Raspberry and Cream Cheese Rugelach

Filed Under (Baking, Rolls) by Lisa on 18-12-2011

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I recently visited one of my favorite food blogs Annie’s Eats, and discovered a awesome recipe for Rugelach, something I had never heard of before. Rugelach is a cream cheese pastry that is rolled up into a crescent shape, and is filled with jam (in this case raspberry jam) nuts, chocolate shavings and or raisins. The cream cheese dough is soft and tender, and the lemon zest gives it a light zing. The filling is the perfect combination of raspberry jam, almonds, and chocolate shavings or raisins (soaked before hand in rum) that create a symphony of flavors in your mouth with each bite. Either combination is equally yummy.

These delightful rolls are a new holiday tradition at our  house, and may even make some appearances outside of the festive season too.

For the recipe head over to Annie’s Eats.

The only things I changed when I made this dessert were: I brushed each roll with half and half cream instead of heavy cream, and I used 1 tsp of lemon zest in the dough (instead of ½ tsp). I also used half the amount of chocolate and made half of the dough/rolls with raisins (pre soaked in rum).

Thanks Annie for posting this wonderful recipe!

Poppy Seed Roll A Lovely Treat

Filed Under (Baking, Rolls) by Lisa on 02-04-2009

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Poppy Seed Roll

Yesterday I was craving poppy seed roll. I searched out recipe shelf but was unable to locate the recipes we usually use to make this treat, so I googled it. I found a couple recipes that I liked so I printed them both and combine them. I used this recipe mostly as a guide: www.thefreshloaf.com/recipes/makowiec

The poppy seed stollen turned out very well. It makes two large sized rolls. It is a house hold favorite.

If you love poppy seeds in treats you will probably love this roll.

Here is the recipe I came up with.


Poppy Seed Stolen (Roll)


1 tbsp instant yeast

¼ cup warm water

5 cups all purpose flour

¾ cup olive oil margarine

4 eggs

1 cup no fat sour cream

1 cup white sugar

½ tsp salt

the zest of one lemon

100 g ground almond

2 tbsp pure vanilla extract

1 tbsp rum extract


¾-1 lb poppy seeds

½-¾ cup white sugar

1 tbsp pure vanilla extract

2 tbsp rum extract

1 egg

150 ml skim milk

1 tsp cinnamon

½ cup of more raisons

Large amount of parchment paper

Preheat oven to 350 degrees C For the dough: Place the yeast in a bowl, and add the warm water stir and set aside. In a large bowl add the flour. Cut the margarine into the flour. Add the lemon zest and ground almonds. Mix in the salt and sugar. Then add the eggs, sour cream, yeast, rum and vanilla extracts. Beat with an electric mixer until combined well. Now knead the dough until it is smooth and form a ball. Divide the ball into two and roll each out into a rectangle shape on parchment paper.

For the filling: place the poppy seeds in a medium-large sized bowl. Bring milk to near boiling point (I used the microwave). Pout milk over poppy seeds. Stir well. Now add the sugar, egg (beaten), rum and vanilla extract, and cinnamon. Mix well. Now and the raisons and stir until they are all coated. Spoon the poppy seed mixture onto the rolled out dough. Roll each rectangle up Once rolled, roll up parchment paper around roll fairly snugly. Let the formed roll rise in warm area for 40-60 minutes. Bake in the preheated oven for 35-50 minutes (depending on your oven temperature).

On a Cookie Quest

Filed Under (Baking, Random) by Lisa on 27-02-2009

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About a week ago my boyfriend and I had Subway for dinner. We bought two of Subway’s white chocolate macadamia nut cookies for dessert.

I treasured every last crumb of my cookie. I’m not normally a fan of white chocolate, but in the Subway white chocolate macadamia nut cookies I love it! It is divine.

My Subway cookie experience inspired me to try to make the marvelous white chocolate macadamia nut cookies myself. I found a recipe online that seemed like it would be really good and made it.

