Fall Recipes 2021- Three Quick Snacks

Good morning everyone, and happy Thanksgiving! She's family has been put on the spot this year to create some appetizers before today's feast. Luckily, we have these recipes handy, and we'd like to share them with you. Please note that the ratios and measurements for these aren't set in stone. If you prefer more or less of one thing, or if you want to do some replacements and omissions, that is perfectly okay.

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Sweet and Smoky Pumpkin Seeds

If you have some leftover pumpkins from Halloween, this is the recipe for you. We discovered that two medium-sized pumpkins will yield about 2 cups of the seeds. Make sure they are rinsed well and pat them slightly dry with a paper towel. The seeds will still be sticky, but they will hold the seasoning better than pre-roasted seeds.

Ingredients:

• 2 cups washed and dried fresh pumpkin seeds
• 3 tablespoons granulated sugar
• 2 tablespoons granulated sugar, set aside
• 1/4 heaping teaspoon cumin
• 1/4 heaping teaspoon cinnamon
• 1/4 heaping teaspoon ginger
• hearty sprinkle cayenne pepper
• sprinkle of sea salt
• sprinkle of black pepper

Recipe:

• Preheat the oven 300 degrees Fahrenheit and spread the pumpkin seeds out as evenly as possible on a baking sheet that is lined with parchment paper
• Sprinkle the pumpkin seeds with salt and pepper in about a 3-1 ratio. Turn the seeds over a little with a spatula in order to evenly season them
• Bake the seeds for about 20 minutes. This will help to dry out the insides and keep them crunchy
• When they are finished, put the olive oil into a large saucepan on medium heat. When the oil starts flowing more freely, pour in the cooked pumpkin seeds
• Stir well, allowing the oil to coat all of the seeds. While it is roasting, combine the 2 tablespoons of sugar and the remainder of the spices into a large bowl
• Toss the 3 tablespoons of sugar over the oily seeds. Stir until the sugar starts to crystalize over the seeds, but don't let it get to a caramel color
• When the sugar crystals form, dump the seeds into the bowl of spices and mix until they are evenly coated in the seasoning
• Serve at room temperature with a refreshing glass of apple cider or a drink of your choice

Rosemary Garlic Cream Cheese Spread

She's family always get a cheese platter with crackers to munch on during the Macy's parade. This flavorful spread is by She's own invention- works well with crackers or crunchy veggies like cucumber and baby carrots.

Ingredients:

• 8 ounces of cream cheese
• 2 teaspoons dried parsley
• 1 teaspoons dried dill
• 2 teaspoons dried oregano
• 1 teaspoon crushed dried rosemary
• 2 teaspoons garlic clove (we used canned garlic)
• handful of finely shredded cheddar cheese
• sprinkle of sea salt
• sprinkle of black pepper

Recipe:

• Take the cream cheese out of the package and put it into a small-medium mixing bowl. Let soften
• Using a fork or a standing mixer, mash up the cream cheese
• Add all of the spices, stirring constantly
• Cover and refrigerate when not eating

Turkey Feathers Trail Mix

This trail mix is so easy to make that you could include the kiddos. Tell them that the pretzel sticks are "turkey feathers" and they will love to help out in the kitchen.

Ingredients:

• 1/4 cup Reese's pieces candies (or any other candy-coated peanut butter pieces)
• 1/3 cup dried cranberries
• 1/4 cup chocolate chips or chunks
• 1/3 cup unsalted almonds
• 1/3 cup unsalted peanuts
• handful of pretzel sticks

Recipe:

• Toss all the ingredients into a container with a lid. Add more of a certain ingredient if you would prefer. (You can never have enough chocolate.)
• Shake it up thoroughly. The pretzel sticks may tend to stay at the top, but you could also take the lid off and give it a good stir
• Serve or store for later. Replace with green and red M&Ms for a Christmas treat!

Signing off,

Queen Elsa Rodgers

Fall Recipes 2021- Drinks and Desserts!

Something about the changing of the leaves and the shortening of the day really puts me in the mood to write... and bake. She and the doll family has spent more time in the kitchen than anywhere else ever since the season began. Try using these recipes along with your Thanksgiving feast.

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She's Soft Ginger Cookies

Wait- where's the snap? Well, there isn't one. And perhaps that is what has made She's soft gingersnaps so popular. Their old-fashioned flavor and addicting texture are sure to be a hit with friends.

Ingredients:

• 3/4 cup softened butter
• 1 cup granulated sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1/4 cup blackstrap molasses (regular is also fine, we just used blackstrap)
• 2 cups all-purpose flour
• 1/4 teaspoon sea salt
• 2 teaspoons baking soda
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon cloves
• 1 heaping teaspoon ginger

Recipe:

• Preheat the oven to 350 degree Fahrenheit. Get a baking sheet and line it with parchment paper. This will prevent the cookies from sticking to the pan.
• Beat the softened butter and 1 cup of sugar together using an electric mixer. While mixing, add the egg and the 1/4 cup of molasses 
• In a separate bowl, combine the dry ingredients by simply stirring with a spatula. This would include the flour, salt, baking soda, and spices.
• Put the mixer on the lowest speed and slowly pour the dry ingredients into the wet ingredients. 
• Using a cookie scoop, ball up the dough and roll it in a dish that has the 3 tablespoons of sugar until there is sugar all around the ball.
• Evenly space the cookie dough balls on the baking sheet, but don't press them down.
• Bake the cookies for 11 minutes, then check them. If the middle of the cookies still jiggle when you shake the pan, add 2 more minutes to the bake time. They should be medium brown in the oven and cool to a dark brown, but not burnt.
• Sprinkle the tops of the cookies with some leftover sugar. Cool before eating! Or if you're a doll and you don't eat, it smells stronger when it's warm.

