Fall is here! With the peak of pumpkin season on its way, many are feeling the Autumn vibes earlier than usual this year. Houses all over town have had their Halloween décor up since late August and nearly every store is stocked with everything imaginable. From pumpkins to ghosts, it’s time to embrace it! What better way to celebrate the weather cooling and the leaves changing than with seasonal desserts? It’s harder than usual to go out and buy these special treats with Covid-19 still on the loose, but there’s a simple solution for that one. Make it from home! No human interaction, and the sweet satisfaction of baking something from scratch. Not very advanced in baking? Well no worries, from novice to expert there is something in here that anyone can try.  

The beginner recipe is a special twist on a classic pie, but easy enough for anyone to make. These 9-ingredient Pecan Tarts will have everyone drooling just thinking about it!  

Ingredients: 

• 1 cup butter 
• 6 oz cream cheese, softened 
• 2 cups all-purpose flour 
• 4 large eggs 
• 3 cups packed brown sugar. 
• 4 tablespoons melted butter 
• A pinch of salt 
• 1 teaspoon vanilla extract 
• 1 cup chopped pecans 

1. Begin by preheating the oven for 350 degrees F. To make the pastry, cream together the butter and cream cheese. Next add in the flour, mix well. Make the mixture into 48 balls, then press into the mold of a mini tart pan.  
2. To make the filling, crack the eggs but do not beat. Then add in the sugar, melted butter, vanilla and pecans. Mix this well, then add into the mini tart shells. Bake for 30 minutes, or until lightly brown. 

Next comes the intermediate recipe. This is a delicious recipe with everyone’s favorite flavor, pumpkin. From the light fluffy cake to the sweet icing inside, this Pumpkin Roll Cake is to die for! 

Ingredients:  

• 3 large eggs  
• 1 cup white sugar 
• ⅔ cup canned pumpkin 
• 1 teaspoon lemon juice 
• ¾ cup all-purpose flour 
• 2 teaspoons ground cinnamon 
• 1 teaspoon baking powder 
• ½ teaspoon salt 
• ¼ teaspoon ground nutmeg 
• 1 cup chopped walnuts 
• 6 ounces cream cheese, softened 
• 1 cup confectioners’ sugar 
• ¼ cup butter, softened   
• ½ teaspoon vanilla extract 

1. Start by preheating the oven to 375 degrees F. In a large mixing bowl, beat together the eggs for 5 minutes, then gradually beat in the white sugar until thick. Add in the pumpkin and lemon juice. 
2. In a separate bowl combine all our dry ingredients (flour, cinnamon, baking powder and nutmeg), and lightly fold into the pumpkin mixture. 
3. Grease a 15x10x1 inch baking pan (lined with wax paper, greased and floured), sprinkle walnuts onto the pan. Pour batter in and bake for 15 minutes, or until the cake springs when touched. 
4. Immediately turn onto a linen towel sprinkled with confectioners’ sugar, then peel off wax paper and roll cake into the towel starting from the short end.  Begin making the filling by beating cream cheese, 1 cup confectioners’ sugar, butter and vanilla until light and fluffy. 
5. Carefully unroll the cake, then spread filling without going to the edge of the cake. Now roll the cake again and refrigerate until chilled. 

Lastly is the advanced recipe. To tie in with the fall theme comes the Cinnamon Apple Cheesecake. This is of course the lengthiest recipe, but it is absolutely worth it in the end. 

Ingredients:  

• 1 cup graham cracker crumbs 
• ½ cup finely chopped pecans 
• 3 tablespoons white sugar 
• ½ teaspoon ground cinnamon 
• ¼ cup unsalted butter, melted   
• 16 oz cream cheese, softened 
• ½ cup white sugar 
• 2 large eggs  
• ½ teaspoon vanilla extract 
• 4 cups apples (peeled, cored, thinly sliced) 
• ⅓ cup white sugar 
• ½ teaspoon ground cinnamon 
• ¼ cup chopped pecans

1. Preheat oven to 350 degrees F. Begin by stirring graham cracker crumbs, pecans, sugar, cinnamon and melted butter in a large bowl. Then pack into the bottom of a 9-inch springform pan and bake for 10 minutes. 
2. Next combine cream cheese and sugar in a large bowl at medium speed until smooth. Beat eggs in one by one, mixing well after each. Add vanilla and pour into the 9-inch pan over the graham crackers. 
3. Toss the sugar, cinnamon and apples until well coated. Spoon the apple mixture onto the cream cheese top-layer and lightly toss on chopped pecans. Bake for 60-70 minutes, then loosen the cake from the rim of the pan with a knife. Allow time for cooling and refrigerate before serving. 

Well there it is! Fall recipes for every chef from the absolute newbie to the culinary expert. With a range of different flavors, there isn’t a person on earth who wouldn’t enjoy these!