The cookie dough turned out very good and flavorful. I was sure the cookies would be the same. However when I tried them I was disappointed. The cookies were good, but much more bland then the cookie dough had been. Consequently I am now on a quest for a recipe for white chocolate macadamia nut cookies that taste like the ones at Subway.

If you have a recipe that fit’s the bill please post it on your blog!



Here is a photo of the white chocolate macadamia nut cookies that I made.

Baking Staples

Filed Under (Baking, Random) by Lisa on 24-02-2009

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I thought I would share with everyone the main baking staples in our kitchen. The items that we ‘must have’ in the kitchen.


In the first photo we have vanilla wafers, assorted cake mixes, baking soda, rainbow sprinkles, rum extract and ginger among other items.

A more detailed look of what is (was) in the cupboard.

Below we have (in the cookie tins) white sugar, whole wheat flour, and all purpose flour. There is also a bag of brown sugar, a bag of icing sugar, and some rolled oats.

In the cupboard beside this one the oil has it’s own special place.

Now we shall check out the baking staples from the fridge. This is where the chocolate chips are found J We always have dark chocolate chips on hand, right now we have some mint ones too. We keep all the baking nuts in the fridge since it seems to prevent them from going rancid too fast. For nuts we have almonds, walnuts, and coconut. We also keep a big bag of raisons on hand.

To complete the list we have skim milk, brown eggs, and olive oil margerine (the best kind around!).

That is your sneak peak into the lisaopolis baking staples. J

Poppy Seed Squares

Filed Under (Baking, Squares) by Lisa on 11-02-2009

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A must try for poppy seed lovers

This afternoon I went book shopping. I picked up a couple books at Value Village. One of them is Company’s Coming 150 Delicious Squares, by Jean Pare. I decided to give one of them a try this evening. I made poppy seed squares (recipe on page 150). I morphed the recipe hugely.

The original recipe seems to be missing one key ingredient. Milk. It says to add 2 tbsp to the poppy seed mixture. However the other liquid ingredient (eggs, margarine, honey, and vanilla extract) do not combine to make enough liquid to create a nice, thick blended dough. I added ¼-½ cup milk on top of the 2 tbsp in the poppy seed mixture. Here is my version of poppy seed squares.

Poppy Seed Squares

½-¾ cup poppy seeds

Skim milk 2 tbsp

Skim milk ¼-½ cup

2 cups all purpose flour

1-1 ¼ cups white sugar

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup olive oil margarine (melted)

¼ cup honey

2 large eggs (beaten)

1 tsp vanilla extract

2 tsp rum extract

½-1 cup medium unsweetened shredded coconut

Preheat oven to 350 degrees F. Measure poppy seeds, place in a bowl. Add 2 tbsp milk, stir and set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda and salt. Mix well. Add the margarine, vanilla extract, rum extract, eggs (preheated), and ¼-½ cup skim milk. Stir until smooth. Add the poppy seed mixture and continue to stir. If the dough is too dry (you can’t combine all the flour) add more milk. The dough should be thick and blended well. Now place in a prepared 9X13 inch pan. The dough should look like the photo below.

Bake in your preheated oven for 20-30 minutes (or until golden and a tooth pick comes out clean). Enjoy.

This square was a hit with everyone in the house. It is a nice and light snack.

English Bay Chocolate Cookies

Filed Under (Baking, Cookies, Review) by Lisa on 06-02-2009

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Tonight I was in the baking mood. However I didn’t have much energy or ambition, so I decided to defrost some cookie dough. I made my favorite cookie dough; English Bay Double Chocolate Chip Cookie dough into wonderful cookies.

I baked these cookies for 14 minutes. They turned out soft, but slightly crunchy on the bottom. I prefer my cookies very soft. The container says to bake them for 10-15 minutes. Consequently I think next time I will bake them for 12 minutes.

Despite the cookies not being ultra soft, they were still an exquisite treat for the taste buds.

I had my cookie with a small glass of skim milk.

I would recommend this cookie dough to all chocolate lovers! It is a must try.