Fall Holiday Recipes: From Halloween to Thanksgiving

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Audrey Langston-Wiebe, Food Beat

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Fall has officially begun! As the leaves begin to crumble, and the weather grows cold there’s no better way to get in the fall-spirit then baking. We’ve compiled a couple of our favorite fall recipes to satisfy your Pumpkin spice cravings!


Pumpkin Bread:

3 ⅓ cups flour

½ teaspoon baking powder

2 teaspoons baking soda

1 ½ teaspoons salt

1 teaspoon ground nutmeg

1 cup vegetable oil

2 ⅔ cups granulated sugar

4 eggs

2 cups canned pumpkin

⅔ cup water

1 teaspoon vanilla extract

1 cup chopped walnuts/pecans

Directions:

  1. Preheat oven to 350 degrees. Lightly grease 2 cake pans.
  2. Whisk flour, baking powder, baking soda, salt, and nutmeg in a bowl; set aside.
  3. In a separate bowl, mix vegetable oil and sugar until combined. Add eggs, pumpkin, water, and vanilla, mix until smooth.
  4. Slowly add dry ingredients into the mixture, mix gently until combined. Add nuts, slowly stir until the nuts are evenly incorporated into the batter.
  5. Divide batter between two pans, bake for 60-80 minutes.

Snickerdoodles:

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoons baking soda

¼ teaspoon salt

1 cup butter

1 ½ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

3 tablespoons granulated sugar

1 tablespoon cinnamon

Directions:

  1. Preheat oven to 350 degrees, line baking sheets with parchment paper.
  2. Whisk flour, cream of tartar, baking soda, and salt in a bowl; set aside.
  3. In a separate bowl, cream butter and sugar until pale and fluffy. Add eggs and vanilla, mix until combined.
  4. Slowly add dry ingredients into the mixture, mix gently until combined.
  5. Refrigerate dough for at least 30 minutes.
  6. Mix remaining sugar and cinnamon in a bowl.
  7. Roll dough into 1 inch balls, coat with cinnamon-sugar mixture.
  8. Place 2 inches apart, bake for 10 minutes.

Pumpkin Spice Hot Chocolate:

½ cup milk

⅓ cup heavy whipping cream

¼ cup chocolate chips

1 teaspoon cocoa powder

1 ½ teaspoon pumpkin puree

1 teaspoon pumpkin pie spice

¼ cup whipped cream

1 pinch cinnamon (optional)

1 pinch nutmeg (optional)

Directions:

  1. Whisk milk, cream, chocolate chips, and cocoa powder over medium heat, until smooth.
  2. Stir in pumpkin puree and pumpkin pie spice.
  3. Pour into 2 mugs, top with whipped cream, and cinnamon/nutmeg.

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Fall Holiday Recipes: From Halloween to Thanksgiving