The Art of Fall Desserts: A Seasonal Celebration of Flavors and Traditions

As the apples come in, we can't help but feel the excitement of the upcoming fall season. The arrival of these delicious fruits signals the start of our favorite time of year for baking and cooking with apples. We're particularly fond of heirloom varieties like Ginger Goals and Honey Crisps, which offer a unique taste experience that's simply divine.

When it comes to making desserts with apples, we have two main favorites: Apple Galette and Apple Tart. Both of these dishes showcase the beauty of using fresh apples as the star ingredient. For the galette, we pile all the apples in the center and then fold the edges up over them, creating a rustic and charming presentation. The result is a dessert that's both impressive to look at and delicious to eat. We love how the smell of baking apples fills the air, making our mouths water in anticipation.

Of course, no fall dessert spread would be complete without a classic Apple Tart. This timeless recipe never goes out of style, and for good reason. The combination of tender apples, flaky pastry crust, and a hint of cinnamon is simply irresistible. We like to think that this tart is the perfect way to start our day, especially when paired with a warm cup of coffee or espresso.

But apples aren't the only star of the show during fall. Chocolate is always a welcome addition to any dessert menu, and our Piedmont Tart is a personal favorite. This rich and decadent treat features all the ingredients that we love: hazelnuts, chocolate, and caramel. The process of making this tart is surprisingly easy, requiring only a few simple ingredients and some patience. The result is a stunning two-layer masterpiece that's sure to impress even the most discerning palates.

Before we get started on our desserts, it's worth taking a moment to appreciate the beauty of fall. We're fortunate to have orchards nearby that supply us with fresh apples, which are the perfect ingredient for our favorite baked goods. By using these seasonal ingredients, we're able to create dishes that are truly reflective of the changing seasons.

Now that we've got our fill of inspiration, it's time to get baking! For one of our dessert projects, we're going to make an old-fashioned pumpkin chiffon. This classic recipe is a staple of fall cooking, and for good reason. The combination of ginger snaps, canned pumpkin, eggs, sugar, cinnamon, and nutmeg creates a truly unique flavor profile that's sure to delight.

To start, we'll need to crush some ginger snaps and pack them into a pie plate. These crunchy cookies will provide the perfect base for our filling, which is made by separating eggs, sugar, and spices before beating the egg whites until they become light and fluffy. Then, we'll fold the pumpkin puree into the egg mixture, creating a billowy texture that's almost like meringue.

Once we've got our filling ready, it's time to fill our ginger snap crust and refrigerate it until set. This process may seem simple, but trust us – the end result is well worth the effort. When we take our pumpkin chiffon out of the fridge, it will be a beautiful, mounded dessert that's almost too pretty to eat. Almost.

As we prepare to taste our creations, we can't help but feel a sense of satisfaction and accomplishment. After all, there's nothing quite like proofing in the pudding (or in this case, the pumpkin chiffon) to confirm that our hard work has paid off. And as we take our first bites, we know that we've created something truly special – a taste of fall that will linger on our palates long after the season is over.

"WEBVTTKind: captionsLanguage: entoday we're making fall desserts well the apples come on or so we are cooking with apples there are wonderful heirloom varieties that we are very lucky we have orchards around here and right now we're loving those ginger goals and the honey crisps just beautiful turn off the AC turn on the oven start baking so we have those three desserts that we love to make as soon as well comes in the apples are good we do that beautiful Apple galette when we make an apple tart we'll just do a galette will pile all the apples in it in the center and then we'll just fold the edges up over it and we don't put a real tough pressed on oh my gosh the smell that is just divine we'll let it cool Oh big success even though we pile them on and then chocolate you know that John do you Oh the Piedmont that classic yes with all the Haysom those hazelnuts and chocolate and we make a caramel which is pretty simple and then yes easily onto here and then it's this beautiful two layer tart that we just give everyone that in this little slice of with a beautiful cup of espresso gorgeous it's that perfect that combination of chocolate and caramel a little bit like them you know chocolate peanut butter is such a great combination well that's looking so great and just flatten it a little bit and then we'll set it by the window and I'll be ready by doing exactly perfect and then we're sort of preparing ourselves we prepare ourselves a lot for Thanksgiving and so we're thinking about different ways to use pumpkins and squashes and we do make an old-fashioned favorite this pumpkin chiffon we take ginger snaps and crush them and then pack them into a pie plate and then we just use canned pumpkin Libby's ten comes in it's so simple because it's a very old-fashioned recipe you separate eggs and sugar and cinnamon and nutmeg all those flavors then you beat the egg whites until early yes so making like almost like meringue yeah and then it's billowy and then you fold the pumpkin and the egg whites together and it just mounds up then you fill that gingersnap crust pile it in there then you just put it in the refrigerator and it's set and stuff well shall we taste them and it's time proof is in the pudding as they say it's the perfect time of year the apples are perfect we didn't do too much to it the crust is it's there just to support it yeah it's all about holes how 18 I know that is good very old-fashioned but it's good that gingersnap it's like a mouthful of cloud isn't it well I guess we know what the rest of the afternoon holds okay well donetoday we're making fall desserts well the apples come on or so we are cooking with apples there are wonderful heirloom varieties that we are very lucky we have orchards around here and right now we're loving those ginger goals and the honey crisps just beautiful turn off the AC turn on the oven start baking so we have those three desserts that we love to make as soon as well comes in the apples are good we do that beautiful Apple galette when we make an apple tart we'll just do a galette will pile all the apples in it in the center and then we'll just fold the edges up over it and we don't put a real tough pressed on oh my gosh the smell that is just divine we'll let it cool Oh big success even though we pile them on and then chocolate you know that John do you Oh the Piedmont that classic yes with all the Haysom those hazelnuts and chocolate and we make a caramel which is pretty simple and then yes easily onto here and then it's this beautiful two layer tart that we just give everyone that in this little slice of with a beautiful cup of espresso gorgeous it's that perfect that combination of chocolate and caramel a little bit like them you know chocolate peanut butter is such a great combination well that's looking so great and just flatten it a little bit and then we'll set it by the window and I'll be ready by doing exactly perfect and then we're sort of preparing ourselves we prepare ourselves a lot for Thanksgiving and so we're thinking about different ways to use pumpkins and squashes and we do make an old-fashioned favorite this pumpkin chiffon we take ginger snaps and crush them and then pack them into a pie plate and then we just use canned pumpkin Libby's ten comes in it's so simple because it's a very old-fashioned recipe you separate eggs and sugar and cinnamon and nutmeg all those flavors then you beat the egg whites until early yes so making like almost like meringue yeah and then it's billowy and then you fold the pumpkin and the egg whites together and it just mounds up then you fill that gingersnap crust pile it in there then you just put it in the refrigerator and it's set and stuff well shall we taste them and it's time proof is in the pudding as they say it's the perfect time of year the apples are perfect we didn't do too much to it the crust is it's there just to support it yeah it's all about holes how 18 I know that is good very old-fashioned but it's good that gingersnap it's like a mouthful of cloud isn't it well I guess we know what the rest of the afternoon holds okay well done\n"