Thursday, March 31, 2011

Chocolate Banana Bread

A while ago bananas were on sale at my grocery store for half price, so I bought way too many... and so a little while later, I was left with a big bag of black bananas. And I only know one good way to use up a bunch of black bananas... banana bread!

This banana bread isn't just any banana bread though... it has cocoa and honey, cinnamon and nutmeg... and it's super moist and delicious.

Mmm.. What a delicious breakfast!

I'll make this post short so you can go and make this ASAP and I can get back to stuffing my face!

Chocolate Banana Bread
-1/2 cup unsalted butter, at room temp
-2/3 cup brown sugar, firmly packed
-1 tsp vanilla
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-1 1/2 cups mashed ripe bananas
-1/4 cup plus 1 tbsp honey (I used creamed honey, but liquid honey would work just as well)
-2 large eggs
-2 cups flour
-1/4 cup cocoa

Preheat oven to 325*F. Lightly grease a 9x5 loaf pan. In a large bowl, combine butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth. 
Add the mashed bananas, honey, and eggs, again beating until smooth. Add the flour, stirring until just smooth. 

Spoon the batter into prepared loaf plan, smoothing the top. Let rest at room temp for 10 minutes. Bake for 45 minutes, then cover with foil and bake for an additional 25 minutes. Test for doneness. Cool 10 minutes in a pan, cool completely on rack. 

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Comment Questions:
1. What's your favourite banana bread flavour?
2. What should I do with my leftover overripe bananas?

Sunday, March 27, 2011

Homemade Bread from Scratch... twice

When I first sat down to write this post a few days ago, my bread dough was supposed to be rising in a bowl on the counter covered with a damp towel. What I didn't know at the time was that it wasn't rising. At all. All it became was a nasty ball of sticky dough, which I still desperately tried to bake, which then turned into a rock hard bread-like brick. I was deflated. I had written half a blog post all about how easy is it to make homemade bread and how we should try and eat more homemade bread instead of the frozen crap we get from grocery stores and their bakeries (yes, the Walmart bakery doesn't actually make anything, instead they get giant boxes of frozen white hockey-puck-shaped balls of dough and throw those in the oven. Some of the breads are even pre-baked and brown and need only to be warmed up. Sigh.), but alas I had failed.

But I am not a quitter. I may have possibly killed my yeast, or maybe it was just a bad recipe. Today, I got a new recipe and tried again... and this was my reward:

This bread is amazing. So freaking good... dare I say the best bread I've ever had? Yes. Yes I do. All it needs its just a little pat of butter... my mouth is watering just thinking about it. So good. 

Also, another bonus: this bread requires NO KNEADING! None whatsoever. Plus it uses just simple all-purpose white flour. You can't beat that. 

No need to knead artisan bread:
Makes 4-1lb loaves
-3 cups lukewarm water
-1 1/2 tbsp yeast
-1 1/2 tbsp salt
-1 1/2 tbsp granulated sugar
-6 1/2 cups all-purpose flour
-sprinkling of cornmeal 

Mix lukewarm water, yeast, sugar and salt in a large bowl (I used my stand mixer, but a large bowl and a spatula with a little elbow grease will work just as well). Add flour all at once and stir until there are no dry patches left. The dough will be very wet, this is good- do not add more flour. Let it rise for 2 hours in a bowl with a lid at room temp. Do not use a glass bowl, or an airtight bowl or your bowl may break. I used my stand mixer bowl and taped some saran wrap over it, but a very large Tupperware bowl will work too, or something of the like. 

After about two hours it will have about doubled in size. At this point you can either refrigerate the rest to bake at a later date, for up to two weeks. Or you can take a quarter of the dough (about 1lb, the size of a large grapefruit), and continue on...

About an hour and a half before you want the bread to be finished, sprinkle some cornmeal onto a wooden cutting board, or pizza peel, or if you don't have anything else, the back of a cookie sheet. Take the 1lb ball of dough and form into a loaf by tucking the edges under the ball. It's hard to explain, but basically, you want even smooth-ish sides. You probably will want to put flour on your hands for this. Let rise for half an hour. 

Put either a baking stone, or a baking sheet in your cold oven on one rack, and on the other rack but an empty METAL baking dish on the lower rack. Do not use glass or ceramic. I'll explain why later. Now, preheat your oven to 450*, leaving the dishes in there to preheat for at least 20 minutes. I left them in there for 30 mins. so the bread was ready to bake at the same time as the oven. 

