Archive for March, 2013

Gooey Pesach Blondies

March 28, 2013

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These were a huge hit. I underbaked these so that the center was gooey. The edges could be cut and served in squares, but the center had to be served warm, in scoops like a runny chip cake. Someone said that it reminded him of pecan pie.

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Passover Dessert: Chocolate Mistakes

March 28, 2013

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This cookies were an accident. I was making a cookie recipe which called for just cocoa, powdered sugar and egg whites, with some chopped nuts folded in. I must have gotten distracted when measuring out the powdered sugar because the batter was just too dry. So, I added in the yolks that I had separated out from the whites. Then the batter was too runny. So added in a packet of ground nuts.

I baked the cookies, but most of them ran into each other, so I had to cut them into squares. The whole thing looked a bit like a mess, but tasted almost just like boxed chometz brownies. They had that chewy texture, with the thin  crackly top. So, all in all, this is a mistake I would make again, but I would either bake them as bar cookies, or space the cookies further apart so they wouldn’t run into each other.

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Chocolate Chunk Mandel Bread and Pistachio Blueberry Mandel Bread

March 10, 2013

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Dueling Mandel Bread: Baba’s Chocolate Chip v. Bubbe’s Pistachio Blueberry

My mother and I baked mandel bread to use up the last bit of our flour. My mother made a variation on my grandmother’s recipe and I played around with a recipe from Locke Hughes’s Baba, Daye Glassman.

And I finally used up the last of my flour!

The results: the pistachio blueberry mandel bread had a zingier flavor (from the dried fruit and orange zest and juice), but the chocolate chip mandelbread had an especially nice melt-in-your-mouth texture–dry but not too hard.

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Strudel Rugelach Mandel Bread: Strugelachbrodt?

March 5, 2013

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I had leftover apricot lekvar and I used it to make a cookie that is a cross between strudel, rugelach and mandelbrodt. It is an adaption of a recipe for Date and Walnut Rolls, from Tzurit Or’s bakery Tatte Fine Cookies & Cakes in Brookline, Massachusetts.

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Healthier Shtreimel Cookies: Blythe Danner’s Macrobiotic Thumbprints with Chocolate Filling

March 5, 2013

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In 2006, Woman’s Day magazine published  Blythe Danner’s recipe for macrobiotic thumbprint cookies. I tore out and saved the recipe but never got around to making it. Well, not until now, that is (I had to use up the barley flour I bought to make my sister-in-law these other cookies). The recipe for thumbprint cookies that is online now is a little different from the recipe that was published in Woman’s Day–I guess Blythe Danner has changed how she makes the cookies.

I made a slight change. Instead of baking the cookies filled with jam, I filled them after baking with ganache to make a healthier version of those Stella D’oro Swiss Fudge cookies (AKA Shtreimel Cookies). Some cookies I filled with cherry jam and then topped the jam with ganache.

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