Monday, May 13, 2013

Raspberry Turnovers

Source: via Michelle on Pinterest

I have a wee problem, and that problem is that I bought too many chocolate chips. BJs had a giant bag of them, which I then purchased and set in the cupboard over the over-the-stove microwave. Pretty soon they were breaking down and starting to color. Yeah, turns out it gets hot there. So, in my panicked search for chocolate chip recipes, I came across this one.

 Verdict? Simple and delicious! A friend and I may or may not have eaten the whole pan in one sitting.


  1. 1 package/1 cup frozen raspberries
  2. 3/4 semisweet (or bittersweet) chocolate chips
  3. 1/3 cup seedless strawberry (or raspberry) jam
  4. 2 tubes refrigerated crescent dough

  1. Heat the oven to 375*F. Line a cookie sheet with aluminum foil and spray with cooking oil for good measure. 
  2. Open your crescent dough roll and place half of the triangles out on the sheet. Use the rest to turn these triangles into squares, pinching the joining sides together. We managed parallelograms, so ours turned into triangles instead of rectangles and didn't hold quite as much.
  3. Mix together chocolate chips, raspberries, and jam in a bowl. Spoon into your squares, covering only half of them. It's easy to put in too much.
  4. Fold your squares in half and press the sides together with a fork. Pierce each top for venting. We didn't bother with an egg wash, but if you're going to, this is the time to whisk a bit of egg and water together and brush it on top.
  5. Bake for 11 at 375*F or until the edges begin to brown.

Lesson: you cannot have too many chocolate chips!

Friday, May 3, 2013


Michelle, here!

Collard Greens are a(nother) first for me. I love garlic so when I saw the clear instructions for this easy recipe, I just had to try it. You can mix in similar greens like kale, as I did, or stick to collards.

All you need are:

  1. Collard Greens
  2. Whole Garlic
  3. Salt 
  4. A pot of boiling water 
  5. Strainer
  6. A saute pan
  7. Olive Oil
The original post has measurements, but I eyeballed every thing because I wasn't sure exactly how much greens I had and I love garlic more than most rational human beings.

The process:
  • First, prepare the greens by washing them and cutting out the stems. Removing the stems helps achieve an even consistency once they are cooked.
  • Second, salt the water in the pot and bring the pot to boiling. Dump in your greens for 5-10 minutes. Leaf vegetables are fairly delicate and you're about to cook them again, so it's difficult to under cook them. They also shrink down as they cook, so feel free to shove more in the pot than appears reasonable.
  • While they are boiling, slice your garlic thinly and heat up your olive oil in your saute pan. I used a whole bulb of garlic for about 3 bunches of greens. YUM.
  • Strain your greens.
    See? They already look cooked, but I want that garlic flavor in there!
  • Add the garlic to the hot saute pan, then a minute later, add the greens. Add a bit more salt if you like. Saute for a few more minutes, or until you can no longer resist the smell of garlic. :)
    OM NOM N-- Wait. The greens. Still need the greens.

This makes a great side and it is hard to mess up! Happy cooking. :)