Baking and singing a Cover

December 21, 2011

So I have decided to record a cover that everyone can download for free but thought it would be very cool – if everyone participate in the choosing it!  And if  I...

So I have decided to record a cover that everyone can download for free but thought it would be very cool – if everyone participate in the choosing it!  And if  I pick your cover –  you will win a very special gift package of:

– my cd (special edition)

– a voice or piano lesson (1/2 hr) (either in person or skype)

– avon pink lipstick

– avon volume shampoo

– avon black mascara

– avon red nail polish

– official thank you for the idea on the recording

How does it work? tag yourself in the picture that I will be posting on my Facebook wall (see link below)  and then comment on the picture of what cover you believe would be best! Then tag 3 friends who probably be interested as well 🙂 Remember even if you are a guy and lol don’t think most of the package works for you — give what you don’t like away – makes an excellent Christmas present!

Deadline: December 31, 2011 … the winner will be announced Jan 1, 2012

And what am I baking today for Christmas?

Traditional Greek mini-triopitas

for those who don’t know what they are … they are as my aunt calls ” melt in your mouth cheese puffs”

Here’s the recipe

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • 2 lb. Feta cheese
  • 4-5 large eggs, lightly beaten
  • 1-2 lbs. phyllo pastry sheets
  • Unsalted butter, melted


Prepare the Filling:Note: This filling recipe should be enough for two 1-1b. packages of Phyllo.In a large bowl, using a fork, crumble the Feta cheese into small pea-sized pieces. Add the remaining cheeses and mix well. Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy.Unwrap the Phyllo:Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9×12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.Folding:Remove a sheet from the stack and place it in front of you vertically. Using a pastry brush, butter the surface of the sheet taking care not to tear it. Drop a tablespoon of filling in the center of the sheet about two inches up from the bottom edge. Fold the bottom edge up to cover the filling (about two inches.)

Fold the left edge of the sheet in to the center, creating a flap of about two inches wide. Similarly, fold the right edge over the left flap but do not go past the left edge. You should have a strip that is about 3 inches wide with the filling tucked in the bottom.

Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up, then over, until you reach the end of the strip.

To bake, preheat the oven to 350 degrees. Place the triangles on a lightly greased baking sheet and brush with melted butter. Bake until golden and flaky, about 15 minutes . Allow triangles to cool for five to ten minutes prior to serving.

enjoy — you won’t be able to eat just one heheh

I also traditonally make my own dough for them … so I will post a video tommorrow on how to make your own traditional dough

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