One of the best ways to welcome in each holiday and season is to festively bake, and with gusto! Fall has always reminded me of deep spices such as cinnamon and pumpkin spice and the rich aroma of crisp apples. Here I’ve included a couple of recipes to help you welcome in Halloween and Texas’ eventual fall.

Pumpkin Biscotti

Perfect as an accompanying coffee treat or just a sweet snack, these cookies with have you savoring each crumb.

Ingredients

5 cups all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon ground ginger Dash of ground cloves 1 1/4 cups plus 2 tablespoons sugar 1 cup (2 sticks) butter, softened 1/2 (15 ounce) can solid-pack pumpkin 2 tablespoons water 1 cup dried cranberries 1/2 cup chopped pistachio nuts (optional) 1/2 cup cream cheese frosting

Directions

1. Preheat the oven to 375°F. Line cookie sheets with parchment paper. 2. Combine flour, baking powder, salt, cinnamon, ginger, and cloves in a medium-sized bowl. Beat sugar and butter in a large bowl with electric mixer at medium speed until fluffy. Add pumpkin and water; beat until well blended. gradually add flour mixture, beating at low speed until blended. Stir in cranberries and pistachios, if desired. 3. Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets. Bake about 40 minutes or until firm to the touch. Remove from oven and cool for 20 minutes. Transfer logs to cutting board, cut into slices about 1 inch thick. Arrange slices on cookie sheets, cut sides up; bake 20 minutes or until dry and lightly browned. Remove to wire racks and cool completely. 4. Heat frosting in small microwaveable bowl and HIGH for 30 seconds or until melted (heating for only 30 seconds at a time). Drizzle over biscotti.

Apple Cider Cupcakes

And you thought apple cider couldn’t get better.

Ingredients

1 package (about 15 ounces) spice cake mix 1 1/4 cups apple cider 3 eggs 1/3 cup vegetable oil 2 cups coarsely chopped walnuts, plus additional for garnish

Apple Cider Frosting (see following recipe)

1/2 cup (1 stick) unsalted butter, softened 1/4 cup apple cider 4 cups powdered sugar

Directions

1. Preheat the oven to 350°F. Line 24 standard muffin cups with paper baking cups. 2. Beat cake mix, apple cider, eggs, and oil in a large bowl with electric mixer at a low speed until blended. Beat at medium speed for 2 minutes. Stir in 2 cups of chopped walnuts. Spoon batter into prepared muffin cups. 3. Bake for 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans for 10 minutes, then remove to wire rack to cool completely. 4. Prepare the frosting: Beat 1/2 cup (1 stick) of softened unsalted butter and 1/4 cup of apple cider in a medium bowl with the electric mixer set on low. Mix until well blended. Gradually beat in 4 cups of powdered sugar until smooth. Frost cupcakes and garnish with extra walnuts.

 

Eerie-ooze Turnovers

Simple, fall-filled, and delicious. A recipe for the guy or girl on the go.

Ingredients

1 package (15 ounces) refrigerated pie dough (2 rounds per package) 1 can (20 ounces) cherry pie filling 1/4 teaspoon almond extract Nonstick cooking spray Cinnamon-sugar

Directions

1. Preheat oven to 375°F. Line baking sheets with foil, and set aside. 2. Unroll pie dough; cut each into quarters. Combine pie filling and almond extract in medium bowl, and stir until blended. 3. Spoon 1/4 cup of the cherry mixture into the center of each dough quarter. Fold edges over to form a triangle. Press the edges together with the tines of a fork to seal the turnovers tightly. 4. Place the turnovers on the prepared baking sheets. Spray the turnovers with the backing spray and sprinkle the tops with the cinnamon-sugar. Bake 15-25 minutes or until the turnovers are golden. Cool 5 minutes on baking sheets and serve warm.

Pumpkin Spice Chocolate Popcorn Treats

A little bit of this and a little bit of that, makes for a salty-sweet treat that’s a perfect snack!

Ingredients

3 tablespoons unsalted butter 1 package (10.5 ounces) mini marshmallows 2 tablespoons baking cocoa| 2 teaspoons vanilla extract 1/2 teaspoon pumpkin pie spice 6 cups of prepared popcorn, unpopped kernels removed 1 package (11 ounces) dark chocolate-covered raisins (or rasinets) 1 cup pretzel twists, coarsely crushed

Directions

1. Line 9-inch-square baking pan with parchment paper, leaving a one-inch overhand on two sides for easy removal. 2. Combine the butter and marshmallows in a large saucepan; cook over medium heat, stirring occasionally, until smooth. Stir in cocoa powder, vanilla extract, and pumpkin pie spice. Remove the mixture from the heat. 3. Place the popcorn, raisins, and pretzel pieces into a large bowl. Drizzle the cocoa mixture over and toss until well coated. 4. Press into the prepared pan. Cool for abou 20 minutes or until set. Cut into 16 squares.

 

Adapted from Pil Cook Books http://pilcookbooks.com/     Picture Citation: http://cdn.sheknows.com/articles/2011/10/pumpkins/290297419_J73FTt7h_c.jpg http://www.prioryfinepastries.com/wp-content/uploads/2012/09/Priory-Fine-Pastries-Pumpkin-Biscotti.jpg http://wardstreetbistro.typepad.com/.a/6a00e54fcc42338834010535be51c9970c-pi http://www.mybakingaddiction.com/wp-content/uploads/2009/06/cherry-turnover-whole.jpg https://www.meals.com/imagesrecipes/145169lrg.jpg