The triangular-shaped cookie is usually made with fruit jam or poppy seed filling, but Hamantaschen filled with chocolate chips are a favorite with children (who make great helpers) in the kitchen. The name “hamantaschen” means “Haman’s pockets”, and  they are named after the villain in the Purim story, Haman, who was said to have worn a three-cornered hat. The pastries are traditionally eaten during the festival to celebrate the defeat of Haman and the salvation of the Jewish people.

Adapted from https://toriavey.com/

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These strawberries are easy to make and impressive-looking. They make nice gifts or additions to a table of sweets.

To make these, you will need a chocolate melting pot and paint brushes along with your ingredients.* The most important thing to remember when working with chocolate is to make sure everything is dry. If a spoon is wet, the chocolate will curdle and you will not be able to use it or this purpose (although adding a great amount of water will make it a nice chocolate drip for  cake).

When your strawberries are dipped and decorated, to transport them put a dab of melted chocolate on the tray where you will be placing the strawberry. Set the strawberry on top, let it dry on the tray, and this will stabilize it.

When I was a teenager my mother took me with her to a class on working with chocolate. I really enjoyed it and started baking and making chocolate pieces because of her. She is gone now and making these reminds me of her.

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Add tiramisu to your holiday menu. For another great dessert by the same author, don’t miss Opera Cake.

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Apple cake with salted caramel glaze is simple to bake, yet comes across as a show stopper for any table or event.

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This jam is ideal for making pineapple jam tart, a favorite tart in Malaysia. These pineapple jam tarts are popular during Chinese New Year and Eid-al Fitr.

Pâte sablée is a classic French shortcrust pastry dough. find the recipe in the link for Peach Bellini Tart.

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A staple in traditional English Afternoon Tea, The Victoria Sponge Cake may have been named for Queen Victoria.

“Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Although sponge cake is usually made without butter, its flavor is often enhanced with buttercream, pastry cream or other types of fillings and frostings. Sponge soaks up flavors from fresh fruits, fillings and custard sauces.”–Wikipedia

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The Peppermint Buttercream filling gives a nice refreshing flavor to the macarons. So easy to make with softened butter, confectioner’s sugar and a little milk.

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The time has come to reinvigorate this fruit and nut compendium. Don’t lose a minute, and soak your dried fruits in the best dark rum you can find. If you want to add nuts, go right ahead.

Cool it, soak it, wrap it well, store it a cool place. Douse it again, and once more before serving it on Christmas day to the delight of one and all.

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