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Browsing Tag: fall
When I was little, we went to my grandmother’s for Thanksgiving. The whole family was gathered, and through the lens of a child’s mind, there was more good food than what would feed the whole town. I remember the turkey more than anything else, and being happy and tired after dinner. I don’t remember specifics, but I know it was happy and homey. After my grandmother passed, we had to change our traditions. We went out for a few years (or was that Christmas? I’m not sure). But eventually, my mom agreed to host. For the last several years, my grandparents have gathered at my parents’ house to have Thanksgiving dinner. We have different things, but never a turkey. Maybe an itty bitty turkey breast, but not a turkey with crisp skin and tender meat and the process of basting and baking while watching the Macy’s Thanksgiving Day parade…. I miss having turkey. I miss is because of the memories of my grandmother’s, the Americana it holds, and the comfort it brings. This year, I won’t be home. I will make a turkey.
But with all that turkey, I need to have some stunning sides and desserts. Another nostalgia moment for me in cream horns. I remember when mom first found them at the grocery, and I LOVED them. Keep in mind that frosting is my favorite food group. So a flaky pastry stuffed full of bakery frosting? Yes please.
These are slightly lighter, more grown-up, and autumn-appropriate. Filled with a light and just slightly sweet pumpkin cheesecake, these cornucopias of puff pastry will complement a heavy Thanksgiving dinner nicely.
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Step One.
Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
Step Two.
While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.
Step Three.
Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 – 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don’t have more than one) and wash your bowl for the next step.
Step Four.
Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.
Step Five.
Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!
Ingredients
- 1 package frozen puff pastry
- egg wash (1 egg + 1 Tbsp water)
- Turbinado sugar / white chocolate for decorating
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar, divided
- 3 ounces cream cheese
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
Instructions
- Make the puff pastry cornucopias. Homemade puff pastry is amazing and delicately delicious, but it does take a lot of time. I used the frozen kind because it is much easier, especially when you have a lot of cooking to do. Thaw the pastry according to package directions. Preheat your oven according to package directions. Place it like a portrait landscape paper, and cut the pastry into strips that are 1-inch wide. Starting at the bottom of the horn, twirl the pastry around until your run out. Place on a baking sheet lined with parchment paper. Once they are all ready, brush the tops with an eggs wash. Sprinkle with coarse Turbinado sugar if desired. Bake according to package directions (or until they are golden brown on top).
- While the pastries cool, make the cheesecake filling. Measure out all of your ingredients.
- Add the heavy whipping cream to your mixing bowl along with 1/2 of the powdered sugar. Starting on a low speed, gradually increase the mixing speed to high so that you do not splatter cream all over the place. Beat on high for 3 - 5 minutes, until stiff peaks form. Scoop the cream into a separate bowl (if you don't have more than one) and wash your bowl for the next step.
- Beat the cream cheese on high until it is light and fluffy. Add the rest of the powdered sugar, the spice, and the pumpkin and bean until incorporated. With a spatula, fold in the whipped cream.
- Add your cheesecake mixture to a piping bag fitted with a star tip. Pipe the mixture into the cream horns. If you want, melt some white chocolate and drizzle it on the top of the pastry for decoration. Enjoy!
There are a few basic things required for a perfect fall for me:
- a chill in the air
- crisp, yellow leaves falling off the trees
- folk music on constant repeat
- sweaters
- pumpkins
- apple cider
- gingersnaps
No fall is complete without this, and I regret that for the last six years, I have not enjoyed wonderful falls. But Colorado — Colorado has AMAZING falls. I am so happy about this season here! So of course I had to complete the list with the perfect gingersnap.
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses. Enjoy!
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Step One.
Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
Step Two.
In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 – 5 minutes, until the mixtures is light in color and slightly whipped.
Step Three.
Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.
Step Four.
Pinch off Tablespoon-sized portions of the dough; roll
in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.
Step Five.
Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!
These cookies are a blend of crispy and chewy, with a slight tangy sweetness from the molasses.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup all purpose flour (sifted)
- 1 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 tsp baking soda
- 1/2 tsp salt
- sugar for rolling
Instructions
- Prep step! Measure out your ingredients (use a sifter for the perfect amount of flour). Combine your dry ingredients lightly with a fork.
- In your mixer, beat the butter on high for 3 minutes until it is lighter in color. Add the sugars and beat for another 3 - 5 minutes, until the mixtures is light in color and slightly whipped.
