Asparagus, Sun-dried Tomato Puff Pastry Bites

This week I decided to make these delicious asparagus, sun dried tomato puff pastry bites again.  I made these a few months ago when my cousin, Jaclyn, came over. After making them I knew that these had to be made again and again.  I made a few changes from the recipe, but they were great.  You can find the recipe here https://culinaryginger.com/asparagus-sun-dried-tomato-puff-pastry-bites/ or on my Pinterest board under Snacks Jan. 17, 2020.

As usual I grabbed my ingredients and got started.

 

My first adjustment to the recipe was deciding to wrap them like a crescent instead of wrapping a strip of dough around them at the end.  I found my way to be easier although the original recipe may be a little prettier than mine.  Also when I went to cut my dough into 2 by 2 squares I don’t really know where my mind was because they were nowhere near 2 by 2 squares, but these were meant just for me so I didn’t think it was a big deal. Once I finished my horrible cutting job I went to work assembling them, which was quite enjoyable. 

Here is again where I changed things up again. I used Tomato and Ricotta Pesto because I cannot find Sun Dried Tomato Pesto at all. I scooped a teaspoon (possibly a little more) in the middle of each piece of dough and then added 2 pieces of asparagus, before wrapping them up I used the egg and milk mixture to help keep them closed.  The dough was very sticky so in my opinion the extra step wasn’t necessary.  I did however glaze the crescent roll with the egg wash.

 

I was trying to time these so I can enjoy them for a movie I was watching with my girlfriends (we text during the movie to make sure we still follow social distancing guidelines). The recipe called for the puffs to be cooked for 20-25 minutes but I found that they didn’t need much longer than 18 minutes.  I was able to plate them and be ready for movie night.

A few comments about this recipe. I wonder if I used the frozen pastry puff them said, I would of actually gotten 24 out of it? I also wonder if I had the right sauce would it change my feelings on these?  All I know is that by using what I had I loved these and would definitely make them this way again! Also this wine is delicious if you are like me and enjoy fruity flavored drinks!!!

Here is a copy of the recipe:

prep time 10 MINUTES

cook time 20 MINUTES

total time 30 MINUTES

INGREDIENTS

·          1 sheet frozen puff pastry, defrosted according to package instructions

·          All-purpose flour for dusting

·          1 cup sun-dried tomato pesto

·          48 asparagus tips, cut to 1 inch long

·          1 egg, beaten

·          1 tablespoon milk

 INSTRUCTIONS

1.        Preheat oven to 400°F.

2.        Dust a clean surface with the flour.

3.        Roll out the puff pastry using a rolling pin to 13 x 12 inches square.

4.        Using a pizza cutter, or large knife, cut a 1-inch strip from the longer 13 inch length.

5.        Cut the strip into 2 1/2 inch long strips that are about 1/8 inch thick. Set off to the side.

6.        Cut the pastry into 2 x 2 inch squares.

7.        Add the egg and milk to a small bowl and beat until mixed.

8.        Working with the pastry square in a diamond shape on the board, add 1/2 teaspoon of pesto to the center of each square.

9.        Place 1 asparagus tip facing to the left corner and another to the right corner.

10.     Brush egg was on the corner furthest from you.

11.     Fold the corner closest to you over the asparagus to the center, then bring the egg washed corner over and glue to the center.

12.     Place 1 strip of pastry in the center of your hand and lay a pastry package in the center.

13.     Brush each end of the strip with egg wash.

14.     Bring both ends to the package and glue them to the package, this is the underside so it doesn't have to look pretty.

15.     Place the package onto the parchment covered baking sheet.

16.     Once they are all done, brush with the egg wash.

17.     Bake for 20-25 minutes until golden brown.

So tell me what you think of this recipe and if you are like me and like fruity wine. Until next time... 

Chocolate Banana Muffins

So, originally I was going to go over one of my best friends houses today (Hi Christine).  We were going to still practice 6 feet social distancing and hang out in her backyard and have a brunch.  We both agree that everything should be a celebration.  Mother Nature decided she didn’t like our plans and so it rained today.  We canceled and I was sad that this muffin recipe would have to wait (I don’t want to keep 12 muffins in the house, because I will eat all of them). 

My husband called me late yesterday morning saying “Hey do you have any brownie mix in the house, they are doing a breakfast at my job and I want to bring something in” (I admit I use box mix sometimes, brownie box mix is really good…don’t judge me). I told him this works great I wanted to make muffins to try out my new recipe and I would make brownies too.  Side note my husband leaves for work about 2 AM so that means I have to make these last night, I’m just excited he gave me about 12 hours’ notice this time. 

