Raspberry Lemon Pop-Tarts

I first thought of this idea for homemade pop-tarts when I was putting together a bunch of care packages for college kids.  I wanted to do something homemade and special but brownies and cookies seemed so ordinary.  Pop-tarts feel vintage and funky to me, especially ones that are made from scratch.  

These are so easy – they are made with piecrusts.  You can buy your pie crusts from the grocery store make your own pie dough.  But either way you roll out the pie dough very thin, cut into rectangles, put your favorite jam or jelly in between two pieces, crimp the edges and bake!  It would be a really fun project with kids.  Once the pop-tarts have completely cooled, top with the glaze, add some sprinkles, and they are ready to eat.

 

Raspberry Lemon Pop-Tarts

• Pie Crust (packaged or homemade)
• Jam (your choice -  I used a mix of raspberry jam and lemon curd)
• 1 cup of powdered sugar
• 1 tbsp of milk
• Sprinkles

1. Preheat oven to 450 degrees Fahrenheit.
2. Roll dough out into a large square/rectangle; about 1/8 inch thickness.
3. Cut rectangle strips 2 inches wide and 3 inches long.  Repeat until dough runs out.
4. Take one rectangle strip and put 1 tsp of jam in the center, cover with another piece of pie crust and then crimp the edges with a fork.  Repeat with the rest of the dough.
5. Place pop-tarts on a greased baking sheet and bake for 7-8 mins.
6. While pop-tarts are baking, make the glaze.  Slowly add small drops of milk to the powdered sugar while stirring with a spoon.  Desired consistency should be thick like paste.
7. Once pop-tarts have cooled completely, top with glaze.  Decorate with sprinkles, as you’d like.

 

Basic Hummus

Hummus is one of those classic Middle Eastern standards that’s become so commonplace in restaurants (many are doing hummus with bread rather than extra virgin olive oil to cut down on costs), in sandwiches (especially veggie ones), and of course, in my kitchen.  So instead of buying another tub of hummus from Trader Joes when I had none left last week, I decided it was time that I made it myself.  I was tainted from my first attempt at making hummus a few years when I didn’t own a food processor and I couldn’t get the chickpeas to a smooth puree.  But this time was much better and I attribute it to my food processor (let me know if  you’ve found a way of making hummus without one).

 

I made a garlic hummus and a roasted red pepper hummus but there is endless variations, depending on your taste and creativity.  Some suggestions would be parsley, chive, basil, cilantro, roasted red pepper.  You can make with or without the tahini.  I personally love tahini so I wouldn’t choose to leave it out but it would reduce the fat of the recipe. 

Hummus

• 2 cups of chickpeas well cooked or canned chickpeas, liquid reserved
• 1/3 cup of tahini (sesame paste)
• 2 tablespoons of extra-virgin olive oil
• 2 cloves of garlic, peeled, or to taste
• Sea salt and freshly ground pepper, to taste
• Juice of 1 lemon, plus more as needed
• Paprika or ground cumin, to taste and for garnish
• Chopped fresh parsley leaves for garnish

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

2. Taste and adjust the seasoning (I often find I like to add much more lemon juice or water). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

 

Palmiers (Elephant Ears)

 

 

So these appear complicated and like something you might find in a French patisserie – but have no fear – they are so absolutely simple!  Two ingredients.  That’s it.  All I needed to buy for this recipe was puff pastry and the cane sugar was already in my kitchen. 

 

This is a simple but beautiful cookie that you can make very quickly and easily.  I kept mine very minimal but you can add spices such as cardamom, vanilla, nutmeg, or cinnamon.  If you are in the mood for chocolate, add some chocolate chips before rolling up the dough.  Palmiers, due to their simplicity, are paired nicely with coffee, tea, or espresso.  They would also go well with another dessert.  If you want a savory appetizer, replace the sugar with Parmesan and roll into it a very thin layer of pesto.

 

Palmiers (Elephant Ears)

Adapted from Garrett McCord of Vanilla Garlic at Simply Recipes

           Lots of granulated sugar (I prefer to use cane sugar)

           Puff pastry

           Parchment Paper (aka baking paper) or a Silpat baking mat

1 Preheat oven to 400°F. Sprinkle about 1/4 cup of sugar over your workstation. Roll out the puff pastry to about 10X12 inches. Sprinkle another 1/4 cup of sugar (and spices or chocolate chips if using) over the dough.

2 Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour or in the freezer for 20 mins. Repeat with any more puff pastry you may have.

