cranberry toaster strudel (no mixer)

I recently asked a food poll-type question on my Facebook page about pop tarts.
What kind do you like and what are you looking for if you could make your own?
There was an overwhelming response for a "toaster strudel" type pop tart.
And of course you wanted easy--well, as easy as one could get with a pastry tart.
I made this toaster strudel fairly easy.
I don't have a mixer--so everything was done by hand, BUT done in as few steps as possible.
I also cheated a bit by using a cranberry butter for the filling (the Trader Joe's Cranberry-Apple butter is fabulous and it's ready to use; already has pectin in it, so no need to add cornstarch).
The hard part, if we have to have one is measuring out the dough into rectangles.
I highly suggest using a ruler next time to get straighter lines, if you want such a thing.
My lines were that straight, I was more "rustic".
The basic dough is a pate brisee dough from Joanne Chang of Flour Bakery here in Boston
and Flour the cookbook.
Very easy to dough to put together; came together very fast for me, and I did not use a mixer!
Everything was done by hand; used my hands to get the dough to the right consistency.
Actually I prefer using my hands when dealing with pastry doughs and breads, as we all know they can be tricky, and once you over-mix, the dough turns 'tough'.
But not all pastry doughs can be done by hand, a mixer is a must.

If you don't have a mixer and want to give this a go, then follow along with me, if you feel safer using a mixer then please do so.  The original recipe with mixer instructions can be found here.


Add butter chunks to flour and use your hands to make crumbly.

This is what is looks like after you add in the egg mixture. Will be sticky.





Pretty easy right?
It's really not that hard.
To be honest I'm not that good at measuring out the rectangles, but I did rush it.
I highly suggest getting a baker's measuring board, like this one or something similar.
I have one on my wish list.....

I made my glaze very thick. I did not want a runny glaze, I wanted a thick frosting.

Sprinkles make it all better don't they?
I got these "all natural" sprinkles from Whole Foods; no dyes or chemicals.



Cranberry toaster strudel
Pate brisee dough recipe from joanne chang
print recipe

Pâte Brisée
8 pop-tarts or one 9-inch double-crust

dough:
1 3/4 cups (245 grams) unbleached all-purpose flour
1 TB sugar
1 ts sea salt
1 cup (2 sticks ) cold unsalted butter, cut into ½-inch cubes
2 egg yolks
3 TB cold whole milk

filling:
½ cup of cranberry butter (or any filling you wish)

egg wash for gluing edges AND glazing tops:
1 egg, mixed

glaze:
1 cup confectioners’ sugar
2 TB whole milk
Rainbow sprinkles for sprinkling

Cook notes:
You can use whatever filling you wish.  If you use a jam, please mix a little bit of cornstarch with it to thicken it as it bakes (about ¾ ts cornstarch mixed with a little water and then add in ½ cup jam).
I do not have a mixer, and did this all by hand. Don’t run away!  It was actually quite easy and you might prefer it because you will get a better feel for the dough, and will be less inclined to overmix it. The less you work the dough the more flaky the crust. Of course if you have a mixer and feel more comfortable, then please go ahead and use it.
I made my glaze very thick, as I did not want it to dribble down the edges.  If you prefer a more runny glaze, then just add a bit more milk.
I used the cranberry butter from Trader Joe’s; you can use any type of cranberry butter you like though.
I was horrid at measuring out the squares for the dough; I did not follow my own instructions!
Bad baker.  If you follow them you should get 7-8 rectangles; I only got 7.
And remember if dough gets too sticky while your measuring or filling it, just pop it back in the fridge.

In a large bowl, mix all the dry ingredients (flour, sugar, and salt) until combined.
In a cup, whisk the egg yolks and milk until blended; set aside.
Get a large sheet of plastic wrap ready, and set aside, near your workstation.  This is what we will place the dough in once it’s mixed.
Place butter chunks in the flour mixture, and using your hands just crumble everything together until you have a crumbly dough, and dough holds together well when squeezed.  And making sure there aren’t any giant clumps of butter left; small clumps are fine though!
Don’t worry if there is still flour in bottom of bowl—that’s fine!
Add in the egg mixture and mix again using your hands until you have a nice sticky mess.
At this point I’m supposed to dump dough onto a floured work surface and knead a little bit; I did not see the point in this as I wanted to work the dough as little as possible.
Dump the dough onto plastic wrap, flatten to about 1-inch thick in a circle or square, cover very well, and place in fridge for at least 4 hours or overnight.  Do not let this sit in fridge more than 48 hours; it starts to turn a little sour and will harden.

