Halloween Recipes - Home Cooking Adventure

Apple Pumpkin Fall Salad – Easy, Cozy and Colorful

Ella - Home Cooking Adventure — Thu, 30 Oct 2025 13:00:00 +0000

This Apple Pumpkin Fall Salad brings together everything I love about autumn: crisp apples, sweet roasted pumpkin, and a mix of cozy, earthy flavors. It’s also one of my favorite ways to use up leftover roasted pumpkin. Thin slices of red onion add a gentle bite that balances the flavors. A handful of toasted nuts brings crunch, dried cranberries add little pops of tartness, and a crumble of feta ties it all together with a creamy, salty touch.

I love this simple flavorful dressing, that I use for most of my salads. It is made with apple cider vinegar, a bit of honey or maple syrup, Dijon mustard, olive oil, and a small clove of garlic for warmth and depth. It blends everything without taking over.

This salad is colorful and full of contrast, red, orange, and green on one plate. It is perfect for a family dinner, a lunch with friends, or as a side at a fall gathering.

How to make Apple Pumpkin Fall Salad

Begin with preparing the dressing. In a small bowl, whisk together the apple cider vinegar, honey or maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper. Whisk until fully emulsified and smooth. Set aside.

Next, assemble the salad. In a large bowl, combine sliced apples, roasted pumpkin cubes, toasted nuts, dried cranberries, red onion, feta cheese, and mixed greens.

Drizzle the prepared dressing over the salad ingredients and toss gently to coat everything evenly, ensuring each bite is flavorful.

Sprinkle extra crumbled feta cheese on top if desired. Serve immediately for a fresh, vibrant salad with sweet, savory, and nutty notes. Hope you will try this flavorful Apple Pumpkin Salad. Don’t forget to share the photos with me on Instagram if you do. Enjoy!

Other fall salad recipes you may like to try

If you like fall salads you have to try this Roasted Butternut Squash Salad. Made with greens, nuts, and tangy cheese, all brought together with a light honey vinaigrette it is simple, hearty, and perfect for fall.

This Waldorf Salad is a fresh take on the classic. Crisp apples, grapes, and toasted walnuts tossed in a creamy dressing for a crunchy, refreshing favorite.

This Broccoli and Cauliflower Salad is a bright, crunchy salad with fresh broccoli, cauliflower, dried fruit, and toasted seeds. It is tossed in a tangy, slightly sweet dressing, perfect for festive tables.

Apple Pumpkin Fall Salad – Easy, Cozy and Colorful

This Apple Pumpkin Fall Salad brings together everything I love about autumn: crisp apples, sweet roasted pumpkin, and a mix of cozy, earthy flavors. Thin slices of red onion add a gentle bite that balances the sweetness. A handful of toasted nuts bring crunch, dried cranberries add little pops of tartness, and a crumble of feta ties it all together with a creamy, salty touch.

Course Salad

Cuisine American

Keyword apple, apple salad, fall recipes, fall salad, pumpkin

Prep Time 10

Total Time 10

Servings servings

Calories 201kcal

Ingredients

9 oz (250g) crisp apples , like Honeycrisp or Gala, cored and thinly sliced
5 oz (150g) mix of leafy greens , like arugula, baby spinach, or a spring mix
1 small red onion , cut into thin slices
10 oz (300g) roasted pumpkin
1/2 cup (50g) feta cheese , crumbled
1/4 cup (35g) dried cranberries
1/2 cup (50g) roasted walnuts/pecans , slightly chopped

Dressing

3 tbsp (45ml) extra virgin olive oil
1 tbsp (15ml) lemon juice
2 tbsp (30g) apple cider vinegar
1 garlic clove , minced
1/2 tsp (3g) Dijon mustard
1 tsp (7g) honey
salt and pepper

Instructions

In a small bowl, whisk together apple cider vinegar, honey/maple, Dijon, olive oil, minced garlic, salt, and pepper until emulsified.
Cut the apples into thin slices.
Cut the roasted pumpkin into small cubes.
In a large bowl, combine sliced apples, pumpkin cubes, toasted nuts, dried cranberries, red onion, feta and greens.
Drizzle the dressing over the salad and toss gently to coat.
Sprinkle with more crumbled feta, and serve immediately.

Nutrition

The post Apple Pumpkin Fall Salad – Easy, Cozy and Colorful appeared first on Home Cooking Adventure.

Flourless Pumpkin Brownies – Gluten-Free and Refined Sugar-Free

Ella - Home Cooking Adventure — Wed, 22 Oct 2025 12:00:00 +0000

When you’re craving a healthy, chocolatey treat that comes together in minutes, you have to try these Flourless Pumpkin Brownies, simple, cozy, and full of fall flavor. They’re made with just a few ingredients: pumpkin purée, eggs, honey, cocoa, and a touch of coconut oil. No flour, no fuss, and definitely no guilt. The texture is soft and fudgy, almost like a cross between a brownie and a chocolate mousse cake, with the pumpkin adding natural sweetness and moisture.

I love that they come together quickly, in one bowl. You can top them with a few dark chocolate pieces before baking for a little extra richness.

They’re naturally gluten-free, refined sugar-free, dairy-free and full of flavor. I’ve already made them several times this fall, and they’ve quickly become one of my favorite treats, perfect with a cup of coffee or to share with someone you love.

How to make flourless pumpkin brownies

Begin with preheating the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.

Next, prepare the batter. In a large bowl, whisk together the eggs, honey or maple syrup, and vanilla extract until well blended. Add the melted coconut oil and whisk again until fully incorporated.

Stir in the pumpkin purée and mix until smooth and uniform. Sift in the cocoa powder, instant coffee or pumpkin spice if used and salt, and stir just until the mixture is fully combined and glossy.

Pour the batter into the prepared pan and spread it evenly. If you like, sprinkle chocolate chips or chunks over the top for extra richness.

Bake for 25–30 minutes, or until the top looks set but the center remains soft, this will give the brownies their signature fudgy texture.

Finally, cool completely in the pan before slicing. The brownies will firm up and become even more dense and chocolatey as they chill.

Hope you will try these amazing Pumpkin Brownies. If you do, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

Other pumpkin desserts you may like to try

Rich and fudgy with a swirl of pumpkin-spiced cream cheese, these Pumpkin Cream Cheese Brownies bring together the best of both worlds, deep chocolate flavor and cozy pumpkin sweetness. A simple fall dessert that looks beautiful and tastes even better.

This Pumpkin Oatmeal Bread is made with wholesome ingredients and no refined sugar. It’s the kind of cozy bake that feels nourishing yet sweet enough to enjoy any time of day. Perfect with a cup of coffee or a little butter on top.

These Pumpkin Cream Cheese Crumble Muffins are soft and full of warm spice, with a creamy swirl of sweet cream cheese and a buttery crumble topping.

