{"id":6878,"date":"2018-11-13T15:16:56","date_gmt":"2018-11-13T15:16:56","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6878"},"modified":"2018-11-13T15:22:23","modified_gmt":"2018-11-13T15:22:23","slug":"adult-pop-tarts","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/13\/adult-pop-tarts\/","title":{"rendered":"Adult Pop Tarts"},"content":{"rendered":"

Amanda strikes again.\u00a0 This time…it’s hand pies.\u00a0 So many pies.\u00a0 So little time.\u00a0 You know, as I’ve gotten older, the appeal of hanging out at bars has diminished greatly.\u00a0 Selling craft beer to bars for half a decade really sealed my distaste for the bar scene.\u00a0 It’s very rare that I’ll go hang out in a taproom or a bar and definitely never a club.\u00a0 It can make social times with friends a little challenging.\u00a0 So if you’re into food, and you have friends that are into food, I highly recommend getting together for playing with food in the kitchen days.\u00a0 It’s relaxing and you even get to control the music!\u00a0 Thanks Pandora!<\/p>\n

\"\"<\/p>\n

The morning started with me leaping out of bed to get a sugar pumpkin roasting in the oven in time for Amanda’s arrival.\u00a0 Hubs was hot on my heels to clean up the mess in the kitchen left from the night before.\u00a0 There was a flurry of fuss and we were all business for about an hour.\u00a0 Then suddenly, mimosas appeared.\u00a0 And Hubs was getting a little handsy.\u00a0 Amanda arrived to save me from Hubs’s romantic advances just in time!\u00a0 Soon there was chopping and sizzling to accompany the local gossip.\u00a0 “She said what?!”\u00a0 “Well I heard….”<\/p>\n

\"\"<\/p>\n

Actually, we don’t gossip all that much.\u00a0 Probably because we’re too busy talking about each other to each other.\u00a0 Ha!\u00a0 But what we do a lot of is eating together.\u00a0 And this day was no different.\u00a0 We took a break for lunch and we let both of our husbands join us.\u00a0 Lucky guys.\u00a0 I experimented with the failed lamb ribs from the night before.\u00a0 More on that later.\u00a0 Hubs tried to fry the soupy grits which was fun to watch.\u00a0 And also tragic at the same time.\u00a0 Which I think made it more fun.\u00a0 I love him so much.\u00a0 And the lamb ribs were much better!\u00a0 Phew!<\/p>\n

\"\"<\/p>\n

But the star of the day…..the pumpkin hand pies.\u00a0 Or as Matt calls them….adult pop tarts.\u00a0 And they are.\u00a0 We made empanadas and shepherd’s pie, too, but the pumpkin….good gravy they were good.\u00a0 The husbands kept asking for one, but I was the gaurdian of the hand pies and I had them on lockdown.\u00a0 No amount of angry emojis from Hubs was going to change my mind!\u00a0 Luckily for them, they did an awesome job cleaning, moving, and repairing the chicken coop.\u00a0 Well Hubs did it, but Matt helped with the repairs.\u00a0 So I acquiesced.\u00a0 They could share one….I’m not completely heartless!<\/p>\n

\"\"<\/p>\n

The afternoon turned into dinner plans and we invited Rudy and Dawn over, too.\u00a0 Hubs experimented with a slow and low technique on the grill with some tritips, I made some truffle fries, and there were handpies….handpies for everyone!\u00a0 I think we finally polished off the collards.\u00a0 I’m pretty sure all the pumpkin adult pop tarts got eaten.\u00a0 I’ll just have to make more.<\/p>\n

\"\"<\/p>\n

Pumpkin Hand Pies<\/p>\n

1 whole roasted sugar pumpkin
\n2 whole eggs
\n1\/2 cup sugar
\n1 teaspoon fresh grated nutmeg
\n1 teaspoon ginger
\n1\/2 teaspoon Saigon cinnamon
\n1 pinch cloves
\n1 teaspoon Amaretto liqueur
\nCheesecloth
\n2 or 3 rounds pie dough
\nTurbinado sugar
\nGold shimmer sugar<\/p>\n

Roast the cleaned, halved, and canola oil coated sugar pumpkin in the oven on 350 cavity sides down for about an hour, or until the flesh is very soft and the edges on the roasting pan have started to carmelize.\u00a0 Let it cool, remove the skin, and sqeeze all the water out through the cheesecloth.<\/p>\n

Set one egg aside, and combine all the rest of the ingredients, except the Turbinado and shimmer sugars.\u00a0 Cut the pie dough rounds into fourths and beat the other egg in a bowl.\u00a0 Mix an even amount of Turbinado and shimmer sugars in a finger bowl.<\/p>\n

Take one fourth of the pie dough round and fold it over making a triangle, pinching together one side.\u00a0 Holding it in your hand like an ice cream cone, spoon the filling in and pinch the opening closed.\u00a0 Place on a parchment covered cookie sheet, brush with beaten egg, and sprinkle with the sugar mixture.<\/p>\n

Bake on the center rack in the oven on 375 for about 20 minutes or until the hand pies are slightly deep golden brown.\u00a0 Voila!<\/p>\n

\"\"<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Amanda strikes again.\u00a0 This time…it’s hand pies.\u00a0 So many pies.\u00a0 So little time.\u00a0 You know, as I’ve gotten older, the appeal of hanging out at bars has diminished greatly.\u00a0 Selling craft beer to bars for half a decade really sealed my distaste for the bar…<\/p>\n","protected":false},"author":1,"featured_media":6884,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181112_135954500.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1MW","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6878"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6878"}],"version-history":[{"count":2,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6878\/revisions"}],"predecessor-version":[{"id":6889,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6878\/revisions\/6889"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6884"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}