I've seen a number of these tutorials over the years on Pinterest and after finding myself with some pie crusts and open homemade jams I needed to use, I figured I'd try my hand at it.
Dark is homemade triple berry; light is pear jam.
Pretty easy to make and easy to eat too!
Pie crusts, room temperature
Jar of the jam of your choice
Preheat the oven to 350F.
Remove the pie crusts from their packaging (gently! I ripped one of mine on accident :]) and place on counter
Using a cookie cutter, cut an even amount of shapes out of the pie crust.
Place half the cut outs on a baking sheet and set the other half aside. (I did line my sheet with parchment paper.
Add a spoonful of jam to the middle of each cutout.
Beat the egg and add a small amount of water to it.
Using a small brush, spread the egg wash mixture along the outside of the cut out (around the jam).
Place another cutout over top of the jam and gently press down with your fingers to seal.
Once together, use a fork around the edges for further sealing.
Brush the remaining egg wash on top of each of the of the assembled pies.
Bake at 350F for approximately 20 minuets.
This past weekend my husband and hosted our annual holiday party. To honor all our attendees holiday traditions, I decided to make a baked treat of Jewish tradition.
Pretty easy to make. The hardest part (for me anyway) was waiting for to chill in the refrigerator.
Rectangleish.. Are you noticing a pattern? lol.
For the Dough:
8 oz. (2 sticks) butter, softened
8 oz. cream cheese, softened (I recommend regular, not low fat).
3 tbsp granulated sugar
1 tbsp light brown sugar
1/4 tsp salt
1 1/2 tsp pure vanilla extract
2 cups flour (plus extra for rolling out dough)
For the Filling:
3/4 cup finely ground walnuts
3/4 cup packed dark brown sugar
3/4 tsp cinnamon
For the Topping:
2 tbsp granulated sugar
1/4 tsp cinnamon
1 egg, lightly beaten, + 1 tsp water
To Make Dough:
In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute).
Scrape down sides of mixing bowl, add vanilla and combine.
Mix in flour in four batches, on low speed, until combined.
With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour.
To Make Filling:
With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate.
To Assemble and Bake Rugelach:
Adjust oven rack to middle position.
Preheat oven to 350°F.
Line baking sheet with parchment paper.
Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use.
Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin.
Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log).
Use hand to press filling into the dough, so it adheres.
With long side of dough near you, roll dough tightly into log (it will be 12 inches long).
Place log seam side down onto baking pan.
Put baking sheet with log into refrigerator while making the remaining logs.
Clean work surface thoroughly, and re-flour.
Repeat with remaining dough to make three more logs.
Arrange four logs at least one inch apart on baking pan.
Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture.
With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes. Bake rugelach until golden brown, about 20-25 minutes.
Cool on baking sheet for 5 minutes; then cool completely on rack.
Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces.
Hello! I am back from my unplanned hiatus. My apologies! Between having a misbehaving stomach and a very humid summer, I haven't done much baking lately. It's finally getting cooler so it's back to baking weather! I received this email from Cooking Classy awhile ago and decided to try making it.
I opted not to make the sauce since my husband and I are generally fans of simpler, less sweet treats. I did include it the recipe below. Easy to make and good to eat! I'd say the most time consuming part of this was chopping four cups of apples. (Something I manage to forget every year when I first start baking apple treats lol.)
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp table salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups peeled, cored and 1/4-inch diced apples*
1 Tbsp fresh lemon juice
1 cup granulated sugar
1/4 cup packed light-brown sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup chopped pecans, for topping (optional)
Sticky brown sugar sauce
1/2 cup unsalted butter, diced into 1 Tbsp pieces
1 cup packed light-brown sugar
1/4 cup milk
1/4 tsp fine sea salt (or sub table salt)
1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Spray a 13 by 8-inch baking dish with non-stick cooking spray.
In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves for 20 seconds, set aside.
In a separate medium mixing bowl toss apple cubes with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together granulated sugar, brown sugar, and butter until pale and fluffy. Mix in eggs one at a time.
With mixer set on low speed slowly add in flour mixture and mix just until combined (batter will be really thick).
Add apples and mix just until combined (batter will still be thick).
Pour batter into prepared baking dish and spread into an even layer.
Bake in preheated oven until toothpick inserted into center comes out free of batter (a moist crumb is fine), about 33 - 38 minutes (prepare topping around last 5 - 10 minutes of baking so they'll both be served warm).
Let cool about 5 minutes then cut into squares and serve warm topping each slice with sauce and optional pecans.
For the sauce:
In a medium saucepan combine butter, brown sugar, milk and salt (you can add a little extra if you like more of a salted caramel/toffee flavor).
Bring mixture to a boil over medium heat, stirring occasionally.
Allow to boil 1 1/2 minutes, stirring occasionally. Let sauce cool slightly.
Serve warm over warm cake (note that as the sauce sits and cools the brown sugar will begin to crystalize.
Simply microwave it, in a large microwave safe bowl, until it bubbles, about 1 minute and whisk well).
*I highly recommend using a blend of tart and sweet apples for this cake. I used granny smith, golden delicious and gala.
The cheddar biscuits at Red Lobster are the best thing they serve. (I might be biased though; I don't actually eat seafood.)
There are a pretty food substitute.
Very easy to make and great to eat!
2 cups Bisquick mix
1/2 cup shredded sharp Cheddar cheese (2 oz)
3/4 cup fat-free (skim) milk
2 tablespoons butter or margarine, melted
1/2 teaspoon parsley flakes, crushed
1/4 teaspoon garlic powder
Heat oven to 450°F. Spray cookie sheet with cooking spray.
