Cook Up Something Special with Your Girl with Inspiration from American Girl’s 2019 Girl of the YearRecipes
Girl of the Year™ Blaire Wilson™ delights in the time she spends in the kitchen with her mom, farm-to-table chef Maggie Wilson, cooking up new, fresh, and creative recipes to enjoy. When Blaire learns that a food sensitivity, in the form of a dairy intolerance, was the source of her feeling sick all the time, she naturally has some adjustments to make. With her mom's patient and gentle encouragement, Blaire discovers that creativity and cooking help her get used to her new, dairy-free, normal.
Bring some of that sweet and savory joy into your own kitchen with these two recipes, straight from the Wilson family’s B&B, Pleasant View Farm.
Your girl can find so many fun recipes and ideas on Blaire’s Life at Pleasant View Farm blog on Play! Then, together, the two of you can experiment with new favorite pizza flavors, starting with this recipe:
YOU WILL NEED
Butternut Squash Sauce:
- 3 cups butternut squash (cubed)
- 3 cloves garlic (whole, skin removed)
- 2 Tbsp olive oil (divided)
- 1 Tbsp maple syrup
- Salt and pepper to taste
- 1½ broccolini (chopped and large stems removed)
- ½ cup red onion (chopped)
- ½ cup cooked chickpeas (rinsed and thoroughly dried)
- 1 tsp dried oregano
- 6 ounces store-bought pizza dough
- ½ cup vegan mozzarella
Preheat oven to 400°F and position a rack in the middle of the oven.
Add cubed butternut squash and peeled garlic cloves to a baking sheet and drizzle with half of the olive oil and a pinch each salt and pepper. Toss to combine.
Bake for 15-20 minutes, or until all squash is fork tender.
Transfer squash and garlic to a blender with remaining olive oil and maple syrup. Purée until creamy and smooth, adding more olive oil or a touch of water if it's too thick. The consistency should be creamy and spreadable, but not runny and pourable.
Taste and add salt and pepper to taste. Set aside.
Heat a large skillet over medium heat. Once hot, add 1 tsp oil, broccolini, onion, chickpeas salt and pepper, and oregano. Sauté for 2-3 minutes, stirring frequently. Set aside.
Increase oven heat to 425° F.
Roll out pizza dough into an even circle and transfer to a parchment-lined round baking sheet.
Top with ~ 1 cup veggies and chickpeas. Sprinkle on a bit more oregano and vegan mozzarella cheese.
Transfer pizza to the oven, laying the pizza and parchment paper directly on oven rack. Bake for 13-18 minutes, or until crust edges are golden brown.
Slice and serve with remaining mozzarella cheese, dried oregano, and red pepper flakes (optional).
Raspberry Jam Heart Cookies
A bit a wisdom that Maggie has instilled in Blaire is that “cooking is a form of love”—and these cookies are all heart.
YOU WILL NEED
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter*, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ½ Tablespoon baking soda
- 1 egg
- ¼ cup powdered sugar for dusting the cookies
- 6 tablespoons seedless raspberry jam
*To make this recipe completely dairy-free, you may substitute coconut oil or palm shortening, 1:1, for the butter.
In a bowl, cream the butter and sugar together with an electric mixer. Once combined, beat in the egg and vanilla.
Whisk together the flour and the baking powder and, once combined, add the dry ingredients to the wet mixture one cup at a time and mixing after each addition. Blend last flour in by hand. Divide into two balls.
Preheat the oven to 325º and line two cookie sheets with parchment paper. Then, sprinkle your work surface and rolling pin with flour and roll out one of the dough disks to ¼ inch thick. Using the larger heart-shaped cookie cutter, cut out as many hearts as you can. Then, using the smaller heart-shaped cookie cutter, cut out the center from half of the cookie hearts. Repeat with the second disk of dough and any remaining scraps.
Place the hearts on the prepared cookie sheets, spacing them evenly. Bake for 12-15 minutes, until the edges are lightly browned, rotating the pans halfway through.
After letting the pan cool on a wire rack for 5 minutes, use a metal spatula to move the cookies directly to the rack to cool completely.
Then, spread 1 teaspoon of seedless raspberry jam on heart without a cutout, leaving a ¼ inch border around the edge of the cookie. Place the hearts with cut-out centers on top of the jam-covered cookies.
Look for more great recipes from Blaire and Pleasant View Farm throughout the year!
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