I have been so looking forward to fall and all the usual fall flavors. We made the very popular apple cake swirled with cream cheese that has been all over Pinterest as well as a variation on pecan pie and a decadent sweet roll commonly eaten in various countries around the world on Fat Tuesday, just before Lent. And, we used a chalkboard print with scripted “Happy Birthday” text and a black and gray chevron print, both from Paper Source for packaging.
This was the line-up for October:
- Apple Cake with Cream Cheese Tunnel and Praline Topping
- Bourbon Pecan Pie Bars
- Chocolate Covered Sweet Rolls with Whipped Cream (Spanish Bambas)
Apple Cake. What a delicious and festive cake! This moist, spiced cake is loaded with sweet Pink Lady apples and resembles a quick bread in terms of texture. This specific texture ends up being critical structurally to the suspension of the cream cheese filling. But, the crowning element of the cake is, without a doubt, the Praline Topping, which consists of brown sugar, butter, and vanilla extract. There really isn’t a better icing out there.
Bourbon Pecan Pie Bars. We tried several variations on our standard pecan pie recipe, making a shortbread crust, which happily meant that it made my favorite dessert much more mobile! And, adding bourbon as an additional flavor was a no-brainer. Lastly, we used honey, maple syrup, brown sugar, and eggs to achieve the luscious, quintessential gooey filling, which also incidentally allowed us to reduce the amount of corn syrup needed. We were super pleased with the result.
Bambas. In making these little gems, we inadvertently made Boston Cream doughnuts! The chocolate glaze, the sweet, chewy roll, and the thick, homemade whipped cream culminated in our favorite guilty pleasure 🙂 We used a starter for the rolls – this was a first for us – which produced a complex flavor. These doughnuts are definitely sweeter than our other desserts, and messier, and therefore, more fun!
corrie @ Peachie’s Treats