HAPPY BLOGAVERSARY TO ME!!!!! WOOOHOO! Can’t believe that its been one year since I started blogging my recipes and ideas. As I said when I started, blogging was something that I had wanted to do for a while and now its turned out to be the best outlet for me. Here’s a small snapshot of what was posted this year (and this isn’t even everything!):
Anyway, when I started I started with a Hamentashen recipe ( https://revalutionaryfoods.wordpress.com/2017/02/27/potato-onion-hamentaschen/ ) I knew this was an awesome theme to keep doing and getting creative with.
Purim is one of the best holidays out there – first theres just the whole idea of simcha and really being happy and connecting to the true you. Second, Esther teaches us one of the most important lessons – that you should always be proactive, you never know why you are put into certain situations, but Hashem knows what He is doing and at the end of the day you are where you are for a reason. Then lastly, we have Hamentashen. YUMMM best cookie probably ever!!
So this inspiration hit when I was thinking about what type of hamentashen to make and I was also in the mood for…CRUMB CAKE!! so I thought holy yum! lets mix the two! And BAM!! Crumb Cake Hamentashen were born. These guys are filled with crumbs and tastes literally like crumb cake.
So enough talk – here’s the recipe and enjoy! Happy Purim and 1 year to me!
Crumb Cake Hamentashen
1/2 C. Oil
3/4 C. sugar
1 tsp Baking Powder
1/2 tsp Salt
2 tsp. Vanilla Sugar
3 C. Flour (if in a humid kitchen may need to add 1/4 c more)
1 C. Sugar
1 1/2 C. Flour
1/2 C. Oil (start with 1/2 and if too dry add in an additional 1 – 2 Tbsp)
1 tsp Cinnamon
Preheat oven to 350 degrees.
Mix the eggs, oil and sugar together. Add in the baking powder, salt and vanilla sugar and mix. Add in the flour and mix until a dough forms. (If dough is wet add in 1-3 Tbpn more flour one at a time)
Roll out the dough and cut out circles. Fill with about 1-1 1/2 tsp of the crumb filling. Seal sides well.
Bake 15-18 minutes.