Fall Archives - A Classic Twist

Double Ginger Molasses Cookies

Zainab Mansaray — Mon, 04 Nov 2024 11:59:00 +0000

These double ginger molasses cookies are the perfect combination of soft and chewy! The use of both ground ginger and freshly grated ginger root yields a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Hey there, and welcome back, friends.

You are in for a fall cookie treat!

There’s nothing better than biting into a really great ginger cookie! I crave them around Fall time. They are a nice change from pumpkin cookies. I LOVE pumpkin cookies and have many recipes for them on the blog.

There’s something special about a ginger cookie with that perfect amount of chewiness. I prefer my ginger molasses cookies to not only be soft but they have to have some chewiness.

Plus, these have a bit of a crunchy outer shell because they were rolled in sugar before being baked.

There are a few ingredients that make a ginger cookie amazing. Lots of ginger and warm spices like cinnamon & cloves. Brown sugar and molasses are a must of course! They all come together to make a chewy ginger molasses cookie that is a must-have this fall!

Let’s talk about the double ginger in these cookies because I’m very excited about it! These cookies are bursting with ginger flavor but it’s not overpowering. It’s the perfect amount. I used a combination of dried ground ginger and freshly grated ginger to deliver an irresistible double ginger flavor. I can’t wait for you to try them.

Freshly grated ginger root has a more complex and nuanced flavor, while dried ground ginger has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you don’t have fresh ginger handy I’ve included directions for how much dried ground ginger to include.

Ingredients

unsalted butter
light brown sugar
granulated sugar
a large egg
unsulphured molasses
vanilla extract
some freshly grated ginger root
all-purpose flour
baking soda & baking powder
salt
warm spices like ground ginger, cinnamon, & cloves

How to Make Double Ginger Molasses Cookies

Cream the butter in a stand mixer (or hand mixer).

Add the brown sugar and some of the granulated sugar to the butter, (remember to reserve some of the granulated sugar for later). Cream the butter and sugars together for a few minutes until fluffy, scraping down the bowl as needed.

Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.

Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl.

Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.

Preheat the oven when the cookie dough is chilled, and line two large baking sheets with parchment paper.

Put the remaining granulated sugar in a bowl. Use a cookie scoop to scoop up portions of the chilled dough.

Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar.

Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.

You should be able to get 10-12 cookies on a large baking sheet.

Bake the cookies in the oven until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them.

Allow the cookies to cool on the baking sheet before moving them to a cooling rack.

How to Store

Store these chewy ginger molasses cookies in an airtight container at room temperature for 4 days. You can also freeze these cookies. Place the cookies in a freezer-safe airtight container and freeze for up to 3 months. The cookies can be thawed in the refrigerator.

More Fall Cookie Recipes

What do you think of this chewy ginger molasses cookie recipe? What would you serve with these fall cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Double Ginger Molasses Cookie Recipe

Yield: ~24 cookies

Double Ginger Molasses Cookies

These double ginger molasses cookies are the perfect combination of soft and chewy! Ground ginger and freshly grated ginger root yield a well-rounded ginger flavor. The crunchy sugar coating takes these to the next level, making them incredibly irresistible.

Prep Time 15 minutes

Cook Time 14 minutes

Chill Time 2 hours

Total Time 2 hours 29 minutes

Ingredients

10 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
1 cup granulated sugar, divided
1 large egg, at room temperature
1/4 cup unsulphured molasses
1 teaspoon vanilla extract
2-3 teaspoons freshly grated ginger root
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves

Instructions

Cream the butter in a stand mixer (or hand mixer) for 1 minute. Add the brown sugar and ½ cup of the granulated sugar to the butter, reserving the other ½ cup of granulated sugar for later. Cream the butter and sugars together for 2-3 minutes until fluffy, scraping down the bowl as needed. Add the egg and mix until incorporated, then mix in the molasses, vanilla extract, and freshly grated ginger root.
Whisk together the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add the dry ingredients to the wet and mix until just combined. Cover and chill the dough in the refrigerator for 2 hours or until firm.
Preheat the oven to 350 degrees when the dough is chilled, and line two large baking sheets with parchment paper. Put the remaining ½ cup of granulated sugar in a bowl. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the chilled dough. Roll the dough into a ball in your hands, then roll to coat it in the granulated sugar. Place the dough on the lined cookie sheet. Repeat with the remaining dough, making sure to space the cookies at least 2 inches apart since they will spread.
Bake the cookies in the oven for 12-14 minutes or until the tops have puffed up and are cracked. To ensure a soft and chewy texture, bang the pan on the counter once or twice just as the cookies come out of the oven to deflate them. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a cooling rack.

