Peanut Butter 'n Jelly Scones

I decided to stretch my sugar days to the whole Thanksgiving weekend, and these scones were calling to me after I checked out the Safeway recipe web site.

Amaya helped me make them. She pushed the buttons on the food processor, dutifully ate as many chocolate chips as possible while I was measuring other ingredients, and brushed the tops of the scones with cream before they went into the oven. I kept calling them "cookies" and they practically were. Not as much sugar and butter as cookies, a plus, and they still had a nice cookie-like texture and reminded me of peanut butter blossoms. They did have a definitely peanut butter and jelly sandwich taste going on. A PB & J that was very tender in the middle and crisp on the edges.

Amaya was going to town with the scone dough, and I could not keep her from eating it. I probably got at least 1 less scone because of her dipping.

We shared with our friends next door and the batch was gone almost immediately. One of the girls said that this was the most delicious thing she had ever tasted. She may have been exagerrating. A little. They came out looking a lot like thumbprint cookies but tasted much much better. I don't like thumbprint cookies because they are too sweet. The peanut butter in these helped keep the salty sweet taste in balance.

I want to try these with half wheat flour next time, and maybe make a double batch, so I could have a few left over for later.

Peanut Butter 'n Jelly Scones (from Safeway's Holiday Recipes)

•  3 1/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar 
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/2 cup chunky peanut butter, chilled
• 1/2 cup semisweet chocolate morsels (optional)
• 2/3 cup whipping cream, divided  
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar
• About 3/4 cup strawberry jelly

1.Combine first 4 ingredients in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to overmix.
2.Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 Tbsp. whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
3.Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.

4.Bake at 425° for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.

Perfect Pie Crust

Sure, you're saying, "Why didn't you tell me this YESTERDAY? Before I spent 5 hours making pies?"

Ahem. Because I was doing that too, and didn't have time to tell you until now.

Sorry.

At least you still have Christmas. And we all know that pies are mandatory around the holiday season. Even if you just pass this information on, you'll have given a great gift to a potential perfect pie maker.

Let me whisper the secret words in your ear:

food processor, chill before baking, pre-baking with pie weights

Phooey, you say? I'll explain why.

1. Food processor (cuisinart): perfectly incorporated fats, no danger of over kneaded chewy crust, and this is what will help your results become a shattering, crisp, flaky, crust.

2. Chill before baking: Before even rolling out the dough, chill the crust for 30 minutes, at least. When the butter begins to melt is when you have a problem of less flaky crust. Working the dough right after making it increases your chances that the butter is melting right in your hands. The butter pieces should melt in the oven, leaving little pockets of gorgeousness.

3. Pre baking with pie weights.: MOST pies could use a little pre-baked crust. Usually you don't need to bake the crust all the way, just lightly browned and hot, hot, hot. This helps especially with custard pies because then the filling doesn't make the crust super soggy, and let's face it, a pumpkin or sweet potato filling doesn't need a soggy crust. The filling is so thick it practically keeps a pie crust from cooking in the oven. Put foil over the pie crust, into the pie crust, I should say, and press so lightly so that the sides and bottom is covered directly by the foil. Put uncooked beans (I use pinto) to weigh the foil down so that the crust doesn't get super poofy.

4. Optional: if you are making a custardy/fruity pie, you should pre bake for 20 minutes with the tin foil, then take the foil off and bake for 10 more minutes, then brush the crust with a little egg yolk, then back in the oven for 2 minutes to seal the deal. Then once you put the fruity stuff in, it's less soggy.

You're probably reluctant and think that the crust will get over cooked. As long as you kept the tin foil on during the light baking part, the crust will not get over cooked.

My three year old helped with pie crusts today. She pushed the button on the cuisinart. Even though she thought it was a little scary. I think I'll wait another year before she can roll out the dough. She can brush egg onto the crust and pour in the filling though. It's fun how much she enjoys just dumping the flour into the bowl. Do you have your kids help with pie-making?

Now the secret weapon. I told you the secret words, and the secret weapon is Cook's Illustrated pie crust recipe. This is hands-down the greatest, most perfect crust recipe I have ever had. I have tried every crust recipe out there, and I dare you to find a better one. And it's also easy to work with. It has some more secrets, like chilled shortening and butter.

