Two Fall Recipes

Hey-o! 🙂

It has been a while since I have shared with you lovely folks a recipe… so guess what I’m going to write today! 😉 But, not only am I going to give you a delicious Fall recipe, but two delicious Fall recipes. Have no fear, there will be plenty more as we get later into the Fall season.

Before I begin, may I just say that I have had to add 4 blankets to my bed because my room is SO cold!!! I know, let the excitement flood in!! (Didn’t I warn y’all that this blog was going to be me rambling on? I said that in my About page). Anyway, on to the recipes!


Baked Apples

  • 4 good-quality apples (Granny Smith is typical for any Fall apple-recipe, but any apples work)
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup packed brown sugar
  • 2 Tbsp butter, room temperature
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • Caramel sauce, for topping (optional)
  • Vanilla ice cream, for topping (optional… but, come on now, both of these options just make it ten times better)

Preheat oven to 350° F. Use a paring knife to remove the stem and seeds from the apples, making a deep hole where the filling will go. Combine the brown sugar, butter, and cinnamon in a small bowl and mix well. Add the nuts. Spoon mixture evenly into each of the apples. Add water to a small baking dish and place apples on top. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool before eating. Serve with ice cream and caramel sauce on top, if desired.


Pumpkin Pull-Apart Loaf

  • 3/4 cup pumpkin puree
  • 1/2 cup raw sugar, divided
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 large egg
  • Biscuit dough (enough for 8 biscuits)
  • 1 tsp cinnamon

Preheat oven 350° F. Spray an 8×4 or 9×5 loaf pan with non-stick cooking spray. Stir together the pumpkin puree, 1/4 cup sugar, vanilla, pumpkin spice, and egg. Set it aside. Stir together remaining 1/4 cup of sugar and cinnamon in a small bowl. Coat each slice of biscuit dough with the cinnamon and sugar mixture. Lay one slice of dough flat. Spread some pumpkin mixture on top, then place another biscuit piece on top. Add more pumpkin mixture and continue stacking, spreading, and layering until you’re out of biscuit slices and pumpkin mixture. Place the stack carefully into the pan. Bake for about 18-24 minutes. Note: the middle shouldn’t be raw, but gooey and moist. If the top starts to brown too fast, then cover it with foil and reduce the oven temperature to 325° F.

Pumpkin Pull-Apart Loaf Glaze

  • 1/2 cup powdered sugar
  • 1 tsp cinnamon
  • 3 tbsp heavy whipping cream, or milk

Whisk the powdered sugar, cinnamon, and heavy whipping cream until a smooth sauce forms. Drizzle over loaf, pull apart slightly, and serve.

Note: store loosely covered for up to two days.


I hope you enjoy these recipes! I recommend the baked apples for a special breakfast treat, but the fall-apart loaf is definitely better suited for dessert. Stay warm, enjoy watching the colorful leaves, and have a blessed day!



Baked Apples is from Tastes Better From Scratch. Pumpkin Pull-Apart Loaf is from Crazy for Crust.


2 thoughts on “Two Fall Recipes

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