Category Archives: dessert

Crumb Cake Hamentashen

HAPPY BLOGAVERSARY TO ME!!!!! WOOOHOO! Can’t believe that its been one year since I started blogging my recipes and ideas. As I said when I started, blogging was something that I had wanted to do for a while and now its turned out to be the best outlet for me.  Here’s a small snapshot of what was posted this year (and this isn’t even everything!):

 

Anyway, when I started I started with a Hamentashen recipe ( https://revalutionaryfoods.wordpress.com/2017/02/27/potato-onion-hamentaschen/ ) I knew this was an awesome theme to keep doing and getting creative with.

Purim is one of the best holidays out there – first theres just the whole idea of simcha and really being happy and connecting to the true you. Second, Esther teaches us one of the most important lessons – that you should always be proactive, you never know why you are put into certain situations, but Hashem knows what He is doing and at the end of the day you are where you are for a reason. Then lastly, we have Hamentashen. YUMMM best cookie probably ever!!

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So this inspiration hit when I was thinking about what type of hamentashen to make and I was also in the mood for…CRUMB CAKE!! so I thought holy yum! lets mix the two! And BAM!! Crumb Cake Hamentashen were born. These guys are filled with crumbs and tastes literally like crumb cake.

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So enough talk – here’s the recipe and enjoy! Happy Purim and 1 year to me!

 

Crumb Cake Hamentashen

2 Eggs

1/2 C. Oil

3/4 C. sugar

1 tsp Baking Powder

1/2 tsp Salt

2 tsp. Vanilla Sugar

2 1/2 C. Flour

Crumbs:

1 C. Sugar

1 1/2 C. Flour

1/2 C. Oil (start with 1/2 and if too dry add in an additional 1 – 2 Tbsp)

1 tsp Cinnamon

Preheat oven to 350 degrees.

Mix the eggs, oil and sugar together. Add in the baking powder, salt and vanilla sugar and mix. Add in the flour and mix until a dough forms. (If dough is wet add in 1-3 Tbpn more flour one at a time)

Roll out the dough and cut out circles. Fill with about 1-1 1/2 tsp of the crumb filling. Seal sides well.

Bake 15-18 minutes.

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Vegan Chocolate Chip Cookies

Now these are just yum! This is a project I have been working on for a while, which started originally when I realllyy wanted to bake cookies but we were out of eggs in my house. For years this is something I have been working to prefect and now I bring you the best, most yummy, you have no idea that these are vegan cookies.

Soft, chewy, flavorful – you’ll be making these all the time – their perfect if you want a cookie and have no eggs, of if you have a vegan friend or a friend who is allergic to eggs…actually, you don’t need an excuse to make these cookies – just make em.

In seminary this recipe came in handy as well when it was someones birthday and I wanted to make them one large cookie, but I didn’t want to make it so big so I would make this…I also called it “I really want a cookie but don’t have an egg recipe.”

Either way these cookies are easy, simple and yum!

vegan coffee chip cookies 6

Vegan Chocolate Chip Cookies

Yield: 12

Ingredients:

1 1/4 C. Flour

1/2 Tsp Baking Soda

1 tsp Vanilla sugar

1/4 C. Sugar

Pinch of salt

1/4 C. Oil

1/4 C. Water or Coffee

1/4 – 1/2 C. Chocolate Chips

Mix the flour, baking soda, sugar, and salt. Add in the oil and water or coffee and mix. Add in the chocolate chips and mix.

Bake for 8-10 minutes at 350.

Enjoy!!

 

Triple Chocolate Gluten Free Pudding Cookies

Fudgy, chewy, soft, chocolaty, intense…all words that can be used to describe these awesome cookies.

