Innholdsfortegnelse for Issue 3 2023 i Delish Quarterly

FACT: PEOPLE BAKE MORE IN THE AUTUMN MONTHS THAN THEY DO IN THE WINTER. 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…

SERVES 4 1 HR 30 MIN All-purpose flour, for rolling2 batches basic pie dough (p. 22) or 2 store-bought pie crusts1 lb. baking apples (about 3 apples), peeled, cored, finely chopped¼ c. (55 g.) packed light or dark brown sugar¼ c. (50 g.) granulated sugar1 tbsp. cornstarch1½ tsp. ground cinnamon½ tsp. kosher salt½ tsp. pure vanilla extract1 large egg, beaten to blend2 tsp. coarse sugarVanilla 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…

SERVES 8 2 HR 30 MIN Cooking sprayAll-purpose flour, for rolling1 batch basic pie dough (p. 22)6 tbsp. unsalted butter¾ c. (160 g.) packed light brown sugar3 large eggs, beaten to blend1 c. light corn syrup1 tbsp. pure vanilla extract½ tsp. kosher salt2 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 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…

SERVES 6 TO 8 1 HR 45 MIN Unsalted butter, for pan½ c. heavy cream½ tsp. pure vanilla extract1 c. (170 g.) semisweet chocolate chips⅓ c. (30 g.) unsweetened Dutch-processed cocoa powder¼ tsp. ground cinnamon½ c. (100 g.) plus 2 tbsp. granulated sugar, dividedAll-purpose flour, for dusting2 (16.3-oz.) tubes Pillsbury Grands! Original Biscuits 1. Preheat oven to 375° and grease an 8½" x 4½" 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 ½ 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…

MAKES 12 3 HR 30 MIN DOUGH Cooking spray2¼ tsp. active dry yeast½ c. whole milk4¾ c. (570 g.) all-purpose flour½ c. (110 g.) packed light brown sugar2 tsp. kosher salt1 tsp. pumpkin pie spice1 large egg1 c. pumpkin puree4 tbsp. unsalted butter, softened FILLING ¾ c. (150 g.) packed light brown sugar¾ c. (80 g.) finely chopped pecans2 tsp. pumpkin pie spice½ tsp. kosher saltAll-purpose flour, for dusting3 tbsp. unsalted butter, melted TOPPING ¾ c. (1½ sticks) unsalted butter½ c. (110 g.) packed light brown sugar¼ c. honey1 tsp. pure vanilla extract1 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. 2. In the large bowl…

MAKES 24 40 MIN MUFFINS 2 c. (240 g.) all-purpose flour½ c. (100 g.) granulated sugar1½ tsp. baking powder½ tsp. kosher salt2 large eggs1 c. whole milk4 tbsp. unsalted butter, melted, cooled2 tsp. pure vanilla extract1 c. chopped toasted pecans TOPPING ½ c. (60 g.) all-purpose flour½ c. chopped toasted pecans¼ c. (55 g.) light brown sugar4 tbsp. unsalted butter, melted3 tbsp. granulated sugar 1. Muffns: Preheat oven to 350° and line 2 standard 12-c. muffn 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…

SERVES 1O 45 MIN Canola or neutral oil, for frying (about 6 c.)2 c. (240 g.) all-purpose flour½ c. (100 g.) granulated sugar2 tsp. baking powder½ tsp. ground cinnamon2½ tsp. kosher salt, divided½ c. (1 stick) unsalted butter, cold, cut into cubes2 large eggs½ c. oat milk⅔ lb. Bartlett pears (about 2 pears), finely chopped½ c. store-bought or homemade caramel sauceFlaky 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…

SERVES 12 1 HR 45 MIN CAKE Cooking spray1 (15.25-oz.) box white cake mix, plus ingredients called for on box FILLING 1 (14-oz.) can sweetened condensed milk½ c. (110 g.) packed light brown sugar4 tbsp. unsalted butter, melted1 tsp. ground cinnamonPinch of kosher salt FROSTING ½ c. heavy cream1 (8-oz.) block cream cheese4 tbsp. unsalted butter, softened1 c. (115 g.) confectioners’ sugar1 tsp. pure vanilla extractPinch of kosher salt 1. Cake: Preheat oven to 350° and grease a 13" x 9" baking pan with cooking spray. Bake cake in prepared pan according to package directions. Let cool. 2. Filling: In a medium bowl, whisk milk, brown sugar, butter, cinnamon, and salt until combined. 3. Frosting: In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks…

