From the Weekend Baker....Again...

The Weekend Baker cookbook just has so many wonderful recipes that I want to try. It is also has good tips and lists to help with baking.

In the book, these are called Half-Moon Pie Pockets but I realized after making a few circles that just cutting them into rectangles and making little square pockets would be much easier. This recipes is exactly how it is in the book. I will make notes at the bottom. I made some chocolate pie pockets and some pumpkin pie pockets.

Half-Moon Pie Pockets

2 sheets frozen puff pastry, 9-½ inches square each
1 large egg, lightly beaten
2 tablespoons granulated sugar

For chocolate-nut filling:
1 cup chopped bittersweet chocolate or semi-sweet chocolate chips
1/3 cup chopped nuts (pecans, walnuts or hazelnuts)

For the pumpkin-spice filling:
1 cup plus 2 tablespoons (9 ounces/ 255 grams) canned solid pack pumpkin (not seasoned pumpkin pie filling)
3 tablespoons firmly packed light brown sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg


1. Remove both sheets of frozen puff pastry from the box, set them on a lightly floured surface, and cover with plastic wrap. Do not unfold at this point. Let the covered puff pastry sit on the countertop until thawed and just pliable, about 20 minutes.

2. Meanwhile, position the oven rack on the middle rung. Heat the oven to 425 degrees (220 c). Line 2 half sheet pans with parchment or spray with cooking spray. Have ready the beaten egg and the 2 tablespoons of granulated sugar.

3. On a lightly floured work surface, carefully unfold the puff pastry. Dust the top of the pastry with a little flour. Roll out each sheet, lightly dusting with flour as needed to prevent the dough from sticking to the rolling pin and work surface, into a 12- inch (30.5cm) square. Using a 4-inch (10 cm) round cookie cutter (or the bottom of a 29- ounce tomato can as a guide), cut into 18 circles. Peel away the scraps and cover the rounds with plastic wrap while preparing the filling.

4. For the pumpkin spice filling, combine the ingredients in a medium bowl and stir until well blended.

5. Place about 1 tablespoon filling on the center of the round. Brush the edge of the dough with the egg. Fold half of the dough over the filling to form a half-moon. Using the tines of the fork, press the curved edge to seal tightly. Repeat with the remaining rounds. (At this point, the pie pockets can be covered with plastic wrap and refrigerated for up to 8 hours or frozen for up to 1 month before proceeding with the recipe.)

6. Arrange the pockets on the prepared sheet pans, spacing them about 2 inches apart. Brush the tops with the remaining egg and sprinkle evenly with the granulated sugar. Bake until pastry is puffed and browned, 20 to 25 minutes. Transfer the sheet pans to racks to cool. Serve warm.

Storage: You can bake the pie pockets up to 6 hours ahead and reheat them in a 300 degree (150 C) oven until warm. About 15 minutes.




NOTES
* I didn't make as much filling because I wanted to do two different kinds of filling. I think I cut each filling recipe in half. I didn't do nuts in the chocolate as Michael doesn't like nuts. I also used a mixture several types of chocolate chips - dark, semi-sweet and milk.

* As I said above I made some rounds and then the rest square. I just cut the dough in rectangles and then folded over to make square pockets.

* I didn't warm back up before serving. Just topped with some whipped cream and ate. Yum!

* I also think doing apple pie filling or cherry would be very good. And so easy.

* I think having some in the freezer and taking a few out when needing something fairly quickly would be great.

Brownies!

These are superfudgy brownies. Full of chocolaty goodness! Typing the recipe out how I did it - it is very very close to the original. The original is from The Weekend Baker by Abigail Johnson Dodge. The cookbook is great cookbook for those that haven't ever baked before because it gives lots of glossary terms, tips, equipment lists and so on to make it a first time bakers dream. The instructions for each recipe also are so good for first time bakers. Very easy to understand and follow. But this book is also great for those that just are short on time and can only bake on weekends. It gives good tips on freezing and prepping to bake. I hope to make a few more recipes before I return this cookbook to the library but have already put it on my wish list as it just has so many recipes I would like to try that sound so good.



Prescription-strength Fudge Brownies

12 tablespoons of unsalted butter
3/4 cup unsweetened cocoa powder - sifted if lumpy
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup topping - optional (anything you want - peanut butter chips, milk chocolate or semi-sweet chips, walnuts or pecans)

Heat oven to 350 degrees. Lightly grease the bottom and sides of an 8-inch square baking dish.

Microwave the butter in small bowl for 30 seconds or until the butter is melted. Pour the butter in a large mixing bowl and add the coca powder. Whisk until the mixture is smooth. Add the sugar and salt and whisk until blended. Add the eggs one at a time, whisking after each just until blended. Whisk in the vanilla with the second egg. Sprinkle the flour over the cocoa mixture and mix until blended.

Scrape the batter into prepared baking dish and spread evenly. Scatter the topping evenly over the batter (if using.) Bake until a toothpick or knife inserted in the center comes out with small, gooey clumps of brownie sticking to it - about 32 minutes. Don't overbake or the brownies won't be fudgy. Transfer the baking dish to a rack to cool.

