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Finger food

Chocolate rugelach.

Chocolate rugelach.

The end of the school year is always a storm of things to do, mettings, sport tournaments…

And, of course, all these things strikes on me: I am busier than a very important business man. :O

Next week there is the school party and I am going to bake a huge amount of sugar cookies and chocolate muffins; when I am obliged to bake I loose all the joy and fun. :/

Anyway today I have a couple of hours and I really want to update the blog with a new recipe; unluckly my old laptop is acting oddly lately and the internet connection is the main issue ( the most important, the less working of course!) and posting is becoming harder and longer than usual.

We should really buy a new laptop but we don’t really want to spend money πŸ˜›

Let’s talk about the recipe: chocolate rugelach.

They are well known treats from the Jew’s tradition, they are similar to croissants but far less caloric because there is more cream cheese than butter in the dough.

Traditionally they were made with sour cream but in Italy sour cream is not that common and the recipe I have, from Marc Grossman, calls for cream cheese so here we are. πŸ™‚

Inside I put, as recipe says, chocolate cream and walnut filling but you can add any dried fruit or whatever you like.

DO NOT eat all of them at once. Really, I m not joking… It has been a real risk for me! πŸ˜€

Print Recipe
Chocolate rugelach.
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Instructions
  1. Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
  2. For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360Β°F.
  3. On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
  4. Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
  5. Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.
Chocolate rugelach.

Italian crunchy tomato crackes, recipe from Simili sisters.

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Italian crunchy tomato crackes, recipe from Simili sisters.

Easter is passed, we had the worst, and I mean the worst lunch ever in a place we would not attend in life but hubby’s relatives booked there and you know…

For the sake of the holiday…

About 400 persons, just one restroom, appetizer on display time before people start sitting at the table…

We ( me, hubby, his sister and husband, his cousin and husband) leave the table just after the first course with the excuse of watching children, no one of us ate anything more and we consider ourselves pretty lucky because we didn’t get sick.

Of course, if you ask, you are going to find someone who says: ” we ate delightfully”…

I don’t know, some people born without tastebuds, it’s the only explanation.

Now I feel a little bit confused, I changed my WordPress template (after a long, long time) and the post editor is completely different.

Not very friendly I have to say but I’ll learn how to manage it.

I drop here the recipe and run, I have to make tonz of cookies for tomorrow rugby’s tournament. πŸ™‚

Print Recipe
Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430Β°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

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Bigilla, Maltese fava bean puree.

Bigilla, Maltese fava bean puree.

Hi all!

As you see I’m deep into cooking experiments at the moment, so deep I started again with my usual recipe exchange with a close circle of food blogger friends.

Blogs are in italian only so I don’t bother share links you cannot read but I can tell I had to dig deep into the blog I was paired with because it has hundreds, and I mean HUNDREDS of recipes.

Some are local, some come from far, far away: I decided to stay in the middle and I choosed a recipe from Malta, the Bigilla.

Lemon squares.

Lemon squares

So I started cooking again, it seems.

It’s true and only now I feel how much I missed it.

How long since the last time I tried a recipe from one of my books?

Don’t even remember but here we are with a new entry from a book called ” Una merenda a New York” ( a snack in New York) by Marc Grossman.

Dark chocolate brownies.

Dark chocolate brownies.

At the moment I have my Facebook feed filled with post about how to recycle chocolate from chocolate Easter eggs.

Don’t know how it is as here chocolate, as it appears, disappears.

True magic, really.

On the other hand I feel the urge to help all the people out there dealing with this ” big problem” so today I’m going to post a dark chocolate brownies recipe; brownies are always the win- win of the desserts: easy, quick, everyone likes them, you can make them a little in advance and even freeze them if there are leftovers ( does it ever happen?).

Of course online you can find about a billion brownie recipe, I also have about une hundred on my books but few weeks ago I found a random video on Facebook, I watched it and I decided to give that recipe a try.

This is the video: