Fall, is that you? Supposedly, we are getting some cooler weather this week but I am excited because we will be heading to Boston! I have my fingers crossed that we will see lots of gorgeous leaves and of course eat all the things. I’ve made most of our meal reservations but I left a few open if you have suggestions for oysters, daytime cocktails and coffee! We snagged an Air BnB right near the Common so we can walk lots of places but we did rent a car for a day to drive up to Salem! I am so excited! We will be there on Friday the 13th so who knows what we will see! In other news, I made you this Basil and Mushroom Lasagna if you’re looking for a one pan dish this week!
I love love love love love fall! Do see all that love there? It’s real. This is by far the most wonderful time of year! The cool breezes, changing colors and of course, the clothes! All make my love affair with this season a very seductive one. Oh and then theres the food… how could I forget. This year’s first fall recipe on the line up is Apple Cheddar Pie! I took a baby shortcut and used a box mix for the pie crust, I put my own twist on it though with the cheese. If you have a super excellent pie crust recipe that doesn’t recipe jumping through hoops, send it my way!
The hint of black pepper adds a nice little touch to this savory, sweet dessert.
See those ingredients? Easy as pie.
For the full tutorial, check out my post on Brit!
Golden flaky cheesy crust… why didn’t I eat this for breakfast?
What is your favorite fall pie flavor?
I know the unofficial official start of fall is next week, buuuut I just couldn’t wait to get a jump on pumpkin season this year! Nothing says fall, Thanksgiving and football season to me, like burnt orange, pumpkin and my favorite pair of boots.
What better way to add a seasonal flavor to your favorite comfort food than pumpkin mac ‘n cheese! After searching through a few recipes, I decided to put my own twist on this favorite with extra pumpkin, no butter and spice it up with cayenne!
For this recipe, you’ll need:
2 cups of rotini or elbow macaroni (I used whole wheat)
1 cup heavy cream
1 cup low fat shredded mozzarella (or any cheese that melts well!)
1 cup pumpkin purée
1/4 cup crushed pecans
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 teaspoon nutmeg
Salt and Black pepper
Makes about 6 hearty servings.
Preheat oven to 350 degrees.
In a separate pot, combine heavy cream, pumpkin purée and spices. Bring to a simmer over medium heat. Simmer for 5 minutes.