A collection of a few comforting and tasty recipes to try this fall season.
Written by Sheila Kiss
Fall is filled with beautiful outdoor scenery, exciting activities and nostalgia. Arguably one of the most coveted parts of the season is the food that comes along with it. Here are a few recipes you can try this autumn to make you feel warm and cozy inside and get into the fall spirit.
Rosemary Olive Oil Pumpkin Bread
By @cafehailee on TikTok
Ingredients:
2 eggs
1 whole can pumpkin puree
1 ¾ cups olive oil
2 teaspoons vanilla
1 cup sugar
½ cup dark brown sugar
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 tablespoon finely chopped fresh rosemary
Topping: Raw sugar and pumpkin seeds
Directions:
Combine wet ingredients (eggs, pumpkin, olive oil, vanilla, sugar and dark brown sugar) in a large bowl. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and rosemary) and whisk them together. Next, add the wet ingredients to the dry ingredients and mix until moist and smooth. Pour ingredients into a loaf pan and top with raw sugar and pumpkin seeds. Bake at 350 degrees for 45 minutes to 1 hour.
Chewy Brown Sugar Maple Cookies
By @halfbakedharvest on TikTok
Ingredients:
2 sticks room temperature salted butter
1 cup dark brown sugar
¼ cup maple syrup
¼ cup apple butter
1 egg
2 teaspoons vanilla extract
2 ⅓ cups flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup finely chopped pecans
Maple glaze topping: 4 tablespoons melted salted butter, ⅓ cup maple syrup, ½ -¾ cup powdered sugar, and flakey seasalt
Directions:
Add 1 ½ sticks of butter to a small saucepan and cook over medium heat until butter begins to brown (about 3-4 minutes). Transfer butter to a heatproof bowl and chill for 10-15 minutes in the freezer. Preheat the oven to 350 degrees and prepare a baking sheet lined with parchment paper. Beat together the remaining ½ stick of butter, browned butter and brown sugar until combined. Add maple syrup, apple butter, egg and vanilla, and beat until creamy. Next, add in flour, baking soda, cinnamon and salt. Fold in chocolate chips and pecans.
Roll dough into tablespoon-sized balls and place on a baking sheet 3 inches apart. Bake for 8 minutes then remove the pan from the oven. Tap the baking sheet 1-2 times on the counter to flatten cookies then return the sheet to the oven to bake for 1-2 minutes. After removing cookies from the oven, tap the pan again on the counter 1-2 times and let cool.
To make the glaze, melt the butter and maple syrup together in a small saucepan over medium heat. Remove from heat and whisk in the powdered sugar and salt. Drizzle over cooled cookies.
Roasted Fall Soup (vegan and gluten free)
By @violet.cooks on TikTok
Ingredients:
2 bell peppers
2 tomatoes
½ white onion
8 carrots
8 garlic cloves
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon cumin seeds
¼ cup olive oil
Bay leaves
2 cans coconut milk
Directions:
Core and de-seed the bell peppers and tomatoes and cut in half. Chop the onion and carrots into small chunks. Toss the bell peppers, tomatoes, onions, carrots and garlic cloves into a baking dish along with the salt, pepper, red pepper flakes, cumin seeds, olive oil and bay leaves. Roast at 400 degrees for an hour covered with aluminum foil. Let cool and put into a blender with two cans of coconut milk and blend until smooth.
Homemade Pumpkin Cream Cold Foam (can be made vegan)
By @join_jules on TikTok
Ingredients:
1 cup dairy or non-dairy milk
2 tablespoons pumpkin puree
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
A pinch of salt
Directions:
Combine ingredients and simmer on medium-low heat in a saucepan while whisking until sugar dissolves. Let cool and serve with coffee or a chai tea latte.
Apple Cider Glazed Chicken
By Lena Abraham from Delish
Ingredients:
1 large sweet potato, peeled and cubed
2 sliced apples
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Salt and freshly ground pepper
6 bone-in chicken thighs
⅔ cup apple cider
2 tablespoons honey
1 tablespoon grainy mustard
1 tablespoon butter
3 sprigs of rosemary
Directions:
Preheat the oven to 425 degrees. Combine sweet potatoes, apples and chopped rosemary in a medium bowl. Season with salt and pepper, drizzle with one tablespoon of olive oil and toss until combined. In a large ovenproof skillet, heat the remaining olive oil over medium-high heat. Sear the chicken thighs (skin side down) until golden, then remove from the pan.
To make the glaze, add apple cider, honey and grainy mustard to the skillet and bring to a rapid simmer. Once the mixture is reduced, whisk in butter. Return the chicken to the pan, skin-side up, along with the sweet potato mixture and rosemary sprigs. Place into the oven and bake for 20 minutes until the chicken is cooked through and the sweet potatoes are tender.
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