Fall is coming! It’s time to hike a mountain to witness rolling hills of yellow and red leaves. It’s time for pumpkin carving, hot coffee, cookie baking and all the warm holidays this season brings, which means amazing home-cooked meals.
While you’re waiting to go home for the holidays, pack the perfect picnic and welcome the season in style with a fall getaway! This menu has been especially curated with tasty harvest picks just for you.
Savory Sweet Potato Wraps for the Changing Leaves
Spruce up a classic fall side dish into a main course with this easy and delicious hand-held wrap. Sweet potatoes are drizzled with pesto sauce, wrapped up with caramelized onions, roasted cherry tomatoes and mushrooms. Add freshly grated Parmesan cheese for that extra Mmm!
This sweet potato wrap recipe is so easy! Arrange sliced sweet potato cubes, tomatoes and mushroom on a baking sheet, and drizzle them with olive oil. Season with salt and paper and toss. Bake the veggies until they’ve softened and the potatoes have browned, for at least 30 minutes at 400 degrees F.
Caramelize onions while veggies roast. Once everything is done, make your wraps, and add as much pesto and parmesan as your palette demands. What a sweet recipe to match the changing leaf colors!
Caramel Cream Cheese Spread for Freshly Picked Apples
From August to October is the season that apples are fresh for picking at the orchard. Many orchards and farms let you pick your own apples for an affordable price. This a great getaway idea with family, friends or your significant other!
Bring a paring or pocket knife to slice open a freshly picked apple and dip the slice into this decadent, creamy spread! The recipe requires only three ingredients and three minutes of your time. Drizzle cream cheese with caramel sauce, and sprinkle the cream cheese with bits of toffee! Then, find your apples and destroy the spread. Your tummy will thank you.
A Cup of Chili for Those Crispy Breezes
Humidity may be a thing of summer’s past, but a cool, beautiful fall quickly turns chilly. Be prepared for temperature shifts with a delicious, warming cup of chili.
Vegetarians and dedicated meat eaters will love this spicy chili recipe. Cook onion, carrot, bell peppers, celery and garlic until soft. Then, add the spice factor for a flavorful punch: chipotle peppers, oregano, chili powder, salt and cumin. Stir to blend.
With four cups of water, add in tomatoes with juices. Cover and let simmer for 45 minutes. After that, toss in the beans and let simmer another 30 minutes before serving. Adjust the amount of chipotle flavors to your tolerance level, and add beef or remove beans for dietary preferences or needs.
S’mores Stuffed Brownie for a Fireside Dessert
An evening with friends and a fire is perfect for roasting marshmallows. Sometimes, there’s no fire pit to be found. Just because you don’t have a campfire doesn’t mean you can’t have s’mores. This delicious s’mores stuffed brownie recipe amps up your chocolate intake (yes, please) and keeps the marshmallow tucked warm and gooey inside of the brownie.
This brownie is a tempting geological layering of toasted marshmallows, brownie, chocolate bar, graham cracker and more brownie. Bring extra napkins. That’s just four main ingredients plus extras for the brownie mix to make this devilishly good dessert.
Pour half of the brownie mix into the pan. Then, layer that baby like a casserole: graham crackers first, chocolate bars second, marshmallows third, and smother it all in the rest of the brownie mix. Try not to eat it now. Bake until a toothpick pricks the brownies and comes out clean, or about forty minutes at 350 degrees F.
Chai Syrup to Pump Up that Cup of Joe
If picnicking with your honey, it’s okay to bring along another man—Joe. Coffee, that is. A nice cup of joe is a wonderful way to keep warm and enjoy the ride through the autumn countryside. Fill a canister with Cuban coffee or a nice dark roast and go.
Or, you could pump up that cup of joe with homemade chai syrup, also known as chai tea concentrate. Pumpkin spice is nice, but chai is really what the season is about.
This recipe makes three cups of the syrup, which is good for up to eight cups of chai coffee. You need fresh and dry spices: cinnamon sticks, a vanilla bean, whole cloves, star anise, crushed cardamom pods and ground nutmeg. Bring to a boil with several bags of black tea and five cups of water, and reduce heat to let it simmer for 30 minutes. Strain through a fine sieve, let cool and decant into bottles via a funnel. Mix with warm milk and your coffee. Enjoy!
Take a day-cation to go apple picking or a weekend to climb a mountain and watch the leaves change color. Feel free to steal this menu for the perfect harvest picnic to welcome the beauty of fall. As the leaves descend, let your worries go, snuggle up with loved ones and eat to your heart’s content.