It's Good to Be a Jew

When I was growing up in Maryland, we'd frequent Jewish bakeries and pick up some Jew treats. Half-and-half cookies, chewy fresh-baked bagels, and my favorite - rugelach. (For all you goys out there, google "rugelach" - I definitely don't want the pictures below to be your first introduction to a generally tidy-looking pastry.)

In Colorado and Utah, there seems to be a lack of Jewish delis around. Who knew? We've had to resort to Costco rugelach in our desperation. (Actually, Costco does rugelach pretty damn well. And apparently the sushi restaurants in Utah buy their salmon from Costco, too. And half of my mom's wardrobe is from Costco. Cheap and chic!)

So when my mom saw the Barefoot Contessa making rugelach, she decided we could do it, too.

Look at this classy lady chopping tomatoes in a denim shirt (from Costco, probably.) How could I compete with that?

So here's the link to the recipe:

http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe/index.html

I found that it's easier to roll the dough if you leave a little naked circle at the center of the flattened dough. Unlike the picture below.

Aww. It's a little pizza-lach.

Of  course, we had to make Nutella rugelach. It's like Jew-squared. 

 So this is where things go a little awry. Because I am not, in fact, a classy lady chopping tomatoes in a denim shirt.

The rugelach kind of... leaked a little bit. I think I didn't wrap them tight enough, so I'm going to try that next time.

They're more like rugged-lach.

You can choose whatever fillings you want. We took out the nuts for anaphylactic reasons, and we swapped the apricot preserves for raspberry preserves for a batch. Make sure you cook them until they're pretty golden brown - my first batch was a little mushy because I was afraid of burning them. Not like I've ever burnt a baked good. Ha. 

So they turned out pretty nicely, and tasted crazy good. Perhaps as good as the deli-made ones back in Maryland! Or maybe I'm just flattering myself.

Nutella Cupcakes

So I'm home for the summer, and we all know what that means -- time to bake.

Max and Sam had a bunch of friends over tonight, so I decided to make cupcakes. We have 2 Costco-size tubs of Nutella in the house, so I looked up a recipe for Nutella cupcakes, and they were so delicious!

First, we tried them without any frosting. They were a little dry, so I decided to whip up the Nutella buttercream part of the recipe. Max's friends loved the frosting - maybe because I handed them the entire bowl and a bunch of spoons after I was done frosting the cupcakes. What? It's how I was brought up. If your cooking experience doesn't include some kind of salmonella-on-a-spoon, you're missing out. 

Also, the only people who contract dangerous salmonella infections are very young or very old. Trust me. I'm a Bio major. So unless you're an avid 8-month-old consumer of this blog, grab the spoon and lick away.

ANYWAY, here's the recipe:

INGREDIENTS

For cupcake
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
12 tsp Nutella

For nutella buttercream
1 stick (1/2 cup) of unsalted butter, softened
4 cups confectioners sugar (or more to taste)
1/4 cup whole milk or half-and-half
1/2 teaspoon vanilla extract
1/4 cup of Nutella (or more to taste), softened

Preheat oven to 325F. Prepare cupcake pan with liners.

To make cupcake—
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.

Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you’re not using a scoop.

Top each cake with about 1 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.

Bake for 20 minutes. Remove to wire rack and allow to cool before frosting.

To make buttercream—
In your stand mixer with flat beater, cream butter. Add 3 cups of the confectioners sugar, then milk and vanilla and beat until the mixture is smooth, about 3-4 minutes.

Add the remaining confectioners sugar, beating about 1-2 minutes. (You can add more sugar to get a thicker consistency if you want.)

In a microwave safe bowl, soften the Nutella until it has a spreadable consistency, about 15-20 secs.

Add the softened Nutella to your buttercream and fold into the frosting until well blended.

I copied the recipe from the I Heart Cuppycakes blog because there are some superflous Halloween pictures of baby Yodas and "Greaser Halloween 2005" that you might want to forgo. (Ok, ok -- If you really want to see Jedi toddlers : http://iheartcuppycakes.com/2008/10/31/vanilla-nutella-swirl-cupcakes/)