Homemade Pizza Pockets

So recently I've become obsessed with making my own puffed pastry. I've been thinking about it, dreaming about it... I want to make Tempeh sausage rolls. I've been dreaming of them.

So I located this. The only change I made was to use Earth Balance sticks instead of butter, and it worked pretty well.

I unfortunately screwed up the combination of the butter and the dough, AND I think my dough needed a bit more water, it was sort of crumbly, so my next attempt will fix these things, and hopefully I can roll it into a sausage roll. Since I couldn't quite roll it the way i wanted, I made pizza pockets instead!

Oooh, this looks good!

What Could be Inside of this?

Oh My Damn!

Pizza Pockets

Ingredients:

Tartlette's GF puffed pastry made with Earth Balance, rolled into rectangles of the same size (Poptart sized)

Diced tomatoes

Daiya Vegan Cheddar

Toppings of your choice (I used sundried tomatoes and mushrooms! Cut them into small pieces)

Basil, Minced Garlic, salt and pepper. 

A little bit of soy milk

Directions:

Preheat the oven to 400, and line a cookie sheet with parchment paper.

Mix together the tomatoes with the basil, garlic, salt and pepper. Place it on the bottom of 1/2 of your rectangles. Leave about 1 cm of space on either side. 

Top with the toppings. Top the toppings with the cheese. 

brush a little soy milk around the edges. 

Place the untopped rectangles on top of the topped rectangles. They usually rip a bit, but if they don't, prick them with a fork in a few places to let steam escape!

Brush the top with some more soy milk. 

Bake for about 15 minutes until the tops are browned. 

Then Eat those things!

To DIE for!

Caramelly Peanutty Apples

Hi! Big things have been happening!

First off, I got my student loan (woot) so I'm all good school wise.

Secondly! I was approved for an electronics loan to get a new computer, and there was some money leftover after I bought the new computer, SO I got to get a new camera! I got a Canon RebelXS EOS, which means that the quality of photography on this little blog should be improving! Woot!

It is crisp and fall-like in Montreal, a bit cold for my tastes, though Matthew is in heaven, as he loves colder weather. I'm a summer gal myself.

And, as the first food thing I've photographed with the new camera, I give you CARAMEL APPLES!

I am not posting a recipe, Because I just halved the recipe from Dog Hill Kitchen, and made the following minor changes: I used vanilla soy milk, and didn't add vanilla, and I made the sugar half brown and half white. That's it!

I sort of suck at making caramel apples, but I tried anyway. I can't get the hand of coating the apples right, which is why of the 8 I made, about 4 looked good, the other ones were dipped when the caramel was cooling rapidly, and thus looked choppy and such, or the caramel was too hot and slid off into the peanuts I was trying to dip them in! or in the case of one of the apples, the caramel kept bubbling so there's like burst bubbles of caramel... it's super weird.

So I picked the best looking couple, and took pictures of them. I'm sure most other people, if trying to show off their caramel apple skills would do the same thing! (Watch me defend myself!)

As for the sticks, nowhere had popsicle sticks (everyone must be making caramel apples!) So I bought a bag of coffee stirrers, and taped a few together using colorful electrical tape, and used them as my sticks. They're working out alright! It's a pretty neat alternative, even if more time consuming than just finding popsicle sticks, which, should I ever attempt this again (Christmas themed ones will probably be happening) I'll get them WELL in advance!

Drool!