SUNDAY EATS : VEGETARIAN RECIPES FOR FALL

I made this delicious brussel sprout and sweet potato recipe last week and it had more searching for more recipes that would be perfect for cozy fall evenings (vegetarian style).  I love how foods can be nostalgic of seasons past... there are certain flavors and dishes I crave as the temperatures drop.  Since I'm not the best of cooks and have to save my creativity for painting, thank goodness there's pinterest to bring ideas to light.  Here's a round up of some favorites on my list to try this month and next: 

*Butternut squash and kale pizza with pomegranate salsa*

*Gilled eggplant with quinoa and cherry tomatoes*

*Brussel Sprouts with cranberries and barley* 

*Vegan butternut squash linguine with fried sage*

*Vegan pumpkin scones with maple glaze*

*Butternut squash fries*

*Classic baked acorn squash*

*Brussel sprout apple salad*

*Hazelnut crunch pumpkin cake*

*Eggnog cinnamon rolls*

Had to throw in some sweets of course and my brussel sprout obsession is still going strong. 

Have a lovely Sunday. 

XO

PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

I made these for our Halloween party last weekend, but we all know pumpkin carries over to Novmeber / Thanksgiving.  I'm definitely not sick of it yet! There's something about the smell of fresh baked good lingering though the house that makes me feel more like it's fall (since it's still 80 degrees here).  I just really love an excuse to bake (and thankfully Hunter likes to eat).  

I used some substitutes to make my cupcakes gluten free, I've listed both ways.  (I adapted this recipe from Free People Blog) 

Here is what you'll need: 

3 cups all-purpose flour (or coconut flour for GF)

½ tsp baking soda

1 ½ tsp baking powder

¼ tsp cinnamon (more if you reallllly like cinnamon like us)

¼ tsp pumpkin pie spice 

3 eggs

1 cup coconut sugar (for GF or use regular granulated)

1 tsp vanilla extract

1/3 cup fat-free milk

1 15 oz. can pumpkin

2 tbsp honey

1 tbs pure maple syrup

½ cup oil

½ cup applesauce

Preheat the oven to 350° and prepare two pans with cupcake liners or cooking spray (makes about 24 cupcakes). In a large bowl mix dry ingredients; flour, baking soda, baking powder, cinnamon, and pumpkin spice. Using a mixer, beat the eggs, and gradually add the sugar until well combined. Mix in the pumpkin, followed by vanilla, milk, honey, maple syrup, canola oil, and applesauce. Once the mixture is smooth, mix in the dry ingredients and stir to combine. Pour the batter into pans and bake for about 22-25 minutes until the cupcakes are cooked through (use the toothpick trick to check them!).  

And now for the frosting! 

1 8 oz. package cream cheese, softened

4 tbsp butter, at room temperature

2 cups confectioners sugar

1 tsp vanilla

1 tbsp maple syrup

1/2 tsp cinnamon (again, more if you're cinnamon obsessed like me)

Using a mixer, beat the cream cheese, butter and vanilla until fluffy. Slowly add powdered sugar, scraping the sides of the bowl as you go. Pour in maple and continue mixing until fully combined.  The frosting should be light and fluffy. Spread onto cupcakes and enjoy! 

Happy Friday! xox 

FALL FAVORITES : PUMPKIN KAHLUA COCKTAILS

I hope you're not sick of pumpkin yet because this little cocktail is quite delicious (and not overly pumpkin-y).  Perfect for whatever Halloween activities you'll soon be indulging in.  Here is what you will need to make this:

"Pumpkin White Russian"

Pinnacle Pumpkin Pie Vodka
Kahlua
Milk (whole is typical but other works great too)
Pumpkin Pie Spice
Cinnamon
Cinnamon Sticks (optional, for garnish)

I followed a white russian recipe to get the porportions right the first time (I'm no mixologist).  I started with 2 ounces of Kahlua, 3 ounces of vodka, and a smidgen (let's say quarter to half of a teaspoon) of pumpkin pie spice.  Shake it up a bit then add 6 ounces of milk and shake again.  As I said, typical white russians call for creamer or whole milk, I prefer skim or coconut milk, that's up to you!  I used another pinch of cinnamon on top and a cinnamon stick to garnish.  This basically made a good sized "rocks" glass.  So if you are shaking up some beverages for a few friends I would definitely double or triple the recipe at least!

Cheers! 

PUMPKIN BREAD WITH WALNUTS & CHOCOLATE CHIPS

This pumpkin bread recipe was sooo good.  I made a few changes to the original, but I think there are probably several types of nuts / chips you could add for your own twist and it would still be perfect.  Beware, it makes a few loafs so be ready to share! 

You will need:

3 cups white sugar 

1 can pumpkin puree 

1 cup vegetable oil

2/3 cups water 

4 eggs

3 1/2 cups all purpose flour

1 tablespoon ground cinnamon (I put more)

1 tablespoon ground nutmeg 

2 teaspoons baking soda

1 teaspoon salt

1 cup chocolate chips

1 - 1 1/2 cups walnuts 

(of course the last two are optional, I may even try some roasted pumpkin seeds or almonds next time)

1. Preheat oven to 350.  Grease and flour your pans!

2. Combine sugar, pumpkin, oil, water, and eggs in a large bowl.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Stir in nuts and chips.  Fill your baking cans about 1/2 - 3/4 way full 

3. Bake for 45-60 minutes.  I would check at around 45 minutes.  Insert a knife or toothpick, if it comes out clean then your bread is ready.  Cool before removing from pan.  

Happy baking!

ICED PUMPKIN SPICE COOKIES

I made these pumpkin spice cookies for the first time over the weekend...they were reallllllly good.  I can't even tell you how many Hunter ate.   I thought this recipe was a pretty perfect mix of spice and sweet, not one being more overpowering.  Before all things gingerbread starts taking over, whip up a batch of these babies, you won't regret it: 

You will need:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

1/2 teaspoon salt

1/2 cup butter, softened 

1 1/2 cups white sugar 

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract 

For the icing: 

2 cup confectioners sugar 

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract 

1. Preheat oven to 350.  Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt then set aside

2. Cream together butter and white sugar.  Then add pumpkin, egg, and vanilla to the mixture and beat until creamy.  Mix in dry ingredients.  Drop onto cookie sheet by tablespoonfuls and flatten slightly. 

3. Bake for 15-20 minutes.  Cool cookies than drizzle glaze with a fork. 

4.  To make the glaze: combine the confectioners sugar, milk, butter, and vanilla.  Add milk as needed for drizzling consistency. 

Happy Baking!