ELE’s favorite fall drinks, eats, and treats
Happy fall y’all! Here’s a roundup of the ELE team’s favorite fall indulgences - some of which may be perfect to serve COVID-safely at your next fall event:
Erin, Founder + CEO: ICED Pumpkin Spice Latte - a classic that needs no explanation or introduction, much like our fearless leader.
Sydney Kastner, Consultant & Founder of Sydney Kastner Consulting - Chocolate Chip Banana Pumpkin Bread - Sydney’s twist on a Trader Joe’s favorite
Directions: Purchase Trader Joe’s Pumpkin Bread Mix, replace the oil with a mushy banana. Add chocolate chips to your liking and bake according to the box. Sprinkle on some brown sugar if you're feelin' in the mood.
Lauren Levenstein, Marketing and Events Consultant: Turkey Chili - a hearty meal that’s easy to make.
Katherine Thesing, Project & Operations Manager: Pumpkin Rolls - calls for delicious cream cheese filling rolled into pumpkin cake with fall in notes in every bite.
Bekah Wachenfeld, Director of Events and Production: Pumpkin Dip Original Recipe - “It’s dangerous!” (You’ve been warned.)
2 cups powdered sugar
8 oz cream cheese
15 oz canned pumpkin
1 tsp. cinnamon
1/2 tsp. ground ginger (or any combination of pumpkin pie spices)
Directions: Combine all ingredients in blender or food processor. Chill in refrigerator. Serve with ginger snaps or crackers, etc.
Sherry Woods, Assistant to the CEO: Mulled Cider & Pumpkin Scones - just thinking about it warms us up.
Still hungry? Here is an additional original from Bekah:
”The best pumpkin pie you’ll ever have.”
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup sweetened condensed milk
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 Graham cracker pie crust
Whipped cream, for topping
Directions
Preheat the oven to 350 degrees. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, sweet condensed milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm, prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.