Easy as Apple Cheddar Pie

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!

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The hint of black pepper adds a nice little touch to this savory, sweet dessert.

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See those ingredients? Easy as pie.

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For the full tutorial, check out my post on Brit!apple cheddar pie 4

Golden flaky cheesy crust… why didn’t I eat this for breakfast?

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What is your favorite fall pie flavor?

Pumpkin Mac ‘n Cheese

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.

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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.

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 Start by brining the pasta to boil. Cook until al dente.

In a separate pot, combine heavy cream, pumpkin purée and spices. Bring to a simmer over medium heat. Simmer for 5 minutes.

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Next, turn off the heat and add the shredded cheese. Stir until smooth.

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Add in the crushed pecans and drained pasta (do not rinse the pasta). The hot noodles will help everything melt together. Combine until pasta is evenly covered in cheesy, pumpkin goodness.

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 Place pasta into a baking dish coated with non-stick spray. Top with Parmesan and panko bread crumbs. Bake for 10-15 minutes or until bread crumbs are brown and crunchy.

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Serve this pumpkin mac ‘n cheese up hot! The pecans give a great crunch and the cayenne turns up the heat. Reduce cayenne by half if you prefer a milder flavor.

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Enjoy! And happy *almost* fall!!

Roasted Butternut Squash Waffles

Good Morning everyone! This heat has me dreaming of cool, fall weather. Or more importantly, fall recipes! Fall is absolutely, 100% my favorite time of year. So no surprise that I am ready to dive into fall recipes!

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I’ve been dreaming up this idea for roasted butternut squash waffles for a while now. The sweet smell of baking cinnamon will bring the whole house into your kitchen to see what you’re making. I’m pretty proud of this recipe, it’s my 2nd time to make a baking recipe on my own !

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For these waffles, you’ll need:
1 cup cake or pastry flour
1/2 cup cornmeal
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons of baking powder
1 tablespoon of vanilla
3/4 cup butternut squash purée
1 egg

This yields about 6 large waffles.

In a mixing bowl, whisk together all the dry ingredients. Set aside.

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For the butternut squash purée, you’ll need to roast the squash in the oven as shown here. After you roast the squash in the oven, remove the seeds and guts. Place the chunks of soft butternut squash into a food processor with the vanilla extract. Pulse until smooth. Add 1 tablespoon of water if needed to help blend.

Once smooth, mix egg and butternut squash purée together on medium speed for about 45 seconds.

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Then add the dry mixture and beat on medium speed for 2 minutes or until smooth. Add the dry mixture about half at a time to avoid a powdery mess. Scrape down sides of bowl.

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Coat your waffle iron with non-stick spray. Then pour the mixture in and let it do it’s thing!

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Whoopsies! Had a little spillage! Be sure not to pour too much batter in!

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Meanwhile, Emily whipped us up some awesome eggs to add a little protein to our breakfast! Thanks Emily!

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I dusted the roasted butternut squash waffles with powdered sugar. The usual culprits, butter and syrup, go deliciously well with these waffles too!

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This batter will keep for a few days in the fridge. This would be the perfect 1st day of school breakfast! Or a perfect weekend breakfast with friends as well.

Enjoy!