This dish will surely impress anyone at Sunday Brunch. It’s easy to make and the perfect tart treat for a cold winter day. I used this easy blender crepe recipe and this Grapefruit curd recipe! Let me know what you think!

This versatile Lemon and Grapefruit curd recipe can be used in many different desserts and can be made in 15 minutes! They are the perfect tart addition to any sweet treat and they are so easy to make! This curd can be spread on scones, pancakes, crepes, cakes, toast and so much more. It dresses up any dull treat and is the perfect addition to any winter table. This recipe is for one or the other. I made the recipe two times to make one of each. The lemon has the typical lemon curd flavor and was a bit more sweet, where as the grapefruit one has a little bitter zing thanks to the grapefruit zest. This recipe could be used with lime zest and juice along with oranges as well!

Pumpkin Pecan Bread Pudding is the coziest and most delicious dessert that I can think of. What makes this bread pudding recipe stand out is how easy it is to make and the fact that you can repurpose old baked goods to make it. This particular version uses 1/4 cup of pumpkin in place of one of the eggs to give it that extra fall taste. I also used my Cinnamon Pecan Sweet rolls in this batch to give it the crunch of pecans and the nutty taste along with some extra cinnamon. It’s divine and should be put on your list of fall bakes!

TIPS AND TRICKS FOR PUMPKIN PECAN BREAD PUDDING

• For the “bread” part of the pudding you can use a variety of baked goods such as cinnamon rolls, doughnuts, or croissants. You can also use day old bread as well.
• I usually wrap old pastries in plastic wrap in the freezer until I make bread pudding. This way nothing goes to waste.
• Use cinnamon based pastries for this bread pudding recipe to make all the flavors compliment each other.
• This can be served with, fresh whipped cream, vanilla ice cream or a caramel drizzle.
• This recipe can be made with 4 eggs instead of 3 and hold the pumpkin to make a bread pudding that can be made all year. I love putting a chocolate pastry in bread puddings to make a decadent chocolate dessert!

OTHER RECIPES YOU”LL LOVE:

Cinnamon Pecan Sweet Rolls

Caramel Cinnamon Rolls

Pumpkin Cinnamon Sugar Donuts

These Maple Pumpkin Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness and fall flavor. This is a small batch recipe so it only makes 8 mini scones. I like to have one with my coffee in the morning and one in the afternoon as a pick me up.These are perfect addition to your fall baking!

MAPLE PUMPKIN SCONES INGREDIENTS

• All-Purpose Flour: To hold it all together.
• Pumpkin: 1/4 Cup adds the delicious s pumpkin taste.
• Unsalted Butter: Frozen, this way it won’t melt out during the baking.
• Salt: Tp balance out all the flavors.
• Granulated Sugar: To keep these moist and delicious .
• Pumpkin Pie Spice: Give’s that extra fall flavor.
• Baking Powder: Helps it rise.
• Buttermilk: Brings a nice tang to the scones, that balances out the sweetness.
• Powdered Sugar: Brings the perfect sweetness to the drizzle.
• Maple Syrup: Add’s the perfect flavor to this icing.
• Milk:Makes it so this isn’t so sweet.

OTHER RECIPES YOU’LL LOVE

Cinnamon Pecan Sweet Rolls

Maple Pecan Scones

These Pumpkin Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are warm, soft and perfectly sweet. The perfect recipe to make this fall.

CINNAMON SUGAR PUMPKIN DONUT’S INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 1 egg at room temperature.

Pumpkin:

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Powdered Sugar: 1 cup is needed to make the perfect thickness for the icing.

Maple Syrup: 1 tablespoon, just enough to put the flavor and color in the icing. Use pure maple syrup instead of artificial because we don’t need it so sweet.

Vanilla Extract: Round out the flavor.

Milk: 2- 3 tablespoons depending on how thick you want it.

FRIED DONUTS TIPS AND TRICKS:

• Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.

• Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.

• Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.

OTHER RECIPES YOU’LL LOVE:

Classic Maple Donuts

Cinnamon Sugar Donuts

These Maple Pecan Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness, with the best crunch from the toasted pecans tossed in. This is a small batch recipe so it only makes 8 mini scones. I like to have one with my coffee in the morning and one in the afternoon as a pick me up.These are perfect addition to your fall baking!

MAPLE PECAN SCONES INGREDIENTS

• All-Purpose Flour: To hold it all together.
• Eggs: 1 small egg at room temperature, this helps make sure everything combines well.
• Unsalted Butter: Frozen, this way it won’t melt out during the baking.
• Salt: Tp balance out all the flavors.
• Granulated Sugar: To keep these moist and delicious .
• Pecans: Toasted Pecans are needed to bring out the rich nutty taste. Cook at 300 degree for 9 minutes, flip over and cook for another 5 minutes. Let cool then chop up for rolls.
• Baking Powder:
• Buttermilk: Brings a nice tang to the scones, that balances out the sweetness.
• Powdered Sugar: Brings the perfect sweetness to the drizzle.
• Maple Syrup:
• Milk:Makes it so this isn’t so sweet.

