Coffee Chocolate Chip Blondies

 

Ingredients

1 1/2 sticks (3/4 cup) salted butter

1/2 cup maple syrup (real maple syrup)

1 cup brown sugar

2 large eggs

1 tablespoons vanilla extract (I use double vanilla from TheSpice House)

2 cups all-purpose flour

1 teaspoon baking powder

2 tablespoons instant espresso (from King Arthur Flour)

1/2 teaspoon kosher salt

1 1/2 cups semi-sweet chocolate chips

flaky sea salt (optional)

Instructions

Preheat the oven to 350° F. Line a 9×13 inch metal baking pan with tin foil.

Add the butter to a medium pot set over medium heat. Allow the butter to brown, about 2-3 minutes. Remove from the heat and stir in the brown sugar and maple syrup. Let cool 5 minutes.

Whisk in the eggs and vanilla. Add the flour, baking powder, espresso powder, and salt. Mix until just combined. Stir in the chocolate chips.

Spread the dough out into the pan. Bake for 18-22 minutes, until just set in the center. Sprinkle with sea salt. Cut into bars (you decide the size)

New Cookbook for me

 The Bundt Collection was calling my name.

First cake I made from this cookbook was a HUGE hit at my office.

Black Cocoa Bundt Cake

Ingredients:

 1 1/4 c unsalted butter, at room temperature, cut into chunks

2 1/2 c white sugar

4 large eggs

1 1/2 t vanilla (I use this vanilla) 

1 1/2 c all purpose flour

2/3 c black cocoa

2 1/2 t espresso powder

1 t kosher salt

3/4 t baking powder

3/4 c buttermilk, room temperature

DO NOT PREHEAT OVEN

Generously spray a 10 cup bundt pan with Pam with Flour.

In a bowl of a mixer, add butter and sugar and mix for 3 to 4 minutes. Scrape the sides. Add eggs one at a time while beating, and then add vanilla.

In a separate bowl, put the flour, cocoa, espresso powder, salt and baking powder together.

To the mixer, add 1/3 of the flour and 1/2 of the buttermilk. Stir. Then add 1/3 of flour and the rest of the buttermilk while mixing; and then add the remaining of the flour. 

Pour batter into pan and put in cold oven and bake at 325 for 50-55 minutes. Test by using a toothpick.

Flip onto wire rack with cake in pan but cake on pan. Remove pan after 15 minutes. Let cool.

Vanilla Bean Glaze

1 c confectionary sugar

3 T whipping cream

1/2 t double vanilla

1/2 t kosher salt

Mix all ingredients together in a bowl. Put on the cake when cool.\

Ultra Butterscotch Brownies

 Super Easy.

No mixer needed

Ingredients

1 stick of unsalted butter 

2 cups brown sugar

1 t baking powder

2 t vanilla extract

1 1/2 c all-purpose flour

3 large eggs

9 oz butterscotch chips

1 1/2 c chopped walnuts

Directions

Preheat oven to 350.

Spray a 9 x 13 inch metal pan with PAM.

Melt butter in pot.

Pour into large bowl. Add brown sugar, salt, baking powder and vanilla. Stir. Add flour. Then eggs. Stir. Stir in 1 cup of chips and 1 cup of nuts. Put batter in pan. Sprinkle with remaining chips and nuts.

Bake 30-35 minutes just until top is shiny and set. DO NOT OVERBAKE.

Cool on wire rack before slicing.

Another amazing cake

 My co-workers were delighted with this cake!

Coffee and Cream Marbled Coffee Cake – Adapted from Bake Magazine

Makes one nine inch cake

Ingredients

1 ½ c (284 grams) unsalted butter, softened

2 ¼ cups (450 grams) sugar

5 large eggs, room temperature

1 T vanilla extract

3 cups (375 grams) all purpose flour

2 ½ t baking powder

1 t kosher salt

¾ c (180 grams) sour cream

3 ounces (85 grams) bittersweet chocolate, melted

3 T instant espresso powder

Instructions

·         Preheat oven to 350 degrees

·         In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium until fluffy – about three minutes. Stop to scrape the sides.

·         Add eggs, one at a time, beating well after each egg. Beat in vanilla

·         Stop the mixer.

·         In a medium bowl, whisk together the flour, baking powder and salt.

