Fall is the time of the year when you still have motivation to do activities but also want to cozy up on the couch with a warm mug and watch a movie with your besties. Baking desserts is the perfect solo activity or Friday night friend group event. Here are some simple, trendy, and fun sweet treats you MUST try this autumn!
Halloween Brownies
https://www.thepioneerwoman.com/food-cooking/recipes/a44121030/halloween-brownies-recipe/
INGREDIENTS
For The Brownies:
12 oz. bittersweet chocolate bars (60%), chopped
1 1/2 c. granulated sugar
1 1/4 c. firmly packed light brown sugar
1 1/4 c. unsalted butter, cubed
1/2 c. unsweetened cocoa powder, sifted
6 large eggs, room temperature
1 tbsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. kosher salt
1 tsp. instant espresso powder (optional)
Baking spray with flour
For The Topping:
1/2 c. unsalted butter, cubed
8 oz. bittersweet chocolate bars (60%), chopped
10 fun-sized chocolate bars, cut into pieces (snickers, milky way, twix, 3 musketeers)
1/4 c. mini m&m’s
1/4 c. Reese’s Pieces
1/4 c. candy corn
2 tbsp. candy bones or eyeballs
1 tbsp. Halloween sprinkles
DIRECTIONS
- For the brownies: Preheat the oven to 350ºF.
- In a large saucepan over medium-low heat, combine the bittersweet chocolate, granulated sugar, brown sugar, and butter, stirring until the chocolate is melted, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.
- Stir in the eggs, one at a time, and mix until well combined. Stir in the vanilla. Add the flour, salt, and espresso powder, if using, and gently stir until completely combined.
- Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (do not overbake). Let cool completely in the pan.
- For the topping: To a microwave-safe bowl, add the butter and the chocolate. Microwave at 50 percent power in 30-second intervals, stirring, until melted. Pour over the brownies, smoothing with a spatula, and top with assorted candy and sprinkles. Let set before slicing, 30 minutes to 1 hour.
Pumpkin Cupcakes
https://sallysbakingaddiction.com/pumpkin-cupcakes-with-cream-cheese-frosting/
INGREDIENTS
The Cupcake
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/2 cup (120ml) canola or vegetable oil
2 large eggs
3/4 cup (150g) packed light or dark brown sugar
1 cup (225g) canned pumpkin puree*
1 teaspoon pure vanilla extract
Cream Cheese Frosting
8 ounces full-fat brick cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
DIRECTIONS
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Pour/spoon the batter into the liners—fill only 2/3 full to avoid spilling over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
- Frost cooled cupcakes however you’d like!
Churro Chips
https://www.themediterraneandish.com/churro-chips/
INGREDIENTS
2 Pita bread pockets or tortillas or another thin flatbread of your choice
Extra virgin olive oil
¼ cup granulated white sugar, more to your liking
2 to 3 tablespoons ground cinnamon, more to your liking
DIRECTIONS
- Split the pita pockets in half to make single rounds of pita: Place your pita bread flat on a cutting board and split it in half from the seam with a sharp knife (you should end up with 2 single layers of pita). If you’re using tortillas or a single ply flatbread, you do not need to split them.
- Cut each flatbread into 8 triangles: Using a sharp knife, or a pair of kitchen shears, cut each pita or tortilla into 8 triangles.
- Fry in extra virgin olive oil: In a medium frying pan, heat about ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the pita or tortilla triangles (do this in batches so you do not crowd the pan). Fry, watching for one side to turn medium brown and quickly turn the chips over on the other side for a few seconds (it should take less than 1 minute until crispy and golden brown on both sides).
- Drain: Prepare a large plate and line it with paper towels. Transfer the fried chips to the prepared platter and allow them to sit briefly over the paper towels to drain any excess oil.
Season and serve: While the chips are still nice and hot, dust them with sugar and ground cinnamon.
Hope you enjoy these delicious treats!