There's nothing better during the holiday season than family, friends and food. The Jewish holiday of Hanukkah begins on Sunday, December 6th. As oil is important to the story of Hanukkah, many of the traditional foods used in the celebration are fried. As tasty as they may be, moderation is key. Constant indulgences is why we have to start off January with New Year's resolutions!
Not all Hanukkah treats have to be oil-laden and full of fat. There are many lighter, fun and festive ways to celebrate the holiday with desserts that your kids will love to make and eat!
From marshmallow dreidels to Rice Krispie menorahs, check out these easy Hanukkah treat ideas and recipes!
Chocolate Rugelach
Makes 22 cookies
1 1/2 oz light cream cheese
1/2 cup granulated sugar
¼ cup butter or margarine
1 1/4 cups all-purpose flour
3 Tbsp unsweetened cocoa powder
1/4 cup low-fat yogurt
1/2 cup packed brown sugar
3 Tbsp semi-sweet chocolate chips
1 Tbsp unsweetened cocoa powder
1/2 tsp ground cinnamon
Preheat the oven to 350°F. Spray baking sheet with vegetable spray.
1. In a food processor, purée cream cheese, sugar and butter until the mixture is smooth. Add flour, 3 Tbsp cocoa, and yogurt; pulse on and off until the dough is crumbly. Remove it from the food processor. Form the dough into two balls and wrap them with plastic wrap. Chill at least 20 minutes.
2. In a small bowl, stir together brown sugar, chocolate chips, 1 Tbsp cocoa, and cinnamon.
3. Between two sheets of floured waxed paper, roll one ball into an approximately 12-inch ´ 8-inch rectangle, 1/4-inch thick. Sprinkle it with filling. From the long end, roll it up tightly. With a sharp knife, cut the log into 1/2-inch thick slices. Place them on the prepared baking sheet.
4. Repeat with remaining dough and filling.
5. Bake for 15 to 18 minutes or until the rugelach are golden brown on the bottom.
Apricot Jam Cranberry Rugelach
Makes 20 cookies
2 oz light cream cheese
1/2 cup granulated sugar
1/4 cup butter or margarine
1 1/2 cups all-purpose flour
1/4 cup low-fat yogurt
1/3 cup apricot or raspberry jam
1/3 cup packed brown sugar
1/3 cup dried cranberries
1/2 tsp ground cinnamon
Preheat the oven to 350°F. Spray a baking sheet with vegetable spray.
1. In a food processor, purée cream cheese, sugar, and butter until smooth. Add flour and yogurt; pulse on and off until the mixture is crumbly. Remove the dough from the food processor. Form it into two balls and wrap them in plastic wrap. Chill at least 20 minutes.
2. Between two sheets of floured waxed paper, roll one ball into a circle 1/8-inch thick. Spread half the jam over top and sprinkle with half the brown sugar, cranberries, and cinnamon.
With a sharp knife, cut the circle into 10 wedges. From the wide, outside edge, roll each wedge toward the centre; shape it into a crescent, and place it on a prepared baking sheet.
3. Repeat with the remaining dough, jam, brown sugar, cranberries, and cinnamon.
4. Bake for 20 minutes or until the rugelach are golden brown.