Ingredients:

• 12 large apples
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• 1/2 cup brown sugar
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• 1/4 cup granulated sugar
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• 2 teaspoons ground cinnamon
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• 1/4 teaspoon ground nutmeg
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• 1/4 teaspoon ground cloves
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• 1/4 teaspoon salt
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• 1/2 cup chopped walnuts or pecans
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• 1/2 cup raisins or dried cranberries
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• 1/4 cup melted butter
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• 1/2 cup apple juice or cider
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Instructions:

Core the apples, leaving the bottom intact

In a bowl, mix together brown sugar, granulated sugar, cinnamon, nutmeg, cloves, salt, nuts, and raisins

Stuff each apple with the sugar mixture, packing tightly

Place stuffed apples into the slow cooker

Drizzle melted butter over the apples

Pour apple juice or cider into the bottom of the slow cooker

Cover and cook on low for 4-6 hours or until apples are tender

Serve warm, optionally with vanilla ice cream or whipped cream

Ingredients:

• 2/3 cup all-purpose flour
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• 1/2 cup granulated sugar
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• 1/2 teaspoon baking powder
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• Pinch of salt
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• Zest of 1 lemon
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 1/2 cup unsalted butter, melted and cooled
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Instructions:

Set the oven to 350F 175C and heat it up

Whisk the flour, sugar, baking powder, salt, and lemon zest together in a bowl

Beat the eggs and vanilla extract in a different bowl until they are foamy and light

Mix the dry ingredients into the egg mixture slowly until they are just combined

Mix the butter into the batter until it is smooth

Put the batter in the fridge for at least 30 minutes with the lid on the bowl

Butter and flour a madeleine mold

Fill up each mold about three quarters of the way to the top with batter

Before you put the madeleines in the oven, heat it up

Bake them for 10 to 12 minutes, or until the edges are lightly golden

Take the madeleines out of the oven and let them cool a bit before moving them to a wire rack to cool all the way down

Before you serve, sprinkle with powdered sugar

Have fun with your tasty French madeleines!

Ingredients:

• 1 cup quinoa, rinsed
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• 2 cups water
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• 2 cups mixed vegetables such as bell peppers, zucchini, and mushrooms, chopped
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• 2 tablespoons olive oil
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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• Juice of 1 lemon
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• 2 tablespoons balsamic vinegar
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• 1/4 cup chopped fresh parsley
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Instructions:

Preheat oven to 400F 200C

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and water is absorbed

While quinoa is cooking, toss mixed vegetables with olive oil, thyme, salt, and pepper

Spread vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly browned

In a large bowl, combine cooked quinoa and roasted vegetables

Drizzle lemon juice and balsamic vinegar over the salad

Toss to combine

Garnish with chopped parsley before serving

Ingredients:

• 1 large spaghetti squash
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• 1 cup fresh basil leaves
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• 1/4 cup walnuts
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• 2 cloves garlic
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• 2 tablespoons nutritional yeast
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• 2 tablespoons lemon juice
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• 3 tablespoons olive oil
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• Salt, to taste
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• Black pepper, to taste
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Instructions:

Preheat oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Drizzle olive oil over the cut sides of the squash and sprinkle with salt and pepper

Place squash halves cut-side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork

While the squash is roasting, prepare the pesto

In a food processor, combine basil leaves, walnuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper

Blend until smooth and creamy, scraping down the sides as needed

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands

Transfer the spaghetti squash strands to a serving dish and toss with the vegan pesto until evenly coated

Serve hot, garnished with additional basil leaves if desired

Ingredients:

• 1 1/2 cups all-purpose flour
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• 1/2 cup unsweetened cocoa powder
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• 1 1/2 tsp baking powder
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• 1/2 tsp baking soda
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• 1/2 tsp salt
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• 1/2 tsp ground cinnamon
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• 1/4 tsp ground nutmeg
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• 1/4 tsp ground cloves
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• 1/2 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 2 large eggs
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• 1 tsp vanilla extract
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• 1 cup canned pumpkin puree
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• 1/2 cup buttermilk
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• 1/2 cup semi-sweet chocolate chips
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• 1/2 cup chopped pecans optional
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• Halloween-themed decorations e
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• g
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• , candy corn, pumpkin-shaped sprinkles
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Instructions:

Preheat your oven to 350F 175C

Line a cupcake pan with Halloween-themed cupcake liners

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next

Stir in the vanilla extract

Add the canned pumpkin puree to the wet mixture and mix until well combined

Gradually add the dry ingredients mixture to the wet ingredients, alternating with buttermilk in two or three additions

Begin and end with the dry mixture

Mix until just combined

Fold in the semi-sweet chocolate chips and chopped pecans if using

Fill each cupcake liner about 2/3 full with the cupcake batter

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove from the oven and let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely

Once the cupcakes are completely cool, decorate them with Halloween-themed decorations like candy corn and pumpkin-shaped sprinkles

Enjoy your Fall and Halloween Cake Walk Cupcakes!