Classic Pumpkin Pie
Classic Pumpkin Pie is a beloved fall dessert that brings warmth and comfort to any wedding celebration. This creamy, spiced filling nestled in a flaky crust is the perfect way to highlight the flavors of the season. Its rich orange hue and aromatic spices evoke the essence of autumn, making it a favorite among guests.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 can (15 oz) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1/2 tsp |
| Ground nutmeg | 1/4 tsp |
| Salt | 1/2 tsp |
| Large eggs | 2 |
| Heavy cream | 1 cup |
| Milk | 1/2 cup |
| Pie crust (unbaked) | 1 (9-inch) |
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
- Beat in the eggs one at a time, followed by the heavy cream and milk, stirring until smooth.
- Pour the filling into the unbaked pie crust.
- Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
- Once done, allow the pie to cool completely before serving. Enjoy!
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Decadent Pecan Pie
Decadent Pecan Pie is a rich and indulgent dessert that perfectly captures the essence of fall. With its sweet, gooey filling and crunchy pecan topping, this pie has become a staple at autumn weddings. The combination of buttery, caramel flavors with the distinctive taste of toasted pecans is sure to delight your guests and add a touch of Southern charm to your celebration.
| Ingredients | Quantity |
|---|---|
| Pecan halves | 2 cups |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup |
| Corn syrup | 1 cup |
| Large eggs | 3 |
| Unsalted butter (melted) | 1/2 cup |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Pie crust (unbaked) | 1 (9-inch) |
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the granulated sugar, brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt, whisking until smooth.
- Stir in the pecan halves, mixing until they are evenly coated.
- Pour the filling into the unbaked pie crust.
- Bake in the preheated oven for 50-60 minutes or until the filling is set and the top is golden brown.
- Allow the pie to cool before serving. Enjoy!
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Spiced Apple Crisp
Spiced Apple Crisp is a warm and comforting dessert that perfectly embodies the flavors of fall. With tender, spiced apples nestled beneath a crunchy oat topping, this dish is a delightful addition to any autumn wedding. The combination of cinnamon, nutmeg, and brown sugar enhances the sweetness of the apples, creating a fragrant and satisfying treat that will make your guests feel cozy and loved.
| Ingredients | Quantity |
|---|---|
| Granny Smith apples | 6 cups (sliced) |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/2 cup |
| Cinnamon | 1 tsp |
| Nutmeg | 1/4 tsp |
| Lemon juice | 2 tbsp |
| Rolled oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Unsalted butter (cold) | 1/2 cup (cubed) |
| Salt | 1/4 tsp |
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated.
- Transfer the apple mixture to a greased 9×13 inch baking dish.
- In another bowl, mix together rolled oats, flour, brown sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture over the apples in the baking dish.
- Bake for 30-35 minutes or until the apples are bubbly and the topping is golden brown.
- Allow to cool slightly before serving. Enjoy warm, perhaps with a scoop of vanilla ice cream!
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Maple Walnut Tart
Maple Walnut Tart is a decadent and visually stunning dessert that captures the essence of fall. The buttery tart shell is filled with a sweet and rich maple syrup filling, complemented by the crunchiness of fresh walnuts. This dessert not only serves as a delightful treat for your wedding guests but also brings a festive touch to the occasion with its beautiful presentation and comforting flavors.
| Ingredients | Quantity |
|---|---|
| Tart shell (store-bought or homemade) | 1 (9-inch) |
| Maple syrup | 1 cup |
| Brown sugar | 1/2 cup |
| Unsalted butter | 1/2 cup (melted) |
| Eggs | 3 |
| Vanilla extract | 1 tsp |
| Salt | 1/4 tsp |
| Walnuts (chopped) | 1 cup |
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the melted butter, maple syrup, brown sugar, eggs, vanilla extract, and salt until smooth.
- Stir in the chopped walnuts until evenly distributed.
- Pour the filling into the prepared tart shell.
- Bake for 25-30 minutes or until the filling is set and slightly bubbly around the edges.
