Fall Snack Ideas
Toasted Pumpkin Seeds
pumpkin seeds for toasting was the slimiest activity we tried.
Some kids loved it; others were totally grossed out.
All, however, enjoyed munching on the freshly toasted seeds.
1 small pumpkin
2 tbsp. vegetable oil
Use an ice-cream scoop to remove the seeds from the pumpkin and
transfer them to a
large bowl. Now for the tough part: Separate the seeds from the
(this is a messy job that you should do outside). To make the
process a little
easier, fill the bowl with water and let the pumpkin seeds soak.
Have a bowl of clean water nearby and a colander, too.
Preheat the oven to 300 degrees. Toss the rinsed pumpkin seeds
into a smaller bowl,
drizzle with the oil, and sprinkle with salt. Spread the seeds on
cookie sheet and bake for 30 to 40 minutes, or until slightly
Use leaf cookie
cutters with white bread to make leaf shapes. Put on cookie
sheet and toast in oven for short time. Give the children
apricot jam to spread on their leaves so they turn into fall
sugar cookie cookie dough
1 1/4 cups of confectioners' sugar
1 teaspoon of vanilla extract
2 to 4 tablespoons of maple syrup
1. Use a leaf-shaped cookie cutter to create a batch of leaf
cookies from your
favorite sugar cookie recipe or store-bought cookie dough.
2. Bake the cookies according to the recipe directions and allow
them to cool.
3. To make the frosting, combine 1 1/4 cups of confectioners'
sugar with 1 teaspoon of vanilla
extract in a medium-size bowl. Whisk in 2 to 4 tablespoons of
maple syrup, a little at a time,
until the mixture reaches a spreadable consistency.
4. Divide the frosting among 3 small bowls or coffee mugs. Stir in
(1 or 2 drops at a time) to tint one batch red, another one
yellow, and the last one orange.
5. Spread the colored frosting on the cookies, then let the
frosting set before
enjoying them. This recipe makes 1 1/2 cups of maple-flavored
Caramel Apple Cake
Bake up a giant
version of a classic sweet treat. Shaped like a country-fair
apple, this fun dessert recipe is sure to inspire oohing and
ahhing at any fall gathering.
3 1/2 cups all-purpose flour
2 tsps cinnamon
1 tsp ground cloves
1/2 tsp allspice
2 tsps baking soda
1 tsp salt
1 1/2 cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 tsps vanilla extract
60 caramel candies
3/4 cup walnuts, toasted and finely chopped
1 large craft stick
1. Heat the oven to 350 degrees.
2. Grease and flour two 1 1/2-quart oven-safe bowls.
3. Combine 3 1/3 cups all-purpose flour, 2 teaspoons cinnamon, 1
teaspoon ground cloves,
1/2 teaspoon allspice, 2 teaspoons baking soda and 1 teaspoon
4. In a separate bowl, beat together 2 eggs, 1 1/2 cups brown
sugar, 2 cups unsweetened
applesauce, 1 cup vegetable oil and 2 teaspoons vanilla extract.
Add this mixture to the dry ingredients and beat until well mixed.
5. Pour the batter into the prepared bowls and bake for 60 to 70
minutes or until a knife inserted in the center comes out clean.
6. Allow the cakes to cool in the bowls for 10 minutes, then
remove them from the
bowls and set them inverted on wire racks to cool completely.
Once the cakes
have cooled, turn them over and use a long knife to even out
their flat tops.
7. Topping: Place 60 caramel candies and 2 tablespoons of water in
a medium bowl
and microwave on high power for 1 minute. Stir, then heat 30 to 45
seconds more unti
l the mixture is smooth and forms a slow, thick ribbon when
dropped from a spoon.
8. Layer the cakes (flat sides together) using a few spoonfuls
of the caramel to help hold them in place.
9. Pour the remaining sauce over the cake. The caramel will run
down the sides of the cake to cover it completely, or you can
spread it with a knife while it's still warm.
10. Let the caramel set for about 20 minutes before pressing
the walnuts onto the bottom half of the cake.
11. Cover one half of the craft stick with waxed paper
and insert the covered end into the top of the cake.
and delicately spiced, these cupcakes can be mixed with a wooden
Once they're baked, your kids can use frosting to turn them into a
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
1 teaspoon vanilla extract
1 cup canned pumpkin
Cream Cheese Frosting:
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1. Heat the oven to 350º and line a 12-cup muffin tin with bake
In a large mixing bowl, stir together the flour, baking powder,
cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2. In a separate mixing bowl, stir together the oil and sugar.
Whisk in the eggs and stir in the vanilla extract.
3. Pour the wet ingredients over the dry ingredients and gently
mixture until well combined. Explain to your child that she
stir only until she can no longer see any pockets or streaks of
4. Stir the pumpkin into the batter until it is thoroughly
combined. Spoon the
batter into the lined muffin tins. Bake for 20 minutes or until a
in the middle of one cupcake comes out clean. Let the cupcakes
sit in the tin for 10 minutes and then remove to a rack to cool
5. Meanwhile, make the Cream Cheese Frosting. In a medium-size
beat together the confectioners' sugar, cream cheese, butter, and
juice until smooth. Add about 12 drops of yellow food coloring
and 4 drops of red food coloring and beat until the frosting
6. For authentic-looking pumpkins, pipe on the frosting to
resemble a pumpkin's ridges.
Fill a sealable plastic bag with frosting, snip a small hole in
the corner, and pipe
curved lines over each cupcake. (An easier option is simply to
frost each cupcake
orange and draw ridges from top to bottom with a butter knife.)
Use pretzel nuggets
for the pumpkin stems and cut flattened green gumdrops into
leaves. Makes 12 cupcakes.
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No copyright infringement is intended.
I do not claim any of these as my own ideas.
They are shared from friends and fellow group
Thanks for sharing all your great ideas!