Fall in L.A. consists of an ever-so-slight change of the leaves and a few foggy days here and there. All these warm, sunny days can be frustrating because I constantly crave that East Coast fall weather, when beautiful multicolored leaves cover every sidewalk in sight. I cannot bring this ideal weather to L.A., but here are a few suggestions for tasty recipes that can make the city feel a bit more in season.
Personally, I love pumpkin and the majority of pumpkin-eating comes hand in hand with the fall season. Here is a mouth-watering pumpkin recipe I have discovered. I can promise that it turns out spectacularly because I’ve tasted the final product myself.
Even if you don’t particularly like doughnuts (I don’t), I guarantee that this recipe will change your mind!
10 tablespoons (5 ounces) unsalted butter at room temperature
3 cups all-purpose flour
2 1/2 teaspoons unsalted butter at room temperature
1/4 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (not pumpkin-pie filling)
3/4 cup light brown sugar
Find the recipe here, and follow only five steps to completely change your perspective on the luxurious circular delicacies we call doughnuts. And make sure you go for the cinnamon sugar coating to make them extra special.
If you don’t have much of a sweet tooth, experiment with savory deliciousness instead. Try some butternut squash soup, or make a butternut squash and chickpea salad on one of those rare rainy Sunday afternoons. The leaves in LA may remain unchanging this season, but Squash and pumpkin make for great seasonal treats and give off that fall vibe that we all crave. And don’t hesitate to experiment with variations on these wonderful orange foods.