Basic Pie Dough (from Baking Illustrated)

• 2 1/2 C flour
• 1 t salt
• 2 T sugar
• 1/2 C vegetable shortening, chilled
• 12 T cold unsalted butter cut into 1/4-inch pieces
• 6-8 T ice water

1. Process the flour, salt, and sugar in a food processor until combined. Add the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.
2. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. DO NOT OVER MIX.
3. Turn the mixture into a large bowl. Sprinkle 6 T ice water over the mixture. With a rubber spatula, use a folding motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 T more ice water if the dough does not come together.
4. Divide the dough into 2 balls and flatten each into a 4-inch disk. Wrap each in plastic wrap and refrigerate for at least 1 hour before rolling. When you do roll it out, roll between two sheets of parchment paper for easy transfer to the pie pan. Prebake crust at 350 degrees.

Homemade Microwave Popcorn

Last night at 10:30 PM I came across this great blog called Ali's Cleaner Plate Club where I read about making your own microwave popcorn. Say What? You mean I don't have to stay there stirring the popcorn on the stove top for 10 minutes and hope they don't burn? You mean I don't have to feed my kid the nasty store bought microwave popcorn with the fake butter, because I'm TOO lazy to stand there and stir the popcorn on the stove top? Rad!!!

For morning snack Enzo and I tried making our own microwave popcorn and it works. Second time around he made it solo from start to finish.

He scooped 1 ice-cream scooper worth of popcorn into his little paper bag, folded the top down, and pressed the popcorn button on the microwave. Voila! Seriously, that easy. I also tried adding a bit of oil and salt before popping and it works just as good except that the bag gets greasy.

1. Add popcorn to a paper bag. I get these little hello kitty bags from the dollar store. You can use brown paper bags.
2. Add a tiny bit of oil or butter if you'd like
3. Fold the top just a tiny bit. You can add scotch tape. We didn't and it was fine.
4. Put it in the microwave and press your popcorn button and listen for it until it stops popping.

We love popcorn in our home and we love how healthy of a snack it is(without oil and butter, of course)

some facts about popcorn according to these guys.
-Popcorn is a whole grain that contains 40 or more nutrients.
-The germ in the popcorn kernel contains all of the B complex vitamins, plus vitamin E, Riboflavin and Thiamine.
-Popcorn has more protein than any other cereal grain
-Popcorn has more iron than eggs, peanuts, spinach, or roast beef!
-The hull and outer layers are rich in iron, phosphorous and protein.
-Popcorn has more phosphorous and fiber than pretzels

Go make yourself some popcorn!

Caterpillar (green sushi)

I had to bring the girl in for some real food, because of all the sugar I caught her eating. A friend had given her a big helping of "pixie dust" without consulting me first. You know, the powdered and dyed sugar that comes from a large straw. UGH. It's amazing those things are even legal.
Amaya was really into helping make the sushi and eating the head of the caterpillar.

Since she was so happy to help, I tried to ignore all the rice I was stepping on and having to peel off my feet. I have a serious personality flaw in which I spend an entire day cleaning my kitchen area, and then I go and really really mess it up in about a quarter of the time. It wasn't just the sushi, it was the five other things I was making and not cleaning up after.

Sushi is easier to make than most people realize. After the rice is cooked, a couple of rolls really only takes about 5 minutes to prepare. It's up to you if you want to flavor the rice, although it's a bit easier to spread this way. All of the ingredients (vinegar, sushi mats, seaweed--) can be found in most any Asian market. If you live in a Japanese-friendly area (like Hawaii) all of this can be found at the regular supermarket.

I wanted a green theme for caterpillars, so I used pureed spinach and added that to the rice as well. You can't tell even a little, taste-wise. Spinach is so wonderful that way.
Really, these don't need to be totally green. Other additions for the middle could include: egg omelet, spam (fried up of course!), tuna salad, cream cheese, carrot, chopped ham... A lot can go in the middle of a sushi roll. I recommend something a little salty to balance out the rest of the roll. That was the major flaw with mine today, since I was trying to keep it totally green.

Sushi Tutorial:

2 C japanese short grain white or mix of white/brown rice. I use a special quick cooking short grain brown rice with the germ still attached (I can actually get this at Walmart in Hawaii.)
3 T rice vinegar
2 t sugar
1/8 t salt
3 T pureed spinach, water squeezed out
Strips of cucumber, avocado, lettuce, or any other filling you want in long matchstick-type strips. Probably an 1/8" wide.
furikake sprinkles (optional)
1. Cook the rice according to package directions or in your rice cooker.
2. Take 3 C cooked rice out of the pot and put in a large bowl. Sprinkle ice vinegar (other types of vinegar won't do here) and sugar over the rice, and start mixing the rice quickly with a large rice paddle. If you don't have this, a wooden spoon with a large base works. Sort of fold it on top of itself, not pressing it or stirring, but tossing. If you can have someone fan the rice as you do this it's better (according to my mother). Sometimes if I'm by myself I just stop occasionally and fan it as I work. Sprinkle salt and mix once more.
3. Taste the rice. Decide if you like a little more vinegar or sugar. Add and repeat mixing. If you feel like it's too strong, you can add a little more rice, too. People have different tastes. It won't be as strong as you think once you put it in the sushi, however, so don't make it too bland.
4. Here I added 3 T of pureed spinach. I squeezed the water out, then tossed it around in the rice. It looks like little flecks of furikake.
4. Lay out a sushi mat. If there is a flat side, put this side up. The rods should be running horizontally. Place a large piece of seaweed for sushi rolls with the rough side up, and the lines running vertically.
5. Spread about 1 C of sushi rice on the bottom part of the seaweed. Leave about 1 1/2" at the top uncovered by rice. Spread it with the paddle without squishing the rice. Try to make it even. It's easier if you start on the left and spread towards the right.
6. Place thin strips of filling about 1 1/2" up on the rice. Spread horizontally, and try to bunch it together as much as possible. Don't put too much filling or it will be hard to roll. Try less at first as you practice. Sprinkle with furikake as desired. I found a furikake that is made with 8 types of vegetables and Amaya loves it.
7. Roll the bottom up first and use the mat to press the sushi as you roll it up. With one hand press firmly around the circled roll, and the other hand starts pulling the mat out as you roll.
8. Once you get the whole thing rolled up, press firmly with both hands on the mat wrapping the sushi.

9. Take the mat away and cut into pieces. Use a thin serrated knife (the knife you might cut a tomato with) and in a light sawing motion cut the whole roll in half, each in half again, and again-- until you have 8 pieces. The ends always look a little funny.

Weekly Round-Up: Snack Ideas

This week I've been researching different snack ideas. I loved these posts. They look so fun and easy to make.

1. Peanut Butter and Fruit Sushi found at The Kitchen 
2. Crunchy Peanut Butter, Banana, and Chocolate Chunk Muffins found at Food Blogga 
3. Raisin Butter found at Super Healthy Kids 
4. Trail Mix Sprinkle Cracker found at Healthy Happy Life 
   

After School Snack Wrap

Generally, when I get home after teaching all day I want to eat. I eat everything in sight. It is so difficult for me to curb this instinct, and it adds all sorts of levels of guilt when I need to start cooking dinner.
My daughter is showing signs of this same problem, because lately she has been running to the candy jar when we walk in the door.

I decided I wanted some carbs, something a little sweet (but without regular table sugar), and healthy. A perfect after school snack.

Voila!

I'm going to experiment with different combinations, but I'm liking this one for now. I think my daughter wants something sweeter, while I'm trying to avoid any added sugar. I thought the sweetness was perfect, but then again, I haven't eaten real sugar for over a month now (and I'm dying, believe me). You may want to add a little honey or agave syrup to my recipe.

My daughter loves toothpicks, as I mentioned, and I like these plastic reusable kid toothpicks that I picked up at a Japanese store. They are for bentos, and they work perfectly for her bite-sized food preferences.

After School Snack Wrap (serves 2-3)

2 whole wheat or multigrain tortillas

3 T cream cheese or yogurt cheese

2 T peanut butter (natural P.B. is better)

4 T banana (I used 1/2 a small banana)

3 T (not packed) finely grated carrot

1 T wheat germ or flax seed

1. Heat the cream cheese and peanut butter in a microwave-safe bowl for 8 seconds. Stir thoroughly.

2. Add banana and mash into the mixture until thoroughly combined.

3. Add carrot and wheat germ. Stir well.

4. Heat the tortillas in a dry pan over medium high heat, 1 at a time. When the tortilla is hot, flip, and heat other side. Tortilla should be just slightly toasted and pliable. 2 minutes per tortilla.

5. Spread filling in a thin layer over tortillas. Starting from one edge, begin to roll tightly and roll until you have made a cigar shape.

6. Cut into bite sized pieces and serve with toothpicks.

Ants on a Log

(I've been reading the Snack Girl blog lately and loving it. It's a very user friendly blog with great ideas for healthy snacks. Today she sent over a guest post to share with you. Thank you snack girl)

Ants on a log is a combination of celery, cream cheese (or peanut butter), and raisins. All you do is spread on the cream cheese, add the raisins, and voila!

Let your imagination run wild with this snack. Maybe you don't like ants - so these can be "frogs on a log" and you can be the alligator. Sneak up to the unsuspecting frogs and CHOMP!

This kid friendly snack can be made with cream cheese or peanut butter. If you are watching your weight, try a whipped cream cheese for fewer calories.

Dress these up with almond butter or dried cranberries. Skip the celery completely and use an apple. Whatever you do, you will end up with a great tasting combination of fruits, vegetables, protein, and fun.
Other ideas:

• Ants on a Slip 'n Slide - celery with peanut butter, a layer of honey, then the raisins
• Ants on Vacation - no raisins (for when you run out)
• Turtles on a Log - use chocolate chips instead of raisins

Find other great kid-friendly snack ideas on http://www.snack-girl.com

Weekly Round-up: Breakfast Recipe Ideas

I've been searching blogs for fun breakfast ideas to make. Breakfast is my least favorite time to cook. I need all the help I can get. I loved these posts.

1. Rainbow Pancakes found at I am Mommy 
2. ABC Pancakes found at A Food Lover's Journey 
3. Bran Muffins found at Oui, Chef 
4. Microwave Cupcake found at eCurry

If you've posted breakfast recipes on your blog share them with us!

Green Eggs (Minus Ham)

When I was a kid I would never eat eggs, much less green eggs. But since my daughter has pretty much every possibly opposite taste bud from me, she loves eggs. And when I started giving her green eggs, like from her book Green Eggs and Ham by Dr. Seuss, she just sat down and ate them like always.

She didn't even ask for an explanation as to why I was giving her green eggs.

She just ate them. (I shouldn't be surprised, but I was anyway. I mean, this is a kid that eats rocks and random yard-growing mushrooms and little ends of who-knows-what that's lying in the street or in the corners you haven't cleaned for a year.)

So I keep giving them to her. And I tell myself in 3 years when she tells me she hates spinach I can reveal that she's been eating spinach her whole life already. It's true. You can't taste the spinach at all this way.

Green Eggs adapted from Deceptively Delicious by Jessica Seinfeld

1 1/2 T butter
3 large handfuls of baby spinach
4 T milk, divided
4 eggs
salt and pepper to taste
handful of shredded cheese (about 1/3 C)

1. Heat a non-stick or cast iron pan over medium heat. Melt butter.

2. When skillet feels very hot over medium heat add baby spinach. Stir with a wooden spoon until the spinach wilts and fits in the pan very easily. .

3. Add 2 T milk, stir the spinach and milk until liquid is mostly evaporated and the spinach is cooked. Take off heat.

4. Puree the spinach in the blender or cuisinart or magic bullet (I think this is the easiest to clean, if you have it).

5. Whisk together the eggs in a bowl with 2 T milk. Stir in pureed spinach.

6. Heat the same skillet you cooked the spinach in over medium heat. When it is hot, add the eggs to the pan. Stir the eggs around with the wooden spoon. Add salt and pepper to taste. You can "fluff" the eggs more if you work in a folding motion. (In my picture, you can see I was trying an experimental method with a whisk as they cooked. Not smart-- too many little pieces.)

7. When the eggs are cooked, throw some shredded cheese (mozz, cheddar, whatever you have handy) on the top and let melt for about 30 seconds.

Serves 2-3. If you're Amaya, it serves 1, with a little leftover for me.

Alphabet Soup With Sweet Potatoes and Turkey (Sneaky Chef Style)

Enzo loves alphabet pasta so much so that I can pretty much add any other ingredients to the soup and he'll gladly eat it.

Today we made alphabet soup with some left over sweet potatoes and turkey. He claims to hate sweet potatoes but doesn't mind (or understand that it's the same thing) when I add it to different recipes.

I'm all about finding ways to add more nutrition to my kid's meal, especially veggies that he would otherwise never touch. This recipe is a variation from an alphabet soup recipe found in Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food. Another good resource is the Sneaky Chef website where you will find recipes for brownies with spinach, blueberries, oat bran, and wheat germ.

Alphabet Soup

• 1 cup turkey broth
• 1 cup cooked turkey pieces
• 1 packet alphabet pasta
• 1/2 cup sweet potato puree
• 3 cups water

1. Add all the ingredients to a medium sized pan and bring to a boil.
2. Cook uncover on medium heat for 10 minutes.
3. Serve warm.
   

Thai Tofu Nuggets

I know. You're thinking, "TOFU?! She just was trying to get me to eat seaweed and now we're on TOFU?!"
Before you decide to never look at this blog ever again, hear me out.

Tofu is the perfect accompainment to crunchy, salty, crusts. It's tender, and at the same time has a beautiful airy texture when you bake it like this. The fact that it doesn't have a strong taste works so well here. And really, wouldn't anything be good dipped in peanut sauce? I mean, LOTS, and LOTS of peanut sauce?

Plus, your kids probably don't have an aversion to tofu yet. You may have one from thinking of it as a disgusting health food, but if you don't tell them you don't like tofu, they probably will eat it, because like I said, it tastes good here.

And if I still can't convince you, I'll let you in on a secret. You can do this same exact recipe with chicken. But please, please, try tofu first (because it's cheaper, healthier, and easier to work with).

Here I have for you the easiest peanut sauce recipe there is, with no weird ingredients, except the red curry paste which is totally optional. This makes a lot more peanut sauce than you need, which is the best reason to make it. I made a pizza with the leftover peanut sauce and topped it with silken tofu sliced like cheese. Yummmm.

My daughter loves to eat things with toothpicks. If you put the toothpicks into this before baking, it actually stays in better. For some reason if you try to pick them up after with a toothpick, it doesn't really work.

Peanut Sauce
1 can coconut milk
2 T brown sugar
1/2 C smooth natural peanut butter
3 T soy sauce
1 t red curry paste (optional)

Whisk and cook in a saucepan, stirring constantly over medium heat until thick and smooth. (a few minutes)

Tofu Nuggets
Turn oven on to 360.
Take a 1 lb block of firm tofu (FIRM! not silken) and place on a  folded paper towel on top of a plate. Place another folded paper towel and put cutting board on top of that. Put something else heavy (like a large can of pumpkin) on the cutting board that can balance on its own. Leave it for 10 minutes while excess water drains.
Cut 1 lb block into 20 squares.
Wrap each square with spinach leaf, secure by sticking a toothpick through leaf and tofu piece.

Combine:
2/3 C panko (breadcrumbs), 1/3 C cheese, 1 t salt, place in shallow bowl.

slightly beat 1 egg in another bowl.

dip each piece of wrapped tofu in egg and then in panko mixture (press the crumbs on)
place on cookie sheet lined with parchment paper
bake at 360 for 23-28 minutes (until crispy and slightly golden on the bottom).
Serve with peanut sauce!

A tip for dipping in egg and then panko: Use one hand for the egg dipping, and then place the tofu into the panko mixture without touching the panko with your egg hand. Use your other hand for rolling around in the panko, trying only to touch the panko. If you use both hands for both dips, you'll have more coating on your hands than on the tofu.

I've already thought of some variations I'd like to try here: basil instead of spinach, and coconut flakes instead of cheese.

Onigiri (Rice Ball)

If you're Amaya, and you're hungry, you want 1 thing.