- Beat in the egg, then add the molasses and mix until incorporated. Gradually add the flour, in three parts, and mix to incorporate.
- Pinch off Tablespoon-sized portions of the dough; roll in your hands to make a ball. Roll the ball in sugar. Repeat until all of your dough is used.
- Refrigerate the balled dough for about 30 minutes; after about 20 minutes, preheat your over to 325°F. Bake the cookies on a silicone or parchment-lined baking sheet for about 12 minutes, or until slightly browned and done. Enjoy your bite of fall!
It’s almost Thanksgiving! That means an abundance of good food, good wine, and, in the case of my family, slightly testy socio-political conversations. Usually started by yours truly! =]
Table-chatter aside, my favorite part of any holiday is the dessert spread. But I have a very small family – we fit around just one, normal-sizied dining room table! So it’s hard to make a variety of treats without having leftovers until Christmas.
So… introducing a brandied pumpkin and pecan pie with a pecan shortbread crust. This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. Even throw in some chocolate if you like. And it is SO EASY!
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Step One.
First, make the crust. Measure out your ingredients. In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later. Next, add your flour, sugar, and salt. Pulse to mix. Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
Step Two.
Take a break while the chilling happens – this is a good time to work on another part of the dinner! Or sample a Thanksgiving cocktail (check back soon for a recipe!) When the dough only has about ten minutes left, prepare the fillings (it really is that quick). Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
Step Three
Now, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
Step Four.
Time to preheat! Set your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
Ready to bake! Bake at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
Happy Thanksgiving!
This is a Thanksgiving pie mash-up that will end all pie dilemmas. It has a bit of everything. And it is simply delicious!
Ingredients
- 2 cups flour
- 1 1/2 cups pecans
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted butter, very cold
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1 egg
- 1 Tablespoon heavy cream
- 1 Tablespoon brandy
- 1 cup pecans
- 3/4 cup sugar
- 3/4 cup pure cane syrup
- 2 eggs
- 1 Tablespoon melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Measure out your ingredients for the pecan shortbread crust.
- In a food processor, pulse the pecans until they are completely ground up. Scoop out 1/2 cup of the ground pecans, and reserve them for later.
- Next, add your flour, sugar, and salt. Pulse to mix.
- Finally, cut up your chilled butter into small chunks and add to the processor. Mix until you have a dough. Wrap the dough in plastic wrap and chill for at least an hour.
- When the dough only has about ten minutes left, prepare the fillings.
- Add all of the ingredients for the pumpkin filling into a large mixing bowl. Whisk until combined.
- Next, add all of the ingredients for the pecan filling EXCEPT the pecans to a different large mixing bowl, and whisk until combined.
- Preheat your oven to 300°F. Once the crust is thoroughly chilled, roll it out and press it into the bottom of a deep-dish pie plate. Spread the pumpkin filling into the bottom. Dust the top with the crushed pecans that you reserved before.
- Then, add the whole (or chopped, whatever you prefer) pecans to the top of the crushed ones. Carefully pour the pecan filling on top.
- Bake the pie at 300°F for an hour and half, or until the middle appears set and jiggles only slightly.
- Happy Thanksgiving!
Even though we all love to make fun of the PSL craze, pumpkin spice flavoring is onto something. The comforting flavors always take me back to Thanksgiving and my grandma’s homemade pumpkin pie. Stereotypical, yes, but wonderful as well.
That being said, I am not a fan of the PSL. It is overly sweet and makes me want to skip the season all together. So I chase down the flavor through other food vessels. Nuts… yes! Cake… absolutely.
This cake is easy to make (it cheats with a box mix! Don’t tell!) and can be made quickly when you need a last-minute treat. Box mix is popular for a reason; it gets the job done and still tastes great! This recipe gussies the mix up a bit, so your tasters will never know the difference. Happy Fall, Y’all!
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Step One.
Prep Step! Measure out your ingredients. Preheat the oven to 350°F. Line your cupcake tins with a cute, fall cupcake paper.
Step Two.
Combine the cake mix and the pumpkin puree in a stand mixer on high speed until the mixture is combined. This should take about 3 minutes.
Step Three.
Add the eggs, one at a time, and mix until incorporated.
Step Four.
Add the yogurt and mix until combined. Slowly, add the apple cider, and mix until combined.
Step Five.
