Recipes to Warm You Up
The weather is turning colder, and the leaves are falling. Finally, we can break out our crock pots (as if we don’t use them year-round) and start with all of the warm recipes that are perfect for cold nights.
At Sweetbriar Rose, we love soups, warm tea, coffee, creamy pasta, and all things fall. There is almost nothing better than sitting by a fire with something warm in your hands and a cozy blanket.
If you need some warming up while you’re out on the wine trail, stop by Sweetbriar Rose for a handcrafted coffee or ask about the soup specials we have. Note, we do not always have soup, but when we do, they are fantastic.
We love soup. While soup can be time-consuming, if the end result is a flavorful, warm, and satisfying bowl of deliciousness, the effort is worth it.
You can’t go wrong with this Creamy Butternut Squash Soup. This recipe is our go-to at home for its creamy texture and fantastic taste.
1 butternut squash, around 3 pounds
4 tablespoons maple syrup
2 tablespoons butter
1 head of garlic, peeled and separated
1 carrot, cut into pieces
1 onion, cut into pieces
4 cups chicken broth
1 cup whipping cream
Salt and pepper to taste
Preheat oven to 350℉.
Cut squash in half and remove seeds.
Place squash, cut side up, in roasting pan. Place 2 tablespoons maple syrup and 1 tablespoon butter in each cavity of halved squash.
Place garlic, carrot, and onion around squash in pan. Pour 2 cups of broth in the pan.
Cover tightly with foil and bake for 2 hours.
When vegetables are tender, remove from oven and allow to cool slightly. Pour broth, garlic, carrot, and onion into a large pot. Scoop meat from squash and add to vegetable-broth mixture.
In batches, puree mixture in a food processor until very smooth. Poor entire pureed mixture into a large saucepan.
Add remaining broth and bring to boil. Reduce heat and stir in whipping cream. DO NOT boil soup once cream is added. Season with salt and pepper to taste.
Is there anything better than a creamy pot of macaroni and cheese? Most people love mac and cheese, but many shy away from making their own. Don’t! Macaroni and cheese is an excellent and versatile dish. You can use basically whatever pasta and cheese you have on hand.
Here is a fantastic base that you can 100% make your own based on your family’s preferences.
4 tablespoons unsalted butter, divided
¾ cup panko (Japanese breadcrumbs)
¼ ounce Parmesan, finely grated (about ¼ cup)
2 teaspoons fresh thyme leaves
Pinch of salt
1 teaspoon kosher salt
12-16 ounces pasta of your choice (short, curly pasta works well)
2 ½ cups whole milk
½ small onion, FINELY chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup grated EACH of 2 different cheeses, like Fontina, Gruyere, or other flavorful cheese.
1 cup grated sharp white cheddar, grated
Pinch of mustard powder
Melt 2 tbsp butter in a skillet on medium heat. Add panko bread crumbs to melted butter and stir until bread crumbs are a beautiful, golden color, around 7 minutes. In a small bowl, combine toasted bread crumbs, parmesan, thyme, and a pinch of salt. Set aside.
Preheat oven to 350℉.
Cook pasta to al dente, according to instructions on the package. The noodles will cook more in the oven, so take them out before you usually would. Drain and set aside.
In a saucepan, bring milk to a simmer and keep warm.
In a Dutch oven or saucepan, melt 2 tbsp butter over medium/high heat. Add in onion and garlic. Cook about 2 minutes until aromatic and soft.
Sprinkle flour into garlic and onions and constantly stir for 1 minute. Slowly add milk in small amounts, whisking well after each addition.
Bring sauce to a boil, then reduce the temperature and simmer. Continue stirring while sauce thickens, about 7 or 8 minutes. Ensure the sauce is cooked thoroughly so the sauce will be creamy.
Add cheeses and mustard powder, as well as salt and pepper to taste and stir until well combined.
Transfer to a large baking dish if not using a Dutch oven. Bake for 10 minutes. Sprinkle bread crumb mixture over the top and bake for an additional 10 minutes.
Almost nothing screams fall like a homemade apple pie. Since we have already shared a fantastic recipe for apple pie (check out our recipe here!) we’ll focus here on other fall favorites.
Pumpkin pie has two camps: you LOVE it, or you HATE it. Some people only eat it because they cover it with so much whipped cream that’s pretty much all they taste. If you want a classic pumpkin pie recipe, check out this one.
Another excellent fall dessert is pecan pie. Of course, there is the classic pecan pie with a standard crust and gooey filling with perfectly lined pecans on top. Or there is this Bourbon Chocolate Pecan Tart. Trust us; you’ll love this.
2 ½ cups (325 grams) all-purpose flour
1 teaspoon salt
1 tablespoon sugar, optional
1 cup (230 grams) VERY cold butter, unsalted
½ cup ice water, more or less
1 cup brown sugar, packed
¾ cup dark caro syrup
3 tablespoons flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 eggs PLUS 1 egg white
¼ cup chocolate pieces
⅔ cup pecans, halved
1 ounce dark chocolate (for drizzling)
Combine 1.5 cups flour, salt, and sugar to a food processor and pulse a couple of times to combine.
Cut butter into cubes and drop into flour mixture and process for 10-15 seconds until crumbly and all flour is coated. You will probably need to scrape the sides.
Add the remaining cup of flour and pulse several times. The dough will be very crumbly.
Transfer flour mixture to another bowl then add 5-6 tablespoons of ice-cold water. Using a rubber spatula, press the dough into itself while scraping from the bottom. If the dough is staying together, it is ready. If it is still dry and crumbly, add another tablespoon or 2. Continue this mixing and adding until the dough comes together. Do not overwork the dough, and do not add too much water.
Divide the dough in half, form each half into a disc or hockey puck shape, cover in plastic wrap, and refrigerate. Refrigerate for at least 1 hour, or up to 2 days. Or you can freeze it if you aren’t making the pie right away. For this recipe, you will only need half of the pie crust. Keep the other half frozen for another use.
Preheat oven to 350℉.
Combine brown sugar, caro syrup, flour, bourbon, molasses, butter, vanilla, and eggs and whisk until well combined.
Stir in pecans and chocolate pieces.
Roll out one disc of pie crust and place into pan. Crimp or style the edges as you prefer.
Pour filling mixture into crust and bake for 45 minutes. Ensure center is set before removing from oven.
Allow to cool completely on wire rack.
In a microwave-safe bowl, melt the dark chocolate in 30 second intervals. Stir until smooth and drizzle over tart.
We don’t even know where to begin! There are so many drink options to keep you warm on a cold night we’re having a hard time starting!
Of course, one of our favorites is mulled wine, or gluhwein. We have a whole post dedicated to this fantastic drink, check it out here.
A fall favorite of many is Hot Buttered Rum.
Of course, Hot Toddies will warm you right up, as well.
Whatever you choose, make sure you have some time to sit and enjoy your drink without having to do anything. You likely will lose all motivation after a glass or two!