Rustic Cranberry Pop-tarts

Rustic Cranberry Pop-tarts || Runway Chef The stockings are hung, the presents are bought, the tree is up, the dinner is planned, the family is in town…..and then it hits you. Christmas morning breakfast. If you forget to plan this meal, too, you are not alone. I’ve frequently had to rely on store-bought panettone and scrambled cheesy eggs for Christmas morning breakfast, because let’s face it, I’m just too busy eating Christmas cookies to plan the first meal of the day. Besides, who needs to eat when you have presents and Christmas sweets?! Actually…I take that back. I do need to eat. Like all the time. And the best way to eat on Christmas morning is with something totally festive, ridiculously easy, slightly sweet, and a little bit healthy (#nofatpantsforChristmasplease). These rustic cranberry “pop-tarts” served along with a healthy cranberry smoothie (recipe coming this afternoon) fit the bill perfectly. 

Rustic Cranberry Pop-tarts || Runway Chef Rustic Cranberry Pop-tarts || Runway Chef Rustic Cranberry Pop-tarts || Runway Chef Rustic Cranberry Pop-tarts || Runway Chef Rustic Cranberry Pop-tarts || Runway Chef Rustic Cranberry Pop-tarts || Runway Chef

Rustic Cranberry Pop-tarts
Yields 4
An easy rustic take on pop-tarts using puff pastry and filled with the festive flavors of cranberries, orange, and spices
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
FILLING
  1. 1 cup cranberries
  2. 2 tablespoons chopped orange peel (about the amount on a 1/4 of an orange)
  3. 4 tablespoons water
  4. 2 tablespoons honey
  5. Juice of 1/2 a lemon
  6. 1 teaspoon vanilla
  7. 1/8 teaspoon vanilla
  8. 1/4 cup walnuts, chopped
DOUGH
  1. 1 large sheet of puff pastry
  2. water
  3. all-purpose flour
GLAZE (optional)
  1. Juice of 1/2 a lemon
  2. 2 tablespoons of powdered sugar
Instructions
  1. In a small saucepan, set over medium heat, combine all of the filling ingredients, except for the walnuts. Cook the mixture, stirring occasionally, until the cranberries have cooked down, the water has evaporated, and the entire mixture has become a thick and jam-like (this should take about 5 minutes). Remove the pan from the heat and stir in the nuts.
  2. Next, preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silpat mat. Divide the puff pastry into 4 long strips (each about 2"-3" wide). At the end of each strip of pastry dough, place about 1/4 of the cranberry mixture (about 2 tablespoons) in the center of the dough, leaving enough space around the filling to seal the dough. Using your finger, dab water all along the edge of the dough, then fold the top half down over the filling. Next, fold the edge up and over to securely seal in the contents. Use a fork (dipped in the extra flour) to then press all the way around the edges. Place on the baking sheet and repeat this process with the other 3 pieces of puff pastry.
  3. Bake the pop-tarts for about 15 minutes, or until golden brown. Remove from the oven and allow to cool for a few minutes.
  4. While the pop-tarts are cooling you can make the optional glaze by stirring together the lemon juice and the powdered sugar. For a thinner glaze, add more juice. For a thicker glaze, add more sugar.
  5. Once the pop-tarts have cooled, drizzle with glaze and serve. Store any leftovers in an airtight container for up to two days. Leftovers can be eaten cold, or reheated for a few minutes in the oven.
Runway Chef http://www.runwaychef.com/
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Home for the Holidays

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef The Runway Chef halls are finally decked! We’ve tied, trimmed, accessorized, greenery-ized, glitzed, and glammed up just about everything we can in the apartment and I couldn’t be happier with the cozy outcome. We decided to go for a woodsy, simplistic theme, using many things we had on hand or found outdoors. Bonus- it made our decorations super affordable! I hope you enjoy these pictures and I’d love to know in the comments if you have decorated your home for the holidays, and, if so, do you have a theme (what is it?) or a favorite decoration.

Happy weekend!

