I’m a huge Carrot Cake fan and have been wanting to get this muffin recipe upon the Blog for ages now. I’ve been making these muffins for years and they just never made there way over here for a recipe. So, the other day I got it all ready to make the muffins, photograph them and get them written out to share. Unfortunately, I added way too much butter and basically ended up with carrot scones….lol. But I had time and ingredients to make another batch and I’m finally sharing them today.

A perfect Easter treat to share at a Brunch, dessert or just a snack.

Get 40+ Easter Brunch Recipes here plus tips to host a stress free event at home!

What Are These Muffins Like

• Difficulty – I’d rate these muffins as pretty easy to make. Be sure to follow the recipe card to achieve the results you see here. 
• Taste – These muffins are soft, tender and filled with the warm spices of cinnamon and nutmeg.
• Serving – This recipe makes 12 regular sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon and nutmeg to add a deep and rich flavour to these cookies.
• Rising agent – Baking powder is used in these muffins to get them to rise.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugar – I used granulated white sugar for the muffins.
• Butter – These muffins use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Carrots – I used finely shredded carrots for these cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
2. Combine dry ingredients – Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
3. Mix muffin batter – Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
4. Bake – Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
5. Serve or store – Can be eaten straight away or stored in a airtight container for three days.

Recipe Tips

• Use room temperature ingredients – These muffins need to use room temperature eggs and butter. Soft butter incorporates better into the muffin batter. And room temperature eggs come to full volume when mixed.
• Watch baking time – These muffins baked at 22 minutes in my oven. Keep an eye on them as they make take a minute or two more or less.

Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent muffin or a sugar glaze.

Serving and Storage

• At room temperature – You can keep these muffins in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these muffins in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these muffins, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.

Frequently Asked Questions

Spiced Carrot Cake Cookies

If you're a fan of Carrot Cake, you'll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

Check out this recipe

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. 

Check out this recipe

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

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Carrot Cake Muffins

Who can resist warm Carrot Cake Muffins straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea.

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: carrots, muffins

Servings: 12 muffins

Calories: 275kcal

Author: Julia Pinney

Ingredients

• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup granulated white sugar
• 3 large eggs at room temperature
• 1 Teaspoon vanilla extract
• 2 1 /2 cups carrots shredded (apprx 5 medium)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
• Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
• Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
• Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
• Can be eaten straight away or stored in a airtight container for three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving

Calories 275 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 82mg27%

Sodium 306mg13%

Potassium 144mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 5878IU118%

Vitamin C 2mg2%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Carrot Cake Muffins appeared first on Julia's Cuisine.

If you have had a chance to check out my Maple Pecan Baked Brie, this is another recipe that you’ll like to try. Well, if you like carrots…lol. I was thinking the other day how delicious that topping was and why not try it out on a vegetable. So, here we have it. And, this is the carrot side dish you need to be making for Thanksgiving this year! These carrots are so sweet and delicious and really easy to make.

Find recipes for 27 Thanksgiving Sides and Salads!

What Is This Carrot Dish Like

• Difficulty – This is a pretty straightforward recipe that doesn’t require much prep time. Just follow the simple recipe and check the notes if you need more information for getting a perfect result!
• Taste – The carrots are perfectly roasted and delicious. The topping gives these carrots a over the top flavour from the maple syrup and pecans.
• Serving – This side dish will serve six generous servings. In the recipe card at the end of the post, you can adjust the servings.

Ingredients

• Carrots – Use good quality carrots that are bright in colour that are not split. These will be fresher and sweeter.
• Seasonings – I just used regular table salt and black pepper.
• Olive oil – A small amount of olive oil is used to drizzle over the carrots before roasting.
• Butter – Unsalted butter is used to make the topping.
• Brown sugar – Brown sugar is used to combine with the butter and maple syrup for the topping.
• Pecans – This recipe uses about 1/2 cup of pecans cut in half and toasted. It’s important to toast the pecans to get the best flavour.
• Maple syrup – Use maple syrup and not pancake syrup for this recipe. Yes, I know it’s expensive, but it’s necessary to achieve the best results.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c and have ready a large baking tray.
2. Roast carrots – Arrange the carrots on the baking tray and drizzle over the olive oil. Sprinkle over salt and pepper. Roast for about 20 – 25 minutes or until soft.
3. Make the maple topping – In a small saucepan over medium heat, add the butter and allow it to melt, about 1 minute. Add the brown sugar and give a really good stir until it’s combined well. Add the maple syrup and stir well. Bring to a simmer until the maple syrup foams up, this will take about 2 minutes. Add the pecans and stir well. Remove from heat.
4. Top and serve – Remove the carrots from the oven and transfer to a serving dish. Pour over the maple pecan topping. Serve immediately.

Recipe Tips

• Cut carrots to equal size – Make sure to cut the carrots to similar sizes to ensure they cook evenly.
• Use a non stick baking pan – To ensure the carrots don’t stick to the pan, it’s best to use a non stick pan.
• Toasting pecans – It’s important to toast the pecans for this recipe. It’s brings so much extra flavour. Be careful when toasting the pecans so you don’t burn them. As soon as you can start to smell them toasting, they are done!
• Cooking maple syrup – Only heat this for about 2 minutes. Any longer and it will start to crystallise and become hard.
• Cook just before serving – This is a side dish that is best served fresh.

Substitutions

• Carrots – I used large carrots and cut them in to smaller pieces. You could use baby carrots, heirloom carrots or even butternut squash, parsnips or sweet potatoes.
• Maple Syrup – Alternatively, you could omit the maple syrup and use honey, brown sugar, raw sugar, molasses, agave syrup, corn syrup or even date paste.
• Pecans – Pecans add a great flavour to these carrots, but you can easily use walnuts.

Serving

These roasted carrots will go great with Fluffy Mashed Potatoes, Caramelized Onion Gravy and a Lemon and Rosemary Roasted Chicken. Apart from those classics, here’s a few more dishes you might like to serve with these carrots.

• Simmered Pork Tenderloin Pot Roast
• Roasted Spatchcock Chicken
• Slow Cooker Lemon & Rosemary Chicken
• Crispy Roasted Potatoes
• Potato and Spinach Gratin

Frequently Asked Questions

Roasted Carrots with Parmesan

With minimal ingredients and prep time, you can have these Roasted Carrots with Parmesan on the table in no time at all. Deliciously tender carrots roasted with honey garlic butter and topped with fresh grated parmesan cheese for a fantastic flavour!

Check out this recipe

Garlic Butter Drizzled Carrots

These Honey Garlic Butter Drizzled Carrots are quick, easy and tasty. A great side dish to a Sunday dinner. Made lots of garlic butter and added honey for a touch of sweetness.

