Cakes‚ Pies‚ Breads‚ Cookies + More!

62
AMAZING
TREATS

Apple
Cider
Whoopie
Pies
P. 66
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CHAPTER 1
MODERN
CLASSICS
Cranberry Pie ...................................... P. 8
Butter Tarts ......................................... P. 9
Mini Piecakens..................................... P. 10
Caramel Apple Tarts ........................... P. 12
Pecan Pie Brownies .............................. P. 13
Mini Pumpkin Pies ............................... P. 15
Apple Pie Bowls................................... P. 16
Pecan Pie Bites .................................... P. 17
Apple Pie ............................................ P. 18
Pecan Pie ............................................ P. 20
Pumpkin Pie ........................................ P. 21
Basic Pie Dough ................................... P. 22
Cranberry Bread .................................. P. 25
Pumpkin-Nutella Swirl Bread................ P. 26
Sweet Potato Bread ............................. P. 27
CHAPTER 2
MORNING
GLORIES
Gingerbread Latte Sheet-Pan Pancake ... P. 30
Giant Fruit Danish ................................ P. 31
Skillet Cranberry Cinnamon Rolls........... P. 32
Babka Monkey Bread ........................... P. 34
Cranberry Mimosa Breakfast Cake ........ P. 35
Apple Strudel Pockets .......................... P. 37
Pumpkin Sticky Buns ............................ P. 38
Pumpkin Butterscotch Muffins.............. P. 41
ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON.
Apple Cider Donut Muffins................... P. 42
Pecan Pie Muffins ................................ P. 43
CHAPTER 3
EASY TREATS
Apple Crisp ......................................... P. 46
Pumpkin Crisp ..................................... P. 47
Salted Caramel Pear Fritters.................. P. 48
Pumpkin Crunch Cake .......................... P. 50
Cranberry Bread Pudding ..................... P. 51
Cinnamon Roll Poke Cake ..................... P. 52
Maple Bacon Pull-Apart Bread ............. P. 53
Honey Cake ......................................... P. 54
Apple Dumplings ................................. P. 55
No-Bake Pumpkin Cheesecake ............. P. 57
Buckeye Cheesecake Bars..................... P. 58
Chocolate Fluffernutter Pie ................... P. 59
No-Bake Oatmeal Cookies ................... P. 60
Éclair Cake........................................... P. 61
CHAPTER 4
KID-APPROVED
Apple Crisp Cookie Cups ...................... P. 64
Pumpkin Patch Brownies ...................... P. 65
Apple Cider Whoopie Pies ................... P. 66
Pumpkin Chocolate Chip Cookies .......... P. 67
It’s the Great Bundt-Kin, Charlie Brown P. 68
Carmelitas ........................................... P. 70
Brown Butter Snickerdoodle Cookies..... P. 71
Butter Pecan Cookies ........................... P. 72
Pumpkin Cheesecake Brownies............. P. 73
Peanut Butter Pretzel Butterscotch Blondies P. 75
Nutella Blondies................................... P. 76
Snickerdoodle Blondies......................... P. 77
Gingerbread Blondies........................... P. 78
Dirty Chai Blondies............................... P. 79
CHAPTER 5
SHOWSTOPPERS
Flourless Peanut Butter Chocolate Cake P. 82
Apple Tart........................................... P. 84
Pumpkin Cheesecake Roll ..................... P. 85
Sweet Potato Cake............................... P. 87
Chocoflan............................................ P. 88
Apple Pie Cheesecake .......................... P. 91
Sweet Potato Pie Cheesecake ............... P. 92
Brownie-Bottom Pumpkin Cheesecake P. 94
PLUS
Ed Letter ............................................. P. 4
Last Bite: Apple Pie Air-Fried Apples .... P. 96
The cream cheese swirls in this Pumpkin
Cheesecake Roll are a work of art (p. 85).
D E L I S H .C O M 1
 WHICH
RECIPE ARE
YOU
COOKING Editorial Director JOANNA SALTZ
THIS Executive Content Editor Creative Director Director of Content Operations Food Director
ISSUE? CARISSA TOZZI JESSICA MUSUMECI LINDSEY RAMSEY ROBERT SEIXAS

FOOD INDUSTRY LEADERSHIP

P
okie s . 72 Deputy Recipe Editor JILL BAUGHMAN Food‚ Pharma‚ Liquor‚ CPG & Pet PATRICIA HAEGELE
Co
an Senior Food Editor MAKINZE GORE Fashion & Luxury HALEY BACHMANN
ec

Food Editor BROOKE CAISON

rP

Beauty‚ Wellness & Mass Retail ELIZABETH WEBBE LUNNY

Bu t te

Digital Food Producer CAMILLE LOWDER Home & Design JENNIFER LEVENE BRUNO
Assistant Food Editors TAYLOR ANN SPENCER‚ Travel‚ Tech‚ Finance & Outdoor CHRIS PEEL
FRANCESCA ZANI
Assistant Digital Food Producer TAYLOR WORDEN DELISH
VP of Marketing CHRISTINE RANNAZZISI-GERSTEIN
FEATURES Brand & Content Strategy KATE ENGLISH
Features Director RYAN GRIM
e B row n i e Associate SEO Editor ALLISON ARNOLD HEARST MAGAZINES
cak s
se P. Editorial Assistant GABBY ROMERO
ee Chief Marketing Officer TODD HASKELL
Ch

73

Editorial Business Manager MEGAN BELAIR Hearst Media Solutions TOM KIRWAN
in

Contributing Editors TERI DUERR‚ JILL MALTER Hearst Data Solutions MIKE NUZZO
Pumpk

Chief Media Officer JEFFREY W. HAMILL

ART & PHOTO Advertising Revenue Operations RACHAEL SAVAGE
Agency Relations LESLIE PICARD
Art Director CARLOS DOMINGUEZ
Visual Director REBECCA SIMPSON STEELE
Senior Designer SARAH CENICEROS GOMEZ
FINANCE + OPERATIONS
Visual Production Coordinators Finance Director DAVID ROCKEFELLER
21 CINDY ROBLERO‚ TEMIRA GREENE Advertising & Media Services Manager CELESTE CHUN
P.
e Chief Visual Content Director‚ Hearst Magazines
Pi

PUBLIC RELATIONS
ALIX CAMPBELL
ki n

Executive Director NATHAN CHRISTOPHER

Pump

Digital Imaging Specialist REBECCA IOVAN

Public Relations Coordinator MELISSA LEVINSON
VIDEO
Director of Video JULIA SMITH
Director of Photography CHELSEA LUPKIN
Director of Motion Graphics VINEET SAWANT PUBLISHED BY HEARST
Director of Post-Production PHILIP SWIFT President & Chief Executive Officer STEVEN R. SWARTZ
n a m o n Ro Chairman WILLIAM R. HEARST III
Cin ll Culinary Post-Production Supervisor ALEX MUSTO
ry s
er P
Senior Video Editor ZACH LENNON-SIMON Executive Vice Chairman FRANK A. BENNACK‚ JR.
b

.3
an

Video Editor ELLIE BLACK

2
Cr

Senior Culinary Producer NATALIE LOBEL HEARST MAGAZINE MEDIA‚ INC.

S k i l l et

Video Producer MARC STAUBLE President DEBI CHIRICHELLA

Associate Culinary Producer JUSTIN SULLIVAN
SOCIAL
Social Media Editor SAMANTHA CACCAMISE
Assistant Social Media Editor IZABELA CAMPOS
ON THE COVER
Global Chief Revenue Officer LISA RYAN HOWARD
Chief Content Officer KATE LEWIS
Chief Financial and Strategy Officer; Treasurer
REGINA BUCKLEY
Senior Vice President‚ Consumer Revenue & Development
BRIAN MADDEN
President‚ Hearst Magazines International
JONATHAN WRIGHT
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DELISH © Issue 11 (ISSN 2768-5837) Published by HEARST‚ 300 West 57th Street‚ New York‚ NY 10019‚ USA. Steven R. Swartz‚ President & Chief
Executive Officer; William R. Hearst III‚ Chairman; Frank A. Bennack‚ Jr.‚ Executive Vice Chairman; Hearst Magazine Media‚ Inc.: Debi Chirichella‚
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2 FA L L B A K I N G
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It’s the Most Wonderful
Time of the Year.
Joanna Saltz
E DITORIAL DIRECTOR
FAC T: P E O P L E BA K E M O R E I N T H E AU T U M N M O N T H S T H A N T H E Y D O I N T H E W I N T E R . Okay, to be
fair, I don’t actually know this as fact, but I’d be willing to put money on it. Yes, you’ve got Thanksgiving
pies in November, cookie exchanges in early December, but even on a regular day, there’s something
about fall that makes us want to roll up our sleeves and whip up something special. What is it?
I asked the Delish team, and as always, they had great insights. “Leaves change to warm colors,
we wear warm sweaters, and we bake things to eat warm and we share them with people who make
us feel warm inside,” says Assistant Social Media Editor Izabela Campos. “It’s finally cool enough to
turn the oven on!” points out Editorial Assistant Gabby Romero. “You’ve got more regularly sched-
uled get-togethers and those functions can’t exist without baked goods,” says Features Director Ryan
Grim. “Fall brings us all those cozy flavors to play with—pumpkin spice, chai, cinnamon, brown butter,”
says Assistant Food Editor Taylor Ann Spencer. However, Senior Video Editor Zach Lennon-Simon
thinks it’s more existential: “Fall feels like the beginning of the year, and with the new year comes new
attempts to create better patterns. That means actually using all the pans you never used! Bring on the
baked goods as a symbol of our quest for self-improvement.”
Whatever your reason, there’s something amazing for you to make in these pages (use our handy
Baked Goods Star Chart below to help guide you). Rest assured, our team will be baking alongside
you the whole season through.
Horoscopes by Maressa Brown, author of Raising Baby by the Stars: A New Parent’s Guide to Astrology

SALT Z PORTAIT: ALLIE HOLLOWAY. FOR FULL CREDITS, SEE RECIPES.

AQUARIUS Jan 20–Feb 18 PISCES Feb 19–Mar 20
You’re known for being a free spirit, so you need an unexpected Imaginative and empathic, you like sweets that are comforting.
recipe. Cranberry Mimosa Breakfast Cake fits the bill. P. 35 Babka Monkey Bread is ideal for a heartfelt get-together. P. 34

ARIES Mar 21–Apr 19 TAURUS Apr 20–May 20

Playful well beyond childhood, you easily make breakfast more You love all things cozy and decadent, so you’ll adore pairing a
fun. Gingerbread Latte Sheet-Pan Pancake is for you. P. 30 cappuccino with Skillet Cranberry Cinnamon Rolls. P. 32

4 FA L L B A K I N G
GEMINI May 21–June 20 CANCER June 21–July 22
You find the beauty in duality, which means you need sweet and Traditional and a little extra, Brownie-Bottom Pumpkin
savory like Peanut Butter Pretzel Butterscotch Blondies. P. 75 Cheesecake is your perfect match. P. 94

LEO July 23–Aug 22 VIRGO Aug 23–Sept 22

You believe in living in the moment, so embrace autumn with Dedicated to making others smile, you’ll enjoy serving up a fun
these Apple Cider Donut Muffins. P. 42 treat like It’s the Great Bundt-Kin, Charlie Brown. P. 68

LIBRA Sept 23–Oct 22 SCORPIO Oct 23–Nov 21

A lover of balance, your heart skips a beat for an IG-worthy Intense and mysterious, in-your-face flavors match your energy.
presentation like these charming Mini Piecakens. P. 10 You’ll love the Flourless Peanut Butter Chocolate Cake. P. 82

SAGITTARIUS Nov 22–Dec 21 CAPRICORN Dec 22–Jan 19

Endlessly buoyant and generous, you should “go big or go home” Pragmatic and industrious, you’re all for a treat that doubles as a
at your next celebration with a Giant Fruit Danish. P. 31 grab-and-go snack like these Mini Pumpkin Pies. P. 15

D E L I S H .C O M 5
 1

We love an old
familiar, but we can’t
resist adding our
own twist.
Apple Pie
Bowls
P. 16

6 FA L L B A K I N G
 ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

D E L I S H .C O M
7
 CRANBERRY PIE
SERVES 7 HR
8 TO 10 40 MIN
CRUST
1⁄4 c. unsalted butter, melted, plus
more, softened, for pie dish
1 (8.8-oz.) package Biscoff cookies,
finely crushed
1⁄2 tsp. kosher salt
FILLING & ASSEMBLY
1 (1⁄4-oz.) packet powdered gelatin
21⁄2 c. fresh or frozen cranberries
3⁄4 c. (160 g.) packed light brown
sugar
Zest and juice of 1 medium orange
1 (13.5-oz.) can full-fat coconut milk
2 tbsp. heavy cream
1 tsp. peeled grated ginger
1⁄2 tsp. almond extract (optional)
1⁄4 tsp. kosher salt
Whipped cream and homemade
sugared cranberries, for serving
1. Crust: Preheat oven to 350° and
grease a 9" pie dish with butter. In a
8 FA L L B A K I N G
large bowl, stir cookie crumbs, salt, and
melted butter. Press into bottom and up
sides of prepared pie dish.
2. Bake crust until golden brown and
firm, about 10 minutes. Transfer to a
wire rack and let cool.
3. Filling & Assembly: In a small bowl,
combine gelatin and ¼ c. cold water; set
aside to bloom, about 10 minutes.
4. In a medium saucepan over medium
heat, bring cranberries, brown sugar,
and orange zest and juice to a simmer.
Cook, stirring occasionally, until most of
the cranberries have burst and liquid is
slightly thickened, about 7 minutes.
5. Add milk, cream, ginger, almond
extract (if using), and salt and stir to
combine. Heat until steaming (but not
yet simmering), then remove from heat.
Stir in bloomed gelatin until dissolved.
6. Using a standard blender, food
processor, or immersion blender, blend
cranberry mixture until smooth. Strain
into a bowl, discard solids, and let cool
to room temperature.
7. Transfer cranberry mixture to
prepared crust and refrigerate until
completely set, at least 6 hours or up
to 2 days. Top with whipped cream and
sugared cranberries.
— LE NA AB RAHAM

BUTTER TARTS
MAKES 12 2 HR
30 MIN
DOUGH
21⁄2 c. (300 g.) all-purpose flour, plus
more for rolling
1 tbsp. granulated sugar
1 tsp. kosher salt
1 c. (2 sticks) unsalted butter, cold,
cut into 1⁄2" cubes
2 tbsp. distilled white vinegar
FILLING & ASSEMBLY
1 c. (215 g.) packed light brown sugar
6 tbsp. unsalted butter, softened
1 large egg
1 tsp. pure vanilla extract
1⁄4 tsp. kosher salt
1. Dough: In a large bowl, whisk flour,
granulated sugar, and salt. Add butter
and, using your hands, work into flour
CR ANBERRY PIE: ANDREW BUI; FOOD ST YLIST: MAKINZE GORE. BUT TER TARTS: ANDREA MONZO; FOOD ST YLIST: MAKINZE GORE.
MODERN CLASSICS
mixture until pieces are pea-size. Add
vinegar and 6 tbsp. ice cold water and
mix, adding more water 1 tbsp. at a time
if needed, until a dough forms. Shape
into a disk and wrap in plastic wrap. Chill
until cold, at least 1 hour or up to 2 days.
2. On a lightly floured surface, unwrap
dough and roll to 1⁄4" thick. Using a
4" round cutter, cut out 12 circles (if
needed, reroll scraps to get 12).
3. Arrange circles in a standard 12-c.
muffin tin, gently pressing down to fit
into tin. Refrigerate at least 30 minutes
or up to 1 hour.
4. Filling & Assembly: Preheat oven to
425°. In a medium bowl, using a rubber
spatula, mix brown sugar and butter.
Add egg, vanilla, and salt and mix until
incorporated.
5. Divide butter mixture among cups,
filling halfway up sides. Bake tarts until
crust is golden brown and centers are
slightly jiggly, 15 to 17 minutes. Let cool
in pan. Using an offset spatula or paring
knife, remove tarts from pan.
— MAKI N Z E G O R E
D E L I S H .C O M 9
 MODERN CLASSICS

