Autumn is\u00a0a\u00a0magical time when the world turns shades of\u00a0yellow and orange<\/a>, leaves fall, the air cools, and everything feels cozier. There\u2019s nothing better than a\u00a0warm cup of\u00a0tea<\/a> on\u00a0a\u00a0day off, right? Well, maybe some sweet treats to\u00a0go\u00a0with\u00a0it! We\u2019ve put together a\u00a0list of\u00a0our favorite autumn desserts that you\u2019ll want to\u00a0make again once you try them.<\/p>\n INGREDIENTS:<\/strong> Recipe<\/a>: <\/strong>Preheat the oven to\u00a0180\u00b0C (350\u00b0F). In\u00a0a\u00a0bowl, combine the oatmeal and milk, allowing it\u00a0to\u00a0soak for 5\u201310 minutes until the oats soften. Stir in\u00a0the grated apples, melted butter, vanilla extract, and eggs, mixing well to\u00a0form a\u00a0smooth batter. Add a\u00a0few drops of\u00a0orange food coloring and mix until the color is\u00a0evenly distributed.<\/p>\n Lightly grease the silicone molds and fill them with the batter, ensuring each cavity is\u00a0filled evenly. Bake in\u00a0the preheated oven for 20\u201325\u00a0minutes, or\u00a0until the cookies are set and lightly golden. Let them cool in\u00a0the molds before carefully removing them. Once fully cooled, drizzle with melted chocolate for a\u00a0finishing touch.<\/p>\n<\/div>\n INGREDIENTS:<\/strong> Recipe: <\/strong>Start by\u00a0preheating your oven to\u00a0180\u00b0C (350\u00b0F) to\u00a0ensure it\u2019s ready for baking. In\u00a0a\u00a0large bowl, combine all the ingredients and mix thoroughly until you achieve a\u00a0smooth, well-blended consistency. Once the mixture is\u00a0ready, carefully pour it\u00a0into a\u00a0greased or\u00a0lined loaf tin, or\u00a0use a\u00a0silicone mold if\u00a0you prefer. <\/p>\n For an\u00a0extra touch of\u00a0sweetness, sprinkle chocolate chips or\u00a0chunks of\u00a0chopped chocolate evenly over the top. Place the tin in\u00a0the oven and bake for 50\u201355\u00a0minutes, or\u00a0until a\u00a0toothpick inserted into the center comes out clean, indicating it\u2019s fully cooked. Allow the loaf to\u00a0cool in\u00a0the tin for a\u00a0few minutes before transferring it\u00a0to\u00a0a\u00a0wire rack to\u00a0cool completely. Slice and enjoy your delicious creation!<\/p>\n<\/div>\n INGREDIENTS:<\/strong> FOR THE ICING:<\/strong> Recipe: <\/strong>Cream the softened butter with the egg and sugar until smooth, then gradually mix in\u00a0the flour. Add the vanilla extract for flavor and knead the dough until it\u2019s very soft but not crumbly. If\u00a0the dough is\u00a0too sticky, add a\u00a0bit more flour. Roll out the dough into a\u00a0thin layer, cut out your desired shapes, and bake in\u00a0a\u00a0preheated oven at\u00a0200-220\u00b0C (390-430\u00b0F) for 7\u20138\u00a0minutes, or\u00a0until lightly golden.<\/p>\n For the glaze, whisk the egg white until frothy, then gradually add the sugar, mixing until smooth. Divide the glaze into separate bowls and add food coloring to\u00a0each, as\u00a0desired, for decorating. Once you\u2019ve decorated the cookies, let them rest until the glaze is\u00a0fully set and dry.<\/p>\n<\/div>\n INGREDIENTS:<\/strong> FOR THE TOPPING:<\/strong> Recipe: <\/strong>Knead the ingredients into a\u00a0soft dough and let it\u00a0rise until doubled in\u00a0size. Roll out the dough into a\u00a0rectangle, spread with softened butter, and sprinkle evenly with sugar and cinnamon. Cut the dough into strips and roll each strip separately. Place the rolls on\u00a0a\u00a0baking tray, cover them, and let them rise again for about 15\u201320\u00a0minutes.<\/p>\n Preheat the oven to\u00a0180\u00b0C (350\u00b0F). Bake the rolls for around 20\u00a0minutes, or\u00a0until golden brown. For the topping, drizzle with sweet cream and melted white chocolate, or\u00a0mix sour cream with sugar and spread over the warm rolls.