Fall Recipe Round-Up

September, hello! Now I’m not going all pumpkin spice insane on you, but I sure am taking the opportunity to refresh some old fall and back-to-school themed recipes. I've been pretty lack luster on the recipe front, but there are some gems in the TAB archives I want to make sure you remember.

Like I mentioned, below you will find some fall sweets and back-to-school treats. Blondies, oatmeal cookie bars, homemade almond butter, a fig smoothie recipe, and more. Now turn on season 3 episode 8 of Gilmore Girls and let fall start to sink in.

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Entrees & Sides:
Fig & Tomato Orzo Salad
Roasted Sweet Potatoes and Figs
Fall Panzanella Salad with Pumpkin Cornbread Croutons
Crock-Pot Verde Turkey Chili

It will be 100 degrees in Dallas for a solid two more months, but here’s to manifesting 65 degree temps!

Annie

Healthyish Gluten-Free Pumpkin Muffins

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Happy first day of fall! I’m really excited about these pumpkin muffins and fully expect I’ll be baking a few rounds of them during this new season. They took a few rounds of testing, but the end result came out just right.

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I’m deeming them healthyish because they are just that. They are gluten-free, dairy-free and free of refined sugars. They are full of real whole ingredients. This doesn’t make them zero calories, but no one should be eating zero calories. Slather one up with some almond butter and serve with a side of fruit for a great balanced breakfast or snack.

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Healthyish Gluten-Free Pumpkin Muffins
Yields 14-16 muffins

Ingredients:
3/4 cup coconut sugar
Β½ cup coconut oil, measured then melted and cooled 
2 eggs
1 cup pumpkin puree
ΒΌ almond milk
2 tsp. vanilla extract
2 cups gluten-free oat flour (see notes)*
2 tsp. pumpkin pie spice
1 Β½ tsp. baking soda
ΒΌ tsp. salt

Directions:
Preheat your oven to 350 degrees. Line a standard muffin tin with paper liners or grease your tin and lightly flour with oat flour. If you don’t have muffin liners, I like to cut 3x3 inch squares of parchment paper and then press into each muffin space.

In a large bowl, whisk the melted and cooled coconut oil and 3/4 cup coconut sugar. Whisk in your eggs, one at a time. Add the pumpkin puree, almond milk, and vanilla extract, whisking to combine. 

With a spatula, stir the oat flour, pumpkin pie spice, baking soda, and salt into the wet ingredients. Using an ice cream scoop, scoop the batter into the muffin tin, filling to the top. Sprinkle a small amount of coconut sugar over the top of each.

Bake for 20-23 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan.

Notes:
Making oat flour at home is so easy and affordable. For 2 cups of oat flour, simply ground 2 1/2 cups of Gluten-Free Old Fashioned Rolled Oats in your blender. If you can’t find gluten-free that is totally fine your muffins will just not be free of gluten, but will turn out the same. I love this huge bag from Trader Joe’s which is only $3.99 in-store.

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Annie

Blueberry Cardamom Pop-Tarts

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My friend Lauren recently moved and became my neighbor at our apartment complex. I’ve lived in my apartment for a year and haven’t known a soul, but know I’m feeling settled and comforted knowing a few more faces around the place. She also just got back from a family trip to and around Glacier National Park. Lauren came back bearing gifts and brought me back a jar of blueberry jam made on a blueberry farm in Idaho.

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My mind instantly passed over jam on toast and skipped straight to using this little gift as the main ingredient in a baked good. I’ve made pop-tarts on the blog before, but I must be stalking Half Baked Harvest too much, and her unique pairing of flavors inspired these more mature pop-tarts. Blueberry and cardamom isn’t a typical pairing, but it’s not unknown.

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While quarantining with my parents I loved utilizing my mom’s spice cabinet to its full capacity and would sprinkle cinnamon and cardamom on my morning coffee. I’ve kind of been stuck on the flavor ever since and knew I wanted to use this unique spice in my tarts. The pastry is homemade, but don’t let it scare you. It really is a pinch to make and that’s where most of the flavor lies.

