treat recipes

Kronk’s Spinach Puffs


Yields 36 puffs

The things you’ll need

Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups frozen spinach
  • ½ cup ricotta cheese
  • ½ cup feta cheese
  • 1 egg yolk
  • ½ teaspoon salt
  • Frozen puff pastry
  • Egg wash
Equipment
  • Large mixing bowl
  • Cookie sheet lined with parchment
  • Rubber spatula
  • Sauté pan
  • Square cookie cutter
  • Rolling pin

Let’s get started!

  1. Preheat oven to 400°F.
  2. Heat oil in a sauté pan on medium high. Add diced onions and sweat for about 5 minutes.
  3. Add garlic and spinach and cook for another 3-5 minutes.
  4. Place spinach into a medium bowl and then stir in the cheeses, yolk and salt.
  5. Cut a puff pastry into squares about 3-4 inches and place 1 tablespoon filling along the center in a line from top to bottom.
  6. Brush egg wash along the edges and then seal the two sides together to create a “cone” shape.
  7. Bake for 15-17 minutes.
  8. TaDa! Kronk’s Spinach Puffs are a cheesy, flaky delight fit for an emporer!

Heart Cinnamon Rolls


Yields 5 rolls

The things you’ll need

Ingredients
  • Pillsbury Grands cinnamon rolls
  • White glaze icing
  • Heart sprinkles
Equipment
  • 8 inch round cake pan
  • 8 inch round parchments
  • Decorating bag fitted with a #6 tip
  • Baking spray
  • Knife and cutting board
  • Parchment paper

Let’s get started!

  1. Preheat oven to 350ºF.
  2. Remove cinnamon rolls from canister. Unravel each roll and shape strips into hearts. Arrange in a greased and lined cake pan. The tips of the heart should point towards the center.
  3. Bake for 15 to 17 minutes. Allow to cool in the pan for a few minutes and then transfer to a cutting board to cut out individual cinnamon rolls.
  4. Scoop glaze icing into piping bag and drizzle on top of cinnamon hearts. While the icing is still wet, place sprinkles on top.
  5. TaDa! Here are some sweet hearts for your sweetheart!
Book Cover Reveal + GIVEAWAY (closed)

Drum Roll Please…….

Neat, huh?? My best friend did the cover for me (my graphic art skills are very low), and she did SUCH A GOOD JOB. 

To celebrate, I’m giving away TWO FREE ADVANCE COPIES of Fantastical Eats & Treats! 

  • Each like, reblog, and comment counts as an individual entry. There is no limit.
  • You must be following Middle Earth Recipes!
  • Winner will be announced on Thursday, December 8th (the day before the book is officially released). 
  • Participants must be willing to share their email address with me so I can send it to them. 

So go forth, my friends! I’ll be sure to reblog this regularly over the next several days to make sure everyone can see it :) 

4

Snickerdoodles 

My take on a comforting classic. 
*makes 12 cookies 

Ingredients 

1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 

Enjoy! 

Football Stadium Cookies


Yields 12 to 18 cookies

The things you’ll need

Ingredients
  • ¾ cup almond meal
  • 1 ½ cups sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 sticks (8 ounces) salted butter, room temperature
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • Square cookie cutter
  • Rolling pin
  • Plastic wrap
  • White royal icingn in a decorating bag fitted with coupler
  • #2, #1 tips
  • Green royal icing in a decorating bag fitted with a #2 tip
  • Rainbow nonpareils

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk in flour, almond meal, baking powder, nutmeg, and salt.
  3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Beat in the vanilla and almond extracts.
  6. On low speed, beat in the flour mixture until combined.
  7. Shape the dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 to 24 hours.
  8. Working with one disc at a time on a lightly floured surface, roll out the dough ¼ inch thick. Cut out cookies using square cookie cutter and place them 1 inch apart on baking sheets.
  9. Bake for 12 to 13 minutes. Allow to cool before decorating.
  10. Place batter into cupcake liners and bake at 350ºF for 20-22 minutes or a cake tester comes out clean.

Time to decorate!

  1. Use green royal icing to pipe a rectangle on the middle third of the square. Allow to fully dry.
  2. Pipe white royal icing with a #2 tip into rectangles above and below the green. While the white royal icing is still wet, sprinkle on rainbow nonpareils until covered.
  3. Add the yardline details with white royal icing and a #1 tip.
  4. TaDa! The crowds are roaring in these stadium cookies!

Penalty Flag Pops


Yields as many as desired

The things you’ll need

Equipment
  • Assortment of lollipops
  • Yellow napkins
  • Scissors
  • Yellow ribbon

Let’s get started!

