Here are some pics of what we've been up to recently!
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| Fun tub times! |
Pip turned 6 March 21st! So we had a party for him!
Making Hamantaschens for Purim!
Here is the recipe we used from Playinghouseblog.com:
Hamantaschen
Makes about 2 dozen
Dough:
2 large eggs
1/2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla extract
Juice & grated rind of 1/2 an orange
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
Filling:
Jam, preserves, or pie filling of your choice
Egg wash:
1 large egg
1. Preheat oven to 350 F. Add dough ingredients in the order above to a large bowl and beat until combined.
2. Optional: wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up.
3. Grab a large handful of dough and roll out on a well-floured surface to 1/4-inch thickness. Use the rim of a drinking glass to cut circles in the dough, and return the scraps to your dough pile.
4. Place 1 tsp. of filling in the center of each circle. Fold sides over 3 times to form a triangle, and press gently to seal. Do not pinch. Transfer to a baking sheet lined with a silicone baking mat or parchment paper.
5. Repeat with remaining circles and remaining dough. If dough gets too soft, refrigerate it for 15 minutes. When you have formed all the cookies, beat an egg in a small bowl. Use a pastry brush to brush each cookie lightly with the beaten egg.
6. Bake for about 25 minutes, or until golden brown. Transfer to a wire cooling rack and cool completely before serving.
Makes about 2 dozen
Dough:
2 large eggs
1/2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla extract
Juice & grated rind of 1/2 an orange
2 1/2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
Filling:
Jam, preserves, or pie filling of your choice
Egg wash:
1 large egg
1. Preheat oven to 350 F. Add dough ingredients in the order above to a large bowl and beat until combined.
2. Optional: wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up.
3. Grab a large handful of dough and roll out on a well-floured surface to 1/4-inch thickness. Use the rim of a drinking glass to cut circles in the dough, and return the scraps to your dough pile.
4. Place 1 tsp. of filling in the center of each circle. Fold sides over 3 times to form a triangle, and press gently to seal. Do not pinch. Transfer to a baking sheet lined with a silicone baking mat or parchment paper.
5. Repeat with remaining circles and remaining dough. If dough gets too soft, refrigerate it for 15 minutes. When you have formed all the cookies, beat an egg in a small bowl. Use a pastry brush to brush each cookie lightly with the beaten egg.
6. Bake for about 25 minutes, or until golden brown. Transfer to a wire cooling rack and cool completely before serving.
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