Category: Cookies

Peanut Butter Buckeye Hamantaschen

If you’ve been following me for a while, you probably know that I’m not big on baking. I love to cook, but baking is just too scientific for me. You can’t just be creative and throw in a little of this and a little of that (trust me, I’ve tried!). Every year, I come up with such fun hamantaschen ideas, but I dread testing them. I push it off until I can’t anymore, and then I test batch after batch after batch until it’s just right.

With hamantaschen dough and the filling, there’s just too much margin for error. You’ve got to get the cookie to be soft, but crispy too. You can’t fill them too much, and you have to make sure they don’t open when you bake them. Just thinking about it makes me want to insert the eyeroll emoji.

After testing six batches of mamoul hamantaschen dough this year, I decided I wanted to come up with a no-bake hamantasch that people are going to want to eat. It had to be some sort of candy, but also a riff on a particular style – so I went with BUCKEYES, ‘cuz who doesn’t love peanut butter?!

Buckeyes are basically a peanut butter cup – except the peanut butter filling is rolled into a ball and only partially covered in chocolate. Basically it’s got peanut butter and chocolate and it’s addicting. Case in point: when my daughter came home to a platter of these on the table, she gave me a hug and told me I had invented the best recipe on the planet. “How did you turn the peanut butter into a dough?”, she wanted to know. Turns out, it’s pretty simple. And I can do simple.

Hello NO-BAKE hamantaschen and goodbye to the tricky scientic process of baked hamantaschen. Who’s with me on that?!

Of course you want to make sure you use good quality chocolate in this recipe, so I rely on my fave – California Gourmet. Their new mini’s melt SO quickly, plus the 51.3% cocoa content make them rich and easy to work with.

Enjoy this last taste of Purim here on BIB. I’m sure you’ll be making these in traditional buckeye shapes after the holiday too. Chag Sameach!

Peanut Butter Buckeye Hamantaschen

3/4 cups natural peanut butter*
1/4 cup butter or margarine (1/2 stick)
1 tbsp honey
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/4 tsp kosher salt
honey roasted peanuts
8oz. California Gourmet chocolate chips
2 tbsp coconut oil

Method:

In a large bowl, beat the peanut butter, margarine, honey, vanilla and salt. Add in the powdered sugar and mix until a soft dough forms. If the mixture is too sticky to handle, add a bit more powdered sugar.  Roll the dough into balls and form each ball into a triangle. Fill each triangle with honey roasted peanuts.

Melt the chocolate over a double boiler and stir in the coconut oil. Using a fork, dip the peanut butter triangles into the chocolate so that the edges are covered all around. Shake off excess chocolate and place on parchment paper. Refrigerate until ready to serve.

*I use peanut butter that is labeled as natural but it still has sugar added.

YIELD: approximately 20 hamantaschen


This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.  

Related Recipes:

no-bake date and almond hamantaschen
peanut butter bars
peanut butter mousse
peanut butter fudge ice cream pie

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Ma’amoul Hamantaschen

If I had one word to describe these hamantaschen, it would be #proud. Yes they’re melt-in-your-mouth delicious, super buttery and also crispy, but the word I would use to describe them has nothing to do with how they taste. It has to do with how they make me feel.

I’ve always felt that food does so much more than nourish us. It connects us to our past, our present and our future. Traditional food, especially, has the power to bridge generations. Preparing the same dishes that my mother made, and my grandmother before her, allows me to pass on the flavors and smells of my childhood to my children in a way that nothing else can.

That’s why these hamantaschen mean so much to me. Not only do they reflect the traditions of my Ashkenazic heritage, they also represent the flavors and culture of my husband’s Sephardic hertitage.

While my husband is Ashkenazi like me, his mother was born and raised in Argentina, but her roots trace back to Syria. She grew up eating ma’amoul, rosewater-scented cookies filled with either date or walnut filling. When I got married, ma’amoul always made an appearance at parties and simchot and their interesting shape always intrigued me.

Traditional ma’amoul is molded into different shapes using a special cookie press. The cookie is shaped differently, depending on the filling. My mother in law always used tweezers to decorate her ma’amoul, which I found really interesting. When I came up with the idea to fuse the classic hamantasch with Syrian flavors, I went to my husband’s aunt, Esther, for a cookie baking class.

