Happy St. Patty’s Day!

Two years ago I was in Panama drinking green beer on St. Patrick’s Day. Last year I was in the Alps hanging out with this guy…

And this year I imagine I shall be celebrating somewhere out in France. Funny how this has turned into such an international holiday for me! Being over in Paris, I know a lot of my friends are planning on heading over to Dublin for the weekend. I cannot wait to hear the crazy stories that I’m sure will come out of those adventures!

With St. Patrick’s Day in the air, I figured a cookie with a beer reduction added to it seemed quite appropriate. These are some super delicious cookies – they have 3 types of chocolate in them! I might not be the most authoritative figure on beer tasting, but I couldn’t really taste the beer. It’s definitely in there though, so if you want to make something with alcohol in for this beer drinking holiday, I promise you, this has beer in it!!

I know some people don’t really like white chocolate, but it’s the perfect compliment to this chocolate cookie. The beer reduction certainly gives the cookies their deep brown color even if the taste doesn’t shine through. I’m really missing my mix master a lot these days, as I know these cookies would have been that much better if I could have whipped the butter just a little more than my poor arm, which was trying as hard as it could with a simple little whisk. Of course, these was almost a whole sheet pan of these that didn’t even make it to the cooling rack before they found their way into my mouth 🙂

ST. PATRICK’S DAY CHOCOLATE BEER COOKIES

(Adapted from The Galley Gourmet)

INGREDIENTS: 

  • 2 (12-ounce) bottles of Guinness extra stout or draught
  • 1/2 cup packed light brown sugar
  • 2 3/4 cup unbleached all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 extra large eggs
  • 1 extra large egg yolk
  • 1 Tablespoon pure vanilla extract
  • 2 cups white chocolate chunks
  • 1 cup milk chocolate chips

DIRECTIONS:

1) In a medium saucepan over medium-high heat, reduce the Guinness and the brown sugar, stirring occasionally to prevent scorching, until thick and syrupy and measures 1/3 cup, about 30-45 minutes.  Set aside to cool slightly.

2) In a medium bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt; set aside.

3) In the bowl of a stand mixer fitted with the paddle attachment (OR WITH YOUR OWN ARM!), cream the butter and sugars until light and fluffy, about 3 minutes.  Add the eggs and yolk, one at a time, until combined.  Scrape down the sides of the bowl. Add the vanilla and mix until combined.

4) With the mixer on low, gradually add the cooled beer syrup, mixing until combined.  Gradually add the dry mixture until no flour is visible.

5) Fold in both the white and milk chocolate chips.

6) Cover the bowl with plastic wrap and refrigerate until firm, about 3 hours, preferably overnight.

7) Preheat the oven to 325° F.  Line a large baking sheet with parchment paper.  Using a 1-ounce ice cream scoop (about 2 tablespoons), scoop out portions of the cookie dough onto the prepared baking sheet spaced 3 inches apart.

8) Bake the cookies until the edges are set, about 15-17 minutes.

9)  Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

10) Enjoy!

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Chocolate Chip Cranberry Biscotti

I’ve learned that dried cranberries make just about anything better. Can you honestly think of one thing that dried cranberries wouldn’t go good in? Cookies – check! Granola – check! They can often be a wonderful addition to savory dishes as well, such as chicken and even omelets! I look forward to Thanksgiving every year with great ernest, knowing that it’s prime cranberry season. Last year at our Turkey Day meal, we had a cranberry port ice cream and a panna cotta pie with candied dried cranberries on top. I obviously hog the cranberry sauce as it’s passed around the table.

The gory process of cranberry port ice cream: 

I have always wanted to make biscotti and when I saw I had some cranberries in my cupboard, I figured why the heck not try throw them in. My precious bag of chocolate chips is slowly getting smaller and smaller but I’m hoping with an onslaught of American visitors coming next month, my stock will be replenished! When I was younger, I used to eat biscotti like no bodies business. I always remember cafes selling them in giant glass jars right at the check-out and I would always beg my mom or dad to buy one for me.