PUMPKIN CUPCAKES 3 tbsp. confectioners’ sugar

MINI PIECAKENS
MAKES 12 1 HR
40 MIN
MINI CRANBERRY PIES
Cooking spray
12 oz. fresh or frozen cranberries
1⁄3 c. fresh orange juice
1⁄4 tsp. kosher salt
8 tbsp. (100 g.) granulated sugar,
divided
All-purpose flour, for rolling
1 batch basic pie dough (p. 22)
Cooking spray
1 c. (120 g.) all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1⁄2 tsp. baking soda
1⁄2 tsp. ground nutmeg
1⁄4 tsp. ground cloves
1⁄4 tsp. kosher salt
2 large eggs
1 c. pumpkin puree
3⁄4 c. (160 g.) light brown sugar
1⁄2 c. vegetable oil
1 tsp. pure vanilla extract
WHIPPED CREAM TOPPING
1 c. heavy cream
1 tsp. pure vanilla extract
1. Mini Cranberry Pies: Grease a 24-c.
mini muffin pan with cooking spray. In a
small pot, combine cranberries, orange
juice, salt, 7 tbsp. granulated sugar, and
1⁄4 c. water. Cook over medium-high
heat, stirring occasionally, until boiling,
then reduce heat to medium-low and
simmer, mashing occasionally to break
up cranberries, until thickened, 3 to 4
minutes. Let cool.
2. On a lightly floured surface, roll pie
dough to 1⁄8" thick. Using a 3" round
cutter, cut out 12 rounds. Using a 11⁄2"

10 FA L L B A K I N G
 round cutter, cut out 12 smaller rounds.
3. Press larger rounds into bottoms and
up sides of 12 cups to form mini pie
crusts. Place smaller rounds in center
of remaining 12 cups. Refrigerate
10 minutes.
ANDREW BUI; FOOD ST YLIST: MAKINZE GORE.
4. Preheat oven to 400°. Drop 1 tbsp.
cranberry sauce in center of each large
round; reserve remaining sauce. Sprinkle
small rounds with remaining 1 tbsp.
granulated sugar.
5. Bake until smaller rounds are golden
brown and crisp, about 8 minutes.
Using a fork, transfer small crust circles
to a wire rack. Return pan to oven and
continue to bake until larger rounds are
golden brown around the edges, 7 to 9
minutes more. Let cool 10 minutes in
pan, then carefully remove with an offset
spatula, transfer to a wire rack, and let
cool completely.
6. Make Ahead: Mini pies can be made
1 day ahead. Store in an airtight container
and refrigerate.
7. Pumpkin Cupcakes: Preheat oven to
350° and spray a 12-c. standard muffin
pan with cooking spray. In a medium
bowl, whisk flour, baking powder,
cinnamon, baking soda, nutmeg, cloves,
and salt until combined.
8. In a large bowl, whisk eggs, pumpkin
puree, brown sugar, oil, and vanilla until
combined. Whisk in dry ingredients
until just combined.
9. Spoon 1 heaping tbsp. batter into
each prepared cup. Arrange 1 mini pie
in center of each. Top with remaining
batter.
10. Bake piecakens until risen and firm
to the touch, 15 to 20 minutes. Let cool
completely in pan.
11. Whipped Cream Topping:
In a medium bowl, whip cream,
confectioners’ sugar, and vanilla until
soft peaks form.
12. Pipe or dollop whipped cream on
top of cupcakes. Top with a dollop of
reserved cranberry sauce and a small pie
crust circle.
—TAYLO R AN N S P E N C E R
D E L I S H .C O M 11
 CARAMEL APPLE
TARTS

MAKES 9 45 MIN

2 apples, peeled, cored, thinly sliced

2 tbsp. caramel sauce, warmed,
plus more for serving
1⁄2 tsp. ground cinnamon
1 (8.7-oz.) sheet frozen puff pastry,
thawed according to package
directions

1. Preheat oven to 400°. In a medium

bowl, toss apples with caramel sauce
and cinnamon. Arrange apple mixture on
puff pastry.
2. Bake tart until pastry is golden brown,
about 30 minutes.
3. Brush with more caramel sauce. Let
cool 10 minutes, then cut into squares.
—LA

12 FA L L B A K I N G
 MODERN CLASSICS
APPLE TART: ERIK BERNSTEIN. PECAN PIE BROWNIES: ROCK Y LUTEN; FOOD ST YLIST: SPENCER RICHARDS.

PECAN PIE 2 c. whole pecans, toasted

BROWNIES Caramel sauce, for drizzling

SERVES 24 1 HR 1. Preheat oven to 350°. Grease a

25 MIN
Cooking spray
1 (18-oz.) box brownie mix, plus
ingredients called for on box
2⁄3 c. light corn syrup
1⁄2 c. (110 g.) packed light brown
sugar
5 tbsp. unsalted butter, melted,
cooled
1 tbsp. dark molasses
2 tsp. pure vanilla extract
1 tsp. kosher salt
3 large eggs
9" x 9" baking pan with cooking spray
and line with parchment. Prepare and
bake brownie batter in prepared pan
according to box instructions.
2. Meanwhile, in a medium bowl,
whisk corn syrup, brown sugar, butter,
molasses, vanilla, and salt until smooth.
Whisk in eggs until combined. Stir in
pecans until coated.
3. Top brownies with pecan topping.
Bake until pecan mixture is set, 25 to
30 minutes. (When you tilt the pan, no
liquid should run or be visible.) Let cool.
Drizzle with caramel sauce. — L A

D E L I S H .C O M 13
 FIT
TO
BE
PIE’D Big or small‚ these
pies do it all.

14 FA L L B A K I N G

MINI PUMPKIN PIES
MAKES 24 50 MIN
Cooking spray or melted unsalted
butter, for muffin tin
All-purpose flour, for rolling
1 batch basic pie dough (p. 22)
1 large egg
11⁄3 c. pumpkin puree
1 c. sweetened condensed milk
11⁄2 tsp. pure vanilla extract
1 tsp. ground cinnamon, plus more
for serving
1⁄2 tsp. ground ginger
LUCY SCHAEFFER; FOOD ST YLIST: BROOKE CAISON.
1⁄4 tsp. kosher salt
1⁄8 tsp. ground nutmeg
3⁄4 c. heavy cream
Shaved milk chocolate, for serving
(optional)
1. Place a rack in center of oven; preheat
to 375°. Grease bottoms and sides of a
24-c. mini muffin tin with cooking spray
or brush with butter.
2. On a lightly floured surface, roll pie
dough to about 1⁄8" thick. Cut out rounds
with a 3" cutter. Reroll scraps and cut
more rounds until you have 24.
3. Transfer rounds to prepared tin,
pressing into bottoms and up sides
of cups. Refrigerate until firm, about
15 minutes.
MODERN CLASSICS
4. Meanwhile, in a large bowl, whisk
egg, pumpkin puree, condensed milk,
vanilla, cinnamon, ginger, salt, and
nutmeg until combined and smooth.
5. Spoon filling into prepared cups
until almost full to the top (about
1 heaping tbsp.).
6. Bake pies until center is set and puffed
and edges are golden brown, 25 to 30
minutes. Let cool in pan 10 minutes.
(Pies will deflate as they cool.) Using
a small offset spatula or spoon, gently
remove pies from tin and transfer to a
wire rack. Let cool completely.
7. In a large bowl, whip cream until soft
peaks form. Top pies with a dollop of
whipped cream and shaved chocolate
(if using). Sprinkle with cinnamon.
—ANAN DA E I D E LSTE I N
D E L I S H .C O M 15
 MODERN CLASSICS

APPLE PIE
BOWLS

SERVES 4 1 HR
30 MIN

All-purpose flour, for rolling

2 batches basic pie dough (p. 22)
or 2 store-bought pie crusts
1 lb. baking apples (about 3 apples),
peeled, cored, finely chopped
1⁄4 c. (55 g.) packed light or
dark brown sugar
1⁄4 c. (50 g.) granulated sugar
1 tbsp. cornstarch
11⁄2 tsp. ground cinnamon
1⁄2 tsp. kosher salt
1⁄2 tsp. pure vanilla extract
1 large egg, beaten to blend
2 tsp. coarse sugar

APPLE PIE: ERIK BERNSTEIN; FOOD ST YLIST: FR ANCESCA ZANI. PECAN PIE BITES: ERIK BERNSTEIN; FOOD ST YLIST: ADRIENNE ANDERSON.
Vanilla ice cream, for serving

1. Line 2 baking sheets with parchment.

On a lightly floured surface, roll pie
dough to about 1⁄8" thick. Cut out
4 (7" circles) and arrange in 4 (4") mini
pie pans. Using clean fingers, gently
press dough into bottoms and up sides
of pans. Tuck edges under and crimp.
Place pans on one prepared sheet and
refrigerate until ready to use.
2. Cut 1⁄3" strips from remaining dough,
rerolling scraps as needed. Arrange on
second prepared sheet and refrigerate
until ready to use.
3. Preheat oven to 375°. In a large bowl,
toss apples, brown sugar, granulated
sugar, cornstarch, cinnamon, salt, and
vanilla until combined. Divide filling
among pie shells. Brush edges with egg.
4. Lay 3 to 4 strips dough vertically over
filling. Weave more strips, alternating
under and over perpendicular strips, to
form a lattice. Repeat with remaining
strips on remaining pies. Trim strips, then
gently crimp. Generously brush tops with
egg; sprinkle with coarse sugar.
5. Bake mini pies until crust is golden
brown and filling is bubbling, 35 to 40
minutes. Let cool slightly. Serve with ice
cream alongside.
— O LIVIA MAC K MCC O O L

16 FA L L B A K I N G
PECAN PIE BITES
1. Preheat oven to 375° and grease
a 24-c. mini muffin tin with cooking
MAKES 24 1 HR spray. On a clean surface, roll out
dough and pinch together seams. Cut
into 24 squares. Arrange squares in
Cooking spray prepared cups.
1 (8-oz.) tube refrigerated crescent 2. In a medium bowl, stir egg, corn
dough syrup, brown sugar, butter, vanilla, and
1 large egg salt. Add pecans and toss to coat. Spoon
1⁄3 c. corn syrup pecan mixture into dough.
1⁄4 c. (55 g.) packed light brown sugar 3. Bake bites until set and crust is
3 tbsp. unsalted butter, melted golden brown, 15 to 18 minutes. Let
1 tsp. pure vanilla extract cool, then refrigerate until chilled,
Pinch of kosher salt about 30 minutes.
11⁄3 c. coarsely chopped pecans — MAKI N Z E G O R E

D E L I S H .C O M 17
 MODERN CLASSICS
APPLE PIE
SERVES 8 2 HR
15 MIN
2 tbsp. all-purpose flour, plus more
for rolling
2 batches basic pie dough (p. 22)
31⁄2 lb. assorted apples (such Granny
Smith, Honeycrisp, and/or Gala),
peeled, cored, thinly sliced
2⁄3 c. (135 g.) granulated sugar
2 tbsp. fresh lemon juice
1 tsp. ground cinnamon
1⁄2 tsp. pure vanilla extract
1⁄4 tsp. kosher salt
2 tbsp. unsalted butter,
cut into small pieces
1 large egg
Coarse sugar, for sprinkling
1. On a lightly floured surface, roll out
1 batch pie dough to a 12" round.
Carefully wrap dough around rolling pin
and unfurl into a 9" pie dish. Lift edges
18 FA L L B A K I N G
and allow dough to slump down into
dish (don’t stretch). Refrigerate
30 minutes or freeze 10 minutes.
2. Place a rack in center of oven; preheat
to 425º. Place a large baking sheet on
rack to preheat. In a large bowl, toss
apples, sugar, lemon juice, cinnamon,
vanilla, salt, and flour until combined.
3. Transfer apple mixture to prepared
pie dish. Dot all over with butter.
4. On a lightly floured surface, roll out
second batch of pie dough to a 12"
round and drape over apple filling. Trim
overhang to 1" and fold up and over
itself, crimping edges.
5. In a small bowl, mix egg and 1 tbsp.
water. Brush dough with egg wash
and cut 5 to 6 small slits in the center.
Sprinkle with coarse sugar.
6. Place pie dish on preheated sheet
and bake 20 minutes. Reduce oven
temperature to 375º. Continue to bake,
covering with foil if edges look dark,
until crust is golden brown and filling is
bubbling, about 40 minutes more.
7. Transfer pie dish to a wire rack. Let
cool at least 2 hours before serving.
— R IAN HAN D LE R
 ERIK BERNSTEIN; FOOD ST YLIST: MAKINZE GORE.

D E L I S H .C O M
19
 PECAN PIE
SERVES 8 2 HR
30 MIN
Cooking spray
All-purpose flour, for rolling
1 batch basic pie dough (p. 22)
6 tbsp. unsalted butter
3⁄4 c. (160 g.) packed light brown
sugar
3 large eggs, beaten to blend
1 c. light corn syrup
1 tbsp. pure vanilla extract
1⁄2 tsp. kosher salt
2 c. pecan halves
1. Preheat oven to 400° and place a large
baking sheet in oven. Lightly grease a
9" x 1.5" pie dish with cooking spray.
2. On a lightly floured surface, roll out
pie dough to a 12" round. Drape over pie
dish and gently press to fit, making sure
20 FA L L B A K I N G
there are no air bubbles. Trim overhang
to 1" and tuck under itself, crimping
edges as desired.
3. Line dough with foil or parchment
and fill with dried beans or pie weights.
Bake crust until top and sides are dry
and set, 20 to 25 minutes. Remove foil
and weights. Continue to bake until
bottom is dry to the touch, about 5
minutes more. Let cool.
4. Meanwhile, in a small saucepan over
low heat, melt butter. Whisk in brown
sugar until smooth. Remove pot from
heat. Whisk in eggs, corn syrup, vanilla,
and salt until combined.
5. Scatter pecans over crust. Pour egg
mixture over, gently spreading with a
spoon to coat nuts. Lightly place foil
over top of pie. Carefully place pie dish
on heated baking sheet.
6. Bake pie 15 minutes. Reduce oven
temperature to 350°. Continue to bake
until filling is puffed, center is slightly
jiggly, and edges are set, 30 to 35
minutes more. Transfer to a wire rack
and let cool. — R H

PUMPKIN PIE 2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1⁄4 tsp. kosher salt
SERVES 8 3 HR
45 MIN 1. Preheat oven to 400° and place a large
baking sheet in oven. Lightly grease a
Cooking spray 9" x 1.5" pie dish with cooking spray.
1 tbsp. all-purpose flour, plus more 2. On a lightly floured surface, roll out
for rolling pie dough to a 12" round. Drape over pie
1 batch basic pie dough (p. 22) dish and gently press to fit, making sure
3 large eggs there are no air bubbles. Trim overhang
1 (15-oz.) can pumpkin puree to 1" and tuck under itself, crimping
11⁄4 c. heavy cream edges as desired. Refrigerate until cold,
3⁄4 c. (160 g.) packed light brown at least 30 minutes or up to 3 hours.
sugar 3. Line dough with foil or parchment
PECAN PIE & PUMPKIN PIE: R ACHEL VANNI; FOOD ST YLIST: MAKINZE GORE.
MODERN CLASSICS
and fill with dried beans or pie weights.
Bake crust until top and sides are dry and
set, 15 to 18 minutes. Remove foil and
weights. Continue to bake until bottom
is dry, about 5 minutes more. Let cool.
Reduce oven temperature to 350º.
4. In a large bowl, whisk eggs, pumpkin
puree, cream, brown sugar, pumpkin
pie spice, vanilla, salt, and flour. Pour
pumpkin mixture into crust and carefully
place pie dish on heated sheet.
5. Bake pie until center is slightly jiggly
and crust is golden brown, 45 to 50
minutes. Turn off oven, prop open door,
and let cool 1 hour. Transfer to a wire
rack and let cool completely. — R H
D E L I S H .C O M 21
 MODERN CLASSICS

BASIC PIE DOUGH

1 (9") 2 HR
SINGLE PIE 30 MIN
CRUST

1½ c. (180 g.) all-purpose flour

1 tbsp. granulated sugar
¼ tsp. kosher salt
½ c. (1 stick) cold unsalted butter,
cut into ½" cubes

1. In a large bowl, whisk flour, sugar, and

salt. Add butter and toss to coat in flour.
Using clean hands, work butter into flour
mixture until walnut-size pieces form.
2. Add ¼ c. ice water and stir to
combine, then squeeze with your hands
to form a dough. Add more water,
1 tbsp. at a time as needed, until dough
holds together; it shouldn’t feel sticky but
should stay together when squeezed.
PARKER FEIERBACH.

