Monthly Mystery Munchies #22: Rugelach

rugelach-cooked-1Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!

rugelach-circle-2

Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!

rugelach-raw-rolls-1

Rugelach

  • Time: 2 hours chilling, 20-25 minutes baking
  • Print

Supplies:

2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt

1 egg for brushing

For The Filling:

1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼

Making It Happen:

In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.

Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.

Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.

Your can refrigerate this for several days, and freeze it too.

 

Bar-One Sauce

Bar One Sauce 5This sauce is easy and utterly delectable and will have you asking for more and licking the bowl! Bar-One is a milk chocolate bar wrapped around a layer of malted chocolate and caramel. If you don’t have access to Bar-Ones, don’t despair. All you need to do is find a chocolate bar made with nougat and caramel. Depending on where you are in the world, your substitute could be Mars Bars or Milky Ways. Delicious on warm brownies, chilled cheesecake or ice cream, it’s versatile and takes 10 minutes!

Bar-One Sauce

  • Servings: 6-8
  • Time: 10 minutes
  • Difficulty: ridiculously easy
  • Print

Supplies:

200g Bar-One chocolate bars (or Milky Way or Mars Bar)
250ml cream
1 teaspoon vanilla essence

Making it happen:

Bar-One Sauce 91. Cut the chocolate bars into small pieces, about 0.5cm each. In a small pot on medium heat, add a third of the cream and all the chocolate pieces and stir frequently. The nougat takes a while longer to melt, and the frequent stirring will prevent the chocolate from sticking and burning. Add another third of the cream, continuing to stir, and then the last third. The entire sauce process will take no more than 10 minutes, so you can time the cream additions accordingly.

Bar One Sauce 32. Once thoroughly melted, pour the chocolate sauce over ice cream, or brownies, or cheesecake. This sauce can be cooled and reheated in the microwave or on the hob.

 

 

Bar One Sauce 4

 

Red Velvet Cupcakes

I have a very good sweet tooth. Very. It’s good at demanding cake, cupcakes, tarts – anything sugary. The problem is that it’s just The Husband and I so when I bake, we end up eating ourselves into near-diabetic comas. I will look for any excuse or reason to bake. Oh look, it’s sunny, I should bake. The Stormers won the rugby, let’s bake! (I don’t follow rugby at all and have no idea who our captain is but it’s as good an excuse as any.) Do you see where I’m going with this? So when, last week, my step-mom was planning The Father’s 60th birthday, I jumped at the opportunity to provide the cake. I have a bit of a love affair going on with red velvet – I love it and, in turn, it loves my hips. No lies. Now, at the risk of sounding rather obnoxious, these red velvet cupcakes are the superlative choice for special occasions. They have a mild chocolatey flavour and the buttermilk provides a creamy taste and keeps them perfectly moist.

If you’re wondering why vinegar is used – it’s actually quite a common practice in baking. Vinegar, when used with baking soda, acts as a raising agent. Don’t worry about the cupcakes tasting weird, there are so many other flavours so you can’t taste it at all.

This recipe makes 24 cupcakes.

Red velvet cupcakes ingredients120g/½ cup butter
1½ cups white sugar
2 eggs
½ cup cocoa powder
40ml red food colouring
2 teaspoons vanilla essence
250ml/1 cup buttermilk
2½ cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

Red velvet cupcakes 1 1Preheat your oven to 180°C (350°F). In a medium-sized bowl, mix the butter and sugar on medium-high for about 2 minutes until it’s well blended and light. Add the eggs, one at a time, beating on low after each addition, until fully blended.

 

 

 

 

Red velvet cupcakes 2 1In a large bowl, sift the cocoa and pour in the food colouring, mixing with a spoon until smooth. Add into the batter, scraping down the sides with a spatula and beat on low for 10-20 seconds. Stir in the vanilla. Stop beating and scrape the bottom of the bowl with a spatula, loosening the batter at the bottom.

 

 

 

Red velvet cupcakes 3 1In a separate bowl, sift the flour and sprinkle half of it into the mixture, beating on low. Pour in half of the buttermilk, mix, sprinkle the remaining flour, beat, and finally add the remaining buttermilk, beating until fully mixed.

 

 

 

Red velvet cupcakes 4 1Add the salt, baking soda and vinegar and stir well with a spatula or wooden spoon until mixed. Beat on high for 30 seconds – 1 minute until fully mixed.

 

 

 

 

Red velvet cupcakes 5 1Pour the batter into the muffin cups, filling them ⅔. Bake in a preheated oven for 20 minutes until a toothpick inserted in the middle comes out clear.

 

 

 

 

For the frosting:

Red velvet cupcakes 7200g butter, room temperature
230ml plain cream cheese, also room temperature
5 cups icing sugar
2 teaspoons vanilla essence

 

 

 

 

Red velvet cupcakes 10Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and give the frosting one last beat. Decorate as desired. I used a large piping nozzle (thicker than my thumb) in a large plastic piping bag to make thick swirls, then sprinkled some edible glitter and hearts, but you can decorate the cupcakes however you like!

 

Red velvet cupcakes 8 1

 

 

 

 

 

 

Red velvet cupcakes 9

 

Words Crush Wednesday – Easter Edition

This week’s Words Crush Wednesday is being posted on a Thursday. It’s been a busy week in the lead-up to Easter, but I’ve been thinking so much about what I’m most looking forward to this Easter.

I remember with great affection how my grandparents used to hide dozens of marshmallow eggs in their garden. We would dive into the bushes, cobwebs and all, in search of our stash. We’d have a delicious roast with all the cousins and aunts and uncles and it was so much about family. I’m most excited to see my friends and be with my family while sharing a delicious meal but really, one word, chocolate. That is all.

Chocolate-Quote