Celebrate Autumn With These 5 Cozy Desserts

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Here are 5 cozy desserts that are perfect for the fall!

Taffy Apple Tarts

These ooey-gooey Taffy Apple Tarts are a sweet and cozy treat!

PREP TIME: 45mins

COOK TIME: 25mins

COMPLEXITY: Easy

SERVINGS: 6

INGREDIENTS

  • 3 baking apples (we LOVED using Pink Lady for this recipe)
  • 1 cup of sugar
  • 2 tablespoons of butter
  • ¼ cup apple cider (or lemon juice)
  • Pinch of salt
  • Pinch of cinnamon
  • 1 can of Pillsbury Grands cinnamon rolls
  • Ice cream, to serve
  1. Peel Apples
    Peel your apples. We used a drill in the video, but you don’t have to! Peel, however, you want to peel them and then slice the apples in half. Then you need to core your apples. We found using a melon baller is a really great way to do this! The melon baller helps cut down on waste so you don’t lose any delicious apple and just get rid of the seeds and inedible parts.
  2. Make Caramel
    Place your apples in a bowl of lemon water and make your caramel. Heat your sugar in a nonstick pan over medium-low heat. Stir once it starts melting and when your melted sugar reaches a level of tanness that looks good (we took ours to a medium, chestnutty brown) add your butter and cider. It will steam up a lot, so don’t worry, just keep stirring. Add salt and any other flavors (so, we did cinnamon but vanilla, lemon, nutmeg, etc. any of those flavors are welcome to the party!) Place the apples into the caramel mixture.
  3. Cook Apples: 10mins
    The apples need to cook in the caramel for 10 minutes, flipping every so often so that the apples soften and get laced in the delicious caramel. You’ll notice your caramel is getting quite liquidy – it’s supposed to, don’t worry. Remove from heat when the apples are soft.
  4. Bake: 25mins
    Grease a large muffin tin (large as in big cups, not as in a lot of cups) and place your apples in. Spoon in any extra caramel. Then, top with a cinnamon roll, tuck it down the sides of the cup to completely cover the apple and spoon the rest of the caramel onto the cinnamon rolls. Place a greased baking sheet on top so that the cinnamon rolls don’t puff up (and instead turn into gooey caramel tart cups) and bake for 25 minutes at 350°F.
  5. Serve
    Let cool, invert the tarts and add vanilla ice cream with any remaining caramel sauce to serve.

Pumpkin Swirl Cheesecake

This Pumpkin Swirl Cheesecake is the ultimate fall dessert!

PREP TIME: 1hr

REFRIGERATION TIME: 2-8hrs

COMPLEXITY: Medium

SERVINGS: 8

INGREDIENTS

  • For the pumpkin batter:
  • ½ cup pumpkin
  • 24 oz cream cheese, room temperature
  • 1 cup of sugar
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 packets of gelatin
  • 1 cup milk
  • 1 cup heavy cream
  • For the cheesecake batter:
  • 24 oz cream cheese, room temperature
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 cup milk
  • 1 cup heavy cream
  • 2 packets of gelatin
  • For the crust:
  • 1 container biscoff cookies
  • ½ stick butter, melted
  • Tools:
  • Cake spinner
  • Springform pan
  1. Grind & Refrigerate: 30mins
    Grind the cookies, mix with the butter until your mixture resembles wet sand. Press the crust into a lined and greased 8-inch springform pan. Refrigerate the crust for at least thirty minutes.
  2. Pumpkin Batter
    Important: you need to keep your batters hot and liquidy with zero lumps, and if you cannot commit to that, this cheesecake will straight up not work out for you. Start with the pumpkin batter, cream together the sugar and cream cheese for five minutes. Once it’s completely smooth, fold in the pumpkin. As soon as the pumpkin is completely incorporated, add in the spice, vanilla, and salt. Set aside.
  3. Vanilla Batter
    Get the vanilla batter started; cream the sugar and cream cheese, mix in vanilla and salt. Set aside.
  4. Bloom: 5mins
    For each batter, you need to mix the milk and cream together in a separate bowl and microwave in 30-second increments until very hot. Quickly whisk in the gelatin and mix until no lumps remain. Bloom the gelatin for 5 minutes.
  5. Prepare Other Batter
    While the first gelatin is blooming, repeat with the cream, milk, and gelatin for the second batter.
  6. Smooth Batters
    Once both gelatins are in the blooming phase, take your crust out of the fridge and secure it on the cake spinner (this is important and you can do this in a number of ways, like placing a wet towel underneath the springform). Check your batters, get them as smooth and lump-free as you can before adding the gelatin mixture. If the pumpkin batter feels fibrous, stick an immersion blender in it or throw it in the blender and pulse until the lumps are gone.
  7. Whisk
    Remelt the first gelatin mixture and whisking for dear life, mix it into the cheesecake batter mixture. Repeat with the other gelatin mixture and other batter. Keep the batters warm.
  8. Quickly Pour
    Rapidly pour the batters into the springform pan. The way we did it in the video is we poured each batter from opposite sides of the pan, two by two. You can do that or you could just pour a little bit of each in the middle. Don’t freak, do whatever is fastest and will get your batters in quickly, just alternate so that the batters stripe. Make sure your cheesecake has at least two inches of headspace from the top of the springform pan.
  9. Spin Cheesecake
    Once your batters are in, don’t leave. Don’t clean up, you are now in a dangerous tango with your cheesecake. Spin the cheesecake on your spinner, not too quickly or it will spill everywhere, but not too slow. Aim for medium speed and let it spin for thirty seconds or so, and then, gently but firmly, steer the cake spinner in the opposite direction. Repeat until the cheesecake looks swirly and stripey like you want it. Spin, steer, spin, steer until it looks cool.
  10. Refrigerate: 2-8hrs
    Refrigerate the cheesecake for at least two hours, ideally overnight. Serve and enjoy!

