Hamantaschens

So.. I’m not really into religion, but I do like having an excuse to make something new. Since today is Purim, and yesterday I went to a Pre-Purim festival because I was invited to hang up some of my photos, I decided to go along and bake something tonight.

I tried searching for an already-tried agave hamantaschen recipe, but the only ones I found were gluten free too. And although I’m all for gluten free, I didn’t have the right flour substitutes. So I used this recipe for the dough. I only used a third of each ingredient, replaced the sugar with agave, and lowered the oven temp 25 degrees. I melted the butter in the microwave for 20 seconds, and mixed it with the agave and egg before adding the dry ingredients. I came out with 8 hamantaschens about 3.5 inches in diameter, and one baby hamantaschen about 2 inches in diameter. 

I decided to use two fillings: poppy seed and Crofter’s Super Fruit Spread (Cam’s favorite with peanut butter sandwiches).
With the poppy seed filling, I halved the recipe and used 2% milk.

I used a pint glass to cut out the circles, but ended up flattening them even more with the palm of my hand… Apparently that wasn’t even flat enough (not for my likings anyway).

I couldn’t grind up the poppy seeds very much in the mortar and pestle, but it turned out fine without grinding.

Though it was a bit runny, and could have used something to thicken it up.


I put the dough in the fridge while I was making the poppy seed filling, and then put the filling in the fridge to cool down while I did some dishes. When I took everything out, the dough was a bit dry and stiff, so I wet my fingers with water while folding the sides… but the dough kept cracking. Luckily it wasn’t too hard to seal up.

I kept them in the oven for 10 minutes, turning the baking sheet around halfway through.

They came out nicely. Kind of cakey, and they reminded Cameron of breakfast scones. I think it’s hard to make anything crispy/crunchy with agave. I had made 3 with the Super Fruit jam filling and the rest with the poppy seed filling and still had some filling left over. Cam favored the jam hamantaschens, and even put some more on.

notes for next time:
use less milk in the poppy seed filling
if using heat with the poppy seed filling, do it before making the dough so it cools down when the dough is ready
roll out dough thinner
bigger variety of fillings

Mmm, pesto

A friend (hi Morgan!) has been growing indoor basil for a few months now, and kindly gave me two sandwich-sized baggies filled with delicious leaves.. during class.

What’s the best thing to make with basil? pestoooo!

It was the perfect amount for a dinner for two.

Butternut squash with browned butter and thyme + banana bread

so delicious and simple. (made this yesterday)

i had half a leftover butternut squash from making a casserole dish the other day (that did not come out that well.. it called for greek plain yogurt.. way too sour. uck). i’ve had this squash since september! ah, storage vegetable indeed.

today i made banana bread. adapted from: http://www.seasaltwithfood.com/2009/02/banana-bread.html

i used 3 large bananas, 1/2c butter, a little more than 1/2c agave instead of brown sugar, lowered the temp 25 degrees, and added walnuts

Baked yams and boiled bagels

I’ve never baked or cooked with yams, so I decided to give it a try. I used about 2/3 of a large yam. To get them ready for the oven, I put them in a bowl with sunflower oil, salt and pepper, making sure all the pieces were coated. Baked them at 375F for 40 minutes. After the first 20 minutes I spread them around flipped them order so all the sides would bake evenly.

They get cold quickly, so eat them within the first 10 minutes out of the oven.

Adapted from: http://smittenkitchen.com/2007/09/bronx-worthy-bagels/

I changed the recipe in the following ways: used whole wheat pastry flour instead of bread flour (couldn’t find any at the local grocery), added 1tbsp of wheat gluten per cup of pastry flour, halved the recipe, made them mini-bagels, and used an egg wash in order to get the toppings to stay on. Unfortunately, the onion pieces had a difficult time staying put on the bagel..

the next morning i boiled them for 1 min 30 sec on each side, and put them in the oven to bake for 10 minutes, halfway through i turned the baking sheet 180 deg. and lowered the temp 25 deg. They did not grow in size, like they should have.. and I assume that it’s from using pastry flour instead of bread flour. They’re still tasty though!