The sun is starting to set earlier, leaves are slowly turning yellow, and the workload for high school students is increasing. Autumn is rapidly approaching. Fall is often a busy time for students and staff at San Marcos. Amidst the chaos, it is important to take a break and enjoy this cozy season. When asked about fall baking senior Preston Fehr said, “Everybody likes food and everybody likes fall, so the combination of the two is magical”. An excellent way to take a break when you’re feeling overwhelmed is to bake an autumnal treat. Enjoy these comforting fall recipes!

Pumpkin Hot Chocolate

Ingredients:

1 cup whole milk

1 ½ tbsp. Pumpkin puree

1 ½ tbsp. Light brown sugar

½ tsp. Vanilla extract

1 tsp. pumpkin spice seasoning

Pinch of sea salt

3 oz. semisweet chocolate

Instructions:

1. Whisk together all ingredients except for chocolate in a medium pot. Turn heat to medium low until small bubbles form.
2. Reduce heat to low and stir in chocolate until melted.
3. Serve with whipped cream and sprinkle cinnamon.

Pumpkin Bread

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

3 tsp. Pumpkin spice seasoning

1½ sticks unsalted butter, softened

2 cups sugar

2 large eggs

1 (15-oz) can pumpkin puree

Instructions:

1. Preheat the oven to 325°F. Oil two 8 x 4-inch loaf pans.
2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time. Continue beating until light and fluffy. Beat in the pumpkin.
4. Add the flour mixture and mix on low speed until combined.
5. Bake in two pans for 60-75 minutes.