To know fall and the chilly winter months is to love soup season. So bring on soup season with these 7 best soup recipes.
Here are 7 of the best soup recipes for soup season
1.) Medicine Ball Chicken Noodle Soup – classic chicken noodle gets an extra kick with immune boosting ingredients like bone broth and tumeric for when you or your loved ones are feeling under the weather or just need an extra spoonful of comfort. I call this my Medicine Ball Chicken Noodle Soup for a reason. Get the recipe here and be sure to save this one!
2.) Crock pot butternut squash soup –when you think of fall soups it’s impossible for butternut squash not to come to mind. This one is super easy, all you need is a crock pot, some diced butternut squash and an immersion blender. I like to top mine with some crunchy pumpkin seeds. Sharing the recipe here.
6.) Easy Vegetable Soup –if you’ve got a fridge full of veggies roast them all up on a pan with a little salt and some herbs and then blend together for this easy vegetable soup. This one is packed with plant power and dairy free too!
These are the best pumpkin magic bars. Similar to the classic seven layer bars, these are layered with pumpkin and a buttery, gingersnap crust which make them the perfect fall dessert.
My great aunt used to make the best magic bars. You may also know them as Seven Layer Bars, or Hello Dolly bars. At every family function, I knew that I could look forward to her special cookie bars. If you’re not familiar with Magic Bars they are a classic throwback recipe with a graham cracker crust, sweetened condensed milk, chocolate chips, nuts,and shredded coconut.
This month, our theme for the Cozy Creative Collaborative was pumpkin since it’s October! So I decided to make a pumpkin rendition of these magic bars.
Scroll down for the best pumpkin magic bars recipe and more pumpkin ideas!
The best pumpkin magic bars
A gingersnap buttery crust is layered with gooey sweetened condensed milk, pumpkin puree, butterscotch and white chocolate chips, crushed pecans and sprinkled with shredded coconut for the perfect fall dessert bar.
1 sleeve of honey graham crackers, crushed
15 gingersnap cookies, crushed
1/2 stick of butter
1 can sweetened condensed milk
1 cup of pumpkin puree
1 Tbsp pumpkin pie spice
1 cup white chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1/2 cup shredded coconut
1.) Preheat your oven to 350 degrees F.
2.) Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
3.) Combine the crushed graham crackers and gingersnaps in a bowl.
4.) Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
5.) Line a 9×9 baking dish with parchment paper.
6.) Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
7.) In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
8.) Spoon the pumpkin mixture on top of the cookie crust.
9.) Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
10.) Bake for about 30-35 minutes, until the edges start to turn golden brown.
11.) Chill then slice and serve!
Tip – If your bars are still pretty gooey, place in the fridge or freezer until hardened and then slice.
These pumpkin magic bars are similar to the traditional seven layer bars. Layered with a gingersnap crust, sweetened condensed milk, pumpkin, butterscotch, white chocolate, and nuts, these are an easy and delicious fall dessert!
Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
Combine the crushed graham crackers and gingersnaps in a bowl.
Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
Line a baking dish with parchment paper.
Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
Spoon the pumpkin mixture on top of the cookie crust.
Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
Bake for about 30-35 minutes, until the edges start to turn golden brown.
Chill then slice and serve!
Keyword baked goods, cookies, desserts, pumpkin
Check out all the pumpkin ideas from The Cozy Creative Collaborative
Neutral Pumpkin Centerpiece – The Tattered Pew
Pumpkin Hand Scrub – Eleanor Rose Home
Copycat Starbucks Pumpkin Spice Latte – Mornings on Macedonia
Crisp apples, with creamy brie, sweet caramelized onions, and hot honey are all baked to perfection on a crisp flatbread and topped with arugula that will have your mouth bursting with deliciousness.
It’s apple season! And the ladies of the Cozy Creative Collaborative and I have gotten together this month to bring you some warm and comforting apple recipes. I love apples paired with brie cheese, I think it’s a great fall combo. So I decided to make these apple and brie flatbreads with hot honey. These are a quick appetizer or my favorite way to enjoy an upscale pizza in the fall. Bake them in the oven or enjoy on the grill!
Now here is my recipe for my apple and brie flatbread with hot honey.
