Finally, it seems like we are ready to get back together with family and friends. That, of course, means cooking. Some would argue that summertime is the worst for cooks–the sun stays out longer, giving us more time to get all our preparations done, but the heat and humidity make it difficult .

Between all the summer fun and the heat it can be difficult for us to get motivated to be in the kitchen. Even if you choose to make your meals on the grill with friends, it can still feel like a chore. We can of course order in take-out, but that tends to be pricey. As much as I love cooking, I find that I love staying cool even more, and that means leaving the oven off.

If you are looking to keep it chill while cooking during the warmer weather, here are a few tips that may help you:

Use your oven early in the morning, or in the evening. If you are baking or roasting, the temperature outside will be a little cooler, making it easier to withstand the heat. You will sweat a little less , and that makes for a better experience.

Forget the oven or grill. Time to take out your instant pot or use your toaster oven. Try using your toaster oven even more in the summertime since it can do pretty much everything a full-sized oven can do and won’t even raise the temperature of your kitchen. An instant pot or slow cooker can help make things like potluck-friendly pulled pork and juicy summer fruit sauce a reality without ever having to turn on the oven.

Try to make things in bulk. You might have to use the oven to make a meal, but at least you’ll only have to do it once.  You can even use the microwave to reheat most meals– just be sure to take the fork off the plate first!

Try no cook dinners. Meals like salads and cold soups (gazpacho) are easy to make even on the hottest days of the season.

Keep lots of cold snacks like veggies and fruits close at hand to help you keep cool. Chilled cucumber slices, chunks of watermelon, or a cold drink with plenty of ice will help you chill out when the temperature starts to rise.

Close the blinds and set some fans up in the kitchen. You’ll be surprised at how quickly you can drop the room temperature by 10 degrees or more by closing the window shades and draperies.

This dessert does need the oven, but the prep time is short enough that you can prepare the dough at night, then bake first thing in the morning. The cream cheese and sour cream makes the crust so moist and full of flavor. The sugar adds sweetness and the pecans give the small treats a nice texture and flavor. The savory here is the cinnamon which gives it a warm, spicy goodness.

This recipe is courtesy of Sally’s Baking Addiction and will make 24 rugelach for people who want a sweet treat on a hot day.

Ingredients for Rugelach:

For the Dough:

2 cups all-purpose flour, spooned and leveled
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed (16 tablespoons)
3/4 cup (6 ounces) block cream cheese, cold and cubed
1/3 cup sour cream, cold

For the Filling:

1/2 cup packed light or dark brown sugar
1 cup chopped walnuts or pecans
1/2 cup raisins (or dried cranberries for some color!)
1 tablespoon ground cinnamon
Water for brushing dough
Optional for topping: confectioners’ sugar

Make the Dough:

Place the flour and salt in the bowl of a food processor. 

Pulse a couple times to blend.

Add the butter, cream cheese, and sour cream. 

Pulse until crumbly; this will take 30 seconds or so. 

Pulse until there are pea-sized crumbs throughout. 

Divide the dough into three equal portions and gently flatten into a disc shape. Wrap in plastic wrap, then chill in the refrigerator for at least 2 hours or up to 1 day. 

Or freeze for up to 3 months and thaw overnight in the refrigerator before using.

Make the Filling:

Pulse the brown sugar, walnuts, raisins, and cinnamon in the food processor until very finely chopped and well combined. 

The filling will feel a little moist. 

You’ll have a little over 2 cups total.

Line 3 large rimmed baking sheets with parchment paper or silicone baking mats.

Set aside.

Remove the dough from the refrigerator. 

Working with one disc of dough at a time and on a lightly floured work surface, roll into a 10-inch circle (roughly 1/4 inch thick, give or take) and brush it lightly with water. 

Spread about 1/3 of the filling on top.

Gently press the filling down into the dough so it’s compact. 

Using a pizza cutter or sharp knife, cut the dough into 8 equal wedges. 

If you’re cutting on a silicone mat, be careful not to cut the mat. 

Roll each wedge up, beginning with the wide end and ending with the narrow end. 

Place the rolls point-side down onto the baking sheets, 8 on each. 

Repeat with the remaining two discs of dough.

Preheat the oven to 350°F.

Bake the rugelach for 25 – 30 minutes, or until golden brown. 

As the rugelach bake, the butter will lightly fry their bottoms, giving them a super crunchy crust. 

Remove from the oven and allow to cool for 10 minutes. 

Dust with confectioners’ sugar and serve warm or at room temperature. 

Cover leftovers and store tightly at room temperature for up to 5 days.

It’s that simple!