Thursday, February 14, 2013
I hope everyone is having a lovely Valentine's Day - whichever way you choose to celebrate. I made this Cinnamon French Toast for a Valentine's Day post on Eat Boutique. Click over for more photos and the recipe!
Friday, February 8, 2013
Last weekend I finally had a Sunday off so Saturday night we had friends over. A few friends came from out of town and while texting about our plans for Saturday earlier in the week my one friend, whose family owns a fruit orchard - so she is a fruit guru, suggested we make fancy cocktails. A few minutes later she sent me a link of a tasty looking gin + cherry combination. She arrived Saturday night with a homemade sweet and sour cherry syrup and I haven't been able to get cherries off my mind since we enjoyed the cocktail together.
I woke up this morning to an e-mail informing me that work was cancelled due to the fact that up to two feet of snow is currently being dumped on Boston. We will probably be housebound until Saturday afternoon, so the list of activities to keep busy include: baking, netflix, and painting my nails. These 'pies' started off with the intent to be mini hand pies. They are comprised of just a few ingredients - all ones that were on hand. As they baked I realized I should have folded them in squares to make them more pie like, but they still tasted just as I hoped.
Cherry Puff Pies
makes six 3' round pies
- 16 oz frozen cherries, unthawed
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp cinnamon
- 1 1/2 tbsp corn starch
- 1 package of puff pastry, thawed.
- 1 egg white + 1 tbsp water for egg wash
- In a small bowl combine 1 1/2 tbsp corn starch and 1 1/2 tbsp cold water.
- In a sauce pan combine cherries, sugar, vanilla, lemon juice & zest and cinnamon. Heat, stirring occasionally, until cherry juices are released. About five minutes.
- Add cornstarch to cherry mixture and bring to a boil, stirring often. Once it boils, remove from heat and let cool to room temperature.
- On a lightly floured surface lay your puff pastry out and cut it in to shapes you want. I cut six circles from each sheet of mine. (In retrospect I probably would have cut them into rectangles to fold in half.)
- Working with one pastry piece at a time lay it on a parchment lined sheet. Lightly brush edges with egg wash and place 2-3 tbsp of cherry filling in the center. Lay another pastry piece over and, crimp together with a fork, and brush the top lightly with egg wash. Repeat with remaining pieces.
- Poke holes in the top of each mini pie to allow for venting and bake at 375 degrees for approximately 30 minutes, until golden brown.
Monday, February 4, 2013
Eat Boutique to see the whole post and the recipe.
Friday, February 1, 2013
We've had snow, rain, and below freezing temperatures recently. We also had a day and a half of temperatures in the high 50's. This, in addition to a 48 hour trip to Florida over New Year's, has left me longing for spring days, floral dresses, and more sunshine. So as I was swirling honey in to my tea this morning I decided to make these (and paint my nails a lavender hue) as a homage to spring. I was gifted some lovely lavender on that recent trip to Florida and this recipe looked so simple and good. Spring, please hurry and allow sunlight to once again warm my skin.
Lavender Honey Bunches
makes about 24; from Purple Haze
- 3 cups quick oats
- 2 cups flaked coconut
- 1 cup flour
- 1 cup packed brown sugar
- 1 cup butter
- 1/2 cup honey
- 1 tsp dried lavender
- Preheat oven to 350 degrees.
- Combine oats, coconuts and flour in a large mixing bowl.
- Bring brown sugar, butter, honey and lavender to a boil in a medium saucepan.
- Pour wet ingredients over dry ingredients, stirring to combine.
- Drop dough by spoonful in to greased muffin tins.
- Bake for approximately 12-15 minutes, until lightly golden. Allow to cool in tins for 15 minutes.