Tag Archives: Sheet pan

day 110: cooking it up/ super yummy, simple, and healthy balsamic roasted carrots and brussels sprouts

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MY “PINTERESTING” TAKE:

 

 

“PINSPIRATION”, FROM PINTEREST:

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    • Project: day 110: cooking it up/ super yummy, simple, and healthy balsamic roasted carrots and brussels sprouts
  • Difficulty rating (1=easiest, 5= way too hard!): 1, this is such a simple, and pretty much fool-proof recipe, even for me! 😉
  • Would I do it again? oh yes, it was so good, even the girls liked it, yes they like brussels sprouts!
  • What I would do differently: absolutely nothing!
  • Items used: for the amazing recipe go to: http://lapetitemaisonverte.blogspot.com/2012/02/balsamic-roasted-vegetables.html

Until ipinterest tomorrow!

Karie J 🙂

day 81: baking away/ super easy and delicious chocolate dipped Oreo truffles

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MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: allrecipes.com via Karie on Pinterest

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• Project: day 81: baking away/ super easy and delicious chocolate dipped Oreo truffles
Difficulty rating (1=easiest, 5= way too hard!): 1 (and I didn’t mess it up… I think!)
• Would I do it again? oh yes! They were actually too good! I will definitely have to pass these off so I don’t eat them all.
• What I would do differently: nothing at all! We halved the recipe since we we’re making them just for fun, but they are definitely party worthy. Amazing!
• Items used: recipe from:  http://allrecipes.com/recipe/easy-oreo-truffles/

Ingredients

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Directions

  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Until ipinterest tomorrow!
Karie J 🙂

day 46: baked apples and brie in a puff pastry, oh my!

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MY TAKE:

FROM PINTEREST:

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• Project: day 46: baked apples and brie in a puff pastry, oh my!
• Difficulty rating (1=easiest, 5= way too hard!): 3
• Would I do it again? yes! It was pretty simple, savory with a touch of sweet and a great way to finish off a wonderful meal done by my wonderful friend Jackie!
• What I would do differently: add a touch more cinnamon and sugar to each pastry, but it’s pretty important to keep the sweet and savory balance though!
• Items used: see recipe below from http://bloghungry.typepad.com/blog/2010/04/brie-and-apple-tarts.html

Individual Brie and Apple Tarts

1 box (2 sheets) of puff pastry, thawed
1 green apple
1 Tbsp brown sugar, divided

1 Tbsp butter, divided
1/4 tsp cinnamon, divided
1 medium wedge of brie
1 egg
flour (for rolling)

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a good-sized slice of brie and 3 or 4 this slices of apple the middle of each of the 4 squares. Sprinkle apples with cinnamon and brown sugar and top with a pat of butter. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

until ipinterest tomorrow!
Karie J 🙂

day 39: baking away/ pear galette with apricot preserves, yum!

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MY TAKE:

FROM PINTEREST:

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Project: day 39: baking away/ pear galette with apricot preserves, yum!
• Difficulty rating (1=easiest, 5= way too hard!): 1
• Would I do it again? yes, it was super yummy, and very easy (especially using a pre-made crust)!
• What I would do differently: nothing! The only thing we changed from the original was to use pre-made crust dough)
• Items used: see recipe below from  Two Peas and their Pod ( http://www.twopeasandtheirpod.com/pear-galette/ )

Pear Galette
Yield: Serves 6-8 Cook Time: 45-50 minutes
ingredients:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 tablespoons apricot preserves
2 large Bartlett pears, thinly sliced
1 egg, beaten
2 tablespoons turbinado sugar

directions:
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Brush the bottom of the dough with the apricot preserves. Arrange sliced pears in a spoke pattern on the galette dough, leaving a 2-inch border. Fold the border over the pears, overlapping where necessary and pressing gently to adhere the folds.

4. Lightly brush the edge of the dough with the egg and sprinkle crust and pears with turbinado sugar.

5. Bake the galette for 45-50 minutes, or until the pears are tender and the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

until ipinterest tomorrow!
Karie J 🙂

day 31: baking away/ New Year’s 2012 chocolate dipped strawberries, with or without kiddos!

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MY TAKE:

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FROM PINTEREST (a combination of the two below):

Source: kitchenfunwithmy3sons.blogspot.com via Karie on Pinterest

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  • Project: day 31: baking away/ New Year‘s 2012 chocolate dipped strawberries, with or without kiddos!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? yes, it tastes so good, you definitely cannot stop at one!
  • What I would do differently: according to the recipe it said to use semi-sweet, which we did, but unfortunately the white chocolate was the only one that set up and drizzled well, not sure why! Bigger strawberries would have been better as well, but hey, they still tasted really good 😉
  • Items used: Food Network Chocolate Covered Strawberry, 5-star recipe
  • Ingredients
    • 6 ounces semisweet chocolate, chopped
    • 3 ounces white chocolate, chopped
    • 1 pound strawberries with stems (about 20), washed and dried very well

    Directions

    Put the semisweet and white chocolates into 2 separate heat-proof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

    Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

    Set the strawberries aside until the chocolate sets, about 30 minutes.

until ipinterest tomorrow!

Karie J 🙂