#FallRecipes

If there is one meal that belongs on your fall dinner table, it’s a cozy pot roast. Slow cooked until tender, served over creamy mashed potatoes and finished with a rich broth. It’s the ultimate comfort meal for fall 🍂 Comment “RECIPE” and I will send you a direct link to this beef pot roast, you can also find the full recipe in the link in my bio 🤎 #fall #fallrecipes #potroast #cozyrecipes #cozyvibes

My first cozy recipe of the season had to be a little spooky🤭🎃👻 Save this recipe for later☺️ Creamy Tomato Soup & Vegan Grilled Cheese Ingredients: • 5 ripe tomatoes • 2 bell peppers • 1 onion • 2 whole heads of garlic • 2 tbsp balsamic vinegar • 3 tbsp olive oil • 1-2 cups (240-480 ml) vegetable broth • 1 small bunch fresh basil • Fresh rosemary • Salt & black pepper Grilled cheese: • Bread of choice • Vegan butter • Vegan cheese How to make the soup: 1. Cut the tomatoes and bell peppers in half, chop the onion, and cut the tops off the garlic heads. 2. Place everything on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and fresh rosemary. 3. Roast at 350°F (180°C) for 40-50 minutes, until soft. 4. Squeeze the roasted garlic cloves out of their skins and transfer everything to a pot. 5. Add fresh basil, black pepper, and 1 cup of vegetable broth, then blend until creamy and smooth. Add more broth as needed to reach your desired consistency. 6. Let the soup simmer gently for a few minutes. How to make the grilled cheese: Cut a spooky face into one slice of bread. Melt vegan butter in a skillet over medium heat, then add the bread and top with vegan cheese. Cook until the bread is golden and the cheese is melted, then assemble with the spooky face on top. 🍂 Serve together for the ultimate cozy combo🥰👍🏻 #vegangrilledcheese #tomatosoup #veganrecipes #halloweenrecipes #fallrecipes

APPLE CIDER BOURBON SHORT RIBS This might be the ultimate fall dinner. Fall-apart short ribs braised in apple cider, bourbon and herbs, then finished in a rich, glossy sauce. Ingredients 2½ lbs bone-in short ribs 1½ tsp kosher salt 1 tsp black pepper 1½ tbsp oil 1 onion, wedged 1 carrot, chopped 3 garlic cloves, minced 1½ tbsp tomato paste ½ cup bourbon 1 cup apple cider 1½ cups beef stock 1½ tbsp Worcestershire 2 tsp Dijon 2 tsp maple syrup 2 rosemary sprigs 3–4 thyme sprigs 1 bay leaf 1 tbsp butter Directions Heat oven to 325°F. Season ribs and sear in oil 3–4 min per side. Remove. Cook onion and carrot 5–6 min. Add garlic and tomato paste; cook 1–2 min. Deglaze with bourbon and simmer 2–3 min. Add cider, stock, Worcestershire, Dijon, maple and herbs. Return ribs to the pot, cover and braise 2¾–3¼ hours, until fall-apart tender. Remove ribs and herbs. Simmer sauce uncovered 10–15 min until reduced and glossy. Turn off heat and stir in butter. Return ribs and spoon that sauce all over. Serve over brown butter mashed potatoes and prepare to be very popular. #shortribs #fallrecipes #comfortfood #dinnerideas #fallcooking

Pumpkin Bread🎃🍂Family Recipe! A fall staple, and classic sweet treat that kicks off the autumn season in our house. This was one of my favorite recipes from my mom, and I think it was Cory’s favorite thing I made as well once we got married! I’ve shared this probably 6 years now, but wanted to make a new video if you haven’t tried it yet! Ingredients: 8 oz pumpkin 1 1/2 cup sugar 2 eggs 1/2 cup oil 1 1/4 cup flour 1 teaspoon pumpkin pie spice 3/4 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 1/3 cup water Directions: 1. In a large bowl mix together sugar, eggs, oil, and pumpkin. 2. In a separate bowl, sift flour, baking soda, baking powder, pumpkin pie spice, and salt. 3. Alternatively with water, add the dry mixture into the wet mixture. 4. Stir until combined, and pour into a sprayed loaf pan. 5. Bake on 350 degrees for 45-50 minutes or until done in the center. 6. Serve while warm, or let cool and serve the next day (which is my personal favorite! I feel that it gets even more moist!) #macyblackwellhalloween #pumpkinbread #pumpkinrecipes #fallrecipes #fallbaking

