Vintage Tumblr Themes

Autumn Runs Through My Veins

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

Aug 26th at 12PM / 1,205 notes
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

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


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.


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.


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.

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

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.


  1. rat2rrj reblogged this from kinfood
  2. bulletformygrace reblogged this from thenighttimecoffee
  3. thenighttimecoffee reblogged this from antheawithholdingcake
  4. antheawithholdingcake reblogged this from magicinmyveinsx
  5. twentyonepeople reblogged this from bgurlllib
  6. niftymuffin reblogged this from aelitaaesthetic
  7. justahairlesscat reblogged this from merdeerkin
  8. aelitaaesthetic reblogged this from merdeerkin
  9. merdeerkin reblogged this from kinfood
  10. flamingsparkledragon reblogged this from kinfood
  11. kingofdasquirrels reblogged this from magicinmyveinsx
  12. ninjasheart1d reblogged this from kinfood
  13. poeticsheep reblogged this from twoalpacasonelolita
  14. feckinirish reblogged this from kinfood
  15. areallygayman reblogged this from twoalpacasonelolita
  16. twoalpacasonelolita reblogged this from kinfood
  17. cockyspaniel reblogged this from kinfood
  18. jakeenglishmcmuffin reblogged this from magicinmyveinsx
  19. michaelatheroleplayerartist reblogged this from magicinmyveinsx
  20. ferrymeover reblogged this from kinfood
  21. weebleclock reblogged this from magicinmyveinsx
  22. bonesandblood-sunandmoon reblogged this from kinfood
  23. thingsskyaandskaijulikes reblogged this from sandscales
  24. sandscales reblogged this from kinfood
  25. thingssandscaleslikes reblogged this from kinfood