·         With mixer on low, add 1/3 of the flour with about half of the sour cream; mix; add 1/3 of the flour; mix; add remaining sour cream; mix; add remaining flour.

·         Divide batter in half (approx. 3 cups or 780 grams)

·         In a small bowl, stir melted chocolate and espresso powder. Add to half the batter.

·         In 9 or 10 cup bundt pan, which you have sprayed with PAM, alternate scooping the vanilla batter with the chocolate batter into the pan. Fill the pan.

·         Using a butter knife, swirl the batters together. Tap the pan.

·         Bake until a toothpick is inserted and comes out clean, about an hour.

·         Cool in pan for 15 minutes on a wire rack.

·         Remove from pan and let cool on rack.

 

Cardamom Chickpea Cookies

 Another great recipe from the cookbook, Persian Food from the Non Persian Bride.

Ingredients:

2 cups chickpea flour

2 T all purpose flour

1 1/4 c powdered sugar

1 T cardamom

1 1/2 sticks of butter (or parve butter)

Directions

• Preheat oven to 350 degrees. Put a silpat on a sheet pan.
• Combine everything but the butter
• Melt the butter (on the stovetop or in the microwave)
• Mix melted butter into the dry ingredients. It will be VERY dry.
• Press the dough together and flatten to about an inch thick. Use a small cookie cutter (about an inch big) to cut out cookies and place an inch apart on the sheet pan.
• Bake 15 minutes; cool on wire racks. Cookies are very delicate and crumble easily.

Eclairs - I made my own!

 Normally, I have no issues baking anything.  After watching the Great British Baking Show, I was inspired to try to make eclairs.  I have time to try, now that I am not driving two kids around all over the place.

BUT no, I found that the pastry shells were the easy part.  The pastry cream took a few tries.

Here is the end result:

Ingredients for Pastry Shells from King Arthur Baking:

1 cup (227g) water

8 tablespoons (113g) unsalted butter

3/8 teaspoon salt

1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour

4 large eggs

How to make the shells:

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.

Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. 

Transfer the mixture to a mixer, and beat in the eggs one at a time; it'll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

For éclairs, pipe the batter into 5" logs about 1/2" to 3/4" in diameter.

Bake the pastries for 14 minutes, then reduce the oven temperature to 350°F and bake for an additional175 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

Pastry Cream - Recipe from Delphin Gomes

2 cups whole milk

6 egg yolks (can use pasteurized yolks) ( 3 ounces yolks)

2/3 cup granulated sugar

1/4 cup cornstarch

1 tablespoon unsalted butter

1 tablespoon vanilla extract 

 Instructions:

In a medium saucepan, heat the milk over medium heat.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch and whisk vigorously until no lumps remain.

Whisk in 1/4 cup of the hot milk mixture until incorporated.

Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter and vanilla. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Icing

1 cup (170g) chocolate chips or chopped semisweet chocolate

1/2 cup (113g) heavy or whipping cream

To make the icing: Place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Maple Scones

Ingredients

2 cups AP Flour
1 T Baking Powder
3/4 t salt
4 T cold butter - cut into small pieces.
3/4 c half and half
1/4 c  real maple syrup

2 T butter, melted
2 T real maple syrup

Instructions:
Preheat oven to 425.  Lightly grease a baking sheet.

Combine flour, baking powder and salt in a food process.  Put butter into the food processor and process until mixture resembles coarse crumbs.

Blend half and half and 1/4 cup of maple syrup together and pour into processor. 

Flour a pastry mat, and turn the dough onto the mat.  Roll 1/2 thick and cut with a biscuit cutter (3-4 inch rounds).  Place on baking sheet.  Continue until dough is gone.

Stir together the melted and butter and 2 T of maple syrup.  Brush on top of each scone.

Bake 14 minutes (scones will be golden).

Remove scones and cool for 15 minutes on wire rack.

Eat.

Classic Special Scones from Mary Berry

Classic Special Scones from Mary Berry

Makes 10
2 cups of self rising flour
1 t baking powder
4 T butter
1 T sugar
1 large egg
milk

Preheat the Convection oven to 375 and lightly grease a baking sheet (the instructions say 425 for a non convection oven).

Measure the flour and baking powder into a food processor with the S blade.  Add the butter and pulse until the mixture looks like breadcrumbs.  Add sugar.