Check out this recipe

Butter Sautéed Broccoli & Carrots

Why not make these quick and easy Butter Sauteed Broccoli & Carrots for your next weeknight side dish. Easy to make, nutritious and tasty!

Check out this recipe

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Roasted Carrots with Maple Syrup

These Roasted Carrots with Maple Syrup are a great fall side dish. Sweet roasted carrots topped with a sweet maple syrup topping with toasted pecans. Goes great with all your fall main courses!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 6 servings

Calories: 229kcal

Author: Julia Pinney

Ingredients

• 2 lbs carrots peeled, trimmed and cut in half length ways and then cut in half sideways
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1/3 cup maple syrup
• 1/2 cup pecans halved and toasted

US Customary – Metric

Instructions

• Preheat oven to 375 degrees f/190 degrees c and have ready a large baking tray.
• Arrange the carrots on the baking tray and drizzle over the olive oil. Sprinkle over salt and pepper. Roast for about 20 – 25 minutes or until soft.
• In a small saucepan over medium heat, add the butter and allow it to melt, about 1 minute. Add the brown sugar and give a really good stir until it’s combined well. Add the maple syrup and stir well. Bring to a simmer until the maple syrup foams up, this will take about 2 minutes. Add the pecans and stir well. Remove from heat.
• Remove the carrots from the oven and transfer to a serving dish. Pour over the maple pecan topping. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Roasted Carrots with Maple Syrup

Amount Per Serving (1 serving)

Calories 229 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 10mg3%

Sodium 524mg23%

Potassium 564mg16%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 20g22%

Protein 2g4%

Vitamin A 25381IU508%

Vitamin C 9mg11%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Roasted Carrots with Maple Syrup appeared first on Julia's Cuisine.

Make this amazing appetizer this fall! Honestly, this is so good, you won’t be able to stop eating…lol. If you have any parties or get togethers coming up this fall, this is what you should be making. It’s easy to make and only uses three ingredients! Serve it alongside the Easy Charcuterie Board for a fancy night in with your family for friends.

What is This Appetizer Like

• Difficulty – This is a pretty straightforward appetizer to make. It only requires three ingredients, but it has to be made fresh before serving. This is not a make ahead appetizer.
• Taste – These flavours go so well together. A creamy cheese topped with a sweet maple pecan topping. Perfect for holidays.
• Serving – This recipe will easily serve about eight people as an appetizer with drinks or a before dinner nibble.

Ingredients

• Brie cheese wheel – This appetizer uses a Brie cheese wheel. You will easily find this in the dairy section of most supermarkets.
• Pecans – This recipe uses about 1/2 cup of pecans cut in half and toasted. It’s important to toast the pecans to get the best flavour.
• Maple syrup – Use maple syrup and not pancake syrup for this recipe. Yes, I know it’s expensive, but it’s necessary to achieve the best results.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Place the Brie cheese wheel in a deep sided baking dish and place in the oven between 30 – 40 minutes.
2. Toast pecans – While the cheese is baking, prepare the topping. Half the pecans and toast them in a skillet for about 3 – 4 minutes. Be careful not to burn them. Remove hem from the heat and set aside.
3. Heat maple syrup – Heat the maple syrup in a small saucapan or skillet over medium heat. Bring it to a bubble about 2 minutes. Add the toasted pecans and stir to coat well. Remove from heat.
4. Top cheese and serve – Remove the cheese from the oven. Transfer to a serving plate and top with the maple pecans. Serve with crackers or crispy baguette bread.

Recipe Tips

• Toasting pecans – It’s important to toast the pecans for this recipe. It’s brings so much extra flavour. Be careful when toasting the pecans so you don’t burn them. As soon as you can start to smell them toasting, they are done!
• Cooking maple syrup – Only heat this for about 2 minutes. Any longer and it will start to crystallise and become hard.
• Cook just before serving – This is a make and serve appetizer. It needs to be served as soon as it’s assembled for best results.

Substitutions

• Brie cheese – You could also use Camembert cheese, Goat cheese or Feta cheese. All of those varieties bake really well.
• Pecans – Although pecans work fantastic for this dish, you could use walnuts or pistachios.

Serving

This is a fantastic Appetizer to serve alongside Thanksgiving, Christmas or any other fall or winter celebration. If you’re looking for some serving suggestions, I’ve listed a few for you here below.

• Caramelized Onion & Goat Cheese Tarts
• Bacon Wrapped Dates with Pecans
• Fresh Tomato Bruschetta
• Spanish Serrano Ham Brushcetta
• Easy Charcuterie Board
• Cranberry & Pistachio Goat Cheese Ball

Frequently Asked Questions

Baked Camembert with Rosemary

This Baked Camembert with Rosemary is a great holiday appetizer. Creamy baked Camembert is easy to prepare and just bakes in it's wooden box for easy serving. Have fun dressing it up like I did here and you are holiday ready for easy entertaining.

Check out this recipe

Cranberry Brie Puff Pastry Bites

These Cranberry Brie Puff Pastry Bites are easy to make, seasonally delicious and perfect for the holiday season. Made with easy to roll puff pastry, store bought cranberry sauce and creamy brie cheese at the main stars. Make ahead and bake just before serving for easy entertaining!

Check out this recipe

Cranberry Whipped Feta Dip

Add this Cranberry Whipped Feta Dip to your holiday table this year. A light and creamy dip topped off with cranberry sauce and pistachios. Great served alongside a Charcuterie Board and fancy crackers to get the festivities started.

Check out this recipe

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Maple Pecan Baked Brie

This Maple Pecan Baked Brie is the appetizer that you'll want to save in favourites for this holiday season. Creamy baked brie topped with toasted pecans tossed maple syrup. Serve it with crackers or crisp pieces of baguette bread.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Appetizer

Cuisine: North American

Keyword: brie cheese, fall appetizers, pecans, thanksgiving appetizers

Servings: 8 servings

Calories: 197kcal

Ingredients

• 10 oz brie cheese wheel
• 1/2 cup pecans
• 1/3 cup maple syrup

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Place the Brie cheese wheel in a deep sided baking dish and place in the oven between 30 – 40 minutes.
• While the cheese is baking, prepare the topping. Half the pecans and toast them in a skillet for about 3 – 4 minutes. Be careful not to burn them. Remove hem from the heat and set aside.
• Heat the maple syrup in a small saucapan or skillet over medium heat. Bring it to a bubble about 2 minutes. Add the toasted pecans and stir to coat well. Remove from heat.
• Remove the cheese from the oven. Transfer to a serving plate and top with the maple pecans. Serve with crackers or crispy baguette bread.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Toasting pecans – It’s important to toast the pecans for this recipe. It’s brings so much extra flavour. Be careful when toasting the pecans so you don’t burn them. As soon as you can start to smell them toasting, they are done!
2. Cooking maple syrup – Only heat this for about 2 minutes. Any longer and it will start to crystallise and become hard.
3. Cook just before serving – This is a make and serve appetizer. It needs to be served as soon as it’s assembled for best results.

