Ingredients

• 1/2 cup butter, softened
• 1-1/3 cups sugar
• 1 cup plus 3 tablespoons tahini, divided
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup Dutch-processed cocoa
• 4 ounces vanilla or chocolate halva

Your Fall Baking Bingo Card

Ready to get in on the fun? All the recipes on our fall baking bucket list can be found on this bingo card. Bake five things in a row (horizontal, vertical or diagonal) to get a Bingo!

Fall Baking Recipes

Of all the fall baking recipes out there, here are 25 on our bucket list this year:

• Apple dessert: Anyone who loves toting home a bakery bag full of warm apple cider doughnuts will love this Bundt cake version. Every bite of Apple Cider Doughnut Cake is filled with brown sugar, cinnamon and nutmeg, and there’s even a cinnamon-sugar coating that’s true to the apple orchard favorite.
• Pumpkin bread: The recipe on our baking bucket list every single year is the humble loaf of Pumpkin Spice Bread. Bake a batch in the morning and steal a slice all throughout the day. Our secret to the perfect loaf? Always use the best canned pumpkin.
• Fall pie: Good-quality bourbon adds a welcome twist to the classic sweet, gooey and nutty pecan pie. With notes of vanilla, caramel and fall spice, you’ll love how much more elevated our Bourbon Pecan Pie tastes, and all it requires is that one extra ingredient.
• Soft pretzels: Attending an Oktoberfest party? That’s the perfect excuse to whip up these Soft Giant Pretzels and check off a bingo slot in the process! Our recipe bakes a traditional batch of German pretzels, but we included ways to plus it up with garlic and Parmesan, everything bagel seasoning or a cinnamon-sugar coating.
• Maple syrup dessert: With real maple syrup, white chocolate chips and chopped pecans, Maple Cookies are a wonderful fall dessert for anyone who might be a little tired of apples or pumpkins by now.
• Cardamom-flavored bake: Save Swedish cardamom buns for a Saturday project and indulge on Sunday morning or at an afternoon Swedish fika.
• Salted caramel bars: An irresistible salted caramel and melted chocolate filling layer runs through the center of these tender Chocolate Salted Caramel Bars. Store-bought caramel candies make this recipe so easy, so there’s no tricky caramel-cooking or candy thermometers needed.
• Flavored focaccia: Anyone who’s a bit apprehensive about homemade bread should start with this simple, no-knead Squash Focaccia. The dough is basically foolproof, and thinly sliced squash and fresh sage leaves make this focaccia recipe undeniably fall-forward.
• Cranberry baked good: Cranberries are the ultimate palate cleanser, so I love serving these Cranberry Curd Bars after heavy fall meals. Plus, the bright pink hue adds such a cheerful pop of color!
• Small-batch bake: We scaled down a British favorite so there’s just enough for two. Sticky Toffee Pudding for 2 is perfect for a romantic date night in. The cinnamon and ginger-spiced date cake gets even more autumnal with a homemade toffee sauce poured on top, soaking into the spongy cake.
• Pumpkin snickerdoodles: We only had to add one ingredient (pumpkin!) to turn a classic batch of snickerdoodles into the perfect fall cookie. Cinnamon, nutmeg and ginger pair beautifully with the pumpkin puree, making these Pumpkin Snickerdoodles taste like fall itself.
• Muffins: If you’re only saving cranberries for winter, these Cranberry Muffins will change your mind. Tart, juicy cranberries bake with sweet cinnamon, warm nutmeg, zippy ginger, bright orange zest and crunchy pecans for a full-flavored but perfectly balanced batch of muffins that taste just like fall.
• Bakeable challenge: In place of the free space is our monthly Bakeable challenge. Each month, members of our Bakeable community bake a special recipe with us and share their photos in the Bakeable Facebook group. Come bake along with us!
• Sourdough bread: If you’ve always been a bit intimidated by the sourdough-making process, let’s rip the band-aid. Our Sourdough French Bread walks you through the technique of making the perfect loaf of sourdough, from creating and feeding a foamy starter to kneading and shaping a boulangerie-worthy loaf.
• Coffee-flavored treat: There’s so much to love about these Cappuccino Muffins. Each one is filled with cozy cinnamon, chocolate chips and buzzy coffee, but they become unexpectedly delicious with a smear of coffee cream cheese spread.
• Dutch oven bread: Our no-knead Dutch Oven Bread just needs a simple score and a quick bake. It takes eight hours to rise, so start it in the morning so it’s ready for dinner.
• Chai spice bake: Chai’s blend of cinnamon, nutmeg, cardamom, ginger and cloves inherently lends itself to a plethora of fall recipes. We decided to mix it into a cinnamon roll’s brown sugar and cinnamon filling in these Chai Cinnamon Rolls. They’re similar to a dirty chai latte for a buzzy morning jolt.
• Coffee cake: If there was ever a way to welcome in a chilly autumn morning, it’s with this Apple Coffee Cake that’s heady with fall spices and chunks of tart apples. The secret ingredient (sour cream!) makes every bite exceptionally tender, and the brown sugar and spiced pecan topping adds a lot of nice crunch and warmth.
• No-bake dessert: Everyone’s talking about tiramisu lately, so we were inspired to create an elevated version of the classic. Earl Grey Tiramisu trades buzzy espresso for the namesake tea, imparting herbal and woodsy bergamot that’s unexpectedly fall.
• Biscuits: Warm, fresh Buttermilk Biscuits are hard to beat. With a flaky, buttery interior and slight outer crunch, they’re perfect as-is. During the fall season, though, I love using them as a raft for pumpkin or apple butter.
• Brown butter dessert: There’s so much to love about these unexpectedly autumnal Brown Butter Blondies with Speculoos Buttercream. From the softly spiced cookie butter frosting to the toasty browned butter blondies and the crunchy walnuts studded throughout, every bite has a perfect harmony of flavor.
• Olive oil cake: Apples get a lot of love during the fall season, but here, pears are the star. Our Pear Olive Oil Cake combines the fruit with warm cinnamon, good-quality olive oil and a bit of almond flour for a nutty flavor and toothsome bite.
• Something nutty: Baklava is a traditional dessert in Middle Eastern and Mediterranean cuisines, where filling variations abound. Here, we follow the Greek version, filling the phyllo dough with walnuts, cinnamon and cloves and finishing the pastry with a sticky honey-citrus glaze.
• Morning buns: Have you ever wanted to learn how to make laminated dough from scratch? Morning Buns are the best project to perfect the skill. They’re filled with a cinnamon and orange zest filling and baked into buttery puffs of flaky pastry with a cinnamon-sugar coating.
• Apple bread: Pineapple upside-down cake inspired this autumnal bread version. Upside-Down Apple Bread steams and caramelizes sliced apples, concentrating their flavors and melding their tart taste with warm cinnamon and sweet brown sugar.