Crack the egg into a measuring cup, lightly beat and then make up to 1/2 c of milk and egg mixture.  Pour most of the egg-milk mixture into the food processor, keeping 1 T for later.  Mix until it forms a ball.

Turn onto a lightly floured surface, and knead lightly.  Then roll out to 1/2 inch thickness.  Cut into rounds with a three inch cutter to make 10 scones.

Place scones, well spaced, on tin foil, sprayed with Pam, on a baking sheet.  Brush the tops with the milk-egg mixture.  Bake for 10 minutes.

Remove from oven, place scones and on wire rack and let cool.

Serve with butter, clotted cream and jam.

Chocolate Chip Scones

Ingredients

2 cups flour
2 t baking powder
1/4 t salt
3 T sugar
4 T cold, unsalted butter, cut into chunks
7 T half and half
1 large egg plus one large egg yolk
2 t vanilla
1 cup semi sweet chocolate chips

Set the oven for 375 bake and line a baking sheet with tin foil, sprayed with Pam.

In a food processor, mix flour, baking powder, salt and the sugar.

Place butter chunks on top and process.

In a small bowl whisk half and half, the egg, the egg yolk and vanilla and then pour into food processor while processing.  The dough will form into a large clump.  Take it out and put it on a cutting board with a bit of flour.  Put in the chocolate chips and knead.

Put chunks of dough onto the baking sheet (it should make about 6-8 scones).

Bake 30-35 minutes.

Transfer to a wire rack and cool completely.

Another Day - Another Cake

I am always up for making a cake.

And now that I have all these fancy NordicWare Bundt pans, I was ready to try a new cake.

And since a friend, doesn't like chocolate and she was coming to the party, had to try the New York Times Old Fashioned Doughnut Bundt Cake.

It was amazing.  Even the chocolate lovers took a second slice.

Spiced Chocolate Torte Wrapped in Chocolate Ribbons - a baking story

My parents had a family friend that was an amazing cook and baker when I was growing up.  I knew I liked to bake back then, but one Christmas she brought the most amazing looking cake.  I have never forgotten the look of the cake or the taste of the cake.  Decades have passed since that Christmas.

When my kids were younger I found the cake on the internet and made it for family friends.

Here is the cake recipe.

Typically I read the recipe and make sure I have all the ingredients, including the correct type of bittersweet chocolate and run.

And I started to make the cake and the buttercream and things were going well until the recipe said to freeze for two hours. . . . fine.

I did.

And I was back in the kitchen making the chocolate glaze.  Things were going well until I started the chocolate ribbons.

I was in the middle of making it and then it said to turn pasta machine to widest setting. . . . . what????  Pasta machine???  I don't have one of those!  I read the remaining recipe, and it turns out that my cake was going to be missing the ribbons.

Cake still looked good but wasn't perfect.

I presented the cake after dinner and cut into the chocolate spice cake, and my guests were silent.  They loved the cake.

And then I put the recipe away and pulled it out on New Years Eve 2019.

This time I knew my cake would be missing the ribbons, but boy did it taste amazing.

Lemon Cake from King Arthur Flour

Lemon Bliss Cake

Preheat the oven to 350°F.

Gather your ingredients:

16 tablespoons (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
1 teaspoon salt
4 large eggs, at room temperature
2 teaspoons baking powder
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 cup milk
1 T Lemon Paste or lemon extract


Beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color.  Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl once all the eggs have been added, and beat briefly to recombine any residue.

Measure the flour by gently spooning it into a cup, then sweeping off any excess. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour.

Mix until everything is well combined; the batter may look a bit rough, but shouldn't have any large lumps.  Stir in lemon paste/lemon extract.

Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat all the pan's nooks and crannies.  Spoon the batter into the prepared pan, leveling it.

Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

1/3 cup freshly squeezed lemon juice; the juice of about 1 1/2 juicy lemons
3/4 cup granulated sugar

Stir together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.

Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. But if the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.

Brush the glaze all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.

Allow the cake to cool completely before icing and serving.
To make the icing:

1 1/2 cups confectioners' sugar, sifted
pinch of salt
2 to 3 tablespoons freshly squeezed lemon juice

Mix the sugar and salt, then mix in 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable.  Drizzle it artfully over the completely cool cake.