Notes

If you love ginger's spiciness, use 3 teaspoons of freshly grated ginger root. If you prefer a less punchy ginger flavor, use 2 teaspoons.
Cooled cookies can be stored in an airtight container for up to 4 days or frozen for up to 3 months.
Can I bake these cookies without chilling the dough? Due to the amount of butter and molasses in this recipe, the dough needs to be fully chilled first. This ensures that the dough is able to be easily scooped and rolled and keeps the cookies from spreading too much. And, it helps create the signature cracks on the surface of the cookies.
Can I just use ground ginger instead of grated ginger root? Yes, but the ginger flavor will be different. Freshly grated ginger root has a more complex and nuanced flavor, while ground (dried) ginger root has more pungency and spice. The combination of the two yields a well-rounded ginger flavor. If you’re in a pinch, you can simply use ground ginger, but make sure to increase it to 2 ½ to 3 teaspoons total.
Make sure to allow your butter to fully come to room temperature before using it in the recipe or it won’t cream properly with the sugars.

To avoid any mess when measuring the molasses, spray the inside of your measuring cup with cooking spray. Then, fill it up with your molasses. The cooking spray will allow the molasses to slide out effortlessly when you add it to the recipe.
The cookies will spread as they bake so make sure to allow 2 inches between each ball of dough. You should be able to get 10-12 cookies on a large baking sheet.
Banging the tray of just-baked cookies on the counter helps to deflate them and ensure a soft center and chewy texture.

Butternut Squash Tart

Zainab Mansaray — Thu, 31 Oct 2024 12:11:00 +0000

This easy butternut squash tart is made with less than 10 ingredients and takes just 15 minutes to prepare. Nestled in a flaky puff pastry crust, it is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary. Each bite is a delightful and harmonious combination of sweet, nutty, and herbal flavors. This elegant, savory tart is perfect for cozy gatherings, brunch spreads, or holiday meals.

Hey there, and welcome back, friends.

You are in for a Fall treat!

Lately, Fall has me craving squash recipes, particularly butternut squash. Do you love the sweet, nutty flavor of butternut squash as much as I do?

I usually serve squash as a savory side dish. If you need some ideas, I have plenty of savory squash recipes on the blog: roasted hasselback butternut squash, Butternut Squash Soup, Kale Salad with Maple Butternut Squash, and Roasted Butternut and Superfoods Salad.

Then, I had a brilliant idea to make something special with squash, perfect for brunch or as an appetizer.

Before I knew it, I used puff pastry to make a simple tart. No one will know how easy this tart is to put together!

I love serving brunch to the people I adore, so I always need recipes to choose from. This butternut squash tart is going to become a favorite. It is ready in 15 minutes and requires minimal prep, making it perfect for serving at Fall brunches.

I enjoy layering flavors and textures. This recipe starts with a flaky puff pastry crust topped with sweet fig preserves, a sprinkle of parmesan cheese that gives a pop of unexpected flavor, and thinly sliced butternut squash seasoned with fresh rosemary, salt, and pepper.

Every bite of this tart is perfect. It will make your Fall brunch extra special, and it also works great as an appetizer. I hope you enjoy this recipe as much as my family did!

Ingredients

a small butternut squash
a sheet of store-bought puff pastry
an egg
fig preserves or fig jam
some grated parmesan cheese
extra virgin olive oil
fresh rosemary
salt & freshly cracked pepper

How to Make a Butternut Squash Tart

Preheat the oven. Trim the very top and bottom of the butternut squash and discard them. Remove the peel, then cut the squash in half lengthwise.

Remove the seeds and pulp, then thinly slice the squash into semicircles about ⅛-inch thick. Set the sliced butternut aside for now.

Line a large baking sheet with parchment paper, then spread the puff pastry sheet on top of it.

