Lime Meltaways

This cookie is by far my Dad's favorite cookie in the whole wide world! On the other side of the spectrum this cookie almost changed my career path. One time while making these cookies about 11 or 12 years ago I burned my hand when pulling them out of the oven. I screamed "I AM NEVER PUTTING MY HAND IN A OVEN EVER AGAIN!!" Yeah luckily I got over that, I reach into ovens all day.  Since lime meltaways are my dad's favorite cookie he begs me all the time to make them. I got the recipe while watching The Martha Stewart Show back in the day. When I was reading the new issue of Martha Stewart Magazine and saw the recipe it reminded me that I should be a good daughter and send some to my dad. It also helps that limes are on sale this weekend since it's Cinco De Mayo.

Lime Meltaways!
adapted from Martha Stewart
1 cup of Salted butter Softened to room temp
2/3 cup powdered sugar
 3 small limes zested and juiced
1 TBS vanilla extract
1 3/4 cup all purpose flour
2 TBS cornstarch
1/3 cup powdered sugar

To get the most juice, first soften in the microwave for 15 sec, then roll on the counter. 

Preheat oven 350*
In a mixer beat butter with 2/3 cup powdered sugar till light and fluffy. Add lime zest, juice and vanilla extract. Scrape the sides of the bowl for even mixing. Whisk flour and cornstarch together, then add to creamed butter and sugar. Beat on low speed till dough comes together. This dough is super sticky!

Traditionally this cookie is rolled into a log and then frozen, then sliced thin. But I am doing 2 other methods, first  is rolling the dough between 2 pieces of parchment, then chilling for 30 min, after chilled use a cookie cutter.

Or dropping the cookie by tablespoons onto a parchment lined cookie sheet and lightly flatten them with your palm.

Bake till light golden in color, pull form the oven and let sit about 5 min. While still hot coat in the reserved 1/3 cup powdered sugar.

Since this cookie doesn't have raw eggs, it's a great batter to eat before baking!

Little Lime stars! Just melt in your mouth!

PB & J Pop Tarts

Some of the perks of working in a bakery I get to bring "scraps" home. Today I was fortunate enough to bring a huge chunk of pie dough home with me. Our dough is amazing- since I can't give you the recipe I will send you to a site that has a great comparable recipe. The best part of the dough is it is all butter! No shortening-Yay! So what to do with a giant chunk of pie dough? Make POP TARTS!! The filling combinations are endless. I stayed simple with homemade strawberry-blackberry Jam. Then a few PB&J since my boys L-O-V-E peanut butter! I just bit into one and Holy Cow! AMAZING!!  Flaky, crunchy fruit filled pillows, how can anyone resist?  The best part is that they can be frozen before baking so you don't have to be tempted to eat all of them as they come out of the oven. As I am typing this I have already had 2 1/2. I must stop and save some for the boys! The only healthy thing about this that there is a tiny bit of fruit. Otherwise this is a buttery- sugary treat. It looks like all you really need is a ton of tools, don't be intimidated. A pastry cutter is optional, it just makes the edges really cute. If you don't have access to a pastry brush using a paper towel works alright. No pizza cutter? well then use a knife, a pizza cutter makes it quicker. No rolling Pin? use a wine bottle -full or empty works in a pinch but trust me kinda a pain in the butt. I like the look of crystal sugar on top it seems to pull everything together, it's not super easy to find but not impossible either. I hope you love this as much as I have!

Tools:
Pizza cutter, pastry brush, pastry cutter, ruler, rolling pin

PB&J- Pop Tarts
Preheat oven 375*

-Bon Appetit Pie dough recipe

Peanut Butter- Smooth or Chunky

Jam- homemade or store bought

1 egg

crystal sugar

rolling pin

fork

pastry brush

ruler

pizza cutter

pastry cutter (optional)

Ready to roll- Only in small batches, it's good not to overwork the dough. Dust the counter with a little flour to prevent the dough sticking to the table. 

