Mini Palmiers

Mini Palmiers

French translation …..Palm tree……..hmmmm……not quite sure about that, but what I am sure about is these are the best little treats for……..…well anytime and I say anytime because they are so damn easy to make!

Mini Palmiers

2 ingredients …….that right just two!!!!

Made from puff pastry…….dough and butter that has been rolled and folded, to make layer,upon layer, upon layer…….. X 100 of flakey yummy buttery dough.

Now, if want to be all fancy schmancy, go ahead and make the pastry yourself……..I’m sure you can google a recipe…….but, if want all the best of pastry with no fuss, Pepperidge Farm is the way to go. It’s ready all ready……… they do all the hard work and you get all the glory.

Turbinado sugar is the other ingredient. I have mention this in several of my dessert recipes. It has become my go to sugar for desserts. It gives a nice crunchy layer to anything sweet.

So, you all know, I’m about the lesson, bout the lesson , no guessing………gee whiz I have been singing way too much lately…………. so here’s the lesson…………turbinado sugar is made by taking the first pressing of juice from sugar cane,slowly heating it to evaporate the water out of it which causes it to crystallize.The crystals are then spun in turbines or centrifuges.

This process is a big contrast to white sugar which is often much more heavily processed, and is generally made white by using a decolorizing filter like bone char to remove its natural color. Likewise, much brown sugar is actually white sugar with molasses added back into it to color it.

Some believe that turbinado sugar is a healthier alternative to other sweeteners because it undergoes less processing, and so retains more of the nutrients found in sugar cane juice. This method of production makes it suitable for vegans, since no animal byproducts are used. A teaspoon contains about a fair amount of calcium and potassium in addition to a negligible amount of iron. A cup of this sweetener also contains magnesium, phosphorus, and sodium.
So, while some argue about using sugar perhaps this is a case to use in moderation………like I know anything about moderation…….ha ha!

Mini Palmier

Now, I know Walmart is a long way from being French, but the first time I had a Palmier was from the deli/bakery at Walmart. It was awesome, flaky, sugary, and a little sticky and the things that make pastry delicious. I would stop and get them frequently on Fat Friday’s ……..that’s Tim and my days of the week to eat whatever……no holding back………not unlike some other days but still it, has been dubbed as such by the self proclaimed queen of making shit up………Me!!!!!

Which bring me to this recipe.I have visions of them being a nice addition to a Christmas cookie tray, as a potluck take along, or for that I need a dessert quick thing your husband or child just told you about……….you know that last minute panic deal!

But what I really like is ………..my own Palmiers anytime I want……but mini…….so they are really cute and absolutely perfect with a cup of coffee or tea.

Mini Palmiers Collage

So, walk don’t run and get the pastry and turbinado sugar to try these easy two ingredient Palmiers.

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Mini Palmiers

  • Author: Marty Boyd
  • Yield: 32

Ingredients

  • 1/2 – 3/4 cup turbinado sugar
  • 1 package Pepperidge Farm puff-pastry sheets,thawed

Instructions

  1. Heat oven to 400*
  2. Sprinkle 2 tablespoon of sugar on your work surface. Unfold pastry working with one sheet at a time, keeping the other sheet cover to prevent it from drying out.
  3. Place unfold sheet on the sugar. Roll it to an even thickness. Sprinkle it with 2-3 tablespoons of the sugar, pressing into the dough slightly.
  4. Starting at one long side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite long side, so the rolls meet. Trim the ends.
  5. Cut the roll into equal pieces. I find that dividing the roll in half, then the halves in half and half again is the easier way to have all even slices.Place slices on a baking sheet lined with parchment paper, spacing them 1 inch apart. I flattened my slightly before sprinkling with more of the sugar.
  6. Bake until golden and puffed, 20 to 23 minutes. Remove from oven and flip palmers over. They should have a nice caramelized bottom. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients. They can be served warm or at room temperature.

 

Caramel Pecan Apple Pie Cups

Caramel Pecan Apple Pie Cups

Caramel Pecan Apple Pie Cups 1

I made Tim and I’s Thanksgiving feast……..the Sunday before Thanksgiving…….but we needed dessert.
I didn’t want to make whole pie ..……Caramel Pecan Apple Pie Cups!

We both are huge fans of dessert, we have it almost every night……..which is why we will be starting a Health page come January 1, 2015.

Although, in the coming year we will be changing some of our dessert ways, it was a Holiday and well, it’s not a Holiday without dessert, and Thanksgiving needs pie……with ice cream……and caramel sauce, with pecans and caramel in the pie, and……well, you get the idea.

Caramel Pecan Apple Pie Cups

I originally was going to wrap the apples with the pie crust and color egg wash red so they looked like apples, but time was running short and I did not have the time to be that crafty…..maybe next year!

Individual pies would be good……..custard cups could hold them and I could cover them with pie crust. I think I have mentioned before that in the world of pie and pie crust, my Mother was the Queen……she made the best pies ever, and her crust was flaky and perfect. I wish I would have had her teach me how she did it.

Since my pie crust is ……well, less than perfect…….I buy my crust. Besides it’s easy to have on hand for an “I need a pie now emergency”!!!!!!!

I peeled and cored the apples, dunked them in lemon juice, rolled them in a sugar, cornstarch, cinnamon mixture, put them custard cups, filled them with a caramel, pecan mixture, covered them with crust, brushed them with cream, sprinkled them with sugar and baked them……..whew!!!!!

