As the leaves change color and the air turns crisp, there's something about the flavors and aromas of fall that bring us a sense of comfort and warmth. That's why we're here with a lineup of delectable fall baked goodies, spiced with a touch of creativity and a dash of cannabis tincture to elevate your experience. These mouthwatering recipes aren't just about satisfying your sweet tooth; they're about finding that harmonious balance in life where wellness and indulgence coexist.
Apple Cider-Beyond Baked Doughnuts
Ingredients
* 1 1/2 cups apple cider
* 2 Tbsp salted butter, melted
* 2 tsp vanilla extract
* 2 large eggs, at room temperature
* 1/4 cup apple butter
* 1/2 cup packed dark brown sugar
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 tsp baking soda
* 1 tsp ground cinnamon
* 1/2 tsp ground nutmeg
* 1/4 tsp ground ginger
* 1/2 tsp kosher salt
* 1 honey-crisp apple, chopped (about 1/2 cup)
* 1 Tbsp cinnamon sugar
Brown Butter Cinnamon Maple Glaze
* 4 tbsp salted butter
* 1/3 cup maple syrup
* 3/4-1 cup powdered sugar
* 1 tsp instant coffee
* 1/2 tsp cinnamon
* Your favorite cannabis tincture
Instructions
1. Preheat oven to 350° F. Grease a 6-cup doughnut pan with melted butter
2. Bring apple cider to a boil then lower to a simmer for 10-15 minutes or until cider is reduced to about 1/2 cup. Remove from heat and allow to cool.
3. In a large mixing bowl, mix together cider, melted butter, eggs, apple butter, vanilla, and brown sugar until combined. Add in remaining dry ingredients, mixing until just combined. Toss the apples in cinnamon sugar, then stir the apples into the batter.
4. Divide the batter evenly among the prepared doughnut pan, filling 1/2-2/3 the way full. Bake for about 12-13 minutes. Remove and let cool for 5 minutes.
5. To make the glaze, add butter to a small pot set over medium heat allowing the butter to cook about 2-3 minutes so that it browns slightly and it smells toasted. Remove from heat and whisk in desired tincture dosage, maple syrup, powdered sugar, instant coffee, and cinnamon. Dip or drizzle the doughnuts into the glaze.
Stoney Pumpkin Danishes
Ingredients
* 2 sheets puff pastry, thawed
* 1 egg + 2 Tablespoons water for egg wash
Pumpkin Filling
* 1/2 cup pumpkin puree
* 1/4 cup sugar
* 1 tsp vanilla extract
* 1 tsp pumpkin pie spice
* 1 egg
Cream Cheese Filling
* 8 oz cream cheese, softened
* 1 tsp vanilla extract
* 4 Tbsp sugar
Glaze
* 2/3 cup powdered sugar
* 1 tsp vanilla extract
* 4 Tbsp milk
* Your favorite cannabis tincture
Instructions
1. Preheat oven to 400° F. Line 2 baking sheets with parchment paper or baking mats.
2. Roll pastry sheets into two 9x12 rectangles and cut 6 even rectangles into both sheets.
3. Mix pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
4. Combine cream cheese, vanilla, and sugar in a bowl and use electric mixer to blend until smooth. Set aside.
5. Place 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
6. Add a spoonful of cream cheese filling into each Puff Pastry rectangle then add a spoonful of pumpkin filling on top. Swirl with a toothpick.
7. Whisk together egg and water then use the egg wash on the edges of each danish.
8. Bake for 20 minutes or until golden brown.
9. Drizzle with powdered sugar glaze with preferred tincture dosing amount.
No bake, GET BAKED Apple butter cheesecake
Ingredients
* 16 full graham cracker sheets, crushed (about 3 cups)
* ½ tsp cinnamon
* ½ cup butter, melted (1 stick)
* 2 cream cheese 8oz containers, softened
* 1 cup granulated sugar
* 2 cups heavy cream
* ¾ teaspoon fresh lemon juice
* ½ cup apple butter
* Your favorite cannabis tincture
Instructions
1. Spray an 8-inch pan with nonstick cooking spray.
2. In a medium bowl, combine the graham cracker crumbs and cinnamon then adding in the melted butter. Using a fork, mix well until every crumb is coated.
