Wednesday, August 29, 2012

Little Tart........





 Little Round Tarts.....


So Cute ....And so Yummy!!!!!
It's a little round version of a pop tart....but from scratch. And, like, a million times yummier!!!

We made 3 flavors.
Blackberry, Peach and Brown Sugar Cinnamon.

The cinnamon is my favorite!!!
The kids prefer the peach.
Dad likes the Blackberry

Nutella would be awesome......but we were out. Sad but true.


I started with my favorite pastry recipe. It is the one that came with my food processor.
It is the flakiest crust ever.
If you don't want to make your own. The pillsbury role out crusts are pretty fantastic. Always flakey ...zero hassle.

Pastry Recipe from Cuisenart


3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut in ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut in ½-inch pieces, well chilled
5 to 8 tablespoons ice water

How to do  the pastry.....

Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds. Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses. Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together. Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest. The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using. 
Now for the tarts.
You will need some fillings. I used spreadable fruit. If you use jam... I would add a  tablespoon of cornstarch mixed with a tablespoon of water....Stir into a 1/2 cup jam.I also made a paste of brown sugar cinnamon and softened butter like for cinnamon rolls. A 1/2 cup of filling does 10 to 12 tarts.
1 egg whipped smooth. And a pastry brush.
Some icing. And sprinkles if you like......

How to assemble the tarts


Roll the chilled disk out into a big circle (or take out of box and unroll if using store bought). It needs rolled out to be about an 1/8th inch thick. I always roll my crusts out on a floured dish towel. It is how my Granny did it. It always worked well for her...... She made amazing pie.




Using a 3 inch round cutter ( If you don't have one, you could use a clean soup/veggie can with the top and bottom removed). 
Cut out your little crusts. 

Put your little circle on a baking sheet and brush with a egg wash. Put a spoonful of filling in the middle. Then top with another circle. Press edges together and seal with the prongs of a fork. Poke a few holes in the little tart to let steam escape 
(Heart shape is nice)....




   Bake until golden and flaky.......




  Remove from the pan and let cool on a rack......

The are perfectly good to eat just like this !!!!!

But if you want to get fancy.....


  These are the peach .......



   Very Pink Blackberry.....



 Cinnamon Brown Sugar..........




We made about 30.





After school snack rocked today!

Happy Baking .... XO!!

















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Monday, August 27, 2012

This lil' doggy reminded me of......


I saw this pin on Pinterest, and just about died. 
How cute is he????
It reminded me of a post from a while back where I made the Hot Dog Wraps from my youth....
So, I decided to share again. 
I would love to make these little doggy dogs.
You can too using my recipe below . 
Or go to this link on 
Rhodes Bread ...There is even a video!!!! 
Super Duper!!


Original Post:

A Trip in the Way Back Machine......


Do you ever do something and it brings up a rush of childhood memories?

Well, I did that today. It was fantastic.
 I was looking around the kitchen trying to figure out what to feed the troops.... I did not want to make that dreaded trip to the store. I hate the store.  I saw hot dogs.... 
And just like that ....I thought of the wiener wraps they served in my grade school cafeteria.
 It was a strange wave of memory and emotion. 
At the time we complained, as little kids do, about they horrible lunch room and the evil lunch ladies who made us finish our veggies and they wore those fishnet 
covers on their heads. 
We really didn't know what we had....But now.....I wish my kids could eat fresh prepared,
well balanced, healthy and tasty meals made from scratch like we were blessed with.

The photo below is where I went to elementary school. I guess this is what it looks like now. When I was there it was painted in a 50's style sage color. I attended John Gumm Elementary School waaaaaay back in the 70's. 
I had such a great time there.......


Anyway, I decided to make some of those 
wiener wraps of my youth. 
They were pretty great.  Just like I remembered. I told the kids a dozen stories from the way back machine.  
While I was making dough.
It is nice to reminisce......
 I fed them something other than a sandwich 
or one of the other 
boring lunches we have around here.
And, I made a little dessert. 
All in less than 2 hours. 
 I got some Super Mom creds today!!!

Don't you wanna try 'em???

For the dough I used this tried and true bread dough recipe. I have made it a hundred times. Very easy for first timers.
 The only thing I changed was that ........
I used rapid rise yeast for speed.


Amish White Bread 

Ingredients

  • 2 cups warm water (110 degrees F/45 degrees C)
  • 2/3 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups bread flour

Directions

  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.( 30 minutes for rapid rise yeast)
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees for 30 minutes.                                                                                                                                                                                                                                   

This is how we turn Amish Bread into lunch time fun!!

    After step two in the recipe. Roll out the dough into a huge rectangle. 1/2 inch thick.


 Mine was super huge, because in this house one must double all recipes.


Cut into squares about the length of the dog you are using. And how many dogs you wanna make.


 I used the doggies that were in the fridge. But you can use turkey dogs. Ham rolled with a little cheese inside would be awesome too. Dontcha think.


 Lay doggy on square.


Roll stretching a little as you go. you want to totally cover the doggy.


 Pinch dough together at seam.

      
 Pinch ends and tuck under.

  Lay them all on a baking sheet sprayed with no-stick spray.
 ( for the little guys I cut doggies in half and rolled.You can see some little ones on the end). Let rise for about 20 min. Longer if you use regular yeast.


Pop them in a 375 degree oven until golden brown, about 30 minutes.


Cut and serve. 
If they are a little doughy on the bottom just flip each one over and pop back in the oven for 5 min.


Just like back in the "Lunch Lady Land "!!!


I had some dough left over sooooooooo,

I mixed 1/4 cup softened butter with 1 cup of brown sugar and a 1 tsp. of cinnamon . I spread it on the leftover dough and rolled it up.

