Did you watch the Oscars? I like watching the Oscars and Emmys (but generally hate the Grammys). I know the awards shows are always unfortunately long, and pretty boring during some parts, and there are always lots of screw ups because…live television, but it’s kinda fun to see what everyone is wearing, what outlandish and/or political stuff people talk about in their speeches, and see people actually having some personality other than the last character they played. I actually thought this was one of the better Oscars in recent memory. The whole “let’s have an offensive comedian host” thing was getting old, and I think Ellen fit the bill pretty well.
And call me a jerk, but I still cannot stop laughing about the whole Travolta mispronunciation situation and subsequent reactions. It’s hilarious.
Anyway…for the past few years, I’ve noticed a slew of recipes/photos of these little triangle cookies floating around the interwebs during March. Considering I hadn’t the slightest clue what they were, I figured I’d do a little research and test them out. Enter: hamantaschen. Hamantaschen, or Haman’s pockets, are apparently a staple of the Jewish holiday Purim. There’s obviously a lot of meaning and history behind Purim, but from what I gather, there is also much feasting involved. I like feasting. Since I’m no expert on Purim, you should do your own research to learn more. Start here.
Hamantaschen remind me of rugelach in a lot of ways, but the dough is heartier and the cookies are obviously larger. The dough is delicious (uh, hello…butter and cream cheese?) and not too sweet, while also taking enough of a back seat to let whatever filling you choose be the star of the show. And they pack up nicely, which is good because you probably shouldn’t eat them all yourself. But you totally can if you want to. I won’t judge you. It’s Fat Tuesday, so you have the perfect excuse. Continue reading
For some reason or another, a lot of people I know seem to dislike pie. Usually, it’s for one of two reasons: one, people don’t seem to enjoy cooked fruit, and/or two, nobody wants to be bothered with making pie crust.
I don’t understand you cooked fruit haters. I will eat just about any fruit, pretty much regardless of preparation. I’ll even eat durian, world’s most hated and possibly stinkiest fruit. Funny story about durian…one time, Brandon’s cousin brought durian to work for lunch, and they ended up evacuating the building because they thought there was a gas leak. Yeah, it’s that stinky.
I totally understand the hatred of making pie crust, though. It’s annoying. And store-bought pie crusts are never really all that tasty. So then you end up just sort of…avoiding pie. This recipe, though, will solve your pie crust problems. It’s insanely simple. I even cheated a little (okay, a lot) and used my food processor for the part where you have to cut in the butter.
The best part about this recipe is the adaptability factor. Use whatever fruit is ripe/in season. Change up the citrus to match. You could even substitute the sweetened cream cheese with chocolate, if you wanted to. Or leave it out altogether.
I’m going to DC later this week! This has nothing to do with the cookies above…I’m just excited and felt like sharing.
I bet you’ve had rugelach before. It (or some variation of it) is generally a staple at most bakeries. Basically, what you’re looking at is a butter and cream cheese-based pie dough, wrapped around some kind of filling. Super easy. And a really good way to use up leftover jam, fruit, nuts, and/or chocolate. They’re basically a one-bite (maybe two) cookie, which is sometimes a really nice thing to have. You know, in case there were ever a time where you didn’t want to look like a total fool with crumbs down the front of your shirt/on your lap/everywhere. Continue reading
You want these for breakfast this weekend. How do I know? I just do. Blackberries and orange standing in for cinnamon and sugar? Delicious, yeast-y roll? Orange-cream cheese icing? How could you even think about saying “no”?
Real talk…this is a pretty dang time intensive recipe. You might have to wake up really early to make these, if you want them by breakfast time. You could start a little later, if you’re cool with brunch/lunch rolls. They really are worth the time commitment (and the potential mess), though. Continue reading
I have a confession to make. I’m not a big chocolate fan.
I know, I know. It’s horrible. But, to be fair, it’s not that I dislike it, it’s just that I will rarely ever choose chocolate if there’s another option. Continue reading