Cheese and Pesto Puff Pastries Filed under ( Appetizers, bacon, bread, cheese, party food, pesto, puff pastry )

I know these might not be much to look at, but trust me when i say that this might be the most delicious appetizer you ever make, if not the richest! These puff pastries are stuffed with a sharp provolone cheese sauce, a tangy pesto, crunchy bacon bits, and bright tomato to even it all out. The first time I made these, I didn't add tomato because I didn't think I could make it fit with all the other ingredients, well, I would try hard to make it fit because they are the perfect ingredient to round out the richness of the other ingredients. This is such a delicious party food, and they'll disappear in no time!

I am going to post the original recipe, but here are my notes. I really only need half of the cheese sauce that you are instructed to make, I will definitely half it next time. Also, I wouldn't bother letting this sit in your fridge before cooking. In fact, I think it made them a bit soggy and greasy. The second time I made them, they came out so puffy and crispy, much better. Enjoy!

Cheese and Pesto Puff Pastries
By Favorite Brand Name Appetizers

Ingredients

1 package puff pastry dough, thawed
1 egg
1 tablespoon water
6 tablespoons butter
2/3 cup flour
2 1/4 cups heavy cream
8 ounces sharp provolone cheese, shredded
4 ounces Parmesan cheese, grated
salt and pepper
fresh plum tomatoes, diced
basil pesto (the refrigerated stuff in the grocery store is the best)
Cooked bacon (4-5 slices) crumbled

Directions

1. Roll puff pastry dough to 1/4 inch thick. Cut dough into 3-inch circles. Mix egg and water in small bowl. Brush surface of each circle lightly with egg mixture. Set aside.

2. Melt butter in heavy saucepan. Whisk flour, then cream. Continue stirring until mixture thickens and becomes smooth. Remove from heat. Add Provolone, Parmesan and salt and pepper to taste. Place 2 teaspoons of mixture onto each pastry circle and top each with several pieces of tomato. Add 1/4 teaspoon pesto and a few pieces crumbled bacon to each circle. Cover pastry with another circle of dough and using your fingers, press the edges together to seal. Place pastries on lightly greased baking sheets. Cover and refrigerate 4 hours, or overnight (nah).

3. Preheat oven to 375F. Bake pastries about 25 to 30 minutes or until golden brown. Serve immediately.


Does this look familiar to anyone? If you are a visitor of Biz's blog, Biggest Diabetic Loser, you know that she's always got such fantastic pictures and food. I always look forward to seeing what she's up to. Well, a few weeks ago, she posted this gorgeous picture after going on a walk during a foggy day. I had commented that I wanted to blow that picture up and hang it on my wall. A day or two later, she sent me the file and I was able to do just that. Isn't it gorgeous! I love my bloggy friends. Thanks Biz, we love it!

Apple Dumplings Filed under ( dessert, fruit, puff pastry )

This is us about halfway into our large box of apples! I'd never had or tried apple dumplings before, so it was fun searching recipes to see all the different ways to try them. I chose this particular recipe because it called for puff pastry, which in my mind is the flakiest, most delicious pastry known to man. We loved these dumplings, they're easy to make, everyone gets their own and they're delicious. Serve these with a side of ice cream and drizzle with caramel!

Apple Dumplings
By Allrecipes

Ingredients

1 (17.5 ounce) package frozen puff pastry, thawed
1 cup white sugar
3/8 cup dry bread crumbs
3 tablespoons ground cinnamon
1 pinch ground nutmeg 1 egg, beaten
4 Granny Smith apples - peeled, cored and halved
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

2. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.

3. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.

4. Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.

5. To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

I also have to apologize to Barbara at Barbara Bakes for taking so long to post this award. Isn't it pretty! If you haven't checked Barbara out, definitely do, I always look forward to seeing what she's up to in the kitchen!

Part of the award is talking about why you love food blogging. When I first started the food blog I really had no idea where it was going to go, or if I was really even going to do it for very long, but it's really turned into a wonderful hobby. It pushes me to cook things that I never normally would, and I feel like it has made me a better cook and baker in a lot of ways, although I still have a long way to go! But the best part is easily all the great people I've met and the other blogs I get to read. Honestly, with all your amazing food blogs out there, I don't need to buy cookbooks anymore! So I'm just going to hand out this award to all of you for all of your wonderful blogs. Thanks for all you do and keep cooking!

