Thursday, December 31, 2009

Risotto Cakes

Well, I guess this will be my last recipe for 2009... happy new year, everyone! I really enjoyed making these risotto cakes during the last few months of '09. They're hearty enough to be served as a main dish, with a side salad or grilled vegetables. Enjoy!

2 c. Arborio Rice (risotto)
6-7 c. low sodium chicken or vegetable stock
1/2 small white onion, diced
2 T. olive oil
1 clove garlic, minced
salt and pepper
1/2 c. parmesan cheese, grated
2 T. butter

Keep the stock nearby and warm, over low heat.
In a large pot over medium-high heat, saute the onion and garlic in the olive oil until soft, about 3 minutes. Add the risotto and 1/2 t. black pepper (and salt, if you desire) and stir constantly for 1 to 2 minutes. Do not brown!
Use a ladle to pour in hot stock 1/2 c. at a time, stirring constantly. Wait until the liquid is absorbed before adding more. Keep the risotto at a gentle simmer, adjusting the heat as necessary. Continue to cook this way for about 20 minutes, or until the rice is al dente. It should absorb at least 6 cups of liquid. Remove from heat and stir in 1/2 c. grated parmesan cheese and 2 T. butter. Alternately, you can choose to serve the risotto as is for a traditional side dish. Leftovers may be used the for the following risotto cake recipe. The recipe above makes about 5 1/2 c. of risotto and you need about 4 c. for the recipe below.

4-6 slices bacon
2 oz fresh mozzarella cheese, cut into cubes
all-purpose flour
4 c. risotto (above)
1/2 c. vegetable oil

Crisp up 6 slices of low sodium bacon in a large skillet. Allow to drain over paper towels before crumbling or chopping. Incorporate the bacon into the risotto and allow to cool in the refrigerator.
Form the risotto into balls, about 1.5 x the size of a golf ball. Press a cube of the mozzarella into the ball, and flatten the risotto to form 1/2 inch thick patties. Dredge the patties in flour and set aside in the refrigerator for about 5-10 minutes. Heat the vegetable oil in a skillet and re-dredge the patties in flour (shake off any excess flour). Fry the risotto patties in 2 batches, until golden brown and warmed throughout, about 8 minutes per batch. Makes 8 cakes & serves 4 people.

Tuesday, December 22, 2009

Spiced Pork Tenderloin

This has become a new favorite in our household. It's relatively simple to make, considering I sort of just wing it every time and I haven't botched it yet.

3 T. olive oil
1/4 c. light brown sugar, packed
1/4 t. cinnamon
1/2 t. chilli powder
feel free to add other spices of your liking
And of course you'll need 1 pork tenderloin, about 1 lb. Most people say to tie a tenderloin every inch or so, so it will cook evenly, but I always skip this part out of laziness and/or lack of proper string.

Preheat oven to 425 degress and line a baking sheet with aluminum foil. In a bowl, mix all the ingredients, and add about 1 T. water. Slather the pork with this mixture and pop in the oven for about 40-45 minutes. Brush more of the mixture on the pork every 15 minutes or so. The sugar mixture does do a number on the pan, which is why foil is a necessity. Just keep rubbing down the pork. An ideal internal temp is around 155, but I've gone to 170 and it's still super tender. Tent the foil around the pork and let it rest for about 10 minutes before slicing. Drizzle some of the juice from the pan onto the pork. I usually serve with mashed potatoes and corn, for a super starch fest. The pork should serve 4 normal people, or 2 starving shut-ins. Enjoy!

Check out my recipe on
Spiced Pork Tenderloin on Foodista

Monday, November 23, 2009

Apple-Strawberry Crisp

It's a little late, but here is my apple strawberry crisp recipe, as promised:
3 pounds sweet Gala apples, peeled, cored and diced
~1 1/2 c. strawerries, sliced
1/2 c. sugar (feel free to use Splenda Baker's Mix... I do and it is just as delicious.)
1 t. vanilla
1/4 t. grated orange zest
1 T. fresh orange juice
3 T. all purpose flour
Crisp topping

6 T. cold unsalted butter, cut into pieces
2/3 c. all purpose flour
2/3 c. oats
3/4 c. packed light brown sugar
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. salt
Combine all ingredients and beat on low until the mixture forms into course crumbs.

