Chilly weather, colorful leaves and the aroma of pumpkin spice in the air are all signs that fall is fast approaching. Well, maybe not in South Florida. Although Florida’s climate doesn’t allow for a few elements of fall, that doesn’t mean we can’t indulge in the greatest aspect of the season: the food. So foodies, rejoice. Fall is back, along with my favorite season-inspired recipes.
Apple Pie Pancakes
Apple pie is a classic dessert and an autumn staple, but what if I told you that you could eat apple pie for breakfast and still remain guilt-free? Apple pie pancakes are the answers to all of your prayers. Fluffy golden pancakes filled with apples, cinnamon and nutmeg and drizzled with vanilla maple syrup are enough to make you wish it was fall year-round. This treat is super simple to make and sure to satisfy any early morning sweet-tooth.
What you’ll need:
Pancakes
Dry Mix
1 cup all-purpose flour2 tablespoons light brown sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove (optional)
1/8 teaspoon salt
Wet Mix
1 cup whole milk
1 large egg
1 tablespoon unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
Mix-In
1 cup grated apple (about 1 medium apple, peeled or with skin on)
Butter or vegetable oil for skillet
Vanilla Maple Syrup
1/2 cup warm maple syrup
1 teaspoon vanilla extract or 1 vanilla bean
- Mix all dry in a medium sized bowl.
- Combine all wet ingredients in a separate bowl and beat until well mixed.
- Combine both wet and dry mixtures, and stir. The batter should have some small lumps, do not mix further to smooth them out. Fold the grated apple into this mixture.
- Brush a skillet with butter or vegetable oil and place over medium heat.
- Measure batter into increments of ¼ cup and pour into heated skillet.
- Cook pancakes for 1-2 minutes, then flip and repeat to cook other side of pancake.
- Stir vanilla extract into warm maple syrup mixture and serve over hot pancakes.
Roasted Tomato Soup with Grilled Cheese Croutons
Fall is all about comfort food, and nothing says comfort food like grilled cheese and tomato soup. But this isn’t your average straight-from-the-can tomato soup. This recipe combines roasted tomatoes, garlic, chicken broth, thyme and red pepper flakes topped with small pieces of warm grilled cheese to create the perfection combination for a blustery fall day.
What you’ll need:
3lbs Roma tomatoes, cut in half lengthwise
2 Tablespoons extra virgin olive oil
Salt & pepper
4 garlic cloves
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (or more or less)
4 cups chicken broth
8 slices ciabatta bread (or other hearty bread – just not sandwich bread)
Butter, softened
8 slices cheddar cheese (smoked cheddar is great)
- Preheat oven to 400 degrees. Grease 1 large baking sheet with nonstick cooking spray. In a large bowl, coat halved tomatoes in olive oil and season with salt and pepper. Wrap garlic in aluminum foil and drizzle with olive oil. Place tomatoes and wrapped garlic on the baking sheet, and roast for 1 hour.
- Allow tomatoes to cool. Then place tomatoes (with juices) and garlic into a food processor or blender and pulse until well mixed.
- Transfer mixture into a large pot and add spices and chicken broth. Bring to a boil. Reduce heat and let simmer for 15 minutes.
- While soup is simmering, butter one side of each slice of bread and place butter side-down in a skillet. Place 1 slice of cheese on each non buttered side of the bread. Combine two slices of bread to create a sandwich. Cook each side on medium until bread is crispy and cheese is melted. Cut each sandwich into small cubes and place on top of soup.
Pumpkin Pie White Hot Chocolate
Need to switch it up from your usual pumpkin spice latte? Pumpkin pie white hot chocolate is definitely the way to go. Fall recipes are typically loaded with delicious pumpkin flavorings and spices, and this hot chocolate is no exception. This dish makes use of melted white chocolate, pureed pumpkin, cinnamon, ginger, cloves, nutmeg and vanilla to make a rich and creamy hot chocolate that tastes just like a traditional pumpkin pie but with much less work.What you’ll need:
3 cups whole milk (You can substitute half and half, heavy cream, or a mixture.)
