Brownie Surprise Truffles & Hamentaschen

1 box @realduncanhines brownie mix (this likely works with other mixes but I haven’t tried them and I know this yields the right texture) – bake according to package directions (if you’re given the option of cake like or more fudgy brownies, choose fudgy)
Marshmallow fluff
Chocolate chips

Cook brownies according to package directions. Don’t allow to cool too long – just make sure it has cooled enough that you can handle with your hands. 
Scoop out a chunk of brownie and use your hands to form a circle. Fill with topping of choice. Close up to form either hamentaschen or ball. Repeat with remaining brownie mixture – avoid edges of brownie because they’re more difficult to work with (just eat them because they’re yum). Refrigerate to set. 
Melt chocolate chips in double boiler. Dip brownie balls into chocolate and place on lined baking sheet. Sprinkle with crushed cookies. Refrigerate to set. (I did not dip the hamentaschen but you obviously could)

Savory Goat Cheese and Spinach Hamentaschen

3/4 cup crumbled goat cheese (or feta or ricotta)
60 grams frozen spinach, defrosted and liquid squeezed out
1 tbsp fresh basil, chopped
3 tbsp each chopped kalamata olives and sundried tomatoes
15 mini tart shells
1 egg, beaten

Preheat oven to 375°F.
Mix together cheese, spinach, basil, olives and sundried tomatoes.
Remove tart shells from foil.
Place ~2 tsp of cheese mixture into each tart shell and fold to form hamentaschen, closing tightly.
Brush with egg.
Bake for about 15 minutes.
Hamentaschen are pictured here with @tuscaninifoods balsamic glaze but are delicious plain as well

Rice Krispy Treat Hamentaschen

I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. .
Ingredients (as per Rice Krispie treat box)
1/4 cup margarine or butter 
40 regular size marshmallow
1/2 tsp vanilla 
6 cups rice krispies (choose GF ones if needed)
Filling options:
Peanut butter 
Lotus spread 
Nutella (or dairy free version)
Marshmallow fluff (for the Rice Krispie treat purists)
Topping options:
Melted chocolate 
Melted lotus butter 
Crumbled lotus cookies 
Method saved in highlights under “🔺Rice Krispies”
I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. 
Add desired filling (about 1 tsp) and good into hamentaschen shape.
Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. 

Peanut Butter Dumpling Hamentaschen

1-340g package round wonton wrappers, thawed 
1 tbsp cornstarch 
1/2 lb minced meat
6-8 brown cremini mushrooms, washed and chopped
3 green onions, thinly sliced 
2 garlic cloves, minced 
1 tbsp fresh ginger, minced 
1.5 tbsp soy sauce 
1 tsp sesame oil
Oil for frying .
Peanut sauce:
2 tbsp peanut butter 
1 tbsp each soy sauce, rice vinegar and honey
Squirt of sriracha 
1 tsp sesame oil
Water to thin 
Garlic or ginger if desired

In a frying pan, sauté mushrooms, ginger, garlic and green onions in about 1 tbsp oil. Once it’s almost done cooking, add soy sauce to deglaze pan and mix to incorporate. Remove from heat and allow to cool. 
Mix mushroom mixture with minced meat and sesame oil. 
In a separate small bowl, mix cornstarch with about 2 tbsp warm water to form a paste. Set aside. 
Spread out about 10 wonton wrappers on your work surface. Place 1 heaping teaspoon of meat mixture into each wonton wrapper. Dip your finger into cornstarch mixture and spread around perimeter of wonton. Fold into hamentaschen shape, making sure to close tightly and to push down on filling, to avoid air pockets. (I found that it worked best if once I spread the cornstarch mixture, I folded that dumpling right away). Head about 1 tbsp oil over medium-high heat in a frying pan (that has a lid). Add about 10 dumplings to the pan. Cook for 2 minutes without moving the dumplings so they brown. Reduce heat to medium-low, pour in 1/4 cup water and cover. Cook for an additional 3 minutes. 
While those dumplings are cooking, assemble your next batch. Cook as described above when ready, making sure to remove any remaining water from the previous batch from the pan. 
To make peanut sauce, just mix all ingredients together well. 
To serve, warm dumplings but do not warm sauce. 
Note – these can obviously made in the shape of regular dumplings! They’re delicious regardless of the time of year! Also, you may have to slightly adjust cooking time – every stove top is different. Check the first batch to ensure meat is fully cooked and that the bottom is nicely browned. 


1 tbsp grapeseed oil 
1 can black beans, drained, rinsed and gently mashed with potato masher 
1 cup crushed tomatoes (I used fresh but canned works well too)
1.5-2 tbsp taco seasoning
Grated cheese (I used a blend of mozzarella and cheddar)
10 puff pastry squares
1 egg, beaten OR melted butter

8 grape tomatoes, chopped 
1/2 small mango, chopped 
1 avocado, mashed gently with a fork 
1/2 tsp chili lime seasoning
Freshly ground pepper 
Juice of 1/4 lemon 
Parsley or basil or cilantro for garnish

Preheat oven to 400°F. 
Heat oil in large frying pan over medium-high heat. Add beans and tomatoes and cook for a 2-3 minutes, add seasoning and continue to cook for another few minutes. Add salt and pepper to taste (**if you use unsalted beans, you will more likely have to add salt)
Use a 3.5-4” round cookie cutter to cut puff pastry squares into circles.
Spoon 1.5 tbsp bean mixture in center of puff pastry rounds and top with some grated cheese. Fold to form hamentaschen. 
Brush with egg or melted butter. Top with additional grated cheese. 
Bake for about 20 minutes, until puff pastry in nice and golden. 
In the meantime, make salsa, by mixing together all ingredients. .
Top hamentaschen with salsa and enjoy!