I got off a little early because I was working Saturday, so I headed to Ames to help my mom get ready for her wine tasting party. If you don't know anything about Wine Shop At Home, check out her page. It's like a tupperware party but with wine instead of tupperware. Who doesn't want wine showing up at their doorstep?
So I got to Ames around 2:30 and got cooking right away.
I frosted some sugar cookies that my mom had made.
And then I started on the mini pumpkin cupcakes.
While those were in the oven, I made some olive pinwheels.
Now, you can find a sugar cookie recipe anywhere, and pumpkin cupcakes are a dime a dozen... But these olive pinwheels were DELISH, and not a ho-hum appetizer.
Here's how they go...
Olive Pinwheels (from Pepperidge Farms)
1 pkg. (17.3 ounces) Puff Pastry Sheets, thawed (but still cold, I left a sheet out and it stuck together)
2 tbsp. water
3 tbsp. tomato paste
3 tbsp. olive tapenade
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Heat the oven to 400°F. Stir the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x10-inch square. Spread half the tomato paste on the pastry. Top with half the tapanade. Sprinkle with half the mozzarella cheese and half
the Parmesan cheese. Starting at one side, roll up like a jelly roll,
only to the center. Roll up the opposite side to the center. Brush
between the rolls with the egg mixture, then press the rolls together.
Repeat with the remaining pastry sheet.
Cut each roll into 20 (1/2-inch) slices, making 40
in all. Place the slices, cut-side down, onto baking
sheets. Refrigerate for 20 minutes. Brush the slices with the egg
- Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
I will say, both my dad and uncle, who according to my mom and aunt HATE olives, liked both of them.
It was a fun night, and I got to do what I love doing must, cook!