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  • Spicy Green Pasta | Loyal Olive Oil

    SPICY GREEN PASTA Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 INTRODUCTION Creamy, spicy, healthy, and easy-to-make pasta! Even my meat-eating husband says this is one of the few pasta dishes he feels full and satisfied with without needing a protein. ​ Make with fresh ingredients like tomatillos, jalapenos spinach, basil, and garlic, blended with some parmesan cheese and a touch of cream to balance it out...this is a quick but fulfilling weeknight dinner! Plus, it tastes great hot or cold for leftovers. And if you don't like spice, just take out the jalapeno and you still have a deliciously creamy pasta dish. Pasta la vista, baby INGREDIENTS 4 tomatillos 1 large jalapeno 2 tablespoons olive oil 2 tablespoons fresh lime juice 4 large garlic cloves About 1/2 cup of fresh basil (roughly 10 leaves) One small shallot 1 large handful of spinach (about 1 heaping cup) 1 teaspoon salt 1 teaspoon pepper 2 tablespoons salted butter 1/4 cup heavy cream 12 oz. of pasta (usually make the whole 16 oz. box then eyeball how much pasta/sauce ratio I want that day!) 1 1/2 cups reserved pasta water (or more) 1/2 cup freshly grated parmesan INSTRUCTIONS First, preheat oven to 450 degrees. Place tomatillos and jalapeno on baking tray or dish and roast for 25 minutes. While that's roasting, let's cook the pasta! Boil a large pot of salted water and cook your desired pasta for about 2 minutes under the recommended cooking time. I used a large fusilli pasta but if you don't have that, I would recommend a pasta with a lot of nooks and crannies in order to sop up the delicious sauce, like rotini, or cavatappi. Reserve at least 1 cup of pasta water when you drain it! Let's start the sauce! Add the following to a blender: roasted tomatillos and jalapeno, olive oil, lime juice, garlic, basil, shallot, spinach, salt, pepper, and about 1/3 cup of the pasta water. Blend until smooth, about 1 minute. Heat butter in a large, deep skillet over medium heat. Add the sauce from the blender to the skillet and add about 1/2 more pasta water and the heavy cream. Cook for about 5 minutes until the sauce thickens a bit, then add the pasta and the parmesan, store to completely coat the pasta. Add salt and pepper to taste (I usually add about 1/2 teaspoon more of each). If it gets too thick, add more pasta water to your desired thickness. Serve now while it's hot! Or you can let it sit a bit to allow it to thicken. BON APPETIT! BACK TO SALTY

  • Chicken and Chorizo Gumbo | Loyal Olive Oil

    Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: ​ 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) ​ Chicken: ​ 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY

  • El Camino Margarita | Loyal Olive Oil

    THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. ​ Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves ​ Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup ​ Rim: Coarse salt Lime zest Tajin ​ Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY

  • Homemade Tagalong Cookies | Loyal Olive Oil

    HOMEMADE TAGALONG COOKIES Active Time: 1 Hour Start to Eat: 2.5 Hours (Including Chill Time) Makes: 40 cookies (give or take) INTRODUCTION If you've never had this craveable girl scout cookie, it's a crispy, delicious cookie layered with creamy peanut butter and covered in chocolate. The process may seem a bit daunting but it's so worth it, plus your friends will be outrageously impressed with your baking skills. COME TAGALONG WITH ME INGREDIENTS Cookies: ​ 1 cup all-purpose flour 1 ½ teaspoons baking powder ½ tablespoon sugar 1 teaspoon salt 3 tablespoons cold unsalted butter 1 tablespoon vegetable or canola oil 5 tablespoons cold water Peanut Butter Filling: ​ 1 cup creamy peanut butter ½ teaspoon salt 2 tablespoons softened butter ¼ cup powdered sugar Chocolate Coating: ​ 1 cup semi-sweet chocolate chips 1 cup bittersweet chocolate chips INSTRUCTIONS Preheat the oven to 400°F. Prepare 2 baking sheets with parchment paper or silicone mats. Using a food processor, combine flour, baking powder, sugar, and salt; pulse until combined. Cut the cold butter into ½ inch cubes, add that to the processor; pulse until the mixture resembles sand. Add oil, pulse again. Finally, gradually add 1 tablespoon at a time of the cold water until the dough pulls together completely but isn’t too wet. Roll out the dough on a well-floured surface until about ¼ inch thick (pretty thin!). Cut out using a circle cookie cutter ( I used a 2-inch cookie cutter). Poke a few times with a toothpick or fork, this helps cook the cookies evenly without them puffing up too much! Place cookies on the baking sheets and bake for 12 minutes or until golden brown on the edges. Set aside to cool (must be completely cool before assembling). While the cookies bake or while they cool, let’s make the peanut butter filling! Using a whisk or electric mixer, combine all peanut butter filling ingredients together until completely combined. Now it’s time to assemble - be warned, this can get messy! First, you’re going to take a knife or offset spatula and put about ½ tablespoon of peanut butter onto each cracker. **This is optional but after this step, I put the peanut butter topped crackers in the fridge for roughly 30 minutes to make it less messy and a little easier to coat with the chocolate. Next, in a microwave-safe bowl, combine all of the chocolate coating ingredients and melt in the microwave 30 seconds at a time until melted and smooth. Do NOT heat too hot. Using a large fork (or something similar) dip the peanut butter crackers into the chocolate, coating them completely, and then make sure to knock any excess chocolate off the cookie before placing them on parchment paper (I just put them right back on the baking sheets!) Optional - sprinkle the tops with flake or coarse salt. Let chill in the fridge for an hour until set. You are welcome to devour them all now OR put them in a container and keep them in the fridge for up to 1 week! BON APPETIT! BACK TO SWEETS

