Blackberry-Walnut Rugelach

Filling:

1 (13 oz) jar Bonne Maman blackberry preserves

¾ cup chopped walnuts

¾ cup dried blueberries*

½ cup sugar

1 tbsp cinnamon

Dough:

½ lb cream cheese, at room temperature

2 cups all-purpose flour

1 cup butter, at room temperature

2 tbsp sugar

Combine walnuts, dried blueberries, sugar, and cinnamon in a mixing bowl; set aside. Combine cream cheese, flour, butter and sugar in a large bowl and blend.  Divide dough into four pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into a 10” circle. Refrigerate 1 hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper. 

Spread each circle of dough with blackberry preserves.  Divide filling among circles, spreading evenly. Cut each circle into 12 wedges.  Roll up each wedge from bottom edge to point. Arranged on baking sheets, point side down. 

Bake until golden, about 20 minutes. Transfer to a wire rack and let cool. Store cookies in airtight container.

*Raisins or currants can be substituted for the dried blueberries.

Makes 4 dozen.

Whoopie Pies

Cake:
2¼ cups flour
⅓ cup cocoa powder
1½ tsp baking soda
¼ tsp cream of tartar
½ tsp salt
12 tbsp butter, melted
1¼ cups sugar
2 large eggs
1 tsp vanilla
1 cup whole milk

Filling:
1 stick butter, softened
1¼ cup confectioners sugar
1 jar Marshmallow Fluff
1 tsp vanilla

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar and salt and set aside. In another medium bowl, mix melted butter and sugar on medium speed, about 3 minutes. Beat in eggs and vanilla until well combined.

Turn mixer to low and alternate adding dry ingredients and milk until just combined. Scoop 2 tbsp batter onto prepared sheets about 2“ apart and bake until toothpick comes out clean, about 12 minutes. Let cool completely.

Meanwhile beat together butter and confectioners sugar at medium speed. Add vanilla and Marshmallow Fluff and beat until smooth.

To assemble pies:
Spread filling on flat sides of half of the cakes and top with remaining cakes.

Hummingbird Cupcakes

Cake:
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp cinnamon
3 large eggs, beaten
1 cup vegetable or canola oil
1½ tsp vanilla
1 8-ounce can crushed pineapple
1 cup chopped pecans (optional)
2 cups chopped bananas

Frosting:
8 ounces cream cheese, softened
½ cup butter, softened
2½ cups confectioners’ sugar, sifted
1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour 36 muffin cups (or use cupcake liners). Set aside.

Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl. Add the eggs and oil, stirring until dry ingredients are moistened. Stir in the vanilla, pineapple, pecans (if using) and bananas.

Pour batter into prepared pans. Bake for 25 minutes, or until toothpick inserted into center comes out clean.

Cool the cupcakes in pans on wire racks for 10 minutes. Then remove from pans and cool completely on wire racks.

Frosting:

Using an electric mixer on medium speed, beat the cream cheese and butter until creamy, Gradually ass the sugar beating until light and fluffy. Stir in the vanilla.

Frost the cooled cupcakes. Garnish with chopped pecans, if desired.

Oatmeal Topped Peach Crisp

Topping:
¾ cup packed light brown sugar
¾ cup rolled oats
⅓ cup plus 2 tbsp flour
¾ tsp cinnamon
6 tbsp cold butter (¾ stick), cut into small pieces

Filling:
⅓ cup packed light brown sugar
1 tbsp freshly squeezed lemon juice
1½ tsp cornstarch
¼ tsp vanilla
2 lbs, ripe but firm peaches (about 5 medium, halved, pitted and cut into ½” thick slices)

Heat the oven to 400 degrees.

Topping: Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling.

Filling: Place the brown sugar, lemon juice, cornstarch, and vanilla in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.

Transfer the mixture to an 8”x8” glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.

Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish in a wire rack to cool for at least 30 minutes before serving.