It’s about time we talk about something other than designing kitchens – like, cooking and baking in them! And with fall just around the corner, we’re craving some hearty, homestyle meals and desserts. Check out a few of our staff favorites for this time of year.
Simple Apple Crisp
(recipe by Cooking for Keeps)
- 1 3/4 cups rolled oats (quick-cooking oats are fine), divided
- 6 cups sliced apples (whatever you’ve picked!)
- 1/2 tsp kosher salt, divided
- 1/2 tsp ground cinnamon
- 1/4 cup + 1/3 cup packed brown sugar
- 6 tbsp unsalted butter, slightly softened and divided
- Preheat oven to 375 degrees. Grease a small baking dish with butter or non-stick cooking spray. I used a 6×9 pan, if you don’t have one, you can also use a loaf pan, but keep in mind, it’s a little bit smaller.
- Add 1 cup oats to a food processor. Blend until it resembles flour. Set aside.
- Toss apples with 2 tablespoons of oat flour, 1/4 teaspoon salt, cinnamon, and 1/4 cup of brown sugar. Cut 2 tablespoons of butter into cubes. Toss with apples. Transfer to prepared baking dish.
- Add remaining oat flour, oats, salt, brown sugar, and cinnamon to a medium bowl. Use fingers to cut butter into the flour until the butter is distributed and the mixture is crumbly.
- Sprinkle the crumble on top of the apples. Bake until brown and crispy, about 45 minutes.
(recipe by I Heart Naptime)
- 2 1/2 cups all – purpose flour
- 1 tablespoon pumpkin spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 3/4 cups sugar
- 1 large egg
- 1 1/2 cups pumpkin puree
- 2 tablespoons vanilla
- 1 1/2 cups chocolate chips
- Preheat the oven to 350 degrees. Butter a piece of parchment paper and place in a 9 x 13″ baking dish. Set aside.
- In a large bowl sift together the flour, pumpkin pie spice, baking soda and salt.
- In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips and then pour into the prepared baking dish.
- Bake pumpkin blondies for 35 to 40 minutes, or until a toothpick comes clean.
- Allow bars to cool for 20 minutes in pan and then remove from pan.
Roasted Honey Butter Sweet Potatoes
(recipe by The Recipe Critic)
- 5 sweet potatoes peeled and diced into 1 inch cubes
- 1/4 cup butter melted
- 1/4 cup honey
- 2 teaspoons cinnamon
- Preheat oven to 425 degrees. In a large bowl add the sweet potatoes, butter, honey and cinnamon and toss to coat.
- Spread the sweet potatoes into a single layer on a baking sheet. Bake for 30-35 minutes stirring halfway through.
- Toss the sweet potatoes in the sauce at the bottom of the pan and serve.
Autumn Wild Rice Soup
(recipe by Gimme Some Oven)
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay Seasoning
- 3 tablespoons butter
- 1/4 cups all-purpose flour
- 1 1/2 cups milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Kosher salt and freshly-cracked black pepper
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine.
- Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
- Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk the flour until combined, and cook for 1 minute. Gradually add the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick).
- Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.