By: Samantha Donohue
Miss homemade cooking? Check out these recipes to make easy fall-inspired treats!
Roasted Pumpkin Seeds
Ingredients:
- 1 ½ cups raw whole pumpkin seeds
- 2 teaspoons butter, melted
- 1 pinch salt
Directions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Recipe from allrecipes.com
Pumpkin Apple Bread
Ingredients:
- 3 and ¼ cups flour
- 2 teaspoons baking soda
- 1 and ½ teaspoons cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon ground cloves
- 2 and ¼ cups sugar
- 1 15-oz can pumpkin
- ¾ cup vegetable oil
- 4 eggs
- 2 cups chopped granny smith apples
- Vanilla ice cream (optional)
Directions:
Preheat the oven to 350 degrees Fahrenheit and grease two loaf pans. Stir together flour, baking soda, cinnamon, nutmeg, allspice, and ground cloves.In a large bowl, whisk together sugar, pumpkin, vegetable oil, and eggs.Stir together the pumpkin mixture and the flour mixture. Fold in apples. Split the batter between the two pans.Cook for 50 minutes and let cool for 45 minutes. Serve with vanilla ice cream.
Recipe from @foodbygraced
Shortbread Candy Bars
Ingredients:
- 1 cup unsalted butter, room temperature
- ¾ cup packed light-brown sugar
- 1 ¼ teaspoons coarse salt
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 2 cups assorted chocolate candies or roughly chopped candy bars
Directions:
1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
2. Scatter the chocolate chips on top of shortbread. Bake until soft, 1 minute. With a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.
Recipe from www.marthastewart.com
Homemade Peanut Butter Cups
Ingredients:
- 1 bag of semisweet chocolate chips
- 1 jar of peanut or almond butter
Directions:
1. Melt semisweet chocolate chips in microwave. Pour 1 spoonful of melted chocolate into plastic mini cupcake liners. Coat the sides and bottom with chocolate. Put in the freezer for 10 minutes.
2. Take out of the freezer and put a dollop of peanut or almond butter inside the shell. Then pour more chocolate over peanut butter, filling the cups. Put in the freezer for 20 minutes and store in the fridge.
Recipe from @foodbygraced