Fall Food Favorites

Photo from Once Upon a Chef

Photo from Once Upon a Chef

The leaves are changing, the sun is setting sooner, the wind is getting cooler and you’re finally able to rock the sweatshirts you bought in September. Fall is officially upon us. The season of fall is all about tradition, whether it be carving pumpkins for Halloween or making hand turkeys at Thanksgiving. Some of our favorite traditions around ARS are centered around food.


Brigadeiro is popular Brazilian dessert served at special occasions. Brigadeiro has evolved and has led to the creation of other desserts such as cajuzinho, beijinho, and casadinho. In other countries brigadeiro is referred to as the “Brazilian Truffle”.

Servings: 40 Brigadeiro candies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time 20 minutes
1(14 ounce) can sweetened condensed milk
1 tablespoon butter
3 tablespoons cocoa
Chocolate sprinkles
1. Over medium-low heat, stir the butter, condensed milk, and cocoa powder vigorously
2. Cook the mixture until it thickens enough to show the bottom of the pan during stirring (it will be firm enough to stay together and not spread). Pour into a greased dish and let cool to room temperature, or chill a few minutes in the fridge. Grease your hands with butter and take small amounts of candy and form into 1 and 1/2 inch balls. Don’t roll them into balls if the mixture is still warm or else they will not hold shape.
3. Roll the balls in chocolate sprinkles,extra cocoa powder, or coconut shavings to decorate.
4. If the balls don’t hold their shape, cook an additional 5 minutes until they thicken up more.

Pumpkin Bread

Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for greasing the pan
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 cups sugar
1-1/2 sticks (3/4 cup) unsalted butter, softened, plus more for greasing the pan
2 large eggs
1 15-ounce can of 100% pumpkin puree
1. Preheat oven to 325 degrees. Generously grease two 8 ½” x 4 ½” loaf pans with butter and dust with flour
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
3. In a large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy (a few minutes). Beat in pumpkin. The mixture might look grainy and curdled at this point — that’s ok.
4. At low speed, beat in flour mixture until well combined.
5. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.)