Having never made these before, I did some research behind these crunchy cookies. They originated in Italy, are usually almond based and are twice baked to receive that famous crunchy tecture. Originally they didn’t have any fats or yeast in them, but the recipe I used for called for a little bit of oil (I actually used butter) and some baking powder. I didn’t have any almond extract either, but added some almond flour I had, which was more understated than I imagine extract would have been, but still delicious.

These are really such an easy cookie to make, but always give off the appearnce of seeming quite complicated. I want to try making biscotti again, playing with different flours and fillings. I’m thinking a nutella biscotti is definitely in the works 😉

Cranberry Chocolate Chip Biscotti

(Adapted from Cooking Lite)

INGREDIENTS: 

  • 2 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup dried cranberries
  • 1/2 cup semisweet chocolate chips
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon melted butter
  • 1 teaspoon almond extract (or 1 tbs almond flour)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Cooking spray

DIRECTIONS: 

1) Preheat oven to 350°.

2) Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients in a large bowl.

3) Combine butter, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times.

4) Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

5) Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices.

6) Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).

7) Remove from baking sheet; cool completely on wire rack. 

Nutella Speculoos Cookies

I’m going to make the assumption that you’re already well aware of my new found OBSESSION with speculoos. I think I went through a week when I couldn’t go one day without eating at least one spoonful of it! Now, I don’t think I have written about my mutual love for nutella, but let’s just say that if it was a question between speculoos or nutella, I would have a mighty hard time picking between the two. A few years ago, when I was on a ski trip, we were served little nutella packets each morning with breakfast that I would sneak into the pockets of my ski pants to eat as a snack on the slopes. I really hope the people behind speculoos are getting into the snack-size business, as carrying around a big glass bottle all the time seems quite impractical, then again, I would probably do it 😉 

Another thing I love – peanut butter. Basically I think that everything should be into a spread! Can you imagine a Momofuku compost cookie in spread form? Wow, even just thinking about it makes my stomach grumble! But back to peanut butter – no joke, I eat it out of the jar just like my speculoos. Now a funny thing about France is that they don’t really eat peanut butter here. What’s up with that? I guess they’re not that big into PB&J here. After almost leaving empty handed from Monoprix last week after my hunt for peanut butter, lo and behold, I found it tucked into a corner on the top of the Asian food section! Odd placement, as I highly doubt peanut butter is more popular in Asia than in France, but hey, at least I found it!

So where is this all leading? Oh right, I found a recipe for peanut butter nutella cookies a few weeks ago that sounded just like my kind of heaven. As I was about to start up the recipe, I had a spoonful of speculoos in my mouth when I realized “wait, what about swapping out the peanut butter with speculoos? They have the same consistency, this should work.” Well, let’s just say this was one of my better successes when deciding to alter recipe ingredients. Quite honestly, it was a sure fire thing from the start: nutella + speculoos + even a little more butter = massive hit! Of course, I added more nutella than needed and decided to do the same with speculoos. These babies sure are soft before baked, so extra refrigeration is definitely needed. Next mission – peanut butter, speculoos and nutella all wrapped up in one! Someone might need to send me some more peanut butter if I want to head down that road…

Speculoos Nutella Cookies

(Adapted from Pass The Sushi)

INGREDIENTS:

  • 1 3/4 cups AP flour
  • 3/4 teas baking soda
  • 1/4 teas salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup speculoos
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teas vanilla extract
  • 1/2 cup Nutella

DIRECTIONS:

1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

2) In a medium bowl, whisk together the flour, baking soda and salt; Set aside.

3) In the bowl of a stand mixer, mix the butter, speculoos and sugars until combined and fluffy, about 3 minutes. Scarp down the sides to insure everything is mixed well.

4) Add the egg and vanilla and combine. Slowly add in the flour mixture until just combined. It will be a slightly crumble dry ball of dough. Fold in your Nutella without mixing in too much.

5) On a clean work surface, turn the dough and and for into a ball. Wrap in plastic wrap and chill for at least 15 minutes in the refrigerator.

6) Scoop tablespoon sized balls out onto the baking sheet and press with a fork. Sprinkle each with a dash of the sea salt.

