my favorite fall/autumn recipes II food

2 recipes

Messy hair, netflix, fuzzy socks, caramel apple pie flavoured tea, fall candles - it's Sunday. I personally enjoy Sundays even more in autumn time because, besides the things I've named previously, I adore baking and cooking. Especially when it's raining ouside or after a lovely walk. So I thought it would be nice to share two of my favorite fall recipes with you, enjoy.

Raspberry Jam Chocolate Chip Cookies

You will need:

- 100 gr butter
- 2 eggs
- 2 tbsp vanilla sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 50 gr white sugar
- 60 gr brown sugar
- 250 gr flour
- chocolate chips
- raspberry jam 
  ( I've used the one I've made myself -> click here)


  1. Prehead the oven to 170 °C.
  2. Cream together the sugar (white, brown & vanilla) and the butter. Add the eggs and mix until well combined. Now you can add 1 tsp cinnamon, 1 tsp salt, 1sp baking soda and 250 gr flour and beat until combined.
  3. Add the chocolate chips and the raspberry jam, note that you have to spread the jam in little drops all over the dought and don't stir to much otherwise you will end up with a pink colored dought.
  4. Use two tablespoons to form little cookies, but be careful. Put them on baking sheets and bake for about 15 minutes, until they are golden brown.
  5. Let them cool and enjoy!  

Butternut-Pumpkin Soup

You will need: 

- 1/2 Butternut-Pumpkin
- 200 gr carrots
- 1/2 onion
- 1,5 cm ginger
- 2 tbsp butter
- 1/2 litre vegetable broth
- 1/3 lemon
- 150 ml coconut milk
- salt & pepper
- soy sauce


  1. Peel and cube the carrots, the ginger, the onion and the Butternut-Pumkin. 
  2. Melt butter in a pan and add the previously chopped vegetables.
  3. Infuse the vegetable broth and let boil for about 15 to 20 minutes.
  4. Remove from head and process the soup in a blender until smooth.  
  5. Add coconut milk, salt, pepper, soy sauce, lemon juice and bring to simmer again. Don't forget to stir.
  6. Enjoy!

See you soon,

"... the smell of autumn."

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