When ready to bake, take dough out of fridge and let it sit about 15 minutes; if your kitchen runs hot or the season, then you might not need to let it sit.
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper, set aside.

Divide dough in half. Press each half into a rectangle. On a lightly floured surface, roll out each half into a 14-by-11-inch rectangle. Using a paring knife, lightly score 1 rectangle into eight 3 1/2-by-5 1/2-inch rectangles (about the size of an index card).

Brush the edges of the rectangle with the beaten egg; this will be our glue to stick the rectangles together.  Important step!
Spoon 1 to 1 ½ tablespoons of cranberry jam in a mound in the center of each scored rectangle; don’t let the jam go to the edges!
Place the second large dough rectangle directly on top of the first.
Using fingertips, carefully press down all around each jam mound, so the pastry sheets adhere to each other.  I then used a fork to crimp the edges.  You can also use a fluted roller if you have one.
Place the rectangles about an inch apart on a parchment lined baking sheet.
Bake for 40 to 45 minutes, or until the tops of the pastries are evenly golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.

For the glaze:
Whisk the confectioners’ sugar, and milk until you get the right consistency you want.  I made mine very thick, like a paste. If you want thinner just add more milk or a hint of vanilla extract.
Sprinkle with sprinkles for a nice decorative touch.  You might have to push the sprinkles down a lot to make them stay put in the frosting.
You should get 8 rectangles; I only got 7 but that’s because I didn’t measure them right.

friday links

Happy Friday!


What's yours?


A Massachusetts native came up with "Mensch on a Bench" after he and his son were shopping
in Bloomingdales son asked if he could have the "Elf on a Shelf" and he replied "no, we're Jewish". Confused, son asked what do we have, and Dad being quick-witted said we have "a Mensch on a, um, a, bench!"  And so began the creation.  So very clever.  And so popular that they are already sold out for 2013, taking orders only for 2014.


I was asked to try out the Fruttare Fruit Bars.
I only wish I had found these this summer.
They are so good.  Fruit and milk frozen treats, almost like a fruit-cremesicle.
I loved the banana and peach.
But they have a whole line of other flavors: strawberry, coconut, lime, mango, lime.


So this happened this week, and it was quite good!


My dear friend, Meagan Micozzi of Scarletta Bakes has her first cookbook out: The New Southwest.
I am so proud of you girl!
If you love southwest cooking, then you'll love this with southwest flavors in a modern twist.



The New Southwest by Meagan Micozzi: "...when Meagan Micozzi relocated to the desert of Arizona, she literally felt like a fish out of water. Finding comfort and inspiration in local foods, flavors and ingredients, Micozzi soon had a new mission: interview native home cooks, research recipes, and then perfect techniques until she had them just right. She launched the Scarletta Bakes blog in 2011 to document her adventures in the kitchen. Since then, thousands of readers have sought out the blog for its innovative approach to southwestern food...."

If you can believe it, my friends are still surfing!
I think we all get together just to "be & watch the beauty of the surf" (a surf thing), but yesterday the swell was decent and the sun was bright.
I didn't go in, don't have a winter wetsuit...yet.  Hope to get one soon.
But isn't this photo stunning?
It was a good day.


Do you need a few ideas for holiday gifts?
Why not make homemade candy?
Candy has a better shelf life than a cake, cookie or bread. And who doesn't love a creative. homemade candy all wrapped up in a nice pretty box?  I know I would love it.
Here are a few ideas:

Espresso Buttercreams


cookie butter-cream cheese trufles


My favorite: white chocolate-mint Nestle Crunch Bars


coconut-cream truffles


homemade peanut butter cups


ginger-peanut chews


Around the web:

