Five New Dessert Recipes To Try Out This Autumn

With October comes the long-awaited beginning of the holiday season; the weather turns colder, leaves start to fall from the trees, and the air feels crisper. Between colder days, less sunlight, and fewer daylight hours, now is the perfect time to explore cozy indoor activities that feel fall-festive! 

What’s more, baking is fantastic for making your kitchen smell great, relieving stress, and making delicious food that you can share with friends. Especially when living in a college flat or hall, it can be a great study break and change from your normal routine. With midterms and deadlines coming up, I find that baking is the perfect escape.

There are so many fun baking recipes for fall comfort food that are amazing to share with your flatmates, or even to enjoy alone with a holiday movie marathon or study session. Below are five recipes that I cannot wait to try this autumn, listed in order of least to most ingredients needed, and including the steps for how to make them. Happy baking!

Flourless Peanut Butter Mug Cake

Ingredients: 1 large egg, 42 grams (3 tablespoons) of creamy peanut butter, 20 milliliters (1 tablespoon and 1 teaspoon) of granulated white sugar

1. Mix all 3 ingredients well in a microwave-safe mug
2. Microwave for 1 minute, then let cool and serve

Chocolate-Covered Coconut Balls

Ingredients: 140 grams (5 ounces) of melted semi sweet chocolate, 200 grams (200 milliliters) of condensed milk, 1,020 grams (4 ½ cups) of coconut flakes, and 14 grams (1 tablespoon) of vanilla extract

1. Mix together the coconut flakes, condensed milk, and vanilla extract.
2. Refrigerate the mix for 10 minutes then form them into balls; freeze them for 10 minutes
3. Melt the chocolate and dip the coconut balls into the chocolate, covering them well
4. Place them on a sheet of parchment and refrigerate for 10-15 minutes

Homemade Hot Chocolate

Ingredients: 56.7 grams (¼ cup) of granulated sugar, 1 milliliter (¼ teaspoon) of pure vanilla extract, 907 grams (4 cups) of milk – whole or 2%, 56.7 grams (¼ cup) of unsweetened cocoa powder, and 113 grams ( ½ cup) of semisweet or bittersweet chocolate chips

1. Mix the cocoa powder, sugar, and milk in a saucepan – heated at medium to medium-low heat
2. Whisk frequently until warm, then add the chocolate chips in and stir until the chocolate chips are fully melted in
3. Whisk in the vanilla extract then serve

Pumpkin Pudding

Ingredients: 56.7 grams (¼ cup) of brown sugar, 679 grams (3 cups) of whole milk, 1 can (423 grams/15 ounces) of pumpkin puree, 28 grams (2 tablespoons) of pumpkin pie spice mix, whipped cream, and 2 packages of instant vanilla pudding mix

1. Whisk together the instant vanilla pudding mix, pumpkin puree, whole milk, brown sugar, and the pumpkin pie spice mix in a bowl
2. Wait 5 minutes for it to thicken
3. Spoon the mix into as many cups as you want (usually yields 6 servings) and refrigerate for 1 hour
4. Add whipped cream and sprinkle extra pumpkin pie spice mix on top

Peanut Butter Cup Cookies

Ingredients: 5 milliliters (1 teaspoon) of baking soda, 113 grams (½ cup) of white sugar, 113 grams (½ cup) of peanut butter, 113 grams (½ cup) of brown sugar, 28 grams (2 tablespoons) of milk, 113 grams (½ cup) of softened butter, 2 milliliters (½ teaspoon) of salt, 395 grams (1 ¾ cups) of all-purpose flour, 5 milliliters (1 teaspoon) of vanilla extract, 1 egg, and 40 miniature chocolate covered peanut butter cups (1 bag should be enough)

1. Preheat the oven to 190 degrees celsius. Sift the flour, salt, and baking soda together and put them aside in a bowl
2. Mix together the sugar, butter, peanut butter, and brown sugar well. Stir in the vanilla, egg, and milk, then beat in the flour mixture
3. Form the mixture into 40 balls and place on an ungreased baking pan
4. Heat in the oven at 375 degrees for 8 minutes, then press in the mini chocolate covered peanut butter cup into each cookie and let cool

• Autumn
• baking
• dessert
• fall
• food
• recipes