3. Form dough into a disk and tightly

cover in plastic wrap. Refrigerate until
well chilled, at least 2 hours or up to
3 days. — M G

22 FA L L B A K I N G
 FALLING
IN
LOAF
Autumn-inspired quick breads
for snacking and gifting.

24 FA L L B A K I N G
 MODERN CLASSICS

CRANBERRY BREAD

MAKES 1 HR
1 (9" X 5") 45 MIN
LOAF

BREAD
Cooking spray
2 c. (240 g.) all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1⁄2 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1 large egg
3⁄4 c. (160 g.) packed light
brown sugar
1⁄2 c. vegetable oil
1 tbsp. finely grated orange zest
1 tsp. pure vanilla extract
3⁄4 c. buttermilk
1 c. fresh or frozen cranberries
1⁄2 c. coarsely chopped walnuts

GLAZE
3⁄4 c. (85 g.) confectioners’ sugar
2 tbsp. fresh orange juice

1. Bread: Preheat oven to 350° and

grease a 9" x 5" loaf pan with cooking
spray. In a large bowl, whisk flour, baking
soda, salt, cloves, and nutmeg.
2. In a medium bowl, whisk egg, brown
sugar, oil, orange zest, and vanilla until
combined. Add buttermilk and whisk
to combine. Add egg mixture to dry
ERIK BERNSTEIN; FOOD ST YLIST: ADRIENNE ANDERSON.

ingredients and mix until just combined.

Fold in cranberries and walnuts.
3. Pour batter into prepared pan. Bake
bread until a tester inserted into the
center comes out clean, about 1 hour,
10 minutes. Let cool 15 minutes.
4. Glaze: In a small bowl, whisk
confectioners’ sugar and orange juice
until combined and smooth.
5. Pour glaze over bread while still warm.
Let glaze soak in while bread cools. Cool
completely before slicing.
— MAKI N Z E G O R E

D E L I S H .C O M 25
 MODERN CLASSICS

PUMPKIN-NUTELLA
SWIRL BREAD

MAKES 1 HR
1 (9" X 5") 15 MIN
LOAF

Cooking spray
2 c. (240 g.) all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ tsp. baking powder
½ tsp. kosher salt
2 large eggs
1¼ c. pumpkin puree
¾ c. (150 g.) granulated sugar
½ c. vegetable oil
¼ c. buttermilk
1 tsp. pure vanilla extract
½ c. Nutella

1. Preheat oven to 350° and grease a

9" x 5" loaf pan with cooking spray. In a
medium bowl, whisk flour, baking soda,
cinnamon, pumpkin pie spice, baking
powder, and salt until combined.
2. In a large bowl, whisk eggs, pumpkin
puree, sugar, oil, buttermilk, and vanilla
until smooth. Add dry ingredients and
fold with a rubber spatula until just
combined. Transfer 1 c. batter to a small
bowl and stir in Nutella.
3. Using an ice cream scoop or
measuring cup, place about ¼ c.

PUMPKIN-NUTELL A BREAD: ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

pumpkin batter in one corner of prepared
pan. Place about ¼ c. Nutella batter
directly next to it. Repeat alternating
scoops of batter to cover bottom
of pan. The mixture will resemble a
checkerboard pattern. Repeat with
remaining batter to form a second layer.
4. Insert the end of a chopstick or skewer
into batter and drag back and forth across
batter. Rotate pan 90° and drag chopstick
back and forth across batter again.
5. Bake bread until a tester inserted
into the center comes out clean,
60 to 65 minutes. Let cool 15 minutes,
then carefully remove bread from pan.
Transfer to a wire rack and let cool
completely. — GAB BY R O M E R O

26 FA L L B A K I N G
 1⁄2 tsp. ground cloves Add potato, cinnamon, allspice, cloves,
SWEET POTATO 1⁄2 tsp. ground ginger ginger, nutmeg, and salt and whisk to
BREAD 1⁄2 tsp. ground nutmeg combine, then whisk in oil.
1⁄4 tsp. kosher salt 2. Using a rubber spatula, fold in flour
1⁄2 c. vegetable oil and baking powder until just combined.
MAKES 2 HR 11⁄2 c. (180 g.) all-purpose flour Fold in pecans and raisins.
1 (9" X 5") 1 tsp. baking powder 3. Transfer batter to prepared pan.
LOAF 1 c. raw pecans Bake bread until a tester inserted into
1⁄2 c. golden raisins the center comes out clean, 60 to 70
LOAF minutes. Transfer pan to a wire rack and
Cooking spray TOPPING let cool.
2 large eggs 1⁄2 c. (55 g.) confectioners’ sugar 4. Topping: In a small bowl, whisk
1 c. (200 g.) granulated sugar 4 to 6 tsp. whole milk confectioners’ sugar and 4 tsp. milk,
2 tbsp. sour cream 1⁄4 c. chopped toasted pecans adding up to 2 tsp. more milk if needed,
1 c. mashed sweet potato until icing is just barely runny.
(canned sweet potatoes or from 5. Remove loaf from pan and transfer
a 10-oz. cooked sweet potato) 1. Loaf: Preheat oven to 350° and grease to a cutting board. Drizzle with icing,
1 tsp. ground cinnamon a 9" x 5" loaf pan with cooking spray. letting it drip down sides. Sprinkle
1⁄2 tsp. ground allspice In a large bowl, whisk eggs, granulated with pecans.
sugar, and sour cream until combined. — CAS EY E LSAS S
SWEET POTATO BREAD: ANDREW BUI; FOOD ST YLIST: BROOKE CAISON.

D E L I S H .C O M 27
 2

You’ll actually
want to wake up to
these breads,
muffins, and more.
Pumpkin
Sticky Buns
P. 38

28 FA L L B A K I N G
 ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

D E L I S H .C O M
29
GINGERBREAD 1 c. (2 sticks) unsalted butter,
melted, cooled
LATTE SHEET-PAN 2 tbsp. dark molasses
PANCAKE 1⁄2 c. brewed coffee, room
temperature
1⁄2 c. whole milk, room temperature
SERVES 50 MIN 11⁄4 c. heavy cream
4 TO 6 Maple syrup, for serving
3 c. (360 g.) all-purpose flour
11⁄2 tsp. kosher salt 1. Preheat oven to 350° and line an
1⁄2 tsp. baking soda 18" x 13" sheet pan with parchment. In
1⁄2 c. (100 g.) plus 2 tbsp. granulated a large bowl, whisk flour, salt, baking
sugar, divided soda, 1⁄2 c. sugar, 11⁄2 tsp. cinnamon,
2 tsp. ground cinnamon, divided 3⁄4 tsp. ginger, 3⁄4 tsp. pepper, 3⁄4 tsp.
11⁄4 tsp. ground ginger, divided cloves, and 3⁄4 tsp. nutmeg.
1 tsp. freshly ground black pepper, 2. In a medium bowl, whisk eggs, butter,
divided and molasses. Pour egg mixture into dry
1 tsp. ground cloves, divided ingredients and mix a few times until
1 tsp. ground nutmeg, divided just incorporated. Add coffee and milk
3 large eggs, room temperature and continue to mix until no dry streaks
30 FA L L B A K I N G
remain; it’s okay if there are small lumps.
3. Pour batter into prepared pan; smooth
top with an offset spatula. To check for
even thickness, stick tip of spatula in
different sections of batter.
4. Bake pancake until golden brown and
firm to the touch, 15 to 17 minutes. Let
cool 15 minutes.
5. Meanwhile, in the large bowl of
a stand mixer fitted with the whisk
attachment (or in a large bowl using
a handheld mixer), beat cream and
remaining 2 tbsp. sugar on medium-high
speed until medium peaks form.
6. In a small bowl, combine remaining
½ tsp. cinnamon, ½ tsp. ginger, ¼ tsp.
pepper, ¼ tsp. cloves, and ¼ tsp. nutmeg.
7. Cut pancake into 16 pieces and dollop
with whipped cream. Drizzle with syrup
and sprinkle with spice mixture.
— F RAN C E SCA ZAN I

GIANT FRUIT
DANISH
SERVES 1 HR
4 TO 6 40 MIN
PANCAKES: R ACHEL VANNI; FOOD ST YLIST: MAKINZE GORE. FRUIT DANISH: SUZANNE CLEMENTS.
DANISH
6 oz. cream cheese, softened
1 large egg, yolk and white separated
3 tbsp. confectioners’ sugar
1⁄2 tsp. finely grated lemon zest
1⁄4 tsp. kosher salt
Vegetable oil, for greasing
1 (8.7-oz.) sheet puff pastry, thawed
if frozen
1⁄4 c. raspberry jam
2 tsp. granulated sugar
GLAZE (OPTIONAL)
3⁄4 c. (85 g.) confectioners’ sugar
2 to 3 tsp. milk
1. Danish: Preheat oven to 400° and
place a baking sheet in oven. In a
large bowl, using a handheld mixer on
medium-high speed, beat cream cheese
until smooth, 1 to 2 minutes. Add egg
MORNING GLORIES
yolk, confectioners’ sugar, lemon zest,
and salt and beat until combined.
2. Line a large cutting board with foil,
then rub oil on foil to coat. Place puff
pastry on foil and fold each corner 2"
in to make an octagon. Transfer cream
cheese mixture to center of pastry;
smooth in an even layer, leaving a 1"
border. Spoon jam into center of cream
cheese mixture; smooth in an even layer,
leaving a 1" border of cream cheese
mixture. In a small bowl, beat egg
white and 1 tsp. water. Brush all over
exposed pastry dough, then sprinkle with
granulated sugar. Place cutting board in
freezer 10 minutes.
3. Carefully remove hot sheet from
oven and place somewhere stable and
heatproof. Remove cutting board from
refrigerator and hold over hot baking
sheet. Gently slide foil (and Danish) off
cutting board onto baking sheet.
4. Bake Danish, turning halfway through,
until pastry is golden brown, 20 to 25
minutes. Let cool at least 45 minutes
before serving.
5. Glaze (optional): In a small bowl,
whisk confectioners’ sugar and milk until
smooth. Drizzle over cooled Danish.
— LE NA AB RAHAM
D E L I S H .C O M 31

SKILLET CRANBERRY
CINNAMON ROLLS
SERVES 12 3 HR
30 MIN
DOUGH
1⁄3 c. plus ½ c. whole milk, divided
3 tbsp. dark brown sugar, divided
2¼ tsp. active dry yeast
¼ c. plus 3 c. (390 g.) bread flour
2 large eggs, room temperature
6 tbsp. unsalted butter, melted,
cooled
2 tsp. finely grated orange zest
1 tsp. kosher salt
1 tsp. pure vanilla extract
Cooking spray
FILLING
2 c. fresh or frozen cranberries
¼ c. fresh orange juice
9 tbsp. (110 g.) packed dark brown
sugar, divided
6 tbsp. unsalted butter, softened
1½ tsp. ground cinnamon
1 tsp. ground cardamom
All-purpose flour, for dusting
1 large egg, beaten to blend
½ c. heavy cream, room temperature
GLAZE
2 c. (230 g.) confectioners’ sugar
¼ c. heavy cream
2 tsp. finely grated orange zest
2 tbsp. fresh orange juice
½ tsp. pure vanilla extract
¼ tsp. kosher salt
1. Dough: In a small heatproof bowl,
microwave 1⁄3 c. milk and 1 tbsp.
brown sugar (when removed from
microwave, temp should register 110°
on an instant-read thermometer); stir to
dissolve sugar. Sprinkle yeast over, stir to
combine, and let sit 5 minutes.
2. In another small heatproof bowl,
whisk ¼ c. flour and remaining ½ c. milk
until smooth. Microwave in 15-second
32 FA L L B A K I N G
increments, whisking between each,
until warmed through and smooth,
about 1 minute total.
3. In the large bowl of a stand mixer
fitted with the dough hook, combine
yeast mixture and flour mixture. Add
eggs, butter, orange zest, salt, vanilla, and
remaining 3 c. flour and 2 tbsp. brown
sugar. Beat on medium-low speed until
a dough forms, 10 to 12 minutes. Spray a
large bowl with cooking spray and place
dough in bowl. Cover with plastic wrap
and let rise in a warm place until dough is
doubled in size, about 1 hour.
4. Filling: In a small pot over medium
heat, cook cranberries, orange juice, and
4 tbsp. brown sugar, stirring occasionally,
until cranberries burst and become
jammy, about 15 minutes. Let cool.
5. In a small bowl, stir butter, cinnamon,
cardamom, and remaining 5 tbsp. brown
sugar until smooth.
6. Place a 20" piece of parchment on
a work surface; lightly dust with flour.
Gently punch dough down and turn out
onto parchment. Dust a rolling pin with
flour and gently roll dough to an
18" x 10" rectangle. Spread brown sugar
butter over dough. Spread cranberry
sauce over brown sugar butter. Slide
parchment with dough onto a large
sheet tray and refrigerate until cold,
about 15 minutes.
7. With long side of dough facing you,
tightly roll dough away from you creating
a spiral, ending seam side down. Using
a serrated knife, cut dough into 12 (1½")
rolls. Arrange dough cut side up in a 12"
cast-iron skillet. Cover skillet with plastic
wrap. Place in a warm area to rise until
ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.
almost doubled in size, about 1 hour.
8. Preheat oven to 350°. Remove plastic
wrap. In a small bowl, whisk egg and
a splash of water until combined. Pour
cream over dough; brush with egg wash.
9. Bake rolls until tops are golden brown
and cream is absorbed, 28 to 32 minutes.
Let cool 10 minutes.
10. Glaze: In a medium bowl, whisk
confectioners’ sugar, cream, orange zest,
orange juice, vanilla, and salt. Spread
glaze over rolls. — B R O O KE CAI S O N
MORNING GLORIES

D E L I S H .C O M 33
 MORNING GLORIES

BABKA MONKEY
BREAD

SERVES 1 HR
6 TO 8 45 MIN

Unsalted butter, for pan

1⁄2 c. heavy cream
1⁄2 tsp. pure vanilla extract
1 c. (170 g.) semisweet chocolate
chips
1⁄3 c. (30 g.) unsweetened
Dutch-processed cocoa powder
1⁄4 tsp. ground cinnamon
1⁄2 c. (100 g.) plus 2 tbsp. granulated
sugar, divided
All-purpose flour, for dusting
2 (16.3-oz.) tubes Pillsbury
Grands! Original Biscuits

MONKEY BREAD: K ATE JORDAN; FOOD ST YLIST: MAKINZE GORE. BREAKFAST CAKE: ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.
1. Preheat oven to 375° and grease an
81⁄2" x 41⁄2" loaf pan with butter. In a
small saucepan over medium heat, bring
cream and vanilla to a simmer, stirring
occasionally, until warmed through, 4 to
5 minutes.
2. In a medium heatproof bowl,
mix chocolate chips, cocoa powder,
cinnamon, and 1⁄2 c. sugar. Pour warm
cream mixture over chocolate mixture;
whisk until smooth. Let cool 10 minutes.
3. On a lightly floured surface, roll each
biscuit from 1 tube to a 9" x 5" rectangle.
Spread each with a thin layer of
chocolate mixture. Starting at long end,
roll into a log. Cut log in half crosswise,
then in half lengthwise. Twist each piece
by turning one half left and one half
right (some chocolate mixture should
be visible). Tuck edges under to create
a sphere. Arrange in prepared pan (12
should fit snugly in the bottom). Repeat
with remaining dough and chocolate
mixture in a second layer.
4. Bake bread, tenting with foil if
browning too quickly, until golden
brown and no longer raw in the center,
50 minutes to 1 hour.
5. Meanwhile, in a small saucepan, bring
1 tbsp. water and remaining 2 tbsp.
sugar to a simmer.
6. Brush bread with sugar syrup. Let
cool. — F Z

34 FA L L B A K I N G

CRANBERRY
MIMOSA
BREAKFAST CAKE
SERVES 24 2 HR
30 MIN
Cooking spray
1 c. (2 sticks) unsalted butter,
softened
13⁄4 c. (350 g.) granulated sugar,
divided, plus more for serving
2 tbsp. finely grated orange zest
(from about 2 large navel oranges),
divided, plus more for serving
2 large eggs
2 large egg yolks
4 c. (480 g.) cake flour
21⁄2 tsp. baking powder
1 tsp. kosher salt
1⁄2 tsp. baking soda
1 c. fresh orange juice (from about
2 large navel oranges)
1⁄2 c. plain Greek yogurt
1⁄2 c. brut Prosecco
3 c. fresh or frozen cranberries,
divided
1. Preheat oven to 350° and grease a
13" x 9" baking pan with cooking
spray. Line with parchment, leaving a
2" overhang on 2 opposite long sides;
grease parchment with cooking spray.
2. In the large bowl of a stand mixer
fitted with the paddle attachment (or in
a large bowl using a handheld mixer),
beat butter and 11⁄2 c. sugar on medium-
high speed until light and fluffy, about
5 minutes. Scrape down bowl. Add
1 tbsp. orange zest and beat on
medium-low speed just until combined.
Add eggs and egg yolks, one at a time,
beating to blend after each addition,
until combined and smooth.
3. In a medium bowl, whisk flour, baking
powder, salt, and baking soda. Add half
of dry ingredients to egg mixture and
beat on low speed until just combined.
Add orange juice and yogurt and beat
on medium speed until most of the
liquid is incorporated. Add Prosecco
and remaining dry ingredients and beat
on low speed until just incorporated;
it’s okay if there are a few small lumps.
Scrape bottom of bowl to ensure there
are no dry spots. Fold in 2 c. cranberries.
4. Pour batter into prepared pan and
sprinkle with remaining 1 c. cranberries.
In a small bowl, combine 1⁄4 c. sugar
and 1 tbsp. orange zest. Sprinkle sugar
mixture over top of batter.
5. Bake cake until golden brown and a
tester inserted into the center comes
out clean, 50 to 55 minutes. Let cool.
Sprinkle with more sugar and orange
zest before serving. — F Z
D E L I S H .C O M 35
36
FA L L B A K I N G
MORNING GLORIES

APPLE STRUDEL: ERIK BERNSTEIN; FOOD ST YLIST; ADRIENNE ANDERSON.


