Today is September 8th. School is back in session, pumpkin spice everything is popping up everywhere, and I have Halloween costumes on the brain. I want it to be autumn, darn it! Fall doesn’t officially begin until September 23rd. I suppose I can be patient until then, but I’m not getting my hopes up for an authentic fall here in Southern California. I woke up this morning to news of rain in Los Angeles and immediately ran to the window to check out my Orange County clouds. They were looking a little grey and I began to feel excited. Then I checked the weather and my excitement vanished. Currently 75F, with temps rising to 81F by 10:00am. Sad, sad Sarah. Then as I was driving home from school drop off I had raindrops falling on my windshield! Elated Sarah! That lasted for approximately 3.5 minutes, and has not returned since. I hope the tease of rainfall from this morning means we’ll be having at least a semi-wet autumn.

I was daydreaming of fall and all the things it brings. Like hot cocoa, cheesy soup, roasted veggies, and fancy parties with cheese platters. I guess I’m mostly wishing for the foods! I also love the snuggle weather, wearing cozy fleece-lined leggings, cuddling up under my favorite sweater blanket, and seeing all the colors around me change. As I was longing for all the sights, smells, and tastes of fall, I remembered that I had these Swedish Pepparkakor to share with you all. I made these for my Pipi Longstocking dinner menu, but never got around to posting them. They are gingersnaps, and are typically made at Christmastime, but Pipi makes them whenever she feels like it, and they have all the flavors of fall, so I say let’s all make “at least 500 pepparkakor shaped like hearts” just like Pipi did, and entice fall to fall! Who’s with me?

What are your favorite flavors, sights, smells and sounds of fall? Let me know in the comments, and if you have a favorite recipe you’d like to see recreated here, let me know!

Yield: 2-4

Pepparkakor

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

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Ingredients

• 4 ounces (1/2 cup) unsalted butter, softened
• 3.5 ounces (1/2 cup) granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 10 ounces (2 cups) all purpose flour
• 1 tablespoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon kosher salt

Instructions

1. Preheat the oven to 350F.
2. Cream together the butter and sugar until it is light and fluffy, about 3 minutes.
3. Beat in the egg, vanilla, and maple syrup.
4. In a separate bowl, whisk together the flour, baking soda, spices, and salt.
5. Mix together the wet and dry ingredients until well incorporated and a smooth dough forms.
6. Shape the dough into a disk, wrap in parchments paper or plastic, and refrigerate for 20 minutes (up to overnight).
7. Roll the dough to 1/4 inch thick, and cut into desired shapes.
8. Place the cut out dough on a Silpat-lined baking sheet and bake until lightly golden brown, about 7 minutes.