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Mercury containers and an old copper pot filled with greens + Christmas cookie cutters hung from red ribbon}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Our homemade Advent calendar (with only a few stars/days left) and Frenchie treat jar (both last seen here)}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Our entryway table- Santa Claus, the mini tree where we’ve been transferring our Advent stars to, and a box filled with greens, oranges, & wine corks (‘cuz we’re classy like that!)}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Manger + globe = Joy to the World (Get it??! Get it?!)}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {My golden owl dressed up with a few greens}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Our rustic, woodsy-themed Christmas tree}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Tip: For an affordable, easy tree skirt, use a cheap blanket scarf}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {We couldn’t find a tree topper we liked so Mr. RC made this rustic star one out of twigs and twine}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Record player, Christmas book, and a mini metallic tree

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {Coffee table centerpiece- a piece of birch bark, various sized mercury glass containers with red and green candles, and a few sprigs of greenery}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef {The shape of a deer head cut from gold wrapping paper & attached to a wooden board painted black, a display of mini nutcrackers & greenery, silver stars hung above the couch, and Christmas themed pillows (white furry ones are old ones from Target, the blue velvet & Merry Christmas one are from H&M)}

Home for the Holidays {2014 Woodsy-Inspired Christmas Decorations} || Runway Chef

Date Pinwheel Cookies

Date Pinwheel Cookies || Runway Chef I wanted to write something totally profound and mind blowing to entice you into making these cookies, but the only thing that keeps coming to my mind is, wait for it, it’s totally epic…. “Roll Out”….as in the Ludacris song, not as in “rolling out the dough”. I think it came into my head as I was rolling out the dough for these pinwheel cookies, and it hasn’t left my head since. That was 2 days ago. Also, it should be noted that the only lyrics in my head are “Roll out! Roll out! Roll out!” because I don’t actually know any of the lyrics to the song, nor can I rap. So besides those two little words, the only thing that’s stuck in a blog post that has now been written and rewritten 4 times is that I love these cookies….like a lot….a lot, a lot, a lot. But I bet you already figured that out, because weird, I only put things I love on here (funny concept, I know). Like many of the recipes I share, these date pinwheel cookies are a recipe that my family has been making for years. And for all those years they’ve stayed firmly planted at the top of my list of favorite Christmas cookies, right between Russian Tea Cakes and Rum Balls. With a buttery dough that becomes crunchy while it bakes and a filling that is sticky sweet, it’s hard not to put these at the top of a favorites list. Go on. I dare you. 

Date Pinwheel Cookies || Runway Chef Date Pinwheel Cookies || Runway Chef Date Pinwheel Cookies || Runway Chef Date Pinwheel Cookies || Runway Chef Date Pinwheel Cookies || Runway Chef

