{twd v2.0} rugelach

Rugelach: a delicious cookie best enjoyed with tea or coffee and baked every few years or so for online baking groups.

The only other time I’ve baked rugelach was for the original Tuesdays with Dorie in November of 2008. In blogging years, that was eons ago. Dinosaurs may have been roaming. My baking skills were nascent and my blog was barely 2 months old. As a marker of my progress, the TWD v1.0 rugelach was recipe #293 and the TWD v2.0 rugelach was recipe #1044. Yes, I still count all new recipes I try and list them in my Cooking Odyssey journal. They were a success back then and they were a success once again.

This time around, as written in Baking with Juliathe recipe makes a huskier rugelach.  Loaded with nuts {I used macadamia, cashews, almonds, pistachios, walnuts} and fruit {dates, apricots, raisins, crystallized ginger} and bursting with flavor they don’t make the prettiest cookie. What they lack in looks, they certainly don’t lack in taste.

Thank you to both Margaret of The Urban Hiker and Jessica of My Baking Heart for hosting this week’s recipe as we bake our way through Dorie Greenspan’s Baking with Julia in the second incarnation of Tuesdays with Dorie. You can find the recipe HERE.

Photo by Paulrus

Paul’s Special Occasion Ice Cream and Cookies

Today is a special day. Not only is it the 29th of February, a day only occurring once every 4 years. It’s 2/29/2012, a day that will occur only once; a day filled with peace,  love and happiness. To that end, I present Paul’s Special Occasion Ice Cream. What’s the special occasion? Eating this ice cream, of course.

Paul loves white chocolate. I often find him in the pantry eating my white chocolate chips. True story! I know white chocolate brings out strong emotion in people and divides people into different camps. You love it, you hate it, or you like it okay. I’m in the third group but I find myself baking with it more and more. You’re welcome, Paul. 😉

I churned up a batch of David Lebovitz’s White Chocolate Ice Cream from his book The Perfect Scoop. Since white chocolate is the main attraction, I used my block of Callebaut. No chips here. This is a repeat recipe. I’ve made it once before. Again, you’re welcome Paul. My repeat list is very short.   This time I swirled in some biscoff spread because it’s oh so good and since we discovered it we’ve been using it in everything.

White Chocolate Ice Cream

From The Perfect Scoop by David Lebovitz
  • 8 ounces white chocolate
  • 1 cup whole milk
  • 2/3 cup sugar
  • Pinch of salt
  • 5 large egg yolks
  • 2 cups heavy cream

Place the white chocolate  in a large bowl and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer over the white chocolate.  Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions.

I baked up a batch of Alice Medrich’s Macadamia and White Chocolate Chunk  Cookies from Chewy Gooey Crispy Crunchy to go with the ice cream. These are  a little different than other versions because you grind up rolled oats and add them to the batter. It makes them taste a bit nuttier and heartier than the traditional version. Very tasty. You can find the recipe HERE.

Photos by Paulrus

{twd} chocolate oatmeal drops

*sigh* I thought it would be easier to get back into the swing of things. It’s definitely not easy, maybe it’s a bit hard. I have a lot going on. Work has become incredibly busy. Taking care of the house, training for a marathon, and life in general is a bit chaotic.

Cookies always help. Especially cookies still warm from the oven. Chocolate Oatmeal Drops was this week’s Tuesdays with Dorie recipe. A double chocolate cookie with oatmeal (hey! They’re healthy) that takes away worries. Just what the doctor ordered.

Thanks to Caroline and Claire of Bake With Us for hosting this week. For the recipe visit their blog or buy the book.

Until next time…

{twd} and like that, I’m back

I think. I don’t know. 2010 was an, um, educational
year for me. I’m still learning. I still have a lot to learn. I’m
better than I was a year ago. I have a ways to go. All I know is
that 2011 is going to be better, blah, blah, blah, and all
those platitudes and other things I say to myself don’t
really mean anything unless I get up and do something about it.

I decided to jump back into the blogging world with
Midnight Crackles, the first Tuesdays
with Dorie
recipe for 2011. It marks the
3rd anniversary of the baking group which influenced me to start
blogging. The Midnight part of the name
refers not only to the dark color, but also the time when you are
tempted to sneak down to the kitchen and eat more (so says
Dorie Greenspan). For me it also
refers to the time I baked them. I woke up at 2 am one night
because I couldn’t sleep and decided to bake them (the dough was
already chilling) to bring them into work {much} later that
morning. Yay, insomnia! Anyway, people liked them.

Thanks to Laurie of Slush
and Jules of Someone’s In the Kitchen for co-hosting this week. For the
recipe, visit here or buy the book.

(IPhone picture because I broke my camera when I fell during a hike on Rarotonga in the Cook Islands. Yeah, I shouldn’t complain.)


I seriously doubt I’ll make the selections for this week’s Tuesdays with Dorie and Sweet Melissa Sundays. Although a Caramel Pumpkin Pie and a Fluffy Coconut Cake sound delicious, they just don’t fit in my schedule.

I baked two types of cookies to give away this week. Tart Lime Wafers from Nick Malgieri’s The Modern Baker and Cowboy Cookies from the brand new Baked Explorations. Both are wonderful, both make great gifts. I prefer the Cowboy Cookies which have chocolate and pretzels. Doesn’t that sound awesome?