Nutrition Facts

Maple Pecan Baked Brie

Amount Per Serving (1 serving)

Calories 197 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 35mg12%

Sodium 224mg10%

Potassium 109mg3%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 8g9%

Protein 8g16%

Vitamin A 213IU4%

Vitamin C 0.1mg0%

Calcium 84mg8%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Maple Pecan Baked Brie appeared first on Julia's Cuisine.

After just about a decade, I’m finally getting a pumpkin cookie recipe here on the website! There is a Pumpkin Cream Cheese Loaf Cake, Pumpkin Chocolate Chip Cookie Bars and so much more. But I never got around to the basic delicious pumpkin cookies until today! Keep reading to get these cookies in time for Halloween or Thanksgiving festivities!

Find more Pumpkin and Squash Recipes For Fall!

What Are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – These thick and soft cookies with a warm spiced pumpkin flavour.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon, nutmeg and ginger to add a deep and rich flavour to these cookies.
• Rising agent – Baking soda is used in these cookies to give them a bit of a lift.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugars – I used a mix of brown sugar and granulated white sugar for the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Pumpkin puree – I used my own Slow Cooker Pumpkin Puree for this recipe.
• Frosting – I topped these cookies with cream cheese frosting. I will link the recipe.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine ingredients – In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
3. Mix butter, sugars, pumpkin puree – In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
4. Finish cookie dough – Add the flour to the wet ingredients and mix until just combined about one minute.
5. Bake – Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
6. Flatten and cool – Using a spatula, lightly flatten the cookies and leave to cool.
7. Frost – Frost with cream cheese frosting and serve. (It’s best to frost the cookies just before serving)

Recipe Tips

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Substitutions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Cream cheese frosting – You could add a simple sugar glaze for a different finish or just keep them plain.

Serving & Storage

It’s best to keep these cookies plain and frost just before serving.

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer. IMPORTANT – Freeze the cookies without the frosting.

Frequently Asked Questions

Pumpkin Cream Cheese Loaf Cake

Embrace all the fall flavours with this Pumpkin Cream Cheese Loaf Cake. An easy to make loaf cake using pumpkin puree, fall spices and a creamy layer of cream cheese. Great to serve just as it is, with butter, honey or even dress it up for dessert!

Check out this recipe

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars are the perfect seasonal treat. These are a cross between a brownie and a cookie bar, made in a large cookie sheet and they use use pumpkin puree and fall spices for a great flavour!

Check out this recipe

Pumpkin Spice Cake Squares

These Pumpkin Spice Cake Squares are a must make! They are a personal favourite of mine and requested often by my 15 year old. Don't let fall slip away without making them.

Check out this recipe

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Frosted Pumpkin Cookies

Frosted Pumpkin Cookies are the perfect fall treat. Lightly spiced pumpkin cookies topped with a decadent cream cheese frosting. Great to serve for Halloween or Thanksgiving.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Dessert

Cuisine: North American

Keyword: cream cheese frosting, halloween, thanksgiving

Servings: 32 cookies

Calories: 184kcal

Author: Julia Pinney

Ingredients

• 3 cups all purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter unsalted and at room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 1 cup cream cheese frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
• In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking soda and salt. Whisk to combine and set aside.
• In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract. Mix in the pumpkin puree.
• Add the flour to the wet ingredients and mix until just combined about one minute.
• Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
• Using a spatula, lightly flatten the cookies and leave to cool.
• Frost with cream cheese frosting and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

• Pumpkin puree – You can use canned pumpkin puree for this recipe or you can make your own like my Slow Cooker Pumpkin Puree. Fresh does give a better taste!
• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• Flatten cookies for denser texture – If you prefer a denser cookie, I recommend you flatten them slightly with a spatula while they are still warm. If you prefer them lighter, don’t flatten them out.
• Cream Cheese Frosting – Find the recipe for Cream Cheese Frosting.

Nutrition Facts

Frosted Pumpkin Cookies

Amount Per Serving (1 cookie)

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 143mg6%

Potassium 48mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 1386IU28%

Vitamin C 0.3mg0%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Frosted Pumpkin Cookies appeared first on Julia's Cuisine.

You will not be disappointed by making this Sweet Potato Gratin! It uses simple ingredients, comes together pretty quickly, can be made in advance and tastes so delicious! If you love Old Fashioned Scalloped Potatoes, this is the dish for you.

What is This Sweet Potato Dish Like

• Difficulty – A pretty straight forward dish to make. This dish uses a Roux Sauce. If you are unfamiliar and would like more tips, see the Roux Sauce post.
• Taste – A wonderful combination of sweet potatoes with a creamy cheese sauce and a crisp top!
• Serving – This recipe makes six generous servings. In the recipe card below you can easily adjust serving sizes. Just keep in mind, if you scale up the recipe, you will need a bigger baking dish.

Ingredients

• Sweet Potatoes – I used medium sized sweet potatoes for this recipe, it was three potatoes. Depending on the size of your potatoes, you may need more or less.
• Milk – I used whole milk, but semi skimmed will work fine.
• Butter – I used unsalted regular butter.
• Flour – Just all purpose flour works great for the sauce.
• Cheese – A mix of both Gouda and Parmesan cheese are used to make the creamy sauce.
• Seasonings – I used dried oregano, salt and pepper to season the sauce.
• Herbs – I added fresh chopped parsley to add to the sauce for extra flavour.
• Bread crumbs – This recipe uses panko bread crumbs to give the dish a bit of a crispy topping.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees f/190 degrees c. Grease an 8 inch (or equivalent size) deep sided casserole or baking dish. Set aside.
2. Cut sweet potatoes – Peel and wash the sweet potatoes. Then, using a sharp knife, thinly slice the potatoes. Slice them so thin that they can easily fold over.
3. Make sauce – In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute. Add the flour and whisk until it forms a paste. This will happen quickly. Continue to stir for about a minute more. Gradually start pouring in the milk. Whisk as you pour. The sauce will start to thicken as you whisk in the milk and it heats up. Continue this process, until you have added all the milk. This should take between 3 – 5 minutes. Remove from heat and add the salt, pepper, oregano, parsley, Gouda cheese and Parmesan Cheese. Stir until you have a smooth sauce.
4. Layer dish – Layer half of the sweet potatoes in the casserole dish and pour over half of the sauce. Repeat for remaining sweet potatoes and remaining sauce.
5. Top dish with bred crumb mixture – Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese. Sprinkle over the top of the casserole dish.
6. Bake – Loosely cover with foil and place in the oven for one hour. Remove the foil and continue to bake for a further 20 – 30 minutes or until completely cooked through, golden and bubbly.
7. Serve – Remove from oven and allow to rest for about 5 minutes before serving.

