Cake Central › Cake Forums › Cake Talk › How Do I? › Amuse me!! Favorite fall flavor combos (recipes?)
New Posts  All Forums:Forum Nav:

Amuse me!! Favorite fall flavor combos (recipes?) - Page 3

post #31 of 126
Is anyone posting recipes for these things??? Fiddlesticks, are you there?? icon_lol.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here:
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here:
post #32 of 126
Bob Im using this recipe with the Grany Smith apples that Kitagrl suggested.
post #33 of 126
post #34 of 126
For the Butter Pecan cake, it's basically whatever mix (Betty Crocker I think) that offers it, but I doctor it w/ sour cream and some instant vanilla pudding. So all this is based on a two-layer (not two-TIER) 8" round cake.

The filling is just whatever cream cheese buttercream filling you want to make, just add about 1/2 tsp of maple flavoring to it. Then I buy a can of praline pecans and chop them up. Fill the cake w/ the cc filling, then spread a layer of the chopped praline pecans over that, top that w/ the second layer of your cake and ice as usual.

It's really good and pretty easy too.
post #35 of 126
Audrey that cakes sounds DELICIOUS!!

One of my favorite falls cakes is my sweet potato cake w/ caramel cream cheese frosting (that I got from another cc member maryjsgirl). YUMMY!

1 1/2 cup white sugar
1/2 cup brown sugar
1 cup (1 stick) butter softened
4 large eggs
1 29oz can sweet potatoes drained and mashed
1/2 cup milk
1/3 cup caramel ice cream topping (melted so it pours easily)
1 tsp vanilla (if you don't have the real thing you can use extract)
3 cups all purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
mini marshmallows

You can also add nutmeg if you want. I would add about 1/2 tsp.

Preheat oven to 350*
Cream butter and sugar. Add eggs one at a time mixing after each one.
Whisk mashed sweet potatoes, milk, caramel topping, and vanilla until well mixed.
Combine flour, baking powder, cinnamon, baking soda, and salt (and nutmeg).
Add flour mixture and potato mixture alternately to the butter mixture. Start and end with flour.

Pour into cake pan or fill cupcake papers 2/3 full.
I put mini marshmallows every so often into the cake, just kind of poked them down. If doing cuppies I would do one in each one.

Bake 28-30 minutes

This cake def. has a sweet potato taste. You could use pumpkin or even 1/2 and 1/2.
An eye for an eye and the whole world would be blind...
An eye for an eye and the whole world would be blind...
post #36 of 126
There was someone at the same bridal competition that brought sweet potato cake and everyone was talking about hers, too.
post #37 of 126
I absolutely love the fall. Nothing like football, hot soups, and of course BAKING! I make a triple chocolate cake that is much too heavy for the summer, its a dark fudge chocolate cake with a dark chocolate mousse and dark chocolate ganache. YUM!

I haven't tried this combo yet but I can't wait to try it, Pumpkin or spice cake with my chai tea buttercream. I've made both but never together, I can't wait!

Chele icon_smile.gif
post #38 of 126
Wow all these recipes sound great. I always think of fresh apple cake when I think of the fall and carnivals and halloween. My mother use to make the best fresh apple cake you ever put in your mouth. Since she's got Alhiezmers now we lost all of her recipes because she was one of the great cooks that never wrote anything down.

Indebyi good luck with the competition and I'm sure you'll win. icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
I used to skinny dip but now I chunky dunk!!!
post #39 of 126
Here are the pumpkin recipes I love & always find an excuse to make them throughout the fall. With the pumpkin roll I always add more spices b/c I love them & I don't use nuts in the filling b/c my dd won't eat it. I have done 1/2 & 1/2 though (spread 1/2 of the roll w/ no nut filling, then added nuts to the remainder & spread it.). The filling recipe makes a lot & I usually don't use it all b/c I'll make muffins & spread it on top. And spreading w/ an angled spatula does help & don't spread it all the way to the short ends b/c it will push it to the end when you roll it up. Hope you guys enjoy. Now I'm wanting them & dang it I just started WW again icon_cry.gif

Pumpkin Cheesecake

1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
1 tablespoon (about) purchased caramel sauce
1 cup sour cream

For Crust: Preheat oven to 350°F. Finely grind ground cookies, pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.

Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.

Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Release pan sides from cheesecake. Spoon sour cream into pastry bag fitted with small star tip (do not stir before using). Pipe decorative border around cheesecake and serve.

Serves 10.

Pumpkin Roll


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
1/2-1 teaspoon vanilla extract
1 8 oz Whipped Topping, thawed
1 C Chopped Nuts, optional

Powdered sugar (optional for dusting)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, 1 cup powdered sugar, and vanilla extract in small bowl until smooth. Fold in the whipped topping until fluffy. Fold in nuts, if desired. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

**Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Friends will enhance your life. Everyone else is just an acquaintance
Friends will enhance your life. Everyone else is just an acquaintance
post #40 of 126
OHHHHH thanks for the recipe. The pumkin roll sounds wonderful. icon_biggrin.gif
I used to skinny dip but now I chunky dunk!!!
I used to skinny dip but now I chunky dunk!!!
post #41 of 126
I won a Kitchen Aide Mixer with this recipe last year. It is a recipe my daughter brought home from middle school about 18 years ago!

Pumpkin Ring

3C. Bisquick (original or reduced fat baking mix)
1C. granulated sugar
1C. packed brown sugar
1/4C margarine or butter (softened)
4 eggs
1 can (16oz.) pumpkin
2 1/2 tsp. pumpkin pie spice
1/4 cup milk
Glaze (below)

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan or angel food cake pan, 10x4 inches.
Beat all ingredients except Glaze on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Spread in pan.
Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan. Cool completely, Drizzle with Glaze.

Glaze: Beat 1c. powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla.

Note: For the contest I baked the cake in 2-8" round pans for approx 30-35 minutes at 350 degrees. I iced the cakes using Sugarshack's BC recipe and decorated the cakes with fondant accents. I had to make 2 cakes, 1 for the judges tasting (they then sold the remaining slices), and 1 to be auctioned off. The cakes are the ones with the turkeys in my gallery. This cake is so simple and everyone who likes pumpkin seems to love it.

Luvscakes, I meant to add, I hope you are feeling much better soon. I know it's difficult to be down when you have little ones to take care of.
post #42 of 126
Price...That sounds good ! Is the pumpkin the reg canned pumpkin NOT the canned pumpkin pie mix ?
Thanks !
post #43 of 126
Hello all,
Someone wrote and wanted the recipe for the oatmeal apple spice cake I put on this thread earlier. I figured I'd just post it here for anyone else who might want to try it with the frosting. My family hasn't eaten it with the frosting in years but here it is.

In a sauce pan boil 1/4 cup margarine, 1 Cup brown sugar and 1/4 Cup of evaporated milk. Add 1 Cup coconut and 1/2 Cup nuts and stir well.

Spread on top of cake and place under broiler until golden brown.
post #44 of 126
Originally Posted by fiddlesticks

If you collect recipes these are both great threads to do that. Also the Christmas cookie exchange 2 thread AND the new candy thread ! Hope your having a good day today !!

Can someone please give me the link to the candy thread. I was trying to post a recipe to it yesterday when the computer went down. I couldn't find it again to retry. Thanks

Don't know if your tired of pumpkin recipes yet but I have another one. My kids hate pumpkin pie but LOVE these muffins. I made over 300 of them for my son's preschool one year. (and I'm munching on one right now)
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups of sugar
1 15 oz. can of pumpkin
1 1/2 cups oil
1 120z. bag of mini- chocolate chips
3 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

preheat oven to 400. Mix sugar, eggs, and oil together. Add dry ingredients and mix well. Stir in chocolate chips. Fill muffin cups about 3/4 full. Bake for 16-20 minutes until a toothpick inserted in the center comes out clean. Makes about 24-30 regular size muffins or 18 mini loaves.

I also have a good apple cake recipe that requires no iceing. And I tend to make alot of Zucchini and Banana Bread at this time of year. The Banana bread took a blue ribbion at the fair one year. Just let me know if anyone wants the recipes.
post #45 of 126
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › Amuse me!! Favorite fall flavor combos (recipes?)