Rice with furikake.

And if you're me, you're trying to figure out how rice with furikake could be just a little more healthy. I have been in love with this short grain Japanese brown rice they started selling at our stores because it cooks as quickly as white rice and is soft, too. Or, when you cook rice, mix 2/3 portion short grain (Japanese style) rice with 1/3 portion brown rice before cooking, and it will be almost as good.

Furikake is the name for seaweed mix sprinkle stuff. That's the technical definition anyway. Many people I meet are a bit squeamish when it comes to seaweed, but rice they're okay with. The good thing is, you can make onigiri (say "Oh-Knee-Gee-Ree") with things other than seaweed sprinkle stuff.

I have a lot of really cute onigiri molds, but sometimes the only things I want to wash are my hands, and since some of you don't have onigiri molds, this is how you do it.

1. Get your hands (palm side only, really) wet. Clap them a few times to get most of the excess water off.

2. Sprinkle a tiny pinch of salt into your hands and rub them around a little to stick to your hands. I like coarse ground sea salt for this more than fine table salt.

3. Get a handful of pretty warm to hot rice. If you get too little, it's harder to mold in my opinion. You can adjust the amount according to your size of hand, just make sure it looks like a mound, like this.

4. Cup both of your hands over the rice, making your bottom hand two of the side of a triangle, and the top hand the 3rd side. For your bottom hand your fingers are one side, and the palm the 2nd. The top hand fingers are flattening the front of the triangle and the palm is the 3rd side.

5. Continue to rotate the ball in one direction, firmly pressing each angle and side until the shape starts to be uniform. Press in with every angle. You want to try to get it done within about 30 seconds or so, moving quickly, as your hands will start to stick if you hold it much longer.

If you want to make a round shape, you do the same thing, but rotate just slightly instead of moving to the side of the triangle.

Once you make your onigiri rice ball, you can press the ball into different toppings. With a little practice, you can start filling your rice ball as well. Fillings can range from pickled plum, salmon, tuna w/mayo, seaweed paste, avocado, chopped chicken... You can be pretty creative here. I didn't bother with fillings today because Amaya was asking for her onigiri right now. Plus her friend Minami was waiting for a bite. And the whole snack took me about 3 minutes to make. (but lets get real, here. I use this "snack" as lunch or dinner when it's necessary.)

Amaya's favorite topping today was shredded cheese. Just press finely shredded cheese into the ball.

My favorite topping right now is crushed, toasted sesame seeds. Toast about 3 Tablespoons of sesame seeds in a small fry pan. I just swirl the pan around as I heat it and wait until there's a slight aroma from the pan. Place the toasted seeds into a mortar that has grooves. (a quick spin in a magic bullet or food processor would do the trick, too.) Put a pinch of sea salt in, and crush with a pestle until most of the seeds are half crushed. You don't want a powder, just broken up. For some reason when you crush them a little, they release more flavor.

Giveaway- Emile Henry Tarte Tatin Pan

We have more apples than we know what to do with and yesterday we decided to make a Tarte Tatin, an upside down apple tarte, as a family. Christian peeled the apples, I caramelized the pan, Enzo helped lay the apples on the pan and we all ate the final product. We recently received an Emile Henry Tarte Tatin pan to review and we loved the results so much so that we want to give you an Emile Henry Tarte Tatin pan (retail price $120).

This one actually. 

Visit the Emile Henry website to learn more about their products and the different recipes you can try with this pan, for example tomato and mozzarella tatin? Yes please!

Giveaway rules-

• you have until Monday of next week (November 9th) to leave a comment telling us what you would make with this pan. It could be the classic Tarte Tatin, it could be something else like a pretend tatin made with play-doh that you and your child created together. It can be whatever you want.
• For each additional entry you can follow this blog, twitter this post, write a post on your blog about this giveaway, or subscribe to this blog. Just make sure that you leave an extra comment for each of these extra lovely things that you decide to do.
• Open to U.S only.
• Winner will be posted here next week Tuesday (November 10th)

Good Luck and check back this week for more apple recipes!

 

(original picture from Emile Henry)

congratulations to Hen Jen number 76 for winning the Tarte Tatin pan.