Apple crumble pie🍂🥧🍏 Recipe: Ingredients -1 pie crust (I used @natashaskitchen recipe) -1 egg + 1 Tbsp water (for the egg wash) Apple filling -3 1/2 lbs or 10 cups apples, peeled and sliced -3 Tbsp unsalted butter (42g) -2 tsp cinnamon -1/8 tsp nutmeg -1/2 cup light brown sugar, packed (106g) -1/4 cup granulated sugar (50g) -2 Tbsp lemon juice -2 Tbsp all-purpose flour -1 Tbsp cornstarch -2 tsp vanilla Crumble -1 cup all-purpose flour (120g) -1/2 cup light brown sugar, packed (106g) -1/2 cup rolled oats or quick oats (50g) -2 tsp cinnamon -1/4 tsp salt -6 Tbsp unsalted butter, melted and cooled (84g) Instructions For the pie crust: 1. Roll out the chilled pie crust into about a 12-inch circle. Transfer to a 9-inch pie dish and trim the edge of the dough or fold the excess under. Cover and refrigerate while you make the filling. For the apple filling: 1. Melt butter in a large pot over medium heat. Add the apples and give it a mix. 2. Add in granulated sugar, brown sugar, cinnamon, and nutmeg. Mix until combined. Lower heat to medium-low and cook until the apples soften to your liking. 3. Add in vanilla, lemon juice, flour, and cornstarch. Cook until the juices have reduced and thickened, about 5-8 minutes. Remove from heat and let it cool completely for about 30 minutes. For the crumble: 1. In a small bowl mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge. Assembly: 1. Preheat oven to 375°F. 2. Take out pie crust from fridge. Combine 1 egg plus 1 tablespoon water and brush the egg wash on the edges of the crust. Add in the cooled apple filling. Then, sprinkle the crumble all over. 3. Place the pie on a baking sheet in case the juices leak. Cover the pie edges with a pie shield (I made one out of aluminum foil). Bake for a total of 55-70 minutes or until the filling is bubbly and the crumble is slightly golden brown. After 50 minutes have passed, remove the pie shield and continue baking another 10-20 minutes so that the edges get nicely golden. Allow pie to cool for about 3 hours so that it sets and makes it easier to cut slices. Serve with ice cream and drizzle caramel sauce. #apple #applepie #crumble #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Pumpkin cheesecake bars🍂🎃🍰 Recipe: Ingredients Crust -2 3/4 cups graham cracker crumbs -4 Tbsp granulated sugar -2 Tbsp light brown sugar, packed -11 Tbsp unsalted butter, melted (155g) -Pinch of salt Cheesecake filling -24oz cream cheese, softened (678g) -1 cup granulated sugar (198g) -1/2 cup sour cream, room temperature (112g) -2 tsp vanilla -3 eggs, room temperature -1/8 tsp salt Pumpkin cheesecake filling -1 Tbsp all-purpose flour (7g) -1 1/4 cups pure pumpkin puree (303g) -1 1/2 tsp pumpkin pie spice -1 tsp cinnamon Instructions For the crust: 1. Grease and line a 9x13 inch baking pan. 2. In a medium bowl add graham cracker crumbs, granulated sugar, light brown sugar, salt and butter. Mix until crumbly. 3. Press the crumbs into the bottom of the prepared pan and set aside. For the cheesecake filling: 1. In a large bowl beat the cream cheese and sugar until smooth and creamy. 2. Add sour cream, salt, and vanilla. Mix until combined. 3. Add the eggs, one at a time, until just combined. For the pumpkin cheesecake filling: 1. Measure out 1 1/2 cups of the cheesecake filling and pour it into another bowl. 2. Add flour, pumpkin puree, pumpkin pie spice, and cinnamon. Mix until combined. Assembly: 1. Preheat oven to 350°F. 2. Alternate dollops of the two fillings over the prepared crust and then make a swirl with a knife or toothpick. 3. Bake 25-30 minutes. The center will be slightly wobbly. Let it cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours or overnight. #pumpkin #cheesecake #baking #recipe #bakingtiktok #bakingvideo #dessert #fallbaking #foryou #bakingtherapy #baketok #fallvibes #fyp

Pumpkin snickerdoodle cookies🍂🎃🍪 Recipe: Ingredients Cookies -1 1/2 cups all-purpose flour (190g) -1 tsp cinnamon -1 tsp pumpkin pie spice -1/2 tsp baking soda -1/4 tsp cream of tartar -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -1/2 cup granulated sugar (99g) -1/3 cup light brown sugar, packed (71g) -1/4 cup pure pumpkin puree (62g) -1 egg yolk, room temperature -1 tsp vanilla Cinnamon sugar coating -1/3 cup granulated sugar (66g) -2 tsp cinnamon Cream cheese frosting -4oz cream cheese, softened (113g) -4 Tbsp unsalted butter, softened (56g) -1 tsp vanilla -Pinch of salt -2 cups powdered sugar (227g) -cinnamon for topping Instructions For the cookies: 1. In a medium bowl whisk together flour, cinnamon, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside. 2. In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy. 3. Add egg yolk and vanilla. Mix until combined. 4. Add the pumpkin puree and mix until combined. 5. Slowly add in the dry ingredients until just combined. 6. Cover and chill in the fridge for at least 40 minutes. 7. Once the dough is chilled preheat oven to 350°F. 8. In a small bowl make the cinnamon sugar coating by mixing together 1/3 cup sugar and 2 tsp cinnamon. 9. Scoop the dough with a 3 tablespoon cookie scooper and roll into a ball. Roll the dough ball in the cinnamon sugar coating and place on a lined baking sheet. 10. Bake 12-14 minutes. You can eat them as is or let them cool to add a cream cheese frosting on top. For the cream cheese frosting: 1. In a bowl beat the cream cheese, butter, vanilla, and salt until smooth and combined. 2. Add the powdered sugar and mix until combined. 3. Add the frosting to a piping bag and pipe a swirl on the cookies. Dust the cookies with some cinnamon. #pumpkin #snickerdoodle #cookies #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #fallbaking #baketok #fyp

