When the leaves start to change colors, pumpkin everything starts to line the shelves at the grocery store. Pumpkin beer, pumpkin coffee creamer, pumpkin granola – you name it. While it’s easy to pick up your favourite pumpkin spice treats at the store, it’s prime time to get in the kitchen and make some homemade goodies. It’s fall y’all!
One of our favourite fall recipes is pumpkin bread. Eat it warm and toasted for breakfast, as an afterschool snack with fresh apple slices or handful of dried cranberries, or even for dessert with a dollop of whipped cream or caramel ice cream. The Test Kitchen’s recipe is even topped with pumpkin seeds. Don’t buy those at the grocery store either, and plan to make this pumpkin loaf after a night or carving pumpkins with the family.
In a small bowl, stir together whole wheat flour, all-purpose flour, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder.
In a large bowl, use a Hamilton Beach® hand mixer to beat together eggs, sugar, pumpkin puree, vegetable oil, milk and vanilla extract. Reduce the mixer speed to low and gradually add the dry ingredients until well blended.
Add the batter into a prepared bread pan and sprinkle with a generous amount of pumpkin seeds. Get creative with a fall-inspired design or simply sprinkle them on top. Bake at 350 degrees for 50 to 55 minutes until the bread is fully cooked.
You’ll make this pumpkin bread all season long. Make it for the neighbours to welcome fall or have a loaf in the kitchen as a go-to for breakfast or dessert on chilly days.
Warm, comforting meals are officially in season. There’s just something about colder weather that invokes cravings for squash and pumpkin.
This slow cooker soup is a wonderful, yet simple, fall dinner when served with crusty bread or dinner rolls. Have you ever tried pumpkin soup? It’s a great way to use the pumpkin puree we made in the slow cooker last week. Instead of focusing on the sweetness, sage, garlic and onion make the pumpkin shine. It takes only a few minutes to put together, and the slow cooker does the rest. Top the finished soup with sour cream, crisp bacon and toasted pumpkin seeds to add a nice crunch to the creamy soup.
When the temperature drops, I start to crave comfort food. And what’s more comforting than a slice of old fashioned apple pie? Served warm from the oven with a dollop of vanilla ice cream or whipped cream – there’s really nothing better. Sometimes I don’t have the time (or the patience) to make an apple pie from scratch, though. So when the craving hits I make this sheet pan apple crisp instead.
This sheet pan apple crisp cooks in 30-35 minutes in your Hamilton Beach® Easy Reach Toaster Oven. It’s a great substitute for apple pie if you want to make a quick dessert on a busy school night or use up those extra apples you picked at the orchard last weekend.
Add a mixture of granny smith apples, dried cranberries, lemon juice, brown sugar, and cinnamon to your baking sheet. Then top with an easy crumb topping. We simply used our fingers to mix old fashioned oats, chopped walnuts, butter, and flour together. Sprinkle the mixture on top of the apples and bake.
When the crisp is done the apples will be tender and the crumb topping will be beautifully browned. This crust-free dessert is as satisfying as a traditional pie. We served this simple sheet pan apple crisp with a scoop of vanilla bean ice cream and a little extra cinnamon. Whether you need a simple holiday dessert or a new seasonal favourite, this apple crisp will satisfy any sweet tooth this fall.
Nothing com-pears, nothing com-pears, to you. Are you singing yet? Prince said it first, but this fall we’re saying it again. With apples and pumpkins in the limelight this time of year, it’s easy to forget about pears. But don’t.
There are many different types of pears – from Asian, to Bartlett, to Comice. But Bartlett pears are most commonly found at the grocery store and are light green/yellow in color (their colour changes as they ripen). They’re slightly sweet and extremely juicy – and “pear-shaped” in every sense of the description.
We hope these three recipes will get your excited to incorporate pears into your menu this fall. Set aside the apples and the pumpkin puree for a day and prepear to fall in love with one of our favourite seasonal ingredients.
It’s apple season and we can’t seem to get enough of this crisp, sweet fruit. Cider, pie, cookies, butter, you name it – it’s truly all about apples this time of year. While you’re busy peeling and coring, make sure to add this apple crumb tart to your fall recipe lineup.
Line a large cookie sheet with parchment paper. Place room-temperature pie crust in the center of the cookie sheet and unroll (you can use pre made pie crust, or make your own).
In a food processor, pulse flour, oats, brown sugar, sugar, and cinnamon until the mixture is blended. With the food processor running, add butter through the food chute and blend until crumbs form, then set this mixture aside.
Using the 3-in-1 Electric Spiralizer, use the ribbon disc to make apple ribbons. Place the ribbons in the center of the pie crust, leaving about 1 ½ inches around the edge.
In a small bowl, mix the remaining cinnamon and sugar together and sprinkle over the apple ribbons.
Fold the crust around the apple ribbons, pinching while folding and top the tart with the crumb mixture. Bake for about 25-30 minutes at 425 degrees, until the crust and crumb topping are browned.
Serve this beautiful crumb tart with a large scoop of vanilla bean ice cream on top or enjoy with a glass of your favorite wine on a cool night. During the week, reheat the leftovers, brew a pot of coffee and indulge in a sweet breakfast.
Spiralizer Apple Crumb Tart
1 refrigerated pie crust, room temperature
1/2 cup all-purpose flour
1/2 cup old fashioned oats
3 tablespoons packed light brown sugar
2 tablespoons sugar, divided
1 1/4 teaspoons ground cinnamon, divided
1/4 cup cold butter, sliced
5 small green apples, peeled and cored
Heat oven to 425°F. Line a large cookie sheet with parchment paper. Place the pie crust in the center of the cookie sheet and unroll.
In a food processor bowl, combine flour, oats, brown sugar, 1 tablespoon sugar and 1 teaspoon cinnamon by pulsing a few times to blend.
With the food processor running, add butter through the food chute and blend until crumbs form. Set aside.
Using a spiralizer, make ribbons of apples. Place apple ribbons in center of pie crust, leaving 1 1/2 inches around the edge.
In a small bowl, stir remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon until blended. Sprinkle over apples.
Fold 1 1/2-inch crust up around apple ribbons, pinching while folding. Top apple ribbons with reserved crumb mixture.
Bake until crust and crumb topping are browned, 25 to 30 minutes.