3 Starting at one end, cut off pieces of the log, in slices about 1/2 inch in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don’t unroll during baking. Place on large parchment lined baking sheets, or a baking sheet lined with a Silpat. They will increase size dramatically, so leave plenty of room between each cookie and only bake a dozen at a time.

4 Set the tray in the middle of the oven. Bake for about 10-15 minutes or until the sugar has caramelized. Allow them to cool on a rack for 10 minutes. Serve and enjoy.

 

“Healthy” & Hearty Mac & Cheese

I have fond memories of bright orange mac & cheese out of the box from childhood and this afternoon, I came home tired and starving after a long morning.  I was in need of something hearty and comforting.  So of course, I searched the pantry for a random box of mac & cheese.  I got excited when I pulled out a box of Quinoa, thinking that it might be Kraft, but alas no box of processed cheese.  So I decided to be resourceful and actually make my own from scratch.  It was so quick and easy – I made it in practically the same time it would have taken to make it from a box.  Plus, it was healthier, nothing processed or artificial, and the heartiness of whole wheat pasta.

“Healthy” & Hearty Mac & Cheese

Adapted from Mark Bittman’s How To Cook Everything Vegetarian

2 ½ cups of milk (low-fat is fine)

2 bay leaves

1 pound elbow, shell, ziti, or rotini (I prefer to use whole wheat pasta)

4 tablespoons of butter

3 tablespoons of all-purpose flour

1 ½ cups grated cheese, such as sharp cheddar, gouda, provolone

½ cup of grated Parmesan cheese

Freshly ground pepper

Sea Salt

Dash of Nutmeg

Dash of Garlic

 

Dana’s Ingredient Notes: 

-To reduce the fat of the recipe, cut the butter in half and if you do that then reduce the flour.  Also do a mix of low-fat cheese with your regular full fat cheese. 

-For the best flavor, the key with the cheese is to have a variety.  It can be expensive if you go to the grocery store and buy 7 different types of cheese but you can also be intentional and hand-pick a good mix.  For a quick meal, just use up all the random (not moldy) cheese that is hanging out in your fridge. 

-If you had some pancetta in the house, it might not be a bad idea to sauté it and throw it in for a saltier, more Italian flavored dish.  Mix it with the pasta and cheese sauce before going in the oven.

 

1. Preheat the oven to 400 degrees F.  Bring a large pot of water to a boil and salt it.
2. Cook the milk with the bay leaves in a small saucepan over med-low heat.  When small bubbles appear along the sides, about 5 mins later, turn off the heat and let stand.
3. Cook the pasta to the point where it is almost done but you would still think it needed another minute to become tender.  It’s important not to overcook the pasta.  Drain it, and put it in a large bowl or casserole dish.
4. In a small saucepan over med-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 mins.  Remove the bay leaves from the milk and add about ¼ cup of milk to the hot flour mixture, stirring with a wire whisk all the while.  As soon as the mixture becomes smooth, add a little more milk and continue to do so until the milk is used up and the mixture is thick and smooth.  Add the cheddar, salt and pepper, nutmeg, and garlic.
5. Pour the sauce over the noodles, and toss in the Parmesan, and freshly grating a little more over the top.  Bake until bubbling and all the cheese is melted, about 10 – 15 mins.  Be careful it does not dry out in the oven.  Serve piping hot.

Matzo Crack

So this stuff is called matzo crack for two reasons: 

1.  You bake it in big sheets and then crack it into small pieces. 

2.  It’s highly addictive.

Number 2 is where the problem comes in.  I love sugar.  It is my crack.  I would consume it all the time if I’m not careful (I’m still not that careful) and consciously force myself to make things that contain protein and nutrients.  This candy is especially good because it’s dark chocolate toffee and you can add whatever toppings you are in the mood for.  I tried a bunch – toasted almonds, coconut, walnuts, pecans, sea salt, and Mexican chocolate.  I wish I had some candied ginger because I bet that would be good too.  I also liked the sea salt more than I thought I would. 

 

This recipe comes right in time for Passover so you should be able to find Matzo at your local grocery store.  If you make it a different time of year, you can use saltines.  But honestly, this recipe might force me to keep a stash of matzo year round because I loved how the dry, plain matzo matched with the sweetness of the caramel and chocolate.

 I made this candy to bring to a friend’s house who was hosting a small cocktail party.  It didn’t take long to make at all but I did shove the baking sheets in the freezer to expedite the cooling process.  Everyone loved it!

