Yummy
Cinnamon Twists
When I was growing up, both my mom and grandma took us to a grocery store called, The Fresh Market. To my knowledge, they are across the United States, so I’m sure you are probably familiar with it.
Apart from having organic food items, they had and still do have an AMAZING Bakery!
Well, it was considered AMAZING to a little child growing up.
We all had our favorite things we loved and pretty soon those things became something we couldn’t live without when we would go to there. At least that is what we would tell anyone who took us, in hopes we could sweet talk them into buying something for us.
We weren’t spoiled, right?
I remember my sister’s favorite were the Chocolate Eclairs. Mine were whatever Sugary Confection looked good that day…… (I never have met a baked good I didn’t like). AND…….My brother’s were the Cinnamon Twists! (Which also, eventually, became my favorite as well)
Well, when my brother and I moved away from Raleigh, we moved to an area that didn’t have a Fresh Market. Well, at least not initially.
Within a few years of living here, they actually, to our surprise, built one, not too far from our house! I was literally in heaven! Nothing will get this girl more excited than when a new awesome grocery store hits town! The first thing on my list to buy there were going to be……. you guessed it,
CINNAMON TWISTS!
However, that wouldn’t happen. 🙁
I went to the store and didn’t see them. After asking an employee where they were, he told me that I must have been a Fresh Market customer for a LONG time, because they stopped making them years ago.??????????
WHAT?!?!?! , I thought?
I guess I hadn’t gone that often when I still lived in Raleigh, because I reckon I would have known this!?!?
They had some “other version ” of them now. But Y’all!!!! Let me just tell you…….
“Other Versions” just don’t cut it when you want the REAL VERSION of something. Not when you grew up having One Version of it and One Version only. Uh uh!
So, long story short….. (TOO LATE!)
I decided to make my “OWN VERSION”!
So, I hope you like them.
Here is what I did:
I took one sheet of Puff Pastry. I used Pepperidge Farm’s, but use whatever brand you like. I only had one sheet, so the recipe will be based off that. If using 2 sheets, and I definitely recommend doing that, because you will want MORE!……. just double the rest of the ingredients.
Lightly dust a counter surface with flour so that you can work with the pastry sheet and it will not stick to the counter. *You honestly don’t need much.
Mine came lined with sheets of parchment paper, so I thought it would be a great idea to use this as a “ruler” of some sort or at least something that would give me a straight edge to cut the strips with. Using a pizza cutter,
I cut several strips of the puff pastry. Make sure to cut an even amount, as you will twist two together. *NOTE: I would go back and cut the strips thinner next time. They don’t have to bake as long when they are thinner. However, these did just fine and tasted great!
Then, I took a very small amount of milk and brushed it lightly on the strips to act as a “glue” for the cinnamon and sugar.
I mixed together 1 teaspoon of cinnamon with a 1/4 cup of sugar.
I heavily sprinkled the cinnamon and sugar mixture over all of the strips. Then, I turned them over and did the exact same thing to the other sides.
Time to TWIST! Take two strips and cross them at the top, pinching together. Taking both strips, I twisted them all the way down and pinched them again at the bottom to seal.
This is what they look like when twisted. Then, I cut them in half and made sure all the ends were pinched together as well.
Smaller cut strips getting ready to go into the oven on 400 degrees for 12-15 minutes. (*Thinner ones will be less)
And VOILA! Make sure to let them cool completely. As they cool, they will become stiffer and will in turn have this “crunch” to them that is simply DIVINE! That is exactly the way they used to be at The Fresh Market too! 🙂
I have to say that I was proud of myself. I surprised my brother with a few and I really hope he liked them! If he didn’t he can give them back because I know a few peeps around these parts that will gobble them up!
When the kids came home from school, they devoured them. Even my oldest, who is not a big sweet person (not sure she is really my kid……) LOVED THEM!
Then, both her and her sister decided that they would go best with Apple Cider. If you haven’t seen my Cider Recipe, you can check it out here.
Until next time…….
