The weather is changing, the leaves are turning beautiful colors, and the days are getting shorter. This can only mean one thing: Fall is here in full force. Time again to break out the cozy sweaters, warm blankets, and snuggle up next to your favorite cuddle buddy in your redesigned backyard patio. Just because the weather is cooling off doesn’t mean you have to stay indoors for these activities.
At All American Outdoor Living, we believe that there is no wrong time of year to enjoy your outdoor patio. Keep the Summer party in your backyard going into Fall with this selection of fun and festive recipes for the season. These recipes are all suited for enjoyment in your backyard and can be made using your backyard grilling stations.
First up is a recipe that is sure to please the whole family, especially if you have children. Start the holiday season off right this Halloween with some colorful and tasty homemade marshmallows. Most people are aware of the standard store-bought marshmallows, but did you know that it is pretty easy to make your own? Not only is it easy and affordable, a homemade marshmallow is so much tastier than anything you can buy at a store.
For this recipe, we simply added some orange food coloring to make the marshmallows more festive. Slap these bad boys in between two graham crackers with a piece of chocolate, and you’ve got the makings of a super spooky s’more. This is also a great activity you can do with your little ones if you are opting out of the standard trick-or-treating this year for social-distancing reasons. Ok, time to take a bite of this sticky, sweet treat.
**Spooky S’mores w/ Homemade Marshmallows**
Prep Time: 10 minutes Cook Time: 6 hours 20 minutes
Total Time: 6 hours 30 minutes Servings: 64 1 x 1 in. marshmallows
Ingredients
- ½ cup water
- ½ cup water
- 14.5 oz white sugar
- 1/3 cup agave syrup
- 7 tsp gelatin
- Egg whites of 2 eggs
- 1 ½ tsp pure vanilla extract
- 3-5 drops of orange food coloring
- 1 box of graham crackers
- 1 bar of chocolate of your choice
- Pinch of salt
- 1/2 cup cornstarch
- 1 cup confectioner’s sugar (sifted)
Instructions
- Place the sugar and water in a pot. Stir until the sugar is combined with the water.
- Heat over medium-high heat until the sugar syrup comes to a boil.
- Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid.
- After 2 minutes, remove the lid and check for sugar crystals on the side of the saucepan. If there are crystals, cover the saucepan for another minute to allow the condensation to wash down the sugar crystals into the syrup.
- Let the sugar syrup cook until it reaches between 242 – 245°F (measure with a candy thermometer).
- While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer with the whisk attachment.
- Remove the sugar syrup from the heat and let the bubbles subside. While the mixer is running on medium – low speed, pour the sugar syrup into the gelatin along the wall of the bowl (this will prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium – high.
- Whisk on medium – high for 3 to 5 minutes or until the marshmallow base has doubled in size, is white, fluffy, and smooth. Mix for a further 3 -5 minutes at high speed, allowing the marshmallow to volumize more (up to 3 times the current size).
- While the marshmallow base is whisking, prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with butter or line this pan with parchment paper if you prefer. Brush all the utensils – spoon, spatulas with the same fat as well.
- Whisk the 2 egg whites in a clean metal bowl until you see stiff peaks.
- Add the vanilla and whipped egg whites to the marshmallow base and whisk for a further minute on high speed to combine.
- Scrape the marshmallow base into the greased pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula.
- Sieve confectioner’s sugar over the top of the marshmallow and allow the marshmallow to set for at least 6 hours.
- Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an air-tight container.
- Mix the confectioner’s sugar and cornstarch together until well combined and then sprinkle on top.
The best way to enjoy these s’mores is freshly roasted over your backyard fire pit. If you don’t already have a fire pit, you can get into a wood burning fire pit set up for a pretty low entry cost.
Get the full sticky finger recipe here.
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Pumpkin seeds are the ultimate seasonal snack for Fall. Sweet, savory, and with a hint of smoky flavor, these seeds are sure to be a crowd pleaser. If your family is planning to carve pumpkins for Halloween this year, make sure to save your seeds!
These tasty morsels are delicious when simply roasted and salted, but we are going to take it up a level with a BBQ spice blend. These are also a perfect Sunday football snack for your local sports enthusiast. If you are not harvesting your own pumpkin seeds from carving this year, you can purchase them at most major grocery or health food stores in bulk.
**Smoky BBQ Pumpkin Seeds**
Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 2 cups
Ingredients
- 2 cups of pumpkin seeds, cleaned and dried
- 2-4 tsp olive or avocado oil
- 2 tbsp BBQ rub (homemade or store bought)
Homemade BBQ Rub:
- ¼ cup dark brown sugar
- 1 tbsp coarse sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- ½ tsp cayenne pepper
Instructions
- Preheat your indirect grill or smoker to 425 degrees F.
- Trim a piece of parchment paper or aluminum foil to fit on a large baking sheet. Spread the pumpkin seeds across the sheet in a single layer.
- Drizzle the seeds with the oil and season with the Sweet Rub. Spread the seeds around to fully coat with the oil and rub.
- Place the baking sheet on the grill grates and cook the seeds for 10-15 minutes, stirring occasionally and checking regularly. The seeds are done when they are slightly golden on the edges and the rub has begun to caramelize.
- Remove the pan from the grill and allow the seeds to cool completely before consuming. Store in an airtight bag or jar.
Get the full snackalicious recipe here.
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Last on our list is a warm beverage that is the embodiment of comfort in a glass. Mulled ciders and wines are very popular during the fall, but many people forget how easy this beverage is to make, and how delicious it is to enjoy! With a big jug of apple juice, some common pantry spices, and maybe a little splash of rum, you can have this delicious beverage all season long.
This recipe can be made on your backyard grill, in a slow cooker, or over your fire pit if you have a camping kettle. Add all the ingredients except for the rum to the slow cooker or pot, turn the slow cooker or stove to low and let sit for 2-3 hours. For more adult spin on the drink, add rum right before you serve. This is the ideal drink solution for any holiday party or get together.
**Hot (Spiked) Mulled Apple Cider**
Prep Time: 5 minutes Cook Time: 3 hours
Total Time: 3 hours 5 minutes Servings: 16 cups
Ingredients
- 1 gallon unfiltered apple juice or apple cider
- 1 large orange, cut into 1/4” slices
- 3 cinnamon sticks
- 4 star anise
- 1 tbsp whole cloves
- 1 tbsp whole allspice
- 1” ginger root, sliced
- 1 1/2 cups spiced rum (for the adults)
Garnish:
- Orange slices, apple slices, and/or cinnamon sticks
Instructions
- In a large 10 qt dutch oven, add the apple juice, orange slices, cinnamon sticks, star anise, whole cloves, whole allspice and ginger root. (If you have a spice ball or tea infuser, add clove and allspice to that).
- Bring mixture to a boil and then reduce to simmer for 2-3 hours.
- Add rum to the apple cider mixture.
- Remove fruit and spices from the pot.
- Serve hot and enjoy often
Get the full cozy recipe here and don’t forget to contact us with any question about elegant patio furniture.