Polenta pizza (looks so easy)
DIY mini fondant figures
sweet potato & bacon tots w/ creamy mustard sauce
can turmeric ease arthritis?
a review of Lay's Chocolate covered potato chips
how the flu escapes immunity
I really, really, really want these long fingerless gloves from Ibex.
DIY homemade bacon (yes it's that easy!)
Attention espresso lovers! coffee may help perk up your blood vessels!  
5 obvious things you must do to be healthy
LOVE this -----> map of the modern writer's mind
a very easy gingerbread cookie recipe
newest fragrance love: Turquatic by MAC. Get the rollerball!
how to make 8 grilled cheese sandwiches at once
gingerbread-almond butter
the differences between men & women (funny!)
vegan baking guide
wonderful! how to temper chocolate
the no sleep podcast: for those who LOVE horror stories
top neurologist says grains are bad for your brain (agree/disagree?)
science of cake baking: 6 common baking pitfalls to avoid
roasted cinnamon-date bars
ugly christmas sweater cookie kit
how to make kanafeh (sweet cheese pastry)
waffle maker hash browns
DIY novelty print cotton dress (so cute!)
watch a crab climb out of its shell
nut consumption linked to reduced death rate
have kids on a time out?  use this DIY "relax bottle/time out timer"
canadians rescue a shark choking on a moose
how to de-seed a pomegranate in 3-seconds
DIY homemade white chocolate
how to take panoramic photos
Gabriella Miller (2003 - 2013) talks about the need for constant awareness of childhood cancer

landfill dogs.org 
   These are not just cute pictures of dogs. These are dogs who have been homeless for at least two weeks, and now face euthanasia if they do not find a home. Each week for 18 months (late 2012–early 2014) I bring one dog from the county animal shelter and photograph him/her at the local landfill.

   The landfill site is used for two reasons. First, this is where the dogs will end up if they do not find a home. Their bodies will be buried deep in the landfill among our trash. These photographs offer the last opportunity for the dogs to find homes.

   The second reason for the landfill location is because the county animal shelter falls under the same management as the landfill. This government structure reflects a societal value: homeless cats and dogs are just another waste stream. However, this landscape offers a metaphor of hope. It is a place of trash that has been transformed into a place of beauty. I hope the viewer also sees the beauty in these homeless, unloved creatures.

   As part of this photographic process, each dog receives a car ride, a walk, treats, and about 2 hours of much-needed individual attention. My goal is to offer an individual face to the souls that are lost because of animal overpopulation, and give these animals one last chance. This project will continue for one year, so that we can see the landscape change while the constant stream of dogs remains the same.

Have a wonderful weekend everyone!

sea salted pumpkin-oat cookies

I do love a good salted oatmeal cookie.
A nice thick, crisp outside, soft in the middle, salted oatmeal cookie.
Just enough sweet in the middle to offset the salty top.
And now we can add pumpkin to it!
So this is for all those pumpkin emails I received asking for MORE pumpkin cookies recipes that aren't terribly time consuming.
Speaking of pumpkin, I hope you've tried baking with pumpkin butter?
pumpkin bread chocolate bark
pumpkin snack cake with buttercream frosting
pumpkin butter crunch bars
AND of course the ever popular pumpkin oreo's!

I got a lot of compliments on these cookies.
A nice gentle pumpkin flavor, the nuttiness of the oatmeal and just the right amount of sea salt on top to balance all the flavors out.
I love that pumpkin butter adds the flavor of pumpkin without all that wetness that a pumpkin can sometimes do to a cookie.

I can't tell you how fast the 1st batch and then the second batch were eaten!
Like a vacuum sucks in air---gone baby gone!

I do like making my cookies a tad bigger than most people (shocker I know).
Here I used a medium ice cream scoop.
If you want smaller cookies-please go ahead; you might want to reduce the baking times.
And please, don't forget that little bit of sea salt on the tops?  OK?

Right out of the oven they will be very soft and delicate--just let them rest a bit and firm up;
it will be worth the wait--I promise

salty pumpkin-oatmeal cookies
recipe from vanillasugarblog.com
print recipe

2 sticks unsalted butter, room temp (16 TB)
¾ cup light brown sugar, NOT packed
1/2 cup white sugar
2 large eggs
3 oversized TB pumpkin butter (I used Trader Joe’s)
1 ¾ cups bread flour
¾ cup flour
1 ts baking powder
1 ts baking soda
1 ts sea salt
½ TB cinnamon
2 cups of rolled oats (not quick cooking!)
sea salt for sprinkling the tops

Cook notes:  I used Trader Joe’s pumpkin butter.  You can use any type of pumpkin butter.  I do like to make my cookies larger than normal, so if you wish to make smaller cookies just watch the baking times as smaller cookies may need less time in the oven. Once the dough is mixed, it really needs to chill and set up; if you skip this step you might have flatter cookies.
As always I like to remind everyone that I don’t have a mixer, so everything I mix is by hand; if you have one lucky you!