- Allow the tart to cool before slicing and serving. Enjoy as is or with a dollop of whipped cream!
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Caramel Apple Cheesecake
Caramel Apple Cheesecake is a deliciously rich dessert that combines the creamy texture of cheesecake with the fall flavors of caramel and apples. This dessert is perfect for weddings during the autumn season, as it offers a warm, comforting taste that will delight guests. The buttery graham cracker crust, luscious apple filling, and decadent caramel sauce create a symphony of flavors that celebrate the harvest.
| Ingredients | Quantity |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter (melted) | 1/2 cup |
| Granulated sugar | 1 cup |
| Cream cheese (softened) | 16 oz (2 packages) |
| Sour cream | 1/2 cup |
| Eggs | 3 |
| Vanilla extract | 1 tsp |
| Apples (peeled and sliced) | 2 cups |
| Ground cinnamon | 1 tsp |
| Caramel sauce | 1 cup |
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press the mixture into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the remaining sugar, sour cream, and vanilla extract, mixing until well combined. Beat in the eggs one at a time until just incorporated.
- Fold in the sliced apples and cinnamon into the cheesecake mixture, then pour it over the crust in the pan.
- Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Allow to cool completely before refrigerating for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce. Enjoy this delightful dessert at your wedding!
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Cinnamon Roll Cupcakes
Cinnamon Roll Cupcakes are the perfect blend of two beloved desserts—cinnamon rolls and cupcakes. These delightful treats capture the essence of fall with their warm spices and sweet glaze. Ideal for weddings, they offer a whimsical twist to traditional desserts, sure to impress your guests while bringing cozy autumn vibes to your celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1 cup |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (melted) | 1/2 cup |
| Buttermilk | 1 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| Brown sugar | 1 cup |
| Ground cinnamon (for filling) | 1 tbsp |
| Cream cheese (softened) | 4 oz |
| Powdered sugar | 1 cup |
| Milk | 2 tbsp |
| Vanilla extract (for glaze) | 1/2 tsp |
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Pour this mixture into the dry ingredients, mixing until just combined.
- In a small bowl, combine brown sugar and ground cinnamon for the filling.
- Fill each cupcake liner halfway with batter, then sprinkle a spoonful of the cinnamon-sugar mixture over the batter. Top with the remaining batter until the liners are about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling completely.
- For the glaze, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cupcakes. Serve and enjoy these delightful treats at your wedding!
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Nutmeg-Infused Chocolate Cake
Nutmeg-Infused Chocolate Cake is a deliciously rich dessert that marries the deep, comforting flavors of chocolate with the warm, aromatic spice of nutmeg. This unique twist on a classic chocolate cake is perfect for fall weddings, offering guests a taste of seasonal warmth and indulgence. With its moist texture and elegant presentation, this cake is sure to be a standout at any celebration.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 3/4 cups |
| Granulated sugar | 1 1/2 cups |
| Unsweetened cocoa powder | 3/4 cup |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1 tsp |
| Ground nutmeg | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Eggs | 2 |
| Buttermilk | 1 cup |
| Vanilla extract | 1 tsp |
| Boiling water | 1 cup |
| Semi-sweet chocolate (melted) | 4 oz |
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, nutmeg, and salt.
- Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually stir in the boiling water until the batter is smooth and thin. Fold in the melted chocolate.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost and decorate the cooled cakes with your choice of icing or ganache, and serve at your wedding celebration!
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Cranberry Orange Scones
Cranberry Orange Scones are a delightful combination of sweet and tart flavors, making them a perfect treat for a fall wedding. These scones are tender, flaky, and bursting with the vibrant zest of orange complemented by the juicy tartness of cranberries. Served warm with a drizzle of icing, they create an inviting and comforting addition to any wedding dessert table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/4 cup |
| Baking powder | 1 tbsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Unsalted butter (cold) | 1/2 cup |
| Heavy cream | 1/2 cup |
| Large egg | 1 |
| Orange zest | 1 tbsp |
| Fresh cranberries (dried will work too) | 1 cup |
| Optional: powdered sugar (for icing) | 1 cup |
| Optional: water or milk (for icing) | 2-3 tbsp |
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, combine heavy cream, egg, and orange zest; mix well.
