Eight NON-Pumpkin Spice Flavors to Enjoy This Fall
It’s that time of year that we all look forward to when all the pumpkin spice things are back and more abundant than ever! I can’t believe how many new products I see hit the shelves each year. The only downside of this is that there are SO many other good flavors and warm spices that get underutilized and lost in the fray. Today I wanted to share eight other delicious fall spices and flavors that you can incorporate into your goodies or meals this fall.
What are a couple of your favorite flavors this time of year? They could be on this list or maybe you are truly a pumpkin spice kind of person, through and through. Certainly nothing wrong with that! :) There is ample stuff out there for us pumpkin-spice loving folks!
CHEESECAKE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
CHEESECAKE FILLING:
3 (8 oz.) packages cream cheese, softened to room temperature
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon white flour
1/4 teaspoon salt
2 eggs
PECAN TOPPING:
2 cups pecans, coarsely chopped
1 tablespoon butter, melted
1/4 cup caramel sauce
Directions:
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- Apple
Apple has got to be my favorite flavor of all of these, I think. I just can’t get enough of apple fritters, apple cheesecake bars, and my favorite apple dessert of all time--brown bag apple pie. I am going to share that recipe next week because it definitely deserves its own time in the spotlight. - Salted Caramel
And what goes great on that warm apple pie? Why, salted caramel, of course! This has got to be the queen of all the salty/queen flavors in the world. It doesn’t get better than perfect salted caramel drizzled over anything from warm apple pie to ice cream. If you like pecan pie and you like cheesecake, you are going to LOVE the recipe at the bottom today for salted caramel pecan pie cheesecake bars! They take quite a bit of work, but my goodness, are they worth it! - Maple
Maple is another perfect flavor that goes with the spices and flavors of fall. Of course you can take the easy (and arguably the best) route and stop off at your favorite local donut shop to get some bars. Or if you are more ina cookie mood, you can make sugar cookies with maple frosting and even add fall colored sprinkles for the added extra touch. - Hazelnut
Hazlenut, with its rich, nutty flavor is the perfect companion for all the fall flavors. You could make a lovely hot drink by adding a spoonful of Nutella to your coffee or hot chocolate, or of course make crepes topped with Nutella and whipped cream, which is a hit no matter the time of year! - Pear
The pear harvest falls between August and October, making pears a great option for a seasonal menu for fall. Pear tastes great with spices like cinnamon, star anise and vanilla so feel free to make anything from a pear cobbler, pear cake or poached pears. - Ginger
I get more excited than I probably should when I see that the ginger cookies are back in the stock at Trader Joe’s this time of year. I would rather not say how many boxes I buy to stock up and get me through the winter :) Ginger, specifically in gingerbread cookies, is the perfect fall flavor to enjoy. Gingerbread cookies make a perfect fall cookie, especially with a hot tea or coffee. - Chai
Chai contains the flavors of a combination of spices like cardamom, clove and cinnamon with black tea and creamy milk. The result is a warm and gently spicy cozy drink that is perfect this time of year. If you love the creamy, spicy flavor, go one step further and find recipes for cookies, cupcakes, bars and ice cream and you won’t regret it! - Cranberries
Cranberries are such a beautiful and festive way to bring some punch and pizazz to these colder months. Of course you will likely be having some cranberry sauce at Thanksgiving, but try a delicious dessert with cranberries like the white chocolate cranberry bars I shared a couple weeks ago that are a knockoff of a goodie from Starbucks. Or if you want a savory/sweet combo, you could try a cranberry dip layered over softened cream cheese for a dip with crackers like Wheat Thins or Triscuits.
What are a couple of your favorite flavors this time of year? They could be on this list or maybe you are truly a pumpkin spice kind of person, through and through. Certainly nothing wrong with that! :) There is ample stuff out there for us pumpkin-spice loving folks!