Once the oven is preheated and the bread has risen/ it is slightly dry to the touch, take a serrated knife and slash a simple design onto the top of the loaf (tic-tac-toe, or just parallel slashes). I did this, but I just don't have a talent for it and it disappeared while baking, but that's okay, it tastes/feels the same. Slide parchment paper on to baking sheet, and then the loaf. Add one cup of water to the other baking dish on the bottom rack- be careful of splashes/steam. The steam will help create a beautiful crust. Close oven door and bake for 30 mins. Cool on wire rack until it's no longer very warm to touch. 

The dough rising on the cornmeal on a wooden cutting board

 Fresh from the oven- I literally giggled with glee when I saw how awesome it came out.
 It was a major victory for me

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Now to why you shouldn't use a glass or ceramic baking dish for the water... 

This is very cracked and those dots are water that burned to it. A metal baking dish would have been much better. This happens because the water is at a much lower temp than the dish. It's called thermoshock. However you need to preheat the dish to create the steam regardless, so I'd just suggest a metal dish. Oh well, I'll know better for next time. BTW this was a Corelle dish, so it was by no means a cheap wimpy ceramic- SO JUST DON'T DO IT!

Here's a glimpse at my first failed attempt:

Comment Questions:
1.What's your favourite type of bread? White? Baguettes? Fougasse?
2. Have you ever tried to make homemade bread? How'd it turn out?

Saturday, March 26, 2011

The best hybrid cookie ever! Chocolate peanut butter oatmeal chocolate chip!

Yum. These are so delicious and so addictive. So when you've finished eating a whole batch and feel fat, don't say I didn't warn you. You should probably now go grab a tissue as what you're about to see will probably make you drool...

(Also, take note: I bought a few things to help my photography
 (namely a white bristol board for one)...what do you think?)

I found a variation of this recipe on The Brown Eyed Baker, a very awesome blog, but when I went to make a mise en place I realized I had less peanut butter than I thought. So I substituted partly with Nutella, and omg I'm so glad I did. These are soft, chewy, and oh so flavourful, and has such a great texture thanks to the oats. 

Chocolate peanut butter oatmeal chocolate chip cookies
Makes ~32 cookies (so long as you don't eat all the dough straight from the bowl!)
-1 cup all-purpose flour
-1 tsp baking soda
-1/4 - 1/2 tsp salt
-1 stick (1/2 cup) unsalted butter, room temp. 
-1/4 cup creamy peanut butter
-1/4 cup Nutella (or other chocolate-hazelnut spread)
-1/3 cup light brown sugar
-1/2 cup granulated sugar
-1/2 tsp vanilla
-1 egg
-1/2 cup rolled oats 
-1 cup milk or semi-sweet chocolate chips (I used milk)

Creaming all the deliciousness together

If you haven't already, preheat your oven to 350*F. Line two baking sheets with parchment paper (or line one and do this in batches). Set aside.
Whisk flour, baking soda, and salt, set aside. 
On medium speed, using an electric hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, Nutella, granulated sugar, brown sugar, and vanilla extract. ~About three minutes. Add the egg and beat to combine. 
On low speed, gradually add in the flour mixture until just combined, scraping down the sides of the bowl as necessary. Stir in oats and chocolate chips with a spatula. 
These make quite big cookies and are deceptive because they spread out quite a ways. So I suggest using a heaping breakfast spoonful of the dough to make each cookie, and dropping the dough balls about 2 inches apart from each other. 
Bake 10 minutes- DO NOT OVER-BAKE. These cookies will not look "done" when they first come out of the oven, but they will continue to bake outside of the oven. If they are a little puffy, and the edges look set, they are ready. 
Cool 5 minutes on cookie sheet, and then cool completely on wire rack... if you can manage to wait that long. Store in airtight container for up to one week. 

Stirring in the final goodness...

I made them a little too big and a little too close together
 for the first batch... but it turned out fine anyway

Om nom nom... 

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Sorry guys for being so sporadic in posting, I've been completely swamped with work. I wake up way too early and get home way too late for my liking. When I get home I rarely want to do anything beyond sleep. But, luckily, my trip to Panama is less than a month away and once I get there I will be posting much more frequently. 

