This Ultimate Decadent Pumpkin Cupcake is perfect for a unique but traditional Thanksgiving treat or to enjoy any day of the week. The moist pumpkin cake is divine and with the whipped cream cheese frosting, your taste buds will be in pumpkin heaven. Also, to top it off (literally) we have caramel drizzled over the top of the cupcake with some crushed pecans. This Ultimate Decadent Pumpkin Cupcake will leave you speechless, because…
This past weekend, it was my fiancé’s and my mom’s birthday. We went to a beautiful fruit farm and winery to pick some fresh peaches and do a little wine tasting. So, with all the extra peaches we had on had, I came up with this recipe. It really is super easy to make, especially if you buy pie crust at the store and use a caramel sauce already made. However, if you’re willing to have a relaxing two hours of baking, I’m giving you the pie crust recipe and the caramel to make from scratch. It was a lot of fun and I love the way it turned out. It’s a beautifully rustic dessert that is perfect for fall. I like to serve this winning recipe with vanilla ice cream.
So, if you’re planning on making the pie crust from scratch you should start with this first because it has an hour of refrigeration time necessary. Set aside a baking sheet with a piece of parchment paper, so the crostata doesn’t stick. Then, roll out the dough to about 1/4 inch thickness to be about 9-inches round. Place the rolled out dough on the baking sheet.
Cut the peaches into 1/8 to 1/4 inch slices and pat dry with a paper towel. It’s important to pat the peaches dry because if the peaches are too moist, the pie crust will be soggy after it’s done being baked. Then place the peaches in the middle of the pie dough. Curl the edges of the pie dough in to form a circle, like in the picture.
For the home-made caramel sauce, make sure to watch this very carefully because it does have a tendency to burn. Right when it starts to get a nice golden brown color remove it from the stove, then add the butter and lemon juice. As soon as the butter is melted, add the caramel over the peaches. The caramel sauce will seep into the whole crostata to form a nice even flavor. Brush a little egg wash over the crostata to create a nice golden brown color when it is done. Bake the crostata at 375 degrees for 20 to 25 minutes until it is nice and golden brown. I like to serve this dessert while still slightly warm with some sweet vanilla ice cream over the top.
- 1 9-inch pie crust, thawed
- 2 to 3 peaches, sliced thin
- 4 ounces of caramel sauce
- 1 egg
- Preheat the oven to 375 degrees F. Set aside a baking sheet with a piece of parchment paper over the top.
- Lay the pie dough on the baking sheet. Place the sliced peaches in the middle of the pie dough. Fold over the edges. Pour caramel sauce over the top of the peaches.
- Whip the egg in a small bowl and brush all over the crust.
- Bake for 20 to 25 minutes or until a nice golden brown color forms.
This recipe is super easy to make as long as you don’t stray too far away. This is definitely a recipe that you need to keep your eye on because the caramel can burn pretty easily. The trick is too wait until it starts to get foamy looking and starts to turn a nice golden brown color. Once this happens, immediately take it off the stove top. Then add the butter and lemon juice. There you go, home-made caramel sauce. This recipe makes about 4 ounces and can easily be doubled or tripled depending on how much you need.
- ⅓ cup granulated sugar
- 2 Tablespoons water
- 2 Tablespoons unsalted butter
- pinch of salt
- 1 teaspoon lemon juice
- Place the sugar and water in a saucepan over medium heat. Stir only until the sugar is dissolved. Then, let cook until the mixture starts to look foamy and turn golden brown in color. Remove from the heat.
- Add butter, salt, and lemon juice. Let cool slightly and serve warm for best results.
This apple dessert is out of this world. A tart shell filled with delicious pastry cream then topped with cinnamon apples and caramel. This apple tart recipe is definitely gourmet and will impress all your family and friends. The Smucker’s Caramel Topping not only looks gorgeous, but tastes even better.
Special Items Needed
- 6 mini tart pans, or 1, 8-inch tart pan
- 6-inch circle cookie cutter
- Basic Pie Dough or 2, 9-inch store bought pie dough
- Pastry Cream
- 1/2 cup butter
- 6 golden delicious apples
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar
- pinch of salt
- 6 tablespoons Smucker’s Caramel Topping
- Prepare the Basic Pie Dough and Pastry Cream according to instructions. Refrigerate both items for at least an hour before use.
- Meanwhile, cut the apples into quarter inch slices. Add to a saucepan with the butter and cook on medium heat for about 5 minutes or until the apples begin to soften. Then add cinnamon, brown sugar, and salt and cook for another 5 minutes until the apples are completely soft, stirring occasionally. Let cool.
- Roll out pie dough to quarter inch thickness. Use the 6-inch cookie cutter to cut circles out of the dough. Place dough circles in the tart pans. Bake the dough for about 10 minutes at 350 degrees F, or until the dough is slightly golden brown. Let cool then remove dough from tart pans.
- Fill the tart shell with the pastry cream. Pipe in a circle, starting on the outside and ending in the middle. Top with cooled, cinnamon apples in a circular pattern. Then, drizzle Smucker’s Caramel Topping over the top.