Homemade Fig Newtons

One of the best things about making homemade things that most people just purchase at the grocery store is the satisfaction of saying, "I made that" with a huge smile on your face.


And of course, another benefit of making typically store-bought things homemade is that you know what went in them and if you prefer to make them healthier, you can do that too.

These fig newtons were really easy to make and I was so satisfied knowing how awesome it was that I made fig newtons!  And I made them whole wheat.

These taste very similar to our figgy pudding, so if you liked that, you'll love these.  Or if you make these and love them, then you ought to make some figgy pudding because you'll love it too.

Homemade Fig Newtons

Dough:

  • 6 T butter, softened
  • 1/4 cup sugar*
  • 1 T corn syrup*
  • 1/2 tsp vanilla*
  • 2 drops wild orange essential oil*
  • 2 egg yolks
  • 1 T orange juice
  • 1 cup whole wheat flour*
  • 1/8 tsp baking soda*
  • 1/8 tsp salt*

Filling:

  • 3/4 cup dried mission figs*
  • 2 T applesauce
  • 1/2 T corn syrup*
  • 2 drops wild orange essential oil*
  • 1/8 tsp cinnamon*

*These ingredients can be found in our store.

  1. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
  2. Add corn syrup, vanilla, essential oil, egg yolks, and orange juice.  Mix well.
  3. All at once, add flour, baking soda, and salt.  Mix thoroughly. (Dough will be very soft.)
  4. Turn dough out onto a piece of plastic wrap.  Wrap it up and refrigerate several hours.
  5. Meanwhile, prepare filling.
  6. Combine all ingredients in a food processor or blender and blend until smooth.
  7. Transfer to a pastry bag or zip top bag and save until needed.
  8. After the dough is sufficiently chilled, preheat your oven to 325 and line a cookie sheet with parchment paper.
  9. Liberally dust your work surface with flour.  (You can't have too much.  The dough is sticky and needs plenty of flour in order to not stick to your work surface.  You can dust off excess flour later.)
  10. Roll the dough out to just over 1/8 inch thick.  Using a ruler and sharp knife or pizza cutter, cut the dough into strips 3 inches wide by 6 inches long.  
  11. Cut a corner off of your piping bag or zip top bag. (About 1/2-inch long cut.)  Squeeze your bag to pipe out a strip of filling length-wise down the center of each dough rectangle.  You will want to flatten the filling a little with an off-set spatula or butter knife.
  12. Fold one side of the dough up and over the filling, then roll it over again from the same side.  Your seam will be on the bottom and your top will be smooth.  At this point you can brush off the excess flour.  Turn it over to brush the bottom off.
  13. Move the uncut logs to your parchment-lined cookie sheet and bake for 15 minutes or until lightly brown and slightly firm to the touch.
  14. As soon as you take them out of the oven, cut each log into 1-inch segments.  While still warm, transfer fig newtons to an air-tight container or a zip-top bag.  Put parchment paper between layers.  Doing this will cause the newtons to steam and create a more cake-y texture and they won't be dry and more cookie-like.

*Recipe adapted slightly from Brave Tart.

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Baked Oatmeal Cookies

Do you have a sweet tooth, but don't want to spoil your newly established goal of eating healthier?  We have some baked oatmeal cookies here that have no added sugar, no oil or butter, no flour, no eggs, and no dairy.  Talk about a healthy sweet snack.


I made these today and was surprised at how good they actually are.  They're sweetened with bananas and apple sauce.  They're just sweet enough to satisfy that sweet tooth.  And you don't have to stick to raisins as an add-in.  By all means, you could add in dry chopped dates, chopped nuts (pecans would be good), dried cranberries or dried blueberries.  Anything you want, really.

I think these would not only make a good snack, but also a good on-the-go breakfast.  So go whip some up.  They're fast, they're easy, and you probably have everything you need in your kitchen right now.

Baked Oatmeal Cookies

  • 3 mashed ripe bananas
  • 2 cups rolled oats*
  • 1/3 cup apple sauce
  • 1/4 cup almond milk
  • 1 tsp vanilla*
  • 1 tsp cinnamon*
  • 1/2 cup raisins*, dry chopped dates*, chopped nuts*, etc. (Whatever you prefer)

*These ingredients can be found in our store.

  1. Combine all ingredients in a medium bowl.  Drop by tablespoonfuls onto a parchment-lined baking sheet.
  2. Bake at 350 for 15-20 minutes.
  3. Remove from baking sheet and cool on a wire rack.

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Stuffed Dinner Rolls

We make our own lunches in the store while we work.  (One of the perks of working in a kitchen store.)  When I worked in the actual store (over 2 years ago), stuffed dinner rolls were a common lunch item.  And for a good reason: they're delicious, filling, and easy to make and eat.


