Fall Desserts

This was one of my favorite blogs to organize--I have a huge sweet tooth!  Hopefully some of you can get some inspiration and ideas for the upcoming fall feast known as Thanksgiving :)
{click on the recipe for the link}

Caramel Apple Dip

Blueberry cobbler

Pumpkin bread

Pumpkin cream cheese muffins

Chocolate chip cookie pie (secretly healthy!)

Soft Frosted Pumpkin Spice Cookies

Vegan Pumpkin Walnut Bread

Pumpkin Fluff: Mix together a tub of whipped cream, can of pumpkin, tsp pumpkin pie spice & packet of vanilla pudding mix; serve with graham crackers!

Peanut butter apple crisp

Apple dumplings

Hungry Girl Brownie Bites. 1 can of pumpkin, 1 box devils food cake, bake at 400 for 20-25 min. One mini muffin size bite is 2 WW points+. So moist, so yummy. Tried with spice cake mix, you get pumpkin muffins! Those need a struesel crumble or a dab of cream cheese frosting, so more points, but still light and yummy

Paula Deen's pumpkin cheesecake

Peaches & Cream Ice Cream

apple caramel dip

I found this awhile back online... have no idea where, but oh so glad I did.


Apple Caramel Dip

block of cream cheese or two, room temperature
container caramel apple dip (sold in produce)
package of Heath bits (by chocolate chips)
red and green apples

Spread cream cheese into thinish rectangle. (I use almost two blocks)

Top with container of caramel apple dip. I warm it in the microwave for maybe 30 minutes or so.

Sprinkle with about 1 cup of Heath bits.

Surround with alternating red and green apples.

Easy peasy. :)

Blackberry Cream Pie

We had a huge bag of frozen blackberries from out trip to the orchards, so I wanted to make a pie with them. I found this recipe and we made it last week when my parents were here. It was wonderful! We just did a lattice top instead of a crumb topping. I wonder if it is freezable....

***Update*** We followed the recipe this time and it was sooooo good. Forget the lattice and just follow the directions. :o)

1 (9 inch) pie crust, unbaked
4 c. fresh or 16 oz. frozen blackberries
1 c. sugar
1 c. sour cream
3 tbsp. flour
1/4 tsp. salt

TOPPING:

1/4 c. bread crumbs
2 tbsp. sugar
1 tbsp. melted butter

Put blackberries in pie crust. Cream together next 4 ingredients and pour over blackberries. Combine topping ingredients and sprinkle over pie. Bake at 375 degrees for 40 to 45 minutes. Delicious served with vanilla ice cream.

Dried Cherry Scones

Ingredients
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup chilled butter, cut into pieces
1 egg
2/3 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar, for sprinkling
1 bag sliced almonds, for sprinkling

Instructions

Preheat oven to 325*

Combine flour, sugar, baking powder and salt. Work in butter with fingers.

Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 5 times with floured hands. Pat out to ½ inch thick and cut into triangles or circles.

Brush tops with egg wash. Sprinkle with sugar and almonds generously (make sure they are pushed down into the dough to where they will stay).

Place on greased baking sheet and bake for 15 to 20 minutes.

Strawberry Pretzel Salad

Ingredients
2 cups crushed pretzels
1 ½ sticks butter, melted
¼ cup & ¾ cup sugar
8 ounce container cream cheese
8 ounce container cool whip
6 ounce package strawberry jell-o
2 (10 ounce) packages frozen strawberries (I've also used fresh)


Instructions
Preheat oven to 350*

Mix pretzels, butter and ¼ cup sugar. Press in bottom of 9 x 13 pan and bake for 10 minutes. Cool completely.

Mix ¾ cup sugar and cream together and fold in cool whip. Spread onto the cooled pretzel crust. Refrigerate until set.

Dissolve jell-o into 2 cups of boiling water and allow to cool slightly. Pour over the cool whip mixture. Add strawberries. Refrigerate until set, at least 4 hours.

****Could also add 1 (8 ounce) can of crushed pineapple with the strawberries.

Crepes

2 eggs, beaten
1 ½ cups milk
1 cup flour
1 tbsp cooking oil
2 tbsp sugar

Combine eggs, milk, flour, oil, and sugar; beat until mixed well. Heat a lightly greased 6 in skillet. Spoon in 2 tbsp of the batter; lift and tilt skillet to spread batter. Return to heat until lightly brown. Some people only cook one side. I like both done. It is up to you!

Makes 18 crepes

NOTES: This is a really versatile recipe that we just love. Whenever we went to people’s houses for dinner in France, this was frequently the dessert. It is great with ice cream, puddings, fruits, peanut butter, or fudge. BON APPETIT!