Baked Cinnamon Sugar Churros

 

 You may have been wondering, or perhaps not, just what I served for dessert after yesterday's meal. After a mound of rice and a chili dog, something light is definitely called for. Thank goodness for puffed pastry, another freezer staple that I always have on hand, and seriously panic, when I use up the last box. The inventor of frozen puff pastry is on my “genius” list. Surely this must be the most versatile item that I have in my kitchen. A simple sheet of puff pastry can yield a quick snack, elegant appetizer, be rolled into something sweet or savory, top a pot pie, and make dessert as elegant as a Napoleon, or as simple as today's churros. Thawing a sheet of puff pastry, slicing it, separating the slices, baking it, and then rolling it in melted butter and a mixture of cinnamon and sugar is all it took to make a yummy, light, baked dessert, and made a great little sweet roll for breakfast the next morning. The ability to keep these overnight is huge. Imagine whipping up a basket of these to serve along with a bowl of fruit and freshly brewed coffee the next time you have overnight guests. You'll be a rock star. Tell them that you baked for ages. Your secret is safe with me. 

Baked Cinnamon Sugar Churros

Recipe from Six Sisters’ Stuff

Ingredients:
1 sheet frozen pastry puff sheet, thawed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Directions:
Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. 

 Place strips on a lightly greased parchment paper or Silpat-lined 

baking sheet. 

Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.

Makes 18 churros.

This post is linked to:

Sweets for a Saturday

Sugar and Spice

Sunday Sweeties

Green Pepper Jelly

I love the jewel tone of the green pepper jelly. I've been passing out jars to friends, all of whom are as amazed as I am at the zesty flavor.

Summertime brings with it an entirely new way of cooking, and while it isn't summer here yet, the record high temperatures make it feel as if it were.  So I look for easy recipes that make use of local produce and healthy, but satisfying snacks.  In order for a snack to satisfy me it has to have a lot of taste.  So today I decided to give Paula Deen's recipe for green pepper jelly a try.  This is a product that I generally buy at the store and always have on hand because of its versatility.  I mean, what is easier when people drop in unexpectedly than opening a jar, unwrapping a brick of cream cheese, and pairing these with a box of Wheat Thins?

I was STUNNED at how easy to make and delicious this was, and this is high praise from a jelly-making rookie like me.  It is a real no-fail recipe, so don't hesitate to give it a try.  I can hardly wait for my pepper plants to begin bearing because I'm going to make more of this.  Lots more!


Green Pepper Jelly by Paula Deen

3/4 cup chopped green bell pepper

1/4 cup chopped fresh hot green pepper, such as Jalapeno or serrano

1 1/2 cups apple cider vinegar

6 cups sugar

4 ounces pectin (recommended: Certo)

4 drops green food coloring

Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

I couldn't wait for it to cool to try it and found it is seriously better than any I've ever bought at the store.

This is linked to:

Paula Deen Celebrity Cook Along 
@ Happier Than a Pig in Mud
and
The Tablescaper for
Seasonal Sundays

Cookie #5 Salted Toffee-Chocolate Squares

Okay folks, we're into the home stretch.  There's no time for rolling pins, cookie cutters, icing tips, sprinkles, or those cutesy little froo-froo cookies that people ooh and ahh over, but never eat.  It's time for fast and easy and snarfingly delicious.  This cookie fits that category to a "T".  We recently served them for a Rams game and people gobbled them up like popcorn.  So make a batch, maybe two.  You won't be sorry.

Salted Toffee-Chocolate Squares

14 graham crackers

1 bag (8 ounces) toffee bits

1 1/2 cups coarsely chopped toasted natural almonds

1/2 cup sugar

1 cup (2 sticks) unsalted butter

3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips

3/4 teaspoon coarse salt

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

This is linked to Foodie Friday.

Martha's Snickerdoodles

A must in the creation of a theme-type of cookbook like Martha Stewart's COOKIES is to be certain to include old favorites along with new recipes, and Martha has done just that.  Today I felt like something simple and homey, so chose Snickerdoodles.  My grandmother used to always make these during the holidays so just the smell of them baking reminds me of Christmas.

What cookie reminds you of Christmas?

This is linked to Cookbook Sundays.