MAKES 16 40 MIN ¾ c. (1½ sticks) unsalted butter, plus more for pan2 (8-oz.) cans crescent dough2 Granny Smith apples, peeled, cored, sliced into eighths1 c. (215 g.) packed light brown sugar1½ tsp. ground cinnamon1 tsp. pure vanilla extractPinch of kosher salt8 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…

SERVES 8 4 HR 45 MIN 1½ c. heavy cream⅔ c. marshmallow creme1 (8-oz.) block cream cheese, softened1 c. creamy peanut butter, plus more, melted, for drizzling¾ c. (85 g.) confectioners’ sugar1 tsp. pure vanilla extractPinch of kosher salt1 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…

MAKES 24 50 MIN Cooking spray1 c. (2 sticks) plus 2 tbsp. unsalted butter, softened, divided1¼ c. (270 g.) packed light brown sugar, divided¾ c. (150 g.) granulated sugar, divided2 large eggs1 tsp. pure vanilla extract1¾ c. (160 g.) rolled oats1¼ c. (150 g.) all-purpose flour1 tsp. baking powder½ tsp. kosher salt1 tsp. ground cinnamon, divided4 Granny Smith apples, peeled, cored, finely chopped1½ tsp. cornstarch½ tsp. ground nutmegCaramel sauce, for drizzling 1. Preheat oven to 350° and grease 2 standard 12-c. muffn 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 ½ c. granulated sugar until light and fluffy. Add eggs and vanilla and beat until combined. Add oats, flour, baking powder, salt, and ½…

MAKES 35 1 HR 2¼ c. (270 g.) all-purpose flour1 tsp. baking soda1 tsp. pumpkin pie spice½ tsp. kosher salt1 c. (2 sticks) unsalted butter, softened¾ c. (160 g.) packed light brown sugar½ c. (100 g.) granulated sugar1 large egg¾ c. pumpkin puree2 tsp. pure vanilla extract2 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 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.…

MAKES 24 2 HR 1 c. (2 sticks) unsalted butter3 c. (360 g.) all-purpose flour2 tsp. cream of tartar1 tsp. kosher salt½ tsp. baking soda½ c. (110 g.) packed light brown sugar1¼ c. (250 g.) granulated sugar, divided2 large eggs1 tsp. pure vanilla extract2 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 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.…

MAKES 9 45 MIN Cooking spray1 c. (215 g.) packed light brown sugar½ c. (1 stick) unsalted butter, melted, slightly cooled¼ c. molasses2 large eggs1 tsp. pure vanilla extract1 c. (120 g.) all-purpose flour1 tsp. ground cinnamon1 tsp. ground ginger¾ tsp. kosher salt½ tsp. baking powder¼ tsp. ground cloves¼ tsp. ground nutmeg2 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.…

SERVES 8 1 HR 30 MIN FILLING 5 apples, peeled, cored, thinly sliced⅓ c. (70 g.) packed light brown sugarJuice of ½ lemon1 tsp. ground cinnamon1 tsp. pure vanilla extract½ tsp. kosher salt CRUST 1⅓ c. (160 g.) all-purpose flour¼ c. (55 g.) packed light brown sugar½ tsp. kosher salt¼ tsp. ground cinnamon12 tbsp. unsalted butter (10 tbsp. melted, 2 tbsp. cut into pieces)1 tbsp. granulated sugarMelted apricot preserves, for serving 1. Filling: Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt. 2. Crust: In a large bowl, whisk flour, brown sugar, salt, and cinnamon. Add 10 tbsp. melted butter and stir until a dough forms. Press mixture into bottom and up sides of a 10" or 11" tart pan with a…

SERVES 8 TO 10 7 HR 40 MIN CRUST ¼ c. unsalted butter, melted, plus more, softened, for pie dish1 (8.8-oz.) package Biscoff cookies, finely crushed½ tsp. kosher salt FILLING & ASSEMBLY 1 (¼-oz.) packet powdered gelatin2½ c. fresh or frozen cranberries¾ c. (160 g.) packed light brown sugarZest and juice of 1 medium orange1 (13.5-oz.) can full-fat coconut milk2 tbsp. heavy cream1 tsp. peeled grated ginger½ tsp. almond extract (optional)¼ tsp. kosher saltWhipped cream and homemade sugared cranberries, for serving 1. Crust: Preheat oven to 350° and grease a 9" pie dish with butter. In a 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…