Start with your favorite dinner roll recipe.  I used this one.  Pull off an egg-sized piece of dough and shape it into a disc about 3 inches in diameter.  Put about 2 tablespoons of tuna filling (recipe below) in the center and pull up the sides of the dough.


Shape the dough around the filling and pinch closed.  Make sure it's sealed well.  You don't want them to leak.  Then bake them and when they're done, you have a nice, warm stuffed roll.  You can also let them cool and then freeze them.  Pull them out of the freezer for a quick lunch or dinner.  You can also eat these on the go because the filling isn't going to leak out of the sides or back.


Stuffed Dinner Rolls


*These items can be found in our store.

  1. Drain tuna well and put in a medium bowl.  Add remaining ingredients and mix well
  2. Pull off an egg-sized piece of dough and shape it into a disc about 3 inches in diameter.  Put about 2 tablespoons of tuna filling in the center and pull up the sides of the dough.  Shape the dough around the filling and pinch closed.  Make sure it's sealed well.  You don't want them to leak.
  3. Place on a parchment-lined dinner roll pan.
  4. Let rise until doubled.  Bake at 350 for 20 minutes or until golden brown.  Take out of oven and brush tops with melted butter.

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Kitchen Kneads Best of 2014

 

We've had a good year, full of new recipes and new products.  Let's recap the five most popular blog posts from the year 2014.  I hope you are inspired to make something new and if you've already made some of these, I hope you'll remember how yummy they are and make them again.  Happy New Year from all of us at Kitchen Kneads!  Thanks for all your support this past year!










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Homemade Thin Mints

Thin Mints?  Homemade Thin Mints?  You got that right.  This is a quick and easy Christmas candy that will keep you and your guests coming back for more.


Homemade Thin Mints


Melt and temper about 2 lbs of dipping chocolate.  Add peppermint flavoring oil to your liking (about 4-6 drops).  (It is important that you use flavoring oil and not extract.  Extract will cause the chocolate to seize.)  Dip crackers into the chocolate.  Gently tap off excess chocolate and place on a parchment lined baking sheet.  Allow to set.  Enjoy! Makes about 2 dozen.

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Peppermint Patties

Peppermint patties are so easy to make and they're so delicious.  If you like York peppermint patties, you're going to love these.  The patties are so soft and far from dry (a problem I've run into with other recipes).  So go ahead and add these yummy treats to your Christmas candy-making list.



Peppermint Patties


*These ingredients can be found in our store.

  1. Mix together the first 6 ingredients.  Add powdered sugar 1 cup at a time until a soft dough forms.
  2. Put in an air-tight container and let sit at room temperature for several hours.  Roll out on a Silpat to about 1/4 inch thick and cut into small circles using a cookie cutter.  Place patties on a parchment-lined cookie sheet and place in the freezer for about 15 minutes. 
  3. Melt and temper chocolate.  Remove from freezer and dip in chocolate.  Place on Silpat or parchment paper and garnish with crushed peppermint candy pieces.


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Introducing...The WonderMix Kitchen Mixer! A Giveaway And A Recipe To Go With It.

We are proud to introduce the newest and the best kitchen mixer on the market!  From the makers of the WonderMill Grain Mill (the world's top-rated grain mill), we present to you the WonderMix Kitchen Mixer!

Designed and engineered in Germany, this mixer has a 900 watt motor, has no parts that rust and any liquid stays away from the motor.  This mixer can handle enough dough for 6 large loaves of bread day in and day out for years to come.


The WonderMix is powerful, durable, and easy to use.  AND it's not priced so high that the average person can't afford it.  Right now, we have it at a special introductory price of $299.99 including tax and it ships for free.

Watch this informative video for more amazing features.


Want more?  You're in luck!  We are giving away one of these amazing mixers.  A $300 value!  Enter using the form below.  One lucky winner will be selected on December 11.

a Rafflecopter giveaway And now enjoy this dinner roll recipe that you can mix up in your new WonderMix Mixer.



100% Whole Spelt Dinner Rolls

  • 2 cups milk
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup warm water
  • 1 T salt
  • 1/4 cup brown sugar
  • 2 T yeast
  • 2 T dough enhancer
  • 2 T vital wheat gluten
  • 5 1/4 - 5 1/2 cups whole spelt flour

Instructions:

  1. Combine all ingredients in the bowl of your bread mixer. Mix with a dough hook until combined, then knead for 6-8 minutes or until your gluten tests that it is developed. Your dough should be a little bit sticky.
  2. Place in an oiled bowl and let rise until doubled in size. About 1 hour. 
  3.  Punch down and form into golf ball sized balls and place on baking sheet. Let rise until doubled in size. 
  4. Bake at 350 for 15-20 minutes or until golden brown on top.
  5. Brush the tops with butter while still warm.


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