Fill the cupcake liners, and bake for 18 – 22 minutes, or until a toothpick inserted in the center comes out smoothly. When they are done, let cool.
Step Six.
Make the frosting! In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill until ready to use.
Step Seven.
Beat the butter on high in a stand mixer for about 5 minutes, until it is light and fluffy. Add the vanilla and beat on high for 1 minutes. In increments of 1/2 cup, add the powdered sugar. Finally, slowly add the apple cider reduction. Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
Step Eight.
Time to assemble!
Once the cupcakes are cool, you are ready to assemble them. Fir a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
Decorate with sprinkles, marshmallow pumpkin, or whatever else floats your boat!
Calling all PSL lovers! This cake uses a shortcut (shh!) to make a tasty fall treat in record time.
Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup apple cider
- 1 cup butter
- 2 cups powdered sugar
- 1 Tbsp vanilla
- 1 cup apple cider
Instructions
- Prep step! Measure out your ingredients. Preheat the oven to 375°F. Line your cupcake tins with a cute, fall cupcake paper.
- Combine the cake mix and pumpkin puree in a stand mixer on high until fully incorporated, or for about 2 three minutes.
- Add the eggs, one at a time, and mix until combined.
- Add the yogurt and mix until combined.
- Slowly, add the apple cider, and mix until combined.
- Fill the cupcake tin, and bake for 18 - 22 minutes, or until a toothpick in the center comes out smoothly.
- In a medium pot, boil the apple cider to reduce to about 1/4 cup. When it is reduced, remove from the heat and let cool. Chill in the refrigerator until ready to use.
- Beat the butter on high in stand mixer for about 5 minutes, until it is light and fluffy.
- Add the vanilla and beat on high for 1 minute.
- In increments of 1/2 cup, add the powdered sugar.
- Finally, slowly add the apple cider reduction.
- Beat on high for another 2-3 minutes, until the frosting is mixed thoroughly and is fluffy.
- Once the cupcakes are cool, you are ready to decorate! Fit a piping bag with a star tip. Add the frosting to the piping bag. Pipe away!
- Garnish with sprinkles, marshmallow pumpkins, or whatever floats your boat!
I have always loved barbecue pulled pork. It’s sweet, it’s tangy, and it’s a perfect comfort food. So when I can have it for brunch, my favorite meal, I am a very happy camper.
This recipe is a good transition to fall. It incorporates sweet potatoes, but it’s in in-your-face PSL ridiculousness either. It’s a good recipe for when the days first start to get chilly!
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Step One.
You’re going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
Step Two.
Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
Step Three.
When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra – no worries! It will not get overdone since it is submerged in the sauce.
Step Four.
Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
Step Five.
Wake up the next morning, ready to have the best brunch of your life.
Step Six.
Bake the sweet potatoes (you can use canned if you’re impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min – 1 hour at 375 °F.
Step Seven.
While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
Step Eight.
Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn’t be hot, either. Measure out the other ingredients.
Step Nine.
Mix the dry ingredients together with a fork. Add the milk and melted butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
Step Ten.
While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
Step Eleven.
Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in! Make sure you plan enough time for a nap afterwards =]
This brunch recipe transitions from summer to fall. The pulled pork is sweet and tangy - a perfect addition to your next brunch!
Ingredients
- 2 cups apple juice (or cider)
- 1 cup ketchup
- 1 Tbsp dijon mustard
- 1 Tbsp crushed garlic
- 2 tsp molasses
- 2 tsp Worcestershire sauce
- Salt and Pepper
- 1.5 pounds pork roast
- 2 yellow onions
- 1 Tbsp olive oil
- 1 tsp cayenne pepper
- 1 tsp cumin
- 2 cups of the cooking sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1/2 tsp cumin
- 1 sweet potato
- 1 1/2 cup all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 1/2 cup almond milk (use regular milk if you want to)
- 1/4 cup melted butter
- 2 eggs
- 4 Tbsp butter
- 4 eggs
Instructions
- You're going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
- Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
- Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
- When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra - no worries! It will not get overdone since it is submerged in the sauce.
- Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
- The next morning, bake the sweet potatoes (you can use canned if you're impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min - 1 hour at 375 °F.
- While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
- Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
- Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn't be hot, either. Measure out the other ingredients.
- Mix the dry ingredients together with a fork. Add the milk and butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
- Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
- While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
- Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in!
