The fall season has officially begun, and the start of sweater weather also marks the start of pumpkin-flavored everything. In a world bombarded with pumpkin—from cookies to coffee—it can be hard to find a treat that’s flavored something else. But fear not! Here are some easy recipes you can make during the season that doesn’t involve the orange gourd.
Cinnamon glazed apple cider donuts
Ingredients for dough
2 1/2 cups all purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup apple cider
1/2 cup milk
2 eggs
2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter
Ingredients for cinnamon vanilla glaze
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease two donut pans with non-stick cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add in the cider, milk, eggs, vanilla extract and butter. Stir to mix the wet and dry ingredients.
- Pour mixture into a large Ziploc bag and cut tip of bottom corner.
- Pipe mixture into prepared donut pan.
- Bake for 10-12 minutes, or until donuts are slightly firm.
- Remove from oven and cool completely before adding glaze.
- To prepare the glaze, add the powdered sugar, milk, vanilla extract and cinnamon in a medium bowl.
- Whisk until thoroughly combined.
- Take each donut and dunk about halfway into the bowl to glaze.
- Repeat until all donuts are glazed. Enjoy!
Creamy garlic mash potatoes
Ingredients
4 tablespoons unsalted butter
2 cloves garlic, smashed
1 1/2 pounds russet potatoes, peeled and cut into large chunks
1 1/4 teaspoons coarse salt
1/2 cup heavy cream
1/4 teaspoon ground white pepper
Preparation
-
In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.
-
Chop garlic and return to saucepan. Add cream and warm over medium heat.
-
Meanwhile, in another medium saucepan, combine potatoes and 1 teaspoon of salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain.
-
Return potatoes to saucepan and cook over medium heat, mashing with a heavy whisk, about 1 minute.
-
Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.
Cheesy garlic biscuits
Ingredients
2 cups Original Bisquick mix
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons butter or margarine
1/8 teaspoon garlic powder
Preparation
- Heat oven to 450 degrees Fahrenheit
. - Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough in 9 spoonfuls onto un-greased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Cinammon Roll Blondie Bites
Ingredients for dough
1/2 cup unsalted butter
2/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon salt
Ingredients for cinnamon sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
Ingredients for cream cheese frosting
4 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1/4 teaspoon vanilla extract
1 cup icing sugar
Preparation: Dough
- Pre-heat oven to 375 degrees Fahrenheit. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
- Melt butter over medium heat, then transfer to a large bowl. Add brown sugar and mix until no lumps remain.
- If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
- Add flour and salt, and mix until smooth and no flour remains.
- Spoon about 1/2 tablespoon of batter into each cavity of the mini muffin pan. Be sure not to fill more than 1/2 -2/3 of the way full.
- Sprinkle with cinnamon sugar mixture (about 1/4 teaspoon per mini blondie).
- Bake for 8-10 minutes. Sides will be golden brown and a toothpick will come out clean. Allow to cool completely in pan.
- To remove from pan, use a knife to loosen edges. Make sure it has cooled completely before frosting.
Preparation: Cream cheese frosting
- Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and add more sugar if desired.
- Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Pecan Pie Milkshakes
Ingredients for milkshake
1 large slice pecan pie
4 scoops vanilla ice cream
1/4 cup milk
Ingredients for garnish
Whipped cream
Pecans, roughly chopped
Cocoa powder
Preparation
- Place all of the ingredients for the milkshake in your blender. Blend on high until smooth.
- Transfer to glasses. Garish with whipped cream, pecans and a dusting of cocoa powder. Enjoy immediately.