I love food! Due to this love of food, I have spent the last few years learning how to cook as to better be able to satisfy my desires. If you follow our Instagram (which you absolutely should), you have probably caught some of my favorite fall recipes for the last four Tuesdays. I have been using Instagram Stories to lead you all along my step by step process while cooking a few of my favorite fall staples.

Here I have rounded up the recipes to share with you! I realize that having that quick glance at the end of an Instagram story probably isn’t enough time to jot it all down. This has also given me the chance to write down the alterations I’ve made to each recipe. I said it in one of my videos, but I very rarely follow a recipe exactly, but that’s the fun of cooking! The end result can always be altered to your preferences.

The full recipes are written below with links to the books.  I think that any of these books are worth buying in full!

Pumpkin Cupcakes from Hummingbird Bakery Cookbook

Pumpkin Cupcakes: Makes 12



  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 tbsp baking powder
  • 1 ½ tsp ground cinnamon, plus extra to decorate
  • A pinch of salt
  • 3 tbsp unsalted butter, at room temperature
  • ½ cup whole milk
  • 2 eggs
  • 6 ½ oz. canned pumpkin puree


  • 2 ⅓ cups confectioners’ sugar, sifted
  • 3 tbsp unsalted butter, at room temperature
  • 4 oz. cream cheese, cold


  • Preheat the oven to 325 F
  • Put the flour, sugar, baking powder, cinnamon, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
  • Gradually pour in the milk and beat until well mixed.
  • Add the eggs to the mix and beat well.
  • Stir in the pumpkin puree by hand until evenly dispersed.
  • Spoon the batter into the paper cases until ⅔ full and bake in the preheated oven for about 20 minutes, or until lightly golden and the cake bounces back when touched.
  • Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.
  • When the cupcakes are cold, spoon the Cream Cheese frosting on top and finish with a light sprinkling of cinnamon.


  • Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
  • Add the cream cheese in one go and beat until it is completely incorporated.
  • Turn the mixer up to medium-high speed.
  • Continue beating until the frosting is light and fluffy, at least 5 minutes.
  • Do not overbeat, as it can quickly become runny.

Classic Bolognese from The Starving Artist Cookbook: Illustrated Recipes for First Time Cooks

Classic Bolognese: Serves 4 – 6


  • 2 carrots
  • 3 celery stalks *I can’t stand celery, so I substitute celery salt instead
  • 1 onion
  • 2 tbsp butter
  • 2 tbsp olive oil (30 ml)
  • ¼ lb ground pork (120 grams)
  • ¼ lb ground veal (120 grams)
  • ¼ lb ground beef (120 grams) *I use ¾ lb of ground turkey instead of these three different types of meat
  • Salt and pepper
  • 1 can tomato paste (6 oz or 170 grams)
  • 1 cup milk (240 ml)
  • 1 ½ cup dry white wine (optional -*but I highly recommend!) (360 ml)
  • Dried spaghetti
  • Fresh basil
  • Freshly grated Parmesan cheese
    *I also add 3 cloves of garlic because it’s delicious and should be in everything


  • Mince the carrot, celery, and onion.
  • Heat the butter and olive oil over medium-low heat. Add the vegetables and stir frequently. Cook for 20 minutes. (Make sure this does not burn!)
  • Add the ground pork, veal, and beef, and season with a pinch of salt and pepper. Break apart the chunks using your spoon or spatula and cook over low heat for 40 minutes. Then raise the heat to medium and cook for 10 more minutes to slightly brown the meat. (This last part is optional.)
  • Taste and season with salt and pepper. Add the tomato paste, stir until well-combined, and cook for 20 minutes over low heat.
  • Add the milk and cook for 5 to 8 minutes, until the milk has evaporated, and season again to taste. (At this point, you can stop here and eat it as is, so make sure it’s well-seasoned and delicious. But if you want a thinner sauce, continue on.)
  • Add the white wine and cook until the alcohol has evaporated, about 45 minutes to 1 hour. Taste again and season with salt and pepper.
  • Cook the pasta in boiling water according to the package.
  • Add the pasta to the sauce and stir until everything is coated.
  • Serve with fresh basil and Parmesan cheese.

