The traditional way to serve French onion soup is gratinéed with croutons or a larger piece of bread with cheese floating on top. French onion soup is made from onions that have been gently sautéed and then boiled in water or beef stock. Although onion soups have existed in France since the Middle Ages, the popular variety comes from the middle of the 19th century. French Onion soup is warm and flavorful, great for the fall as the weather gets colder.
French Onion soup is warm and flavorful, great for the fall as the weather gets colder.
For some of us this is the time of the year Autumn is here with us! The vibrant orange hue of pumpkins signals the arrival of Autumn. When you’re walking by you look at everyone is walking by and eating their treats, they buy outside and drinking something warm as well. Well instead of getting something outside you can try to make something at home that you know you will enjoy and have fun making. Here is Pumpkin Bread with Chocolate – Pepita Swirl. Make something sweet and warm to enjoy this fall season Autumn perfection.
You’ll taste and flavor the pumpkin that is for this season. You can also try to add it with your favorite drink you take during this season. This is something you would love enjoying and sharing it with friends when they come over, even sharing this with family occasions as well. Make them want to know more of what this recipe is about so they can make it for others to share. The more people know, the better it can be for family traditions.
Show them you can make something that will never forget and they would have something to enjoy. It creates the memories you will have when you’re baking this. It creates the crafting moment of joy and comfort that resonates with the spirit of the season. The aroma alone will draw them in, and the first bite will transport them to a world of delight.
Every bite becomes a celebration of coziness, like wrapping yourself in a favorite blanket on a chilly evening. This would go perfect with any occasion happening and be easy to prepare. Let Pumpkin Bread with Chocolate-Pepita Swirl be the star of any occasion. You can never go wrong in making flavored pumpkin ingredient. Explore what you can create with your love in baking and try something new.
Ingredients for the Pumpkin Bread Chocolate-Pepita Swirl
¼ cup pepitas (pumpkin seeds)
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon, divided
½ teaspoon plus 1 pinch kosher salt, divided
¼ cup miniature semi sweet chocolate chips
1 cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
5 tablespoons unsalted butter, cut up
⅔ cup canned pumpkin
1 egg
⅓ cup milk
¼ teaspoon vanilla extract
Steps in making Pumpkin Bread Chocolate-Pepita Swirl
Step 1 For swirl: In a small dry skillet, toast pepitas over medium, shaking occasionally, until most have popped and turned golden brown, 7 to 8 minutes. Let cool. In a food processor, combine pepitas, 2 tablespoons sugar, 1/2 teaspoon cinnamon and the pinch salt. Pulse until mixture forms gritty bits. Stir in chocolate chips.
Step 2 Grease an 8×4-inch loaf pan and line with parchment paper. Set oven rack in the center position. Preheat oven to 350°.
Step 3 For bread: In a small bowl, whisk together flour, baking soda, the remaining 1/2 teaspoon salt and 1/2 teaspoon cinnamon, the ginger, and nutmeg.
Step 4 In a large saucepan, melt butter over medium. Cook, stirring and scraping bottom of pan with a silicone spatula, until butter is riddled with golden brown specks, about 8 minutes. (You’ve just made brown butter.) Remove from heat and stir in the remaining 1 cup sugar. Let cool 5 minutes.
Step 5 Add pumpkin, egg, milk and vanilla to butter mixture, stirring to combine. Stir in flour mixture just until combined. (Don’t fret over lumps.)
Step 6 Scrape half the batter into prepared loaf pan. Sprinkle with the swirl mixture. Cover with the remaining batter. Use a chopstick or butter knife to carve a few letter S’s through the pan, lightly swirling mixture into batter.
Step 7 Bake until a toothpick poked in the center comes out clean, about 50 minutes. Cool in pan on a wire rack 10 minutes. Tip bread out of pan and cool completely.
Indulging in butternut squash yellow curry during the autumn season offers numerous advantages, involving both nutritional benefits and the joy of seasonal dining. Butternut squash, an ideal fall vegetable, shines at its peak in terms of flavor and freshness during this time. This vegetable is brimming with vital nutrients like vitamin A, vitamin C, potassium, and dietary fiber, all of which contribute to your well-being, boost your immune system, and furnish energy to endure the cooler weather.
As fall brings in lower temperatures and a desire for comforting fare becomes prevalent, butternut squash yellow curry emerges as a comforting and warming delight. Its creamy consistency and aromatic spices wrap you in coziness on chilly evenings. Additionally, the inclusion of coconut milk in yellow curry brings forth heart-healthy fats, specifically medium-chain triglycerides (MCTs), renowned for their cardiovascular benefits.
