Pumpkin Spice Energy Bites
Pumpkin Spice Energy Bites are a delicious and nutritious no-bake treat that captures the warm flavors of fall. These bite-sized snacks are made with wholesome ingredients like oats, nut butter, and pumpkin puree, making them an excellent choice for a quick energy boost or a sweet indulgence without the guilt. Plus, they’re easy to prepare and perfect for reducing kitchen waste, as you can use leftover pumpkin puree from other recipes.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 1 cup |
| Pumpkin puree | 1/2 cup |
| Almond or peanut butter | 1/2 cup |
| Honey or maple syrup | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Chia seeds (optional) | 2 tablespoons |
| Desiccated coconut (optional) | 1/4 cup |
Cooking Steps:
- In a mixing bowl, combine the rolled oats, pumpkin puree, nut butter, honey or maple syrup, cinnamon, nutmeg, and vanilla extract.
- Mix until all ingredients are well combined, adding chia seeds and desiccated coconut if desired.
- Refrigerate the mixture for about 30 minutes to firm it up.
- Once chilled, scoop out tablespoon-sized portions and roll them into balls.
- Store the energy bites in an airtight container in the fridge for up to a week. Enjoy!
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Apple Peel Crumble
Apple Peel Crumble is a delightful dessert that beautifully showcases the natural sweetness of apples while cleverly utilizing the often-discarded apple peels. This minimal-waste dish is perfect for fall, combining tender baked apples with a crunchy crumble topping made from pantry staples. It’s an easy and satisfying way to indulge in seasonal flavors while reducing food waste.
| Ingredients | Quantity |
|---|---|
| Apple peels | From 4 large apples |
| Chopped apples | 4 large apples |
| Brown sugar | 1/2 cup |
| All-purpose flour | 1/2 cup |
| Rolled oats | 1/2 cup |
| Ground cinnamon | 1 teaspoon |
| Unsalted butter (melted) | 1/4 cup |
| Salt | A pinch |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, toss the chopped apples with the brown sugar, cinnamon, and a pinch of salt, then spread them evenly in the baking dish.
- In a separate bowl, combine the apple peels, flour, oats, brown sugar, and melted butter until crumbly.
- Sprinkle the crumble mixture over the apples.
- Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown.
- Allow to cool slightly before serving. Enjoy your sustainable dessert!
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Maple Pecan Oat Bars
Maple Pecan Oat Bars are a wholesome and delicious treat that captures the essence of fall with their nutty flavor and sweet maple aroma. These easy-to-make bars are not only packed with nutritious oats and crunchy pecans, but they also make great use of pantry staples, ensuring minimal waste in the kitchen. Perfect for snacking or as a delightful dessert, these bars are sure to satisfy your cravings while embracing the seasonal spirit.
| Ingredients | Quantity |
|---|---|
| Rolled oats | 2 cups |
| Chopped pecans | 1 cup |
| Maple syrup | 1/2 cup |
| Peanut butter (or almond butter) | 1/2 cup |
| Brown sugar | 1/4 cup |
| All-purpose flour | 1/2 cup |
| Baking soda | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | A pinch |
| Vanilla extract | 1 teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large bowl, mix together the rolled oats, chopped pecans, flour, baking soda, cinnamon, and salt.
- In another bowl, combine the maple syrup, peanut butter, brown sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Allow to cool completely before cutting into bars. Enjoy your delicious treat!
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Squash and Chocolate Chip Muffins
Squash and Chocolate Chip Muffins are a delightful fall treat that combines the earthy sweetness of roasted squash with the indulgence of chocolate chips. These moist muffins are not only comforting but also an excellent way to use leftover squash from your autumn cooking, helping to minimize waste in the kitchen. Perfect for breakfast or a midday snack, they offer a unique twist on traditional muffin recipes.
| Ingredients | Quantity |
|---|---|
| Cooked and pureed squash | 1 cup |
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Baking powder | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Vegetable oil | ⅓ cup |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the pureed squash, eggs, oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just moist.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving. Enjoy your baked goodness!
