Apples-In-A-Blanket

The kiddo and I recently went apple picking with a bunch of friends. We came home with a great stash, which means we had more apples then we would ever be able to eat before they went bad. This usually means apple sauce and apple pie galore! But the kiddo is over anything pureed, and the hubby and I don't need to split an apple pie, especially with the holidays right around the corner (eek!). Which means I needed to come up with something that was handheld and freezable. I thought mini apple pies, but I couldn't bring myself to make an apple pie without all the sugary deliciousness, plus they would probably resemble the pot pie that I made (and those were deemed uneatable by the kiddo). Then it hit me - apples in a blanket!
Simple, handheld, and lightly sweetened! With a bonus cinnamon flavored dough! I thought about putting some cheese slices in there too, to make them almost dinner appropriate, but I got lazy.
I hope these are a hit for your family!

What you need:

Dough :
2 Cups Flour
2 tsp Cinnamon
1/2 tsp Salt
1 1/2 stick Butter
3-6 Tbsp Ice Water

4 Apples
1/8 cup Sugar
Egg (For egg wash)

Food Processor
Apple Cutter
Small bowl
Rolling Pin
Pizza Cutter

Let's Bake:

- The dough needs to chill so be sure to make it first
- You will be using your food processor to make the dough (Or your store by picking up your favorite pre-made dough)
- Add your flour, cinnamon*, salt, and butter (sliced up) to your food processor
*The cinnamon in the dough does give it a brown coloring, so if you have a picky eater, skip the cinnamon in the dough, and maybe put it on your apples.

- Pulse until the ingredients come together

- Then add one tablespoon of water at a time until your dough becomes a ball ( I needed to add 6 tablespoons) 

- Remove the dough from your food processor 

- Kneed the dough into a ball, and form the ball into a disk 

- Wrap the disk in plastic wrap, and let it chill for 10 minutes minimum - I did it for about 30 mins 

- While the dough is chilling use your apple cutter to slice up your 4 apples* (you can obviously just cut your apples as well)

*I didn't peel my apples, because I wanted my kiddo to recognize the apple and want to eat it, but please feel free to peel your apples as well. I probably will next time around, because the skin is hard to bite though for little teeth

- I ended up with 40 slices of apples

- Toss the apple slices in 1/8 cup sugar. Feel free to add more or less sugar to your liking. I was making mine kid friendly, so I wanted it sweetened, but not overly sugary.

- Pre heat your oven to 350

- Once your dough is chilled, remove it from its plastic wrap and place it on a floured surface 

- Roll your dough out as thin as you can get it (I really need to invest in those rubber bands that go on your rolling pin) 

- Using your apple as a guide take your pizza cutter and cut a strip in the dough.

- Cut that strip in half, and then wrap up your apple piece

- Trim your strips as you see fit

- Each strip I had could cover two apples

- Using your egg wash, gently cover each apple in a blanket 

- Place in your 350 oven for 25 mins, or until your dough is nice and browned 

- Try not to eat all of them at once!

Enjoy! 

Chicken Pot Pie Pockets

When one of my favorite instagrammers posted this recipe, I was sold. Pot pie is one of my favorite childhood meals, and I couldn't wait to share it with my kiddo! I had visions of making these all fall and winter, and passing on the love of pot pie...
He hates them. My heart hurts.
But the recipe is too good not to share.

What you need:

2 chicken breasts
1 cup frozen mixed vegetables
1 small onion
2 Tbsp butter
2 Tbsp sour cream
1 cup chicken stock
2 tsp corn starch
Fresh Pastry dough, or your favorite store bough variety
Milk to brush pies (or egg - see notes in recipe)

Small sauce pot
Pan to Saute
Baking sheet
Parchment Paper
Rolling Pin
Mason Jar top

Let's Bake!

- Start by putting your chicken breasts into your small sauce pot.
- Season your chicken how you want. I used salt, pepper, and some curry for some color.
- Cover with chicken stock and simmer for about 20 mins or until chicken is cooked through

- While the chicken is simmering, cut up your small onion
- Place cut up onion and butter into sauté pan

- Check your chicken for doneness, then shred it

- Add your chicken, and one cup of the stock (add more from your box if too much boiled off) to the onions

- Lower your heat to about medium and add in your sour cream and stir until everything incorporates

- Let the sauce thicken a bit while you are stirring, then add in your corn starch 

- The corn starch with really thicken the sauce. It with go from a loose soup to a more gravy like consistency that will be slow to come back together.
- Once you reach the gravy stage add in your frozen mixed vegetable and stir for 5 minutes or until vegetables are cooked through

- Take the sauce off of the heat and let it cool before you use it

- Pre-heat your oven to 350

- Get your baking sheet ready by covering it with parchment paper
- Start rolling out your pastry dough
- Using the top of a mason jar cut out two circles (top, bottom)

- Place the bottom on the baking sheet, spoon your cooled filling into the middle of the circle
- Place your second circle on top and using a fork seal the two circles together

- Brush the tops with milk* and pop in the oven for about 25 mins or until golden brown 

* I have to say I was curious to see how milk worked as opposed to an egg wash. I was not impressed. Since I won't be making these again, I can't try the egg, but I would recommend it. 

