fall recipe

Pumpkin Bread

October 15, 2019 by Elizabeth Leave a Comment

Sweater weather is back, and so is my undying affection for all things pumpkin. There’s something really cozy about a pumpkin loaf, isn’t there? So far, my fall debut has consisted of reading mysteries on the couch with a cup of tea, taking baths with salts, and finding time to walk in nature. But also it’s consisted of lots of sweating during the day in my cutest fall sweaters. I tripled this recipe for pumpkin bread, and made three loaves. One for me, one for a neighbor, and another for a friend who’s having a rough week.

…

Pumpkin Cranberry Buttermilk Scones

October 18, 2017 by Elizabeth Leave a Comment

My blog’s one year anniversary nearly passed me by without a thought. I was having a terrible day, wondering what I’m doing with my life and where my career was going, when all of a sudden it hit me. I’ve been blogging consistently for one whole year. I’ve compiled nearly a hundred recipes, and my photography has gone from bad to better. I’ve learned how not to make my photos so blue (thanks youtube!) and how to make recipes taste good (thanks Jamie Oliver!). But more than anything I’ve learned a lot about myself. I’m one of those people who always flip flop between ideas, hobbies, careers and can never decide what it is I really want. This blog is one of the few things in my life I’ve stuck with and still really love, even when it’s hard. If you’re one of those people that have made one of my recipes or told me they follow my blog, thank you! It means the world to me to know that my words are heard and my recipes made their way to your kitchen.

…

Spicy Zucchini Potato Soup

October 4, 2017 by Elizabeth Leave a Comment

In an effort to be healthy and eat a mostly plant based diet, I’ve been making a beeline to the produce aisle on my grocery trip, and it’s been a real challenge. I don’t know how vegetarians do it sometimes. It’s a lot of work trying to find a great vegetarian recipe and making sure it’s healthy (I’m looking at you cheese!) From what I’ve gathered, vegetarian does not necessarily mean healthy. It means lots of carbs and cheese on Pinterest.

But there is the rare occasion when I feel inspired and make up a delicious fall soup that’s all my own creation, and it just happens to be healthy. The zucchini at the grocery were huge, and it reminded me of a recipe I wrote awhile back for Spicy Zucchini Potato Soup. I was never a big fan of zucchini, but this soup is great somehow and healthy all the same. Yes, there are potatoes, but geeze, it needed something to give it some body. Also, may I remind you that a potato is a vegetable, starchy or not.

Since this recipe is so quick and easy, make a double batch and freeze it for later. You never know when you’re going to need a quick dinner, and soup is easy to freeze. Just put it in a gallon freezer bag, label it with a sharpie, and freeze flat so that they’re stackable.

I made this recipe awhile back, so I have it all written down in my little recipe book. Isn’t it cute!? I grew up using Molly Katzen’s cookbook The Enchanted Broccoli Forest, which was completely handwritten. I loved it!

Look how delicious it looks topped with a bit of cream. Yum! Enjoy the full recipe below.

Spicy Zucchini Potato Soup

Save Print

Author: Tastemaker Blog

Recipe type: Entree

Ingredients

1 tbsp olive oil
2 large zucchini
1 onion, diced
3 garlic cloves, minced
1 fresh jalapeno, diced
1 russet potato peeled, diced into ½" cubes
1 tbsp paprika
1 tsp cumin
1 tsp salt
1 tsp black pepper
1 qt vegetable broth
2 tbsp heavy cream

Instructions

Cut the ends off the zucchini and then slice it longways down the center. Place both flat sides down on the cutting board, and slice the zucchini crosswise into ¼" thick half moons. Set aside.
In a large heavy bottomed soup pot, heat to medium-high and add the olive oil. Add the onions, jalapeno, and garlic. Cook, stirring frequently until onions are translucent. Add the paprika, cumin, salt, and pepper, stirring the spices into the onions for a few seconds. Add the zucchini and potato and mix well. Cook for about 5 minutes, stirring frequently. Add the vegetable broth and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes, or until the potatoes are fork tender. Remove from heat.
Use an immersion blender to carefully puree the soup until there are no lumps. If you don't have an immersion blender, you can ladle the soup carefully into a blender in batches, but be sure to leave a vent so that the glass doesn't crack. Add the heavy cream and stir to combine.
Serve hot with sour cream or cheese on top.

Pumpkin Chocolate Chip Bars

September 27, 2017 by Elizabeth Leave a Comment

This is a recipe I used to make all the time in high school. I had only just started baking and used my mother’s Better Homes and Gardens Cookbook for everything. It taught me how to boil an egg or bake a potato, but most importantly, it taught me this recipe, which I would bring to my art class once a month. I added chocolate chips just for fun, and I adapted the recipe a little. But it’s still the same old cake I used to make. I’m still not sure why the recipe calls them pumpkin bars because in reality, it’s a sheet cake. It’s perfectly… is there another word for moist?

This is a super easy recipe, and it’s a great way to celebrate pumpkin season, which ahem… why is it 90 degrees outside?! I just bought a really cute jacket and I’m just going to wear it anyways and sweat through it I’m sure. I’m hoping it cools down soon. I feel like fall is just a big trick where we get two weeks of cool temperatures and then a sudden tundra that lasts until April. Regardless, you can stay indoors and pretend it’s cool outside and make this recipe.

I made these using a half cup of oil and half cup of applesauce to make them a teensy bit healthier.

It’s almost as easy as throwing all the ingredients into the bowl and mixing.

I added chocolate chips, but you could also add frozen or fresh blueberries.

PUMPKIN CHOCOLATE CHIP BARS RECIPE

Makes a 9×14 sheet cake

adapted from the Better Homes and Gardens cookbook

Ingredients:

2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups sugar
1/2 cup vegetable or canola oil
1/2 cup applesauce
1 15 ounce can of pumpkin puree
4 eggs, beaten
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F.

In a large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and sugar. Whisk together. Add the oil, applesauce, pumpkin, and eggs. Use a wooden spoon to mix thoroughly until no dry flour remains. Stir in the chocolate chips

Pour the mixture into an ungreased 9×14 pan and smooth out until the top is flat. You can do this by banging the bottom of the dish against the counter a few times. Then place on the middle rack of the preheated oven and bake for 30 minutes or until a knife comes out clean when inserted into the cake. Let it cool before slicing.

fall recipe

Pumpkin Bread

Pumpkin Cranberry Buttermilk Scones

Spicy Zucchini Potato Soup

Pumpkin Chocolate Chip Bars

PUMPKIN CHOCOLATE CHIP BARS RECIPE

Featured Recipes

Miso Butter and Mushroom Orecchiette

Roasted Carrot Tahini Salad

Pumpkin Pie Spiced Roasted Chicken with Butternut Squash

Main navigation

fall recipe

PUMPKIN CHOCOLATE CHIP BARS RECIPE

Footer

Featured Recipes