APPLE STRUDEL
POCKETS
MAKES 8 1 HR
30 MIN
2 Pink Lady apples, peeled, cored,
finely chopped
1⁄4 c. (55 g.) packed light brown sugar
1⁄4 c. golden or black raisins
2 tbsp. finely chopped walnuts
(optional)
2 tbsp. fresh lemon juice
1⁄2 tsp. ground cinnamon
1⁄8 tsp. kosher salt
1 (17.3-oz.) package puff pastry,
thawed if frozen
1 large egg
1 c. (115 g.) confectioners’ sugar
1. Preheat oven to 400° and line a
baking sheet with parchment. In a
medium saucepan over medium-high
heat, combine apples, brown sugar,
raisins, walnuts (if using), lemon juice,
cinnamon, and salt. Cook, stirring
occasionally and adding ¼ c. water if
mixture looks dry, until apples have
softened, 10 to 15 minutes. Let cool.
2. On a clean surface, roll each puff
pastry sheet to a 12" x 10" rectangle.
Prick pastry with a fork and cut into 16
(5" x 3") rectangles. Arrange 8 rectangles
on prepared sheet.
3. In a small bowl, beat egg with a splash
of water. Brush outer edges of pastry
with egg wash. Place 2 heaping tbsp.
filling in center of pastry. Place remaining
8 rectangles on top and gently press
with your fingers around the corners to
seal. Trim pastry to form smooth edges
if they appear jagged. Brush top of
pastry with egg wash.
4. Place another piece of parchment
over pastry and stack with a sheet tray.
This will prevent the pastry from puffing
up in the oven.
5. Bake pockets until golden brown, 25 to
30 minutes. Let cool 30 to 40 minutes.
6. In a small bowl or liquid measuring
cup, whisk confectioners’ sugar and
5 tsp. cold water. Drizzle each pocket
with glaze. — F Z
D E L I S H .C O M 37
 MORNING GLORIES

2. In the large bowl of a stand mixer

PUMPKIN
STICKY BUNS
MAKES 12 3 HR
30 MIN
DOUGH
Cooking spray
21⁄4 tsp. active dry yeast
1⁄2 c. whole milk
43⁄4 c. (570 g.) all-purpose flour
1⁄2 c. (110 g.) packed light brown
sugar
2 tsp. kosher salt
1 tsp. pumpkin pie spice
1 large egg
1 c. pumpkin puree
4 tbsp. unsalted butter, softened
FILLING
3⁄4 c. (150 g.) packed light brown
sugar
3⁄4 c. (80 g.) finely chopped pecans
2 tsp. pumpkin pie spice
1⁄2 tsp. kosher salt
All-purpose flour, for dusting
3 tbsp. unsalted butter, melted
TOPPING
3⁄4 c. (11⁄2 sticks) unsalted butter
1⁄2 c. (110 g.) packed light brown
sugar
1⁄4 c. honey
1 tsp. pure vanilla extract
1 c. coarsely chopped pecans
1. Dough: Grease a medium bowl with
cooking spray. In a small bowl or liquid
measuring cup, sprinkle yeast over milk.
Let sit until frothy, about 10 minutes.
fitted with the dough hook, whisk flour,
brown sugar, salt, and pumpkin pie
spice. Add egg, pumpkin puree, and
yeast mixture. Beat on medium speed
until a dough starts to form and a few
dry streaks remain. Increase mixer speed
to medium-high and add butter, 1 tbsp.
at a time, beating to blend after each
addition, until a smooth dough forms,
about 5 minutes; it will be slightly sticky.
3. Transfer dough to prepared bowl,
cover, and let rise in a warm spot until
doubled in size, 1 to 11⁄2 hours. (If you
refrigerate your dough for later, bring to
room temperature and let double in size
before proceeding to the next step.)
4. Filling: In a medium bowl, mix brown
sugar, pecans, pumpkin pie spice, and
salt until combined.
5. Turn out dough onto a lightly floured
surface; dust with more flour. Roll to an
18" x 14" rectangle. Brush with butter,
then sprinkle with sugar mixture, lightly
pressing to adhere.
6. Starting on long end, tightly roll
dough into a log. Cut into 12 pieces
about 11⁄2" wide. If dough feels too warm
or is hard to work with, refrigerate about
15 minutes, then cut.
7. Topping: In a medium saucepan over
medium heat, cook butter, brown sugar,
honey, and vanilla, stirring occasionally,
until smooth and butter is melted, about
3 minutes. Pour into a 13" x 9" baking pan.
Top with pecans.
8. Preheat oven to 400°. Arrange rolls in
pan, spacing 1⁄2" apart. Cover and let rise
until doubled in size, about 30 minutes.
9. Bake buns until golden brown, 20 to
25 minutes. Let cool 10 minutes, then
turn out onto a cutting board. Let cool
10 minutes more. — MAKI N Z E G O R E ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

38 FA L L B A K I N G
CAN A SANDWICH
CRAFTED WITH
DELECTABLY ROASTED
CUTS MAKE YOUR
TASTE BUDS QUAKE
WITH YEARNING?

© 2023 Tyson Foods, Inc.

 MUFFIN

COMPARES
ANDREW BUI; FOOD ST YLIST: MAKINZE GORE.

TO YOU!
You can’t deny
their utter perfection.

40 FA L L B A K I N G
 MORNING GLORIES

PUMPKIN
BUTTERSCOTCH
MUFFINS

MAKES 12 45 MIN

11⁄2 c. (180 g.) all-purpose flour

3⁄4 c. (150 g.) granulated sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1⁄2 tsp. baking soda
1⁄2 tsp. kosher salt
1⁄4 tsp. ground nutmeg
11⁄2 c. butterscotch chips, divided
2 large eggs
1 c. pumpkin puree
6 tbsp. unsalted butter, melted,
cooled
1⁄4 c. sour cream
1 tbsp. pure vanilla extract

1. Preheat oven to 350° and line a

standard 12-c. muffin tin with liners. In
a large bowl, whisk flour, sugar, baking
powder, cinnamon, baking soda, salt,
and nutmeg. Add 11⁄4 c. butterscotch
chips and toss until well coated with
flour mixture (this will keep them from
sinking to bottom of batter). Add eggs,
pumpkin puree, butter, sour cream, and
vanilla and mix until combined.
2. Using an ice cream scoop, divide
batter among liners. Top with remaining
1⁄4 c. butterscotch chips.
3. Bake muffins until a tester inserted
into the center comes out clean, about
20 minutes. —J OAN NA SALTZ

D E L I S H .C O M 41
 MORNING GLORIES

APPLE CIDER
DONUT MUFFINS
MAKES 24 1 HR
10 MIN
1½ c. apple cider (not juice)
12 tbsp. unsalted butter, softened,
divided, plus more for tin
2 c. (240 g.) all-purpose flour
1¼ tsp. baking powder
½ tsp. kosher salt
¼ tsp. baking soda
¼ tsp. ground ginger
¼ tsp. ground nutmeg
4½ tsp. ground cinnamon, divided
1⁄3 c. (70 g.) packed light brown
sugar
1 large egg, room temperature
¼ c. neutral oil
¼ c. apple butter (preferably no
added sugar)
2⁄3 c. (135 g.) granulated sugar
1. In a small pot over medium-high heat,
bring apple cider to a simmer. Reduce
heat to medium and continue to simmer
until reduced to about ½ c., 15 to 20
minutes. Let cool.
2. Meanwhile, preheat oven to 400° and
APPLE CIDER DONUT MUFFINS: ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON. PECAN PIE MUFFINS: ANDREW BUI; FOOD ST YLIST: MAKINZE GORE.
generously grease a 24-c. mini muffin
tin with butter. In a medium bowl, whisk
flour, baking powder, salt, baking soda,
ginger, nutmeg, and ½ tsp. cinnamon
until combined.
3. In a large bowl, using a handheld
mixer on medium-high speed, beat
brown sugar and 4 tbsp. butter until
light and fluffy, 2 to 3 minutes. Add egg
and oil and beat on medium speed until
pale and creamy, about 1 minute more.
4. Add half of dry ingredients and fold
with a rubber spatula until combined.
Add apple cider reduction, apple butter,
and remaining dry ingredients and fold
until just combined. Scoop 1 heaping
tbsp. batter into each prepared cup.
(Cups will be nearly full.)
5. Bake muffins until risen and a tester
inserted into the center comes out with
a few moist crumbs attached, 8 to 10
minutes. Let cool 2 minutes in tin.
6. Meanwhile, in a wide shallow
heatproof dish, microwave remaining
8 tbsp. butter in 15-second increments
until melted. In another wide shallow
dish, whisk granulated sugar and
remaining 4 tsp. cinnamon.
7. Working one at a time, roll muffin in
melted butter, then in cinnamon sugar.
Transfer to a wire rack and let cool
completely.
—TAYLO R AN N S P E N C E R

42 FA L L B A K I N G
PECAN PIE MUFFINS

MAKES 24 40 MIN

MUFFINS
2 c. (240 g.) all-purpose flour
1⁄2 c. (100 g.) granulated sugar
11⁄2 tsp. baking powder
1⁄2 tsp. kosher salt
2 large eggs
1 c. whole milk
4 tbsp. unsalted butter, melted,
cooled
2 tsp. pure vanilla extract
1 c. chopped toasted pecans

TOPPING
1⁄2 c. (60 g.) all-purpose flour
1⁄2 c. chopped toasted pecans
1⁄4 c. (55 g.) light brown sugar
4 tbsp. unsalted butter, melted
3 tbsp. granulated sugar

1. Muffins: Preheat oven to 350° and

line 2 standard 12-c. muffin tins with
liners. In a medium bowl, whisk flour,
granulated sugar, baking powder, and
salt until combined.
2. In a large bowl, whisk eggs, milk,
butter, and vanilla. Add dry ingredients to
egg mixture and mix until just combined.
Fold in pecans. Fill liners about
three-quarters full with batter.
3. Topping: In a medium bowl, mix
flour, pecans, brown sugar, butter, and
granulated sugar. Sprinkle over batter.
4. Bake muffins until golden brown and
a tester inserted into the center comes
out clean, 20 to 25 minutes. Let cool.
— LE NA AB RAHAM

D E L I S H .C O M 43
 3

Proof that you don’t

have to spend all day in
the kitchen to make
something special.
Cranberry
Bread
Pudding
P. 51

44 FA L L B A K I N G
 ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

D E L I S H .C O M
45

APPLE CRISP
SERVES 1 HR
6 TO 8 30 MIN
5 Honeycrisp, Granny Smith, and/or
Cripps Pink apples, peeled, cored,
sliced 1⁄4" to 1⁄2" thick
2 tbsp. cornstarch
2 tbsp. fresh lemon juice
2 tbsp. granulated sugar
1⁄4 tsp. ground nutmeg
2 tsp. ground cinnamon, divided
11⁄2 c. (135 g.) rolled oats
3⁄4 c. (160 g.) packed light
brown sugar
2⁄3 c. (80 g.) all-purpose flour
1⁄4 tsp. kosher salt
3⁄4 c. (11⁄2 sticks) unsalted butter,
melted
46 FA L L B A K I N G
Vanilla ice cream, for serving
(optional)
1. Preheat oven to 350°. In a medium
bowl, toss apples, cornstarch, lemon
juice, granulated sugar, nutmeg, and
1 tsp. cinnamon.
2. In a small bowl, toss oats, brown
sugar, flour, salt, and remaining 1 tsp.
cinnamon. Add butter and stir until a
crumbly mixture resembling
wet sand forms. Arrange apple mixture
in a 2-qt. ceramic baking dish. Top
with oat mixture.
3. Bake crisp until apples are soft,
topping is golden brown, and juices
are bubbling around edges of dish,
55 to 70 minutes. Serve warm with
ice cream (if using).
— F RAN C E SCA ZAN I
 EASY TREATS

PUMPKIN CRISP

SERVES 6 1 HR

Cooking spray
3 large eggs
1 c. (200 g.) granulated sugar
APPLE CRISP: LUCY SCHAEFFER; FOOD ST YLIST: FR ANCESCA ZANI. PUMPKIN CRISP: ERIK BERNSTEIN; FOOD ST YLIST: MAKINZE GORE.

1 (15-oz.) can pumpkin puree

2⁄3 c. heavy cream
2 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1⁄2 tsp. plus pinch of kosher salt
11⁄2 c. (325 g.) packed dark brown
sugar
11⁄2 c. (180 g.) all-purpose flour
3⁄4 c. cold unsalted butter, cut
into 1⁄2" cubes
1 c. chopped pecans

1. Preheat oven to 375° and grease a 10"

cast-iron skillet with cooking spray. In a
large bowl, whisk eggs and granulated
sugar until smooth. Add pumpkin puree,
cream, pumpkin pie spice, vanilla, and
1⁄2 tsp. salt and whisk until smooth. Pour
into prepared pan.
2. In a food processor, pulse brown
sugar, flour, and remaining pinch of salt
to break up any clumps of sugar. Scatter
butter over dry ingredients and pulse
until small crumbs form. Stir in pecans.
3. In the palm of your hand, form
topping into rough balls. Break off
teaspoon-size pieces and place on top of
pumpkin batter.
4. Bake crisp until filling is set and top is
golden brown, 40 to 45 minutes.
— D E LI S H E D ITO R S

D E L I S H .C O M 47
 EASY TREATS

SALTED CARAMEL
PEAR FRITTERS

SERVES 1O 45 MIN

Canola or neutral oil, for

frying (about 6 c.)
2 c. (240 g.) all-purpose flour
1⁄2 c. (100 g.) granulated sugar
2 tsp. baking powder
1⁄2 tsp. ground cinnamon
21⁄2 tsp. kosher salt, divided
1⁄2 c. (1 stick) unsalted butter, cold,
cut into cubes
2 large eggs
1⁄2 c. oat milk
2⁄3 lb. Bartlett pears (about 2 pears),
finely chopped
1⁄2 c. store-bought or
homemade caramel sauce
Flaky sea salt (optional)

1. Into a large, heavy, high-sided skillet

or medium pot fitted with a deep-fry
thermometer, pour oil until about one-
third full. Heat over medium-high heat
until thermometer registers 360°.
2. In a large bowl, whisk flour, sugar,
baking powder, cinnamon, and 1 tsp.
kosher salt until combined.
3. Using your fingertips, crumble butter
into dry ingredients until small beads of
flour-coated butter form.
4. In a small bowl, whisk eggs and milk.
Add to flour mixture and gently stir until
no dry streaks remain. Fold in pears.
5. Dollop 1⁄3 c. batter into oil, keeping
batter in an oblong shape. Fry fritter until
golden brown and beginning to float,
4 to 5 minutes. Transfer to a wire rack
set inside a baking sheet. Let cool
R ACHEL VANNI; FOOD ST YLIST: ADRIENNE ANDERSON.

5 minutes. Repeat with remaining batter.

6. In a small bowl, combine caramel
sauce and remaining 11⁄2 tsp. kosher salt.
Drizzle fritters with caramel. Sprinkle with
with sea salt (if using). — F Z

48 FA L L B A K I N G
 CHICKEN BROCCOLI SUPER-MOIST & CREAMY
CASSEROLE MASHED POTATOES

SCENE-STEALING SIDES
PRESENTED BY

Move over, mains! These richer, creamier classics

will be the talk of your holiday table.