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Pear and Cranberry Galette
Pear and Cranberry Galette is a rustic and charming fall dessert that showcases the delightful flavors of ripe pears and tart cranberries. This free-form pastry is not only a comforting treat but also a fantastic way to utilize leftover fruit, minimizing food waste in your kitchen. The flaky crust pairs beautifully with the sweet and tangy filling, making it an ideal dessert for gatherings or a cozy night in.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Granulated sugar | ½ cup |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (cold, cubed) |
| Ice water | 4-5 tablespoons |
| Ripe pears | 3 medium, sliced |
| Fresh or frozen cranberries | 1 cup |
| Lemon juice | 1 tablespoon |
| Ground cinnamon | ½ teaspoon |
| Egg (for egg wash) | 1 large |
| Coarse sugar (for topping) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add ice water gradually until the dough holds together; shape into a disc and refrigerate for 30 minutes.
- In another bowl, combine sliced pears, cranberries, lemon juice, and cinnamon.
- Roll out the dough on a floured surface into a circle, then transfer it to a baking sheet.
- Spoon the fruit mixture onto the center of the dough, leaving a border. Fold the edges over the filling.
- Brush the crust with beaten egg and sprinkle coarse sugar on top.
- Bake for 30-35 minutes until the crust is golden and the fruit is bubbly. Let cool slightly before serving. Enjoy your rustic galette!
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Cinnamon Rolled Bread Pudding
Cinnamon Rolled Bread Pudding is a delightful twist on the classic bread pudding that combines luscious caramel, cinnamon, and soft bread rolls. This dish is perfect for utilizing leftover bread, making it a sustainable choice while providing a warm, comforting dessert ideal for chilly fall evenings. Its rich flavors and charming presentation will surely impress your guests or family.
| Ingredients | Quantity |
|---|---|
| Day-old bread rolls | 8-10 rolls |
| Milk | 2 cups |
| Granulated sugar | ½ cup |
| Eggs | 4 large |
| Ground cinnamon | 1 tablespoon |
| Vanilla extract | 1 teaspoon |
| Dried fruit (raisins or cranberries) | ½ cup |
| Butter | 2 tablespoons (melted) |
| Caramel sauce | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Tear the bread rolls into pieces and place them in the dish.
- In a bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla until smooth.
- Pour the mixture over the bread pieces, ensuring they are well soaked. Add dried fruit.
- Drizzle melted butter over the top and allow to sit for 20-30 minutes.
- Bake for 30-35 minutes or until golden and set. Drizzle with caramel sauce before serving. Enjoy your Cinnamon Rolled Bread Pudding!
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Caramelized Fig Cake
Caramelized Fig Cake is a wonderfully moist and aromatic dessert that highlights the natural sweetness of fresh figs, making it an excellent choice for a minimal-waste fall dessert. This cake not only makes use of ripe figs but also incorporates pantry staples such as flour and sugar, creating a delightful treat perfect for cozy gatherings or as a sweet end to a fall meal.
| Ingredients | Quantity |
|---|---|
| Fresh figs (sliced) | 1 cup |
| Granulated sugar | ¾ cup |
| All-purpose flour | 1 ½ cups |
| Baking powder | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| Milk | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a skillet over medium heat, sauté the sliced figs with ¼ cup of sugar until caramelized, about 5-7 minutes. Set aside.
- In a mixing bowl, cream the softened butter and remaining sugar together until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then combine with the wet ingredients.
- Gently fold in the caramelized figs.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean. Allow to cool before serving. Enjoy your Caramelized Fig Cake!
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Sweet Potato Brownies
Sweet Potato Brownies are a delicious and nutritious twist on traditional brownies, making them perfect for those looking to indulge with a minimal-waste option. By using sweet potatoes, this dessert adds a lovely natural sweetness and moisture while also incorporating healthy ingredients that are common in many pantries. These brownies are ideal for fall baking, providing a rich and fudgy treat that’s both flavorful and satisfying.
| Ingredients | Quantity |
|---|---|
| Cooked sweet potato (mashed) | 1 cup |
| Almond butter | ½ cup |
| Maple syrup | ¼ cup |
| Cocoa powder | ½ cup |
| All-purpose flour | ¼ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Dark chocolate chips | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a mixing bowl, combine the mashed sweet potato, almond butter, and maple syrup until smooth.
