I I love to bake cookies. I am always eager to come up with a different type of cookie. We have out small group (House Church) meetings every other Sunday. This is a gathering of about 12-14 people who come together to share a meal, fellowship, devotion and prayer. Ashley of AP Monograms, and her husband Scott are the leaders. Ashley loves to cook, bake and host.
She decided to do a breakfast Sunday Supper night. I think that is always my favorite. I love breakfast food, especially at #SundaySupper. I always like to contribute. I also love to cook, bake and host. We both have the "gift of gab."
I loved the Divine Peanut Butter cookies that I made a few months back. I love a good peanut butter cookie. I spotted some of my favorite 100% organic cacao nibs when I was in #TJMAXX on Saturday. I also picked up some of the organic peanut butter from The Fresh Market. They make it fresh from peanuts at the store. It is usually kept close to the apples at the store. It is delicious and really makes a great cookie.
I used the base for the cookie the same as the Divine Peanut Butter cookies under the Recipe/Desserts tab on the Blog. I'm sharing it again. However, this time I topped them with some of that delicious Follian Fig preserves. OMG! Let's just say...............................best Darn Peanut Butter cookie I have ever eaten. I guess you could call these a Peanut Butter & Jelly Chocolate Chiip!
So here's the scoop on the cookies:
P.S. The dough to these cookies are so darn good, I admit I hate probably 2-3 cookies worth. I know. I know.
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I have been making and experimenting lately with a variety of pastries. From cutting them out into the shape of pop-tarts, to making gigantic turnovers. These pastries were so good, I made three huge batches in one week at the office. I think we all probably gained 3-5 pounds last week.
The nice thing about turn-overs or pop-tarts, you can make them in a ton of varieties. I made a batch of apple and peach. However, our favorite ones were the fig pastries I made using the Follian Fig Preserves. It was like tasting a bite of Heaven.
The base of the pastry is quite simple. You use the Pillsbury Pie Crust rolls. Roll one out on a flat service and spread Egg Wash on it gently. What is egg wash? Crack one egg in a bowl and beat it until it is really liquid. Then using a brush or a spoon and lightly spread it on the bottom of your pastry. You also will spread it on the top of the pastry as well. By using the egg wash, your end result will in a flaky delicious crust!
On top of my egg wash pastry, I sprinkle a generous amount of cinnamon. Top the cinnamon with sugar. Next, add what ever filling you like (peach, apple fig, cherry) and add a tad more cinnamon and sugar. Then simply roll the dough over on top until the edges meet. Then fold in your edges so your filling want fall out. I use a fork to give it some design and it looks like a pop-tart. That is optional! Put your egg wash on top, more cinnamon & sugar and pop in oven.
Bake at 400 degrees for about 12-15 minutes until golden brown and you are done. Then slice them up and serve. We topped with some delicious Arkansas' own Yarnell's Ice-Cream.
1 Pillsbury Pie Crust Roll
Follian Fig, Apple, Peach or Cherry pie filling (or whatever you like)
1 egg (beaten until liquid for egg wash)
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