COZY FALL COOK WITH ME 🍂 Easy & Delicious Autumn Recipes

COZY FALL COOK WITH ME 🍂 Easy & Delicious Autumn Recipes! Ready to increase your protein without adding unnecessary calories? Head to https://davidprotein.yt.link/ftUNo9w to get a free carton with an order of four or more. If your favorite flavor is out of stock, head over to Amazon or check the store locator on David's website. Love, Brianna K xoxo Check out all the recipes in this video down below: MAPLE LATTE Hot maple latte recipe Ingredients 1–3 tbsp pure maple syrup 2 shots espresso (or 3 ounces strong brewed coffee) 8–12 ounces milk of choice Instructions Pour the desired amount of maple syrup into a mug. Add the hot espresso and stir to combine. Heat and froth your milk using a milk frother or by warming it in a saucepan and whisking vigorously. Pour the steamed milk over the espresso mixture. Garnish with cold foam or whipped cream and a sprinkle of cinnamon and enjoy. COZY PUMPKIN GNOCCHI Ingredients 1 tablespoon olive oil 12 oz sausage links I used 4 sausage links 10 oz gnocchi 1/2 red onion, minced 1 cup sliced mushrooms 1 cup heavy cream 1 cup chicken broth 1 cup pumpkin puree 3 cloves garlic minced 4 oz fresh spinach 2 tablespoons fresh sage chopped 2 tablespoons fresh thyme salt and coarsely ground black pepper to taste Instructions  Heat 1 tablespoon of olive oil in a large, heavy-bottomed, and high-sided skillet over medium heat. Slice sausage Add the sliced sausage, onion, and garlic to the skillet and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes. To the same skillet with seared sausage, add uncooked potato gnocchi, heavy cream, mushrooms, and chicken stock. Bring to a boil on medium heat and stir everything well. Cover with the lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils. To the same pan with gnocchi and sausage, add pumpkin puree, and minced garlic. Stir. Add spinach. Bring the sauce to a boil on medium heat, reduce to low-medium heat, and stir everything well. Cook for about 3 or more minutes, until spinach wilts. Make sure the gnocchi are cooked through, the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat. Stir in half of the fresh sage and half of the fresh thyme. Season with salt and freshly ground coarse black pepper. When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme. PANERA MAC + CHEESE Ingredients 1 lb. medium pasta shells, or elbow macaroni Roux 1/4 cup butter 1/4 cup flour White Cheddar Sauce 3 cups sharp White Cheddar, shredded 1 cup heavy cream 2 cups milk, preferably whole Seasonings 3/4 teaspoon salt ½ teaspoon pepper 1/4 teaspoon hot sauce Instructions Make sure cheese is close to room temperature when added to the sauce. Boil the Pasta Boil a large pot of water and cook according to pasta package instructions. Drain well when finished. Prepare the sauce while the water boils and the pasta cooks. Prepare the Sauce PRO TIP: Measure out all of your ingredients and have them ready when you start the sauce. This is especially true of the cheese as it shouldn't be cold when added to the base. Melt the butter in a saucepan over medium heat. Whisk in the flour for 1 minute, until it begins to turn a light golden color. Slowly whisk in the heavy cream and milk. Whisk for about 3 minutes. Add the seasonings and hot sauce. Reduce heat to low. Slowly sprinkle in the shredded cheese, stirring as you do so. Whisk continuously until smooth and thickened. Remove from heat. Add boiled pasta and stir to combine. Serve! PUMPKIN CREAM CHEESE FROSTING: Ingredients 1 stick butter, softened *1/2 cup 8 oz. cream cheese, softened *1 block 3 to 3 1/2 cups powdered sugar *add more or less to your desired consistency 3 tbsp pumpkin (canned pumpkin) 1/2 tsp almond extract *vanilla extract can be used too 1 1/2 tsp pumpkin pie spice Instructions Mix all of the ingredients together until smooth and creamy. You can add more or less Pumpkin Pie Spice to taste. This frosting will stay good in the fridge for up to week.