Thursday, May 14, 2015

Baking & SILPAT Giveaway!

As soon as Mally was off to school, Hayden and I got busy baking in the kitchen. I don't know if it's because I spend so much time in the kitchen or because I just have two mini-mes but my girls are always wanting to help cook,bake and clean with me. Hayden saw me using the rolling pin and was curious how to use it. So, I let her have her own pastry dough and roll to her hearts content. She was so proud of herself for helping mommy{love my precious girl}!

We had some handy tools to make our dumplings & baking process a breeze. I have been obsessed with my new SILPAT!
 Have you ever heard of Silpat? I use these from start to finish to bake pastries, candies and cookies. It makes cleaning up a breeze and my treats always come out evenly cooked. My favorite though, is that everything just slides right off. No need to use a spatula to try & pry off  your baked goods, everything just slides right off. 
We topped our raspberry dumplings with our walnut & coconut mixture and they turned out so good!
Alright, I'm sure you guys are excited to get the details on how you can get your hands on your very own Silpat non-stick baking mats. Our friends at Silpat are giving one lucky My Simple Modest Chic winner a Perfect Cookie Mat and a jar of their delicious gourmet Bonne Maman jam. 

Just use the Rafflecopter below to enter! Good luck! a Rafflecopter giveaway
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Raspberry Dumplings

Ingredients
2 cups water
1/4 cup butter or margarine
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/3 cup half-and-half, light cream, or whole milk
2 tablespoons chopped walnuts
1 tablespoon honey
1/2 cup shredded coconut

1/3 cup raspberry jam

Directions
  1. For the pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. 
  2. On a lightly floured surface, roll dough and use a dumpling cutter to get the shape & size you desire.
  3. In a small bowl combine the coconut & walnuts & set aside topping.
  4. Using the other side of your dumpling cutter, place your pastry dough in it and add your favorite jam. Then clamp shut the dumpling to seal the jam inside. 
  5. Place dumplings in your Silpat nonstick baking mat.
  6. Bake in a 375 degree F oven for 20-25 minutes or until pastry is golden brown.
  7.  To serve, garnish with honey & top with your walnut & coconut mixture. Makes 12 servings.
ENJOY!
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