Caramel Pecan Pie Cheesecake Bars
Decadent caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for Thanksgiving this fall. Author: Author: Sam | Ahead of Thyme
Yield: Yield: 9-12 slices
Serving size: 9
Calories per serving: 399
Ingredients:
Serving size: 9
Calories per serving: 399
CHEESECAKE CRUST:
2 cups graham cracker crumbs
1/4 cup brown sugar
1/4 cup butter, melted
CHEESECAKE FILLING:
3 (8 oz.) packages cream cheese, softened to room temperature
1/2 cup sour cream, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon white flour
1/4 teaspoon salt
2 eggs
PECAN TOPPING:
2 cups pecans, coarsely chopped
1 tablespoon butter, melted
1/4 cup caramel sauce
Directions:
Make the Cheesecake Crust:
1. Preheat the oven to 350 F. Lightly grease an 8-inch square baking pan and line it with parchment paper. The parchment paper will help remove the cheesecake out of the pan easily after baking.
2. In a medium bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, while stirring until mixed well. Press crumbs firmly into the parchment line baking pan.
3. Transfer the pan into the freezer to freeze the crust for 15 minutes, to allow the crust to harden.
Make the Cheesecake Filling:
1. In a large bowl, use a hand mixer to mix together cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended. Add eggs, one at a time, and beat until just blended. (Do no overmix to avoid cracking during baking).
Assemble and Bake:
1. Pour filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep of boiling water. Move the large baking pan into the oven and bake for 45 in the boiled water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking.
Add Pecan Topping:
1. In a medium bowl, stir to combine chopped pecans, mleted butter and caramel sauce.
2. Spread the mixture evenly over the top of the cheesecake using a spoon. Save any remaining caramel sauce in the bowl for garnish.
3. Place the baking pan back into the oven continue to bake at 350F for 25-30 minutes until the pecan mixture is set. Take the pan out of the oven and allow it to cool down to room temperature, about 1 hour.
4. Carefully remove the cheesecake out of the pan using lined parchment paper and place on a wire cooling rack. This helps the cheesecake crust from getting soggy while being refrigerated.
5. Transfer the cheesecake to the refrigerator overnight (or at least 8 hours) to cool down and solidify.
6. To serve, transfer the cheesecake to a serving dish. Cut into slices and serve with remaining caramel sauce. Drizzle more caramel sauce on top, if desired.
Source: aheadofthyme.com
1. Preheat the oven to 350 F. Lightly grease an 8-inch square baking pan and line it with parchment paper. The parchment paper will help remove the cheesecake out of the pan easily after baking.
2. In a medium bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, while stirring until mixed well. Press crumbs firmly into the parchment line baking pan.
3. Transfer the pan into the freezer to freeze the crust for 15 minutes, to allow the crust to harden.
Make the Cheesecake Filling:
1. In a large bowl, use a hand mixer to mix together cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended. Add eggs, one at a time, and beat until just blended. (Do no overmix to avoid cracking during baking).
Assemble and Bake:
1. Pour filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep of boiling water. Move the large baking pan into the oven and bake for 45 in the boiled water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking.
Add Pecan Topping:
1. In a medium bowl, stir to combine chopped pecans, mleted butter and caramel sauce.
2. Spread the mixture evenly over the top of the cheesecake using a spoon. Save any remaining caramel sauce in the bowl for garnish.
3. Place the baking pan back into the oven continue to bake at 350F for 25-30 minutes until the pecan mixture is set. Take the pan out of the oven and allow it to cool down to room temperature, about 1 hour.
4. Carefully remove the cheesecake out of the pan using lined parchment paper and place on a wire cooling rack. This helps the cheesecake crust from getting soggy while being refrigerated.
5. Transfer the cheesecake to the refrigerator overnight (or at least 8 hours) to cool down and solidify.
6. To serve, transfer the cheesecake to a serving dish. Cut into slices and serve with remaining caramel sauce. Drizzle more caramel sauce on top, if desired.
Source: aheadofthyme.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
Sources:
- www.flickr.com
- www.marthastewart.com
- www.iheartnaptime.net
- www.webrestaurantstore.com