Bingo!

Did you bake five recipes in a row (horizontal, vertical or diagonal)? Great job! Fill out the form below before October 31 to receive a complimentary Christmas Cookies eBook in November. Limited to the first 100 participants; one prize per person.

The post Your 2025 Fall Baking Bucket List appeared first on Taste of Home.

Ingredients

• 6 tablespoons unsalted butter
• 3/4 cup packed brown sugar
• 4 medium bananas, sliced
• 2 tablespoons spiced rum
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• BREAD PUDDING:
• 2 cups half-and-half cream
• 1 cup whole milk
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 loaf (17 ounces) brioche bread, cubed
• Whipped cream, for garnish

Ingredients

• 2-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 cup whole milk
• TOPPING:
• 1/2 cup unsalted butter
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground ginger

Ingredients

• 2 cups sweetened shredded coconut
• 1-1/2 cups semisweet chocolate chips
• 1 cup butterscotch chips
• 1 cup unsalted cashews, roughly chopped
• 1 cup old-fashioned oats
• 1 cup graham cracker crumbs
• 1 can (14 ounces) sweetened condensed milk

Ingredients

• 1 cup butter plus 1 tablespoon butter, divided
• 2-1/4 cups packed brown sugar
• 3 large eggs, room temperature, lightly beaten
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 2-1/4 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 cup chopped walnuts, toasted
• COOKIE BUTTER FROSTING:
• 2/3 cup butter, softened
• 1/4 cup confectioners' sugar
• 3/4 cup Biscoff creamy cookie spread
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon sea salt

