Looking for a way to enjoy the Fall season despite living in Florida? The following are some Fall recipes from Pinterest to try:
-1/2 cups of flour
-1/2 teaspoons of pumpkin pie spice
-1 tablespoon of sugar
-1/4 tablespoon of salt
-One teaspoon of baking powder
-Two tablespoons of melted butter
-1/2 tablespoons of vanilla extract
-1/2 cup of milk
-1/2 cup of pumpkin puree
- Combine flour, pumpkin pie spice, sugar, salt and baking powder in a bowl.
- In another bowl, mix eggs, butter, vanilla, milk and pumpkin.
- Pour in the wet ingredients to the bowl containing dry ingredients and mix them together until smooth.
- Add one-two tablespoons of flour if the batter is too runny.
- Spray the pan or griddle with cooking spray and set your burner to medium high heat.
- Add 1/3 cups of batter for each pancake.
- Cook pancakes until brown on one side and then flip and repeat.
- Enjoy the pancakes with syrup or whipped cream.
-Two cups of all-purpose flour
-1/2 cup of firmly packed brown sugar
-One cup (2 sticks) of butter, softened
-Three (8-ounce) packages of cream cheese, softened
-3/4 cup of sugar, plus 2 tablespoons, divided
-Three large eggs
-One and 1/2 teaspoons of vanilla extract
-Three Granny Smith apples, peeled, cored and finely chopped
-1/2 teaspoon of ground cinnamon
-1/4 teaspoon of ground nutmeg
-One cup firmly packed brown sugar
-One cup all-purpose flour
-1/2 cup quick cooking oats
-1/2 cup (1 stick) butter, softened
-1/2 cup caramel topping for drizzling after baked
- Preheat the oven to 350 degrees.
- In a medium bowl, mix flour and brown sugar. Slice in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake for 15 minutes or until lightly browned.
- In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Next add eggs, one at a time and vanilla and stir it to combine. Pour over warm crust.
- In a small bowl, stir together the chopped apples, remaining 2 tablespoons sugar, cinnamon and nutmeg. Spread evenly over the cream cheese mixture.
- For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
- Sprinkle the streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool.
- Serve it cold and enjoy.
-1 1/2 cups of raw almonds, whole
-1 1/2 cups of raw pecans, whole
-1/4 cup of water
-3/4 cup of brown sugar
-1/4 cup of granulated sugar
-3/4 teaspoon of ground cinnamon
-1/4 teaspoon of ground allspice
-1/4 teaspoon of ground nutmeg
-1/4 teaspoon of ground cloves
-1/4 teaspoon of ground ginger
-Cinnamon sugar for sprinkling
- In a large saucepan, over medium-low heat, combine all ingredients except nuts. Stir until all sugar and spices have dissolved completely.
- Add in almonds and pecans, making sure all nuts are coated with the sugar mixture.
- Once coated, stir constantly (on med-low heat) for about 7-8 minutes, or until there is no more liquid in the pot. Remove from heat immediately (otherwise the sugars might burn).
- As soon as the nuts are done, pour nuts onto a sheet of parchment paper to cool (make sure they are flat and in a single layer, otherwise the nuts will stick to each other). If you want to sprinkle with cinnamon sugar to give them a ‘sugared’ look (as pictured), do it while the nuts are cooling so the cinnamon sugar will stick.
- Enjoy as a snack or dessert.
Baked Cinnamon Apples
-1 teaspoon of brown sugar
-1/2 teaspoon of butter
-A pinch of cinnamon
- Wash, slice and peel the apple
- Place apples into a microwave safe bowl
- Sprinkle brown sugar and cinnamon over the apples
- Top the mixture with butter
- Enjoy (optional: serve with vanilla ice cream)