3. Pour the graham cracker crumbs into the prepared pan. Pat them flat with your hand and then use a kitchen glass to press flatter starting at the center and working outwards and up the sides. Set aside.
4. In a large mixing bowl, beat the cream cheese and sugar on medium speed with a hand-held mixer until creamy and smooth.
5. Add in desired tincture dosage, heavy cream and lemon juice and beat for 1-2 minutes, or until the mixture becomes fluffier.
6. Pour the cheesecake mixture into the prepared crust.
7. Top with dollops of apple butter. Using a knife or offset spatula, swirl the apple butter into the filling, being careful not to scrape the crust.
8. Refrigerate until the filling is firm and cold, about 6 hours to overnight, before cutting and serving.
Peach Cobbler Cookies
Ingredients
Peach Filling
* 4 large ripe peaches, diced (about 4 cups)
* 1/4 cup granulated sugar
* 1/4 cup + 1 tbsp light brown sugar, packed
* 3/4 tsp cinnamon
* 1/4 tsp nutmeg
* 1 tsp lemon juice
* 2 tsp corn starch
* 2 tsp water
* 1/2 tsp vanilla extract
Dough
* 1 cup salted butter, softened at room temperature
* 1 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 1 + 1/2 tsp vanilla extract
* 2 large eggs
* 3 + 1/4 cups all-purpose flour
* 1 tsp baking soda
* 1 + 1/2 tsp baking powder
* 1/4 tsp salt
* 1 + 1/2 tsp cinnamon
* 1/2 tsp nutmeg
For Rolling the Dough
* 1/2 cup granulated sugar
* 2 tsp cinnamon
* 1/8 tsp nutmeg
For the Crumble
* 1/4 cup salted butter, melted
* 1/4 cup light brown sugar, packed
* 1 and 1/2 tbsp granulated sugar
* 1/2 cup + 1 tbsp all-purpose flour
* 3/4 tsp cinnamon
For the Glaze
* 1/3 cup powdered sugar
* 1/4 tsp vanilla extract
* pinch of cinnamon to taste
* 1-2 tbsp milk
* Your favorite cannabis tincture
Instructions
1. Add peaches, both sugars, lemon juice, cinnamon, and nutmeg to a medium sized sauce pan over medium heat, cooking until it gets very bubbly, about 6 minutes.
2. In a small bowl, mix corn starch and water together and stir mixture into the peach mix.
3. Cook for 1 minute, then remove from the heat immediately and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.
4. In a large bowl, cream the softened butter with an electric mixer on medium-high speed.
5. Add the sugars and mix until creamed together with the butter, about 1 minute.
6. Add the vanilla and eggs, and mix until just combined.
7. Add the dry ingredients last, and mix until a dough forms. Chill for 30 minutes to make it easier to roll the dough into balls.
8. Scoop the dough into balls and place in an airtight container to chill in the fridge for at least 4 hours.
9. Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in the remaining streusel ingredients. You should have a crumbly mixture.
10. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes, until deep golden brown. Set aside to cool. Break up the pieces further, as desired, while it cools, with a metal spatula.
11. In a small bowl, stir together the sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture. Place about 6 cookies on lined baking sheets, with room for them to spread.
12. Bake for 11-13 minutes. The edges should look and feel set when tapped with a fingertip, and the centers will be puffy and look just a tad underdone. They will set up as they cool.
13. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers with the back of a tablespoon. Let cool a few more minutes on the cookie sheet, then, once they feel sturdy enough, transfer to a wire rack to cool completely.
