Blendtec Recipes

I have had a request to post some of the smoothie recipes from our new blendtec recipe book. Here is the link for the entire book online! All of the smoothies we have tried have been excellent. I've also like a couple of their soup recipes. ENJOY!

Elephant Ears (Palmiers)

This delicious French cookie comes from Ina Garten's French cookbook, Barefoot In Paris, and could not be more simple! They're actually supposed to come out much rounder, but for some reason mine fell. I kind of liked it though. They made adorable little hearts.

• 2 cups sugar*
• 1/8 teaspoon kosher salt
• 2 sheets Pepperidge Farm puff pastry, defrosted

Preheat oven to 450 degrees. Combine sugar and salt, then pour 1 cup of mixture onto flat surface. Unfold first pastry sheet onto sugar and pour 1/2 cup of sugar mixture on top, spreading evenly. With a rolling pin, lightly roll dough until it's a 13" square and sugar is pressed in on top and bottom. Fold the sides of the square towards the center, but only halfway to the middle. Then fold them again so that those folds meet exactly in the middle of the dough. Then fold one half on top of the other, like you're closing a book. There will be 6 layers. Slice the dough into 3/8" slices and place on baking sheet lined with parchment paper. Repeat process with the second sheet of pastry. (There will be quite a bit of sugar left). Slice and arrange on baking sheet with parchment.

Bake cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3-5 minutes, until caramalized on the other side. Transfer to baking rack to cool.

*I only used half the sugar it called for and it was more than enough!