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It was a tie between the Jalapeño Popper Hamantas

It was a tie between the Jalapeño Popper Hamantaschen and this recipe so I’m sharing both! A Bagel 🥯 Lox and Cream Cheese hamantaschen sandwich sounds pretty good right now! Seems like a fun Purim Seuda idea.
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BAGEL LOX & CREAM CHEESE HAMANTASCHEN
original recipe on melindastrauss.com
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Dough:
2 1/2 cups all purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
1 cup shredded Havarti Cheese (can use an cheese you want)
1 Tbsp fresh chopped dill
1/3 cup ice water
Lox and Cream Cheese Filling:
1 cup whipped cream cheese
1/4 cup chopped lox
1 Tbsp chopped fresh chives
2 tsp lemon juice
1/4 tsp salt
Toppings:
1/2 cup Everything Spice mix
1 egg + 1 tsp water, whisked
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In a mixing bowl, combine the flour and salt. Add the cold butter and combine with a fork until the texture of coarse sand. Gently fold in the cheese and dill, then add the ice water, 1 Tbsp at a time, until the dough comes together. Don't overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes and up to 3 days.
Preheat the oven to 375° F. and line a baking sheet with parchment paper.
Roll the dough out on a lightly floured surface to around 1/4 inch thick. Cut 3 inch circles and place them on the baking sheet.
To make the filling, fold together the cream cheese, lox, chives, lemon juice and salt. Spoon 1/2 teaspoon of filling into the center of each dough round then fold into a triangle, pinching the ends tightly.
Brush the tops of the hamantaschen with the egg wash then sprinkle heavily with the Everything Spice mix.
Bake for 20-25 minutes, until the cheese in the dough is beginning to brown. Enjoy these hamantaschen hot or cold.
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#hamantaschen #purim #bagelandcreamcheese #jewfood #loxbagel #cookiesofinstagram #savoryhamantaschen #thefeedfeed #f52grams #bakersofinstagram #jewishfood

A little last minute hamantaschen inspo. I asked t

A little last minute hamantaschen inspo. I asked today if you wanted me to share my Jalapeno Popper or Bagel Lox + Cream Cheese Hamantaschen and the vote was split 50/50. So you get both! First up:
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JALAPENO POPPER HAMANTASCHEN
original recipe on melindastrauss.com
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Cream Cheese Jalapeno Dough:
1/2 cup cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups all-purpose flour
2 Tbsp sugar
1/2 tsp salt
1 egg
1–2 Tbsp chopped jalapeño
Filling:
4–5 large jalapenos
1/2 cup cream cheese, room temperature
1/2 cup shredded cheddar cheese
Bread Crumb Topping:
1/2 cup plain bread crumbs
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
2 tsp extra virgin olive oil
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In a large mixing bowl, whisk the cream cheese and butter until fluffy. Add the flour, sugar and salt and stir to combine. Add the egg and combine until a dough has formed. Wrap dough in plastic wrap and refrigerate 1-2 hours.
Preheat the oven to 375°F. and line two baking sheets with parchment paper.
Sprinkle flour on counter and roll out the dough to 1/4 inch thick. Cut 2-3" rounds with a cookie cutter or the top of a glass cup. Place the rounds on the baking sheets. Roll out the scraps and continue cutting out rounds of dough.
Slice the jalapenos into one-inch rounds and remove the seeds.
In a small mixing bowl, blend together the cream cheese and cheddar cheese and transfer it to a piping bag or large ziploc bag. Cut off the tip of the bag.
Separately, stir together the bread crumbs, paprika, garlic powder, salt and olive oil.
Press a sliced jalapeno into the center of each dough round. Brush the edges of the dough with water or a whisked egg (both will help the dough stick together) and press the dough together to create a triangle. Fill the jalapeno with the cream cheese/cheddar mixture then sprinkle with the bread crumbs.
Bake the hamantaschen for 10-12 minutes, until the edges of the dough are beginning to brown.
Eat hot or at room temperature. Really, there is no wrong way to eat these jalapeno popper hamantaschen. Store in an airtight container in the refrigerator for 3-4 days.
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#hamantaschen #purim #jalapenopoppers #cookiesofinstagram #thefeedfeed

