Thank You X 101…..
Today I would like to start out by thanking everyone who has stopped by my blog. This morning my subscription counter rolled over to 101 followers. I appreciate all of the support, and comments, that everyone has left since I started a little over 7 months ago. A fellow blogger, Nikki, over at The Richness of a Simple Life started having regular “meet and greets” on her blog when she reached 100 followers. Ever since I met Nikki my followers have just boomed. I told her that when I reached 100 that I would also start hosting “meet and greets” to give back some of the love to fellow bloggers just like she is doing. (I believe we initially met during one of Danny’s meet and greet weekends at Dream Big Dream Often) So, in saying that, I will be hosting my first “meet and greet” hopefully before April 1. Keep your eyes open!
I thought it would be fun to do a recipe today that might be a little out of the ordinary. My poor Polish grandmother would probably roll over in her grave if she knew I made this. I really like potato and onion pierogi, but those are pretty common, so today in lieu of my little celebration I thought I would dress them up a bit. I decided to make a dessert version of Pierogi. I know that there are others out there, but I haven’t run across one quite like this. I started off with a basic, traditional Pierogi dough that I sweetened up a bit. I stuffed them with beautifully ripe strawberries, and grated dark chocolate. I chose to top them with vanilla yogurt and some leftover grated chocolate, but you can get super creative and top them with anything you like. You could go a more traditional route of sour cream, or ricotta with honey. (You can also freeze some for later!)
When I did my research on Pierogi dough I read that it can finicky, and time consuming. I didn’t find an issue with either. I actually found it to be very easy, and it didn’t take long at all. I will admit, I took a little shortcut at the end of the dough process, and it saved time and some calories. I like saving both. 🙂 Really the most time consuming part of the process was filling them, but even that didn’t take to awfully long. Most recipes will tell you to use water to seal your dough after you fill it, but I can tell you that when you have some juice from the fruit that gets on the dough it makes it really sloppy if you try to add more water, and then they get limp and don’t want to stick together. I learned this early on in my little Pierogi adventure.
I’d like to also note that due to the size I made (I used the mouth of a drinking glass) I made 13 Pierogi, so this recipe yields 4 servings, plus one little leftover. We will say that is a taste test for the cook. 😉
Overall I would say this is a fairly simple dessert, and from start to finish it only took about 40 minutes. That includes the 20 minutes (5 min and 15 minute) rest time for the dough. I just did other stuff while I was waiting. Between preparing the strawberries, and grating the chocolate, you don’t have much down time during the process. I found that while potato Pierogi taste better hot, these taste better after they cool. The flavor of the strawberries and chocolate are really muted when they are warm and they are actually pretty blah. Once they cool it changes them into a whole new food, with an amazingly brilliant taste. These are easy enough you can make them for yourself, or your family, yet impressive enough you can serve them to guests. Any way you choose to top them, or who you choose to serve them to, make sure that you have time to sit back, relax, and enjoy!
What is your favorite filling?
Chocolate Strawberry Pierogi
By Angie Gouchenour
1 c flour (I used all-purpose white)
Pinch of Sea Salt
2 teaspoons Truvia zero calorie sweetener
¼ cup milk – hot (I used 1%)
1 Tablespoon + 1 teaspoon water
5 medium strawberries – sliced, then diced
1 teaspoon Truvia
½ square dark chocolate – grated
In a small bowl combine sliced strawberries with the Truvia; set aside
In a separate bowl (or just grate it on the counter like I did) grate your dark chocolate; set aside
In a medium bowl combine the flour, salt, Truvia, and hot milk. Stir until the flour and milk combine into a ragged dough. Cover with a towel for 5 minutes to rest
After the 5 minutes add the water and stir until the dough comes together into a sticky dough instead of ragged. Cover and let rest for 15 minutes
On a floured surface knead the dough several times and roll out a little thinner than you would roll cookie dough
Using the rim of a drinking glass cut out circles. Smash scraps together, reroll, and cut the rest (Made 13 circles)
Take the strawberries and chop them into little squares (I found this releases more juice that won’t make the pierogi soggy then just dicing them from the beginning)
Add a tiny scoop of strawberries to the center of each circle and then sprinkle with grated chocolate
Fold the circle over into a half moon and press around the edges with your fingers
Add to a pan (I used a fry pan. I find a shallow pan works best so they don’t stick together) of boiling water, don’t over crowd. You know they are done when they float
Drain and cool before eating and topping
1 serving (3 pierogi) 120 calories
Dough Modified from Tasting Poland