Can you make eggs from a duck?
How the gentle wind beckons to the leaves, as autumn covers fall….
Welcome to my favorite season: OVER THE GARDEN WALL VIEWING SEASON THAT IS! To say I am obsessed with this piece of media is probably an understatement. This year (alongside OTGW’S 10th anniversary) Luke and I hosted our 8th annual Over the Garden wall viewing party yayayayyyy! It has been our true joy hosting this party year after year, always intentionally inviting people who love the show and people who have never seen it, but we catch the vibes that they absolutely will love it. From year one, laughing at Greg with maybe 4 friends on a couch in our first apartment, to this year hosting around 70 people, young and old, families, friends, all the like, in our backyard of our home is absolutely insane and encouraging!
A new joy from this past year has been sharing this love for OTGW on TikTok! I could not believe how excited people were when I posted about the party a year ago. To celebrate a year of making new OTGW internet friends, I wanted to share some of the “recipes” that I have developed over the past 8 years! They may not be perfect, but they will definitely give you the vibes you need to share OTGW with YOUR loved ones (minus the sugar cookies! unfortunately, that is a gate-kept recipe in Luke’s family aha)!
It’s a Rock Fact! cookies
INGREDIENTS:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 sticks unsalted butter room temp
3/4 cup sugar
3 tbsp honey
1 tbsp black tahini
White, Black, Blue, Yellow, and Red cookie decorating icing
Instructions:
Place racks in upper and lower thirds of oven and preheat to 350°. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, sugar, and honey in a large bowl until light and fluffy, about 3 minutes. Beat in tahini, then add dry ingredients in 2 batches, beating after each addition until fully combined. Dough will be slightly sticky.
Scoop out heaping tablespoons of dough (about 1 oz.) and shape into river rocks. on 2 parchment-lined baking sheets, spacing about 2" apart. Bake cookies for 8 minutes. Let cool on baking sheets (cookies will firm as they cool).
Draw faces using the decorating icing (honestly the less perfect it looks, the better). All icing to harden completely before serving or storing.
Potatoes and Molasses
INGREDIENTS:
2 bags Unsweetened Coconut Flakes
1 block cream cheese
1 Pinch Salt
Powdered Sugar
2 cups melted chocolate (dark or semi-sweet)
Instructions:
Mix coconut flakes with cream cheese and salt.
Knead in powdered sugar, a 1/4 cup at a time, until contents form a malleable dough.
Form mixture into 1 inch balls and flatten slightly with your thumb.
top with a small spoonful of melted chocolate.
Set in fridge until the cream cheese firms up and the chocolate cools
We’re Turtle Rich!
INGREDIENTS:
4 cups roasted Pecan halves
2 cups melted chocolate (dark or semi-sweet)
Instructions:
Place 6 pecan halves formed as a star to create the head, legs, and tail of the turtle.
Top 6 point configuration with a small spoonful of melted chocolate, enough to touch each inner tip of the pecans where they meet at the center.
Repeat until you have formed each turtle.
Allow chocolate to cool and harden before serving or storing turtles.
Eat Your Dirt
INGREDIENTS:
1 stick butter
2 cups mini marshmallows
1 tsp vanilla extract
4 cups chocolate rice/corn cereal
1 box chocolate graham crackers
melted chocolate (dark or semi-sweet)
1 pinch finishing salt
Instructions:
In a pot, melt butter on medium low and allow butter to brown. Stirring often.
Once you see toasted milk solids appear in melted butter, mix in mini marshmallows until they melt.
Remove from heat and stir in vanilla extract.
Fold melted mixture into cereal in a large mixing bowl.
Line a baking dish with graham crackers.
spoon cereal mixture onto the graham cracker bed and loosely level the mixture.
Drizzle with melted chocolate and top with a pinch of finishing salt
I’m Just Eating Leaves
INGREDIENTS:
2 boxes puff pastry dough
1 can pumpkin pie filling
Leaf cookie cutters
1 egg
Cinnamon sugar
Instructions:
Preheat oven to pastry dough instruction
On a floured surface, roll out dough until about 1/8th inch thin
cut pairs of leaves
On a lined baking sheet place half of the dough leaves about 1/2 inch apart, and press your thumb into the centers to leave an impression.
Spoon a small amount of pumpkin pie filling into each impression.
Place each remaining leaf on top of the filled leaves, to create a sandwich formation
use a fork to press all edges of the stacked leaf pairs to seal in the filling.
Beat the egg and wash the tops of the leaves.
Bake for 10 minutes or until golden.
Dust on some cinnamon sugar
I hope you enjoy creating some of these treats that have been so fun to improve on over the years! I hope these treats inspire you to share your snacks and your love for Over the Garden Wall with YOUR communities!