In a medium bowl, whisk all the dry ingredients.
In a larger bowl, cream the butter and sugars; add in the eggs, pumpkin butter and mix.
Add dry ingredients to the wet and mix till just combined--don't overmix.
Next, by hand, add in the rolled oats.
Cover dough well with plastic wrap and refrigerate for at least three hours or overnight (I let this sit in fridge 48 hours and it was fine).
When ready to bake, preheat oven to 375 degrees.
Line up two baking sheets with parchment paper or whatever method you use for baking cookies.
Using a medium ice cream scoop, scoop out and place on cookie sheet about an inch apart.
Sprinkle tops with sea salt before baking.
Bake for about 13-17 minutes.
Rotate pans halfway through baking.
You'll know they are done when the bottoms are almost crisp/set up and the tops have a gentle crisp to them. It's really easy to overbake them, so definitely check at the 13-minute mark.
Makes about 18-22 cookies? (I’m sorry I can’t remember!  LOL)

friday links

Happy Friday!


Have you tried the new gourmet line of natural flavored icings by Amoretti?
They are found at Williams Sonoma
Come in these flavors: banana, blueberry, bubble gum, bulgarian rose, chocolate, coconut cream, cotton candy, eggnog, espresso, fudge brownie, gingerbread, hazelnut, key lime, lemon, maple bacon, orange cream, passion fruit, peanut praline, pecan praline, peppermint, pineapple, pistachio, pistachio praline, pumpkin pie, raspberry, red velvet, salted caramel, tiramisu, vanilla bean, wild strawberry and plain.
You can find Amoretti products (and these icings) at their online store.
I can't wait to make some pop tarts and try the icing on the top.

I recently splurged and bought one of these pricey, very pricey candy bars.
Yes it was very good, but at over $2.00 per small bar?  OUCH

Can you see this person?
He was running, ok running, on a treadmill while texting!!!
I don't know if he's talented or stupid.
Every time I tried to look over and watch, I would get dizzy on my own treadmill where I HAVE to hang on with both hands!

Hilarious!

My favorite snack from Trader Joe's

This was really good, and I'm super fussy over Trader Joe's salads.

I saw this at Trader Joe's and put it back on the shelf!  lol

They're baaaaack!

Man these sound good!

If I bought these?....They would be gone before I got home.  Anyone tried them?

Wow, these were good.  I hope the Ginger People send me some samples and/or have a giveaway for
my fans!  Seriously tasty.  Just like a gum drop, yet with a nice layer of gentle heat.  Good for you too!

I was sent a sample of Nicciolata Organic Hazelnut Spread.
And they have seriously taken great pride and craftsmanship into creating something this tasty that is literally all natural, organic, made with hazelnuts, cocoa, sugar cane and milk.
Like a Nutella but far stronger, richer, smoother, and more satisfying.  Very rich.
You can find this in Whole Foods and most all natural food stores as well as gourmet food stores.
I put a little bit in my morning espresso--so good!

Attention chocoholics!
This cookbook is for you!
Now this would make an awesome Christmas gift for a die-hard chocolate fan.
Crazy About Chocolate by Krystina Castella is the kicked up/creative book of all things chocolate
recipes.  Very creative indeed.
Here are a few examples of what you can find inside the book:
chocolate cream cheese king cake, chocolate carrot cupcakes, cocoa spiced turkey chili, black forest brownie bites.....over 200 recipes--all chocolate!  Sweet AND savory!
Here is a sample recipe from the book: the chocolate carrot cupcakes!



Around the web:

the man who invented the calendar
for homesteaders: winterizing your flock
best leg workouts for women (love the ballet reference)
THIS is on my bucket list--I want to fly!
butternut squash blondies! YUM
DIY glittery, snowy playdough
7 immune boosters you might have overlooked
quite possibly the most terrible real estate photos ever!
DIY vanilla extract (crazy easy)
french silk pie on a stick
how to bounce back after a bad night's sleep
crazy john claude van damme is at it again
the long road to nashville +fried chicken (from one of my favorite writers)
bacon jam & brie filled pretzel rolls
santa hates you christmas cards! (very cute)
homemade st. john chutney (bookmarked indeed)
making "neo-classic" genoise
modernist cuisine is now in an app (FINALLY!)
japanese photographer wraps couples in vacuumed sealed plastic bags 
DIY list of 24 homemade holiday gifts for the home
peanut butter cheesecake cookies
handyman tip: increase entry door security
this man has set nearly 400 guinness world records
peanut butter pretzel bon bons
snowflake fudge (so pretty)
little girl walking on ice---gah!
7 apps to ease holiday shopping (let me know if they help)
I've fallen in love with this blog: burr's bar method blog (I LOVE deep stretching became addicted to it after my physical therapy for my knees. Deep stretching helps tremendously with  leaner, stronger legs).
an open letter to paleo-diet enthusiasts (hilarious, might offend some...)
money saving tips for holiday shopping

