Try This- 4 Ingredient Homemade Beer Biscuits

Thanks to my local farmers’ market, I’ve been swimming in butternut squash and I’ve been making the most divine Butternut Squash, Sour Cream, and Apple Cider Soup at least three times a week. Since the weather has taken a turn for the worse, nothing warms my bones like a hearty fall soup and I’m totally obsessed with this one. The thing is, I was craving the perfect bread to sop up what my spoon couldn’t handle, and add that extra stick to your ribs push that almost every fall soup recipe needs.

So I started reminiscing about last year’s Pumpkin Beer & Sharp Cheddar Gnocchi Soup, I realized that what I was missing from this year’s obsession was that subtle flavor of beer. Beer, much like bacon, or cheese, or sugar, makes pretty much everything taste better. You guys… beer biscuits… that is all. I found this healthy beer biscuit recipe, and while they look absolutely delicious, I decided that, for me, making a healthy version of beer biscuits is about as useless as searching for meaning in a Pauly Shore movie. Instead, I tweaked the recipe for a naughtier, more decadent, and undeniably simpler version. With just 4 ingredients, these homemade beer biscuits are super easy to make and they round out every fall meal from salad to soup. You must try this!

Homemade Beer Biscuits

ingredients

  • 4 cups Bisquick (or homemade biscuit mix)
  • ¼ cup sugar (for slightly sweeter biscuits you can use ½ cup)
  • 1 (12oz) bottle or can of your favorite beer
  • 2 tablespoons butter, melted

directions

  • preheat oven to 400°F
  • mix all ingredients well
  • pour into well-greased muffin tins
  • bake for 15-20 minutes
  • serve with honey butter and your favorite fall soup!

Fall Scented Natural Skin Care

I love the smell of everything Fall. Cedar, pine, cloves, cinnamon, vanilla, ginger, and cardamom are all fragrances that I can’t get enough of when the seasons start to change. I usually stock up on some essential oils and make my own skin care products inspired by all things Fall. But isn’t it so appealing when you can just buy exactly what you’re looking for without the fuss. Enter Pantry Products, an all-natural, small-batch apothecary based in Brooklyn, NY and Reno, NV. No doubt aromatherapy is good for the soul, and when Fall rolls around, Pantry Products’ Fall Essential Goodies really serves up some warm fragrances to protect us against that crisp, drying air. Here are some of my favorites!

Autumn Spice Sugar Scrub

Autumn Spice Sugar Scrub is a 100% natural blend of organic coconut oil, fractionated coconut oil, raw sugar, vitamin e, ground orange peel, cinnamon, nutmeg, clove, and cardamom.

Spiced Chai Lip Balm ingredients include organic coconut oil, raw shea butter, pure beeswax, therapeutic-grade essential oils, castor oil for shine, and carrot seed oil for sun protection. These Lip Balms come in other yummy Fall flavors like orange-vanilla and earl grey.

 Lemon + Vanilla and Coconut +Chai Hand Lotions are a blend of organic lotion, aloe gel, vitamin e, and pure essential oils.

Vanilla + Spice and Cardamom + Clove Air & Linen Sprays will round out your spa days at home by adding a lovely blend of essential oils to the air, or even your bath towels!

Try This- Butternut Squash, Sour Cream, and Apple Cider Soup

Summer gets all the glory for sure, but who doesn’t love a cozy Fall or Winter night snuggled up with a hot meal made with fresh seasonal produce? Mother Nature has us covered as always, and this recipe that celebrates the bounty of a Fall harvest will have you begging for seconds. Butternut squash is cropping up at local farmers’ markets and farm shares everywhere, and I for one couldn’t be happier. Last week, I was ODing on this delicious roasted pumpkin salad with feta and spinach, and this week I’m totally obsessed with this super easy butternut squash soup.

We all know that good things happen when you pair sage and butternut squash, but straight up magic comes from pairing butternut squash with sour cream and cider. Say whaaaaaat?!! I’m not joking. I first spotted this recipe on Food52 and I’m kicking myself for not making it and sharing it with you sooner! This soup comes together in less than half an hour, tastes amazing, and you can pour the leftovers onto anything from focaccia to your favorite pasta. This is totally going to be your new Fall favorite. You must try this!!!

