My Favorite Fall Recipes Roundup.

Eyes aren't even open. But that scent. An early morning waft of warm cinnamon, meandering with hints of tart apple and dancing in aroma land with roasty pumpkin. So roasty. That steamy earthy bid, "Good morning, Kristen! You made me!" That's what I woke up to this morning.

That.

It's my pumpkin apple butter, crockpotting happily for me.

SO HAPPY.

Truth be told, cooking and baking in Autumn is my favorite. It's just the best time of year to create something warm and hearty and savory. Something to be shared. Something to bite into and experience that sense of, "yessssss." I mean, Christmas cookies are fun to bake, don't get me wrong. But don't you always feel so busy at Christmastime? I don't like being rushed when I create. Which is why I love cooking and baking in the fall. You sort of just lazily slide into it. I like that.

I love that.

I love that pumpkin apple butter. It's kind of making me swoon.

My new kitchen has been hard at work lately. I've been making bread, stew, tangine, BUTTER, and a whole bunch of other odds and ends. I like to test things really well before I share them here on the blog. I don't want to share the "okay", I want to share the things that I would earnestly go back and make over and over again. Things that I would consider seasonal staples. So here you are, my friends! Only my very favorite - the fall recipes I make over and over again.

My Grandma Soup - Literally, my grandmother's recipe. I never knew her, but when I make this soup, I feel more connected to who she was. I know that sounds soooooo weird and cheesy. But I don't care. Make a pot of this soup and you will immediately feel all heirloom-y and laced with some kind of kitchen legacy. I promise it.

Goat Cheese & Pistachio-Stuffed Bacon Wrapped Dates - Run, don't walk, to the nearest store and pick up these EASY four ingredients. And you will be the appetizer queen of whatever fall festival party you're attending this weekend.

Lemon & Olive Chicken - Inspired by Gwyneth Paltrow's recipe in It's All Good (which I whole-heartedly recommend), we literally make this recipe at least once a month. It's so delicious and a super clean, healthy meal.

Turkey & Kale Chili - My new strategy with Everett is tell him that everything is Chili. Because once he ate this chili, he never wanted anything else. And again, super healthy and hearty! Great for when a zillion guys are coming over to your house for a football game. Or when you live with a zillion guys who EAT.

Pumpkin & Cream Tartlets - I have made these everything Thanksgiving for about 8 years now. They're my non-pie contribution to the Thanksgiving dessert table and they. Are. BAD. So bad, in fact, that you can just pass the tray to me. The whole tray. K thanks.

Pumpkin Beer Bread - Ate a loaf of this last night. Can't even talk about it. SO GOOD I COULD CRY. Wait, is it weird to talk about your own cooking like this? Am I inappropriate? Don't got time to care. MUST MAKE MORE BREAD.

Banana Oat & Date Muffins - Again, a healthy take on a warm morning muffin. Make ahead and freeze, then take out when you want them and heat up in the toaster oven. Instant, healthy, hot breakfast!

Maple Glazed Pumpkin Oatmeal Cookies - These are like cookie pie. Or pie cookies. Or something. I created this cookie in partnership with Epicurious last year and I am still so proud of this one. I MADE THIS TASTE. Try it! You are sure to love it.

I bet you're wondering where that a fore-mentioned pumpkin butter recipe is, huh? Muahahhahaa. Check back here next week friends. I've got a wedding to attend this weekend. MY SISTER'S!!!!!!!

Happy Friday to you! And happy Halloween weekend! xox.

The 9th Day: Maple Glazed Pumpkin Oatmeal Cookies

Maple Glazed Pumpkin Oatmeal Cookies.

‘Tis the season for warm treats! I created this recipe especially for the awesome folks at The Epicurious Community Table and Reynolds to Make Meal Magic, and I am thrilled to share it with you today! Pumpkin adds a delicious twist to the good old-fashioned oatmeal cookie. Who says that pumpkin is only for Thanksgiving? I so disagree. Drizzled with maple glaze, this delightful indulgence will give you a hankering to cozy up with a book by the fire while Michael Buble croons from your docked iPhone :) Effortlessly prepare large batches of these treats in less time by using the cookie baking sheets. Then simply enjoy serving the most popular treat at this year’s holiday gathering!

