18 Awesome Fall Flavor Recipes

18 Awesome Fall Flavor Recipes

18 Awesome Fall Flavor Recipes

September means we can finally eat all things pumpkin and apple with no apologies. I mean, I probably wouldn’t apologize anyway, but there does seem to be a lot of pumpkin shaming, and I want none of it. There don’t really do apple picking or pumpkin patches in the UK, as far as I can tell, so I have to bring these flavors into my kitchen all on my own. Here are 12 great pumpkin recipes and 6 equally awesome apple recipes to bring these fall flavors into your life.

Pumpkin Scones

Caramel Pumpkin Cheesecake

Pumpkin Spice White Russians

Pumpkin Cake

Pumpkin Pancakes

Pumpkin Spice Gooey Butter Cake

Pumpkin Spice Brownies

Mini Pumpkin Cheesecakes

No-Bake Double Layer Pumpkin Pie

Pumpkin Butter Dark Chocolate Stuffed French Toast

Pure Pumpkin Cheesecake

Pumpkin Cream Cheese Muffins

Apple Brandy Punch

Sausage Egg & Cheese Biscuit with Apple Butter

Caramel Stuffed Apple Cider Cookies

Apple Butter & Sharp Cheddar Grilled Cheese

Pork & Apple Hot Pot

Apple Margarita

Mac & Cheese Cups | How to be Awesome on $20 a Day
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Mac & Cheese Cups | How to be Awesome on $20 a Day

Mac & Cheese Cups

Mac & Cheese Cups | How to be Awesome on $20 a Day

I love going out to eat. I get so excited to read a new menu. I love watching other people’s food go by just to see what’s coming out of the kitchen. If there’s a table that looks right into the kitchen, all the better. On a good day, we’ve gone to a place where I want to try a bunch of different stuff. My husband and I will negotiate to make sure we’re not getting the same thing so we can taste each other’s food. There’s the internal struggle about whether to get a cocktail or a dessert because I know I can’t afford both.

But lately, when my food arrives, I’m often underwhelmed. I don’t know if it’s because I’m used to outrageous American food or if British restaurants just aren’t that great unless you’re rich. More often than not, what I’m eating looks impressive, but it’s not any better, and occasionally noticeably worse, than what I could make for myself at home. 

Mac and cheese is one of those foods that’s hit or miss out in the restaurant world. Sometimes a place will describe this supposedly legendary mac, and what you end up with is pasta in a soupy white sauce with some shredded cheddar sprinkled over the top. The whole thing gets shoved under the broiler and brought to you bubbling and boring rather than properly incorporated, creamy, dreamy, gooey, and good. I assure you, today’s recipe is anything but disappointing.

Mac & Cheese Cups | How to be Awesome on $20 a Day

These Mac & Cheese Cups have a buttery, cracker crumb crust, so we’re already off to a good start. I swear Ritz crackers are a true manufacturing miracle. We’re mixing our al dente macaroni with cheddar and garlic and herb soft cheese for a punch of bold flavor. A few more creamy ingredients help hold everything together. Pop all this into a muffin cup to bake, and you’ve got something truly awesome.

Mac & Cheese Cups are also versatile. We ate them for lunch in front of the TV while watching football, still warm and gooey, but you could also make them into a cheesy side dish for dinner, or serve them up at a party. These are good hot or cold. When they’ve been chilled, they actually hold their shape really well and are much easier to eat with your hands, so if you’re serving them at a party, don’t be afraid to make them ahead and stash them in the fridge.

Mac & Cheese Cups | How to be Awesome on $20 a Day

There’s a lot of great food in the world, but chances are, some of the best food will come from your very own kitchen. Why not start with Mac & Cheese Cups. I assure you, they’re awesome.

Mac & Cheese Cups
Serves 12
Mac & Cheese Cups combine a butter cracker crust with chewy gooey mac and cheese for a great little party food.
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 6 ounces elbow macaroni
  2. 1 cup Ritz cracker crumbs, or similar (about 12 crackers)
  3. 1-1/2 cups shredded cheddar cheese
  4. 1.5 ounces butter, melted
  5. 2.5 ounces garlic and herb soft cheese, such as Boursin or cream cheese
  6. 0.5 ounces cold butter
  7. 1 egg
  8. 100 ml milk
  9. 30 ml sour cream
  10. Pinch of salt
  11. Pinch of crushed red pepper flakes
Instructions
  1. Preheat your oven to 350F (175C), and lightly grease the cups of a standard 12 cup muffin pan.
  2. Put a large pot of water on to boil. Once it's boiled, add a fat pinch of salt and your pasta. Cook for one minute less than the package instructions, stirring occasionally to avoid sticking. Drain.
  3. While your pasta is cooking, combine your cracker crumbs, 1/4 cup of your shredded cheddar, and your melted butter in a mixing bowl until fully combined. Divide your crumb mixture between your 12 muffin cups. I use the bottom of a shot glass to gently press the crumb mixture into the bottom of each cup to flatten it down. Set this aside until your pasta is ready.
  4. Once your pasta is cooked, combine the cooked pasta, remaining cheddar, garlic and herb cheese, and cold butter in a mixing bowl. In a measuring jug, add in your milk, use displacement to measure out your sour cream, then crack the egg into the jug. Give this mixture a good whisk to smooth it all out, then pour it over your pasta mixture. Finally, sprinkle in your salt and crushed red pepper flakes, and give the whole thing a good stir until it's evenly combined.
  5. Evenly divide your pasta mixture into the twelve cups. Bake for about 20 minutes or until it's bubbly and just starting to hint at browning.
  6. Allow to cool for at least 10 minutes before attempting to remove them. I use an offset spatula to get them out. Run your spatula around the edge of each cup to loose then up, then carefully slide the spatula down the side and underneath. They should release fairly easily.
  7. These can be served hot, cold, or anywhere in between.
Adapted from Everyday Annie
Adapted from Everyday Annie
http://awesomeon20.com/

Awesome in August

Awesome in August

August has been a month of extremes. From being absolutely desperate for air conditioning in Greece to strongly considering turning on the heat in Glasgow. From being obnoxiously bored to gloriously bored to so busy I could barely breathe. From being in a city buzzing with visitors to a quiet Greek island where there seemed to be as many cats as people. August has shown us a lot.

We went on vacation to Kefalos on the island of Kos in Greece just before the kids came back to school, and though I’m usually an obnoxious busy body, I managed to embrace doing a whole lot of nothing other than reading on an island in the Aegean. I also managed to consume my body weight in hummus and gyros and gelato. Not sorry.

Before we left, we managed to sneak a peak of one of the cycling road races while the European Championships of several different sports were being held in Glasgow. It was exciting to be in a city with a major event like that, provided you weren’t trying to take a bus through the city centre.

I’m thinking I definitely need to give both these Savory S’mores and these S’mores Fudsicles from Spoon Fork Bacon a try. They’re both gorgeous!

While we’re at it, let’s make some Root Beer Float Caramel Bars as well. If you’re really nice, I’ll share them with you.

Chicken Parmesan from Awesome on 20

Your favorites this month were Chicken Parmesan, Passion Fruit Green Tea, and White Cheddar Fondue. Clearly I’m not the only one who can’t figure out what season it is.

I’m ready for sweaters and boots and all things pumpkin spice. Hey September, you’re such a babe.

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