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We have had so many apples and plums to harvest this season so I have been thinking of lots of delicious Fall themed treats to share with you guys. Plums are not exactly my favorite but I have found them to be quite yummy when they aren´t enjoyed alone. 

Here is the recipe for a 4 ingredient apple sweet treat that will spice up your coffee on cool Fall mornings or sunny Autumn afternoons. 

A little pro tip – make sure to keep the puff pastry as cold as possible or it will get sticky and and won´t be easy to process. You could also dip the apples into the cinnamon-sugar mixture before covering them in puff pastry. 

Another delicious tip is that you could sprinkle on some caramel sauce after baking. This makes it even more Fall appropriate. I would have done so but we were out.

 

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Ein Beitrag geteilt von Kati R. (@madame_schischi)

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If there is one thing that really needs to be included in the Fall season it has to be some pumpkin bread for me. I just love everything about it. It is dense, flavorful and soft, a little sweet a little savory and with the white chocolate cream cheese frosting absolutely addicting. 

I have made several every year and they are always gone within two days. Sorry, not sorry!! So today I wanted to share the exact recipe I am using for the pumpkin bread (which is actually a cake) plus the frosting I am making for everything. 

Ingredients Pumpkin Bread:

Dough:

– 450 gr of flour
– 400 gr of sugar
– 500 gr of pumpkin puree
– 220 ml of vegetable oil (I like sunflower oil)
– 160 ml of water
– 3 eggs
– 2 tablespoons baking soda
– 1,5 tablesoons salt
– 1 tablespoon cinnamon
– 1 tablespoon nutmeg

Stir everything together until you have a smooth dough. Works for two pumpkin breads.

Bake at 160 degrees for one hour.

Frosting:

– 400 gr cream cheese
– 300 gr melted white chocolate
– squirt of lemon juice
– one cup of confectioners sugar

Let the chocolate cool down a little before you stir the frosting together. Apply as much as you like and top of with pumpkin spice or cinnamon.

 

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It took me a while and by a while I mean a whole year !!! to post the last part of my Soup Sunday Series. I might take it up where I left and start souping again come next week. We have Emilia´s first day of Kindergarten on Monday and if everything works out I am going to have more free time to get some projects done. 

But for now this is all I can offer. I have just watchend the reel of the Brokkoli Cheddar soup and definitely going to make this one during the week. So so yummy.

Chicken Fajita

An all-time favorite in our house no matter the season.

The recipe is from @eatingonadime and so easy to follow with a few ingredients.

Ingredients:

– two onions
– two garlic
– chicken breast about a pound
– diced tomatoes about one litre
– chicken broth 2 cups
– taco seasonning 2 teaspoons

Let it sit on high on the CrockPot for about 3,5 hours. Garnish with shredded cheese and croutons made from tortillas

Broccoli Cheddar Soup

This one tastes way better than the ingredients sound 😋😋

Recipe is @the_chunky_chef Check out her site.

Dip 🍵 with tortilla chips or bread, you won’t regret it 😍

Butternut Squash Soup

Ingredients:

– one large butternut squash
– three onions
– olive oil
– 2 table spoons of butter
– salt and pepper
– 1 litre vegetable broth

Really one of the easiest soups I have ever made.

– chop the pumpkin in two halfs and remove the seeds
– put onto a sheet pan and add olive oil, salt and pepper and turn upside down and bake for 40 minutes

– chop your onions and sear with olive oil until brown
– when your pumpkin is done hollow out the pulp and put into any kind of blender you have
– add 2 table spoons of butter and the roasted onions as well as one litre of vegetable broth
– blend blend blend
– enjoy 😋