Poptarts-better than poptarts

Ok so floating around pinterest is yet again some recipes for poptarts. I didn't really follow any certain recipe (because you know me) But here is what I did.

So it is a snow day (well what they call a snow day here)and G-man wants a poptart. So I decided to make them.

I have a go to pie crust that has never-ever failed me. Here it is (without a food processor) and when my food processor was alive I used this one. Both are equally yummy. And if you are super lazy Buy refrigerated crust- it is just as good).

I also made a quick jam filling (please don't pass out when you see the sugar content) I used 16 oz bag frozen strawberries and 1 cup of sugar. I put it in a large pot and let it slowly come to a boil ( you can use store bought jam too)

once the strawberries broke down I cranked the heat a bit and stirred, and stirred until I got the consistency I wanted (it coated the spoon)

That Jam is hot and when I say hot I mean melt your skin off hot-be careful!

Ok so here is what you need:
Pie crust
jam
icing (optional)I personally think they are toooooo sweet with the icing but the kids loved it (naturally)
(the icing is just a simple glaze powdered sugar tad of vanilla and a couple drops of water or milk)
sprinkles (optional)
One egg beaten for egg wash

Roll your dough out into rectangles and and a small amount (I made small poptarts so I used about a TBSP) of filling in the center

top with the other half and pinch/crimp together with fingers or a fork.
Place poptarts on cookie sheet (ungreased) and brush tops with beaten egg bake at 450 for 6-10 minutes depending on your oven or until the edges are browned. top with icing and sprinkles if using. Let COOL COMPLETELY (trust me)

Now for the grownup version I added cream cheese filling to mine It was so full I had to eat it with a fork (whoops) but here is what I did.

I used a little less that the half block of cream cheese I had left, sprinkled some sugar (oh eyeball it, you can taste it after you beat it together I would say about 1 1/2- 2 TBSP) a capful of PURE vanilla a drop or two of milk and some fresh grated lemon zest

Beat it all together

15 things you could make yourself and don't.

I realized that I make a lot of things at home that most people opt to buy at the store. Now these are usually not everyday things I make but I should. I usually find myself making them for a substitute when I failed to replenish my stock at home.





1. Mayonnaise Yeah that is right, mayo. Making your own mayo is healthier( because you can control how many eggs go in) can Mayo even be Healthy?, and IMO tastes so much better than store bought. It won't last as long so certainly make it in small batches it keeps for about 1 week. The process is emulsification its this culinary wonder that makes eggs stand up to oil, you can make a 1 egg mayo as well if you are really health conscience. It is a scary little process that people are intimidated by, but try it, you will do just fine.
Here is what you need
3 egg yolks
1 whole egg
2 cups (about) of oil (you can use vegetable oil, sunflower oil is great, you want to use an oil with mild taste, olive oil is great when making smaller batches so it is more cost effective)
1 TBSP prepared mustard (Dijon is the best)
1 TSP kosher or sea salt (table salt will do)
the juice of half a lemon (or use vinegar)

now you need a food processor or blender

put your 3 yolks and 1 whole egg in that bad boy and blend it, on high, no holds barred, whiz it around in there like you have no mercy. until it gets light in color somewhere around a minute or so, don't rush it. Patience, Grasshopper. Now it is time for oil, now this oil you need to pour into these eggs (while still blending) like it is molasses on a cold Canadian day. s-l-o-w-l-y stream a tiny little strand of oil in while mixing, this is the magic. When the eggs can't hold anymore oil it will start to bead up on the top as if to say "There is no room in this Inn". Stop blending. Add your salt, mustard, and lemon juice give it one last mix and WHAM. MAYO! Now you are a mayo connoisseur, now you can do amazing things with mayo. Add great things spicy stuff, siracha sauce, you can make aioli.


2. Make your own Blue cheese dressing

1 cup of your amazing emulsion above (Mayo)
2 Tbsp vinegar
1/4 tsp Worcestershire sauce
quarter lb crumbled blue cheese
about 1/4 to 1/2 cup heavy cream
Freshly ground black pepper

Mix the mayo, vinegar, Worcestershire together, add blue cheese, mix in cream to thin to the consistency you desire add a bit of pepper. Chill and enjoy.

3. Make your own Thousand Island Dressing
This was one of my favorite dressings as a child, My Grandmother never had it and I was always amazed at how she just whipped some up for me when I was there.

She never added the pickles she just threw some mayo, ketchup and sugar in a bowl, tasted it and there I had it. I cook just like that so this blog will be a challenge for me since I rarely measure ANYTHING, I cook by taste and smell.

anyhow
1 cup of your home made mayo
1/2 cup of ketchup (we will get to that homemade recipe soon)
1/2 cup of sweet pickle relish
salt and pepper to taste
and just a bit of sugar (don't ask I have no clue how much, just do it to your taste preference and let me know how much YOU used!)