Flourless Pumpkin Brownies – Gluten-Free and Refined Sugar-Free

Course Dessert, Snack

Cuisine American

Keyword flourless brownies, flourless cake, gluten free brownies, pumpkin brownies, refined sugar free brownies

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 141kcal

Ingredients

1 cup (240g) pumpkin purée
2 eggs
1/3 cup (120g) honey/maple syrup
1 tsp (5g) vanilla extract
1/4 cup (60g) coconut oil , or vegetable oil, peanut or almond butter
1/4 tsp (1g) salt
1/2 cup (60g) cocoa powder
1/2 tsp (1g) instant coffee powder , optional
1/2 tsp pumpkin spice , optional
1/3 cup (30g) semisweet chocolate chips

Instructions

Preheat the oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) pan with parchment paper.
In a bowl, whisk together eggs with honey/maple syrup and vanilla extract.
Add coconut oil and mix to combine.
Add pumpkin puree and mix until smooth.
Add cocoa powder, salt instant coffee and pumpkin spice if used.
Mix until fully combined.
Spread evenly in the pan.
Top with chocolate chips/chunks if used.
Bake for 25-30 minutes, until the top looks set but the center is still soft.
Cool completely before slicing, the texture gets dense and fudgy as it chills.

Nutrition

The post Flourless Pumpkin Brownies – Gluten-Free and Refined Sugar-Free appeared first on Home Cooking Adventure.

Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free

Ella - Home Cooking Adventure — Tue, 07 Oct 2025 15:24:45 +0000

There’s something about this Pumpkin Oatmeal Bread that feels so comforting. It’s the kind of bake that fills the house with the smell of cinnamon and nutmeg, and somehow, everything instantly feels cozier. It has no refined sugar, just a touch of honey or maple syrup for sweetness, and oats that make it hearty and satisfying.

It’s soft, moist, and full of real pumpkin flavor. I usually sprinkle a handful of walnuts on top before baking, they give the perfect little crunch.

What I adore most is how easy it is to prepare. It’s the sort of cake you can enjoy any time of day: with your first cup of coffee, as an afternoon pick-me-up, or even as a cozy dessert with a dollop of yogurt.

Every bite tastes like fall, comforting, nourishing, and a little nostalgic. It’s not fancy, just real, good homemade cake.

How to make healthy pumpkin oatmeal bread

Begin with preheating your oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper for easy removal.

In a medium bowl, whisk together the oat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger until evenly combined. Set aside.

In a large mixing bowl, using a whisk or hand mixer, cream the eggs with the honey (or maple syrup), melted butter, and oil until smooth and slightly thickened. Add the buttermilk and vanilla extract, mixing until fully incorporated.

Next, whisk in the pumpkin purée until the mixture is well combined.

Gently fold in the dry flour mixture, being careful not to overmix. The batter should be smooth and slightly thick.

Pour the pumpkin batter into the prepared loaf pan and smooth the top. Sprinkle generously with chopped walnuts for a crunchy finish.

Bake for 60–70 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. If it begins to brown too quickly, cover it loosely with aluminum foil and continue baking until done.

Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy a slice plain, or with a bit of cream cheese for a cozy autumn treat.

If you try it out, don’t forget to tag me on your Instagram posts or stories. Happy fall baking!

Other pumpkin recipes you may like to try

Try these Pumpkin Cream Cheese Crumble Muffins, soft and filled with creamy cream cheese and topped with a buttery crumble. They are cozy, spiced, and simply irresistible.

You will love this Pumpkin Cream Cheese Bundt Cake swirled with rich cream cheese and baked to golden perfection. It is an elegant fall dessert that always impresses.

If you are searching for some fall cookies, you must try these Pumpkin Walnut Chocolate Chip Cookies. They are packed with toasted walnuts and melty chocolate chips, perfectly spiced and full of cozy autumn flavor.

For more pumpkin recipes, check our collection of 25 Sweet or Savory Pumpkin Recipes.

Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free

Course Breakfast, Dessert, Snack

Cuisine American

Keyword healthy pumpkin bread, oatmeal, pumpkin, pumpkin bread, refined sugar-free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 212kcal

Ingredients

1 cup (125g) all-purpose flour
1 ½ cup (150g) oat flour
1 ½ tsp (6g) baking powder
1/2 tsp (3g) baking soda
2 tsp (6g) cinnamon
1/2 tsp (2g) nutmeg
1/2 tsp (2g) ginger
1/2 tsp (3g) salt
3 eggs
1/3 cup (120g) honey/maple syrup
2 tbsp (30g) unsalted butter , melted
2 tbsp (30g) vegetable oil
1 tsp (5g) vanilla extract
1 cup (240g) buttermilk
10 oz (300g) pumpkin puree
1/3 cup (35g) walnuts/almond slices

Instructions

Preheat the oven to 350°F (180°C).
Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
In a medium bowl, combine oat flour, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
In a large bowl add the eggs with honey/maple syrup and vanilla extract.
Use a whisk or an electric hand mixer to cream together.
Add butter and oil.
Add buttermilk and mix until well incorporated.
Add pumpkin puree.
Mix until well combined.
Gently incorporate the flour mixture. Set aside.
Pour the pumpkin batter into the prepared loaf pan.
Top with chopped walnuts.
Bake for about 60-70 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
Let bread cool completely before slicing. Enjoy!

Nutrition

The post Pumpkin Oatmeal Bread – Healthy and Refined Sugar-Free appeared first on Home Cooking Adventure.

Pumpkin Swirl Cheesecake

Ella - Home Cooking Adventure — Mon, 25 Nov 2024 17:05:16 +0000

This Pumpkin Swirl Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, cozy gatherings, or anytime you want to impress your guests with a beautiful, decadent treat. It’s rich, irresistibly creamy, and packed with the comforting flavors of pumpkin spice.

It starts with a buttery cookie crust that adds the perfect crunch. The filling combines creamy cheesecake and spiced pumpkin, flavored with cinnamon, nutmeg, cloves, and ginger. The pumpkin swirl gives it a beautiful marbled look, making it as tasty as it is stunning.

Serve it as is or with with a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted pecans, but it’s just as amazing on its own.

How to make pumpkin swirl cheesecake

Begin with preparing the crust, continue with the cream cheese filling, assembling the cheesecake, bake and chill.

Prepare the crust

Start by preheating your oven to 350°F (180°C). Line an 8-inch (20cm) springform pan with parchment paper for easy removal after baking.

Place the crackers or digestive biscuits into a food processor and pulse until they form fine crumbs. Add sugar, cinnamon, and melted butter, mixing until everything is evenly moistened. This will create your crust base.

Press the crumb mixture evenly into the bottom and up the sides of the springform pan using the back of a spoon. Bake the crust for 10-13 minutes, or until lightly golden. Let it cool completely before adding the filling.

Prepare the cream cheese filling

Once the crust has cooled, reduce the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese until smooth. Add brown sugar, salt, vanilla extract, and cornstarch, mixing until well combined. Add the sour cream, then beat again until smooth.

Next, add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air into the batter. This helps ensure a smooth, dense cheesecake.

Transfer a bit less than half of the cream cheese mixture to another bowl. Stir in the pumpkin puree, cinnamon, cloves, ginger, and nutmeg to create the spiced pumpkin layer. Mix until well combined.

Assemble the pumpkin swirl cheesecake

Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan. Use a knife or skewer to gently swirl the mixtures together for a beautiful marbled effect.

Bake at 300°F (150°C) for 45 minutes, then turn off the oven and leave the cheesecake in the oven for an additional 15-20 minutes to gently finish setting.

Cool and refrigerate

Once done, remove the cheesecake from the oven and run a sharp knife around the inside edge of the pan to loosen it. Let the cheesecake cool completely at room temperature.

Cover the cheesecake and refrigerate it overnight to allow the flavors to fully develop and the texture to set. Enjoy the next day for a delicious, creamy treat!

