I have really missed sharing recipes with you, I guess that’s why I’m on a roll lately. This recipe is for the chocolate lover in your life. The brownie brittle is just like it sounds, super crispy with just a bit of chewiness. The chocolate chips add some decadence and creaminess. This recipe comes together so quickly and is made from pantry ingredients, no specialty items! I would even dare to say it’s a bit healthy-using egg whites; not whole eggs, and only 1/4 cup oil. The best part is that this recipe is dairy-free and it freezes perfectly! But I wouldn’t worry about that-these crispy brownie bites are totally addictive!
Line a half sheet pan (11x16 inch) with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.
Whisk the egg whites on high until frothy, about 1 minute.
Using the whisk attachment or paddle attachment, or mixing by hand, add in the sugar, brown sugar, and vanilla. Stir to combine.
Add in the flour, cocoa, baking soda, and salt. Stir to combine.
Add in the oil and stir to combine.
Pour the batter onto the parchment lined baking sheet and spread as thin as possible, almost all the way to the edges of the baking sheet. Sprinkle the chocolate chips evenly all over the brownie batter and press down. The chips will be sticking up out of the batter.
Bake for 15 minutes.
Remove from oven and carefully cut the brittle into squares. I cut mine 8x6 yielding 48 pieces.
Return to oven for 5 more minutes to finish baking.
Remove from oven and allow to cool completely. Once cool, break the brittle into squares. The brittle should break evenly on the cuts you made earlier.
There is a fun Jewish holiday that falls around February or March each year. During the holiday of Purim it is customary to give cute packages of food to family and friends. It becomes a bit of a challenge to come up with creative ideas each year. I like to keep my packages small which in itself is a challenge. The past few years I have been pretty proud of my creativity! I made these cute popcorn cupcakes, fun ice cream scoop cookies, and gumball machine cupcakes that take a bit more planning. This year I made some cute mustache and lip sugar cookie straws to go with a cookies and milk concept.
Here is what I did. I baked my perfect sugar cookies and used mustache and lips cookie cutters to cut out cute shapes. After the cookies were baked, I iced them with white royal icing. Then for the lips, I mixed up some hot pink icing and using a small piping tip, I made some tiny dots to form the lips shape. Then I connected those lines to create a scribble scrabble look. While the icing was still wet, I dipped them in pink sparking sugar and let them dry. The mustaches were a similar concept. I used black royal icing and outlined the mustaches. Then I filled each side in with 2 lines of icing and dipped them in black sparkling sugar. Once the icing was dry I flipped the cookies over and attached them to these fun paper straws I found at the craft store. I piped a big dab of stiff royal icing on the center back of each cookie and pressed a straw into the icing. I wanted to be able to use the straws with the cookies attached so I attached them a few inches down the straw but if you wanted these for photo booth props, you could just as easily attach them to the highest point of the straw. Once the cookies were dry I placed them in these fun milk jars I found at the craft store and filled them with white chocolate candies. To gift these, I placed them in large cellophane gift bags and tied them up with metallic silver twist ties. Easy and cute!
My son and I had fun modeling these cookies, but he couldn’t wait to bite into one!
I couldn’t let Passover go without another funfetti recipe (see my funfetti coconut macaroons), because it’s pretty much everywhere. While doing some Passover ingredient shopping I spotted rainbow sprinkles and knew needed to use them! I took my famous Passover chocolate chip cookie recipe and replaced the chips with sprinkles. I also worked on relpacing the margarine with oil. Passover margarine is very expensive, hard to come by, and not the healthiest option. I had to bake and toss 3 batches of cookies until I got the oil just right. It was annoying, but worth it! Now I will say, these taste a bit more Kosher for Passover than the chocolate chip option because you are missing the delicious chocolate goodness, but this is a great option for people who don’t like chocolate. Or are allergic. I’ll just go with allergic, since I will never understand how people can prefer cookies without chocolate chips! Happy funfetti Passover! Here is the printable dairy free and margarine free recipe.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, brown sugar and sugar until combined.
Add the eggs one at a time and mix until combined.
With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
Add in the vanilla and sprinkles.
Using a 2 tsp. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8-10 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 10-12 minutes for a crispy and crunchy cookie.
Allow to cool before transferring, these cookies are very soft and delicate when hot.
These cookies freeze well.
1 cup margarine or butter can be used in place of the oil.
Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.
½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
Preheat the oven to 300 degrees F.
In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
(Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.
Here’s just a quick post about these sweet sixteen birthday cookies I made for Leeba. Her mom was making her a really cute black cake with neon splatter paint all over and wanted some cute cookies to match. I used black royal icing to decorate these cookies and used neon colors for the words and outline. Happy Sweet 16!
I have a cookie cutter problem. I’m addicted to cookie cutters. When I saw this shape from Copper Gifts, I needed it! And I bought it. But I didn’t have any use for it at the time. When I got a last minute order for lingerie cookies, I was ready to go! I made these corset cookies in 3 shades of pink to keep them extra girly. And the black detailing makes them a bit sexy.
I really love how simple and elegant these turned out. I can’t wait to make these again! But I couldn’t stop there. Ever since getting a 3D printer I use it every chance I get. I wanted to design a bra and panty or bikini cookie cutter.
I really love how this shape turned out! I used the same 3 shades of pink for these cookies but I used a thicker black royal icing to pipe the ruffle details.
I heard that the bride absolutely loved her surprise cookies! Congrats on your engagement!
I love when people get creative with their birthday parties! This party theme was “Preschool of Rock”; how cute! All the desserts were made to match the party invitation. The birthday boy loves music and loves to drum, so the cake was made to look like one. I’ve done a toy drum cake before, but this one was completely different! This design was super simple, so I used color and texture to add interest.
