5 Fall Recipes You Must Try

Having trouble deciding how to get into the festive mood? What better way to celebrate this beautiful season with friends and family, than a home cooked meal! Here are a few must try recipes to help you and your loved ones get into a festive mood:

Snicker doodle cinnamon cookies

Ingredients

For 24 cookies

• ¼ cup sugar
• 2 tablespoons ground cinnamon
• 1 cup (0.24 l) butter, softened
• 2 teaspoons vanilla
• 1 cup (0.24 l) sugar
• ⅓ cup brown sugar
• 2 eggs
• 3 cups (0.71 l) flour
• 1 tablespoon cinnamon
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt

Preparation

1. Preheat the oven to 375˚F (190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Cover with plastic wrap and chill.
8. Using your hands roll dough into ping pong sized balls.
9. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
10. Place cookie dough on parchment paper-lined baking sheet and bake for 10–12 minutes.
11. Allow cooling and serve.

Source - https://buzzfeedtasty.tumblr.com/post/166272252774/soft-and-chewy-snickerdoodle-cookies-ingredients

Not only is this cookie deliciously soft and chewy, it reminds you of the breezy cool air of the autumn weather. Pack this in a box and go for a long walk in the beautiful surrounding of the season and find a spot that makes this fall-package complete.

Pumpkin Pie

Ingredients

Pie Crust

• 1 1/3 cups (175 grams) all-purpose flour
• 1/2 teaspoon (2 grams) salt
• 1 tablespoon (15 grams) granulated white sugar
• 1/2 cup (113 grams) cold unsalted butter, cut into 1 inch (2.5 cm) chunks
• 3 to 4 tablespoons icy cold water

Pecan and Ginger Layer (optional)

• 1/4 cup (25 grams) pecans
• 2 tablespoons (15 grams) crushed ginger cookies (homemade or store bought

Pumpkin Filling

• 3 large (150 grams) eggs, at room temperature
• 1–15 ounce can (425 grams) pure pumpkin puree (no spices added)
• 1/2 cup (120 ml/grams) heavy whipping cream, at room temperature (cream with a 36–40% butterfat content)
• 1/2 cup (100 grams) light brown sugar, firmly packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon (2 grams) salt

Whipped Cream

• 1 cup (240 ml/grams) cold heavy whipping cream (cream with a 36–40% butterfat content)
• 1–2 tablespoons (15–25 grams) granulated white sugar or pure maple syrup, or to taste

Preparation

Pie crust

In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of water over the flour mixture and process just until the dough holds together when pinched.

Turn your dough onto your work surface, gather it into a ball, and flatten into a round. Cover with plastic wrap and refrigerate for about one hour or until firm

After the dough has chilled sufficiently, remove from the fridge and place on a lightly floured surface. Roll the pastry into a 12 inch (ca. 30 cm) circle. Loosely roll the pastry around your rolling pin and transfer to a 9 inch (ca. 23 cm) pie pan.

Bake in 375 degree F (190 degree C) oven until golden brown (about 10 minutes). Used to decorate the baked pumpkin pie.

Pecan ginger layer

Toast the pecans in a 350 degree F (180 degree C) oven for about 8 minutes or until lightly browned and fragrant.

Cool and then place the pecans, along with the ginger cookies, in a food processor and process until finely ground.

Press this mixture evenly onto the bottom of the unbaked pie crust. Cover and return the pastry to the refrigerator while you preheat the oven

Increase the oven temperature to 375 degrees F (190 degrees C) and place the oven rack in the lower third of the oven. Place a baking sheet on the rack while preheating the oven.

Pumpkin filling

In a large bowl lightly whisk the eggs.

2. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell.

3. Set the pie on the baking sheet and bake for about 40–50 minutes or until the crust has browned and the filling is set around the edges but the center of the pie will still look wet.

Whipped cream

In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer or wire whisk), whip the cream with the sugar until soft peaks form

Source - https://www.joyofbaking.com/pumpkinpie.html#ixzz6cMmDAfLh

A typical family dessert, a pumpkin pie is the best way to celebrate the beginning of this season.

Vampire smileys

Ingredients

For 4 servings

• 1 apple
• 12 mini marshmallows
• 2 tablespoons creamy peanut butter

Preparation

1. Slice the apple into eight wedges, creating pieces about the size of lips.
2. Cut 3 mini marshmallows in half crosswise and 1 in half diagonally.
3. Spread peanut butter on one side of an apple slice, then stick the cut marshmallows to the peanut butter to create a spooky smile. Spread peanut butter on another slice of apple and place on top of marshmallows to create a mouth.
4. Repeat with the remaining ingredients to create 3 more vampire smiles.

Source: https://tasty.co/recipe/vampire-smiles

A spooky Halloween dessert for a party with you and your friends on the 31st October, vampire smileys are a tasty way of recreating not only a typical autumn feel of spookiness, but it also allows you to get in touch with your inner child.

Homemade apple cider

Ingredients

For 10 servings

• 12 gala apples, or Fuji apples, cored and cubed
• 2 green apples, cored and cubed
• 3 cinnamon sticks
• 1 ginger, thumb sized, peeled
• 2 teaspoons whole clove
• 1 pinch kosher salt
• 8 cups water(1.9 L)
• 1 cup brown sugar(220 g)

Preparation

1. Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
2. Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
3. Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
4. Whisk in the brown sugar until dissolved.
5. Serve hot, or store in the refrigerator to serve later. Reheat before serving.

Source: https://tasty.co/recipe/apple-cider

Fall is incomplete without apple cider, obviously, and what better way to add a homely taste then making it on your own?

Winner winner chicken dinner!

Ingredients

For 2 servings

• 4 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 4 boneless, skinless chicken thighs
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 sweet potato, cubed
• 1 lb (0.45 kg) Brussels sprouts(455 g), trimmed and halved
• ½ red onion, chopped
• 4 slices bacon, chopped
• Salt, to taste
• Pepper, to taste

Preparation

1. Preheat oven to 400°F (200°C).
2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
3. Place the chicken thighs on top and season with salt and pepper.
4. Close the bag and massage to coat the chicken evenly. Refrigerate.
5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Source: https://tasty.co/recipe/one-pan-fall-chicken-dinner

The perfect autumnal meal for you and your loved ones to celebrate the season's joy!

Enjoy your fall experience, and Happy Halloween!