Ingredients

• 2-1/2 ounces pitted dates
• 1/3 cup orange juice
• 1/4 cup butter, softened
• 1/3 cup packed brown sugar
• 1 large egg
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon baking soda
• 1 teaspoon grated orange zest
• 1/4 teaspoon vanilla extract
• TOFFEE SAUCE:
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• Vanilla ice cream or whipped cream

Ingredients

• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 graham crackers, crumbled (about 2 ounces total)
• 1 cup semisweet chocolate chips
• 1 cup miniature marshmallows

Ingredients

• 4 large jalapeno peppers
• 4 ounces cream cheese, softened
• 1 tablespoon mayonnaise
• 1 teaspoon prepared mustard
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dill weed
• 8 bacon strips
• 16 capers or sliced ripe olives

Ingredients

• 1-1/2 cups butter, softened
• 2-1/4 cups sugar
• 3 large eggs, room temperature
• 1-1/2 cups buttermilk
• 1-1/2 teaspoons vanilla extract
• 3-3/4 cups cake flour
• 2-1/4 teaspoons baking soda
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• FROSTING:
• 3 cups sugar
• 1-1/2 cups evaporated milk
• 8 ounces unsweetened chocolate, chopped
• 3 tablespoons baking cocoa
• 3/4 cup unsalted butter
• 1-1/2 teaspoons vanilla extract

Ingredients

• 2-3/4 cups all-purpose flour
• 1-1/4 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 4-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chunky peanut butter
• 1/2 cup butter
• 1 cup buttermilk
• 3/4 cup miniature semisweet chocolate chips
• 1/2 cup M&M's minis
• GANACHE:
• 4 tablespoons heavy whipping cream
• 3 tablespoons semisweet chocolate chips
• 3 tablespoons creamy peanut butter
• 56 candy eye sprinkles

Ingredients

• 1-1/2 cups sugar
• 1/2 cup shortening
• 2 large eggs, room temperature
• 1/4 cup red food coloring
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 2 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ERMINE FROSTING:
• 1-1/2 cups 2% milk
• 7-1/2 tablespoons all-purpose flour
• 1-1/2 cups sugar
• 1-1/2 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• GLAZE:
• 1/2 cup cold water
• 2 tablespoons cornstarch
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• Red paste food coloring

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup whole milk
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups fresh or frozen pitted dark sweet cherries (thawed) roughly chopped
• 2 tablespoons coarse sugar, optional

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup plus 2 tablespoons 2% milk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons canola oil
• GLAZE:
• 3 cups confectioners' sugar
• 2 tablespoons 2% milk
• 1 teaspoon clear vanilla extract
• DRIZZLE:
• 1/4 cup light corn syrup
• 1/4 cup baking cocoa
• 1 teaspoon red food coloring
• GARNISH:
• 12 green Life Savers Gummies
• 12 semisweet chocolate chips

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 1/4 cup black baking cocoa
• 1/4 cup Dutch-processed cocoa
• 1-1/2 tablespoons cornstarch
• 1 teaspoon instant espresso powder
• 3/4 teaspoon salt
• BLACK ICING:
• 3 cups confectioners' sugar
• 2 tablespoons black baking cocoa
• 1 tablespoon Dutch-processed cocoa
• 1/4 cup warm water (110° to 115°)
• 1-1/2 tablespoons light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 to 2 tablespoons 2% milk
• Black gel paste food coloring
• COLORED ICING:
• 3 cups confectioners' sugar
• 1/4 cup warm water (110° to 115°)
• 1-1/2 tablespoons light corn syrup
• 1 teaspoon clear vanilla extract
• 1/4 teaspoon salt
• Orange, lime green, violet, and bright white gel paste food coloring

Ingredients

• 1 can (15 ounces) pumpkin
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/2 teaspoon ground cinnamon
• 4 ounces frozen whipped topping, thawed (about 1-1/3 cups)
• CINNAMON TORTILLA CHIPS:
• 10 flour tortillas (8 inches)
• 4 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar
• 4 eggs, room temperature
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh or frozen cranberries
• 1/2 cup chopped pecans
• DRIZZLE:
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

