SFU Blog Fall Guide: FOOD

Anyone that knows me knows I lOVE FALL!

I can appreciate summer. To me, summer means no school for the kids, plenty of vitamin D from the sun, and ice cream. But, the best thing about summer is that fall comes after it! My favorite sweater, jeans, and  boots come out of the closet and it’s off to Starbucks to get a traditional pumpkin spice latte.

Another fall favorite of mine is all the food associated with fall, like pumpkin, caramel apples, and candy corn-yum!

Today, I’m excited to share 5 recipes that scream F-A-L-L!

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Pumpkin Scones (Starbucks Copy Cat)

starbucks-pumkpin-scones5+srgb.

photo credit

Recipe from Cooking Classy:

Ingredients

Scone
    • 2 1/4 cups all-purpose flour
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 1/8 tsp ground cloves
    • 1/4 cup packed light-brown sugar
    • 3 Tbsp granulated sugar
    • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
    • 1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don’t chill in can)
    • 3 1/2 Tbsp buttermilk
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 Tbsp honey
    • 1 Tbsp half and half
Glaze
    • 1 cup powdered sugar
    • 2 Tbsp half and half, then more as needed
Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Preheat oven to 425 degrees. In a food processor mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until blended. Add butter and pulse several times. Pour mixture into a large mixing bowl and create a well in center. In a bowl mix chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour into well in flour/butter mixture. Mix all together then knead in bowl by hand several times. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round pan. Cut  into 8 equal wedges (dust knife with flour as needed while cutting). Put scones parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

For the glaze:

Whisk together powdered sugar and half and half in a bowl, adding more half and half as needed to reach desired consistency (it should be fairly thick runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

For the pumpkin glaze:

In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set.

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Apple Cider Mimosas

Fall Guide Favorites

Photo Credit

Recipe from The Cookie Rookie

INGREDIENTS

 

  • Apple Cider
  • Champagne
  • gold and silver sprinkles for rim of glass (optional)
  • apple slices for garnish (optional)
INSTRUCTIONS
Dip the top of each champagne glass into water and then dip in the sprinkles to coat. Pour each champagne glass ½-3/4 full with apple cider. Top with champagne.
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Slow Cooker Turkey Chili

Fall Recipe Guide

Photo Credit

Recipe from Natasha’s Kitchen:

INGREDIENTS:
1 lb lean ground turkey
1 medium bermuda onion (purple onion)
1 tsp Cumin powder
1/2 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Dried Oregano
Salt and Pepper to taste
15 oz can Black beans, drained and lightly rinsed
15 oz can Pinto beans with juice
15 oz can of white beans with juice
2-4 oz jar of diced jalapenos or green chilis
1 can diced tomatoes (seasoned or plain)
1 can corn or corn from 2 ears or corn, optional
30-33 oz of tomato sauce

INSTRUCTIONS:
1. In a large skillet over medium/high heat, add 1 Tbsp olive oil and sautee 1 lb ground turkey until cooked through.  Add 1 medium finely diced purple onion along with 1 tsp cumin powder, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp pepper (You can adjust with more seasoning later).  Saute until onions are softened and meat is lightly browned then transfer to a standard-sized crock pot. Add drained black beans, pinto beans with juice and white beans with juice. Also add diced jalapeños, 1 can diced tomatoes and corn (if using). Add tomato sauce and stir to combine. Set on low for 3-4 hours until piping hot. Taste and adjust for seasoning just before finished cooking.

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Maple Glazed Pecans

pecan candied

Photo Credit

INGREDIENTS

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 2 tbsp maple syrup
  • 2 cups pecan halves
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Sweet Potato Hash With Eggs

Fall guide Food Recipes

Photo Credit

INGREDIENTS
  • 1 lb pastured sausage
  • 1 medium onion, chopped
  • 2 medium sized sweet potatoes
  • coconut oil
  • salt and pepper, to taste
  • rosemary, to taste
INSTRUCTIONS
Brown sausage. Transfer to a plate.Reduce heat to medium high, add 1 Tbsp coconut oil to cast iron skillet and saute onions until translucent. Transfer to the plate with the sausage.Heat 1 Tbsp coconut oil over medium high heat, add chopped sweet potatoes and cook, stirring occasionally, until tender (about 10 minutes). Sprinkle some rosemary over sweet potatoes. Cover skillet with a lid while cooking. Add sausage and onions to the cast iron skillet and stir everything. Crack four eggs over sweet potato hash. Place cast iron skillet in a preheated 425 degrees oven and cook for about 10-15 minutes until eggs are set.

 

Come back to check out my next SFU Blog Fall Guide: Fashion! ; )

 

 

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