There is something wonderfully homey and decadent about traditional rugelach. They seem to draw people, as if by magnets, and that first bite is downright addictive. For those who grew up eating them, the taste is a literal memory. But the appeal is universal.
Many times, I find recipes just like everyone else – the Internet. I don’t always change anything, or fuss with them in any way. I wanted a way to share some of these recipes with you all, without attaching a full blog post to something that may not need it. Hence, “What I’m Cooking.”
I have no idea how often this feature will run, but hopefully it will be a glimpse into my life, and provide links to good food. Today’s post is about the food I made to bring to a New Year’s Eve party at a friend’s. Normally I won’t bring this much, but there had been a couple of cookie recipes I’d been eyeing, and I figured this was the perfect opportunity. Unfortunately, I was rushing to get there, and didn’t make the time to take hardly any photographs, for which I apologize!
I can’t believe it’s been two months since I published anything! I have had a completely crazy fall – I taught 5 cooking classes for the high school students in our religious school and had other baking at the Shul (another word for a synagogue, or a Jewish “church”) kitchens almost every week. We serve lunch after our Saturday services every week, and occasionally do other meals. Our cook handles most of the meal, but I am often asked to help make “fancy” desserts for specific events or to help fill in when it’s a busy week.
On October 30, we had a musical Friday night service with the theme “Deep In The Heart of Texas” which was followed by a Texas-themed dinner. As with all of our themed Friday night dinners, I designed a dessert menu to compliment the theme. It’s a fun challenge for me to come up with the dessert items. For Texas night, I decided to make Texas sheet cake, pecan pie bars, grapefruit cookies (a riff on my favorite orange cookie recipe), and kolaches. Continue reading “Peach Kolaches”
For the last couple of years, when Halloween rolls around, I start craving these Candy Corn Macadamia Nut Blondies. I don’t remember how or why I found that recipe, but it’s been a hit every time I’ve made them. Several times I’ve even made batches for Valentine’s Day, using the Valentines candy corn. It makes an incredibly sweet bar that is reminiscent of fudge – I’ve often described it as fudge with a bit of flour.
Sometimes, though, it seems a bit TOO sweet, if such a thing can be said. This week at work, we had a Halloween-themed chili cook-off, and as with years before, I decided to make a batch of candy cane blondies. Instead of making my standard recipe, I wondered if I could make them more “blondie”-like and a little less fudge-like, thinking it might make them a bit more balanced. Continue reading “Candy Corn Macadamia Nut Blondies”
I was trying to find a fall-themed dessert for a Sukkot celebration, which had to meet the criteria of being easy to grab and requiring no utensils. I somehow started thinking about possible truffles – pecan pie, pumpkin pie, apple pie – and looking at various recipes for them. But it just didn’t seem quite right. And then it came to me – why not a honey cake truffle?*
So I did what I usually do – googled various phrases trying to find recipes. I figured it was so obvious it had probably been made a million times. But this was apparently not true. I couldn’t find a single recipe. Continue reading “Honey Cake Truffles”