Kids ' Autumn Recipe - 8 Seasonal Treats

Autumn is almost here and it brings us a large basket of colorful fruits and vegetables, inviting us to enjoy them in the kitchen. If you have already tried our autumn recipe for pear tarte tatin or sweet apple verrine, today we offer you some ideas for desserts, snacks and dinners specially developed for children. Adults will also be seduced by it, that's for sure! Enjoy without hesitation!

Healthy and energizing fall recipe to discover this season to please the little scamps

Many people consume large amounts of vegetables and fruits mainly in the summer. But in fact, fall is an even better season to provide your body with all the healthy substances it needs to prepare it for winter. To your attention, you have a wide selection of gifts from nature - carrots, beets, cabbage, celery, spinach, broccoli, cauliflower, pumpkin, peppers, parsnips, potatoes, pears, grapes, apples, etc.

Pumpkin Ice Cream Cookies

Ingredients

Cookie dough

• 1 cup cooked or canned mashed pumpkin
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter
• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 egg
• 1/2 teaspoon of vanilla
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cinnamon
• 1 cup of raisins
• 1 cup of chopped walnuts

Icing

• 3 tablespoons of whipping cream
• 2 cups of icing sugar
• 1 teaspoon of vanilla
• 1/4 cup unsalted butter, softened

Instructions

Biscuits

First, preheat the oven to 180 ° C. Second, combine cream, sugar and butter until fluffy and smooth in a large bowl. Add the vanilla, pumpkin and egg, stirring all ingredients until blended.

Third, combine the baking soda, baking powder, nutmeg, flour, salt and cinnamon in a small bowl. Add the raisins and nuts. Then mix the two mixtures together.

Fourth, drop teaspoons of batter on a baking sheet lined with waxed paper. Make sure you leave about 4cm between the uncooked cookies. Bake until golden brown, about 14 minutes.

Icing

Combine butter and icing sugar until creamy. Add the vanilla and cream and beat until smooth. Finally, pour the frosting over the cookies once they have cooled.

Fall recipe for healthy pumpkin muffins

Ingredients

• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 eggs at room temperature
• 1 cup of pumpkin puree
• 1/4 cup almond milk
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1 3/4 cups whole wheat flour
• 1/3 cup rolled oats to sprinkle on top

Instructions

Preheat the oven to 165 ° C. If your muffin pan isn't non-stick, grease it with butter.

In a large bowl, beat the oil and maple syrup with a whisk. Add the eggs and beat well. Also add the pumpkin puree, almond milk, spices, baking soda, vanilla extract and salt.

Then put the flour and oatmeal in the bowl and stir with a large spoon, just enough to combine. Distribute the dough evenly in the holes of the mold. Sprinkle the tops of the muffins with about a tablespoon of oatmeal. Bake 22 to 25 minutes or until a toothpick inserted in a muffin comes out clean. Place the pan on a wire rack to cool. Finally, run a butter knife along the outside edge of the holes in the pan to take out the muffins.

Grilled corn kernels with white chocolate and spices

Ingredients

• 1 - 1 ½ bag of microwave corn
• 1 cup of white chocolate candies
• about 1/4 teaspoon pumpkin pie spice
• colored chocolate chips
• M & Ms candies
• mini pumpkin candies (optional)

Instructions

First, prepare the homemade popcorn and place it in a large bowl.

Next, melt the white chocolate candies in the microwave. Start with 40 seconds, stir, then repeat at 10-20 second intervals until the candy is melted.

Next, pour the melted chocolate over the toasted corn kernels and mix lightly. Sprinkle with spices and mix well. Immediately top with chocolate chips, M & M's candies and mini pumpkin candies (if you have any). Let cool completely before serving.

Chicken rice in a pumpkin - fall recipe you must try

Ingredients

• 1 medium pumpkin
• 1 tablespoon of olive oil
• 2 cups of assorted chopped vegetables, such as celery, carrots, onions, green peppers, sweet potatoes, mushrooms, etc.
• 450 g ground chicken
• 1 tablespoon of soy sauce
• 400 ml chicken broth
• 2 cups cooked brown rice

Instructions

Cut off the top of the pumpkin and thoroughly clean the pulp and seeds. Preheat the oven to 180 ° C.

Heat the oil in a large skillet over medium heat, add the assorted vegetables and sauté until tender. Add the meat in small pieces and cook until golden brown.

Stir in the soy sauce, broth and cooked brown rice. Mix well.

Pour the mixture into the cleaned pumpkin. Replace the pumpkin top and place the whole pumpkin on a baking sheet. Bake for 1 hour or until the inside of the pumpkin is tender.

After collecting the stuffing, don't forget to scrape the inside of the pumpkin as well! It tastes like spaghetti squash!

