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!

monster cookie cake

I am officially 9 months pregnant and officially in major freakout nesting mode!!!!! I am of the textbook vibe: please-move-the-crib-there-no-please-move-it-there-or-maybe-this-wall-needs-to-be-painted-a-dark-mustard-color-ohmyguhhhhhh-we-don’t-have-enough-toys!!! *Sits in the gym parking lot and orders the playpen in the most frantic manner* *Can’t decide on any of the nursing bras so buys all of them* *Cries in the Old Navy baby department!!!!*

The good thing is that I’ve had the energy to get worked up about everything. Aside from the average two nights a week when I’m up all night long obsessing about things like rocking chairs versus gliders, I’ve been sleeping like a rock. I was totally bracing myself for the return of first trimester fatigue during my third trimester, as I’ve read is often the case, but I truly do not have the time to be tired right now. I have a list of meals to be prepped (I’ll blog about this soon!), a bunch of furniture to rearrange (or rather, direct Eggboy to rearrange), and a slew of recipes to edit for both Girl Meets Farm and blog posts that I’ll schedule to go live during my maternity leave. And I need to stay current on the Bachelor which is taking up so much time, gosh geez. Luckily I’ve been able to focus a lot of this energy into keeping up with my workouts which have consisted of lifting itty bitty weights and doing resistance stuff and also waddling quickly around the track (while listening to Unorthodox, obviously). Which I think has been key in not driving everyone around me too crazy. I think. They haven’t told me otherwise. But then again what monster calls a 9-month pregnant lady crazy to her face?

Speaking of monsters, I made a monster cookie cake! It was for Eggmom’s birthday! I didn’t know what a monster cookie was until I moved here and kept hearing about the gigantic gooey ones at the UND cafeteria. I’ve never actually had one because I’m afraid of getting caught sneaking onto campus but I’ve had others and they are sooo good: peanut butter, oatmeal, and M&M’s all folded into a soft chewy delicious cookie. It occurred to me that it needed to be turned into a cake when I was brainstorming cakes for Eggmom’s birthday earlier this year. She loves M&M’s. And has oatmeal every morning. And ate peanuts by the handful when she was pregnant with Eggboy. So a monster cookie cake seemed perfect!! The oats and peanut butter in the batter here make it extra dense and moist, and the chocolates (I went with Trader Joe’s naturally colored candy coated chocolates) add good textural excitement. This is a super heavy cake! It’s slathered with peanut butter cream cheese frosting which drives home the peanut flavor and also adds a hint of sourness that’s the perfect balance to the cake. This frosting is sooooo goooood, you might want to make extra so you can just eat it with a spoon. You can totally bake this batter into cupcakes (it’ll make a lot, like 40!) and if you’re really feeling the monster energy, I feel like a few marzipan monsters around the sides would be cute. Or you can just go the normcore rainbow route like I did!

I made this cake using Our Family ingredients, which was especially fitting since I made it for family!! <3


monster cookie cake

makes one 3-layer, 8-inch cake

Ingredients

Cake

2 c (472g) boiling water

1 1/3 c (106g) rolled oats

2 c (260g) all-purpose flour

1/2 c (64g) whole wheat flour, or more all-purpose flour

1 1/2 tsp kosher salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1 c (200g) granulated sugar

1 c (200g) brown sugar

1/2 c (100g) flavorless oil, like canola

1 c (256g) creamy unsweetened peanut butter

2 large eggs

1 tb vanilla extract

1 c (240g) buttermilk 

2 c (320g) candy coated chocolates, plus more for decorating

Frosting

1/2 c (113g) unsalted butter, room temperature

1 c (226g) our family cream cheese, room temperature

1/4 c (64g) creamy unsweetened peanut butter

3 c (360g) powdered sugar

A pinch of kosher salt

1 1/2 tsp vanilla bean paste or extract

2 tb (30g) heavy cream

clues

Preheat the oven to 350ºf. Line the bottoms of three 8” round cake pans with parchment, grease the parchment and sides of the pans and set aside.

In a medium bowl, combine the boiling water and oats, cover, and let sit for 20 minutes.

In a separate medium bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon. 

In a large bowl, whisk together the sugars, oil, and peanut butter. Add the eggs one at a time, whisking after each. Whisk in the vanilla and buttermilk and then stir in the dry ingredients and then the oats. Fold in the candy chocolates (quickly, to prevent the colors from bleeding), and then transfer to the cake pans. Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 30 minutes.

Let cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.

To make the frosting, beat together the butter, cream cheese, and peanut butter until smooth. Add the powdered sugar, salt, and vanilla and beat to combine. Beat in the heavy cream.

Stack up the cake layers with a layer of frosting between each and then frost all over. Decorate with candy coated chocolates. Enjoy!


