My top 5 things about Autumn:
1. The colours! Red, yellow, orange, brown… I love ALL the autumn colours.
2. Warm sweaters, give me a cosy sweater, cardigan, hoodie, sweatshirt and I am a happy girl.
3. Soup! I am so done with barbeque. I’m craving soups and casseroles. Comfort foods is the silver lining to the chill that is in the air.
4 Autumn spices! To be honest, I’m not a huge pumpkin spice fan, but I love me some cinnamon, nutmeg and cloves! I love changing out my scentsy to fall scents and getting my fall baking on!
5 Fall music! The sound of fall is folky, spooky, reflective, haunting, and everything I like my singer songwriters to be lol. Fall music is like curling up with your favourite book that you know is going to make you bawl your eyes out. So, in other words, it’s perfect LOL! This year, I have chosen to share 20 of the songs that I have been missing over the past year, a few new ones I’ve been adding to my playlist over the last year, and songs I forgot about and was happy to hear on my Spotify Fall Playlist.
Down in the Valley * The Head And The Heart
Lose Control * Teddy Swims
Mr Tambourine Man * Bob Dylan
Two Punks in Love * Bulow
Northern Attitude * Noah Kahan
Blackbird * The Beatles
November Rain * Guns N’ Roses
Howlin’ for You * The Black Keys
Strange and Beautiful * Aqualung
Harvest Moon * Neil Young
Chasing Pirates * Norah Jones
Hoped and Prayed * Spain
You and Me * Niall Horan
Be the Song * Foy Vance
The Stable Song * Gregory Alan Isakov
The Boxer * Simon & Garfunkel
Be More Kind * Frank Turner
Yellow * Coldplay
The Woods * Hollow Caves
Meet Me in the Woods * Lord Huron
Even though I’m not a pumpkin spice latte kinda gal, I do love using pumpkin purée in my fall baking! Pumpkin, molasses, bourbon, cinnamon, and raisins… there is a little bit of fall in all these scrumptious baked autumn treats!
Who doesn’t love a good quick bread? This Cinnamon Bread is delicious and will give you a hint of fall in each bite.
These Bourbon Molasses Cookies are a different take on snickerdoodles. We gobbled these soft and chewy cookies up and the Kids were begging for more.
My Granny used to have packages of fig newtons around her house and I LOVED them! These are kinda like that! Ninja hated fig newtons but loves raisins so I tried these Raisin Filled Cookie Bars instead to make us BOTH happy. They were a BIG hit!
I want a chocolate chip cookie, but make it taste like October! OK, these Fall Spiced Chocolate Chip Cookies are such a great twist on this classic cookie. SBean took one to school in her lunch and one of her besties has been begging her for the recipe ever since
This cake like treat has the feel of a mini doughnut at the carnival with a twist of fall! These Baked Pumpkin Spice Doughnuts they’re so easy to make and were so tender and delicious.
SBean loves pumpkin, but HBear… Does not! I thought I could please them both by making these Double Chocolate Pumpkin Muffins and I was correct! Both the Kids loved these moist and delicious muffins.
Ingredients
2 cups flour
1 cup sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup milk
1 tablespoon lemon juice
1/3 cup vegetable oil
1 teaspoon vanilla
- Cinnamon Swirl
6 tablespoons brown sugar
1 1/2 tablespoons cinnamon
2 tablespoons butter, melted
Directions
Preheat oven to 350 degrees. Heavily grease and lightly sprinkle with flour a 9 x 5-inch bread pan.
In a medium bowl, whisk together flour, sugar, baking soda, baking powder, salt, and 1 tablespoon of cinnamon.
In a large bowl, whisk together the milk and lemon juice; let stand for 5 minutes. Add the vegetable oil, vanilla, and eggs. Add the dry ingredients to the wet ingredients in 3 parts stirring just until incorporated.
