Lavender Honey Pear Tart
The Lavender Honey Pear Tart is a delightful autumn dessert that combines the subtle floral notes of lavender with the sweetness of ripe pears, all encased in a buttery tart shell. This elegant dish is perfect for any fall gathering or cozy night in, offering a unique twist on traditional fruit desserts.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter | ½ cup (1 stick) |
| Granulated sugar | ¼ cup |
| Salt | ½ tsp |
| Cold water | 3-4 tbsp |
| Pears (ripe) | 3 medium |
| Honey | ¼ cup |
| Dried lavender | 1 tbsp |
| Lemon juice | 1 tbsp |
| Eggs | 2 large |
| Heavy cream | ½ cup |
| Ground cinnamon | ½ tsp |
Cooking Steps Instructions:
- Preheat the oven to 375°F (190°C). In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Add cold water until dough forms. Refrigerate for 30 minutes.
- Roll out the dough and press it into a tart pan. Trim the edges and prick the bottom with a fork. Bake for 15 minutes or until golden.
- While the crust is baking, slice the pears and toss them with honey, lavender, and lemon juice.
- In a separate bowl, whisk together eggs and heavy cream. Mix in ground cinnamon.
- Arrange the pear mixture in the tart shell, then pour the egg mixture over the top.
- Bake for an additional 25-30 minutes or until the filling is set and lightly golden.
- Let cool before serving. Enjoy this lovely tart warm or at room temperature!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Rosemary Lemon Pumpkin Bread
The Rosemary Lemon Pumpkin Bread is a fragrant and flavorful autumn treat that pairs the earthy sweetness of pumpkin with the bright notes of lemon and a hint of rosemary. This moist bread is perfect for breakfast, a snack, or as a delightful addition to any fall gathering. With its unique flavor profile, it is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Pure pumpkin puree | 1 cup |
| Granulated sugar | 1 cup |
| Eggs | 2 large |
| Vegetable oil | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ½ tsp |
| Fresh rosemary | 1 tbsp, finely chopped |
| Lemon zest | 1 tbsp |
| Lemon juice | 2 tbsp |
| Walnuts (optional) | ½ cup, chopped |
Cooking Steps Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the pumpkin puree, eggs, oil, sugar, lemon juice, and lemon zest until smooth.
- In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and chopped rosemary.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Fold in walnuts if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy this delightful pumpkin bread!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Chamomile Infused Apple Crisp
Chamomile Infused Apple Crisp is a cozy dessert that marries the sweetness of baked apples with the soothing notes of chamomile tea, creating a warm and comforting treat perfect for chilly autumn evenings. This delightful crisp features a crunchy oat topping that complements the tender, caramelized apples, making it an irresistible addition to your fall dessert menu.
| Ingredients | Quantity |
|---|---|
| Apples (peeled and sliced) | 6 cups |
| Granulated sugar | 1 cup |
| Chamomile tea (brewed) | 1 cup |
| Lemon juice | 2 tbsp |
| Ground cinnamon | 1 tsp |
| Rolled oats | 1 cup |
| All-purpose flour | ½ cup |
| Brown sugar | ½ cup |
| Butter (cold, diced) | ½ cup |
| Salt | ¼ tsp |
Cooking Steps Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the sliced apples, granulated sugar, lemon juice, brewed chamomile tea, and cinnamon. Toss until the apples are well-coated and transfer to the prepared baking dish.
- In another bowl, mix together the rolled oats, flour, brown sugar, and salt. Add the cold, diced butter and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the oat topping evenly over the apple mixture.
- Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown.
- Allow to cool slightly before serving. Enjoy your warm Chamomile Infused Apple Crisp!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Ginger Basil Fig Cake
Ginger Basil Fig Cake is a unique autumn dessert that beautifully blends the warmth of ginger with the aromatic freshness of basil, all incorporated into a moist fig cake. This delightful treat not only celebrates the rich flavor of ripe figs but also delivers a surprising zest that awakens the palate, making it a perfect option for fall gatherings or cozy evenings at home.
| Ingredients | Quantity |
|---|---|
| Fresh figs (chopped) | 2 cups |
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 1 tsp |
| Ground ginger | 2 tsp |
| Salt | ¼ tsp |
| Eggs | 2 large |
| Butter (melted) | ½ cup |
| Fresh basil (chopped) | ¼ cup |
| Vanilla extract | 1 tsp |
| Milk | ½ cup |
Cooking Steps Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a bowl, mix together the flour, granulated sugar, brown sugar, baking powder, ground ginger, and salt.