-yeh!

This recipe was developed in partnership with Our Family!

photos by chantell and brett quernemoen

Homemade Mini Ice Cream Cones + A Cookie DO Collab!

If I had a dollar for the amount of times since being pregnant that I’ve stared at a batch of cookie dough and wished with all of my might that I could eat a huge blob of it raw, I’d have Poppy Seed’s college tuition paid for already. Raw cookie dough is right up there with cold salami as the foods I miss most. Just like, sweet, doughy, buttery, chocolate chippiness, snuck by hand and licked off the mixer, my eyeballs are rolling back into my head just thinking about it.

So when the idea of collaborating with Cookie Dō on a special edition flavor came up, I obviously almost passed out. Pregnant or not, Cookie DO is a dreamland. They have a million different insanely good cookie dough flavors that you just eat with a spoon!! Each one as addicting as the next, and as Kristen the owner and I started brainstorming ideas for our February collab, I foamed @ the mouth: tahini chocolate chip, matcha oreo, pistachio white chocolate, Italian rainbow cookie… When I tasted them all, the Italian rainbow cookie was the one I kept thinking about. I’d lie in bed, excited to wake up the next morning so that I could have a bite.

(Do we need to rehash my love for these soft almondy cookies?? I’ve made them into cake form, gelato sandwich form, and have made a matcha red bean version, but never have I had them in dough form!)

This dough is insanely good. It’s intensely almondy with chocolate chunks throughout, and the colors are so bright and happy. It’s my dream dough. So starting now and through the end of the month, you’ll be able to get it at DO, either in store or online.

And!! Portions of the proceeds will be going to Emma’s Torch, an amazing organization in Brooklyn that provides culinary training, ESL classes, and interview preparation to refugees. I first heard about Emma’s Torch when the director, Kerry, was interviewed on Unorthodox and immediately fell in love with the cause. You can listen to this episode here and learn more about Emma’s Torch here. I am soo excited that this cookie dough will help support this cause!

Because it’s fun to eat this dough in little scoops like an ice cream cone, I have a recipe for homemade mini cones today! They are not hard to make, you just need a cone mold (I use this krumkake mold) and an offset spatula. You can dip them in chocolate or leave em naked, and you can make them up to a few days in advance. Be prepared for your house to smell like an ice cream parlor! 


Homemade Mini Ice Cream Cones

yields 12

ingredients

1/2 c (100g) sugar

1/2 c (65g) all-purpose flour

1/2 tsp kosher salt

a pinch of ground cardamom

2 large egg whites

1/2 tsp vanilla extract

1/4 tsp almond extract

optional:

3 oz chocolate chips

sprinkles

clues

preheat oven to 375ºf. grease a baking sheet. grease a small (6”) wooden cone mold.

in a medium bowl, whisk together the sugar, flour, salt, and cardamom. add the egg whites and extracts and mix until you have a smooth spreadable batter, slightly thicker than the consistency of honey.

with a small offset spatula, spread two 1-tablespoon dollops of the batter into 3-inch rounds, at least 2 inches apart onto the greased baking sheet. this part gets a little sticky, but it doesn’t need to be perfect! (only bake 2 rounds at a time so that you have time to mold the cookies before they cool.)

bake until the edges are lightly browned, 5 to 8 minutes. working quickly (but carefully, so as not to burn your fingers), use a small offset spatula to flip a cookie over onto a work surface and then wrap it around the greased cone mold. remove it from the cone mold and then stand it up with the pointy end on top, propping it up as needed and cool fully.

repeat with the remaining batter, greasing the pan and cone mold each time. allow cones to cool to room temperature.

if desired, melt chocolate chips in a microwave or double boiler and dip the tops of the cooled cones into the melted chocolate and roll in sprinkles. place on a parchment lined plate and refrigerate until the chocolate is firm.

cones can be kept in the fridge or at room temperature for several days.


-yeh!

photos by chantell and brett!

Passover Recipe Roundup!

Whazzup! I'm just popping in to say a quick hello before we down some extremely chametzy pizza and then zip off to Whistler for our Passover ski trip!! This is gonna be a great Passover, not only because we're going to be spending it on a cozy mountain, but also because there's a new haggadah up in here (!!!), a new seder plate from lily (bonus: lily is also a new member of #teamsavory matzo brei. welcome, lily!), and some of my favorite new Passover recipes are in the April issue of Rachael Ray Magazine. Pick up a copy, there's a Passover tater tot hotdish!!!! 

Below are a bunch of my fave Passover recipes, old and new. Enjoy! Happy Passover!


-yeh!

photos 1, 4, 11, 12, 13, and 14 by chantell and brett quernemoen!