For a cleaner slice, allow the cheesecake to sit for 10 minutes to come to room temperature before cutting. This helps prevent cracks and ensures smooth, even slices.

I hope you will try this Pumpkin Swirl Cheesecake as I am sure everybody will love it. If you do, don’t forget to tag me on Instagram, I would love to see how it turns out for you.

Other pumpkin desserts you may like to try

This Marbled Chocolate Pumpkin Cheesecake is a decadent cheesecake featuring a rich chocolate and spiced pumpkin swirl, perfect for fall or Thanksgiving gatherings.

You can also consider this amazing Pumpkin Cream Cheese Crumb Cake, a moist and flavorful cake filled with a creamy, tangy layer of cream cheese filling and topped with a buttery crumble.

These Pumpkin Cream Cheese Brownies are a must-try fall dessert. Moist, fudgy, and rich with chocolate flavor, they’re perfectly complemented by a creamy pumpkin swirl that adds a burst of seasonal flavor.

Pumpkin Swirl Cheesecake

This Pumpkin Swirl Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, cozy gatherings, or anytime you want to impress your guests with a beautiful, decadent treat.

Course Dessert

Cuisine American

Keyword cheesecake, fall cake, fall dessert, pumpkin, Thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 440kcal

Equipment

Ingredients

For the Crust

7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
1/4 tsp (1g) ground cinnamon
1/4 cup (60g) unsalted butter , melted

For the Cream Cheese Filling

23 oz (650g) cream cheese , room temperature
1/2 cup (100g) brown sugar
2 tbsp (16g) cornstarch
1/4 tsp (1g) salt
3/4 cup (180g) sour cream
3 large eggs , room temperature
1 tsp (5g) vanilla extract

For the Pumpkin Cream Cheese Filling

1 cup (240g) pumpkin puree
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground ginger
1/4 tsp (1g) ground nutmeg
1/4 tsp (1g) ground cloves

Instructions

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).
Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.
Add sugar, cinnamon and melted butter and mix until evenly moistened.
Press the mixture into the bottom and sides of the pan using the back of a spoon.
Bake for 10-13 minutes. Set aside to cool completely.

Prepare the cream cheese filling.

Reduce oven temperature to 300°F (150°C).
In a large bowl mix the cream cheese until smooth.
Add brown sugar, salt, vanilla extract and cornstarch and mix until combined.
Add sour cream and mix again until well combined.
Add eggs one at a time until each egg is incorporated. Try to not overmix the batter to incorporate as little air as possible.

Prepare the pumpkin cream cheese filling.

Transfer a bit less than half of the cream cheese mixture into another bowl.
Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.
Mix until well combined.
Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.
Use a knife to gently swirl them together for a marbled effect.
Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another 15-20 minutes in the oven.
Remove and run a sharp knife around the inside edge of the pan.
Let it cool completely at room temperature. Cover and refrigerate overnight.
Let the cheesecake sit at room temperature for about 10 minutes. This makes slicing easier and cleaner.
Serve it as-is or add a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted nuts.

Video

Nutrition

The post Pumpkin Swirl Cheesecake appeared first on Home Cooking Adventure.

Double Chocolate Cream Puffs

Ella - Home Cooking Adventure — Sat, 02 Mar 2024 09:34:34 +0000

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you’ll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream, creating a velvety-smooth texture that melts in your mouth.

I’ve kept the recipe simple and hassle-free—no need for chilling or fancy pastry cream. Just pure, straightforward chocolatey goodness that’s perfect for satisfying your sweet cravings. A light dusting of powdered sugar adds a touch of elegance to the finished cream puffs, making them as beautiful as they are delicious.

Whether you’re hosting a gathering or simply treating yourself, these easy Double Chocolate Cream Puffs are sure to be a hit. With their irresistible flavor and effortless preparation, they’re the perfect dessert for any occasion. So why wait? Whip up a batch today and experience the joy of indulging in these decadent delights!

How to make double chocolate cream puffs

The recipe is easy and if you stick to the instructions provided, you’ll achieve great results every time. Begin by making the chocolate choux pastry batter, baking the cream puffs, and then proceed with preparing the chocolate cream cheese frosting. Once filled, dust the cream puffs with powdered sugar and they’re ready to serve.

How to make chocolate choux pastry

Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon until fully incorporated.

Return the saucepan to low heat and cook the mixture for 1-2 minutes, stirring constantly until it forms a cohesive dough that pulls away from the sides of the pan. Some dough may stick to the bottom of the pan.

Transfer the dough to a large bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until you have a smooth, homogeneous batter that still holds its shape.

Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip. Pipe the dough onto the prepared baking sheet in 1-1 ½ inch (3-4 cm) circles.

Bake the choux pastry for 25-30 minutes until they are browned and puffed. Once baked, use a skewer to prick each puff to release steam, then allow them to cool on a wire rack.

How to prepare the chocolate cream cheese frosting

Meanwhile, prepare the chocolate cream cheese frosting by melting the chocolate with cream in a heatproof bowl over simmering water. Let it cool to room temperature.

In a separate large bowl, mix the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined. Stir in the melted chocolate mixture, then add the remaining cream and mix until stiff peaks form.

How to fill the chocolate cream puffs

Transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting into each cooled cream puff, then top with the choux pastry caps. Dust with powdered sugar before serving.

Hope you will try these amazing Double Chocolate Cream Puffs. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

How to store cream puffs

Cream puffs are best served fresh, but if you need to store them, it’s generally recommended to refrigerate them. However, keep in mind that refrigeration can cause the pastry to become slightly soggy as it absorbs moisture from the cream filling. To minimize this, store cream puffs in an airtight container in the refrigerator and consume them within a day or two for the best quality.

Before serving, you can allow them to come to room temperature for a bit to regain some of their crispness. If you have a large batch, you can also freeze them, but again, be aware that the texture may change slightly upon thawing.

Other choux pastry recipes you may like to try

If you like chocolate desserts you may also like to try this Chocolate Eclair Cake. This cake consists of two layers of chocolate choux pastry, filled with a generous silky smooth chocolate custard cream filling.

These Pistachio Raspberry Mini Eclairs are bite-sized delights featuring the perfect blend of nutty pistachio flavor and vibrant raspberry sweetness, in delicate choux-pastry shells.

These Choux au Craquelin are crispy cream puffs topped with a sweet crispy topping, that are simply divine.

Double Chocolate Cream Puffs

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you'll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream.

Course Dessert

Cuisine French

Keyword chocolate, chocolate frosting, choux pastry, cream puffs

Prep Time 30

Cook Time 30

Total Time 1

Servings cream puffs

Calories 161kcal

Ingredients

Chocolate Choux Pastry

2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 ½ tbsp (80g) unsalted butter
4 eggs

Chocolate Cream Cheese Frosting

7 oz (200g) semisweet chocolate
1/2 cup (120g) whipping cream
9 oz (250g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Instructions

Prepare the chocolate choux pastry.

Preheat the oven to 350F (180C).
Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
Bake for 25-30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
Cut the top of the cream puffs.

Prepare the chocolate cream cheese frosting.

Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.
Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
Dust with powdered sugar and enjoy!