Preheat the oven to 375. Grease/butter a 9x13" dish.
In a large bowl, combine the apples, strawberries, sugar, flour, vanilla, orange zest, and juice. Transfer to the baking dish and cover with topping. Bake approx. 55-60 minutes, until topping is brown and juices are thick and bubble around edges. Let cool for about 15 minutes if you have self-control. Serve with vanilla bean ice cream.

Check out my recipe on 
Apple-Strawberry Crisp on Foodista

Tuesday, October 20, 2009

Chicken Pot Pies

I've been on sort of a Martha Stewart binge lately. The food is delicious, the labor is... intense. No one ever said Martha was known for her simplicity. I started these Chicken Pot Pies around 6 pm one Sunday night and we were lucky to be eating by 10. It may have been the same night I was prepping my apple-strawberry crisp (recipe to come), but either way, this is no 30 minute meal.

4 T. unsalted butter
1 medium onion, medium dice
1 large carrot, medium dice
1/2 c. all-purpose flour, plus more
course salt and ground pepper
4 c. low sodium chicken broth
3 c. cooked chicken, cut into 1 inch pieces (~1 lb)
1 c. frozen peas
1 1/2 t. chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk
In a large saucepan, melt butter over medium. Add the onion and carrot and cook until the onion softens, about 5-6 minutes. Add flour and 1/2 t. salt; cook, stirring frequently until the misture is pale golden (Martha says, "until it has a slightly nutty aroma") and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduced to a simmer and cook 10 minutes. It's about to smell like chicken soup in here. Stir in the chicken, peas and thyme and season with s & p. Divide the mixture among 4 12-ounce baking dishes (I only had 10 oz pyrex's, but they worked). Refrigerate until room temperature, about 20 minutes.
Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to 1/8 inch thickness (I really had no idea how to figure that out, so just roll it out a little bit). Cut into 4 equal squares, 1 inch larger than the dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, whisk the egg yolk with 1 t. water. Top the pot pies with the pastry and brush with egg wash. Refrigerate (AGAIN???) 15 minutes. I think I'm starting to remember why dinner was so late that night. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
Enjoy! You WILL burn your tongue, because, by the time you finish, you're so starving and you're determind to eat before midnight! They're also good the next day for lunch. Martha was kind enough to publish (some of) the nutrition stats for these bad boys, and I'll do the same: 478 cal, 20 g fat (10 sat), 45 g protein, 27 g carb, 3.4 g fiber.
Take that, Marie Callender.

Monday, September 28, 2009

Black Bean Salsa

This recipe is another one courtesy of a Minnesotan family member: my aunt Leanne. She gave me this recipe almost two years ago. I failed to achieve deliciousness my first time out, but over Labor Day I gave it another try. I think the problem was that I couldn't find the shoepeg corn* that the recipe required, but this time I just used raw sweet white corn cut directly from two cobs. Do not use canned yellow corn!

2 cans black beans, rinsed and drained
1 can shoepeg corn * (see above)
2 tomatoes, diced
1 red onion, chopped
2 avocados, diced
3-4 T lime juice
2 T olive oil
1 T red wine vinegar
salt & pepper, to taste
garlic, to taste

Prepare all the ingredients as specified. Add the avocado last. I made this a few hours in advance of a party, and added the avocado + a little more lime juice just before leaving. The avocados actually kept within the dip for another day (refrigerated) or so. Very addicting and filling.

Check out my recipe on 
Avocado Black Bean Salsa on Foodista

Sunday, September 6, 2009

Grandma Bars

I always called these "Peanut Butter Cornflake Bars," but that seems to be a little too literal for my family, because apparently they are ONLY called "Grandma Bars"... I'm not sure if it's because my grandma actually invented them, or because she has perfected the recipe.

Here they are:

1 c. granulated sugar
1 c. light corn syrup
2 c. peanut butter
6 c. corn flakes
1 bag semi-sweet chocolate chips.

