Fall Recipes Inspired by Gilmore Girls

Fall is almost here, which means it's Gilmore Girls season on Hallmark Channel! We have collected some cozy comfort eats inspired by the quirky, eccentric town of Stars Hollow and the Gilmores for you to explore.

Flip through for diner classics like sweet blueberry pancakes and burgers, decadent Gilmore desserts like apple pie and double-chocolate brownies, nostalgic snacks like pop-tarts and biscottis, Bracebridge Dinner-inspired wassail, Emily Gilmore-esque breakfasts, and so much more!

Tune-in to Gilmore Girls on Hallmark Channel, weekdays starting at 2/1c!

Nothing says comfort more than a stack of warm blueberry pancakes on a chilly fall Stars Hollow day with a mug full of coffee at Luke’s! And don’t forget - since there’s blueberries on it, it’s healthy, much like the lettuce-essence on your burger!

PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVES: 8

• 1 cup maple syrup
• 4 cups blueberries, divided
• 2 cups prepared biscuit and baking mix
• 2 large eggs
• 1 ½ cups whole milk
• Zest of 1 orange
• 1 teaspoon vanilla
• 2 tablespoons melted butter
• 1 teaspoon baking powder
• 1 tablespoon sugar

1. To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
2. To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
3. Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
4. Sprinkle each pancake with about ¼ cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
5. Serve warm pancakes topped with blueberry syrup.

While it isn't quite Sookie's Magic Risotto Recipe, this delicious risotto is full of flavor and brings a cozy fall twist!

PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 8

RISOTTO

• 6-7 cups chicken stock
• 1 3-inch cinnamon stick
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• ½ cup finely chopped onions
• 1 15-ounce canned pureed pumpkin
• 2 cups Arborio rice
• 1 cup dry white wine
• ¼ cup grated Parmesan-Reggiano cheese
• ⅓ cup caramelized walnuts

CARAMELIZED WALNUTS

• 2 tablespoons sugar
• ¼ teaspoon salt

• ⅔ cup chopped walnuts

RISOTTO

1. In a large saucepan heat chicken stock and cinnamon stick over low heat for 10-15 minutes. Set aside, discard cinnamon stick and keep warm.
2. In a medium saucepan combine butter and olive oil and heat. Add onions and sauté until soft, about 3 minutes. Add pureed pumpkin, season with salt and pepper and sauté for another 3 minutes.
3. Combine rice with pumpkin mixture; mix well.
4. Add wine to rice mixture and stir until absorbed. Begin adding hot stock ½ cup at a time, stirring constantly and making sure all liquid is absorbed before next addition.
5. Finish with 1 tablespoon butter and Parmesan-Reggiano to give the risotto a nice, creamy texture.
6. Garnish with caramelized walnuts and serve.
   

CARAMELIZED WALNUTS

1. Add sugar to a small skillet over medium-high heat.
2. As sugar starts to melt add salt and walnuts stirring constantly to coat, about 3-5 minutes
3. Remove nuts and place on a sheet pan to cool and harden.
4. When cool enough to touch break up the clumps of nuts and set aside.

Could anything be more Lorelai Gilmore than coffee + burgers? If you’re looking for a unique twist on the classic cheeseburger, we recommend trying these sliders!

PREP TIME: 30 minutes
COOK TIME: 20 minutes
SERVES: 3

• 1 ½ tablespoon instant espresso powder
• ½ tablespoon chili powder, hot
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon. sugar
• ½ teaspoons black pepper
• ½ teaspoons roasted cumin, ground
• 1 lb. ground chuck
• 6 soft mini bakery buns, or mini ciabatta rolls
• 2 cups Gouda cheese, shredded
• Kansas City style barbecue sauce, as needed

1. In a bowl mix together all the dry ingredients and set aside.
2. Form mini hamburger patties approx. 6 to a pound.
3. Rub all sides of the patties with the dry rub.
4. Heat grill to high; when hot, place the burgers on grill and don’t even attempt to flip for at least 5 minutes. When done to your liking, remove burgers and top with a generous amount of shredded Gouda.
5. Serve on toasted buns with barbecue sauce to taste.

If you're looking to bring a little bit of Emily Gilmore's sophistication to your breakfast spread, look no further than this healthy and delicious breakfast board!

PREP TIME: 10 minutes
COOK TIME: N/A
SERVES: 2

• 4 thick slices sprouted whole grain bread baguette
• 2 ripe avocados
• As needed, fresh lemon juice
• As needed, sea salt and fresh ground pepper
• As needed, extra virgin olive oil
• 1 cup fresh berries, such as blueberries, blackberries or sliced strawberries
• 4 ounces chevre goat cheese
• ¼ cup toasted nuts, such as walnuts and pepitas

1. Slice avocados in half, remove pits and squeeze avocado out of shells into a bowl.
2. Squeeze lemon juice over avocado and season to taste with salt and black pepper.
3. Toast bread; spread avocado evenly over toast. Drizzle lightly with olive oil; arrange on a cutting board, if desired.
4. Portion berries, roasted nuts and chevre in small bowls and arrange on board.
5. Accompany with coffee or tea served with cream and sugar, if desired.

