1Mix margarine, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.
2Roll out dough on a lightly floured surface to 1/8 inch thickness. Cut circles with a small cup and drop 1/2 teaspoon Nutella into the center. Bring the dough up around the filling and press the three ends together forming a triangle.
3Bake at 375 degress on a well greased cookie sheet for 10 to 15 minutes. Optional: brush hamantashen with egg wash before baking for a more golden color.
Decadent Nutella + creamy mascarpone = pure heaven. And the single-serving jars mean you don't even have to share!
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
Easy Roasted Acorn Squash
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece.
Oven-ready in just 20 minutes, these whole-grain donuts are much lighter in calories and sugar than the typical sour cream cake donut. Topped with a touch of glaze and nutty pecans, these delightful bites are a truly satisfying breakfast treat.