- Add the wet ingredients to the dry ingredients, then gently fold in the cranberries until just combined.
- Turn the dough onto a lightly floured surface and gently pat into a circle about 1-inch thick. Cut into wedges or rounds.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- Allow the scones to cool slightly before optionally drizzling with an icing made from powdered sugar and a bit of water or milk. Serve warm at your wedding reception!
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Sweet Potato Bourbon Pie
Sweet Potato Bourbon Pie is a rich and indulgent dessert that perfectly encapsulates the flavors of fall, making it an excellent choice for weddings. This pie features a creamy sweet potato filling with a hint of bourbon, sitting in a flaky crust, which creates a delightful balance of sweetness and warmth. It’s sure to impress your guests and provide a comforting touch to the wedding dessert table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (peeled and cubed) | 2 cups (cooked) |
| Granulated sugar | 3/4 cup |
| Brown sugar | 1/4 cup |
| Eggs | 3 |
| Heavy cream | 1/2 cup |
| Bourbon | 1/4 cup |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/4 tsp |
| Salt | 1/4 tsp |
| Pie crust (store-bought or homemade) | 1 (9-inch) |
- Preheat your oven to 350°F (175°C).
- Boil or steam the sweet potato cubes until tender, then drain and mash them in a bowl.
- In a mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, eggs, heavy cream, bourbon, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well blended.
- Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set and a knife inserted comes out clean.
- Allow the pie to cool for at least 2 hours before serving. Optionally, serve with whipped cream or vanilla ice cream for added indulgence. Enjoy your Sweet Potato Bourbon Pie at your wedding!
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Chai Latte Layer Cake
Chai Latte Layer Cake is a delightful and aromatic dessert that beautifully combines the warm spices commonly found in chai tea with the rich texture of a moist layer cake. This layered treat is perfect for fall weddings, creating a cozy atmosphere with each slice. The cake is typically filled and frosted with a luscious chai spice buttercream, making it not only a feast for the eyes but also for the palate.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking powder | 2 tsp |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground ginger | 1 tsp |
| Ground cardamom | 1/2 tsp |
| Ground cloves | 1/4 tsp |
| Salt | 1/2 tsp |
| Unsalted butter | 1 cup (room temperature) |
| Granulated sugar | 2 cups |
| Eggs | 4 large |
| Vanilla extract | 1 tsp |
| Buttermilk | 1 cup |
| Chai tea (brewed) | 1/2 cup |
| Powdered sugar | 4 cups |
| Heavy cream | 1/4 cup |
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla.
- Gradually mix in the dry ingredients alternating with buttermilk and brewed chai until just combined.
- Divide the batter equally among the prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat together the butter and powdered sugar, adding vanilla and heavy cream until smooth and fluffy; adjust with more sugar or cream to reach desired consistency.
- Once the cakes are cooled, layer them with chai spice buttercream in between each layer and cover the entire cake with the remaining frosting. Decorate as desired, and serve at your wedding for a delightful fall treat!
Gingersnap Cookies
Gingersnap Cookies are a classic fall treat that offers a delightful combination of warmth and spice, making them perfect for weddings during the cooler months. These cookies are known for their crisp edges and chewy centers, infused with molasses and seasoned with a blend of ginger, cinnamon, and cloves. Their festive flavor and appealing aroma will surely add a cozy touch to your wedding dessert table.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Baking soda | 2 tsp |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground cloves | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter | 3/4 cup (softened) |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/4 cup |
| Molasses | 1/4 cup |
| Egg | 1 large |
| Granulated sugar (for rolling) | 1/2 cup |
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, spices, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add molasses and egg and mix until combined.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Roll the dough into 1-inch balls and then coat in granulated sugar before placing them on the prepared baking sheet.
- Bake for 8-10 minutes until the edges are set and the centers are slightly soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Gingersnap Cookies will be a hit at your wedding, offering guests a taste of the season in every bite!
