Authored By Shawanda Mason

I know it doesn’t feel like fall is anywhere on the horizon, but according to Mother Nature fall starts very soon. Who knows when the temperatures will reflect the season change, though. But whenever the seasons' change, I always get really excited to try new recipes. I think of new seasons as opportunities to experiment with new ingredients. Do you feel the same way? This fall, I’m pretty amped to get into cooking more soups and chowders and trying out more unique cocktail ingredients. Today, I’m sharing 5 recipes that are wonderful for transitioning into fall — even though there’s no guarantee fall weather will show up anytime soon. Cooler temperatures or not, there are certain things that remind me of autumn. Cranberries, chai-flavored drinks and big comforting bowls of chowder to name a few. I hope you’ll use this list to get ready for Fall. Let’s get cooking. Spiced chai Bundt cake Chai flavors incorporate cinnamon, nutmeg and cardamom—all are spices that are reminiscent of fall. Get the recipe here. One pan cranberry balsamic roasted chicken I’m really digging the flavor profiles of pairing fruits and proteins like chicken. This recipe is definitely high on my list to try this fall. Find the recipe on Cotter Crunch. Cranberry & apple mimosas Fall cocktails are the best but this is a take on a classic brunch beverage combined with two fall favorite ingredients. Here’s the recipe. Corn and Zucchini chowder I find myself making some variation of corn chowder every fall and winter and this one looks really yummy. I think I’ll definitely try this soon. Get the recipe here. French press chai latte Yes, another chai recipe because it is the epitome of fall. This is one of my favorites from my blog. It’s a dairy-free and features coconut oil and maple syrup as two of the main ingredients. Try it out here. Shawanda Mason is the creator and blogger of Eat. Drink. Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at eatdrinkfrolic@gmail.com or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.