Autumn, a time to savor warmth in chilly temperatures, to bring in the harvest and reap the benefits. Here are some fall foods to get you started on the season of shorter days.
Enjoy pumpkin flavors in muffins or pancakes.
Chocolate pumpkin pancakes (LINK) - one of my favorites!!
2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 heaping teaspoons ground cinnamon
1 teaspoon pumpkin pie spice1
1 cup (180g) semi-sweet chocolate chips
1 and 1/4 cups (305g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk2
Directions:
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips together until combined. Set aside.
I like to mix the wet ingredients in a blender. This guarantees a smoother batter and breaks down the pumpkin. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. I usually add more cinnamon.
Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes. Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
Individual caramel apple pies -
Pie mix and a caramel inside pie crush set into a cupcake pan. Vent the top. Cook. I like to do these with red hots candies too for candied apple pies.
Bite-sized caramel apples and then dip in toppings -
Inside out caramel apples set in the refrigerate until firm and then slice.
Some of the best options for that autumn feel are banana and zucchini bread, pumpkin-flavored treats, anything apple, chili and soups.
Soup up your hot cocoa too with Mexican spices.
I take Swiss Miss Dark Sensations hot cocoa mix and add vanilla extract, cinnamon, and dash cayenne.
Any way you look at it, autumn has some of the best food of the year, post harvest abundance mixed with a desire to eat warm foods....
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