The Tastes of Fall

If you had asked me a couple of years ago what my favorite season is, I would've said summer without any hesitation.  But now I think fall is starting to grow on me, and dare I say it, replace summer for #1 in my book.

Growing up and living in Southern California means that our "seasons" are not of the traditional sense, but we do see the temperatures drop and the leaves change color (well not the palm trees).

Another great thing about fall is fall food - fall means the return of seasonal beverages and treats, harvest vegetables, warm soups and stews, and of course, pumpkin.  Lots and lots of pumpkin.

Here are just some of my foodie fall favorites:

1. Spiced Apple Cider

I never liked apple juice as a kid, but there's something about spiced apple cider on a cool day that warms you right up.  Starbucks Caramel Apple Cider is a great fall treat, but I also like making my own and adding in my own spices to my liking.

2. Butternut Squash Ravioli

Butternut Squash ravioli is popping up more and more on restaurant menus, but I especially love this treat in the fall.  When it's done right, it's not too sweet and not overloaded with ingredients.  My current favorite is the Butternut Squash Ravioli at Pomodoro's in Irvine, which has butternut squash, sage, brown butter, and a small crumble of amaretti crackers.  You can choose if you want a large or smaller portion which is also nice.  I like to share this dish with a friend or otherwise I find myself being tempted to lick the plate clean.

Pomodoro's Butternut Squash Ravioli mid-feast

3. Pumpkin Butter

I first met Trader Joe's Pumpkin Butter last fall and it's been a love affair ever since.  There's not much more to say except that Trader Joe's ran out of their Pumpkin Butter last season, so I suggest you go there.  Now.


4. Boudin's Soup in a Bread Bowl

I love soup.  I'll eat it throughout the year, but I especially like soup in the fall.  And in a bread bowl.  Boudin Bakery is really the only place I've seen that does it right.  The insides are carved out of a sourdough boule, filled with piping hot soup.  Plus, they give you the little top bit from the boule so you can dip it in your soup while enjoying.  It's a true carbolicious comfort food treat.  Clam Chowder or Chili in a bread bowl is highly recommended.

5. Pumpkin.  All things pumpkin.

Pumpkin bread, pumpkin oatmeal, pumpkin muffins, pumpkin soup.  If it's got pumpkin in it, chances are it's going in my belly.  Officially obsessed.

Pumpkin Muffins?  Yes Please!

Pumpkin Spice is Oh So Nice

Fall is (unofficially) here, which means it's time for everything pumpkin: pumpkin spice lattes, pumpkin scones, pumpkin bread....need I go on?

Every year I'm always lured into a Starbucks or other coffeehouse/bakery establishment with the promise of delicious pumpkin baked goods and drinks.  However, since many of these treats either have some sort of corn or soy additive, I unfortunately cannot partake.

So I figured, "why not make your own pumpkin treats?"  I'll know EXACTLY what is in them, and can modify them to my liking (aka if I'm feeling healthy or indulgent). 

Now I know this blog is about the dining secrets of Orange County, but I figure it doesn't hurt to throw a recipe in there now and then.  Capiche? Capiche.

Lately I've had muffins on the brain, so clearly the logical answer was to make pumpkin muffins.  This recipe comes from one of my favorite food blogs, Smitten Kitchen, with a few modifications.

Since I don't feel like going for broke yet, this is the healthified version of pumpkin muffins.

Pumpkin Muffins (see the original recipe here)

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup canned pumpkin
1 tsp baking powder (I used Hain baking powder which uses potato starch instead of corn)
1/3 cup canola oil
2 large eggs
1-1 1/2 tsp pumpkin pie spice
1 cup agave nectar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg

Preheat your oven to 350F.  Put liners in muffin cups or lightly coat muffin cups with cooking spray so they do not stick.

Combine pumpkin, oil and eggs in a large bowl.  Whisk together until smooth.  Stir in the agave nectar.

In another bowl combine flour, salt, baking soda, cinnamon, nutmeg, pumpkin pie spice, and baking powder.  Slowly pour the dry ingredients into your pumpkin mixture.  Whisk together until everything is combined.

Divide the batter among the muffin cups and then sprinkle with additional nutmeg or pumpkin pie spice.

Bake until puffed and golden brown for 25-30 minutes.

Let muffins cool for 5 minutes, then eat and enjoy!  Yep, it's just that easy. 

Now you have a healthy breakfast treat or snack that can be enjoyed anytime.