Blueberry Cream Cheese Hamantaschen

Poppy Seed is currently kicking up a gigantic storm and I think it’s because she/he a) wants to play on the rocking hippo, b) wants to play in tomorrow’s snow storm in her (his?) new cute puff-ball outfit, or c) knows that Purim is around the corner and wants to party hard. According to this past week’s doctor’s appointment though it sounds like baby’s first Purim isn’t going to be until next year. That’s ok, best to avoid those loud groggers on newborn ears. And best to not have my first big act of mom guilt come from not having the cutest ever Purim costume lined up. Also best to give me more time to nest and prepare and google how to change a diaper!!!

Here is another ode to my number one pregnancy craving of cream cheese! Sure, a poppy seed filling might have been more fitting this year but… I have never really been moved to risk getting poppy seeds stuck in every single one of my teeth in the interest of eating a poppy seed hamantasch over a fruity one. Also eating poppy seeds these days is actually kind of awkward, like I’m eating my child. Which is also the reason why we’ve officially eliminated “Marzipan” as a baby name…. What was I talking about again. Cream cheese! I have six blocks of it in my fridge right now and its sourness just gets the job done. It adds such nice creaminess and oomph to these hamantaschen. Blueberries have also been high on my cravings list so I’ve wrapped them up in a wheaty cinnamony crunchy hamantaschen shell. The shell here is loosely based on Leah’s, which I love because the dough is so smooth and easy to work with and it doesn’t require softened butter or a stand mixer. I added some whole wheat flour, cinnamon, and a little lemon zest since I love those flavors with blueberry (they make them blueberry muffin-like!) and I also played around with using coconut oil, which adds the loveliest hint of coconut flavor. This is a very low-maintenance, yet extremely flavorful hamantaschen recipe.

Just don’t (DON’T!!!) forget the egg wash on the inside. Egg wash will improve the success rate of these keeping their shape in the oven and not exploding open by one million zillion percent.

Chag almost Purim, fronds!

And I’m using Our Family cream cheese here! Which has been sustaining my wild cream cheese craving!!


Blueberry Cream Cheese Hamantaschen

makes about 24 cookies

Ingredients

Dough

2/3 c (86g) whole wheat flour

1 3/4 c (228g) all-purpose flour, plus more for dusting

1 tsp baking powder

1/2 tsp kosher salt

1/2 tsp cinnamon 

1/4 c (50g) vegetable oil or unrefined coconut oil, melted and slightly cooled

2/3 c (132g) sugar

2 large eggs

1 1/2 tsp vanilla

zest of 1/2 lemon

Filling

8 oz Our Family cream cheese, softened

1 c (325g) blueberry jam

Flaky salt

Assembly

Egg wash: 1 egg beaten with a splash of water 

Coarse sanding sugar or turbinado sugar, or powdered sugar

Directions

To make the dough, combine the flours, baking powder, salt, and cinnamon in a medium bowl. In a large bowl, whisk together the oil and sugar. Add the eggs, whisking after each, and then whisk in the vanilla and lemon zest. Using a wooden spoon or spatula, mix in the dry ingredients to form a dough. Divide the dough in half and pat out into discs. Wrap in plastic wrap and refrigerate for 2 hours or up to a day or two. 


Preheat the oven to 350ºf and line two baking sheets with parchment paper and set them aside.

On a floured surface, working with one dough disc at a time, roll it out until it is 1/8” thick, adding more flour as needed to prevent sticking. Cut out 3” circles, re-rolling scraps as needed. Place a 1 teaspoon schmear of cream cheese in the center (I find it easiest to smoosh it on with my fingers) and top with a heaping teaspoon of jam, allowing a 1/2” border around the edges. Brush the border with egg wash and fold the edges up to form a triangle shape, pinching the corners firmly to seal. Sprinkle the jam with a tiny pinch of flaky salt. An optional fun step for added crunchiness: brush the outside edges with egg wash and cover with coarse sanding sugar or turbinado sugar, if using. Place on the baking sheets, 1” apart and bake until the bottoms are lightly browned, begin checking for doneness at 13 minutes. Let cool slightly and enjoy! If you didn’t go the sanding sugar route, you can dust with powdered sugar or just leave them plain! 


-yeh!

photos by chantell and brett quernemoen

this recipe was created in partnership with our family!

mini <3 whole wheat veggie pizzas (freezer friendly!)

I have truly lived out my wildest fantasies this week by baking Valentine’s cookies all day, watching ice skating on the tv, and not even being allowed outside. Windchills in the negative 60s meant that going outside was dangerous (!!!), and so like it’s one thing to have a random free weekend to stay inside and bake all day, but literally having no choice but to stay inside was the cherry on top of these past few days. I haven’t left the house since Saturday. I’m so cozy. My best friend is my microwaveable heating pad and our kitchen table is covered in five types of cookies. I’ve slept better than my whole entire pregnancy combined*. I mean, Hawaii was awesome and all but a snowy week with highs in the -20s?? An extremely close second.