In essence, savoring butternut squash yellow curry during the autumn season not only treats you to a delectable and comforting meal but also allows you to make the most of the nutritional advantages offered by seasonal ingredients, all while staying snug and nourished during the colder months.
I would recommend this butternut squash yellow curry recipe from Dan-o’s:
PREP TIMES:
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 4-5
Ingredients
Spicy Dan-O’s Seasoning
1 jar of yellow curry paste or curry sauce
Yellow curry powder
½ yellow onion chopped
2 tbs minced garlic
½ bell pepper of your choice
1 Tbs olive oil
1 lb of butternut squash
1 can of chickpeas
Bottle of unsweetened coconut milk
Handful of fresh spinach
1 lime cut into wedges (optional)
Handful of fresh cilantro (optional)
Handful of crushed cashews (optional)
Rice (optional). Preferably jasmine or basmati rice.
Instructions
Start your rice (optional).
Chop down your onion, pepper, garlic, and spinach.
Add 1 tbs of oil to a pan. Cook onions, peppers, and garlic on medium heat until they soften up (about 5 minutes). Add some Dan-O’s as they cook down.
Add your squash and drained can of chickpeas to the pan.
Mix in your curry sauce or paste, and enough coconut milk to ensure the squash is mostly covered.
Add Spicy Dan-O’s Seasoning (at least 2 tbs) and additional yellow curry powder to flavor.
Add in honey or cayenne pepper until desired sweetness or heat.
Let simmer about 15 minutes (covered) on medium-low heat stirring occasionally. Add chopped spinach in the last few minutes of cooking until it gently wilts.
Remove from heat to thicken up. Prepare cilantro, lime, and cashews (all optional).
Add curry to bowl with rice and optional toppings. Serve with naan bread. Enjoy!
Chicken pot pie is frequently regarded as the perfect autumn comfort food for a variety of compelling reasons. With the arrival of fall, cooler temperatures become the norm, prompting a desire for comforting, warm dishes. Chicken pot pie brings the warmth and comfort that people often yearn for during the autumn season.
Furthermore, fall is a season known for its abundance of seasonal harvest vegetables, including carrots, peas, potatoes, and butternut squash. These vegetables are frequently key components in chicken pot pie recipes, resulting in a dish that embraces and highlights the flavors of the season.
I would recommend this chicken pot pie recipe from Dan-o’s:
PREP TIMES:
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 4-5
Ingredients
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen mixed vegetables
1 large chicken breast
2 tbsp Dan-O’s Original
1 frozen pie crust
1 16oz box of Phyllo Dough
¼ cup unsalted butter
Instructions
Chop chicken breast into small bite size pieces
To a stock pot mix together chicken, mixed vegetable, Dan-O’s, and both cans of soup over medium-high heat. Cook for a while until chicken is mostly cooked, and everything is nice and combined.
In a round pie baking dish layer bottom with pie crust
Pour in pie mixture
Cover top with small, loosely balled up sheets of Phyllo dough (Around 15 -20 depending on dish size)
Step 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Step 2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat the oven to 350 degrees F (175 degrees C).
Step 3. Make a breading station: Place flour, egg, and bread crumbs in three separate bowls. Mix garlic powder into bread crumbs. Working in batches, coat chicken in flour, then dip in egg, and finally coat with bread crumbs.
Step 4. Carefully fry coated chicken in hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken over paper towels.
Step 5. Combine cooked pasta, fried chicken, 1/2 of the mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in marinara sauce. Pour red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish and cover with aluminum foil.
Step 6. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with remaining mozzarella cheese and 1/2 cup of Parmesan. Return to the oven and continue baking until cheese has melted, about 30 minutes.
Step 7. Remove from the oven and allow to rest for 5 minutes before serving. Serve hot.
Pumpkin pies are delicious fall treats! With a perfect balance of sweetness and earthy flavors, they offer a comforting, indulgent experience. Topped with whipped cream or a scoop of vanilla ice cream, pumpkin pies are a delightful celebration of the harvest season, bringing joy to every bite.
prep-time:
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 8 pieces
Yield: 1 (9-inch) pie
Ingredients you’ll need:
1 (9 inch) unbaked pie crust
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 large eggs
1 teaspoon pumpkin pie spice
Step-by-step process:
Step 1. Gather all ingredients.
Step 2. Preheat the oven to 425 degrees F (220 degrees C).
Step 3. Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
Step 4. Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
Step 5. Pour the mixture into the pie crust.
Step 6. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.
Step 7. Remove from the oven, set on a wire rack, and cool completely before serving.