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Cardamom and cinnamon flavor the pastry, the Idaho blueberry jam works as the filling, and a little cardamom in the icing with crushed freeze-dried blueberries finish these off. I’m honestly just loving how pretty they are, but they are equally flaky and delicious.

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Blueberry Cardamom Pop-Tarts
yields 8 tarts

Ingredients: 
Pastry:
1ΒΎ cup all-purpose flour
2 tsp. sugar 
Β½ tsp. salt
1 tsp. cardamom
1 tsp. cinnamon
ΒΎ cup unsalted butter ( 1Β½ sticks), cold and cut into Β½ inch cubes
3 tbsp. cold water
1 egg (for egg wash)

Filling:
Β½ cup blueberry jam or fruit preserves

Icing:
1 cup powdered sugar
ΒΌ tsp. vanilla extract
pinch of cardamom 
1Β½-2 tbsp. of water
freeze-dried blueberries

Directions:
To make the pastry. In a food processor combine the flour, cinnamon, cardamom, salt, sugar and butter. Pulse until small clumps start to form. Add the cold water 1 tablespoon at a time. The dough may look dry, but let the processor do the work until the dough starts to come together. You don’t want the dough to be sticky, but if it is too dry you can add more water, 1 tablespoon at a time.

Turn the dough onto a floured surface and roll into a rectangular shape, 1/8-inch thick. Using a ruler or tape measurer, cut the dough into 3-inch x 4-inch rectangles. Take any extra dough scraps and roll back out to form more rectangles. The dough should make about 16 rectangles leading to 8 tops and bottoms. Transfer the 8 bottoms to parchment-lined baking sheets. 

To assemble. Spread 1 tablespoon of blueberry jam onto the center of the pop tarts, leaving a ΒΌ-inch border. Brush the egg wash along the exposed edges, and then carefully, using a metal spatula to help you transfer without breaking the dough, place another rectangle of pastry on top. With your fingers gently press around the filling to help seal the edges together. Using a fork, go along the edge to crimp the edges together. Repeat until you’ve used all of the dough. Poke a few holes or slice a couple of indentions in the tarts, for steam to release while baking. Place in the fridge to firm up for 1 hour or in the freezer for 20 minutes. 

Preheat your oven to 400 degrees. Bake the tarts for 18-20 minutes until the edges are just lightly golden brown. Let cool completely before icing. 

To decorate. Once the tarts are cooled, in a medium bowl, whisk together the powdered sugar, cardamom, vanilla extract, and water. If your icing is too thick, you can add more water, but you want the icing to be the consistency of thick paint so they don’t run right off the tarts. Spoon a little bit of the icing on to each cooled pop-tart. Using your fingers, simply crush the freeze-dried blueberries over the tops of the tarts, while the icing is still slightly wet. Allow the icing to harden completely, about 2 hours, before serving. 

*Recipe notes:
If you do not have cardamom
: You can omit it. However it really makes the recipe, so I suggest buying the spice from your grocery store's bulk spice section so you aren’t committed to a pricey bottle of spice. I love cardamom in my coffee. You can also use pumpkin pie spice in exchange for the cinnamon and cardamom. 

If you don’t love blueberry: This recipe would be great with a raspberry! Just swap for raspberry jam and freeze-dried raspberries. Any berry pairs well with cardamom.

If you don't have a Food Processor: You can use your fingers or a pastry cutter to mix the butter with the flour until the butter is pea-sized. Slowly drizzle in the cold water as directed.

To Make Gluten-Free: Use an equal amount of your favorite cup for cup gluten-free flour blend in place of the all-purpose flour. I actually used this GF flour in this recipe!

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Annie

12 Halloween Inspired Recipes

When you aren’t eating fun-size pieces of candy, try one of these 12 spirited recipes. All perfect for you Halloween celebrations in some way!