Perfect for mornings with coffee, movie nights with red vines and popcorn, or any time, these homemade strawberry cherry "pop tarts" will surely bring the Gilmore nostalgia right to your nose and mouth!

PREP TIME: 20 minutes
COOK TIME: 35 minutes
SERVES: 4

• 1 box of refrigerated pie crusts (two to a package)
• 1-pint fresh strawberries
• 1 cup cherry preserves
• 1 egg
• 1 cup powdered sugar
• 2 tablespoons water
  

1. Preheat oven to 350°F.
2. Roughly chop strawberries, removing stems first.
3. Place into a nonstick pan.
4. Add preserves.
5. Cook on low heat for about 10 minutes; this will cook juice out of berries and thicken to a glutenous substance.
6. Let cool.
7. While cooling, roll out the pie crusts into two rectangles.
8. Cut out four smaller rectangle (about the size of a toaster pastry) from each of the unbaked pie crusts, for a total of eight rectangles.
9. Make and egg wash by whisking together the egg with about ¼ cup water
10. Using a pastry brush, brush a little egg wash around the top corner of one pastry at a time, basically "painting" the outer perimeter of the rectangle's inside ridge, before filling.
11. Put 2-3 tablespoons filling in the center and disburse out to where your egg wash starts.
12. Take another plain rectangle, do the egg wash, and lay it on top of the one with fruit filling.
13. Press together and seal with the tines of a fork.
14. Place on a baking sheet.
15. Cut air holes: 4 cross section slits, just through the top crust.
16. Bake for 25 minutes at 350°F.
17. Let cool.
18. Combine powdered sugar with water in a small bowl, adding water just until it becomes pourable.
19. Glaze or frost when cool.
20. Add sprinkles or other decorations as desired.

Looking for a biscotti moment, like Rory and Lorelai after their Euro-trip? Look no further than this go-to biscotti recipe!

PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 48

• 4 ounces semi sweet or dark chocolate, coarsely chopped
• 1 cup sugar
• 1 ¾ cup all-purpose flour
• ⅓ cup unsweet cocoa powder
• 1 teaspoon baking soda
• Pinch of salt
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 ¼ cups pecans, coarsely chopped
  

1. Preheat oven to 300°F.
2. Combine the chocolate and sugar in a food processor and grind until chocolate is very fine.
3. In a bowl, sift flour, cocoa powder, baking soda and salt together. Set aside.
4. In a mixing bowl, combine eggs and vanilla. Beat at medium speed to blend.
5. Turn speed to low and gradually add chocolate and flour mixture. When dough forms add pecans. It may be easier to mix by hand at this point.
6. Transfer dough to a lightly floured surface and roll out to about ½-inch thick. Use cookie cutters to cut shape. Continue to roll the same way until dough is gone.
7. Bake on parchment covered baking sheet approximately 30 minutes or until dry and slightly cracked on top.
8. When cooled, drizzle with dark chocolate syrup or icing.

For some Bracebridge Dinner vibes, this boozy Christmas Wassail punch is sure to do the trick. Just don't be like Bootsy and lose track of how many drinks you've had!

PREP TIME: 15 minutes
COOK TIME: 60 minutes
SERVES: 25

• 3 oranges
• 25-30 whole cloves (or more depending on your design)
• 1 gallon apple cider
• 6-10 cinnamon sticks
• ½ cup vodka
• ½ cup brandy
  

1. Preheat oven to 350°F.
2. Push cloves into each orange making a design and bake for 1 hour.
3. Mix all the ingredients (including the oranges) in a large pot and simmer.
4. Serve hot.

For a classic American diner dessert much like the ones Lorelai and Rory would sneak behind the counter for at Luke's, look no further than this classic 9-inch deep-dish apple pie!

