Jill Willington
Everyone loves a little something sweet, especially in the fall season. October is a time of celebration and comfort. The weather is changing and the warm summer heat is turning into sweater weather. Luckily, nice treats help us to stay warm and comfortable.
Halloween and Thanksgiving are both around the corner, which brings out everyone’s sweet tooth.
Grossmont students are no different, some students even have their go-to fall favorites. Michayla Cuff, a student at Grossmont College, said her favorite fall treat is pumpkin praline coffee from her favorite coffee shop Gladly Coffee in Spring Valley.
“It is seasonal so I can enjoy it for a limited time,” Cuff said. “I like it because it is fall-themed and features warm spices like cinnamon that are comforting during fall.”
If you are in the mood for a sweet and comforting fall drink on a cold day, Cuff’s favorite treat might become your favorite too.
Grossmont Student Daleyna Aguirre’s favorite treat is carrot cake: “It reminds me of Thanksgiving and baking it with my grandma when I was younger,” she said.
Carrot cake is a staple for the fall season and baking it at home can make lasting memories. For Aguirre, her memories of baking the cake make it much more special.
Agurrie’s carrot cake makes a great pairing with Cuff’s choice of pumpkin praline coffee, although another great pairing with the coffee is a Cinnamon Apple Crisp, which happens to be Elisabeth Jordan’s favorite fall treat.
Jordan, a student who attends both Grossmont and Cuyamaca colleges, said, “My favorite fall treat is Cinnamon Apple Crisp because it has just the right amount of sweetness and spice.”
Jordan said she makes it every year for her family to mark the changing of the seasons, adding that the treat reminds her of autumn and is nice to have on a chilly day.
On top of these students’ favorite fall treats, The Summit staff has some favorites of their own:
Lindsay Elias: Pumpkin pie from Costco
Aaron Luna: Maple cream cake from Trader Joe’s
Mya Alexander: Pumpkin loaf from Starbucks
Janelle Carter: Apple croissant from Starbucks
Perla Cruz: Homemade pumpkin spice muffins
Jacom Cummings: Homemade pumpkin spice cookies
Gail Gilman: Candied or caramel apples
Mark Lee: Homemade pumpkin cheesecake
Alana Mullaly: Homemade chocolate fudge
Alex Pabon: Pillsbury pumpkin shape sugar cookies
Dr. Jeanette Calo: Pumpkin scones from Starbucks
If any of these treats sound delicious to you, you’re in luck! Here are some recipes:
Carrot Cake: Homemade recipe
Ingredients:
Directions:
3 cups of flour
2 cups of sugar
2 teaspoon cinnamon
1 ½ teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon baking powder
1 can 8 3 ⁄ 4 oz. crushed pineapple
2 cups shredded carrots
3 eggs beaten
1 ½ cups oil
2 teaspoon vanilla
1 ½ cups nuts
½ teaspoon nutmeg
1 ½ teaspoon ground clove
Mix together flour, sugar, cinnamon, soda, baking powder, salt, nutmeg & cloves
Drain pineapples and save the syrup. Add pineapple syrup to the dry mixture.
Add eggs, oil, vanilla, and beat for 3 min
Stir in pineapple, carrots, and nuts
Bake at 325 degrees for 1 hour and 20 mins. (Use bundt pan or 9 x 13 cake pan)
Cinnamon apple crisp: by allrecipes.com; Carrie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients:
Directions:
1 cup white sugar
½ cup unsalted butter, softened
¾ cup all-purpose flour
4 cups sliced apples
1 teaspoon ground cinnamon
½up water
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Cream sugar and butter together in a bowl with an electric mixer. Blend in flour.
Place apples into the prepared baking dish and sprinkle with cinnamon. Pour in water, then sprinkle sugar-butter mixture evenly over top.
Bake in the preheated oven until the apples are tender and the crust is golden, 30 to 40 minutes.
Pumpkin spice cookies: by allrecipes.com; CARRUTH
Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Servings: 24
Ingredients:
Directions:
1 (15.25 ounce) package of spice cake mix
1 (15 ounce) can solid pack pumpkin
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Stir together cake mix and pumpkin in a large bowl until well blended.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until centers are set, 18 to 20 minutes.
Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.