When the crisp autumn air begins to rustle the leaves, that’s when it’s time to swap out your Sea Breeze candle for Apple Spice, and cover the grill to break out the crockpot. Slow cook your way to desserty deliciousness while your oven is occupied with the holiday bird. From seasonal favorites to decadent classics, be sure to save room for something sweet…your crockpot is waiting.
Caramel Apple Spice Cake Crisp
Apple pie, apple strudel, apple crisp, apple everything. Break from the usual with a caramel apple spice cake crisp.
Seemingly combining every apple dessert there is, this spice cake just tastes like October.
To add a kick to your apple dishes, add two tablespoons of Brandy or Fireball whiskey; both are the perfect complement to anything tart.
Visit www.thebestblogrecipes.com for the full recipe.
Triple Berry Cobbler
Whoever said berry dishes were strictly for summer has clearly not had them in a cobbler.
A compote of blackberries, blueberries and raspberries are kept warm underneath a light, fluffy cake that will satisfy your sweet tooth like no other.
Prep Time: 15 minutes; Cook Time: 2-2 ½ hours; Serves: 6-8
Ingredients:
• 1 cup flour
• 3 Tbsp. sugar
• 1 tsp. baking powder
• ¼ tsp. cinnamon
• 1 egg
• ¼ cup fat-free milk
• 2 Tbsp. canola oil
• ⅛ tsp. salt
• 2 cups raspberries
• 2 cups blueberries
• 2 cups blackberries
• ½ Tbsp. lemon juice
• 1 cup sugar
• ¼ cup flour
In a large bowl, combine 1 cup flour, 3 tbsp. sugar, baking powder and cinnamon. In a small bowl combine egg, milk and canola oil. Whisk together until completely blended. Add egg mixture to flour mixture and stir until just moistened. Spread over bottom of slow cooker. In a medium bowl, combine 1 cup sugar and ¼ cup flour and salt. Add in raspberries, blackberries and blueberries (fresh or frozen will work) and lemon juice. Stir to completely and evenly coat berries with sugar-flour. Evenly distribute berries over batter. Cover and cook on low for about 2 to 2½ hours or until batter is cooked through. Top with ice cream or frozen yogurt if desired.
Spike your cobbler by adding two tablespoons of Raspberry Chambord or Grand Marnier; both liqueurs enhance the sweetness that results from combining all three berries.
Recipe courtesy of Taste of Home from Chef Nikki at www.chef-in-training.com.
Pumpkin Pecan Bread Pudding
It’s not autumn until you’ve had something pumpkin. Try a twist on the traditional pumpkin pie by trading in a pie crust for a loaf of bread.
This pumpkin pecan bread pudding combines the nutty flavor of pecans with the smooth creaminess of pumpkin.
Moist bread soaks in the sweetness of cinnamon, vanilla and brown sugar; not to mention the caramel drizzled over the top.
For the adults, add two tablespoons of Bourbon or Dark Rum; both pair well with the nutty flavor of the pecans and pumpkin.
Visit www.thegunnysack.com for the full recipe.
Gooey Chocolate Spoon Cake
Need a chocolate fix? This moist chocolate cake is made even richer by a generous squirt of Hershey’s syrup. Best enjoyed warm, it’s a good idea to attack this mountain of chocolate with a spoon, as you might get a little messy.
Prep Time: 10 minutes; Cook Time: 6 hours; Serves: 6-8
Ingredients:
• 1 box chocolate cake mix
• 2 cups sour cream
• 1 small (4 oz.) box instant chocolate pudding mix
• 3/4 cup vegetable or canola oil
• 4 eggs
• 1 cup water
• 1 cup semi-sweet chocolate chips
Spray slow cooker with nonstick cooking spray. In a large bowl, combine first six ingredients until combined. Stir in chocolate chips. Pour into prepared slow cooker. Cover and cook on low for about 4-6 hours. If your slow cooker tends to run hot, check around the three-hour mark. Cake will appear spongy when ready. Spoon a serving into a small bowl and drizzle with chocolate syrup. Top with whipped cream or a scoop of ice cream and enjoy.
The chocolately goodness of this dessert is elevated with the addition of two tablespoons of Bailey’s or chocolate liqueur, satisfying every cocoa craving.
Recipe courtesy of Brandie from www.thecountrycook.net
Glazed Cinnamon Coffee Cake
A crumbly, streusel top meets a dense, flavorful bottom in this glazed cinnamon coffee cake. Good for breakfast or dessert, this cake is the perfect autumn treat to pair with a warm cup of coffee or a cold glass of milk.
The icing glaze adds some extra sweetness and moisture, but if a taste of coffee is what you’re after, toss in two tablespoons of Kahlua or coffee liqueur.
Visit smashedpeasandcarrots.com for the full recipe.
