It's time for another Secret Recipe Club post and despite the fact that my computer is broken and no longer lets me connect to the internet, I wouldn't miss an SRC reveal day.
Plus, this month I have an delightful little treat to share with you from a really neat blog. Dena is the author of "Oh, You Cook," a kosher blog. Besides being an accomplished cook and a librarian, Dena is also the author of "The Everything Kosher Slow Cooker Cookbook" (find it at Barnes & Noble or on Amazon).
Dena's blog is filled with lots of fabulous recipes, including many traditional recipes for Jewish holidays.
I'm always on the lookout for sweet treats that aren't *that* bad for me. Well, these Almond Stuffed Dates may be my new favorite treat. They are so easy and perfectly satisfy my sweet tooth. The cream cheese cuts some of the sweetness and the almond adds a nice little crunch. Dena originally made these treats to celebrate the Jewish holiday of Tu B'Shevat, the New Year for Trees. On Tu B'Shevat it is customary to eat dried fruits and nuts. The holiday just happened to land on January 15th, so besides being the recipe that I was instantly drawn to on Dena's blog, it felt appropriate to make for the January SRC. Of course, there were plenty of other recipes on Oh, You Cook that I have bookmarked for later - Israeli Beet Dip, Sweet Potato Mini Muffins, and Challah. For now, these stuffed dates will be on heavy rotation in my sweet treat snacking repertoire. You need to go make these now! Thanks for sharing Dena and for being such an amazing resource for kosher recipes!
Almond Stuffed DatesFrom Oh, You Cook
8 ounces whipped light cream cheese
8 ounces dried, pitted dates
2 tablespoons powdered sugar
2 teaspoons freshly squeezed lemon juice
1/4 (or a handful) of raw, whole almonds (that's the only kind I keep in the house)
Whisk together cream cheese, powdered sugar, and lemon juice until well combined.
Carefully slice the dates lengthwise, being careful to not cut all the way through.
Using a pastry bag and tip, fill the dates with the cream cheese mixture. Top each date with an almond, pressing the almond into the opening. Refrigerate until serving or serve immediately. Enjoy!