The leaves are changing color and the air is getting a little crisp. It's time to bust out that spice rack and cook up some warm and delicious autumb treats.

Andrea Correale of Elegant Affairs is a caterer to the stars, and she's got some fresh ideas for how you can celebrate the season with delightful treats the whole family will love.

From festive carrot soup sips to apple cider donuts and more, these great dishes and deserts will spice up your season.

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Autumn Carrot Soup Sips

Ingredients:

• 1 tsp olive oil
• ½ cup chopped onion
• 1 tsp diced ginger
• 2 diced carrots
• 1 apple chopped
• 1 ½ cup milk of choice
• Salt & pepper to taste

Instructions:

1. Heat olive oil and saute onions and ginger. Next add carrots, apple, half a cup of water and cook until the carrots are tender.
2. Allow to cool and take in a blender and puree well. Pour the puree back into the pan and add milk, salt and pepper. Simmer for 10 minutes and turn off the stove.
3. Serve in shot or pony glasses

Apple Cider Donuts

Ingredients:

• 2 cups flour
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ teaspoons cinnamon
• ½ teaspoon salt
• 1 egg
• 2 tablespoons butter melted
• ⅔ cup brown sugar
• ½ cup buttermilk
• 2 tablespoons applesauce
• 1 teaspoon vanilla
• ½ cup apple cider
• ½ cup melted butter
• Pre-mixed cinnamon sugar

Instructions:

1. In a large bowl stir together the flour, baking powder, baking soda, cinnamon and salt. In another bowl whisk together the egg, melted butter and brown sugar.
2. Then add the buttermilk, applesauce, vanilla and apple cider. Add the wet ingredients to the bowl of dry ingredients and whisk together just until combined.
3. Pour the batter into lightly sprayed mini muffin tins. Fill each muffin ¾ full.
4. Bake for 8 minutes at 350 degrees.
5. While the donut holes are baking, melt the butter in a microwave-safe bowl. In another bowl combine the sugar and cinnamon together.
6. When the donut holes come out of the oven dip the top of each donut hole into the melted butter, then dip into the cinnamon sugar mixture. Serve with hot mulled apple cider.

Spiced Fall Pecans

Ingredients:

• 2 organic egg whites, pastured
• 2 teaspoons water
• ½ teaspoon pure vanilla extract
• 1 tablespoon cinnamon
• 1 teaspoon unrefined sea salt
• ¾ cup sugar
• 1 ½ pounds raw pecan halves

Instructions:

1. Preheat oven to 250 degrees. Line two baking sheets with parchment paper and lightly oil the paper.
2. In a large mixing bowl, whisk egg white with water and vanilla until very frothy. Add in the cinnamon, salt and date sugar. Add in the pecans and toss with clean hands to coat.
3. Pour the coated pecans over the parchment-lined baking sheets and spread them into an even layer.
4. Bake pecans for 1 hour 10 minutes, stirring once after 30 minutes. Remove nuts from the oven and allow to cool and harden for 30 minutes. Transfer into small glass votives with a sprig of rosemary as garnish.

Thyme Crusted Chicken Breast

Ingredients

• 4 (8-ounce) French cut chicken breasts (bone-in)
• ¼ teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons olive oil
• Cooking spray
• 2 cups diced onion (1 large)
• ¾ cup diced carrot (1 medium)
• ½ cup diced celery (1 stalk)
• 2 tablespoons minced garlic (about 7 cloves), divided
• ¾ cup dry white wine or fat-free, less-sodium chicken broth
• 1 (14-ounce) less-sodium chicken broth
• 1 (14-ounce) can diced tomatoes, drained
• 1 bay leaf
• ¼ cup chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon rind

Directions:

1. Preheat oven to 350°.
2. Sprinkle chicken evenly with salt and pepper.
3. Heat oil in an ovenproof Dutch oven coated with cooking spray over medium-high heat.
4. Add chicken; cook 6 minutes on each side or until browned. Remove chicken from pan; set aside.
5. Add onion, carrot and celery to pan; sauté 5 minutes or until tender.
6. Add 4 teaspoons garlic; sauté 1 minute. Add wine, scraping pan to loosen browned bits.
7. Add broth, tomatoes and bay leaf.
8. Return chicken to pan; bring to a boil. Cover pan, and immediately place in oven. Bake at 350° for 1 hour and 30 minutes or until the chicken is very tender. Discard bay leaf and serve.