I made the drumsticks a few days before so they would have time to dry and keep their shape. I used some stencils to emboss stars on the stars and a herringbone pattern on the number one.
The cake pops were red velvet cake to match the color scheme. I dipped the pops in blue candy melts and then allowed them to dry before piping the musical notes on. I used paper straws instead of the usual lollipop sticks to keep these even more fun. I’ve done a similar cake pop before, but I always like to change it up.
I was asked to make guitar cookies, but I wanted to make a completely different design than I’ve done before so I designed myself an electric guitar cookie cutter (you can purchase it here) and made these! I really love this color scheme, it’s perfect for a first birthday party.
I can’t believe it took me this long to come up with this hamantaschen flavor! I love pumpkin and I love chai, but I guess since this isn’t pumpkin season, this idea hasn’t hit me-until now. And I’m so happy I thought of it! I always have Oregon Chai tea concentrate on hand because I love making my own chai tea lattes during the winter. I use the chai tea concentrate as the liquid in the dough, and to further bring out that flavor I make my own chai spice blend. The spice blend has a lot of ingredients, but they are all so amazing, once you own them, you will find yourself using them in sweet and savory dishes! I love pumpkin but don’t really like pumpkin pie. But this hamantaschen recipe needed a pumpkin pie filling, so I was on the hunt for a filling even I would love. I remembered seeing a recipe I thought I would like by Bakerella (one of my idols and the inventor of the cake pop). She uses cream cheese along side the pumpkin in her pie bites recipe; so I did the same thing but used dairy-free tofutti cream cheese and spiced it with my chai spice blend. Holy deliciousness! My dough is soft, tender, and so easy to work with. The dough needs no refrigeration and doesn’t lose it’s shape. These cookies are packed with flavor and freeze so well. The dough and filling can even be prepared the day before, just wrap and chill in the fridge. The next day, just shape and bake. I’m not sure which hamantaschen are my favorite anymore. These are definitely on par with my cookies n’ cream recipe, but a bit more sophisticated than my funfetti hamantaschen. Just try them all!
Stir the spices together and set aside to use in the dough and the pumpkin filling.
Prepare the dough
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, salt, and spice mix and slowly mix on low speed. Pour in the chai tea concentrate and mix until a dough is formed. You can use the dough right away, but if the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
In the bowl of an electric stand mixer fitted with the paddle attachment, mix the cream cheese with the sugar until smooth and no longer lumpy.
Mix in the pumpkin, egg, and spices.
Form the hamantaschen
On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with 1 tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool before drizzling the icing.
Mix the confectioners sugar with a little bit of water and mix until combined. Keep adding water until the desired consistency. I like a thick and opaque icing. Drizzle the icing on the cooled hamantaschen and allow to dry.
It’s no secret that I love baking hamantaschen. I have made some fun combinations like cookies n’ cream, peanut butter and jelly, and pina colada, but nothing beats my classic recipe. With the funfetti trend going around I thought it would be fun to jump on board. I’ve seen a ton of funfetti deserts going around, but I hadn’t been in Purim mode so I never put the two together until I saw Chanie’s (Busy In Brooklyn) Funfetti Cake. I immediately grabbed my recipe and raided my sprinkle cabinet and I’m so happy with these-they are like a party! I highly recommend trying my recipe for hamantaschen dough because it’s so easy to work with; and the cookies come out tender, soft, with just the right amount of sweetness to balance with the jam center. But…you could always just use your personal favorite recipe and add in some sprinkles!
Sometimes I get a dessert idea that is too good to be true. After seeing Melinda’s (Kitchen-Tested) Black and White Cookie Hamantachen I immediately got inspired. Melinda used black and white bakery cookies to make a cookie butter filling. Then all at once I thought-cookie butter filling is genius…chocolate sandwich cookies…cookie crumbs in the dough…cookies n’ cream hamantaschen! This idea went from my mind to my oven in less than 24 hours. I couldn’t stop thinking about it. I really really wanted this cookie to work-and it did! I made my own cookie filling that comes together so fast, it’s only 2 ingredients! I clearly love baking hamantaschen; and I love coming up with fun combinations such as Peanut Buttter and Jelly, and Pina Colada, but I think this is my best idea yet!
¼ cup liquid non-dairy whip topping, defrosted (such as rich's whip)
Prepare the dough
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla extract until light and fluffy. Add in the eggs and mix until combined. Add in the flour, baking powder, and salt and slowly mix on low speed. Pour in the soy milk and mix until a dough is formed. Sprinkle in the cookie crumbs and mix until evenly distributed. You can use the dough right away. If the dough is too sticky, wrap and chill in the refrigerator for half an hour.
Prepare the filling
In the bowl of a food processor fitted with the blade attachment, crush the 12 sandwich cookies until finely ground. Pour in the ¼ cup of defrosted whip topping and process until smooth. Refrigerate if it is too runny-it will firm up. Filling can be made in advance and stored in the fridge.
Form the hamantaschen:
On a lightly floured surface, or on a floured sheet of parchment paper, roll out a piece of the dough until thin. Use a round cutter (2½ to 3 inch in diameter) and cut out circles of dough. Fill each round with a ¾ tsp. of filling and pinch the seams together to form a triangle. Transfer to parchment lined baking sheet and bake in 350 degree oven for 8-10 minutes until the edges begin to brown. Allow to cool and enjoy!
* The filling puffs in the oven so if you overfill, you will lose your perfect shape, but they will taste even more amazing! The filling settles in once the cookies are cooled.
If you need help forming the hamantaschen, check out my handy video!