Fall Favorite Recipes to Warm You Up!

Pumpkin-Spice-LatteThese crazy delicious recipes are almost too good! Is that even possible? You decide and be sure to let us know. Enjoy~

Crockpot Pumpkin Spice Latte

Ingredients:

10 Tablespoons of pumpkin puree

5 Tablespoons of vanilla

2 teaspoons Cinnamon

4 Cups of strongly brewed coffee

6 cups of whole milk

7 Tablespoons sugar

Optional:

A cinnamon stick for each cup

Whipped cream for the top (but is this really optional??)

Directions:

1. Mix together all the ingredients in a large crockpot (minus the cinnamon sticks and whipped cream). Make sure ingredients mixed well.

2. Cook on high for 2 hours

3. Pour into mugs with a cinnamon stick in each mug and whipped cream on top. Repeat as needed :)

Courtesy of The Young Wife’s Guide.

pumpkin-spice-protein-smoothiePost-Run Pumpkin Spice Protein Smoothie

½ cup canned pumpkin

1 cup almond milk

2 frozen bananas

2 dates

1 scoop of vanilla protein powder (optional)

½ tsp vanilla extract

sprinkle nutmeg, cinnamon, cloves and ginger

Courtesy of Lululemon.

Caramel-Apple-Cinnamon-RollCaramel Apple Cinnamon Rolls

Cinnamon rolls with an apple filling and topped with a warm caramel sauce.

Ingredients

Sweet Dough

3 1/2 – 4 cups all-purpose flour

2 1/4 teaspoons active dry yeast

1/4 cup sugar

1 teaspoon salt

1 cup milk

1/4 cup butter, at room temperature

1 egg, at room temperature

Apple Filling

2 cups Granny Smith apples, peeled, cored, and chopped

1 cup brown sugar

1/4 cup butter

1 tablespoon cinnamon

1/2 cup walnuts, chopped

Caramel Topping

1/2 cup brown sugar

2 tablespoons corn starch

1/2 cup light corn syrup

1/4 cup half -and-half or evaporated milk

1/4 cup butter, cubed

1/4 teaspoon salt

1 egg, lightly beaten

Instructions

1. Attach dough hook to stand mixer and in the mixer bowl combine 2 cups of flour, yeast, sugar, and salt.

2. Heat milk at a low power in the microwave until lukewarm (120°F – 130°F).

3. Add the warm milk, 1/4 cup butter, and egg to the flour mixture and mix at low speed until ingredients are combined, scraping sides of bowl frequently.

4. Continue to add the remaining flour, 1/2 cup at a time until the dough begins to leave the sides of the bowl.

5. Turn dough out onto lightly floured board and knead until it is smooth and elastic.

6. Spray bowl with cooking spray and place dough in bowl, turning once to bring greased side of dough up.

7. Cover and let rise in a warm place until double in size (about 1 hour).

8. Punch down dough, pull edges into center, and turn over in the bowl; let rise again until almost double in size (about 20 – 30 minutes).

9. While dough is rising, in a large saucepan combine filling ingredients and cook on medium heat for 15 – 20 minutes or until apples are tender; set aside and allow to cool.

10. Roll dough into 9″ x 15″ rectangle; spread filling over dough.

11. Roll up tightly beginning at wide side and seal well by pinching edges of roll together.

12. Spray 9″ x 13″ pan with cooking spray; cut rolls into 1″ slices using a knife and place rolls in pan a little apart from each other.

13. Cover pan and let rise until double in bulk (about 20 – 30 minutes).

14. Bake at 375°F for 25 – 30 minutes or until golden brown and completely baked through.

15. To make caramel sauce, combine brown sugar and corn starch in a saucepan; add remaining ingredients and bring to a boil. Stirring continually cook until thickened, about 3 minutes.

15. Drizzle warm caramel sauce over warm rolls and serve.

Details

Prep time: 2 hour

Cook time: 30 mins

Total time: 2 hour 30 mins

Yield: 15 rolls

Courtesy of Dulce Dough.

beet-soup-with-hazelnutsBeeting the Winter Blues

One of the easiest ways to make soup is the blender method: place all your ingredients in a blender, press “on,” and let the ingredients puree themselves into creamy soupiness. It’s a common technique for chilled soups, but if you like, you can pour the soup into a pot and heat it through if you’d prefer a hot soup on a chilly winter evening. Likewise, you can customize the base of the soup to suit your preference: chicken broth is the golden standard for savoriness, or perhaps you’d like to go for dairy-created creaminess (cream and whole-milk Greek yogurt are wonderful in soups) or plant-created creaminess (not only is it lushly delicious, coconut milk doesn’t curdle when heated; neither do nut/seed butters, either homemade or store-bought).

For this soup, I used a blend of golden and red beets, then blended them with water, avocado, and Greek yogurt for a smooth, creamy consistency. I opted not to warm the soup through, but that would have been easy enough to do. If you’re an adherent to the soup-is-always-hot school of thought (nothing wrong with that!), the most foolproof way to heat your soup is to hold off on stirring in the dairy-based creamy element until you’re right about to remove the soup from the heat. That way you won’t cause any curdling. If you’re skipping the dairy and sticking to creamy/smooth plants like avocado, nut butter, or coconut milk, you can heat the whole shebang without any worries.

Beet Soup with Hazelnuts & Mascarpone

Makes 4 hearty lunch servings. Feel free to double or cut in half as needed.

4 medium beets (any variety; I used 2 golden and 2 red), peeled and cut into 1″ cubes

1 avocado

Juice of 1 lime

1 tsp. cumin

1 tsp. coriander

Handful of cilantro leaves

About 2 cups water OR chicken broth OR vegetable broth

1/2 cup plain whole-milk Greek yogurt OR whole coconut milk

Toasted hazelnuts for garnishing (optional)

Dollop of mascarpone or additional whole-milk Greek yogurt for garnishing (optional)

Fill a medium pot of water halfway with water and bring to a boil. Add beets, cover, and simmer over medium heat for 10 minutes or until you can easily pierce the beets with a fork. While the beets are simmering, you can prepare the hazelnuts if you’re going to use them: chop them and place them in a dry skillet over medium-low heat. Let cook, shaking the pan occasionally, until the nuts are turning golden-brown and are fragrant. This takes no more than 5 minutes, so don’t walk away! (Never walk away from toasting nuts — they can go from perfectly toasted to burnt slag in seconds.) As soon as the hazelnuts are toasted, transfer them to a cool plate.

Drain beets. Add to a blender that holds at least 32 ounces. If you have a high-powered blender like a Vitamix, now’s the time to use it! Add flesh of avocado, the lime juice, the spices, and the cilantro. Pour enough water or broth over the beets to cover them. Blend on high until the soup is well-blended, stopping to scrape down the sides and add more liquid if necessary. If you’re going to heat your soup, transfer it to a pot and heat on medium heat until warmed through. Stir in yogurt and remove from heat. If you’re not going to heat the soup or you’re using coconut milk, blend the yogurt/coconut milk directly into the soup.

Garnish with toasted hazelnuts and mascarpone/yogurt just before serving. Leftover soup can be refrigerated for up to 4 days.

Enjoy!

Courtesy of The Cultured Cook.

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