Recipe Tips

• Cutting the sweet potatoes – Make sure to thinly cut the potatoes and zucchini. For best results, cut the potatoes to about 1/8 inch and the zucchini to about 1/4 inch in thickness. You can slice them with a sharp knife or use a mandolin.
• Make ahead tips – You can completely prepare this in advance, cover it with foil and keep it in the fridge until baking time. Can be prepared up to one day before.
• Making the sauce – If you need extra tips, see the post for Roux Sauce for full step-by-step instructions.
• Cover with foil before baking – It’s important to cover the dish for about an hour while cooking. Otherwise it may dry out and the top will over cook.

Substitutions

• Sweet potatoes – Change the flavour completely by using regular potatoes potatoes.
• Cheese – I used a mix of Gouda and Parmesan cheese. You could opt to use just one of these or mix in Cheddar or Harvarti.
• Oregano – Feel free to use any dried herbs that you prefer like basil, rosemary, thyme, dill or even tarragon.
• Panko bread crumbs – Opt to use any kind of coarse bread crumbs or even crushed up crackers like Ritz for a great flavour.

Serving

This is a fantastic Thanksgiving side dish to add to your table. And here’s a few dishes you might like to serve it alongside.

• Simmered Pork Tenderloin Pot Roast
• Pork Medallions in a Dijon Mustard Sauce
• Italian Stuffed Chicken Breast
• Roasted Spatchcock Chicken
• Stuffing Topped Roasted Turkey Tenderloin

Frequently Asked Questions

Potato & Spinach Gratin

This Potato & Spinach Gratin is made using thinly sliced potatoes, layers of fresh spinach and topped with a cream sauce. Pure comfort food!

Check out this recipe

Roasted Sweet Potato Salad

Looking to add salads to your fall dinner table?  Well, this Roasted Sweet Potato Salad is calling your name.  Small pieces of perfectly roasted sweet potatoes served with mixed lettuce leaves, red onion, pecans, dried cranberries and pecans.  Then it's topped off with a tangy dressing just before serving!

Check out this recipe

Roasted Sweet Potato Soup

Roasted Sweet Potato Soup is loaded with flavour, silky and delicious! The sweet potatoes are roasted which really brings out a delicious sweetness in the soup. It requires minimal ingredients and doesn't have much hands on time. Make it soon!

Check out this recipe

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Sweet Potato Gratin

Make this Sweet Potato Gratin for a fantastic side dish this fall..  Thinly sliced sweet potatoes nestled between a creamy Gouda and Parmesan cheese sauce.  Then topped with Panko bread crumb topping for the perfect finish.  A great side dish or even vegetarian main course.

Prep Time20 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time2 hours hrs

Course: Side Dish

Cuisine: North American

Keyword: casserole, sweet potatoes, thanksgiving

Servings: 6 servings

Calories: 318kcal

Author: Julia Pinney

Ingredients

• 1 1/2 lbs sweet potatoes approximately 3
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• 2/3 cup Gouda cheese grated
• 1/3 cup Parmesan cheese grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons finely chopped fresh parsley
• 1/3 cup Panko bread crumbs
• 2 Tablespoons Parmesan cheese for topping the dish

Instructions

• Preheat oven to 375 degrees f/190 degrees c. Grease an 8 inch (or equivalent size) deep sided casserole or baking dish. Set aside.
• Peel and wash the sweet potatoes. Then, using a sharp knife, thinly slice the potatoes. Slice them so thin that they can easily fold over.
• In a medium sized saucepan set over medium heat, add the butter and stir until it melts, about a minute. Add the flour and whisk until it forms a paste. This will happen quickly. Continue to stir for about a minute more. Gradually start pouring in the milk. Whisk as you pour. The sauce will start to thicken as you whisk in the milk and it heats up. Continue this process, until you have added all the milk. This should take between 3 – 5 minutes. Remove from heat and add the salt, pepper, oregano, parsley, Gouda cheese and Parmesan Cheese. Stir until you have a smooth sauce.
• Layer half of the sweet potatoes in the casserole dish and pour over half of the sauce. Repeat for remaining sweet potatoes and remaining sauce.
• Combine the Panko bread crumbs with the remaining two tablespoons of parmesan cheese. Sprinkle over the top of the casserole dish.
• Loosely cover with foil and place in the oven for one hour. Remove the foil and continue to bake for a further 20 – 30 minutes or until completely cooked through, golden and bubbly.
• Remove from oven and allow to rest for about 5 minutes before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Sweet Potato Gratin

Amount Per Serving (1 serving)

Calories 318 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 54mg18%

Sodium 840mg37%

Potassium 554mg16%

Carbohydrates 32g11%

Fiber 4g17%

Sugar 9g10%

Protein 14g28%

Vitamin A 16528IU331%

Vitamin C 3mg4%

Calcium 392mg39%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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The post Sweet Potato Gratin appeared first on Julia's Cuisine.

So, so today, I’m bringing another fall inspired recipe with these delicious Apple Cake Squares. If you’re an apple dessert fan, these are a must make. Much like my Mini Apple Cinnamon Crumbles, or even the Mini Pumpkin Pies, these are perfect for fall entertaining and Thanksgiving. You can bring them to a holiday event or a potluck. Don’t forget the ice cream!

Check out more Delicious Desserts For Fall!

What are These Apple Cake Squares Like

• Difficulty – This recipe is pretty easy to make and uses basic pantry staples plus apples. It comes together pretty quickly and bakes in about 35 minutes
• Taste – Just as the recipe states, it’s tastes just like apples and cinnamon. If you’ve had a chance to try out the Apple Cinnamon Strudel Muffins, these are a like their cousin! One of things that makes this loaf so great, is tossing the apples in a brown sugar and cinnamon mixture before adding them to the cake. A game changer! It’s soft, moist and holds it shape when cut into squares.
• Serving – This recipe is baked in an 8 x 8 brownie pan and makes 16 brownie size servings. You can easily cut the cake squares larger if you prefer.

Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the cake batter as well as in the cinnamon mixture for the apples.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Baking Soda – Baking soda is also used as a rising agent in this loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used buttermilk which is richer than regular milk.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces. It’s best to use firm apples like Figi, Granny Smith or Macintosh for baking.
• Brown sugar – Brown sugar is used in coating the apples in the cinnamon sugar mixture.

Instructions

1. Preheat oven – Grease and line with parchment paper an 8 x 8 inch baking pan. Preheat oven to 350 degrees f/180 degrees c.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
3. Mix butter, sugar and eggs – In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
4. Mix batter – Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
5. Combine apples with brown sugar – In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
6. Fill baking pan – Pour half of the batter into the prepared pan. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
7. Bake – Bake between 30 – 40 minutes.
8. Cool – Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place on a cooling rack. Leave to cool.

Recipe Tips

• Evenly dice the apples – It’s important that you dice the apples the same size so they all fully cook and are soft.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cake is baked. The baking time may vary between 30 – 40 minutes. Mine baked perfectly in 35 minutes.
• Allow to cool before cutting – If you cut the cake when it’s hot, it will be difficult and the cake may crumble apart. It’s best to let it cool down before cutting into it.

Substitutions

• Buttermilk – You can use whole milk, sour cream or even Greek yogurt in this cake. Results will vary slightly but it will still work great.
• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.
• Additions – You can add about 1/2 cup of chopped pecans or walnuts to this cake for an additional flavour and texture boost.

Serving and Storage

• Serving – This is a great loaf to serve at a Brunch or to add to a Thanksgiving buffet this fall. You can slice it up and serve it with butter and honey, delicious. Alternatively, you can dress it up for dessert with fresh whipped cream and Homemade Caramel Sauce. A perfect fall treat.
• Storage – Store on the counter in an airtight container up to two days. In the fridge for about five days. And you can even wrap it and keep in stored in the freezer for about two months.

Frequently Asked Questions

Caramelized Apples

Caramelized Apples are the perfect fall treat. Made with apples, butter, brown sugar and cinnamon and cooked in under 30 minutes. They make the perfect topping for pancakes, waffles or to serve all on their own.

Check out this recipe

Apple Cinnamon Loaf

This delicious Apple Cinnamon Loaf is packed full of seasonal flavors. A quick bread made with pantry staples and diced apples tossed in cinnamon sugar for the perfect fall treat. A great loaf to add to a Thanksgiving table, a brunch any day of the week or just to enjoy with a cup of tea!

Check out this recipe

Easy Apple Danish

This is such an Easy Apple Danish to make. Using frozen puff pasty and then a home made apple filling topped off with a sweet glaze. Perfect for weekend brunching!

Check out this recipe

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US CustomaryMetric

Apple Cake Squares

These Apple Cake Squares are exactly what you'll want to have with a cup of tea this fall. A moist cake square filled with diced apples and cinnamon sugar. They are great served just like this or dressed up with fresh whipped cream or vanilla ice cream.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Brunch, Dessert, Snack

Cuisine: North American

Keyword: apple desserts, fall baking, thanksgiving recipes

Servings: 16 cake squares

Calories: 185kcal

Author: Julia Pinney

Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup butter room temperature
• 3/4 cup granulated white sugar
• 2 large eggs room temperature
• 3/4 cup buttermilk
• 2 teaspoons vanilla

For the Apple Cinnamon layer:

• 2 medium apples peeled, cored and cut into 1/2 inch pieces
• 1/3 cup brown sugar
• 1 tablespoon cinnamon

US Customary – Metric

Instructions

• Grease and line with parchment paper an 8 x 8 inch baking pan. Preheat oven to 350 degrees f/180 degrees c.
• In a medium bowl, combine the flour, baking powder, baking soda, salt and ground cinnamon. Whisk to combine and set aside.
• In a large mixing bowl, add the butter and granulated white sugar. Mix on high speed until light and fluffy about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
• Add half of the flour mixture to the batter and fold in until just combined. Add all the buttermilk and mix in until combined, about 30 seconds. Fold in remaining flour until just combined. Don’t over mix.
• In a small bowl, combine the apples with brown sugar and remaining tablespoon of cinnamon. Toss to completely combine.
• Pour half of the batter into the prepared pan. Evenly sprinkle over half of the apples. Use a knife to gently swirl into the top of the batter. Pour over remaining batter. Sprinkle over remaining apples and gently swirl into batter with a knife.
• Bake between 30 – 40 minutes.
• Remove from oven and place on a cooling rack for about 10 minutes. Remove from pan and place on a cooling rack. Leave to cool.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apple Cake Squares

Amount Per Serving (1 cake square)

Calories 185 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 40mg13%

Sodium 202mg9%

Potassium 74mg2%

Carbohydrates 29g10%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 244IU5%

Vitamin C 1mg1%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Apple Cake Squares appeared first on Julia's Cuisine.

Bringing you another fall inspired recipe today with these decadent Caramelized Apples. I’ve been making varieties of these apples for about 10 years now and they never ever disappoint. My favourite fall breakfast by far is the French Toast with the Browned Butter Apples. And a close runner up would have to be the delicious Apple Cinnamon Oats. So, if you love apples as well, take a look at these decadent apples!

Check out more Delicious Apple Desserts For Fall!

What Are These Apples Like

• Difficulty – This recipe only uses four ingredients and is pretty straight forward to make. The most time consuming part is preparing the apples.
• Taste – These apples have an amazing caramelized flavour. They are soft with a buttery caramel flavour.
• Serving – This is a large batch recipe. I used 2 pounds of apples and this will serve easily eight people. In the recipe card at the end of the post, you can easily scale the recipe up or down to suit your needs.

Ingredients

• Apples – You can use any kind of apples for this recipe. Figi, Granny Smith, Golden Delicious and Pink Lady are all great varieties.
• Butter – Unsalted butter is used to cook the apples in. It delivered the best flavour to the apples and creates a caramel with the brown sugar.
• Brown sugar – Brown sugar combined with the butter, creates a caramel for the apples.
• Cinnamon – I used ground cinnamon to add extra flavour to the caramelized apples.
• Water – A small amount of water may be needed if the apples start to go dry when you start to cook them.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Prepare apples – Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
2. Melt butter – In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
3. Add apples to skillet – Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don’t stick. If they go dry, add the water. if they are not dry, don’t add the water.
4. Finish cooking apples – Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
5. Serve – Remove apples from the heat and serve warm.

