By Samantha Accola

With a full plate, Tieghan Gerard, creator of Half Baked Harvest, hails from a family of nine. Mealtime in her household usually brought surefire chaos, and Gerard hopped into the mix at a young age, helping cook dinner so that everyone ate before bedtime. After aproning up and learning the language of food, Gerard realized how much she enjoyed it; before long, she had taken over cooking family meals nearly full-time. Through her many culinary endeavors, Gerard began to capture “in-process” photos and documented her favorite recipes. This newfound passion formed into her idea for a cooking blog, and Half Baked Harvest was born.

 

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A post shared by Tieghan Gerard (@halfbakedharvest) on Oct 1, 2020 at 9:03am PDT

As a young entrepreneur, Gerard started the Half Baked Harvest blog in 2012 and has since been featured by The Cooking Channel, Food Network, HGTV, Crate & Barrel, Shape magazine, Self magazine, HuffPost, and PopSugar, among others. Half Baked Harvest was also named Readers’ Choice Favorite Food Blog by Better Homes and Gardens in 2014 and 2016.

Attempting “to live simply, eat seasonally, and cook with whole foods,” Half Baked Harvest’s vision is the guide others into a sense of pride for every meal one prepares. Gerard hopes to inspire a love for incredible food along with the courage to try something new!

The twenty-four-year-old cooking prodigy has released two New York Times best-selling cookbooks, and her recipes are inspired by the people and places she loves most. With over two million followers on Instagram (@halfbakedharvest) and ten million monthly views on Pinterest (@hbharvest), Gerard and her team have built the Half Baked Harvest brand in a powerfully creative and professional way. Having converted a rustic horse barn out in Breckenridge into the Half Baked Harvest HQ, Gerard is not only inspired by her family and friends around her but also by the stunning beauty of the Colorado Rockies.

Gathered from the Half Baked Harvest catalog, here are five drool-worthy fall recipes we cannot wait to create!

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Easy Swirled Cinnamon Sugar Croissant Loaf

Prep Time: 1 Hour
Cook Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Servings: 18 (Makes two 9×5 inch loaves)
Calories: 339 kcal

This light, buttery, super soft, and extra flaky croissant loaf is swirled with sweet cinnamon sugar. Making the most delicious, extra fancy, and super cozy addition to your autumn weekend.

Ingredients:

1 3/4 cups warm whole milk
1 tablespoon instant yeast
2 tablespoons honey
4 1/2 – 5 cups all-purpose flour, plus more for rolling
2 teaspoons kosher salt
6 tablespoons salted butter, at room temperature
2 sticks (1 cup) cold salted butter, sliced into thin pieces
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 egg, beaten, for brushing

Directions:

1. In the bowl of a stand mixer, combine the milk, honey, 4 1/2 cups flour, yeast, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more, adding the additional 1/2 cup flour as needed, until the dough pulls away from the sides of the bowl.
2. Cover the bowl with plastic wrap and let sit at room temperature for 45 minutes to 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Layer the thin slices of cold butter down the middle 1/3 the dough, pressing gently to adhere and layering the slices together to create a rectangle of butter. Gently push the butter together with your hands (see above photo).
4. First fold: Fold 1/3 of the dough over the butter, then fold the other 1/3 over top of the first layer so you have 3 dough layers (like an envelope, see above photo). Roll the dough out again into a large rectangle, fold into thirds. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes..
5. Second Fold: Remove the dough from the freezer. Roll the dough into a rectangle (about 12×18 inches) and fold into an envelope. Wrap the dough in plastic wrap and transfer to the freezer for 20 minutes.
6. Meanwhile, butter two (9×5 inch) bread pans. In a small bowl, combine the sugar and cinnamon.
7. Remove the dough from the freezer. Roll the dough into a rectangle. Spread the dough with 2 tablespoons softened butter and sprinkle the cinnamon sugar over the butter. Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
8. Cut the dough log in half. Cut each half into 10-11 rolls. Arrange each roll into the prepared bread pans. You can place them seam side down, or alternate each roll to show more of the filling (see above photo). Cover and let rise 15 minutes.
9. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush each loaf with the beaten egg. Transfer to the oven and bake 35-40 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or at room temperature.

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Creamy Broccoli and Butternut Squash Soup with Cheddar Brie Pastries

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Servings: 6
Calories: 433 kcal

One pot, less than an hour of time, and just a few ingredients = delicious soup!

Ingredients:

2 tablespoons extra virgin olive oil
3 tablespoons salted butter
1 small yellow, onion chopped
2 cloves garlic, smashed
5-6 cups cubed butternut squash
3 tablespoons fresh thyme leaves, plus more for serving
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne, or more to taste
kosher salt and black pepper
4 cups low sodium veggie or chicken broth
1 1/2 – 2 cups of water
4 cups broccoli florets
2 bay leaves
1/2 cup whole milk or canned coconut milk
1 cup shredded sharp cheddar cheese
1 sheet frozen puff pastry, thawed
4 ounces brie, sliced into 6 slices with the rind on

Directions:

1. In a large soup pot, melt together the butter and olive oil. Add the onion and garlic, cook 5 minutes, or until fragrant. Add the butternut squash, 2 tablespoons thyme, nutmeg, cayenne, and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth and 1 1/2 cups water. Cover, and cook for 8-10 minutes, until the butternut is softening. Add the broccoli and bay leaves, cook another 10 minutes, until the broccoli is tender.
2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until mostly puréed. Return to the pot. Stir in the milk and 1/2 cup cheddar cheese. Cook over medium-low heat for 5 minutes or until the cheese has melted.
3. Meanwhile, make the pastries. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
4. Lay the pastry sheet flat on a clean, floured surface. Gently roll the sheet out to stretch slightly. Cut into 12 rectangles. Place a slice of brie on half of the rectangles. Brush the edges with water to dampen. Lay the remaining squares over the Brie and seal the edges by crimping with the back of a fork.
5. Place the squares on the prepared baking sheet and sprinkle the tops with about 1/2 cup cheddar. And 1 tablespoon thyme. Transfer to the oven and bake for 12-15 minutes or until golden brown.
6. Ladle the soup into bowls. Serve the pastries alongside each bowl of soup. Enjoy!

