It’s finally time for pumpkin spice lattes, Halloween cookies and apple pies. This time of year, the crisp air and changing colors of the leaves set a peaceful vibe here on Trinity’s campus. Sweet treats and warm meals are always a nice addition to the season. Here are some fall-favorite recipes for breakfast, lunch and sweet, healthy desserts.
APPLE CINNAMON OATMEAL:
1 tbsp. salted butter
1 honeycrisp apple, cored and cut into ½-inch cubes (about 2 cups)
3 tbsp. light brown sugar, divided, plus more for sprinkling
1 tsp. ground cinnamon, plus more for sprinkling
1 cup old-fashioned oats
Pinch of kosher salt
¼ cup warm heavy cream or milk, to serve
2 tbsp. chopped toasted walnuts (optional)
Instructions:
In a medium saucepan, melt the butter over medium heat. Add the apple, 3 tablespoons of brown sugar and cinnamon. Cook until the apple is soft, about two to three minutes. Then leave three-fourths of the apple cubes in the saucepan and remove the rest.
Next, in the saucepan with the leftover apples, add salt, oats, 3 tablespoons of brown sugar and around 2 cups of water. Cook until the oats are softened and not too watery.
To top off the oatmeal, sprinkle cinnamon, walnuts (or any preferred nuts), brown sugar and/or apple cubes.
Source: The Pioneer Woman
PUMPKIN MAC & CHEESE:
¼ cup plus 2 tbsp. unsalted butter, divided
2 cloves garlic, grated and divided
2 tsp. kosher salt, divided, plus more for pasta water
¾ tsp. ground black pepper, divided
¼ cup grated parmesan cheese
1 lb. dry cavatappi pasta (or any type of pasta)
2 tbsp. all-purpose flour
1 tsp. ground mustard
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper
2 cups whole milk
1 (15-oz.) can pumpkin puree
Preferred cheese for topping
Instructions:
In a skillet, melt 2 tablespoons of butter and add the grated garlic clove on medium heat and cook until fragrant, then add in a pinch of salt and pepper, stirring frequently. Remove mixture from heat and stir in parmesan cheese, allowing it to cool for several minutes. In a medium to large pot, bring water to boil and add pasta. Drain once cooked fully, keeping some pasta water. In the same pot, add butter, flour, mustard, nutmeg, cayenne and the leftover salt. Add the garlic mixture into the pasta pot. Whisk in the pumpkin puree as well and cook until the consistency is thick. Remove pasta from saucepan and top off with shredded cheese.
Source: The Pioneer Woman
PUMPKIN BREAD:
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup honey or maple syrup
2 eggs (or substitute for vegans: 1 mashed banana or ½ cup of applesauce)
1 cup pumpkin purée
¼ cup milk of choice or water
1 ½ tsp. pumpkin spice blend (or ½ tsp. cinnamon, ½ tsp. ground ginger, ¼ tsp. ground nutmeg and ¼ tsp. allspice or cloves)
1 tsp. baking soda
1 tsp. vanilla extract
½ tsp. salt
1 ¾ cups white whole wheat flour or regular whole wheat flour
Optional: ½ cup mix-ins
Pinch of ground cinnamon, for sprinkling
Instructions:
Preheat the oven to 325 degrees Fahrenheit and butter/grease a 9×5 inch pan. Beat honey and oil together, and add eggs until blended. After, add milk, pumpkin spice, pumpkin puree, vanilla and salt. Whisk ingredients well, and start adding flour to the mixture. Pour batter into the loaf pan and top off with cinnamon. Bake for about 55-60 minutes and check to see if cooked using a toothpick.
Source: Cookie and Kate
These are delicious and simple meals to prepare. As someone who does not eat eggs, I substitute the egg for other ingredients such as mashed banana, applesauce or yogurt. I know that might seem weird, but they work as great substitutes and have the same effect as using eggs. There’s nothing quite like cooking and baking with friends and family in these months where the weather is getting colder, and these recipes are a great way to get all of your loved ones eating together.
