arts   |   food

COLUMN: Get yourself ready for fall with three easy recipes


Pumpkin pie is a well-known dessert, typically eaten in the fall.  Photo Illustration by Tyson Archie

After what seemed to be an endless summer, cool days are finally ahead of us. To get yourself into the fall spirit, line up all of your favorite sweaters in your closet and try out these three simple fall-themed recipes. 

Pumpkin Seed, Cranberry and Feta Salad (4 servings as a side or 2 as a main dish)

Nothing screams harvest season more than pumpkin products and cranberries, the quintessential Thanksgiving fruit. Add them to your daily salad and bam — you have fall in a bowl. 


1 chopped tomato

1 chopped head of romaine lettuce

1/2 cup dried cranberries

2 oz. feta cheese 

1/4 cup salted pumpkin seeds (toasted, untoasted, or both, your choice.) 


Toss all the ingredients along with the dressing of your choice. Enjoy! 

Spiced Caramel Apple Cider (4 servings)

There is no better way to celebrate apple season than sipping warm cider at the end of a long day. Apple pie spice can bring extra warmth to the drink, while the sweetness of the caramel sauce and vanilla balance out the tartness. 


4 cups apple cider

1/4 cup caramel sauce 

1 teaspoon apple pie spice 

2 teaspoons pure vanilla extract 

Whipped cream 


  1. Combine apple cider, caramel sauce and apple pie spice. 
  2. Pour the concoction into a saucepan, bring to a simmer, then add vanilla extract. 
  3. Serve with whipped cream. Garnish with more caramel sauce and apple pie spice. 

Pumpkin Ginger Cupcakes (24 servings)

Impress your friends and family by bringing these to your next potluck or Halloween party. They’ll be flying off the plate next thing you know. 


2 cups all-purpose flour

1/3 cup finely chopped crystallized ginger 

1/4 cup water

1 package (3.4 ounce) instant butterscotch pudding mix  

2 teaspoons baking soda 

1/4 teaspoon salt 

1 tablespoon ground cinnamon 

1/2 teaspoon ground ginger 

1/2 teaspoon ground allspice 

1/4 teaspoon ground cloves

1 cup butter, room temperature 

1 cup white sugar 

1 cup packed light brown sugar

4 large eggs

1 teaspoon vanilla extract 

1 can (15 ounce) pumpkin puree 


  1. Preheat oven to 350 degrees. 
  2. Combine flour, crystallized ginger, baking soda, salt, cinnamon, pudding mix, ground ginger, allspice and cloves in a large mixing bowl. 
  3. In another bowl, beat the butter, white sugar and brown sugar until the mixture is light and fluffy. Use an electric mixer, if applicable. 
  4. Put the eggs one at a time into the butter mixture. After putting in the fourth egg, add vanilla extract and pumpkin puree. 
  5. Combine the butter and flour mixtures. 
  6. Prepare 24 muffin tins by lining them with either paper or foil liners, or by lightly greasing them with cooking spray. Pour the cupcake batter into the tins. 
  7. Bake for about 20 minutes until cupcakes turn golden. 

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