- Enjoy!

I hope your kiddo enjoys this childhood classic more than mine does!

Cheese-It's (No added salt, no coloring!)

The other day I found myself finishing a box of cheese-it's. Every time I brought another handful to my mouth I was saying this is the last one. But it is never the last one, because, well, they are cheese-it's. Luckily I was snacking sans baby, but in retrospect, I probably would have eaten less because I wouldn't have enough time to snack. Anyway, after scanning the ingredient list, I figured I could do myself a favor and make my own cheese-it's.

The recipe is crazy simple, and baby friendly! I made sure to use white cheddar to avoid color additives, and grated my own cheese to nix those pesky anti-caking ingredients, like potato starch. Added bonus this recipe only has 4 ingredients. Four!

What you need:

Cheese Grater
Food Processor
Silicon Baking Sheet
Plastic Wrap
Flour for dusting your working surface
Rolling Pin
Cookie Cutter of your choosing (Smallest you have)

4oz Shredded Cheddar
2Tbsp Cold Butter
1/2 Cup Flour
1Tbsp Cold Water

Let's Bake:
- Grate your cheese
- In your food processor add your grated cheese, cold butter, and flour

- Pulse until you have a very fine dough

- Slowly add in your water until the dough comes together. I added in one tablespoon at a time

- The dough should stick together, and shouldn't fall apart when picked up

- Form the dough into a ball, wrap in plastic wrap, and let it chill in the refrigerator for about 20 mins

- After your dough has chilled, Set your oven to 350 degrees 

- Put some flour on your working surface and roll out the dough.

- The dough should be thin enough to see through. It you want to keep it thick, then your cheese-it's will come out puffier 

- Once your dough is rolled out to your desired thickness, use your cookie cutter to cut your cheese-it's out of the dough.
- I only had a piping bag tip on had so, that it what I used. But next time I'm thinking a pizza cutter might be a easier option. Especially since these don't look anything like cheese-it's, and I know that might make some kiddos say "no way!"

- Place your cheese-it's on your silicon tray, I used a tooth pick to add the center dot to make them more cheese-it authentic. 

- Put these bad boys in the oven for about 15 mins, they should crisp right up, so watch them if you have a temperamental oven. 

Don't these look great?! I had to remind myself on multiple occasions that these were for the kiddo, not me. I only made 3 dozen out of this, and froze the rest of the dough. I wanted to see if it froze well. It does. 

The second time I made them I didn't put the enter hole and I used a convection oven. I think the center hole kept them flatter and crispier, but I could be wrong. Either way my kiddo loves the crunch and the flavor. I store them in a plastic bag or tupperware in the fridge, and they retain their freshness, flavor, and crispiness!

Enjoy! 

Carrot Chips

Ever have that moment when you missed the mom newsletter a few weeks back, only to suddenly realize you've been happily doing a big "no, no"? Of course you haven't. There is no mom newsletter. This moment did happen to me the other day though, I found out that raw carrots are one of the "worst" things you can give to a baby. Well, my kiddo LOVES carrots. It was one of the first finger foods that we gave him (oops). He would just hold it and be so proud of himself! It was adorable. Now he shaves it down with his teeth until there is nothing left. Just a nub. What can we say - he enjoys it. Just goes to show you that all of us are incapable, right? Oh well...

It got me thinking that he would probable really enjoy a carrot in a softer form. So here it is - a carrot chip. Easy to hold and eat, and loved by all! He eats them warm or cold. So they are the perfect snack to have with us at all times. Bonus - simple ingredients! I'm not going to lie, they are a tad bit labor intensive. The first time I made them I kept saying to myself "he better like these," and "I'm not making these ever again, ... unless he likes them." Well, jokes on me. He can't get enough of them. So when I made them again I tried to stream-line the prep process. Hopefully, they are easy enough to make now, and you won't be cursing me under your breath when you make these.
I haven't experimented yet with adding more veggies or using just a different vegetable, but that is next. Maybe broccoli? Or brussel sprouts? Or cauliflower? And I bet that I can make them into more of a "cookie" by adding cinnamon!

What you need:

Vegetable Peeler
Food processor
Bowl
Cookie Scoop (optional)
Parchment Paper
Baking Sheet Pan

1 and 1/2 cups shredded carrots (about 12 oz)
1/2 cup cheddar cheese
2 eggs
1/4 cup oat flour

Let's Bake:

- Set oven to 350
- Peel your carrots

- Using your food processor grind up 1/4 cup of oats into oat flour
- Pour your oat flour into a bowl
- Using your food processor pulverize your carrots. It should look like you are an expert chef and know how to dice up your carrots into perfectly diced pieces.

