puff pastry ideas

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Funfetti Raspberry Palmiers

Thursday, January 19th, 2017

Aaaahhhh!!!! You guys!!! I can’t believe that it’s 2017 and I have been blogging since January 19th, 2011 when I posted this chicken breast with port wine cherry sauce. It’s crazy how much has changed since that very first blog post!

First up, I gotta give myself a big pat on the back. I have NEVER started a hobby that I actually stuck to until THIS. ALL. HAPPENED. And for 6 whole years I posted once to twice a week without EVER. TAKING. A. BREAK. I even birthed two beautiful children along the way (thanks to my amazing blogger friends who filled in with some guest posts during that time!). What is it about blogging that just stuck?

I’ll tell you. Honestly, when this blog started, I had just had my third kid, and I had always worked for a few hours a day because I like to keep busy. It was time to move on so my husband suggested that I start a blog (he came up with the name!) and the rest is history! I wasn’t a big cook back in the day and honestly my photography was TERRIBLE. But the spark was lit. I got so much amazing feedback, and I just wanted to keep sharing. I went to culinary school along the way, took a photography class, and just kept honing my skills. Like a flower in bloom, my passion for cooking blossomed into something beautiful. I feel truly blessed to absolutely LOVE what I do.

Of course like every human being, I get sick of cooking sometimes. And once in a while, I’m just so not in the mood of photo editing or writing, but I always come back. Because the passion is a fire that burns that you just can’t extinguish! And for that I have YOU to thank – my readers! You are the fuel to my blogging fire. Your comments, emails, messages and photos are what keep me going. They make me want to continue to share and push myself to create amazing things.

Of course when my first blogoversary came, I never imagined I’d celebrate many more, but each year I posted a little something to mark the date of my first post. I didn’t have a specific theme, but when my funfetti cake went viral on my 4th blogoversary, I decided I would stick to the funfetti theme from then on. My friend Melinda always goes red velvet for her Blogoversary and I loved the idea.

Last year, I continued the funfetti theme with some homemade pecan turtles because they’re pretty much my favorite candy, and because I really wanted to challenge myself to make homemade caramel for the first time! It took a couple of tries but my no-corn-syrup caramel recipe has been a huge hit ever since!

This year, I needed something easy because I’ve got a 5 month old who loves my attention, so I came up with these stunners! With Valentines Day ahead, as well as Purim not too far off (ducking now!), I thought these would be the perfect little bite to show my LOVE and APPRECIATION to you all for making BIB what it is today.

Palmiers, also known as elephant ears, are a French pastry that’s traditionally made with puff pastry and sugar. The puff pastry is covered in sugar, folded in layers and sliced thin. The sugars caramelize during baking and you’re left with a buttery cookie that’s crispy from the sugar and oh so pretty!

I decided to ditch the sugar in favor of sprinkles and fill the dough with raspberry jam to resemble hearts. The jam ends up caramelizing under the cookie, and the sprinkles add a nice crunch, so these make a great variation on the original. Plus they are super beautiful and versatile!

Thank you so much for following and making BIB the success that it is today. To many more Blogoversary’s to come!

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
3rd Blogoversary} La Brochette Blogoversary Dinner
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Dried Fruit Brie Bites

Monday, January 21st, 2013

I was so excited when the Kosher Connection team challenged us to come up with mini foods for the month of January. With the holiday of Tu B’shvat* coming up, I had the perfect thing in mind – these rich and decadent melt-in-your-mouth little brie bites.

Brie en-croute, or puff-pastry wrapped brie is a classic appetizer which includes a wheel of brie topped with jam (onion and fig jam are popular) and wrapped in puff pastry. It’s usually served on a large platter with crackers, fruit and occasionally nuts. I decided to reinvent the classic appetizer in mini, using an assortment of dried fruits in the spirit of Tu B’shvat.

*Tu B’Shevat, the 15th of Shevat on the Jewish calendar, is the day that marks the beginning of a “New Year” for trees. We mark the day by eating fruit, particularly from the kinds that are singled out by the Torah in its praise of the bounty of the Holy Land: grapes, figs, pomegranates, olives and dates.