Roll ½-inch of the edge of each side over to create a border. Gently press to adhere.

Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border.

Use a fork to dock the pastry inside the border several times.

Spread the fig preserves in a thin layer over the pastry, staying within the border.

Sprinkle the parmesan over the fig preserves.

Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper.

Shingle the slices on top of the parmesan, leaving the border clear.

Bake the tart in the preheated oven until the pastry has puffed and is golden brown.

Allow the tart to cool for a few minutes before slicing and serving.

How to Store

Leftover tart pieces can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350°F oven for about 15-20 minutes.

More Fall Side Dish Recipes

What do you think of this amazing savory tart recipe? What main dish and sides would you serve with this tart? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Butternut Squash Tart Recipe

Yield: 8 servings

Butternut Squash Tart

This easy butternut squash tart comes together with less than 10 ingredients in just 15 minutes. Nestled in a flaky puff pastry crust, the tart is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

1 small butternut squash
1 sheet store-bought puff pastry, defrosted if frozen (about 8 or 9 ounces)
1 large egg
⅓ cup fig preserves or fig jam
½ cup grated parmesan cheese (freshly grated is best)
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
Freshly cracked pepper, to taste

Instructions

Preheat the oven to 425 degrees.
Trim the very top and bottom from the butternut squash and discard. Remove the peel, then cut the squash in half lengthwise. Remove the seeds and pulp then thinly slice the squash into semicircles that are about ⅛-inch thick. Set the sliced butternut aside for now.
Line a large baking sheet with parchment paper then spread the sheet of puff pastry out on top of it. Roll ½-inch of the edge of each side over to create a border. Gently press to adhere. Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border. Use a fork to dock the pastry inside the border several times. Spread the fig preserves in a thin layer over the pastry, staying within the border. Sprinkle the parmesan over the fig preserves.
Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper. Shingle the slices on top of the parmesan, making sure to leave the border clear. Bake the tart in the preheated oven for 25-28 minutes or until the pastry has puffed and is golden brown. Allow the tart to cool for 5 minutes before slicing and serving.

Notes

If a small butternut squash cannot be found and you don’t want to use part of one, you can substitute 1 large or 2 medium/small honeynut squash in its place.
Apricot preserves can be substituted for fig preserves for equally delicious results.
Don’t waste any extra slices of butternut squash! You can roast them on a separate tray along with the tart. Enjoy over a salad or in a sandwich.
I do not recommend using frozen butternut squash as it is typically cut into chunks. This tart works best with thinly sliced fresh butternut squash.
You do not need to chill the tart prior to baking. In the event that your puff pastry is too warm or hard to work with during the recipe, you can pop it in the fridge to firm up for a few minutes as needed.
Leftover pieces of the tart can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350-degree oven for about 15-20 minutes.

Recipe Tips

Butternut squash can be tough to cut so make sure you have a sharp knife and work carefully.
You’ll need 2 to 3 large sprigs of rosemary to yield 1 tablespoon finely chopped.
If your puff pastry is frozen, you’ll need to defrost it. Set it out at room temperature for 1-2 hours until fully defrosted but still cool to the touch. Once defrosted, unroll or unfold it and proceed with the recipe.
If the puff pastry becomes too warm and hard to work with, pop it back in the fridge to chill for a few minutes before proceeding with the recipe.

Savory Gruyère and Thyme Scones

Zainab Mansaray — Sat, 26 Oct 2024 13:53:00 +0000

These savory Gruyère and thyme scones are beautifully golden on the outside with a tender, flaky inside. Each bite is infused with the nutty flavor of Gruyère cheese and fragrant herbal thyme. The sharp, nutty flavor of Gruyère complements the earthy flavor of thyme creating a satisfying, savory update on the classic scone. These savory scones are perfect for breakfast, brunch, or as an accompaniment to holiday meals.

Hey there, and welcome back, friends.

You are in for a savory treat!

I thrive when Fall arrives. The cool, crisp air always breathes new life into me. Plus, I can justify turning the oven on and baking up a storm in the cool weather.

In case you needed a reminder, Fall isn’t just for all things pumpkin; it’s also for savory recipes that scream Fall with every bite. These savory scones with Gruyère and thyme make the perfect accompaniment for Fall brunches!