 

Chocolate Caramel Matzo Crunch aka Matzo Crack

Adapted from The Kitchn

 

4 to 5 pieces of matzo (or whatever it takes to cover your baking sheet)


1 cup firmly packed dark brown sugar


1 cup (2 sticks) unsalted butter


1 cup chopped bittersweet chocolate, semi-sweet chocolate chips, or dark chocolate chips

Toppings, as desired – nuts of any kind, coconut, candied ginger, sea salt, etc

1. Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.
2. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula. *Be careful not to touch the  caramel, it’s extremely hot and can burn you very easily
3. Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 325.
4. After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
5. You can leave it just as is, enjoying the simplicity. Or add your favorite toppings while the chocolate is still melted.
6. Let cool completely, then break into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, we’ve never had it last long enough to test out the theory.

 

The Simplest Bean Burger

So I don’t think any bean burgers are ever very attractive in picture form or in real life for that matter.  But they can be very tasty.  I’ve made bean burgers with garbanzo beans before but this time I had some lentils hanging around and I wanted to save my garbanzo beans for the hummus that I made for friends tonight (recipe yet to come).  Lentil burgers are super easy and I’ve found that the food processor works the best for mashing all the ingredients together.  I’ve finally been able to open my food processor that was given to me as a wedding gift since we now have more pantry and cabinent space in our condo.  Since I’ve taken it out of the box, I’ve definitely been putting it to use and bean burgers are a good recipe for it.  There is something about how the food processor can mash beans with ease that no other appliance can.  Feel free to use any kind of beans that you have in the house - garbanzo for a golden brown burger, black beans for a dark richer burger, and lentils provide a slightly grainy texture.  As you can see, I served the lentil burger on a bed of greens with a light dressing.  

The Simplest Bean Burger

Adapted from Mark Bittman’s How To Cook Everything Vegetarian

2 cups of well cooked white, black, or red beans or chick peas or lentils (or one 14 ounce can, well drained)

1 medium onion

1 clove of garlic

1/2 cup rolled oats (preferably not instant)

1 tablespoon of chili powder or spice mix of your own choice

1 egg

salt and freshly ground pepper

1.  Combine the beans, onion, oats, chili powder, salt, pepper, and egg in the food processor and pulse until chunky but not pureed.  Add liquid (stock, water, bean-cooking liquid, etc) if necessary.  Try to produce a moist but not wet mixture.  Let the mixture rest for a few minutes if time allows.

2.  With wet hands, shape into whatever size patties you want and let rest again for a few minutes if time allows.  (You can make the bean mixture and even shape the burgers up to a day in advance.  Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.  Film the bottom of a nonstick cooking pan with oil and turn the heat to medium.  A minute later, add the patties.  Cook until nicely browned on one side, about 5 mins, turn carefully and cook on the other side until firm and browned.  

3.  Serve on plates with any accompaniments, on top of a salad, or on a bun with the usual burger fixings.  Or cool and refrigerate or freeze for later use.

 

Strange but Amazing Black Bean Brownies

 

Try not to freak out.  I know it’s black beans in your brownies and a lot of them.  But think of how moist they make the brownies and all the protein added, replacing all the flour. So if you have a few cans of black beans hanging around, give this recipe a whirl, I swear that it’s really not bad.  I added some dark chocolate chips and coconut flakes for some added taste, but throw in whatever you might put in regular brownies – toffee bits, semisweet morsels, peanut butter chips, etc.

The recipe calls for Agave Nectar.  If you’ve never heard of it, don’t be scared.  It’s a natural sweetener with a low glycemic index which means that it takes longer for your body to absorb the sugar, hence it’s better for you and especially for people with diabetes.  It’s one of the least refined sweeteners.  Personally, I’ve been “off” Splenda since January and there is no going back.  Sure, it packs immediate sweetness with no calories but it’s completely artificial and overly processed which can’t be good for you.  Agave Nectar has the consistency of honey but with its own nice sweetness.  If you can’t find Agave Nectar, just substitute honey.  Or you can actually just use dark chocolate or semi-sweet chocolate instead of the non-sweetened chocolate.  I’m flexible.

 

Strange but Amazing Black Bean Brownies

Adapted from 101 Cookbooks from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano

 

4 ounces unsweetened chocolate


1 cup unsalted butter


2 cups soft-cooked black beans, drained well (canned is fine)


1 cup walnuts, chopped


1 tablespoon vanilla extract


¼ cup (granulated) natural coffee substitute (or ground coffee beans)


¼ teaspoon sea salt


4 large eggs


1½ cups light agave nectar

Possible add-in’s:  Dark Chocolate Chips, Coconut, Toffee Bits, etc

 

1.     Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (or jellyroll pan) with parchment paper and lightly oil with canola oil spray.