7) Bake for 10 minutes, or until edges are well browned. Cool on a wire rack before serving.

Brown Butter Chocolate Chip Cookies (And my quest for chocolate chips in Paris)

Once again, in my pursuit to find chocolate chips, I’m reminded how different the French baking style is from the American one. I know, crazy to think about given how much the French like their pastries, or so it would seem from the amount of patisseries on every street, yet somehow, simple chocolate chips are incredibly hard to come by. Every store I walk into, I check to see if they have any. Some have none, and the markets that do have them only have teeny bags! I think I’m going to seriously need to invest in some industrial size bags. I am also recruiting anyone who plans on coming to Paris soon to bring me some 😉

So I did finally manage to snag a pack of these chocolatey pieces the other day and decided, what better thing to make with them than chocolate chip cookies! Instead of the basic cookie, I decided to brown my butter. Something you should know about me is that I LOVE brown butter. Honestly, I think brown butter makes everything better. By heating up butter in a sauce pan, the liquids and the fats separate. As the fats start to toast at the bottom of the pan, it gives off the most amazing nutty smell, which corresponds to the nutty flavor it adds to baked goods. 

I also realized that since I don’t have a a mixer or my beloved KitchenAid with me, brown butter is much easier to blend with the sugars in the recipe if you don’t let it solidify again. Most recipes say the butter should be cooled completely before using, but I just let it cool to room temperature before I put it in with my other ingredients. I also was too impatient to let these cool for an hour in the fridge and was worried they might spread too much. I think the extra egg yolk acts as a glue though, so they stayed perfectly round, even when the dough was at a room temp. 

I popped these into the oven for just a few minutes and barely let them cool for a second before I grabbed for one. Quite honestly, I don’t think the brown butter made a huge difference, but they were still some very yummy chocolate chip cookies. They were puffy and cakey, just how I like them. I would definitely like to play around with the brown butter some more – maybe letting it solidify would have actually been a good idea – but either way, these certainly satiated my cookie craving. BROWN BUTTER CHOCOLATE CHIP COOKIES

(Just your pretty basic chocolate chip cookie recipe with some brown butter)

INGREDIENTS: 

  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons milk
  • 2 teaspoons vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

DIRECTIONS:

  1. To brown butter, heat in a saucepan over medium heat until the butter begins to simmer. Continue cooking, stirring, just until butter begins to turn golden brown, about 4 to 5 minutes.
  2. Pour off into a measuring cup or bowl, leaving darkest sediment behind. Let the butter cool to room temperature.
  3. In a large mixing bowl with electric mixer, beat the browned butter and sugars until light and fluffy.
  4. Add egg and egg yolk, milk, and vanilla. Beat on low speed until well blended.
  5. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the egg and butter mixture, mixing on low speed, until a soft dough forms. Scrape the bowl a few times. Stir in the chocolate chips. Cover and chill for about an hour.
  6. Heat the oven to 375°. Line a cookie sheet with parchment paper or a silicone mat; spray paper with cooking spray.
  7. Using a cookie scoop, drop balls of dough onto the silicone mat or greased parchment, allowing about 2 to 3 inches in between the cookies.
  8. Bake for 6 to 10 minutes, until browned around the edges. Cool completely and transfer to an airtight container for storage.

Long forgotten, but still remembered

I must apologize for my lack of updates in the recent months. I’ve had a few recent bumps in the road in terms of my health that have kept me from updating as often as I would have liked (take a look here for more information on that side of my life – http://abvdinnyc.wordpress.com/) I’ve been baking a bit here and there still, but with summer upon us, I’m looking forward to getting back into the swing of things baking-wise!

Instead of backtracking to find all the recipes I’ve used in the past month, I thought I’d just share some pictures that I have taken of my creations. We’ve had a few birthdays in the apartment, Passover, and the usual baking adventures. I also hosted a baking birthday party for some 6 and 7 year olds along with my roommate. It was loads of fun and if anyone is interested in having a baking party, let me know!  With school over in just a few days, my time will be opened up once again to try some new things this summer!