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1. Halloween Candy Compost Cookies
Doesn’t get more Halloween than these! Make them for your Halloween celebration or bake them after the holiday for a way to use up all the leftover candy you have lying around.

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2. Double Chocolate Pumpkin Seed Cookies
For when you want to be festive, but aren’t a pumpkin person. These cookies use pepitas (pumpkin seeds) instead of actual pumpkin puree.

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3. Pumpkin Bread
This is my family’s tried and true recipe. There’s not a better pumpkin bread out there, I’m sure of it.

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4. Pumpkin Pecan White Chocolate Cookies
These cookies > candy this year.

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5. Pumpkin Green Smoothie
The easiest way to sneak in some greens on a day centered around treats!

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6. Pumpkin Spice Bulletproof Coffee
Fuel for your long day of tricking and treating!

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7. Upside Down Pumpkin Crumb Cake
This recipe comes from my two friends Madison + Peyton, formerly Identical Ideals. These two actually re-designed my site!

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8. Pumpkin Curry
It’s supposed to be cold in this area on Halloween. A bowl of pumpkin curry sounds like the best way to cozy up on Halloween night.

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9. Halloween Slutty Brownies
Layer of chocolate chip cookie dough, a layer of seasonal orange oreos, and topped with a layer of gooey brownie. What could be better?

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10. The Best Pumpkin Soup
Soup baked in a pumpkin? Sold.

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11. Pumpkin Dip
My mom used to make this dip when I was little. It was the BEST treat to come home to after school. Now let me just add this to my list of TAB recipes that need to be updated…Killer filter Annie…

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12. Creepy Crawling CCC’s
I just took my classic Perfect CCC’s and made little legs on the chocolate chips to make them look like spiders. Before baking place one chocolate chip point side down on the top of the ball of dough. I used Toll House dark chocolate chips for the bodies because they are little bigger than semi-sweet chips. Sprinkle with Maldon Salt and bake as normal. Melt 1/4 cup chocolate chips (helps if you add a tiny bit of ghee or coconut oil to the chocolate to make it easier to design with). Once the cookies have cooled, using a toothpick, dip the toothpick in the melted chocolate and then draw on three little legs on each side of the chocolate chip to replicate a spider!

Happy Halloween!
Annie

Crock-Pot Verde Turkey Chili

I originally published this post in November 2014. It’s been such a hit with friends and followers (and let’s be honest, with me too), that I decided to update the post and photos. Enjoy!

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When someone asks me for a recipe recommendation from my blog, the one I suggest the most is this chili. It’s made in the Crock-Pot so it’s basically no fail, and with minimal ingredients it’s cheap to throw together and relatively healthy.

Once the temperatures dip slightly, this recipe quickly gets thrown into rotation. The temps have yet to drop in Dallas, but it’s October so I’m ignoring mother nature and cooking what I seasonally want.

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Crock-Pot Verde Turkey Chili
yields 4-6 servings

Ingredients:
1 lb. ground turkey
1 can white navy beans
1 package frozen bell peppers
2 (12-16 oz) jars of verde salsa, I use Trader Joe’s
1 tsp. cumin
1 tsp. chili powder
Topping ideas: Fritos, plantain chips, cheese, avocado, sour cream, greek yogurt, lime and cilantro

Directions:
Cook your turkey meat in a non-stick pan. Once your turkey is cooked through, strain it. Next, strain your beans. In your Crock-Pot, add the cooked turkey meat, drained beans, frozen veggies, salsa and seasonings. Stir to combine.

Set your Crock-Pot to cook 4-5 hours or high or cook 6-7 hours on low. Taste the chili and add more cumin and chili powder if necessary.

Top with your choice of toppings. Fritos and chili go hand in hand for me, but I love swapping the highly addicting (and my favorite chip) for a healthier option like plantain chips.

For a fun side-by-side to show you how things have developed after 6 years of blogging…Picture on the right, currently, picture on the left circa 2014 on my iphone3.

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And a note from my original 2014 post β€œit’s even better the next day.” Which 5 years later I can still attest to.

Annie