Don’t be fooled. Just because there’s a new (and delicious) recipe up here, does NOT mean my cooking mojo has returned(as you can tell from my weekly updates instead of daily). But I believe that such an occasion calls for “faking-it until making-it.” So this is what I do. Baked my little people a nice little treat today. This is a healthy(ish) take on turnovers. They are quick and easy and yummy. The cream cheese in the dough makes the pastry taste more like a cookie than flake pastry. The sweetness of the berries need little help from other sweeteners.
Sexy Husband and I threw ourselves a little party the other day, to celebrate the end of January. It was just the two of us and involved a particularly great cappuccino and a sunny window. I’m hoping it will be the beginning of a bit of a lifting of the winter blues. Weather is warming up. Spring always comes.
This was moving and inspiring to me today(thank you Sarah):
Listen to your life. See it for the fathomless mystery that it is. In the boredom and pain of it no less than the excitement and gladness: touch, taste, smell your way to the holy and hidden heart of it because in the last analysis, all moments are key moments. And life itself is grace. Frederick Buechner
2 cups whole wheat flour(or spelt)
1/2 cup butter, cut into 1 inch chunks
1/2 brick of cream cheese, cut into small pieces
1 egg, lightly beaten
1 tbs heavy cream
2 tbs raw sugar
2 tsp lemon juice
pinch of salt
Frozen or fresh blueberries(or any berry for that matter)
Directions: Preheat oven to 350. In a food processor, combine all ingredients except berries and pulse until dough starts to stick together and clump. Turn out onto lightly floured countertop or wax paper lined counter top. Pat into a 8 inch round, and then roll out to about 1/2 inch thickness. Cut into circles with the rim of a glass, about 5 inches in diameter. Place on a parchment lined cookie sheet. Press centre of the circle down a little bit with fingertips. Put a tsp of berries(4-6 berries) in the centre and then pinch edges of circle closed. Bake for about 25 minutes until turning a bit golden. Enjoy!