So that is the long story of how I ended up making Chocolate Banana Muffins! You can find the recipe here https://marshasbakingaddiction.com/chocolate-banana-muffins/ or on my Pinterest board called Let’s Do Brunch.

As always I grabbed my ingredients and got started. There is 2 bananas in that mix too.

I mixed all my dry ingredients and even decided to sift them this time (I usually forget this step).  I felt like I was in Home Economics in middle school again. Then I mixed my wet ingredients.  I wanted to add these words of wisdom here: Look ahead in your recipe and if it is telling you to add your wet ingredients to your dry ingredients, make sure your dry ingredients bowl is your larger one otherwise you will end up with dry ingredients all over your counter as I did.

Once all the ingredients were combined I used a large spoon to pour the mixture into the muffin tin and popped these guys in the oven. As these were baking my house smelled amazing, who doesn’t like their house to smell like a bakery?!?!

I pulled these out of the oven and let them sit for a few more minutes in the muffin tin, and then pulled them out to let them cool completely on a wire rack.  I packed these up late last night and sent my husband off to work with these muffins (and some brownies too).  Mind you I was still asleep at 2 AM so I just left a note asking him not to forget my dishes at work.  I spoke to him later this morning and he confirmed that the guys at his job loved them!  When transferring them to the container, I noticed how soft and moist they were.  This recipe is definitely a keeper.

 A few other notes, I probably should of filled these a tad more to get more of a muffin like top, but I liked this recipe because I didn't have a lot of extra batter to throw out.

Please let me know what you think of this recipe and also let me know if your spouses or kids give you more notice than 12 hours when they need something.  Until next time…

Here is a shortcut to the recipe:

INGREDIENTS

• 1 and 1/2 cups (190g) plain/all-purpose flour
• 1/2 cup (50g) cocoa powder
• 3/4 cup (150g) caster/granulated sugar
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (175g) chocolate chips
• 1 large egg, room temperature
• 2 large bananas, mashed
• 2 teaspoons vanilla extract
• 1/4 cup (60ml) vegetable oil
• 1 cup (240g) Greek-style yogurt

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INSTRUCTIONS

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and then set aside.
2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
3. Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Pour the wet ingredients into the dry ingredients, and mix until just combined.
4. Divide the batter evenly between the muffin cases, filling them almost to the top, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
5. Allow to cool for 5 minutes in the pan, and then transfer them to a wire rack to cool completely.

A few other notes, I probably should of filled these a tad more to get more of a muffin like top, but I liked this recipe because I didn't have a lot of extra batter to throw out.

Please let me know what you think of this recipe and also let me know if your spouses or kids give you more notice than 12 hours when they need something.  Until next time…

Pepperoni Crisps

I’m back this week with a new recipe I tried.  Pepperoni Chips.  You can find it here https://kaseytrenum.com/keto-low-carb-snack-idea/ or in my Keto board on Pinterest.

Since everyone is laying off the carbs (my husband included) I wanted to make a snack that Rich would actually eat.  I’ll start by saying these are really easy to make, but I have a few adjustments I learned while making them.

As usual I grabbed my ingredients and got started.

Like I said before these were super easy to make, I was actually on the phone with my mom while I was making them (Hi mom). 

I said to my mom as I was putting these together that I think I used too much cheese.  She confirmed that there is no such thing as too much cheese.  A little tip I did learn while putting these together, was that the cheese is a bit long, so I took the cheese out of the bag put it on a dish and just chopped it a little so it would stay of the pepperoni better. 

I set the timer and 9 minutes later I pulled these out. I didn’t realize how greasy these were (I know what was I thinking?!?!).  I let them cool for a few minutes and pulled them off the parchment paper.  I transferred them to paper towels just to soak up some of the grease. 

Final look…

So what did I learn from this….There is a such thing as too much cheese and they need to be cooked just a tad longer than 9 minutes.  I thought they would be crispier.  Don’t get me wrong my husband and I still enjoyed them, but we both agreed these changes need to be made next time.

Here is the recipe:

Ingredients

• Pepperoni Slices
• Mozzarella Cheese grated
• Italian Seasoning

Instructions

1.          Preheat oven to 400 degrees. 

2. Cover baking pan with parchment paper and lay pepperoni slices on pan allowing for room between each.
3. Sprinkle Mozzarella cheese on top of each pepperoni slice.
4. Sprinkle Italian Seasoning on top. 
5. Bake for 9 minutes then remove from oven. The Pepperoni Crisps will begin to crisp as they cool.
6. Optional: Sprinkle parmesan cheese on top before enjoying. 
7. 
   