<\/p>\n<\/div>\n INGREDIENTS <\/strong>FOR<\/strong><\/a> THE DOUGH:<\/strong> FOR THE GLAZE:<\/strong> Recipe<\/strong><\/a>: <\/strong>Peel, dice, and cook the pumpkin until soft, then let it\u00a0cool and mash into a\u00a0smooth paste. Add yeast, salt, olive oil, and whole wheat flour, mixing well to\u00a0dissolve everything. Add white flour, knead into a\u00a0dough, and aim for a\u00a0dough temperature of\u00a0around 26\u00b0C (79\u00b0F) for best results. Cover and refrigerate for 30\u00a0minutes, then fold and refrigerate again for 18\u201324\u00a0hours.<\/p>\n Pre-shape the dough and let it\u00a0rest for 30\u00a0minutes. Arrange moist strings in\u00a0a\u00a0cross pattern on\u00a0baking paper, spacing them evenly. Shape the loaf and place it\u00a0in\u00a0the center of\u00a0the strings, cover\u00a0it, and let it\u00a0proof for 1.5\u00a0hours. Meanwhile, preheat the oven to\u00a0180\u00b0C (355\u00b0F) with a\u00a0fan or\u00a0200\u00b0C\u00a0without.<\/p>\n Once proofed, brush the loaf with egg wash twice, allowing it\u00a0to\u00a0dry between coats. Gently tie the strings around\u00a0it, leaving room for expansion, and bake in\u00a0a\u00a0covered pan for 25\u00a0minutes. Then, uncover and bake for an\u00a0additional 10\u00a0minutes to\u00a0finish the crust. Let it\u00a0cool before enjoying!<\/p>\n<\/div>\n INGREDIENTS <\/strong>FOR<\/strong><\/a> THE PATTERN:<\/strong> FOR THE CAKE:<\/strong> FOR THE FILLING:<\/strong> Recipe: <\/strong>Start by<\/a>\u00a0preparing a\u00a0pattern batter. Mix ingredients until smooth, then divide it\u00a0into four bowls, adding food coloring for each color. Transfer each color into a\u00a0piping bag and trace your design<\/a> onto a\u00a0parchment-lined pan, freezing it\u00a0to\u00a0set.<\/p>\n Next, make the pumpkin cake batter by\u00a0whisking flour, baking soda, spices, and salt in\u00a0one bowl. In\u00a0another bowl, beat eggs and sugar until light, then add pumpkin and vanilla. Combine both mixtures and pour over the frozen design on\u00a0the baking sheet, smoothing it\u00a0out. Bake until set, then quickly flip the cake out, removing the parchment to\u00a0reveal the design. While still warm, roll it\u00a0with a\u00a0sugared towel to\u00a0avoid cracking.<\/p>\n Prepare the cream cheese filling by\u00a0beating butter, sugar, and salt until fluffy, then gradually add cream and cream cheese until smooth. Once the cake is\u00a0cool, unroll\u00a0it, spread the filling evenly, and carefully reroll. Wrap and chill before serving.<\/p>\n<\/div>\n INGREDIENTS<\/strong><\/a>:<\/strong> FOR THE FILLING:<\/strong> FOR THE DECORATIONS:<\/strong> Recipe: <\/strong>Preheat your<\/a> oven to\u00a0350\u00b0F and line two baking sheets with parchment paper. In\u00a0a\u00a0bowl, whisk flour, baking powder, and salt. In\u00a0another bowl, cream butter with sugar and lemon zest until smooth, then add egg, vanilla, and sour cream, mixing until well combined. Gradually add the dry ingredients to\u00a0the butter mixture until a\u00a0dough forms, being careful not to\u00a0overmix. Scoop out tablespoon-sized dough balls, shape, flatten, and bake for 12\u201314 minutes until slightly browned. Cool completely and scoop out the centers for filling.<\/p>\n For the filling, in\u00a0a\u00a0food processor, blend the cookie centers with ground nuts and peach jam until it\u00a0forms a\u00a0paste. Place the filling in\u00a0a\u00a0piping bag and fill the hollowed cookie centers, then match them together to\u00a0form sandwiches. For decoration, dip each filled cookie half in\u00a0yellow-colored juice and the other half in\u00a0red juice. Let any excess liquid drain, then roll each cookie in\u00a0sugar. For a\u00a0final touch, add a\u00a0small green leaf decoration if\u00a0desired.<\/p>\n<\/div>\n INGREDIENTS<\/strong><\/a>:<\/strong> FOR THE ROLLING:<\/strong> Recipe: <\/strong>In\u00a0a\u00a0saucepan, combine<\/a> sweetened condensed milk, pumpkin pur\u00e9e, and butter, stirring constantly over medium heat until it\u00a0gently boils and thickens, about 15\u00a0minutes.