4. Tartar sauce

1 cup of Mayo
1/2 cup of pickle relish
about a tablespoon of finely (I MEAN FINELY) minced onion
2 TBSP of Lemon (this is optional so taste it before you add it, some people don't like lemon in theirs)
IF you are feeling super super brave try it with Capers added!

5.Ketchup (I say Ketchup you say Catsup)
Now there is an easy way and a hard way to do this, well not really hard but more "time consuming)
Both ways are great of course the slow cooked from start to finish is the best but when in a pinch hit recipe number 2 up for a fast Ketchup fix

recipe 1

6 large tomatoes cut into quarters
1 bulb fennel diced (sometimes hard to find so you can substitute 1 1/2 tsp of fennel seed)
1 onion diced
4 cloves garlic coarsely chopped
1/4 cup white sugar
1/4 cup molasses
1/4 cup red wine vinegar (or apple cider vinegar will do as well)
10 whole cloves
2 whole star anise pods
1 tablespoon salt

Add all these ingredients in a big pot on the stove, bring to a boil and immediately reduce to simmer, this will be an all day cooker, about 4-5 hours (crock pot works well too) Cook it until the mixture is thick. Then puree it and jar it (you can can it [I said can can] or refrigerate it)

recipe 2
Lazy lady ketchup
1 can tomato paste
2 TBSP vinegar
5 TBSP brown sugar
1 TSP garlic powder
1 TSP onion powder
Pinch allspice
1 TSP kosher salt
1 TSP molasses
1 TBSP corn syrup
1 1/4 cups water

mix it all up in the pot cook on simmer for about 45 minutes, taste it to be sure there is enough salt for your liking.

6. Homemade cocktail sauce
Ketchup plus horseradish, I have no measurements I just add until it tastes right to me, but it is super simple and much more cost effective.

7.Buttermilk

Using a one cup measuring cup place 1 TBSP of vinegar or lemon juice in the cup, add milk to top off and equal 1 cup let stand 5 minutes. voila buttermilk.

8.Vanilla Extract

9. Baking Powder
1 tsp Baking soda
2 tsp Cream of tartar
1 tsp of corn starch (this keeps the mixture dry so it doesn't react until you want it to (in your batter :) )

10. Brown Sugar
1 cup granulated sugar
1 TBSP of molasses

mix together until molasses is evenly distributed.
You can add more molasses if you really like strong brown sugar.

11. Peanut butter
2 cups raw (or roasted) peanuts (already shelled, duh)
1 to 1 1/2 TBSP of oil (peanut oil is best but canola will do too)
1 TBSP of honey
pinch of salt (if your peanuts are UN-salted)

Get out that blender (or food processor) throw the peanuts in there, turn it on and walk away for about 3 minutes, open it up scrape it all down and go again until you get the consistency you want, chunky or smooth....

If you are smart and used spanish peanuts you probably won't have to add much oil, but not everyone can find that kind so it needs a bit more oil. Pour it into a bowl and slowly add some oil (you can try it in the blender or food processor but it may be too thick for your machine to handle, you can ask my old food processor how pasta dough took its life) mix in the oil by hand (or machine) until you have that perfect consistency. Add honey and mix well (also by hand or machine) then salt (if you like salt in your PB)

12. NUTELLA wait, what did I say? Did I say Nutella, that wonderfully chocolatey sweet yumminess that no one can get enough of? Why yes, yes I did.
I cannot take credit for this one, I stumbled over this blog some time ago. I have yet to try the recipe but I cannot wait. They give two versions, easy and caramel based.
Here is the easy
Chocolate-Hazelnut Spread (easy version)

Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
When the nuts have liquified, add the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container, and store in the refrigerator for 1-2 months. For best results, stir the chocolate-hazelnut spread before using.

Head on over there and check out the caramel based if you'd like! Sugoodsweets

13. Crackers
I blogged this recipe some time ago, the veggie crackers were the hugest hit, you can see the recipes here

14. Pasta

3 1/3 cup bread flour (AP would be fine but bread flour makes better pasta since it has more gluten)
4 Eggs
pinch of salt
and really really strong arms.

Put the flour on a clean work space or counter top (or a HUGE bowl) make a well in the center and put your eggs and salt in it. now start to knead, and knead, and knead did I mention knead? For about 15 minutes. It needs to be firm and elastic, don't skimp or it will not work out for ya. now you have to roll it out, thin, very very thin on a table or counter top and cut into strips the size you want. Place them some where to dry for a little while, remember they won't take as long to cook as the dried pasta you purchase at the store. Home made pasta is so much tastier.