Heat the sugar and corn syrup together in a saucepan over medium heat. Stir this frequently and only until the two are combined... DO NOT BOIL OR LET IT GET TOO HOT (I always do this and it makes for a really tough Grandma Bar)! Then add the peanut butter and mix over the heat until all combined. Remove from heat and add the cornflakes. I use my silicone spatula that is supposed to be heat resistant up to a million degrees, or so I thought, because today the silicone snapped in half! You can use a good old fashioned wooden spoon to combine. Press this mixture into a 9"x13" pan using a fork, wooden spoon, or some wax paper. Melt the semi-sweet chocolate chips and spread over the top. Cool and cut into squares or triangles. Some people like to melt butterscotch chips to spread on top, but that's blasphemy (unless you're my friend Sara who hates chocolate and then I'll allow it).

Tuesday, August 25, 2009

Cream Cheese Frosting

I'm not really into this whole cupcake phenomenon, but I do enjoy a Sprinkles or Crumbs cupcake once in a while. I really enjoy Sprinkles' recipe for cream cheese icing and I use it on most of my recipes. Below is a picture of some red velvet Sprinkles cupcakes I made from a mix over a year ago... I just found the pics. Sprinkles' mix is not as simple as using a Betty Crocker mix. There are a lot more steps and the mix costs $14! In the end, it works out to be a little cheaper to make them yourself, unless you don't think you could eat an entire dozen anyway.

*Sprinkles* Cream Cheese Frosting
8 oz cream cheese, soft
1 stick of butter, soft
1/8 t. salt
4 c. confectioners sugar, sifted
1 t. vanilla

Beat the cream cheese and butter with the salt until fluffy. Slowly add the powdered sugar until it is all incorporated. Add the vanilla and beat until smooth and creamy. Spread onto cakes/cupcakes with a spatula starting from the center and pushing out to the edges.

Wednesday, August 12, 2009

Chocolate-Peanut Butter Cookie Treats

Got this recipe from my friend Betty... thanks, Betty!

The white balance on this camera is all wonky... one day I will take good pictures of good foods!

Thursday, August 6, 2009

Asparagus Carbonara

Got this recipe from the Rachel Ray Everyday Magazine. It's very similar to the Super Yummy Pasta Dish I blogged about over a year ago, but I like this one better.

2 eggs
2/3 c. grated parmesan cheese
3/4 pound spaghetti (I was too lazy to make fresh so I used Barilla PLUS)
1 bunch asparagus, cut crosswise into 2 inch pieces
2 T. extra virgin olive oil
5 slices bacon, coursely chopped
3 cloves garlic, finely chopped
1/4 c. dry white wine (or use low-sodium chicken stock)
Salt & Pepper

Beat the eggs and cheese together in a large bowl and set aside. Boil a large pot of water and cook the pasta until al dente.
Add the asparagus during the last minute of cooking. Drain, but reserve 1/2 c. of the water for later. Add the hot pasta and asparagus to the egg/cheese mixture and toss to coat.
Meanwhile, heat the olive oil in a skillet over medium heat. Cook the bacon until crisp. Add the garlic and wine/stock and cook until slightly reduced (1 minute). Stir the bacon mixture into the pasta. Add some of the reserved water so that you can mix it easier. Season with salt and pepper.
My pictures have been sucking lately, but here's my result. This is the second time I've made this recipe. The recipe above serves 4, so I usually cut most of the items in half for when it's just me and John. I tend to use more bacon and asparagus.

Friday, July 24, 2009

Monkey Peeler

Last month I blogged about several As Seen on TV products that I found to be a little useless, including something called the Rotato Express, which is, essentially, a potato peeler. I've been peeling a lot of potatoes (and yams) lately, so I thought I'd share my peeler of choice.

I first became aware of this peeler when my brother and his wife asked for it on their wedding registry. I thought it was too cute, and immediately added it to my own "registry" (AKA my Amazon Wishlist). Lo and behold, my mom sent me it and a few other treasures for my birthday last September (thanks, Mom).

I was a little nervous, because my friend Jenn, who used to work at Kohl's, said a lot of people returned their peelers because the metal part came loose from the monkey's arms. Luckily, this hasn't happened to me. My monkey peeler makes quick work of peeling potatoes. I think the handle is the best part, because it allows you to hold the potato more upright, and I peel potatoes 3x as fast than with my old peeler.