Date Pinwheel Cookies
Yields 36
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Prep Time
15 min
Cook Time
10 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
10 min
Total Time
1 hr 15 min
FILLING
  1. 1 pound dates, pitted and chopped
  2. 1/2 cup water
  3. 1/2 cup granulated sugar
  4. 1 cup finely chopped walnuts
DOUGH
  1. 1/2 cup butter
  2. 1/4 cup brown sugar
  3. 1/4 cup granulated sugar
  4. 1 egg
  5. 1/2 teaspoon vanilla
  6. 2 cups all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
Instructions
  1. Start by making the filling. Combine the dates, water, and 1/2 cup of granulated sugar in a medium-sized saucepan. Cook over medium heat, stirring occasionally, until the mixture has thickened and the water has evaporated, about 5 minutes. Remove from the heat, stir in the nuts, and set aside to cool (you can put the mixture in the fridge to speed up the cooling).
  2. To make the dough, cream the butter and sugars together in the bowl of a stand mixer, on medium speed.
  3. Beat in the egg and vanilla until well combined.
  4. In a separate smaller bowl, sift together the dry ingredients. Then mix the dry ingredients into the butter mixture and keep mixing on medium speed until everything is well-combined and the dough is smooth.
  5. Divide the dough in half. Wrap each half in plastic wrap, then allow the dough to refrigerate for about 10 minutes.
  6. Remove the dough from the fridge. On a floured surface roll one half of the dough out into a rough rectangular shape that is about 1/4 inch thick. Spread half of the date mixture over the entire surface of the dough, then roll up, lengthwise, like a jelly roll. Set aside and repeat the process with the other half of the dough. Wrap both dough logs in plastic wrap and allow them to chill in the refrigerator until firm, at least 30 minutes.
  7. When you are ready to bake the cookies, turn the oven on to 400 degrees and line a baking sheet with parchment paper or a silpat mat (I prefer the parchment paper for these as the filling can get a bit sticky).
  8. Remove the cookie logs from the fridge and, using a sharp knife, cut the dough into 1/4 inch slices. Place the slices about an inch apart on the cookie sheet, then bake for 8-10 minutes, or until the dough turns golden brown. Remove from the oven and allow to cool on a cookie rack.
  9. Store the cookies in an airtight container.
Notes
  1. I used Medjool dates to make these but I recommend using whatever is cheapest as you'll be chopping them up and cooking them down.
  2. These cookies taste best within the first two days of baking so I usually like to only slice of a few at a time and keep the rest of the dough tightly wrapped in plastic wrap in the fridge until I'm ready to use it. The uncooked dough will last about 2 weeks in the fridge and about 1 month in the freezer, as long as it is well wrapped in plastic wrap.
Runway Chef http://www.runwaychef.com/
 

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3 Easy Christmas Appetizers

3 Easy Christmas Appetizers || Runway Chef #appetizers After Thanksgiving, I usually try to see if I can survive the rest of the year on cookies and party appetizers (I can’t). They’re two of my favorite food groups, and since the season is overflowing with an abundance of both, it only made sense to try to survive on these delicious little treats alone. My waistline called an intervention and quickly put an end to the “all cookies and appetizers from Thanksgiving to New Years” party. Hey waistline, why you got to be so mean? Just because my all-day, every day app party has stopped, doesn’t mean it has on the blog. Here to help you with your winter layer, or holiday parties/get-togethers/celebrations, whichever you prefer, are 3 easy Christmas appetizers (similar to my 3 easy Thanksgiving appetizers from last year). All three can be made in less than an hour, which means you’ll be on your way to one app happy party in no time.

P.S. To make these all under an hour, here’s the game plan- Tarts first, prep the dates while the tarts are cooking, toast the bread rounds for the pizza immediately after the tarts come out of the oven, turn the oven down and bake the dates, assemble mini pizzas while dates are baking. Proceed to feast.

P.S.S. These all make really great breakfast treats, too, (holiday appetizer brunch bar anyone??), in case you have any leftovers, though that is highly unlikely!

3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef

Mini Orange Ricotta, Pistachio + Fig Tarts
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 tablespoons of ricotta
  2. 1 tablespoon of orange juice
  3. 1 teaspoon honey (if you prefer a sweeter taste, feel free to add more)
  4. 3 large figs, quartered (see notes)
  5. 1 sheet of puff pastry
  6. Pistachio nuts, chopped
  7. Powdered sugar for dusting (optional)
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, whip together the ricotta orange juice, and honey.
  3. To assemble the tarts, cut a square of puff pastry about 3"x3". In the center dab a small amount of the ricotta mixture (about 1 teaspoon). Place a quarter of the fig on top. Fold the sides up and over to form an edge around the filling, leaving the center exposed. Place on the baking sheet and sprinkle with a few pistachio pieces. Continue on until you have used up all of the ingredients.
  4. Baked the tarts for about 18-20 minutes, or until the dough has turned golden brown. Remove from the oven and allow to cool on a cooling rack.
  5. When you are ready to serve, place on a dish and dust them with powder sugar.
Notes
  1. For the figs, you can use fresh or frozen. I happened to use the frozen ones from Trader Joe's. Just make sure to fully defrost them and drain off the liquid first.
  2. These can be made 4-5 hour in advance.
  3. Store any remaining tarts in an airtight container in the refrigerator for 2-3 days.
Runway Chef http://www.runwaychef.com/
3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef 3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef 3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef 3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef 3 Easy Christmas Appetizers {Orange Ricotta Fig Tarts} || Runway Chef 3 Easy Christmas Appetizers {Bacon Wrapped & Cream Cheese Stuffed Dates} || Runway Chef