- In another bowl, whisk the eggs, melted butter, milk, and vanilla extract. Fold in the fresh chopped figs and basil.
- Combine the wet and dry ingredients until just mixed, then pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy your Ginger Basil Fig Cake!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Cardamom-Spiced Maple Pudding
Cardamom-Spiced Maple Pudding is a creamy, luscious dessert that captures the essence of autumn with its warm spices and rich maple flavor. This delightful treat is perfect for a cozy evening or a festive gathering, offering a comforting texture and a hint of sweetness that evokes the spirit of the season.
| Ingredients | Quantity |
|---|---|
| Maple syrup | 1 cup |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
| Eggs | 3 large |
| Granulated sugar | ¼ cup |
| Ground cardamom | 1 tsp |
| Vanilla extract | 1 tsp |
| Cornstarch | 3 tbsp |
| Pinch of salt | – |
Cooking Steps Instructions:
- In a saucepan, combine maple syrup, whole milk, and heavy cream over medium heat until warmed (do not boil).
- In a bowl, whisk together eggs, granulated sugar, ground cardamom, vanilla extract, cornstarch, and a pinch of salt until smooth.
- Gradually whisk in the warm maple mixture into the egg mixture to temper the eggs.
- Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes).
- Remove from heat and pour into individual serving dishes or a large bowl. Refrigerate until set, about 2 hours.
- Serve chilled, optionally topped with whipped cream and a sprinkle of cardamom. Enjoy your Cardamom-Spiced Maple Pudding!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Thyme Orange Shortbread Cookies
Thyme Orange Shortbread Cookies are a delightful twist on traditional shortbread, combining the aromatic flavor of fresh thyme with the zesty brightness of orange. These cookies are perfect for a cozy gathering or as a sweet treat alongside your favorite warm beverage during the autumn months. Their buttery texture and unique herbal note make them a sophisticated addition to any dessert table.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Granulated sugar | ½ cup |
| Fresh thyme leaves | 2 tbsp |
| Zest of 1 orange | – |
| All-purpose flour | 2 cups |
| Salt | ¼ tsp |
| Orange juice | 2 tbsp |
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the fresh thyme, orange zest, and orange juice, mixing until well combined.
- Gradually add in the all-purpose flour and salt, mixing until a dough forms.
- Roll the dough into logs and chill in the refrigerator for about 30 minutes.
- Slice the chilled dough into rounds and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool before serving. Enjoy your Thyme Orange Shortbread Cookies!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Hibiscus Cranberry Cheesecake
Hibiscus Cranberry Cheesecake is a stunning and flavorful dessert that combines the tartness of cranberries with the floral notes of hibiscus. This cheesecake features a creamy filling, balanced by a buttery graham cracker crust and finished with a tangy hibiscus glaze. It’s an elegant choice for autumn gatherings or holiday celebrations, offering a unique twist on the classic cheesecake.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 16 oz |
| Granulated sugar | ¾ cup |
| Eggs | 3 large |
| Sour cream | 1 cup |
| Vanilla extract | 1 tsp |
| Dried hibiscus petals | ½ cup |
| Fresh cranberries | 1 cup |
| Graham cracker crumbs | 1 ½ cups |
| Unsalted butter | ½ cup |
| Cornstarch | 2 tbsp |
| Lemon juice | 2 tbsp |
| Powdered sugar | ½ cup |
Cooking Steps Instructions:
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs and melted butter until combined, then press it into the bottom of the prepared pan.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs, one at a time, followed by sour cream and vanilla extract, mixing until well incorporated.
- In a small saucepan, heat the dried hibiscus petals with ¼ cup of water to create a tea, then strain and add the extracted liquid to the cheesecake filling.
- Gently fold in the fresh cranberries and cornstarch, then pour the batter onto the crust in the springform pan.
- Bake for about 50-60 minutes or until the center is slightly jiggly but set. Allow to cool before removing from the springform pan.
- For the hibiscus glaze, combine lemon juice and powdered sugar with the remaining hibiscus tea, then drizzle over the cooled cheesecake before serving. Enjoy your Hibiscus Cranberry Cheesecake!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Sage Infused Caramel Brownies
Sage Infused Caramel Brownies are a sophisticated twist on a classic dessert, blending rich, fudgy brownie goodness with a fragrant infusion of sage and luscious caramel. The warm herbal notes of sage elevate the chocolate, creating a unique flavor profile that is perfect for autumn gatherings or cozy evenings by the fire.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Eggs | 4 large |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 cup |
| Unsweetened cocoa powder | ⅓ cup |
| Baking powder | ½ tsp |
| Salt | ¼ tsp |
| Fresh sage leaves | ¼ cup |
| Caramel sauce | 1 cup |
| Sea salt (for garnish) | To taste |
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
- In a small saucepan, melt the butter over low heat, then add the chopped sage leaves and simmer for about 5 minutes to infuse the flavor, then strain and let cool.