If you're looking for a good peeler, I reccommend buying something like the monkey or one with a similarly designed handle, like this:

This is the sort of peeler I was operating with previously:


Monday, July 20, 2009

Bread Pudding

  • 3 1/2 c. bread, cubed. I used some slightly stale Italian bread, and one slice of "french toast" bread
  • 3 eggs
  • 1/2 c. butter
  • 2 c. milk
  • 2/3 c. sugar (I used splenda-sugar baking blend, so I only needed 5 1/2 T. of it)
  • 1 t. vanilla
  • 1/4 t. nutmeg
  • 1 T. cinnamon
  • 1/2 c. raisins (opt.)
  • 1 banana, sliced (opt.)
Cook the milk in a saucepan over medium heat, until a film starts to form over the top. Add the butter and stir until melted. Set aside and cool to lukewarm. Meanwhile, spray a 1 1/2 quart casserole dish with PAM, and place the the cubed (I actually just ripped mine into pieces) bread into the dish.
Combine the sugar, eggs, vanilla, nutmeg and cinnamon, and beat for 1 minute on medium
Slowly add the milk mixture and beat to combine.
Sprinkle the raisins over the bread, and spread out the sliced banana throughout the dish. Pour the batter evenly over the bread, and bake for
45-55 minutes at 350 degrees. Serve warm.
Sprinkle with powdered sugar, top with a rum or caramel sauce, or serve with vanilla ice cream.

I ate a bunch before I snapped these pics... sorry!

I got the idea to make bread pudding because John brought a bunch of stale Italian bread home from one of his work lunches. I hate birds, and we have enough wildlife in my hood, so I thought I'd put it to *better use*... in my stomach!

Thursday, July 9, 2009

Meatloaf Muffins

I found this recipe on SparkPeople, and I made it before to those specifications, with ground
beef, etc, and they were so delicious. I made them again last night, with a few of my own tweaks:

  • I substituted the lean ground beef for lean ground turkey (Jennie-O)
  • I substituted the 1 c. stewed tomatoes with 1 c. canned diced tomatoes (low-sodium kind)
  • I just used a few dashes of salt.
  • Also, the Ralph's brand of seasoned bread crumbs report way less sodium than I've found for traditional seasoned bread crumbs. Not sure if that's a glitch.
I worked these out* to be a little over 100 calories a piece. They're pretty yummy. If you make the beef version, you really can omit the heavy cream and they're still so yummy.

Here's what I'm having for lunch today, and this comes in at a whopping 275 calories... not bad!
*Please note: my calculations might not be exact, but they are pretty good estimates, based on accurate nutrition information for all of the ingredients I used, and divided by 12 (the number of muffins this recipe makes). Some of the carbs/fiber/sugar info might not be exactly right, because when it started getting into small decimal numbers, I just rounded the numbers.

Tuesday, June 30, 2009

Whole Wheat Pizza Crust

Got this recipe from, and it is fabulous! I've made it twice in 2 weeks and Johnny loves it as much as I do. You can top it with whatever you like. I used pizza sauce, onions (lots), bell peppers, grilled chicken, avocado, tomato and mozzarella cheese, of course. The second time I made it I just used peppers, chicken, onions and it was also the bomb.

Whole Wheat Pizza Crust
2 c. whole wheat flour
1 T. dry active yeast
3/4 t. salt (I use a little less and it tastes fine, but I am also watching my sodium)
1 c. warm water
1 T. olive oil
1 t. honey

Combine flour, salt and yeast in a large mixing bowl and mix well. Add the water, oil and honey and mix well.
Cover with a moist cloth and let sit in a warm place for 10-15 minutes to rise.
Punch down and press the dough onto a lightly greased 14" pizza pan. Add the ingredients you love and bake in a 425 degree oven for about 20 minutes, until the cheese is melted and the crust is golden brown.

Thursday, June 11, 2009

As Seen On TV... foodie edition

I love infomercials and the ridiculous products they aim to sell, but while perusing the As Seen on TV site recently, I couldn't help but notice a ton of totally USELESS products.  Here are three of my favorites:

The Roasted Garlic Express.  The world's first electric garlic roaster.  Hmm... this gadget, while kitschy and relatively small, doesn't seem like it would get a ton of use... How often do you roast garlic, and is it really such a pain that you would need a special machine?  Not worth my $50.