*I definitely just jinxed this by typing it out, right?

So a great week needs to end with a great pizza night, right? This here is a veggie pizza that’s become our go-to, our ~house veggie pizza~ on the family pizza menu. It’s whole wheat, loaded with greenery, and not too heavy, dare I say it’s almost healthy?! We started making it during weeks when we had one too many heavy dinners and then got to Friday and didn’t feel like having pizza that was going to make us feel like poo. So we got in the habit of emptying out our fridge of all of the vegetables and piling them on a whole wheat version of our favorite thin pizza crust (based on Amy Thielen’s cracker crust pizza from New Midwestern Table), which is super easy to make and delightfully chewy. The things that make this pizza great are the nice big pinches of salt that go all over the veggies and the crust (you’re going for visible salt crystals on the crust, ok?), and the order that everything goes on. I like some mozzarella on the base to hold together all of the smaller chopped veggies, like the peppers and tomatoes, and then a little more on top of the kale, to hold it on and to help it get crispy. The kale on top bakes up crunchy and salty like kale chips, it’s excellent. Bonus points if you sprinkle this pizza with ranch seasoning or dip it in ranch dressing.

Obviously, since it’s the season, these lil pizzas are heart shaped. But of course you could make circles, or one big circle, or one big rectangle, or a trapezoid, etc. And they are freezer friendly!! From here on out, many of the recipes I’ll be posting will be freezer friendly since i’m preparing for you-know-who and filling our freezer with easily reheat-able, ideally one-handed meals.

Ok that’s all for now! Happy almost pizza night, fronds!


mini heart whole wheat veggie pizzas

makes 6

Ingredients

Dough:

1 c (130g) all-purpose flour, plus more for dusting

1 c (130g) whole wheat flour

1 tsp kosher salt

1 tsp sugar

3/4 c (178ml) water

1/4 c (50g) olive oil


Toppings:

Olive oil

1/2 c (120g) red sauce

8 oz shredded mozzarella 

2 big cloves garlic, minced

1/2 medium onion, finely chopped

1 green bell pepper, finely chopped

2 roma tomatoes, seeded and chopped

2 oz (about 1 c) chopped kale

2 oz (about 1 c) spinach

Optional salty meat: prosciutto, pepperoni, cooked sausage, etc.

Kosher salt and black pepper

Parmesan, for topping

Crushed red pepper, for topping

Clues

To make the dough, whisk together the flours, salt, and sugar in a large bowl. With a wooden spoon or rubber spatula, stir in the water and olive oil. Once combined, turn out onto a lightly floured surface and knead for 5 minutes, adding additional flour if it gets too sticky. Form into a ball, cover with plastic wrap or a dish towel, and let sit for 30 minutes (this is when I chop up all of my toppings). 

If baking immediately, preheat the oven to 475ºf.

Line two baking sheets with parchment paper. Divide the dough into 6 pieces and roll them out into thin 1/8” rounds or heart shapes (SEE GIF) and then crimp the edges to make a crust. Place them on the baking sheets and brush with a thin layer of olive oil. Top with sauce (a heaping tablespoon per pizza), most of the mozzarella (leave about 1/2 c for the top), the garlic, onion, bell pepper, tomatoes, meat (if using), spinach, kale, another little drizzle of olive oil, remaining mozzarella, a few good pinches of salt (don’t forget to salt the edges!), and a few turns of black pepper. Bake until the cheese is splotchy with brown marks, begin checking for doneness at 10 minutes. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!

To freeze these, do everything up until the baking step. Instead of putting them in the oven, freeze on a sheet tray for a few hours until the crust is firm, then wrap tightly individually in plastic wrap and place back in the freezer for up to 3 months. Bake on parchment lined baking sheets (straight from the freezer) at 450ºf for 12-15 minutes, until the cheese is splotchy with brown marks. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!


-yeh!

photos by chantell and brett!

This recipe was created in partnership with Our Family!

cheese borek

What a delightful birthday month this has been so far! I can’t really say I’ve done too much out of the ordinary other than receive a Jason Brown hug and tell all of my favorite figure skaters to their beautiful glowing faces that I love them. (Stars on Ice was sooo good!!!) I picked rhubarb with Sven, made cake after cake, ate cheesy pickles with my homies, and listened to a lot of Live from Here and Little Fires Everywhere on tape. I also treated myself to sprinkle pillowcases and socks. Nothing too wild, yet everything I love. And now this week I am heading to Paris for the first time ever, with Lily and Sarah and Bonne Maman, and I am so excited!!! I am bringing some new disposable cameras I just discovered, don’t those look fun?? More on Paris later...

