So I love fall. Love the colors, love the clothes love the festivities and I love fall food. So I thought I'd share some fall recipes I've recently acquired.
Pumpkin Chocolate-chip Cookies
I made these amazing cookies this week and I am in love. My sister actually posted this recipe on her blog so I'm kind of cheating but I think she got the recipe from a friend so it's OK. They're delicious so whatever. Why not pass a good thing along?
This is all you need.
Combine these contents (spice cake mix, cup or so of chocolate chips, 1 egg and a can of pumpkin puree) in a bowl and mix. The mixture is slightly more runny than other cookie dough so feel free to add a 1/2 cup of flour if you want it more cakey (I didn't and they were great but you can if want). Then bake at 375 for 12-15 minutes. Voila! A yummy fall treat.
One more recipe I want to share is one I saw being made by this guy (Greg Atkinson) who taught it at a cooking class at the farmer's market but I haven't made myself yet. I did sample it however so I feel good about passing it along. I have every intention of making it myself soon.Sweetmeat Squash Soup
Makes 8 servings
Makes 8 servings
(I totally copied and pasted these instructions from the Queen Anne Farmer's Market blog)
1 2-pound Sweetmeat squash, or other winter squash (or half of a 4 pound squash)
1 medium yellow onion, peeled and thinly sliced (about 1 1/2 cups)
1/4 cup canola oil
4 cups chicken broth or vegetable broth
2 teaspoons kosher salt, or to taste
1 teaspoon ground white pepper
1 tablespoon Spanish smoked paprika
pumpkin seed oil or toasted pepitas for garnish, optional
1 medium yellow onion, peeled and thinly sliced (about 1 1/2 cups)
1/4 cup canola oil
4 cups chicken broth or vegetable broth
2 teaspoons kosher salt, or to taste
1 teaspoon ground white pepper
1 tablespoon Spanish smoked paprika
pumpkin seed oil or toasted pepitas for garnish, optional
Cut squash into wedges, scrape out the seeds, then cut away the peel. Cut the peeled and seeded squash into 1-inch dice. You should have about 5 cups of cubed squash.
In a large soup pot with a thick base, melt the butter over medium-high heat and cook the onion 5 minutes, or until tender and golden brown, stirring often. Add squash and broth and bring the mixture to a boil. Cover and reduce heat to low. Let the squash simmer gently for 15 minutes, or until tender.
Serve the soup as is, or dress it up with a drizzle of pumpkin seed oil or a sprinkling of toasted pepitas (green pumpkin seeds).
So what is everyone doing for Halloween? Any fun plans or particularly creative costumes? Bret is going to be Sully, The Hudson River Hero (you know that pilot who landed the plane in the Hudson River). As soon as that story broke and that guy was made a hero, Bret promised to be him for Halloween. I have no idea what I'm going to be. If you guys have any ideas please send them my way. We could totally be the same thing too and no one would ever know.
Love you guys!
Laura