I look forward to making these again with a few adjustments.  I think these make a great snack when your trying to stay Keto. Have any of you tried these; let me know what you did differently or the same!! Until next time…

French Toast

My first blog with a recipe from Pinterest!!! Here is a link to where I found this recipe https://www.willcookforsmiles.com/the-best-french-toast/#wprm-recipe-container-22405 you will also find it under my Pinterest board called Yum!!

Rich’s cousin, Christine, gave us this amazing maple syrup the last time we seen her (She lives in Vermont, thank you Christine, it’s amazing). I was using it on frozen waffles and recently thought it would be so much better if I made my own pancakes or French toast.  So that is how I decided to make French toast for the first time.  Here is how it went….

The ingredients were most things I keep on hand. So I pulled everything out and got started.  Let me tell you I am now a big fan of Brioche Bread!!!

Pretty easy to mix the ingredients, but I will say I like this recipe because the mixture didn’t leave a ton of left over. I hate when a recipe has you waste so much. So I mixed and dipped my bread.

        

I let my frying pan heat up on medium low heat like the recipe said. It said you should let it cook 3-4 minutes on each side.  Here is where I may have messed up a tad bit.  I didn’t want the French toast to burn so as soon as it started to brown I turned it over.  If I make this again I will let it cook closer to the 4 minutes on each side. I usually prefer my stuff well-done.

So it may not be the prettiest thing you ever seen, but it was more about the taste.  Let me tell you that it tasted delicious!! I topped mine with butter, maple syrup, and powdered sugar.  

I would definitely make this again just with my own minor adjustments above. Until next time...

Here is the recipe:

Ingredients

• 8 oz (8 slices) of Brioche bread
• 4 large eggs
• 3 tbsp heavy whipping cream
• 1 tsp pure vanilla extract
• 1 tbsp brown sugar
• Pinch of salt

US Customary - Metric

Instructions

1.             Note: this egg mixture should comfortably batter 8 slices of Brioche bread that are between 1/2 and 1 inch thick. It will batter 10-12 slices of French baguette or about 6 slices of Challah. 

2.     Slice bread and set it aside. 

3.     In a deep and wide bowl, whisk together eggs, heavy whipping cream, vanilla extract, sugar, and salt. Whisk until smooth. Set aside.

4.     Preheat a large cooking pan over medium to medium-low heat. Add a couple of tablespoons of canola oil and spread it evenly. 

5.     Dip each slice of bread into the egg mixture as well as the edges. Brioche bread is nice and quick to soak up the egg. (Just batter as many slices as will fit into the pan. If you have to cook in two or more batches, batter bread right before adding it to the pan.)

6.     Place battered slices into the pan and let it cook for 3-4 minutes on each side, until golden brown. (Repeat with remaining slices of bread if needed.)

7.     Serve with your favorite topping.

The beginning

I’ve thought about doing a blog for a very long time, and figured it was now or never.  I’ve wanted to do a blog on my adventures of recreating things I find from Pinterest.  Yes, I am addicted to Pinterest. I can spend my whole day pinning recipes, crafts, and workouts.  I even plan vacations through Pinterest.

I’ll start by introducing myself.  My name is Kelly and I have lived in Connecticut for my whole life (we won’t talk about how many years that is, but I’m sure you will figure it out).  I am married to my husband, Rich, for almost 9 years now.  I’m a full time Senior Accountant for a manufacturing company. We have lived in our Southington house for 8 years this summer and I love this town.

I grew up in West Haven, CT (Shout out to my fellow Westies…I still bleed blue) with my older sister, Mindy and my parents.  We had a very typical upbringing, roof over our head, always had food in the refrigerator and love from our parents.  My mom is full Italian and we were raised in an Italian household.  My mom’s side of the family is big and everything was a celebration and every celebration had way too much food. My mom is an amazing cook and anyone that has been to my parents’ house during a party knows that my mother outdoes herself every time.  My father, on the other hand, well let’s just says my sister and I didn’t know he could cook while we were growing up. If mom didn’t make dinner chances were I was not eating what he made.  Once I moved out my father became a culinary chef.  The things he makes are excellent.  I guess after living with my mom for so long and watching her cook he learned a thing or two.

So that is my background, and I just want to share my experiences while pinning my way through Pinterest. It may be a recipe or a party idea or even a craft.  I assure you my photos will not be edited; this will be as real as you can get and there will definitely be some Pinterest Fails.  Join me on my newest  journey though I have no idea where it may lead. I leave you with my Pinterest page https://www.pinterest.com/kel0082/ until next time….