- Apples
- Caramel candies
- 2 tbs water
- Popsicle sticks
- Crushed peanuts, pretzels, and/or chocalte candies (opt.)
1. Prepare your ingredients. Unwrap your caramel candies, wash, dry and stick popsicle sticks in your apples, and place your toppings in either a bowl or plate.
2. In a small saucepan, put your caramel candies and 2 tbs water. Melt your caramel, stirring frequently. NO lumps, and don't let it burn, or it will get bitter. Turn off the heat and ready your apples.
3. Dip your apples in the caramel sauce, and then your toppings (opt.). Work quickly, as to not let your caramel set.
4. Once all your apples are coated, place them on a pan with parchement paper, and put in the fridge. This helps the caramel cool off, so your don't have a sticky, caramel mess when you eat them!
​-Charlatte Jones

By: Mateo Mazari
Ingredients:
- Raw Pumpkin Seed
- Salt
- Olive Oil
- Paprika
- Pumpkin Spice, Sugar, Vanilla powder (Optional)

Coat the pumpkin seeds in a dash of olive oil and two pinches of salt, then start preheating your oven to 350 degrees farenheit. Cover a baking sheet with aluminum foil (Easier cleanup, TRUST ME!) then spread your seeds so that none overlap, it's okay if a few corners are covered!
If you would like, sprinkle paprika or any seasonings over and bake for about 20 - 30 minutes stirring the seeds every five or so minutes, keep an eye on the seeds and let them get golden brown! Enjoy your perfectly simple fall pumpkin seeds!

Since going vegan a year ago, I've tried many vegan chocloate chip cookies but none have come to close to deliciousness of this recipe by Baker by Nature.  I promise you won't be able to tell that they are vegan!
prep: 10 mins
cook: 10 mins
inactive: 15 mins
total: 35 mins
author: bakerbynature
yield: 16 cookies


Ingredients

• 1/2 cup coconut oil, solid (be sure it is not melted at all)
• 1 and 1/4 cups light brown sugar, packed
• 2 teaspoons vanilla extract
• 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
• 1/4 cup unsweetened applesauce
• 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
• Flaky sea salt, optional

Instructions

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.
3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.
4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

NotesIf the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.

Looking for a good pumpkin pie to serve this fall? well I have the perfect recipe for you!
1 h 10 m
8 servings

Items you will need:

• 1 (15 ounce) caned pumpkin
  
• 1 (14 ounce) caned Sweetened Condensed Milk
  
• 2 large eggs
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon salt
  
• 1 (9 inch) unbaked pie crust
  

Prep:         cook: Ready in:
15min       55min 1h 10min
 

1. Preheat oven to 425 degrees F. 
   
2. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. 
   
3. Pour into crust. Bake 15 minutes.
   
4. Reduce oven temperature to 350 degrees F
   
5.  Continue the baking for 35 to 40 more minutes or until knife inserted 1 inch from crust comes out clean. 
   
6. Cool. Garnish as desired. 
   
7. Store leftovers covered in refrigerator when done
   

If oyur feeling a bit extra today yo could also add some homemade whip cream on top with this simpel resapie
5 m  16 servings
Things you will need:

• 1 cup heavy cream
  
• 1 teaspoon vanilla extract
  

• 1 tablespoon confectioners' sugar
  

1. In a large bowl, whip cream until stiff peaks are just about to form.
   
2.  Beat in vanilla and sugar until peaks do form.
   
3.  Make sure not to over-beat, cream will then become lumpy and butter-like.
   
4. Once done all of these steps let chill for give minuets and add to your homemade pie 
   

 
 
 ​~Hailey Goumans

      I was gutting some pumpkins when I had the idea of turning the seeds into a delicious snack. I've made roasted pumkin seeds before, and when I looked online, I saw that it was super easy to do! I've made this amazing recipe so many times this fall, and I'm still planning on making some more! 

Ingredients 

• 6 apples - peeled, cored, and sliced
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
  

​Directions 

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

-Isabelle stansfield