cinnamon sugar crunch pumpkin bread 🎃🍞🧡🍁 save this easy recipe for your next baking day! ✨ recipe: 1 large egg ½ cup granulated sugar ¼ cup brown sugar, light or dark ½ cup pure canned pumpkin ¼ cup canola oil (or any neutral oil) 1 teaspoon vanilla extract ¾ cup all-purpose flour ½ teaspoon baking powder ⅛ teaspoon baking soda 1 ½ teaspoons pumpkin pie spice ¼ teaspoon salt 2 to 3 tablespoons cinnamon sugar (3/4 teaspoon cinnamon for every 1 tablespoon of sugar 1. preheat the oven to 350 degrees + lightly grease the pan and line with parchment paper 2. in a medium mixing bowl, whisk together until smooth the egg, granulated sugar, brown sugar, pumpkin, oil, + vanilla. 3. add in flour, baking powder, baking soda, pumpkin pie spice, + salt 4. sprinkle on cinnamon sugar and swirl around with a toothpick 5. bake for 45 mins + let cool for 10-15 mins #pumpkinbread #fallrecipes #easydessert #fallbaking #recipereels

Biscoff Cookie Butter Pumpkin Cheesecake Bars 🎃🍂 (recipe makes an 8x8 pan) Crust: 22 biscoff cookies, finely crushed 5 tbsp (70g) melted unsalted butter Filling: 16 oz (454g) cream cheese, softened (block-style, not spreadable) ⅔ cup (134g) granulated sugar ¾ cup (185g) canned pumpkin purée ¼ cup (60g) sour cream, room temp 1 tsp vanilla extract 2 tsp pumpkin pie spice ½ tsp cinnamon 1 tbsp all-purpose flour Pinch Salt 2 eggs, room temp Topping: Layer of cookie butter (I did ~½ cup) Crushed biscoff cookies *you can melt the cookie butter briefly in the microwave to make it easier to spread on top Instructions: Preheat the oven to 325°F. Crush 22 biscoff cookies with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool. Beat cream cheese and sugar until smooth. Mix in pumpkin puree, sour cream, vanilla, pumpkin spice, cinnamon, and flour. Add the eggs and mix on low speed or by hand until just combined. Spread this filling over the cooled crust. Bake at 325°F for 35-40 minutes until the edges are set and the center has a slight jiggle. Cool for at least 30 minutes at room temp, then chill for 3 hours. Spread a layer of cookie butter over the top of the chilled bars and sprinkle crushed biscoff cookies on top. *chill again briefly if you want the top to firm up more. Enjoy! #baking #pumpkin #pumpkincheesecake #cookiebutter #fallrecipes

episode 2 of my soup series 👏🏼 this actually meal preps so well too. 🧍🏻‍♀️This is me wishing for fall weather and alllll the soups, I need a chill in the air so bad 😭 from my Hungry Girl Club cookbook!! Comment “recipe” for the link to my cookbooks with HUNDREDS of realistic recipes just like this!!! ✨😍 or at makaylathomas . com #healthymeals #souprecipes #fallrecipes #highproteinmeals #mealideas

Chicken Alfredo Soup! Comment SOUP below and I’ll send you the recipe. This chicken alfredo soup has all the creamy, garlicky satisfaction of chicken alfredo transformed into a hearty, cozy bowl of soup. https://badbatchbaking.com/blackened-chicken-alfredo-soup/ #soupseason #fallrecipes #cozyrecipes #chickenalfredo

