White Chocolate Almond Rugelach with Vanilla Raspberry Sauce

Christmastime may as well be synonymous with the word "cookie." It seems like every baker, every family and every culture has its own special cookie that the holidays would just not be complete without.

My mother-in-law makes her Italian pizzelles every year. She makes oodles of them, so we freeze them and eat them straight out of the freezer for months! Steve's grandma and great aunt both make amazing cookie trays with all kinds of Italian delicacies like knot cookies and strufoli. The ladies in my family join me in a small-scale cookie swap every year {and I'm not gonna lie, most of the time they buy their cookies, but it's still just as fun!}, and I usually get creative with trying out new recipes.

My cookie? Biscotti. I make tons and tons {and tons} of them, wrap them up and give them as gifts to family and friends. It's biscotti madness for, like, 3 days in my kitchen. We'll see how that works out this year with a tiny tot strapped to me.

Anyway, the point is, when it comes to cookies, we may have our favorites but we're open to letting new ones in on the holiday fun.We don't discriminate. If it's delicious, it's welcome.

These cookies might just have to make an appearance this year. So. Good.

They're Dorie Greenspan's Rugelach with a Dianna Muscari twist. I filled these beauties with chopped almonds, white chocolate and a sprinkle of brown sugar. And because it never hurts to go over the top, I made a delightful Vanilla Raspberry Sauce to go along with them.

Rugelach dough is shockingly simple. Made with butter, cream cheese, flour and salt, it comes together to make the flakiest yumminess you can imagine. You can fill rugelach with whatever your heart desires, though I highly recommend trying this white chocolate almond combo because it worked really, really well.

What are you favorite kinds of cookies for the holidays? Does your family have a special kind of cookie that makes an appearance this time of year?

Be sure to give these cookies a try... they may just become a new family favorite! 

Disclosure: I received a copy of Dorie Greenspan's new cookbook, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere as well as product coupons and compensation for this post. As always, the opinions expressed here are all my own!

White Chocolate Almond Rugelach with Vanilla Raspberry Sauce
Adapted from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

4 oz. cream cheese
8 tablespoons {1 stick} butter
1 cup flour
1/4 teaspoon salt

2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup almonds, roughly chopped
Heaping 1/3 cup white chocolate chips or white chocolate bar, chopped
Pinch of cinnamon

1 egg, lightly beaten
1 tablespoon water
{Optional} Sanding sugar or granulated sugar

1. In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.

2. Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.

3. When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.

4. Carefully sprinkle with 1/4 of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.

5. Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.

6. Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.

7. Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.

8. Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.


For Vanilla Raspberry Sauce

1 pint Driscoll's Raspberries
1/4 cup sugar
1 teaspoon vanilla extract

1. Blend berries in a blender or food processor until smooth.

2. Combine berry puree and sugar in a small saucepan over medium high heat. Simmer until slightly thickened and darkened, about 8-10 minutes.

3. Remove from heat and stir in vanilla extract.

Serve alongside rugelach.

Citrus & White Chocolate Scones

Two things: 1. I cannot for the life of me make my brain think of citrus as a winter fruit, and 2. I have yet to master the perfect scone.

That being said, I am glad for whatever possessed me to make Citrus & White Chocolate Scones.

They're really good, even if I still don't feel that I can officially mark scones as another notch in my recipe box.

I think citrus is the ultimate flavor brightener, don't you? Ripe citrus is so cheery and fresh that it's hard to pass up whether I'm strolling by it at the produce store, the farmers market or right off a tree. But for some reason, citrus has filed itself in the "Summer" part of my mental fruit categories. {What? Don't you have one of those?}And yet, it's definitely at it's peak in the wintertime. Go figure.

Anyway, I think allowing citrus to make its way into my holiday baking was my way of solidifying that it does, indeed, have a place in the things we bake this time of year.

On another note: Scones. I'm not sure why, because really, they're not terribly complicated, but scones seem to elude me. I can bake you a slew of cookies, a towering layer cake, a rockin' pie {heck, even a pop tart!} but somehow, scones have not been an easy addition to my kitchen skill set.

I didn't used to care either way about them, to tell you the truth. But then, I happened to sample some scones on two different occasions that made me reconsider my position on the often-overlooked baked good.

Um, I totally used a fake leaf in this picture. From a plastic dollar store flower.

The problem for me? The texture. They're either too cakey or too dry or too crumbly, and I've yet to figure out what the magic technique/ingredient/spell is to get them to be just right.