Speaking of work... look what I learned to do there:
Icing roses!
I hope to get better at cake decorating, even though I'm not a huge fan of cakes- I prefer making cup cakes or pies, and I also prefer eating cup cakes and pies,- because I want to be able to make really nice cakes for people's birthdays. 

Comment Questions: 
1. What'd you think of my photography in this post?
2. What is your favourite hybrid cookie recipe? Peanut butter chocolate chip? Chocolate sugar cookies?

Monday, March 21, 2011

Lemon Blueberry Cup PIES!

Yesterday a very awesome friend of mine came over to bake with me. At first we decided to make handpies but whilst snacking on a muffin at Life of Pie (a really cute pie shop I'll talk more about in a future post), I had an idea. Why not make cupcake sized pies? Cup Pies! I felt though that since they would be so small, they needed to have a little something extra to them, so we made lemon pudding from scratch for the base and then topped them with blue berry pie filling. Who can pass up a lemon-blueberry combination? That's right, no one. Which is why you should make these. They're delicious.

We just used the same dough recipe from the handpies, and the same pudding recipe from the homemade banana pudding, exchanging the banana extract for lemon, and not adding anything else to the pudding once cooked.

So easy to pack in a lunch, or to have as a quick snack at home. These are also easier to roll out and make since you will roll out the dough and cut circles out with a biscuit cutter or a cup instead of rolling out little individual balls like with the handpies.

Lemon Blueberry Cup Pies:
-1 batch of dough from the hand pie recipe, chilled for at least an hour. Uncooked.
-1 batch of lemon pudding from the banana pudding recipe, cooled
-1 can blueberry pie filling ~28oz.

Preheat oven to 400*F. Spray muffin tin liberally with baking spray.
Roll out the dough to 1/4" thick or thinner. Use a wide mouthed cup or biscuit cutter to cut out 12 even circles. Mold circles to greased muffin cups. Add a spoonful each of pudding, then pie filling.
Bake for 20 minutes or until lightly golden brown around the edges. Let cool in tin for 5 minutes.

I made a few with fresh strawberries instead of the blueberry filling since my boyfriend had his heart set on strawberry. Also, sorry about the lack of photos, we were just having too much fun to take pictures. Besides, I'm such a perfectionist at times, it just isn't something to do with people around. 

*Note: you will have leftovers of all ingredients. I put my leftover dough in the freezer to be used later, the rest went into the fridge and should be good for about a week.

Comment Questions:
1. What lemon flavour combination is your favourite? I love lemon-raspberry
2. Do you think pastry school is worth it-even if the it'll cost you $27,000-$100 000?

Saturday, March 19, 2011

Strawberry shortcake, Appleberry pie... who's gonna be my lucky guy?

Remember when you were a kid and you used to jump rope to the rhyme "Strawberry shortcake, appleberry pie, who's gonna be my lucky guy? A, B, C...ect.?" Of course we all would purposely trip on the rope on the letter of the first name of the guy we liked. But what did that rhyme have to do with strawberry shortcake anyway? I'm not sure, but what I do know is that strawberry shortcake certainly does deserve some extra special attention.


This is actually a very simple recipe. It's only 8 ingredients (not including the whipped cream or strawberries) and most of the time it takes to make this is baking time. It's really no sweat. Also the berries are looking really good these days so there really isn't any reason you shouldn't make this  A.S.A.P! 

Seriously how amazing do these berries look?!

The cake is nice and buttery, but not too heavy or sweet. The crust is slightly crunchy, while the middle is oh so soft and chewy. Top it with homemade whipped cream and some fresh, ripe strawberries and you have yourself a little slice of heaven. It's that good. 

Pound cake:
-2 cups sugar
-2 cups flour 
-1/4 tsp salt
-1 tsp baking soda
-1 cup butter, softened
-5 whole eggs
-1 1/2 tsp vanilla
-1 1/2 tsp lemon extract (optional)

Cream butter and sugar together. Add remaining ingredients excluding the eggs. Mix until combined. Add eggs, one at a time, being sure to beat well after each addition. 

Spoon into a well buttered bundt pan or bread loaf pan (I used the latter). Bake at 325*F for a bundt pan, uncovered. For a loaf pan, bake at 325*F for 40 mins, then cover with foil and bake for another 20 mins. Check for readiness using a toothpick. If not ready, re-cover with foil and bake an additional 10-15 mins. 

