Almond Raspberry Cheese Halves

Made some ARCH treats for work, aka sweet empanadas. I prefer a less crispy pastry so would decrease butter next time and increase liquid or add milk. Very tasty. One was made with 2 blueberries (could have used blackberries or strawberries, etc).

Dough

• 3 c flour
• 1/4 c sugar
• pinch salt
• 2 sticks butter (8 oz/225 g)
• 2 eggs
• 3-5 T cold water

Filling

• 10 oz cream cheese (~1.2 packages), softened
• 1/2 c sugar
• 1 t vanilla
• 1 T orange zest
• 1/2 c sliced almonds
• 12 oz raspberries (2 small punnets or 1 extra long one)

Assembly

• 1 egg, separated

1. For the dough, combine the flour, sugar and salt. 
2. Cut the butter in (or coarsely grate). Stir.
3. Add the eggs and water, and mix until combined but still clumpy.
4. Roll into 2 balls. Flatten each and refrigerate for at least 30 min.
5. For the filling, mix the cream cheese, sugar, vanilla and zest.
6. Roll the dough flat. Cut out small circles. (Refrigerate as you go, and roll out the circles if they shrink.)
7. Put a spoonful of the cheese mixture in the middle. Top with 2-3 raspberries (or whatever will fit), and a sprinkling of almonds.
8. Moisten the edges of the pastry with egg white and fold in half and seal the edges.
9. Brush on the yolk and immediately top with more slice almonds (so they stick).
10. Refrigerate for 30 minutes.
11. Poke holes with a toothpick or slice the tops with a knife, to let the moisture escape while baking (and prevent explosions).
12. Bake at 375 for 20-55 min. (Original directions said 20-25, but I had to keep them in for a long time before they were browned).

Related

• savoury empanadas

Savoury Empanadas

I've cut out onions from my diet for years and have benefited. But it means there are a lot of foods I have to avoid or suffer the consequences. My friend makes a wonderfully delicious empanada, but I was suffering more and more each time I ate them. So I decided to try my own hand at them - but onion free. I made them too spicy for XT to eat, but I think it is a great starting point. They were lots of fun to make, so I look forward to perfecting the filling. I also bought the olives ahead of time and forgot I was going to slice them for this recipe - I had used them all to make an olive pesto. So I just spread the pesto on the empanadas instead. Still worked out!
Dec 2015: Made a double batch of dough and separated into balls and then rolled into circles (instead of rolling and cutting out circles). Worked out faster. Put them in fridge overnight and then filled the next day. 
1/31/23: Bought puff pastry at grocery store and used it instead of homemade dough. Was less time consuming but I don't think tasted anywhere near as good. But XBD said it was really good.
2/27/24 Made double batch of dough with new Bosch food processor: one with regular blade and one with dough blade. Kids version. Froze half unbaked.
3/8/24 Made single batch of dough into 16 mini sized regular filling (but kalamata instead of black olives) for potluck lunch. Microwaved leftovers for lunch, which come out a bit soggy. Better to have freshly baked, but still a good reheat lunch.

Dough

• 3 c flour
• 1/2 t salt
• 1/2 c butter (one stick), chilled or frozen
• 1 egg yolk
• 1 c milk (warm or not)

Beef Filling

• 1 lb beef
• 2 T butter
• 3 heaping t minced garlic
• 2 T hot spanish paprika (reduce for less spicy)
• 1 T hot mexican chili (or less)
• 1/2 T cumin
• 1 t oregano
• 3 eggs
• olives or olive pesto
• salt + pepper (to taste)

Assembly

• 1 egg white
• 1 egg yolk

1. Combine the flour and salt in a large bowl. 
2. Coarsely grate in the butter (or cut into slices). Stir.
3. Add the egg yolk and milk in small amounts. Mix until clumpy and combined.
4. Make 2 balls. Flatten slightly and chill for 30 minutes.
5. Hard boil the eggs (Place in pot, cover with cold water, bring to boil, cover and turn off heat - leave to sit for 12 minutes. Remove from pot and run under cold water to stop cooking.)
6. Mix the beef with the paprika, chili and cumin. Set aside.
7. Saute the garlic in the butter.
8. Add the beef mixture, until cooked through.
9. Remove from heat and stir in oregano. Let cool.
10. Peel and slice the eggs. Slice the olives (if using whole).
11. UPDATED: Cut each dough ball into 5 pieces (or more for smaller empanadas: 6-8). Roll each piece into a ball, and then into a circle. [This way is much faster and cleaner]
    ORIGINAL: Roll one dough ball very thin. Cut out circular shapes (use 4" for small, 5-6" for large).
12. Optional: Dough circles may be refrigerated or frozen until ready to use.
13. Fill each circle with a spoonful of meat, slice of egg and slices/spread of olive.
14. Fold in half, sealing edges with egg white. Optional: Press down with decorative fork imprints.
15. Brush with egg yolk (this will give a nice golden brown color during baking).
16. Refrigerate for 30 minutes.
17. Bake at 400F for about 25 minutes, until golden brown.
18. Cool on rack. Eat fresh or chill for later.

