The Why of "Annie's Sweet Tooth"...

If you've been following these posts, you'll know that Annie is my late sister who left us on November 21, 2009 due to complications from MDS. (Myelodysplastic Syndromes)  As a fund raiser for the MDS Foundation, I gathered favorites recipes from Ann's friends & family and put them together in a cookbook, called Annie's Sweet Tooth.  This cookbook has raised over $2,000 for the Foundation and is continuing to raise funds...

When the project was completed, in total appreciation for those who ordered cookbooks and contributed to it, I came up with the idea of this "blog", sharing additional recipes, mostly appealing to those with a sweet tooth.  Credit has always been given when sharing a recipe from another blog or magazine or newsletter.  I thought this was okay as long as it was not presented as my own.

Apparently not.

I received this post this morning:

E has left a new comment on your post:

 You've copied my text and reused my photo without permission, which I clearly state on my blog is against my wishes, and is also stealing content. Please remove this post, and other content you've stolen, or I'll file a DMCA report with google who owns Blogspot, and they'll force you to remove it. Thank you.
Well, this kind of floored me!  I am feeling really freaked out.  I deleted the post & the photo (unfortunately, I hadn't tried it yet & it sounded delicious!) 

So, I am not sure what to do from this point on....my husband just came in and caught me crying....apparently, this little comment, has opened up the loss all over again.....the only way I can deal with Ann's death is to keep her alive in my charitable works & through this blog.  Comments?

Rugelach

(from GOOP, the newsletter by Gwyneth Paltrow)

This recipe makes at least 48 cookie-sized pastries

• 8 ounces cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1/4 cup granulated sugar plus 9 tablespoons
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup raisins
• 1 cup walnuts, chopped
• 1/2 cup apricot preserves, heated in microwave for a few seconds to make it spreadable
• 1 egg beaten with 1 tablespoon milk

1. Cream the cream cheese and butter with an electric mixer until it is light and fluffy. The fluffier the lighter and flakier the final pastry will be.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. On low speed, add the flour and mix just until ingredients come together into a dough.
4. Put the dough on a floured board (or your counter) and roll it into a ball. Cut the ball in quarters, flatten slightly, wrap each piece in plastic, and refrigerate for 30 to 60 minutes. I can never wait 60 minutes so I give you the option!
5. Combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
6. Again, on a board or your counter, roll each ball of dough into a 9-inch circle. This is not an exact shape or measurement.
7. With a pastry brush, brush the dough with 2 tablespoons apricot preserves almost to the edges, and sprinkle with 1/2 cup of the filling. With a rolling pin, press the filling lightly into the dough. Cut the circle into 12 equal wedges. I must admit, if I want smaller pastries, I will cut he circle into smaller wedges, maintaining a triangular shape.
8. Starting with the wide edge, roll up each wedge, place the cookies, point side down, on a baking sheet lined with parchment paper and chill for 30 minutes. This time I do wait the 30 minutes because they will not hold their shape if they are at room temperature. (The rugelach can also be frozen at this point for up to 2 months and left in refrigerator to defrost before baking.)
9. Preheat the oven to 350 degrees F.
10. Brush each cookie with egg wash. Mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Pumpkin Spice Latte Cupcakes

(from http://www.handletheheat.com/)

Makes 2 dozen

• 2 2/3 cups all-purpose flour
• 3 tablespoons espresso powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon grated nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
• 1 cup sugar
• 1 cup brown sugar
• 1 cup canola or vegetable oil
• 3 large eggs

For the whipped cream:

•  2 1/4 cups heavy cream, chilled
• 1/4 cup confectioners' sugar

For garnish:

• caramel sauce (I used half of this recipe)
• cinnamon

For the cupcakes:

Preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir together and set aside. In the bowl of an electric mixer, mix together the pumpkin, granulated sugar, brown sugar and oil on medium speed. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.
For the frosting:

Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.