What can be better than a cozy and rainy November evening? Just imagine watching Gilmore Girls with a piece of pumpkin pie and hot chocolate. This article is your sign to plan a movie night at home with friends, or start cooking your favorite dishes. Here are a few recipes to make your November more snuggly!
Coffee-Hazelnut Biscotti
The coffee-hazelnut biscotti has an awesome combination of flavors - hazelnuts, chocolate pieces, pine nuts, citron. This seems perfect to cook on Friday evenings. You can light a cinnamon candle and call your friends to rewatch 2000s movies!
Ingredients
- 2/3 Cups Coarsely Chopped Skinned Hazelnuts
- 3 Large Eggs (at room temperature)
- 2 Tablespoons Espresso Powder
- 2 Cups All-Purpose Flour
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Cup Unsalted Butter, at Room Temperature
- 1 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 3/4 Cups of Dark Chocolate Chips (mini chips work best!)
Preparation
1. Preheat the oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Crack two eggs into a bowl, then separate the third egg, adding just the yolk to the bowl and reserving the white to brush on loaves before baking.
3. Add espresso powder to the eggs, and whisk together with a fork to dissolve the coffee.
4. In a medium bowl, stir together the flour, baking powder, and salt.
5. In another bowl, using an electric hand mixer, beat together the butter and sugar until light.
6. Scrape down the bowl, then add the egg mixture plus the extract, and beat until smooth.
7. Add the dry ingredients to the wet, and mix on low speed until combined.
8. Add the hazelnuts and chocolate, and stir to distribute through the dough.
9. Divide the dough into two equal parts and shape into logs with wet hands.
10. Place one log on each prepared baking sheet.
11. Beat the remaining egg white until foamy, then brush across the tops and sides of the loaves.
12. Bake for about 30 minutes; until the tops are firm and the sides are beginning to brown.
13. Remove from oven and let cool for 15 minutes.
14. Use a serrated knife to cut the loaves into ½ inch slices.
15. Place the slices cut side down, side by side, and return to the oven.
16. Bake until dry, rotting baking sheets halfway through, about 25 to 30 minutes.
17. Transfer cookies to wire racks to cool.
18. Once cool, store in an airtight container.
Source - https://www.italianfoodforever.com/2022/07/coffee-hazelnut-biscotti/
Persian Rice Cookies
Persian rice cookies have a perfect crunchy and crumbly combination. Rice flour, fragrant rose water, and poppy seeds only make it better. You definitely need to try this one. It seems cozy to cook on rainy days!
Ingredients
- ½ cup vegetable oil
- ¾ cup confectioners sugar
- 1 egg yolk
- 2 cups fine rice flour
- ¼ cup rose water
- 1-2 tablespoons poppy seeds
Preparation
1. In a large bowl, mix together the oil and sugar with a hand mixer on medium speed for 1-2 minutes.
2. Add egg yolk and mix for another 20-30 seconds.
3. Sift in the rice flour, in three batches. Using a spatula, fold in the flour into mixture after each batch is added.
4. Add the rose water.
5. Knead the mixture for 5-10 minutes. Shape into a ball and wrap tightly with plastic wrap and place in the refrigerator overnight.
6. Preheat oven to 325 Fahrenheit and line baking sheet with parchment paper.
7. Roll the dough into small 1-inch balls and flatten the cookie into a small disc. Repair any cracks on the edges and place them on the baking sheet.
8. Using the curve of a small teaspoon, make overlapping arch-shaped indentation marks on the top. Sprinkle with poppy seeds.
9. Bake for 20-25 minutes until the bottom and edges begin to turn a light golden colour.
10. Let completely cool before carefully removing from the baking tray.
Source - https://www.aheadofthyme.com/2017/03/nan-e-berenji-persian-rice-cookies/
Pumpkin Pie
It's Blair Waldorf's favorite desert! Blair used to make pumpkin pie with her dad every Thanksgiving day. The rich, smooth, and incredible taste of homemade pumpkin pie will definitely make your celebration better. Happy eating!