Butternut Squash + Sour Cream + Apple Cider Soup

Ingredients

Serves: 4

  • shallot, sliced
  • clove garlic, peeled and minced
  • cups peeled, seeded, and cubed butternut squash
  • 1/2 cup vegetarian broth, homemade or canned low-sodium
  • 3/4 cup apple cider
  • 1/4 cup light sour cream
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 unpeeled Honeycrisp or Granny Smith apple, cored and finely diced
  • Cracked black pepper

Directions

  1. Heat a medium-size saucepan over low heat. Add the shallot, garlic, and 1/4 cup water. Cook until the shallot and garlic are softened, being careful not to let them burn, 3 to 5 minutes. Add the squash and the vegetarian broth and bring to a boil. Reduce the heat, cover, and simmer until the squash is soft, about 20 minutes.
  2. Carefully pour the mixture into a blender. Holding the top down with a towel, blend until smooth. Sidebar: instead of all of the fuss of transferring your mixture to a blender, you can use a hand blender right in your saucepan. I got this hand blender as a gift (Thanks, Valerie!!!) and I seriously can’t live without it. It’s upped my smoothie and soup game to expert level.
  3. Add the cider, sour cream, and salt. Continue blending (or hand blending) until well combined. The soup can be made ahead up to this point. If you want to save some for later, now’s the time. You can store it in mason jars and refrigerate/freeze for later. When ready to eat, place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
  4. Ladle the soup into 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.

Pumpkin Seed Oil Will Take Your Fall Beauty Routine to the Next Level

It’s that time of year again… all pumpkin everything. I’m not complaining. While I might take a pass on those pumpkin lattes, you’ll definitely find me snacking on pumpkin seeds, eating this divine pumpkin beer sharp cheddar gnocchi soup, and slathering my skin in this amazing pumpkin based face mask all season long. Pumpkins are amazing, y’all.

Every year I try to incorporate at least one seasonal beauty recipe into my routine. This year, I’m totally crushing on Pumpkin Seed Oil. Pumpkin Seed Oil is rich in vitamin E, zinc, omega 3- and 6- fatty acids, and antioxidants. The high amounts of zinc and vitamin E improve skin tone, help wounds heal more rapidly, fight acne and help with skin renewal. Even better, many of the minerals and vitamins in Pumpkin Seed Oil have anti-aging effects as well. This versatile carrier oil is the perfect addition to your fall beauty routine. Use it as a cleanser. Use it as a toner. This stuff does it all! Check out these Pumpkin Seed Oil beauty recipes that are sure to become your Fall beauty routine faves!

Pumpkin Seed Oil Daily Face Cleanser

Ingredients

  • ½ c raw honey
  • 1 tbsp pumpkin seed oil (find it here)
  • 1 tsp ground nutmeg
  • 3-5 drops tea tree oil

Directions

Mix ingredients together and apply to damp skin. Massage your face and neck in a circular motion and rinse off with warm water.

Pumpkin Seed Oil Toner

This is an easy one. If you love witch hazel and you often use it as a toner then you know that it can quickly dry out your skin as the weather gets colder. Pumpkin Seed Oil will be your new best friend. Simply add equal parts Pumpkin Seed Oil and witch hazel to keep your skin both toned and moisturized. You may need to play with the proportions a bit to suit your specific skin care needs.

Try This—Roasted Pumpkin Salad With Spinach and Feta

I have an insatiable sweet tooth, and while I should technically feel bad about the entire loaf of Blueberry Streusel Bread I ate over the weekend, I’m taking comfort in the fact that my other latest obsession is this healthy salad recipe. I absolutely love salads that incorporate something cooked, especially since the addition of something warm makes it easier to enjoy a fresh salad in cold weather. This Roasted Pumpkin Salad with Spinach and Feta from Recipe Tin Eats ticks all the boxes. It’s seasonal, it’s sweet, it’s savory, it’s comfort food, and  best of all it’s healthy.

I’ve made this recipe with winter squash, but roasted pumpkin is always the clear winner. When roasted just right, the pumpkin is sweet and juicy without being too mushy (as squash can sometimes be). The feta adds a zing of salty and creamy, while the pine nuts add a nutty crunch. This is the perfect salad recipe for those colder Autumn and Winter days, and makes a great addition to your Thanksgiving menu. Delicious! You must try this!!!

Roasted Pumpkin Salad with Spinach and Feta

ingredients

for the roasted pumpkin

  • 1½ lbs pumpkin, peeled and cubed
  • 1½ tbsp olive oil
  • salt and pepper

for the dressing

  • 2½ tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt and pepper

for the salad

  • 5 oz (about 4 handfuls) baby spinach
  • 2 oz feta, crumbled
  • ¼ c pine nuts (optional)

Directions

  • Preheat oven to 430°F.
  • Toss pumpkin with olive oil, salt and pepper.
  • Spread on baking tray, bake for 20 minutes.
  • Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy.
  • Remove from oven and immediately loosen pumpkin with a spatula (pumpkin tends to stick to the backing sheet as it cools).
  • In a small mason jar, combine salad dressing ingredients and shake well.
  • If using pine nuts, toast them in a dry skillet over medium heat until light golden and they smell nutty.
  • Remove them from the skillet as soon as they’re ready and set aside. 
  • Place spinach in a bowl, drizzle with a bit of the dressing then toss. 
  • Add pumpkin, just a bit of feta and pine nuts, then gently toss just to disperse the feta.
  • Transfer to serving plate.
  • Sprinkle over remaining feta and pine nuts.
  • Just before serving, drizzle with remaining dressing. Serve and enjoy!