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Looking for ways to make the most out of your fall in 2022?
Here are 14 fun and tasty fall-inspired recipes to try!
When it comes to living life in a way that creates long-lasting memories to cherish for years to come, it’s all about being excited about the things you do. Even in the most mundane areas of life, there are always going to be ways to make things more interesting and to find that spark of excitement that guides you. And that includes something as simple as making fall-inspired recipes!
Cozy Up with These Fall Drinks
One of the best parts of the weather getting cooler is being able to sip on warm fall beverages any time of day.
Pumpkin Spice Latte
Mix the magic of fall into your cup with this simple Pumpkin Spice Latte recipe! To make it, you’ll need to have some Pumpkin Spice Syrup on hand. Be sure to check out our detailed recipe guide that covers everything from mixing the syrup to frothing the milk!
- Pumpkin Spice Syrup, to taste
- Espresso beans
- Add pumpkin spice syrup to your glass—as much as you would like!
- Grind your espresso beans, and tamp them into the portafilter. Pull the shots into the glass with the syrup.
- Pour milk into your pitcher, and steam. Once the milk is heated, pour it over the espresso in your glass. Enjoy!
Earl Grey Latte
Wake up the right way on foggy fall mornings with a sweet and creamy Earl Grey Latte right at home!
- 2 Earl Grey tea bags
- ½ teaspoon honey
- Milk of choice
- Put two tea bags in a mug with honey. Add ⅓ cup hot water and steep the tea bags for 3-5 minutes.
- Heat the milk in a separate mug and use a frothing wand or steam to create a foam.
- After the tea is done steeping, pour the milk into the mug with tea and stir to dissolve the honey. Enjoy!
Fall-Themed Appetizers and Snacks
Whether you’re hosting or simply looking to snack, here are 6 fun fall recipes that are a good time-guaranteed!
Crunchy and filled with sweet, tangy cream, these squash blossoms are an irresistible autumn-inspired snack to try this year!
For the filling:
- 14-16 zucchini squash blossoms
- 2 cloves garlic, minced
- 6 large basil leaves, finely chopped
- 1 Tablespoon chives, finely chopped
- ¾ cup ricotta cheese
- ½ cup goat cheese
- 1 large egg
- 1 Tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
For the batter:
- ¾ cup club soda, cold
- ½ cup flour
- ½ teaspoon kosher salt
- 1 ½ cups vegetable oil
- Prepare the squash blossoms by trimming the stems and removing the stamens from the inside. Be careful not to break the petals while handling the blossoms. Rinse and let dry on paper towels.
- Combine the minced garlic, chopped basil, and chives to a large mixing bowl. Then, add the ricotta and goat cheese, as well as the lemon juice, egg, and salt. Whisk the ingredients until smooth and transfer the mixture to a plastic bag, this will be the filling.
- Cut the tip of the plastic bag to form a small opening, and portion about 1 Tablespoon of filling into each of the squash blossoms, leaving room at the top. Then, twist the petals together to seal the blossom.
- Heat the oil in a large pan over medium-high heat. While the oil is heating, create the batter. Combine the club soda, flour, and salt in a small bowl. Dip each of the blossoms into the batter to coat, then transfer to the oil to fry. After a few minutes, flip the blossoms to cook evenly. Once they begin to golden, remove them from the oil and place them on a paper towel to remove the excess oil.
- Serve immediately and enjoy!
Sweet and Spicy Pecans
Enjoy them as a snack or as a topping on nearly anything!
- 2 cups pecans
- 1 Tablespoon butter
- 3 Tablespoons dark brown sugar
- 1 ½ Tablespoons maple syrup
- 1 ½ teaspoons salt
- ¾ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- Preheat the oven to 350º F and line a baking sheet with foil.
- Place the pecans in an even layer on the baking sheet and toast in the oven for 10 minutes, making sure to stir every 3 minutes.
- In a medium-sized bowl, melt the butter in the microwave. Then, stir in the brown sugar, maple syrup, cayenne pepper, and cinnamon and combine until smooth.
- Transfer the toasted pecans from the baking sheet into the bowl and toss to coat.
- Spray the foil with a non-stick spray before pouring the pecans back into the baking sheet and place them into the oven to bake for another 10 minutes.
- Allow the pecans to cool before serving and enjoy!
Butter Bean Hummus
Did you know beans are said to have the best flavors in the fall? This Butter Bean Hummus is the perfect savory dip to serve alongside fresh vegetables, warm pita bread, or even crunchy crackers!