Nice and golden brown... yum

Turn over onto tin foil once done. Then using tin foil, turn over so it's the right way up onto a cooling rack. Serve with homemade whipped cream (heavy cream, a couple spoonfuls of icing sugar and a tsp vanilla), and fresh strawberries. 

Would you like a bite?
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Comment Questions:
1.What's one game you played as a child?
2.What's your favourite berry to use when in season?

Wednesday, March 16, 2011

3.14...Happy Pi day! Stroganoff Pie!

(I've been trying to get this post done since March 14 but long hours at work have been getting in the way. Thanks for sticking with me through this.)

Every Christmas my grandmother used to make Tourtiere, a French-Canadian meat pie. It's usually served with chow-chow which is like a green tomato dressing. I'm not sure what it's made of other than green tomatoes, but it's runny, chunky and slightly sour. As a child, I never liked it. I turned up my nose at even the idea of a savory pie. What kid wouldn't? What kid wants vegetables and meat in place of fruit and other sweet things?

But in honour of Pi day I thought I should try something new. And so that is how this delicious pie came to be. This is the first savory pie that I have ever liked, and I looooove it. If you've ever had stroganoff, and liked it, you're in for a real treat. I used the same pie recipe as I did for the handpies, except I omitted the vanilla and added spices to match the filling (onion powder, parsley, basil, pepper, and garlic powder) and instead of cutting the chilled dough into 12 pieces, I cut it so that one piece was two thirds, for the bottom, and the remainder was the top piece. I just rolled it out nice and thin and stretched it across the pie tin. If you want to know the exact recipe for the crust, just refer back to the handpie recipe and use my new substitutions.

This pie is super flavourful, creamy, and definitely hearty. Great just as it is or with a side of veggies. I served mine with cooked carrots. 

Stroganoff Pie Filling:
-1 packet, or one 5 serving portion of stroganoff seasoning mix (this is important because it has thickening agents in the mix along with dried cheese etc.)
-1/2 cup chopped onion
-1 green bell pepper, cut into matchsticks
-3 stalks celery, finely chopped
-2 lbs ground beef
-1/2 cup water
-1 1/2 cups milk
-1/2 cup sour cream
-2 cloves garlic, finely minced
-1 cup cheddar cheese, shredded
-2 raw pie crusts (top, bottom-bottom in a greased pie tin)
-1 egg, lightly beaten for brushing

Preheat oven to 
Brown ground beef with onions and garlic. Add in stroganoff mix, spices, milk, sour cream, celery and green pepper. Bring to a boil. Cover, lower heat and simmer for twenty minutes. 

Drain extra sauce into another bowl. Add back about 1/2 cup (this is assuming you drained it fully with a mesh strainer). Put beef filling into bottom crust. Add top crust, flute, and cut small slits into top. Brush with egg wash. Bake for 45-50 mins. or until crust is deep golden brown. 

Before serving: add shredded cheese to top. Tent with tin foil and let stand for 10 minutes before serving. 

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In other news, my job is going okay. So far I haven't baked or decorated anything...but I hope I will be soon. This is what it looks like when I leave for work in the morning:

Too early to be awake!

Also good news! If you live in the Ottawa, Canada area, then my baked goods will soon be available to order AT COST! That's right. No profit. I just feel it would be a good way to be able to bake a lot and experiment with recipes without going broke. Plus then you get yummy treats. 

Comment Questions:
1. What is your favourite baked good that I've made so far?
2. Have you ever had a savory pie?

Sunday, March 13, 2011

Chocolate Cupcakes- 4 ways!

Cupcakes are the perfect go-to dessert for any occasion, but of course you don't need a special occasion to enjoy these delicious treats! I've been dying to make these for a few days now but life just kept getting in the way. I've never actually attempted to make cup cakes from scratch before, much less with filling, so I figured I might as well try as many combinations as possible for my first time.

Rich, decadent, moist... these are the words I would use to describe these little bites of heaven. The chocolate is intense, but not too dark, the filling oozes with flavour, but isn't cloyingly sweet, and the icing is light and fluffy with a splash of cherry or raspberry, and the milk chocolate dipped cupcakes are a definite must for any chocoholic. A perfect treat for an early spring day.