But I have to say, despite the fact that I didn't consider these "perfect" texture-wise, they were most definitely enjoyable.

Not too sweet with just the right scent of citrus {in this case, tangerine}, these would make such a great addition to a tea party, a breakfast or a brunch. The unexpected hint spice from cardamom gives them a warmth that makes perfect sense to include these scones among your holiday buffet.

So, I'll most likely keep working on perfecting my scones, but in the meantime, these will certainly suffice. If you make them, tell me what you think of them! And if you happen to have the best scone recipe, feel free to send it my way... It'll be filed under, "Mission Complete". :)

Citrus & White Chocolate Scones
Adapted from Sunkist

2 cups all-purpose flour
2 {heaping} tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 stick {8 tablespoons} cold butter, diced
1/2 cup buttermilk
Zest of citrus from 1 tangerine {or orange, or lemon, or lime if you prefer}
2 egg whites
1/2 teaspoon vanilla extract
1 tablespoon fresh squeezed juice from desired citrus
1/3 cup white chocolate chips

For Glaze:

1/4 cup confectioners sugar
1-2 teaspoons citrus juice of your choice

Mix sugar & juice and whisk until desired consistency for drizzling is achieved.


1. Preheat oven to 350. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a bowl {or blender} combine flour, sugar, baking powder, cardamom and salt. Mix well, or if using blender, pulse a few times. Blend in cold butter with a pastry blender, fork, or if using blender, pulse a few times until the mixture looks like Parmesan cheese.

3. In a small bowl or measuring cup, whisk together buttermilk, egg whites, vanilla extract and juice. Pour into dry mixture and mix until just incorporated {don't overmix}. The dough will be sticky and slightly wet.

4. Turn dough out onto a well-floured surface {I actually did this part directly on my lined baking sheet for ease of transferring}. Working quickly with floured hands, knead it a few times lightly, adding flour if the dough is too wet. Pat it into about a 9 inch circle.

5. Using a knife or bench scraper, cut the circle into twelve equal wedges. If you can separate them slightly so they have a little room between them when you place them onto the baking sheet. If not, that's ok, too. You'll just have to cut them again when they're halfway baked as they'll sort of bake together if they're not far enough. No biggie.

6. Bake for about 18-20 minutes until they are lightly golden brown. {Note: I ended up re-cutting mine at about the 15 minute mark to define the wedges. I think this is what made mine a little more cake-like with soft sides. You can do it however you'd like.}

7. Remove from oven and allow to cool for a few minutes. If desired, drizzle with glaze. Serve warm with butter or clotted cream... or just eat them right off the tray. :)

Pumpkin Spice Latte Bark

I was supposed to be in Seattle this weekend -- the weekend of my 32nd birthday. {How did that happen so fast?}

Instead, I'll be in my usual city, most likely yelling profanities at a projection screen in a sports bar as I watch my Gators on Saturday.

A toast to personal growth and maturity.

I'm glad I dealt with the pouting portion of the disappointment process a few weeks ago so that I can, at the very least, enjoy a nice dinner out with the husband.

{Truth be told, I may have to sequester myself from all forms of social media so that I don't have to see how fabulous of a time everyone else is having at the conference. Wah.}

As bummed out as I am about not being able to attend IFBC as I had originally planned, I've had a strangely creative week! {Though one wouldn't guess this with the lack of posts happening over here.}

I've had all kinds of ideas pop into my head at the most random times.

I think fall does that to me.

I use the term "fall" loosely because, here in South Florida, nothing has, in fact, fallen; Not the leaves. Not the temperature... We have had buckets of rain, though. So I guess my previous statement isn't entirely true.

I've always found it fitting that my birthday is right around the official start of autumn. Each year, I find myself reflecting on years past and on the changes that have taken place and those that are yet to come.

The turning over of a new leaf, if you will.

This year is no different.

I think this is one of the best years I've had yet. I've had made new friends, stayed in touch with old friends and have gotten to spend time with my family.

We added a new fur-member to our family, had some amazing travel adventures and have had exciting changes to my career path.

I've written, and eaten, and bitten off more than I can chew sometimes... but it's always turned out well in the end.

There's comfort in knowing that the year ahead may be even better than the last.

Like a hot cup of a coffee on a chilly fall day.

Which brings me to my most recent creation...

Pumpkin Spice Latte Bark.