Chocolate pudding

Ingredients

• 1 1/2 tablespoon of sugar
• 1/2 tablespoon of unsweetened cocoa powder
• 1/3 tablespoon of cornstarch
• 1/2 teaspoon kosher salt
• 3 1/2 tablespoons whole milk
• 6 large egg yolks
• 200 g of chopped chocolate
• 4 tablespoons unsalted butter
• 4 tablespoons of pure vanilla extract
• 20 chocolate cookies, plus 12 crushed
• chocolate candies
• chocolate chips (optional)
• pumpkin candies for decoration (optional)

Instructions

Whisk together the sugar, cocoa, cornstarch and salt in a medium saucepan. Add the milk and eggs with a whisk. Cook over medium heat, still whisking, until the mixture begins to bubble and thicken, 5 to 7 minutes. Remove from the heat. Add the chocolate, butter and vanilla. Stir until the chocolate is melted and the mixture is smooth.

Place 1 whole cookie in the bottom of several juice glasses. Top with half the pudding, dividing evenly. Garnish with a second cookie. Pour the rest of the pudding, dividing evenly. Sprinkle with crushed cookies and store in the refrigerator.

Cover a baking sheet with parchment paper. Then melt the chocolate candies in a double boiler or in the microwave. Transfer the melted chocolate to a zipped bag and cut a small hole in one corner. Create tree trunks and branches (they don't need to be perfect). Sprinkle the branches with chocolate chips. Refrigerate until the chocolate is set.

Lastly, insert the chocolate trees into the pudding and decorate with pumpkin candies.

Fall Apple and Maple Syrup Pancake Recipe

Ingredients

• Brown sugar
• yeast
• spices
• salt
• whole milk
• egg
• unsalted butter
• vanilla extract
• grated apple
• pure maple syrup

Instructions

To make these easy apple pancakes, simply whisk together the wet ingredients in one bowl and the dry ingredients in another. Combine the two mixtures, then stir in the grated apple.

Preheat your pan and brush with melted butter. Pour batter into the pan, using a quarter cup as a measure. The pancakes are ready to flip once you see tiny bubbles appearing all over the top. Continue cooking until they are golden brown on both sides.

Whisk together the maple syrup and a little vanilla extract. Serve the apple pancakes with the flavored syrup!

Peanut Butter Acorns

Ingredients

• 3/4 tablespoon smooth natural peanut butter
• 3/4 tablespoon of sugar
• 1 teaspoon of vanilla
• 1 large egg
• 1 tablespoon of flour
• 2 tablespoons of chocolate chips
• chocolate mousse kisses

Instructions

Preheat the oven to 175 ° C. Beat the first 5 ingredients in a bowl with an electric mixer until well combined.

Then drop the dough by 1/2 rounded teaspoon on a baking sheet. Flatten each piece into a dome shape. Bake for about 10 minutes or until edges are golden, turning the baking sheet halfway through cooking. Let cool for 5 minutes in the baking sheet.

Microwave 1/4 cup of the chocolate chips in a small heatproof bowl for 30 seconds, stirring at 10 second intervals. Dip the bottom of each kiss in melted chocolate and place it on the flat side of a cookie. Use the same method to place a mini "stem" on top of each cookie, completing the acorn in this way.

Pumpkin sage soup - the fall recipe that warms the body up

Ingredients

For the soup

• 1/4 tablespoon olive oil
• 3 large onions, sliced
• 3 garlic cloves, chopped
• 2 large sage leaves, chopped
• 2 teaspoons of grated fresh ginger
• 1/4 teaspoon ground nutmeg
• 1800 ml vegetable or chicken broth
• 400 g mashed pumpkin
• 1 tablespoon of lemon juice

For garnish

• 2 tablespoons of olive oil
• 24 small sage leaves
• kosher salt
• 200 g mushrooms, very thinly sliced

Instructions

Prepare the soup

In a 5-liter saucepan, heat the oil over medium heat. Add the onions and salt. Cook for 40 minutes or until golden brown, stirring occasionally. Similarly add garlic, sage, ginger and nutmeg. Simmer for 5 minutes or until the garlic is golden, stirring periodically. Finally, pour in the broth and pumpkin puree. Cook for 20 minutes over medium heat, stirring occasionally.

Using a blender, puree the soup until smooth. Stir in the lemon juice, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Prepare the filling

In a 2-liter saucepan, heat the oil over high heat until hot but not smoking. Add the sage leaves and fry, 1 to 2 minutes or until golden brown, stirring occasionally. Then, using a slotted spoon, transfer them to a large paper towel-lined plate and sprinkle with a pinch of salt.

Add the mushrooms to the hot oil. Fry 2 minutes or until golden brown, stirring occasionally. Transfer to the same plate as the sage. This filling can be prepared up to 3 hours in advance.

Find two recipe ideas for the bonus fall below!

Roasted butternut squash sprinkled with butter, paprika, salt and pepper

Baked butternut squash with bacon, mozzarella, parmesan and spices

* Sources: Pumpkin Ice Cream Cookie Recipe - pumpkinlicious.com

Pumpkin Chicken Rice Fall Recipe - ldsliving.com

Healthy Pumpkin Muffins Recipe - cookieandkate.com

Grilled corn kernels with white chocolate and spices recipe - momfoodie.com

chocolate pudding recipe - countryliving.com

Apple and Maple Syrup Pancakes Recipe - averiecooks.com

Peanut Butter Acorns Recipe - countryliving.com

fall pumpkin sage soup recipe - goodhousekeeping.com