The season of Fall officially began September 22nd, however, due to the California weather some may not be feeling the fall spirit. The season of autumn–otherwise known as fall–has long been associated with gloomy weather, falling leaves, and, of course, the holiday of Halloween on October 31st.

Here in Livermore, we may not get the traditional autumn experience. Still, there are many ways to incorporate a little bit of that quintessential fall feeling into your life–namely, through the food and beverages you consume! It is true that you could always run to your local grocery store and pick up a packaged snack, but food always tastes so much better when it’s homemade. Here are some wonderful fall dishes to try out, perfect for any occasion–from snacks to dinner, to something to sip on while you get your work done–compiled together in one quick article.

Feeling a bit peckish? Craving a classic savory snack? Try out this autumnal twist on the fiendishly delicious snack: Pumpkin (shaped) Deviled Eggs, from Delish. These delightful little snacks are as pretty with their pumpkin-inspired decoration, as they are tasty.

Pumpkin (shaped) Deviled Eggs:

Ingredients:

• 12 large eggs
• ½ cup of mayonnaise
• Juice of ½ of a lemon
• 1 ½ teaspoons of Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons of paprika
• 4 chives cut into small pieces

Steps: 

1. Place all of the eggs in a single layer in a saucepan, then add water to the pan until the eggs are covered by two inches of water. Bring the water to a boil, then reduce the heat and cook, with the pan covered, for 1 minute. Remove the pan from the heat and let sit, covered, for around 14 minutes, then rinse under cold water.
2. Crack the eggs’ shells, and then carefully peel them under cool, running water.
3. Once the eggs are peeled, cut them in half lengthwise, then use a spoon to remove the yolks and put them in a small bowl. Once the yolks have been removed, place the egg whites on your serving platter of choice. In the small bowl, use a fork to mash the yolks, then add the mayonnaise, lemon juice, and Dijon mustard and stir to combine. Season with the salt and pepper.
4. Using a spoon distribute the mixture evenly among the egg whites, placing it where the yolks used to be, and then smooth the top.
5. Dust the paprika all over the yolk mixture (to add a pop of color to the snack) until each dollop of the mixture is covered. Then, using a sharp paring knife, or whatever similar tool you have on hand, make ridges down the length of the yolk to make it look like a pumpkin.
6. Then, place the chopped chive above the yolk mixture to complete the pumpkin look.

Now that you have this adorable and devilishly tasty fall snack, you may be feeling a bit thirsty. As the weather cools, and the holidays are on their way, it’s only natural that we look for new drinks to bring warmth and comfort to our daily lives. One staple of the autumn season is the comforting, slightly spiced, and perfectly sweet apple cider. The process of making it at home may be a little more involved than going to the store, but using this recipe from Gimme Some Oven will leave you with a batch of delicious, spiced, apple cider that is perfect for getting into the fall spirit!

Homemade Instant Pot Apple Cider

Ingredients:

• 12 medium apples (assorted types), which should be cored and quartered
• 4 cinnamon sticks
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 inch of thickly sliced fresh ginger
• Enough water to cover the ingredients
• 1 cup of brown sugar (adjusted to your taste)

Steps:

1. Add the apples and spices into the bowl of your (ideally eight quart) Instant Pot. Then cover the apples with water, until it reaches the maximum fill line.
2. Place the lid onto your instant pot and set the valve to “Sealing”, then cook on Manual for 25 minutes. Once it has cooked, use a quick release to release the pressure from the pot, all the while making sure to not turn off the Instant Pot.
3. Once all the steam has been released from the pot, remove its lid. Once the lid is off, use a potato masher or wooden spoon to mash the apples against the side of the pot–this will help to release even more flavor into the cider. Afterwards, cover the pot back up, and let it simmer for a bit longer. 
4. Use a fine-mesh strainer or a cheesecloth to strain out all of the solids, and make sure to press them against the strainer to make sure they release all of their juices. Then either discard all of the solids or save them for later use in smoothies or other goods. This process will take around five minutes.
5. Once the cider has been strained, add in the sweetener. If, after adding one cup of brown sugar, it is still not sweet enough, add in more until it achieves the desired level of sweetness.
6. Let the cider cool, and then store it in the fridge overnight. It is entirely possible to drink the cider directly after it’s been made, but storing it overnight helps the flavors to meld, and makes it taste even better. Reheat it whenever you’re ready to serve.