The funny thing is, I'm not even a huge fan of the phenomenon that is the "PSL." {Pause and wait for collective audible gasp.}

But I know that most of you are and, since I hate to disappoint, I thought I'd make you a little gift. Even though it's my birthday. That's a little backwards isn't it? :)

Think of it as a "Thank You" for being part of this incredible year. Or a "Welcome" to the new season. Or even an "I'm Grateful" for you letting me blabber on reflect while you're just trying to get a pumpkiny sugar high/caffeine buzz.

It sure takes the sting off of any residual disappointment... in fact, it sort of makes me glad to be exactly where I am.

............................................

So... this bark. One layer of pumpkin spice goodness... the other an undeniable nod to the notorious "latte" that most of you can't get enough of.

This confection is almost a cross between fudge and bark, with a texture on the pumpkin layer that remains slightly chewy. It is SUPER sweet and a little bit goes a long way.

I'm not sure if I'm crazy, or an evil genius... I'll let you be the judge!

Pumpkin Spice Latte Bark

1 {12 oz.} bag white chocolate chips -- I like Nestle Premier White Morsels for this
2 tablespoons pumpkin puree
1/4 teaspoon pumpkin spice
1/2 teaspoon instant espresso powder

1. Line a cookie sheet with a silicone baking mat. {I'm not sure of another method to do this without it sticking... I haven't tried it with foil, but it would probably work.} Place in freezer until ready to use.

2. Make double-boiler by placing heat-proof bowl over a saucepan with simmering water. Make sure the bottom of the bowl doesn't touch the water. Place white chocolate chips in the bowl and stir until melted and smooth. {You can probably do this in the microwave, too, but white chocolate is notorious for scorching and seizing, so be super careful!}

3. Once melted, transfer half of the melted chocolate to another bowl. Working quickly, stir in pumpkin spice and puree. Mix until fully incorporated. {I did it a little at a time to make sure the chocolate didn't seize up. It worked. The mixture will get a little harder as you mix in more melted chocolate.}

4. Remove lined cookie sheet from the freezer and pour pumpkin layer onto the center of the mat. Using an offset spatula or a silicone spatula, quickly spread the mixture into a thin layer.

5. Return to freezer and allow to solidify for about 10 minutes.

6. Meanwhile, set aside a few tablespoons of melted white chocolate. Add instant espresso powder to the remaining melted chocolate and stir until well incorporated. {In my experience, the little granules never fully dissolve. That's ok. It'll still taste good.

7. When the pumpkin layer is somewhat solid, remove from the freezer. Pour the coffee layer over top of the pumpkin layer and smooth evenly over top.

8. Again, return to the freezer for another 10-15 minutes or until solid.

9. Once it is cold, you will be able to peel it from the mat as one solid piece. I flipped mine over and drizzled it with reserved white chocolate just to make it pretty. This is totally optional. If you decide to do the same, return it to the freezer for a few minutes after drizzling to let the final white chocolate set.

10. Remove from freezer and break into pieces. The bark will begin to soften a bit as it comes to room temperature, so keep it refrigerated and serve right before eating.

A Tribute: Bloggers for Sandy Hook Elementary

Today is Friday, December 21, 2012. The day, it's been said, that the world is supposed to end.

But last Friday, the world did come to an end for many in Newtown, Connecticut.

Parents sent their little ones off to school, most likely in a hurry with things like Christmas shopping and work and weekend plans on their minds. A day like any other.

Except, the day didn't go on as it should have. The world that was whole when the day began was shattered when innocent lives were taken in a horrifying and heartbreaking turn of events.  And our world, whether or not we realized it, was changed forever.

We, as a nation, have survived tragedy repeatedly. Acts of terrorism. Natural disaster. Catastrophic destruction. Disease. Violence. War.

It never gets easier to witness the sheer devastation of the loss of life that results from any of these things. Lives that end before their time. Hearts that will never fully mend. Nothing that can be done to fix any of it.

But somehow, like a magnetic force that brings fragments together to form a whole, we morph from individuals into one collective barricade around those who have suffered. Communities unite, strangers reach out a helping hand, and together we link arms and forge ahead once again.

During one of my last visits to New York City, I wandered through the cemetery at St. Paul's Chapel {which, if you know me well, you realize how out of character this was for me}. At the center of converging cobblestone paths, I found myself standing in front of a large bell that read, "Forged in Adversity".

