Apple and pumpkin pies are delicious stand-bys, but this season, try mixing things up with some of our favorite, inventive fall recipes from around the web. Did someone say apple cider floats?
FALL RECIPES
RECIPE: Chocolate Chip Cinnamon Oatmeal Cookies
Via Mom.me
Recipe by: Kelsey Banfield
Give your chocolate chip cookies a fall kick as we step into October this year. This chocolate chip cinnamon oatmeal cookie recipe by Kelsey Banfield is sure to make your kids happy all season long. Banfield not only gives us a mouth-watering recipe, but also provides information on how to double the recipe. Freeze the dough for up to 3 months and provide endless treats for the kids! For more information check out her posting at: mom.me
Photo by The Naptime Chef
Yields 4 dozen
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 16 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 12 ounces semisweet chocolate chips
- 2/3 cup oatmeal (not instant)
Directions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. In a large bowl whisk the flour, soda, salt and cinnamon, and set aside.
- In a stand mixer, beat the butter and sugars until light and fluffy. Beat in the vanilla and eggs.
- Scrape down the sides of the mixer. Turn it to low speed and slowly add in the flour mixture mixing only until just combined. Then stir in the chocolate chips and oatmeal with a wooden spoon.
- Use a cookie dough scoop to make tablespoon sized dough balls and drop them 2-inches apart on the lined baking sheets. Bake for 10-12 minutes or until the edges are crispy and the centers are set. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
RECIPE: Butternut Squash Mac n’ Cheese
Via Ohsheglows.com
What better way to make use of butternut squash this fall than making mac n’ squash? Skip buying any cheese at the grocery store and instead reach for those delicious butternut squashes. This gluten- free, vegan alternative to mac n’ cheese is healthy, delicious, and your kids will barely taste the difference! For more information go to: ohsheglows.com
Photo by: Ohsheglows.com
Yields 4 servings or 1.5 cups of cheeze sauce
Ingredients:
- 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
- Extra virgin olive oil, S & P
- 1 tbsp Earth Balance (or other non-dairy butter replacer)
- 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
- 1 tbsp arrowroot powder (or cornstarch)
- 6 tbsp nutritional yeast, or more to taste
- 2 tsp Dijon mustard
- 1/4-3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2-1 tbsp fresh lemon juice
- 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
- 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
- Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)
Directions:
1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Notes: 1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover. 2) The sauce does not cut in half well (the blender has a hard time blending it up), 3) I tried this recipe with canned pumpkin and it was awesome!
RECIPE: Baked Apple Chips
Via lifetimemoms.com
Recipe by: Kelsey Banfield
Photo by: Lifetimemoms.com
Apples are in season and usually for most of us bakers, that means apple pie. This fall, let’s try something healthier for our kids. Kelsey Banfield’s Super Simple Baked Apple Chips are a great fall snack and fit easily into any child’s lunchbox. Have a fall birthday coming up too? Instead of candy, try putting small bags of these delicious healthy treats into your goody bags. Kids love ’em and their parents will too! For more information go to: lifetimemoms.com
Ingredients:
6 large apples (Gala and MacIntosh work well), sliced 1/8-inch thick
2 tablespoons ground cinnamon
2 tablespoon granulated sugar
Directions:
1. Preheat the oven to 200 degrees F. Line two baking sheets with parchment paper.
2. Arrange the sliced apples on the baking sheet without any overlapping. Mix the cinnamon and sugar together in a bowl and lightly sprinkle the mixture over the apple slices.
3. Bake the slices for 2 hours, or until they are dried out and crispy around the edges. Allow them to cool on the baking sheet for a few minutes before placing on a wire rack to cool completely.
RECIPE: Apple Cider Floats
Via WhatsCookingLove.com
Recipe by: Alyssa Adams
Considering that the weather has been so unpredictable in New York City lately, we figured a cold fall drink would make sense for today’s posting. Apple Cider Floats. Also known as…heaven. Many grocery stores are now breaking out their apple ciders. Stock up on your favorite brand and let’s give our kids a special treat that is sure to put a smile on our faces as well. For more info and ideas on how to make this treat dairy-free check out this posting: whatscookinglove.com
Photo by whatscookinglove.com
Ingredients:
Apple cider
Ice cream (can also use dairy free ice cream)
Caramel ice cream topping (can use dairy free caramel sauce)
Cinnamon
Directions:
In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
Serve cold with a spoon or straw.
RECIPE: Roasted Pumpkin Seeds
Via ohsodelicioso.com
Recipe by: Desarae
Thinking about ways to utilize your pumpkin picking experience this fall? Try scooping out the seeds! We found this great recipe that not only makes a healthy snack but is also a fun activity for the kids. For more information go to : ohsodelicioso.com
Photo by: Desarae
Ingredients
1 1/2 cups washed and dried pumpkin seeds
2 T melted butter tossed with pumpkin seeds
Directions
spread on baking sheet in single layer and spray with cooking spray
sprinkle with sea salt and your favorite seasoning salts
bake 350 for 15 minutes until golden brown
let cool, and eat!
seeds will keep in an air tight container for 1 week.
