GR Staff Picks: Favorite Fall Treats

Get to know the GR Team in our new Staff Picks blog post! 


 

We’ve selected our favorite fall treats and what we are currently crushing on. Check out our favorite recipes and let us know, what are your favorite fall treats and what are you currently crushing on? 


 

Tweet us @GenRescue, post on our Facebook page, or leave us a comment!


 

We can’t wait to read them! 


 

 

Staff Pick: Homemade GFCF Dagger Cupcakes


  • Pamela’s Classic Vanilla cake mix 
  • Pamela’s Vanilla whitest icing 
  • Red cake gel
  • Sugar daggers (sold at Michael’s) 

Follow package instructions for making cake mix and icing. When you’ve made your cupcakes, frost them with white icing, then squeeze cake gel to decorate the iced cupcake and top with a sugar dagger. 

 


Currently crushing on: My weekly subscription to the New York Times

 


 

Staff Pick: Spiced Hot Apple Cider


  • ½ gallon apple cider
  • 2 cups orange juice
  • 3 cinnamon sticks
  • 10 whole cloves 
  • Zest of 1 orange
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice  

Bring all ingredients to a boil for 15 minutes. Pour thru a strainer. Let it cool slightly and enjoy! 


 

Currently crushing on: New black riding boots to wear with all my fall clothes! And coconut oil – great for hair, skin, anti-inflammatory, anti-bacterial, almost everything! 

 


 

Staff Pick: Easy, Flourless Pumpkin Spice Pancakes 


Stephanie calls these a “banana omelet.” I just call them deliciousness.  


  • 1 banana
  • 2 eggs 
  • Pinch of cinnamon
  • Pinch of pumpkin spice
  • Splash of vanilla  

Combine all ingredients in a food processor (or mash and mix by hand). Then warm a lightly oiled frying pan over medium heat. Pour and cook until brown on both sides. Serve hot. (Serves 2-3) 


 

Currently crushing on: My new Belize coffee. And the lady that says, “Ain’t nobody got time for that!” (Yes, I know I’m late. I’ve just been busy writing books and trying to save the world.)

 


 

Staff Pick: Spaghetti Squash w/ Marinara Sauce 


  • 4 lbs spaghetti squash (about 2 squash)
  • 2 cups fresh tomatoes, chopped
  • 1 cup fresh mushrooms, sliced 
  • 1 cup green pepper, diced
  • ¼ cup red onion, diced
  • 2 garlic cloves, minced
  • 2 tsp italian seasoning
  • ⅛ tsp pepper
  • 1 tbsp olive oil
  • 1 15 oz can tomato sauce 
  • Parmesan cheese, grated (optional)  

Preheat oven to 350. Cut squash in half, lengthwise; discard seeds. Place squash (cut-side down) on a cookie sheet. Bake for 45 min or until very tender. Meanwhile, in a large skillet, sauté tomatoes, mushrooms, green pepper, onion, garlic, seasoning, and pepper in oil for 6-8 min or until tender. Add tomato sauce; heat through. When squash is cool enough to handle, use a fork to separate strands. Place squash on serving platter and top with sauce. 


 

Currently crushing on: My new Keurig coffee maker! Amazing! 

 


 

Staff Pick: Gluten-free Caramel Corn 


This is a fun, sweet treat I love munching on while watching The View (I love the new season with Jenny!).  

Recipe Here

 


Currently crushing on: All of the Charlie Brown holiday specials on TV! 

 

 

 

 

Staff Pick: Pumpkin Spice Cupcakes with Cream Cheese Frosting 


  • 1 (18.25 oz) box Duncan Hines Signature Spice Cake (see note section) 
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 1/2 tsp homemade pumpin pie spice
  • 1/2 cup sour cream 
  • 1 cup pure pumpkin puree
  • 1/2 cup vegetable oil
  • 3 eggs, lightly beaten
  • 2 tsps pure vanilla extract

For the Cream Cheese Frosting: 

  • 2 8-oz packages of cream cheese,softened
  • 1/2 cup (4 oz) unsalted butter, softened 

Preheat oven to 350. Line muffin tin with paper liners. In the bowl of a stand mixer, fitted with the paddle attachement, beat together the cake and pudding mixes, pumpkin pie spice, sour cream, pumpkin, oil, eggs, and vanilla. Beat for 2 min on medium speed until well combined. Using a large cooking scoop, distrubute the batter between 24 muffin wells; about 3 tablespoons of batter per well. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 min. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting. 

 

For the frosting, in the bowl of a stand mixer fitted with the paddle attachement, beat the cream cheese on medium-high speed for about 5 min. Add in the butter and continue beating for another 2-3 min. Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Add in vanilla and mix until incorporated. Turn off the mixer and check the frosting for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 min or until light and fluffy. Pipe the frosting onto the cooled cupcakes and if desired, garnish with festive fall sprinkles. 


 

Currently crushing on: Our Halloween Costume contest! These costumes are so adorable! 

 

 

 

 

Staff Pick: Gluten-free Turtle Brownies  


  • 1 box Betty Crocker Gluten Free brownie mix
  • Butter and eggs called for on brownie mix box 
  • 25 caramels, unwrapped 
  • 2 tbsp whipping cream 
  • 1 cup semisweet chocolate chips 
  • 1/2 cup coarsely chopped pecans 

Heat oven to 350 (325 for dark or nonstick pan). Grease bottom of (8 in.) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes. Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans. Bake 20-25 min longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows. 

 

Tip: To easily cut and remove bars from pan, cool at room temperature 1 hour. Then regfrigerate 30 min to 1 hr. Cut and store at room temperature. 


Currently crushing on: Getting to meet Nick Jonas at our benefit concert last month! And the new season of Scandal

 


 

 

 Staff Pick: Sweet Potato Pie 


There’s nothing better than a warm, homemade sweet potato pie on a chilly fall night! I have to make one every year for the holidays. 

GFCF Recipe Here

 


Currently crushing on: Pretty Little Liars. It’s my guilty pleasure – it’s just so good! 




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