For Parshat Pekudei, Shabbat Shekalim, and Rosh Chodesh, I made silver and black cookies. Some of the cookies were half glazed with white frosting and then sprinkled with silver sprinkles (the half shekels). Some had a mere sliver of silver sprinkle covered white frosting (the new moon).
For the recipe, go to this post about black and white cookies (I have also made pink and whites).
Another option:
This is super easy: just stick pareve coins in the top of cupcakes glazed with melted chocolate chips.
For the cupcakes, use the vegan Moosewood chocolate cake batter or the Amazon cake batter in cupcake pans, 350 degrees for 20-25 minutes. Vegan batter means the little ones can lick the spoon because there are no worries about raw eggs. For the frosting, just sprinkle chips on the warm cupcakes and let the kids spread it around when the heat from the warm cupcakes melts the chocolate.
Tags: black and white cookies, cookies, Parsha project, Parshat Pekudei
Pragmatic Attic 
March 7, 2011 at 5:37 am |
Great ideas!
Here in Israel, that chocolate cake recipe is known as “crazy chocolate cake”. I never realized that it was actually the Moosewood recipe.
March 7, 2011 at 11:52 am |
Thanks, Mrs. S.
Actually, Moosewood didn’t invent it. You are right–it is also known as crazy cake or wacky cake or witches brew cake or vegan cake or Amazon cake . . . There are lots of names and slight variations in the basic recipe.
Interesting that it is called crazy chocolate cake in Israel . . .
March 7, 2011 at 10:40 pm |
I can’t resist sprinkles! I love the variation on black and white cookies.
Plus, I need to try the Moosewood Chocolate Cake recipe. It sounds too good to be true!