{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

{twd} chock a what cookies?

Actually they are called Chockablock Cookies and they are this week’s Tuesdays with Dorie recipe named {I assume} because they are chock full of everything but the girl. 14 different ingredients to be exact. And I had all of the ingredients on hand. I don’t know if that is a good thing or not. My pantry is a bit full.

Chockablock cookies are a souped up oatmeal cookie with chocolate chips, dried fruit, nuts, and coconut. I made them for Administrative Professionals’ Day and brought them into work. They were a big hit with everyone.

Thanks to Mary of Popsicles and Sandy Feet for hosting this week. If you would like the recipe, visit her blog or buy the book.

{twd} eruption cookies

This is my first non-vacation post since I returned from my trip and these cookies are the first thing I baked since I returned. And what a perfect choice for this week.

I arrived back in the US last Sunday, went straight back to work on Monday, and was a zombie until Friday morning. I didn’t feel like doing anything. I didn’t think I would ever want to bake again. 😛 I didn’t even unpack; I had stuff strewn all over all week.

I headed back into the kitchen on Friday morning determined to bake the Café Volcano Cookies, this week’s Tuesdays with Dorie selection. I didn’t need to make that much effort. These cookies were the easiest thing to bake. You take all the ingredients throw them in a pot, stir until it’s nice and warm. Scoop the dough into little mounds and bake. That’s it.

I’m not ususally a fan of meringue cookies, but with the addition of chopped nuts and espresso, I really liked them. They were a big hit with my brother who kept asking for more and called them “eruption cookies”. They were a big hit at work too. People really liked them.

Thank you to Macduff of The Lonely Sidecar for hosting this week. Like I wrote, it was an awesome choice. If you would like the recipe, visit her blog or by the book.

{sms} boozy cake with fruit and nuts


Technically this is a fruitcake, but in reality it was more cake than fruit and a boozy one at that. Instead of making one loaf, I made minis for easier sharing. These were a big hit at both work and with the family. The recipe called for brandy and amazingly enough my liquor collection (in existence only since I started baking) does not have brandy. Instead of brandy I used amaretto.

Thank you to Karin of Sugar and Spice & Everything Nice for hosting Golden Almond Fruitcake, this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.

(Today I am in Rarotonga, Cook Islands.)