I like to call these beautiful hamentashen…Royal hamentashen! Not only did I make royal icing to decorate the tashen with, but it IS Purim time after all and Queen Esther was…royalty!
For these royal hamentashen, I decided to make minis! It was a little tricky finding the perfect amount of filling so that the hamentashen didn’t open with jam spilling out. After the first batch flopped ( tasted great but popped open) I decided on 1/2 tsp filling in each triangle, and it was perfect.
These chocolate and raspberry filled pastries are decadent! The first time I baked them, the raspberry juices leaking out during the baking process leaving them to resemble bleeding hearts. (Which worked for me since my fam and I dressed up as pirates for Purim!) This year I dusted the raspberries in some flour before placing them in the chocolate, and they did not leak. Either way, they taste divine!
1 sheet of puff pastry
1 cup of raspberries
1 cup of chocolate chips
Cut out circles of puff pastry using a cookie cutter or the rim of a glass cup. Wet the dough with some water, then place 1 tsp. of chocolate sauce in the center of each circle. Place 1 or 2 raspberries on top of chocolate then pinch the side of the dough together forming a triangle. If you have trouble getting it to stick, wet it with more water. This will help it stick together. Bake in oven on 375′ for 15 to 20 minutes until golden and slightly crispy. Melt the chocolate chips and drizzle over hamentashen. These taste great once cooled off and given the chance to slightly harden, otherwise it’s a gooey mess!
This Cake is amazing. It’s moist and fluffy with a rich cinnamon flavor that almost makes you forget there are actual zucchini’s shredded in here! My toddler is crazy about it. He loves eating it and calls it mommy cake. (Maybe since I am the one who bakes it? More likely because I am always stealing bites from the pan!)
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan.
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 cups sugar
1 cup canola oil
3 eggs (or 1 cup egg beaters)
1 Tbsp. vanilla
2 cups grated zucchini (3 small or 2 medium zucchini peeled) – BUT, YOU DON’T HAVE TO PEEL THEM – TASTES GREAT EITHER WAY.
Blend the sugar, oil, eggs, and vanilla together. Ad all the dry ingredients and then add the zucchini last. Mix well.Bake at 350 for 50 minutes in 2 greased 10 ” loaf pans, or bake for longer in one bundt pan.
(Bake it until it is browned on top and a toothpick comes out clean).
1 stick of margarine, softened to room temperature
1/4 cup of dark brown sugar
1 tsp. vanilla extract
1 1/4 cups of confectioners powder sugar
2 tablespoons soy milk
1/2 cup of mini chocolate chips
1 cup of flour
Cream margarine in a large mixing bowl. Mix in the brown sugar and blend until smooth. Add the remaining ingredients and blend until smooth. If it’s too thick or lumpy add milk to make it creamy. If it’s too loose add confectioners powder to make it thicker.
I recently moved to L.A. and if I am perfectly honest with you all, these buns are definitely among the top 5 reasons I decided to make the West Coast home! My sister bakes these buns every couple of months and they are incredible. It takes some effort, which is why I don’t actually make them myself but rather wait for my nephews to beg her for some and then grab one (ok, 3) for myself! Know that if you bake these, they will not last more than 10 minutes out of the oven. I am being completely serious, they are THAT good. Also, freeze some and send them my way. Again, totally serious.
The recipe makes 2 1/2 lbs dough and which makes about 30 buns.
Ingredients for Dough:
2/3 cup warm milk (I use soy milk to make it non dairy)
3 eggs room temperature
6 tablespoons margarine cut into 1/2 inch pieces
1/2 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons vanilla extract
4 cups bread flour
2/3 cup cornstarch
2 1/4 teaspoons active dry yeast