- In another bowl, whisk together cocoa powder, flour, baking powder, and salt.
- Mix the dry ingredients into the sweet potato mixture until just combined, then fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool before cutting into squares. Enjoy your Sweet Potato Brownies!
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Spiced Chia Seed Pudding
Spiced Chia Seed Pudding is a versatile and nutritious dessert that captures the warm flavors of fall while minimizing waste. This dish is not only rich in omega-3 fatty acids and fiber but also allows you to use any extra spices or leftover fruits you may have on hand. The pudding can be prepared in advance, making it a convenient option for busy weeks or festive gatherings.
| Ingredients | Quantity |
|---|---|
| Chia seeds | ¼ cup |
| Almond milk (or any milk) | 2 cups |
| Maple syrup | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
| Fresh fruit or nuts for topping | As desired |
Cooking Steps:
- In a mixing bowl, combine chia seeds, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt. Stir well to avoid clumping.
- Let the mixture sit for about 5 minutes, then stir again to confirm the chia seeds are evenly distributed.
- Cover the bowl and refrigerate for at least 2 hours or overnight to allow the pudding to thicken.
- Once thickened, give it a good stir before serving. Top with fresh fruit or nuts and enjoy your Spiced Chia Seed Pudding!
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Roasted Beet Chocolate Cookies
Roasted Beet Chocolate Cookies are a delightful and unique dessert that combines the earthiness of beets with rich chocolate flavor, offering a seasonal treat while minimizing waste. This recipe takes advantage of leftover roasted beets, resulting in a moist and fudgy cookie that is not only delicious but also packed with nutritional benefits. It’s a great way to impress your guests with a healthy twist on a classic treat.
| Ingredients | Quantity |
|---|---|
| Cooked and pureed roasted beets | ½ cup |
| All-purpose flour | 1 cup |
| Cocoa powder | ⅓ cup |
| Baking soda | ½ teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ¼ teaspoon |
| Brown sugar | ¾ cup |
| Coconut oil (melted) | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Dark chocolate chips | ½ cup |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the pureed roasted beets, brown sugar, melted coconut oil, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the dark chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet and bake for 10-12 minutes.
- Allow the cookies to cool on a wire rack before enjoying your Roasted Beet Chocolate Cookies!
Vegan Pumpkin Cheesecake Cups
Vegan Pumpkin Cheesecake Cups are a delightful, creamy dessert that captures the essence of fall while being animal product-free. This indulgent treat is made with wholesome ingredients, using pumpkin puree and cashews to create a luscious filling that is both rich and satisfying. These individual servings not only showcase the seasonal flavor of pumpkin but also promote minimal waste as they can be made in reusable containers.
| Ingredients | Quantity |
|---|---|
| Raw cashews (soaked) | 1 cup |
| Pumpkin puree | 1 cup |
| Maple syrup | ½ cup |
| Coconut oil (melted) | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Pumpkin spice | 1 teaspoon |
| Lemon juice | 2 tablespoons |
| Vegan graham crackers | 1 cup (crumbled) |
| Coconut cream (optional) | for topping |
Cooking Steps:
- Soak the raw cashews in water for at least 4 hours, then drain and rinse.
- In a blender or food processor, combine the soaked cashews, pumpkin puree, maple syrup, melted coconut oil, vanilla extract, pumpkin spice, and lemon juice until smooth and creamy.
- In small cups or jars, layer a base of crumbled vegan graham crackers followed by the pumpkin cheesecake mixture.
- Chill in the refrigerator for at least 2 hours to set.
- Serve chilled, optionally topped with coconut cream for added richness. Enjoy your Vegan Pumpkin Cheesecake Cups!