Herbal Apple Tea for Two

Perfect for a relaxing day spent at home watching rain or visiting an orchard.

Ingredients:

• 1 cup water
• 1 cup unsweetened apple juice
• 2 cinnamon sticks
• 6 whole cloves
• 4 teaspoons granulated sugar

Recipe:

• Pour the water into a pot or kettle along with the cinnamon and cloves, then bring to a boil. Lower the heat until the liquid is steaming and let the spices sit in the water for about four minutes. It should be a clear brown.
• With a mesh strainer, filter out the cloves and cinnamon into a heat-proof large measuring cup with a lip for easy pouring. Return it to the pot or kettle and turn on low heat.
• Add the apple juice and sugar, stirring until the sugar has dissolved.
• Top with ground cinnamon if you prefer. Serves two. Enjoy hot or cold.

Peanut Butter Honey Cookies

If you're not ready to leave summer behind, these peanut butter cookies can be enjoyed any time of the year. Press them with your thumb before baking and top with jelly after they are cooled to make a good after school treat.

Ingredients:

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup unsalted butter
• 1 cup smooth peanut butter
• 5 to 6 fl oz of honey (about half a bear bottle)
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking soda

Recipe:

• Using an electric mixer, combine butter, peanut butter, granulated and brown sugars together in a bowl until it has a creamy texture.
• Add the eggs while the mixer is still running. 
• In a separate bowl, stir the dry ingredients together. This includes baking powder, baking soda, flour, and salt. 
• Slowly add the dry ingredients to the wet ingredients with the mixer running. 
• Cover the bowl with plastic wrap and let rest in the fridge for 1 hour.
• When ready, roll the dough into balls using a cookie scoop. Place on a baking sheet that has been covered with parchment paper. Flatten each ball with a fork to make a checkerboard pattern.
• Bake for 10 minutes at 375 degrees Fahrenheit. 
• If you prefer, sprinkle the finished cookies with granulated sugar when they're still hot from the oven.
• Cool on a baking rack. Best served cold.

She's Birthday Pumpkin Pie

In lieu of birthday cake, She sometimes requests homemade pumpkin pie. It's a surprisingly simple recipe but never fails to delight. The leftover crust and filling can also make a mini pie for dolls.

Filling ingredients:

• 1 (15 oz) can pure pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 heaping teaspoon cinnamon
• 1/2 heaping teaspoon ginger
• 1/2 heaping teaspoon nutmeg
• Hearty sprinkle of cloves
• 1/2 teaspoon sea salt

Crust ingredients:

• 1 3/4 cup all purpose flour
• 2 teaspoons granulated sugar
• 3/4 teaspoon sea salt
• 6 tablespoons cold unsalted butter
• 1/3 cup vegetable shortening (we used Crisco)
• 7 to 8 tablespoons ice-cold water

Recipe:

• Let's start with the crust. Mix all dry ingredients together in a bowl. This includes flour, sugar, and salt.
• Cut the butter into small chunks with a knife. You'll want them about the size of your pinkie fingernail.
• Combine the butter with the dry ingredients by mashing the chunks with your fingers. The warmth of your hands will not melt the butter, only soften it enough to get a good dough. 
• When the dough can be squeezed into quarter-sized lumps without falling apart, add the vegetable shortening and continue mixing with your hands. 
• If need be, sprinkle in a little iced water at a time.
• The dough is ready whenever it can form a round loaf shape, but isn't wet when squeezed.
• Roll out the dough into a circle on a lightly floured surface.
• Form into the shape of a pie pan. If you prefer, you can cut off the edges of dough with a paring knife and flatten it into a ramekin. We made this pie twice and used both aluminum and glass. Either one will bake the same way.
• Moving on to the pie filling! This is the easy part. Just whisk all the ingredients together in a separate mixing bowl. 
• Pour the pie filling into the crust. Any leftovers can go into the ramekin with the extra dough.
• Bake the pie for 15 minutes on 425 degrees Fahrenheit. 
• When the timer ends, lower the oven's temperature to 350 degrees Fahrenheit and continue baking for 40 more minutes or until toothpick inserted in the middle comes out clean.
• If you made the mini pie, it should only require the first 15 minutes on 425 and maybe 10-20 minutes of baking at 350. I would recommend the toothpick trick.
• Let cool for 2 or more hours. Top with pumpkin pie spice or whipped cream.

Falling Leaves Mulled Wine

"Leaf" it to Kristoff's puns to make you "fall" in love with this non-alcoholic spiced wine.

Ingredients:

• One bottle (750 ml) of sparkling red grape juice
• 1/2 cup unsweetened apple juice
• 2-3 cinnamon sticks
• 10-13 cloves
• 1 tablespoon brown sugar
• splash of lemon juice
• hearty sprinkle of allspice
• light sprinkle of cardamom

Recipe:

• Pour the sparkling grape juice and apple juice into a large pot and turn the stove on low-medium heat. When the liquid is steaming, add all other ingredients.
• Continue to heat the wine on low-medium heat for 10-15 minutes. Don't let it boil! Taste intermittently to ensure the flavor is coming through. 
• Turn off the stove and pour through a mesh strainer into a heat proof vessel, like glass. Since the apple juice was added, the liquid contents increased and you will not be able to put it back in the original grape juice bottle.
• Serve hot as an accompaniment to a crackling bonfire.

Additional notes:

One of the best parts of this drink is that mulled wine can be customized! You can use real red wine or a few other ingredients. We're including our suggestions down below.

• Orange peel
• Nutmeg
• Fresh ginger
• Cranberries
• Anise flower

Signing off,

Queen Elsa Rodgers