Video

Notes

Cream puffs are best enjoyed fresh, but if needed to store, refrigerate them in an airtight container. Keep in mind that refrigeration may cause slight sogginess, so consume within a day or two for the best texture. These cream puffs also freeze well, but, if freezing, be aware that the texture may change slightly upon thawing.

Nutrition

The post Double Chocolate Cream Puffs appeared first on Home Cooking Adventure.

Pumpkin Cream Cheese Crumble Muffins

Ella - Home Cooking Adventure — Wed, 29 Nov 2023 12:40:22 +0000

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that’s sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch. It’s the perfect balance of soft and crunchy, making these muffins a treat perfect for any occasion.

Made with simple steps and everyday ingredients, these muffins are very easy and quick to prepare. For these muffins, I like to bake the pumpkin and prepare the puree in advance. This makes the whole process much easier.

Whether it’s for breakfast or an afternoon snack, these Pumpkin Cream Cheese Muffins with crumble topping will bring joy to everyone who tries them.

How to make pumpkin cream cheese crumble muffins

Begin with preheating your oven to 375F (190C) and lining a 12-cavity muffin pan with paper liners. In a bowl, mix flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. Set this mix aside.

In a large bowl, whisk 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin and vanilla extract, mixing well. Stir in the flour mixture until combined; avoid overmixing and set it aside.

Now, let’s prepare the cream cheese filling. Mix cream cheese with sugar, egg yolk, and vanilla extract. Spoon a generous amount of the pumpkin mixture into the muffin cups. Divide the cream cheese mixture evenly and top it with the remaining pumpkin batter.

Moving on to the crumb topping, in a medium bowl, combine sugar with flour, cinnamon, and melted butter. Divide the crumbs on top of each muffin.

Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the muffins on a wire rack.

Now, it’s time to enjoy these delightful Pumpkin Cream Cheese Muffins with a delectable crumb topping! Hope you will try them out and don’t forget to share the photos with me on Instagram. Enjoy!

Other pumpkin recipes you may like to try

These Pumpkin Cream Cheese Brownies are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture. This pumpkin roll will surely delight and impress all your guests and family.

These Twisted Pumpkin Bagels are a delicious treat that look very impressive making them perfect for holiday tables.

Pumpkin Cream Cheese Crumble Muffins

These Pumpkin Cream Cheese Crumble Muffins are a tasty delight that's sure to impress. They are soft with a creamy surprise inside, thanks to a yummy cream cheese filling. The pumpkin flavor adds a cozy touch and intense color, making each bite feel like a warm hug. On top of these little treats sits a crumbly topping that adds a sweet crunch.

Course Dessert

Cuisine American

Keyword crumble, crumble muffins, muffins, pumpkin

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 286kcal

Equipment

Ingredients

Pumpkin Cake Batter

2 eggs
2/3 cup (135g) light brown sugar
1/3 cup (75g) vegetable oil
1 ½ cup (360g) pumpkin puree
1 tsp (5g) vanilla extract
1 ⅔ cup (200g) all-purpose flour
1/2 tsp (3g) salt
2 tsp (6g) baking powder
1/2 tsp (3g) baking soda
1 tsp (3g) cinnamon
1/4 tsp (1g) ginger
1/4 tsp (1g) nutmeg
Pinch of cloves

Cream Cheese Filling

6 oz (180g) cream cheese
1 egg yolk
2 tbsp (30g) sugar
1/2 tsp (3g) vanilla extract

Crumble Topping

1/4 cup (30g) all-purpose flour
2 tbsp (30g) sugar
1/4 tsp (1g) cinnamon
2 tbsp (30g) butter , melted

Instructions

Preheat the oven to 375F (190C). Line a 12-cavity muffin pan with paper liners.

Prepare the pumpkin batter.

In a bowl mix the flour with salt, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Set aside.
In a large bowl, whisk the 2 eggs with sugar until well blended. Add oil and mix to combine. Add pumpkin puree and vanilla extract and mix well. (For pumpkin puree see the notes below)
Stir in the flour mixture until combined. Don’t overmix. Set aside.

Prepare the cream cheese filling.

In a medium bowl add the cream cheese and mix until smooth.
Add sugar, egg yolk and vanilla extract and mix to combine.

Prepare the crumble topping.

In a medium bowl combine sugar with flour and cinnamon.
Add the melted butter and mix to combine.

Assemble the muffins.

Spoon a large spoon of pumpkin mixture into the muffin cups.
Divide the cream cheese mixture evenly.
Top with the remaining pumpkin batter.
Divide the crumbs on top of each muffin.
Bake for about 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Cool muffins on a wire rack. Enjoy!

Video

Notes

For pumpkin puree, I always like to use fresh roasted pumpkin. I never use canned pumpkin. I usually roast a whole pumpkin in advance and save some for later. Cut the pumpkin into thick slices and place on a parchment paper-lined baking sheet. Bake at 350F (180C) for about 45 minutes to 1 hour or until tender. Let it cool down. Scoop out the pulp and puree in a food processor until smooth. Refrigerate the puree or freeze it for later use.

Nutrition

The post Pumpkin Cream Cheese Crumble Muffins appeared first on Home Cooking Adventure.

Chocolate Pots de Crème

Ella - Home Cooking Adventure — Sat, 25 Nov 2023 13:42:52 +0000

Satisfy your sweet tooth with these delightful Chocolate Pots de Crème, a creamy, heavenly dessert that’s pure chocolate bliss. They’re made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard. Imagine the creamy, rich, chocolatey goodness melting in your mouth, leaving behind a sweet and cocoa sensation.

The individual servings are like little pots of happiness, ready to make any moment special. It’s comfort in a cup, made to perfection.

Whether you’re treating yourself or sharing with friends, these Chocolate Pots de Crème are a simple yet sophisticated way to end any meal, perfect for any occasion.

How to make Chocolate Pots de Crème

Preheat your oven to 320°F (160°C). Begin by placing the semisweet chocolate in a heatproof bowl, setting it aside for later.

In a saucepan, combine the milk and whipping cream over medium heat until it begins to simmer. Pour this hot mixture over the chocolate. Wait for a minute, then stir until the chocolate is completely melted and well mixed.

In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and, if desired, instant coffee powder. Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring continuously. Sieve the combined mixture for a smooth texture.

Arrange six ramekins in a baking pan, 5 fl. oz (150ml) capacity each. Divide the chocolate mixture evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. Bake for 30 minutes.

Allow the pots de crème to cool, then refrigerate for at least 4 hours or overnight. Before serving, feel free to decorate as you like, or simply serve and enjoy this delightful treat!

Hope you will try these simple yet decadent chocolatey treats. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Other chocolate desserts you may like to try

These Double Chocolate Brownie Muffins are the chocolate muffins you can ever make. They are moist, and fudgy, with an intense chocolate flavor that all chocolate lovers will adore.

This Chocolate Panna Cotta is a smooth, silky, creamy chocolaty dessert, perfect to end any meal.

These No-bake Chocolate Peanut Butter Pots de Crème are rich, creamy and full of flavor, the perfect treat for any occasion.

These Chocolate Peanut Butter Cookie Cups are simply divine, consisting of a chocolate chewy soft cookie crust filled with a smooth and creamy peanut butter filling that is simply heavenly.

Chocolate Pots de Crème

Satisfy your sweet tooth with these delightful Chocolate Pots de Crème, a creamy, heavenly dessert that's pure chocolate bliss. They're made with the best chocolate, milk, smooth whipping cream, a hint of coffee and a touch of sweetness, all mixed into a super-soft custard.

