Around this time every year, there are tons of honey desserts floating around. Two years ago I shared a recipe for chewy sugar encrusted honey cookies. Last year I shared a recipe for a rolled honey sugar cookie. They are very different recipes with completely different textures and flavors, but both delicious and sure to put you in the high holiday spirit. This year I was not planning to share a new honey recipe, I wasn’t feeling inspired. My sister in law asked me what new and exciting dessert recipe I would share for Rosh Hashana. I already shared an apple pie bundt cake and was content with that. But after visiting with her and her new baby girl, I got the idea for these honey whoopie pies. She and my brother in law love my traditional whoopie pies, so why not make a honey version. I searched for a recipe and came up empty, so I made my own. The original recipe is for old German honey cookies that I found on allrecipes.com. I adapted the cookie recipe, then sandwiched the cookies with my favorite marshmallow filling. Perfection and a happy dance followed! Happy Holidays!
1 cup marshmallow cream (such as Marshmallow Fluff)
In a medium sized saucepan, heat shortening, sugar, and honey until melted. Allow to cool.
Preheat the oven to 350 degrees F.
Line some cookie sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, mix the eggs, vanilla, baking soda, salt, cinnamon, and nutmeg.
Add in the cooled honey mixture and mix on low until combined.
Add in the flour and mix until combined.
Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet. Leave enough space for the cookies to spread.
Bake for about 7 minutes until the edges are just barely golden brown. They will still look under baked, but allow them to cool on the pan before transferring. They will finish baking out of the oven and lose the puffiness. Do not over bake or they will be hard.
While the cookies cool, prepare the filling.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
Mix in the vanilla.
Add in the marshmallow cream and mix until combined.
Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
Just because you might not be able to have dairy, doesn’t mean you have to miss out on all the fun. I have a great recipe for non-dairy cheesecake that I have been making for so long that I don’t even know where I got it from. All I know is that it is yummy; and I can use it as a base for many variations of non-dairy desserts including this speculoos cheesecake with a speculoos cookie crust.
This recipe starts with ground speculoos cookies mixed with margarine pressed into the bottom of a springform pan. Then some delicious homemade speculoos spread gets mixed into the cheesecake batter. If you think a cookie filled cheesecake with a cookie crust is cookie overload, you can just choose one; but I think you might be missing out. You can go with a straight graham cracker crust and just swirl your spread inside the batter, or just make the cookie crust with a classic cheesecake filling, but why would you want to when you can have both!
It’s Super Bowl Sunday! To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home. Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl. I felt like I needed to do my part as a New Yorker and celebrate my hometown team. This year, I just want to celebrate a fun football Sunday with friends. So I’m bringing these football shaped whoopie pies for dessert.
These football shaped whoopie pies are super cute and really easy to make. I mixed up my delicious and non-dairy recipe for whoopie pies. Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.
I used my football cookie cutter as a guide and traced the cutter onto parchment paper. Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes. You can also print out your football shape if you don’t have a football cookie cutter. If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.
Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side. Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.
Then I used some white royal icing to pipe the laces on the footballs. You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge. Here’s the printable dairy-free recipe. Happy Super Bowl Sunday!
My Thanksgiving weekend was great! My friends and I all got together to celebrate with a huge pot luck meal. As always, I brought pies. A few days later I was stuck with a problem that comes up often. What should I do with my leftover pie dough? If you are like me, you wrap up the extra pie dough, stick it in the fridge or freezer for “later use”. Then at some point it gets thrown out. What a waste!
I was determined to find a use for my pie dough scraps. After a quick google search I found lots of great ideas! Some involved frying, others involved fillings, but I was looking for something quick and easy. Pie dough “fries” was the perfect solution!
I took out my refrigerated pie dough, and rolled it out thin. Using a fluted pastry wheel cutter I cut out strips of dough. I brushed the dough with melted margarine and sprinkled the dough with lots of cinnamon and sugar. I spaced them out on a parchment lined baking sheet and baked them at 375 degrees F for about 15 minutes. That’s it! No more leftover dough!
I love how these look like those crimped french fries, how fun! If you don’t have a fluted cutter, you can just as easily use a knife to make homestyle fries. The pie dough I used for these (recipe here) is not a sweet dough so I made sure to sprinkle it with lots and lots of sugar, but it was still a little savory. To sweeten it up a bit more I served the “fries” with a side of cherry jam. What’s great about this, is that it sort of looks like ketchup!
I’m sure you could get pretty creative with the dipping sauces. These would be so cute for a dessert table! I might have to make a batch of pie dough just for these “fries”!
We are having a virtual BBQ! What I mean is that some Kosher food blogger friends and I are all sharing some delicious grilled recipes to celebrate the last bit of summer. Most of the other recipes will be main courses, but I’m a crazy cake lady and had to challenge myself to come up with a grilled dessert. Now I could have grilled some pineapple, served it over some homemade coconut sorbet, and called it a day. But that was too simple.
