The fall season is most definitely upon us now. There is no denying it anymore, the boots and scarves have officially been brought out of the closet. We all know the fall classic foods and drinks, Pumpkin Spice Latte anyone? But how about diversifying it a little bit with some other fall friendly foods? Now, there are countless recipes for the fall season, so let’s just stick with the desserts. Better yet, let’s just stick with three delicious desserts that are quick and easy with limited ingredients and prep time. Because honestly, no one ever wants to wait too long for dessert.
Butternut Pudding
Butternut is pretty much the food of Autumn. And who doesn’t like pudding? The simple solution is to just combine the two together. Makes sense right? And there are only four, five if you like whip cream, ingredients involved.
[accordion title=”Ingredients ” close=”1″]2 10 ounce packages thawed frozen butternut squash puree
1 14 ounce can coconut milk
4 eggs
1/2 cup pure maple syrup
whipped cream[/accordion]
[accordion title=”How To Make It” close=”0″]Preparation is the easiest thing ever. Just preheat the oven to 325 and then blend everything together and pour it into an eight-inch baking dish. Pour boiling water halfway up the dish to make water bath and then bake it for an hour. [/accordion]
Recipe from Rachael Ray
Baked Apples
It’s like an individual apple pie. And they are super cute. So again, what is not to like? And although the ingredient listing is long, the basics are just apples and a bunch of sweet things and toss in some sold things like oats and flour, though you could probably substitute granola for the oats.
[accordion title=”Ingredients ” close=”1″]2 10 ounce packages thawed frozen butternut squash puree
1 14 ounce can coconut milk
4 eggs
2 tbsp. unsalted butter
2 Granny Smith apples
1 tbsp. sugar
.13 tsp. cinnamon
¼ c. dulce de leche
3/4 cup oats
3/4 cup flour
2/3 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch kosher salt
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
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[accordion title=”How To Make It” close=”0″] Cut out the core and take all the dry ingredients, mix it with the butter into loose clumps. Put the clumps in the fridge. Take the cored apples and put them on a baking sheet and put a teaspoon of honey in the middle followed by the freshly cooled clumps of mixture. Bake it at 350 degrees for 40 minutes and there you are. Just let it stand about 10 minutes before digging in.[/accordion]
Recipe from Food Network
Caramel-Apple Ice Cream
Sure it’s getting cold out, but who cares? Ice cream is great year round, and if you don’t like it cold just heat it up and make it a soup. It works both ways. Apples and caramel are scents and foods you find all over the place during the fall; it only makes sense to bring them together and blend it into an ice cream.
[accordion title=”Ingredients ” close=”1″]
2 10 ounce packages thawed frozen butternut squash puree
1 14 ounce can coconut milk
4 eggs
2 tbsp. unsalted butter
2 Granny Smith apples
1 tbsp. sugar
.13 tsp. cinnamon
¼ c. dulce de leche
2 pt. vanilla ice cream
chocolate shavings
gingersnaps[/accordion]
[accordion title=”How To Make It” close=”0″] Melt the butter in a skillet and add the apples. After about five minutes, they should be soft and brown. Add the sugar and cinnamon and the water and cook it for about two more minutes. Then stir in the dulce de leche until that melts. Scrap all of that into a bowl and refrigerate it until it’s chilled. Now just fold the apple mixture into softened vanilla ice cream and freeze until it’s firm. Then scoop it into bowls, garnish with chocolate shavings and crumbled gingersnaps and enjoy! See, quick and easy and it will be delectably cold and delicious.[/accordion]
Recipe from Delish
These three desserts provide a variety of options based on ingredients on-hand, time, convenience. All the necessary factors have been taken into account. On top of that, the sweet treats are scrumptious, so why not give them all a shot?
