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28
Oct

Ambitious Fall Baking

October 28, 2020

Nothing makes a house feel like a home more than the smell of fresh fall baking. As the temperature drops and we are spending more and more time inside it feels like the *perfect* time to dig into some delicious fall desserts. Put on your coziest sweater and grab your favourite mixing bowl because we have put together a few of the Ambitious Realty team’s go to fall baking recipes! 


These recipes feature classic autumn flavours like apples (did anyone else go apple picking this year and have more apples than they know what to do with?!) pumpkin, and warm spices like cinnamon and nutmeg as well as comfort food classic flavours of chocolate and peanut butter. Mmmm – we’re already drooling just thinking about it! 


From our kitchen to yours, we hope you LOVE these fall recipes:


Maggie’s Grandmother’s Apple Crisp from the Purity Cookbook 

(Maggie Steele, Broker of Record)


What you’ll need:

⅓ cup butter

1 ¼ cup lightly packed brown sugar

⅔ of a cup all purpose flour

¼ teaspoon cinnamon

6 peeled and sliced apples


  1. Preheat oven to 375 degrees F
  2. Grease a 1 ½ quart baking dish
  3. Cream butter and brown sugar together
  4. Stir in flour and cinnamon until the mixture is crumbly
  5. Arrange apples in the prepared baking dish
  6. Sprinkle the butter, sugar, and flour mixture on top of the apples
  7. Bake in preheated oven for 40 minutes or until apples are tender and topping is golden brown

Crunchy apple crisp - follow the basic recipe but substitute ⅓  cup all purpose flour and ⅔ rolled oats.

Samantha’s Pumpkin Cheesecake

(Samantha Acton, Sales Representative)


What you’ll need:

2 packages of cream cheese 

½ cup of sugar 

2 eggs 

2 tbsp vanilla extract

1 can pumpkin pie filling 

Cinnamon to taste

1 pre-made graham cracker pie crust 

Whipped cream to top


  1. Preheat oven to 325 degrees F
  2. In a large bowl combine the cream cheese, sugar, vanilla, and eggs. Mix with electric mixer until smooth 
  3. Pour mixture into the pie crust filling it half way 
  4. Add ¼ cup of pumpkin pie filling to the remaining cream cheese mixture. Mix until fully combined
  5. Pour this on top to fill the remaining half of the pie shell. Sprinkle cinnamon over top to taste
  6. Bake on the middle rack for 45-50 minutes
  7. Let cool and refrigerate for 3-4 hours
  8. Top with whipped cream when serving





Tom’s Cast Iron Frying Pan Tart

(Tom Madronich, Sales Representative)


What You’ll Need:

Filling:

4-5 pieces of fruit cut into 1/4 inch pieces: this could be apple, peaches, pears or whatever you have on hand and is seasonally delicious!

¼ cup Raisins

½ cup Butter

½ cup brown sugar (can be substituted for white sugar or honey)

1 Teaspoon cinnamon OR nutmeg OR allspice OR pumpkin pie spice - whatever you prefer!

½ cup water, (could be swapped out for rum or fruit liquor ) 

1 tablespoon lemon juice 

 

Pastry:

1 ½ cup flour  + extra flour for rolling

½ cup shortening (or room temperature butter) 

¼ teaspoon salt 

 

  1. Preheat oven to 350 degrees F
  2. Cut your fruit and toss with lemon juice
  3. Heat cast iron pan on medium + add butter sugar, cinnamon + water stirring occasionally until the sugar melts
  4. Add fruit + raisins to the pan and stir occasionally until fruit is fork tender (5-10 minutes or so)

 

While the fruit is cooking, you can make your pastry:

  1. Combine flour + salt in a mixing bowl, cut up shortening into small pieces and add to bowl (tip! Have ½ cup of water handy at this point)
  2. Using your hands, mix the shortening into the pastry until it is combined. Add the water a little bit at a time
  3. Form the pastry into a ball. If it's too wet and sticky add some flour + if it's too dry add a little water. Try not to overwork the dough as this makes the pastry less flaky.
  4. Generously flour your workspace and roll out the dough so it's just bigger than the pan

 

Putting it all together:

  1. Take your cast iron pan of fruit off of the heat 
  2. Place the pastry over the fruit in the pan and trim off any excess
  3. Bake in the oven for 15-20 minutes or until pastry is golden
  4. Remove from the oven and let cool
  5. You can either serve this right out of the pan OR very carefully put a plate on top of the pan and flip the pan over onto the plate
  6. For an added touch, this can be garnished with sifted icing sugar

 

 

Keriann’s No Bake Energy Bites

(Keriann Harlow, Sales Representative)

 

What You’ll Need:

1 cup dry oatmeal

⅔ cup coconut flakes

½ cup peanut butter

½ cup ground flaxseed

½ cup chocolate chips

⅓ cup honey

1 Tbsp chia seeds

1 Tsp vanilla extract

 

  1. Combine all ingredients
  2. Let sit in the refrigerator for 30 minutes
  3. Once cooled, roll into small 1 inch balls
  4. Store in an airtight container in the refrigerator

 

 

 

 


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