- 6 Tablespoons Tahini
- Juice from ½ lemon
- 2 cloves garlic
- 8 Tablespoons water
- 1 can butter beans
- 2 Tablespoons olive oil
- Pinch of salt
- In a blender or food processor, add the Tahini, lemon juice, garlic, and water. Blend until smooth.
- Then, add the butter beans, olive oil, and salt to the mixture and continue to blend until the beans have broken down completely.
- Use a spoon to scoop out all of the hummus and transfer it to a serving bowl Top with seasonings like cumin, Aleppo pepper, red pepper flakes, or even pesto, and enjoy!
Earthiness with a kick, this recipe features creamy ricotta and sautéed squash on a toasted baguette and topped with spicy chili oil.
- 1 yellow squash
- A baguette
- ¼ cup ricotta cheese
- Trader Joe’s Crunchy Chili Onion
- Cut a chunk off of the baguette, and split it in half. Cut the squash into thin slices.
- Heat a pan over medium and add olive oil. Once the olive oil is heated, add the squash, salt, and pepper to taste. Sauté for about 15 minutes. Transfer to a bowl.
- Drizzle the cut sides of the baguette with olive oil, and place them cut side down on the same pan you used for the squash. Let it cook for about 3 minutes or until toasted.
- Put the baguette slices cut side up on a plate. Smear the ricotta over the tops, then add the cooked squash. Top with chili crisp.
Honey Roasted Figs
This heavenly treat is too delicious to put down, so be sure to make extra!
- Slice figs in half and lay them in a baking dish, cut side up.
- Drizzle honey over the figs. Then, broil them for 5-7 minutes (on medium).
- Remove the figs from the oven and serve as is or over yogurt or overnight oats.
A simple slice of home, this Zucchini Bread recipe will have you reminiscing every fall adventure from your childhood.
- 1 ¾ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 cup mix-ins (can be chocolate chips, dried fruit, shredded coconut, nuts, or a combination)
- ½ cup melted coconut oil
- ½ cup dark brown sugar, packed
- ½ cup white sugar
- 1 large egg, at room temp
- 2 teaspoons vanilla extract
- 1 medium zucchini, shredded
- Preheat your oven to 350º F and grease a loaf pan.
- In a medium-sized bowl, add the flour, cinnamon, salt, baking soda, and any other mix-ins you’d like. Stir to combine.
- In a separate, larger bowl, combine both of the sugars, the zucchini, coconut oil, vanilla, and egg. Then stir the wet mixture into the dry mixture slowly until it creates a thick batter.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes. Check that the center is completely cooked with a toothpick.
- Let cool and enjoy!
Seasonal Lunch and Dinner Ideas
Make the most out of the season by mixing up your meal routine!
Cheddar Apple Grilled Cheese
This is hands down one of the best apple recipes for fall!
- 2 slices of bread
- About ½ cup white cheddar, shredded
- ½ apple, sliced
- 1 Tablespoon mayonnaise
- 1 Tablespoon Dijon mustard
- Divide the white cheddar equally on each slice of bread. Top one half of the bread with apple slices. Sandwich the pieces together, then spread ½ Tablespoon of mayonnaise on the top half of the bread.
- In a pan over medium heat, put the sandwich mayonnaise-side down. Spread the other ½ Tablespoon of mayonnaise on the slice of bread facing up. After a few minutes, flip the sandwich. It should be golden brown.
- Once both sides are golden, remove them from the pan. Slice, and serve with dijon mustard for dipping.
Veggie Pot Pie with Parmesan Drop Biscuits
Sharing hearty smiles over a bountiful veggie harvest with savory parmesan drop biscuits, can you think of a better way to spend an autumn evening?
- 1 ear of corn, removed from the cob
- 2 cups flour, plus 3 Tablespoons for a roux
- 2 cups vegetable broth
- 1 teaspoon Rosemary, chopped
- 1 pound Yukon gold potatoes, diced
- 1 small yellow onion, diced
- ½ pound green beans, cut
- ¾ cup carrots, sliced into rounds
- 4 Tablespoons butter, melted
- 1-1 ½ cups Parmesan, grated
- 1 Tablespoon olive oil
- 2 ¼ cups milk, divided
- 2 teaspoons white wine vinegar
- Preheat the oven to 425°F.
- Prepare the produce and grate the Parmesan.
- In a large oven-proof skillet, heat the olive oil over medium heat and add the green beans, onions, and carrots. Cook for 3-4 minutes to soften.