Spinach Cheese Filling
6/2/15 Used the dough recipe above but made a vegetarian filling. Baked for 35 min, plus another 5 for the bigger ones. XP enjoyed one warm as snack (I had 2). Delicious!
Feb 2016 Used fresh spinach and added ham.
6/10/20 Filled 12 out of 14 empanadas in dough batch.

• 1 pkg frozen spinach (10 oz)
• 2-3 t minced garlic
• olive oil/safflower oil/butter
• 1 c ricotta
• salt + pepper
• nutmeg
• thyme

1. Defrost spinach in pan over low heat. Press liquid out to make as dry as possible.
2. Push spinach to the side and heat oil in pan. Add garlic and saute.
3. Stir garlic with spinach until thoroughly combined.
4. Stir in ricotta. 
5. Season with salt+pepper, a dash of nutmeg and a sprinkling of thyme, to taste.

Beef Potato Filling
4/21/20 BDs really liked this filling. The cinnamon adds a nice touch. Half made with this, and the other half supplemented with egg and olives.
6/9/20 BDs both ate this. XBD really liked it. Enough filling leftover to fill 4-5 more.
7/16/20 Made this with 1 lb of ground turkey, 2 carrots and vege broth.

• 1 potato, diced
• 1 package beef (3/4-1 lb)
• 1-2 carrot, diced (or shredded)
• 2 t minced garlic
• 1 t cumin
• 1/2 t cinnamon
• 1/2 t chili powder
• 3/4 c beef broth (to keep the meat moist)
• 1/2 c peas

1. Boil the potatoes for 3-10 min.
2. Meanwhile, saute the beef and carrots.
3. Add the drained potatoes, garlic, cumin, cinnamon, chili and beef broth. Cook until beef is done.
4. Add the peas and cook 2 more minutes.
5. Let cool before using as filling. 

Notes

- Egg White Crepes - use up leftover egg whites

Reduced-fat Gingerbread Cookies

Made the dough with XT this evening. She dumped in the ingredients and helped cut out shapes.The dough was made in the evening before dinner prep, and then rolled out after eating. Used the star cutter and a knife to make simple shapes. House was cold so didn't need to chill long. They rise a little and are on the chewy side. Makes about 40-50 small cookies.

• 3.5 T butter (48 g), softened
  
• ~0.65 c brown sugar (original is for 3/4 c packed, but reduced to loose 1/2 c+)
• 1/2 c applesauce
• 1 egg
• 1/3 c molasses
• scant 3 c flour
• 1 t soda
• 2 t ginger
• 1 t cinnamon
• 1/2 t allspice
• 1/4 t cloves
• 1/4 t salt

1. In a large bowl, beat the butter, sugar and applesauce.
2. Mix in the egg and molasses.
3. In a separate bowl, combine the flour and spices.
4. Beat flour mixture into wet mixture.
5. Divide the dough into 2-3 pieces, dusting with flour, and flattening.
6. Cover and refrigerate for 1-2 hours.
7. Roll to 1/8"-1/4" thick, dusting pin and counter with flour to prevent sticking. Cut out shapes. Optional: add on faces or other decorations using the cookie dough
8. Place on parchment paper (not directly on cookie sheet, as it's very sticky).
9. Bake for 9-10 minutes at 350F.
10. Move to cooling rack immediately.
11. Store in air tight container.

