Rugelach recipe

This is my loot from the cookie exchange I went to yesterday.  My only beef is they only exchanged 1 cookie.  Gone are the days when cookie exchanges meant you got a dozen cookies from everyone.  This is literally a cookie (meaning 1) exchange :-).  

But the positive thing is - my hips don't need those dozens of cookies I was hoping to get.

Rugelach  (makes 4 doz)  pictured above

Cream

1 c. (2 sticks) butter, softened

8 oz cream cheese, softened (use regular, not light, or it will taste blah)

1 tsp. vanilla

Add

2 c. all-purpose flour

- mix until soft dough forms

- divide dough into 4 equal round disks

- wrap in plastic wrap and chill at least 1 hour

Filling (mix the following in a separate bowl)

3/4 c. mini chocolate chips

3/4 c. finely chopped toasted pecans

1/2 c. granulated sugar

1 Tblspn cocoa powder

1/2 tsp cinnamon

2 T. melted butter

- set aside

1.  Flatten 1 round dish into an 8" round on a floured surface.

2.  Sprinkle with 1/2 c. of filling and gently press into the dough.

3.  Cut into 12 equal wedges.

4.  Roll each wedge towards the center and shape into crescent.  Place on parchment lined baking sheet, point side down.

5.  Bake at 375 degrees, 20 minutes or until golden brown.

6.  Repeat process with remaining 3 rounds.

7.  When cool, sprinkle with powdered sugar.

Mmmmmm....

More baking going here...

It's Rugelach!

All neatly packaged in groups of 4 - all ready to go to cookie-exchange recipients.

My son said they look like miniature chocolate croissants :-)!

Recipe to post later.

It took 3 1/2 years...

...to knit this for my daughter!  

I learned how to knit 3 1/2 years ago and I went straight to "advanced" level 

for this project.  

Well, one of the things you learn along the way is that you start out slowly and choose simple patterns, and 

you don't knit an entire blanket in one huge piece.  Wish I had known to do this pattern in strips then stitch it up together.

3 1/2 years later - it's finally done.  And the color purple is no longer my daughter's favorite color.  

Now she is asking for the same pattern in red....

(don't double click - it's fuzzy!)

Batter up...a baking tutorial

Finally! Glorious California sun is back! And with that, who'd want to be stuck indoors baking all the time?!

Here's my solution: Six-week Date-Bran Muffin batter in the fridge!

Remember those chopped dates* from previous post? Well, this is their first stop....

Gather the following ingredients:

Cream together in a heavy-duty mixer:
1c. shortening (butter-flavor is best - don't give me dirty looks! Crisco is now trans-fat free!)
2 c. sugar (14 oz)
5 t. baking soda

Then slowly add 2 c. boiling water (this is where you have to put a towel over your mixer because it will splash and get really messy but it's so worth it afterwards).

Just when you think you can't possibly add any more liquid, add 1 Quart of buttermilk (do this slowly too - you may want to stop using the mixer at this point and use a wire whip to get this incorporated).

Pour liquid mixture in a large mixing bowl.

In a separate bowl, measure out 5 c. all-purpose flour (1 lb., 4 oz) and 1 Tblspn salt.
Slowly add this to the liquid mixture, using the wire whip to mix together.

In yet another large separate bowl, mix together:
4 c. All-Bran cereal (the kind that looks like short, straight noodles)
2 c. bran flakes
2 c. chopped dates (10 oz)*

Add this to the liquid/flour mixture (this time, use a spatula and ditch the wire whip).


You can now either put it in a large plastic tub to store in the refrigerator for up to 6 weeks or you can scoop some out to bake up some fresh muffins. The bran flakes will continue to absorb the liquid so don't be alarmed if you take the batter out tomorrow and it looks thicker - it will only taste this much better to let the flavors develop overnight before baking.

Bake at 375 degree oven for 20 minutes or until golden brown.



Make sure to label the container when batter will expire.

So go impress your family and make up this batter ahead of time and just scoop and bake the next time you need something fresh and hot in the morning.

Note:  No need to further mix the muffin mixture once it's in the plastic container.  Doing so will only toughen the batter.

Chopping Day

You read that right -- Chopping, not shopping.

Chopping, as in chopping up old candy bars (from Halloween)...
...and dried fruit (those are not cockroaches). It's one of those labor-intensive jobs that require a separate day from baking.

Today, it was that kind of day.

I had confiscated my kids' Halloween chocolate bars shortly after they ate all they could and froze the candy bars for safekeeping. Until today.

These nasty things don't need to be in here.

Out they go! (yes, you just got to see a close up shot of the inside of my trash bin).

Here's my nice collection of chopped things: golden raisins, assorted Halloween chocolate bars and dates.

In the next few days, you'll see what these can be transformed into!

Coaxing Spring

A month after Christmas and we finally put away all or Christmas decorations.

I'd like to think this is what the rains in California grew on my door :-)

A good friend helped me make this. Total cost (after using numerous coupons) was about $30. Prettier and bigger than a pre-made one at Michael's. The itty bitty bird house was in the dollar bin section at Michael's - transformed with a bit of borrowed paint from another friend.

When we got home yesterday from a matinee (everyone had the same idea too; the theater was packed!), a humming bird with bright raspberry-pink head was flying around near the door. My daughter was hoping that he was trying to make a nest inside the little bird house hanging from the wreath. Wouldn't that be a welcomed addition to the wreath?!

More things to make when it's raining

Yes, we Californians are whiners. We can't take more than a couple of days of rain. Everyone is in a horrible mood. Now I totally understand why coffee became so popular in Seattle.

Found this pot of herbs at Trader Joe's! Much cheaper than buying them separately at a grocery store. This culinary pot has mint, oregano and thyme. I also bought a container of basil.



Here's what I made with the oregano (the red pesto) and the basil (classic pesto recipe).


Red pesto just has garlic, sundried tomatoes, parmesan/romano cheese, fresh oregano and olive oil (no pine nuts). It's great on hot pasta or as bruchetta topping.

EDIT: Forgot to add that you also have to put in a few fresh tomatoes with the red pesto :-)