Esther is a cook after my own heart. She likes to do things simply, without fancy tools or supplies (which explains the tweezer method!). She mixed up the ma’amoul in no time, while I attempted to measure her pinches of spice and sprinkles of flour. She expertly shaped the dough faster than I could follow and before long, they were out of the oven and covered in a snowfall of powdered sugar.

Of course I went back home and it wasn’t all that simple. For starters, traditional ma’amoul dough does not have egg, so it wouldn’t hold as a hamantasch. I was determined to make it work, and 6 batches later, I struck gold (or should I say rosewater?!). These ma’amoul hamantaschen are the perfect blend of buttery and crispy, thanks to the butter and semolina, respectfully. I’m super proud of this Sephardic-Ashkenazi fusion and I hope I’ve started a new trend in my family tree.

Now that we’ve got the Purim party started, stay tuned for lots of other exciting holiday recipes, coming soon!

Ma’amoul Hamantaschen

1 1/2 cups flour
3/4 cup semolina
1 tsp baking powder
1/4 tsp salt
2 egg yolks
1/2 c sugar
1/4 cup canola oil
3 tsp rosewater
7 tbsp butter or margarine, softened
powdered sugar, for dusting

Date Filling:

10 plump medjool dates, pit removed
1/4 cup hot water
1/4 tsp cinnamon

Walnut Filling:

1 cup chopped walnuts
3 tbsp sugar
1 tbsp orange blossom water

Method:

Preheat oven to 350 degrees.

To prepare the date filling, place the dates in a food processor with the S blade attached. Add the hot water and let it soak for a few minutes. Add the cinnamon and puree until a smooth paste forms. Add more water, if needed.

To prepare the walnut filling, mix the chopped walnuts with sugar and orange blossom water and set aside.

In a bowl, whisk the flour, semolina, baking powder and salt. In a second bowl, whisk the egg yolks, sugar, oil and rosewater. Add the dry ingredients to the wet ingredients and mix to combine. Add in the butter or margarine and gently knead until you have a soft dough. Don’t overwork the dough.

Divide the dough in half so you can work with one portion at a time, and flour your surface. Cover the dough with a piece of parchment paper and roll it out until it’s a little more than 1/8″ thick. Using a 2.5″ round cutter (or larger, if you prefer larger hamantaschen), cut the dough into circles and fill with about 1/2 tsp of your filling of choice (or make half a batch of each!). Fold the dough over to form a triangle and place on a parchment lined baking sheet.

Bake for approximately 12 minutes, until the hamantaschen are crisped and just starting to lightly brown underneath. Allow the hamantaschen to cool completely before removing from the parchment and dust with powdered sugar.

NOTE: If you prepare the dough in advance, you may need to add a teaspoon of water to soften it up before rolling.

VARIATION: If you’d like to omit the rosewater, use 1 1/2 tsp of vanilla + 1 1/2 tsp water instead.

Related Recipes:

baklava hamantaschen
date and almond hamantaschen
healthy thumbprint hamantaschen

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Marzipan Date Truffles

I must. must. must. discuss these beautiful photos!!! After much deliberation, I finally bit the bullet and upgraded to a new full frame sensor camera, the Canon 6D. Do I even need to tell you how amazing the full frame sensor is, or should I just let the photos do the talking (all unedited, straight out of the camera!)?

I know most of you are not here for the photography. OK maybe you enjoy the mouthwatering food, but you can do without the technical jargon. Let me just say that the camera sensor is what lets in the light and a bigger sensor = more light and more light = beautiful photos. That being said, my “studio” is in a pretty dark room with limited light so a larger sensor is really important for me. The full frame sensor also allows me to fit more into the frame of a photo so you get a wider view.


Sensor aside, the 6d also has wifi capability so I can set my camera on a tripod and connect to it via Canon’s app to take hands free photos! Taking photos on a tripod removes any possibility of camera shake so you get crystal clear, sharp photos. I’m so in love!

Speaking of which, I am also very much in love with this healthy, raw, vegan, 4-ingredient (if you don’t count the salt!) snack that’s become a staple in my house. Marzipan is one of my favorite flavors (hello 3-layer rainbow cookies!) and the pure almond extract really brings out that flavor in these guilt-free chews. With Tu B’shvat around the corner, they are just the thing!!