Crockpot Cheesecake

Trying a smaller size cheesecake (not as deep) to curb the amount I eat. Normal is 3 pkgs/3 eggs/3/4 c sugar. This is cut to 2/3 so can be made in a regular 8" cake pan without spilling over (instead of a high springform pan). It's also cooked in a crockpot. Original directions had the pan in the water, but I've made it sit above the water. Not sure if it makes a difference - may have to try this a few times to find out. Had a slice about an hour or two after chilling and was still very soft. Was much firmer the next day. Steaming method definitely leaves no cracks! Think I'd prefer a pumpkin cheesecake cooked in this method. Will try a flavored variation next time. *** for taste, **** for fun of using slow cooker

• 2 pkg cream cheese, softened
• 1/2 c sugar (I actually ran out and so had less than this)
• 2 eggs
• 1 t vanilla
• 1 c graham cracker crumbs
• 1/4 c butter, melted
• cinnamon

1. Cream the sugar and cream cheese until smooth.
2. Add in eggs, one at a time.
3. Stir in vanilla.
4. Mix the crumbs, butter and cinnamon. Press into greased 8" cake pan, going halfway up the sides.
5. Pour cream cheese mixture in.
6. Pour 2-3 cups water in crockpot. Set cake pan on stand in water. Cook on high for 2.5 hours or until set.
7. Let cool for an hour and refrigerate.

Related

Cheesecake with sour cream

Chocolate Cheesecake Pie

Grain-free pancake/Giant Toddler Cookie

Made these for snack for XB and me. Froze the remaining for a quick 30 second reheat when needed. MM was disappointed for lack of sugary cookie taste, but it was fine as a snack. They curb the snacky feel without tasting so good that you want to eat half a dozen. Found while searching for gestational diabetes recipes.

• 1/2 c almond butter (all natural)
• 1/2 c applesauce
• 2 eggs
• 1/2 t soda
• 1/2 t cinnamon
• 1/2 t vanilla

1. Mix all ingredients together.
2. Line baking sheets with parchment paper.
3. Pour 1/4 c into 7 pancakes (on 2 sheets).
4. Bake 350F for 12-15 minutes.
5. Move to cooling rack. 

Grain-free Granola

Looking to reduce carbs for breakfast, thinking about having this for breakfast with yogurt, instead of the normal cereal or bagels (or french toast or pancakes or waffles...). 

• 1 c hazelnuts
• 1 c pecans
• 1 c raw almonds
• 1 c cashews
• 1/4 c solid coconut oil (reduced from 1/3 c)
• 2 T maple syrup
• 1/3 t salt
• 1 T cocoa powder
• 1 t vanilla
• 1 t cinnamon
• 1/2 c shredded coconut
• 1/4 c roasted pumpkin seeds

1. Pulse nuts in blender until crumbly.
2. In a small pan, melt the coconut oil over low heat with the syrup, salt, cocoa, vanilla and cinnamon.
3. Remove from heat and stir in coconut and pumpkin seeds.
4. Thoroughly mix pulsed nuts in.
5. Spread on parchment sheet and bake for 15-25 min at 325F.
6. Let cool in oven.

NOTES

Original says 300F but that takes too long. 350F is a little too high and ends up with some nuts slightly burnt.
Nov 2015: I've made this more than a dozen times this year. It's a staple on top of a breakfast bowl (of cereal or oatmeal). Once I used pistachios instead of hazelnuts - it ended up chewier but still delicious. One batch lasts about a week.

Mini Meatloaves

Put together the mixture, topped with sauce and baked. While it was baking, prepped and boiled 2 yukon gold potatoes for mashed potatoes. While meatloaf was cooling cooked some peas. XB had 2 mini loaves and actually attempted the mashed potatoes (but still doesn't like them). Reduced sauce from original recipe but would still reduce more. I had more than half a kilo of ground beef so made 12 muffins and one in a ramekin. Also didn't have cheddar so used 1/2 c mozzarella and 2 slices swiss. *** for now, but with adjustments next time (reducing sugar and sauce), could be upped, given ease of preparation.

• 3/4 c milk
• 1/2 c quick oats
• 1 egg
• 1 t salt
• 3/4 c grated cheese (cheddar or mozzarella+swiss)
• ~1 lb ground beef
• 1/3 c ketchup (reduced from 1/2 c, original = 3/4 c)
• 1 T brown sugar (reduced from 1/8 c)
• 2 T mustard (I used dijon, increased from 1 t)

1. Combine milk and oats in bowl. Let soak for 5 minutes.
2. Add egg, cheese and salt.
3. Stir in beef.
4. Lightly grease 12 cup muffin tin.
5. Spoon beef into muffin cups.
6. Prepare sauce: combine ketchup, sugar and mustard.
7. Spread sauce on top of mini loaves.
8. Bake for 30 min at 350F.

April 2015 - made this again but ran out of ketchup - had about 1/8 c. Added lots of mustard but still couldn't detect a kick. Could use more mustard and less sugar next time. Also ran out of quick oats and used about 2 T of flaked oats. Used frozen mozzrella as well.