- Throw your carrots into the bowl with the oats
- Next grab your cheese, cube it, and throw it into your food processor. If your cheese is pre-shredded or you want to shred your own cheese just skip this step and put your shredded cheese into the bowl with the carrots and oats
- Add in your 2 eggs
- Roll up your sleeves and get your hands dirty. They best way to work this dough is to get your hands in it!
- All the ingredients should come together easily, but not be too thick

**
- Now here is the labor intensive part. You take a cookie cutter and press a thin layer of your dough into it, then gently pull the cookie cutter away. This takes for-ev-er. Please feel free to do it this way.
**
- OR Using a cookie scoop (mine is pretty big) scoop some of your dough out, then split it into two balls and place on your cookie sheet with parchment paper

- Once that is done, go back through and press down each ball so it is more chip like

-Try to make all patties the same thickness, this way they will cook evenly
- Pro tip: when pressing your carrot balls down, start at the back of your tray, otherwise all of your chips will have an upward slop from where you tried to avoid hitting the unflattened ball behind it.

- Cook for 20-25 mins, or until the edges get a golden brown

Yum, golden deliciousness!
These freeze great, and I am very happy with my adjusted way of making them!

Enjoy!

Spinach and Ricotta Pinwheels

Now that you have a delicious pastry dough at your disposal. It is time to put it to good use!

I jumped right in and made a pinwheel. My kiddo loves them. Currently on the short list of acceptable foods.

I won't waste anymore time, here we go!

Spinach and Ricotta Pinwheels 

What you need:

Rolling Pin
Hard Flat Surface to work on
Hand blender with bowl attachment, or blender
Small Bowl
Non-stick baking sheet

Pastry Dough
Flour to dust surface
2 Handfuls of Spinach
1/2 cup ricotta Ricotta
Spices
Egg for egg wash (optional)

Let's Bake

- Preheat oven to 400
- Dust your surface with some flour
- Place your pre made dough in the flour and use your rolling pin to flatten out the dough

You can see that the dough is thin, but not too thin that it will fall apart if you move it. Remember we are stuffing this dough! 

- Let the dough rest while you blend up your handfuls of spinach 

You want to make sure that the spinach is chopped up fine, but not into a paste

- In a small bowl mix together your 1/2 cup of ricotta (or more to taste) chopped spinach, and spices 

- Take mixture and spoon it on to your rolled out dough 

- Evenly spread mixture all the way to the edge of the dough 

I made these twice before posting - props if you noticed that the dough was different!

- Now this is where I made my mistake. I rolled my dough from top to bottom. I should have rolled it from left to right (referring to the picture) 

- This would have allowed me to have a longer amount of dough to work with and to cut up.

- Once you have your dough and filling all rolled up, let the dough chill for a few minutes in the fridge (another mistake I made, and I had my filling spilling out all over the place. Made this mistake twice, and they still come out fine, but I invasion that the dough will cut better - you will have to let me know!)

- Line your non-stick baking sheet with your cut pinwheels - mine were about 1.5-2 inches wide

- They will not rise so you can put them pretty close together 

- The first time I made these I didn't put and egg wash on them, and they came out fine. If you are looking to make a more eye appealing pinwheel, then I would suggest an egg wash. Looking at the pictures, I know which one I would want to eat - but kids [sometimes] aren't picky.

With egg wash

Without egg wash 

- Pop them in the over for 30-40 min
- Keep out what you need and freeze the rest. They freeze beautifully!


Enjoy!

Fresh Pastry Dough

I've been looking for vessels to put the kiddo's food in. He's ooooover everything that I've posted so far.  Luckily he still loves breakfast - scrambled eggs, french toast, oatmeal, muffins, and frittatas. Needless to say lunch and dinner have become very trying. We've lapsed into eating a lot of small meals though out the day. I think it is him trying to tell me he wants to be a little bit more independent, or maybe he's just too chatty - he keeps making his bits of food talk to each other instead of eating them. Whatever this little eating bump is, there has been some light. He loves these pinwheels! I have even been able to sneak some chicken into them undetected (shhhhhh).

I saw someone make pinwheels for their little kiddo, and I was sold. But I ran into that similar problem - pastry dough, while flaky and delicious, has too many ingredients in it for my kiddo. So what did I do? Put my bread machine back to work. I made a fresh dough, and then filled that dough with all sorts of yumminess.

Fresh Pasty Dough

What You Need:

Bread Machine

1/2 cup water
3/4 cup butter (unsalted)
2 1/2 cups flour

Let's Bake:

- First place your butter in the freezer for about 15-20 mins

- While the butter is chilling measure out a 1/2 cup of water and throw some ice in it

- Get your bread machine ready and measure out your flour
- The reason for the freezer and ice is because you want to preserve the buttery goodness for as long as possible throughout the dough process! This will give you the flakey quality that you are looking for.
- After 15 mins, cube up your butter and put it in the bread machine

- Add your 1/2 cup of ice cold water (leave out the ice)

- Add your 2 1/2 cups of flour

- Set your bread machine to dough and go about your business! This is a great nap time prep!

- Once the dough is done split it into two even balls

- I used one immediately for pinwheels, and froze the other 

This first dough I used came out a bit dense. I will probably let it rest a little more before I use it again. When I used the frozen dough - it was perfect! Light and fluffy and a HUGE hit.

I will be using this again to make pizza, and maybe even cinnamon rolls!

Stay tuned for the pinwheels!

Enjoy!