  • Rice Krispie S'Mores | Loyal Olive Oil

    Rice Krispie S'mores Active Time: 25 minutes Start to Eat: 1 Hour 45 Minutes (Including Chill Time) Makes: 18 Treats INTRODUCTION S'MORE, THE MERRIER A campfire classic turned perfect barbeque treat! These were SUCH a hit at this year's 4th of July party and the perfect dessert to wow your friends (with very little effort!). ​ Just grab your classic s'mores ingredients plus some rice Krispie treats and some butter and voila! These are nutty, buttery, and delicious on their own but dipped in some chocolate and graham crackers makes them more decadent and rich. Feel free to mix up the chocolate too! I used semi-sweet (to please the most people) but you can do bittersweet, white chocolate, dark, milk, etc. whatever you prefer, or make a variety! ​ ​ ​ The graham cracker dust is made using a food processor which gives it that great fine texture and allows for more of it to stick to the chocolate. BUT a Ziploc bag and rolling pin is a great fallback option...just be wary of the arm workout! ​ ​ ​ INGREDIENTS 70 Grams of Butter (half salted, half unsalted) This equals roughly 2.5 tablespoons of each​ ​​ 1/2 teaspoon vanilla extract 1/2 teaspoon salt 1, 16oz bag of mini marshmallows 6 cups of Rice Krispie Cereal 1, 12oz bag semi-sweet chocolate chips (or 2 cups) 9 graham cracker cookies (this was 1/3 of the box of Honeymaid brand) INSTRUCTIONS First, let's brown that butter! In a medium saucepan, heat both kinds of butter over medium heat, stirring constantly until the butter begins to foam and you start to see little brown specks. Heat for another minute then add in the vanilla, salt, and entire bag of mini marshmallows. Stir until combined and all of the marshmallows have melted into a smooth ribbony texture. Take off of heat. In a large bowl, add in your Rice Krispie cereal, then pour the marshmallow mixture over the cereal. Using a wooden spoon or spatula, stir until combined. Spread mixture over a parchment-lined (or buttered) half-sheet pan, and using your fingers or spatula, GENTLY spread to the edges and try to make it as even as possible. Place in the fridge for an hour to cool and set. Once set, take them out of the fridge and dump them on a cutter board, cutting them evenly into squares or rectangles (approximately 3 inches by 3 inches). * Next, let's prepare the "s'mores" part of these treats! Grab your graham crackers and put them in a food processor and pulse until they have turned into a fine crumb or "dust" as I like to call it. Then place it in a shallow bowl. If you don't have a food processor, just grab a Ziploc bag and a rolling pin and start banging away! Grab your chocolate and empty it into a heat-safe bowl, microwave for 30 seconds at a time until smooth (see tip). Assembly time! Grab one treat at a time and dip half of it in the chocolate, let the excess drip off then place in the bowl with the graham cracker making sure to cover all of the chocolate in the dust. Transfer to a parchment-lined baking sheet and let set until chocolate has hardened (approximately 20 minutes). Once set and the chocolate has hardened, you can serve it immediately or store it in the fridge for up to 3 days (just bring them to room temperature before serving to ensure you're getting that gooey chewy texture we all love!) ​ * At this point, you can keep them on the sheet pan or cut up the R ice Krispies and store them, covered, for up to 2 days in the fridge before you dip and serve. ​ Tip: When melting chocolate in the microwave, you never want to melt it until completely smooth. You always want to take it out when there are still visible chunks of chip left, then hand whisk it until completely smooth. This prevents you from overheating the chocolate. ​ BON APPETIT! BACK TO SWEETS

