Things to cook/do in fall 🍁

• Are you ever sitting around and thinking “man I have no fall food to ee]at” well we can fix that, here are some things to do in fall (recipes include

What's the easiest crochet project to start with? Small square coasters or dishcloths allow you to practice and learn new stitches with a quick payoff. Simple scarves, baby blankets, and granny square throw blankets are also good choices.

paint a little candle with your favorite fall things on it!

and one more fun idea is fall decor!

Recipes:

Pumpkin spice latte

Pumpkin spice cupcake 

Pumpkin pie’s smore 

Marmalade cake 

Marshmallow potato casserole 

Pumpkin spice latte

Ingredients:

• 2 tsp pumpkin purée
• pinch of ground cinnamon, plus extra to serve (or use pumpkin spice)
• pinch of ground ginger
• pinch of ground nutmeg
• 250ml milk (any will work)

Method

• STEP 1

  Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
• STEP 2

  Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

•  Pumpkin spice cupcake                                                                       Ingredients:

  For the sponge

  • 140g butter, softened
  • 120g golden caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 140g self-raising flour
  • 2 tbsp pumpkin spice mixture or you can make your own (see 'goes well with')
  • 2-3 tbsp milk, plus extra for the icing if needed

  For the icing

  • 100g unsalted butter, softened
  • 100g icing sugar, sieved
  • ½ tbsp pumpkin spice mixture
  • 200g full-fat soft cheese

  Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
  • STEP 2

    Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
  • STEP 3

    Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens – it will turn runny and then thicken up again.
  • STEP 4

    You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

  • Pumpkin pie' s smore                         Ingredients

    • 16 ginger nut biscuits
    • 8 marshmallows (vegetarian brand, if required)
    • 8 tsp canned pumpkin purée
    • ¼ tsp cinnamon

  • Method

    • STEP 1

      Preheat the grill to high and line a baking sheet with parchment. Put 8 ginger nuts on the tray and top with a marshmallow. Grill until the marshmallow is turning brown and melty.
    • STEP 2

      Mix the pumpkin puree with the cinnamon and put a tsp on each of the remaining ginger nuts.
    • STEP 3

      Sandwich both together until oozing. 

    • Marmalade cake                        Ingridients  

    • 200g unsalted butter
      softened, plus extra for the tin
    • 2 unwaxed oranges
    • 325-350g golden caster sugar
    • 4 eggs
    • 80g marmalade
    • 200g self-raising flour
    • double cream
      or ice cream, to serve
    • 
      
    • Sources: Big food.com

    •