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Archive for the ‘cookies’ Category

choc full of goodies; health-food cookies

30 May

 

While on a mission to bake some filling and healthy snacks for my 12 year old son to take to school, I’ve made an awesome discovery.  You see, I got distracted while making these cookies and it wasn’t until they were baked that I realized that I had left out the sugar – with delicious results.  These cookies are so full of everything good, that the omission of sugar turned it into a salty, savory confection instead of a sweet one.  The recipe is from Maida Heatter’s Book of Great Desserts, where she writes that she made these cookies for a health-food store in Miami Beach until the demand become more than she could handle.  I will give you the recipe as it was originally written.

INGREDIENTS

  • 1 cup unsifted all-purpose whole-wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 7 1/2 ounces (1 1/2 cups) currants or (soft) raisins (I used chocolate chips instead)
  • 4 ounces (1 generous cup) walnuts, coarsely broken or cut
  • 4 ounces (1 generous cup) pecans, coarsely broken or cut
  • 3 ounces (1/2 generous cup) pignolias (pine nuts)
  • 4 ounces (1 cup) peanuts, may be salted or not
  • 2 1/2 ounces (1/2 cup) sunflower seeds
  • 2 1/2 ounces (1/2 cup) sesame seeds
  • 1/2 cup wheat germ
  • 1 cup rolled oats or quick-cooking (not instant) oatmeal
  • 1/2 lb (1 cup) butter or margarine
  • 1/2 cup peanut butter (or other nut butter)
  • 1 1/4 cups dark brown sugar, firmly packed
  • 2 eggs
  • 1/4 cup milk

DIRECTIONS

  1. Adjust rack to top position in the oven.  Preheat oven to 350 degrees.  Cut aluminum foil to fit cookies sheets.  Do not grease.
  2. Combine flour, baking powder, salt, cinnamon, and ginger and use a strainer to strain into a very large bowl.  Add the raisins, and toss till they are coated with flour.  Add the walnuts, pecans, pignolias, peanuts, sunflower seeds, sesame seeds, wheat germ and rolled oats or oatmeal.  Mix together and set aside.
  3. In a mixing bowl, cream together the butter and peanut butter.  Add the sugar and beat well.  Beat in the eggs and the milk, scraping the bowl with a rubber spatula as necessary.
  4. Pour over the flour-nut mixture.  Stir with a heavy wooden spoon or spatula or mix with your hand, until the dry ingredients are completely absorbed.
  5. Make these large.  Place by 1/4 cupfuls 2 1/2- 3 inches apart on the foil.  With the back of a spoon, flatten the cookies to about 3/4 inch thickness.
  6. Bake 18 minutes or until cookies are lightly browned and semi-firm to the touch.  If necessary, reverse position of cookie sheet during baking to insure even browning.
  7. Use a wide metal spatula to transfer cookies to racks to cool.

photo credit: www.vegansisters.com

     

    chocolate covered coconut macaroons

    10 Mar

    It’s time to pull out the Pesach recipes and plan what to make for the upcoming festival!  This pyramid shaped confection is the first on the list of many recipes which have become a favorite of my friends and family.

    Ingredients

    • 3 cups (lightly packed) sweetened shredded coconut
    • 3/4 cup sugar
    • 3/4 cup egg whites ( about 6 large)
    • 1 3/4 teaspoons vanilla extract
    • 1/4 teaspoon almond extract
    • 9 ounces bittersweet chocolate (not unsweetened) or 9 ounces semisweet chocolate, chopped
    • 6 tablespoons heavy whipping cream

     

    Directions

    Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat.   Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.  Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.

    Preheat oven to 300°F.

    Line another baking sheet with parchment.  Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).  Place on prepared sheet.  Repeat with remaining coconut mixture.  Bake cookies until golden,  about 30 minutes.  Transfer cookies to rack and cool.

    Set cookies on rack over rimmed baking sheet.

    Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.  Remove from heat.  Mix in remaining 1/4 teaspoon vanilla extract.  Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.  Refrigerate until glaze sets, at least 2 hours.

    (Can be made 1 day ahead and kept refrigerated in an airtight container, or freeze.)

     

    recipe credit: Bon Appetit Sept 2002

    photo credit: blessyourheartva.blogspot.com

     

    payard patisserie flourless & butterless chocolate cookies

    04 Apr

    These cookies are outragously dark and delicious and almost ridiculously easy to make.  They don’t contain potato starch so they don’t taste pesachdig and there’s never a crumb of these left after pesach!  This recipe was printed in a Feb/Mar 2006 issue of Chocolatier Magazine.

    INGREDIENTS:

    • 3/4 cup cocoa
    • 2 1/2 cups confectioners sugar
    • pinch of salt
    • 1 Tblsp vanilla extract
    • 4 large egg whites
    • 2 cups walnuts, coarsely chopped

     

    DIRECTIONS:

    1.  Place rack in center of oven and preheat to 350 degrees.

    2.  With the padle attachment mix cocoa, confectionary sugar and salt on low for 1 minute.

    3.  In a small bowl, whisk the whites and vanilla.  With the mixer on, slowly add whites to dry ingredients.  Turn speed up to medium and mix 2 minutes.

    4.  Using 1/4 cup measure, scoop and mound batter, spacing 3-inches apart.

    5.  Place pan in oven and immediately lower the temperature to 320 degrees.  Bake for 12-15 minutes or until small, thin cracks appear on the surface.

    6.  Transfer to a wire rack and cool completely

     

    Yield:  Approx. 18