Yummy Fall Inspired Treats

With fall comes yummy fall inspired treats to make. So, whether you’re a seasoned baker or a novice here are two easy treats to surprise your guests with. The recipes I’ve found takes less than an hour to make and are absolutely yummy.

1. Fireball Apple Fritters (makes 16)

Image taken from Pinterest

Image taken from Pinterest

Ingredients:

● 1 c. all-purpose flour

● 3/4 c. milk

● 1/4 c. Fireball whisky

● 1 large egg

● 1/2 tsp. baking powder

● 2 tbsp. sugar

● 1 tsp. ground cinnamon

● 1/4 tsp. kosher salt

● Vegetable oil, for frying

● 4 pink lady apples

● 2 c. cinnamon-sugar

● Caramel, for dipping

Instructions:

Whisk together flour, milk, Fireball, egg, baking powder, sugar, cinnamon and salt in a large mixing bowl. Pour about 1” of vegetable oil into a skillet over medium-high heat. Slice apples crosswise into ¼-inch pieces and hollow out the center using a teaspoon. When the oil is hot, dip apple slices into the batter and gently lower into the oil. Flip apples when the edges are lightly golden cook for about 1 more minute then remove from oil, one at a time. Then place on a plate lined with paper towels to drain the excess oil. Then proceed to toss in cinnamon sugar. Then serve with caramel.

2. Sweet Potato Cookies

Image taken from Pinterest

Image taken from Pinterest

Ingredients

FOR THE COOKIES

● 2 1/4 c. all-purpose flour

● 1 tsp. baking soda

● 1 tsp. ground cinnamon

● 1/2 tsp. kosher salt

● 1/4 tsp. ground nutmeg

● 1 c. (2 sticks) butter, softened

● 3/4 c. brown sugar

● 1/2 c. granulated sugar

● 3/4 c. sweet potato purée

● 1 large egg

● 2 tsp. pure vanilla extract

● 1 1/2 c. toasted pecans, chopped

FOR THE MAPLE GLAZE

● 1 c. powdered sugar

● 2 tbsp. maple syrup

● 1 tbsp. milk

● Pinch kosher salt

● 3/4 c. toasted pecans, finely chopped

Instructions

Preheat oven to 375° and line two large baking sheet with parchment paper. Whisk together flour, baking soda, cinnamon, salt, and nutmeg in a small bowl. And in a large bowl mix together butter and sugar with a mixer until light and fluffy. In the butter-sugar mixture beat in sweet potato, egg, and vanilla. Then add in the dry ingredients and mix until just combined. Now stir in the chopped pecans. Scoop up 1” balls onto the baking sheets, with at least 2 inches in between each ball, and bake until golden, so for about 10 minutes. Let them cook for about 5 minutes then place them onto a cooling rack and let them cool completely. While the cookies are cooling make the glaze. Stir together powdered sugar, syrup, milk and a pinch of salt in a medium bowl. After cookies have cooled, drizzle them with the glaze and sprinkle the rest of the chopped pecans on top.