Now that we’ve made a nice light snack and a warm cup of autumnal bliss–otherwise known as apple cider–we’re ready to move on to the main course. Enjoy these two recipes for satisfying and delicious fall-inspired meals. Starting with Broccoli Cheddar Soup from Two Peas and Their Pod, to celebrate the beginning of soup season.

Broccoli Cheddar Soup:

Ingredients:

• Olive oil
• 1 yellow onion, chopped
• 3 carrots, chopped
• 6 minced cloves of garlic
• 6 tablespoons of unsalted butter, cut into pieces
• 6 tablespoons of all-purpose flour
• 3 cups broth
• 3 cups half-and-half
• 1 ½ teaspoons of salt
• 1 ½ teaspoons of dried mustard
• ¾ teaspoon of paprika
• ½ teaspoon of black pepper
• ¼ teaspoon red pepper flakes
• 6 cups of broccoli florets and stems, chopped
• 3 cups of cheddar cheese, shredded

Steps: 

1. In a large pot, add the olive oil, onion, and carrots over medium-high heat, and cook until tender (around 5 minutes) while stirring occasionally. Then add the garlic and cook for one minute.
2. Add the butter to the pot, and stir until melted. Then whisk in the flour.
3. Reduce the heat to medium-low, and slowly pour in the broth and half-and-half. Stir until the flour dissolves into the liquid. Add into the pot the salt, dried mustard, paprika, black pepper, and red pepper flakes. Stir, then let the soup simmer for 5 minutes–stirring occasionally–or until it thickens a little.
4. Add in the chopped broccoli stems and florets, and then let the soup simmer for 15 to 20 minutes, or until the broccoli is tender.
5. Add the cheese, and then stir until it is melted. Taste it, and then season it with additional salt and pepper if necessary. Ladle the soup into bowls, and top each bowl with a little extra shredded cheese if you would like. Serve the soup immediately.

Now, if soup isn’t your thing, there are plenty of other dishes to make that evoke that classic fall feeling. For example, try making this autumnal twist on an iconic comfort food: Butternut Squash Mac and Cheese, from Love & Lemons. 

Butternut Squash Mac and Cheese: 

Ingredients: 

• 1 large Butternut squash (2 cups needed for sauce)
• 2 roughly chopped shallots (⅔ cup)
• 1 pound of pasta (shells, elbow macaroni, or pipe rigate all work well)
• ¼ cup of extra-virgin olive oil (plus more for drizzling)
• 2 teaspoons balsamic vinegar
• 1 ½ teaspoons sea salt
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground sage
• ¼ teaspoon nutmeg
• Freshly ground black pepper
• 1 ½ cups milk
• 2 ½ cups grated sharp cheddar cheese
• 2 ½ cups grated Gruyere cheese
• ½ cup finely grated pecorino cheese

For the topping

• ¾ cup of panko breadcrumbs
• 1 ½ teaspoons of extra virgin olive oil

Steps: 

