Some of my favorite fall goodies are fruit and vegetable spreads. I love pumpkin and apple butters in place of jams or preserves on my morning toast and even mixing in pumpkin butter into my pumpkin bread batter. Keep in mind, none of these actually have butter in them (sorry, Paula).
I have always had such a love for canning and appreciate the flavors of fall that I see around. I’ve listed some of my favorite autumn butters below. One of my favorites is actually from Trader Joe’s which I picked up when I was in California last week. I’ll have to try my best to ration it until we get our own Trader Joe’s
1. Blackberry Farm Pumpkin and Pear Butter
2. Trader Joe’s Pumpkin Butter
3. Williams-Sonoma Cinnamon Apple Butter
Images via Blackberry Farm // Trader Joe’s // Williams-Sonoma
What are some of your favorite autumn goodies?
In light of the beautiful fall colors and crisp weather, I decided it was finally appropriate to bake some fall goodies Last fall, I made mini pumpkin cheesecakes and caramel stuffed apple cider cookies, but today I wanted to do something simple and something that my family would enjoy. I decided to take my traditional pound cake recipe and add pumpkin puree to it to make pumpkin pound cake. Within 30 minutes of baking my house was filled with spicy scents of autumn. Keep in mind that this recipe is for high altitude and may not work below 3,000 feet. I have never tried baking this at sea level so I don’t know how it will turn out for all you ocean folk out there.
When I took out the pound cake I had just enough sunlight to take pictures of the pound cake against some of the glorious fall trees in my neighborhood. Sadly, autumn doesn’t last that long in Colorado because it gets so cold and the leaves fall so soon. But that doesn’t put a stop to fall baking 😉
Pumpkin Pound Cake
- 1/2 cup butter (1 stick), softened
- 3/4 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 15-ounce can of pumpkin puree
- 1 teaspoon pumpkin pie spice
Preheat oven to 350˚F. Cream together the butter and sugar in a mixer.
Add in the eggs one at a time and continue mixing.
Alternate adding in the dry mixture (flour, baking powder and salt) with the milk and vanilla.
Add in half a can of the pumpkin puree and the pumpkin pie spice.
Spread in a buttered loaf pan and bake for an hour to an hour and ten minutes. Take a toothpick and poke a hole in the middle to see if it comes out clean.
Fall is finally here and that means one thing: Pumpkin Nothing brings in the fall season quite like the smell of sweet pumpkin and spices. I wanted to make a pumpkin pie for my friends but I wanted to make individual servings instead of one big pie. Using muffin tins, I decided to make mini pumpkin cheesecakes. This way I could also make the crust homemade instead of buying a graham cracker crust at the store.
This recipe requires patience because you have to keep the cheesecakes in the fridge overnight, so keep any pesky friends away when they come out of the oven. Allow at least 3 hours in the fridge! Or keep some pumpkin ice cream (trust me, its divine) in the freezer to hold them over. Or just some extra pumpkin pie on hand. You can never have enough pumpkin pie, right?
Mini Pumpkin Cheesecakes
- 1 1/2 cups graham cracker crumbs
- 1/2 stick melted butter
- 3 tablespoons sugar
- 2 8 oz. packages of softened cream cheese
- 1/2 cup white sugar
- 1/2 teaspoon pure vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
Preheat the oven to 325ºF. In a small bowl, mix together the graham cracker crumbs, sugar and butter.
In another bowl, combine cream cheese, sugar and vanilla. Add eggs one at a time.
Press the crumb mixture into the bottom of the lined muffin tins. Bake in the oven for about 5 minutes.
Pour the cream cheese filling into the tins halfway. Don’t use all the batter! Reserve half for the pumpkin layer.
Once each muffin tin is filled with cheesecake filling, add the pumpkin puree and cinnamon to the cheesecake batter. Add the layer of pumpkin filling on top of the cheesecake filling until muffin tin is filled barely to the top.
Bake for 40 minutes. Cool and place in the fridge overnight. Remember, no sneaking. Think of it as a surprise for breakfast in the morning Or a late night study snack for all you all-nighters out there.
Look at those layers