Bake Group Fall Recipes 2015

Bake Group Flavors of Fall - Bake Group Fall Recipes - Purdue Avenue

I look forward to our fall bake group EVERY YEAR!  My husband summed it up perfectly {while having his own little tasting session with the extra goodies I brought home} when he said, “This just makes me excited for Thanksgiving.”  While it’s still 90 hot degrees here in Phoenix mid-day, it makes me long for cooler weather and more time outdoors, yummy soups & homey desserts!

This collection of recipes had some of my absolute favorites of all of the bake groups we’ve had.  What is bake group?  I explain it all in THIS POST.  If you love to bake – grab a group of your favorite baker friends & start one of your own!  It’s been SO MUCH FUN!  {I do suggest that you keep the group small to minimize how sick you are when you leave the table. HA!}

The first recipe is my contribution…I normally don’t feel good about the recipes I produce for bake group…but not this time!  I found a winner!!

Caramel Apple Shortcakes with Apple Cider Reduction - Bake Group Fall Recipes - Purdue Avenue

I modified the recipe, (you can print my version HERE) from one found in Bobby Flay’s Mesa Grill Cookbook & I cannot begin to describe how much I loved it.  This is fall’s version of the classic Strawberry Shortcake…so you really can’t go wrong!

Let me walk you through the layers in this beautiful treat:

Drizzled on the bottom is an apple cider & spiced rum reduction infused with vanilla beans

TOPPED WITH a shortcake biscuit that was sweet, flakey perfection

TOPPED WITH caramelized granny smith apple compote

TOPPED WITH a sour cream vanilla bean whipped cream (say THAT fast 5 times!)

TOPPED WITH the other half of the beautifully browned shortcake biscuit that was brushed with milk & sprinkled with sugar to give it a crunchy, caramelized crust that’s TO DIE FOR!

Tips & Tweaks

Tweak #1:  The original recipe called for Apple Brandy, but I happened to have spiced rum on hand from our last bake group (WHAT!  I thought you were Mormon!  HA HA – I am!  It cooks out!!) so I substituted it thinking that another flavor profile couldn’t hurt…and I was right!

Tweak #2: Absolutely, without a doubt, you’re going to want to double the Apple Cider Reduction portion of the recipe!  It doesn’t stretch as far as the other ingredients…and just double the biscuit recipe while you’re there.  It’s so easy and you’ll want more of them.  Trust me.

Tip #1: If you’re hosting a large group – you could easily use a smaller biscuit cutter to stretch the batches.  And they’d be darling bite-sized!

Tip #2:  Experiment with this one! I think my favorite part of making this was dreaming about all of the possibilities for tweaking this recipe seasonally.  It would be AMAZING with peaches, blackberries, FIG, a pomegranate reduction would be something I’d probably drink out of the pan!  Anyway – I’m getting carried away over here.  If you’d love the recipe as I’ve modified it – you can print it HERE.  If you want Bobby Flay’s version – I highly recommend his cookbook.  Several of our favorite dinner recipes are in there…it’s a can’t go wrong kind of cookbook!

White Chocolate Pumpkin Cheesecake Bites with Gingersnap Crust - Bake Group Fall Recipes - Purdue Avenue

Vickie found her recipe on OUR BEST BITES.  The texture of these cheesecake bites had me eating more than one!  It was light and fluffy, almost mousse-like.  The gingersnap cookies in the crust & topped with a light whipped cream, there was nothing heavy about it!  A whole slice would have been okay by me – and I would have finished it easily.  If you’re planning for a crowd – the bite sized portion was perfection!!

Tips & Tweaks

Tweak #1: To simplify the recipe, she left off the caramel topping…but she said it’s delicious with it, too!

Tweak #2: Because she made the recipe into bite sized portions, she changed the cooking time to 11 minutes @ 375 degrees.

Tip #1: She had no tips.  The recipe was very well written!  Love that!