SERVES 24 1 HR 25 MIN Cooking spray1 (18-oz.) box brownie mix, plus ingredients called for on box⅔ c. light corn syrup½ c. (110 g.) packed light brown sugar5 tbsp. unsalted butter, melted, cooled1 tbsp. dark molasses2 tsp. pure vanilla extract1 tsp. kosher salt3 large eggs2 c. whole pecans, toastedCaramel sauce, for drizzling 1. Preheat oven to 350°. Grease a 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…

MAKES 24 1 HR Cooking spray1 (8-oz.) tube refrigerated crescent dough1 large egg⅓ c. corn syrup¼ c. (55 g.) packed light brown sugar3 tbsp. unsalted butter, melted1 tsp. pure vanilla extractPinch of kosher salt1⅓ c. coarsely chopped pecans 1. Preheat oven to 375° and grease a 24-c. mini muffn tin with cooking spray. On a clean surface, roll out dough and pinch together seams. Cut into 24 squares. Arrange squares in prepared cups. 2. In a medium bowl, stir egg, corn syrup, brown sugar, butter, vanilla, and salt. Add pecans and toss to coat. Spoon pecan mixture into dough. 3. Bake bites until set and crust is golden brown, 15 to 18 minutes. Let cool, then refrigerate until chilled, about 30 minutes.…

MAKES 1 (9" X 5") LOAF 1 HR 15 MIN Cooking spray2 c. (240 g.) all-purpose flour1 tsp. baking soda1 tsp. ground cinnamon1 tsp. pumpkin pie spice½ tsp. baking powder½ tsp. kosher salt2 large eggs1¼ c. pumpkin puree¾ c. (150 g.) granulated sugar½ c. vegetable oil¼ c. buttermilk1 tsp. pure vanilla extract½ 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…

SERVES 4 TO 6 1 HR 40 MIN DANISH 6 oz. cream cheese, softened1 large egg, yolk and white separated3 tbsp. confectioners’ sugar½ tsp. finely grated lemon zest¼ tsp. kosher saltVegetable oil, for greasing1 (8.7-oz.) sheet puff pastry, thawed if frozen¼ c. raspberry jam2 tsp. granulated sugar GLAZE (OPTIONAL) ¾ c. (85 g.) confectioners’ sugar2 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 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"…

SERVES 24 2 HR 30 MIN Cooking spray1 c. (2 sticks) unsalted butter, softened1¾ c. (350 g.) granulated sugar, divided, plus more for serving2 tbsp. finely grated orange zest (from about 2 large navel oranges), divided, plus more for serving2 large eggs2 large egg yolks4 c. (480 g.) cake flour2½ tsp. baking powder1 tsp. kosher salt½ tsp. baking soda1 c. fresh orange juice (from about 2 large navel oranges)½ c. plain Greek yogurt½ c. brut Prosecco3 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…

SERVES 6 TO 8 1 HR 30 MIN 5 Honeycrisp, Granny Smith, and/or Cripps Pink apples, peeled, cored, sliced ¼" to ½" thick2 tbsp. cornstarch2 tbsp. fresh lemon juice2 tbsp. granulated sugar¼ tsp. ground nutmeg2 tsp. ground cinnamon, divided1½ c. (135 g.) rolled oats¾ c. (160 g.) packed light brown sugar⅔ c. (80 g.) all-purpose flour¼ tsp. kosher salt¾ c. (1½ sticks) unsalted butter, meltedVanilla 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…

SERVES 12 1 HR 45 MIN Cooking spray1 (15-oz.) can pumpkin puree1 (12-oz.) can evaporated milk3 large eggs¾ c. (160 g.) packed light brown sugar1 tbsp. cornstarch2 tsp. pumpkin pie spice, plus more for serving1 tsp. pure vanilla extract½ tsp. kosher salt1 (15.25-oz.) box yellow cake mix2 c. chopped raw pecans1 c. (2 sticks) unsalted butter, meltedCool Whip topping, for serving 1. Preheat oven to 350° and lightly grease a 13" x 9" baking dish with cooking spray. In a large bowl, whisk pumpkin puree, milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until combined. Scrape into prepared pan. Spread in an even layer. 2. Sprinkle cake mix over pumpkin batter. Top with pecans, then drizzle with butter. 3. Bake cake until a tester inserted into the…