For more time-saving tips, mouthwatering recipes, and holiday meal inspiration, VISIT HELLMANNS.COM

SUPER-MOIST OVEN-ROASTED
CORNBREAD ROOT VEGETABLES
SUPER-MOIST & CREAMY CHICKEN BROCCOLI CASSEROLE
MASHED POTATOES SERVES: 10 | PREP: 20 MINS | TOTAL TIME: 1 HOUR

SERVES: 6 | PREP: 5 MINS | TOTAL TIME: 15 MINS

INGREDIENTS:
INGREDIENTS: 2 cups cooked rice 1 cup Hellmann’s® Real Mayonnaise
1 lb. potatoes, peeled 3 cups chopped cooked broccoli 1⁄2 cup sour cream
1⁄2 cup Hellmann’s® Real Mayonnaise 4 boneless, skinless chicken breast 1 Tbsp. lemon juice
halves, cooked and shredded 1⁄2 tsp. salt
1 Tbsp. milk (optional)
1 can (10.75 oz.) condensed cream 1⁄4 tsp. pepper
METHOD: of chicken soup
1. Cover potatoes with water in 2-quart saucepot. Bring to a boil over 10 oz. cheddar cheese, shredded,
high heat. Reduce heat to low and simmer 10 minutes or until potatoes divided
are tender; drain. Return potatoes to saucepot; mash. METHOD:
2. Stir in Hellmann’s® Real Mayonnaise and milk. Season, if desired, 1. Preheat oven to 350°. Grease 13 x 9-inch baking dish with butter
with salt and ground black pepper. or no-stick cooking spray.
2. Spread rice in an even layer in baking dish. Top with broccoli. In large
bowl, mix chicken, soup, half the cheese, Hellmann’s® Real Mayonnaise,
sour cream, lemon juice, salt and pepper. Pour mixture over
broccoli and top with remaining cheese.
3. Bake 40 minutes. Remove from oven; let stand
5 minutes before serving.

For more time-saving tips, mouthwatering recipes, For more time-saving tips, mouthwatering recipes,
and holiday meal inspiration, VISIT HELLMANNS.COM and holiday meal inspiration, VISIT HELLMANNS.COM

No one’s gonna put these sides in a corner! Made with real,

simple ingredients, Hellmann’s Mayonnaise ensures every
dish is delicious. Keep these convenient recipe cards handy
to bring your holiday meal together easily—and irresistibly!

OVEN-ROASTED ROOT VEGETABLES SUPER-MOIST CORNBREAD

SERVES: 4 | PREP: 15 MINS | TOTAL TIME: 45 MINS SERVES: 8 | PREP: 5 MINS | TOTAL TIME: 25 MINS

INGREDIENTS: INGREDIENTS:
1⁄2 cup Hellmann’s® Real Mayonnaise 1 package (8.5 oz.) corn muffin mix
2 lbs. assorted root vegetables (carrots, parsnips, beets, onions and/or sweet 1 can (11 oz.) Mexican-style corn, drained
potatoes), peeled and cut into wedges 1⁄2 cup Hellmann’s® Real Mayonnaise
10 cloves garlic, finely chopped 1 egg, slightly beaten
1 Tbsp. fresh rosemary leaves
1∕4 tsp. coarsely ground black pepper METHOD:
1. Preheat oven to 400°. Spray 8-inch cake pan with no-stick
METHOD: cooking spray; set aside.
1. Preheat oven to 425°. 2. Combine all ingredients in medium bowl until moistened.
2. Combine all ingredients in large bowl until vegetables are well-coated. Spread evenly in prepared pan.
3. Spread vegetables in large shallow roasting pan or jelly roll pan in single 3. Bake 20 minutes or until lightly golden and toothpick inserted
layer. Roast, stirring occasionally, 30 minutes or until vegetables are in center comes out clean. Serve warm or let cool on wire rack.
tender and golden. Sprinkle, if desired, with chopped fresh parsley.

For more time-saving tips, mouthwatering recipes, For more time-saving tips, mouthwatering recipes,
and holiday meal inspiration, VISIT HELLMANNS.COM and holiday meal inspiration, VISIT HELLMANNS.COM
 1 c. (2 sticks) unsalted butter, melted
PUMPKIN CRUNCH Cool Whip topping, for serving
CAKE
1. Preheat oven to 350° and lightly
SERVES 12 1 HR grease a 13" x 9" baking dish with
45 MIN cooking spray. In a large bowl, whisk
pumpkin puree, milk, eggs, brown sugar,
Cooking spray cornstarch, pumpkin pie spice, vanilla,
1 (15-oz.) can pumpkin puree and salt until combined. Scrape into
1 (12-oz.) can evaporated milk prepared pan. Spread in an even layer.
3 large eggs 2. Sprinkle cake mix over pumpkin
3⁄4 c. (160 g.) packed light brown batter. Top with pecans, then drizzle
sugar with butter.
1 tbsp. cornstarch 3. Bake cake until a tester inserted into
2 tsp. pumpkin pie spice, plus more the center comes out clean, 55 to 60
for serving minutes. Transfer pan to a wire rack and
1 tsp. pure vanilla extract let cool.
1⁄2 tsp. kosher salt 4. Top with Cool Whip. Sprinkle with
1 (15.25-oz.) box yellow cake mix more pumpkin pie spice.
2 c. chopped raw pecans — L AU RA R E G E

PUMPKIN CRUNCH CAKE: R ACHEL VANNI; FOOD ST YLIST: ADRIENNE ANDERSON. BREAD PUDDING: ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBE R.

50 FA L L B A K I N G
 EASY TREATS

CRANBERRY BREAD
PUDDING

SERVES 8 2 HR
20 MIN

BREAD
1 (1-lb.) loaf challah or brioche bread,
cut into 1" cubes (about 10 c.)
2 large eggs
3 large egg yolks
2⁄3 c. (145 g.) packed dark brown
sugar
1 tbsp. finely grated orange zest
1 tsp. almond extract
1⁄2 tsp. ground cloves
1⁄2 tsp. kosher salt
1⁄4 tsp. ground nutmeg
2 c. heavy cream
2 c. whole milk
11⁄4 c. frozen cranberries

ICING
1 c. (115 g.) confectioners’ sugar
4 tbsp. unsalted butter, melted
2 tbsp. Grand Marnier or orange juice
1 tbsp. finely grated orange zest

1. Bread: Preheat oven to 200º and

arrange bread in a single layer between
2 baking sheets. Bake bread, turning
sheets halfway through, until dry, about
20 minutes. Let cool.
2. In a large bowl, whisk eggs, egg
yolks, brown sugar, orange zest, almond
extract, cloves, salt, and nutmeg. Whisk
in cream and milk. Add bread and toss
to coat, then press down on bread with
a spoon to submerge. Let sit 15 minutes.
3. Stir in cranberries, then transfer to a
13" x 9" baking dish. Bake bread pudding
until set, 45 to 50 minutes. Transfer
pan to a wire rack and let cool until just
slightly warm, about 40 minutes.
4. Icing: In a medium bowl, whisk
confectioners’ sugar, butter, Grand
Marnier, and orange zest. Drizzle icing
over bread pudding. — LE NA AB RAHAM

D E L I S H .C O M 51
 EASY TREATS

CINNAMON ROLL 1 tsp. pure vanilla extract

Pinch of kosher salt
POKE CAKE
1. Cake: Preheat oven to 350° and grease
SERVES 12 1 HR a 13" x 9" baking pan with cooking spray.
45 MIN Bake cake in prepared pan according to
package directions. Let cool.
CAKE 2. Filling: In a medium bowl, whisk milk,
Cooking spray brown sugar, butter, cinnamon, and salt
1 (15.25-oz.) box white cake mix, until combined.
plus ingredients called for on box 3. Frosting: In a large bowl, using a
handheld mixer on medium-high speed,
FILLING beat cream until stiff peaks form.
1 (14-oz.) can sweetened 4. In another large bowl, using handheld
condensed milk mixer on medium-high speed, beat
1⁄2 c. (110 g.) packed light brown cream cheese and butter until no lumps
sugar remain. Add confectioners’ sugar and
4 tbsp. unsalted butter, melted beat until smooth. Beat in vanilla and
1 tsp. ground cinnamon salt. Fold in whipped cream with a
Pinch of kosher salt spatula until just combined.
5. Using the handle of a wooden spoon,
FROSTING poke holes all over cake. Pour filling
1⁄2 c. heavy cream over and push into holes with spatula.
1 (8-oz.) block cream cheese Spread cream cheese frosting over top.
4 tbsp. unsalted butter, softened Refrigerate 20 minutes before serving.
1 c. (115 g.) confectioners’ sugar — MAKI N Z E G O R E

52 FA L L B A K I N G
 MAPLE BACON
PULL-APART BREAD

SERVES 1 HR
6 TO 8

Cooking spray
1 (7.5-oz.) tube refrigerated
biscuit dough
3 tbsp. unsalted butter, melted
3 tbsp. pure maple syrup, divided
1⁄4 c. (55 g.) packed light brown sugar
2 tbsp. granulated sugar
Large pinch of kosher salt
8 slices bacon, cooked, crumbled
11⁄2 c. (170 g.) confectioners’ sugar
2 tbsp. milk

1. Preheat oven to 350° and grease a

9" x 5" loaf pan with cooking spray. Slice
each biscuit in half through the equator
POKE CAKE: ANDREW BUI; FOOD ST YLIST: MAKINZE GORE. PULL-APART BREAD: R ACHEL VANNI; FOOD ST YLIST: ADRIENNE ANDERSON.

to create 16 rounds. In a small bowl, mix

butter with 1 tbsp. syrup. Brush maple
butter on both sides of each round.
2. In a medium bowl, mix brown sugar,
granulated sugar, and salt. Coat rounds
in sugar mixture; tap off excess.
3. Sprinkle a handful of bacon on one
round, then cover with another round.
Repeat with remaining bacon and
rounds, ending with 8 stacks.
4. Arrange stacks in prepared pan on
their sides so layers stand upright.
Brush top of loaf with any remaining
maple butter.
5. Bake bread until biscuits are puffy
and golden, about 40 minutes. Let cool
slightly and remove from pan.
6. In a medium bowl, whisk confectioners’
sugar, milk, and remaining 2 tbsp. syrup
until smooth. Drizzle over warm loaf. — L A

D E L I S H .C O M 53
 HONEY CAKE

SERVES 8 45 MIN

Cooking spray
2 c. (240 g.) all-purpose flour
1⁄2 tsp. baking soda
1⁄2 tsp. kosher salt
1 c. honey
1⁄2 c. (1 stick) unsalted butter,
softened
3 large eggs
1⁄4 tsp. almond extract
1⁄2 c. sour cream
Confectioners’ sugar, for dusting

1. Preheat oven to 350° and line a 9"

round cake pan with parchment. Grease
with cooking spray. In a large bowl,
whisk flour, baking soda, and salt.
2. In another large bowl, using a
handheld mixer on medium-high
speed, beat honey and butter until light
and creamy. Add eggs, one at a time,
beating to blend after each addition.
Add almond extract and dry ingredients
and continue to beat until just combined.
Add sour cream and beat until just
combined.
3. Pour batter into prepared pan.
Bake cake until a tester inserted into
the center comes out clean, about 35
minutes. Let cool.
4. Dust with confectioners’ sugar. — M G

54 FA L L B A K I N G
 EASY TREATS

APPLE DUMPLINGS

MAKES 16 40 MIN

3⁄4 c. (11⁄2 sticks) unsalted butter,

plus more for pan
2 (8-oz.) cans crescent dough
HONEY CAKE: EMILY HL AVAC GREEN. APPLE DUMPLINGS: ERIK BERNSTEIN; FOOD ST YLIST: BROOKE CAISON.

2 Granny Smith apples, peeled,

cored, sliced into eighths
1 c. (215 g.) packed light brown sugar
11⁄2 tsp. ground cinnamon
1 tsp. pure vanilla extract
Pinch of kosher salt
8 oz. lemon-lime soda

1. Preheat oven to 350° and grease a

large baking dish with butter.
2. Separate crescent dough into
triangles. Starting at the wider end,
roll 1 apple slice up in crescent triangle.
Repeat with remaining 15 apple slices
and triangles. Arrange in prepared pan.
3. In a small saucepan over medium
heat, cook butter, brown sugar,
cinnamon, vanilla, and salt, stirring, until
combined and smooth. Pour over apples.
Carefully pour soda around edge of pan,
avoiding tops of dough.
4. Bake dumplings until golden brown,
about 30 minutes.
5. Spoon sauce from pan over dumplings
before serving. — M G

D E L I S H .C O M 55
 EASY TREATS

SUP
ER C
HILL
Let
you
the r frid
se n ge
o-b do t
ake he w
des ork
s er
t s. o n

56 FA L L B A K I N G
 NO-BAKE PUMPKIN
CHEESECAKE

SERVES 8 4 HR
35 MIN

CRUST
11⁄2 c. finely crushed gingersnaps
(from about 30 cookies)
5 tbsp. unsalted butter, melted
2 tbsp. granulated sugar

FILLING & ASSEMBLY

2 c. heavy cream, divided
2 (8-oz.) blocks cream cheese,
softened
1 (15-oz.) can pumpkin puree
11⁄4 c. (145 g.) confectioners’ sugar,
divided
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
1⁄2 tsp. ground nutmeg
1⁄4 tsp. kosher salt

1. Crust: In a medium bowl, mix

gingersnaps, butter, and granulated
sugar until mixture resembles wet sand.
Transfer to an 8" springform pan and pat
into an even layer.
2. Filling & Assembly: In a medium
bowl, using a handheld mixer on
medium-high speed, beat 1 c. cream
until stiff peaks form.
3. In a large bowl, using handheld
mixer on medium-high speed, beat
cream cheese until light and fluffy. Add
pumpkin puree and beat until no lumps
remain. Add 1 c. confectioners’ sugar
R ACHEL VANNI; FOOD ST YLIST: ADRIENNE ANDERSON.

and beat until combined. Add cinnamon,

vanilla, nutmeg, and salt and beat until
incorporated. Add whipped cream and
fold until just combined. Pour over crust;
smooth top. Refrigerate until set, at least
4 hours or up to overnight.
4. In a medium bowl, combine remaining
1 c. cream and 1⁄4 c. confectioners’ sugar.
Place over a large bowl filled with ice.
Using a whisk, vigorously whip until stiff
peaks form.
5. Slice and dollop with whipped cream
just before serving. — MAKI N Z E G O R E

D E L I S H .C O M 57
 EASY TREATS

BUCKEYE
CHEESECAKE BARS
MAKES 16 3 HR
CRUST
2 c. finely crushed Oreos
(from about 22 cookies)
6 tbsp. unsalted butter, melted
CHEESECAKE
2 (8-oz.) blocks cream cheese,
softened
1 c. creamy peanut butter
1 c. (115 g.) confectioners’ sugar
1 tsp. pure vanilla extract
TOPPING
3⁄4 c. semisweet chocolate chips
1. Crust: Line a 9" x 9" pan with
CHEESECAKE BARS: ERIK BERNSTEIN; FOOD ST YLIST: RILEY WOFFORD. FLUFFERNUT TER PIE: SUZANNE CLEMENTS.
parchment, leaving a 2" overhang on
opposite sides. In a medium bowl, mix
Oreos and butter until combined. Pour
into prepared pan and spread in an even
layer, pressing flat with a measuring cup
or spoon. Refrigerate until ready to use.
2. Cheesecake: In a large bowl, using a
handheld mixer on medium-high speed,
beat cream cheese and peanut butter
until smooth. Add confectioners’ sugar
and vanilla and beat until combined.
3. Spoon over crust and spread in an
even layer. Refrigerate until chilled, at
least 2 hours or up to overnight.
4. Topping: In a small heatproof bowl,
microwave chocolate chips in 30-second
increments, stirring between each, until
melted and smooth. Pour chocolate over
cheesecake and spread in an even layer,
working quickly so chocolate doesn’t
harden. Refrigerate until chocolate is
hardened, about 30 minutes.
5. Using parchment overhang, remove
cheesecake from pan and cut into
squares. — M G

58 FA L L B A K I N G
CHOCOLATE
FLUFFERNUTTER PIE

SERVES 8 4 HR
45 MIN

11⁄2 c. heavy cream

2⁄3 c. marshmallow creme
1 (8-oz.) block cream cheese,
softened
1 c. creamy peanut butter, plus more,
melted, for drizzling
3⁄4 c. (85 g.) confectioners’ sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
1 store-bought chocolate crust
(such as Oreo or Keebler)
Chocolate shavings, for serving

1. In a large bowl, using a handheld

mixer on medium-high speed, beat
cream until soft peaks form. Transfer
half of whipped cream to a medium
bowl. Add marshmallow creme to
remaining whipped cream and beat until
stiff peaks form.
2. In another large bowl, using handheld
mixer on medium-high speed,
beat cream cheese, peanut butter,
confectioners’ sugar, vanilla, and salt until
smooth. Fold in plain whipped cream.
3. Pour filling into crust. Top with
marshmallow whipped cream.
Refrigerate until chilled, about 4 hours.
4. Drizzle pie with melted peanut butter.
Top with chocolate shavings.
— L AU R E N M IYAS H I R O

