Crock Pot Cinnamon Rolls

Happy Friday!

I am so excited that it is Friday, my students are taking a test, and I have my friend's engagement party to go to tonight!  I am so excited for Caryn and Max and I can't wait to celebrate with them.

Last night, I went to La Principal in Evanston with some of my friends from my old school.  It was so nice to see them and it really made me miss them!  Plus, La Principal was amazing!  I really hope that we continue to have outings like that in the future!

Today, before the engagement party, a bunch of teachers from my current school are going to a restaurant to celebrate the fact that it is Friday.  I'm excited to hang with them and it will be a nice way to kick off the weekend.

You know what is also a nice way to kick off the weekend?  Cinnamon rolls!!! Cinnamon rolls are my ultimate favorite breakfast pastry.  I just can't say no to them.  I know that the world is on a donut kick, but I still say that cinnamon rolls are the best.  I made crock pot cinnamon rolls recently and they came out great!  I made them a little "healthier" so they are probably not as crazy delicious as they could be, but I thought they were delish and it made me feel better to know that they were lightened up.

Crock Pot Cinnamon Rolls

Ingredients:
3/4 cup almond milk
1 packet instant yeast
1/4 cup + 1 tsp sugar, divided
1 tsp salt
3 tbsp unsalted butter
1 egg
2 and 3/4 cups bread flour
Filling:
5 tbsp unsalted butter, softened
1-2 tbsp cinnamon
1/4 cup sugar
Icing:
2 tbsp milk
1/4 cup powdered sugar
dash of vanilla

Directions:
1. Warm the milk in the microwave for 1 minute.  Pour the milk into a stand mixer or large bowl with a dough hook.  Add in the yeast and 1 tsp sugar and let sit for 8-10 minutes.  Yeast should make the mixture frothy.
2. Once the yeast mixture is frothy, add in the remaining 1/4 cup sugar, butter, egg and 2 cups of flour.  Beat on a low speed until dough comes together and pulls away from the sides of the bowl.  Add in more flour as needed.
3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes.  Then, place the dough back into the bowl, cover with a towel and let rest for 15 minutes.
4. Line a slow cooker with a lightly greased piece of parchment paper.
5. After 15 minutes, roll the dough out into a long rectangle about 1/4 inch thick.  Spread the softened butter over the dough, sprinkle with cinnamon and sugar.  Then, starting with the longer side, roll it up towards the other long side.  Cut into about 12 pieces and place in the slow cooker.
6. Place a paper towel on the inside of the slow cooker right under the lid.  Turn the cooker on to high and let cook for 2 hours.
7. Make the icing by mixing the powdered sugar and milk together in a small bowl.  Once the cinnamon rolls are done, spread with icing or just dip the cinnamon rolls in the icing!

Enjoy :)

Chocolate Chip Scones with Vanilla Glaze

Good Morning! Today I have a great recipe to share.  I made these amazing scones to bring in as a breakfast treat for our last student teacher meeting.  Every Monday, one of the teachers at the middle school would meet with all the student teachers.  This sort of "support group" was a great way to stay in touch with the school, learn about teaching, and be open to talking to each other about our experiences.  We talked about stresses in our university classes, difficulties with student teaching, and successes both through school and our outside lives.  On top of these therapy sessions, we learned about practices used at the school for discipline, school culture, and teacher collaboration.  We heard from guest speakers such as the vice principal and a first year teacher.  Also, we got to see sample interview questions.  These meetings were incredibly informative and helped me to feel even more part of the school.  It was great to have this as a support system in my first semester student teaching.  I can't believe that we arrived at our last meeting and that in a few short days, I will be off to high school.  I hope to find ways to continue to connect with staff and students as I enter my next semester of student teaching.