Maple Gingerbread Cake with Salted Maple Caramel Sauce - Bake Group Fall Recipes - Purdue Avenue

Nancy modified this one quite a bit – and it was one of my favorites…the original baker Joann at Eats Well With Others trades out the traditional fall spice line-up for a Chinese 5 Spice blend that really grabs you on the first bite. (in a good way! not in a “ew – I wasn’t expecting that” kind of way)  The frosting is light and airy made using whipped cream, creme fraiche & brown sugar.  And those candied pecans add the sweet that you’re craving in the bite while adding the perfect crunchy element.

Tips & Tweaks

Tweak #1: She didn’t have maple sugar, so she replaced it with white sugar.

Tweak #2: Since she still wanted the maple flavor to come through she replaced 1/2 of the molasses with maple syrup.

Tip #1: If you don’t have or can’t find Creme Fraiche – sour cream makes a great replacement!

Tip #2: Look elsewhere for a caramel sauce recipe.  She ended up leaving it off of the cake entirely because after 3 attempts – she couldn’t get it to turn out, even though she followed the directions exactly.  (I’d love to taste this one WITH the sauce, but to be honest – it wasn’t necessary.  It was absolutely delicious!)

Magnolia Bakery's Caramel Apple Cake with Butterscotch Frosting - Bake Group Fall Recipes - Purdue Avenue

Randi didn’t only make this Magnolia Bakery Cookbook cake look DARLING, but it tasted incredible!  Chunks of apples throughout the cake batter give it an incredible texture, while maintaining moisture in the cake.  SO GOOD!!

Tips & Tweaks

Tweak #1: She swapped out the Caramel Cream Cheese Icing in the original recipe, for a Butterscotch Cream Cheese Frosting – also found in the same book.

Tweak #2: Wanting to serve mini cakes, she modified the recipe from 2 9″ rounds to a jelly roll pan & used a biscuit cutter to cut out the individual mini cakes. No modification to the baking time or temperature – but since all ovens are different, she suggested you watch closely the last few minutes.  She did mention that she watched it like a hawk in her oven because she was worried that it would spill over – but it didn’t!

Tip #1:  Use a potato peeler to create curls on top by scraping it across a bar of white chocolate!  Scrape along the length for longer curls!

Tip #2: To add a fall touch, she sprinkled on some cinnamon & edible gold baking glitter above the white chocolate curls.  This glitter glams up everything you put it on!

Sweet Karin was our hostess this month – and MAN did she a WONDERFUL job!!  Here’s a look at how she set the room up:

Bake Group Fall Recipes Tablescape

And a closer look at her place settings:

Bake Group Fall Recipes Table Setting

Everything was so festive – including these take-away gifts she made for us!  She graciously sent me the recipe card to share with you, so that you can make someones day giving this cute gift away!!  **YOU CAN PRINT THE RECIPE CARD HERE**

Baked Pumpkin Oatmeal Free Printable Recipe Card - Bake Group Fall Recipes - PurdueAvenue

What is so beautifully displayed in those jars was an INCREDIBLE Baked Pumpkin Granola, a recipe that she got from one of her amazing baker friends!

Baked Pumpkin Oatmeal - Bake Group Fall Recipes - purdueavenue.com

You don’t have to wait for breakfast to make this…it was EASILY passable as a dessert.  Think Apple Crisp – only Pumpkin Crisp.  YUM!  The bottom layer of this baked granola was a pumpkin flavored almost custard-like texture that paired perfectly with the topping that was crunchy-buttery-caramelized-nutty-sugary-deliciousness. This is one you’ll definitely want to share! (or not – we won’t judge.)  Here is the recipe:

Baked Pumpkin Oatmeal Recipe - Bake Group Fall Recipes - PurdueAvenue

Be a part of our bake group via the internet!  Leave a comment describing YOUR favorite fall recipe & leave us a link to any that are tested and approved by you!

 

Happy Fall!
Erin

7 thoughts on “Bake Group Fall Recipes 2015

  1. It is so sad to look at this table and not see my seat filled. (Big tears!)
    This one looked phenomenal! I just need to fly in for them! What have I been thinking?!?!? Smooch!

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