Hey friends! Happy Sunday! With the end of October less than a week away (wait..what?!) and Thanksgiving coming right around the corner, we thought it was a great time to share a few of our favorite fall sweet treats! Check out 4 of our favorite seasonal recipe’s below!
Banana Almond Muffins
1 1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (I use coarse)
3 ripe bananas, mashed
3/4 cup sugar
1 teaspoon vanilla
1/3 cup melted butter
1 Tablespoon almond butter
- Preheat oven to 350 degrees F.
- Coat muffin tin with nonstick spray or butter, or use paper cupcake liners.
- In a bowl, mix together dry ingredients. (flour, baking powder, baking soda, salt & sugar) Set aside.
- In a separate bowl, combine wet ingredients. ( mashed bananas, melted butter, egg, vanilla, almond butter) Set aside.
- Fold in dry ingredient mixture into wet ingredient mixture until combined.
- Scoop into muffin tin, filling each cup about 3/4. Bake for 18 minutes, yields 12 muffins. Enjoy!
Sweet Potato Pancakes
1 cup white whole wheat flour
2 Tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
1 1/4 cups milk
1 Tablespoon brown sugar
1 cup sweet potato puree
- In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the remaining ingredients.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
- Pour about one tablespoon of the pancake mixture onto the griddle, making as many pancakes that will fit and cook for about 2-3 minutes on each side. Enjoy!
1 cup packed light brown sugar
1/2 cup flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten
- Preheat oven to 350 degrees F.
- Grease muffin tin generously. (we use a brownie bar pan)
- In a bowl, stir together brown sugar, flour and pecans. Set aside.
- In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
- Spoon batter into pan, each cup about 2/3 full. Bake for 15-17 minutes. Enjoy!
Apple Rose Tarts
1 sheet puff pastry, thawed
2 red apples, sliced thin
1/2 lemon juice
1 Tablespoon flour (for the countertop)
3 Tablespoons of fruit preserve of your choice(I used orange marmalade)
1 teaspoon cinnamon
1/2 teaspoon powdered sugar
- Preheat oven to 375 degrees F.
- In a bowl, mix water with lemon juice. Slice apples paper-thin, leaving skin on. Place apples in water mixture as you go, as to keep them from turning brown.
- Microwave apples for about 2 minutes. Apples should bend but not break.
- Unwrap pastry and roll out onto clean and floured countertop. Roll and stretch dough to about 12×9. Cut into 6 long strips.
- In a small bowl, mix 3 tablespoons of fruit preserve with 2 tablespoons of water. Microwave for 1 minute.
- Spread thin layer of fruit mixture onto each strip of dough.
- Drain apples. Arrange apple slices on the top of each strip of dough, overlapping each slice, with the peel side facing up. Sprinkle with cinnamon.
- Fold up the bottom part of the dough. Starting from one end, carefully roll the pastry, keeping apples in place into itself. Seal end by pressing dough together, and place in a greased muffin tin.
- Repeat with remaining roses, and bake for 35 minutes.
- After 35 minutes cover roses with tin foil to avoid burning the tops. Cook an additional 10 minutes.
- Remove from oven and sprinkle with powdered sugar. Enjoy!