In a bowl, stir together Cinnamon Swirl ingredients. Pour 1/2 of the batter into the loaf pan. Make 3 lines the length of the pan with the cinnamon butter. Turn the pan and swirl (makes S shapes) with a toothpick. Don't overdo it, or everything will mix together. Add the rest of the batter and make 3 lines the length of the pan with the cinnamon butter. Turn the pan and swirl with a toothpick.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool for 5 minutes and then invert.
Ingredients
4 2/3 cups flour
1 tablespoon baking soda
1 1/2 tablespoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon allspice
1 pinch pepper
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 1/4 cups brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon orange zest, finely grated
2 eggs, at room temperature
1/2 cup molasses
3 tablespoons bourbon
1/2 cup sugar
Directions
In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, allspice, black pepper, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides as needed.
Add in the vanilla and orange zest and beat until combined. Reduce the mixer speed to medium-low. Add in the eggs, one at a time, beating well after each addition. Add in the molasses and bourbon and beat until combined. Gradually add in the dry ingredients and beat until it’s evenly incorporated.
Cover the bowl and refrigerate for at least 4 hours, and up to 3 days.
When ready to bake:Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
Fill a small and bowl with sugar. Roll the dough into 2 tablespoon sized balls. Roll each ball in the sugar until it's completely coated. Place the sugar coated cookie dough balls on the prepared baking sheets, leaving 2 inches between each ball for spreading.
Bake for 8 to 10 minutes, or until the cookies have puffed up and have begun to slightly crack on top (they will crack more as they cool, so don’t over bake). Remove from the oven and place the pan on a cooling rack. Cool cookies for 5 minutes on the baking sheet, then transfer the cookies to a cooling rack. Repeat with remaining cookie dough.
Ingredients
2 cups raisins
1 cup water
2 tablespoons butter
pinch salt
1 1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup brown sugar
- Cookie Dough
1/2 cup butter
1 teaspoon vanilla
1/2 cup brown sugar
1 large egg
1 3/4 cups + 2 tablespoons flour
1/2 teaspoon baking powder
Directions
Add the raisins, water, butter, salt and vanilla to a pot. Bring to a simmer for 10 minutes.
Mix together the cinnamon, brown sugar and corn starch until well combined. Slowly add to the boiling raisin mixture, stirring constantly. Cook for another few minutes, stirring constantly until the mixture thickens and becomes the consistency of pie filling.
Remove from heat and transfer to a bowl to cool. Cool for at least a half hour, stirring it ever few minutes.Cream the butter, vanilla and sugar well. Beat in the egg.
Mix together the flour and baking powder and fold into the creamed mixture until a soft dough forms.
Divide the dough into 2 equal portions.
Line a 9x9 inch baking pan with plastic wrap and press one half of the dough evenly into the bottom of the lined pan. Lift the flattened dough out. Wrap it in the plastic wrap, and chill in the fridge until you are ready to use it.
Grease the 9x9 inch baking pan and press the other half of the dough evenly into the bottom of the pan. Smooth it out evenly.
Spread the raisin filling evenly over the base layer.
Take the dough square from the fridge, peel off the plastic wrap, flip it onto the filling layer and press down lightly on the dough to release any air pockets trapped under the dough.
Bake for 25-35 minutes until lightly golden brown on top. Cool completely before cutting into squares or bars.
Ingredients
3/4 cup butter (cold, cut into cubes)
1/2 cup brown sugar
1/2 cup sugar
1 egg
2 tablespoons molasses
2 cups flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 cups chocolate chips
Directions
Preheat oven to 400 degrees. In a large mixing bowl, beat butter, brown sugar, and sugar for 4 minutes until light and fluffy.
Add molasses and egg and mix for 1 minute longer.
Fold in flour, baking soda, cornstarch, salt, cinnamon, ginger, nutmeg, cloves, and chocolate chips.
Roll into balls. Place on a parchment paper lined baking sheet. Bake for 8-10 minutes. The cookies will still be slightly underdone when you remove them from the oven. Let the cookies sit for 5 minutes before moving them from the baking sheet.
