Apple fritters

Apple fritters have long been one of my favorite doughnuts (just behind the peanut stick really). I will admit though that we rarely eat doughnuts and through my whole life they were more of a treat than a regular thing (and that's probably a good thing and how it should be). In my quest to try and make more apple recipes though, fritters have been on that list for a while now. Now I can happily check them off! Apple picking always inspires me to use apples in new ways each autumn. Golden fritters that are crisp on the outside and soft on the inside and filled with fresh apple chunks, apple cider, spices, and then topped with an apple cider-spiced glaze. I mean, come on! Who can resist??!! I made these fritters on a Sunday night to eat while we watched some Halloween specials. They were a perfect treat with a cup of decaf coffee!

I slightly adapted these from a recipe I found over at The Pajama Chef. I made a few minor changes and my batch ended up making 10 fritters. One big change I made was cutting back on the glaze -- I think there was still more than enough. Apple fritters aren't the most pretty thing to look at or photograph, but they are super tasty!! These fritters are best enjoyed on the first day. Leftovers can be kept in an airtight container, but they won't be as crisp the next day. 

Mulligatawny soup

Mulligatawny soup is something I've been intrigued about since the infamous soup episode of Seinfeld many years ago. I recently decided it was time to do a little research and give this intriguing sounding soup a try. 

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I learned that Mulligatawny is an English soup based on an Indian soup. I read a lot of recipes and not one was the same... some used chicken, some used lentils, some used cream, some used coconut milk... but a lot of the basics were the same - onions, carrots, celery, apples, curry powder, bay, and something creamy. 

The soup turned our terrific. My only complaint is that it was terrible to photograph. All the apples floated to the top and all the other stuff fell to the bottom. So, it just looks like a curry broth of apples! But trust me, there are a lot of other goodies hiding and swimming below the rich curried broth. 

This is a soup absolutely fit for a chilly fall or winter evening. It will serve about four people.

White cheddar cauliflower gratin

A creamy white cheddar sauce makes this cauliflower gratin an irresistible side dish. It's baked with some breadcrumbs until golden and bubbly and is perfect for serving along with chicken, pork, steak, and more.

Pumpkin streusel muffins

Pumpkin muffins topped with a sweet, buttery streusel make a delicious autumn time snack or breakfast.

Chorizo and rice stuffed peppers with spiced tomato sauce

This is my kicked-up twist on classic stuffed peppers taking stuffed peppers to a whole new level of yumminess.

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A homemade spiced tomato sauce makes the base of the dish and sweet peppers stuffed with chorizo sausage, rice, scallions, and cilantro are nestled in the sauce and topped with cheese. Yum! 

These peppers are a meal to make now as we are still getting tomatoes and peppers from our gardens, but are starting to get into fall and seeking some more comfort food. It's one of those late summer/early autumn transition dishes. I, for one, am really looking forward to fall - my most favorite season. 

I love this time of year when you are in the midst of peak harvest season and surrounded by fresh produce. It's time for me to get canning!

We really enjoyed these peppers a lot. If you want a spicier version, try using poblano peppers instead of sweet peppers - this was my original intention when I was thinking of this dish; however, they didn't have any at the market that day but did have these really lovely red peppers. This dish will feed 3-4 people.