For my Mishloach Manot this year, I'm dialing it b

For my Mishloach Manot this year, I'm dialing it back. I'm making less packages and making them smaller too. Yes, I'm still baking because baking makes me happy, even though some people tell me I'm crazy for the effort 😂 But I say do what makes YOU happy when making Mishloach Manot. If it means only making 1 because all you need is 1 to fulfill the Mitzvah, go for it! If it means matching it to your costumes because themes make you happy, go for it! If it means buying packaged items because it makes your life that much easier, go for it! Focus on YOU this year and find what brings you joy instead of worrying about the expectations from others or comparing your Mishloach Manot to someone else's. And hey, if you're going to bake, you can totally copy my idea and make these babka buns with coffee!
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BABKA BUNS
makes 24 buns
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Babka Dough:
1 cup warm water
1 Tbsp yeast
1/2 cup sugar
__________
2 eggs, whisked
1/2 cup vegetable or canola oil
4 cups all-purpose flour
1/2 tsp kosher salt
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Chocolate Filling:
1 cup chocolate chips
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup vegetable or canola oil
1 packet (1.4 oz) chocolate pudding powder
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In a large bowl, combine the warm water, yeast, and sugar. Set aside for 5 minutes to proof. Add the eggs, oil, flour, and salt. Mix until combined, then knead by hand for 2-3 minutes.
Cover the bowl and rise for 1 hour, until the dough is double in size.
Roll the dough out onto a lightly floured counter into a very large rectangle. As big as you can make it!
Combine the chocolate chips, sugar, cocoa powder, and oil and microwave. 90 seconds. Stir until smooth. Pour on the rolled out dough, spreading to all the edges.
Sprinkle the filling with the pudding powder. Thanks to @naomi_tgis for this great tip!
Roll up the dough (like a cinnamon bun) and slice into 16 even pieces. To twist, slice each piece of dough in half lengthwise, then twist the two sides together. Tuck the edges under and place in the baking cups.
Bake at 350°f for 25 minutes.
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#chocolatebabka #jewfood #thefeedfeedbaking #bakersofinstagram #purim #mishloachmanot #newrecipe #babka #f52grams

Today was all about the Tie Dye Rainbow Hamantasch

Today was all about the Tie Dye Rainbow Hamantaschen!!! Oh, and reaching 100K followers on TikTok...and officially selling my own merch (link in my bio) 🥳 Woohoo!!!
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I doubled my easy hamantaschen dough (recipe below) and you can follow the directions in the videos I shared in this post. Just swipe a few pics over to watch what I made for TikTok ❤️
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MY EASY HAMANTASCHEN DOUGH
original recipe on melindastrauss.com
yields 12-14 cookies
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2 eggs
½ cup oil
½ cup sugar
½ tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp kosher salt
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Preheat oven to 350° f. and line two baking sheets with parchment paper.
Mix together the wet ingredients: egg, oil, sugar and vanilla extract. Add the dry ingredients: flour, baking powder and salt, and stir until a smooth dough is formed.
Roll out the dough to around ¼ inch thick. Cut circles using a cookie cutter or a glass cup.
Place 1 teaspoon of the filling in the center of the circles and pinch closed to form a triangle.
Bake the hamantaschen for 10-12 minutes. Transfer to a wire rack to cool.
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#hamantaschen #purim #rainbowfood #cookiesofinstagram #tiedye #jewfood #thefeedfeed #thefeedfeedbaking #bakersofinstagram #happyholidays #jewishfood