When I couldn’t think up any other exciting ways to use grilled pineapple, I started thinking about grilling other fruit. First I thought I would grill some peaches and use them in a pie. Grilled peach pie filling; cute idea, but not cute enough. What if I form individual pies and then grill the pies themselves…double grilled peach hand pies; bingo!
First, mix up some pie dough and allow to chill for at least an hour. Preheat your grill or indoor grill pan. Then work on the filling. Peel and slice the peaches. Then grill the peaches. Once grilled, dice them up, toss with flour, sugar, cinnamon, and a splash of bourbon. Now roll out the chilled pie dough, use a large round cutter (mine was 3 1/2 inches in diameter) and cut out circles. Fill the pie circles with a tablespoon of peach filling, brush water around the edge and carefully fold the circle in half. Seal the seam with your fingers or with a fork. Chill the pies for 15-30 minutes and then grill! I grilled mine on an indoor grill pan for about 3 minutes per side. The grill pan was extremely hot so the dough didn’t get fully baked. If you are using a grill pan I recommend finishing them off in the oven. Immediately transfer the pies to a baking sheet and place in a 350 degree oven for 5-10 minutes until golden brown.
They can be served like that, but I like my pies glazed. Apparently, grilled pies are not my original idea (oh well), but I didn’t see anyone glaze their pies after grilling (points for originality). Thin out some confectioners sugar with cold water and brush on the warm pies. Now enjoy! These pies are sweet and savory; the dough is flaky but not too light. The grill really adds another layer of depth and flavor; what a great way to finish off any delicious barbecue. Why shut off your grill once the burgers and hot dogs are ready? Grill dessert too and be sure to check out the rest of the virtual BBQ at the bottom of this post!
It’s cheesecake time! I love cheesecake, but not everyone can enjoy this fantastic, rich, and creamy dessert. I have a great dairy free version that will have you asking for more. This recipe is super easy and great for anyone who can’t tolerate dairy.
I was baking my traditional apple pie for Thanksgiving and had some extra pie filling. I have been itching to make mini apple pies for a while and now I had my chance!
I can’t believe how cute they look. Once I started making them, I couldn’t stop. After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough. My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.
Look at them all lined up…so adorable! I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling. The rest of the process is so easy. Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can. Anything you have on hand will work, it just depends what size pie you want to make. Fill each circle with pie filling. The pie needs some sort of vent so they don’t explode in the oven. I used a small apple cookie cutter to cut a hole. Then I attached the apple for an added decorative touch.
To “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together. Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look. Egg wash the tops before baking to make sure each pie bakes to golden brown perfection. The pies should be baked on a parchment lined baking sheet at 400°F until golden.
Before baking them I sprinkled each one with cinnamon. I know the apple filling has plenty of cinnamon, but I just can’t get enough. It’s one of my favorite flavors. After the pies were baked and cooled I glazed them with a thin coat of icing. These were a huge hit, everyone loved them! I can’t wait to try other shapes and flavors!
I have an obsession with snack cakes. When I was little I used to tag along with my mom to the supermarket because I knew she would let me pick out a treat. I was not a kid who liked candy; I always went for the cake. During high school and college I tried to stay away from junk food–all of a sudden boys were important and so was my waistline. Years later, pregnant and starving, I craved those nostalgic snack cakes, but they weren’t as delicious as I remembered. Now I am on a quest to create all my favorite cakes and cookies, starting with these.
Soft and chewy oatmeal cookies filled with marshmallow cream. The first time I made these I must have eaten the whole batch. Okay that might not be entirely true, I shared. But I didn’t want to. The next time I made these, I doubled the recipe. Here’s how it all comes together. Brown sugar, margarine and eggs go into the mixer. Then add the corn syrup and vanilla extract. Finally add in the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt.
When it all comes together, scoop it out onto parchment lined baking pans. I like parchment paper because then the cookies don’t stick to the pan and there is no cleanup!
I know you are tempted, but try not to eat them until they are sandwiched with cream. They are not so sweet on their own. The cream adds the sweetness needed and balances out the flavor. I know this because I ate one, or two… Then line them up on a cooling rack.
Next step is to mix up the marshmallow filling. In a stand mixer whip up shortening, confectioners sugar and vanilla. Add in some water until it is light and spreadable. Then add in the marshmallow cream.
Once the cream is all mixed up, it’s time to fill the cookies! You can use the same cookie scoop or spoon to fill the cookies but I like to use a pastry bag fitted with a plain tip.
I pipe the cream on half of the cookies. Then sandwiched them together. That’s the fun part
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.
Add in the eggs, corn syrup and vanilla. Mix until combined.
Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.
Finally, mix the baking soda with the hot water and add it to the batter.
Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet. Allow space between the cookies because they will spread.
Bake at 350°F for 8-10 minutes until very lightly browned.
Allow the cookies to cool before filling and sandwiching them together.
For the Marshmallow Cream Filling
In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.
Slowly add in cold water until smooth and creamy.
Add in the marshmallow fluff and mix on low speed until combined. Do not mix too much or the cream will separate.
To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream on one side. A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.