Using a knife cut the cooled brownies. If the brownie is still warm it will be hard to cut cleanly (as you will notice from the pictures of mine.)

Recipes says you can freeze the uncut cooled brownies. Invert, wrap tightly and freeze for up to one month.




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Jam Filled Sliced Cookies

My Mom used to make thumbprints which are a base dough with a dent in them filled with jam and then sprinkled with nuts. Her recipe though I think uses brown sugar as they have a golden color to them. As I have said in this blog before I was always the picky one growing up and I just didn't like them. But as an adult who like jams I couldn't resisit the simplicity of this recipe.

This recipe is from Kraft Food & Family but I made them without the nuts as Michael doesn't like nuts. It was a very easy recipe and very tasty. I had several good comments about them. I have to say the base dough of this had a great texture and taste. It would be a good base dough to experiment with to make other kinds of cookies.




1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. Baking Powder
1/3 cup Walnut Pieces, finely chopped
3/4 cup strawberry preserves
1 tsp. powdered sugar

Preheat oven to 350ºF. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Separate 1 of the eggs; set egg white aside for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually add combined flour and baking powder, beating until well blended after each addition.

Divide dough into four equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large ungreased baking sheet. Use handle of wooden spoon or fingers to make depression down length of each log, about 1/2 inch wide and 1/2 inch deep. (Beat reserved egg white with fork; brush over dough. Sprinkle with walnuts. -- didn't do that one because didn't coat with nuts) Fill depressions with preserves, using about 3 Tbsp. preserves in each log.

Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.

Mint Thins

I love mint flavoring but I think Michael likes it even more. So I always keep my eye out for mint recipes so that I can make him a minty treat. I have tried two different kinds of brownies but neither really was great. I saw this recipe in Kraft's Food & Family magazine (which is a free magazine by the way.) And frankly I kind of turned my nose up at them as Ritz Cracker being the base didn't sound like a good idea to me. But I have to say these were an unexpected surprise! The salt from the Ritz mixed with the mint chocolate just made it a perfect pairing.

I had quite a few people ask about them and they also just looked pretty on the trays I made up.


1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/4 tsp. peppermint extract (I used 1/2 tsp. because we like peppermint and it didn't smell like it would taste very minty)
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

Microwave chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.

Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.

Refrigerate 30 min. or until chocolate is firm.

Taco Dip

A friend introduced me to this dip many years ago. It easy and always gets eaten up. We used have get togethers with my girlfriends back when I lived in Ohio. We would talk about a book, watch movies, do spa like things with foot bathes and doing each other nails, play games or just whatever but always involved lots of talking and laughing. We also brought snacks. And this dip made it to all of them.
I now live in Colorado when I made this dip tonight for Michael's meeting I thought of all my girlfriends in Ohio and how much I miss them.

No picture but it is very easy and tasty.


2 - 8 oz. packages of Cream Cheese - softened
2 cups Salsa
2 cups Cheddar Cheese
Optional: 1/2 lb. browned hamburger with taco seasoning.

Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly.

I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.

Quick and Easy Dinner Recipes

Okay sometimes I need quick and easy. And yes sauteing or grilling some chicken breasts and steaming so veggies are quick and easy but there is just so many times you can do that with the grilled chicken no matter how many times you change the herbs and marinades. So I looked at Kraftfoods.com knowing they would have quick and easy and I found a few recipes. But they weren't perfect for me so I changed them - as always.

So this past week I made each of these. And Michael and I both really enjoyed them! And they were SO easy and quick!

Here are the recipes modified:
Sloppy Joe Skillet
1 pkg. (6 oz.) Cornbread Stuffing Mix or homemade cornbread stuffing
1 cup hot water
1 lb. ground turkey (lean ground beef would work too - I just us ground turkey always instead of ground beef)
1 large red pepper, chopped
1 medium onion finely chopped
1 can (14 oz.) chopped tomatoes, undrained
1/2 cup tomato paste
1/4 cup ketchup
a couple splashes of Worcestershire sauce
pepper to taste

Mix stuffing mix and hot water just until moistened; set aside. Meanwhile, brown meat in large skillet; drain.

Add peppers, onions, tomatoes with their liquid, ketchup, tomato paste, Worcestershire sauce and pepper to skillet. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until peppers are crisp-tender.

Top with prepared stuffing. Cover; simmer 3 min.

It sounded really gross to me but we both really liked it. Served it with some steamed veggies.

Here is a picture...of Sloppy Joe Skillet
I realized as I was scooping the leftovers out of the skillet to put it away that I should take a picture...so nothing special...but just to get a look...



Cheesy Chicken Noodle Skillet
4 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen vegetable (I used peas and carrots but others would do well too)
1/2 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) (low-fat) Cream Cheese, cubed
1/3 cup (light) Mayo
1/4 cup dijon mustard
1/2 cup cheese - used mix of mozzarella and cheddar
pepper to taste

Bring large saucepan of water to boil on high heat. Add noodles and chicken. Cook 8 min. or until chicken is cooked through and noodles are tender, adding frozen veggies to saucepan after 6 min. Drain noodle mixture; return to saucepan.

Add broth, cream cheese, dijon and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly. Add shredded cheese; stir 1 min. or until melted.