This is truly a combination of some of my very favorite fall dishes. Of course, they would be delicious all served together, but each item on its own is fall perfection as well!!!
Of course, let us start with a cocktail! I do love a moscow mule. I find that it is kind of that perfect choice when I’m just not sure what I want. It’s so refreshing and doesn’t have to be too sweet. This is a nice fall version and a little extra ginger adds just the kick that I love!
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Apple Cider Moscow Mule (Ginger Infused)
Ingredients
Instructions
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Optional Step: I infused my apple cider with fresh ginger to give it an extra kick, you don’t have to do this, but if you have fresh ginger and a little extra time, it’s delish!
1-Slice your ginger to give a good amount of surface area, but don’t worry about peeling it.
2-Add cider and ginger to a pot and bring to a boil.
3-Turn the heat off and allow it to cool to room temperature to infuse. Remove the ginger pieces once cool (You can use these for some yummy tea!)
4-At this point, you just mix the remaining ingredients together and serve over ice with a wedge of lime, yum!
This brie appetizer keeps coming up, because frankly it is to die for. It does involve making a homemade caramel, but it also proves just how quickly and easily you can do that at home! If you want to be very popular at your next party, make this! And my suggestion is to make a double batch of the caramel – it doesn’t take too long to make, but you may as well have extra on hand! It is a delish rim for a cocktail (sans pecans), amazzzzing over ice cream, and a whole slew of other dishes. The rule is whatever the best by date on your heavy cream is, that is your best by date for your caramel as well, enjoy!
Salted Caramel Brie with Pecans Recipe
Fall salads have so many options and I am a salad gal, so I love it! We didn’t hold back on this one one bit!! All sorts of good crunch and an Apple Cider Vinaigrette!
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Fall Harvest Salad
Apple Cider Vinaigrette
Apple Cider Vinaigrette
Salad
Instructions
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Apple Cider Vinaigrette
- Place all ingredients up until the fresh thyme, except olive oil in a blender, mix for 30 seconds.
- Slowly drizzle olive oil until completely mixed in, season to taste.
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Salad
- Place all salad ingredients in a bowl and toss with the vinaigrette. Enjoy!
If you would like to make the pickled red onions homemade, here is a tutorial with my recipe:
One of my all time favorite salads and mostly because this dressing is so delicious, warming and unique! I can’t get enough!
Generally I use fresh greens and add some kale to that (I love using lacinato, or dinosaur kale). I will roast some vegetables – just toss with olive oil and some seasoning, roast at 375 for about 40 minutes – sweet potatoes, broccoli, red onion, chickpeas etc. And then the delish dressing!!
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Maple Tahini Dressing
Description
Ingredients
Instructions
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Whisk or bled all ingredients together. Add more water if too thick. If you’re able to make it ahead, the flavors will open up the more it sits!
Next we made a recipe that my Mom gave me years ago – she makes it for the family all the time. It is so delish and literally the EASIEST bread you will ever make!!
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Homemade Beer Bread
Description
This is my Mom’s recipe for homemade beer bread. So many memories and so much comfort, wrapped up in one loaf of bread. A weeknight favorite with a pot of soup. With just a few ingredients mixed in one bowl, homemade bread is on the table. Small on the effort, big on the love!
Ingredients
Instructions
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Whisk together dry ingredients
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Add your beer in (make sure to use a very plain beer, just an average light beer – more flavor doesn’t taste better!) and mix thoroughly.
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Grease the inside of a loaf pan and scrape batter into the pan.
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Bake for about 45 minutes. Gently run a butter knife around the edges and remove the bread only 5 minutes or so after it has come out. Let it cool on a cooling rack, otherwise the trapped steam in the pan can make the bottom of it soggy. Enjoy!!
Equipment
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Now, to go with the bread is my Mom’s Butternut Squash Soup recipe!! I love the simplicity of it, I could eat it everyday!!
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Butternut Squash Soup
Ingredients
Instructions
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- Start by washing the outside of your squash and making a few small shallow slices in the top (the way you would for a baked potato) to allow steam to release while roasting.
- place on a parchment lined baking sheet and roast for 45-60 minutes, depending on how large the squash is.