D E L I S H .C O M 59
 NO-BAKE OATMEAL
COOKIES

MAKES 48 1 HR
45 MIN

3 c. (600 g.) granulated sugar

1 c. (2 sticks) unsalted butter
3⁄4 c. whole milk
1⁄4 c. (20 g.) unsweetened cocoa
powder
1 c. creamy peanut butter
1⁄4 tsp. kosher salt
5 c. (450 g.) old-fashioned oats

1. In a medium saucepan over medium

heat, combine sugar, butter, milk, and
cocoa powder. Bring mixture to a boil
and let boil 1 minute.
2. Remove from heat and stir in peanut
butter and salt, then stir in oats.
3. Drop tablespoons of oat mixture
onto parchment. Let sit until cooled and
hardened, about 1 hour. — M G

60 FA L L B A K I N G

ÉCLAIR CAKE
SERVES 6 HR
6 TO 8
FILLING
4 large egg yolks
1⁄2 c. (100 g.) granulated sugar
1⁄4 c. (28 g.) cornstarch
2 c. whole milk
2 tbsp. unsalted butter
1 tbsp. pure vanilla extract
1⁄3 c. heavy cream
2 tbsp. confectioners’ sugar
GANACHE & ASSEMBLY
3⁄4 c. semisweet chocolate chips
1⁄2 c. heavy cream
15 graham crackers
OATMEAL COOKIES: PARKER FEIERBACH. ÉCL AIR CAKE: ANDREW BUI; FOOD ST YLIST: SPENCER RICHARDS.
1. Filling: In a medium heatproof bowl,
whisk egg yolks until lightened in color,
about 2 minutes.
2. In a medium pot, whisk granulated
sugar and cornstarch until combined.
While whisking, slowly add milk. Place
pot over medium heat and bring to a
boil, whisking constantly. Once mixture
comes to a boil, reduce heat to low.
While whisking, slowly pour about ½ c.
milk mixture into yolks.
3. While whisking, pour warmed egg
mixture back into pot. Return to a boil,
whisking frequently, until thickened to a
pudding-like consistency, 1 to 2 minutes.
Remove from heat. Whisk in butter and
vanilla until combined.
4. Strain mixture through a fine-mesh
sieve into a clean bowl. Press plastic
wrap directly onto mixture. Refrigerate
until chilled, about 1 hour.
5. In a medium bowl, using a handheld
EASY TREATS
mixer on medium-high speed, beat
cream and confectioners’ sugar until stiff
peaks form.
6. Give chilled pastry cream a stir,
then fold in whipped cream until just
combined.
7. Ganache & Assembly: Place chips in
a small heatproof bowl. In a small pot
over medium heat, heat cream until
simmering. Pour over chips and let sit,
undisturbed, 2 minutes, then whisk until
smooth. Let cool to room temperature.
8. In an 8" square pan, arrange an even
layer of graham crackers, breaking up
as needed to cover bottom of pan. Top
with half of pastry cream. Repeat with
another layer of crackers and remaining
cream, then top with a third layer of
graham crackers.
9. Pour ganache over; smooth top. Cover
and refrigerate until well chilled, at least
4 hours or up to overnight. — M G
D E L I S H .C O M 61
 4

These treats will

make you a star at
the bake sale—
and beyond.
Nutella
Blondies
P. 76

62 FA L L B A K I N G
 ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER.

D E L I S H .C O M
63
APPLE CRISP
COOKIE CUPS
MAKES 24 50 MIN
Cooking spray
1 c. (2 sticks) plus 2 tbsp. unsalted
butter, softened, divided
11⁄4 c. (270 g.) packed light brown
sugar, divided
3⁄4 c. (150 g.) granulated sugar,
divided
2 large eggs
1 tsp. pure vanilla extract
13⁄4 c. (160 g.) rolled oats
11⁄4 c. (150 g.) all-purpose flour
1 tsp. baking powder
1⁄2 tsp. kosher salt
1 tsp. ground cinnamon, divided
4 Granny Smith apples, peeled,
cored, finely chopped
11⁄2 tsp. cornstarch
1⁄2 tsp. ground nutmeg
Caramel sauce, for drizzling
64 FA L L B A K I N G
1. Preheat oven to 350° and grease
2 standard 12-c. muffin tins with
cooking spray. In a large bowl, using a
handheld mixer on medium-high speed,
beat 1 c. butter, 1 c. brown sugar, and
1⁄2 c. granulated sugar until light and
fluffy. Add eggs and vanilla and beat
until combined. Add oats, flour, baking
powder, salt, and 1⁄2 tsp. cinnamon and
beat until just combined.
2. Using a medium cookie scoop (about
2 tbsp.), scoop dough into prepared
cups; press to flatten. Bake cookies until
golden brown and set, 18 to 20 minutes.
3. While cookies are still warm, spray
bottom of a small shot glass with
cooking spray. Press shot glass down
into center of cookie to create cups. Let
cool in pan 10 minutes, then transfer to
wire racks and let cool completely.
4. In a medium skillet over medium-high
heat, melt remaining 2 tbsp. butter. Add
apples and cook until softened. Add
cornstarch, nutmeg, and remaining 1⁄4
COOKIE CUPS: ERIK BERNSTEIN; FOOD ST YLIST: MARIANA VEL ÁZQUEZ. PATCH BROWNIES: ERIK BERNSTEIN; FOOD ST YLIST: MAKINZE GORE.
c. brown sugar, 1⁄4 c. granulated sugar,
1⁄2 tsp. cinnamon. Cook, stirring, until
caramelized, about 7 minutes.
5. Spoon apple filling into cups. Drizzle
with caramel. — L AU R E N M IYAS H I R O
 KID-APPROVED

PUMPKIN PATCH
BROWNIES

SERVES 1 HR
8 TO 10

Cooking spray
1 (18-oz.) box brownie mix, plus
ingredients called for on box
1 c. white chocolate chips
1 tbsp. vegetable oil
Green food coloring
1 (16-oz.) can chocolate frosting
1 c. crushed Oreos
Pumpkin candies, for serving

1. Preheat oven to 350° and line a 13" x 9"

pan with parchment; grease with cooking
spray. Bake brownies in prepared pan
according to package directions. Let cool.
2. In a small heatproof bowl, microwave
chips, oil, and a couple drops of green
food coloring in 30-second increments,
stirring between each, until melted and
smooth, about 2 minutes total. Transfer
to a resealable bag. Cut tip off one corner.
3. Spread frosting over brownies. Sprinkle
with Oreos. Pipe vines over surface of
brownies, then arrange pumpkin candies
on top. — LM

D E L I S H .C O M 65
APPLE CIDER
WHOOPIE PIES
SERVES 8 2 HR
30 MIN
COOKIES
11⁄2 c. apple cider (not juice)
21⁄2 c. (300 g.) all-purpose flour
2 tbsp. finely grated orange zest
2 tsp. ground cinnamon
1 tsp. baking powder
3⁄4 tsp. ground ginger
1⁄2 tsp. baking soda
1⁄2 tsp. grated fresh nutmeg
1⁄2 tsp. kosher salt
1⁄4 tsp. ground cloves
2 large eggs
2⁄3 c. apple butter
1⁄2 c. (110 g.) packed dark brown
sugar
1⁄2 c. vegetable oil
1⁄3 c. (66 g.) granulated sugar
2 tsp. pure vanilla extract
66 FA L L B A K I N G
1 tbsp. unsalted butter, melted
1⁄4 c. cinnamon sugar
FILLING & ASSEMBLY
4 oz. cream cheese, room
temperature
4 tbsp. unsalted butter, room
temperature
2 c. (230 g.) confectioners’ sugar
1 tsp. pure vanilla extract
3 tbsp. salted caramel topping
1. Cookies: In a medium saucepan over
medium-high heat, boil cider until slightly
thickened and reduced to about 1⁄4 c.,
about 15 minutes. Let cool 10 minutes.
2. Preheat oven to 350° and line 2 baking
sheets with parchment. In a large bowl,
whisk flour, orange zest, cinnamon,
baking powder, ginger, baking soda,
nutmeg, salt, and cloves until combined.
3. In a medium bowl, whisk eggs, apple
butter, brown sugar, oil, granulated
sugar, and vanilla. While whisking, slowly
pour reduced cider into egg mixture
until combined. Add egg mixture to dry
ingredients and stir until combined.
4. Using a medium scoop (about 2 tbsp.),
scoop dough onto prepared sheets,
spacing 1" apart. Bake cookies until
springy to the touch, 12 to 14 minutes.
Transfer to a wire rack and let cool.
5. Brush tops of cookies with melted
butter. Sprinkle with cinnamon sugar.
6. Filling & Assembly: In a large bowl,
using a handheld mixer on medium-high
speed, beat cream cheese and butter
until light and fluffy. Add confectioners’
sugar and vanilla and beat until smooth
and fluffy. Scrape filling into a pastry bag
or resealable bag.
7. Turn cookies rounded side down.
Cut bottom of pastry bag or corner of
resealable bag to create a 1⁄2" opening.
Pipe filling into center of half of cookies.
8. Dollop caramel onto center of
remaining cookies. Sandwich and gently
press until filling spreads almost to
edges of cookies. Cover and refrigerate
at least 1 hour or up to 3 days.
— L AU RA R E G E
 KID-APPROVED

PUMPKIN
CHOCOLATE CHIP
COOKIES

MAKES 35 1 HR

21⁄4 c. (270 g.) all-purpose flour

1 tsp. baking soda
1 tsp. pumpkin pie spice
1⁄2 tsp. kosher salt
1 c. (2 sticks) unsalted butter,
softened
3⁄4 c. (160 g.) packed light brown
sugar
1⁄2 c. (100 g.) granulated sugar
1 large egg
3⁄4 c. pumpkin puree
2 tsp. pure vanilla extract
2 c. semisweet chocolate chips

1. Preheat oven to 375° and line 2 large

baking sheets with parchment. In a
medium bowl, whisk flour, baking soda,
pumpkin pie spice, and salt.
2. In a large bowl, using a handheld
WHOOPIE PIES: R ACHEL VANNI; FOOD ST YLIST: LENA ABR AHAM. CHOCOL ATE CHIP COOKIES: PARKER FEIERBACH.

mixer on medium-high speed, beat

butter, brown sugar, and granulated
sugar until light and fluffy. Beat in egg,
pumpkin puree, and vanilla. Add dry
ingredients and beat on low speed until
no raw flour remains. Fold in chips.
Refrigerate until cold, about 30 minutes.
3. Scoop 1" balls onto prepared sheets,
spacing 2" apart. Bake cookies until
puffed and edges are golden brown,
about 12 minutes.
— LE NA AB RAHAM

D E L I S H .C O M 67
 KID-APPROVED
IT’S THE GREAT
BUNDT-KIN,
CHARLIE BROWN
SERVES 2 HR
20 TO 24 30 MIN
CAKE
Cooking spray
2 (15.25-oz.) boxes white or yellow
cake mix, divided
2 (3.4-oz.) boxes instant vanilla or
pumpkin pudding, divided
8 large eggs, divided
2 c. pumpkin puree, divided
2⁄3 c. vegetable oil, divided
1⁄2 c. sour cream, divided
3 tsp. pumpkin pie spice, divided
2 tsp. pure vanilla extract, divided
ASSEMBLY
2½ c. plus 3 tbsp. store-bought
vanilla or cream cheese frosting,
from 2 (16-oz.) containers,
divided
Orange and green food coloring
1 cake ice cream cone
Green and orange sprinkles and
Halloween candy, for decorating
(optional)
1. Cake: Preheat oven to 350° and
generously grease a 12-c. Bundt pan with
cooking spray. In a large bowl, using a
handheld mixer on low speed, beat
1 box cake mix, 1 box pudding, 4 eggs,
1 c. pumpkin puree, 1⁄3 c. vegetable oil,
68 FA L L B A K I N G
¼ c. sour cream, 1½ tsp. pumpkin pie
spice, 1 tsp. vanilla, and ½ c. water until
combined. Scrape bottom and sides of
bowl and beat to incorporate.
2. Pour batter into prepared pan; smooth
top. Bake cake until a tester inserted into
the center comes out clean, 40 to 50
minutes. Let cool in pan 15 minutes. Invert
onto a wire rack and let cool completely.
3. Wipe out pan. Repeat process with
remaining 1 box cake mix, 1 box instant
pudding, 4 eggs, 1 c. pumpkin puree,
1⁄3 c. vegetable oil, ¼ c. sour cream,
1½ tsp. pumpkin pie spice, 1 tsp. vanilla
extract, and ½ c. water.
4. Assembly: Spoon 1¾ c. frosting
into a heatproof measuring cup, then
add orange food coloring and mix until
desired shade is reached.
5. Using a large serrated knife, level
bottoms of cakes. Arrange one cake on a
platter smooth side up. Spread with ¾ c.
orange frosting. Place second cake on top,
adjusting until edges align. Secure with 2
to 3 (12") dowels if desired, trimming as
needed. Refrigerate 15 minutes.
6. Meanwhile, in a small bowl, mix 3 tbsp.
frosting and green food coloring until
desired shade is reached. Spread green
frosting over ice cream cone. Decorate
with green sprinkles (if using).
7. Microwave remaining orange frosting
in 3-second increments, stirring
between each, until just pourable, about
10 seconds total. Slowly pour orange
frosting over cake in a circular motion,
creating a drip effect. Decorate with
orange sprinkles (if using).
8. Fill holes of cakes with candy (if
using). Place ice cream cone upside
down on cake. — CAM I LLE LOWD E R
GREAT BUNDT-KIN: ERIK BERNSTEIN; FOOD ST YLIST: RILEY WOFFORD.
D E L I S H .C O M 69
 CARMELITAS

SERVES 12 50 MIN

Cooking spray
2 c. (240 g.) all-purpose flour
2 c. (180 g.) old-fashioned oats
11⁄2 c. (3 sticks) unsalted butter,

CARMELITAS: ANDREW BUI; FOOD ST YLIST: MAKINZE GORE. SNICKERDOODLE COOKIES: LUCY SCHAEFFER; FOOD ST YLIST: MAKINZE GORE.
softened
11⁄2 c. (325 g.) packed light brown
sugar
2 tsp. pure vanilla extract
1⁄4 tsp. kosher salt
11⁄2 c. soft caramels
1⁄4 c. whole milk
Pinch of flaky sea salt
11⁄2 c. semisweet chocolate chips

1. Preheat oven to 350° and grease a

13" x 9" baking pan with cooking spray.
Line pan with parchment.
2. In a large bowl, mix flour, oats, butter,
brown sugar, vanilla, and kosher salt
until just crumbly. Press half of mixture
into bottom of prepared pan; reserve
remaining oat mixture.
3. Bake oat base until golden brown,
about 10 minutes. Let cool 10 minutes.
4. In a small saucepan over low heat,
cook caramels and milk, stirring, until
smooth, about 5 minutes. Stir in sea salt.
5. Pour caramel mixture over oat base,
then scatter chips over caramel layer.
Top with reserved oat mixture.
6. Bake carmelitas until oat crumble is
golden brown and caramel is bubbling
around the edges, about 25 minutes.
Let cool in pan until room temperature.
Refrigerate until caramel filling is set,
about 30 minutes. — LM

70 FA L L B A K I N G

BROWN BUTTER
SNICKERDOODLE
COOKIES
MAKES 24 2 HR
1 c. (2 sticks) unsalted butter
3 c. (360 g.) all-purpose flour
2 tsp. cream of tartar
1 tsp. kosher salt
1⁄2 tsp. baking soda
1⁄2 c. (110 g.) packed light brown
sugar
11⁄4 c. (250 g.) granulated sugar,
divided
2 large eggs
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
1. In a medium pot over medium heat,
melt butter. Reduce heat to medium-
low and continue to cook, watching
closely and stirring occasionally, until
butter simmers, gets foamy, and starts
to turn golden. Remove from heat once
KID-APPROVED
simmering subsides and butter is deeply
golden with brown flecks at the bottom,
about 5 to 7 minutes. Pour browned
butter into a large heatproof bowl and
let cool 10 minutes.
2. In a medium bowl, whisk flour, cream
of tartar, salt, and baking soda.
3. In bowl with brown butter, whisk in
brown sugar and 1 c. granulated sugar
until combined. Add eggs and whisk
until creamy, then whisk in vanilla. Add
dry ingredients and stir with a rubber
spatula until just combined. Cover bowl
with plastic wrap and refrigerate until
chilled, at least 1 hour or up to 2 days.
4. Preheat oven to 350° and line 2
baking sheets with parchment. In a
small bowl, combine cinnamon and
remaining 1⁄4 c. granulated sugar.
5. Using a medium cookie scoop (about
2 tbsp.), scoop dough and roll into a ball
with your hands. Roll balls in cinnamon
sugar until well coated. Arrange on
prepared sheets, spacing 2" apart.
6. Bake cookies until edges are set and
tops start to crinkle, 12 to 14 minutes.
Let cool on sheets 5 minutes, then
transfer to a wire rack and let cool
completely.
— MAKI N Z E G O R E
D E L I S H .C O M 71
 BUTTER PECAN
COOKIES

