Rugelach

Alright, so it’s been a while since I posted, but I am going to try out the regularly scheduled posting again. So, last night, we made rugelach. It was really easy, especially because we had the dough already made. We used the leftover dough from the pumpkin pie we made a while ago. (It was frozen and then defrosted the night before we wanted to use it.) We used this filling recipe and substituted chocolate chips for the shredded chocolate. It was good, but I thought that it tasted a little gritty, like there was too much sugar. We rolled it up two different ways, first by making a log and cutting it like a jelly roll, and second, cut triangles and rolled it up the traditional way. With the jelly roll style, the butter and chocolate melted out a bit, but most of the pieces were okay. The traditional rolls were really good. (I couldn’t stop eating them!) Another easy and quick recipe.

Also, I just finished putting together a recipe binder that includes recipes from Gourmet and Bon Appetit magazines from 2008-2009. I am going to try all of those recipes, and of course I will blog about them. I also typed up the old recipes from my great-grandmother and I want to try those, too, so it should be an exciting time trying these recipes.

Meringues

We made some chocolate meringues on Wednesday. (I was too tired to post about them yesterday.) They are really easy to make. I don’t really have a recipe, but allrecipes.com should have some good ones. I just whipped up some egg whites and sugar, and then folded in some cocoa powder. Spooned them onto cookie trays (I suggest spraying with pan spray/greasing them.) Bake for about 20-25 minutes in a pre-heated 300º oven. ***Update: The “recipe” I used was more like the meringue you would use for the top of a lemon meringue pie. You need finely granulated sugar for meringue cookies. Also, a lower temperature (like around 200º) for about 3 hours is better.***Then, I took them out, but most recipes say to turn off the oven to dry them out. I like meringues dry (If I eat them at all.) but Benjie likes them gooey, so I chose to pull them out of the oven and ate them then. *This is still true for meringue cookies (not pie meringue)* If you omit the chocolate, I definitely suggest drying them out because otherwise, you are going to be left with icky, gooey egg whites. Nothing yummy about that. The picture of the whipped whites are kinda cool, (look how white and fluffy!) but the picture of the chocolate meringues are not that pretty, and are not blog-worthy.

I am attending a friend’s wedding tomorrow and a pre-wedding dinner tonight, so I will hopefully get a chance to take some pictures of/try some nice looking/good desserts this weekend!