Pumpkin Pop Tarts

Last Saturday my mom and I decided to try making
pumpkin pop tarts. We recently found out that one
of my brothers has to be gluten, casein, corn and
oat free. So now making anything is more of a
challenge!

Mom and I were both going to make regular
sized pop tarts, but at the last minute, I thought
of making mine doll-sized. When they were done,
I set up a tea party with my dolls.



I used reds and oranges to set the table to give
it an autumn feel.



In this picture you can see how small they really
are!



Pumpkin Pop Tarts

1 cup pumpkin puree
1/4 cup sugar
1 egg
1/4-1/2 teaspoon pumpkin pie spice
pie crust
1. Mix the pumpkin, sugar, egg and spice.
2. Roll out the pie crust on a floured surface
and cut into rectangles.
3. Carve a jack-o-lantern face into a rectangle and
spoon some pumpkin filling in another.
4. Place the face over the filling and seal the
edges with a fork.
5. Bake at 350 degrees for 12-14 minutes for
regular sized and 6-8 minutes for the doll-sized.
Let cool and enjoy!

Calendar Cookbook

I recently made this cookbook for my dolls.
We got a calendar at the beginning of this
year and I had cut out the pictures from
the back. They've been sitting on my desk
for a while and I finally got around to making
it.



I typed up the title on the computer,stamped
the rose and used colored pencils for the leaves.






Marissa looking through her new cookbook.

Pepper Dip

Our garden sure is growing!
We don't have much that's grown enough to
eat, except a few carrots and radishes.
A recent storm blew down one of our peppers.
Thankfully, that was the only damage we got.
I cut the pepper in half and put a spoonful
of ranch dressing in the bottom. Then I
cut the other half into strips.



It turned out to be a really nice dip for my dolls.



Back to the garden to weed.
I hope your gardens are growing too!!

Yum!

Rhuberry pie recipe

Yesterday I made another rhuberry pie.
I had extra dough, so I made decorations for
the top.

This is how it looked before I baked it.



This is how it looked after I baked it.



Unfortunately, when I put it out to cool,
my youngest brother pulled it off the counter
and it fell on the floor.



Rhuberry Pie

Ingredients:
Pie crust (recipe follows)
1 1/3 cups sugar
1/3 cup flour (I used rice flour)
2 cups sliced rhubarb
2 cups sliced strawberries

1. Preheat oven to 425 degrees and place
the pie crust in the pie plate.
2. Mix sugar and flour.
3. Place 1/2 of the fruit in the pie crust and sprinkle
with some of the sugar mixture. Do the same with
the rest of the fruit and sugar.
4. Cover with pie crust with slits in it.
5. Bake for 40-50 minutes. Set out to cool (out of the reach
of younger siblings.)
6. Serve warm or cold with ice cream or whipped cream.


Pie Crust

Ingredients:
2/3 cup COLD butter
2 cups rice flour


1 tsp xanthan gum

1 tsp salt

4+ tbs COLD water

1. Cut the butter in the flour and salt.

2. Add the water 1 tbs at a time until the dough forms a ball.

(Don't worry if you use a lot of water, I used 10 tbs in one of

mine.)

3. Let chill in the refrigerator for at least one hour.
4. Take dough out of refrigerator and let rest for about 5 minutes.
5. Divide dough in two. Roll out each ball on a floured (rice) surface into a circle, about 10 inches. (Don't try to squish it or it will crumble and fall apart. Then you will have to press it into the pie plate.)

Rhuberry pie

A few days ago, our grandparents came to visit

and I made rhuberry pie with fresh rhubarb from

our garden and strawberries.

It came out very good, better then even I thought it

would be. I made my own recipe for gluten free pie crust,

based off of a regular pie crust recipe.

Yummy!

Homemade whipped cream, too!!