Natalie Paramore Shares Her Favorite Fall Recipes - Vilma Iris | Lifestyle Blogger

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My Favorite Fall Recipes
By Natalie Paramore

Natalie Paramore Shares Her Favorite Fall Recipes

I am so excited to share some of my favorite fall recipes with you all! Fall is my absolute favorite season and I am thrilled that we’ve already had a little taste of cooler weather here in Austin. That usually doesn’t happen for a while! Since we don’t get the beautiful fall leaves, I like to celebrate with the flavors of fall. Cider, pumpkin and a Texas favorite – Dulce de Leche! I make simple recipes that are delicious and easy to share because that is what fall is all about to me: sharing your time with loved ones.

Spiced Apple Cider Old Fashioned

❮ makes 2 drinks ❯

Ingredients:

  • 3-4 oz of your favorite whiskey
  • Spiced Apple Cider
  • Orange Peels
  • Cinnamon Sticks
  • Maraschino or fancy Luxardo Cheeries
  • Ice Ball Molds

Directions:

    1. Twist an orange peel over the drink expressing all those essential oils out. Run the peel along the inside rim of the glass, then add it to the garnish later.
    2. Freeze the apple cider iceballs overnight if you have time. Remove from molds and add to cocktail glass.
    3. Pour a shot or two of Whiskey over the iceball and garnish with a maraschino cherry, cinnamon stick and orange peel.
    4. This makes a stout drink, but it melts so slowly so you can take your time. You can add a splash of water if you want to dilute. The drink becomes sweeter as the cider melts and makes it perfect for imbibing with a meal.

Mini Pumpkin Spice Pop-Tarts

❮ makes 12-14 Mini Pop-tarts ❯

Ingredients:

  • 2 9′ pie crust

For the filling:

  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1 teaspoon all spice
  • 1/2 teaspoon kosher salt
  • 1/4 cup brown sugar

Frosting:

  • 1 cup powdered sugar
  • 2 tablespoons whipping cream
  • 2 tablespoons almond milk as needed for mixing
  • Sprinkles

Directions:

    1. Over medium heat, mix pumpkin puree and spice until fragrant. About 3 minutes.
    2. Add egg and brown sugar to pot and stir until well blended.
    3. Next, roll out pie crust and use a pizza roller to cut it into strips about 2 inches wide. Place about one tablespoon of filling every two inches.
    4. Put pie crust over the filling and cut into rectangles.
    5. Use a fork to press edges closed. It’s ok if some filling squeezes out. Place mini pop-tarts onto baking sheet lined with foil or parchment paper or sprayed with non-stick spray. Bake for 10 minutes at 350 degrees or until edges are just browned.
    6. While the pop-tarts are baking, make the frosting. Whisk together the powered sugar and whipping cream. If the mixture is dry, add one tablespoon of almond milk until the frosting is thick but well combined. You might need to take a few extra stirs before adding additional liquid. You don’t want to add too much or the icing will be too runny.
    7. Let pop-tarts cool completely, then dollop the frosting on top of the little tarts. Add sprinkles and let cool for an hour so that frosting will harden.

Dulce de Leche Doughnuts

❮ Recipe Source: Food & Wine ❯

Doughnuts are always a good idea but especially for dessert! A sweet tex-mex twist on this treat and bonus this recipe is gluten-free!

Ingredients:

  • 1 ½ cups gluten-free flour (will work with gluten-full flour as well)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 12 tablespoons unsalted butter, melted and cooled
  • 1 ½ cups light brown sugar
  • ½ cup dulce de leche
  • ¾ cups whole milk
  • 1 tablespoon light corn syrup
  • 3 teaspoon vanilla extract
  • 1 cup powdered sugar

Directions:

  1. Pre-heat oven to 350 degrees. Grease two 6-cavity doughnut pans with butter or oil. In a large bowl, whisk flour, baking powder and ½ teaspoon salt.
  2. In a separate bowl, whip eggs with butter, then add ¾ cups brown sugar, ¼ cup dulce de leche, ½ cup whole milk and 1 teaspoon vanilla until smooth. Then whisk wet and dry ingredients together until smooth and there are no lumps.
  3. Spoon batter into pan, filling cavities about ¾ the way full. Bake for 16 minutes or until a toothpick comes out clean. Let cool slightly until ok to touch.
  4. Meanwhile, make the glaze by melting brown sugar with 6 tablespoons butter and ½ teaspoon kosher salt over medium heat.
  5. Add ¼ cup dulce de leche, ¼ cup milk, 1 teaspoon corn syrup and 1 teaspoon vanilla, stir and bring to a boil for 3 minutes. Then add powdered sugar and stir until well combined.
  6. Dip each doughnut into the glaze covering the top. Then let cool on a wire rack over parchment paper to catch and drips. Let glaze set before serving.

About Natalie

Natalie Paramore blogs about seasonal recipes, travel and lifestyle on her site natalieparamore.com. She enjoys being outdoors, spending time with her dog Mimi, traveling the world and sharing food and wine with loved ones. You can often find her behind the lens getting that perfect shot for Instagram!

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This post contains affiliate links, meaning I’ll receive a small commission should you purchase using those links. All opinions expressed are my own. I receive no compensation for reviews.

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