PISTACHIO MUFFINS

MOIST PISTACHIO MUFFINS

We love the pistachio muffins from Albertsons.  I added 1 cup of milk and used coconut oil.  I sprinkled some turbinado sugar on top.  Everyone really liked them.  Made 6 regular and 12 mini.

1 egg
3/4 cup milk (add a little more if seems dry)
1/4 cup vegetable or coconut oil)
1 1/2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt (didn't add)
1 pkg (3.4 oz) instant pistachio pudding mix
1/4-1/2 cup chopped pistachio nuts, optional
turbinado sugar, optional

Preheat oven to 400.  Grease muffin tin (stuck to paper).  Beat egg with a fork.  Stir in milk and oil.  Stir in flour, baking powder, sugar, salt and pudding mix, just until moist.  Batter will be lumpy.  Bake for 20-25 minutes.

DARK CHOCOLATE SEA SALT ALMOND CLUSTERS

SEA SALT DARK CHOCOLATE ALMOND CLUSTERS
http://sallysbakingaddiction.com/2016/03/01/sea-salt-dark-chocolate-almond-clusters/

These are so yummy and easy!  Kids had fun sprinkling on salt and sugar.  I mixed Dove chocolate (cut up), bittersweet choc bar and semi-sweet choc chips.  I thought they would be good with caramel drizzled on top or put some down first.  I put the cookie sheet in the fridge while I was preparing the ingredients.  Worked really well.  Loved having them in the fridge for a quick chocolate fix.

Just 4 ingredients in these addicting sweet and salty almond clusters. Toasting the almonds turns them up a notch!

Ingredients:

• 2 cups (280g) Diamond of California whole almonds
• 8 ounces (226g) semi-sweet or bittersweet chocolate, coarsely chopped1
• sea salt
• turbinado sugar (or any coarse/raw sugar)

Directions:

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread almonds out in a single layer and toast for 10-12 minutes, stirring once during that time. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Spoon clusters onto a lined baking sheet, as large or small as you'd like. My clusters had about 10-12 almonds each in them. Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
4. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

DARK CHOCOLATE SEA SALT ALMONDS
http://sallysbakingaddiction.com/2015/08/24/healthier-treat-dark-chocolate-sea-salt-almonds/

These are super yummy!  I didn't have time to dip each one so I mixed them all together.  They really clumped together..not sure how to do it better.  

A chocolate treat to feel good about!

Ingredients:

• 6 ounces bittersweet or semi-sweet high quality chocolate
• 1 and 1/2 cups unsalted raw almonds, such as Diamond of California Whole Almonds
• sea salt
• turbinado sugar (or any coarse/raw sugar)

 Directions:

1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Melt the chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.
3. Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don't want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.
4. Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!
5. Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.

POP TARTS

HOMEMADE POP TARTS

These were good and so easy.  The kids enjoyed helping.  Would be fun to have with guests or at a party and have different kinds of jams and let people choose their own.  Didn't have sparkling sugar but would be fun to try (wonder if WinCo has it in bulk).  I just used the boxed pie crust.  Made 1/2 of the glaze - could have made even less that half.

UPDATE: We really like these with any kind of jelly.  Could also use pie filling.  Have done peanut butter with jelly...that is good too.  I like egg wash on top the best.  Also have sprinkled turbinado (brown) sugar on top.  Really liked.  Have used homemade pie crust...see below. Last time I made them I wrapped them up kinda like a present.

Ingredients:

• Pie crust, refrigerated or homemade 
• Jam or Preserves
• Glaze or Egg Wash
• Sparkling Sugar 

Directions:

Preheat the oven to 425 degrees.

Unroll one of the pie crusts and square the edges (I didn't do this I just cut 3 across each way - worked fine being rounded). Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. 

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops  with some white sugar.

To Make the Glaze:

• 1 cup powder sugar
• milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

NEVER FAIL PIE CRUST

Danae Winder gave this recipe at a Made from Scratch.  The website justgetoffyourbuttandbake had same recipe but different method to make it (see blog post on homemade pie crust).  My family loves this crust.

4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg

1/2 Cup ice cold water

In a large mixing bowl, combine flour, salt and sugar.  Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar and water.  Whisk together then add gradually to flour mixture, stirring with a fork.  Mix until dough forms a ball.

Allow dough to rest in refrigerator 10 minutes before rolling out.