Course Dessert

Cuisine French

Keyword chocolate, chocolate pots de creme, French dessert

Prep Time 10

Cook Time 29

Total Time 39

Servings servings

Calories 324kcal

Ingredients

1 cup (240g) whipping cream
3/4 cup (180ml) milk
6 oz (180g) semisweet chocolate , small pieces
4 egg yolks
1 tbsp (15g) sugar
1/4 tsp (1g) salt
1/2 tsp instant coffee powder , optional
1 tsp (5g) vanilla extract

Instructions

Preheat your oven to 320°F (160°C). Place 6 ramekins (5 fl. oz – 150ml) capacity each into a baking pan.
Place the chocolate in a heatproof bowl and set aside.
In a saucepan add the milk and whipping cream and place over medium heat. Bring to a simmer and pour the hot mixture over the chocolate.
Let it for a minute and stir until the chocolate is melted and well combined.
In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla extract, and instant coffee powder if used.
Gradually pour the chocolate mixture into the egg yolk mixture while stirring continuously.
Sieve the mixture for a smooth texture.
Divide the chocolate mixture evenly into the ramekins.
Pour hot water into the baking pan until halfway up the sides of the ramekins.
Bake for 30 minutes.
Let the pots de crème to cool and refrigerate them for at least 4 hours or overnight.
Before serving decorate as desired or serve as is. Enjoy!

Video

Nutrition

The post Chocolate Pots de Crème appeared first on Home Cooking Adventure.

Puff Pastry Caramel Slice – Caramel Custard Cake

Ella - Home Cooking Adventure — Sat, 04 Nov 2023 15:00:00 +0000

I am glad to share with you this delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.

Topped with crispy puff pastry crumbs and crowned with candied pecans, each bite brings a delightful contrast of textures. A light dusting of powdered sugar adds a final touch of sweetness, tying it all together.

This Puff Pastry Caramel Slice is a true masterpiece, blending buttery pastry, rich caramel, and nutty crunch in every bite.

How to make Puff Pastry Caramel Slice

To make this dessert start by baking the puff pastry, then continue with the caramel pastry cream. When the pastry cream cools, continue with the caramel pastry cream filling and then assemble the cake. Next, you can prepare the candied pecans. It is totally optional but they bring an amazing texture and flavor. I highly recommend serving the cake with a drizzle of salted caramel sauce. While the cake sets you can prepare the salted caramel sauce.

How to prepare the puff pastry layers.

Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Roll out the puff pastry thinly and transfer it to the prepared baking sheet. Bake for approximately 15-18 minutes or until it turns a beautiful golden hue. Allow it to cool completely.

How to prepare the caramel pastry cream.

In a medium saucepan, warm the milk until it simmers. While the milk is heating, whisk together the egg yolks with 1 tablespoon of sugar and a pinch of salt until thoroughly blended. Add the flour and cornstarch and mix until smooth. Remove the milk from heat.

In a separate saucepan, combine ½ cup (100g) sugar and 1 tablespoon of water. Heat it over medium-high heat until the sugar dissolves and transforms into a caramel color. Reduce the heat to low and gradually pour in the hot milk, stirring until the caramel is fully dissolved.

Slowly combine the caramel milk with the egg mixture, then return it to the heat. Cook, stirring constantly, until it boils and thickens. Remove from heat and stir in the vanilla extract. Transfer the cream to a clean bowl, covering it with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

How to prepare the caramel filling.

Dissolve the gelatin in cold water and let it soak for 5-10 minutes. Melt the gelatin over low heat, then pour it over the caramel pastry cream, mixing until well combined. In a separate bowl, whip the cream until stiff peaks form. Gently fold it into the pastry cream mixture.

Assemble the cake.

Cut an 8-inch (20cm) square from the baked puff pastry. Place it on a serving platter and encircle it with a square cake ring, lining the inside with acetate sheets. Spread the caramel filling evenly over the puff pastry, then break the remaining pastry into crumbs and scatter them on top.

Refrigerate for at least 4-6 hours, or overnight, to set.

How to prepare the candied pecans.

To make the candied pecans, melt butter and sugar in a saucepan over medium heat. Add the pecans and stir until lightly browned and aromatic. Allow them to cool, then chop.

Just before serving, decorate the cake with the chopped candied pecans. Finish with a gentle dusting of powdered sugar. Cut into slices and serve with a drizzle of salted caramel sauce.

Enjoy the delightful flavors of this decadent Caramel Slice Cake! Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram.

Other caramel desserts you may like to try

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with flavor. At the base, there’s a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.

This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. Three layers of moist chocolate cakes, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressing caramel sail.

Explore our mouthwatering Chocolate Caramel Lava Cake. Irresistibly rich, gooey, and intensely chocolatey, this dessert is a true delight for any sweet tooth.

Puff Pastry Caramel Slice – Caramel Custard Cake

This delightful Puff Pastry Caramel Slice, a dessert with a perfect harmony of flavors and textures. This desserts features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling thar offers a sweet, creamy center.

Course Dessert

Cuisine American

Keyword candied pecans, caramel, caramel pastry cream, custard cake, puff pastry

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 455kcal

Ingredients

9 oz (250g) 1 package puff pastry

Caramel Pastry Cream

2 cups (480ml) milk
3 egg yolks
1 tbsp (15g) sugar
1/2 tsp (3g) salt
1 tbsp (10g) flour
1/4 cup (30g) cornstarch
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tsp (5g) vanilla extract

For the Caramel Filling

1 ⅓ cup (320g) whipping cream
2 ½ tsp (8g) gelatin powder
3 tbsp (45ml) cold water

Candied Pecans

1/4 cup (35g) pecans
1 tsp (5g) unsalted butter
1 tsp (5g) brown sugar

For Decoration

powdered sugar

Instructions

Prepare the puff pastry.

Preheat the oven to 400F (200C).
Roll the puff pastry thin and transfer to a baking sheet lined with parchment paper.
Bake for about 15-18 minutes or until golden. Cool completely.

Prepare the caramel pastry cream.

Place milk in a medium saucepan and bring to a simmer.
Meanwhile, whisk the egg yolks with 1 tablespoon of sugar and salt until well combined. Add flour and cornstarch and mix to combine.
Place ½ cup (100g) sugar and 1 tablespoon of water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Reduce the heat to low and gradually add the hot milk to the caramel. Keep over medium-low heat until the caramel is dissolved.
Gradually add the caramel milk to the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.
Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and cover it with plastic wrap, pressing it directly onto the pastry cream's surface to prevent skin from forming. Let cool to room temperature.

Prepare the caramel filling.

Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the caramel pastry cream and mix to combine.
In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate it into the pastry cream mixture.

Assemble the cake.

Cut an 8-inch (20cm) square from the baked puff pastry.
Place the puff pastry square on a serving platter.
Place a square cake ring around it and line it with acetate sheets.
Add the caramel filling and smooth the top.
Break the remaining puff pastry into crumbs. Spread them evenly on top of the caramel filling.
Refrigerate for at least 4-6 hours or overnight.

Prepare the candied pecans.

