BIZZY BAKES

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 Ingredients: 1 package, frozen puff pastry 3/4 c. Nutella or other hazelnut chocolate spread 1 egg for egg wash  sugar water Method: 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 cho...

I am late posting, this week, because I cooked my Donna Hay recipe tonight rather than on Tuesday.  I started off planning to be a purist and make the recipe for Sausage Rolls as Donna wrote it.  I ran into the problem that Hubby could not eat this week's dish because it was not gluten-free and I was not prepared to make my own puff pastry. I came up with a different recipe for him and used his filling with my sausage for our rolls.  I am sure, I have confused you thoroughly, by now. I had planned to cut the recipe and use only one sausage rather than 2 full pounds until I decided to use some leftover chicken and make hubby turkey-mashed potato pancakes.  Instead of strictly following Donna, I took the chicken filling and added some of the ingredients from the sausage recipe which resulted in a turkey-sausage filled roll.  Actually, it ended in three filled rolls that were delicious and which I plan to have for lunch, tomorrow. Please do check out the ot...

This week at I Heart Cooking Club , we are making tarts, and I knew immediately, I would make a savory one.  Donna has the easiest tarts to make.  A while back, I made an apple one and it was delicious and a cinch to make.  So was this.  This was supposed to be an asparagus and ricotta tart but I used cauliflower for the vegetable.  I gobbled down (I hope not really) two of these tarts, enjoying every bite.  The cheese was creamy and the cauliflower crunchy - marvelous combination.  I want to try this with the asparagus and also with spinach and broccoli and so many other vegetables. It is a quick and easy lunch and two filled me up. I love Donna Hay. cauliflower and ricotta tarts - Donna Hay (adapted) Ingredients: 1 sheet sheet puff pastry, thawed ¾ cup fresh ricotta 1 teaspoon basil  cracked black pepper to taste 2 cups cauliflower florets, chunked olive oil, for brushing  Method: Preheat the oven to 400ºF. Cut out f...

Before making wontons, I made a variety of puff pastry creations.  Anything sweet was pulled off the shelves and into my puff pastry creations.  Frantically opening containers and matching up the contents with another jar or box, was fun and challenging.  Puff pastry was easy too work with and in most cases, resulted in successful cookies.  I ran out of puff pastry before I ran out of ideas. One of the boxes of puff pastry came in squares and were much easier to work with.  I used them first for the cookies, I rolled up. I made different kinds of these and the best were the chocolate chips and Tofutti cream cheese. Creamy Chocolate Puffs Ingredients: 1 box puff pastry (8 squares) 1 container Tofutti cream cheese (non dairy) 1 cup of chocolate chips Procedure: Preh eat the oven to 400 ° F.   melted margarine  Lay out the 8 squares on a lightly floured surface.  Brush the pastry sheet with the melted mar...

As "clean-up" time continues, I am ridding the house of puff pastry and frozen spinach.  Weird combination but that is what I have an abundance of.  I rarely use puff pastry and will buy a package, on occasion, not realizing, I have one in the freezer.  There were those two packages of puff pastry to be made invisible or even better, to be made delicious. I decided, after researching recipes that use puff pastry to make cookies, I would start out simple and then try something slightly more elaborate.  My first try was the best, sweet and simple.   It turned out to be cinnamon puffy hearts.  They were soft and puffy and the cinnamon taste prevailed making good cookies.  These are a snap to make unless you mind rolling out the dough. The first box, I took from the freezer, were puff pastry squares.  They were easy to work with and I am glad, they were my first choice.  I lay out the squares and sprinkled with a cinnamon sugar mixture, ...