What’s so great about these puff pastry brie bites is that you can customize them to your liking. Use your favorite combination of dried fruit and jam’s or choose from one of these ideas:

Dried apricots + apricot jam
Medjool dates + silan
Dried figs + fig jam
Dried apples + apple butter
Craisins + cranberry sauce
Dried mango + mango chutney
Sundried tomatoes + tomato jam

You can also try some of my other Tu B’shvat dried fruit recipes:

Tu B’shvat truffles (sugarplums)
Mustard Roasted dried fruits

For more exciting mini food recipes, check out the Kosher Connection link-up below!


Other brie recipes: brie marsala pizza

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Apple & Honey Tart

Sunday, September 9th, 2012


You’ll never believe how easy this beautiful tart is to make. It only requires 4 ingredients, and the dough isn’t even homemade!  The secret to this scrumptious dessert is puff pastry. I’m a huge fan of puff pastry because as most of you already know, I don’t like to bake, and it comes already prepared in the freezer section of every supermarket. I’ve been known to sneak puff pastry into just about any recipe that calls for a dough, even rugelach and hamantaschen!


Truth be told, I can’t take all the credit for this simple, elegant and delicious dessert. Last year, my wonderful sister-in-laws decided to treat me out to a fun evening at the Kosher Culinary Institute for my birthday. It was a special “date night” class, so my husband joined me in preparing a gourmet meal together with a few other couples. We really enjoyed the evening and I’m sorry to say that I don’t remember exactly what was on the menu. What I do remember is making spaetzle from scratch, whipping up cherry clafoutis for dessert, and what was a mere afterthought of the chef – a version of this apple tart.

For other sweet puff pastry ideas, check out Dina’s apple turnovers or my sweet potato bourekas on kosherstreet.

 

 

1 year ago: honey cake with caramelized apples

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Pesto Pinwheels

Tuesday, May 15th, 2012

If you love pesto, you’re gonna fall head over heels for these pinwheels. I mean, who doesn’t love anything made from puff pastry? The light and flaky dough paired with sharp cheddar cheese and delicious pesto makes the perfect appetizer for your dairy Shavuous meal. You can even fill them with marinara sauce and shredded mozzarella to make pizza pinwheels, and serve a duo on the table.

The best part about making these is that you can prepare them in advance. Just freeze the puff pastry after you’ve rolled in the ingredients. When you’re ready to make them, just thaw, slice, bake and serve!

1 year ago: quick & easy individual trifles

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Bubby’s Challah Kugel

Monday, March 19th, 2012

With just 3 weeks left until Pesach, I’m sure you’re all scrambling to use up your chometz. While the boxes of pasta, bags of rice, and cans of beans get stored on the top of the pantry, all that extra bread  in the back of the freezer has got to go. And what about all those bags of chips from shalach manos? And the gazillion types of crackers you have leftover in the closet? Well instead of throwing them all to the birds, I’ve compiled a list of some ideas to help you turn your leftovers into delicious pre-Pesach meals.

If you’ve got more ideas for using up chometz before Pesach, please share them with me in the comments below!

Leftover wraps (tortillas):

– quesadillas
– breakfast burritos
– tortilla chips
– thin crust pizza
– tacos (soft-shell or toasted)
– cigars (spread with cream cheese and jelly or mayo and turkey and roll up like a cigar)
– taquitos (like cigars but baked or fried and filled with meat)
– chicken avocado wraps

Leftover challah or bread:

french toast
– bread pudding
– challa kugel
– croutons
– stuffing
– grilled cheese
– meatball filling
– garlic bread
– panzanella salad
– toasted bread sticks to dip into soup
– bread cups for quiches (roll our flat with a rolling pin and place in muffin tins and fill)

Leftover cereal:

marshmallow cereal bar treats
– breading for french toast
– mix into cookie batter
– coat fish or chicken

Leftover chips or pretzels:

– coat fish or chicken
– add to chocolate chip cookie dough
– crush and sprinkle on mac ‘n cheese
– add chips to cold cut sandwiches
– sprinkle over stuffed mushrooms

Leftover crackers:

– use in stuffing in place of bread
– add to salads in place of croutons
– use in meatballs in place of breadcrumbs
– use as coating for fish patties
– crumble on mac ‘n cheese or any casserole

Leftover puff pastry:

pinwheels
– cheese straws
– franks in blanks
pot pie
– pizza
– deli roll
– asparagus and cheese tart
– knishes
turnovers
rugelach
– croissants
– napoleon
– palmiers
– cinnamon or chocolate twists
– strudel
– apple galette

1 year ago: leftover cereal bar treats

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