Cheesesteak "hot pocket" sandwiches
Total time: 1.5 hours
1/2 pound thinly sliced beef, cooked
1 cup shredded cheese
2 Tbsp cream cheese
1 large jalapeno, minced
half batch of Empanada Dough III or other pastry dough
Preheat oven to 425.
Mix together cheeses and jalapeno until somewhat smooth (about 40 times around the bowl).
Add meat and mix well.
If using the empanada dough or pastry dough, separate out into 8 equal parts. Roll nearly flat. Place a heaping tablespoon of meat mixture into the center. Fold over and press close.
Bake on 425 for 25-30 minutes or until golden brown.
As I was rolling out the dough, I was thinking, “man, this would be a lot faster if I’d just used bread and made sandwiches in my sandwich maker”. Oh well, next time.
Inside the cheeseteak sandwich... not-so-minced jalapenos!
Total time: 10 minutes
2 cups flour
4 Tbsp butter, chilled
4 Tbsp shortening, chilled
6-10 Tbsp really cold water
1 tsp salt
Mix salt into flour in a large bowl. Using a pastry blender (or the absolutely impossible double-butter-knife chopstick method), cut butter and shortening into flour until mix is crumbly with pea sized lumps or smaller. Slowly add one tablespoon of water, mix. Repeat this until dough forms a ball.
You should definitely use your hands to press the dough together after the 4th tablespoon of water.
Total time: Approximately 1 hour.
Maybe it was the Peter Seller’s clip, maybe it was how easy the pita bread was, or maybe it’s just because I want a brownie recipe for when that pouch of yummy mix is not on sale… Whatever the case may be, I’ve lately been inspired by Michele at Veggie Num Nums to bake a lot of things.
3/4 cup + 2 T all purpose flour
1 cup semi-sweet chocolate chips
2 large eggs
3/4 cup sugar
1/3 cup vegetable oil
2 T butter
1/2 tsp instant coffee (optional)
Preheat oven to 350.
In a small microwave safe bowl, melt butter and chocolate chips. Stir every 20 seconds.
Mix everything up, mix in chocolate, scrape into a greased pan. And to quote Michele “Bake for 25-30 minutes, rotating the pan from front to back halfway through. Brownies should be slightly firm to the touch and a crust should form on the top. A toothpick will not come out clean.”
I baked for 14 minutes, rotated, then baked for another 14 minutes.
Today, I am using 1/2 tsp of instant coffee from a packet of Starbucks Decaf Italian Roast VIA.
These were crisp around the edges, nice and chewy. The texture was spot on what I like in a brownie. I felt there was a sort of aftertaste of sugar, but that might have been from inhaling…