Cherry filled with cherry buttercream frosting

Raspberry filled with raspberry buttercream frosting

Raspberry filled chocolate dipped (in a winnie-the-pooh wrapper)

Cherry filled chocolate dipped with a cherry on top

For the cupcakes:
-1 1/2 cups all-purpose flour
-2/3 cup cocoa
-1 tsp baking soda
-1/2 tsp salt
-1/2 cup butter, softened
-1 1/4 cups granulated sugar
-1/4 cup light brown sugar
-2 large eggs
-1 tsp vanilla
-1 cup milk

For the filling:
-1 jar raspberry jam (or your own homemade raspberry sauce- made from smashed raspberries, powdered sugar and a little cornstarch)
-1 can cherry pie filling (I had left overs from the cherry hand pies)

For the frosting:
-1 can Duncan Hynes buttercream frosting
-splash of raspberry extract
-splash of cherry sauce from the pie filling 
-1 1/2 cups milk chocolate chips 

I used a stand mixer for this recipe, but it's not necessary. A regular electric mixer will do. 

For the cupcakes:
Combine flour, cocoa, baking soda, and salt in a small bowl with a whisk. Beat butter, sugar, eggs and vanilla in a large bowl with a mixer. Gradually beat in the flour mixture alternatively with the milk. Spoon batter into each cup until about half to 2/3 full. 

Bake at 350*F. for about 19 minutes, or until a toothpick comes out clean. Cool in pans for about 5 minutes, then cool completely on wire racks (about 20 minutes- just enough time so that when your second batch needs to come out of the oven it's time to fill and frost the first batch). 

For the filling:
Take a small paring knife and cut a small circle in the center, angling your knife towards the middle so that you  end up with little mini cones of cup cake. Save the cones. Fill half the cupcakes with a small spoonful of raspberry jam, and the other half with the pie filling. Cut the bottom halves of the cones off so that they are just a round piece of the top of the cupcake. Cover the holes with the round pieces. 

Raspberry filled, before putting the top back on. Yum!

For the frosting:
Take the icing and divide between two bowls. Add a splash of the raspberry extract, if using, to one bowl, and a couple scant tablespoons of the cherry sauce to the other. (Scant meaning "a little less than"). Mix well. 

Add each to their own pastry bag. Alternatively, if you don't have pastry bags (like I don't) you can use a Ziploc bag, just cut off one corner and close the top. Pipe in a circular pattern on the cupcakes. The cherry icing goes on the cherry filled, and the raspberry icing on the raspberry filled. You should be able to frost 5 for each flavour. 

For the chocolate and the remainder of cupcakes:
Melt the chocolate chips in the microwave for two minutes, stirring after one minute. Stir. Drizzle the chocolate onto the remainder of the cupcakes using a spoon or spatula. Do not dunk the cupcakes otherwise the filling will fall into your bowl (I did this but was able to fix it, thankfully). Add a cherry from the remaining filling to the cherry cupcakes. 

Et voila! Super simple and super delicious.

A little note about the recipe...
It is very messy! Also, this is the first picture I've taken of my apron. And yes, I am wearing Pj's. It was morning, what of it?

In other news, I went to Costco yesterday morning and bought this amazing thing:

Yes, you read that right TWENTY kilograms of flour. I can't even carry it myself. Amazing. And only $15.

Also, have I mentioned that I just recently got a job at a Walmart bakery? Well I did and I'm very excited! 

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Comment Questions:
1. What is your favourite chocolate-fruit combination?
2. What is your favourite kind of cupcake?

Thursday, March 10, 2011

Banana Pudding- from scratch!

Sorry for my absence, I've been feeling a little under the weather lately so all I've been doing is laying in bed watching old episodes of Pushing Daisies and sleeping. I haven't even been cooking dinner and my boyfriend has had to suffer with take-out and frozen foods. How sad. But today I'm feeling much better and I had some bananas that were needing to be used, so I made this.

You're going to need some patience to make this. Lots of patience. The pudding takes awhile to start to thicken, but all you can do is to continue to stir gently and wait. Trust me though, it's worth the wait. This pudding is ten-times better than anything from a box or cup, and it's nice to know what's actually going into my food. Most banana pudding recipes I've found online want you to use boxed vanilla pudding mix as a base, but this recipe is my favourite because it is actually made from scratch. Yum!

