Well...actually...I was most inspired to eat them, but that meant I had to cook them first, so I did. I originally saw a recipe for blueberry pop tarts earlier this week and felt like it was a really good idea. But, per the usual, I had ideas of my own. Being that I am not much of a fan of blueberries (except in bagels) because I think they taste like soap, and also being that I had no blueberries, I figured I'd just use something else for the filling. In the original recipe, the filling was made from blueberry pie filling. In general, pie filling, to me, is too chunky on pies other than apple--I like my fruit smashed up a bit. So I figured that a jam would work nicely for filling here. I had peaches on hand, though, so those seemed like a good option for it. I looked up a quick recipe for jam, and quickly assembled some. I had NO idea how simple jam is to make!
I cooked the jam, then put it in some pie crusts (I'm sure homemade would be way more fantastic, but it was 11 PM and dough annoys me early in the day anyway), and shoved it in the oven, and by midnight, I was able to really enjoy this beautiful treat.
And then I enjoyed another one for breakfast.
Marissa's Peach Turnovers (I call them mine, because, as usual, I didn't REALLY follow any recipes.)--4 servings
2 medium-sized peaches
1. Boil water. Drop peaches in. Let boil for a minute. Get peaches out and rinse with cold water (unless you enjoy a challenge). Peel peaches. Slice peaches. Throw pit out...unless you really like crunchy things.
2. Spray a large sauce pan with cooking spray. Put on medium heat. Add peaches and sugar. Stir a lot. Stir, stir, stir. Cook until peaches are much smaller and very very soft. But stop cooking before you burn stuff. And don't leave to shower or anything (unless you have an assistant who can stir things while you are showering), because you'll burn stuff.
1 pack of 9 in. pie crust (not the really thick kind, the really thin kind. okay? The kind that comes rolled up.)
1. Grease a pan. Or the foil you put on your pan. Because, if you will remember, I hate washing pans. Heat oven to 400 degrees.
2. Get crusts out and cut one sheet into four different triangles.
3. Put a dollop (I HATE THAT WORD) of peach jam on half of the crust, but stay a little away from the edges or you'll make a mess. Fold crust over and seal with fingers and then a fork so you get those little lines around the edges that you see above.
4. Poke with a knife a few times or fork for ventilation.
5. Repeat with all turnovers you are making.
6. Whisk your egg and brush it over each turnover. Egg helps to brown them nicely and...well, who knows what it does. Just do it.
7. I sprinkled the tops of them with sugar, cinnamon, and nutmeg. The suggestion in one of the recipes I kinda looked at for this was to sprinkle raw sugar on top. But I don't have raw sugar. So oh well.
8. Put in oven and cook until nicely browned. If you see any black, take them out. They're done.
9. Eat. Give dog a little tiny bite because he's being good. Give other dog a little tiny bite because the other one got one.
10. Wrap leftovers in foil and put in fridge. Unwrap in morning and put in toaster. Eat for breakfast.
11. Make more next day.
And that is my new peach turnover recipe. I know you can follow the same basic process for the filling with basically any kind of fruit. I may try it today with strawberries, but the peaches...the peaches were oh so wonderful.
SO yes, people, cooking late matters because if you're inspired to do it, you should do it when that inspiration hits. That's the stuff life's made of.