Totally Awesome Witches Hats!

My mother posted a picture of these on my facebook wall, I have no idea where they came from. These were not my idea!

Step 1: Buy Keebler Orginal Fudge Strip Cookies, frosting (orange is optional. I had to use food dye to make it so), and Hersey's kisses.
Step 2: Turn a cookie upside-down.
Step 3: Place small ball of icing in center.
Step 4: Smash unwrapped Kiss onto icing.
Step 5: ???
Step 6: Profit.

I think I'm going to make these for a Hallowe'en Party. They are really too easy not to.

Helpful hint: If you're using frosting from a jar (as I did), I found that scooping some up intoa teaspoon measure, and then collecting that on a knife in a circular manner, then placing on the cookie gave it a more uniform ball. Pain in the ass otherwise. 

These are really delicious! The orange isn't as bright as I would have liked them, but next batch will be better.

Happy Hallowe'en!

Hallowe'en Hot Pockets

I made hot pockets! But pumpkin shaped!

Hot Pockets
-1 pie crust (store bought or homemade)
-Small can tomato sauce
-3 cloves garlic
-Half cup chopped onion
-Italian Seasoning
-Chili powder
-Cheese

If applicable, defrost pie crust.

In small saucepan, saute garlic and onions. Add tomato sauce; season to taste. Let simmer.

Cut pie crust into shapes with a cookie cutter. Be sure to cut an even number.

Place half the shapes on a cookie sheet. In the center, put about a tablespoon of sauce, and spread some cheese. Be careful not to overfill.

Take the second half of the shapes, and roll them so they are slightly bigger than the first half. Don't roll them too thin, however.

Wet edges of sauced shapes, place second half of shapes on top. Press edges together.

Bake at 350 for 15 minutes or until brown.

Calories: About 150 each (yield of 7).

They are really portable! And adorable! But really small. I'm thinking to use a larger cookie cutter next time.

Energy Efficient Recipes #2: Pita Bread

The making of pita bread always seemed like a sacred thing to me. I ate pita pockets as a kid, in Canada--they were much more readily available there than in the South--and when I went to find a recipe, it seemed that everyone had their own way that had been passed down from generation to generation...

But as it turns out, the making of pita bread is entirely up to the person. The recipe I used is as follows:

Pita Bread

1 packet dry active yeast (2 1/4 teaspoons, for those of us who buy it by the jar)

1/2 cup WARM water

1 tablespoon sugar

2 cups flour

2 tablespoon olive oil

Mix water, sugar, and yeast. Let proof*.

Mix in flour and oil and combine until a dough. Knead for about 8 minutes, then turn into a greased bowl. Let it double.

Punch dough down, and split into chunks. Roll on a floured surface into 8" circles.

 Cook on a nongreased skillet for about 3 minutes a side. They should bubble and rise.

Yield: 8

About 140 calories each

Notes: yes, you can substitute the sugar for honey. I'd use a medium heat to a medium-high heat. It keeps them from burning as much. You can also do half sizes. I use those for mini pizzas, because a whole one fills me up. The 3 minute thing is a generally agreed upon number--I usually only do about 1 minute, before they start burning. If anyone has any suggestions on how to fix this, I'd be appreciated.

*Proofing Yeast: I'm adding a section on this because I've had friends really mess this up. 

Think of your yeast like a bear. Its been in a nice, cozy packet of a cave for a long winter. Its warm and cozy, and it doesn't want to get up. So, you've got to make it think its finally springtime. Warm it up a bit. Coax it out. But you can't set the damn cave on fire. I use warm water from the tap, not scalding, but warm enough to wash your hands with on a cold day. Mix the warm water with the bear--I mean yeast--and let it sit. Maybe give it a bit of sugar as a welcoming present. You'll know its awake and happy when it gets all bubbly and it rises to the top. It'll smell like a bakery. THEN you can get happy and add your flour and stuff. 

Things I like about this recipe: Its cooked in a skillet, so you don't heat up the house with the oven. Keeps your A/C costs low. Its a fairly simple recipe, with only a few ingredients. They keep decently well. They make great bases for mini-pizzas, are great for sandwiches, great with hummus. Its a pretty versatile recipe.

Things I don't like about this recipe: I still haven't worked all the kinks out. They still burn about 90% of the time. I don't mind burnt things, so it doesn't affect me, but I'd like to make a non-blackened batch.

Things I would change about this recipe: Whole Wheat flour. Nuff said. Its not just a 1-to-1 ratio on wheat to white, though, so I can't advise how to go about that. However, that in itself would make a much healthier version of these.

Energy Efficient Recipes #1: Mini Quiche

I'm still trying to save money after Boyfriend bought a tablet, so I've been working on some energy efficient recipes.

This is also a good place to come if you live in a dorm, and don't have full access to a kitchen. I'm trying to use the toaster oven rather than the full oven.

Excuse the mess, its an old toaster oven.

Mini-Quiche

3 Large eggs
1/4 cup Milk
1/4cup chopped onion
1/4 cup spinach
1/4 cup shredded cheddar cheese

Whisk eggs and milk together. Add onion and spinach (and whatever yummy veggies or meats you care for). Pour into 6 silicone baking cups. Top with cheese. Bake in toaster oven at 350 for 10 minutes.

About 55 calories each.

This does require silicone baking cups, which I got from Amazon for cheap. I find them extremely useful as lunch container dividers, so you don't have to take multiple containers. They are a great size and have a nice little fill line. Not sure why, but I love the fill line. The only problem I have is they do not like to be washed in the dishwasher. They fly everywhere. I try to pin them down, but its rather fruitless.

What I love about this recipe: Its really versatile. You can put whatever you want into these little cups. I just had spinach and onions on hand. If I liked peppers, I would chop up about 1/4 cup mixed red and green  peppers, which will give them a delightful mix of colours. You can even put bits of lunch meat (if not a vegetarian) in them, for extra protein. Adding the cheese on top limits the amount of cheese you can actually put on these, and cheese is one of those caloric sinks I've been avoiding. This is a great way to have the protein aspect of your meal. It gives you the satisfaction of making muffins, without the carbs. There are no refined sugars, the only sugar comes from the milk and onions. You could even add salt to it without making it really harmful.
As far as my energy efficiency goes, the toaster oven uses around 50% less energy than a normal oven. Similarly, it won't heat up my home like the oven will, so the AC doesn't work so hard.
As far as my 300-calorie-lunches so, its a perfect little muffin of protein and low caloric intake. Gives me plenty of wiggle room for my starch and veggies. And it has veggies in it! Pretty good all around, I must say.

What I don't like about this recipe: If you're watching your cholesterol, eggs are a bad thing. You could use an egg substitute, or use only egg whites. I feel like that would change the fat content too. Basically: If you want to avoid eggs, this is a bad thing for you.

What I could change about this recipe: Change from eggs to egg whites. Change from 2% Milk to skim... generally reduce the fat content.