Marzipan Date Truffles

16 plump medjool dates, pit removed
1 cup raw almonds plus more for topping
2 tsp pure almond extract
1/8 tsp fine sea salt
1/3 cup chocolate chips, optional

Method:

Place the dates, almonds, almond extract and salt in the bowl of a food processor with the S blade attached. Blend until the mixture forms a dough and starts to clump up and pull away from the sides of the bowl (this may take a few minutes, depending on the quality of your machine). Taste and adjust seasoning, if desired (I like it to have a salted flavor).

With slightly damp hands, roll the date mixture into balls and press an almond into the top of each one.

If desired, melt the chocolate chips in the microwave, or over a double boiler. Pour the chocolate into a Ziploc bag and snip off the corner. Drizzle chocolate over the truffles and refrigerate until solid.

Truffles may be kept at room temperature, but they last longer in the fridge or freezer.

NOTE: almond extract is what gives these truffles their marzipan flavor. If you’re not a fan, you may use less (start with 1/2 tsp) or use 1 tsp of vanilla extract instead.

YIELD: approximately 20 truffles.

Related Recipes:

Tu B’shvat truffles
date and almond hamantaschen
cowboy cookie dough bites
gingerbread truffles

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Funfetti Raspberry Palmiers

Aaaahhhh!!!! You guys!!! I can’t believe that it’s 2017 and I have been blogging since January 19th, 2011 when I posted this chicken breast with port wine cherry sauce. It’s crazy how much has changed since that very first blog post!

First up, I gotta give myself a big pat on the back. I have NEVER started a hobby that I actually stuck to until THIS. ALL. HAPPENED. And for 6 whole years I posted once to twice a week without EVER. TAKING. A. BREAK. I even birthed two beautiful children along the way (thanks to my amazing blogger friends who filled in with some guest posts during that time!). What is it about blogging that just stuck?

I’ll tell you. Honestly, when this blog started, I had just had my third kid, and I had always worked for a few hours a day because I like to keep busy. It was time to move on so my husband suggested that I start a blog (he came up with the name!) and the rest is history! I wasn’t a big cook back in the day and honestly my photography was TERRIBLE. But the spark was lit. I got so much amazing feedback, and I just wanted to keep sharing. I went to culinary school along the way, took a photography class, and just kept honing my skills. Like a flower in bloom, my passion for cooking blossomed into something beautiful. I feel truly blessed to absolutely LOVE what I do.

Of course like every human being, I get sick of cooking sometimes. And once in a while, I’m just so not in the mood of photo editing or writing, but I always come back. Because the passion is a fire that burns that you just can’t extinguish! And for that I have YOU to thank – my readers! You are the fuel to my blogging fire. Your comments, emails, messages and photos are what keep me going. They make me want to continue to share and push myself to create amazing things.

Of course when my first blogoversary came, I never imagined I’d celebrate many more, but each year I posted a little something to mark the date of my first post. I didn’t have a specific theme, but when my funfetti cake went viral on my 4th blogoversary, I decided I would stick to the funfetti theme from then on. My friend Melinda always goes red velvet for her Blogoversary and I loved the idea.

Last year, I continued the funfetti theme with some homemade pecan turtles because they’re pretty much my favorite candy, and because I really wanted to challenge myself to make homemade caramel for the first time! It took a couple of tries but my no-corn-syrup caramel recipe has been a huge hit ever since!

This year, I needed something easy because I’ve got a 5 month old who loves my attention, so I came up with these stunners! With Valentines Day ahead, as well as Purim not too far off (ducking now!), I thought these would be the perfect little bite to show my LOVE and APPRECIATION to you all for making BIB what it is today.

Palmiers, also known as elephant ears, are a French pastry that’s traditionally made with puff pastry and sugar. The puff pastry is covered in sugar, folded in layers and sliced thin. The sugars caramelize during baking and you’re left with a buttery cookie that’s crispy from the sugar and oh so pretty!

I decided to ditch the sugar in favor of sprinkles and fill the dough with raspberry jam to resemble hearts. The jam ends up caramelizing under the cookie, and the sprinkles add a nice crunch, so these make a great variation on the original. Plus they are super beautiful and versatile!

Thank you so much for following and making BIB the success that it is today. To many more Blogoversary’s to come!