In a saucepan melt the butter and sugar over medium heat.
Add the pecans and stir until they are lightly browned and fragrant.
Set aside to cool and chop.
Before serving, top the cake with chopped candied pecans.
Dust with powdered sugar. Cut into slices and serve with salted caramel sauce. Enjoy.

Video

Nutrition

The post Puff Pastry Caramel Slice – Caramel Custard Cake appeared first on Home Cooking Adventure.

No-Bake Chocolate Hazelnut Praline Pie

Ella - Home Cooking Adventure — Sat, 28 Oct 2023 14:00:00 +0000

This No-Bake Chocolate Hazelnut Praline Pie is a delightful dessert that is easy to make and sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies blended with finely ground toasted hazelnuts. This crunchy base provides a perfect contrast to the smooth, creamy filling.

The heart of this pie is the velvety chocolate ganache mixed with a generous amount of hazelnut praline which adds a delightful flavor. The hazelnut praline is very easy to prepare at home. Simply prepare a caramel and pour it over the toasted hazelnuts. Wait until it sets, break it into pieces and process in a food processor until it turns into a paste.

The best part is that you don’t need to turn on the oven to make this pie. It is easy and quick to make, especially when you want a sweet treat without heating up the oven.

As you take your first bite, you’ll experience the satisfying snap of the crust, followed by the luxurious creaminess of the filling. The mix of chocolate and hazelnut tastes really good together, giving you a delightful treat.

With its heavenly blend of flavors and easy preparation, this No-Bake Chocolate Hazelnut Praline Pie is sure to become a cherished favorite in your repertoire of sweet delights. It is perfect for any occasion and is sure to be a crowd-pleaser.

How to make this Chocolate Hazelnut Praline Pie

To create this delectable Chocolate Hazelnut Praline Pie, start by greasing an 8-inch (20cm) pie or tart pan with butter.

Next, prepare the crust by processing the toasted hazelnuts in a food processor until finely ground. Add in Oreo cookies and continue processing until crumbs form. Incorporate melted butter and a pinch of salt, and process until the mixture is evenly moistened. Press the mixture into the pan using the back of a spoon and your fingers where needed, then refrigerate while you move on to the filling.

For the hazelnut praline, arrange the toasted hazelnuts on a parchment paper-lined baking tray. Heat sugar and water in a small saucepan over medium-high heat until it turns golden brown. Pour this caramel over the toasted hazelnuts and let it cool completely. Break the praline into smaller pieces, then grind it in a food processor until it forms a thick paste, about 10 minutes. This will yield approximately ⅔ cup (160g) of hazelnut praline.

For the chocolate hazelnut praline filling, place chocolate and cream in a heatproof bowl over a pan of simmering water. Melt them together over low heat, then remove from heat and add vanilla extract and a touch of salt. Mix until combined, then add the hazelnut praline and mix again. Pour this luscious filling over the prepared crust.

Refrigerate the pie for 4-6 hours to allow it to set. When ready to serve, decorate it with toasted hazelnuts and a sprinkle of flaky sea salt.

Treat yourself and your loved ones to this exquisite Chocolate Hazelnut Praline Pie. Make sure to share the photos with me on Instagram if you do. Would love to see how it turns out for you. Enjoy!

Other chocolate hazelnut desserts you may like to try

This Chocolate Hazelnut Praline Spread is a delectable fusion of rich chocolate and nutty hazelnut, perfect for spreading, dipping, or simply savoring by the spoonful.

This Ferrero Rocher Mousse Cake sounds, looks, and tastes incredible. It is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse, and topped with chocolate glaze.

Explore the heavenly layers of fluffy bread oozing with irresistible Nutella. Our Nutella Pull Apart Bread is a delightful treat for any occasion.

This baked Nutella Cheesecake is an amazing dessert perfect for various occasions, a velvety, chocolatey indulgence that’s sure to satisfy your sweet tooth.

No-Bake Chocolate Hazelnut Praline Pie

This No-Bake Chocolate Hazelnut Praline Pie is a delightful dessert that is easy to make and sure to please both chocolate and hazelnut lovers. This pie has a crust made from crushed Oreo cookies blended with finely ground toasted hazelnuts. The heart of this pie is the velvety chocolate ganache mixed with a generous amount of hazelnut praline which adds a delightful flavor.

Course Dessert

Cuisine American

Keyword chocolate, hazelnut praline, hazelnuts, no-bake pie

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 338kcal

Ingredients

Oreo Hazelnut Crust

7 oz (200g) Oreo cookies
1/4 cup (60g) butter , melted
1/4 cup (40g) toasted hazelnuts
1/4 tsp (1g) salt

For Hazelnut Praline – makes 2/3 cup (160g) paste

3.5 oz (100g) toasted hazelnuts
1/3 cup (70g) sugar
1 tbsp (15ml) water

Chocolate Hazelnut Praline Filling

7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
1 tsp (5g) vanilla extract
2/3 cup (160g) hazelnut praline
1/4 tsp (1g) salt

For Decoration

toasted hazelnuts
flaky sea salt

Makes: 8inch round

Instructions

Prepare the crust.

Grease with butter an 8-inch (20cm) pie or tart pan.
If your hazelnuts are raw, toast them in the oven or stovetop before going further with the recipe. For this, preheat the oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes. You can also toast them in a skillet, over medium heat, and keep stirring until fragrant.
Place the hazelnuts for the crust into the bowl of a food processor. Process until ground.
Add Oreo cookies and continue to process until crumbs form. Add melted butter and salt and process until evenly moistened.
Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.

Prepare the hazelnut praline.

Place the toasted hazelnuts into a parchment paper-lined baking tray.
In a small saucepan heat sugar and water over medium-high heat until it turns golden brown. Pour the caramel over toasted hazelnuts and let cool completely. Break the praline into smaller pieces.
Grind in a food processor until it gets into a thick paste, for about 10 minutes. You will get ⅔ cup (160g) of hazelnut praline. Set aside.

Prepare the chocolate hazelnut praline filling.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Remove from heat and add vanilla extract and salt. Mix to combine.
Add the hazelnut praline and mix to combine.
Pour the chocolate hazelnut filling over the crust.
Refrigerate for 4-6 hours to set.
Decorate with toasted hazelnuts and flaky sea salt before serving. Enjoy!

Video

Nutrition

The post No-Bake Chocolate Hazelnut Praline Pie appeared first on Home Cooking Adventure.

50 Must-Try Fall Desserts

Ella - Home Cooking Adventure — Mon, 23 Oct 2023 16:15:24 +0000

Get ready to enjoy the cozy flavors of fall with our collection of 50 Fall Desserts. This collection brings you treats that capture the heartwarming tastes of the season, from the earthy richness of freshly picked apples to the comforting warmth of cinnamon and nutmeg. Each recipe invites you to experience the vibrant flavors of Fall, promising moments of pure comfort and joy at your table.

From easy apple crisps to creamy pumpkin cheesecake, from caramel and nutty recipes to cranberry treats, our recipes are suitable for different tastes. Whether you like classic treats or want to try something new, there’s something for everyone. The steps are clear and simple, so both experienced bakers and beginners can enjoy making them.

We use everyday ingredients you probably already have in your kitchen. Flour, sugar, and spices, along with fresh fall ingredients, come together to create these delicious treats.

Fall is a time for gathering with loved ones, and our desserts are perfect for sharing. Whether it’s a relaxed family brunch or a cozy night by the fire, these treats will bring joy to evereybody.

Join us on a culinary adventure with our collection of 50 Fall Desserts. Each recipe celebrates the richness of fall, with flavors that will leave you wanting more. Get ready to fill your home with the comforting scents and tastes of the season. Welcome to a world of sweet, seasonal joy.

Apple Fall Desserts

Experience the warm, comforting flavors of autumn with our delectable apple-based desserts. From classic pies to cozy crisps these apple desserts are sure to satisfy any apple dessert lover.

Apple Pecan Caramel Mousse Cake

This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there's a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.

Check out this recipe

Easy Almond Apple Tart

This Almond Apple Tart is one of the easiest apple tarts you can ever prepare, vert comforting and totally delightful.

Check out this recipe

Caramel Apple Crisp Cheesecake

This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing symphony of flavors and textures.

Check out this recipe

German Apple Streusel Cake – Apfelkuchen mit Streusel

This flavorful German Apple Streusel Cake is one of the best apple desserts for cozy fall days, with juicy apple and cinnamon filling and crispy buttery almond crumble on top.

Check out this recipe

Apple Hand Pies

These Apple Hand Pies are delightful treats bursting with autumn's rich flavors. These little pastries are a perfect blend of buttery crust and tender, cinnamon apple filling, creating a cozy and comforting experience. They make a great snack, on-the-go treat or dessert.

Check out this recipe

No-Yeast Giant Apple Cinnamon Rolls

This Giant Apple Cinnamon Roll is a comforting fall dessert perfect for apple season. It is bursting with cinnamon flavor and wonderfully complements the tender apples inside. Serve while still slightly warm with a generous amount of cinnamon cream cheese icing.

Check out this recipe

Tarte Tatin

Tarte Tatin is a delightful classic French dessert perfect for cold autumn days. Apples are caramelized in a caramel sauce, topped with a buttery crust and baked until crispy. The tart is turned almost immediately upside down, showing the beautiful caramelized apples on top while some of the caramel sauce is dripping onto the serving platter.

Check out this recipe

Apple Pie

This leaves-decorated Apple Pie is a great way to celebrate the year’s most colorful season. It is a comforting pie, with a buttery flaky crust filled with sweet, cinnamon apple filling, a memorable dessert to enjoy with your loved ones.

Check out this recipe

Stovetop Apple Upside Down Cake

Did you know that you can actually bake cakes without turning on the oven? Yes.. you can definitely use your stovetop. This amazingly delicious apple upside down cake is baked on a stovetop and is ready in less than 30 minutes.

Check out this recipe

Apple Walnut Caramel Cake

This Apple Walnut Caramel Cake is a mouthwatering rich dessert, full of flavor and texture, perfect for any time of the year. Soft and moist apple cake layers are topped with crunchy caramelized walnuts, filled with dulce de leche buttercream and topped with salted caramel sauce.

Check out this recipe

Apple Doughnuts

Everyone love doughnuts, of all kinds, no doubt about that. As apple season is here these soft, fluffy doughnuts filled with spiced apples are simply one of the best treats you can enjoy this fall.

Check out this recipe

Apple Meringue Cake

This apple meringue cake is one of the best apple desserts, the meringue has a crispy exterior while the cake is soft and apples bring such a wonderful flavor and texture, a delightful and comforting dessert indeed.

Check out this recipe

Apple Crumble

Apple crumble – easy and delicious fall recipe for breakfast if served with some yogurt or as a dessert served while still warm with vanilla ice cream.

Check out this recipe

Apple Upside Down Cake

Amazing recipe for apple upside down cake that not only tastes delicious but looks soo good that no other decoration is needed. Perfect for any occasion.

Check out this recipe

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars – buttery crust, creamy cheese, tender apples, streusel topping, everything drizzled with caramel sauce – the best fall dessert.

Check out this recipe

Pumpkin Desserts

Enjoy the warm, cozy taste of autumn with our delicious pumpkin desserts. From creamy cheesecakes and mousse cakes to spiced treats, there’s no better way to embrace the essence of fall

Chocolate Pumpkin Mousse Cake

I am so glad to be able to share this amazing dessert, Chocolate Pumpkin Mousse Cake, an elegant dessert with an irresistible flavor combination perfect for upcoming holidays. If you love pumpkin you should definitely try this recipe, as it is one of the best pumpkin desserts ever.

Check out this recipe

Pumpkin Chocolate Marble Cake

This amazing Pumpkin Chocolate Marble Cake is a comforting and flavorful cake perfect for fall season. The cake is baked in a loaf pan, with a beautiful chocolate marbled effect. The pumpkin and spices bring a nice color and flavor. The cake is moist and not too sweet, which makes it a great treat alongside a cup of coffee or milk either for breakfast or any time of the day.

Check out this recipe

Pumpkin Walnut Chocolate Chip Cookies

These Pumpkin Walnut Chocolate Chip Cookies are one of the best cookies you can prepare during the fall season. They are soft, a bit chewy and packed with a lot of flavor and pumpkin spice.

Check out this recipe

Pumpkin Cream Cheese Brownies

These pumpkin cream cheese brownies are one of the best pumpkin desserts you can prepare during the fall season. They are moist and fudgy, rich and chocolatey and bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

Check out this recipe

Easy Halloween Chocolate Pumpkin Cake

Spiderweb Cake – Easy Halloween Chocolate Pumpkin Cake. A moist chocolaty pumpkin cake topped with chocolate ganache and decorated with a white chocolate spider web.

Check out this recipe

Caramel Pecan Pumpkin Roll

Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves. Make this cake the star of the evening by adding caramel, toasted pecans, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.

Check out this recipe

Pumpkin Mocha Cupcakes with Toasted Meringue

Invite fall aromas right inside your kitchen when whipping up a batch of these amazing Pumpkin Mocha Cupcakes. Textures of pumpkin spice crust , moist chocolate cake and light and fluffy toasted meringue, mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.

Check out this recipe

Semi-Naked Pumpkin Chocolate Cake

Semi-naked pumpkin chocolate layer cake -three layers of moist flavorful pumpkin cake with lot of chocolate chunks inside, frosted with an easy cinnamon cream cheese frosting, topped with chocolate ganache and decorated with golden chocolate leaves.

Check out this recipe

Pumpkin Cream Cheese Bundt Cake

This pumpkin cream cheese bundt cake is moist, rich and very flavorful. Really love the intense color pumpkin gives to cakes and the cream cheese filling is a great addition. With this creamy interior this bundt cake doesn’t even need an icing on top.

Check out this recipe

Marbled Chocolate Pumpkin Cheesecake

Marbled Chocolate Pumpkin Cheesecake – crispy chocolaty crust, smooth, airy cream cheese pumpkin filling, topped with marbled chocolate – totally divine

Check out this recipe

Pumpkin Muffins

These amazing rich pumpkin muffins are perfect for a quick breakfast or snack on the go. It is a good way to use walnuts and have kids eat pumpkin and walnuts in one bite.

Check out this recipe

Other fruity fall desserts

Savor the vibrant flavors of autumn with our seasonal fruity desserts. From zesty orange delights to tangy cranberry and plum treats, explore the delightful flavors of fall fruits.