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Greek Breakfast Casserole

14 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 20 min

Servings6 servings

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From the Recipe Creator:This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado

Nutrition Facts:1 piece: 179 calories, 9g fat (3g saturated fat), 229mg cholesterol, 435mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

Turkey Mushroom Tetrazzini

17 Reviews

Test Kitchen Approved

Total Time50 min

Servings6 servings

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From the Recipe Creator:Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico

Nutrition Facts:1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

Mexican Manicotti

27 Reviews

Test Kitchen Approved

Total Time1 hour 20 min

Servings8 servings

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From the Recipe Creator:Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. —Lucy Shifton, Wichita, Kansas

Nutrition Facts:1 each: 431 calories, 20g fat (12g saturated fat), 90mg cholesterol, 554mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 23g protein.

Pastry-Topped Turkey Casserole

1 Review

Test Kitchen Approved

Total Time1 hour 5 min

Servings6 servings

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From the Recipe Creator:My friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario

Nutrition Facts:1 serving: 280 calories, 4g fat (1g saturated fat), 39mg cholesterol, 696mg sodium, 38g carbohydrate (9g sugars, 6g fiber), 23g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Vegetable & Beef Stuffed Red Peppers

3 Reviews

Test Kitchen Approved

Total Time1 hour 15 min

Servings6 servings

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From the Recipe Creator:I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

Nutrition Facts:1 stuffed pepper: 287 calories, 13g fat (5g saturated fat), 57mg cholesterol, 555mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Thai Red Curry Chicken

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time25 min

Servings4 servings

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From the Recipe Creator:I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois

Peppered Cornbread

2 Reviews

Test Kitchen Approved

Total Time45 min

Servings16 servings

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From the Recipe Creator:Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina

Nutrition Facts:1 piece: 217 calories, 15g fat (5g saturated fat), 44mg cholesterol, 368mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 6g protein.

Green Curry Salmon with Green Beans

3 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:Like a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon

Nutrition Facts:1 serving: 366 calories, 17g fat (5g saturated fat), 57mg cholesterol, 340mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Zucchini Roll-Ups

2 Reviews

Test Kitchen Approved

Total Time35 min

Servings3 servings

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From the Recipe Creator:We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini “pasta” also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas

Nutrition Facts:4 roll-ups: 175 calories, 8g fat (4g saturated fat), 26mg cholesterol, 643mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.

Parmesan Baked Cod

30 Reviews

Test Kitchen Approved

Total Time25 min

Servings4 servings

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From the Recipe Creator:This is a goof-proof way to keep oven-baked cod moist and flavorful. My mom shared this recipe with me years ago and I've loved it ever since. —Mary Jo Hoppe, Pewaukee, Wisconsin

Nutrition Facts:1 fillet: 247 calories, 15g fat (2g saturated fat), 57mg cholesterol, 500mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 3 fat.

Quinoa & Black Bean Stuffed Peppers

9 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA

Nutrition Facts:1 stuffed pepper: 393 calories, 8g fat (4g saturated fat), 20mg cholesterol, 774mg sodium, 59g carbohydrate (10g sugars, 10g fiber), 18g protein.

Cranberry and Pear Crisp

2 Reviews

Total Time55 min

Servings8 servings

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From the Recipe Creator:This dessert is perfect for that first autumn day you can feel a nip in the air. It’s full of sweet, crunchy fall flavors. —Lori Choquette, Holyoke, Massachusetts

Nutrition Facts:1/2 cup: 241 calories, 8g fat (2g saturated fat), 8mg cholesterol, 101mg sodium, 43g carbohydrate (28g sugars, 5g fiber), 2g protein.

Sweet Corn and Potato Gratin

8 Reviews

Test Kitchen Approved

Total Time1 hour 15 min

Servings8 servings

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From the Recipe Creator:This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

Nutrition Facts:3/4 cup: 213 calories, 6g fat (3g saturated fat), 14mg cholesterol, 452mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 5g protein.

Spinach-Stuffed Chicken Parmesan

Test Kitchen Approved

Total Time55 min

Servings4 servings

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From the Recipe Creator:Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. —Kellie Foglio, Salem, Wisconsin

Nutrition Facts:1 stuffed chicken breast half with 1/2 cup sauce: 281 calories, 10g fat (4g saturated fat), 104mg cholesterol, 432mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.