Chrissy’s Mac and Cheese with Cheesy Garlic Bread Crumbs from Cravings: Recipes for All the Food You Want to Eat

Chrissy’s Mac and Cheese with Cheesy Garlic Bread Crumbs: Serves 8 – 12


  • Kosher salt
  • 1 lb pasta shells
  • 1 tsp vegetable oil
  • 1 stick (4 ounces) unsalted butter, plus more for greasing the baking dish
  • 5 tbsp all-purpose flour
  • 5 cups whole milk
  • 3 cups grated cheddar cheese
  • 3 cups grated Gruyere or Swiss cheese
  • ¾ lb orange American cheese (about 16 slices) *I couldn’t find this cheese this time, so I used Gouda
  • Freshly ground black pepper
  • ¾ tsp cayenne pepper, or more to taste
  • Cheesy Garlic Bread Crumbs *I don’t add these, but they’re pretty good


  • Preheat the oven to 425 F
  • In a large pot of salted boiling water, cook the pasta a minute less than called for on the package. Drain, rinse and toss with the oil to prevent sticking.
  • Grease a 9×13 – inch baking dish with a little butter.
  • In a large saucepan or soup pot, heat the 1 stick butter over medium-high heat until melted but not browning.
  • Add the flour and cook, constantly whisking, until it turns a light and toasty brown color, 5 to 6 minutes.
  • Gradually add the milk while whisking, then increase the heat and bring it to a boil.
  • Reduce the heat to medium and cook, whisking, until it thickens, 4 to 5 minutes.
  • Add the cheeses, a few handfuls/slices at a time, reserving a handful of the cheese, and whisk the sauce until smooth.
  • Whisk in 2 teaspoon salt, ¼ teaspoon black pepper, and the cayenne.
  • Stir in the cooked pasta, season to taste with more salt and pepper, and cook until the pasta is hot again.
  • Pour the mixture into the buttered baking dish.
  • Top with the remaining cheese and spread the breadcrumbs evenly over the top.
  • Bake until the topping is browned and crisp, about 8 minutes.

Turkey & Black Bean Chili with Sweet Potatoes from IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great

Turkey & Black Bean Chili with Sweet Potatoes: Serves 4


  • 2 sweet potatoes, peeled and cut into ¾ – inch pieces
  • ¼ cup extra-virgin olive oil, divided
  • Course sea salt
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • ½ tsp sweet pimenton
  • ½ tsp mild chili powder
  • 1 lb ground turkey
  • A 28-ounce can whole peeled tomatoes *I used 28-ounces of pureed tomato sauce instead
  • A 14-ounce can black beans, rinsed and drained
  • Chopped fresh cilantro and scallions for serving, if desired *I don’t do this


  • Preheat the oven to 400 F
  • Toss the sweet potatoes with 2 tbsp of the olive oil and spread them out on a parchment-lined baking sheet. Evenly sprinkle with a good pinch of salt and roast, stirring now and then, until soft, about 20 minutes. Set aside.
  • Meanwhile, heat the remaining 2 tbsp of olive oil in a large heavy-bottomed pot set over medium heat.
  • Add the onion, garlic, cumin, pimenton, chili powder, and a big pinch of salt and cook, stirring now and then, until nice and soft but not too browned, 8 to 10 minutes.
  • Add the turkey to the pan and cook, stirring now and then to break it up, until its liquid has been released and has evaporated and the meat is nicely browned. This will take a good 20 minutes, and it’s worth being patient.
  • Add the tomatoes and a large pinch of salt to the pot and turn the heat to high.
  • Swish ½ cup of water in the tomato can to get all the tomato bits off and add this liquid to the pot, too.
  • Once the mixture comes to a boil, turn the heat to low and let the chili simmer for 20 minutes.
  • Use the back of your wooden spoon to crush the tomatoes as they cook.
  • Add the beans and the reserved sweet potatoes to the chili and continue to simmer for another 15 minutes, just to let it all come together.
  • Serve with a scattering of cilantro and scallions, if you like.

(*Bold text indicates the changes I made to my recipes, noted in our Instagram stories*)

Hopefully, you all enjoy these recipes as much as I do!

Editor’s Note: Exciting news! Mackenzie will be back every Tuesday in November to share more recipes! Let her know if you have any requests or suggestions by messaging her on Instagram.