Fall Desserts

     Today Wren is two months old and because it was a Saturday and we haven't had a family gathering in a while, I invited the gang over for dessert.  Since the leaves are starting to change colors and there is a chill in the air, I was inspired by the season and chose a few recipes based on classic fall flavors.

Pumpkin Blossoms
Recipe from http://www.inspiredbycharm.com

Ingredients

1/2 cup unsalted butter, softened

1/2 cup sugar

1/4 cup liquid chai concentrate

1 large egg

1 tsp vanilla extract

1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2  tsp cinnamon

22-24 Hershey's Pumpkin Spice Kisses 

Plus:

1/2 cup sugar

1 tsp pumpkin pie spice

Method
Preheat the oven to 325 degrees.
1. Cream the butter and the sugar using a mixer.  Add in the chai concentrate, egg, and vanilla. 
2. Combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium size bowl.
3. Mix the flour mixture into the butter mixture.  Refrigerate for at least an hour.
4. Mix 1/2 cup sugar and 1 teaspoon of pumpkin pie spice in a small bowl.
5. Use your hands to roll the dough into 1 inch balls.  Roll each ball in the sugar mixture and then place on a baking sheet, two inches apart.
6. Bake for 13-15 minutes.  Remove right away and place a Hershey Kiss in the center of each cookie.  Allow to cool completely before removing cookies from the baking sheets.

Caramel Apple Cheesecake Bars
Recipe from http://www.the-girl-who-ate-everything.com

Ingredients

Crust:

2 cups flour

1/2 cup firmly packed brown sugar

1 cup butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tbsp, divided

3 large eggs

1 1/2 tsp vanilla extract

Apples:

3  apples, peeled, cored and finely chopped

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup butter, softened

1/2 cup caramel topping

Method

Preheat oven to 350 degrees.

1. To make the crust, n a medium bowl, combine flour and brown sugar.  Use a pastry blender to cut in the butter.  The mixture should be crumbly.  Press evenly into a 9x13 baking pan lined with aluminum foil. Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Add the eggs, 1 at a time, and then the vanilla. Stir to combine. Spread over the warm crust.

3. In a small bowl, stir together the apples, 2 tablespoons of sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
4. For the streusel topping, combine all ingredients in a small bowl.
5. Sprinkle Streusel topping over the apples. Bake 40-45 minutes, or until filling is set. 

6. Drizzle with caramel topping and let cool. Serve cold.

Crock Pot Apple Cider

Ingredients
Apple Cider
Caramel Topping
Ground Cinnamon
Ground Cloves

Method
1. Combine all of the ingredients in a crock pot.  Cook on low for 4 hours.

*I didn't include measurements for the ingredients above because it really depends on how much cider you want to make.  I used an entire half gallon of cider, about 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, and three tablespoons of caramel.

The Taste Test
     Everything tasted good!  I was lazy with the cookies and didn't feel like pulling the mixer out and I didn't wait long enough to soften the butter.  The cookies seemed to come out a little flat and oddly shaped.  They tasted fine, although I'm not a big fan of the Pumpkin Spice Kisses.  They had a chemical taste in my opinion. 
     The bars were delicious but very heavy.  Before I cut the bars, I think the pan had to weigh at least five pounds!  Not a healthy recipe but what do you expect from a recipe adapted from Paula Dean!  They were very filling and a big hit.
     Everyone really enjoyed the cider.  It was warm and sweet and perfect for a cool fall evening.  Annie commented that it tasted a lot like Starbuck's Hot Apple Cider.