1 cup pumpkin puree
½ teaspoon cinnamon
¼ teaspoon ginger
dash of cloves
dash of nutmeg
1 teaspoon vanilla
4 ounces white chocolate, roughly chopped
- Heat milk, pumpkin puree, spices, and vanilla on medium heat. Do not let the mixture come to a boil.
- Gently stir in all white chocolate until completely melted.
- Remove from heat and serve. Garnish with whipped cream and spices if desired.
Glazed Apple Fritters
Pies, cookies, cakes and donuts; the options are endless when it comes to fall desserts. But apple fritters are a classic dessert that is often overlooked amongst the dessert trend of “pumpkin-flavored-everything.” These glazed apple fritters are soft, pillowy donuts filled with warm apples and spices. And possibly the best part is that these fritters are coated in a vanilla and cinnamon glaze that is sure to make your mouth water.
What you’ll need:
For the apple filling:
2 1/2 pounds (about 5 whole) Granny Smith apples
2 teaspoons lemon juice
3 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/4 cup sugar
1/4 cup apple cider vinegar
For the dough:
1 packet of active dry yeast (2 1/4 teaspoons)
3 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup whole milk
2 large eggs, lightly beaten
1/3 cup unsalted butter, softened
Vegetable oil, for frying
For the glaze:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract
- Remove cores and peels from apples. Chop into small pieces. Place apple pieces in ice water and 2 teaspoons of lemon juice to prevent browning.
- In a large bowl, mix yeast, flour, sugar, salt, and cinnamon. Slowly add in milk and eggs, mix until well combined.
- Cut up butter into tablespoon sized pieces. Slowly add these pieces one by one to the dough, until all butter has been mixed in. Gently knead dough mixture.
- Lightly grease a large bowl with olive oil. Place dough into oiled bowl and cover with a kitchen towel. Allow dough to rise until it has doubled in size (1-2 hours).
- While dough is rising, place butter in a skillet over high heat. Drain apples from ice bath and add to pan with butter. Add cinnamon and sugar, and cook until apples are soft. Add vinegar to mixture and reduce.
- Lightly flour a clean working surface. Using a rolling pin, roll dough out into a ½ inch thick rectangle. Cut rectangle in half. Scatter apple filling mixture over one half of the dough. Place remaining dough over the apples. Cut into small squares, and pinch all sides closed with fingers. Place the fritters on a baking sheet and let sit until dough has puffed up (20-30 minutes).
- Pour milk and vanilla into a medium sized bowl. Slowly stir in powdered sugar. Set aside.
- In a large pot, heat oil to 350 degrees. Line a plate with paper towels while oil is heating. Once oil is heated, submerge fritters into the hot oil using a slotted spoon. Fry for 30-60 seconds, or until golden on both sides. Remove fritters with slotted spoon and place on paper towels to drain. Repeat with all fritters.
- Once fritters have cooled, brush with warmed vanilla glaze.
Baked Sweet Potato Tots
Although we all love the wide variety of food fall has to offer, some recipes tend be a little heavy in terms of calories. Thankfully, there are tons of options for healthier yet delicious fall snacks. Tater tots are always a junk-food favorite, but this take the on crispy treat is gluten-free and packed with vitamins and protein. Baked sweet potato tots are small slices of cooked sweet potato, lightly coated in parmesan cheese and baked to perfection.
What you’ll need:
3 cups sweet potatoes
1 cup grated raw parmesan cheese, plus more for rolling tots in
Salt and pepper
- Peel sweet potatoes, and cut into quarters.
- Steam the potatoes until they are soft.
- Pulse steamed sweet potatoes until they crumble.
- In a small bowl, mix sweet potato crumbles and cheese until well combined.
- Pack mixture into small balls and coat in remaining parmesan cheese.
Place on a baking sheet and bake at 425 degrees for 15 minutes. Turn tots frequently to ensure all sides cook evenly.
With the “beach body” obsession of summer finally over, it’s time to indulge a little with everything from Halloween treats to Thanksgiving favorites. These foods are just breaking the surface of all the great dishes that fresh fall ingredients and spices have to offer. So break out of that pumpkin spice rut, and explore all the flavors of fall’s harvest.