Ingredients
- Pie crust
- Brown sugar
- Spices (a combination of cinnamon, ginger, nutmeg, and cloves to create a warm and cozy homemade pumpkin pie spice for this recipe. Also, the addition of salt helps enhance the pumpkin flavor)
- Pumpkin purée (be sure to purchase 100% pure pumpkin purée and not pumpkin pie filling. While similar, pumpkin pie filling comes flavored and pre-sweetened compared to pumpkin purée, which is pure pumpkin)
- Evaporated milk
- Eggs
Preparation
1. Roll a disk of homemade dough into a 14-inch circle, line a 9-inch deep-dish pie pan, crimp the edges, and freeze the crust for 20 minutes.
2. Line with parchment paper and fill with weights. Bake for 15 minutes at 425F.
Remove parchment and weights and let cool before proceeding with the filling. Store-bought crusts like preshaped frozen pie shells or Pillsbury pie crust sheets do not need to be blind-baked.
3. In a large mixing bowl, whisk together the sugar, spices, and salt.
4. Add the pumpkin and evaporated milk to the mixture.
5. Add the eggs.
6. Whisk until well combined.
7. Pour into the pie shell.
8. You can brush the edges of the pie crust with an egg wash if you desire. Bake for 15 minutes. Reduce the oven temperature to 350F.
Continue baking until the filling is puffed and jiggles slightly in the center when gently shaken. Remove the pumpkin pie from the oven and let cool completely on a wire rack.
Source - https://preppykitchen.com/pumpkin-pie-2/
Lingonberry Tea
A cup of this hot berry tea will be the best decision after a long study or work day. The spicy flavor reminds you of cozy and breezy rainy nights with your favorite vinyl playing.
Ingredients
- 1 cup brown sugar, packed
- 4 cups lingonberry juice
- ½ tsp allspice
- 1 stick cinnamon
- 6 whole cloves
- Dash ground nutmeg
Preparation
1. Place the juice and brown sugar in a pot. Whisk until well blended.
2. Add allspice, cinnamon and cloves.
3. Simmer 10 minutes.
4. Ladle tea into mugs through a fine wire mesh sieve.
5. Grate a dash of nutmeg into hot juice and serve immediately.
Source - https://cutterlight.com/2016/10/08/hot-spiced-lingonberry-tea-aka-hot-lowbush-cranberry-tea/
Pumpkin Sticks
Pumpkin sticks are so quick and easy to make. The flavor is very light, crispy, and airy! I would recommend you to make them for breakfast, since it's an amazing way to start your day!
Ingredients
- 1 loaf french bread or brioche cut into 1" thick slices, then into thirds
- 4 large eggs
- 2/3 cups milk
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 cup sugar
- 1/2 tsp cinnamon
Preparation
1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a small rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place them on the hot skillet. Cook until each side is golden brown, about 2 minutes on each side.
4. Meanwhile, in a small rectangular baking dish, combine the sugar and cinnamon, set aside.
5. Remove the fully cooked french toast sticks from the skillet and immediately roll in the cinnamon sugar mixture. Serve hot with maple syrup or buttered pecan syrup.
Source - https://lilluna.com/pumpkin-french-toast-sticks/
Hot Chocolate with Nutella
Hot chocolate with nutella seems perfect for your movie night marathon! It's simple, but really delicious. How about making this one tonight for a self-care day?
Ingredients
Nutella Hot Chocolate
- 4 cups low fat/skim milk
- 2 tablespoons Nutella
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
Optional Toppings:
- Marshmallows
- Crushed hazelnuts
- Chocolate chips
Preparation
1. Heat milk in a medium sized saucepan on medium-high heat until beginning to warm and steam. Add the spread, cocoa powder and sugar, and whisk until dissolved and combined. Bring to a gentle simmer while stirring, and take off the heat.
2. Serve with your desired toppings.
Source - https://cafedelites.com/nutella-hot-chocolate/
Pumpkin sage pasta
The creamy pumpkin sage pasta is an amazing fall dinner. Also, this dish is the ultimate fall comfort food! The pumpkin sage pasta is so quick to make, so you can literally boil your pasta and capture the taste of autumn.
Ingredients (for 4 servings)
- 1 tablespoon cooking oil, of preference
- ½ white onion, diced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon dried sage
- ½ cups almond milk(360 mL)
- 15 oz pumpkin puree(425 g)
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon nutmeg
- ½ box whole wheat pasta, cooked
Preparation
1.Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
2.Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
3.Add the cooked pasta and and stir to coat.