<\/p>\n When a\u00a0spatula runs through the mixture takes a\u00a0few seconds to\u00a0come together, transfer it\u00a0to\u00a0a\u00a0plate and chill it\u00a0in\u00a0the fridge for at\u00a0least an\u00a0hour. With buttered hands, roll small amounts into balls, make grooves with a\u00a0toothpick for a\u00a0pumpkin shape, and top each with a\u00a0mini chocolate \u201cstem.\u201d<\/p>\n<\/div>\n INGREDIENTS:<\/strong><\/a> FOR THE FILLING:<\/strong> Recipe: <\/strong>Brown 3\/4 cup<\/a> of\u00a0butter over medium heat, watching for browned bits to\u00a0appear, then let it\u00a0cool. Mix in\u00a0white chocolate. In\u00a0a\u00a0separate bowl, whisk brown sugar and egg yolks until pale, add vanilla, and pumpkin pur\u00e9e, and combine with the butter mixture. Sift in\u00a0dry ingredients, fold until just mixed, and add white chocolate chips.<\/p>\n Pour into a\u00a0lined 8\u00d78 pan and bake at\u00a0350\u00b0F for 28\u201332\u00a0minutes. Check with a\u00a0toothpick, it\u00a0should have crumbs, but no\u00a0wet batter. Add the cream cheese filling on\u00a0top and decorate as\u00a0you wish.<\/p>\n<\/div>\n INGREDIENTS:<\/strong> FOR THE FILLING: <\/strong> Recipe<\/strong><\/a>:<\/strong> Start by\u00a0wiping equipment with vinegar to\u00a0remove grease, line your baking sheets, and measure ingredients. Blend icing sugar and almonds, sift to\u00a0remove large pieces, then mix in\u00a072\u00a0g of\u00a0egg whites until you get a\u00a0paste, adding food coloring if\u00a0desired. For the meringue, heat sugar syrup to\u00a0118\u00b0C and whip egg whites until frothy before slowly adding the syrup and whipping to\u00a0a\u00a0glossy finish. Gently fold the meringue into the almond paste until the mix ribbons, then pipe onto baking sheets, tap to\u00a0remove bubbles, and let them sit until dry to\u00a0the touch. Bake for 12\u00a0minutes, let cool,<\/p>\n For the lemon curd filling<\/a>, set up\u00a0a\u00a0double boiler with simmering water in\u00a0the bottom pot. In\u00a0the top pot, whisk together egg yolks, sugar, lemon zest, juice, and salt, stirring constantly for about 10\u00a0minutes until thickened. Remove from heat, whisk in\u00a0butter, and pour into a\u00a0jar. Cover with plastic wrap to\u00a0prevent the skin from forming. After everything is\u00a0ready, pair similar-sized shells, add the filling, and press together.<\/p>\n<\/div>\n Autumn has a\u00a0bigger impact on\u00a0us than we\u00a0might realize. From dry skin to\u00a0hair loss, our bodies go\u00a0through natural shifts that science can explain. Read this article for more<\/strong><\/a>.<\/p>\n<\/div>\nRecipes 1. Sweet pumpkins<\/h2>\n<\/p>\n
????100\u00a0g Oatmeal
???? 150\u00a0ml milk<\/a>
???? 2\u00a0peeled apples
???? 20\u00a0g butter<\/a>
???? 1\/2 teaspoon vanilla extract
???? 2\u00a0large eggs
???? chocolate<\/p>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/e3f\/11c\/1dffc8591b9dabab108e8f3c22.jpg\")
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<\/p>\n<\/div>\n<\/div>\nRecipes 2. Banana bread<\/h2>\n<\/p>\n
????3 ripe mashed bananas
????1 cup peanut butter
???? 2\u00a0eggs
???? 1\u00a0tablespoon baking powder<\/a>
???? chopped chocolate<\/p>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/f0c\/903\/1f723b5503b8575ea65b4d0b3a.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 3. Sugar cookies<\/h2>\n<\/p>\n
???? 1\u00a0egg
???? 200\u00a0g butter
???? 200\u00a0g sugar
???? 500\u00a0g flour
???? vanilla extract<\/p>\n
???? 200\u00a0g flour sugar
???? 1\u00a0egg white
???? food coloring<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/6af\/a00\/32fd095fad8e7774fc09c1fd19.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 4. Cinnamon rolls<\/h2>\n<\/p>\n
???? 100\u00a0ml milk
???? 1\u00a0egg
???? 3\u00a0tablespoons of\u00a0oil
???? 3\u00a0tablespoons of\u00a0sugar
