Apples, cheesecake and streusel are a welcome compliment to pumpkins which seem to fill the shelves at this time of year. This is an overnight recipe because the cheesecake filling needs to set. Makes an 8″ square pan which can be sliced into bars.
This was going to be a peach pie, until I found a stack of blackberries we picked last month. A layer of blackberries sandwiched between two layers of sliced apples with a lattice top. Sprinkled with cinnamon sugar and served with vanilla custard.
The combination of brown sugars and overnight refrigeration makes these really chewy and very soft. They stay soft for around a week in an airtight container.
These cupcakes are soft and moist, like the blueberry muffins from Tesco, only homemade… and with peaches. I used half a 240g can of sliced peaches for the cakes and the rest of the can for the frosting.
Pretzels, peanut butter and chocolate rolled into one amazing pie. Serves 6.
A twist on regular oatmeal cookies due to the pumpkin. These are a good way to use up leftover pumpkin puree from other recipes. Makes 15 cookies.
Mini loaves filled with poppy seeds and topped with lemon frosting and lemon meringue sprinkles. Makes 3 mini loaves (and one cupcake). I picked up the sprinkles from Tesco, but you can get them from most supermarkets.
Less than a month until Halloween means furiously cramming pumpkins into everything I bake. This light bread i speckled with raisins and has swirls of cream cheese running through.
Canned pumpkin isn’t the easiest thing to find in the UK, but Tesco sell it in the American imports section near the Lucky Charms.
Almonds, nuts and cherries make this bread good as a (fairly) healthy snack. You can leave off the icing sugar for an even bigger health kick.
Not entirely sure what makes these Belgian, but the bone shaped sprinkles make them Halloween themed. They’re very light for chocolate cupcakes so they go well with the peanut butter filling. I picked up a kit from Hobbycraft with cases, sprinkles and flags. Makes 10 cupcakes.