1. Preheat your oven to 425 degrees Fahrenheit, line a baking sheet with parchment paper, and grease a 9×13-inch baking dish.
2. Take your squash and cut it in half lengthwise, drizzle both sides with olive oil, and sprinkle on salt and pepper. Place the squash halves, cut side down, onto the baking sheet. Then take the shallots and place them onto a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the shallots tightly, and place them on the baking sheet. Roast for 30-45 minutes or until the squash is soft
3. Make the topping: in a small bowl add the panko breadcrumbs and olive oil, then toss to combine.
4. Bring a large pot of salted water to a boil, and then prepare your chosen pasta using the instructions on the box. The pasta should be al dente. Then, before draining, reserve 1 ½ cups of the starchy pasta water.
5. Measure out 2 cups of the cooked squash, and then transfer them to a blender. Add the pasta water, shallots, olive oil, balsamic vinegar, salt, onion powder, garlic powder, sage, nutmeg, and several grinds of pepper. Then blend the mixture until creamy.
6. Return the pasta pot to the stove, and heat the milk over medium heat. Add in the squash sauce, and cook–stirring often–for 3 minutes, or until the sauce is heated through. One at a time, gradually add the 3 cheeses while whisking constantly, making sure each cheese is thoroughly melted before moving on to the next. Whisk until all the cheese is thoroughly melted, and the sauce is creamy, before adding the pasta and stirring until it is evenly coated.\
7. Prepare your oven broiler, and then transfer the pasta to the previously prepared baking dish. Sprinkle the topping over it, and then broil for 5- 10 minutes, or until the topping is crisp and browned.
8. Let the Mac n’ cheese sit for 15 minutes before serving.

Once dinner is over, there are plenty of ways to keep the fall feeling going with a variety of wonderful desserts; whether you’re making a sweet treat for your Halloween party, or merely treating yourself, these baked goods will not only have you reaching for seconds (and maybe thirds), but reveling in the autumn spirit. First up, some warm and perfectly spiced Sparkled Ginger Cookies from Vegan with a Vengeance.

Sparkled Ginger Cookies: [Yields: 24 cookies]

Ingredients: 

• 4 Tablespoons of turbinado sugar
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• ¼ teaspoon of salt
• 2 ½ teaspoons of ginger 
• ½ teaspoon of cinnamon
• ½ teaspoon of cloves
• ½ cup of canola oil
• ¼ cup molasses
• ¼ cup soy milk (or other milk variant)
• 1 cup sugar
• 1 teaspoon of vanilla extract

Steps: 

1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease two cookie sheets. Place the turbinado sugar in a bowl, and put it to the side.
2. Sift together the flour, baking soda, salt, and spices.
3. In a separate large mixing bowl, mix together the oil, molasses, soy milk (or another milk variant), sugar, and vanilla.
4. Pour the dry ingredients into the wet, and mix until they are well combined.
5. Roll the dough into 1-inch balls, and then flatten them into 1½-inch diameter disks, then press the cookie tops into the turbinado sugar. Place the cookies one inch apart on the baking sheets, sugar side up. Bake the cookies for 10-12 minutes.
6. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack. 

Now, for our show-stopping and delightfully spooky finale! Get ready to feel the Halloween spirits, and wow your guests with these iconic Ghost Cake-Pops from The Crafting Foodie. 

Trick-Or-Treat Ghost Cake Pops:  [Yields: ~20 cake pops]

Ingredients: 

For the cupcakes 

• 1 ⅔ cups of all-purpose flour
• 1 cup of granulated sugar
• ¼ teaspoon of baking soda
• ¼ teaspoon of salt
• ¾ cups of unsalted butter (at room temperature)
• 3 large egg whites
• 4 teaspoons of vanilla extract
• ½ cup of sour cream or yogurt
• ½ cup of whole milk

For the vanilla frosting

• ½ cup of unsalted butter (at room temperature)
• 1 cup of confectioners’ sugar
• ½ teaspoon of vanilla extract
• A pinch of salt

For Assembly

• 1 cup white candy melts
• ⅛ cup black candy melts
• 1 ½ tablespoons of vegetable shortening
• 5 Good&Plenty candies cut into quarters lengthwise (or another candy of a similar size and shape)
• 10 black and white paper straws cut in half (or other types of paper straws in Halloween colors)
• 20 mini-orange M&M’s
• A fine tip food color marker in black

Steps:

