There’s something about the chill of autumn that creates a great desire to indulge in something sweet. Maybe it’s the crisp autumn air or the way the leaves fall that make an average walk feel as if you are walking through a curtain of red and orange bliss. Or maybe it’s the comforting food that seems to warm our hearts, fills our homes with the aroma of cinnamon and our tummies with something sweet.
Here are five fall recipes you can impress your friends with:
Apple of my Eye (Apple Crisp)
Ingredients:
Filling
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4 large apples (peeled, cored and sliced into thin wedges)
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2 teaspoons lemon juice
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1/3 cup maple syrup
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1/3 cup granulated sugar
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2 teaspoons vanilla extract
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1 1/2 tablespoons cornstarch
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1 teaspoon ground cinnamon
Topping
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1/3 cup brown sugar
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1/4 cup flour
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1/2 cup old-fashioned rolled oats
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1/3 cup unsalted butter (melted)
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1/2 cup chopped walnuts
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
Preheat oven to 350 degrees F. Combine all filling ingredients in a large bowl and spoon into a 9-inch pie dish. Topping: Whisk the sugar, flour and oats together; add butter, cinnamon, salt and walnuts and whisk to form crumble. Sprinkle topping over filling and bake for 30-35 minutes. Allow to cool 10-15 minutes.
(For a gluten-free version, substitute flour with Bob’s Red Mill Gluten Free 1 to 1 baking flour and rolled oats for gluten-free certified oats.)
Chai Love You a Latte
Ingredients:
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1 Chai tea bag
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2/3 cup of boiling water
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1/3 cup almond milk
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1 tablespoon white sugar
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1 pinch of cardamom
Place the tea bag in a large mug. Pour boiling water on top and let steep for two to three minutes. Stir in the milk and sugar. Sprinkle a pinch of Cardamom on top.
Sweet Potato Casserole
Ingredients:
Filling
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5 cups mashed sweet potatoes
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8 tablespoons unsalted butter (melted)
1/2 cup milk
1 cup brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large eggs
Topping
- 1/2 cup all-purpose flour
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter, melted
- 1 ¼ cup chopped pecans
Preheat oven to 350 degrees F. Bake sweet potatoes until tender. Cool, peel and mash. Stir in butter, milk, sugar, vanilla, salt and eggs. Pour into 9 x 13 dish. Topping: Mix together flour, sugar, butter, and pecans and spread over the sweet potato mixture. Cook for approximately 25-30 minutes.
Gluten-Free Pumpkin Pancakes
Ingredients:
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1 1/2 cup gluten free flour
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1/2 cup canned pumpkin
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1/2 cup milk
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1/2 cup water
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1 teaspoon pure vanilla extract
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2 tablespoon sugar
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1 large egg
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2 tablespoon melted coconut oil
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½ cup butter
In a medium bowl, mix together flour and cinnamon. In a small bowl, whisk together the pumpkin, milk, water, egg, sugar and coconut oil. Combine wet and dry ingredients. Heat a small amount of oil on a nonstick pan and using a 1/4 measuring cup, scoop the batter onto the pan. Cook until the top of the pancake bubbles and flip to cook until golden brown.
Hot Chocolate Cookies
Ingredients:
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1 stick of butter (1/2 cup)
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3/4 cup bittersweet chocolate baking chips
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1 1/4 cups brown sugar
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3 eggs
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1/4 teaspoon salt
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1/4 cup dark chocolate cocoa powder
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1 3/4 cups flour
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1 1/2 teaspoon baking powder
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1 teaspoon vanilla extract
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8 ounces of dark chocolate
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12 marshmallows
In a small bowl, melt butter and baking chips in microwave at 15-second intervals, stirring often until ingredients are combined. Allow chocolate to cool. In a large bowl cream together brown sugar, eggs and vanilla until smooth and add to chocolate mixture. In a separate bowl combine flour, cocoa powder, baking powder and salt. Combine dry ingredients with wet ingredients into mixture. Cover the bowl with plastic wrap and refrigerate for two hours. Preheat oven to 325 degrees F. Roll the dough into 2-inch balls. Flatten slightly and bake for 10 minutes. Cut marshmallows in half and top each cookie with a chunk of chocolate and half a marshmallow. Cook for another 3 minutes until marshmallow has puffed. Allow cookies to cool on a baking sheet and enjoy!