Spoon Bread

3 Reviews

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:This is a traditional Kentucky recipe. It’s a popular side dish served all year long. If you’ve never tried spoon bread before, I think you’ll find it’s tasty and comforting. —Caroline Brown, Lexington, Kentucky

Nutrition Facts:1 serving: 192 calories, 7g fat (4g saturated fat), 87mg cholesterol, 433mg sodium, 23g carbohydrate (8g sugars, 1g fiber), 8g protein.

Baked Apple Surprise

1 Review

Test Kitchen Approved

Total Time45 min

Servings2 servings

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From the Recipe Creator:This sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, Nyack, New York

Nutrition Facts:2 filled apple halves: 181 calories, 3g fat (2g saturated fat), 6mg cholesterol, 141mg sodium, 39g carbohydrate (27g sugars, 5g fiber), 3g protein.

Bruschetta-Topped Chicken & Spaghetti

20 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. —Susan Wholley, Fairfield, Connecticut

Nutrition Facts:1 chicken breast half with 1 cup cooked spaghetti : 431 calories, 10g fat (4g saturated fat), 87mg cholesterol, 641mg sodium, 47g carbohydrate (4g sugars, 8g fiber), 40g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fat.

Spicy Shepherd's Pie

31 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:Taco seasoning adds zip to this hearty main dish. It’s easy to top with instant mashed potatoes, which I stir up while browning the beef. —Mary Malchow, Neenah, Wisconsin

Nutrition Facts:1 serving: 516 calories, 25g fat (13g saturated fat), 90mg cholesterol, 1337mg sodium, 49g carbohydrate (10g sugars, 5g fiber), 24g protein.

Yogurt Cornbread

18 Reviews

Test Kitchen Approved

Total Time30 min

Servings9 servings

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From the Recipe Creator:My husband doesn't like traditional Texas cornbread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

Nutrition Facts:1 piece: 157 calories, 7g fat (1g saturated fat), 24mg cholesterol, 349mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

The post 20 Healthy Recipes to Make In Your 8×8 Pan appeared first on Taste of Home.

Ingredients

• 12 ounce package Hawaiian sweet rolls
• 3 tablespoons extra virgin olive oil
• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon paprika

Ingredients

• 1 package (15-1/4 ounces) white cake mix
• 1-1/4 cups water + more for gelatin
• 2 large eggs, room temperature
• 1/4 cup canola oil
• 1 pound frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 2 cups crushed pretzels (about 8 ounces)
• 1/2 cup butter, melted
• 1 cup plus 1-1/2 tablespoons sugar, divided
• 1 block (8 ounces) cream cheese, softened
• 1 tub (8 ounces) frozen whipped topping, thawed

What is the reverse creaming method?

Typical creaming involves beating together softened butter and sugar on their own until the resulting mixture is light, fluffy and pale in color. Depending on your ingredients, equipment and mixing speed, this process takes about three to seven minutes. The reverse creaming method involves beating the butter into the combined dry ingredients, which most often include sugar, flour, salt and leavening agents like baking powder or baking soda. This creates a sandy mixture, but once the wet ingredients are added, you’ll end up with a smooth batter to pour into baking pans and pop in the oven.

What does reverse creaming do to cake?

When you’re baking a cake from scratch, overbeating is the enemy of texture. Overmixing the batter can lead to too much gluten development, and can easily happen when the wet and dry ingredients are added to creamed butter and sugar. When you use the reverse creaming method, the butter coats the dry ingredients and protects them slightly as they’re mixed, preventing too much gluten development while providing just enough structure. This leads to a more tender crumb in your cake. It can prevent the top of your cake from doming, which is ideal when stacking beautiful layer cakes.

Can you use the reverse creaming method with other baked goods?

While the creaming method is used for a variety of baked goods, reverse creaming is best for those with a crumb texture—like homemade cakes, cupcakes, muffins and some quick bread recipes made with butter. Reverse creaming can also be used when making sugar cookies. Using this technique with cookies results in a flat, sturdy cookie that doesn’t spread as much.