Right now I am enacting a new birthday month tradition which includes reflecting back on all of the best things I ate this year during my travels and cooking one of them. There was an amazing crispy rice salad at Hai Hai, in Minneapolis, that was like eating a bowl of fried chicken breading and tons of fresh herbs, my favorite doughy breakfast burrito at Los Favoritos, in Arizona, an avocado toast to end all avocado toasts at Lodge Bread Co, in LA, a lobster in Maine, salmon in Alaska, and Bulgogi in Korea. One thing that haunts me particularly regularly though is the borek that I ate at Sofra, in Cambridge, with Zach and Jeff. It was October, it was unseasonably warm so we sat outside, we ordered one of almost everything, and I was sick as a pup! So I was mainly focused on navigating my utensils and bites in such a way that wouldn’t spread my cooties to anyone else. But then I tasted the borek and, goodness gosh geez, I could have died after that first bite. 

It’s… illegally good. It’s kind of like a slice of mac and cheese that’s been crisped up in a skillet, but it’s milder and doughier than that. On the sweet/savory spectrum it's about halfway between a lasagna and a kugel. Structurally it's layered like a lasagna, with Yufka, which is a Turkish flatbread that's thicker than phyllo dough and thinner than a tortilla, and it has fresh mozzarella in it, so it’s very creamy and doesn’t have any sharpness. It's also yogurty, so it has some subtle sourness, and there’s an egg custard situation swimming into the layers, holding everything together, ohmygahhh it’s good. 

After tracking down the recipe in Sofra's book, I’ve decided that It’s actually insane that such a simple set of ingredients can make something this delicious. Basically what you do, or rather what I did since I didn’t plan ahead far enough to order Yufka dough online, is you knead together a simple flour/water/olive oil dough and then roll it out until it's very very thin (I used my pasta roller). Then you layer it with yogurty milk and grated fresh mozzarella. I’d never grated fresh mozzarella before but it turns out you can do that! Unlike lasagna, the layers don’t get boiled or cooked at all before layering up with the yogurt and cheese which makes them soak everything up and stay soft and doughy in the oven.

Then after it's baked, you brown slices on both sides and eat them with grated tomato. Then you die!!!

If you don’t have yufka dough and choose to make your own, use a double batch of this recipe. Roll it out to the second thinnest setting on your pasta roller and cut out enough rectangles to make eight layers (it's ok if there's some overlap). You can either roll them all out at once and keep them separated with a dusting of flour and layers of parchment until the rest of your borek ingredients are ready, or you can roll them out as you assemble the borek. Doing this will make this process long but it will be 100% worth it. And a great thing about this borek is that you can make it a day or two in advance and reheat slices in a pan before serving.


cheese borek

serves 10 to 12

from soframiz by ana sortun and maura kilpatrick of sofra

ingredients

1/2 c (113g) unsalted butter, melted

1 1/2 c whole milk 

3/4 c (164g) plain whole milk Greek yogurt

1 tsp kosher salt

2 large eggs plus 2 egg yolks

4 sheets store-bought yufka pastry, weighing about 2 pounds (907g) (many brands of yufka are available online)

4 (4-oz) balls buffalo milk mozzarella, grated

3 tb all-purpose flour

2 tb nigella seeds (note: I used poppy seeds!)

tomatoes, grated with the big holes of a box grater, for serving

clues

preheat the oven to 425ºf. butter an 8-inch square baking dish or an 11 by 7-inch baking pan with 1 tablespoon of the melted butter.

in a small mixing bowl, whisk together the milk, yogurt, salt, and whole eggs until very smooth. whisk in the remaining 7 tablespoons of melted butter.

cut the yufka so that you have about eight large pieces that cover the bottom of the pan. it's okay if they don't fit the pan perfectly or if the edges hang over; you can fold everything over the top at the end of assembling.

place one layer of yufka on the bottom of the pan and brush lavishly with the milk mixture. repeat until you have four layers of brushed pastry. distribute the mozzarella over the top of the four soaked yufka layers. place another four layers of yufka over the cheese filling, brushing with the milk mixture between every layer. 

using a small knife, cut the borek, scoring the pastry so that the custard seeps into the cuts. make 10 to 12 cuts. it doesn't matter if it breaks the pastry: you can press it back down with your hands. you don't need to worry about doing it neatly; the cuts will disappear while the borek bakes.

mix the remaining milk mixture with the egg yolks and flour. pour over the top and let soak for 20 minutes. eventually, the liquid soaks into the pie, so don't worry if it seems like a lot. sprinkle the top with the nigella seeds.

place the borek in the oven and lower the heat to 350ºf. bale for about 50 minutes, until golden on top and puffy. let rest for 15 minutes before slicing. either serve as is or heat a skillet and brown on both sides.

serve with grated tomato.