That phrase struck something within me. Like the resounding sound of the bell itself rung throughout my body.  "Forged" - a word that, by definition, means "to take or shape by heating it in a fire or furnace and beating or hammering it", or "to move forward gradually or steadily". {Source}

We have all taken a beating. We've walked through fire - some of us in our personal lives, some as a community or a family, as a nation, as a people. We have been shaped by the things we live through, made stronger by the calluses that result from the deepest wounds.

We have all been forged in adversity.

Together, we will move forward from this tragedy. We will stop to pick up those who have no strength left to stand and no tears left to cry.

When I saw Dorothy from Crazy for Crust's post about Bloggers for Sandy Hook, I knew I wanted to take part because it was something I could do, even in a situation that feels so helpless.  Post something -- anything, it said. To pay tribute to the lives lost and condolences to those that been forced to live through the sadness.

So, today I'm posting a simple recipe. One that can be made with your children and enjoyed with your families because, more than ever, we realize we're lucky that they are with us another day. They're nothing fancy. Just sweet, pure, and white to remind us of the angels that have been called back to heaven too soon.

 

Sending my deepest sympathies and prayers to those who have been affected by this devastating event.

For ways you can help, please visit this link.

White Chocolate Dipped Shortbread
Adapted from Ina Garten

3 sticks butter {3/4 pound}, room temperature
1 cup sugar
3 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For Chocolate:

1 1/2 to 2 cups white chocolate chips {or white candy melts}
2-3 teaspoons canola oil, depending on desired consistency

1. Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

2. In the bowl of a stand mixer, beat together softened butter and sugar for about 3-5 minutes until light and fluffy. Add in vanilla extract.

3. In a medium bowl, combine flour and salt. Slowly add flour mixture to the butter, a little at a time, until fully incorporated. When dough starts to come away from the sides of the bowl, it's ready.

4. Divide dough in half onto two pieces of plastic wrap, and shape into two flattened disks. {Sometimes I like to roll out the dough to desired thickeness while it's soft}. Refrigerate for about 30 minutes.

5. Remove from refrigerator and, if you haven't already done so, roll out to desired thickness. {I make mine about 1/4 inch thick. Cut with cookie cutters into desired shapes.

6. Place on prepared baking sheets and bake for approximately 10-14 minutes depending on the thickness of cookies, until just set and barely becoming golden around the edges.

7. Remove from oven and cool on baking sheet for about 5 minutes. Carefully transfer to cooling racks.


For White Chocolate:

1. In a small microwave proof bowl, combine white chips and oil. Heat on high for 30 second intervals, stopping and stirring until melted and smooth. {Start with less oil and add a little at a time until desired consistency is reached.}

2. Dip cookies half way into melted chocolate and place on a parchment lined cookie sheet. While the chocolate is still wet, sprinkle with desired decorative sprinkles or toppings.

3. Let set in refrigerator for about 30 minutes.

White Chocolate & Fresh Cherry Blondies

We had an interesting weekend. In fact, if it weren't for the picture proof, I would probably deny that the weekend existed because it went by so quickly. {Or it could be the brain cells that were killed by the second hand smoke of the hippies sitting around us at the Dave Matthews concert we attended on Saturday? Gave me a new perspective on the word potpourri.}

Despite the jam packed schedule, I still mananged to do some cooking on Saturday to bring along to the tailgate we were having before the concert. I brought Mustard Marinated Pork Tenderloin, Honey-Coriander Oven Baked Chicken Wings, and made a big Dutch oven full of Bourbon Baked Beans that never actually made it out the door with us because they weren't done cooking by the time we had to leave.

My brother-in-law, who bought us the Dave tickets as an anniversary gift and stayed with us for the weekend, shook his head at me when I decided to whip up a quick dessert to bring along to the tailgate. "Who brings dessert to a tailgate??!"

This girl, that's who.

Most boys don't have that nagging desire for a little something sweet at the end of a meal. But that sure doesn't stop them from digging in when it's put in front of them.

Being short on time, I needed a recipe that was quick, easy, and used ingredients I had on hand. I found all three of those requirements in these White Chocolate & Fresh Cherry Blondies.

What I loved most about them was the fact that they're basically a one pot wonder. {Which obviously seems to be the theme of today's post. Love when it all ties in unexpectedly. Haha!} No muss, no fuss. {Except for all the cherry-pitting. But if you have a kitchen helper or have pitted cherries around, they do come together pretty fast.} They make a pretty yummy finished product, if I do say so myself.