The ROTATO EXPRESS.  Well, they win for clever name... it's a potato peeler that rotates and peels - FAST.  I think all of these things need to have the word "express" in their names, to assure the buyer that while this gadget might take up precious counter space, it will peel those potatoes, kiwis or cucumbers in no time! Who eats that many potatoes? Any decent peeler can do the same job, and I can think of 4,000 better ways to spend $20. 

The DOUGH-NU-MATIC doughnut maker!  This actually looks pretty cool and fun, if I weren't trying to lose weight, if it didn't get such horrible reviews and if it didn't cost $150.  

I might not have been fair when I described these products as "totally useless." Clearly, these products each have ONE use... I would love to know how many people are currently suffering buyer's remorse related to the Roasted Garlic Express, Rotato Express or the Dough-nu-matic.  

What are some of your favorite As Seen on TV products? 

Thursday, June 4, 2009

Strawberry Rhubarb Pie

Sorry for no blogs last month. I was busy baking and simultaneously trying to lose some weight - needless to say, I'm a little counter-productive. Here's a recipe for a super delicious pie, my favorite pie. Fresh strawberries and rhubarb make the perfect mix of sweet and sour.

Pie Crust Ingredients (enough for double crust, needed below):
2 1/2 c. all purpose flour
1 c. shortening
1/2 t. salt
6 T. ice cold water

Whisk the flour and salt together in a bowl. Using a pastry blender, "cut" in
the cold shortening until it resembles coarse crumbs. Drizzle 3 to 4 T. of the cold water over the mixture and mix with a fork to combine, adding more water until the dough comes together. Split dough in half and form into two balls. Wrap each with plastic wrap and chill for at least 30 minutes before rolling out. Rolling out can be super tricky. Make sure you have extra flour near by, a good "rolling space" and a weighted or wooden rolling pin. I use a weighted non-stick, but I still had difficulty doing this.

Pie Ingredients:
1 c. white sugar
2 T. corn starch
1/4 c. water
1 pound fresh rhubarb, chopped (can be hard to find)
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 T. butter
1 egg yolk
2 T. white sugar

Preheat the oven to 400 degrees. In a large bowl, add 1 c. white sugar, the sliced strawberries and chopped rhubarb, and toss together. In another small bowl, combine the 1/4 c. water with 2 T. cornstarch and add this mixture to the strawberries/rhubarb bowl, toss to combine. Let stand for 30 minutes.

Pour filling into the prepared pie crust, and spread little bits of the butter around the top of the filling. Cover with the top crust and seal the edges, using water if necessary.

Use a pastry brush to apply yolk to the top of the pie. Sprinkle with the 2 T sugar and cut holes/lines in the top to let steam escape. Bake for about 1 hour. This is a little tricky because I'm pretty sure my oven is off from other people's "normal" ovens. When the top looks golden, you're golden. Let this pie stand on a cooling rack for at least 2 hours, or it will still be runny. MUST SERVE with vanilla ice cream.

I forgot to take a picture of the cross section of the pie, but here's the whole thing when I pulled it out of the oven.

Thursday, April 30, 2009


I feel so ashamed and disgusted.  John and I seem to be afflicted with some sort of hoarding disease in which we buy a boatload of food, pack it away deep in our cupboards, and let it expire.  We are TWO people living together in a small apartment.  There is no reason for two people, especially two people trying to eat healthier, to accumulate so much food. Much of this food was barely touched or unopened, and all of it was expired. Not only did we waste a ton of money over the last year, but we could have easily donated this food (before it expired) to some hungry people.  

Things are going to change! I filled up two large trash bags of old food, and I will not let this happen again!

Sunday, April 19, 2009

Frosted Nixon

This pan is totally kitschy and totally awesome. Normally I do not go for things like this because they seem so "Spencers"-esque (remember those stores in the mall that had all the perverted joke things?), but ever since we saw that episode of Curb Your Enthusiasm with the erotic bakery, finding this cake pan had been a priority. So when John gave it to me for Valentine's Day, I couldn't wait to use it. Then the Academy Awards came along, and we invited people to bring movie-themed food to our house to watch. My contribution? Frosted Nixon, based on the film Frost/Nixon (which I did not see). It was the only film I could think of to tie to the penis pan.

The pan fits one box of regular cake mix (do not make a homemade cake for this, mixes are just fine and work perfectly).

