Monthly Archives: April 2012

BAKED Empanadas! Really, REALLY Easy To Make Baked Empanadas!

Something you need to know about me if we are ever to be best friends: I LOVE me some empanadas.

Like, a love that is just unhealthy.

If empanadas are an option for any meal of the day, I will choose it.

Dare I say I love it more than sushi? Perhaps I dare say. Perhaps I don’t dare say. Perhaps I need to just move onto the recipe.

Here is how my empanada baking adventure started.

I got a craving, and I knew we had some chicken available for usage. I also knew we had some tomato paste, apples, onions, chicken broth, hot sauce and a bunch of random spices in the cabinet. I thought to myself, “Self, you could make a bomb ass empanada filling with those items, why not give it a good ol’ fashion try!” So I did.

First, I made THIS dough. I made it first because I knew the dough would most likely need to sit for a bit, and I was right! Leave yourself about an hour for the dough to settle.

Next up was boiling the chicken breasts to make some shredded chicken. To do this, all you do is take a couple chicken breasts, put em in a sauce pot, fill it with water just above the chicken, add some garlic, maybe some salt, and bring that shit to a boil. Once it’s boiling, bring the heat down to a simmer, cover that pot, and leave it on the low heat for about 15 minutes. BOOM.

While your chicken is boiling, start the filling.

Here is what you will need:

1/2 of an onion, chopped

1 apple, finely diced

A cup or so of chicken broth

A couple heaping spoonfuls of tomato paste

A few splashes of hot sauce

A teaspoon of sugar

A teaspoon of cumin

And a few dashes of paprika.

Oh yeah, and throw a pinch of salt in there too.

To make the filling, put the onion, apple and chicken broth into a frying pan. Add the tomato paste and hot sauce and stir. You want it to be pretty liquidy so if you need more chicken broth, go for it. You aren’t going to mess this up. Add the sugar, cumin, salt and paprika and mix it all together. Then just slowly let it cook down while your chicken is boiling.

Once the chicken is done boiling, take it off the stove, drain that water and throw the breasts on the cutting board. Take two forks and just pull it apart. It will start to look like shredded chicken.

Once the filling looks cooked, take it off the heat and add the chicken. Mix it around so the pieces are evenly coated.

When your dough is ready, start ripping off dough and rolling it into balls. You want each ball to roll flat into about 6in in diameter circles. Just start ripping, rolling, and see how big of a piece you need. You’ll get the hang of it.

BTW, my boyfriend showed me that if you do this with your hand, it’s about 6 inches. ROCK AND ROLL.

Slap about a tablespoon or so of filling into  the 6in circle, fold it over, pinch the ends together, and throw it on a pre-sprayed cookie sheet.

Once you’ve done this with all your dough, take an egg yolk, mix it together with some water, and use this to paint the dough a bit. It will make it golden brown in the oven.

Bake em for about 15-20min, or until golden brown at 425 degrees. AND YOU HAVE BOMB ASS EMPANADAS!

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Come Here Often?

Hey Guys! So um, yeaaah about me dropping off the face of Baking Therapy last week….let’s talk.

Listen. I don’t want to go into a super long convo with you, ok? I just got a little side tracked, I DID bake, but I didn’t feel like blogging about it.

Originally, this was supposed to be an outlet for me to have fun when I feel like it.

Then, my marketing side took over and was like “I’m going to market this and make it the best blog on the planet!!” And since I am pretttty good at that whole marketing thing, I came up with the Cupcake Request Line, and committed to baking for people once a week, for free, which makes this whole thing less fun and more of a job.

And by golly, I’ve already got one of those them there jobs and having a second one that pays me negative dollars just seems silly.

Now, I have no plan of bailing on my commitments that I’ve already made, because that’s not my style. I just may or may not be doing them every Sunday, etc. The point is, I will get to it, just maybe not as quickly as I originally wanted to.

So, now that I have half-hardheartedly apologized to you, but with solid sincerity (I promise!) let’s get to some baking, shall we?

Last week I baked twice. I made a cookie cake and I made root beer cupcakes.

The cookie cake came about because, again, I was clearly feeling super lazy last week and while I was craving cookies like you wouldn’t understand, I didn’t feel like making tons of batches, individually scooping each cookie on to a sheet pan, and ya know, MAKING COOKIES. So instead, I made THIS cookie batter, and slapped it into some cake pans. Threw them in the oven, and voila! Cookie cake! Cookie cake that I have been eating for breakfast every day since then.

The root beer cupcakes were made for my friend Dennis’ birthday.

Took a white cake mix, added a tablespoon of root beer extract. Made a butter cream, added a table spoon of root beer extract. BOOM. Root beer cupcakes. Again, this was the REALLY lazy way, and next time I will try THIS recipe.

So there you have it folks. I have not quit this space, I just needed some….space.

Happy eating to all of you!

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