Favorite Fall Recipes

Cozy fall food is my favorite! Here’s a roundup of my favorite simple recipes for the season:

Frock Files | Favorite Fall Recipes

Maple Apple Tart | One of the easiest recipes ever! When people drop by, I can whip one of these up almost as quickly as a couple of cappuccinos.

Frock Files | Favorite Fall Recipes

Pumpkin Mochi | This is a twist on traditional Hawaiian butter mochi! For those who are gluten-free, this recipe is a great way to enjoy a pumpkin cake without missing the wheat flour.

Frock Files | Favorite Fall Recipes

Pumpkin “Pop Tarts” | Using pie crust and pumpkin pie filling, you can have a pumpkin filled breakfast hand pie in just a matter of minutes. Kids love helping out with these!

Frock Files | Favorite Fall Recipes

Mom’s Apple Butter | While apple butter can be complicated, this one is so, so, so simple and delicious. To make it, just cook the apples, mash, and season.

Frock Files | Favorite Fall Recipes

The Easiest Beef Stew | I have two go-to beef stew recipes, but this one usually wins out. Why? Because I can put it in the oven and walk away from it, and when I come back it’s a hot, delicious meal with tender meat and veggies. A winner every time.

What are your favorite fall recipes?

Simple Recipe: Fruit Filled Breakfast Shortcakes

Quick Shortcake Recipe (shortcakes for breakfast)

Since I love a sweet breakfast or brunch option, I wanted a cake I could easily whip up on a weekend morning. After discovering this mini German pancake recipe on Real Mom Kitchen, I knew I’d found just the thing.

Since these are really pancakes, they aren’t your traditional flaky biscuit shortcake — but they’re not sweet and I topped them with whipped cream and fruit, so in my book they’re shortcakes. I actually prefer these slightly chewy cakes to the biscuits.

To my delight, these took less than ten minutes of hands-on time! Fifteen minutes later, we had these perfectly fluffy babies on our hands, which we then decorated with a spoonful of maple syrup, a dallop of whipped cream, peaches, and raspberries.

Quick Shortcake Recipe (shortcakes for breakfast)

Ingredients:

For shortcakes (aka German pancakes):
Minimally adapted from Real Mom Kitchen

1/2 cup milk
3 eggs
1/2 cup flour
1 teaspoon vanilla
1/8 cup butter, melted

For whipped cream:
1 cup whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla

Maple syrup
Fruit

Instructions:

1. Preheat oven to 400 degrees. In a blender, combine milk, eggs, flour, and vanilla. Make sure there are no lumps! Add the melted butter in four parts.

2. Grease your muffin tin. Fill each about halfway with batter. (Makes a dozen.) Bake 15 minutes.

3. Remove the shortcakes from the pan and allow them to cool. Meanwhile, make the whipped cream by whipping the ingredients with an electric mixer until soft peaks form.

4. Drizzle each with a teaspoon of maple syrup, whipped cream, and fruit.

Quick Shortcake Recipe (shortcakes for breakfast)Quick Shortcake Recipe (shortcakes for breakfast)

These are best served fresh with a hot cup of coffee or tea! My mouth is watering just thinking about it. Can’t wait until the weekend to make these? They make an equally excellent breakfast-for-dinner.

P.S. Another favorite brunch recipe: berry oatmeal brûlée. Oh, and you can’t forget bagels (three ways)!

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Cherry + Chocolate Ice Cream Cake

10 Minute Ice Cream Cake Recipe

It’s August! I’m in as much of a state of disbelief as you are. This month’s theme is Celebrate! I’m turning the big 3-0 at last, and anyway, it’s summer — we need to get our party on. All the recipes this month will be cake-related, since cake is my favorite and so are you.

James’ mom makes an ice cream cake like this one, except with chocolate fudge instead of cherry frosting in the middle. Since chocolate and cherries make me weak in the knees, I concocted a fluffy cherry-vanilla center. Using ice cream sandwiches as the base, this impressive-looking (and tasting!) cake takes all of 10 minutes to whip up.

10 Minute Ice Cream Cake Recipe

Ingredients:

Makes two small cakes or one large cake.

12 ice cream sandwiches
16 oz. Cool Whip
10-12 oz. cherry pie filling (about half the can, as desired)
1 box instant vanilla pudding (1.5 oz)

Instructions:

1. In a large bowl, gently fold together the cherry pie filling and 8oz (half the container) of Cool Whip. Add the vanilla pudding packet until completely combined.

2. On a piece of parchment paper, lay out three ice cream sandwiches. Top with cherry/Cool Whip/pudding filling. Repeat with a layer of ice cream sandwiches, another layer of frosting, and another layer of ice cream sandwiches.

3. Cover the entire cake in the leftover plain Cool Whip. Freeze at least 4 hours before serving.

10 Minute Ice Cream Cake Recipe

I like to make a small cake (6 ice cream sandwiches) and reserve the frosting and Cool Whip to make another small cake later on, but you can make one big cake using all 12 ice cream sandwiches at once if you’re having lots of people over. You popular person, you.

P.S. More cherry and chocolate goodness.

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Simple Recipe: Pineapple Orange Cloud Cake

Frock Files | Pineapple Orange Cloud Cake

Last weekend we got a preview of the dog days of summer, with a three day run of 90-degree temperatures. We were invited to a dinner party and asked to bring dessert, so I used my mom’s recipe for a cake with a cool, creamy frosting. With mandarin oranges baked into the cake and crushed pineapple whipped into the frosting, this dessert is bursting with tropical flavor.

Frock Files | Pineapple Orange Cloud Cake

Ingredients

1 box yellow cake mix, Duncan Hines Traditional
½ cup vegetable oil
4 eggs
1 11-oz can mandarin oranges, including liquid
1 8-oz can crushed pineapple or cut up peaches
1 16 oz tub Cool Whip
1 3 ¾ oz box instant vanilla pudding
Shredded coconut (for decoration)

Instructions

1. In a large bowl, mix the yellow cake mix, vegetable oil, eggs, and mandarin oranges. Pour batter into two greased 8 or 9″ pans. Bake 350 degrees for 25-30 minutes. Cool completely.

2. In large bowl, combine pineapple or peaches, Cool Whip, and vanilla pudding. Frost the cooled cake, sprinkle with coconut, and refrigerate.

Frock Files | Pineapple Orange Cloud Cake

I loved that this cake was so simple to make, and it was a big hit at the party. It also satisfied my desire for all things tropical as the warm weather approaches. A triple whammy!

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P.S. A million thanks to everyone who came out with such enthusiasm in support of Frock Photography yesterday! I was delighted by all the notes of encouragement and the lovely comments, both here and elsewhere. Thank you so much, friends.

Frock Files | More Simple Recipes

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