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Recipe: Pumpkin Dutch Baby with Caramelized Apples

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~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

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~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

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Directions

~ Marla Meridith

Recipe: Vegan Skinny Hot Cocoa

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~ Marla Meridith

Recipe: Crockpot Gingerbread Lattes

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~ Marla Meridith

Recipe: Peppermint Snowball Cookies

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~ Marla Meridith

Recipe: Chipotle Chicken Tortilla Soup

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~ Marla Meridith

Recipe: Decadent French Vanilla Coffee Horchata

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~ Marla Meridith

Recipe: Sweet Potato Scones

These Sweet Potato Scones come together quickly and easily. A delicious recipe for breakfast, brunch and snacks. Great for holiday entertaining!

Ingredients

2 1/4 cups whole wheat pastry flour
1/3 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
3/4 tsp salt
1/4 tsp baking soda
1 cup mashed sweet potatoes
1/3 cup buttermilk
1 large egg, lightly beaten
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup cold butter, cut into 1/4 inch pieces
topping
1 egg yolk, lightly beaten
coarse sugar

Directions

Pre heat the oven to 400 degrees Fahrenheit with the rack in the middle. Line a baking sheet with parchment paper.

In the bowl of a food processor, pulse the dry ingredients until well combined.

Add in the mashed sweet potato, buttermilk, egg and vanilla. Mix until the dough just starts pulling away from the sides of the bowl.

Add in the butter, pulse until it looks like coarse crumbs.

Transfer the dough to a lightly floured surface. Pat into an 8 inch circle with lightly floured hands. Cut into 8 wedges. Brush the tops with the egg yolk and sprinkle with some sugar.

Bake for 18-21 minutes or until golden brown. Transfer to wire racks, cool for 5 minutes and serve warm.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

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~ Marla Meridith

Recipe: Roasted Butternut Squash with Butter, Brown Sugar and Cinnamon

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~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

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~ Marla Meridith