-yeh!

photos by chantell and brett quernemoen!

and this apron is part of enrich and endure's new line! i'm hosting a giveaway with them right this way!

Vanilla Butter Cake with Marzipan Buttercream

This is the layer cake version of the mega moist/buttery vanilla cupcakes that I posted this summer! I’ve altered the ratios just slightly from the cupcakes here in order to provide the stability in the batter necessary to hold up a full layer, and it took a zillion test runs, but I’m proud to say that it retains the lusciousness that I was so pleased with in those cupcakes. It’s perfectly vanilla-y and just sooo… whatever the opposite is of those wildly airy grocery store sheet cakes. (Not (!) that there isn’t a time and place for those.) But Eggpop and I share a particular love of two important things: rom coms and very dense cake.

And such a hard earned cake is worthy of an equally lush frosting, no?

Marzipan buttercream is not an idea that I can take credit for, even though I’d like to since, as we’ve already established, my body is made up of 1/2 marzipan around the holidays. Alaina, who I met at my very first Molly on the Range book tour event, made the cutest ever cake earlier this year and added the marzipan butter from MOTR (which is essentially your basic ingredients for marzipan, blanched almonds and sugar, blended into oblivion until silky and spreadable) to the frosting. Brilliant!!!!!! Right??? I immediately knew I had to try it with my favorite go-to buttercream and the results were as I expected: otherworldly. Almondy, buttery, sweet, the best. You know I love a good rustic nut butter frosting, but using a blanched nut butter here makes this frosting so smooth and dreamy. I mean, marzipan on its own is obviously the best thing ever, but how do you make the best thing ever even better? Add butter. Duhhh.

And obviously if you are going to bestow the name “marzipan” onto any type of frosting, you are going to use great butter for it. Land O Lakes® European Style Unsalted Butter is what I’m using here and its flavor is so good and pure that if there’s any butter who deserves to be mashed up with marzipan, it is this. And then, rather than making the full marzipan butter recipe (which you can find in Alaina’s post and which also makes a great little gift when put in a cute jar) before adding it to my buttercream, I’ve rearranged the ingredients a bit to make things a little more straightforward and to take it easy on your food processor since it’s already getting quite a workout making the blanched almond butter. 

The decorations here are inspired by embroidery again, just like these cookies! I referenced these awesome trees and then here is a video that goes more in depth with the decorating process:


vanilla butter cake with marzipan buttercream

Makes one 3-layer 8” cake

ingredients

3 1/2 c (450g) all-purpose flour

1 tb baking powder

1 1/2 tsp kosher salt

1 1/4 c (300g) heavy cream, room temperature

1/2 c (120g) sour cream, room temperature

1 c (225g) Land O Lakes® European Style Unsalted Butter, room temperature

1/2 c (100g) refined coconut oil, soft but not melted

2 1/4 c (450g) sugar

4 large eggs, room temperature

1 tb vanilla bean paste or extract

1/2 tsp almond extract, optional

 

Buttercream:

1 c (128g) blanched almonds

1 c (225g) Land O Lakes® European Style Unsalted Butter, room temperature

5 c (600g) powdered sugar

1/8 tsp kosher salt

1 1/2 tsp vanilla bean paste or extract

1 tsp almond extract, optional

3 tb (45g) heavy cream

clues

To make the cake layers: preheat the oven to 350ºf. Grease and line the bottoms of three 8” cake pans with parchment and set aside.

In a large bowl, sift together the flour and baking powder, and then lightly stir in the salt and set aside. in a large measuring cup, whisk together the heavy cream and sour cream and set aside. 

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3-4 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each. Add the vanilla and almond extract, if using. Reduce the mixer to medium low and add the dry mixture and cream mixture in 3 alternating additions, mixing until just combined. Distribute the batter evenly between the cake pans and spread it out evenly.

Bake until the  tops of the cakes are thinking about starting to turn brown and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 30 minutes and try your darnedest not to let it overbake. Let cool in the pans for 10 minutes and then transfer to a wire rack to cool completely. 

To make the buttercream: 

First, make the almond butter. In a high powered food processor, blend the almonds, scraping the sides occasionally, until very creamy and spreadable, about 5-10 minutes.

In a stand mixer fitted with a paddle attachment, beat together the butter and almond butter until creamy. Gradually add the powdered sugar, and then mix in the salt, vanilla, almond extract, and heavy cream. Mix until creamy.

To frost the cake, level the top of the layers and then stack them up with a layer of frosting in between. Frost all over and decorate as desired (See video!)! Enjoy!


-yeh!

Thank you so much to Land O’Lakes for providing me with the butter and heavy cream for all of my cake baking adventures and for sponsoring this post. Their European style butter is so gosh darn rich and perfect for buttercream.

Videography by Paul Hoplin!