Roll the pie dough out pretty thin then using  a ruler and pizza cutter to make the same size pieces, I made my first set rectangle, and second set square. (3X3 or 3X4) Then spread filling in the middle avoiding the sides so they can be sealed. I was informed that it could have some more filling. Peanut butter is thicker so I used more in those ones. Only put filling on 1/2 the squares, leave the others empty to use as the tops.

Make a egg wash by beating the egg in bowl with fork and adding a 1tsp of water. Then using the pastry brush; brush the sides of the dough that has the filling. To assemble: place empty dough square over the top and press the sides down with fingers to seal in the filling. (If you don't do this it will result in the filling leaking out the sides!) To make the sides pretty: take the fork prongs and press along the sides this will give the crinkle look. At this point you can leave it - or use the pastry cutter and that makes the sides even cuter! P.S I only have one because I found it at the thrift store for .50 cents.

Place on sheet pan with parchment paper: If no parchment just spray the sheet pan.  I pricked the top with the fork to make the indents over the filling.  Place in the fridge for 10-15 to chill the dough down before baking- Or at this point you can freeze them to bake later!. Before baking brush with the egg wash from before, and sprinkle with crystal sugar- optional. Bake for 7 min then check and turn sheet pan, and then another 7 min or so. It all depends on the size they are. Lets say just bake till golden brown.

Once they come out of the oven let cool for 8-10 min- Trust me Molten hot berry jam is NOT good for the roof of your mouth! Once completely cool store in airtight container for 3-5 days. I don't recommend putting in the toaster, looking at the picture you can see that some of the jam oozed out, not a good idea for the toaster. 

Meaty Tomato Pasta

Spring has sprung and it has been busy in my house. I notice I haven't written a new post for almost 2 months. I have been half writing posts. Now I plan to finish.
This post is about my throw together dinner that is my go to at least once a week. It is healthy and easy! So many different combinations can be put into this dish. It's just whatever I have on hand. Alright here we go Baked Meaty Tomato Pasta!
1 TBS Olive Oil
1 TBS diced garlic
 1/2 Yellow onion diced
15oz can of Tomato Sauce
 16- 20oz Meat-- this can vary*
 1/4 cup pured squash, sweet potatoes or carrots etc.- OPTIONAL
1 tsp dried Basil
1 tsp dried oregano
1 tsp dried dill weed
2 tsp Salt
1 tsp ground black pepper
3/4 pound whole wheat pasta or gluten free pasta
8 oz  Shredded Italian Cheese- this can vary**

optional add ins - 1 cup of corn kernels, 1 /12 cups Garbanzo beans,  Use rice instead of Pasta!
* Meat-I use Italian sausage links the most, brown them up then slice. But using ground beef, turkey, chicken is great too. Really any kind of meat that is available.
** Mozzarella, Parmesan, Romano-  in a pinch I have used cheddar.

In a 4 quart pot start boiling water for the pasta, add a pinch of salt. Once the water starts to boil add the pasta and cook according to the package instructions.

before adding the cheese and baking!

 Meanwhile in heavy roasting pan cook your meat. Once it is done cooking, drain the fat- if any and set aside. In the same pan add the Olive Oil and saute with the onion and garlic till translucent.  If the meat needs to be sliced slice it now and add to the onion garlic mix. Time to add the spices, tomato sauce,  and pured veggies. By this time the pasta should be done cooking. drain but SAVE some of the cooking water! Add the pasta directly to the tomato mixture, toss all together. At this point look and see if the sauce looks a little dry, that is when I like to add some of the pasta water to thin it out. After everything looks combined sprinkle the top with the cheese and turn the oven to broil- (my saute pans are all metal if yours have a plastic handle I suggest you transfer the pasta to a baking dish then sprinkle with cheese) Toss the whole thing in the oven to brown the cheese up for about 3-5 minutes. Pull from the oven let sit a few minutes before eating. So quick and easy, the best part just use up what is in the pantry and fridge.


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On the roller derby news front my team has a game coming up on May 19th. If anyone is in the Everett, Washington area you should come on by for a good fun game! Check out my team's website for all the details. http://www.tacokickers.com/.