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Spinach Puffs Recipe from Delish.com
If you love baked spinach dip, you will love these baked puff pastries. They’re filled with a mixture of sautéed onion, garlic, spinach, and cream cheese and baked inside little puff pastry cups in a muffin tin.
Ingredients:Yields 9 Spinach Puffs
1 Tbsp. Vegetable Oil1/3 c. onion, finely choppedKosher salt2 cloves garlic, minced4 oz. cream cheese, softened2 eggs, divided1 (10 oz.) package frozen spinach, thawed and squeezed as dry as possible3/4 c. crumbled feta cheese2 Tbsp. fresh dill, chopped2 tsp. lemon zestFreshly ground black pepperCooking sprayAll-purpose flour, for rolling puff pastry1 sheet from 1 (17.3 oz. ) package puff pastry, thawed in the refrigerator
Directions:
In a medium skillet, heat oil over medium heat. Add onions and season with salt. Cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Remove from heat.In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper.Grease 9 cups of a muffin tin with cooking spray. On a lightly floured surface, roll out puff pastry sheet to a 12” square. Cut into 9 smaller squares, each about 4” wide. Ease each puff pastry square into a greased muffin cup, letting the corners hang over the sides. Add about 2½ tablespoons of filling to the center of each. Fold in pastry corners to meet in the center over the filling and pinch together. Refrigerate for 30 minutes (or freeze for 15 minutes).Meanwhile, adjust an oven rack to center position and preheat the oven to 400°.Beat remaining egg in a small bowl with 1 teaspoon water and brush on top of the chilled pastry. Bake until puffed and golden brown on the bottom, about 25 minutes. Let cool slightly before lifting out of the muffin tin. Serve warm or at room temperature.
Recipe and photo courtesy of Delish.com
Photo: Andrew Bui; Food Styling: Justin Sullivan
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Holiday Traditions and Special Recipes
by Sheryl Pidgeon
Since my kids were little, we’ve taken to the kitchen each Chanukah to create marshmallow dreidels. Turns out the tradition has continued even now that my kids are young adults. Not only are they fun to make and delicious to eat, but they also make a great dessert display at our annual Chanukah party!
Marshmallow Driedels from The Pidgeon Family
Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted white or milk chocolate provides a surface for colorful sprinkles.
Ingredients:
One bag of marshmallows
One bag of thin pretzel sticks
One bag of Hershey’s Kisses
One package white chocolate chips
One package milk, semi-sweet or dark chocolate chips
Assorted Sprinkles
Directions:
Line a baking sheet with waxed or parchment paper.
Using a separate microwave-safe bowl for each type, melt the chocolate chips over low heat, stirring frequently to prevent scorching. Remove from heat.
Spear each marshmallow with a pretzel stick, making sure it goes about 3/4 of the way into the marshmallow. Using the pretzel stick as a handle, dip one of your treats into the chocolate so that it is completely coated. Adhere a Hershey’s Kiss to the other end of the marshmallow. Place on lined baking sheet and decorate with sprinkles.
Put the marshmallow dreidels in the fridge for 10 minutes before serving.
Enjoy! More
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Holiday Traditions and Recipes from Good Life Family to You!
Temperatures are cooling down, the days are starting to get shorter, and the holiday season is just around the corner. The best part of the year is finally upon us!
Besides the school break, delicious food, and gift-giving, what is it that makes this time of year so special? Why is it that our fondest family memories can be traced back to this time of year? The answer is simple: Traditions. Elf on the shelf? Christmas cookies left out for Santa? Potato pancakes and the dreidel game? The festive rituals we carry out year after year surrounded by our loved ones bring us together and create ever-lasting memories.
With the holidays approaching once again, it’s the perfect time to acknowledge and appreciate these special moments.
Our staff has put together some of our favorite recipe traditions and will be sharing them with you in the weeks to come.
And, we’d love to hear from you, too! Send your traditions and recipes to: Tricia White, Managing Editor atTricia@goodlifefamilymag.com.
Recipe #1: The Donahue Family
“Holidays would not be complete in our home without Bourbon Pumpkin Cheesecake.”– Beth Donahue, Creative Director, Good Life Family Magazine
BOURBON PUMPKIN CHEESECAKE
Adapted by the Donahues
CRUST:3/4 cup graham cracker crumbs1/4 cup light brown sugar1/2 stick (1/4 cup) unsalted butter, melted and cooled
FILLING:1 1/2 cups canned pumpkin3 large eggs, beaten1/2 cup light brown sugar2 tablespoons heavy cream1 teaspoon vanilla1 tablespoon bourbon liqueur or bourbon1/2 cup granulated sugar1 tablespoon cornstarch1 1/2 teaspoons cinnamon1/2 teaspoon freshly grated nutmeg1/2 teaspoon ground ginger1/2 teaspoon salt3 (8 ounce) packages cream cheese, at room temperature
TOPPING:2 cups sour cream2 tablespoons granulated sugar1 tablespoon bourbon liqueur or bourbon
Stir together crust ingredients until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Chill crust 1 hour.
Whisk together pumpkin, eggs, brown sugar, cream, vanilla and bourbon until combined. In a separate bowl, stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger and salt. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.
Pour the filling into crust, smoothing the top. Place the springform pan into a shallow baking pan and bake at 350°F until center is just set, 50 to 60 minutes. Transfer to a rack and cool 5 minutes.
Whisk together topping ingredients. Spread on top of cheesecake and bake for 5 more minutes. Cool completely in springform pan on a rack.
Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Garnish with pecan halves.
Watch for more holiday traditions recipes in the weeks to come! More
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Cinnamon French Toast Casserole
This is the perfect breakfast casserole to prepare for an early brunch gathering because it rests overnight! Simply put it in the oven to bake the next morning and voila! You have a delicious casserole hot and ready to enjoy. Serve with maple syrup, berries, sprinkles of confectioner’s sugar, or all of the above!
Time: 55 minutes
Yield: 10 servings
Ingredients
Casserole:• 1 pound loaf sourdough or french bread • 8 large eggs • 2 cups of 2% or whole milk • 1/2 cup heavy whipping cream • 1/2 cup granulated sugar • 1/4 cup packed light brown sugar • 2 tablespoons vanilla extract • 1 1/2 teaspoon ground cinnamon Topping: • 3/4 cup all-purpose flour • 3/4 cup packed light brown sugar • 2 teaspoon cinnamon • 1/4 teaspoon salt • 1/2 cup butter, cut into pieces
Directions
Step 1
Lightly grease your casserole dish or spray with non-stick cooking spray.
Step 2
Slice your bread into 1-2 inch cubes and distribute along the bottom of the dish.
Step 3
In a mixing bowl or the bowl of your stand mixer, combine eggs with milk, cream, sugars, vanilla, and cinnamon. Pour the egg mixture over the bread in the casserole dish. It is important that all of the bread is wet.
Step 4
Cover the casserole dish and allow to rest in the fridge for at least 6 hours or, ideally, overnight.
Step 5
You may make the topping right before baking, or it can be made ahead and stored overnight. To make the topping, combine all of the dry ingredients in a bowl. Cut in the butter until a crumble begins to form. This should resemble a streusel.
Step 6
Once you are ready to bake your casserole, preheat your oven to 350 degrees F.
Step 7
Evenly distribute streusel topping over the casserole.
Step 8
If you desire a moist consistency, bake for 45 minutes. If you desire a firm casserole with less moisture, bake for 1 hour. Remove the casserole from the oven and serve warm. More
