Homemade Fig Newtons


There is a theory out there (meaning I heard it in one place) that combines my two loves: food and movies.  Apparently, those who are powerful in movies are those who eat other people’s food.  They are more likely to survive the movie.

My favorite movie and food combo: I DRINK YOUR MILKSHAKE.  I have never seen There Will be Blood, but I can watch Daniel Day Lewis scream about milkshakes for hours.  #productivity

So what you should do is make up a batch of these homemade fig newtons, serve them to friends and family, then take their fig newtons and eat them.  Then shout  “I EAT YOUR FIG NEWTONS”.

Yes, you want to eat fig newtons and shout about them.  Even if you aren’t necessarily a fan of the store bought packaged “cookies” (let’s get real, I love fig newtons but they really aren’t a cookie).  Instead eat this soft, chewy dough and the sweet fig filling with the occasional crunch of seeds- homemade here really is better.  I loved these little snacks, and the possibilities are endless with different fruit fillings.


Yeah, now  am just listing shouted movie quotes. I should just stuff a bunch of fig newtons in my mouth and shut up.


Adapted from Eat, Live, Run


For the Crust:
3 ounces butter, softened
1/2 cup and 2 tablespoons light brown sugar
2 eggs, room temperature
1 1/2 teaspoons vanilla
1 1/4 cup all purpose flour
1 1/4 cup wheat flour
1 teaspoon baking power
1/2 teaspoon baking soda
1-2 tablespoons cold water

For the Fig Filling:
2 cups figs, stems cut off
2 cups orange juice
1 cup water
2 tablespoons granulated sugar


For the Dough:

In a large bowl, cream together butter and light brown sugar.  Beat in eggs one at a time.  Stir in vanilla.  In a separate bowl whisk all purpose flour, wheat flour, baking powder, baking soda, and salt . Stir dry ingredients into wet ingredients until a soft dough forms.  Stir in water if needed, starting with 1 tablespoon.  Form dough into a ball and wrap in plastic wrap.  Chill for 2-4 hours.

For the Fig Filling:

Meanwhile, place figs, orange juice, and water in a saucepan.  Let sit for 15 minutes.  Stir in sugar.  Bring to a boil over medium high heat.  Reduce heat and simmer for 30 minutes.  Transfer to a food processer or blender and processes until smooth.  Let cool.

For the Fig Newtons:

Preheat oven to 350°F.  Line a baking sheet with parchment paper.

Divide the dough into two pieces.  Roll out dough into a rectangle until dough his about 1/4 inch thick.*  Spread half of the fig filling down the middle, leaving a 3/4-1 inch border.  Fold dough over and pinch closed.  Repeat with remaining dough and fig filling.  Bake for 18-21 minutes, until golden brown.  Cool and cut into bars.

Makes 30-40 fig newtons.

*I found the dough difficult to roll out, so I divided it into 4 pieces and using my finger to push it out.

Späetzle with Caramelized Onions

I’ve celebrated my Polish ancestory with several dishes.  This was unfair to my other ancestors, so I decided that it was time to explore my German roots.  I sat down and tried to think of traditional dishes from Germany and actually came up with very little besides German chocolate cake, bratwurst, and beer.  A little research (knowledge is power!), and I decided I would attempt to make homemade späetzle.
Späetzle is an egg noodle, just a little dough-ier. With no idea how it was supposed to really look like or taste like, I looked over a few recipes and forged ahead.  Now, a picture is worth a thousand words, but I am not sure exactly what my picture of this späetzle is saying.  “I am not appetizing to look at” I think is what it is trying to tell us.  But don’t be afraid, I really liked the texture.  It’s like a really hearty pasta, very similar to gnocchi.  And it’s really easy to make (no need to buy a späetzle maker either!)

Also, some investigation into our heritage has newly revealed we are also Swedish, so I think it may be time to work some lignonberry recipes into my dinner plans…

From Cinnamon Freud, Inspired by All Recipes
For the Caramelized Onions:
1 medium onion, sliced
1 tablespoon butter
1/2 tablespoon olive oil
Salt and pepper
2 tablespoon balsamic vinegar
For the Spätzle:
1 egg, lightly beaten
2 tablespoons milk
1/2 cup all purpose flour
1/8 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon black pepper
For the Caramelized Onions:</di


Heat a medium pan over medium heat.  Add butter, olive oil, and onions.  Toss to coat.  Season with salt and pepper.  Let cook over low to medium heat for 30 minutes, until onions are tender and golden brown.  Add balsamic vinegar and let cook for another 10 minutes.  Keep warm.
For the Spätzle:
Bring a medium pot of salted water to a boil.
In a bowl, whisk egg, milk, flour, white pepper, salt, and black pepper together.  To make the 
späetzle  use a cheese grater or strainer.  Place or hold strainer/grater over boiling water.  Pour batter into strainer/grated and press with the back of the spoon to force through.  Allow batter to drop into boiling water in small pieces.  Let cook for 2-3 minutes, until they float to the top.  Remove with a slotted spoon.  Repeat with remaining batter.  Toss späetzle into pan with caramelized onions.  Serve with sausage, if desired.
Serves 2.