14. Whisk together glaze ingredients.
15. Spoon peach cobbler filling into the cooled cookies, sprinkle on the crumble, and drizzle over the glaze.
16. Serve and enjoy!
Pumpkin Crisp
Ingredients
Pumpkin Pie Layer
* 1 15-oz. canned pumpkin purée
* 1 cup granulated Sugar
* 3 large eggs
* 2 teaspoons pumpkin pie spice
* ½ teaspoon salt
* 2 teaspoons pure vanilla extract
* ⅔ cup heavy cream
* Your favorite cannabis tincture
Cinnamon Streusel
* 2 cups all-purpose flour
* 1 ½ cups granulated Sugar
* 2 teaspoons cinnamon
* ½ teaspoon salt
* 12 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 375°F. Grease a 12-inch cast iron skillet or a medium casserole dish and set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, preferred tincture dosage, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly.
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until filling is set and top is golden brown, 40 to 45 minutes.
6. Let cool for 10 minutes, then serve warm topped with vanilla ice cream.
Pumpkin Bars
Ingredients
* 15 ounce can of pumpkin puree
* 2 cups all-purpose flour
* 1 ½ cups granulated sugar
* 1 cup butter, softened
* 4 large eggs
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* ½ teaspoon salt
Cream Cheese Frosting
* 5 cups powdered sugar
* 8 ounces cream cheese, softened
* ¼ cup butter, softened
* 1 teaspoon pure vanilla extract
* Your favorite cannabis tincture
Instructions
1. Preheat oven to 400° F. Line 2 baking sheets with parchment paper or baking mats.
2. Roll pastry sheets into two 9x12 rectangles and cut 6 even rectangles into both sheets.
3. Mix pumpkin puree, sugar, vanilla, spices, and egg in a small bowl. Set aside.
4. Combine cream cheese, vanilla, and sugar in a bowl and use electric mixer to blend until smooth. Set aside.
5. Place 6 Puff Pastry rectangles on each baking sheet. Prick all over with a fork (4-5 times per rectangle).
6. Add a spoonful of cream cheese filling into each Puff Pastry rectangle then add a spoonful of pumpkin filling on top. Swirl with a toothpick.
7. Whisk together egg and water then use the egg wash on the edges of each danish.
8. Bake for 20 minutes or until golden brown.
9. Drizzle with powdered sugar glaze with preferred tincture dosing amount.
Maple Brown Sugar Cookies
Ingredients
* 2 and 1/3 cups all purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (8 Tbsp) unsalted butter, softened
* 1 cup packed dark brown sugar*
* 1 large egg, at room temperature
* 1/3 cup real maple syrup
* 1 teaspoon pure vanilla extract
* 1 teaspoon maple extract
* 1 cup chopped pecans or walnuts (optional)
MAPLE ICING
* 2 Tablespoons unsalted butter
* 1/3 cup real maple syrup
* 1 cup sifted powdered sugar
* pinch salt, to taste
* Your favorite cannabis tincture
Instructions
1. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
2. Using an electric mixer, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes.
3. Add the egg and beat on high until combined, about 30 seconds. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
4. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add in nuts, then beat on low speed until combined. Dough will be creamy and soft.
5. Cover and chill the dough for 2 hours in the refrigerator.
6. Preheat oven to 350°F
7. Line 2-3 large baking sheets with parchment paper or baking mats. Set aside.
8. Roll cookie dough into balls, about 1.5 Tbsps of dough per cookie.
9. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft. Remove from the oven.
10. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted powdered sugar and desired tincture dosage, adding in a pinch of salt, if desired.
12. Drizzle over cooled cookies. Icing will take about 1 hour to set.
13. Serve and enjoy!
These fall-inspired recipes invite you to embrace the flavors of the season while remembering that a little treat once in a while is important for a healthy balanced life. So, go ahead, savor the season!
We'd love to see your creations! Tag us on Instagram @sostonedco in your photos if you make any of these infused goodies. Let's spread the joy of indulgence and balance together!
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