4.Serve warm.
5.Enjoy!
Source - https://tasty.co/recipe/pumpkin-sage-pasta
Roasted Fall Vegetables With Rosemary
These vegetables speak for themselves: parsnips, carrots, butternut squash, and sweet potatoes. This dish is a perfect decision for lunch. The savory taste, these autumn veggies have lightly-crisp, airy surfaces, and a yummy, tender middle.
Ingredients
- 1 pound peeled carrots, cut into 2 inch pieces
- 1 pound peeled parsnips, cut into 1 inch wide by 2 inch pieces
- ½ pounds multicolor baby potatoes, washed and dryed, cut in half if some are on the larger side
- 1 small butternut squash, skin removed and cut into 2-3 inch pieces (or 1 package of peeled, cut up squash)
- 5 shallots, outer skin removed, cut length wise
- 1 head of garlic, skin removed and cloves separated
- 3 Tablespoons olive oil
- ½ teaspoon Pepper
- 2 teaspoons salt
- 2 Tablespoons chopped fresh rosemary, or thyme if preferred
Preparation
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.
2. Place all the vegetables in a large mixing bowl, add the oil, salt, pepper, rosemary and give them a good toss. Arrange the mixture in a single layer on the baking sheet. If they don't all fit use two baking sheets.
3. Bake at 425° for 30-40 minutes or until all vegetables are tender and lightly browned.
4. Transfer roasted vegetables to a large serving platter and serve warm.
Source - https://tasteandsee.com/roasted-fall-vegetables/
Caramel ribbon crunch Frappuccino
This drink could definitely become one of your favorites. Starbuck’s caramel ribbon crunch frappuccino is caramel syrup blended with coffee, milk, ice, and then topped with more caramel, whipped cream, and crunchy caramel bits.
Ingredients
FOR THE CARAMEL SAUCE :
- Heavy Cream
- Butter - Sugar
- Water
- Vanilla extract
FOR THE CARAMEL RIBBON CRUNCH FRAPPUCCINO :
- Ice cubes: The amount of ice you use will matter so that you don’t have a slushy consistency - you still want it to be smooth and creamy.
- Strong coffee
- Caramel sauce
- Milk
- Whipped cream: For topping - Toffee bits: This garnish is part of the standard recipe and it’s part of what makes this frappuccino the “caramel crunch.”
- Sweetener of choice: The standard recipe uses vanilla syrup to sweeten. For natural sweetener options, you can try brown sugar, honey, cane sugar, or maple syrup.
Preparation
FOR THE CARAMEL SAUCE :
1.In a pan, add the sugar and water and whisk well to combine.
2.Turn the heat to medium-high heat and leave the sugar-water mixture alone. The mixture will start to simmer, and eventually the colour will change from white to amber. Keep a close eye and don't stir or shake the pan until the colour changes.
3. Then, remove the pan from the heat and pour in the cream gently, while whisking well. Add the butter as well
4. Once the mixture has stopped bubbling and has turned into a rich caramel colour, add the vanilla extract and whisk to combine.
5. Set aside to cool down.
FOR THE CARAMEL RIBBON CRUNCH FRAPPUCCINO :
1.In a blender/food processor add the milk, ice, coffee, vanilla syrup and caramel sauce.
2.Blend well until the ice is completely crushed.
3.Pour to serving glass top with whipped cream, toffee bits and caramel sauce.
4.Serve immediately and enjoy!
Source - https://www.cookingwithanadi.com/recipes/caramel-ribbon-crunch-frappuccino
Pumpkin pie truffles
They are so easy to make and can be a twist on the pumpkin pie. Creamy and smooth, and at the same time, a warm flavor. Truffles coated in white or dark chocolate and sprinkled with cracker crumbs, these are the ultimate fall vibe!
Ingredients (serves 30)
- white chocolate chips - pumpkin puree - gingersnap cookies - graham cracker crumbs - powdered sugar - ground cinnamon - cream cheese
Preparation
1. To make the pumpkin pie filling, melt white chocolate in microwave-safe bowl in 30-second increments until melted.
2. Set aside and let cool slightly.
3. Add pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon and cream cheese to cooled white chocolate. Mix well until combined and smooth. Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).