Coconut brownies made during a ski vacation in Vermont. 

Chocolate cake with caramel butter cream, chocolate ganache, and salted praline for my grandfathers birthday. 

Red velvet cupcakes with cream cheese frosting for my grandfathers birthday. 

Adventures in juice making with our lovely new juicer. 

Carrot, pineapple, and apple juice made at home. 

Lemon cheesecake cupcakes with glazed blueberry topping for a roomies birthday party. 

The birthday spread. 

The start of the most amazing meal I had while on spring break in France. 

The most perfect steak. 

Leading a six and seven year old baking birthday party. 
A sugar cookie baking adventure at a birthday party. 

Pumpkin Butterscotch Chocolate Chip Cookies

It’s officially fall and you know what that means? PUMPKIN SEASON! There are few things I enjoy more in life than pumpkin-inspired baked goods so you can imagine my delight when stores start stocking pumpkin purée and farmers’ markets have baskets full of sugar pumpkins and assorted squash! I decided to kick off my pumpkin habit this year with some pumpkin cookies that have a kick of chocolate and butterscotch in them.

These are pretty basic chewy pumpkin cookies that have butterscotch and chocolate. According to my roommate, the butterscotch and pumpkin go really well together – or as she put it “it’s like they’re copulating in my mouth”. Pumpkin cookies tend to be a little moist because pumpkin purée is so wet, so I highly recommend spreading them out on a large plate rather then trying to stack them as they will stick to each other.

This is only the first of what I imagine will be many many pumpkin related recipes that I expect to bake in the coming fall months. Today, I went to the local farmers market and bought mini-pumpkins to hopefully bake tomorrow with some squash soup. I also bought some indian corn to add to my the cornucopia-esque center piece in our living room. I’m big into the fall decorations 😉

PUMPKIN BUTTERSCOTCH CHOCOLATE CHIP COOKIES

(Adapted from Joy The Baker)

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1 cup sugar
  • 1/2 cup canola or corn oil
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch chips
  • 1 cup chocolate chips

DIRECTIONS:

1) Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

2) Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside.

3) In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.

4) On low speed, mix the oil, pumpkin, and vanilla until blended.  Mix in the flour mixture to incorporate it.  Mix in the chips.

5) Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart.

6) Bake the  cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.

7) Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

8) Enjoy!

September Daring Bakers’ Challenge: Sugar Cookies

I love sugar cookies. They’re pretty easy to make, you can make them in any shape or size you want and if you have the time and patience, decorating them is very fun. The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

I had a lot of trouble with this dough recipe. I’m not sure if it was a mistake I made, or I just wasn’t used to my dough being this dry, but I had a hard time getting the dough to roll out properly. I ended up more or less handshaping a lot of discs from which I cut out pieces.

I settled upon some fall themed cookie cutters – apples, acorns, and leaves. Fall in  New York is one of my favorite seasons, although the recent rain/humidity spell has not been all that pleasant. I love walking through Central Park when all the leaves have changed and cannot wait to start wearing my jean jacket and boots more often.

I spent a lot of time decorating these cookies, for as you can see from the photos, my lovely roommate decided to make a paper-maché tree to hang them on. It’s possible that the tree was more complicated than the cookies, although it did take me about 2 and half hours to do all the cookies. I’m most proud of the apples, I think they’re just so cute. I had a hard time deciding on colors for the leaves but when it was all set up on the tree, they looked good. Perhaps this new ”fall tree” will be the new fad!


Salty Blueberry Chocolate Oatmeal Cookies

Sometimes, when it’s so hot and humid outside, I get the insane idea that I’d rather stay inside and roast myself in the sweltering kitchen by baking something delicious to eat. That is exactly what happened to me this past weekend, and the result was yummy oatmeal chocolate chip blueberry cookies with a sprinkle of fleur-de-sel on top.