To make the cupcakes

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a standard muffin tin with paper liners
3. Whisk together the flour, baking soda, and salt in a large bowl.
4. Add the butter into the bowl of a stand mixer, and mix the butter until it’s light and fluffy with the paddle attachment. This should take between 2-3 minutes on medium speed.
5. Add the sugar to the bowl, and mix it with the butter until it’s fluffy. This should take between 2-3 minutes on medium speed.
6. Add the egg whites to the butter and sugar, and mix until combined.
7. Then add the sour cream, vanilla, and milk and mix until combined.
8. Fill each muffin liner until it’s halfway full.
9. Bake the cupcakes for between 18-20 minutes. When a toothpick is inserted into the center of the cupcakes, it should come out with moist crumbs, if any batter is stuck on the toothpick they will be undercooked and should be put back in the oven, and if they come out clean then they may be overbaked.
10.  Remove the cupcakes from the oven, and let them cool in the tin for 5 minutes.
11. Take the cupcakes out of the tin, and place them on a cooling rack to cool completely.

To make the Frosting 

1. Using either a handheld or stand mixer, beat the sugar and butter together until fluffy.
2. Add the vanilla and salt to the mixture, and mix until combined.

To Assemble the cake pop “clay”

1. Remove the paper liners from the cupcakes.
2. Crumble the cupcakes into fine crumbs, removing any dark or crusty pieces as you do so (this will help with the texture).
3. Add around 1 tablespoon of frosting to the crumbs and mix. It should form a consistency similar to clay. If the mixture is too dry add some more frosting, but do so only a little at a time, as too much frosting can cause the cake pops to become oily and unable to hold their shape.

To form the cake pops

1. Form balls around the size of walnuts out of the cake pop “clay”.
2. Flatten one end of the ball, so the cake pop can stand on a cake pan.
3. Place the now ghost-shaped cake pops onto a sheet pan lined with parchment paper.
4. Insert the pieces of Good&Plenty (or other similar candy) onto either side of the cake pop as the ghost’s arms. Do this for all of the cake pops
5. Chill the cake pops in the fridge for 10 to 15 minutes.
6. While the cake pops are chilling, melt the candy melts with 1 ½ tablespoons of vegetable shortening. Allow the candy melts to cool for a few minutes.
7. Dip the ends of the paper straws into the candy melt, then insert the straws into the cake pop until it’s about ⅓ of the way through. Do this for all of the cake pops.
8. Then place the cake pops into the fridge to chill for about 15-20 minutes.
9. If necessary, melt the candy melts again and let cool for a few minutes.
10.  Line another sheet pan with parchment paper.
11.  Only remove one or two cake pops at a time from the fridge, then dip the cake pops into the candy melts. Gently tap off any excess candy coating.
12.  After coating the cake pop, place it onto the parchment-lined sheet pan. Repeat the process until all the cake pops are coated. 
13.  Return the cake pops to the fridge and chill for another 15 to 20 minutes.
14. While the cake pops are chilling in the fridge, using the food-safe black marker draw the faces onto the orange M&M’s. 
15. Once the cake pops are fully chilled, attach the orange M&M’s under the ghost’s arm by using a toothpick to place a small amount of white candy melts onto the side of the M&M then stick it in place. Repeat the process for all of the cake pops.
16. Return the cake pops to the fridge for another 15-20 minutes.
17. Melt the black candy melts, and then using a toothpick make the eyes and mouth for each ghost. Then using the same toothpick and black candy melts draw the handle for the pumpkin around the ghosts’s arms.
18.  Chill the cake pops for another few minutes
19.  Serve chilled.

Finally, the autumn feast is complete! Even though Livermore may not get that quintessential autumn experience naturally, with these recipes you can truly embody the fall spirit–regardless of the 90-degree heat.

So, gather your friends and family, sit in the warm glow of the candlelight, get your costumes on, and put on that autumnal ambiance playlist while you munch on a few of these delicious treats, and you’re bound to have a fun, festive time!