 Cut in 1 inch sections

 Laid them on a prepared sheet.


 And baked with the doggies.



This is what I got. I am off to make some icing.
Delish!!!

Kids are happy....Momma happy
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Saturday, August 25, 2012

It's back to school........Let's Party.


Give Away Now Closed!!!!


Blog Hop Party with Give-Aways

I don't know about you all......But, I am thrilled that everyone is back in school !! 
Whoot Whoot!!!

It's sew time.
To celebrate the ladies at Quilting Gallery are having a 
Blog Hop Party. 
Yippee!

So, to join in the fun... I am having a little giveaway here at Blueberrymoon.

In my giveaway... there are 4 yards of fabric. 
And a package of Omnigrid
Dresden Plate rotary cutting templates.
Fun Right!!

I just Love Dresden Plates...
Look at these beautiful examples.

This one from Fussy Cut.......




And this one from Oh, Fransson........


So Pretty!!!

Now for the good stuff.......

Here's what you get if you win!!!

2 yards each of these pretty plum OOP Andover fabrics........







And this "Omnigrid Dresden Plate" acrylic cutting templates with Instruction booklet.




Here is what you have to do to win.

Like Blueberrymoon on facebook (click cute button below)...



If you don't facebook, leave a comment .....or both :)
you'll get a chance for each.
That is it. That easy !!!


And don't forget to hop on over to the
The Blogs in the Hop...for there fun and prizes

I'll be using random.org to pick the winner. 
On Sept.3rd






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Tuesday, August 21, 2012

My Long weekend......In instagrams

I hope everyone had a wonderful weekend. Mine was busy and lasted through Monday. 

I tried to relax, and shake off a cold that has been going around the house. 
But, no matter how hard a tried.....It got me. 
Because we collectively have been feeling bit funky...........Some comfort food was in order.
I made our favorite chicken breasts,.
This is the easiest dinner. It is so very tasty.


And Yes, That is Bacon!!!

You don't need a lot to make this. 
Chicken Breasts
Bacon
Rosemary
Olive oil
salt&pepper.

Pound out your chicken a little. Just enough so that all the breasts are the same thickness.
Toss them in some olive oil salt and pepper and a few sprigs of rosemary. Let sit for a few minutes to marinate.
Place your chicken is a very hot fry pan. Medium high flame hot.....searing hot!!!
Turn when the side are white, opaque and the bottoms are golden brown. Do the same on the other side. This should only take a couple minutes on each side. If your pan is searing hot.

(at this point I pour myself a glass of wine. Torrontés is a perfect pairing! )


Place that pretty chicken on a baking sheet. lay a piece of bacon on each breast. Put baking sheet in a 425 degree oven.  Bake until the bacon is slightly crispy and the chick is done. About 15 minutes.

I made a sourdough dressing and some potatoes to go with. Delish!!!



Served.

Next on the weekend agenda.........My Beautiful daughter Brene's 14th Birthday. I can't believe how time flies.
Each one of my girls are true individuals. But, My Brene' is wonderfully unique. She is artsy and quiet. You can't help but smile when she walks in a room. She is funny and quirky. Has friends that mean a great deal to her. She has a true heart with no drama. I love this kid!!!!!!




Her Birthday pancakes for breakfast.


Brontë made tissue flowers and hung them for her little sis.



        I sewed her up these sweet nighties.



Added some lovely details to these cuties.
Found tutorial for these at Sew,Mama,Sew!


Her Birthday Sandwich....Her request.



 Finished it off with a oreo cake baked by Brooke.
It was such a sweet day for my sweet girl.


I got a little sewing of my own done.


On Monday......12 finished blocks. Yippeeeeeee!!!

I hope you liked the weekend journaled in instagrams.
Please follow me here.
Or  @myblueberrymoon

I promise I will follow you back :)
Have a great week peeps!!!!
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Thursday, August 16, 2012

Sugar Cookie Heaven.........





I had not intended to post about these cookies. But they turned out........ just that good.

My sweet girl BrieElly wanted to learn to bake cookies.
So, I found my old recipe for soft sugar cookies and away we went. 
I shot a few instagrams to remember the day. 
I believe this girl has the magic. Because they turned out amazing!!!! Just perfect. It had been years since I made this recipe.....I had forgotten just how good there are.
Brie said, "I bet this is how cookies taste in Heaven." I believe she is correct.
They are crisp on the outside and super chewy in the middle.
And they are pretty.
Pretty heavenly !!!

I have a couple secret ingredients that make them extra wonderful........Lemon and lemon.



Ingredients


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup softened butter
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 Tablespoons sour cream
  • 1 or 2 teaspoons of fresh lemon zest
  • 2 teaspoons fresh lemon juice.
  • Sugar sprinkles for the tops.

How to Make


Preheat oven to 375 
In a small bowl, combine flour, baking soda, baking powder and salt. 
In a mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add the sour cream,lemon juice and zest. Give it a good mix.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. They puff up like mad. So leave lots of room. Flatten slightly with a glass dipped in sugar. Sprinkle with pretty sugar sprinkles.
Bake for 8 to 10 minutes or until slightly golden Let sit for a minute .... then lift onto a cooling rack.
Cool then store in a air tight container.
If you want to keep them crisp and chewy. Store in a tin.

Tips.......

These tips are things I have taught the girls to make sure their cookies always come out fabulous.
Use your whipping attachment for your mixer to cream sugar, butter and eggs. Switch to paddle for dry ingredients.
Always make sure butter is at room temp. before using.
Good quality vanilla is worth every penny.
Cooling racks are a girls best friend.
Always try to make cookies all the same size for even baking.
And last but not least......... Boys don't like bimbos. 
They like strong good girls........So be smart, confident and bake them cookies.

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Linked here.......

Whipperberry


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