We had six great entries in the Tre Sorelle Sweet Fall Treats Competition and now we're ready for you to help us choose a winner.
Below we have included the details that were submitted to us with each of the entries to help you pick which one to vote for.
How voting works:
Voting will be open from now until 11:59 p.m. this Saturday, October 13. All you have to do to vote is text in the keyword associated with your favorite treat to 41948. You can vote once a day for any treat you please.
To make things as easy as possible we’ve included the keyword that goes to each treat next to the treat name below, as well as with each treat’s picture in the Tre Sorelle Sweet Fall Treats Competition photo gallery.
So here are your contenders for best sweet fall treat.
Salted Caramel Hot Chocolate (TREAT 1) Picture
Makes: 2 large servings
Needed: 16 ounces milk or cream (I used a combination of 8 ounces milk and 8 ounces cream), 4 ounces dark chocolate, 4 ounces chocolate caramel (such as Hershey's version), a pinch or two of sea salt.
Directions: In a sauce pan or small pot heat half (8 ounces) of the milk and 4 ounces chopped dark chocolate and salt until melted. Continue heating and whisk in the remaining milk and 4 ounces chopped chocolate caramel. Continue whisking until the entire mixture is warmed through and smooth in texture. Serve with a little whipped cream, a drizzle of caramel and a sprinkle of sea salt.
Pumpkin Pecan Braid (TREAT 2) Picture
This is a sure way to wake up your family to the wonderful aroma of pumpkin baking in the oven on a cold saturday morning.
Makes: 6 servings
3/4 cup canned pumpkin(not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
12/ cup chopped pecans
1 can (8oz.) Pillsbury refrigerated crescent dinner rolls or 1 can(8oz.) Pillsbury Crescent refrigerated seamless dough sheet
1/2 cup powered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans
1. Heat oven to 350 degrees. Spray cookie sheet with cooking spray. In a medium bowl, mix pumpkin, brown sugar, cinnamon, ginger and egg yolk. Stir in 1/2 cup pecans.
2. If using crescent rolls:unroll dough onto cookie sheet: firmly press edges down and perforations to seal. Press to form a 13x7 inch rectangle. If using dough sheet:unroll dough onto cookie sheet. Press to form 13x7 inch rectangle. Spread filling in 3 1/2 inch wide strip lengthwise down the center of dough rectangle to within 1 inch of the ends.
3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle, just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet;place on serving platter.
5. In a small bowl, mix powdered sugar and enough milk for desired consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon of pecans.
Honeycrisp Apple Sangria (TREAT 3) Picture
Yield: 5 - 6 cups
Prep Time: 20 minutes + overnight sitting
Cook Time: 0 minutes
Total Time: 30 minutes + overnight sitting
2 honeycrisp apples
One 750-milliliter bottle un-oaked Chardonnay
1/2 cup peach schnapps
1/4 cup orange blossom honey
2 oranges- 1 quartered
1 lemon - quartered
1 lime - quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Directions: Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, schnapps and honey. Add the quartered orange, lemon, lime, cinnamon sticks, chopped apple, ginger and cloves and refrigerate overnight. (If you don't want to wait that long at least give it 4 hours)
Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.
On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange.
Pumpkin Whoopie Pies (TREAT 4) Picture
Ingredients: 3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees.
Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away or chill overnight.
Pumpkin Gingersnap Cookies (TREAT 5) Picture
The pumpkin in these cookies keeps the gingersnaps extra soft and moist. The texture of these cookies is slightly crisp on the edges with a soft and chewy center. The molasses, cinnamon, ginger, cloves and pumpkin all come together to create the perfect fall cookie, and makes the house smell so good!
Yield: 3 dozen cookies Cook Time: 10-12 minutes
½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin (Libby’s canned pumpkin)
¼ cup molasses
1 large egg
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 ½ teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350o F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until cookies look cracked and set at the edges; the cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Thousand Dollar Bars (TREAT 6) Picture
This is yummy. It tastes like a Twix or a Kit Kat bar, very good.
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
2 cups caramel, cut into small chunks
3 tablespoons heavy cream
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)
1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.
2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.
3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
5) Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.
8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.