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Pumpkin Butter Chocolate Chip Cookies

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes
Servings: 24 Cookies
Calories: 194 kcal

Slightly crisp on the edges, but soft and gooey in the middle. Perfect for Halloween night or Thanksgiving dinner…or simply when in need of a deliciously sweet pumpkin chocolate chip cookie.

Ingredients:

2 sticks (1 cup) salted butter, at room temperature
3/4 cup dark brown sugar
1/3 cup granulated sugar
1/3 cup pumpkin butter, homemade or store-bought
1 egg, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon or pumpkin pie spice
1/2 teaspoon kosher salt
1 1/2 cups semi-sweet chocolate chips
4 ounces semi-sweet or dark chocolate chunks
1/3 cup cinnamon sugar

Directions:

1. Add 1 stick butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and sugar until combined. Beat in the pumpkin butter, egg, and vanilla, beating until creamy. Add the flour, baking soda, cinnamon, and salt. Fold in chocolate chips and chocolate chunks.
4. Roll the dough into 1 tablespoon size balls and then generously roll through the cinnamon sugar and place 3 inches apart on the prepared baking sheet.
5. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

Recipe Notes:
Click here to view the Half Baked Harvest recipe for pumpkin butter or just pick some up from Trader Joe’s, Whole Foods, your local market, or via Amazon.

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Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Total Time: 45 Minutes
Servings: 6
Calories: 449 kcal

Making gnocchi at home is easy with this delicious recipe using ricotta cheese!

Ingredients

Breadcrumbs:

2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
1 cup finely torn sourdough bread
1/3 cup grated Asiago cheese

Gnocchi:

16 ounces whole milk ricotta cheese
1 egg
3/4-1 cup all-purpose flour
1 cup grated parmesan cheese
kosher salt and black pepper
2 tablespoons extra virgin olive oil
4 cups mixed mushrooms, roughly torn or sliced
1 clove garlic, smashed
6 tablespoons salted butter
2 tablespoons fresh thyme leaves
8 leaves fresh chopped sage

Directions

1. To make the breadcrumbs. Preheat oven to 425 degrees F. On a baking sheet, toss the olive oil, bread, garlic, and a pinch of salt and pepper. Transfer to the oven and bake for 10 minutes or until toasted. Crumble the bread into fine crumbs or pulse in the food processor. Toss with the Asiago cheese. Set aside.
2. To make the gnocchi. In a bowl, mix together the ricotta and egg. Add 3/4 cup flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a tablespoon of flour at a time until the dough can be formed into a ball. The dough should be sticky.
3. Generously flour the counter and scrape the dough out onto it. Cut the dough into four pieces. Working with one piece of dough at a time, roll the dough into a rope about 1-inch thick and cut into bite-size pieces. Repeat this process, placing the gnocchi on a floured baking sheet. At this point, the gnocchi can be kept covered in the fridge for up to 1 day. Simply boil just before you’re ready to eat. Or boil right away.
4. Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through about 3-4 minutes. Drain.
5. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the butter is browning and the sage is crisp, about 4-5 minutes.
6. Drop the gnocchi into the butter sauce, gently tossing to combine. Remove from the heat.
7. Divide the gnocchi among bowls. Top with breadcrumbs. EAT and ENJOY.

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Spiced Pumpkin Maple Latte

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 2
Calories: 560 kcal

Autumn in mug…made with just 4 simple, healthy, ingredients, all found in your pantry!

Ingredients

1 1/2 cups of your favorite full fat milk (coconut milk is my favorite)
1/4 cup spiced pumpkin butter, homemade or store-bought
1/2 teaspoon vanilla extract
1/3-1/2 cup brewed black coffee
cinnamon, for serving

Maple Cream:

1/2 cup heavy whipping cream or coconut cream
1 tablespoon real maple syrup

Directions

1. Combine the milk, pumpkin butter, and vanilla in a medium pot and bring to a simmer, heating the mixture until it is steaming. When the mixture is steaming hot, remove it from the heat. Using a small whisk or a fork, whisk until frothy.
2. Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Top with whipped cream and a sprinkle of cinnamon…or cinnamon sugar.

Recipe Notes:
When using an electric mixer, whip the cream until soft peaks form. Add the maple syrup and whip once more until combined and fluffy.

Thank you to Tieghan Gerard and Half Baked Harvest for sharing these delectable fall recipes. Playing chef in the kitchen is always more enjoyable and fun surrounded by those you love, so grab your spouse, your little ones, or your best friends and get cooking!

For more festive recipes, visit HalfBakedHarvest.com. For daily inspiration and a supportive community, follow Half Baked Harvest on Instagram @halfbakedharvest and Pinterest @hbharvest.