Recipe Tips

• Prep ahead – The apples can be prepared up to one day before hand. Just store them in a ziplock bag in the fridge. To prevent them from turning brown, squeeze over about 2 tablespoons of lemon juice and coat the apples.
• Evenly cut the apples – To ensure even cooking, make sure to cut the apples to about the same thickness in the slices. I cut mine to about 1/4 inch thickness.

Substitutions

• Apples – If you choose to use another fruit for this recipe, pears would be the best option. Alternatively, this recipe would work with peaches or plums.
• Spices – I only added cinnamon to this recipe. You could add a little nutmeg and even cloves for a very earthy and rich flavour.

Serving and Storage

• Serving – You can serve these to top Pancakes, Waffles or French Toast. They are also great served with ice cream, yogurt or whipped cream. You can even use them as pie filling or for Mini Apple Cheesecakes.
• Storage – Store these apples in an airtight glass jar in the fridge for up to a week. To reheat, simply add to a small saucepan over low heat for a few minutes.

Frequently Asked Questions

Caramelized Pears

Yes for Caramelized Pears! If you have never tired pears this way, you have to give them a try. So delicious that you will be making them all fall long.

Check out this recipe

How To Make Caramel Sauce

Caramel Sauce is a must make fall treat. Using just a few ingredients you can make it at home in just 15 minutes. See How To Make Caramel Sauce at home and you won't buy the stuff from the store anymore!

Check out this recipe

French Toast with Brown Butter Apples

Melt in your mouth French Toast with Brown Butter Apples. Make this soon! Perfectly cooked french toast topped with brown butter apples, bacon and even a few pecans!

Check out this recipe

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US CustomaryMetric

Caramelized Apples

Caramelized Apples are the perfect fall treat. Made with apples, butter, brown sugar and cinnamon and cooked in under 30 minutes. They make the perfect topping for pancakes, waffles or to serve all on their own.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Brunch, Dessert

Cuisine: North American

Keyword: apples, fall dessert, thanksgiving recipes

Servings: 8 servings

Calories: 145kcal

Author: Julia Pinney

Ingredients

• 2 lbs apples
• 1/3 cup butter unsalted
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons water* if needed (explained in instructions)

US Customary – Metric

Instructions

• Peel, core and cut the apples into about 1/4 inch thick slices. Set aside.
• In a large skillet set over high heat, add the butter and bring it to a sizzle for about one minute.
• Add the apples to the butter and stir really well to coat all the apples in the melted butter. Reduce heat to medium, cover and leave to cook for about 5 minutes. Check on the apples to make sure they don't stick. If they go dry, add the water. if they are not dry, don't add the water.
• Remove the lid from the skillet. Add the brown sugar and cinnamon. Give a really good stir and leave to cook down and caramelize for about 10 to 15 minutes. The apples will be completely soft and golden in colour.
• Remove apples from the heat and serve warm.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Caramelized Apples

Amount Per Serving (1 serving)

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 63mg3%

Potassium 131mg4%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 0.4g1%

Vitamin A 298IU6%

Vitamin C 5mg6%

Calcium 15mg2%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Caramelized Apples appeared first on Julia's Cuisine.

Fall is just around the corner and I’m ready for Caramel Sauce, Pumpkin Cupcakes and Apple Pie! Who’s with me? If you are ready to indulge in a few of Fall’s favourites, you need to add these Glazed Carrot Cake Cookies to your baking list!

What are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – These thick and soft cookies with a warm spiced carrot cake flavour.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon, nutmeg and ginger to add a deep and rich flavour to these cookies.
• Rising agents – Baking soda is used in these cookies to give them a bit of a lift.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugars – I used a mix of brown sugar and granulated white sugar for the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Oats – These cookies use old fashioned oats to add more texture to the cookies.
• Carrots – I used finely shredded carrots for these cookies.
• For the Glaze – I used a combination of confectioners sugar with a little milk.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder and salt. Whisk to combine and set aside.
3. Combine butter, sugars, eggs and vanilla – In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract.
4. Finish the cookie dough – Add the flour to the wet ingredients and mix until just combined about one minute. Stir in the oats until just combined. Next, fold in the finely shredded carrots until combined.
5. Bake the cookies – Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
6. Cool cookies – Remove from oven and place the tray on a cooling rack to cool down.
7. Make glaze – Make the glaze by combining the milk and powdered sugar in a medium sized bowl. Whisk to combine.
8. Glaze and serve – Use a piping bag with a very small nozzle to drizzle the glaze over the cookies. Allow the glaze to completely dry. Store in an airtight container and keep at room temperature.

Recipe Tips

• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent cookie.

Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer. IMPORTANT – Freeze the cookies without the glaze.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently Asked Questions

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. It's topped off with a thick and rich cream cheese frosting and chopped walnuts.

Check out this recipe

Cream Cheese Frosted Carrot Cake

There is nothing in the world quite like a Cream Cheese Frosted Carrot Cake. Nothing. This triple layer cream cheese frosted carrot cake is great any day but would make a great dessert for Easter!

Check out this recipe

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US CustomaryMetric

Spiced Carrot Cake Cookies

If you're a fan of Carrot Cake, you'll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Dessert

Cuisine: North American

Keyword: carrot cake, drop cookies, fall recipes, thanksgiving

Servings: 32 cookies

Calories: 175kcal

Author: Julia Pinney

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter unsalted and at room temperature
• 1 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups old fashioned oats
• 1 cup grated carrots

For the glaze

• 2 cups icing sugar
• 3 tablespoons milk

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
• In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder and salt. Whisk to combine and set aside.
• In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract.
• Add the flour to the wet ingredients and mix until just combined about one minute. Stir in the oats until just combined. Next, fold in the finely shredded carrots until combined.
• Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
• Remove from oven and place the tray on a cooling rack to cool down.
• Make the glaze by combining the milk and powdered sugar in a medium sized bowl. Whisk to combine.
• Use a piping bag with a very small nozzle to drizzle the glaze over the cookies. Allow the glaze to completely dry. Store in an airtight container and keep at room temperature.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
2. Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
3. Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
4. To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

Nutrition Facts

Spiced Carrot Cake Cookies

Amount Per Serving (1 cookie)

Calories 175 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 103mg4%

Potassium 43mg1%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 197IU4%

Vitamin C 0.01mg0%

Calcium 23mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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What Does This Post Include

• What are Pecans
• Quick Facts About Pecans
• How To Toast Pecans
• 17 Recipes with Pecans
• Frequently Asked Questions About Pecans
• More Recipe Collections

What are Pecans

Pecans are nuts that are primarily grown in the United States and Mexico. The pecan tree is a large Hickory tree that is cultivated primarily for pecan nuts.