The problem that many Pesach cookies,or desserts in general, have is that they taste like potato starch. I wanted to fix that problem and so I started to think what else could be used as a binder for cookies…then it hit me: pudding mix! There usually is a starch in pudding mix (which is how pudding gets thick), but maybe it wouldnt make the cookie taste like starch. So I tried it…success!

pudding cookie 3

FYI: Pudding is claimed to be a British invention. The first puddings made in ancient times were actually a meat product similar to sausages. The pudding we know today is more similar to custard, because of the custard power, which is similar to pudding mix. The first mention of chocolate pudding comes from a cookbook in 1730 called The Complete Practical Cook by Charles Carter.  Below is an advertisement from 1837 advertising the first packaged custard mix. The pudding we (us Americans) know (the sweet thick yummy chocolate thing) is more an American product. If you travel to, for example, England and ask for pudding you will most likely get something more cake-like.

Now back to these Pudding Cookies:pudding cookies 1

These cookies are really easy to make and yield amazing results. Trust me, you don’t need to be gluten free to eat these either…they are just a great fudgy chocolate cookie that happens to be gluten free and great for Pesach.

Triple Chocolate Gluten Free Pudding Cookies

Yield: about 24

Ingredients:

1/3 C. Oil

3/4 C Brown Sugar

1/2 C. Sugar

2 Eggs

1 tsn Vanilla sugar

1 1/4 C. Gluten Free Chocolate Pudding Mix (about 2 3.9 oz packages)

1/2 C Cocoa Powder

1 1/2 tsn Baking Soda

3/4-1 C.Chocolate chips **pictured are with white chocolate chips, check to make sure yours are kosher for Passover if you are using for Passover.

Preheat the oven to 350 degrees. Either spray a baking sheet with oil spray, or cover with parchment paper and set aside

Mix the oil, sugars, vanilla and eggs together until combined. Add in the pudding mix, cocoa powder, and baking soda and mix. Add in the chocolate chips and mix.

Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds, DO NOT FLATTEN, they spread.

Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.

Enjoy!

 

 

 

Flourless Chocolate Chip Sticks

GF chocolate chip sticks 1

This recipe is a shout-out to my friend Malkie. Malkie’s favorite foods were chocolate chip Eggo waffles and ziti pizza aka gluten upon gluten (and really that’s all she ate). But then one day Malkie became gluten free, and basically had nothing to eat. Over the years I have experimented and made up recipes for my dear picky friend. These chocolate chip sticks though were a winner from day one.

These chocolate chip sticks are amazing, like even for being gluten free amazing, like better then some non-gluten free chocolate chip sticks I have eaten in my life.

The base is almond flour which doesn’t give it the potato-starchy consistency that is usually associated with gluten free items, rather they are soft and chewy or crunchy (depending how you bake them…see below).

You may use ground almonds instead of almond flour if you cant find almond flour but they become a little fluffier, rather than chewier if you do (but are still really good).

These are perfect for pessach…they are non-gebroks (aka no matzah meal) or for any other time you want (or if you have a gluten free friend or relative).

Enjoy!

Flourless Chocolate Chip Sticks:

Yield: about 20-24 sticks

Ingredients:

2 eggs

3/4 C. sugar

2/3 C. oil

2 tsn baking powder

2 tsn vanilla

2 1/2 C. almond flour

1/3 C. potato starch

1 C. Chocolate Chips

Preheat the oven to 350 degrees.

Take a baking sheet and line with parchment paper and set aside.

Mix the eggs and sugar together.

Add in the oil and mix.

Add the baking power and vanilla and mix.

Add the almond flour, potato starch and chocolate chips and mix until everything is incorporated. (the batter will be wet and thick but not like a stiff dough).

Split the batter in two and shape each half into a log on the baking sheet.20170323_083731

Bake:

15-18 minutes if you want them really soft and chewy.

20-25 minutes if you want them more firm and less chewy.

Let cool 10-20 minutes before cutting them or they might fall apart.

BISCOTTI: Bake 20 minutes. take out and let cool about 5 minutes. Cut into sticks and lay each one out on the baking sheet. Bake another 15 minutes. After the cookies cool they will be crunchy.

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