As part of my seasonal series for The Report (remember these chic cocktails?), I’ve fallen for these fabulous fall favorites! Each of them are perfect to serve at parties or to enjoy at home.
- Mulled Hot Cider: I pick up a bottle of Williams-Sonoma’s five apple cider concentrate, a jar of mulling spices and some cinnamon sticks. I toss them all into a cast iron pot and simmer away. Not only does the fruitful aroma swirl around the house, the taste of the cider also swirls around your mouth for a true fall delight.
- Grown Up Hot Chocolate: For all those brisk fall days, mix in a mug 1 part vodka, 1 part peppermint Schnapps and 4 parts hot chocolate. Top with a dollop of whipped cream and a peppermint stick and you have a sweet holiday treat.
- Tall Lemon Perry: For those Indian summer days (and in California we are having loads of them!), stir 5 oz. hard apple cider, 2 oz. pear-infused vodka and some freshly squeezed lemon juice together in a shaker. Pour over ice in a fun and fashionable tall, narrow glass.
Not only is fall a time to imbibe warm drinks, it’s also a time for warm baked goods! Yummy goodness! I have two fall favorites – pumpkin pie crunch and Gingerbread pudding. Here’s the recipe for the pumpkin pie crunch and if you’d like the recipe for the Gingerbread pudding, Just Ask! It’s amazing!
Pumpkin Pie Crunch
Ingredients
- 1 (16 oz.) can of solid pack pumpkin (you can also use fresh from the pumpkin!)
- 1 (12 oz.) can of evaporated milk
- 3 large eggs
- 1 ½ cups sugar
- 4 tsp. pumpkin pie spice
- ½ tsp. salt
- 1 pkg Classic Yellow Cake Mix (any kind will do!)
- 1-cup butter (melted)
- Vanilla ice cream (I use Talenti Tahitian vanilla)
Baking Instructions:
- Preheat oven to 350 degrees.
- Grease bottom of 13x9x2 inch pan. I use a glass oblong pan.
- Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in a large bowl. Stir until blended and pour into pan.
- Sprinkle dry cake mix (my family’s favorite part!) evenly over pumpkin mixture. Top with pecans, if desired. Drizzle with melted butter.
- Bake for 50-55 minutes or until golden. Cool completely and serve with vanilla ice cream.
It’s not the most calorie-free treat, but what holiday dessert is?
Now that you’ve got some fun fall beverages and treats lined up, don’t forget to decorate your house with hanging mummies, ghoulish ghosts and spooky spiders. Need help decorating? Just Ask!