- Let it cool a bit and then peel & deseed.
- Using a high powered blender, or immersion blender, add half of the squash pulp with 1 cup of water. My proportions are vague because the size of the squash can vary so much! You want the consistency of bisque, so add more water as needed!
- Add half of your cream cheese and then season with salt and pepper to taste.
- Repeat with the other half of you ingredients, marry them together, simmer and season to taste. Enjoy!!
And one of my all time favorites…I have made so many that I can’t even believe I can bring myself to do it again every year. I suppose the fact that you really only make it for a short amount of time every year makes a difference…and that they are seriously so delicious!! Here it is, my tried and true pumpkin roll recipe!
Creamy Butternut Squash Pasta with Sausage
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Pumpkin Rolls
Ingredients
Cream Cheese Filling
Instructions
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Other items you will need:1 Clean Towel – A kitchen towel will do, but a tea towel is even better, so you do not have to worry about picking lint out of your rolled cake!Extra powdered sugar for dusting towel and finished product, as well as a small strainer for dusting.Half Sheet Pan – This recipe is made for a half sheet pan, which has 4 sides like a jellyroll pan, but is a bit larger. This recipe will make 1 pumpkin roll in the half sheet pan, that can then be cut into 2 separate 9’ rolls!Directions:Preheat oven to 375. Line your jellyroll pan with parchment paper, enough that it is coming up the sides a bit, as well as filling in the corners. Pull your butter and cream cheese for your filling and set on the counter to bring to room temperature.Combine all your dry ingredients for the cake into a small bowl, whisk to incorporate.In a separate, larger, bowl, whisk together eggs, sugar, and pumpkin. Once thoroughly mixed, continue to whisk about 1 more minute to incorporate a bit of air to the eggs. Sift your dry ingredients into your pumpkin mixture, and gently fold in. We want to make sure that all your dry ingredients are incorporated smoothly, but do not want to over work the batter, by continuing to stir past that point.Using a rubber spatula, pour all your batter into the center of your prepared pan. One by one, hold your parchment into place and spread the batter into each corner. This will ensure that your cake comes out a perfect rectangle!Continue to spread batter evenly across pan. Drop the tray onto your countertop 4 or 5 times to help level it out. Bake for 17-20 minutes. Your cake is done when you can gently tap it without having any of the batter stick to your finger. It will be a bit tacky, but it should not be too sticky.Let it cool about 10 minutes, but no longer. Dust your tea towel from edge to edge with powdered sugar and turn your cake onto it. Peel the parchment paper off of the back very slowly and dust liberally with powdered sugar. Tightly roll your cake into the towel. I usually wrap it tightly with plastic wrap as well, then refrigerate. You’ll want to let it cool for at least an hour.While it is cooling, you can whip up the filling. Add the butter and cream cheese to your electric mixer and whip up. Slowly add powdered sugar and other ingredients. Continue to whip until light and fluffy.Once cake is cool, unroll and spread your filling evenly to all the edges. Reroll! I generally take a moment for quality control at this point and trim off each end…haha, no really, the ends are a little more dry than the rest and not as pretty plus the filling is hard to get evenly spread to there. After that, slice the roll in half, now you have 2 nice full pumpkin rolls. I finish it off by dusting with even morrrrrre powdered sugar and it is ready to serve! Enjoy!
Note
Other items you will need:
1 Clean Towel – A kitchen towel will do, but a tea towel is even better, so you do not have to worry about picking lint out of your rolled cake!
Extra powdered sugar for dusting towel and finished product, as well as a small strainer for dusting.
Half Sheet Pan – This recipe is made for a half sheet pan, which has 4 sides like a jellyroll pan, but is a bit larger. This recipe will make 1 pumpkin roll in the half sheet pan, that can then be cut into 2 separate 9’ rolls!
If you would like to see a full tutorial and extra tips, here is my video on how to make these as well!
Thank you so much for checking out my page, I hope you enjoyed! If you have any questions, please let me know! If you have tried any of the recipes, I’d love to hear how they turned out. And last of all, if you like what you see, please help me to spread the word by sharing it along!! Thanks!
