Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Gooey Chocolate Puffs
No sugar on top of these
I have been having fun with puff pastry. It turns out looking presentable and it is delicious. I asked last week's Shabbos guests if their kids wanted chocolate and marshmallow or chocolate and peanut butter. Both were approved so I ended up making both being a good hostess. I could have used peanut butter in the puffs instead of the marshmallow and I am not sure which would have been better. These were good and I could not eat just one.
Gooey Chocolate Pastry Puffs
1 package, frozen puff pastry
3/4 c. Nutella or other hazelnut chocolate spread
1 egg for egg wash
Preheat oven to 400°F.
Lightly flour a board or counter top and lightly roll out the thawed pastry dough slightly.
Divide according to lines on dough. I used Pepperidge Farm.
Brush water on the edges.
On one half of the piece, spread about 1 tablespoon chocolate spread, leaving a small edge on all sides.
Brush the tops with an egg wash and sprinkle granulated sugar on top.
Make two slits with a sharp knife through the top layer of pastry.
Place on a cookie sheet lined with parchment paper.
Bake for about 20 minutes, or until golden brown and puffed.
These were too big for me so I sliced into smaller pieces.
The above cookies were made to come out in squares. The sugar messed them up when I did not sprinkle it evenly.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I