Homemade Banana Pudding
Serves: 6-8
-1/2 cup sugar
-1/3 cup flour
-dash of salt
-3 egg yolks
-2 cups milk
-3/4 tsp vanilla
-3 ripe bananas, chopped
-few drops of banana extract (optional)
-vanilla wafers or crushed Oreo cookies (optional)

Just started cooking

1. Mix sugar with flour and salt in a heat proof bowl.
2. Combine egg yolk and milk and slowly blend into the flour mixture. Try to get as little lumps as possible. Add extracts. It should look a little like pancake mix.
3. Cook uncovered in a double boiler (put that heatproof bowl into a pot so that the bowl holds itself up with the lip of the pot. Add only about an inch of water to the bottom of the pot and simmer water with bowl on top, blocking the steam from escaping) over med-high, stirring slowly and gently until thickened.
4. Assemble as you wish in a dessert dish with layers of pudding, bananas and cookies. Vanilla wafers are traditionally used in banana pudding, but I used 5 crushed Oreo cookies to give it a hint of chocolate to complement the banana flavour.

Finished cooking- notice how thick it's gotten?


Ta-Da! Finished Product- so yummy!

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Comment Question:
1. What is your favourite pudding flavour?

Sunday, March 6, 2011

Cherry Hand Pies!

Hand pies are essentially mini pies that fit in your hand. Perfect for eating without a plate in bed with one hand while blogging/surfing the web with the other... not that I would know from experience or anything... I just assume they would be perfect for that... yeah moving on... I used store-bought pie filling because I was lazy and I knew the crust itself would take a lot of time and effort, but you can use what ever kind you feel like- store-bought or otherwise. One tip though: keep fruit pieces very small. The smaller the better really. That way they have a better chance to not fall apart.

Though they takes a little work, these pies are soooo worth it. They came out buttery and delicious, and so full of gooey filling that they were bursting at the seams. Yum.

Some notes: Make sure to keep butter as cold as possible! If it starts to get warm, chill it for a few minutes then continue. It needs to stay cold! Also, I promise you, no matter what you do, there will be some leakage. So don't worry too much if they look like they exploded a little, it's perfectly natural. Oh, and try not to over roll the dough too much, it may cause shrinkage. 

Now let's get to the damn recipe!

Cherry Hand Pies
Makes: 12 hand pies

Pie dough:
-1/2 tsp vanilla
-8 tbsp buttermilk
-2 1/2 cups all-purpose flour
-2 tbsp white sugar
-1/2 tsp salt
-2 tsp lemon zest (optional)
-1 cup very cold butter, cut into 1/4" pieces
-powdered sugar for dusting
-2 large eggs, gently beat, for brushing

-1 28oz can of cherry pie filling, or substitute with your own homemade filling of your choice

1. In a small bowl combine buttermilk and vanilla. Stir to combine and set aside. In the bowl of a stand mixer fitter with the paddle attachment, combine flour, sugar, salt and lemon zest, if using. Mix to combine.
2. Add in butter by the piece, and mix on low speed until the mixture resembles a course meal and pieces are less than pea-sized.
3. Add buttermilk mixture and stir until dough comes together. Transfer dough to a powdered-sugar covered surface and shape into a flat disk. I recommend shaping it into a square- it makes everything easier after. Wrap disk tightly in plastic wrap and refrigerate for at least 1 hour (I recommend two hours, or overnight if possible, but one will do just fine if you're crunched for time). 
4. Place dough on powdered-sugar covered surface. Cut disk into 12 roughly equal sized squares. Gently roll each little square into a circular disk about 6" in diameter and 1/8" thick. 
5. Meanwhile, preheat oven to 400*F. Line baking sheet(s) with parchment paper. 
6. Place a dough circle onto the prepared baking sheet. Spoon about 1 1/2 tbsp of the filling of your choice. Using a pastry brush, brush the edge of half the dough circle with the beaten eggs. Fold over, seal with your fork and brush the top of the pastry with the egg mixture. 
7. Repeat previous step for remainder of dough circles. 
8. Use a fork or knife to poke a small hole through the top of each pastry to let steam escape. 
9. Bake until golden brown- 20 mins. Let cool on baking sheet 7-10 mins, then cool completely on wire racks. 
  Rolling out the dough. I made mine into a circle,
 then later realized I should have made it into a square.

 Wrapping the dough, as tightly as I can. 

 My boyfriend took these pictures. He also helped me make these.

End result in poor lighting. Delish!

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Comment Question:
1. What are your favourite hand-held treats?