PREP TIME: 30 minutes
COOK TIME: 60 minutes
SERVES: 12

• 2 ¾ cups flour
• 1 teaspoon white sugar
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter, cut into pieces
• 6-8 tablespoons ice water
• 10 apples (such as Granny Smith, Honeycrisp and pink Lady), peeled, cored, ½-inch slices
• 1 tablespoon fresh lemon juice
• ½ cup white sugar
• ¼ cup light brown sugar
• 3 tablespoons flour
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces
• Egg wash, as needed
  

1. To prepare pie crust: combine flour, sugar and salt in food processor bowl and pulse to blend. Add chilled butter and pulse to blend. Slowly add water just until dough holds together.
2. Divide dough into 2 pieces; flatten each into a round disk, wrap with film wrap and chill briefly.
3. On a floured surface, roll one disc into a 12-inch circle and fit into a 9-inch pie pan.
4. Combine apples and lemon juice in a large bowl and toss to blend.
5. Add sugar, flour and spices and toss until fully blended; spoon into crust-lined pie plate.
6. Dot filling evenly with pieces of butter.
7. Roll remaining disc into a 13-inch disc and drape over pie; flute edges and cut slits in pastry. B
8. rush pastry lightly with egg wash, if desired.
9. Refrigerate pie for 10 minutes.
10. Preheat oven to 400°F.
11. Bake pie for 60 to 80 minutes, or until crust is golden and filling is bubbly.
12. Cover pie lightly with foil after first 30 minutes of baking to keep crust from browning too quickly.
13. Cool pie completely before slicing.

If you’re like Lorelai and you can handle the extra-chocolatey brownies Luke bequeathed her, these are perfect for you! These will satiate that double-chocolate craving, and they’re perfect for spooky season.

PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 8

• ½ cup butter
• 4 (1-oz.) squares unsweetened baking chocolate
• As needed no-stick cooking spray
• 4 medium eggs
• 2 cups sugar
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 cup flour
• 1 cup milk chocolate chips
• 1 cup dark chocolate chips

1. Preheat oven to 350°F.
2. Combine butter and chocolate squares in a small skillet or heavy saucepan and heat over low heat until melted. Set aside to cool.
3. Spray coffin-shaped dessert shell pan with no-stick cooking spray.
4. Combine eggs, sugar, vanilla and salt in mixing bowl; beat on high speed for 3 minutes.
5. Add cooled chocolate mixture to mixing bowl; whisk by hand (about 20 times) until blended.
6. Add flour to mixing bowl; whisk by hand (about 20 times) until blended.
7. Add 1 cup milk chocolate chips to mixing bowl; whisk by hand (about 20 times) until blended.
8. Using a rubber spatula, fill each cavity ⅔ full of brownie batter and bake uncovered for 24 to 26 minutes. Cool in pan for 5 minutes.
9. Gently loosen brownies from sides of pan with a butter knife; turn pan upside down and gently tap to remove brownies. Arrange on baking sheet.
10. Pour 1 cup dark chocolate chips in microwave safe measuring cup; heat in microwave for 30 seconds, stir and heat an additional 10 seconds or until chips are starting to melt. Remove from microwave and stir until melted.
11. Drizzle warm chocolate randomly over brownie coffins; cool before serving.

If you’d like to try something that packs a Founder’s Day Punch punch, look no further than this Bourbon for Apples Punch!

PREP TIME: 10 minutes
SERVES: 10

• 6-pack Hard Cider, chilled
• 2 cups Bourbon e.g. Jim Beam
• 2 cups Ginger Ale, chilled
• 3-5 small apples, sliced for garnish or float whole

1. In a large punch bowl combine all ingredients and mix well!

Would you bid on this basket? It’s no pretzel with goat cheese filling like Sookie's basket, but you can't go wrong with some fun ice cream toppings!

PREP TIME: 30 minutes
COOK TIME: 20 minutes
SERVES: N/A

• 4 ounces (1 stick) butter, unsalted
• 2 cups packed dark brown sugar
• 2½ cups heavy whipping cream, divided
• 6 tablespoons bourbon
• 1½ teaspoons kosher salt
• 2 cups toasted pecan halves (kept separate)
• ½ cup light corn syrup
• 6 ounces hot chocolate mix

• 6 ounces bittersweet chocolate chips

1. To prepare Bourbon Butter Pecan Sauce, melt butter in a heavy bottomed sauce pan over medium heat. Add dark brown sugar all at once; stir with wooden spoon until incorporated.
2. Cook 3 to 5 minutes, stirring infrequently, until mixture changes from wet sand look into a smooth molten liquid sauce.
3. Add 1 ½ cups cream, lower heat to medium-low, and whisk until combined. Cook 10 minutes, stirring frequently.
4. Transfer to glass bowl and cool to room temperature. Add bourbon and salt; stir until combined. Package as desired; refrigerate.
5. To prepare Hot Chocolate Fudge Sauce, bring 1 cup cream, corn syrup and hot chocolate mix to boil and simmer in a heavy bottomed sauce pan over medium heat for 2 minutes. Add chocolate chips and remove from heat; stir until melted and smooth.
6. Package as desired; refrigerate.
7. Bundle two dessert sauces, toasted pecans and an ice cream scoop in a holiday basket.