4. Scoop the filling mixture and roll into 1 inch balls. Transfer to a foil-lined baking sheet. Transfer the baking sheet to the freezer and let chill until firm (about 2 hours).
5. When you are ready to dip the truffles, melt 2 cups of white chocolate chips in the microwave in 30 second increments or until melted. Carefully dip one ball at a time into the chocolate. Turn quickly to coat and set on lined baking sheet to set up.
6. Sprinkle with gingersnap crumbs while the chocolate is still runny. Transfer the baking sheet to the refrigerator and chill until the chocolate coating is set.
Source - https://sallysbakingaddiction.com/how-to-make-pumpkin-spice-truffles/
Cinnamon coffee
Coffee is something we enjoy on a daily basis, so how about making a flavorful cinnamon coffee? This is so easy and quick to make, so you can prepare this one for breakfast. Serve it with whipped cream for an extra special drink.
Ingredients
- Coffee beans
- Cinnamon sticks
Preparation
1.Measure and grind beans.
2.Cut cinnamon sticks into coffee-bean sized pieces.
3. Grind the mix.
4. Make your coffee in exactly the same way you usually would.
5. Enioy
Source - https://www.homegrounds.co/cinnamon-coffee-recipe/
Salted caramel apple tart
This fall dessert is perfect for Thanksgiving! Cinnamon sugar apples, homemade pie, vanilla crust and topped with gooey, salty caramel. Don't forget ice cream!
Ingredients
- 1 pie crust, unbaked
- 6 cups apples, cored and very thinly sliced
- 1 cup brown sugar
- 2/3 cup flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup butter
Preparation
For the caramel sauce
1. Add 1 teaspoon of lemon juice to 1 tablespoon of water right at the start.
2. Go easy on the water—the sugar will not caramelize until the water has evaporated. If you add more, it will just take longer to get the sugar to brown. (This recipe takes 12 minutes.)
3. Start with room-temperature butter and cut it into pieces so it melts faster.
4. Warm the cream for 30 seconds in the microwave to just above room temp (it will still bubble vigorously, but not as much)
5. Use a decent 3-quart stainless steel pan (thicker bottom, no dark non-stick pans) If all you have is a thinner bottom pan, reduce the heat so the caramel doesn’t burn.
6. Don’t stir (be patient). If you can’t leave it alone, push it around the pan once or twice, but you don’t need to.
7. Go slow with the salt (cuz too much is too much).
For the tart
1. Preheat oven to 400 degrees. Unroll pie crust and place in a 10-inch pie pan.
2. In a medium bowl, combine apples, brown sugar, flour, cinnamon, vanilla and salt. Toss well, until the fruit is completely coated. Spoon the fruit mixture into the crust.
3. Turn crust edges toward the center of the tart and dot the surface of the tart with butter. Bake for 30 minutes.
Place a piece of aluminum foil loosely over the top to prevent the crust from over-browning and bake for an additional 20 to 25 minutes, until bubbly and deep golden brown. Allow to cool completely.
4. Just before serving, prepare the sauce. (It tends to crystallize if made in advance.) Combine all sauce ingredients in a medium saucepan. Cook over low heat, stirring constantly, until the mixture comes to an even boil. Remove from heat.
5. To serve, cut the cooled tart into 8 slices. Drizzle the sauce over each slice and sprinkle with kosher salt to garnish.
Source - https://farmflavor.com/recipes/apple-tart-with-salted-caramel-sauce/
Cinnamon rolls
Cinnamon rolls will be your new favorite dessert! Soft and fluffy, with vanilla icing as a treat for afternoon tea. You can make it quick and easy.
They're delicious, served warm and cold. Name a better dessert than a homemade cinnamon roll? Yeah, neither can I!
