Easy Puff Pastry Pot Pie

I previously wrote that you can't have a pot pie without top and bottom crust.

And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies.  The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.

So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.

Cheesy Corn Muffins (Blue and Cheddar)

 

Happy New Year everyone and thanks for trying and sharing my recipes this past year!

A new year means new beginnings, new challenges and new friends--- it also means new recipes! Typically in January, there are lots of low fat, get fit recipes and cleanses being passed around in an attempt to shed those extra holiday pounds.

I have never found the January diet craze to work for me to me honest. I actually prefer to continue to eat the things I love in moderation. What does that mean? Well, it doesn't mean loading up on fast and sweets all the time. It does mean choosing flavorful ingredients, eating 1 instead of 2, and looking for ways to add healthy components.

Linzertorte- Austrian Jam Tart

Most of my recipes for the holidays have some sort of family history. Either it's something my mom made when I was a child, or something that a relative would bring to the table every year.

The Linzertorte, however, is an exception. I have no idea when and why I started to make it, but I absolutely adore this dessert.

A Linzertorte is actually an Austrian dessert named after a city in Austria. It's a super easy tart to make because the pastry is pressed into the tart pan instead of rolled and the filling is jam. It's not too sweet but just sweet enough because of the jam, and the subtle spices, hint of lemon and nuttiness make it a perfect holiday dessert (or if you are my husband, you eat it for breakfast too!).

Ginger Spice Cookie Ice Cream Sandwiches

A few years ago, my mom introduced me to these amazing Crisp Ginger Spice Cookies as an alternative to gingerbread cookies. They are crispy and delicious... kind of a cross between gingerbread men and gingersnap cookies. Ever since my mom discovered these, they have made a regular appearance in our Christmas cookie trays, and this year was no exception.

These cookies are really easy to make because they don't require rolling or cookie cutters. The dough is pressed into a loaf pan or rolled into logs and frozen. Then they are cut thin and baked.

When I arrived home this holiday season, I once again found myself enjoying these fantastic cookies. Then, it hit me.  The long, rectangular shape reminded me of something-- ice cream sandwiches!

So, I decided to turn these cookies into my favorite frozen dessert! I used white chocolate ice cream, but of course, you could use vanilla, peppermint or whatever kind of ice cream you prefer. In this case, I added the ice cream, squashed the 2 cookies together, and ate it, but you could also make the sandwiches and wrap them in plastic wrap and place in the freezer for a future frozen treat.

Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table.