- While they are cooking, combine 3 Tablespoons of flour with 1 cup milk, whisk, and set aside.
- Stir the potatoes and vegetable broth into the pan and bring the ingredients to a boil. Then, add the corn.
- Pour the milk and flour mixture into the skillet, and reduce heat to medium-low. Simmer for 5-6 minutes to thicken the sauce.
- In a medium bowl, combine the melted butter, 1 ¼ cup milk, and the white wine vinegar. Also add the grated Parmesan, rosemary, and remaining flour. Mix until a dough forms.
- Use a large spoon to dollop the dough into the skillet. Do so to create around 8-10 biscuits.
- Place the entire pan in the oven and bake for around 18 minutes or until the biscuits begin to golden.
- Let cool before serving and enjoy!
Crispy potatoes roasted with fresh garlic and rosemary, this side dish is insanely good and a must-try for fall.
- 4 Tablespoons butter, melted
- 2 teaspoons fresh rosemary leaves, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch slices
- 1 cup chicken or vegetable stock
- 3-4 garlic cloves, peeled and smashed
- Heat oven to 450º F.
- In a large bowl, combine the melted butter, rosemary, salt, and pepper. Add the sliced potato and mix until they are coated before pouring the contents of the bowl into a 9 x 13 metal baking pan.
- Place the potatoes in the oven and roast for 15 minutes. Then, turn the potatoes and place back in the oven to roast for another 15 minutes.
- Remove the pan from the oven and pour in the broth. Place the smashed garlic cloves into the pan, as well, and roast for a final 15 minutes.
- Once the potatoes are tender, serve the potatoes and remaining herb butter and enjoy.
Autumn Dessert Recipes
There are a lot of sweet treats around this time of year, but these ones are too comfy-cozy not to share!
Apple Croissant Dumplings
It’s like apple pie, but a little bit smaller and a lot more fun!
- 2 cans crescent rolls
- 2 sticks butter
- 1 ½ cups brown sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 ½ cup 7 Up (or other lemon soda)
- 2 apples, cored, peeled, and sliced
- Grease a 13 x 9-inch baking dish with butter and preheat the oven to 350º F.
- Peel and core apples before cutting them into 8 slices.
- Open and divide the crescent rolls and lay flat. Place one apple slice in each crescent roll and roll. Place them into the buttered dish.
- Melt the remaining butter in a saucepan. Slowly add the sugar, vanilla, and cinnamon and stir while it thickens over medium heat.
- Pour the sugar and butter mixture over the dumplings. Then, pour the soda in the empty spaces of the baking pan. Avoid pouring directly onto the rolls.
- Bake for 35-45 minutes or until they become golden brown.
- Serve and enjoy!
Bliss can be simple thanks to this old-fashioned Blueberry Buckle recipe!
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 teaspoon salt
- 1 cup blueberries
- Preheat the oven to 375º F. Place the butter into a loaf pan and allow it to melt in the oven while it is preheating.
- In a small bowl, combine the flour, sugar, milk, and salt evenly.
- Remove the pan from the oven and pour the batter into the melted butter. Stir to partially combine, then sprinkle blueberries over top.
- Bake for around an hour, watching for the top to turn golden brown.
- Let cool for a few minutes and enjoy!
- 1 cup rolled oats
- ½ cup butter, melted
- ½ cup milk
- ½ cup maple syrup
- 1 ½ teaspoons baking powder
- 1 black tea bag
- Preheat the oven to 350° F.
- Fill a mug with ½ cup of milk and warm it for 30 seconds in the microwave. Then, cut open the tea bag and pour about half of the contents into the warm milk. Let the tea steep while you prepare the other ingredients.
- Add the oats to a blender and blend to make oat flour. Add the baking powder to the oat flour and set aside.
- Melt the butter in a medium-sized bowl and combine it with the maple syrup and the milk tea (as well as the tea leaves). Stir to mix.
- Stir in the oat flour to create the cake batter, and pour it into two ramekins.
- Bake for 40 minutes and use a toothpick to ensure the center is cooked through.
- Dust with powdered sugar and enjoy!
Thanks for tuning into this week’s look at the best fall recipes to make in 2022. If you enjoyed these, you’ll love the other recipes we share, too! Follow us on Instagram and Pinterest to be the first to see all the new recipes and food content we post every day. And don’t forget to check in with our blog every week for all new recipe guides, event hosting tips, and more!
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