Pumpkin Crème Brûlée

Get ready to crack into this delicious Pumpkin Crème Brûlée!

PREP TIME: 20mins

COOK TIME: 45-50mins

REFRIGERATION TIME: 2hrs

COMPLEXITY: Medium

SERVINGS: 4

INGREDIENTS

  • 2 cups vanilla ice cream (ideally a full-fat ice cream like Haagen Dazs)
  • 4 egg yolks
  • 2 tablespoons pumpkin
  • 1 teaspoon pumpkin spice
  • Sugar, for brûléeing
  1. Melt
    Melt the ice cream. Make sure you scrape off the foam that collects on top because that will make your crème brûlée separate.
  2. Mix
    Mix the egg yolks, pumpkin, and spice into the ice cream. Make sure it’s completely and uniformly incorporated.
  3. Bake: 45-50mins
    Pour the batter between four ramekins or, as we used in the videos, teacups! Place the ramekins into a larger pan and fill with boiling water. Bake for 45-50 minutes at 325°F and then let cool in the refrigerator for at least 2 hours.
  4. Torch
    Sprinkle sugar on top of the crèmes and torch it with a kitchen torch. Enjoy!

Pear Dutch Baby

Pear adds a bit of sweetness to this fluffy Pear Dutch Baby dessert!

PREP TIME: 45mins

COOK TIME: 20mins

COMPLEXITY: Easy

SERVINGS: 8

INGREDIENTS

  • ½ cup milk
  • 3 eggs, beaten
  • ¾ cup flour
  • Pinch of salt
  • 1 tablespoon brown sugar
  • 1 teaspoon nutmeg
  • 1 pear, sliced
  • 3 tablespoons butter
  • Powdered sugar, for serving
  1. Preheat: 20-30mins
    Preheat an oven to 425°F and once it reaches temperature, place a cast iron in the oven and preheat the cast iron for 20-30 minutes.
  2. Blend
    Pour the milk, eggs, flour, salt, sugar, and nutmeg into a blender and blend until smooth.
  3. Bake Again: 20mins
    Take the cast iron out of the oven and melt the butter into it and once the butter is melted, immediately pour the batter in. Place the pear slices on top of the batter and place it back into the oven for 20 minutes. Stand by the oven and watch it puff up!
  4. Dust
    Dust with powdered sugar and serve immediately.

Apple Rose Crêpe Cake

Thinly slices apples and thick caramel are the stars of this delicious Apple Rose Crêpe Cake!

PREP TIME: 45mins

COMPLEXITY: Easy

SERVINGS: 8

INGREDIENTS

  • 12 crêpes
  • 6 apples (we used Pink Lady and Jonagold), sliced very thinly
  • ½ cup apple cider
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 cup dulce de leche or THICK caramel
  • Powdered sugar, for dusting
  1. Macerate:20mins
    Start by macerating the apples. Place the apple slices in a bowl with brown sugar, cinnamon, and apple cider (if you don’t have cider, use watered down lemon juice) and toss. Cover and let the apples macerate for 20 minutes. Once they’re bendy, you’re ready to go!
  2. Roll
    Slice each crêpe in half, line them up and then slice in half again. If you’re using caramel, make sure it’s a thick caramel, such as Cajeta, and if your caramel is too thin, mix it with some cream cheese to give the crêpe cake some stability. Pipe the caramel along the crêpe, line apples on top of the caramel and roll. Repeat with all remaining crêpes, caramel, and apples.
  3. Chill: 10mins
    Place the crêpe cake in a cake pan or other fitted dish to chill for 10 minutes, and then dust with powdered sugar and serve.

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