Whole Wheat Chocolate Chip Scones with Vanilla Glaze (adapted from Food Network)

Ingredients:
2 cups white whole wheat flour
4 tsp baking powder
3/4 tsp salt
1/3 cup sugar
6 tbsp unsalted butter
3/4 cup Non-Fat Greek Yogurt (I used Vanilla Chobani)
1 egg
3/4 cup chocolate chips
Glaze:
1 cup powdered sugar
3 tbsp milk
1 tsp vanilla

Directions:
1.  Preheat oven to 375 and lightly grease a baking sheet.
2.  In a large bowl, whisk the flour, baking powder, salt, and sugar together.  Cut in the butter and using your hands, pinch the butter into the flour mixture until it resembles wet sand.
3.  In a separate bowl, combine the greek yogurt with the egg.  Pour into the flour mixture and stir to combine.  Do not over mix.  Stir in chocolate chips.
4.  Form the dough into a ball and press into a circle.  The circle should be about as thick as your hand.  Cut the circle like a pizza to form 8-12 wedges.  Place on the baking sheet and bake for 15 minutes. Let cool.
5.  Make the glaze by mixing all the ingredients together.  For a thicker glaze, add more sugar, for a thinner glaze, add more milk.  Brush over cooled scones.

Enjoy :)

Daring Bakers October 2012: Homemade Puff Pastry

Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it! 

I didn't want to go the route of pastry cream, and apples are so delicious this fall that I decided to do a puff pastry apple pie!  I set out to make the puff pastry with the assistance of my favorite co-chef: Bri! He's visiting me for Halloween/Homecoming this weekend in Madison and it has been a blast! Plus, it was perfect to make the pastry and then watch the homecoming game while it was chilling! We had a lovely day :).

I was surprised at how much work/time goes into puff pastry...no wonder it is so amazing.  However, it is not at all difficult! So, if you are looking for a fun/delicious project make some puff pastry.  I

I know that this months challenge was to make the Mille Feuille and to layer the puff pastry with various fillings, but I was really craving this apple pie that I saw over at Create with Mom. So, since I knew I was making some puff pastry, I decided to go ahead and whip up this amazing looking "pie."  I adapted the recipe so that I could make the puff pastry provided for this challenge by Suz and so that I could use the apples I picked up at the farm while pumpkin picking! Stay tuned for the full recipe.  Today I am sharing how to make the pastry!

Puff Pastry (adapted from About .com)

Ingredients:
1 3/4 cups flour
1 tsp salt
4 tbsp unsalted butter, cold and cut into cubes
1/2 cup plus 2 tbsp cold water
14 tbsp unsalted butter, at room temperature and cut into cubes
3 1/2 tbsp flour

Directions:
1. In a large bowl, mix the larger amount of flour, salt, and cold butter together.  Pinch the butter with your fingers until you have a mixture that resembles wet sand.  Mix in the water and then knead the dough for about 4 minutes using your hands.  Wrap the ball of dough in clingwrap and place in the fridge for 30 minutes.
2.  Mix the larger amount of butter with the rest of the flour until you have a paste.  Shape the paste into a square about 5 in. long and 5 in. wide.  Wrap in clingwrap and place in the fridge for 15 minutes.  
3.  Take the chilled dough and roll it out into a square about 7 in. long and 7 in. wide.  Place the butter paste in the middle of the dough and then take the corners of the dough and wrap it around th butter so that you have a litte package.  Turn it over and roll it out with a rolling pin so that you have a rectangle about 16 inch. long and 1/4 inch thick.  You may need flour for the rolling.
4.  Fold the rolled dough into thirds: take the short end of the rectangle and fold it into the middle, then take the other end and fold it over that part.  Roll out the dough again into the rectangle and repeat the folding process.  Wrap is clingwrap and place in the fridge for 30 minutes.
5. Repeat this process 2 times and place back in fridge for 30 minutes.  
6. Repeat this process 2 more times and then use the dough or refrigerate until needed.  You can keep this in the fridge for 2 days.  

Enjoy :)

Pumpkin Spice Scones

Sundays are the perfect day to whip up a nice batch of scones.  That is why I am sharing this recipe today! I found the original recipe at Bespangled and she described the scones as "inspired by Starbucks." Now, I LOVE coffee, I LOVE scones, and I LOVE Pumpkin Spice Latte Season.  So, this recipe for Pumpkin Spice Scones sounded just perfect to pair with a pumpkin spice latte!  I am working on the Pumpkin Spice Latte idea, but here are the scones.  I adapted the recipe to use some lighter ingredients and it tasted fabulous! I brought them to study night and my DTS taste testers all agreed that these were just amazing.  I must admit, I may or may not have licked the spoon I used to make the glaze when I was done and it was crazy good.  Beware of that glaze and enjoy these scones!

