This article is written by a student writer from the Her Campus at Oneonta chapter.
What you’ll need:
- 6 apples (peeled and cubed)
- ¾ cup sugar
- 1 teaspoon of cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Crumble Topping:
- ½ cup of unsalted butter
- 1 cup + 4 tablespoons all-purpose flour
- 6 tablespoons brown sugar
- 6 tablespoons rolled oats
Instructions:
- Preheat over to 375, spray baking dish with spray
- In a large bowl, mix apple slices, sugar, flour, spices and salt
- Toss to coat apples, then place mixture in baking dish
- Add flour, brown, sugar, and oats to medium size bowl
- Melt ½ cup of butter
- Break up the larger chunks into small course “pebbles” of oat mixture
- Pour the mixture over the apples
- Bake for 35 minutes until apples are soft and the crisp topping is brown
- Let it cool!
What you’ll need:
- 1 package (8-oz) PHILADELPHIA cream cheese, softened
- 1 cup canned pumpkin
- ½ cup sugar
- ½ tsp. pumpkin pie spice
- 1 tub (8-oz) COOL WHIP topping
- 1 ready-to-use graham cracker crust (6-oz)
Instructions:
- Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with mixer until blended. Gently stir in 2 ½ cups of cool whip
- Pour into crust and refrigerate for 3 hours or until firm
What you’ll need:
- 1 package (16-oz) regular Oreos
- 1 package (8-oz) cream cheese at room temperature
- 1 bag (12-oz) Lavender candy melts
- Edible large candy eyes
- Parchment paper
Instructions:
- Put Oreos in food processor or blender until it is in crumbs
- Using a hand held mixer, beat the Oreos and cream cheese together until well combined
- Roll the mixture into balls
- Chill the balls, covered tightly, for an hour in the fridge
- Once the balls are chilled, melt the candy melts according to package
- Place a ball on a fork and drip the ball into the melted chocolate; place on parchment paper and immediately put on an edible eye onto the center
- Put sprinkles on top and allow to dry
4. Pumpkin Spice Latte Mug Cake
What you’ll need:
- 1 ½ tablespoons butter, melted
- 1 egg
- ½ cup pumpkin cake mix
- ½ teaspoon instant espresso powder
- 1/3 cup whipped cream
- 2 tablespoons caramel sauce
Instructions:
- In a small bowl, whisk together butter, egg, pumpkin cake mix and espresso powder
- Pour into a mug and microwave for 60-90 seconds, just into cake rises and sets in the center
- Serve warm, topped with some whipped cream and caramel sauce!
What you’ll need:
- 1 cup butter, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, plus 1 yolk
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cinnamon
- 2 ¾ cup flour
- Parchment paper
Cinnamon sugar:
- ¼ cup granulated sugar
- 1 Tbsp cinnamon
Instructions:
- Preheat over to 325 degrees
- Line a baking sheet with parchment paper, set aside
- In bowl of stand mixer, beat butter and both sugars for 2-3 minutes or until light and fluffy
- On medium speed, add in egg, yolk, and vanilla and beat for another minute, scraping bowl if necessary
- Turn mixer to medium low speed and mix in baking soda, cream of tarter, salt, and 1 tsp of cinnamon.
- Turn mixer to low and add in flour, mixing until just combined
- In separate small bowl maker your cinnamon and sugar by mixing together cinnamon and sugar, stirring until evenly combines
- Roll dough into balls then roll into cinnamon sugar mixture
- Place on baking sheet about 2 inches apart. Bake for 10-12 minutes. If you prefer a crispier cookie, bake for an extra 2 minutes
- Let it cool!