MAKES 30 1 HR
30 MIN

COOKIES
1 c. (2 sticks) unsalted butter,
softened
1 c. (215 g.) packed light brown sugar
1⁄2 c. (100 g.) granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. (240 g.) all-purpose flour
1⁄2 tsp. baking soda
1⁄4 tsp. kosher salt
1 c. chopped raw pecans

MAPLE BUTTERCREAM
1 c. (2 sticks) unsalted butter,
softened
3 c. (345 g.) confectioners’ sugar
1⁄3 c. heavy cream
3 tbsp. pure maple syrup
1 c. chopped toasted pecans

1. Cookies: Preheat oven to 350º and

line 2 baking sheets with parchment.
In a large bowl, using a handheld mixer
on medium-high speed, beat butter,
brown sugar, and granulated sugar until
smooth. Add eggs and vanilla and beat
until combined. Add flour, baking soda,
and salt and beat on medium-low speed
until just combined. Fold in pecans.
Refrigerate until cold, about 30 minutes.
2. Using a medium cookie scoop (about
2 tbsp.), scoop balls of dough onto
prepared sheets. Bake cookies until
golden brown, 10 to 12 minutes. Let cool.
3. Maple Buttercream: In a large bowl,
using handheld mixer on medium-high
speed, beat butter until smooth and
fluffy. Add confectioners’ sugar and beat
until combined. Add cream and syrup
and beat until creamy.
4. Spread frosting on cookies. Top with
pecans. — LI N D SAY F U N STO N

72 FA L L B A K I N G

PUMPKIN
CHEESECAKE
BROWNIES
PECAN COOKIES: PARKER FEIERBACH. CHEESECAKE BROWNIES: R ACHEL VANNI;
MAKES 9 1 HR
10 MIN
BROWNIE BATTER
Cooking spray
1⁄2 c. (1 stick) unsalted butter
3 oz. chocolate (60% cacao), chopped
1 tsp. pure vanilla extract
1⁄2 tsp. espresso powder
1⁄2 tsp. kosher salt
FOOD ST YLIST: LENA ABR AHAM.
3⁄4 c. (150 g.) granulated sugar
1⁄4 c. (55 g.) packed light brown sugar
2 large eggs, room temperature
1⁄2 c. (60 g.) all-purpose flour
1⁄4 c. (20 g.) unsweetened cocoa
powder, preferably Dutch-
processed
CHEESECAKE & ASSEMBLY
1 (8-oz.) block cream cheese,
room temperature
1 large egg
1⁄2 c. canned pumpkin puree
1⁄3 c. (65 g.) granulated sugar
1⁄4 c. (30 g.) all-purpose flour
1 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1⁄2 tsp. kosher salt
Unsweetened cocoa powder,
preferably Dutch-processed, for
dusting (optional)
1. Brownie Batter: Preheat oven to 350°
and grease an 8" x 8" pan with cooking
spray. Line pan with parchment, leaving
an overhang on 2 opposite sides. Grease
parchment with cooking spray.
2. In a small pot over medium heat,
melt butter. Remove from heat, add
chocolate, and stir with a rubber spatula
until melted and smooth. Stir in vanilla,
espresso powder, and salt.
KID-APPROVED
3. In a large bowl, whisk granulated sugar
and brown sugar until combined. Whisk
in chocolate mixture until smooth. Add
eggs, one at a time, whisking to blend
after each addition. Continue to whisk
until batter is well combined, about
30 seconds more. Fold in flour and
cocoa powder until just combined.
4. Cheesecake & Assembly: In a
large bowl, using a handheld mixer on
medium-high speed, beat cream cheese
until smooth. Add egg, pumpkin puree,
granulated sugar, flour, pumpkin pie
spice, vanilla, and salt and beat until
combined and smooth.
5. Pour brownie batter into prepared
pan; spread in an even layer. Top brownie
batter with cheesecake batter and gently
spread to edges, making sure not to
merge layers together.
6. Bake brownies until set and a tester
inserted into the center comes out with a
few crumbs attached, 40 to 50 minutes.
Let cool. Dust with cocoa powder (if
using). —ALE S SAN D RA C I U F F O
D E L I S H .C O M 73
 KID-APPROVED

LOVE IS
BLONDE
Raise the bar on your
everyday blondie.

74 FA L L B A K I N G
 PEANUT BUTTER
PRETZEL
BUTTERSCOTCH
BLONDIES

MAKES 15 45 MIN

Cooking spray
1¾ c. (375 g.) packed light brown
sugar
¾ c. (1½ sticks) unsalted butter,
melted
¾ c. all-natural chunky peanut butter
1 tsp. baking powder
1 tsp. pure vanilla extract
½ tsp. kosher salt
3 large eggs, room temperature
2 c. (240 g.) all-purpose flour
2½ c. mini pretzels, divided
1 c. (170 g.) butterscotch chips,
divided

1. Preheat oven to 350° and grease a

13" x 9" baking pan with cooking spray.
Line pan with parchment, leaving a
2" overhang on 2 opposite long sides.
Grease parchment with cooking spray.
2. In a large bowl, using a handheld
mixer on medium-high speed, beat
brown sugar, butter, peanut butter,
baking powder, vanilla, and salt until
combined. Add eggs, one at a time,
beating on low speed to blend after each
addition, until well combined.
3. Fold flour into batter until only a few
dry streaks remain. Add 2 c. pretzels,
lightly crushing each by hand into 2 to 3
large pieces. Add 2⁄3 c. chips, then
fold pretzels and chips into batter until
well combined.
4. Scoop batter into prepared pan,
ERIK BERNSTEIN; FOOD ST YLIST: RILEY WOFFORD.

spreading with an offset spatula or the

back of a spoon. Press remaining ½ c.
pretzels into top of batter. Sprinkle with
remaining 1⁄3 c. chips.
5. Bake blondies until light golden and a
tester inserted into the center comes out
clean, 23 to 27 minutes. Let cool.
6. Using parchment overhang, lift
blondies out of pan, transfer to a cutting
board, and cut into squares.
—TAYLO R AN N S P E N C E R

D E L I S H .C O M 75
 NUTELLA BLONDIES

MAKES 20 50 MIN

1 c. (2 sticks) unsalted butter, melted

1 c. (215 g.) packed light brown sugar
1⁄2 c. (100 g.) granulated sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
1⁄2 tsp. kosher salt
21⁄4 c. (270 g.) all-purpose flour
1 c. Nutella

1. Preheat oven to 350° and line a 13" x 9"

baking pan with parchment, leaving a 2"
overhang on 2 opposite long sides.
2. In a large bowl, whisk butter, brown
sugar, and granulated sugar until
combined. Add eggs and egg yolk and
whisk until combined. Whisk in vanilla
and salt. Add flour and mix with a rubber
spatula until just combined.
3. Pour batter into prepared pan; spread
in an even layer. Drop small spoonfuls of
Nutella over top. Using a toothpick, swirl
Nutella into top of batter.
4. Bake blondies until edges are golden
brown and top feels firm in the center,
24 to 27 minutes. Let cool.
5. Using parchment overhang, lift
blondies from pan, transfer to a cutting
board, and cut into squares.
— MAKI N Z E G O R E

76 FA L L B A K I N G
 KID-APPROVED

SNICKERDOODLE
BLONDIES

MAKES 16 45 MIN

Cooking spray
1 c. (200 g.) granulated sugar
3⁄4 c. (11⁄2 sticks) unsalted butter,
softened
1⁄2 c. (110 g.) packed light brown
sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. (240 g.) all-purpose flour
1 tsp. ground cinnamon
3⁄4 tsp. baking powder
1⁄2 tsp. kosher salt
NUTELL A BLONDIES: ERIK BERNSTEIN; FOOD ST YLIST: JASON SCHREIBER. SNICKERDOODLE BLONDIES: ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON.

2 tbsp. cinnamon sugar

1. Preheat oven to 350° and grease

a 9" x 9" pan with cooking spray. In a
large bowl, using a handheld mixer on
medium-high speed, beat granulated
sugar, butter, and brown sugar until
creamy. Add eggs and vanilla and beat
until combined.
2. In medium bowl, whisk flour,
cinnamon, baking powder, and salt until
combined. Add dry ingredients to egg
mixture and beat until just combined.
3. Transfer batter to prepared pan and
sprinkle with cinnamon sugar.
4. Bake blondies until golden and still
slightly soft in the center, 25 to 30
minutes.
5. Let cool before slicing into squares.
— L AU R E N M IYAS H I R O

D E L I S H .C O M 77
 KID-APPROVED

GINGERBREAD
BLONDIES

GINGERBREAD BLONDIES: ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON. DIRT Y CHAI BLONDIES: ROCK Y LUTEN; FOOD ST YLIST: SPENCER RICHARDS.
MAKES 9 45 MIN

Cooking spray
1 c. (215 g.) packed light brown sugar
1⁄2 c. (1 stick) unsalted butter, melted,
slightly cooled
1⁄4 c. molasses
2 large eggs
1 tsp. pure vanilla extract
1 c. (120 g.) all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground ginger
3⁄4 tsp. kosher salt
1⁄2 tsp. baking powder
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
2 tbsp. confectioners’ sugar

1. Preheat oven to 350° and grease an

8" x 8" pan with cooking spray. In a
large bowl, whisk brown sugar, butter,
and molasses. Add eggs and whisk
until light and foamy, about 4 minutes.
Whisk in vanilla.
2. Sift flour, cinnamon, ginger, salt,
baking powder, cloves, and nutmeg over
egg mixture and fold to combine.
3. Transfer batter to prepared pan. Bake
blondies until just set, 20 to 25 minutes.
Let cool.
4. Dust with confectioners’ sugar before
slicing. — K AT B OY TS OVA

78 FA L L B A K I N G

DIRTY CHAI
BLONDIES
MAKES 24 1 HR
Cooking spray
1½ tsp. ground cinnamon
¾ tsp. ground cardamom
¾ tsp. ground ginger
½ tsp. ground cloves
½ tsp. ground black pepper
3 c. (360 g.) all-purpose flour
1½ tsp. baking powder
1 tsp. kosher salt
2 c. (430 g.) packed light
brown sugar
¾ c. (11⁄2 sticks) unsalted butter,
softened
3 large eggs
2 tsp. pure vanilla extract
1⁄3 c. store-bought or homemade
salted caramel
1 tbsp. espresso powder
2 bags black tea
2 c. (230 g.) confectioners’ sugar
Espresso +
black tea = a
complex
blondie with a
coffee kick.
1. Preheat oven to 325° and spray a
13" x 9" pan with cooking spray. Line pan
with parchment, leaving a 2" overhang
on 2 opposite long sides.
2. In a small bowl, whisk cinnamon,
cardamom, ginger, cloves, and pepper.
In a medium bowl, whisk flour, baking
powder, salt, and 1 tbsp. spice mix.
3. In a large bowl, using a handheld
mixer on medium-high speed, beat
brown sugar and butter until fluffy. Add
eggs and vanilla and beat until smooth.
Add one-third of flour mixture and beat
until combined. Repeat with remaining
flour mixture. Pour into prepared pan;
smooth top.
4. In a small bowl, stir caramel, espresso
powder, and ½ tsp. spice mix. Dollop on
top, then swirl into batter.
5. Bake blondies until center is no longer
moist, 42 to 45 minutes. Let cool in pan
10 minutes.
6. Meanwhile, steep tea bags in 8 oz.
boiling water 30 minutes. In a medium
bowl, whisk confectioners’ sugar, 2 tbsp.
tea, and ½ tsp. spice mix until smooth.
7. Drizzle blondies with chai glaze. Using
parchment overhang, remove from pan
and cut into pieces. — B R O O KE CAI S O N
D E L I S H .C O M 79
 5

When you’ve got guests

to impress, these are
guaranteed to be the life
of the party.
Brownie-Bottom
Pumpkin
Cheesecake
P. 94

80 FA L L B A K I N G
 ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON.

D E L I S H .C O M
81
 ½ c. peanut butter. Set over simmering
FLOURLESS pot, making sure water does not touch
PEANUT BUTTER bottom of bowl, and stir until melted.
CHOCOLATE CAKE 3. Remove bowl from heat. Whisk in
sugar, then add eggs, one at a time,
whisking to blend after each addition.
Add cocoa powder and whisk to
SERVES 12 1 HR combine. Pour batter into prepared pan;
45 MIN smooth top.
4. Bake cake until just set in the center
Cooking spray and top is no longer shiny, 30 to 35
6 oz. bittersweet chocolate, minutes. Let cool.
coarsely chopped 5. Place chocolate chips in a small
1⁄2 c. (1 stick) unsalted butter heatproof bowl. In a small saucepan over
1⁄2 c. plus 3 tbsp. smooth peanut medium heat, bring cream to a simmer,
butter, divided then pour over chocolate. Let sit
1 c. (200 g.) granulated sugar 1 minute, then whisk until smooth.
4 large eggs 6. In another small heatproof bowl,
1⁄2 c. (40 g.) unsweetened cocoa microwave remaining 3 tbsp. peanut
powder butter until melted, about 15 seconds.
3⁄4 c. semisweet chocolate chips 7. Remove sides of springform pan and
6 tbsp. heavy cream transfer cake to a platter. Pour ganache
over; smooth with an offset spatula.
8. Using a small spoon, dollop peanut
1. Preheat oven to 350° and grease an 8" butter in horizontal lines on top of
springform pan with cooking spray. Place ganache. Using a toothpick, drag vertical
a small saucepan filled about halfway lines through ganache and peanut butter
with water over medium heat and bring across cake; alternate dragging from top
to a simmer. to bottom, then bottom to top with each
2. In a medium heatproof bowl, combine line. Let sit 15 minutes before slicing.
bittersweet chocolate, butter, and — MAKI N Z E G O R E

82 FA L L B A K I N G
 SHOWSTOPPERS
ANDREW BUI.

D E L I S H .C O M 83
 SHOWSTOPPERS

APPLE TART melted, 2 tbsp. cut into pieces)

1 tbsp. granulated sugar
Melted apricot preserves, for serving
SERVES 8 1 HR
30 MIN
1. Filling: Preheat oven to 350°. In a large
FILLING bowl, toss apples, brown sugar, lemon
5 apples, peeled, cored, thinly sliced juice, cinnamon, vanilla, and salt.
1⁄3 c. (70 g.) packed light brown 2. Crust: In a large bowl, whisk flour,
sugar brown sugar, salt, and cinnamon. Add
Juice of 1⁄2 lemon 10 tbsp. melted butter and stir until a
1 tsp. ground cinnamon dough forms. Press mixture into bottom
1 tsp. pure vanilla extract and up sides of a 10" or 11" tart pan with
1⁄2 tsp. kosher salt a removable bottom.
3. Top dough with apple mixture;
CRUST sprinkle with granulated sugar. Dot top
11⁄3 c. (160 g.) all-purpose flour with remaining 2 tbsp. butter pieces.
1⁄4 c. (55 g.) packed light brown sugar 4. Bake tart until crust is golden brown
1⁄2 tsp. kosher salt and apples are tender, about 1 hour.
1⁄4 tsp. ground cinnamon 5. Brush with apricot preserves. Let cool
12 tbsp. unsalted butter (10 tbsp. slightly. — L AU R E N M IYAS H I R O

84 FA L L B A K I N G
 PUMPKIN
CHEESECAKE ROLL

SERVES 45 MIN
8 TO 10

CAKE
Cooking spray
3 large eggs
1 c. (200 g.) granulated sugar
3⁄4 c. (90 g.) all-purpose flour
2⁄3 c. pumpkin puree
1 tsp. baking soda
1⁄2 tsp. kosher salt
1⁄2 tsp. pumpkin pie spice
Confectioners’ sugar, for dusting

FILLING
12 oz. cream cheese, softened
11⁄4 c. (145 g.) confectioners’ sugar,
plus more for dusting
1 tbsp. unsalted butter, melted
1 tsp. pure vanilla extract
1⁄2 tsp. kosher salt

1. Cake: Preheat oven to 350° and line a

15" x 10" jelly roll pan with parchment.
Grease with cooking spray. In a large
bowl, mix eggs, granulated sugar, flour,
APPLE TART: PARKER FEIERBACH. CHEESECAKE ROLL: ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON.

pumpkin puree, baking soda, salt, and

pumpkin pie spice until just combined.
Spread batter in prepared pan.
2. Bake cake until a tester inserted
into the center comes out clean, about
15 minutes.
3. Lay out a large kitchen towel (try
to use one with little to no texture)
on a work surface and dust with
confectioners’ sugar.
4. Flip cake onto towel. Gently peel off
parchment. Starting at a short end, gently
but tightly roll cake into a log. Let cool.
5. Filling: In a large bowl, using a
handheld mixer on medium-high speed,
beat cream cheese, confectioners’ sugar,
butter, vanilla, and salt until smooth.
6. Gently unroll cake. (It’s okay if it
remains slightly curled.) Spread with
cream cheese filling. Reroll and dust with
more confectioners’ sugar; slice and
serve. — LE NA AB RAHAM

D E L I S H .C O M 85
 SHOWSTOPPERS

86 FA L L B A K I N G
 SWEET POTATO 1. Cake: Preheat oven to 350° and grease
2 (9") pans with cooking spray. Line
CAKE bottoms of pans with parchment.
2. In a large bowl, whisk flour, ginger,
baking powder, baking soda, salt, cloves,
SERVES 12 1 HR and nutmeg until combined.
30 MIN 3. In another large bowl, using a
handheld mixer on medium-high speed,
CAKE beat granulated sugar, butter, and brown
Cooking spray sugar until light and fluffy. Add eggs,
21⁄2 c. (300 g.) all-purpose flour one at a time, beating to blend after
1 tbsp. ground ginger each addition. Beat in potatoes and
2 tsp. baking powder vanilla until just combined.
2 tsp. baking soda 4. Add half of dry ingredients and
1 tsp. kosher salt 1⁄2 c. buttermilk and beat on low speed
1⁄2 tsp. ground cloves to combine. Add remaining dry
1⁄4 tsp. ground nutmeg ingredients and remaining 1⁄2 c.
13⁄4 c. (350 g.) granulated sugar buttermilk and beat until just combined.
1 c. (2 sticks) unsalted butter, Divide batter between prepared pans.
softened 5. Bake cakes until a tester inserted into
1⁄4 c. (55 g.) packed light brown sugar the center comes out clean, 40 to 45
3 large eggs minutes. Transfer pans to a wire rack
21⁄2 c. mashed sweet potatoes and let cool.
R ACHEL VANNI; FOOD ST YLIST: ADRIENNE ANDERSON.

