Another tasty recipe from Cake Mix Magic, this one using fresh apples and homemade caramel frosting (yes, folks, you read right: HOMEMADE caramel frosting…don’t worry, it’s really easy). Pecans are optional in this recipe, I didn’t use them, but don’t let that stop you. Make sure that you are using unsalted butter, it lets you control the salt content of the recipe. In this case, the salt is built into the cake mix.

1 box (18.5 oz) Spice cake mix
1/4 dark brown sugar
2 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, melted
1 tsp vanilla extract
1 cup peeled, chopped tart apple, such as Golden Delicious (about 1 large apple)
1 cup chopped pecans, optional

Preheat oven to 350F and position rack in center of the oven. Set aside a 13×9 inch baking pan, coated in cooking spray if needed.

In a large mixing bowl, combine cake mix, brown sugar, eggs, melted butter, and vanilla extract. Using an electric mixer, beat on low speed for 1-2 minutes, until all dry ingredients are moist. Fold in apple pieces (peel and chop apple after beating batter to prevent browning).

Spoon dough into baking pan and spread into an even layer (dough will puff up as it bakes). If desired, sprinkle with chopped pecans, gently pressing them into the dough.

Bake 20-25 minutes, or until bars are golden brown but still soft. Transfer pan to a wire rack to cool.

Caramel Frosting:

1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, softened
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar, sifted

Over medium heat, melt brown sugar with butter. Bring to a boil and add milk. Bring back to a boil and remove from heat.

Add vanilla and powdered sugar. Using a spoon, beat until smooth. Use while still warm (frosting will thicken as it cools).

From Everyday Food magazine, this recipe combines seasonal pears with crisp amaretti cookies and rich mascarpone cheese. Select pears that are just ripe in order to keep the best shape. Pears ripen best after they have been picked, so purchase under-ripe pears a few days prior to making this dish and store the pears at room temperature, standing upright. To speed things up, add an apple. The skin will change from bright red or green to a dull yellow-red or -green when ripe.

4 firm, ripe Bartlett pears, red or green
2 tbsp sugar
2 tbsp fresh lemon juice
pinch of salt
1/2 cup mascarpone cheese
amaretti cookies (Italian almond macaroons)

Preheat oven to 375F

Halve pears lengthwise and use a melonballer or spoon to remove core. In a baking dish or roasting pan, toss pears with sugar, lemon juice, and salt. Arrange pears in a single layer, cut side down.

Pour 1/4 cup water over pears and cover dish tightly with aluminum foil. Bake 25-30 minutes, or until pears are tender. The skins will begin to turn amber.

To serve, place a pear half cut side up on a plate and top with a tablespoon of mascarpone cheese. Crumble 1-2 amaretti cookies on top.

Want a quick and tasty dessert perfect for those in-between days of summer and autumn? Try these easy, build-your-own sundaes and customize them to your liking. My toppings are only suggestions.

vanilla ice cream
apple pie filling
caramel flavored sauce or syrup
chopped nut topping

Warm apple pie filling over low heat for 5-10 minutes. Serve over vanilla ice cream and top with syrup (I like Hersey’s Dulce de Leche). Sprinkle with chopped nuts and enjoy!

These brownies from Everyday Food magazine use small peppermint patties to give a cool, mint taste. This recipe is quick and easy to make. You can use semisweet or bittersweet chocolate, I actually used a combination of the two (about half and half).

1/2 cup (1 stick) unsalted butter, plus more for pan
8 oz semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp salt
3 large eggs
1/2 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

Preheat oven to 350F

Line an 8-inch square baking pan with foil, leaving overhang on all sides. Butter foil and set aside. You can also use a foil baking pan sprayed with cooking spray.

Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water, or use a double boiler. Stir occasionally until just melted, about 5 minutes.

Remove from heat. Whisk in sugar and salt until smooth, then whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer (see below). Top with remaining batter and smooth surface.

Bake until a toothpick inserted n the center comes out with moist crumbs attached, about 30-35 minutes (recipe originally said 45-55 minutes, but mine was done sooner).

Cool completely in pan (about 2 hours). Use foil to lift from pan, peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

Peppermint patties in a single layer:

Cool, cut, and serve:

Here is another great dessert from Everyday Food magazine, this one combining plums with a honey-orange sauce. Plums are generally in season May through October, and some varieties peak in the fall months, so there is plenty of time to enjoy this great recipe. If you leave off the ice cream or cream cheese topping, you can use this as a side to roast chicken or pork.

1 tbsp unsalted butter
1/3 cup honey
1/3 cup orange juice
4 large purple or red plums, halved and pitted

Optional:
3 tbsp cream cheese, room temperature
1 tsp milk
OR vanilla iced cream

Preheat oven to 400F

Place butter in 3-quart shallow baking dish and melt butter in preheating oven.

Add honey and orange juice to pan, stir until combined. Arrange plums, cut side down, in baking dish. Bake until tender and juicy, about 20-25 minutes, turning plums over during final 10 minutes of baking time and spooning juices over fruit. If needed, add additional orange juice or water to pan to prevent scorching.

To prepare cream cheese topping: stir cream cheese and milk together until blended. Spoon mixture over plums and drizzle with pan juices to serve OR serve plums with vanilla iced cream and drizzle with pan juices.