As I’ve said in previous posts, fleur-de-sel is one of my favorite things out there. After these cookies, I think I have decided that it’s now essential that it put it onto everything I make from here on out. It adds the perfect bit of saltiness to a sweet thing like a cookie, without overpower the baked goodness of the chocolate, or in this case, oatmeal with chocolate and berries. The blueberries and chocolate just happened because I’d been given a mixture of the two and they’d been sitting in my fridge for weeks. This seemed like the perfect oppurtunity to use them, especially since I prefer anything over raisins in an oatmeal cookies.

As usual, the gas stove was faulty and I burned a few at the start, but I quickly learned that I needed to lower the heat/reduce baking time. These are a quick and easy oatmeal cookie but are given a sophisticated touch with the fleur-de-sel sprinkled on top. I would love to try different combinations of fruits and chocolates in the future, although blueberries and semi-sweet chocolate chips seem to go together very well.

P.S. – sorry for the horrible photo. I am now convinced that I need a new camera.

SALTY BLUEBERRY CHOCOLATE OATMEAL COOKIES

(Adapted from Smitten Kitchen)

INGREDIENTS:

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
  • 1 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 6 to 8 oz. mixed dried blueberries and semi-sweet mini chocolate chips or any chocolate fruit combination of your choosing.
  • 1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

DIRECTIONS:

1) Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2) Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and blueberry/chocolate mixture and mix until well incorporated.

3) Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4) Sprinkle a flake or two of sea salt on each cookie

5) Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Sugar Cookies II

I’ve had a crazy weekend. Worked Friday, Saturday, and Sunday just about non-stop with a quick jaunt to see A Single Man with my roomie, which I highly recommend. Anyway, prior to commencing this crazy weekend, a few of us decided to watch the new season of the WIRE we had got in the mail Thursday night. Needless to say, we watched 4 episodes in a row because it is hands down one of the best TV shows ever.
Anyway, while we were watching, I had that baking itch and decided on some sugar cookies. Not just any sugar cookies mind you, sugar cookies with royal icing. I had never made royal icing before and had I been smarter about it, I probably should have waited. By the time the cookies were out of the oven and cooled, it was already 10:30 and I was just starting to ice. I did about 12 cookies with detail, but given how long it took, I just gave up with the fanciness and kind of globed it all on after that. When I was paying attention to detail, I used a variety of tips from my cake decorating kit to get some thin and thick lines. I added a but too much water to some of the purple icing that I planned to flood, so it didn’t dry so well, but I learned my mistake and only diluted the blue a teeny bit. For future, I will definitely give myself plenty of time to ice cookies with royal icing. I could see making some really awesome cookies though, because the icing dries hard, so you can stack them when you’re all done and you can make some really nifty patterns. So while not a complete success this time, I will certainly try again.


SUGAR COOKIES

(Adapted from Martha Stewart’s Cookie Book)

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup unsalted butter
  • 2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

DIRECTIONS:

1) Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.

2) Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

3) Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.

4) On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

royal icing:

  • 1 box confectioners’ sugar (1 pound)
  • 5 tablespoons meringue powder, or 2 large egg whites (I used meringue powder)

1) In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder.

2) Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water.

3) A thicker consistency is generally used for outlining and adding details.

4) Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Passover Preparations

Passover is right around the corner – Monday evening to be exact – and I’m getting ready! Today I went out and bought matzah, soup mix, coconut, and my favorite thing about this time of year – coconut covered marshmallows!!! They don’t make them any other time of year except for now and I am obsessed. Usually I don’t think that kosher marshmallows are that good, but these are just amazing!

Anyway. First night seder I plan on going to the Bronfman Center here on campus to connect with some other university Jews and second night I plan on heading up town for a nice big seder with the whole family. Not quite sure what I’m going to make yet, but here are a few of my favorite Passover treats…

MACAROONS – This is my signature recipe – one of my favorite things to make.

CHOCOLATE COVERED CARAMEL MATZAH – This is a great recipe if you’re in a rush, but still want a yummy dessert for your Passover table.

CHOCOLATE MERINGUE COOKIES

(Adapted from Allrecipes.com)

INGREDIENTS:

  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup white sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/3 cup semisweet chocolate chips

DIRECTIONS:

1) Preheat oven to 300 degrees F (150 degrees C).

2) Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks.

3) Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.

4) Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.