Almond Chocolate Pear Cake

This is the first time I have ever paired pears with chocolate and I must say that I really loved it and I didn’t expect to be such a pleasant combination. If you like pears and chocolate you should definitely try this dessert. It is very flavorful due to the pears and almonds, and also very moist and rich which makes it simply irresistible.

Check out this recipe

Bloody Halloween Cake

This Bloody Halloween Cake is an amazingly delightful no-bake cheesecake, with one of my favorite flavor combinations, raspberries and mango. Oreo cookie crust followed by layers of white chocolate mango cream cheese filling with raspberry sauce insert. The cake is then coated in Oreo crumbs and decorated with some melted marshmallow strands. Might look a bit creepy but the cheesecake itself is delicious.

Check out this recipe

Orange Chocolate Mirror Cake

I’ve made this Orange Chocolate Mirror Cake to celebrate autumn’s beautiful colors with a delicious and elegant dessert. A pecan and candied orange brownie at the bottom, topped with an orange mascarpone mousse and orange jelly and then all covered with a beautiful shiny cocoa mirror glaze for a delightful and impressive look.

Check out this recipe

Plum Upside Down Cake

This Plum Upside Down Cake is one of the most comforting ways to enjoy these delicious fall fruits. With its beautifully caramelized plums on top and a buttery soft cake, busting of cinnamon and lemon flavor, this cake is simply hard to resist. Serve slightly warm with a good dollop of ice cream or whipped cream.

Check out this recipe

Triple Chocolate Cranberry Mousse Cake

This beautiful Triple Chocolate Cranberry Mousse Cake is an impressive layered cake with a simply delightful flavor combination. Just imagine what play of textures and flavors in this cake, using three types of chocolate paired with a sweet and tart cranberry and orange jelly.

Check out this recipe

Nutty Fall Desserts

Experience the rich, nutty goodness of autumn with our delectable nutty fall desserts. From hearty pecan pies to mousse cakes and pecan upside-down cake, enjoy the essence of the season.

Pecan Caramel Mousse Cake

This Pecan Caramel Mousse Cake is an elegant delightful cake that is perfect for fall days and especially for Thanksgiving table. The cake consists of two layers of vanilla sponge cake with caramel pecan topping and with a smooth custard salted caramel mousse filling.

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Walnut Caramel Mirror Cake

This Walnut Caramel Mirror Cake consists of a walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts and a mascarpone and coffee mousse on top. The cake is coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.

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Snickers Mousse Cake – Chocolate Caramel Peanut Mousse Cake

This amazing Snickers Mousse Cake is made of a chocolate peanut sponge cake at the bottom topped with an irresistible gooey salted caramel and peanut layer, covered in a silky flavorful peanut and cream cheese mousse and chocolate glaze. Can it get any better than this?

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Pecan Upside Down Cake

This Pecan Upside Down Cake is an easy and delightful fall dessert, perfect for Thanksgiving dinner table. The cake consists of a soft cake at the bottom topped with a crunchy layer of caramelized pecans. Serve this cake with vanilla ice cream for an unforgettable and decadent experience.

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Ferrero Rocher Mousse Cake (Nutella Mousse Cake)

Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.

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No-bake Chocolate Pecan Pie with Meringue Topping

This No-bake Chocolate Pecan Pie with Meringue Topping is one of the most delicious no-bake desserts you can ever prepare. Crispy buttery cookie crust filled with an amazing toasted pecan caramel filling, topped with chocolate ganache, and a generous amount of smooth, silky meringue topping.

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Chocolate Pecan Pie

This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season. Flaky buttery pie crust filled with crunchy pecans and chocolate filling… by far one of the best combinations ever.

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Caramel Recipes

Enjoy the sweet, buttery richness of caramel with our delectable Caramel Recipes. From the classic creme caramel to decadent caramel chocolate treats, you will find great dessert ideas with this beloved flavor.

Chocolate Salted Caramel Cake

This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. Three layers of moist chocolate cakes, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressive caramel sail. If you love salted caramel and chocolate, this cake is a dream come true. Serve each slice of cake with more caramel sauce for an unforgettable experience.

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Mini Size Crème Caramel

This Mini Size Creme Caramel is a creamy dessert that's both easy to make and wonderfully indulgent. Originating from France, it's a timeless treat. It delights with its smooth, creamy texture and delicate caramel sauce. You can bake it in a big dish for sharing or in smaller portions for a special touch.

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Cheesecake Flan

Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion. It is rich with a smooth, silky texture and the delicious caramel syrup is making it absolutely irresistible.

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No-Bake Twix Cheesecake

f you like Twix Bars and you like salted caramel you should definitely try this No-Bake Twix Cheesecake. A crispy biscuit crust, a caramel cream cheese filling and chopped twix bars, topped with salted caramel and chocolate ganache. It is one of the most decadent desserts I have ever made. It is simply heavenly and very easy to prepare.

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Flan Cake

Flan Cake is an irresistible dessert that combines the smooth silky flan with a moist vanilla sponge cake and caramel topping.

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Chocolate Caramel Mousse Cake

This Chocolate Caramel Mousse Cake is an elegant and delicate dessert perfect for celebrating the fall season. Chocolate with salted caramel is a combination that is very appreciated worldwide. This mousse cake surely puts these two flavors in value in a very delightful way.

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Banana Caramel Chocolate Mousse Cake

This amazing Banana Caramel Chocolate Mousse Cake is made of a chocolate banana sponge cake at the bottom topped with a delightful salted caramel, banana and toasted pecans layer and followed by a smooth caramelized chocolate mousse. The cake is decorated with an amazing edible flower.

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Caramel Carrot Cake

This incredible Caramel Carrot Cake recipe, with its two layers of moist carrot cake and delicious frosting, will leave your taste buds in heaven.

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Chocolate Salted Caramel Tart

Chocolate Salted Caramel Tart -Chocolaty, buttery almond crust, gooey salted caramel and bittersweet chocolate ganache, all garnished with salted crystals.

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Chocolate Caramel Lava Cake

There is no doubt that most of the people love Lava Cakes. With their gooey lava center this dessert is one of the most decadent desserts I have ever known. So it should be no surprise why I keep turning back to it and try to recreate it in various ways.

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Snickerdoodle Chocolate Pound Cake

This Snickerdoodle Chocolate Pound Cake is one of the most comforting end easiest cakes you can prepare during the fall season. It has a moist, sweet, cinnamon-flavored crumb with a crispy topping and enough chocolate to satisfy both cinnamon and chocolate lovers. Cinnamon sugar is sprinkled on top of the cake to create the crispy caramelized topping which is irresistible.

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Biscoff Crème Brûlée Cheesecake

This delightful Biscoff Crème Brûlée Cheesecake is one of the most delicious cheesecakes ever. It consists of a Biscoff Lotus cookie crust followed by a silky and smooth biscoff spread cream cheese layer and topped with a crispy thin layer of caramelized sugar on top.

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Give these 50 fall desserts a try and savor the flavors of the season. If you do, make sure to share the photos with me on Instagram. Would love to see how each of them turns out for you. Happy baking!

OTHER RECIPE COLLECTIONS:
20 Eggless Cake Recipes
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30 Irresistible Custard Desserts
15 Cake Roll Recipes
35 Mouthwatering Gluten-Free Desserts
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15 No-Bake Cheesecake Recipes
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30 Best Caramel Recipes

The post 50 Must-Try Fall Desserts appeared first on Home Cooking Adventure.