XOXO,
Esther
Recipe: Cinnamon Twists
– Flour for dusting
– 1 Frozen Puff Pastry Sheet, thawed
– 1 Teaspoon Cinnamon
– 1/4 Cup Granulated Sugar
– Small amount of milk for brushing Pastry
Directions:
– Take a small amount of Flour and lightly dust a counter or cutting board surface. Take Puff Pastry sheet, and lie flat on lightly dusted surface.
– Using a pizza cutter or knife and straight edge, cut strips in puff pastry sheet, remembering to do an even number for twisting purposes. Cutting thinner strips may work better. However, wider ones work just as well. Line strips on working surface.
– Meanwhile, in a small bowl, combine the Cinnamon and Sugar.
– Using a pastry brush, lightly brush surface of pastry sheets with milk.
– Heavily dust each strip with Cinnamon/Sugar mixture. Flip strips over and repeat on other side.
– Carefully, take two strips and criss-cross strips on one edge. Proceed to wrap strips around each other and secure other end just like the beginning.
– Lay strip down on cut in half, remembering to pinch the cut edges together so that they will hold their shapes. Repeat steps with remaining strips.
– Lay strips on a baking sheet and bake for 12-15 minutes until puffy and golden brown. Sprinkle with additional Cinnamon/Sugar mixture if you wish.
– Allow the strips to cool completely. *If you do this, they will become crispier and fantastic! If you eat them to soon, they will not be as crispy!
4th of July: Yogurt “Ice Cream” Pops
There is nothing more Patriotic then RED, WHITE, and BLUE! Even if you are talking about Ice Cream!
However, making Ice Cream is not really my forte’. Even though I am a self proclaimed lover of gadgets, the one thing I do not have is an Ice Cream Maker. *Have to put that one on my list!
A couple of Saturdays ago, I was watching my cooking shows and one had a recipe for Strawberry Yogurt Ice Cream Pops! I thought to myself, “That would be an AWESOME idea for July 4th!”
So with some tweaking here and there, I had it!
I just took some strawberries and mixed with some sugar and a splash of vanilla. *Not to worry! Recipe will follow! 😉
Allow to sit for 15-20 minutes.
Then, I took 1 1/2 cups blueberries.
Mixed with a 1/2 cup of regular Yogurt. (I generally eat Greek Yogurt, but for this, I used regular. The Greek is just to sour.)
Then, I tried it and realized it needed a little dash of sugar for the kids to like it. I would have been fine without it. But I did it anyway.
Then, I cleaned out the blender and repeated the same steps with the Strawberries. Since I already added sugar and vanilla to this, I just blended with another 1/2 cup of Yogurt.
Time to assemble the Pops!
I bought the molds for $1.50 each at Walmart.
I layered everything in a Red, White, and Blue pattern. Strawberry Mixture, a little regular Yogurt, then Blueberry Mixture.
Insert tops! By the way, I love these! They have a little sipper on the ends for anything that melts.
One lick ……….
And little babies everywhere are SUPER HAPPY! Who doesn’t love that?
RECIPE: 4th of July Yogurt “Ice Cream” Pops
– 1 Cup Fresh Strawberries, Sliced
– 1/4 Cup Sugar
– 1 1/2 Cups Fresh Blueberries
– Tbsp. Sugar
– 1 Tsp. Vanilla Extract
– 1 Cup Plain Yogurt, Divided plus Additional for Layering Pops
– 2 (4 count) Ice Cream Molds
Directions:
– Combine Strawberries, 1/4 Cup of Sugar, and 1 Teaspoon Vanilla. Set aside for 15-20 minutes.
– Meanwhile, combine Blueberries, 1 Tbsp. Sugar, and 1/2 cup Yogurt in a blender and blend until smooth. Set aside.
– Rinse out Blender and add Strawberries and remaining 1/2 cup Yogurt. Blend until smooth and set aside.
– Take Ice Cream molds and layer a small amount of Strawberry mixture, then a little Regular Yogurt, and then top off with Blueberry Mixture. If you still have room, start to repeat layers in a Red, White, Blue pattern.
– Top molds with tops and place in the freezer for atleast 4 hours or until firm.
ENJOY!
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