Well hello again! If you haven’t already noticed by now, I’ve been away for a while. I sincerely apologize for that. Believe me, it hasn’t been by any choice of mine. The holidays have kept me quite busy. Thanksgiving taught me that there is no limit to how much turkey I can eat. I know that it seems like I haven’t been working on the blog, but if you really think about it, I have been working on new recipes for the blog to share with you guys. I’ve teamed up with a few companies that I’m super excited to work with and although I can’t share the recipes or all of the details right at this moment, I do want you to know that some new and exciting recipes (that I’m most proud of, mind you) are coming to the blog very soon. And by very soon I mean a couple of weeks. I’m just itching to tell you guys all about them. To let the cat out of the bag and spill the beans but unfortunately I can’t just now. I can tell you though that these recipes I’m talking about are going to blow your socks off. Blow them clear across the country. I think that justifies my absence, right?
The other day I was video chatting with my mother—which by the way, I had no idea she even knew how to Facetime, but I gotta tell you she’s more of a pro than you and I could ever dream of being—so she proceeds to tell me that I’ve been neglecting my blog for far too long. She hasn’t gotten any email updates from me recently, and she’s worried that I’m going to lose all of my followers if I don’t post anything soon. Thanks mom. Now, I’m no cookie pro baker but I do have to inform you that I am a professional cookie eater. Don’t believe me? It’s on my resume. (It really isn’t on my resume, but how cool would that be?) Anyhow, as I was saying, my mother was throwing shade my way so I knew that I needed to get my act together.
After that, I wanted to get into the holiday cookie-baking spirit so I decided to think outside of the box for a bit. I didn’t want to share an easy recipe of something we’ve all seen far too many times. I wanted something that was unique and perhaps maybe even new to some of you. Rugelach sort of made all the sense in the world because you can easily fill it with whatever your heart desires. These are loaded with butter, cinnamon sugar, dark chocolate, cherries and pecans. I don’t think it gets any better than this, but luckily for me, I’m not complaining about the situation. Rugelach kind of look like croissants but the doughs are completely different from one another. This one is a little more dense than pie crust, but it’s still super delicious. If you’ve never made these before or have never tried them for yourself, I think it’s safe to say that you’ve been missing out. Don’t worry, you still have time to catch up to the rest of us. I’ll even help you eat your way through. I’m willing to take one for the team.