Quick Facts About Pecans

• You can usually find them in the baking isle of grocery stores.
• They can be purchased in their shells or already shelled.
• The nut and the skin is edible.
• Pecans can be stored in a cool dry place up to six months. Alternatively, they can be refrigerated for up to six months and you can even freeze pecans up to two years.

How To Toast Pecans

There are two easy ways that you can toast pecans for cooking or baking. You can either toast them on the stove top or bake them in the oven.

Toasted pecans add a depth of nutty flavour to the pecans and go fantastic in baked goods as well as savoury dishes like the 5 Minute Goat Cheese and Pecan Salad.

• On the stove top – Place a medium sized skillet over medium heat. Add the whole pecans and heat them, tossing every few minutes, for about 5 minutes. Be careful not to burn. Remove from heat when toasted.
• In the oven – Place the pecans on a baking tray. Place in a preheated 350 degree f/180 degree c oven for about 8 minutes until lightly toasted. Remove from oven and allow to cool.

Sweet Pecan Recipes

Check out some of our favouite sweet pecan recipes. If you love Chocolate Chip Cookies, you need to check out our favourite Soft Pecan Chocolate Chip Cookies!

Orange Pecan Streusel Muffins

Bring some sunshine into your kitchen table with these Orange Pecan Streusel Muffins. A muffin loaded with pecans, cinnamon, and orange zest for a fresh pop of flavour. Make them for your next weekend brunch.

Check out this recipe

Pumpkin Pecan Scones

Try these Pumpkin Pecan Scones for the perfect fall Breakfast soon. A light and tender scone filled with toasted pecans, pumpkin puree and lots of seasonal spices to embrace the best of fall!

Check out this recipe

Pecan Strudel Snacking Cake

Hello lovely September. The start of the best time of year! And what better way to kick off the slow change of seasons than with this Pecan Strudel Snacking Cake. A moist & buttery cake filled with pecans and topped with a cinnamon strudel topping. Perfect for fall mornings with a seaming hot cup of coffee.

Check out this recipe

Chocolate Pecan Brownies

These Chocolate Pecan Brownies are delicious, chewy and moist brownie stuffed full of pecans. Perfect for a simple dessert idea or just snaking!

Check out this recipe

Brown Sugar Pecan Cookies

Dive into a pile of these Brown Sugar Pecan Cookies this fall. A perfectly spiced chewy cookie studded with chopped pecans for the perfect bite.

Check out this recipe

Brown Sugar Pecan Cookie Bars

If you're a fan of Brownies, you're going to love these Brown Sugar Pecan Cookie Bars. These are easy to make with a lot of brown sugar for a dense and moist texture.

Check out this recipe

Chocolate Pecan Cranberry Clusters

These four ingredient Chocolate Pecan Cranberry Clusters would look great on a holiday cookie tray. A combination of semi sweet and milk chocolate makes the perfect combination mixed with sweet dried cranberries and pecans.

Check out this recipe

Cranberry Pecan Granola

Start your day off right with this Cranberry Pecan Granola. Wholesome crunchy bites of crisp oats, pecans, almonds, pumpkin seeds with some sweet cranberries. Serve it with some yogurt, milk or even eat it just as a snack.

Check out this recipe

Pecan Oatmeal Chocolate Chip Cookies

These Pecan Oatmeal and Chocolate Chip Cookies are an all around great snacking cookie. You can even freeze the dough for easy baking!

Check out this recipe

Soft Pecan Chocolate Chip Cookies

Soft Pecan Chocolate Chip Cookies. A buttery soft cookie filled with sweet chocolate chips and a chewy pecan nut. Give them a try!

Check out this recipe

Pecan Oatmeal Cookies

These Pecan Oatmeal Cookies and chewy, nutty and they go great with a cup of coffee.  Cosy up this weekend and get your baking on!

Check out this recipe

Savoury Pecan Recipes

Pecans go so well in salads, appetizers and other savoury dishes. Check out our favourtite Bacon Wrapped Dates with Pecans for an outstanding party nibble.

Figs with Goat Cheese and Pecans

Put this quick and easy appetizer on your holiday table this year. These Figs with Goat Cheese and Pecans look holiday ready with their beautiful presentation. Fresh sweet figs topped with soft goats cheese and topped with salty pecans. The perfect bite!

Check out this recipe

Pecan & Goat Cheese Endive Cups

A little endive cup filled with crumbled goat cheese, chopped pecans and drizzled with honey. Your perfect last minute dinner party appetizer.

Check out this recipe

Pecan and Goat Cheese Bruschetta

Make this Pecan and Goat Cheese Bruschetta on repeat for all your fall entertaining. Crisp pieces of baguette bread topped with sweet caramelized onions, salty pecans and soft goat cheese. A delicious fall appetizer that everyone will love.

Check out this recipe

Pear and Pecan Salad

Every season has it's best salads and I think this Pear and Pecan Salad is perfect for fall. Filled with pecans, crisp pear slices, dried cranberries, crumbled bacon and aged cheddar. It's not only a great mid week light meal, it would make a great appearance on your Thanksgiving table.

Check out this recipe

5 Minute Goat Cheese and Pecan Salad

Warmer weather calls for easy salads like this 5 Minute Goat Cheese and Pecan Salad. Using just arugula, pecans, goat cheese, chives and a little balsamic glaze, this is on the table in a hurry. Great for a quick lunch or a side dish or starter to a bigger meal.

Check out this recipe

Bacon Wrapped Dates with Pecans

It doesn't get a whole lot easier than these Bacon Wrapped Dates with Pecans. A sweet date stuffed with a pecan and wrapped with bacon. A great party appetizer for the holiday season!

Check out this recipe

Frequently Asked Questions

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Pecan Recipes

When most of us think of pecans, we think of Pecan Pie! But there are so many more dishes you can make with pecans from salads, to appetizers, cookies, muffins and more. Here you'll find some of our favourite Pecan Recipes plus tips for how to use, store and toast pecans!

Course: appetizers, salads, sweets

Cuisine: North American

Keyword: pecan recipes

Servings: 17 Pecan Recipes

Author: Julia Pinney

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

These are the recipes included in this post.  To access the recipes, check the post and click on the button that says “Get the Recipe”.