Pumpkin Spice Scones

Ingredients:
2 cups all purpose flour
1/4 cup brown sugar
1 tbsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
6 tbsp unsalted butter, melted
1/2 cup pumpkin puree
1 egg
3 tbsp half and half
Glaze:
1 cup powdered sugar
2 tbsp skim milk
Pumpkin Spice Glaze:
1 cup + 3 tbsp powdered sugar
2 tbsp skim milk
1/2 tbsp pumpkin puree
1 tsp pumpkin pie spice
dash of cinnamon

Directions:
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice.  Stir in the melted butter until you have a mixture that resembles wet sand.  Use your hands to pinch the butter through the flour mixture.
3. In a medium bowl, whisk the pumpkin puree, egg, and half and half until well combined.  Pour in the flour mixture and stir until just combined.
4. Place the dough on some parchment paper and form it into a rectangle about a foot long, 4-5 inches wide, and 1 inch thick.  Using a knife, cut this into thirds and then cut each third into 8 pieces by cutting diagonally, horizontally and vertically.  You will end up with 24 mini triangles.

5.  Place on parchment lined sheet and bake for 12 minutes.  Let cool.
6. Make both glazes: make the basic glaze by stirring the milk into the powdered sugar until well combined.  Make the pumpkin glaze by stirring all the ingredients together until well combined.  If you want a thicker glaze, add more sugar and if you want a thinner glaze, add more milk.
7.  Spread the basic glaze over each cooled scone and then drizzle the pumpkin glaze over the top.

Enjoy :)

Foodie Friends Friday October 12 Linky Party

It's time for another Foodie Friends Friday and today I am linking up a fantastic recipe for Sweet Potato Cinnamon Rolls! Check out some great recipes and remember to come back and vote on Sunday!

Onto the business/fun stuff! Last week three lucky winners won cute foodie headbands from The Lovebug Collection!

And here are the winner's from last week's party!

Most Votes:

1. PB&J Poke Cake

2. Zombie Eyeballs

3. LEMONLICIOUS

Most Clicked:

1. Pepper Jelly Turkey Meatballs with Confetti Rice

2. Gingerbread Pumpkin Cheesecake

3. PB&J Poke Cake

This week is sponsored by Clean Mama Printables and three randomly picked, lucky winners will win an Organized Kitchen Label Kit!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

a Rafflecopter giveaway

Sweet Potato Cinnamon Rolls

This week I got to go caving with my 8th graders! That's right, I the BinomialBaker, crawled through a cave.  In science, the 8th graders are learning about caves and so we take a trip to Eagle Cave to explore.  It was a great trip where we got to "free cave" for about 2 hours and then also had an hour for a "dark experience" where we had to walk through an area of the cave in complete darkness and nothing but a rope keeping us together.  I had a blast!

I was really nervous about this experience, but it was "challenge by choice" and I chose to challenge myself.  I was pretty scared of the dark experience, but I sucked it up and had a great time with the kids.  I also went for the bear squeeze, which was terrifying, but rewarding when I was able to make it through!  I got to know a bunch of new kids and I was able to get closer to kids from my class.  We had a great day caving and then got Culver's on the way back! I felt a little like an 8th grader myself!

Now, I am bumped and bruised and the entire left side of my body is really sore, but it was so worth it! Plus, I have a great comforting fall recipe to share today.  It is the perfect treat for breakfast, or anytime!  I made Sweet Potato Cinnamon Rolls and after a crazy day in the cave, it was great to warm up with a yummy cinnamon roll and watch some TV to give my aching body a little break.