Joann Chang's Browned Butter Peanut Rice Krispie Treats

An amazing recipe - makes 24 amazing treats

1 cup unsalted butter
seeds scraped from 1/2 vanilla bean
2 ten oz bags of regular size marshmallows (not mini)
1 t kosher salt
6 cups rice krispies
2 cups salted roasted peanuts, chopped
Peanut Butter Ganache

Spray a 9 x13 pan with Pam.

In large pot, heat butter over low heat.  Add vanilla seeds and heat until butter is melted.  Let is brown.  Watch carefully.

Add marshmallows and salt and while on the low heat stir with a spoon until marshmallows are melted.  Remove pot from heat and add cereal and nuts.  Stir.

Pour into pan.

Then start PB Ganache:  Melt 10 oz of semi sweet chocolate on a double boiler.  Whisk in 1 cup of creamy peanut butter one tablespoon at  time until smooth.  Whisk in salt.  Pour over treats.

Cut into 24 pieces once PB is firmed up.

Halloween Special: Graveyard Cupcakes

After making your favorite chocolate cupcakes and chocolate frosting, you can dip the cupcake upside down into crushed chocolate cookies wafers.  Then with a frosting tip, write RIP on Keebler chocolate covered graham crackers, and then stick the cookies into the cupcake.

Enjoy.

Maple Pound Cake with Maple Rum Glaze - Recipe from King Arthur Flour

This cake tastes like pancakes or French toast.  It is moist and delicious.

Maple Pound Cake with Maple-Rum Glaze

For the cake:

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 12 tablespoons  unsalted butter, at room temperature
• 2/3 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup  maple syrup
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon maple flavor,

For the glaze

• 2 tablespoons butter
• 1/4 cup maple syrup
• 1/4 cup dark rum or water

Instructions: 

1. Preheat the oven to 350°F. Lightly grease a 9- or 10-cup bundt-style pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.
5. Add half the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of the bowl between each addition.
6. Scoop the batter into the prepared pan, and bake for 45 to 50 minutes, until a cake tester or toothpick inserted in the center comes out clean.
7. Allow the cake to cool for 10 minutes in the pan, then turn it out onto a serving plate.
8. While the cake is cooling combine the glaze ingredients in a medium saucepan. Bring the glaze to a rapid boil, then reduce to a simmer and cook for about 5 to 8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.
9. Brush the hot glaze over the warm cake. Allow the cake to cool completely before serving.
10. 
    

Another great fall cake

King Arthur Flour has the best recipes.

Pumpkin Espresso Cake

I did use Kahlua instead of rum

Another Rugelach Recipe

Rugelach

This weekend I made Chocolate Rugelach!  I combined a dough recipe from our friend, Elyse, with a filling from the Boston Globe from 2017.  This is a big hit with family.  I usually make two recipes of dough and two recipes of filling.

Dough
2 cups flour
2 sticks butter
8 oz cream cheese

Filling

2 tablespoons unsweetened cocoa powder

2 tablespoons granulated sugar

2 tablespoons dark-brown sugar

2 teaspoons ground cinnamon

1 cup mini semisweet chocolate chips

3 tablespoons butter, melted and cool but still liquid

Cinnamon and sugar

Combine the flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Put in fridge for overnight.

Make the filling by putting the cocoa powder, sugar, brown sugar, cinnamon and mini chips into a food processor and pulse.
Take a cookie sheet, and cover with tin foil and spray with PAM.

Cut the dough ball in half.

Sprinkle 1 piece of dough lightly with flour. With a floured rolling pin, roll the dough to a 12-by-9-inch rectangle, sprinkling the board and pin with flour to prevent sticking as needed.

Turn the dough so one long side is facing you. Brush the dough all over with half the butter. Sprinkle with half the cocoa mixture to within 1-inch of the opposite long side; it will make a generous layer.

Start to roll: Begin at the long end closest to you. Roll the dough into a tight jelly roll, ending with the seam on the bottom. Press the roll gently on the sides with your hands to make it compact. With a long sharp knife, cut the roll into 1-inch pieces and transfer them to the baking sheet, standing them seams down (not on the cut sides). Sprinkle the pieces with half the cinnamon-sugar. Roll, spread with filling, roll up, and cut the remaining dough in the same way.

Bake at 350 (preheat the oven) for 20-25 minutes (watching carefully).

Take off the pieces and cool on a wire rack.