Ingredients
- 300g self-raising flour
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 70g buttermelted, plus extra for greasing
- 2 egg yolks
- 130ml milk, plus extra for glazing
For the filling
- 1 tsp ground cinnamon
- 55g light brown soft sugar
- 2 tbsp caster sugar
- 40g butter, melted
For the icing
- 60g icing sugar
- 1 tbsp cream cheese, softened
- ½ tbsp butter, softened
- ½ tsp vanilla essence
Preparation
1. Heat oven to 180C/fan 160C/gas 4.
2. Grease a 20cm loose-bottomed cake tin and line the bottom with baking parchment.
3. Mix the flour, caster sugar and cinnamon together with a pinch of salt in a bowl.
4. Whisk the butter, egg yolks and milk together and combine with the dry ingredients to make a soft dough.
5. Turn out onto a floured surface and roll out to a rectangle, about 30 x 25cm.
6. Mix the filling ingredients together. Spread evenly over the dough then roll it up lengthways, like a Swiss roll, to form a log.
7. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin.
8. Brush gently with extra milk and bake for 30-35 mins or until golden brown.
9. Remove from the oven and cool for 5 mins before removing from the tin.
10. Sift the icing sugar into a large bowl and make a well in the centre.
11. Place the cream cheese and butter in the centre, pour over 2 tbsp boiling water, and stir to mix.
12. Add a little more water until you have a drizzly consistency.
13. Stir in the vanilla essence, then drizzle the icing over the rolls.
14. Serve warm or cold.
Source - https://www.bbcgoodfood.com/recipes/cinnamon-rolls
Apple Crisp Macchiato
Apple Crisp Macchiato is the ultimate fall drink - layered flavors of apple and cinnamon. You're going to want to try this recipe! It's creamy, warm and fluffy,made with espresso, apple brown sugar simple syrup, and steamed milk.
Ingredients
- Apples– You will need one full apple to make the simple syrup.
- Cinnamon– The cinnamon will be used in both the apple syrup as well as in the apple sauce.
- Brown sugar– You can use either dark brown or light brown sugar for the syrup and the sauce.
- Apple juice– This recipe used reduced apple juice and spices to make the apple crisp sauce.
- Milk– Starbucks uses 2% milk but you can use any milk you’d like for this recipe.
- Espresso– Since this is a macchiato drink you will need a fresh espresso shot poured over the top of the drink to create the layered effect.
- Apple flavoring- This ingredient is optional but will make your drink have a lot more apple flavor, just like the Starbucks apple crisp macchiato.
Preparation
1.Place the sliced apple in a medium sauce pan, top them with brown sugar, apple juice, vanilla, water, and cinnamon.
2.Bring to a boil then reduce to simmer for 10 minutes.
3. Let the syrup cool down fully then strain.
MAKE THE APPLE CRISP DRIZZLE SAUCE
1.Place the apple juice, brown sugar, and cinnamon in a medium saucepan.
2.Bring it to a boil and reduce to a simmer until the apple juice is ¾ reduced.
BUILD YOUR STARBUCKS APPLE CRISP DRINK.
1.Add the apple syrup to a cup.
2.Top with milk.
3. Add in the freshly brewed espresso and drizzle with the apple crisp sauce
4. Enjoy!
Source - https://lifestyleofafoodie.com/starbucks-apple-crisp-macchiato/
Thanksgiving sweet potatoes
Your new favorite Thanksgiving dish! Absolutely packed with flavor: vanilla, brown sugar, maple, cinnamon, and ginger. It's very soft and buttery. Make this for Thanksgiving!
Ingredients
- 2 (15 ounce) cans sweet potatoes
- ¼ cup orange juice
- ¾ cup all-purpose flour
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
- ½ cup margarine
- 1 ½ cups miniature marshmallows
Preparation
1.Preheat oven to 350 degrees F (175 degrees C).
2.Place sweet potatoes in a 10x6 inch shallow baking dish and pour orange juice over.
3.In a small bowl, combine flour, sugar, cinnamon and salt; mix together and cut in margarine. Sprinkle over sweet potatoes.
4.Bake for 30 minutes. Remove from oven, sprinkle with marshmallows and broil until browned.
Source - https://www.allrecipes.com/recipe/13729/thanksgiving-sweet-potatoes/
Cooking your favorite dishes is an amazing way to make your mood better.These recipes are easy to make. Choose your favorite one and enjoy the last weeks of autumn! Happy Thanksgiving weekend!