OTHER RECIPES YOU’LL LOVE

Cinnamon Pecan Sweet Rolls

Chocolate Rolls

These Fried Cinnamon Sugar Donuts are the perfect afternoon pick me up or a sweet addition to breakfast. They are soft and perfectly sweet. These donuts turned out light and fluffy. The fun part of this recipe is you can make the dough and then change the coating to make multiple kinds of donuts. I love doing cinnamon sugar, maple glaze, or a chocolate glaze!

SUGGESTED EQUIPMENT FOR CINNAMON SUGAR DONUTS:

• Mixer and dough hook: These make the kneading process a lot quicker and care free.
• Big pot: This allows you to fill it with 2 quarts of oil. You can also use a deep fryer if you have one.
• Thermometer: this one is needed to make sure you are cooking you’re donuts at the correct temperature. If you don’t know you could cook them on too high a heat and they will come out raw in the center.
• Rolling Pin: This will be needed to roll the dough out.
• Glass and shot glass: This is what I used to cut the donuts out. If you have a round cookie cutter even better! Also the end of a wood spoon could work to create a whole in the center.

FRIED DONUTS TIPS AND TRICKS:

• Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.

• Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.

• Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.

FRIED CINNAMON SUGAR DONUT INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 2 eggs at room temperature.

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Cinnamon: Adds the perfect amount of spice to these donuts.

Pumpkin Spice Iced Coffee is my go to drink in the fall. It’s slightly sweet, and has all the real pumpkin spice flavor in it. It’s easy to whip up and is the perfect start to any fall day.

EQUIPMENT NEEDED FOR THIS PUMPKIN SPICE ICED COFFEE:

• Blender: The blender helps combine to pumpkin puree in better so it’s nice and smooth and not chunky.
• Frother: The frother makes the perfect light and fluffy oat milk mixture that makes this iced coffee nice and creamy.

OTHER ICED DRINKS YOU”LL LOVE:

Homemade Chai Spice Concentrate

Pumpkin Spice Sweet Cream Cold Brew

Frothy Maple Cinnamon Iced Coffee

Slightly sweet and with the perfect cinnamon flavor. The froth is what has the sweetness and cinnamon making this beverage most delicious when drank with no straw.

OTHER COFFEE DRINKS YOU”LL LOVE:

Iced Cinnamon Cardamom Latte

Pumpkin Spice Sweet Cream Iced Coffee

These Classic Maple Donuts are the perfect treat. These donuts are light airy and not too sweet.They are deep fried but don’t give off the heaviness that some fried foods do. The donut itself is not too sweet. It is perfectly paired with this sweet maple icing. The process is very easy and no mixer or deep fryer needed. I used my mixer but you can use your hands to knead the dough and simply a pot and oil and a meat thermometer to make sure the oil was at the right temperature. These doughnuts are easy to make and bring me back to the donuts I grew up eating.

CLASSIC MAPLE DONUT INGREDIENTS:

Whole Milk: Warm milk heated to about 110 F or warm to touch but not hot. If it’s too hot it will kill the yeast.

Active Dry Yeast: Most important ingredient. For this recipe you need active dry. If you only have instant yeast cut the amount to 1/4 of the amount of yeast in this recipe. Add the instant yeast to the dry ingredients no need to proof with warm milk.

Eggs: 2 eggs at room temperature.

Granulated Sugar: A small amount of sugar helps activate the yeast and adds flavor.

Salt: Helps bring out all the flavors.

Unsalted Butter: Helps make the dough butter and rich. The butter needs to be melted but cooled in order to not kill the yeast.

All-Purpose Flour: You will need about 2 3/4 cups of flour. It may need more or less so feel it out as you mix it. You want the dough to be tacky but not sticky. More flour is needed to roll out.

Canola Oil: 2 Quarts are needed in order to fry all 20 donuts.

Powdered Sugar: 1 cup is needed to make the perfect thickness for the icing.

Maple Syrup: 1 tablespoon, just enough to put the flavor and color in the icing. Use pure maple syrup instead of artificial because we don’t need it so sweet.

Vanilla Extract: Round out the flavor.

Milk: 2- 3 tablespoons depending on how thick you want it.

FRIED DONUTS TIPS AND TRICKS:

• Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.

• Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.

• Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.

• For the maple icing start with less liquid than the recipe says. Stir in small amounts until you get a nice smooth consistency. If you put too much liquid in too quick it will be come chunky and the only way to fix it is to put more powdered sugar in.

SUGGESTED EQUIPMENT FOR MAPLE DONUTS:

• Mixer and dough hook: These make the kneading process a lot quicker and care free.
• Big pot: This allows you to fill it with 2 quarts of oil. You can also use a deep fryer if you have one.
• Thermometer: this one is needed to make sure you are cooking you’re donuts at the correct temperature. If you don’t know you could cook them on too high a heat and they will come out raw in the center.
• Rolling Pin: This will be needed to roll the dough out.
• Glass and shot glass: This is what I used to cut the donuts out. If you have a round cookie cutter even better! Also the end of a wood spoon could work to create a whole in the center.

OTHER DONUT RECIPES YOU”LL LOVE

• Classic Strawberry and Chocolate Donuts

Happy Baking Friends!