Bundt Cakes - Light and Moist Maple Bundt Cake

Last month, I met the local rep for NORDIC WARE.  He was impressed by my Sand Castle Cake.  I stopped by the local office and he gave me a new cake pan.  Here is the cake!  I used a simple Betty Crocker Maple Bundt cake recipe.

Ingredients

Cake
3/4 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
2 cups all purpose flour
2 t baking powder
1/2 t salt
1/2 cup maple syrup (the real stuff)
3/4 cup milk (I used fat free lactose free)
2 large eggs
1 t vanilla (From the Spice House in Evanston, IL)

Glaze
1 c powdered sugar
1/4 t cinnamon (From the Spice House in Evanston, IL)
1/2 vanilla (From the Spice House in Evanston, IL)
1/4 cup maple syrup - the real stuff

Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.

In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.

In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.

Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.

In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

Cherry Biscuit Cobbler from Bon Appetit

INGREDIENTS

Biscuits

¼ cup granulated sugar

1 Tbsp. baking powder

2 tsp. finely grated lemon zest

1 tsp. kosher salt

2 cups all-purpose flour, plus more for surface

½ cup (1 stick) chilled unsalted butter, cut into pieces

1⅓ cups chilled heavy cream

Filling and Assembly

2 lb. fresh (or frozen) sweet cherries, pitted

½ cup granulated sugar

¼ cup fresh lemon juice

3 Tbsp. cornstarch

½ tsp. ground cinnamon

1 tsp. vanilla extract

¼ tsp. almond extract

¼ tsp. kosher salt

3 Tbsp. unsalted butter, melted, slightly cooled

2 Tbsp. raw sugar

Vanilla ice cream or softly whipped cream (for serving)

Special Equipment

A 1½"-diameter cookie cutter

Biscuits

Whisk granulated sugar, baking powder, lemon zest, salt, and 2 cups flour in a medium bowl. Add butter and toss to coat. Quickly smash butter into flour mixture with your fingers, working until the largest pieces are about the size of a pea.

Gradually stream cream into bowl, tossing flour mixture constantly with a fork to distribute. Using a flexible bench scraper or a hard plastic spatula, fold dough over and onto itself several times, scraping bottom and sides of the bowl, to bring together into a mass (dough will feel very wet and sticky).

Turn out dough onto a generously floured surface. Pat into a ¾"-thick rectangle or square with floured hands, using bench scraper or spatula to lift up dough and dust underneath with more flour as needed to prevent sticking. Dust surface with more flour, then cut dough into 4 equal pieces and stack on top of each other. Dust with flour and press down on stack with a rolling pin to flatten to a workable height. Roll out to ½" thick, dusting with more flour as needed.

Use cutter to punch out biscuits as closely as possible, dipping cutter in flour often. Transfer biscuits to a plate. You should have about 40. Gather up dough scraps, reroll, and punch out more biscuits if needed. Chill until ready to use.

Filling and Assembly

Place a rack in middle of oven and preheat to 400°. Mix cherries, granulated sugar, lemon juice, cornstarch, cinnamon, vanilla extract, almond extract, and salt in a large bowl. Scrape filling into a 2-qt. baking dish or 9"-diameter cake pan with 2" sides and press down on it firmly to compact. Place on a foil-lined baking sheet.

Arrange chilled biscuits over filling, fitting snugly so they’re touching with only a few gaps. Brush generously with butter; sprinkle with raw sugar.

Bake cobbler 10 minutes. Reduce heat to 350° and continue to bake until biscuits are golden brown and juices are bubbling, 50–65 minutes more. Let cool slightly. Serve cobbler with ice cream.

Do Ahead: Cobbler can be baked 1 day ahead; store tightly covered at room temperature.

Rugelach

A family friend gave me this recipe a few years ago, and my family loves it!

1 c flour
2 sticks butter
1/2 lb cream cheese
one package of mini chocolate chips
Cinnamon and sugar

Combine flour, butter and cream cheese in food processor.  Wrap ball of dough in plastic wrap.  Refrigerate 8 hours.  Cut in half.  Roll out two thin circle.  Spread 1 cup of mini chocolate chips onto each circle and press them into the dough.  Sprinkle with cinnamon and sugar.  Cut with pizza cutter into wedges (I like doing more than 16 wedges, use your judgement).

Roll up each wedge from the outside to the center.

Place on greased baking sheet.

Sprinkle again with cinnamon and sugar.

Bake 350 degrees for 15-20 minutes - until golden brown.