Ingredients:

- 1 3/4 cups all-purpose flour

- 2 cups quick-cooking rolled oats

- 1 teaspoon pumpkin pie spice

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup butter, softened

- 3/4 cup granulated sugar

- 3/4 cup brown sugar

- 1 15-ounce can pumpkin

- 1 egg

- 1 teaspoon vanilla

Glaze:

- 2 cups powdered sugar

- 3 tablespoons milk

- 2 tablespoons maple syrup

Prep:

1. Preheat the oven to 350°F.

2. Line cookie sheet with Reynolds® Cookie Baking Sheets Nonstick Parchment Paper.

3. Combine the flour, oats, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl; set aside.

4. Beat the butter and sugars in a stand mixer on medium speed until light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

5. Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.

6. Add half of the reserved flour mixture and beat on low speed until just incorporated.

7. Add half of the pumpkin and beat until just incorporated. Repeat with the remaining flour mixture and pumpkin until combined.

8. Drop 2-inch dough rounds on cookie baking sheet, staggering them 2 inches apart.

Method:

1. Bake cookies for 12 minutes.

2. Rotate the pans from top to bottom and front to back.

3. Bake the cookies for another 5 minutes.

4. Remove cookies from the oven. Using oven mitts, simply slide cookie baking sheet onto wire rack and let cool completely.

For the Glaze:

1. Combine ingredients in a medium bowl and whisk until evenly combined.

2. Dip spoon in glaze and drizzle over the cookies in a zigzag pattern. Let the cookies sit on the cookie baking sheet at room temperature until the glaze has set, about 20 minutes.

REYNOLDS KITCHEN TIP: You can cook large batches by preparing one set of cookies on the cookie baking sheet while another batch bakes. Then simply slide the cookie baking sheet with the baked cookies onto a cooling rack and you can immediately put another batch of cookie dough in the oven. It saves time and – BONUS – makes clean up a breeze.

Get to it!

I hope you enjoy making these for your loved ones during the holiday!

First published on Epicurious and Parade here with paid sponsorship by Reynolds Consumer Products. Used with permission of Tidal Labs.

Thanks for supporting this sponsor and allowing me to create fresh and unique content like this for Oy!

TASTE: Pumpkin & Cream Tartlets

Pumpkin & Cream Tartlets.

Happy Thanksgiving week! I'm sure your home is buzzing with holiday plans, presents stealthily hidden into musty closets waiting to be wrapped, kitchen working overtime pumping all kinds of toasty delicious aromas throughout the house. This is the beginning of the most wonderful time of year!

I wanted to share with you my favorite holiday dessert. I've made it every year for Thanksgiving at my parent's house, but I love it so much that I continue to make it for festive gatherings through New Years - who says pumpkin is only for Thanksgiving? That's just crazy talk. These tartlets are perfect for keeping that sweet tooth in check, because they are bite-sized bits of decadence. And seriously, seriously easy to create. They have a creamier, lighter flavor and texture than regular pumpkin pie, which provides that much-needed refreshing twist on the whole pumpkin-at-Thanksgiving thing. My personal secret is that I like to use a Ziploc bag to pipe everything beautifully into the tarts, because it makes them seem fancy. But if you need really delicious recipe and you're short on time, you can easily spoon them into the little filo dough cups and experience the same rich taste. This would be a great addition to any dessert buffet because they are just so pretty and dainty. And for real, TASTY.

Ingredients:

- 1 can organic pumpkin (I like this Trader Joes version)

- 3 packages frozen mini filo cups (You can find these in the frozen section next to the puff pastry, 3 packages makes 45 tartlets)

- 1 3.4-oz. package of instant cheesecake pudding (I use this Jello version

- haven't been able to find a good replacement for this... yet)

- 1.5 cups heavy whipping cream (divided)

- 4 tbsp. Sugar in the Raw

- 1 tsp. pumpkin pie spice

// Isn't this mixer a beaut? It's my mom's, but I'm hoping Santa brings me one this Christmas... //

Method:

1. Place a metal mixing bowl and metal mixing whisk in the freezer for 15 minutes.

2. Pull frozen mini filo dough shells out of the freezer to thaw while preparing the filling.

3. Once 15 minutes has passed, place the 1.5 cups of heavy cream and 4 tbsp. sugar in the mixing bowl. Mix on medium-high until soft peaks form (this could take 3-5 minutes).

4. Divide the fresh whipped cream in half by scooping half of the cream into another bowl (set one portion aside for later.) Add to one bowl of fresh whipped cream: the can of pumpkin, package of instant cheesecake and pumpkin pie spice. Mix until combined and smooth.

5. Scoop mixture into a piping bag (or in my case, a large ziplock bag with a corner cut) and pipe into the individual filo cups. Top with the remaining fresh whipped cream (I also like to pipe it on top) and a sprinkle of pumpkin pie spice. Voila!

Happy Thanksgiving. 

Let me know if you decide to add these to your Thanksgiving dessert line up this year! Would love to know how it worked out! And I especially wish you a week chock-full of indulgent treats, delicious fireside chats and most of all, ridiculous amounts of family time. Happy Thanksgiving, folks!

TASTE: Pumpkin Beer Bread

Pumpkin Beer Bread. 

There's really no need for explanation here. I mean, does one need a reason to make something called Pumpkin Beer BREAD? Dear Lord Almighty, no. It's an autumn recipe necessity. It's the reason why I fall for FALL. When you have all the ingredients, you should just make this recipe over and over and over again. It's the happiest taste. And it will make you super popular with your people. I mean, my crew over here (AKA my parents and Stevie, who will eat practically anything) have nominated me queen of the pack, all due to my production of this breaded treat. And seriously, created by a mere 6 ingredients, this recipe is one of the easiest EVER. Make, enjoy, and let me know when you win popularity points, people.

Ingredients:

- 3 cups flour

- 1/2 cup brown sugar

- 1 tbsp. baking powder

- 1 tsp. salt

- 1 12-oz. bottle beer (I gleefully used Blue Moon Harvest Pumpkin Ale)

- 3 tbsp. melted butter

Method:

1. Preheat the oven to 350 degrees. Grease a 9x5 loaf pan.

2. Combine flour, sugar, baking powder and salt.

3. Dump the bottle of beer into the dry ingredients. Combine until mixed into dough. Scoop dough into the loaf pan.

4. Melt butter in a small bowl (I did this in the microwave). Drizzle butter over top of the dough.

5. Bake at 350 degrees for 50 minutes. Once you remove from the oven, let cool for about 5 minutes before you slice.

Savor the Autumnal Flavor.

It's as easy as that! This is a great treat to pair with an autumn soup, like my Turkey Kale Chili, my Spicy Sausage Chili, or my extra-special seasonal favorite, Grandma Soup. I hope you enjoy!

TASTE: Spicy Sausage Chili

Chili Time.

Oh, the weather is beyond cold these days. It got down to 28 degrees last night and the wind was howling. With all this icy weather, I admit that I just want to burrow into blankets and eat warm comfort food. Last week I shared my Turkey-Kale Chili recipe, but I also want to pass this delicious option along. It's spicier, a bit heartier and definitely man-approved. One of Stevie's co-workers came over for dinner at ate 5 bowls of this - I'm just saying! It's pretty tasty. This is a great recipe to whip together for all the upcoming family gatherings - it's always nice to have something warm on hand for entertaining.

Ingredients:

- 1 lb. lean ground beef

- 2-3 large spicy Italian sausage links, diced

- 1 medium onion, diced

- 1 green pepper, chopped

- 1.5 tbsp. cumin

-  A dash of red pepper seasoning

- 2 tsp. Italian Seasoning

- 2 tsp. salt

- 2 tsp. pepper

- 1 can tomato Paste

- 2 14.5-oz. cans diced tomatoes

- 1 can black beans

- 1 can kidney beans

- 1 bag frozen corn kernels (I used fire-roasted, available at Trader Joes)

- 2 cups chicken broth

Method:

1. Head your stock pot over medium and coat the bottom with olive oil. Combine the ground beef, diced sausage, chopped onion, chopped green pepper and garlic in the pot. Cook it all together until the mean browns, about 7 minutes. Throw in the salt and pepper. It's flavor confetti.

2. Add the Italian seasoning, cumin & red pepper seasoning to the meat mixture. Make sure to mix it up well.

3. Add the tomato paste and diced tomatoes to the mixture. Stir well.

4. Add the chicken broth, kidney beans (drained), black beans (drained) and corn to the mixture. Stir well. Cover the mixture and lower the heat to medium-low. Cook for about 20-30 minutes.

Enjoy those autumn flavors! Happy Friday to you.