Let’s talk a little bit about these flaky scones. I usually make scones that are on the sweeter side, like Chocolate Strawberry Scones, Lemon Scones, and Pomegranate Orange Scones.

Since I already made Pumpkin Scones and Sweet Potato Scones it was time to try a savory scone with cheese and some herbs.

I decided to go with Gruyère because of its sweet, nutty flavor. I like that the cheese flavor isn’t overwhelming.

Once I picked Gruyère as the base for these cheese scones, I knew I needed to use thyme to give it a Fall feel.

I hope you make these scones for a Fall brunch. I have plenty of savory breakfast recipes that would go perfectly with these scones.

These scones can be served as a side dish for your Thanksgiving dinner. They’re flaky and screaming to be smothered with butter, and they’ll go great with turkey.

Ingredients

all-purpose flour
baking powder
granulated sugar
salt
unsalted butter
fresh thyme leaves
Gruyère cheese
heavy cream
a large egg
flaky sea salt, optional

How to Make Gruyère and Thyme Scones

First, clear out space in either your fridge or freezer that is big enough for a large baking sheet. Later, you’ll need to keep the scones cool for a little while.

Whisk together the flour, baking powder, sugar, and salt.

Use your fingers or a pastry blender to cut the cold butter into the flour until crumbly.

Make sure the pieces of butter are no larger than a pea.

Stir in the thyme leaves and Gruyère until evenly distributed.

Mix the heavy cream and egg in a separate bowl.

Then add to the flour and butter mixture.

Mix until the dough just begins to come together then turn it out onto a lightly floured surface. Bring the dough together with your hands and form it into a circle that is about 1-inch thick.

Cut the dough into 8 equal wedges.

Place the scones at least 1 ½ inches apart on a parchment-lined baking sheet and chill in the fridge for 30 minutes or the freezer for 15 minutes until completely firm.

While the scones chill, preheat the oven. Remove the chilled scones and brush the tops with some cream.

If desired, sprinkle a pinch of flaky sea salt over the top of each scone.

Bake the scones in the preheated oven on the middle rack until firm to the touch and the edges/tops turn golden brown.

Cool the scones on a rack for a few minutes before serving.

How to Store

Homemade scones will last 3 days stored in an airtight container or 5 days stored in the fridge. To reheat, wrap the leftover baked scones in foil and warm them in a 350-degree oven for about 10 minutes.

More Savory Brunch Recipes

What do you think of this amazing savory scone recipe? What would you serve with these scones? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Savory Gruyère and Thyme Scone Recipe

Yield: 8 scones

Gruyère and Thyme Scones

These savory Gruyère and thyme scones are beautifully golden on the outside with a tender, flaky inside. These savory scones are perfect for breakfast, brunch, or as an accompaniment to holiday meals.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 30 minutes

Ingredients

2 cups all-purpose flour, plus extra for handling the dough
1 tablespoon baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 stick (½ cup) cold unsalted butter, diced
2 teaspoons minced fresh thyme leaves
1 heaped cup grated Gruyère cheese (about 4 ounces)
½ cup heavy cream, plus 1-2 tablespoons extra for brushing the tops
1 large egg
½ teaspoon flaky sea salt, optional

Instructions

Clear out space in either your fridge or freezer that is big enough for a large baking sheet.
Whisk together the flour, baking powder, sugar, and salt. Use your fingers or a pastry blender to cut the cold butter into the flour until crumbly. Make sure the pieces of butter are no larger than a pea. Stir in the thyme leaves and Gruyère until evenly distributed.
Mix the heavy cream and egg in a separate bowl then add to the flour and butter mixture. Mix until the dough just begins to come together then turn it out onto a lightly floured surface. Bring the dough together with your hands and form it into a circle that is about 1-inch thick.
Cut the dough into 8 equal wedges. Place the scones at least 1 ½ inches apart on a parchment-lined baking sheet and chill in the fridge for 30 minutes or the freezer for 15 minutes until completely firm.
While scones chill, preheat the oven to 400 degrees. Remove the chilled scones and brush the tops with some cream. If desired, sprinkle a pinch of flaky sea salt over the top of each scone. Bake the scones in the preheated oven on the middle rack for 17-20 minutes until firm to the touch and the edges/tops are turning golden brown. Cool the scones on a rack at least 5 minutes before serving.

