Hello, pumpkins!

I'm back with a weekly September article and today I made a top 5 list of my favorite foods with a brief explanation on how I make them. However, if any of you is interested in a recipe, then message me letting me know which one, and I will be sure to share the recipe with you all here in WeHeartIt. For now though, without any further ado, let's dive right into the article.

🎃 ᴘᴜᴍᴘᴋɪɴ ᴘᴜʀᴇᴇ sᴏᴜᴘ

kÜrbis suppe image autumn, cold, and pumpkin image
The very first dish in the list is pumpkin puree soup, which happens to be my favorite soup of all time. To make a pumpkin puree soup, firstly I peel about potatoes, carrots and clean a big pumpkin. Then I chop them up into cubes and boil them all at once in a pot, and add some sea salt. After boiling I pour out majority of the water and put the boiled cubes in a food processor or a blender. While blending I add some salt, pepper (of course you can add different autumnal spices/seasoning) and cream cheese. In Estonia we have a cream cheese called Merevaik, which is the one I usually use on savory recipes, but any cream cheese is fine. If your puree is a bit too thick for your liking and you didn't pour the excess water down the drain then you can pour some of it into the mix and blend again till the puree is in your desired consistency. I personally only add roasted pumpkin seeds on top, sometimes bread croutons as well, but my parents like having chicken in as well, so I've usually cut chicken fillet into cubes as well and cooked, then let them add the chicken into their soup.

🎃 ᴘᴏᴛᴀᴛᴏᴇs ᴡɪᴛʜ ᴄʜᴀɴᴛᴇʀᴇʟʟᴇ sᴀᴜᴄᴇ

autumn, fall, and food image mushroom, autumn, and food image
The most delicious mushroom sauce ever. As a side for the chanterelle sauce, I usually peel and boil potatoes with some salt (not too much as the sauce is what gives the potatoes the perfect flavor). After boiling, I pour out the water and work on the sauce. I wash the chanterelle mushrooms, make sure there's no rotten ones and cut the bigger ones into 2 or 3 pieces and throw them on a pan. At first I heat them up and pour out the excess water that comes from the mushrooms as they cook. Then I heat them again and add some butter and salt. Once I feel the mushrooms are at the right consistency, I add some flour and mix it into the mushrooms. I add some cold milk and mix, then some cream and once again the cream cheese Merevaik. Mix it all together then let it heat a bit so the sauce can start thickening. If the sauce is too thick, then I just add a bit more milk and mix again, let it heat, then see if the consistency is finally right. Last, but not least, I was dill, cut it up and add to the sauce, giving the sauce a really fresh, kind of even summery taste.

🎃 ᴀᴘᴘʟᴇ ᴘɪᴇ

food and pie image Apple Pie, autumn, and baking image
Some like to use store bought dough, I however majority of the time make the dough myself due to my baker background. For the dough, I mix together butter, flour, cold water, some salt, very little sugar or none at all. First I mix the dry ingredients. Then I add cold butter and start mixing it with two forks. Eventually it kinda looks like pie crumble, then I add cold water, not all at once, and start mixing that into the crumble until it starts to look like a dough that can be formed into a ball. I put the dough in the fridge overnight. The next day I clean the apples, cut them in pieces, add sugar (or in my household stevia), some starch and cinnamon. I roll out the dough, cover the pie mold with the dough making sure the dough isn't too thin and won't break. I add the filling onto the dough then cover it with the leftover dough. If I cover it fully with a dough, then I make sure to cut a + in the middle of the top dough, but mostly I do pie crust art, using different cookie cutters to make shapes out of the dough and use those to cover the pie however I like. Then the cake goes to the oven, and after baking, I usually let it cool and eat it the next day or by the end of the night once it's cooled down enough. Perfect way to serve warm apple pie however is with vanilla ice cream and some warm classic vanilla sauce.

🎃 ʜᴏᴛ ᴄʜᴏᴄᴏʟᴀᴛᴇ

chocolate, food, and drink image Image by ketikokaia97_1
My go to autumn drink/dessert. Usually I make only one cup of it, and by one cup I mean espresso cup, as it's a strong drink. For that I add 2 tea spoons of finely grated milk chocolate and 1 tea spoon of finely grated dark chocolate into a metal cup (if you have an espresso machine with a milk foamer, other than that a battery-operated foamer is fine too), where I've already added some cream that I measure with a 2 oz coctail jigger. Next just gotta mix it a bit with a spoon then use the espresso machine milk foamer to "whip" it and melt the chocolate. The end result is a nice creamy and thick hot chocolate. Could top it off with some tiny marshmallows and a whipped cream dollop if wanted.

🎃 ᴄɪɴɴᴀᴍᴏɴ ʀᴏʟʟs

autumn, cozy, and fall image autumn, fall, and food image
Along with hot chocolate, probably the most classic fall dessert. Once again, this recipe is easy both with store-bought yeast dough as well as with homemade yeast dough. I obviously use the latter option, loving the fresh taste of made-from-scratch goodies. For the dough the first thing I do is put the yeast in lukewarm water or milk to dissolve as I always use fresh yeast. Then I measure out the rest of the ingredients - room temperature eggs, flour, softened butter, sugar and salt (never forget salt if you're making a sweet dough, same goes with savory though, never forget sugar as they enhance each other). Once the yeast has dissolved into the liquid, I add the sugar, salt, butter and eggs to it and mix. Lastly I add the flour, but never all at once. I usually mix this dough by hand, so I carefully start mixing the flour into my liquid mix until it becomes doughy. Always gotta be careful not to over-knead. Once the dough is done, a really important part to do is letting it rise. At home I put some flour in a bowl, then the dough in it, some flour on top, poke some holes on top of the dough with my fingers then put a towel over the bowl and let the dough rise about 15-20 minutes. Then I knead it again, poke some holes and let it rise again for 10-15 minutes. And then one more time, and then finally I take the dough out, put some flour over the table, the dough on it and start rolling the dough out. The rolled though should be max 1 cm. Once the dough is rolled, I pour some oil on it and smear it around. I mix sugar and cinnamon in a bowl then pour it over the dough and spread it evenly over the oil (oil is what makes it stick to the dough). Now just gotta roll it into a sausage, cut the sausage into even pieces. Tuck the open end of the dough under the roll, put the rolls on the baking pan. Use and egg brush to brush egg and water mix onto the rolls and throw the pan into the oven. I love to eat cinnamon rolls when they're still warm.

Previous articles:

xσxσ, αηαsтαsια