Autumn food favorites

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The colder the weather gets outside and the faster the holidays approach, the more delicious autumn recipes I find and want to try out. After all, this is the time of year to try out new recipes to share with friends and family. Here are some of my recent favorite autumn food findings: 

Salted Chocolate, Raspberry and and Pistachio Pots de Creme | Hummingbird High  

For the Salted Chocolate Pots de Crème:

  • 6.5 ounces 100% cacao unsweetened chocolate
  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

For the Raspberry, Pistachio and Honey Whipped Cream Topping:

  • 1/2 cup heavy cream, cold
  • 1/4 cup plus 2 tablespoons honey, divided into 1/4 cup and 2 tablespoon portions
  • 3/4 cup fresh raspberries
  • 1/4 cup raw pistachios, unshelled and finely chopped
  • 1/2 teaspoon kosher salt


For the Salted Chocolate Pots de Crème:

  1. Center a rack in the oven and preheat to 325 (F). 
  2. Finely chop 6.5 ounces 100% cacao unsweetened chocolate and transfer to a medium, heatproof bowl. Set aside.
  3. In a medium, heavy-bottomed sauce pan, combine 1 1/4 cups heavy cream and 3/4 cup whole milk. Cook over medium heat until the mixture is just about to boil, and immediately pour over the finely chopped chocolate. Let sit for a minute or so to allow the chocolate to melt, then whisk together until smooth.
  4. In a small bowl, whisk together 5 large egg yolks, 2/3 cup granulated sugar, 1 1/2 teaspoons vanilla extract and 1/2 teaspoon kosher salt. Slowly stream this egg mixture into the chocolate mixture, whisking the chocolate mixture constantly to prevent the eggs from cooking and curdling. 
  5. Divide the mixture evenly between six 4-ounce ramekins. Arrange the ramekins in a baking dish and carefully add enough boiling water to come about two-thirds of the way up the sides of the ramekins. Transfer the baking dish to the preheated oven and bake for 30 minutes.
  6. After 30 minutes, remove the baking dish from the oven and transfer to a wire cooling rack. Allow the pots de crème to sit in the hot water for 5 minutes. Use a knife to gently tap each ramekin — if they still appear very jiggly in the middle, let them sit for another 5 minutes in the water. The goal here is to have a custard that is set around the edges, but still slightly jiggly in the center. See baker's notes for more tips and tricks.
  7. After your the custards have passed the jiggle test to your liking, remove each ramekin from the water and transfer to a wire rack to allow to cool completely to room temperature. Once the ramekins have cooled, cover each with plastic wrap and transfer to the refrigerator to chill for 3 to 4 hours, preferably overnight.

For the Raspberry, Pistachio and Honey Whipped Cream Topping:

  1. Once the pots de crème are chilled and ready to serve, make the raspberry, pistachio and honey whipped cream topping. In the bowl of a freestanding electric mixer fitted with a whisk attachment (or, use a handheld electric whisk), whip 1/2 cup heavy cream until soft peaks form. Use a rubber spatula to fold in 2 tablespoons honey.
  2. In a separate medium bowl, combine 3/4 cup fresh raspberries, 1/4 cup raw pistachios, 1/2 teaspoon kosher salt. Drizzle 1/4 cup honey over the mixture and toss with a rubber spatula until the fruit and nuts are covered. 
  3. Divide the whipped cream, fruit and nuts evenly between the ramekins and serve immediately.

Brussels Sprouts Salad with Apples and Candied Walnuts | Diet Hood 

For the salad:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, quartered
  • 1 big tart apple, sliced
  • salt and fresh ground pepper, to taste
  • 1 teaspoon fresh rosemary

For the walnuts:

  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped walnuts


  • Heat butter and olive oil in a large skillet over medium-low heat.
  • Add brussels sprouts and apples; season with salt and pepper.
  • Add rosemary and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
  • Prepare walnuts by melting butter in saucepan.
  • Add sugars and stir until incorporated; add walnuts and continue to stir around for about 2 minutes.
  • Remove from heat and set aside.
  • Remove brussels sprouts and apples from heat and let cool for 2 minutes.
  • Spoon salad onto plate and garnish with candied walnuts. 
  • Serve.

Autumn Avocado Toast | HowSweetEats


  • 1/4 cup walnuts
  • 1/8 teaspoon cinnamon
  • 2 avocados, smashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices bread, toasted
  • 1 pear, thinly sliced
  • 2 tablespoons honey, drizzled
  • 2 tablespoons crumbled gorgonzola cheese


  1. Add the walnuts and cinnamon to a small saucepan over medium-low heat and toast until golden and fragrant, about 2 to 3 minutes. Make sure to stir and shake the pan so the nuts don't burn - you want them golden in color and nutty-smelling. You can break them apart a bit before or after toasting to make it easier to sprinkle them on top.
  2. Smash the avocado in a bowl with the salt and pepper. Spread it on the toast and layer the pear slices and gorgonzola on top of the avocado, followed by the cinnamon walnuts. Drizzle the entire thing generously with honey.

Pumpkin Spice Latte Waffles | FreutCake 


  • 1 cup pancake-waffle mix
  • 2 teaspoons instant espresso powder
  • 3/4 cup pumpkin pie filling
  • 1/3 cup maple syrup
  • 1 large egg


  1. Preheat the oven to 200˚F.
  2. Whisk the waffle mix and instant espresso powder until combined. Add the pumpkin pie filling, maple syrup and egg. Stir with a spatula until just combined—it’s okay if the batter’s a little lumpy!
  3. Preheat a waffle iron and spray with nonstick cooking spray. Add one-fourth of the batter and cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

Pear and Blue Cheese Flatbread | Two Peas & Their Pod 


  • 2 tablespoons olive oil, divided
  • 1/4 red onion, thinly sliced
  • 1 store-bought flatbread
  • 4 oz Salemville Amish Blue Cheese Crumbles
  • 1 pear, thinly sliced
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon honey


  1. Preheat oven to 400 degrees F.
  2. In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Place the red onion in the skillet and sauté until tender, about 3-5 minutes. Set aside to cool.
  3. Brush the flatbread with remaining 1 tablespoon of olive oil. Top with blue cheese crumbles and red onion. Arrange pear slices over the flatbread. Sprinkle with fresh rosemary.
  4. Place flatbread on a pizza pan or baking sheet and bake for 10 minutes or until cheese is melted and flatbread is crisp around the edges. Remove from oven and drizzle with honey. Cut into slices and serve.
Allison WagnerComment