Why let your beautiful kitchen go to waste this season? Not to mention, there's no better way to heat up your apartment then a little action in the kitchen and baking! Here are some of The Vault fam's favorite fall recipes.
Pumpkin Pie...duh.
Ingredients Needed:
1 15 oz. can pumpkin puree 1 1/4 c. heavy whipping cream 1/2 c. granulated sugar 1/4 c. packed light brown sugar 2 tsp. pumpkin pie spice 1 tsp. vanilla extract 1/2 tsp. salt 2 large eggs 1 large egg yolk
Recipe copied from The Pioneer Woman *
For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400Ëš. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.
Bake the pie crust for 13-15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4-6 minutes, just until the bottom of the crust appears dry.
For the filling: Whisk well to combine the pumpkin, cream, and sugars. Whisk in the pumpkin pie spice, vanilla, eggs and egg yolk until thoroughly combined.
Pour the filling into the pie crust and place on a baking sheet. Bake 50 to 55 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate.
For the butter-pecan whipped cream: Place the butter in a large bowl and beat with an electric mixer fitted with a whisk attachment to whip it up a bit. Add the heavy whipping cream and powdered sugar to the bowl. Beat at medium-low or medium speed until you see the cream beginning to thicken. Add the pecan liqueur and continue beating until soft peaks form. Serve immediately.
Links to more recipes:
Mushroom Mac N' Cheese, which sounds literally PHENOMENAL.
Ingredients Needed:
12 ozSharp cheddar, grated
4 ozGruyere or comte, grated
2 ozParmesan, grated
4 ozCream cheese, cut into small pieces
3/4 cupButter
1 tspDijon
1 tspHot sauce
1 TbspGarlic powder
1/2 tspNutmeg
2 tspSea salt
1 tspFreshly ground pepper
2 cupsMilk
1 (12 oz) canEvaporated milk
16 ozMacaroni or cavatappi pasta
1 lbCremini mushrooms stems removed, quartered
1 tspMinced fresh thyme
1 tbspChopped chives or flat leaf parsley, for serving optional
Recipe pulled from The Modern Proper*
1. In a large crockpot add the cheddar cheese, gruyere, parmesan cheese, cream cheese, 4 tablespoons of the butter, dijon, hot sauce, garlic powder, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. 2. Pour the milk and evaporated milk over the top of all the ingredients and stir to roughly combine. 3. Cook on low for 30 minutes to give the sauce a little head start before adding the pasta. 4. After 30 minutes, remove lid and stir all ingredients together. Add the pasta and submerge into the liquid cheese sauce.
5. Cook for 1 hour on low. Melt the remaining 1/2 cup butter. In a large bowl, toss the mushrooms with melted butter, remaining salt, remaining pepper and fresh thyme.
6. Arrange mushrooms over the top of the mac and cheese.
7. Close the crock pot and cook for 1 hour longer, mushrooms and pasta are tender. Give everything a nice big stir.
8. Top with chives and flat leaf parsley.
*** All recipe instructions, photos and ingredients associated with this recipe are solely owned by The Modern Proper, The Vault assumes no posession or copyright over this material.
Baked Potato Soup....YUM
Ingredients Needed:
4 large russet potatoes, equal to 2 lbs.
¾ teaspoon salt
6 slices thick cut bacon
1 large yellow onion
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 cups Chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced
Recipe pulled from The Cozy Cook*
Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 10 minutes or until fork tender.
Drain the potatoes. Gently mash and set aside.
Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.
Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.
Comment what else you would like to see!