With vibrant leaves falling to the ground in shades of red and orange, there is no doubt that the Fall season is here. To prepare for the seasonal change, it’s time to put yourself in the mood for fall. So turn on a few soft ballads and prepare for the rest of the season by putting together these simple fall-themed recipes.

1. Pumpkin Spice Cookies

Ingredients:

Cookies:

2 1/2 cups of all-purpose flour

1 teaspoon of baking powder

1 teaspoon of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground nutmeg

1/2 teaspoon of ground cloves

1/2 teaspoon of salt

1/2 cup of softened butter

1 1/2 cups of white sugar

1 cup of canned pumpkin puree

1 egg

1 teaspoon of vanilla extract

Glaze:

2 cups of confectioners’ sugar

3 tablespoons of milk

1 tablespoon of melted butter

1 teaspoon of vanilla extract

Cookie sheet

Baking Tray

2 Large bowls

Hand mixer

Directions:

Preheat your oven to 175°C or 350°F. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl and stir slowly until evenly distributed. Set the bowl aside. In the other large bowl, cream the butter and white sugar together with a hand mixer. Now add 1 cup of pumpkin puree, 1 egg, and a teaspoon of vanilla extract to the butter mixture, and continue to beat the mixture slowly with the hand mixer, making sure that it retains its creamy consistency. Now combine your pre-mixed dry ingredients with your butter mixture until the two turn into one doughy matter. Scoop the dough onto the cookie sheet on the baking tray with a spoon, and flatten the sphere-shaped balls slightly. Bake the cookies for around 20 minutes in your oven. While the cookies are baking, start making the glaze. Add your confectioners’ sugar, milk, a tablespoon of melted butter, and a teaspoon of vanilla extract and mix thoroughly. Once finished, slowly add more and more milk until you achieve a drizzling consistency with your icing. When the cookies are finished baking, take them out of the oven and leave them to cool. Finally, drizzle your icing on top of your fully-cooled cookies and leave the icing to harden.

 

2. Candy Apples

Ingredients:

6 apples

6 sticks

3 cups of white sugar

1 cups of water

1/2 cup of light corn syrup

Red food colouring

Wax parchment paper

Baking tray

Heavy-bottomed saucepan

Candy thermometer

Directions:

First wash six of the apples you bought. Set those aside, and put the saucepan in front of you. Add 3 cups of sugar, 1 cup of water, 1/2 cups of light corn syrup, and 1/2 a teaspoon of food colouring into the saucepan, and mix the ingredients together thoroughly. Put the saucepan on the fire at high heat and wait for the mixture to boil and bubble. While you’re waiting, line a baking tray with wax paper and insert the sticks into the apples so that they are firmly in place. When the candy mixture reaches 150°C (300°F), tilt the pot to one side and carefully dip your apples-on-sticks into the sweet mixture. Coating each apple thoroughly, gently shake them so that any excess syrup drips back into the pan. Place the apples on the prepared tray to harden, with the stick facing up. Repeat the process for the other five apples. Wait around 10 minutes for the candy mixture to cool and harden.

 

3. Pumpkin Fudge

Ingredients:

2/3 cups of evaporated milk

2 1/2 cup of white sugar

3/4 cups of canned pumpkin puree

1 teaspoon of ground cinnamon

1 cup of white chocolate chips

7 ounces of marshmallow creme

3 tablespoons of butter

1 teaspoon of vanilla extract

Baking pan

Aluminium foil

Saucepan

Large bowl

Directions:

Line a baking pan with aluminium foil, then grease the foil with about a tablespoon of butter. Heat 2/3 cups of milk and 2 1/2 cups of white sugar in a saucepan at medium heat until it starts to boil, stirring the mixture with a wooden spoon. Add 3/4 cups of pumpkin puree and a teaspoon of cinnamon, then continue to boil the mixture, stirring constantly. Let your pumpkin mixture cook for around 18 minutes before removing the saucepan from the heat and letting it cool slightly. Pour the cup of white chocolate into the glass bowl, and add the pumpkin mixture as well. Mix in the chocolate fully, stirring until smooth. Now add your marshmallow creme, butter, and vanilla, stirring until all ingredients are spread evenly and smoothly throughout the mixture. Now pour this finished product into the greased baking pan and leave it to cool. Once your fudge has cooled, cut it into squares and store away.

 

4. Popcorn Balls

Ingredients:

5 cups of popcorn

3 cups of miniature marshmallows

1/2 cups of butter

1 cup of candy corn

Saucepan

Directions:

Melt the butter in the saucepan at a medium heat. Stir in your marshmallows and work the mixture until both ingredients are melted. Once everything in your saucepan is appropriately melted, take the saucepan off the heat and add in the popcorn and the candy corn, stirring all the while to evenly distribute the candy. Make sure that every part of your dry ingredients is totally coated with the marshmallow mixture. Let your mixture cool for a bit, mixing frequently to ensure that it doesn’t harden. Once the mixture is much cooler, dip your hands in cold water to prevent sticking and grab a generous amount of your popcorn mixture, then shape it into a ball. Continue to shape the rest of your popcorn into a ball, dipping your hands in the cold water at regular intervals, until all the popcorn is gone.

 

5. Candy Corn and Chocolate Bark

Ingredients:

2 cups of milk chocolate chips

1 cup of white chocolate chips

2 cups of candy corn

Baking tray

Wax paper

Toothpick

Directions:

Line the baking tray with wax paper. Place your milk chocolate chips and white chocolate chips in separate microwave-safe bowls and melt them. Be sure to take them out of the microwave every twenty seconds to make sure they don’t get lumpy. Once all the chocolate is evenly melted, add in 1 1/2 cups of candy corn into the melted milk chocolate, mixing well. Pour both chocolate mixtures onto the baking sheet, spreading the colours out in a proportionate manner. Use a toothpick to swirl the chocolates together, but make sure that their colours are still distinct. Slightly shake your baking tray so that the top of the chocolate is flattened. Now, sprinkle the rest of your candy corn evenly in, on top of the chocolate, using the clean side of your toothpick to lightly press each embed into the mixture. Put the tray into the refrigerator for 30 minutes to cool. Once your chocolate is firm, take it out of your baking tray, and break it into bite-sized pieces.

 

The final step of all these recipes is “serve and enjoy”! Of course, these are only a few of the many great recipes that are iconic of the autumn season. There are many more foods that can also incite the feeling of fall in people. Make sure to share your treats with your friends and family in order to share your excitement for the season with the falling red leaves!

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