Autumn has arrived, and that also means Pumpkin Spice Lattes has taken over!! BUT! I’m here to tell you that there’s so much more to enjoy than the traditional pumpkin drinks. I am going to be walking you through easy treats and snacks to make this fall. I feel like autumn is the perfect time to stay indoors and just bake or cook, with these small little recipes you spend less time making and more time eating. So without further adieu, lets get started!
Candy Coated Caramel Apples:
Prep Time: 8 minutes * Cook Time: 2 minutes * Ready in: 25 minutes
Caramel apples are a perfect fall treat and these are especially exciting being rolled in a variety of candy. I remember making these when I was younger and they are the perfect snack for autumn. The caramel is so full-flavoured and only requires patience and stirring until it reaches the right temperature to swirl the apples.
- 6 pink lady apples
- 1 (14 ounce) package individually wrapped caramels (unwrapped)
- 2 tablespoons of semi-skimmed milk
- ice-lolly sticks
for candy coating:
- 1 bag of regular crushed up m&m’s (or mini m&m’s if you can find them in the uk)
- any candy or nuts of your choice for coating (preferably crushed)
Remove the apple stems and insert the sticks into the tops of the apples. Be sure the apple is sturdy on the stick. Add the candy and/or nuts to individual medium-size bowls to allow plenty of room to dip and roll the caramel apples.
Line a baking sheet with wax paper and spray with non-stick spray (for the dipped apples). Place all unwrapped caramels and milk in a pan on medium heat. Microwave for 2 minutes and stir well.
While they’re still hot, dip each apple promptly in caramel sauce until well coated. When an apple is coated dip and roll each one into the candy/nut of your choice in the individual bowls one by one.
When each apple has been caramelised and coated, place on prepared baking sheet from step one to set and cool. Enjoy!
Storing and Eating Caramel Apples: Ideally the apples would be eaten after making them, however, they may be wrapped in cling film and stored in the fridge for up to a week. When eating them out of the fridge, allow 45 minutes to 1 hour for the apples to warm up before eating (the caramel is very hard out of the fridge). The apples can be eaten on the stick or cut into segments.
(The Recipe I remember from my childhood. The picture I used is from http://www.adventuresofcountrydivas.com/mm-caramel-apple/)
Roasted Pumpkin Seeds
- The seeds of 1 whole pumpkin
- Seasonings and spices of your choice
- Olive oil
- Large baking tray
Some of my seasoning favourites are:
- paprika powder, cayenne, cinnamon and sea-salt
- Tex-Mex spice, sea-salt and olive oil
- Pumpkin pie spice, cinnamon, cayenne and sea-salt
Although these are my favourites, feel free to experiment with whatever you think would go well.
Scrape the seeds from your pumpkin with a wide, flat spoon.
Pull away the strings of flesh and then rinse the seeds clean in a bowl of water.
Spread the seeds evenly over a large baking tray. Put a few good glugs of olive oil over the seeds and sprinkle whatever seasonings and spices you want over them. Make sure to add a good amount of sea-salt as that is essential in this recipe. Mix well together so the seeds are well coated.
Bake at 180°C/350°F/gas 4 for around 10 minutes, or until seeds are lightly golden brown.
Leave to cool before you get your fingers into them and once cooled store in an airtight container, ready for when your friends come round.
Cinnamon Roasted Almonds
FYI: These nuts make your house smell amazing!!
- 1 full bag of raw almonds (400g)
- 1/2 teaspoon Ground cinnamon
- Caster sugar (200g)
- Room Temperature margarine (100g)
- Large baking tray
Mix together the caster sugar and ground cinnamon in a medium-size bowl, mix until incorporated to make cinnamon sugar for the outside coating of the almond.
Mix together the margarine and almonds in a pan on low heat until the almonds are coated and there is no longer visible margarine in the pan and take off the heat.
Add in half of the cinnamon sugar mixture to the pan and mix until the almonds are coated. Now spread the almonds equally on a large baking tray and sprinkle the remaining cinnamon sugar all over so each almond is covered.
Bake at 180°C/350°F/gas 4 for 10-12 minutes, you can add more cinnamon sugar for sprinkling if you think it is needed and I hope you enjoy!
(My own recipe)
Halloween Black Cat Cookies
Prep time: 45 minutes * Cook Time: 7-9 minutes * Ready in: 3 hours
- Caster sugar (2 cups)
- Room temperature butter (1 cup)
- Eggs (3 Large)
- Vanilla Extract (1/2 tablespoon)
- All purpose flour (3 cups)
- Unsweetened cocoa powder (3/4 cup)
- Baking Powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Candy corn
- Red cinnamon candy
Combine sugar and butter in bowl; beat at medium speed until well mixed. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed.
Combine all remaining ingredients except candies in another bowl. Add flour mixture to butter mixture, beating at low speed until well mixed.
Divide dough in half. Shape each half into a ball; flatten to 1/2 inch. Wrap each half in plastic food wrap. Pop that into the fridge 2 hours or until firm.
Pre-heat oven to 180°C/350°F/gas 4
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch round cookie cutters. Place onto un-greased cookie sheets.
Using fingers, pinch up ears at top of each circle. Place 2 pieces candy corn onto cookies for eyes and 1 red cinnamon candy for nose. Press tines of fork on each side of cookie below eyes to form whiskers.
Bake 7-9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to cooling rack and Enjoy!
( https://www.landolakes.com/recipe/16778/black-cat-cookies/ )
- 1 pound diced fresh pumpkin, peel removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 head garlic, the pointy end cut off by about ¼ inch to expose the cloves
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 2-3 tablespoons homemade tahini paste (it’s the best, plus super easy and cheap!)
- 2 teaspoons pure maple syrup for just a touch of flavor (artificial will make the hummus sweeter and won’t add as much maple flavor)
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- Roasted pumpkin seeds, olive oil and a sprinkle of cinnamon for serving
- Hummus should taste good with chips, crackers or toasted pita bread
Preheat the oven to 450 degrees F.
In a bowl, toss together the pumpkin, oil and cumin. Spread the pieces out on a lined cookie sheet and add the head of garlic. Roast for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened.
Place the pumpkin, garlic and garbanzo beans in a food processor along with the tahini, olive oil, maple syrup, lemon and salt. Blend until smooth, adding more olive oil as necessary. Add more tahini, maple syrup and salt to taste.
Scoop into a serving bowl drizzled with some olive oil and sprinkled with some pumpkin seeds and a touch of cinnamon. Serve with chips, crackers or toasted pita bread.