Sweet Potato Cinnamon Rolls (adapted from A Full Measure of Happiness)

Ingredients:
1/2 cup skim milk, warmed (I microwaved it for 1 minute)
2 tsp active dry yeast
1 tbsp low-sugar maple syrup
1 cup mashed sweet potato (I microwaved a medium-large sweet potato for 6 minutes then peeled it and mashed it)
1 1/4 cup whole wheat flour
1 1/4 cup all-purpose flour
3 tbsp egg whites
1/2 tbsp olive oil
1/2 tsp salt
3 tbsp unsalted butter
cinnamon and sugar

Cream Cheese Frosting:
8 oz low-fat cream cheese
1 cup powdered sugar
1 tsp vanilla

Directions:
1. Mix warm milk, yeast, and maple syrup together in a small bowl and set to the side until it becomes bubbly, about 7-8 minutes.
2. In a large bowl, beat the sweet potato, egg whites, olive oil, 1 cup of flour, and salt.
3. Mix in the yeast combination until well combined, and then mix in the rest of the flour until just combined.  Switch to a dough hook and knead for about 8 minutes.  The mixture will form into a ball, but it will still be sticky.  Cover the dough with a towel and let rise for about 1-2 hours or until doubled in size.
4. Place the dough on a clean and lightly floured surface and roll it out into a rectangle about 4 inches wide and 18 inches long.  Melt the butter and then drizzle over the dough so that it covers all of it except for about 1/2 inch around the sides.  Sprinkle a good about of sugar and then cinnamon over the dough.
5. Starting with one of the long edges, roll the dough tightly until you get close to the other side.  Take the other side and wrap over the top of the rolled dough.  Cut into about 12 pieces and place in 2 round pans.  Cover the pans and let the rolls rise for about 30 minutes, or until doubled in size.
6. Preheat oven to 400 degrees and bake for about 15 minutes.
7.  Drizzle with your favorite glaze, or make this fantastic cream cheese frosting to slather on top: mix the cream cheese, sugar, and vanilla together until well combined and creamy.  Spread over the warm rolls!

Enjoy!

This recipe featured on Foodie Friends Friday!

Brunch! Frittata and Cinnamon Rolls

My house smells amazing right now.  There are about 40 cinnamon rolls making this kitchen smell amazing.  Why are there FORTY cinnamon rolls? Well, because I felt like baking.  And I couldn't decide on one kind of cinnamon roll...so I made two.

It also worked out nicely that my friend Michael was coming over and I had already decided that we were going to have a brunch-lunch.  So, I got out my mini skillets to make mini frittatas for us and then after all that vegetable and egg stuff...cinnamon rolls seemed like an excellent side!  I found a lovely recipe for the frittata over at Jinkzz's Kitchen.  This recipe was for one large frittata, and I just made two small ones with some small changes. Then, I made the Pioneer Woman cinnamon rolls (with some healthy substitutes) and then I made half with a more traditional filling/glaze and the other half with Peanut Butter and Jelly! I found the inspiration for the Peanut Butter and Jelly cinnamon rolls over at Runs with Spatulas and they were AMAZING.  The combination of peanut butter and cinnamon was actually really good and then the strawberry jelly glaze brought the whole thing together.

We had an amazing brunch and then watched the movie, Captain America.  Bri and I recently went to see the Avenger's, which was great, but it made me want to watch the superhero movies that I had missed.  Captain America was pretty great and I want to know how they made that actor look so small and then so big...and hot! Geez, he was good looking.  Anyways, it was a fun day and I'm happy to share it with you.

In other news, this might be my last post for a while depending on what happens today.  A while ago, I spilled orange juice on my laptop.  It was the scariest moment of my life (maybe...).  I stuck the computer in rice and miraculously, it lived! However, now it is a little sticky and the charger does not always work! So, I am taking the computer in to the computer-doctor today and I'm a little nervous about what will happen.  Hopefully they will be able to fix it!

