By Rosa Genao
It is finally that time of year where the temperatures drops, leaves change color, and pumpkins come back into season. Now that it is October, people are reintroduced to the excitement of activities, such as watching football games, going apple picking, and walking through haunted houses. Whether you like to spend your fall nights cozily watching Halloween movies, or going out with friends, here are six fall-themed recipes sure to satisfy anyone’s sweet tooth.
Skip the chips and salsa and serve this creamy pumpkin flavored dip to your amazing guests.
Time: 5 minutes
Serves: 8 servings
- 12 oz cream cheese
- 2 cups powdered sugar
- 1 cup canned Pumpkin
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice or cinnamon
- 2 cups whipped topping
- Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.
- Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
- Serve with sliced apples, graham crackers or your favorite fruit!
*Make Ahead: The batter can be made earlier in the day and stored in the fridge until you’re ready to use it. Stir well before use.
Pumpkin Churro French Toast Sticks
Pumpkin? Churro? French toast? All for breakfast?! Say no more.
Time: 35 minutes
- 1 one pound loaf of stale white or brioche bread, sliced into 1 inch thick pieces. You can buy a whole loaf and slice it yourself or get a pre-cut thickly sliced loaf.
- ¾ cup milk
- ½ cup pumpkin puree
- 4 eggs
- 1 tablespoon packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- butter for the griddle
- ½ cup of granulated sugar
- 1 teaspoon of ground cinnamon
- maple syrup for serving
- Cut the slices of bread lengthwise into sticks. It’s your choice as to whether or not you want to cut the crusts off; my kids aren’t crust fans so I removed it all.
- Heat a large griddle or skillet over medium.
- In a large bowl whisk together the milk, pumpkin, eggs, brown sugar, vanilla and ¼ teaspoon cinnamon until thoroughly incorporated.
- Combine the granulated sugar and 1 teaspoon cinnamon and pour it onto a plate.
- Melt approximately 1 tablespoon of butter on the griddle, or enough to coat the entire pan.
- Quickly dip the bread sticks into the pumpkin batter, making sure they’re fully coated.
- Place the bread onto the griddle. Cook on all 4 sides for 2-3 minutes per side or until lightly browned and cooked through.
- As the french toast sticks come off the griddle, quickly roll them in the cinnamon sugar until coated. Repeat in batches until all of the french toast sticks are cooked and coated in cinnamon sugar.
- Serve immediately with maple syrup for dipping if desired.
Although it isn’t an actual food, this pumpkin pie milkshake is an easy way to spice up a beverage for fall other than a typical pumpkin spice hot chocolate/coffee.
Time: 5 minutes
Serves: 2 servings
Ingredients (for milkshake):
- 2 cups vanilla ice cream
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/4 cup graham cracker crumbs
Ingredients (for garnish):
- whipped cream
- extra graham cracker crumbs
- In a blender jar, combine the ice cream, milk, pumpkin puree and pumpkin pie spice. Blend until smooth. Stir in the graham cracker crumbs with a spatula. Pour into glasses and top with garnishes.
If you love apples, cinnamon sugar, and doughnuts, this is for you.
Time: 1 hour
Servings: 12 doughnuts
Ingredients (for doughnuts):
- 2 red apples (Cortland or McIntosh)
- 1½ cups apple cider
- 3½ cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1½ teaspoons ground cinnamon
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅔ cups sugar, divided
- 3 tablespoons vegetable shortening
- 1 large egg plus one egg yolk
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- vegetable oil, for frying
Ingredients (for glaze):
- 1 cup apple cider
- ½ cup powdered sugar
Ingredients (for cinnamon sugar topping):
- 1 cup sugar
- 2 teaspoons ground cinnamon
- Core the apples and coarsely chop. Combine the apples with the 1½ cups of cider in a saucepan and set over medium heat. Cover the pan and cook until the apples start to soften, 8-10 minutes. Uncover and continue to cook until the cider is completely reduced, 10-15 minutes. Puree with an immersion blender or transfer to a blender to puree until smooth. You should have about 1 cup of sauce. If you have more, return to the pan and continue to cook down until you only have one cup of applesauce. Let the sauce cool slightly.
- In a bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda and nutmeg. In another bowl, mix together the sugar and the shortening with a mixer on medium speed until the mixture looks sandy. Beat in the egg and the egg yolk, then the applesauce mixture. Scrape the bowl as needed. Beat in half of the flour mixture, then the buttermilk and vanilla, then the remaining flour. Do not overmix.
- Place a piece of parchment paper on a baking sheet and flour. Pour the dough out onto the parchment paper, and with floured hands, pat it into a 7×11-inch rectangle. (The dough will be sticky.) Cover with plastic wrap and refrigerate overnight.
- When ready to make the doughnuts, heat 2 inches of vegetable oil in a large heavy pot to 350ºF. Line a baking sheet with paper towels and set aside.
- Start the glaze by simmering the 1 cup of cider in a small saucepan over medium heat until it is reduced to about ¼ cup. Whisk in the powdered sugar until the glaze is sticky and smooth.
- In a shallow bowl, mix together the 1 cup of sugar and 2 teaspoons of cinnamon.
- Flour a work surface and turn the dough out onto the surface. The dough is still a bit sticky, so make sure there is enough flour down so that the dough doesn’t stick. Lightly roll the dough out to a 9×12-inch rectangle. Using a 3 inch doughnut cutter (or a 3 inch biscuit cutter plus a 1 inch cutter for the center) cut out 12 doughnuts. Add 2 or 3 doughnuts at a time to the hot oil and fry until golden brown and cooked through, 2-3 minutes per side. Transfer to the paper towel lined baking sheet to cool. Repeat with the rest of the doughnuts, including the doughnut holes.
- Once cool enough to handle, dip the top of each doughnut into the apple cider glaze, then dip into the cinnamon sugar mixture. Serve the doughnuts warm.
I don’t know about you, but I’d choose sweet over salty any day.
- 1 package Refrigerated Pie Crust (2 crusts)
- 10 oz Apple Pie Filling
- 1 Egg
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Sugar
- Sparkling Sugar
- Caramel Topping for dipping
- Preheat the oven to 350.
- Spray cookie sheet with non stick spray or use silicone mat and set aside.
- Allow crusts to warm slightly to make them easier to work with.
- Dust work area with flour and slightly roll out crusts.
- Pulse in food processor a couple of time or use a knife to chop pie filling into smaller pieces.
- Spread apples over top of 1 crust leaving about 1/8″ uncovered at edges.
- Place other crust on top.
- Cut into 1/2″ strips and then cut to fry sized lengths.
- Beat egg in bowl until well blended.
- Mix together sugar, cinnamon and nutmeg.
- Brush tops with egg wash and sprinkle lightly with sugar mixture.
- Then sprinkle with sparkling sugar to resemble salt.
- Transfer to prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
Another drink that must be included because apple cider is a fall staple.
- Apple cider
- Ice cream (can also use dairy free ice cream)
- Caramel ice cream topping (can use dairy free caramel sauce)
- In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also, add a pinch of cinnamon on top.
- Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
- Serve cold with a spoon or straw.