Baked Pumpkin Spice Doughnuts
6 large or 12 small
doughnuts10
minutes15
minutesIngredients
½ cup pumpkin puree
½ cup brown sugar
¼ cup vegetable oil
¼ cup milk
1 cup flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon nutmeg
- Cinnamon Sugar Coating
2 tablespoons butter, melted
⅓ cup sugar
1 teaspoon cinnamon
Directions
Preheat the oven to 350ºF. Spray a doughnut pan with oil. Set aside.
In a medium bowl whisk together the pumpkin puree, brown sugar, vegetable oil, and milk.
In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined.
Transfer the batter to a piping bag or ziplock bag, cut off the corner. Pipe the batter into each doughnut cavity. Evenly divide the batter among the 6 doughnuts.
Bake for 15-16 minutes or until a toothpick inserted in the center comes out clean. Allow the doughnuts to cool in the pan for 10 minutes.
Flip the pan upside down to release the doughnuts onto a cooling rack. Allow the doughnuts to cool for at least 10 more minutes.
Melt butter in the microwave. Dip one side of the doughnut in the butter.
Combine the cinnamon sugar mixture in a bowl. Dip the doughnut into the sugar mixture.
Ingredients
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
1½ teaspoons pumpkin spice
¼ cup canola or vegetable oil
¼ cup sugar
¼ cup brown sugar, packed
1 egg, room temperature
¾ teaspoon vanilla
- Chocolate Batter
¾ cup flour
3 tablespoons cocoa powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup mini semi-sweet chocolate chips, plus ¼ cup extra for topping
⅛ cup canola or vegetable oil
3 tablespoons sugar
3 tablespoons brown sugar, packed
1 egg, room temperature
¼ cup sour cream, room temperature
3 tablespoons milk, room temperature
Directions
- Pumpkin Batter
In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
In a medium/large bowl, mix together the oil and sugars. Add the egg, vanilla and pumpkin puree, mixing well after each addition.
Fold the flour mixture into the wet ingredients until no flour streaks are left.
- Chocolate Batter
In a small bowl, whisk together the flour, cocoa powder, baking soda, salt and mini chocolate chips.
In a medium/large bowl, mix together the oil and sugars. Add the egg, sour cream and milk, mixing well after each addition.
Fold the flour mixture into the wet ingredients until no flour streaks are left.
Alternately fill the muffin liners with spoonfuls of each batter until they're ¾ full. Sprinkle extra mini chocolate chips on the tops and bake until a toothpick inserted in the center comes out clean (about 18-23 minutes). Let the muffins sit in the pan until they're cool enough to remove. Let them finish cooling on a wire rack.
Check out How Was Your Week, Honey? Episode #398 Presidentially Speaking This week, we get together to talk… golf! Topics: Antiques Roadshow, falling asleep, President’s Cup, Provincial election, Diddy, SOW, wine memberships, indie music, & No Dress Rehearsal.
It was a quiet week. My back is finally feeling better, but not 100% and the crap gap is settling in. It was my Mom‘s birthday this week and Orange Shirt Day. Ninja and I went on an afternoon date to Haywire Winery to pick up our quarterly wine club order, it was a wonderful afternoon! HBear has been ridiculously busy with work, school, activities, band, and theatre, but she managed to get in a good self-care day at St. Andrews by the Lake Golf Resort with Grandma, Grandpa, and Daddy. SBean stayed with me and played cards and had her Gr6Besty sleepover for the weekend. They baked, made Italian sodas, and took the dog for a walk.
3 thoughts on “Autumn Playlist and Fall Baking”
WOW, you’re super busy in the kitchen
Thank you for popping over and for participating and sharing at SSPS 330. See you again next week at #331
So much wonderful baking!! I love your playlist too – some of my favorites are on there. I’ll be featuring this post tomorrow at Thursday Favorite Things. 🙂
Oh wow Thank you! I appreciate it!