PHOTOS BY STEVE SMITH, VISIONFIRE STUDIOS
At Home contributor Allison Gaudett shares a few of her fall favorite recipes
Curate you own cozy celebration with recipes inspired by fall
Mini Pumpkin Muffins
These bite size muffins will surly feel like a taste of fall, topped with a single toasted pecan and bite size so you can eat more because they are only small, right?
24 whole pecans
1/2 cup butter
1 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup pumpkin puree
2 large eggs
1 cup granulated sugar
1/4 cup brown sugar
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
- Preheat oven to 350
- Spread the pecans and toast in oven for 5-7 mins being careful not to burn
- Melt the butter and set aside to cool
- Combine all dry ingredients
- In a separate bowl whisk together melted butter, pumpkin, eggs, sugars until well combined
- Add dry to wet and whisk until just combined being careful not to over mix
- Melt butter for topping with brown sugar and cinnamon
- Divide the batter into muffin tins and top with roughly 1/2 teaspoon of topping mixture. Place pecan on top
- Bake for 15-20 mins
Who doesn’t love a latte on any morning, let alone a fall one! These warm drinks topped with a pumpkin pie spice and hints of maple syrup will make those crisp mornings even sweeter.
1 shot of espresso
1/4 milk of choice (I find the higher the fat, the better the foam)
1 -1 1/2 tablespoon maple syrup
Sprinkle of pumpkin pie spice
1. Make your espresso and add in syrup set aside.
2. Heat your milk for 30-40 seconds in microwave.
3. Froth your milk until you get a nice foam on top.
4. Gently pour milk into espresso mixture and top with pumpkin pier spice.
Surely to be a fan favourite. Simple to make and pairs lovely with all cheese and crackers.
- Preheat over to 400 °F
- Place bacon on lined cookie sheet
- Brush bacon with maple syrup
- Sprinkle bacon with brown sugar
- Place in oven for 15 min, turn with tongs and sprinkle with more brown sugar and return to oven for an additional 15 mins.
These eggs cups are perfect for any brunch, easy to pick up and can easily add different fillings to please everyone invited. For this particular one we did simple egg and cheese and caramelized onion, mushroom and spinach.
3/4 cup Gouda or any cheese you prefer
2 cups Mushrooms
2-3 cups Spinach
1/2 cup Cream or milk
Salt and pepper
In a skillet sauté your onions until starting to brown, add in your mushrooms and cook until all juices are evaporated. Add in your spinach until wilted set aside. Whisk eggs and milk and stir in cheese, add veggies from skillet and salt and pepper to taste. Pour into muffin tin.
Playing host/hostess doesn’t have to be stressful. Serving up an impressive charcuterie board, with something for everyone on your guest list, can be done ahead of time so you can partake in the festivities. Not to mention the deliciousness.
There is no official recipe to hold to when it comes to these boards. I’ve opted to incorporate cheeses, meats, fruit, veggies, nuts, crackers, and sauces but this recipe can be edited to accommodate dietary restrictions/preferences and/or be tailored to what you happen to have in your fridge. Let your senses, especially your stomach, be your guide.
Variety of Fresh Local Deli Meats
Variety of Cheeses
– Black Pepper
Variety of Crackers
– We intentionally varied the shapes, thickness, and flavours
Variety of Fruit
Variety of Olives
Variety of Nuts
– Pecans (Would also be delicious candied)
Variety of Dips
– Pumpkin Apple Butter
– Zucchini Peach Jelly
Pickled Golden Greek Peperoncini
Sweet Gherkin Pickles