???? 300\u00a0g wheat flour
???? 1\u00a0bag of\u00a0dry yeast
???? 60\u00a0g brown sugar
???? 50\u00a0g butter
???? 5\u00a0g cinnamon<\/p>\n
???? 100g white chocolate
???? 100ml sweet cream<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/edb\/d5f\/52c99e5d9aac24d6e67113d33f.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 5. Pumpkin bread<\/h2>\n<\/p>\n
???? 270g white bread flour
???? 30g whole wheat bread flour
???? 3g\u00a0instant dry yeast
???? 6g\u00a0salt<\/a>
???? 15g olive oil<\/a>
???? 280g pumpkin pur\u00e9e<\/p>\n
???? 1\u00a0egg<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/2a1\/6ff\/3e7e105450b08623f84db0fb07.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 6. Patterned Swiss roll<\/h2>\n<\/p>\n
???? 3\u00a0tablespoons unsalted butter
???? 3\u00a0large egg whites
???? 1\/2 cup powdered sugar
???? 2\/3 cup flour
???? gel food coloring<\/p>\n
???? 3\/4 cup flour
???? 1\/2 tsp baking powder
???? 1\/2 tsp baking soda
???? 2\u00a0tsp pumpkin pie spice
???? 1\/2 tsp salt
???? 1\u00a0cup granulated sugar
???? 2\u00a0tbsp brown sugar
???? 3\u00a0large eggs
???? 2\/3 cup pumpkin pur\u00e9e
???? 1\u00a0tsp vanilla extract
???? powdered sugar<\/p>\n
????1\/2 cup unsalted butter
????1 1\/2 cup powdered sugar
????1\/4 tsp salt
???? 1\/4 cup half-and-half milk and cream
???? 1\/2 cup cream cheese<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/79d\/cbe\/ce861355c19337244797fa5609.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 7. Peach cookies<\/h2>\n<\/p>\n
???? 1 2\/3 cup all-purpose flour
???? 1 1\/2 teaspoon baking powder
???? 1\/4 teaspoon salt
???? 1\/2 cup butter, softened
???? 1\/2 cup powdered sugar
???? 1\u00a0egg
???? 1\u00a0teaspoon vanilla extract
???? 3\u00a0Tablespoons sour cream
???? Lemon zest from 1\u00a0lemon<\/p>\n
???? 1\/2 cup pecans or\u00a0walnuts or\u00a0almonds
???? 1\/2 cup peach jam
???? Reserved cookie crumbs<\/p>\n
???? 2\/3 cup Peach liqueur, divided
???? Red food coloring
???? Yellow food coloring
???? Fine sugar
???? Green leaves<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/jpg\/bb5\/4f3\/a35ead5534a0ad08585b0bf9f6.jpg\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 8. Pumpkin Brigadeiros<\/h2>\n<\/p>\n
????1 14\u00a0oz can sweetened condensed milk (396\u00a0grams)
????1\/4 cup pumpkin pur\u00e9e
???? 1\u00a0tbsp unsalted butter<\/p>\n
???? 1\/2 cup granulated sugar
???? 20\u00a0mini chocolate chips<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/png\/832\/bdb\/0735835b628c8b41fa285bca4d.png\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 9. Pumpkin white chocolate blondies<\/h2>\n<\/p>\n
???? 3\/4 cup unsalted butter
???? 50g white chocolate
???? 1\u00a0cup dark brown sugar
???? 2\u00a0egg yolks
???? 2\u00a0tsp vanilla
???? 3\/4 cup pure pumpkin pur\u00e9e
???? 1\u00a0tbsp of\u00a0pumpkin spice
???? 1 1\/2 cups\u00a0AP flour
???? 1\/2 tsp baking soda
???? 1\u00a0tsp kosher salt
???? 150g white chocolate chips<\/p>\n
???? 150g butter browned
???? 250g cream cheese
???? 1\u00a0tsp vanilla
???? Pinch of\u00a0salt
???? Splash of\u00a0lemon juice
???? 125g icing sugar
???? 50g brown sugar<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/png\/fc4\/4f2\/8049ee5052a854c6e5dd1d7d40.png\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\nRecipes 10. Lemon Meringue Macarons<\/h2>\n<\/p>\n
???? 205g icing<\/a> sugar
???? 190g ground almonds
???? 144g egg whites (at\u00a0room temperature!)
???? 190g caster sugar
???? 60ml water<\/a>
???? food coloring paste\/gel<\/p>\n
????4 large<\/a> egg yolks
???? 2\/3 cup (134g) granulated sugar
????1 tsp lemon zest (about 1\u00a0lemon)
???? 80ml fresh lemon juice
???? 1\/8 teaspoon salt
????85g unsalted butter<\/p>\n<\/div>\n![\"recipes\"](\"https:\/\/wl-brightside.cf.tsp.li\/resize\/728x\/png\/22c\/78f\/d0c4ea5ebcae5161cb8eef8f57.png\")
<\/picture>\n<\/p>\n<\/div>\n<\/div>\n