Mini Frittatas (adapted from Jinkzz's Kitchen)

Ingredients:

6 eggs

1/4 cup skim milk

1/2 tsp pepper

1/2 cup low-fat feta cheese

olive oil

2 cloves garlic, minced

1 cup spinach

1 small tomato, chopped

3-4 small portabella mushrooms, chopped

shredded pecorino cheese

Directions:

1. Preheat oven to 350.

2. In a medium bowl, beat eggs, milk, pepper, and feta.  Set aside.

3. Place both mini skillets on the stove-top and heat over medium heat.  Place about a tsp of olive oil in each skillet and 1 clove of garlic in each skillet.  Meanwhile, chop the tomato and mushrooms.  In one skillet, saute the mushrooms and in the other saute the tomato.  After a few minutes, place half the spinach in each skillet and cook until wilted.  Once the spinach is wilted pour half the egg mixture into each skillet, lower heat to low, and cook until sides start to set. Sprinkle some pecorino cheese on each frittata. 

4. Place both skillets in the preheated oven and cook for 10-15 minutes or until the egg is totally set (shake the skillet a little to see if it jiggles, when it doesn't it's done!).

Enjoy :)

Whole Wheat-Lightened Up Cinnamon Rolls (adapted from the Pioneer Woman and Runs with Spatulas)

Ingredients:
4 cups skim milk
1 cup canola oil
1 cup sugar
2 1/4 tsp active dry yeast
4 cups all-purpose flour
4 cups whole wheat flour (I used white whole wheat)
1 heaping tsp baking powder
1 scant tsp baking soda
1 heaping tsp salt
1 cup flour
Regular Cinnamon Rolls:
8 tbsp unsalted butter, melted
cinnamon (I used China Cinnamon)
3/4 cup sugar
Peanut Butter Cinnamon Rolls:
1/3 cup (about) Natural Creamy Peanut Butter
cinnamon
3/4 cup packed brown sugar
Regular Glaze:
1/4 cup skim milk
1/8 cup warm coffee
2 tbsp maple syrup
dash of sea salt
powdered sugar
Jelly Glaze:
1/2 cup strawberry (or any flavor) jelly
3-4 tsp skim milk
powdered sugar

Directions:
1. In a large saucepan, heat milk, oil, and sugar until bubbles start to form around the sides, but it is not boiling.  Remove from heat, place in a large mixing bowl, and sprinkle yeast on top.  Let sit for about a minute.
2. Mix in the 8 cups of flour with mixer on a slow speed, about 1 cup at a time.  Mix until just combined. Cover the bowl with a clean towel and let sit in a warm place for about an hour.
3. After an hour, mix in the baking soda, baking powder, salt, and 1 cup of flour. Use dough right away (which is what I did), or refrigerate up to 3 days.
4. Preheat oven to 375.
5. Take half the dough and roll it out on a clean and lightly floured surface so that you have a long rectangle (about 30 by 10 inches).  Make the regular cinnamon rolls: brush the melted butter on the rolled out dough.  Next, sprinkle cinnamon all over the butter and then sprinkle the sugar on top. (Feel free to use more butter or sugar if you want even gooey-er rolls). Now, roll the dough up-start with the long side and slowly roll the dough up so that you have a long rod of cinnamon-y goodness! Now, take a pizza cuter or knife and cut along the rod about 1/2-1 inch at a time.  Place the rolls in lightly greased pans (You will have enough for 1 9 by 13 inch pan and 1 9 inch circular pan). Cover the pans with a clean towel and let rest for 20 minutes.
6. Take the other half of the dough and roll it out in the same way.  This time, spread a thin layer of peanut butter on the rolled out dough and then sprinkle on cinnamon.  Finally, sprinkle on the brown sugar.  Roll up the dough in the same way as the first one and cut it in the same way as well.  Again, place the rolls in lightly greased pans and cover for 20 minutes.
7.  Once the rolls have rested for 20 minutes, place in the oven and bake for about 18-22 minutes. Rolls should be lightly browned.
8.  While the rolls are resting/baking make both glazes.  In two medium bowls, whisk the ingredients except for the powdered sugar and then add sugar until you have a desired consistency.  I tried to limit the sugar and had thiner glazes.
9. Remove the rolls from the oven and pour the maple glaze over the hot regular cinnamon rolls and the jelly glaze over the hot peanut butter rolls.  The rolls will soak up those amazing glazes and be super yummy!
Enjoy :)

The Hungry Hungarian Part 2

As promised,  here is the second installment in my Hungry Hungarian series.  This recipes combines some great flavors into what I like to call a parfait-pie.  That's right, parfait-pie.  This dessert is like a pie, but there are layers!