Apple crumble cheesecake🍂🍏🍰 Recipe: Ingredients Apple pie filling -3 granny smith apples (about 3 cups), peeled and sliced -1/3 cup light brown sugar, packed (71g) -1 tsp cinnamon -2 Tbsp water -1 Tbsp lemon juice -4 Tbsp unsalted butter (56g) -pinch of salt -2 tsp cornstarch mixed with 1 Tbsp water Crust -1 1/2 cups graham cracker crumbs (170g) -2 Tbsp granulated sugar -1 Tbsp light brown sugar -7 Tbsp unsalted butter, melted (98g) -pinch of salt Crumble -1 cup all-purpose flour (120g) -1/2 cup light brown sugar, packed (106g) -1/2 cup rolled oats or quick oats (50g) -2 tsp cinnamon -1/4 tsp salt -6 Tbsp unsalted butter, melted (84g) Cheesecake -32oz cream cheese, softened (910g) -1 cup granulated sugar (198g) -2/3 cup sour cream (160g) -2 tsp vanilla -1/8 tsp salt -4 eggs, room temperature Instructions: For the apple pie filling: 1. In a saucepan over medium heat add the apples, brown sugar, cinnamon, water, lemon juice, butter and salt. Mix until the butter is melted. 2. Cover and cook for about 8-10 minutes, until the apples are softened. 3. Add the cornstarch-water mixture, and mix until combined. Let it simmer until thickened, about 1-2 minutes. Set aside to cool. For the crust: 1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan. 2. In a small bowl combine graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter and mix until combined. It should look like wet sand. 3. Pour the crumbs into a 9-inch springform pan and press firmly into the bottom and up the sides of the pan. Set aside. For the crumble: 1. In a small bowl mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge. For the cheesecake: 1. Preheat oven to 325°F. 2. In a large bowl add the cream cheese and beat until smooth and creamy. 3. Add the sugar and mix until combined. 4. Add the sour cream, vanilla, and salt. Mix until combined. 5. With the mixer on low speed mix in the eggs, one at a time, mixing until just combined. 6. Pour the cheesecake into the prepared pan. Add the apple pie filling on top of the cheesecake and then sprinkle the crumble all over. Place the pan on a cookie sheet in case anything leaks. 7. Bake for 60-75 minutes. Start checking on it at 55 minutes. Edges will have slightly puffed and center should be jello-jiggly which is normal. Don't over bake. 8. Remove from oven and let it cool for 15 minutes. Once 15 minutes have passed gently run a knife around the edges to loosen the crust. Allow to cool another 1-2 hours or until almost room temperature. Place in the fridge for at least 6 hours or overnight. Slice and drizzle caramel sauce. #apple #applepie #crumble #cheesecake #baking #recipe #bakingtiktok #fallbaking #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp

Pumpkin cake bars🍂🎃🍰 Recipe: Ingredients Pumpkin cake -2 cups all-purpose flour (240g) -2 tsp baking powder -1 tsp baking soda -2 tsp cinnamon -1 1/2 tsp pumpkin pie spice -1 tsp salt -1 cup vegetable or canola oil (240ml) -1 cup granulated sugar (198g) -1/2 cup light brown sugar, packed (106g) -15oz can pumpkin puree -4 eggs, room temperature -2 1/2 tsp vanilla Cream cheese frosting: -8oz cream cheese, room temperature (226g) -1/2 cup unsalted butter, room temperature (113g) -3 cups powdered sugar (360g) -2 tsp vanilla -pinch of salt -Pecans for topping (optional) Instructions For the pumpkin cake: 1. Preheat oven to 350°F. Grease a 9x13 inch baking pan. 2. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. 3. In a large bowl whisk together vegetable oil, granulated sugar, brown sugar, and pumpkin puree. 4. Add eggs and vanilla. Mix until fully combined. 5. Add dry ingredients to wet ingredients and fold in until just combined. 6. Pour the batter into the prepared baking pan. 7. Bake 30-35 minutes. Cake is done when a toothpick inserted in the center comes out clean. Let it cool completely before frosting. For the cream cheese frosting: 1. In a medium bowl beat the cream cheese and butter until smooth and creamy. 2. Add the vanilla, salt, and powdered sugar. Mix until fully combined. 3. Spread on top of the cooled cake and top with pecans. #pumpkin #cake #fallbaking #fallvibes #baking #recipe #bakingtiktok #bakingvideo #dessert #foryou #bakingtherapy #baketok #fyp