Cream Cheese Stuffed Bacon Wrapped Dates
Yields 18
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 16-18 dates, pitted
  2. 4 pieces of bacon, cut into 3" strips
  3. 1/4 block of cream cheese (I use neufchâtel)
Instructions
  1. Preheat the oven to 375 degrees. Line a baking sheet with non-stick foil and set aside.
  2. Split the dates in half (but don't cut completely through). Stuff a small amount (about 1/2 a teaspoon) of cream cheese in the middle, then fold the date back together. Wrap tightly with a piece of bacon, then place the date on the baking sheet. Continue on until you have used up all of your ingredients.
  3. Bake the dates for 15 minutes, then flip them over using tongs, and baking another 2-5 minutes, or until they are crispy and the bacon has fully cooked on all sides.
  4. Allow to cool for at least 5 minutes before serving.
Notes
  1. Store any leftovers in an airtight container or ziplock bag for up to 2 days in the fridge.
Runway Chef http://www.runwaychef.com/
3 Easy Christmas Appetizers {Bacon Wrapped & Cream Cheese Stuffed Dates} || Runway Chef 3 Easy Christmas Appetizers {Bacon Wrapped & Cream Cheese Stuffed Dates} || Runway Chef 3 Easy Christmas Appetizers {Bacon Wrapped & Cream Cheese Stuffed Dates} || Runway Chef 3 Easy Christmas Appetizers {Mini Festive Fruit Pizzas} || Runway Chef

Bite-Sized Pomegranate Fruit Pizzas
Yields 16
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3 tablespoons mascarpone
  2. 2 tablespoons cream cheese (I used neufchâtel)
  3. 1 teaspoon of an orange liquor
  4. 1 tablespoon of orange juice
  5. 3 teaspoons honey
  6. 8 small bread rounds, cut in half (see notes)
  7. Pomegranate seeds
Instructions
  1. Place the bread rounds on a baking sheet, cut side up, and toast them for 5 minutes at 400 degrees.
  2. While they bread is toasting, in a small bowl whip together the mascarpone, cream cheese, liquor, honey and orange juice until well combined.
  3. After the bread has finished toasting, allow the rounds to cool for about 2-5 minutes. Once cool, spread each half with a little of the mascarpone mixture (I used about 1 teaspoon per half). Sprinkle with pomegranate seeds and place on a serving tray. Serve immediately.
Notes
  1. Feel free to adjust the honey and liquor deepening on your taste preferences.
  2. For the bread rounds, you can use any of the mini buns found in the bread aisle at your local grocery store. For these I used, Ozery Bakery's Cranberry Orange Snacking Rounds (I'll add a link below).
  3. You can make the mascarpone mixture a day in advance and store it in an airtight container in the fridge.
Runway Chef http://www.runwaychef.com/

Recipe Notes- I used the Ozery Bakery Cranberry Orange Snacking Rounds which you can buy online or at one of these stores (Mr. RC and I are obsessed with these and have been eating the various flavors for breakfast, lunch, dinner and snacks; the flavors of the cranberry orange ones, however, are perfect for these little fruit pizzas), but feel free to use any mini buns or bread rounds.

3 Easy Christmas Appetizers {Mini Festive Fruit Pizzas} || Runway Chef 3 Easy Christmas Appetizers {Mini Festive Fruit Pizzas} || Runway Chef

Merry Christmas!

Merry Christmas! Wishing you and yours a very Merry Christmas and Happy Holidays full of laughter, love, too much food and lots of presents.

I will be taking some time off over the next two weeks to regroup and rest up, although I still have a few sporadic posts planned and you can of course keep up with all my festivities (by which I mean all my eating, drinking and sleeping) on Twitter, Instagram and Facebook.