Im not even exaggerating- top 5 meals I’ve made, SO GOOD 🍲🍗🍅🥕 original recipe from @itsemilyrangel #gnocchi #Recipe #mealprep #soupseason #fallrecipes RECIPE -coat 4 boneless chicken thighs with avocado oil and then season chicken with st and pepper, onion powder, garlic powder, paprika,thyme, red pepper flakes, and half a packet of chicken bouillon powder -heat up oil in Dutch oven or a pot on medium high heat, cook chicken on 6 mins each side on medium heat -while chicken is cooking dice 4 carrots, 2-3 celery stalks, one yellow onion, a container of cherry tomatoes, and garlic -once chicken is fully cooked, remove from pot -place all veggies directly into the pot after removing the chicken. Cook on medium high until the onions are transparent, then add garlic and cook for another minute -stir in 2tbsp of all purpose flour and cook briefly -add 3 cups of chicken broth and 3 cups of half and half, stirring while adding -add garlic powder, paprika, onion powder, salt, pepper, red pepper flakes, thyme, and the second half of the chicken bouillon powder -cover the pot and reduce the heat for low medium, cooking for 20 minutes. -add the diced chicken, one container of gnocchi, spinach, and grated Parmesan. Also add about 2 tbsp of corn starch and cook for another 5 minutes. -top with red pepper flakes and shaved Parmesan cheese

Soup season deserved a proper opening ceremony 🍅🧀🍂 Homemade roasted tomato soup + sourdough grilled cheese with Gruyère cheddar, Fontina, roasted garlic, caramelized onions & herb butter 🤎 ROASTED TOMATO SOUP 🍅 • 6–7 ripe tomatoes, quartered • 1 yellow onion, chopped • 1 shallot, halved • 2 heads garlic (1 reserved for grilled cheese) • Olive oil, salt + pepper • 1–1½ cups chicken or veggie broth • Handful fresh basil • Salt, pepper, paprika + red chili flakes, to taste To finish: heavy cream, EVOO, chili oil + fresh parsley Roast tomatoes, onion, shallot + both garlic heads with olive oil, salt & pepper at 400°F for 40–45 min. Transfer to a pot, squeezing in 1 head roasted garlic and reserving the other. Add broth, basil, salt, pepper, paprika + chili flakes. Blend smooth with an immersion blender and gently simmer. Finish with heavy cream, EVOO, chili oil + parsley ✨ GRUYÈRE CHEDDAR & FONTINA GRILLED CHEESE 🧀 • Fresh sourdough • Gruyère cheddar • Fontina • Reserved roasted garlic • 1 yellow onion, thinly sliced • 4 tbsp softened butter • Fresh thyme + parsley • Pinch of salt Slowly caramelize the onion in butter or olive oil until golden and jammy. Mix softened butter with thyme, parsley + salt. Spread roasted garlic inside the sourdough. Layer with Gruyère cheddar, Fontina, caramelized onions + another layer of cheese. Spread herb butter over both outsides and cook in a skillet over medium-low heat until deeply golden, crispy + melty. Slice, dip & suddenly regular grilled cheese just isn’t going to cut it anymore 🤎 Save this one for soup season 🍂 #tomatosoup #grilledcheese #comfortfood #cozyrecipes #fallrecipes

BAKED BRIE…INSIDE A PUMPKIN 🎃 This might be my new favorite fall appetizer. The pumpkin is literally the serving bowl AND part of the dip. I hollowed out a small sugar pumpkin, gave it a little head start in the oven, then filled it with: Brie wedges Fig jam Chopped pecans Dried cranberries Fresh thyme Honey Flaky salt Bake the empty pumpkin at 375°F for about 20–25 minutes, then add all the goodies, pop the top back on and bake for another 15–20 minutes until the Brie is warm and gooey. Serve it with toasted baguette, crackers or sliced apples — and make sure you scoop up some of that roasted pumpkin with the Brie. SO GOOD. SAVE this one for your next fall get-together! #bakedbrie #fallappetizer #pumpkinrecipes #easyappetizers #fallrecipes

easy tomato soup & grilled cheese 🎃 recipe below! I love this soup recipe because it’s all in one pot. no oven needed! 2 lbs fresh tomatoes 1/2 large onion 3 cloves garlic 2 tbsp olive oil @primalkitchenfoods 1 tbsp oregano 1 tsp basil 1/2 tsp black pepper 2 tsp salt 2 c chicken or veggie broth cook down tomatoes, onion, & garlic in olive oil for 15 mins on med-low. add seasonings and broth. use immersion blender to blend everything well. for a spooky grilled cheese, butter 2 pieces of bread, make cut jack-o-lantern cutouts in one slice. add cheese and cook on med-low for 2-3 mins each side. Enjoy! #fallrecipes #tomatosoup #halloweenrecipes #grilledcheese comfortfoods