I used a basic frosting recipe and some decorator dyes from Wilton to get the coloring right. Pretty simple, and it was actually really delicious. "Jimmies" (or sprinkles) on the balls made that section a big hit! Dress this cake up or down. It would probably be good sprinkled with some powdered sugar or drizzled with some ganache, but mine needed to be FROSTED obviously.

2 sticks unsalted butter, firm but not cold
1/8 tsp salt
3 1/2 cups confectioners' sugar, sifted
1/2 tsp vanilla
1/2 tsp milk
Beat the butter and salt on medium speed until light and fluffy. Reduce the speed to low, gradually add sugar and beat until incorporated. Add vanilla and milk and beat until smooth and creamy. The frosting should be creamy and dense, like ice cream. Add additional milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

Tuesday, April 7, 2009

Just in Time for Passover

I'm not Jewish, but I love me a macaroon. Here's a recipe for the yummiest coconut macaroons around:
2/3 c. all-purpose flour
5 1/2 c. flaked coconut (sweetened is fine, that's how I make it and it's the easiest to find)

1/4 t. salt
2 t. vanilla extract
1 (14 oz) can sweetened condensed milk

Combine the flour, coconut and salt in a large bowl. In a smaller bowl, combine the vanilla and the can of sweetened condensed milk and mix well. Add this goo to the dry ingredients and mix with a wooden spoon, or you could use your hands (sounds rather messy to me).
I probably wouldn't use a mixer unless it's on a super low speed. This batter is going to be THICK.

Line baking sheets with parchment paper, and, using a big spoon or ice cream scooper, scoop the batter/dough onto the sheets.
In a preheated 350 degree oven, bake the macaroons for about 20 minutes, or until golden/toasty looking. You can drizzle some melted semi-sweet chocolate on top or use a chocolate/baker's chocolate mix and go for the "dipped" variety.

Check out my recipe on
Coconut Macaroons with Chocolate Drizzle on Foodista

Thursday, March 26, 2009

Easy As Pie

This recipe is super easy.  I ripped if off from The Weekend Baker when I needed a yummy dessert in a jiffy.

Half-Moon Pie Pockets:
2 sheets frozen puff pastry (9.5" square each)
1 large egg, lightly beaten
2 T. granulated sugar

You can choose whatever filling you want to put in there, but I did chocolate-nut and pumpkin-spice.  There were more options in the book, but those two are the most delicious.

For the chocolate-nut filling:
1 c. semisweet chocolate chips
1/3 c. chopped nuts (whatever you like, I used walnuts)

For the pumpkin-spice filling:
1 c. + 2 T. canned solid-pack pumpkin (Libby's is perfect)
3 T. firmly packed light brown sugar
2 T. all-purpose flour
3/4 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg

Remove both sheets of puff pastry from the box and set them on a lightly floured surface.  Cover with plastic wrap, but DON'T unfold the sheets... just let them sit there until thawed and more pliable (10-20 minutes).

Heat oven to 425 degrees and put a rack on the middle rung in the oven.  Line 2 sheet pans with parchment paper.  

On a lightly floured work surface, carefully unfold the puff pastry.  Dust the top of it with flour and roll out each sheet, lightly dusting with flour as needed to prevent sticking.  Use a 4 inch round cookie cutter (or the top of a large plastic tumbler) to cut out 18 circles.  Peel away scraps and cover the rounds with plastic wrap.

Now prepare your fillings.  All you have to do is combine the ingredients for the filling of your choice.  Note: if you decide to make 2 or more varieties like I did, you can cut your filling ingredients in half.  

Place 1 T. of filling on the center of the round.  Brush the edge of the dough with your beaten egg.  Fold half the dough over the filling to form a half moon.  Use a fork to press the curved edge to seal tightly.  Continue with the remaining dough rounds.  Arrange the pie pockets on the prepared sheet pans.  Brush the tops with egg and sprinkle with granulated sugar.  Bake until the puff pastry is puffed and browned, 20-25 minutes.  Transfer the sheet pans to racks to cool.  Serve warm.  

You can bake these in advance and reheat them in a warm oven for 10-15 minutes like we did.  I think you could put pretty much anything inside of puff pastry and it would be delicious.  Give it a try!
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