Have a wonderful weekend!

pumpkin oreo's

Call me lazy smart, but there are times when I will skip a recipe all-together because the filling or the frosting is too hard and I don't want to fill or frost 50 cookies or cupcakes.
So any short cut I can think of to "skip" that step I'll consider do it.
And filling cookie cream sandwiches?
Oh that is time consuming.
But I have found a nice short cut.
I rolled up the cream filling into a nice long log, chilled it, then sliced it off like a cookie.
Am I brilliant or what?
I thought the cream filling would not harden and it might not take, but it sure did; firmed up just perfect for slicing.
Only thing you have to remember is to roll the cream filling a bit more narrow than the size of the cookie.
I don't think this will work for cakes or cupcakes--although I am working on it.  ;-)
But it definitely works on creme-filled sandwich cookies. And what a time saver!
When the cookies were done, I merely sliced off the filling and assembled!
I think that saved me 30 minutes of what used to be frosting labor!


So now that we only have to slice and bake and then slice and fill the cookies, I can definitely tell you
that these are very easy to make.
Which makes it perfect for the upcoming holiday baking!

BONUS: you can make your own "double stuff" Oreo's!




Slice and stuff!  Easy right?


Pumpkin oreos
From vanillasugarblog.com
print recipe

pumpkin cookie:
2 ¼ cups all-purpose flour
1 TB cornstarch
1 dash of pumpkin pie seasoning
2-3 dashes of cinnamon
¼  ts baking powder
½  ts baking soda
½  ts salt
1 cup unsalted butter, room temp
½ cup granulated sugar
3 oversized TB pumpkin butter
2 egg yolks, room temp

creme filling:
12 TB unsalted butter, room temp
1 ½ cups confectioners' sugar
giant pinch of salt
3 dashes of nutmeg
½ cup (or more) finely ground walnuts

Cook Notes:
I used a bit of nutmeg and finely chopped walnuts for the cream filling.
You don’t have to you can leave it plain or a dash or two of cinnamon.
I sliced the cookies off the dough roll about ½-inch thick.  If you slice them too thin, they aren’t that strong when baked.  This is a crispy outside cookie with a delicate, not soft, inside.  Not a wet or moist cookie at all.  Once you roll up the cookie dough in plastic wrap, roll it back and forth like a rolling pin to get it more uniform/circular; this will help you have a more “circle shaped” cookie when you slice it. There will be extra filling left over, but save it for the next batch of cookies—I think it freezes fine if you cover it well.

In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar together on med-high until well mixed.
Add in 2 egg yolks and pumpkin butter and mix.
Scrape down the sides and bottom of the bowl.
Add the flour mixture and beat on low speed until just combined.  Please do not overmix.
Scrape the cookie dough out onto a very lightly floured surface.
Form it into a two long logs. I find that once the log is wrapped its easier to form it into a more even log by rolling it back and forth as if it were a rolling pin.  Get it as uniform as you can since we will be using this to slice out round cookies.
Wrap in plastic wrap, and refrigerator at least 2 hours or overnight.
Make the filling next as you need to give it time to chill.
For the filling:
Using a hand mixer or stand mixer mix all ingredients until well combined.
Do a taste test and see if it needs more salt.
Place onto plastic wrap and form into one or two logs.
Form by rolling with plastic wrap on, into a nice uniform, rounded log, so it make for slicing easier.
When ready to bake the cookies, preheat the oven to 350 degrees.
Line cookie sheets with parchment paper.
Remove one log of cookie dough from the fridge, and using a sharp knife slice cookies about ½-inch thick or thicker.  Place about an inch apart on baking sheet.
Bake the cookies for 10-14 minutes, or until they have puffed and the tops look set. Remove the sheets from the oven and allow the cookies to rest for about 15 minutes before transferring them to cooling rack.
Cool completely before adding the filling.
Take chilled crème filling, and slice about ¼-inch slices; place onto/into cookies.
Should make about 24-26 sandwich cookies.