It’s a new year with more food to eat. Many of my friends have asked whether I had any resolutions for the new year and it has been the same for the past three years: take life by the horns and make it awesome. I know that is incredibly vague and probably not the most inspiring resolution given the lack of specificity but that mantra manifests itself into many different amazing things that happen to me.
This year I want the focus to be learn more and develop myself.
Mentoring has always been a big part of my life; I don’t think there was a time where I didn’t want to share something I knew. One of the many reasons that I started this blog was just that, to help make food more approachable to others by sharing what I know. My love for sharing hasn’t changed, however I also want to spend more time dedicated to learning new skills and developing old ones.
As you may have noticed, I started a #FoodTips series on knives and all the basics a complete newbie would need to know to safely handle one. I, for one, am friggin’ dangerous with the knife and can’t seem to get a proper grip on them. Essentially, this series is as much for the amateur as it is for the “foodie” that I am. So we’re both in it together pal.
I can confidently say that I have not lost any fingers yet. *Other accidents don’t count, ahem*
Through developing more entries in the articles and #FoodTips section, I also hope to develop my written voice more and work on my writing. I remember back in university, a significant number of students hated taking any of the liberal arts courses because they hated writing. Oddly enough, that was where I liked gravitating to; a place to creatively express myself through written word of a story or opinion.
Anyway, I think that is enough yapping about stuff that hasn’t all happened yet. So I’ll get on about this recipe.
I didn’t blog about this back then, but I was given a small pack of Medjool dates as part of my swag bag from Food Bloggers of Canada Conference 2014 and they were absolutely delicious.
I remember as a child my dad would buy these packs of date turnovers from Costco that were so soft and scrumptious. Countless after-school snacks consisted of these turnovers and I’ve been hankering for some for years since Costco stopped carrying them.
Anyway, dad being as awesome as he is made some this weekend using some Medjool dates that I bought. These turnovers are not as soft as I remember, however they are stocked with more oatmeal and they don’t leave that oily sticky mess on my fingers after eating them. So I guess the trade-off is in the oil and fat in the mixture.
We also dropped the added sugar in the date filling as they were naturally quite sweet already.
I hope you give these suckers a try.
- 1 cup of butter softened to room temperature
- ½ cup of brown sugar
- 1 large egg
- ⅓ cup + 2 tblsp of whole milk
- 1 tsp of vanilla
- 2 ¼ cups AP flour
- 2 ¼ cups quick oats
- 1 tsp baking soda
- 1 tsp salt
- 1⅓ cup of Medjool dates (17-19 dates) --> Date Filling
- 1 ½ tblsp of honey --> Date Filling
- ½ cup of water ---> Date Filling
- ⅓ tsp cinnamon --> Date Filling
- Dash salt --> Date Filling
- Make the date filling first by placing dates into a pot with ⅓ cup of water and honey and bring to a boil then turn down heat to a low simmer and stir constantly until the dates begin to break down. After stirring about 8-10 minutes the dates will breakdown into a thick paste. At that point add the cinnamon and salt while continuing to stir until evenly incorporated. Remove from the stove and pick out the seeds then pour the contents into a bowl and allow the filling to cool for 45 min to an hour before using.
- For the dough combine butter and brown sugar in a bowl and whip with a mixer at med high speed until the butter sugar mixture is fluffy and light, at least 10 minutes.
- Add the egg, milk and vanilla into the butter sugar mixture and beat at med high speed for an additional 3 minutes until well combined.
- In a separate bowl add flour, baking soda, salt and sift to combine.
- Add the flour mixture into the butter mixture in two batches and fold together by hand with a large wooded spoon.
- Then add the Quick Oats and fold together until evenly incorporated. The dough ball should be a somewhat wet sticky mixture.
- Using a 18-24 inch long piece of Cling wrap, wrap up the dough ball and place into the fridge for at least 45 minutes to stiffen up the dough to make it easier to work with.
- Pre heat the oven to 350° F
- After removing the dough ball from the fridge open it up and place onto a lightly floured surface and lightly dust the top of the dough ball with flour and roll it out to approx. ⅛” or about 0.5 cm thick.
- Using a 3-3½ “ circular cutter cut out the turnovers and place a heaping teaspoon full of the date filling on half of the circle then fold over the other half and place onto a wax paper lined cookie tray.
- Reform the remnants into a ball and repeat the rolling, cutting and forming.
- Place the turnovers in the oven for 25 minutes. If you prefer a softer turnover take it out at 20 minutes.
- Allow to cool for at least 30 minutes before serving.