Tag: cookie recipe

Election Day Cookies!

I have to admit that I like to stay out of politics. Especially this year, with Covid, the BLM movement, and the Biden/Trump campaigns, it’s a LOT. Most days I’m just struggling to get dinner on the table and my kids into bed!

But I definitely recognize that as a proud American, I have the privilege to VOTE. It’s my patriotic right, no, duty, to have my voice heard!

I’m thankful to live in this country, with all it’s craziness these days, and even though I steer clear of politics, and I definitely don’t believe in pushing a political agenda on a food-related platform, I still encourage you to go out and V-O-T-E.

So in honor of election day, which only comes around every four years, I thought it would be fun to bake up some black and white cookies, but patriotic. How fun?!

I had a blast making these and after researching a whole lot of recipes, I really kept it simple without any cake flour or lemon extract – just simple ingredients that you have at home so you can whip these up easily. Sour cream is necessary though, for that tender crumb, but you can easily go pareve with vegan sour cream.

Feel free to use this recipe for class black and whites, just stir some melted chocolate into half the glaze and omit the food coloring!

Related Recipes:

Fourth of July tartufo
patriotic kettle chips
mixed berry frozen yogurt bark

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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.

 

Related Recipes:

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

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Grape Nut Coconut Crunch Cookies

As a kid growing up in a small community, my friends and I would make our rounds early Purim morning, skipping excitedly down Kingston Avenue, our bags overflowing with shalach manos. There was always someone who delivered a bottle of chocolate milk and a danish, or better yet, some milk and cookies. Taffy and candies weren’t my thing, but cookies? Cookies were special. I’d rip open the shiny cellophane and dig right in to the perfect Purim breakfast.

Cookies have always been one of my favorite things. I love them chewy, but also crunchy, and sweet but also salty. How is that possible? Well, if you try these Grape Nut coconut crunch cookies, you’ll understand. The coconut flakes add chewiness while the Grape Nuts complement with just the right amount of crunch. They bake up into these perfect little mounds that are oh-so-pretty and perfect for a milk and cookies breakfast come Purim morning. And if you’ve got some friends down the block, I’m sure they’d appreciate a batch wrapped in cellophane, with a cold bottle of milk.

 

Other cookie recipes:

oatmeal cookies
pecan lace cookies
gingerbread cookies
s’mores cookies
chocolate crinkle cookies
classic sugar cookies
cowboy cookies

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S’mores Cookies

It’s funny to see just how crazy people are about cookies. Me included. Recently, I posted a review of my day at Governor’s Island. I mentioned, in passing, what we brought along for our picnic, s’mores cookies included. I was so excited to receive lots of feedback on my post – but it was all in the form of a recipe request. “Did you say s’mores cookies?” Why, yes I did. “Can I have the recipe?” Well, of course.

So, here I am sharing my accidental recipe for s’mores cookies.

When it comes to cookie making, I’m always in sort of a dilemma. And I’m going to be frank here. So please don’t run away after you read my serious foodie confession, ok?

I don’t like butter.

There, I said it.

I don’t like butter.

Now before you close the screen and punish me for my culinary blasphemy, let me explain. It’s not so much that I don’t like it. It’s just that it doesn’t sit well with me. Anything too creamy or buttery just makes me feel sick.

And there’s something else too, which makes baking entirely difficult.

I HATE margarine.

If you’ve read up on it, you probably know just how bad margarine is for you. In fact, it’s just ONE molecule away from plastic! When I was in culinary school recently, we only had a meat kitchen (it’s a kosher school and under kosher dietary guidelines, milk and meat are not eaten or prepared together), so whenever a recipe called for butter, we used margarine instead. I had a habit of teasing my instructor about all the “plastic sauces” we were preparing.

So, back to cookies. When you can’t use butter or margarine, cookie-making becomes quite a difficult task. It’s hard to get that perfect crumb when using oil, but I try anyway. In this case, I succeeded. Filled with chocolate chunks, marshmallows and graham cracker pieces in every bite, these smores cookies have become a family favorite. And you know what the best part is? They’re not made of plastic.

Related recipes:

Chocolate & olive oil Chanukah crinkle cookies
S’mores chocolate toffee bark
Cowboy cookies

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