In medium bowl, stir together Bisquick mix and cheese; make well in center of mixture.
Add milk, stirring just until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until golden.
In small bowl, mix butter, parsley flakes and garlic powder. Brush over warm biscuits; serve immediately.
These were very easy to make! I've see a number of tutorials floating around Pinterest and finally decided to try it myself. They were also very tasty!
I used my Wilton Batter Scoops to fill the cones about halfway.
I would recommend trying to cones that are intact. A few of mine oozed out from openings in the top of the broken cones. :]
Your favorite cake mix
Bake 15-20 minutes or until toothpick comes out clean
This was a different kind of treat. I found it Diabetes Self-Management magazine. My recipe was modified but I will include the original ingredients in brackets. The pie was refreshing and easy to make. It reminded me of Panera's frozen lemonade, which I love.
Love graham cracker crusts.
Before going in the freezer.
I didn't include the lemon peel, mostly because I forgot to buy lemons while grocery shopping. I also chose to include the food coloring, as the filling is very light and more toward white without it.
1 cup graham cracker crumbs (about 7 1/2 crackers, crushed)
11 cup plus 2 tablespoons sugar, divided [sugar substitute]
1 tablespoon margarine, melted
1 tablespoon canola oil
2 tablespoons egg white
2 cups plain nonfat yogurt
1 cup whipped topping [reduced fat whipped topping]
6 tablespoons lemon juice (2 medium lemons)
Grated peel of 1 lemon
1/2 teaspoon lemon extract
2 to 3 drops yellow food coloring (option)
*Any ingredient with [brackets] is the original ingredient I modified from the magazine.
1. Preheat oven to 350F. Lightly coat 9 inch pie plate with non stick cooking spray.
2. To make crust, combine graham cracker crumbs, 2 tablespoons sugar, margarine, and oil in medium bowl. Add egg white and stir well.
3. Pour crumb mixture into prepared pie plate. Press down on crumbs until bottom and side of pie plate are coated.
4. Bake 8 to 10 minutes. Cool completely.
5. To make filling, stir remaining 1 cup sugar, yogurt, whipped topping, grated lemon peel, lemon juice, lemon extract, and food coloring
6. Let stand at room temperature 10 minutes before serving. Garnish with lemon peel strips.
It has been far too long since my last post! Between the unseasonably hot June and the latest edition to our family (we got a puppy), I haven't had the opportunity to bake. (It was almost 90 when I made these a little over a week ago!) I successfully offered my cousin a bribe of baked goods (this is the one who loves banana bread) if he'd come play with the puppy while I'm at work. This is actually his mom's recipe.
1 cup shortening
1 1/2 cup sugar
2 3/4 flour
2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon sugar
2 teaspoon cinnamon
Mix together two tablespoons and one teaspoon of cinnamon together, set aside.
Preheat oven to 400.
Mix sugar, eggs, and shortening thoroughly.
Sift flour, cream of tartar, baking soda, and salt together.
Stir into shortening mixture.
Roll into walnut sized balls.
Roll into cinnamon sugar mixture.
Place two inches apart on ungreased baking sheet.
Bake 8 to 10 minutes. Cookies will putt up then flatten out.
PS - This is Juliet. :]
Last week was my mother's birthday and since she loves coconut, I thought I'd make these. They were pretty easy to make and everyone who tried them loved them.
I chose to omit the chocolate kisses and use a chocolate drizzle instead.
Original receipe from Melissa's Southern Style Kitchen.
1  oz angel flaked coconut, sweetened
3/4 cup all-purpose flour
1/4 tsp salt
1  oz can sweetened condensed milk
1 egg white, beaten until frothy
2 tsp pure vanilla extract
24 chocolate kisses, unwrapped
Preheat the oven to 350°F.
Line 2 baking sheets with a silpat or parchment paper.
In a medium size mixing bowl, mix together the coconut, flour and salt.
Add the sweetened condensed milk, beaten egg white and vanilla.
Mix well. The mixture will be stiff.
Use a 2 oz ice cream scoop or Tbsp to scoop onto the prepared baking sheet.
Bake for 16-18 minutes or until golden.
Remove from the oven and gently press a candy kiss into the center.
Remove to a wire rack to cool.
I really wanted chocolate chunk cookies today. Even though I'm not supposed to eat chocolate. (It doesn't like me.)
This was the first recipe I found that didn't require a couple of hours of chilling time in the refrigerator.
I made a few modifications since I started this without reading all the way through it. Oops. I used light brown sugar for both and a bag of chocolate chunks rather than from a block.
This recipe can from Something Swanky.
2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown sugar
1/3 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 (5-ounce) block high quality semisweet chocolate, chopped
1 (5-ounce) block high quality milk chocolate, chopped
Preheat oven to 375ºF.
Mix together the flour, salt, and baking soda. Set aside.
In a stand mixer, mix the butter until smooth.
Add the sugars and mix until light and fluffy.
Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
Mix in half of the flour mixture until just combined.
Add the rest of the flour mixture and mix again until just combined.
Fold in the chocolate.
Use a large cookie scoop or an ice cream scoop to scoop out the dough onto a parchment lined baking sheet.
Only put 6 cookies at a time on the baking sheet to allow for spreading.
Bake for 10-11 minutes until golden around the edges. Let cool on baking sheet before moving to a wire rack.
Store in an airtight container for up to 2 weeks.
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