15. Apple cider vinegar

you can use whole apples (quartered) or just use the cores and peels you have left over from making apple pie.

Use a large clean crock or jar and put your apples (or scraps) after you've let them set out and brown, into the jar, cover with cold water, place cheesecloth over the mouth of the jar and secure with twine or rubber band. You can add more scraps until your grey thick scum (the mother) forms on the top. Keep this in a warm place, preferably dark. Once the vinegar gets strong enough for your liking (usually 3-4 weeks) strain it through several cheese-cloths and bottle it up. It may be cloudy but that is ok, it is likely the apple particles that came through the cheesecloth after straining.

Vanilla

Here we are just got over the holidays and I am thinking of Gifts for next year. The best gifts really are homemade. You can't beat them, they are always appreciated.

I got to thinking this morning that I was going to need to purchase Vanilla extract soon, I loathe buying it, so expensive. I don't buy the imitation, it just isn't as good. When I made some apple cake on my other blog I talked about making your own vanilla. It is an easy process that requires patience. If I start now I will have plenty for some really awesome Christmas gifts. I know this isn't really a cheap meal post but it is a money saving plan. Do you know that 3 cups (24oz) of vanilla will last you 5-10 years, maybe more depending on your baking.

Store bought vanilla is a rip off. Seriously. Double strength (what most professional bakers use) costs you some where around $35 for 1 cup. The normal everyday stuff still costs around $3-$4 a 2 oz bottle so that is $16 a cup.



Now, if you just wanted to make this for your self you'd just need one big DARK tinted glass bottle and a spout for it. I am going to make some little gift baskets this year so I need more bottles than just 1.

I found some cute little 2oz bottles here the shipping is a bit steep so I may shop around first.

Here is what you need:

3 cups (24oz) of vodka. It doesn't half to be fancy so go into the liquor store walk to the vodka and squat down, yeah that is right, we are going bottom shelf quality here. Aristocrat is really cheap like $8 for a liter which is plenty at about 33oz.

Vanilla beans, now there are tons of different vanilla beans, and there are many opinions as to how many you need to make the extract just right. I have read anywhere from 3-8 beans per cup of vodka so lets make it a round even number at 5 per cup making us need 15 (feel free to use more or less depending on your budget). Buy these when you find them on sale. If you can't get them locally buying them online is perfectly fine. I prefer Madagascar vanilla beans. Be prepared to spend between $15-$25 depending on where you get them. I am waiting on the cheaper half of that number.

A dark glass bottle sterilized in boiling water (if you don't have a dark bottle just wrap some brown paper around a mason jar)

Once you get all your goodies in you need to cut your beans length wise and scrape the seeds out (or you can just cut the beans length wise then in half leaving the seed intact) There is no right or wrong way to do this, the real magic happens in the bottles.

pour your vodka into the glass bottle/jar add your seeds and vanilla, close the container. For the first week you want to shake it every day (or when ever you think about it) then open it, smell it as tempting as it is, don't drink it, yet :) now the next 2 weeks shake it at least every other day, now it has been three weeks, you aren't really excited anymore, your patience are wearing thin. You want this stuff now. You neglect the little gorgeous bottle for weeks before touching and shaking it again. Then you remember you have it, open it, smell it, taste it or add it to your coffee. It is starting to be good. Look what you have done?!?! Now, leave it as is until it meets your taste requirements or UP to 6 months before removing the beans, you can leave them in if you are using small bottles because it is pretty but sometimes the beans can go rancid and make your extract foul, so better safe then sorry.


So it has been 6 months, strain this gorgeous beauty through a coffee filter into your bottles. Print some pretty little labels and TA-DA A nice, home made gift of greatness that cost you around $30-$45 to make at .50-$1 an ounce. 3 cups (24 ounces) would be 12 bottles of the store bought stuff at $4 a pop.

Save one of those vanilla beans and fill a container with 1 cup of sugar place the cut vanilla bean and scrape the seeds into the sugar, cover the vanilla bean with a 2nd cup of sugar let set 1 week and you have an amazing vanilla infused sugar great for awesome sugar cookies or to add to your coffee or tea.

Vodka also is an amazing product, it cleans, deodorizes and can be used for mouthwashes, astringents etc, so dilute any leftover in a spray bottle and spray your hands to sanitize or clean your windows or spray those stinky tennis shoes!!!

The same process for vanilla extract can be used for orange, lemon, lime, maybe even mint? The possibilities are absolutely endless. The great thing about the orange, lemon or lime is it is MUCH cheaper to do since the fruits are cheaper!