Notes

If you don’t have enough space in your fridge or freezer for a large baking sheet, divide the dough between two large plates instead. To ensure that the scones don’t stick, line each plate with a piece of parchment. When the scones have chilled and are firm to the touch, transfer them to the lined baking sheet.
If you can’t find Gruyère, you can substitute an equal amount of fontina, manchego, emmental, or Jarlsberg in its place.
How much Gruyère do I need in order to yield a cup once it’s grated? A 4-ounce block of Gruyère will yield at least once cup once it has been grated.
Baked scones can be kept in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat the scones, wrap baked scones in foil and warm them in a 350-degree oven for about 10 minutes.

Recipe Tips

Don’t skip the chilling step! This ensures that the butter is very cold which will cause it to release steam once it hits the heat of the oven and yield beautiful, flaky layers.
For extra flaky scones, fold the dough over a few times when you’re bringing it together with your hands before you pat it into a circle.
For freshly baked scones in the morning, you can make and chill the scones overnight. Make sure to cover the scones so they don’t dry out. If you freeze them, you’ll most likely need to add an additional 2-3 minutes to the overall baking time.

Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl

Zainab Mansaray — Wed, 11 Sep 2024 10:14:00 +0000

This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It’s moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it’s so easy to make.

We all need a few really great coffee cake recipes, and this pumpkin streusel coffee cake will become your go-to fall coffee cake recipe!

Every Fall dessert needs a dash of pumpkin spice or pumpkin puree and I couldn’t resist adding both to this recipe.

We need to discuss how tender and moist this coffee cake is. Pumpkin puree adds a lot of needed moisture so of course, I needed to make a coffee cake with it!

With each bite, you get a crunchy sugary pecan topping with a surprise cinnamon swirl. It’s truly heavenly!

I highly suggest enjoying a big slice of this pumpkin pecan coffee cake with a pumpkin spice coffee while you’re wrapped up in a fall blanket. That sounds like the perfect evening to me.

Ingredients

all-purpose flour
baking powder & baking soda
salt
some pumpkin spice & ground cinnamon
unsalted butter
granulated sugar & brown sugar
a few large eggs
pumpkin puree
vanilla extract
pecans
powdered sugar
some milk

How to Make Pumpkin Coffee Cake

Preheat the oven and grease a baking pan or line it with parchment paper. In a small bowl, mix the brown sugar, granulated sugar, and ground cinnamon. Set aside.

In another small bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter.

Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Stir in the chopped pecans. Set aside.

Place flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.

Whisk together the ingredients.

Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy.

Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients.

Mix the ingredients until just combined.

Do not overmix.

Pour half the batter into the prepared baking pan and spread it evenly.

Sprinkle the cinnamon swirl mixture evenly over the batter.

Pour the remaining batter over the cinnamon layer.

Spread the batter evenly.

Sprinkle the pecan crumble evenly over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean.

While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.

Allow the cake to cool in the pan on a wire rack.

Once cooled, you can remove the cake from the cake pan.

Drizzle the cooled cake with the glaze over the top.

Cut into squares and serve.

How to Store

Store any pumpkin streusel coffee cake leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze this cake in an airtight container in the freezer for up to 3 months. Unthaw the cake at room temperature.

More Fall Pumpkin Recipes

Pumpkin Swirl Cheesecake
Pumpkin Cake Bars with Brown Butter Frosting
Naked Pumpkin Layer Cake with Caramel Buttercream
Maple Pumpkin Tart with Spiced Pecan Crust
Spiced Pumpkin Cake with Brown Sugar Frosting

What do you think of this amazing pumpkin coffee cake with streusel recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Coffee Cake Recipe

Yield: 9 servings

Pumpkin Coffee Cake with Pecan Crumble & Cinnamon Swirl

This Pumpkin Coffee Cake with Pecan Crumble and Cinnamon Swirl is a cozy fall treat. It's moist and flavorful, made with pumpkin and warm spices, topped with a crunchy pecan crumble and a sweet cinnamon swirl. Perfect with a cup of coffee, it's so easy to make.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the Cinnamon Swirl:

1/4 cup packed light brown sugar
1 teaspoon ground cinnamon

For the Pecan Crumble:

1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
1 cup chopped pecans

For the Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin spice
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 cup pumpkin puree
1 teaspoon pure vanilla extract

For the Glaze:

1/2 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
Make the cinnamon swirlTo make the cinnamon swirl, mix the brown sugar and ground cinnamon in a small bowl. Set aside.
To make the pecan crumble, combine the flour, brown sugar, and cinnamon in another small bowl. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans. Set aside.
To make the cake, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl.
Using an electric mixer, beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour half the batter into the prepared baking pan and spread it evenly. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter over the cinnamon layer and spread it evenly. Sprinkle the pecan crumble evenly over the top.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze. whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Add more milk if necessary to reach your desired consistency.
Allow the cake to cool in the pan on a wire rack. Once cooled, drizzle the glaze over the top of the cake. Cut into squares and serve.

Notes

Instead of pumpkin spice, you can use 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground ginger.
Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added spices and sweeteners.
To store: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can use fresh pumpkin. Simply cook and puree the pumpkin until smooth. Make sure to drain any excess liquid to achieve the same consistency as canned pumpkin puree.
Make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure all the other ingredients are gluten-free as well.

Pumpkin Spice Latte Cookies

Zainab Mansaray — Tue, 03 Sep 2024 10:11:00 +0000

These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Hey there, and welcome back, friends.

You are in for a dreamy fall treat!

Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.

Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.

Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.

The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Ingredients

unsalted butter
granulated sugar
brown sugar
a large egg
vanilla extract
pumpkin puree
all-purpose flour
baking powder & baking soda
salt
pumpkin pie spice
powdered sugar
espresso powder
some milk or cream

How to Make Pumpkin Spice Latte Cookies

Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.

Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.

Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.

With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.

Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.

Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.

Then move them to a rack to cool completely before icing.

Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.

Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.

Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.

How to Store

Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.

More Pumpkin Cookie Recipes

What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Spice Latte Cookie Recipe

Yield: 24 cookies

Pumpkin Spice Latte Cookies

These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

For the cookies:

1 stick (½ cup) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup pumpkin puree
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice

For the icing:

2 cups powdered sugar, sifted
1 tablespoon unsalted butter, melted
Pinch of salt
1 ½ teaspoons espresso powder
2-3 tablespoons milk or cream

Instructions

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.

Notes

How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.

What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.

What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.

What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.

Recipe Tips

Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

The post Pumpkin Spice Latte Cookies appeared first on A Classic Twist.

Caramel Apple Pie with Cheddar

Zainab Mansaray — Sun, 25 Aug 2024 19:47:05 +0000

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

This recipe was originally posted on Sept 27, 2015, and has been updated with new pictures and information.

This post was sponsored by Florida Dairy Farmers. As usual, my opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content!

Hey there, and welcome back, friends.

You are in for a treat!

Since these salted caramel apple cupcakes, I upped my fall recipe game and made a pie. Actually, it’s thanks to a gazzilion apples from our apple picking trip last week if I am being honest and there’s no better way to use up pounds of apples than making an apple pie.

It’s not your good ole apple pie recipe (that’s a classic) but an apple pie with cheddar cheese in the crust and caramel in all its nooks and crannies.

Like all my favorite pies, this caramel apple pie starts with a buttery and flaky crust. The exception here is that the crust is enhanced with sharp cheddar cheese adding a layer of flavor to the crust.

This sharp cheddar resonates in every bite and pairs well with the spiced apple filling drizzled with a touch (or tons!) of caramel. Sweet, salty, and perfectly tender apple filling is what makes this pie special.

I know not everyone makes pies but if you make one apple dessert this season, it has to be this pie.

It’s worth every ounce of the trouble because the lovely combination of spiced apples and sharp cheddar with sweet and salty caramel is just remarkable. You have to try it!

Ingredients

all-purpose flour
salt
cold unsalted butter
extra sharp cheddar
ice cold water
an egg
turbinado sugar for sprinkling
a few apples
granulated sugar
dark brown sugar
some spices like ground cinnamon, ground ginger, ground nutmeg
lemon juice
cornstarch
caramel sauce

How to Make Caramel Apple Pie

Prepare some ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt.

Add in half of the butter and pulse for 30 seconds.

Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal.

Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).

Remove the dough from the processor and form it into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap.

Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature before rolling out.

Roll the pie dough out into a larger disk on a lightly floured surface to form a large 12-inch circle.

Place the rolled-out pie dough into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes

Preheat the oven.

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice.

Toss together and cook over medium heat until the apples are tender.

Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

Roll out the other disk of dough similarly into a 12-inch circle.

Cut into strips to create a lattice top. The number of strips and size depend on the look you want.

Set the strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).

Pile the apple filling into the crust; making sure it’s piled high in the center.

Drizzle the caramel sauce over the filling.

Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.

Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake until the filling is bubbling and the pie crust is golden.

Check the pie at 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking.

Remove the pie once done and let it cool on a wire rack for at least 2 hours before serving.

How to Store

Store this apple caramel pie at room in an airtight container for up to 2 days or in the fridge for up to 4 days. You can also freeze this pie for up to 3 months.

More Fall Pie Recipes

What do you think of this amazing caramel apple pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Caramel Apple Pie Recipe

Yield: 1 9-inch pie

Caramel Apple Pie

This caramel apple pie starts with a cheddar crust and is filled with a spiced apple pie filling drizzled in caramel sauce.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 3 hours

Total Time 4 hours 30 minutes

Ingredients

For Pie Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
14 tablespoons cold unsalted butter, cut into cubes
½ cup grated extra sharp cheddar, cold
Ice cold water
1 egg, beaten
Turbinado sugar for sprinkling

For the Filling

4 pounds apples, peeled cored and thinly sliced (I used a combination of Macintoshes, Galas and Cortlands)
⅓ cup granulated sugar
½ cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon lemon juice
3 tablespoons cornstarch
½ teaspoon salt
¼ cup caramel sauce

Instructions

To prepare crust

Prepare ½ cup ice-cold water and keep it in the fridge. In a food processor, pulse flour, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and cheese and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature for 15-30 minutes before rolling out.
Roll out a larger disk of dough on a lightly floured surface to a large 12-inch circle. Fit into an ungreased 9-inch pie dish, crimping the edges into your desired style. Refrigerate for at least 30 minutes
Preheat oven to 400 degrees F.

For filling:

While the dough chills, prepare the filling. In a large dutch oven (or heavy-bottomed saucepan), combine the apples, sugars, cinnamon, ginger, nutmeg, and lemon juice. Toss together and cook over medium heat until apples are tender, about 20 minutes. Remove from heat and transfer to a large bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.
Roll out the other disk of dough similarly into a 12-inch circle. Cut into strips to create a lattice top. The number of strips and size depends on the look you want. Set strips aside. (Alternatively, for a full-covered pie, do not cut into strips. Leave the 12-inch circle whole).
Pile the apple filling into the crust; making sure it’s piled high in the center. Drizzle the caramel sauce over the filling. Create a lattice top by weaving the strips over the filling (or just cover with a round 12-inch circle if make a full-covered pie.). Crimp the edges to your desired look.
Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Place the pie dish onto a baking sheet and bake for 50-60 minutes, or until the filling is bubbling and the pie crust is golden. Check the pie for 30 minutes to see if the edges are browning too quickly. If they are, cover loosely with foil and continue baking. Remove pie once done and let cool on a wire rack for at least 2 hours before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 827Total Fat: 35gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 724mgCarbohydrates: 121gFiber: 9gSugar: 67gProtein: 12g

I partnered with the good folks over at Florida Dairy Farmers to promote the great benefits of dairy in our diets. They support the local dairy farmers of Florida and spread the goodness of milk and all the dairy products produced locally. For more information, check out their Dairy Facts page. For more dairy recipe ideas, be sure to follow Florida Dairy Farmers on Facebook, Twitter and Pinterest.

The post Caramel Apple Pie with Cheddar appeared first on A Classic Twist.

Fall Archives - A Classic Twist

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Ingredients

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For the Pecan Crumble:

For the Cake:

For the Glaze:

Instructions

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Pumpkin Spice Latte Cookies

Ingredients

How to Make Pumpkin Spice Latte Cookies

How to Store

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Ingredients

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For the icing:

Instructions

Notes

Nutrition Information:

Yield:

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Caramel Apple Pie with Cheddar

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