Apple and brie flatbread with hot honey
We do family pizza night in our house every Friday. We love to make our own personal pizzas with Naan flatbread. I always top mine with arugula and usually a drizzle of balsamic glaze because it’s sooooo good! For fall I like to switch it up and do apple and brie on my flatbread. I still top with my arugula but I recently discovered this hot honey and it’s a game changer! I think you will love my recipe too!
1 onion, peeled and sliced thin
1 wheel of brie, cut into chunks
2 apples, sliced thin (I used granny smith and honeycrisp)
2.) Start by making the onions first as this takes a bit of time. In a medium saucepan over medium heat, melt some butter and add the onions. Turn the heat down to low and allow to saute until they are cooked and slightly golden brown.
3.) Line a baking sheet with some parchment paper and lay out the flatbreads.
4.) Drizzle the flatbreads with some olive oil and then add the onions on top, spreading out evenly.
5.) Top with the sliced apples and chunks of brie.
6.) Bake in the oven for about 10 minutes, or until the brie is melted and the flatbreads are golden brown.
7.) Top with some fresh arugula and drizzle with hot honey.
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Apple and brie flatbread with hot honey
Naan flatbreads are topped with caramelized onions, sliced apples, gooey brie, spicy arugula and drizzled with hot honey. This is a great fall appetizer or even perfect for a more upscale pizza night! These flatbreads can be baked in the oven or even on the grill!
Start by making the onions first as this takes a bit of time. In a medium saucepan over medium heat, melt some butter and add the onions. Turn the heat down to low and allow to saute until they are cooked and slightly golden brown.
Line a baking sheet with some parchment paper and lay out the flatbreads.
Drizzle the flatbreads with some olive oil and then add the onions on top, spreading out evenly.
Top with the sliced apples and chunks of brie.
Bake in the oven for about 10 minutes, or until the brie is melted and the flatbreads are golden brown.
Top with some fresh arugula and drizzle with hot honey.
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You may also like some of my other favorite apple recipes
If you love apple pie or have leftover pie crust, you are going to want to make these easy pie crust leaf cookies with apple pie dip!
When I think of fall, I think of going apple picking, helping my mom make an apple pie and then going outside to play in a big pile of leaves while the pie bakes in the oven. This recipe makes me so nostalgic for a simple and cozy fall. I was so honored when the ladies from the Handcrafted Society asked me to join them for this month’s blog hop, all about leaves. I knew exactly what I wanted to do! I think you all will love this recipe as much as I do!
Now scroll on down for my easy pie crust leaf cookies with apple pie dip recipe.
Easy pie crust leaf cookies with apple pie dip
Refrigerated pie crust is cut out into leaf shapes and basted with cinnamon and sugar to make a simple yet sweet cookie. Apples, more cinnamon and sugar are cooked until tender in the crock pot to not only make your house smell amazing, but it makes a great dip for your cookies! You can use any dip you like, I also like to do a pumpkin dip (recipe coming soon!) But this apple pie dip is my favorite!
Ingredients:For the apple pie dip
6 medium apples, peeled and cored. (I used pink lady but honeycrisp or granny smith work well too!)
1/3 cup brown sugar
2 Tbsp granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
slab of butter
For the leaf cookies
Refrigerated pie crust
1 Tbsp water or milk
pinch of cinnamon and sugar
1.) In a crockpot, add the butter, chopped apples, sugars, cinnamon and nutmeg and stir well.
2.) Cover and cook on low for 2-3 hours. 3.) While the apples are cooking, start to prepare the pie crust cookies. Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. 4.) On a lightly floured surface or on parchment paper, roll out the dough. 5.) Using some cookie cutters or a butter knife, cut out your desired leaf shapes and place on the parchment paper lined baking sheet.
6.) Prepare an egg wash by whisking together 1 egg and 1 Tbsp of water or milk. Sprinkle in some cinnamon and sugar.
7.) Using a basting or pastry brush, lightly brush the egg wash mixture onto each cut out cookie.
8.) Place in the oven and bake until golden brown, about 12-15 minutes.
9.) Scoop the baked apple dip into a bowl and serve with the pie crust cookies. Enjoy!!!
Store cookies in a ziploc bag and the dip in an airtight container in the refrigerator.