SERVES 6 TO 8 1 HR Cooking spray1 (7.5-oz.) tube refrigerated biscuit dough3 tbsp. unsalted butter, melted3 tbsp. pure maple syrup, divided¼ c. (55 g.) packed light brown sugar2 tbsp. granulated sugarLarge pinch of kosher salt8 slices bacon, cooked, crumbled1½ c. (170 g.) confectioners’ sugar2 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 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…

MAKES 48 1 HR 45 MIN 3 c. (600 g.) granulated sugar1 c. (2 sticks) unsalted butter¾ c. whole milk¼ c. (20 g.) unsweetened cocoa powder1 c. creamy peanut butter¼ tsp. kosher salt5 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.…

SERVES 8 TO 10 1 HR Cooking spray1 (18-oz.) box brownie mix, plus ingredients called for on box1 c. white chocolate chips1 tbsp. vegetable oilGreen food coloring1 (16-oz.) can chocolate frosting1 c. crushed OreosPumpkin 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.…

MAKES 30 1 HR 30 MIN COOKIES 1 c. (2 sticks) unsalted butter, softened1 c. (215 g.) packed light brown sugar½ c. (100 g.) granulated sugar2 large eggs2 tsp. pure vanilla extract2 c. (240 g.) all-purpose flour½ tsp. baking soda¼ tsp. kosher salt1 c. chopped raw pecans MAPLE BUTTERCREAM 1 c. (2 sticks) unsalted butter, softened3 c. (345 g.) confectioners’ sugar⅓ c. heavy cream3 tbsp. pure maple syrup1 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.…

MAKES 20 50 MIN 1 c. (2 sticks) unsalted butter, melted1 c. (215 g.) packed light brown sugar½ c. (100 g.) granulated sugar2 large eggs1 large egg yolk1 tsp. pure vanilla extract½ tsp. kosher salt2¼ c. (270 g.) all-purpose flour1 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…

MAKES 24 1 HR Cooking spray1½ tsp. ground cinnamon¾ tsp. ground cardamom¾ tsp. ground ginger½ tsp. ground cloves½ tsp. ground black pepper3 c. (360 g.) all-purpose flour1½ tsp. baking powder1 tsp. kosher salt2 c. (430 g.) packed light brown sugar¾ c. (1½ sticks) unsalted butter, softened3 large eggs2 tsp. pure vanilla extract⅓ c. store-bought or homemade salted caramel1 tbsp. espresso powder2 bags black tea2 c. (230 g.) confectioners’ sugar 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…

SERVES 8 TO 10 45 MIN CAKE Cooking spray3 large eggs1 c. (200 g.) granulated sugar¾ c. (90 g.) all-purpose flour⅔ c. pumpkin puree1 tsp. baking soda½ tsp. kosher salt½ tsp. pumpkin pie spiceConfectioners’ sugar, for dusting FILLING 12 oz. cream cheese, softened1¼ c. (145 g.) confectioners’ sugar, plus more for dusting1 tbsp. unsalted butter, melted1 tsp. pure vanilla extract½ 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, 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…

SERVES 6 TO 8 8 HR CRUST 10 oz. gingersnaps¼ tsp. kosher salt½ c. (1 stick) unsalted butter, melted CHEESECAKE FILLING 2 (8-oz.) blocks cream cheese, softened, cut into small pieces3 large eggs, room temperature¾ c. sour cream, room temperature¾ c. (150 g.) granulated sugar¼ c. pure maple syrup1 tsp. ground cinnamon1 tsp. pure vanilla extract½ tsp. ground nutmeg¼ tsp. kosher salt1½ c. pureed peeled roasted sweet potatoes TOPPING ¾ c. (160 g.) packed dark brown sugar¼ c. (50 g.) granulated sugar1 tbsp. ground cinnamon¼ tsp. kosher salt¾ c. (1½ sticks) unsalted butter, melted, slightly cooled1¾ c. (210 g.) all-purpose flour 1. Crust: Preheat oven to 350°. In a food processor, pulse gingersnaps and salt until fine crumbs form. Drizzle in butter and pulse until incorporated. Transfer to a 9" springform…