2.    Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely.

3.    Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.



4.    In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.



5.     In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.



6.    Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.

7.     Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)  They are best after they’ve been refrigerated for a few hours or overnight.  Best when served cold out of the refrigerator and cut into small 2-inch squares.

Makes 45 (2-inch) brownies.

 

Lemon Penne with Arugula

I bought these new yellow ballet flats, which make me think of spring.  And in cooking, the yellow of lemon and freshness and lightness of their taste in a dish makes me yearn for warmer, sunnier days.  So even if spring hasn’t fully arrived here, I can pretend it has with my yellow shoes and my lemon penne with arugula.  This was a quick dinner that has a crisp taste and highlights the flavors of all the greens and tomatoes. 

I lightened the dish by using low-fat milk instead of the heavy cream.  I mixed in a little Wondra (quick dissolving flour) to the butter to thicken the milk since I wasn’t using cream.  You don’t get the same creaminess with the milk but it really reduces the amount of fat in the recipe.  I also substituted whole-wheat pasta for regular pasta.  Give this dish a try, especially if you’ve never had lemon with your pasta.  It’s great as a meal onto itself or as a side dish for fish or chicken.

Lemon Penne with Arugula

Adapted from Barefoot Contessa at Home

 

1 tablespoon of butter

1 tablespoon of minced garlic (2 cloves)

2 cups of heavy cream (I used milk)

3 lemons

1 bunch of broccoli

1 pound of dried penne or fusili pasta

½ pound baby arugula

½ cup freshly grated Parmesan

1 pint of grape or cherry tomatoes, halved

 

1. Heat the butter in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream or milk, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 10-12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
4. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

 

Do-It-Yourself Power Bars

I love energy bars because they are a quick and easy source of protein and a good needed boost in the late afternoon or after a hard workout.  But it’s difficult to find ones that are tasty and not overly processed at the grocery store.  I do have a few regular store-bought favs but it was time to try something new.  Heidi from 101 Cookbooks has some awesome all natural recipes and this is a slightly adapted version of her Big Sur Power Bars.  Feel free to make your own variations of the recipe.  Brown rice syrup and crisp brown rice cereal can be found at Whole Foods or any other natural food store in your area.

DIY Power Bars

Adapted from 101 Cookbooks

1 cup pecans, chopped


1 cup slivered almonds


2/3 cup (unsweetened) shredded coconut


1 1/4 cups rolled oats


1 1/2 cups unsweetened crisp brown rice cereal


1 cup brown rice syrup


1/4 cup sugar


1/2 teaspoon fine-grain sea salt


2 tablespoons ground espresso beans


1 teaspoon pure vanilla extract

1.  Preheat oven to 350 degrees. Grease a baking pan for square bars or a cupcake tin for circular bars.

2. On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way.

3. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.

4.  Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.

5.  Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.

Wrap in parchment or place in sealed baggies to bring with you when you are on- the-go or for an afternoon pick-me-up.  

 

lip puckering lemon cake

Tonight I am attending an auction and they have asked for contributions to the bake sale.  I love bake sales because they are a great excuse to do lots of baking and experimenting without having to eat the results for the next few months.  One of the items I made is a lemon pound cake, it’s delicious, and it’s infused with lemon in every way - lemon zest in the batter, a lemon-sugar syrup poured over top, and to top it all off, a drizzled lemon icing.  I guess this is what happens when I find a few stray lemons in the fridge.  

Here’s the recipe…..

Lemon Cake


Adapted from Smittenkitchen.com which adapted it from ”Barefoot Contessa Parties!” by Ina Garten

2 sticks unsalted butter, at room temperature


2 1/2 cups sugar


4 extra-large eggs, at room temperature


1/3 cup grated lemon zest,6 to 8 large lemons (In my case, I used only 3 lemons)

3 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon kosher salt


3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
 (I used the juice of 3 lemons and some bottled lemon juice)

3/4 cup buttermilk, at room temperature
 (I didn’t have buttermilk so I mixed a little lemon juice with 3/4 cup of milk and let it sit for 5 mins)

1 teaspoon vanilla extract


2 cups confectioners’ sugar, sifted (I only used 1 cup of confect. sugar and drizzled the cakes with it)

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans.*

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 30 to 45 minutes, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Milk can be added a few drops at a time if the glaze is still too thick.  Pour over top of cakes, and allow glaze to drizzle down the sides.

Yield: 2 cakes.

*Or in my case, this recipe yielded one bundt cake and four mini loafs.