Food for Fall

fall thanksgiving centerpiece on lazy susan

Oh how cooler weather ignites my taste buds. I love hearty soups and stews in the fall and winter months, but don’t even get me started on the sweets!

Pumpkin, Cranberries, and pies take over my chocolate sweet tooth in the Fall. Don’t worry, it will come back in the spring. But right now I am loving the sweet and tart goodies. Here are a few of my favorite Fall treats.

Pumpkin Spice Lattes

Well, this one is a no-brainer for anyone who occasionally dabbles in sweet coffee drinks. Yes, I still like regular coffee, but for a dessert these Starbucks drinks are GOLD in a cup. Delicious pumpkin flavored gold. But fair warning, don’t try to get them decaf/skinny. Just don’t do it. Go big or go home. This drink is only around for a few months and is totally worth the extra calories!

{Money Saving Tip} If you just can’t stand seeing your money fly out of your pocket once you are hooked, you can try this recipe to make your own Pumpkin Spice Latte at home!

Cran-Orange Croissant Pinwheels **Pampered Chef

This right here is a family favorite. I think it is a Pampered Chef recipe, but I don’t care. It’s amazing. These things are so good that we only make them on holidays because you will eat at least 4 at a time. These are the kind of goodies you sneak back into the kitchen for while everyone else thinks you are  “checking on the baby”

Croissants
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon orange zest
2 teaspoons orange juice
1/4 cup fresh or frozen cranberries, coarsely chopped
2 packages (8 oz each) refrigereated crescent rolls

Glaze
1/2 cup powdered sugar
1 teaspoon orange zest
2-3 teaspoons orange juice

1. Preheat oven to 375 degrees. For croissants, combine cream cheese, powdereed sugar, orange zest and juice in 1 QT bowl; mix until well blended. Using a food chopper, chop cranberries; stir into cream cheese mixture.

2. Unroll crescent dough; separate into 16 triangles. Use a small cookie dough scoop or teaspoon to place rounded scoop/spoon of cream cheese mixture on shortest side of each triangle.

3. Starting at shortest side, roll up triangle loosely to opposite point. Arrange rolls, pinwheel fashion and point sides down, on 15″ round baking stone or baking sheet to within 1/2″ of edge.

4. Bake 15-20 mins or until golden brown. Cool slightly. For glaze, combine powdered sugar, orange zest and juice in 1 QT bowl; mix until well blended. Drizzle over warm croissants.

Yield: 16 croissants (or as I like to say, 2 servings)

Boysenberry Smiles

Another family favorite, this is a special treat my mom would always make when she was baking pie. Unlike me, she actually makes her own pie crust..ahem and pie for that matter. Anyway, with the excess she would cut out circles of dough, fill them with boysenberry jam and fold over the circle making a half crimped shut with a fork.

She then cut vent holes to make it look like a smile and baked them with a sprinkle of sugar on top. I am already happy. Aren’t moms the best?

What are you itching to make now that the seasons are changing?

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Comments

  1. says

    You and I have the same taste buds. I love crock pot cooking in the fall, and found a great recipe that I will share soon, but I also love to make my grandma’s soup in the fall/winter and the beginning of spring, but mostly fall and winter. I’ll link it up. I do have that recipe already on line. If I have any more, I’ll include it. I also love to make spaghett, and the other night, I made beef stroganaoff, but have perfected that recipe yet.
    Hines-Sight Blog´s last blog post ..The Dish Ran Away with the Spoon?

  2. Jessica T. says

    Now that fall is here, I am craving an applie pie and apple dumplings! Our local Apple Days is going on this weekend, so I am going to head out and buy the apple dumplings that our local Boy Scouts make. I am going to have to get up early on Saturday to get them because they sell out fast! Hopefully I can get some apples too and make the apple pie using my mom’s recipe.

Trackbacks

  1. […] If you know me, you know that I have cranberries running through my veins during nearly the entire months of November and December. I can’t. get. enough. This bread pudding recipe from Savoring the Thyme looks flat out ridiculous. I want to eat it for the rest of my days. (Check out this post for a bonus cranberry recipe!) […]

  2. […] If you know me, you know that I have cranberries running through my veins during nearly the entire months of November and December. I can’t. get. enough. This bread pudding recipe from Savoring the Thyme looks flat out ridiculous. I want to eat it for the rest of my days. (Check out this post for a bonus cranberry recipe!) […]

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