cut puff pastry into circles using a biscuit cutter and create stems and leaves with the extra pastry. Place circles onto a parchment-lined baking sheet, then place a puff pastry stem and leaf slightly under each circle.

Place shredded cheese in the center of each circle.

Thinly slice apples and place slices on top of the cheese, fanned out for a 3-D effect. Brush each tart with melted butter.

Bake in a 400-degree oven for 15 to 20 minutes, until golden. Sprinkle with flaky sea salt, fresh thyme and a drizzle of honey. Serve.