1. Orange Pecan Streusel Muffins
2. Pumpkin Pecan Scones
3. Chocolate Pecan Brownies
4. Brown Sugar Pecan Cookies
5. Brown Sugar Pecan Cookie Bars
6. Chocolate Pecan Cranberry Clusters
7. Cranberry Pecan Granola
8. Pecan Oatmeal Chocolate Chip Cookies
9. Soft Pecan Chocolate Chip Cookies
10. Pecan Strudel Snacking Cake
11. Pecan Oatmeal Cookies
12. Figs with Goat Cheese and Pecans
13. Pecan and Goat Cheese Endive Cups
14. Pecan and Goat Cheese Bruschetta
15. Pear and Pecan Salad
16. 5 Minute Goat Cheese and Pecan Salad
17. Bacon Wrapped Dates with Pecans

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This is the Salad you’re going to want to make all winter long! Wild rice wrapped up with so many wonderful and seasonal ingredients. Yes, this is a bit of a pricey salad to make as it uses wild rice and pomegranates. Both of these ingredients can be a bit on the expensive side. BUT, you can keep it for special times throughout the holiday season and you won’t be disappointed.

What is This Salad Like

• Difficulty – I would say this is a pretty easy salad to make. I used fresh pomegranates, but you may be able to purchase pomegranate seeds in your supermarket to make it even easier.
• Taste – This salad has the perfect combination of sweet and savoury. the sweetness of the pomegranates, apples and cranberries goes so well with the wild rice, feta cheese and vinaigrette dressing.
• Serving – This salad will easily serve four people. In the recipe card below you can easily adjust servings to suit as many people as you would like to serve.

Ingredients

• Wile rice – I used precooked wild rice mix for this recipe. If you are cooking the rice for the salad, it will take between 15 – 20 minutes.
• Pomegranate – I used one whole pomegranate for this salad.
• Apples – 1 large apple cut into small 1/2 inch pieces. Use a sharp firm apple like honey crisp or Fuji.
• Feta cheese – 1/2 cup feta cheese crumbled.
• Dried cranberries – 1/3 cup dried cranberries.
• Walnuts – 1/3 cup walnuts roughly chopped.
• Salad leaves – 2 cups salad leaves roughly chopped.
• Vinaigrette – I made a basic vinaigrette made from olive oil, white wine vinegar, sugar, salt and black pepper.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

How to Remove Seeds from a Pomegranate

• Loosen the seeds before cutting open the pomegranate – You can either roll the pomegranate on a wooden board or tap the outside with a wooden spoon. This will soften the pomegranate and loosen the seeds.
• Cut open the pomegranate – Cut the pomegranate in half.
• Remove the seeds – Place a pomegranate half over a bowl and gently squeeze the pomegranate and the seeds will come out with the juice. Remove the seeds and discard the juice.

Instructions

1. Make vinaigrette – In a small bowl, combine the olive oil, vinegar, sugar, salt and pepper. Stir to combine and set aside.
2. Combine salad ingredients – In a large salad bowl combine all of the salad ingredients. Pour over the vinaigrette and gently toss to combine all the flavours.
3. Toss and serve – The salad can be served immediately or covered and refrigerated up to two hours before serving.

Recipe Notes

• Make ahead vinaigrette – This vinaigrette can be prepared up to a week in advance and kept in the fridge.
• Prep ahead pomegranate seeds – You can prepare and store the seeds in the fridge up to two days before using.
• Cook and store rice – The rice can be cooked and stored in the fridge up to two days before assembling the salad.

Substitutions

• Cranberries – Dried cranberries work fantastic in this salad. You can use raisins if you prefer.
• Walnuts – Other nut options could be pecans, almonds or pine nuts.
• Apples – It’s best to use a firm apple for this recipe like Fuji, Honey Crisp or Granny Smith.
• Feta cheese – You could opt for goat cheese, sharp cheddar cheese, Gouda cheese, Havarti or any other cheese that you prefer the flavours of.
• Salad leaves – I used a mix bag of leafy greens for this recipe. You can easily use fresh spinach or arugula.

Serving

Serve this salad up with the Oven Roasted Rotisserie Chicken or the Roasted Spatchcock Chicken. It would go great on a Holiday table or at a Christmas buffet dinner. And there is nothing wrong with serving it as a Vegetarian main course.

Frequently Asked Questions

Pomegranate & Citrus Salad

This Pomegranate and Citrus Salad comes together in just minutes and is a perfect addition to a holiday spread!

Check out this recipe

Mushroom and Leek Wild Rice

This Mushroom & Leek Wild Rice is a wonderful side dish that can be enjoyed all year long. Made with long grain wild rice, leeks, fresh button mushrooms, vegetable broth and a few seasonings.

Check out this recipe

Wild Rice Pilaf with Cranberries & Pine Nuts

Put this Wild Rice Pilaf With Cranberries and Pine Nuts this Autumn. Delicious earthy flavours to go with any main course. It would make a great side dish any time of the week and maybe even a Thanksgiving possibility!

Check out this recipe

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US CustomaryMetric

Wild Rice Pomegranate Salad

Celebrate the flavours of winter with this nourishing salad filled with ripe pomegranates, cranberries and apples in a mix of wild rice and a tangy dressing! This Wild Rice Pomegranate Salad is a must make winter salad.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Salad

Cuisine: North American

Keyword: holiday recipes, pomegranate, wild rice salads

Servings: 4 servings

Calories: 624kcal

Author: Julia Pinney

Ingredients

For the salad

• 2 cups wild rice cooked
• 1 pomegranate seeds removed and used
• 1 large apple cut into small 1/2 inch pieces
• 1/2 cup feta cheese crumbled
• 1/3 cup dried cranberries
• 1/3 cup walnuts roughly chopped
• 2 cups salad leaves roughly chopped

For the dressing

• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

US Customary – Metric

Instructions

• To remove the pomegranate seeds, tap the whole pomegranate with a wooden spoon to loosen the seeds inside. Cut open the pomegranate and gently squeeze the pomegranate over a bowl and the seeds will start coming out. Discard the juice and set the seeds aside.
• In a small bowl, combine the olive oil, vinegar, sugar, salt and pepper. Stir to combine and set aside.
• In a large salad bowl combine all of the salad ingredients. Pour over the vinaigrette and gently toss to combine all the flavours.
• The salad can be served immediately or covered and refrigerated up to two hours before serving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Wild Rice Pomegranate Salad

Amount Per Serving (1 serving)

Calories 624 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 5g31%

Polyunsaturated Fat 6g

Monounsaturated Fat 10g

Cholesterol 17mg6%

Sodium 514mg22%

Potassium 634mg18%

Carbohydrates 94g31%

Fiber 10g42%

Sugar 28g31%

Protein 17g34%

Vitamin A 128IU3%

Vitamin C 10mg12%

Calcium 132mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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