I am also excited to announce that yesterday I presented a presentation that counted as the final for two of my three classes and now all I have to do is turn in one paper (which is already done) and I am on summer vacation!!! I can't wait to be on break! I love having my mornings back so that I can run more and cook more! Plus, going home to Chicago means being with my family and catching up with all of my friends.  I seriously cannot wait!

My summer goals include: reading a ton of books (I am open to suggestions!), running more, blogging more, being the best day camp site director the town has ever seen, planning for my student teaching in the fall, brainstorming ideas for my new DTS positions (elections were last night) as Sister RA, Fundraising Chair, and Academic Chair (phew that's going to be a lot) and...drum roll please...I've decided to aim for doing a half marathon! If anyone has any advice in any of these areas I would be super grateful to hear it!

Cookbook Picture

Mine!

I hope that you all enjoy this recipe, it was much easier than the other one.  Plus, this guy came out looking much more like the photo and it made me really happy.  AND, of course, Mario (my Hungry Hungarian) loved it!

Flodni (Apple, Walnut, and Poppy Seed Bars)

Ingredients:
Dough:
3 1/2 cups flour
1/2 cup powdered sugar
a pinch of salt
1 cup unsalted butter, cold and cut into 1/2 inch cubes
1/2 cup + 1 tbsp water
2 egg yolks
Apple Filling:
2 1/2 lbs. Granny Smith Apples, peeled
2 tbsp honey (I used orange blossom honey)
1 tbsp lemon juice
1/4 tsp cinnamon
Walnut Filling:
2 cups walnuts
1 cup sugar
1/2 cup water
Poppy Seed Filling:
1 cup ground poppy seeds
1/3 cup sugar
1/2 cup water
Egg Wash:
1 egg yolk
1 tsp water

Directions:
1. In a large bowl, whisk the flour, sugar, and salt. In a food processor, pulse this mixture with the cubes of butter until the mixture looks like wet sand.  Pour into a bowl.  In a small bowl, beat the egg yolks with the water.  Using a fork, mix the egg mixture into the flour mixture.  Form the dough into a ball, you may need to add a little water.  Form four equal balls of dough and shape into rectangles about 4 by 5 inches. Wrap each rectangle in plastic wrap and place in the fridge for at least 30 minutes.
2. While the dough chills, make the fillings. First, make the apple filling: take 2/3 of the apples and slice 1/4 inch slices. With the remaining 1/3 of the apples, chop into small pieces, discard all the cores. Place the apples, honey, lemon juice, and cinnamon in a medium saucepan over medium-high heat. Cook covered until the apples start to release juices.  Cook uncovered for until apples are tender, about another 8 minutes. Remove from heat and let cool.
3. Make the walnut filling: place walnuts and sugar in a food processor and pulse until walnuts are finely chopped. Place mixture in a small saucepan over medium heat with the water and bring to a boil.  Cook for about 3 minutes, or until mixture thickens and becomes a paste.  Remove from heat and let cool.
4. Make the poppy seed filling: place ground poppy seeds, sugar, and water in a small saucepan and cook over medium-high heat until water completely dissolves and mixture thickens.  Remove from heat and let cool.
5. Preheat oven to 400 degrees with rack in center position and a baking sheet on the rack.  Grease a 9 by 13 inch glass pan (I used metal and it was fine).
6. Take the dough out of the fridge and on a lightly floured surface roll out one piece so that it can be fitted to the bottom of your pan.  Place the dough in the pan and spread the cooled apple mixture over the dough. Next, roll out another piece of dough so that it can be fitted to the pan and place over the apples.  Spread the walnut mixture on this layer.  Roll out the third piece of dough and place on top of the walnuts.  Spread the poppy seed mixture out on this layer.  Finally, roll out the fourth piece of dough and lay over the top of the poppy seed mixture.  Pierce the dough in several places with a fork.
7. Make the egg wash by beating the egg yolk with the water.  Spread the egg wash over the top of the dough.  Place pan in the oven on top of the baking sheet and bake for 10 minutes.  Reduce heat to 350 and continue to bake for another 50 minutes.  Dough with be lightly browned.  Remove from oven and let cool for 15 minutes.  Run a knife around the sides to ensure the pastry is not sticking.  Let pastry cool overnight.  Once completely set, careful cut slices in the pastry and remove from the pan with a spatula.  Store in fridge and serve chilled.
Enjoy :)

The Hungry Hungarian Part 1

Today I am bringing to you the first of two installments in what I am calling the Hungry Hungarian tales.