MAKES 12 2 HR 30 MIN DOUGH 2½ c. (300 g.) all-purpose flour, plus more for rolling1 tbsp. granulated sugar1 tsp. kosher salt1 c. (2 sticks) unsalted butter, cold, cut into ½" cubes2 tbsp. distilled white vinegar FILLING & ASSEMBLY 1 c. (215 g.) packed light brown sugar6 tbsp. unsalted butter, softened1 large egg1 tsp. pure vanilla extract¼ tsp. kosher salt 1. Dough: In a large bowl, whisk flour, granulated sugar, and salt. Add butter and, using your hands, work into flour 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…

1 (9") SINGLE PIE CRUST 2 HR 30 MIN 1½ c. (180 g.) all-purpose flour1 tbsp. granulated sugar¼ tsp. kosher salt½ 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. 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.…

MAKES 24 1 HR 10 MIN 1½ c. apple cider (not juice)12 tbsp. unsalted butter, softened, divided, plus more for tin2 c. (240 g.) all-purpose flour1¼ tsp. baking powder½ tsp. kosher salt¼ tsp. baking soda¼ tsp. ground ginger¼ tsp. ground nutmeg4½ tsp. ground cinnamon, divided⅓ c. (70 g.) packed light brown sugar1 large egg, room temperature¼ c. neutral oil¼ c. apple butter (preferably no added sugar)⅔ 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 generously grease a 24-c. mini muffn tin with butter. In a medium bowl, whisk flour, baking powder, salt,…

SERVES 6 1 HR Cooking spray3 large eggs1 c. (200 g.) granulated sugar1 (15-oz.) can pumpkin puree⅔ c. heavy cream2 tsp. pumpkin pie spice1 tsp. pure vanilla extract½ tsp. plus pinch of kosher salt1½ c. (325 g.) packed dark brown sugar1½ c. (180 g.) all-purpose flour¾ c. cold unsalted butter, cut into ½" cubes1 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 ½ 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…

SERVES 8 2 HR 20 MIN BREAD 1 (1-lb.) loaf challah or brioche bread, cut into 1" cubes (about 10 c.)2 large eggs3 large egg yolks⅔ c. (145 g.) packed dark brown sugar1 tbsp. finely grated orange zest1 tsp. almond extract½ tsp. ground cloves½ tsp. kosher salt¼ tsp. ground nutmeg2 c. heavy cream2 c. whole milk1¼ c. frozen cranberries ICING 1 c. (115 g.) confectioners’ sugar4 tbsp. unsalted butter, melted2 tbsp. Grand Marnier or orange juice1 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.…

SERVES 8 45 MIN Cooking spray2 c. (240 g.) all-purpose flour½ tsp. baking soda½ tsp. kosher salt1 c. honey½ c. (1 stick) unsalted butter, softened3 large eggs¼ tsp. almond extract½ c. sour creamConfectioners’ 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…

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, softened1 c. creamy peanut butter1 c. (115 g.) confectioners’ sugar1 tsp. pure vanilla extract TOPPING ¾ c. semisweet chocolate chips 1. Crust: Line a 9" x 9" pan with 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…

SERVES 12 50 MIN Cooking spray2 c. (240 g.) all-purpose flour2 c. (180 g.) old-fashioned oats1½ c. (3 sticks) unsalted butter, softened1½ c. (325 g.) packed light brown sugar2 tsp. pure vanilla extract¼ tsp. kosher salt1½ c. soft caramels¼ c. whole milkPinch of flaky sea salt1½ 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,…

MAKES 16 45 MIN Cooking spray1 c. (200 g.) granulated sugar¾ c. (1½ sticks) unsalted butter, softened½ c. (110 g.) packed light brown sugar2 large eggs2 tsp. pure vanilla extract2 c. (240 g.) all-purpose flour1 tsp. ground cinnamon¾ tsp. baking powder½ tsp. kosher salt2 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…

Peel and finely chop 1 apple, then transfer to a small pot. Add 2 tbsp. sugar, 1 tsp. cornstarch, and ½ tsp. ground cinnamon and toss to coat. Add ¼ 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 ½" 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 ¼"-thick strips and arrange strips in a lattice pattern over each apple, pressing outer edges into apple and…