Friday night was spent with my baby brother, Jordan, who will very politely and proudly tell you that he is "5 and three quarter years old". We had a sibling sleepover which was full of mac'n'cheese (Mrs. K's recipe) and movies and snuggles all around. Honestly, how cute is he!!??!?
Andrew's Scenic Acres to pick out some pumpkins. I learned the hard way that when going to get pumpkins at the patch, bring more than on adult because almost 6 year old children do NOT like to help carry pumpkins. That being said, we did have quite the adventure :)
On Sunday, our family got together to remember my Grandfather (my Dido) since it's been a year since he passed away.
|Baba, Dido and I in early 1989|
Here's the quick rundown of how I made them.
- Bring your puff pastry to room temperature (frozen puff pastry makes this RIDICULOUSLY hard to say the least).
- Slice 1 pint of mushrooms
- Melt 1 tbsp of oil and 1 tbsp of butter in a saute pan and add 1 small onion and 1 clove of finely chopped garlic. Cook on medium heat until softened. Add 1 tsp of fresh thyme leaves.
- Stir in 3 tbsp of marsala wine and 1 tsp of maple syrup.
- Add the sliced mushrooms and 1/4 tsp of salt. Saute until the mushrooms are soft and cooked through.
- Stir in 3 tbsp of heavy (35%) cream and cook until a thick sauce is made.
- Roll out your puff pastry into a 9 x 13 rectangle. Cut the rectangle into 12 square-ish rectangles.
- Add one spoonful of filling to the middle and fold the square in half and pinch the edges.
- Place on a baking sheet and brush with a beaten egg.
- Bake at 400F for 15-20 minutes or until golden brown.
|Look at the delicious layers of pastry!|