Funfetti Raspberry Palmiers

1 sheet puff pastry, thawed
1/2 cup sprinkles or nonpareils
1/3 cup raspberry jam

Method:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Place the puff pastry on your work surface and unfold. Spread the nonpareils out onto it and press it into the dough using your hands, or cover with a sheet of parchment paper and press down with a rolling pin. Gently fold the dough and flip it over (if it has become too warm and hard to flip, refrigerate it until it becomes firm again). Spread the raspberry jam over the other side of the pastry and fold each side over twice so that both sides meet in the middle (see animated photo above). Fold the pastry closed so that it is a single strip and refrigerate for 30 minutes.

Slice the pastry into 1/4″ thick slices and spread out on a baking sheet a few inches apart (you may need to bake in batches). Bake until the cookies are puffed, but not browned, about 20 minutes. Cool completely before serving.

VARIATION: Try a different flavor jam for other colors and flavors.

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Hazelnut Chocolate Chip Almond Butter Cookies

I’m super excited to introduce Sina Mizrahi from The Kosher Spoon today! I’ve been a huge fan of Sina’s since she started her blog (give THESE MUFFINS a try, they’re a family favorite!) because I love that her recipes are healthy, Middle Eastern inspired, and her photography is just. so. beautiful. Sina’s not pretentious about blogging [lets face it, we all know how bloggers can be ;)], she just quietly flies under the radar, doing her thing. She blogs when she has time for it, but I’m always there following her amazing talent – stalking her blog, following her Instagram feed for her Erev Shabbat posts, and reading her columns in Binah Magazine.

When I asked Sina to guest post on my blog, she was more than happy to, even with a move and a baby of her own. I can’t thank her enough! And of course she made my favorite food of all time – COOKIES – and of course they involve almond butter because they’re great for nursing moms – and of course they are healthy and Paleo – because, like I said, this girls is AWESOME. And of course the photography is so simply stunning because THIS GIRL HAS TALENT. Welcome Sina!

I am certain a chocolate chip cookie must be every pregnant lady’s close companion. I know that when I’m expecting I can never turn one down; the craving is strong and the willpower low. Thankfully constant exhaustion keeps my habit at bay, being that baking turns into an afterthought not worth pursuing. I’d rather skip dirty dishes even when the sweet tooth beckons. And in all honesty only a homemade cookie has true merit. But then the sweeter, intoxicating smell of a newborn comes and I crave healthy foods again. With my own baby still being under one, I remember being elated when my friend Rina gushed over these Almond Butter Chocolate Chip Cookies. First, she’s a real foodie who can chatter on about pressure cookers and coconut oil, and second they don’t need a mixer and can be made in one bowl (the small bowl for the egg is minimal, k?)

These cookies turned out to be everything I needed come baby. Healthy, pleasantly sweet, and easy. I threw in some ground hazelnuts for a deeper flavor. You might be tempted to envision a Nutella-ish taste because chocolate plus hazelnuts, but they are not at all. The hazelnuts add a depth and nuttiness to the cookie that balances the sugar and chocolate. It’s not something I’d skip. If I were in Brooklyn, this is what I’d bring Chanie, the perfect treat for her and Rosie.

 

Thanks Chanie for having me on your blog! Follow along the kosher spoon as I’m off on a new adventure I’ll tell you all about soon.

 

Hazelnut Chocolate Chip Almond Butter Cookies (Paleo)
adapted from Slim Palate

1 cup creamy raw almond butter*
1 cup coconut sugar or brown sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup roasted hazelnuts, coarsely ground
4oz. dark chocolate, roughly chopped
flaky sea salt, for sprinkling

Method:

Line two baking sheets with parchment paper or grease lightly. In a small bowl, whisk the egg and egg yolk. In a medium bowl, mix the almond butter, sugar, vanilla, baking soda, and eggs. Fold in the ground hazelnuts and chopped chocolate until well incorporated. If you want plump cookies, refrigerate the dough overnight. If you can hardly wait to take a bite, scoop the mixture with a cookie scoop onto the baking sheet. Preheat oven to 350F. Space the cookies 2 inches apart and gently sprinkle some flaky sea salt. Bake for 10-12 minutes, until the edges brown. Wait until they cool to transfer them with a spatula, otherwise they might fall apart.

* I found it hard to find raw almond butter so I made my own in a high speed blender by processing raw almonds until smooth. A friend makes it with roasted almond butter and she says they turn out amazing.

Related Recipes:

cowboy cookie dough bites
sesame cookies
oatmeal cookies
chocolate olive oil crinkle cookies

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