09/22/2024

Fall Recipes Inside the GHG Journal

As the crisp autumn air starts to settle in, there's no better way to embrace the cozy season than with comforting, fall-inspired meals. Whether you're warming up with a hearty soup or treating yourself to a sweet dessert that tastes like the season, these recipes are sure to bring all the cozy fall vibes to your kitchen. So grab your favorite sweater and let's dive into three delicious dishes that will fill your home with the taste of autumn. (More recipes in 2 weeks)

 

Easy Butternut Squash and Sweet Potato Soup

  • 1 butternut squash (whole or frozen pre cut)
  • 2 sweet potatoes
  • Vegetable or chicken stock (optional)
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 ½ cups of milk or cream (cream for a heavier flavor)
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • ½ teaspoon cinnamon

Optional Roasting:

  • Preheat the oven: Set your oven to 375ºF
  • Prepare the vegetables: Cut the butternut squash and sweet potatoes into large chunks (about 2 inches). Place all the vegetables in a roasting tin and drizzle with olive oil. Sprinkle with cumin and  cinnamon. 
  • Roast the vegetables: Roast in the oven for about 30 minutes, until tender and golden around the edges.

Cook the soup:

  • If roasting, transfer the roasted vegetables to a saucepan. If not roasting, cut the vegetables as described and place them directly in the saucepan.
  • Cook the vegetables: Cover the vegetables with water or vegetable stock. Bring to a boil over high heat. Ensure the vegetables are completely cooked by inserting a knife into them.
  • Blend the soup: Blend the soup until smooth. 
  • Add milk: Stir in the milk and whisk to combine and adjust seasoning. If needed, adjust the consistency by adding more water or vegetable stock.

 

Chewy Pumpkin Cookies

Pumpkin Cookie Spiced Sugar
  • 1/4 cup sugar
  • /2 tsp pumpkin pie spice

For the Pumpkin Cookies

  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 cup canned pumpkin puree.
  •  3/4 cups flour
  • tbsp pumpkin pie spice
  • 1/2 tsp baking soda
  • /2 tsp baking powder

For the Spiced Sugar

  • In a small bowl mix the granulated sugar and pumpkin pie spice together. Set aside.
    1/4 cup sugar,1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

  • Preheat oven to 350 degrees and line two baking sheets with parchment paper.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  • 1 3/4 cups all purpose flour,1 tbsp pumpkin pie spice,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
  • In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
    3/4 cup (168 g) unsalted butter, softened,1 cup (220 g) light brown sugar, packed
  • Add in the eggs and 2 tsp vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
  • Add in the pumpkin and mix on medium-low speed to combine.
  • Add in the dry ingredients and mix on low speed just until combined.
  • Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar. (If the dough is too "sticky" chill it in the fridge for 10 minutes, then proceed.)
  • Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
  • Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get "wrinkly".
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. They are best enjoyed when they have cooled for at least 15 minutes!

 

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