I love my bedding set: it has great rich colors, the comforter is thick and fluffy and it is just the right size for our bed. The problem is, I overheat at night. I've always run a bit warm when I sleep and tend to let the house temp drop quite a bit at night to make up for it because I cannot sleep without a blanket. Lately, I've been sweating. I'm wondering if it is the comforter or the new mattress cover or the new mattress (we got it in October)... And of course, I ask you instead of my hubby who sleeps right beside me and could tell me if the bedding is too warm. He works a lot though, and when he's home, the first thing I'm thinking about is not whether or not our bedding is too warm.
Me: Honey, come in the bedroom.
Hubbs: *jumps up and RUNS after me*
Me: Does this bedding make you hot?
Hubbs: Whatever you say.
Me: No, really...does it make you sweaty?
Hubbs: Yeah baby.
Me: Why are you looking at me like that?
Hubbs: *turns down the lights*
Me: Um...honey? I was just asking if we should get a different comforter, you don't have to get undressed and get in bed to check right now!
Yeah, those conversations always seem to be misconstrued.... My hope is that the hot nights are due to my metabolism going up a bit. I guess I'll have to break down and attempt to communicate with the hubby -- clothed!
I also started baking today and I'm feeling very optimistic! I'm going to now share with you the first part of my world-famous (okay, Virginia and parts of the US and maybe overseas famous -- Wait, that's world famous!!!!) Apple Empanadas, or as I call them, Apple Empanaditas because they are small.
I modified the recipe to go with my new lifestyle and it is looking pretty good! The following is my normal double-size recipe and requires a LARGE mixer. I recommend halving it if you're making it for the first time. I make them to share in goody baskets. If you don't want apple, you can skip the last step (or just use apple butter instead) and fill each empanadita with jelly/jam instead. Apple sauce also works. I just prefer the taste of fresh-made apple filling.
8 oz 1/3 fat cream cheese
4 oz regular cream cheese
2 C unsalted butter
3 C gluten-free flour (I used the King Arthur brand)
1 C White Wheat flour (also King Arthur), optional substitution all-purpose flour
Let cheese and butter reach room temp. Lay out two long strips of plastic wrap to put dough balls in later to refrigerate. Cream butter and cheese in blender until well mixed and whipped. Add flour slowly to mix. After all flour is in, slowly increase speed until the dough pulls all the bits out of the bottom and blends into a smooth consistency. Divide dough in half and press into a ball before placing in plastic wrap. Cover balls completely and place in refrigerator. The dough will need to chill for at least 1 hour to reach a workable consistency. I also recommend only taking out one ball at a time when you are ready to work with the dough.
For apple filling: Peel and core 5-6 apples. I like honey crisp, pink lady or gala. Slice into wedges and then slice the wedges into thin chunks. Toss into a bowl. Add 1-2 tsp cinnamon, 1/4 c brown sugar (you can use 1 tbsp guava nectar or honey here in place of the brown sugar: both work well) and 1 tbsp lemon juice. Mix with a rubber spatula or large spoon until coated. Cover and set aside. If made ahead of time, put in the refrigerator until ready for use. Make sure to give it a good stir before you begin to use it.
Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper or nonstick foil; set aside. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 3- to 3-1/2-inch cookie cutter (I use a drinking glass for this), cut out dough. Place about 1 teaspoon of the filling in the center of each round. Moisten edges of dough with water. Fold the dough in half to enclose the filling; press edges together with the tines of a fork to seal.
Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until golden brown.
In a small bowl, combine sugar and cinnamon. While warm, carefully roll cookies in cinnamon-sugar. Place on a wire rack; let cool. Repeat with the remaining dough portion, the remaining jam, and the remaining cinnamon-sugar. Makes about 36 cookies.
To Store: Place cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Let me know how yours turn out! I'll let you know how this batch goes and post pictures to give you an idea of how things look! Also, check back tonight when I get my wine-o on!
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