Yeah, it's been a day 😂 and I really need this

Yes, I’m hanging on to my book for dear life bec

Yes, I’m hanging on to my book for dear life because that’s how I feel as Shabbos is about to end every week 😂 (ps. this is clearly a photo from a few weeks ago since my hair is straight in this pic but I’m holding An Ember In The Ashes, which I’m currently reading)
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I’ve finally hit this amazing stage with my kids where they either hang out with friends or read books on the couch with me. So what do I do all day on Shabbos? I read. Oh, and eat. But mostly read. And then I share with you after Shabbos what YA fantasy series I’m reading.
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To those of you who can read on Shabbos right now, to all the parents out there not able to read yet are manifesting for when your kids get older, or to anyone who doesn’t keep Shabbos but loves books, what are you reading now?
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#whatareyoureading #yafantasy #anemberintheashes #shabbos #sabbath #dayofrest #fandom #booksofinstagram #lovereading

One year ago (pre-pandemonium), I was bouncing aro

One year ago (pre-pandemonium), I was bouncing around South Beach with @busyinbrooklyn and @spiceandzest at @sobewffest, sharing food and drinks (lots of drinks) and having the best time!
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I’ve always wanted to go to the South Beach Wine and Food Festival and when @zakthebaker announced he was doing a kosher meal with them, Chanie, Chaya Suri and I decided to go on a girls trip!
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We hung out with @naominachman @adeenasussman @mollyyeh and so many other amazing foodies and chefs ❤️ It was a trip of a lifetime and I’m definitely wishing we could be back there right now.
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What was the last trip or vacation you went on before the craziness started?
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#memories #throwbackthursday #sobewff #southbeachmiami #friendshipgoals #koshermiami #foodiefriends #vacationmode #foodbloggers #foodnetwork

I had my first Krembo in 2017 (what took me so lon

I had my first Krembo in 2017 (what took me so long?!?) and as I always do, the foods I love become hamantaschen.
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KREMBO HAMANTASCHEN
original recipe on melindastrauss.com
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🍫Graham Cracker Dough:
1 ½ cups all-purpose flour
1 ½ cup whole-wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 teaspoon salt
1 cup light brown sugar
½ cup oil
1/3 cup honey
1/4 cup almond milk (or soy milk)
1 egg
1/4 cup roasted unsalted peanuts, finely chopped (optional)
🍫Meringue:
3 egg whites
3/4 cup sugar
1/4 tsp lemon juice
🍫Chocolate Coating:
1 cup chocolate chips
2 Tbsp vegetable or coconut oil
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In a food processor, combine flours, salt, baking soda, and cinnamon. In a separate bowl, whisk the brown sugar, oil, honey, almond milk and egg together. Add the wet ingredients to the food processor and blend until a smooth and sticky dough is formed. Fold in the crushed peanuts then wrap and chill the dough in the fridge for at least 1 hour.
Preheat oven to 350°f and line two baking sheets with parchment paper.
Remove the dough from the fridge and leave on the counter until room temperature. Roll the dough out on a lightly floured surface to 1/4 inch thick. Cut 3-4 inch circles and place them on the baking sheet. Pinch each circle into a triangle.
Bake 8-10 minutes, or until lightly browned. Transfer to a wire rack to cool completely.
Whisk together the egg whites, sugar and lemon juice and warm in a double boiler (a heat proof bowl set over a small pan of simmering water) until the sugar dissolves, around 5 minutes. Do not boil the egg white mixture. Pour into a stand mixer and beat on high until stiff peaks form, around 5 minutes.
Transfer the meringue to a piping bag with a round tip and pipe onto the cookies in a swirl, around 2 inches high, and freeze for 20 minutes.
While the meringue is in the freezer, melt the chocolate and oil over medium heat in a double boiler until chocolate is fully melted and shiny.
Dip the krembos into the chocolate (or pour chocolate on top) and sprinkle with chopped peanuts, crushed graham crackers and sprinkles. Set aside to harden.
Store in an airtight container in the fridge.
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#hamantaschen #purim #jewfood #foodblogfeed #cookiesofinstagram

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