  • Cornbread Cookies

    Cornbread cookies Active Time: 10 minutes Start to Eat: 30 Minutes Makes: 24 Cookies INTRODUCTION Cornbread has always been a wine household favorite. Adding some actual corn and a nice slab of butter - it was heavenly. Fast forward to today and I decided I wanted that same flavor but not in the typical cake-like presentation. ​ I did it. I made the perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. They are sooo good. They are perfect for a summer barbeque, or as a treat after a pulled pork sandwich, or maybe you just want a sweet treat after some hot honey pizza... however you choose to enjoy these, you will not be disappointed! ​ ​ What the shuck?! INGREDIENTS 324 grams ( 2 cups plus 2 tablespoons) of all-purpose flour 55 grams (1/3 cup) of cornmeal (medium grind - Bob's Red Mill is the best!) 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks or 227 grams) unsalted butter, room temperature 315 grams (1 1/4 cups) granulated sugar 1 large egg, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1/3 cup freeze-dried corn (optional, but I highly recommend! I got mine on amazon HERE! ) ​ For rolling: 55 grams (1/4 cup) sugar 42 grams (1/4 cup) cornmeal INSTRUCTIONS Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, baking soda, salt. In your stand mixer with paddle attachment beat the butter until smooth. Add the sugar and beat on medium speed until light and fluffy (2-3 minutes). Next, add the egg, egg yolk, and vanilla and beat until combined. Turn your mixer to low, and add the flour mixture until just combined. Lastly, add the freeze-dried corn if you have it! Mix only until combined. Line 3 baking sheets with parchment paper. Combine the sugar 55 grams of sugar and 42 grams of cornmeal in a small bowl. Scoop roughly 2 tablespoons per cookie, roll them into balls and then roll them in the sugar/cornmeal mixture. Place 8 cookies per sheet. Bake for 10-11 minutes until the edges are set but the centers are nice and puffy! They should not be browning. Remove from the oven, let cool for 8-10 minutes on the baking sheet then transfer to a cooling rack to cool completely. ​ *A quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

  • Cinnamon Rolls | Loyal Olive Oil

    LIGHT AND FLUFFY CINNAMON ROLLS Active Time: 25 Minutes Start to Eat: 2.5 Hours (Including Rest Time) Makes: 8 Rolls INTRODUCTION Personally, I was never a fan of cinnamon rolls or buns growing up, they were always so dense and doughy with soo much frosting. So I decided to make my own! There was a lot of trial and error but one day I had leftover beignet dough that I didn't know what to do with so I just rolled it out and made cinnamon rolls with it. OH. MY. GOODNESS. They came out so light and fluffy and full of amazing flavor, I'm so excited to share this recipe, it is a definite weekend go-to for me. Also, feel free to change up the flavors! I've added nutmeg, cardamom, cinnamon, pumpkin spice, etc. to the center and even sometimes to the dough itself. Get creative, it's your time to rise and SHINE! JUST ROLL WITH IT INGREDIENTS Dough: ​ ¾ cup warm water 2 ¼ teaspoons (1 package) active dry yeast ¼ cup sugar 1 egg, room temperature ½ cup milk, room temperature 1 teaspoon vanilla extract 3 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons unsalted butter, room temperature 1 teaspoon vegetable oil Filling: ​ ½ cup softened unsalted butter (plus more for the pan) 6 tablespoons sugar 3 tablespoons ground cinnamon Glaze: ​ 1 cup powdered sugar 1 teaspoon vanilla extract 2 tablespoons milk pinch of salt (optional) INSTRUCTIONS In a small bowl, combine the water, yeast, and sugar. Whisk it all together then let it sit for 5 to 10 minutes until the yeast dissolves and starts to froth up. (if it doesn’t froth up, throw it out and start over). Add the egg, milk, and vanilla, and whisk to blend. In a large bowl, with a hand mixer or stand mixer with dough attachment, combine the flour and salt. Add the yeast mixture and butter to the bowl, mix until well incorporated. When the dough pulls away clean from the bowl. (you may need to add up to 2 tablespoons more of flour to ensure the dough isn’t sticking to the bowl) remove the dough from the mixer and place it in an oiled bowl (oiled with a tablespoon of vegetable oil). Cover it with a kitchen towel or plastic wrap and place it in a warm place until doubled in size, 1 to 2 hours. (You can place the dough in the fridge at this point for up to 2 days). **If you don’t have a warm area, turn the oven on to 200°F, place the bowl in the oven with the oven door open a crack then turn the oven off. Roll out the dough in a long rectangle about ¾ of an inch thick (roughly 14 x 8). Spread the softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter. Roll up the dough starting at the long edge. Cut into even slices about 2-3 inches wide. Coat a muffin pan with butter or you can use muffin cups or parchment paper. Place 1 slice of cinnamon roll per muffin cup then let the dough rise (about 40 minutes). Preheat the oven to 350°F. Bake for about 18-25 minutes or until the tops are slightly browned, err on the side of underbaking - you want them to be fluffy, not dried out. While the rolls are baking, Let’s make the glaze! In a small bowl, whisk milk, powdered sugar, and vanilla until smooth. When the cinnamon rolls have cooled slightly, drizzle glaze over the tops. BON APPETIT! BACK TO SWEETS