This morning, I went for a 5 mile run, but it ended up being 6.25 since I was in a good mood and had a Forrest Gump moment around 4.5 miles.  Along the way, I was thinking about the final presentation hat I was going to give in the afternoon for two of my School of Education classes. This productive thought process turned into a very unproductive process as I started to think about this lovely blog and what I would talk about today.  I must say, I think I have a slightly unhealthy obsession.  However, this blog makes me happy and final presentations do not, so I think I made a good decision by focusing on this instead as I was able to come up with the adorable title of Hungry Hungarian!

Mario is the boy who lives across the hall from me in the fraternity house.  Over the year we have become really great friends.  He is pretty awesome and he is Hungarian.

The Little Sisters had an auction to raise money for our Spring Formal and a charity of our choice.  I auctioned off a fantastic Brownie Pie, an assortment of baked goods, and a coupon for a dessert of your choice.  Mario was the one who bought the dessert coupon and then he proceeded to send me two recipes for his favorite Hungarian pastries which I had never heard of an sounded pretty intense.

I was totally up for the challenge and pretty excited to try out some foods that I was completely unaware of.  The first, which I bring to you today, is called Meringue and Lady Finger Slices.  Mario sent me the recipe which was photocopied from his mom's cookbook.  Along with the recipe came a picture of how it was supposed to turn out:

Mine was not as pretty...

Just out of the oven

...but Mario claimed that it tasted just like he remember and it was delicious.  Such a sweetie :)

Meringue and Lady Finger Slices

Mario...assessing my work...

Ingredients:
Meringue:
8 large egg whites, at room temperature
3/4 cup + 1 tbsp sugar
Ladyfingers:
3 large eggs
2 large egg yolks
1/3 cup sugar
1/2 tsp vanilla
1/2 cup flour
a pinch of salt
Topping:
a dash of powdered sugar
Filling:
1 12 oz jar of apricot preserves
2 tbsp water

The finished product!

Directions:
1. Place two racks in the upper third and center of the oven and preheat oven to 375 degrees.
2. Line two baking sheets with parchment paper (or one large one)
3. In a large bowl, beat the egg whites for the meringue until soft peaks form.  Beat in the sugar and beat until peaks are stiff and shiny.
4. In another large bowl, beat the eggs, yolks, and sugar for the ladyfingers until the mixture is light and fluffy, about 3 minutes. Beat in the vanilla.  Next, fold in the flour.
5. Prepare two pastry bags with wide pastry tips.  Fill each bag with half of each batter.
6. Starting with the meringue batter, pipe a 16 inch long strip of meringue along one of the baking sheets.  Pipe 4 of these strips leaving about 1 inch in between each one.
7. Next, take the ladyfingers batter and pipe 16 inch strips in between the meringue strips (3 of them).  Now, you should have 4 meringue and 3 ladyfinger strips alternating.  This will be 16 inches long and about 7 inches wide.  Repeat this process with the other half of the batter on the other baking sheet.
8. Dust powdered sugar over the pans and bake until golden brown, about 15 to 20 minutes. Let cool completely.
9. Dust powdered sugar over the cooled layers.
10. In a medium saucepan, heat the apricot preserves with the water.  Let cool.
11.  Assemble the pastry: carefully peel away the parchment paper from one of the meringue and ladyfingers layers.  Place this layer upside down on a pan.  Spread apricot preserves on top.  Next, peel away the parchment paper from the other layer and place right-side-up on top of the apricot filling.  Cut into slices and serve chilled!
Enjoy :)

A Happy Hungarian!

Oh, and my final presentation went really well and that is why I feel so good about my decision not to focus/stress out on in it :)