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.
Archive for the ‘cookies’ Category
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.
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.
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.
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.
Tags:barley flour, Blythe Danner, cookies, Gwyneth Paltrow, macrobiotic cookies, shtreimel cookies, thumbprint cookies, vegan, vegetarian
Posted in cookies, dessert, grains, Uncategorized, vegan, vegetarian | 4 Comments »
I was feeling kind of uninspired . . . For a mishloach manot theme, I was leaning towards “Random Stuff I found in Amazing Savings.” I didn’t even want to make any hamantaschen. I racked my brain for something that could get me excited about baking again. Then I remembered these coffee bean cookies from Carine Goren’s Sweet Secrets.
This is a soft cream cheese dough cookie, with a strong mocha flavor. To get the shape, you form the dough into an oval, and then press a toothpick down the center to make an indentation (I used a piece of uncooked spaghetti to mark the cookies).
You could make these cookies using any coffee flavored dough, as in this Martha Stewart recipe for espresso bean shortbread, which is shaped the same way. I have also seen cookies shaped like this dipped in chocolate, which makes them look even more like coffee beans (or more accurately, like coffee bean candy). But, I was feeling too lazy to go to the trouble of dipping the cookies in chocolate.
Then I realized that I had already bought a bunch of bags of black bean tortilla chips and a theme was born. Coffee bean, chocolate bean, vanilla bean, black bean . . . A bean theme. If I wanted to throw in candy, there are jelly beans, too. I’m planning on adding in a bottled coffee drink and mocha cupcakes (Amazing Savings had these cool Purim-themed cupcake liners with decorative flags).
Okay, it is kind of a lazy theme, because vanilla, chocolate and coffee cover almost everything. But, it is still a theme!
I ended making hamantaschen after all, with a coffee ganache filling (8 ounces bittersweet chocolate melted with a 4 ounce of strong coffee). I used my regular hamantaschen dough, but you could use a chocolate dough, too.
You need a treat every now and then. We are trying to eat a more healthful diet, but find it hard to forgo all sweets. After trying various packaged products, I found that the best approach is to make my own lower sugar, lower saturated fat, higher fiber snacks. These cookies have a bit less sugar than the usual, plus they use oil instead of butter. Using dark chocolate instead of chips means more more anti-oxidants from cocoa.
Toffee bars, but with the toffee and butter flavors amplified. Browning makes the butter flavor more intense and complex, and toffee chips add texture and highlight the caramel flavor of the crust. Using chocolate gelt is a fun holiday touch.
These cookies are from The Cancer Fighting Kitchen, by Rebecca Katz. I’m not sure why they are triple ginger because I see only powdered ginger and candied ginger in the recipe. Does anyone else see the third type of ginger? It doesn’t matter, the cookies are delicious and healthy (well, healthier). Katz’s book explains the health value, particularly during cancer treatment, for use of ingredients like ginger, coconut oil and alternative flours (this recipe uses spelt and barley), and some of this information is available on her website.
A while back, I posted a recipe for chewy granola bars that reminded me of the Quaker Oats brand. The thin, dense, crunchy granola bar–like the ones made by Nature Valley–proved more difficult to reproduce. But, victory at last!
The trick, I think, is pulverizing the oats so that they compact down tightly more readily.