  1. Cut ribbon into pieces a few inches long.
  2. Place a lollipop at the center of a fully opened napkin. Wrap the napkin around the head of the lollipop and tie in place with a ribbon strand.
  3. Snip the extra ribbon on the ends and fluff out the napkin ends.
  4. TaDa! A fun and easy way to call penalties on your friends on game day!
4

Fluffy vegan Pancakes

Ingredients:

  • 1 cup of flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt
  • 1 cup non dairy milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vegan butter
  • ¼ cup apple sauce
  • 2 tbsp melted coconut oil
  • ¼ cup chickpea brine

Optional:

  • Coco whip
  • Maple syrup

  • Fruit of your choice

Directions:

  1. Combine the milk with the vinegar and set aside
  2. Sift the dry ingredients into a large bowl. You want the dough to be lumpy when making pancakes, but you don’t want the starting base to be lumpy.
  3. Melt your butter and combine with the apple sauce and sugar. With an electric hand mixer mix the brine until it’s stiff and fluffy.
  4. Pour your milk and butter mixture into the peaked brine and lightly mix together. 
  5. Pour your wet ingredients into the bowl with the dry ingredients and fold them together. Do not over mix! Your batter should be a little lumpy. Then set aside in the fridge for 10 minutes. 
  6. After 10 minutes heat a large frying pan with some vegan butter. Take about 2 tbsp worth of batter and just drop it on your pan. Fry until little bubbles start forming then flip the pancake on the other side. 
  7. Once you’re finished you can top you pancakes with whatever you want. I used maple syrup and coco whip and some raspberries. Have fun!
2

Zombie Brain Cake

Yields one cake

The things you’ll need

Red Velvet Cake
  • 4 ounces butter, unsalted
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup Cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cups sour cream
  • ½ cup whole milk
  • 1 teaspoon red gel color
  • Pan spray
  • 1 tub buttercream frosting
Marshmallow Fondant
  • 10 oz. mini marshmallows
  • 3 tablespoons water
  • 6 cups powdered sugar
  • ¼ cup shortening, for greasing your hands
Raspberry Blood
  • 1 ¼ cup seedless raspberry jam
  • 2 tablespoons fresh lemon juice
  • ¼ cup Water
  • 1 tsp. Red gel coloring
Equipment
  • Hand mixer
  • Rubber spatula
  • 1½-quart ovenproof glass bowl (Pyrex)
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Small hand strainer
  • Small pot
  • Small whisk
  • Small pastry brush
  • Long serrated cake knife
  • Sheet tray
  • Cake stand
  • Paring knife
  • Small offset spatula

Let’s get started!

Red Velvet Cake:
  1. Preheat oven to 300ºF. Grease a 1½-quart ovenproof glass bowl.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, with an electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, 3 to 5 minutes.
  4. In a small bowl, whisk together eggs and vanilla. In another small bowl, whisk together sour cream and milk. Pour egg mixture into butter-sugar mixture and beat on medium speed for 2 minutes.
  5. On a low speed, alternate adding flour mixture and sour cream mixture to butter-egg mixture, beginning and ending with flour and adding the food coloring with the first addition of liquid.
  6. Pour the batter into the greased glass bowl until it is two-thirds full. You will have a little leftover batter.
  7. Slow-bake until a cake tester inserted in the center comes out clean, about 1 hour and 30 minutes.
  8. Let the cake cool and then remove it from the bowl. Level the top with a large knife and place the cake, flat side down, on a cake plate.
  9. Use an offset spatula to frost the cake with a very thin layer of cream cheese frosting.
Raspberry Blood:
  1. 1. In a small sauce pan, whisk all the ingredients except the gel color and bring to a boil over medium heat.
  2. Whisk in the gel color until well combined and cool to use.
Marshmallow Fondant:
  1. Pour marshmallows into a microwave-safe bowl and then stir in water to evenly coat the marshmallows.
  2. Microwave for 30 seconds and then stir. Repeat this process two more times, or until the mixture is smooth.
  3. Sift 3 cups of powdered sugar into a large bowl and make a hole in the center. Pour the melted marshmallow mixture onto the powdered sugar. Sift the rest of the powdered sugar on top of the marshmallows.
  4. Oil your hands to prevent the marshmallows from sticking to you. Knead in the sugar until you have the consistency of soft taffy and the fondant no longer sticks to your hands.

Time to decorate!

  1. Roll out the fondant into ½-inch thick ropes and arrange them on the cake to look like a brain.
  2. Use a paintbrush to brush the raspberry blood over the fondant.
  3. TaDa! This brain cake will make the perfect creepy treat for your Halloween get-together!