Autumn Runs Through My Veins

There's something beautiful about Autumn that reminds me of magic.

Autyum-Leaf Recipe. :)

Here’s a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips — but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.

Ingredients

• 1 egg
• 1 teaspoon of water
• Prepared pie crust
• Mini chocolate chips

• Peanut butter chips
• Raw sugar
• Flour for work surface

Instructions

1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

2. On a floured surface, roll out a prepared pie crust so it’s about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

3. For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

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