Apple Pie Cups

Now, a really cool thing happen to them after I baked them. I wanted to make them slightly fancy, so I cut a cute little leaf in the center of each crust and placed it on the top. When they came out of the oven the little leaf had fallen inside so it looked like a little volcano……..great spot to put the ice cream………I know right! So, the ice cream kind melted into the apple………it was sooooooo good and the caramel sauce on top……….heaven in a custard cup.

This is one of those recipes that you can adjust to the number of people you are serving, so if it’s only two like us you can make just two. It’s nice also that there is no “his piece is bigger than mine” argument if you have kids.

Caramel Pecan Apple Pie Cups make a yummy addition to a Holiday or any meal that begs for an apple pie dessert ……..or if you are just in the mood for pie!

Caramel Pecan Apple Pie Cups Collage

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Caramel Pecan Apple Pie Cups

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 4 large apples ( your favorite), peeled and cored
  • 1 ready made pie crust
  • Juice of 1 lemon
  • 1/4 cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup kraft caramel bits
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup heavy cream
  • 1/4 cup turbinado sugar
  • Vanilla Ice Cream and Caramel Sauce for topping

Instructions

  1. Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
  2. Juice the lemon into a small bowl. Dip each apple in the lemon juice and then roll peeled and cored apples in the sugar mixture and set in oven safe custard cups sprayed with nonstick cooking spray. Mix caramel bits and pecans into the remaining sugar mixture. Stuff into the prepared apples, dividing evenly between them.
  3. Cut circles from the pie crust that are about 2 inches larger than the top of your custard cups. If desired you can cut a decorative whole in the center of each circle. Place pie circles over the tops of the apples, covering the apple completely and sealing to the custard cup. Add scrapes of pie crust to form an edge. If you have cut a decorative opening, place the cut out over the opening, do not seal. If you did not cut an opening cut slits for steam to escape.
  4. Brush the heavy cream over each apple cup and sprinkle the the crust with the turbinado sugar.
  5. Place custard cups on a lined cookie sheet and bake for 25-30 minutes until the crust is golden brown and the apple is tender.
  6. Let cool for 10 minutes. Serve topped with ice cream and caramel sauce.

 

Peanut Butter Spider Cookies

Peanut Butter Spider Cookies

Spider Cookies

Trick or treat….trick or treat …….give me something good to eat!!!

Peanut Butter Spider Cookies from A Spicy Perspective are just the treat……so you don’t get a trick!

My house was always the house with the “cool” treats and decorations. My nephew Brad and I would pick just the right thing or things and then make what ever we had chosen. Our yard was always decorated to the hilt. My treats were not always candy, but it was always something memorable.

Peanut Butter Spider Cookies

These Peanut Butter Spider Cookies would have been a huge hit, not only with my nephew……for the helping and the handing out part…..that was his job. He would go out trick or treating for a while and then come back to hand out the treats.
But, things change and kids grow up, Brad is now a college student……. Dean’s List( just to brag a bit)……..and I live in the country…………..but,I still miss the little boy who was so excited about stuff like this……..

These cookies are all over Facebook and Pinterest. As soon as I saw them, I knew I had to try them. They are super cute and not difficult to make. But, the best part is they are delicious. I am not usually a fan of the peanut butter cookie……..I don’t know if it’s the truffle that makes it for me or what but Tim and I are both crazy about these cookies.

I was worried that I would have a hard time finding the eyes but alms anywhere that has baking supplies sells them. I found them at a craft store, Walmart, and at my local grocery store. As a little boy Brad would have been all about those eyes……..

PB Spider Cookie

If the truffles are out of your price range, maybe large malted milk balls would do the trick, or your could make the cookies smaller and use regular size malted milk balls. For my money though, the truffles are just the ticket.

Peanut Butter Spider Cookies would make great edible table decorations for a Halloween party for kids or adults.    

So try the Spiders……..Happy Halloween!!!!

Peanut Butter Spider Cookies Collage

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Peanut Butter Spider Cookies

  • Author: A Spicy Perspective
  • Yield: 24

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup smooth peanut butter
  • 1/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 24 round chocolate truffles (I used Lindt Truffles.)
  • 3/4 cup semisweet chocolate chips
  • 48 candy eyes

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Place the softened butter and peanut butter in the mixer and beat until fluffy. Then add both sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla and egg.
  3. In a separate bowl mix the flour, baking powder, baking soda and salt together. Turn the mixer on low to slowly incorporate the flour mixture.
  4. Roll the cookie dough into 24 – 1 1/2 tablespoon balls and spread 12 out on each cookie sheet. Bake for 10 minutes. Remove from the oven. Quickly use a pestle to press a cavity in the middle of each cookie. Then place back in the oven and bake another 6-10 minutes, until golden.
  5. Meanwhile, unwrap all the chocolate truffles. Once the cookies are out of the oven, cool until almost at room temperature (but not very warm) and place a truffle in the cavity of each cookie. If the cookies are too warm, the truffle will melt. If the cookies are cool, the truffle won’t stick.
  6. Melt the chocolate chips in the microwave in 30 second increments, stirring in between, until melted and smooth. Scoop the melted chocolate in a zip bag. Close the bag and snip off a small portion of one corner to create a hole. Pipe 8 legs on each cookie, starting from the truffle body down.
  7. Then use the remaining melted chocolate to glue 2 eyes onto each truffle spider. Cool until the chocolate is firm and serve.