Monthly Archives: December 2015

Chocolate Rugelach

crI have the pleasure of transporting the most adorable kids from swimming three times a week. I know you aren’t supposed to enjoy driving carpools that much, but I really do. We have very entertaining conversations, and honestly, it’s nice to NOT have an adult conversation once in a while.

Yesterday, one of the boys in the carpool was talking about baking Rugelach. He had much of the recipe memorized, and rattled it off very quickly. Good thing I can remember recipes better than I can remember anything else. I got home and noted what he said. I realized he hadn’t mentioned eggs or sugar or vanilla so I looked up a couple recipes online to see how much I should include.

Chocolate Rugelach (24)
4 oz butter
4 oz cream cheese
1 TBSP brown sugar
2 TBSP granulated sugar
1/2 tsp vanilla
Dash of salt
1 cup all purpose flour

3 oz chopped chocolate chips
1 TBSP unsweetened cocoa
2 TBSP sugar

1. Combine everything but the flour and mix until creamy.
2. Add the flour and mix until a dough ball forms around your beater blade.
3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
4. Divide the dough into two pieces and roll out to 12″ by 4″ sheets.
5. Use half the filling and cover not quite to the edge and press into dough.
6. Roll up from the long edge and cut into 12 pieces.
7. Bake at 350 for 25 minutes.

I have never made Rugelach before and I was a little skeptical that my first try would turn out so well, but they are delicious! I honestly couldn’t believe it! The dough isn’t too sweet. It’s light and creamy and makes a perfect base for whatever filling you choose. We aren’t big raisin and nut fans, but I would totally make these with raspberry filling.

These are a nice addition to a holiday cookie tray. They’re pretty but not really high maintenance to make. Limited amount of chilling. Limited rolling and they don’t have to be perfect to be good.


Homemade “Biscoff” Cookie Spread

hbcsOriginally posted Dec 17, 2013

Have you heard about the new hip, happening food treat? It’s called Biscoff. It’s a spread made out of cookies. The Food Network Magazine had a great little infographic about it this month. How it started with cookies being served by an airline and the growth into this new food thing.

I have to admit, I didn’t really get it. It’s essentially a spread made out of cookies. What do you do with it? Can you spread it on toast? That seems weird. I guess you can eat it with apples or put it on ice cream.

Since the Food Network was so kind as to provide a recipe, I decided to give it a whirl. The original recipe from the Food Network is here. I’m going to give you two versions of this new wonderful treat. The first is made with the original Biscoff cookies and the second is made with chocolate cookies because, let’s face it. Chocolate is pretty much always better.

Homemade “Biscoff” Cookie Spread
12 Biscoff cookies
6 Anna’s almond crisps
6 Anna’s ginger crisps
3 tbps water
1/4 cup or slightly more Goya light coconut milk

1. Pulverize the cookies in a food processor. I used my Vitamix.
2. Add the water and let sit for a few minutes. The original recipe said 10. I’m not that patient. I think I gave it four.
3. While pulsing your food processor (or with the Vitamix on low), slowly add the coconut milk until a paste forms.
4. Refrigerate. Serve as an ice cream topping or however else you want. Or just eat it with a spoon

Chocolate Cookie Spread
10 Keebler Chocolate Fudge Stripe Cookies
5 Walker Short Bread Cookies
3 tbsp water
up to a 1/2 cup Goya Light Coconut Milk

Follow the steps above.

So that’s it! What was it like? The first one was a lot like having a gingerbread topping on my ice cream. The cookies were pretty highly spiced. It was a nice contrast to the sweet, creaminess of the ice cream and the whipped cream. And I drizzled a little chocolate syrup on for good measure.

I think I liked the chocolate better. It would also be terrific on ice cream. I ultimately decided it would be great on bananas as an after school snack. Kind of like this! ccs

I hope you try it out. Let me know what you think. Definitely not a substitute for peanut butter or Nutella, but it was easy to make and a fun little treat.