Asparagus Gruyere Tart Filed under ( asparagus, cheese, pizza, puff pastry )

And how was everyone's Memorial Day weekend? We were lucky enough to have good weather and spent our time together eating, playing and spending time with friends. In the short four days that we had together I got very spoiled and had a hard time relinquishing my husband back to school! But luckily I have a nice "food hangover" to distract me!

This beauty was something I found in my Martha Stewart Great Food Fast book. I've been making a ton of things from this cookbook, and so far I've found it to be a little "hit and miss." However, one thing I really love about it is that it's split up into the four seasons, which I think is fun, I love seasonal food. This particular tart was a total hit and something I would definitely make. It's simplicity was probably the best part about it, easier then throwing together a pizza! Puff pastry, cheese and asparagus...do I really need to tell you how good it was?


Asparagus Gruyere Tart
Great Food Fast by Martha Stewart

Ingredients

Flour, for work surface
1 thawed sheet frozen puff pastry
2 cups shredded Gruyere cheese (I probably used half of that)
1 1/2 pound medium or thick asparagus
1 tablespoon olive oil
course salt and freshly ground pepper

Directions

1. Preheat the oven to 400F. On a lightly floured surface, roll the puff pastry into a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

2. Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.

Chocolate Bundles with Chocolate Sauce Filed under ( berries, chocolate, dessert, peanut butter, puff pastry, quick and easy )

This dessert totally reminds me of my daughter. She is as girly as a four year old girl can be. She once told me that she didn't need makeup because her face is still too fancy! She loves to twirl in pink fluffy skirts and pretty shoes. The best day of her life is when she gets her hair done or nails painted. And her favorite Disney princess is...all of them!


So the reason this dessert reminds me of her is because it's what I would consider a "fancy" dessert. Buttery puff pastry wrapped around oozy chocolate and peanut butter in a shape that resembles a little handbag. It's then adorned in whipped cream, chocolate ganache and strawberries. As Fancy Nancy would say, Magnifique!


But, here's the real kicker to these precious little treats, they take about five minutes to make, and require only a few simple ingredients. There is no trick to them, no intricate technique or unattainable ingredient. In fact, I kind of just threw them together, I was in a hurry! The perfect dessert, good enough for all of us princesses!

Chocolate Bundles with Chocolate Sauce
By Paula Deen

Ingredients

For the bundles:
•1 sheet frozen puff pastry, thawed
•2 eggs
•1 teaspoon whipping cream
•8 chocolate drops (recommended: Hershey's kisses)
•8 miniature chocolate candy bars (I used Reeses mini cups)
For the chocolate sauce:
•1/2 cup heavy cream
•4 ounces milk chocolate, broken into small pieces
•Sweetened whipped cream, optional
•Fresh strawberries, sliced, for garnish
•Mint sprigs, for garnish

Directions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

For the bundles:
Allow the puff pastry to thaw, covered, for 30 minutes at room temperature. When it is pliable, unfold puff pastry and cut the sheet into 4 squares

Beat the eggs and cream together to create an egg wash. Brush the entire surface of each pastry square with egg wash. In the center of each pastry square, place 2 chocolate drops and 2 miniature candy bars. Pull the corners of each square up around the chocolate, and twist the top of the dough clockwise to complete the "bundle." Brush the exteriors of the chocolate bundles with more egg wash.


Place the bundles on the cookie sheet. Bake for about 35 minutes, until golden brown.

For the chocolate sauce:
In a small saucepan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.


Puddle the chocolate sauce on each plate and place a bundle on top. Top with whipped cream and additional chocolate sauce, if desired. Serve the bundles garnished with strawberry slices and mint sprigs.

I made these to share with my foodie friends Alissa and Sara. In return Sara shared with us her delicious pasta with sage and browned butter. Alissa brought along an incredible watermelon salsa, both dishes I could not keep my fork out of! Be sure to keep an eye on their blogs for the recipes!