If I made these again, I would try them out with a little less flour to try and create chewy texture I like in blondies. These were on the cakey side, which was still delicious, but made them seem more like a breakfast cake than a blondie. {Hmm... brunch item?!}

Awful pics, I know. :/

Now, to attempt getting back into the swing of things for the week. Let's see what these left over brain cells can do. ;)

White Chocolate & Fresh Cherry Blondies
Adapted from Lotta Madness via Tasty Kitchen


1 stick unsalted butter
1/3 cup granulated sugar
1 cup white chocolate chips
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt
1 1/4 cups all purpose flour
Approximately 1 cup fresh cherries, pitted and halved


For drizzle:

1/2 cup white chocolate chips
1 tablespoon canola or vegetable oil

Preheat oven to 350 degrees. Prepare a 9x13 inch pan with foil {makes removal easier}. Spray lightly with non-stick spray. Set aside.

In a medium pot over medium-low heat, melt butter, sugar, and white chocolate chips stirring often until smooth. {Be careful not to scorch white chocolate.}

Once melted, remove from heat and stir in flour and salt. Mix to combine.

Add eggs, vanilla extract, and almond extract. Incorporate well into batter.

Pour batter into lined pan and smooth out evenly. Top with cherries.

Bake for 18-20 minutes until slightly golden and a toothpick inserted in center comes out clean.

Cool slightly.

In a small bowl, microwave 1/3 cup white chocolate chips and 1 tablespoon vegetable oil, stopping and stirring at 30 second intervals, until smooth. Drizzle over cooled blondies. {Allow chocolate to set before cutting.}

"Chai" Love You

Steve makes fun of me all the time {for various & sundry reasons} because he is amused by the fact that I always have to end each meal with a little something sweet.

I won't deny it.  Whether it's some fruit, a piece of chocolate, or a pint of some ice cream... I look forward to that moment when I can indulge my sweet tooth.

I've also become quite fond of having a nice hot cup of something to sip on in the evenings. Most of the time it's hot cocoa {which goes great with Homemade Vanilla Marshmallows}, decaf coffee {because I'd rather not be bouncing off the walls into the night}, or, more recently, a soothing cup of tea.

But to be quite honest, I haven't always been a huge fan of hot tea. That is, until I tried Chai.

I got hooked on Chai when I used to frequent Starbucks as my "office" and happened to have an excess of Starbucks gift cards. There is something so snuggly and comforting about the flavors in Chai Tea. Cinnamon, cardamom, ginger, cloves, and pepper combine to form a warm, comfy blanket in tea form.

So, imagine my elation when I found this recipe for White Chocolate Chai Tea. Holy. Moly.

Combining a sweet treat and delicious hot tea blends both of my evening indulgences into one amazing treat... one that even Steve joined me in sipping on. I can't imagine a sweeter way to end the day.

White Chocolate Chai Tea
via Lindt USA

Yield: 4-5 servings

2 cups water

2 chai tea bags {I use Twinings French Vanilla Chai}

2 cups Milk

1 (3.5 oz) Bar Lindt White Chocolate, chopped or 3.5 oz of white chocolate chips 

1 teaspoon vanilla extract

1.Boil water in a saucepan (or microwave), add tea bags, remove from heat.
2. Allow to steep five minutes then discard tea bags.
3. Heat milk until steaming in saucepan or microwave.
4. Place chocolate in a small bowl and pour ¼ of steaming milk over chocolate, stirring until chocolate is melted.
5. Stir chocolate mixture into hot milk; add chai and vanilla extract.
6. Serve hot in tea glasses or mugs.

"Home Run" Cookies

We had an uncharacteristically fun Tuesday this week! Our Gator baseball team was practically playing  in our back yard, so we broke free from the weekday routine and went to the game with a bunch of friends. Lots of fun!

Since the game was going to be around dinner time, I decided to pack a snack to take with us to the stadium and share with our friends. After taking inventory of what we had going on in our kitchen cabinets, I decided on making some delicious sounding cookies from FineCooking.com. I must {sheepishly} admit that I ate more than my share before thinking to give anyone else a taste. ;) But they were just that.stinkin'.good.! I did get around to sharing with a few of our friends, and they were gone in a flash. I'd say they were a hit (hence the cliche & predictable title post). ;)