Fall foods

Can I just say that I love blogging? Why? It forces me to try new recipes and little projects that I wouldn't normally make time for, such as the fall treats below. Why else? Because I won a giveaway yesterday!! A big blog shout-out to Shannon from Shannanigans! If you haven't checked her out yet, please do. She's hilarious, stylish, and so creative. Who knows? You just might win something, too!

Now on to the food...

Apple, Cheddar, Rhyme Galette

I started by making an apple, cheddar, and thyme galette (recipe from fresh365) because I absolutely adore any dish that mixes sweet and savory. And anything with cheese?! Sign me up.

(Please ignore the damp hair and no make-up...yikes!)

The galette turned out really pretty, puffy up and golden brown. The apple parts of the tart were delicious, but it still wasn't my favorite dish because it was kind of salty. If I tried this again, I would use mild cheddar rather than sharp and eliminate the salt altogether. Just a tip, in case you want to make it for yourself.

Then, I also made...

Pumpkin-Apple Muffins

photo from here 'cause mine looked flat but, trust me, were still delicious!

You all already know I have an obsession with pumpkin desserts. As I mentioned in my September list, I finally tried baking pumpkin-apple muffins because they combined my two favorite fall flavors (well, with the exception of candy corn. Sigh...) Unlike the galette, these were fabulous and completely worth the monumental mess of flour all over my kitchen.

Here's the recipe, in case you'd like to try them:
* 3 cups flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 15 ounce can pumpkin (NOT pumpkin pie)
* 2 cups sugar
* 3/4 cup oil
* 4 eggs
* 2 cups peeled, chopped apples, folded in last after mixing all of the above ingredients.

Bake at 400 degrees about 16 to 20 minutes. (I did 16).
Makes about 3 dozen and freezes exceptionally well. Serve with warm apple cider!

I've been eating them for breakfast because they're not too sweet and have big chunks of apple in them. The best part? They made the whole house smell like fall: apple, cinnamon, nutmeg, and pumpkin. Drool...

I'm already planning what other fall food I'm going to make later for my campy horror movie night and Halloween dinner that I'm having for a couple friends. I'm thinking of going all out cheesy by making some of the spooky Martha recipes, like "croaked messiurs", "shoo vampire soup" (garlic!), and some of these finger breadsticks:

Too much? Ha ha! Let the tackiness commence! Although we might not be in the mood for eating after watching the gore-fest of Zombieland and Bride of Chucky...

Via here.

I'll keep you all posted!

The pumpkin recipe list

I am a freak for all desserts with pumpkin flavor! Need a pumpkin fix? Read on!

Pumpkin pie dip
Very easy and cheap to make, addictive, seasonal, yummy treat!

1 (8 oz.) package cream cheese- softened as much as possible

2 cups powdered sugar

1 (15 oz.) can pumpkin pie filling

1 tsp. ground cinnamon

1/2 tsp. ground ginger

garnishes- cinnamon sticks

Beat cream cheese and sugar at medium speed with electric mixer until smooth. NOTE: This may take a while. Add pie filling, 1 t. cinnamon and ginger, beating well for as long as necessary. Cover and chill 8 hours. Serve with gingersnap cookies, apples, and pear slices. Prep- 5 min. Chill 8 hours.

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Pumpkin Pie Bars

Cold and delicious! The tray will be empty by the end of the night. By the way, I know there are quite a few ingredients, but this is so simple to make!

2 cups flour
1 1/2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup apple juice
1 can (15 oz) pumpkin (NOT pumpkin pie mix)
2 eggs
Frosting- cream cheese frosting

Heat oven to 350. Grease 15 x 10 x 1 inch pan. Beat bar ingredients at low speed. Spread batter in pan. Bake 20 to 30 minutes. Cool completely (1 hour).

Frost- refrigerate until set- about 30 minutes. Store in the refrigerator.

Cut into 8 rows by 6 rows. 110 calories. 45 fat.

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Pumpkin Chocolate Chunk Cookies
I haven't made these cookies myself yet, but a colleague swears by this recipe!

* 2 1/2 cups flour
* 1 tsp. salt
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1/2 tsp. ground nutmeg
* 1/2 tsp. ground clove
* 1 pinch of ground ginger
* 1 stick butter, room temperature
* 1 cup brown sugar
* 1/2 cup sugar
* 1 egg, room temperature (??- this one was weird to me... why leave the egg out so long?)
* 15 oz. can of pure pumpkin
* 1 tsp. vanilla
* 1 1/2 cup of milk chocolate chips (or chunks from a candy bar, or butterscotch chips, or white chocolate chips)

Directions:
1. Pre-heat oven to 375
2. Sift together in a small bowl: flour, salt, baking soda, cinnamon, nutmeg, clove, and ginger
3. In a large mixer bowl, beat together butter, brown sugar, and regular sugar
4. Add pumpkin and vanilla and mix until incorporated
5. Add egg
6. Beat in flour mixture gradually
7. Stir in chocolate chips/ chunks
8. Drop rounded spoonfuls onto baking sheet that has been greased and floured
9. Back for 13-15 minutes. Remove from oven and let sit for 2-5 minutes. Then, move cookies to a wire rack to cool.

Photos courtesy of here, here, here, and here.

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Lastly, if you aren't into baking, but you're still craving pumpkin flavor, I have two more options for you:

Pumpkin Sammies: Buy Ben & Jerry's pumpkin cheesecake ice cream (seasonal, of course) and a bag of large, soft, ginger cookies. Put a small scoop of ice cream on cookie and make sandwich by putting another on top. Freeze until firm, and then indulge. This could not be easier, unless you decide to just go for:

Coldstone's Pumpkin Pie in the Sky ice cream: Go to Coldstone's, order this, insert spoon, swoon! I like this lazy-ass pumpkin fix. :)