  • Pink Pickled Eggs | Loyal Olive Oil

    PINK PICKLED EGGS AND BEETS Active Time: 25 Minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets INTRODUCTION I LOVE making these honestly all year long but they are perfect for holidays. The pink color stands out so much, it’s a crowd pleaser and looks awesome in photos. Plus who doesn’t like eggs? Let alone sweet, tangy, salty, eggs. ​ These are perfect for devlied eggs too! They look beautiful filled and swirled. Make them for Mother's day, Valentines day, Christmas, or just a cozy Sunday! WELL, PICKLE ME PINK INGREDIENTS 8 large eggs 1/2 yellow or vidalia onion, sliced 3 large red beets ¼ cup of sugar ½ cup cider vinegar ½ cup red wine vinegar 8 whole peppercorns ¼ teaspoon allspice (or 4 whole allspice berries) INSTRUCTIONS Let’s hard boil some eggs! Fill a medium saucepan with water (the water should be about an inch above the eggs once you put them in. Bring the water to a boil, then place the eggs into the boiling water. Boil the eggs for 8 minutes. Drain the water, fill the pot (with the eggs still in it) with cold water and set aside. I usually add ice to the water to ensure they stop cooking - it also helps the “easy-peel” part of the eggs! First, let’s roast the beets because these take the longest. Preheat your oven to 400°F. I usually wear gloves when preparing or cutting beets because they stain your hands. So...cut off the greens of the beets and cut off the long tip of the beet as well. Scrub the beets in cold water until all of the dirt is gone (this is very important because you are going to use the juice from the beets and you don’t want to find any dirt in the juice). Place the beets in a small baking pan and add water to about ⅓ of the height of the beets. Cover with foil. Bake for approximately 45 minutes or until fork tender. In a medium saucepan, combine the beet liquid, sugar, vinegars, peppercorns and allspice. Bring to a boil, stirring until the sugar dissolves; remove from heat. Let it cool slightly. Meanwhile, peel the eggs and place them in a large container (this is where everything will “pickle” in the fridge overnight). Place the sliced onion into the container. Next, cut the beets into 1 inch chunks (or however big you want them) and place them in the container with the eggs and onions. Next, pour the liquid over the eggs, beets and onions. The liquid should cover everything. If it doesn’t, it’s okay to add some water. Cover the container, and place in the fridge! I like to stir it up every 8 hours or so to make sure everything is getting evenly pickled. Beware of splashing because again, this will stain. You can prepare these 48 in advance and they last for 7 days in an airtight container in the fridge. Well ready to eat, serve them whole or cut them in half lengthwise to really make the pink and yellow contrasting yoke shine! BON APPETIT! BACK TO SALTY

  • Churro Poptarts | Loyal Olive Oil

    CHURRO POPTARTS Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 INTRODUCTION Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. CHURRO'K BY ME INGREDIENTS Crust: ​ 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup unsalted butter, chilled 1 egg 3 tablespoons milk Filling: ​ ½ cup light brown sugar, packed 4 teaspoons all-purpose flour 3 teaspoons cinnamon 1 egg 1 tablespoon milk Topping: ​ 2 tablespoons sugar 1 teaspoon cinnamon INSTRUCTIONS Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days). To make the filling: Whisk together the brown sugar, flour, and cinnamon. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. BON APPETIT! BACK TO SWEETS

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