- In a mixing bowl, combine the granulated sugar, brown sugar, and infused butter. Mix until well combined, then add the eggs and vanilla extract and stir until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until fully combined.
- Pour half of the brownie batter into the prepared pan, then drizzle half of the caramel sauce over it. Top with the remaining brownie batter and swirl the rest of the caramel sauce on top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool, then sprinkle with sea salt before cutting into squares. Enjoy your Sage Infused Caramel Brownies!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Elderflower Frosted Carrot Cake
Elderflower Frosted Carrot Cake is a delightful autumn dessert that combines the warmth of spiced carrots with the light floral notes of elderflower. This cake is moist and flavorful, featuring a delicate elderflower-infused frosting that elegantly complements the rich spices. Perfect for gatherings or family celebrations, this cake is a seasonal treat that will leave everyone wanting more.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Eggs | 4 large |
| Vegetable oil | 1 cup |
| Grated carrots | 2 cups |
| Chopped walnuts (optional) | ½ cup |
| Elderflower syrup | ⅓ cup |
| Cream cheese | 8 oz |
| Unsalted butter | ½ cup |
| Powdered sugar | 3 cups |
| Fresh elderflowers (for garnish) | To taste |
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, vegetable oil, and grated carrots. Add the wet mixture to the dry ingredients and mix until just combined. Fold in walnuts if using.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before transferring to a wire rack.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and elderflower syrup, mixing until fully combined and creamy.
- Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake. Garnish with fresh elderflowers if desired.
- Slice, serve, and enjoy your Elderflower Frosted Carrot Cake!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Mint Chocolate Chip Sweet Potato Pie
Mint Chocolate Chip Sweet Potato Pie is a unique autumn dessert that combines the creamy texture of sweet potatoes with the invigorating flavor of mint and the indulgent taste of chocolate chips. This pie is a perfect blend of seasonal ingredients, making it a delightful treat for gatherings, holidays, or cozy family nights.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 cups cooked, mashed |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Eggs | 2 large |
| Heavy cream | ½ cup |
| Vanilla extract | 1 tsp |
| Fresh mint leaves | ¼ cup, finely chopped |
| Mini chocolate chips | 1 cup |
| Pre-made pie crust | 1 (9-inch) |
| Mint sprigs (for garnish) | To taste |
Cooking Steps Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, and chopped mint. Mix until smooth and well combined.
- Fold in the mini chocolate chips.
- Pour the sweet potato mixture into the pre-made pie crust.
- Bake for 30-35 minutes, or until the center is set.
- Allow to cool before slicing.
- Garnish with mint sprigs before serving and enjoy your Mint Chocolate Chip Sweet Potato Pie!
Jasmine Vanilla Poached Peaches
Jasmine Vanilla Poached Peaches are a delicate and fragrant autumn dessert that showcases the natural sweetness of ripe peaches. Poaching them in a soothing jasmine-infused vanilla syrup not only enhances their flavor but also preserves their beautiful texture. This elegant dish can be served warm or chilled, making it a versatile choice for any occasion, whether it’s a cozy family dinner or a sophisticated gathering.
| Ingredients | Quantity |
|---|---|
| Ripe peaches | 4 medium |
| Water | 2 cups |
| Granulated sugar | ½ cup |
| Jasmine tea bags | 2 bags |
| Vanilla extract | 1 tsp |
| Lemon juice | 1 tbsp |
| Fresh mint leaves | To taste (for garnish) |
Cooking Steps Instructions:
- Fill a saucepan with water, add granulated sugar and bring to a simmer over medium heat.
- Add the jasmine tea bags and steep for 5 minutes, then remove the bags.
- Stir in the vanilla extract and lemon juice to the syrup.
- Carefully add the peeled and halved peaches to the poaching liquid.
- Simmer for 5-10 minutes or until peaches are tender but not mushy.
- Remove the peaches and let them cool in a serving dish; reduce the poaching liquid for a thicker syrup if desired.
- Drizzle the syrup over the peaches and garnish with fresh mint before serving. Enjoy your Jasmine Vanilla Poached Peaches!