2 tsp. pure vanilla extract 6. Frosting: In a large bowl, using

1 c. buttermilk, divided
FROSTING
1 c. (2 sticks) unsalted butter,
softened
1 (7-oz.) container marshmallow
creme (about 2 c.)
1⁄2 tsp. kosher salt
2 c. (230 g.) confectioners’ sugar,
divided
Chopped toasted pecans, for serving
handheld mixer on medium-high
speed, beat butter until smooth. Add
marshmallow creme, salt, and 1⁄2 c.
confectioners’ sugar and beat until
combined. Scrape down sides of bowl
and continue to beat in remaining 11⁄2 c.
confectioners’ sugar 1⁄2 c. at a time until
smooth and fluffy, 1 to 2 minutes.
7. Invert one cake onto a platter and
spread with frosting. Place second cake
on top. Frost top of cake and sprinkle
pecans around the top outer edge. — L A

D E L I S H .C O M 87
CHOCOFLAN 2 tsp. pure vanilla extract
1 c. whole milk or half-and-half
SERVES 4 HR 1. Cake: Place a rack in center of oven;
8 TO 12 40 MIN preheat to 350º. Grease a 10- to 12-c.
Bundt pan with 2 tbsp. butter, making
CAKE sure to cover all crevices. Pour caramel
1⁄2 c. (1 stick) plus 2 tbsp. unsalted sauce into bottom of pan; set aside.
butter, softened 2. In the large bowl of a stand mixer
1⁄4 c. homemade or store-bought fitted with the whisk attachment (or in a
caramel sauce large bowl using a handheld mixer), beat
1 c. (215 g.) packed dark brown sugar brown sugar and remaining 1⁄2 c. butter
1 large egg, room temperature on medium-high speed until light and
11⁄2 c. (180 g.) all-purpose flour fluffy, 3 to 5 minutes. Beat in egg until
1⁄4 c. unsweetened cocoa powder, combined.
preferably Dutch-processed 3. In a medium bowl, whisk flour, cocoa
1 tsp. baking powder powder, baking powder, baking soda,
3⁄4 tsp. baking soda and salt. Add half of dry ingredients
1⁄2 tsp. kosher salt to egg mixture and beat on medium-
1⁄2 c. brewed coffee or water, low speed until just combined. Add
room temperature coffee and beat until incorporated. Add
1⁄2 c. buttermilk, room temperature buttermilk and remaining dry ingredients
and beat until just combined. Pour batter
FLAN into prepared pan over caramel.
5 large eggs 4. Flan: Bring a kettle or large pot of
1 (14-oz.) can sweetened water to boil. In a large bowl, whisk
condensed milk eggs, condensed milk, and vanilla until
88 FA L L B A K I N G
combined. Add whole milk and whisk
until incorporated (some bubbles are
okay). Slowly pour flan mixture over the
back of a large spoon into Bundt pan.
(This helps reduce any disturbance to
the batter.)
5. Tightly cover pan with foil and place
in a large roasting pan. Carefully
transfer pans to oven, then pour in
boiling water until it reaches about
halfway up sides of Bundt pan. (If you
don’t have enough water to reach
halfway, add warm water from the tap.)
6. Bake chocoflan until a tester inserted
into the center comes out mostly clean,
60 to 70 minutes. (A few crumbs are
okay as flan will set more while cooling.)
Carefully transfer Bundt pan to a wire
rack and uncover. Let cool 1 hour, then
refrigerate at least 2 hours or up to
3 days before serving. (If refrigerating
longer than 2 hours, cover pan with foil.)
7. Loosen cake by placing Bundt pan in a
large bowl of hot water. Place a platter
upside down on cake pan, then invert
to unmold cake. Spoon any remaining
caramel sauce from pan over top.
— MAR IA D O
 R ACHEL VANNI; FOOD ST YLIST: BROOKE CAISON.

D E L I S H .C O M
SHOWSTOPPERS

89
90
FA L L B A K I N G
CH
EES
E
Pie
-in
-t
DR CAK
ha he-
ve sk
to y d
se es
EAM E
e se
to rt
be s y
S lie ou
ve
.

ERIK BERNSTEIN; FOOD ST YLIST: RILEY WOFFORD.


APPLE PIE
CHEESECAKE
SERVES 10 8 HR
CRUST
Cooking spray
14 graham crackers, finely crushed
(about 2 c.)
1⁄2 c. (1 stick) unsalted butter, melted
1⁄3 c. (65 g.) granulated sugar
1⁄4 tsp. kosher salt
CHEESECAKE
4 (8-oz.) blocks cream cheese, room
temperature
1 c. (200 g.) granulated sugar
3 large eggs
1⁄4 c. sour cream
2 tbsp. all-purpose flour
2 tsp. pure vanilla extract
½ tsp. ground cinnamon
1⁄2 tsp. kosher salt
APPLE PIE FILLING
4 large Granny Smith apples, peeled,
cored, sliced into 1⁄2" wedges
½ c. (100 g.) granulated sugar
2 tbsp. cornstarch
2 tbsp. unsalted butter
1 tbsp. fresh lemon juice
1 tsp. ground cinnamon
¼ tsp. kosher salt
ASSEMBLY
All-purpose flour, for rolling
1 batch basic pie dough (p. 22)
1 large egg
2 tbsp. coarse sugar
1. Crust: Preheat oven to 325° and grease
a 9" springform pan with cooking spray.
In a large bowl, mix crackers, butter,
granulated sugar, and salt until combined
(mixture should resemble wet sand).
SHOWSTOPPERS
Press crust into bottom and about 1" up
sides of prepared pan.
2. Cheesecake: Bring a kettle or large
pot of water to a boil. Meanwhile, in a
large bowl, using a handheld mixer on
medium-high speed, beat cream cheese
and granulated sugar until no lumps
remain. Add eggs, one at a time, beating
to blend after each addition, then beat in
sour cream, flour, vanilla, cinnamon, and
salt until just combined. Pour mixture
into crust and spread in an even layer.
3. Tightly wrap bottom of pan in foil
and place in a large roasting pan. Pour in
enough boiling water to come halfway up
sides of springform pan.
4. Bake cheesecake until center only
slightly jiggles, about 1 hour, 30 minutes.
Turn off oven, prop open door, and let
cool in oven, about 1 hour.
5. Apple Pie Filling: In a medium
saucepan, toss apples, granulated sugar,
cornstarch, butter, lemon juice, cinnamon,
salt, and 1 c. water until combined. Bring
to a simmer over medium heat. Cook,
stirring frequently, until apples are knife-
tender and sauce is thickened, about 15
minutes. Let cool to room temperature.
6. Remove cheesecake from water bath.
Remove foil and place cheesecake in
pan on a foil-lined baking sheet. Spread
apple pie filling over top of cheesecake.
7. Assembly: Increase oven temperature
to 425˚. On a lightly floured surface, roll
pie dough to a rough 10" square. Cut
into 10 strips about 1" wide. Arrange
half of strips across cheesecake at even
intervals. Weave remaining strips,
alternating under and over perpendicular
strips, to form a lattice. Press edges
together to seal.
8. In a small bowl, beat egg with ¼ tsp.
water. Brush top of dough with egg
wash. Sprinkle with coarse sugar.
9. Bake cheesecake until crust is golden
brown, 20 to 25 minutes. Let cool to
room temperature, then refrigerate
until chilled, at least 5 hours or up to
overnight. — L AU RA R E G E
D E L I S H .C O M 91
 SHOWSTOPPERS

11⁄2 c. pureed peeled roasted sweet

SWEET POTATO PIE potatoes
325°. In a large bowl, using a handheld
mixer on medium-high speed, beat
CHEESECAKE cream cheese until smooth. Add eggs,
TOPPING sour cream, granulated sugar, syrup,
3⁄4 c. (160 g.) packed dark cinnamon, vanilla, nutmeg, and salt.
SERVES 8 HR brown sugar Continue to beat, scraping down sides
6 TO 8 1⁄4 c. (50 g.) granulated sugar of bowl, until smooth. Add potato puree
1 tbsp. ground cinnamon and beat until no lumps remain.
CRUST 1⁄4 tsp. kosher salt 4. Pour filling into cooled crust. Bake
10 oz. gingersnaps 3⁄4 c. (11⁄2 sticks) unsalted butter, cheesecake until almost set, about 1 hour.
1⁄4 tsp. kosher salt melted, slightly cooled 5. Topping: In a medium bowl, whisk
1⁄2 c. (1 stick) unsalted butter, melted 13⁄4 c. (210 g.) all-purpose flour brown sugar, granulated sugar,
cinnamon, and salt. Add butter and stir
CHEESECAKE FILLING to combine. Using a fork, mix in flour
2 (8-oz.) blocks cream cheese, 1. Crust: Preheat oven to 350°. In a food until moistened and combined.
softened, cut into small pieces processor, pulse gingersnaps and salt 6. Remove cheesecake from oven.
3 large eggs, room temperature until fine crumbs form. Drizzle in butter Sprinkle topping over, squeezing with
3⁄4 c. sour cream, room temperature and pulse until incorporated. Transfer to a your hands to form clumps.
3⁄4 c. (150 g.) granulated sugar 9" springform pan and press into bottom 7. Continue to bake cheesecake until
1⁄4 c. pure maple syrup and slightly up sides. center no longer jiggles and topping is
1 tsp. ground cinnamon 2. Bake crust until golden brown around golden brown, 30 to 35 minutes more.
1 tsp. pure vanilla extract the edges, about 10 minutes. Let cool Let cool to room temperature. Refrigerate
1⁄2 tsp. ground nutmeg until ready to use. until chilled, at least 4 hours or up to
1⁄4 tsp. kosher salt 3. Filling: Reduce oven temperature to 2 days. — K AT B OY TS OVA

PARKER FEIERBACH.

92 FA L L B A K I N G
 DELISH LOVES COSMOLIVING BY DELISH 2024
DISNEY C O S M O P O L I TA N R E C I P E - A - D AY
CALENDAR

You Have Amazing Taste

THE DELISH EAU DE JUICE PURE BOARDERIE

KIDS COOKBOOK SUGAR PERFUME

BROWNIE-BOTTOM
PUMPKIN
CHEESECAKE
SERVES 8 HR
10 TO 12
BROWNIE
Cooking spray
3⁄4 c. (90 g.) all-purpose flour
1⁄4 c. (20 g.) dark cocoa powder
1⁄2 tsp. kosher salt
1⁄4 tsp. baking powder
13⁄4 c. (300 g.) semisweet chocolate
chips
1⁄2 c. (1 stick) unsalted butter,
cut into 1⁄2" pieces
3⁄4 c. (160 g.) packed light brown
sugar
3⁄4 c. (150 g.) granulated sugar
3 large eggs, room temperature
1 tsp. pure vanilla extract
CHEESECAKE
2 (8-oz.) blocks cream cheese,
softened
3⁄4 c. (160 g.) packed light brown
sugar
2 large eggs, room temperature
2⁄3 c. pumpkin puree
2 tbsp. sour cream, room
temperature
1 tbsp. all-purpose flour
1 tsp. pumpkin pie spice, plus more
for serving
1 tsp. pure vanilla extract
1⁄4 tsp. kosher salt
Caramel sauce, for drizzling
94 FA L L B A K I N G
1. Brownie: Preheat oven to 350º and
grease a 9" springform pan with cooking
spray. In a medium bowl, whisk flour,
cocoa powder, salt, and baking powder.
2. In a large heatproof bowl, microwave
chocolate chips and butter until melted
and smooth, about 1½ minutes. Whisk in
brown sugar and granulated sugar. Add
eggs, one at a time, whisking to blend
after each addition. Whisk in vanilla.
Fold in dry ingredients.
3. Pour batter into prepared pan. Bake
brownie until set and a tester inserted
into the center comes out clean, about
45 minutes. While brownie is still warm,
using a spoon, press brownie down and
compact into an even crust that comes
halfway up sides of pan. Transfer to a
wire rack and let cool.
4. Cheesecake: Preheat oven to 325º
and bring a kettle or large pot of
water to a boil. In a large bowl, using a
handheld mixer on medium-high speed,
beat cream cheese and brown sugar until
light and fluffy. Add eggs, one at a time,
beating to blend after each addition.
Add pumpkin puree, sour cream, flour,
pumpkin pie spice, vanilla, and salt and
beat until well combined.
5. Pour cheesecake mixture over
brownie crust; smooth top. Tightly wrap
ANDREW BUI; FOOD ST YLIST: ADRIENNE ANDERSON.
bottom of pan in foil and place in a large
roasting pan. Pour in enough boiling
water to come halfway up sides of
springform pan.
6. Bake cheesecake until center only
slightly jiggles, about 55 minutes. Turn
off oven, prop open door, and let cool
in oven, about 1 hour. Remove foil and
refrigerate cheesecake in pan until firm,
at least 5 hours or up to overnight.
7. Drizzle with caramel sauce. Sprinkle
with more pumpkin pie spice. — LR
SHOWSTOPPERS

D E L I S H .C O M 95
LAST BITE
SCARED OF A
LATTICE CRUST?
Just top each
apple with a round
piece of dough
(that has a few slits
cut in it to let the
steam escape).

Apple Pie Air-Fried Apples

JOEL GOLDBERG; FOOD ST YLIST: HADLEY SUI.

Peel and finely chop
1 apple, then transfer to a
small pot. Add 2 tbsp.
sugar, 1 tsp. cornstarch,
and 1⁄2 tsp. ground
cinnamon and toss to coat.
Add 1⁄4 c. water and 1 tsp.
fresh lemon juice, then
bring to a simmer over
medium heat. Cook,
stirring frequently, until
apples are tender and
liquid thickens, about 10
minutes. Meanwhile, slice
off top 1⁄2" of 2 apples.
Hollow out apples with a
melon baller or a teaspoon.
Arrange apples on a work
surface and fill with cooked
apple mixture. On a lightly
floured surface, roll out
1 refrigerated pie crust to
1⁄8" thick. Cut out 2 (4")
rounds. Slice each round
into 1⁄4"-thick strips and
arrange strips in a lattice
pattern over each apple,
pressing outer edges into
apple and trimming any
excess. Brush dough with
1 large egg, beaten;
sprinkle with sugar and
cinnamon. Place apples in
an air-fryer basket. Cook at
350° until filling is bubbling
and crust is golden brown,
about 14 minutes. Let cool
slightly before drizzling
with caramel sauce (if
using). — LAU RA R E G E

96 FA L L B A K I N G
Eliminate food and bacterial odors
for all-in protection.