The post What Is Reverse Creaming? appeared first on Taste of Home.

Ingredients

• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 cup apple cider or juice
• 1/4 cup chunky applesauce
• 1 tablespoon vanilla extract
• 2-2/3 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• CINNAMON SUGAR :
• 1 cup sugar
• 3 teaspoons ground cinnamon

Do you always need to proof yeast?

The short answer is that you technically do not need to proof yeast. However, there are many bakers who would argue that it’s absolutely necessary to proof active dry yeast. And while it’s an extra step, proofing active dry yeast yeast has its benefits.

What happens if you don’t proof yeast?

Proofing your active dry yeast ahead of time is a great test to make sure it’s alive and ready to do its job. You can still achieve great results even if you don’t proof your yeast. However, when you mix expired or dead yeast into your dough, the dough won’t rise and you’ll potentially need to start the recipe over with new ingredients.

What types of yeast don’t need proofing?

You can skip the proofing step altogether with instant yeast, which is another common type of yeast available at the grocery store. While active dry yeast should be proofed ahead of time in warm water, instant yeast is a bit finer and doesn’t need any help to be effective. Most recipes using instant yeast—like marble rye bread and homemade breadsticks—call for it to be added right in with the other dry ingredients.

Does active dry yeast always need to be activated?

Activating or proofing active dry yeast isn’t crucial in every recipe, but it is a helpful step. By proofing active dry yeast in warm water, you’re waking it up from a dormant state and telling it to get to work. This step allows you to confirm that the yeast is still alive and good to use before adding it to the rest of your recipe’s ingredients. That way, if there was an issue with the yeast, you’d only need to start over with that portion of the ingredients list and avoid wasting other baking staples like flour, eggs or oil.

The post Does Yeast Always Have to Be Proofed? appeared first on Taste of Home.

Ingredients

• 6 cups sliced peeled Golden Delicious apples
• 3/4 cup plus 2 tablespoons apple juice, divided
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon apple pie spice
• 2 tablespoons cornstarch
• 1/4 teaspoon vanilla extract
• CRUST:
• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 6 to 8 tablespoons ice water
• 1 large egg, beaten
• Vanilla ice cream, optional

Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• CRANBERRY CURD:
• 1 package (12 ounces) fresh cranberries
• 1 cup sugar
• 1/3 cup orange juice
• 3 tablespoons grated orange zest
• 1/2 cup butter, melted
• 5 large egg yolks, room temperature
• Confectioners' sugar, optional

Ingredients

• 1/2 cup sweet white rice flour
• 3-1/2 tablespoons sugar
• 1/2 cup water
• 2 tablespoons cornstarch or potato starch
• COOKIES:
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup semisweet chocolate chips

Ingredients

• 1 cup frozen unsweetened wild blueberries
• 1/2 cup butter, softened
• 1-1/4 cups sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 2/3 cup freeze-dried blueberries, ground
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Sugar, for coating
• Confectioners' sugar, for coating

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/3 cup sugar
• 1/4 teaspoon salt
• FILLING:
• 3 bananas, sliced 1/4 inch thick
• 1 cup dulce de leche
• 1-1/2 cups heavy whipping cream
• 1-1/2 teaspoons instant espresso powder
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Chocolate shavings, optional

Ingredients

• 1-1/2 cups butter, softened
• 1/3 cup all-purpose flour
• DOUGH:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon salt
• 3-1/2 to 3-3/4 cups all-purpose flour
• FILLING:
• 1/2 cup sugar
• 1 tablespoon grated orange zest
• 2 teaspoons ground cinnamon
• COATING:
• 1 cup sugar
• 1 tablespoon ground cinnamon

Ingredients

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1/2 cup warm water (110° to 115°)
• 1/3 cup shortening
• 1/2 cup sugar
• 1 large egg, beaten
• 3-1/2 to 4 cups all-purpose flour, divided
• 1/2 cup warm whole milk (80°-90°)
• APPLES:
• 3 medium apples, peeled and sliced
• 1/2 cup packed brown sugar
• 2 teaspoons vanilla extract
• Pinch salt
• ICING:
• 1/4 cup butter, softened
• 1-3/4 cups confectioners' sugar
• 1 to 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon