Hamantaschen

It’s almost a month past Purim and I’m finally getting around to posting these cookies! Better late than never. Who needs Purim to make delicious jam filled cookies? Hamantaschen cookies can be dry with the only burst of moisture or flavor coming from the filling. This recipe adds brightness and moisture to the cookie itself – what a concept!

Ingredients
Source:Shiksa in the Kitchen
2 eggs
2/3 cup sugar
1/4 cup canola oil
1 tsp. orange zest
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 to 5 tsp water (if needed)

filling: your choice of jams, chocolate, poppy seeds

Directions
Preheat oven to 350. Prepare your filling of choice.

Peanut Butter Oatmeal Chocolate Chip Cookies

Fresh out of the oven these cookies are gooey, delicate and delicious. You might think they’re not done, but they are. Let these gooey cookies sit on the baking sheet to cool and finish baking (since the baking sheet is still hot) and you will be very happy with the results. The next day, they’re still great!

The caveat: everything I said above is true, if you like peanut butter in your cookies. I realized it’s not my favorite. So my colleagues and husband were my test subjects, and as people who do like peanut butter in their cookies, they loved ‘em!

Ingredients
Source: Brown Eyed Baker
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 and line two baking sheets with parchment paper
1. Whisk together the flour, baking soda and salt; set aside.
2. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
3. Use a large cookie scoop (3 tablespoons – I just overloaded a tablespoon) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Voila!

Chocolate Macaringues

Food science is awesome. I have never whipped eggs until they turned into an almost marshmallow fluff consistency. It’s truly amazing what food can turn into after you manipulate it enough. And that is why I call these macaringues. They are like a cross between a macaroon and meringue. They set out to be macaroons but when they came out of the oven they were not the towering clump of coconut I usually see in the stores. Instead they were airy, chewy and chocolatey goodness. Maybe that’s not actually like a meringue but someone said macaringue and I liked it. It’s not like I’m disappointed because they’re really good and make excellent topping on vanilla ice cream.

Enjoy these delightful cookies and Happy Passover!!

One Year Ago: Best Banana Bread | Peach Crumble Bars | Mama’s Artichoke Dip | Sweet Potato Pie
Two Years Ago: Raspberry Pecan Tea Cakes | Kitchen Sink Granola | Chocolate Torte with Blackberry Coulis | Strawberry Macaroon Tart

Ingredients
Source: Cooking Jewish
2 cups semi-sweet chocolate chips
4 egg whites
pinch of salt
1 cup sugar (I would try 3/4 cup next time)
2 tsp. vanilla
1/2 tsp. lemon juice
1 1/2 cup sweetened shredded coconut

Directions
Preheat oven to 350 and line baking sheet(s) with parchment paper
1. Melt chocolate in glass dish in the microwave for one minute. Stir and heat in 30 second intervals until chocolate has melted. Set aside.
2. Beat egg whites with electric mixer on medium-high until foamy, about 30 seconds. Add salt until soft peaks form. Add sugar one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 3 minutes total. Beat in lemon juice and vanilla.
4. Fold melted chocolate and coconut into egg mixture until thoroughly blended
5. Drop spoonfuls of batter onto the parchment paper. Bake for 10-13 minutes, until macaroons puff up. Don’t let edges brown or they’ll be over cooked. Let cool on wire rack and repeat with the rest of the macaroons and serve.

Voila!

Cherry Chocolate Chip Oatmeal Cookies

We are going vegetarian for the entire month of February! We’re still eating eggs and dairy, just no meat, including fish. I’m also using this month to try recipes I’ve bookmarked months (no, years) ago! It’s time. How will we feel? What will we think? Only time will tell. Each week we’re going to blog/vlog about the recipes, our thoughts and how our bodies are responding. Will we crave a hamburger? Will we even miss it? Stay tuned!

In the meantime….here is a recipe for delicious, chewy, action packed oatmeal cookies!

One Year Ago: Pumpkin Oatmeal Lavender Bars | Banana Caramel Cake
Two Years Ago: Beef and Barley Stew | Superbowl Sunday Preview

Ingredients
Source: Adapted from Baking Illustrated
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. freshly grated nutmeg
1/2 tsp. salt
16 T. (2 sticks) unsalted butter at room temperature, but still cool
1 cup packed light brown sugar
1 cup sugar
2 eggs
3 cups rolled oats
1 cup dried, tart cherries
3/4 cup chocolate chips
3/4 cup slivered almonds (optional)

Directions
Preheat oven to 350. Line two baking sheets with parchment paper.
1. Whisk flour, baking powder, nutmeg and salt in medium bowl
2. In a larger bowl, using an electric mixer, cream butter. Add sugars and beat for about 3 minutes, until fluffy. Beat in eggs one at a time
3. Using a plastic spatula, stir in dry ingredients. Stir in oats, cherries, chocolate chips and almonds (if using)
4. Working in generous 2 T. portions, spoon out cookie dough onto baking sheets. Place about 2 inches apart.
5. Place both baking sheets in the oven. Bake until cookie edges turn a golden brown, about 20 minutes, rotating baking sheets top to bottom halfway through. Serve with a cold glass of milk or Cherry Garcia Ice Cream!

Voila!

Frosted Pumpkin Cookies

If you combined pumpkin cupcakes and pumpkin muffin tops, you’d get these cookies. I’m not sure how that hybrid works, but they’re cookies nonetheless, and they are delicious! Beware: they’re chewy, flavorful and addicting. As you begin to think ahead to Thanksgiving, consider adding these cookies to the mix. I know pies are the usual Thanksgiving dessert, but your guests will be very happy to see these cookies on the dessert spread.

Thank you to Katie M. for sharing this recipe!

One Year Ago: Basic Balsamic Vinaigrette | Thanksgiving Checklist
Two Years Ago: Raisin Challah | Danish Aebleskivers | Coconut Oatmeal Pecan Chocolate Chip Bars

Ingredients
Source: All Recipes
cookies
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract

frosting
2 cups confectioners’ sugar
3 T. milk
1 T. melted butter
1 tsp. vanilla extract

Directions
cookies
Preheat oven to 350
1. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
3. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
4. Bake 12-15 minutes. Cool cookies, then drizzle glaze with fork.

frosting
1. Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Pillow Cookies

excerpted from Zoolander: The brownie is in the cookie?

That’s right folks, the brownie is in the cookie. These cookies are massive and delicious. I don’t even feel like I need to convince you with big adjectives to describe how good it is. Just look at the photo! What’s not to love? When the cookies (which are about 4 inches in diameter) come out of the oven, they are soft and warm and perfectly curved like a newly fluffed pillow. Only, this is the most delicious pillow you’ll ever eat. So if you’re in the mood to bake and eat, then pull out the baking sheets and brownie pans and get going!

One Year Ago: Apple Upside Down Cake
Two Years Ago: Rosh Hashanah Foods | Hummus, Tabouleh and Falafel

Ingredients
Source: Bakerella
1 batch of brownies from a box or or these or those
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 T. vanilla
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
12 oz. bag chocolate chips

Directions
Make brownies accordingly. Preheat oven to 350 degrees.
1. For the chocolate chip cookie dough, in a large bowl beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
2. In a separate medium bowl, combine flour, baking powder, soda and salt and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in chocolate chips. Let dough chill covered in the refrigerator for at least an hour.
3. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
4. After the dough is on the parchment paper, make an indention with your finger or thumb and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball. NOTE: If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
5. Prepare six cookies at a time using a large baking sheet and bake for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch. NOTE: If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes
6. Cool on the baking sheet for a few minutes and then cool completely on a wire rack. Repeat with remaining dough and brownies. NOTE: You may have brownies leftover so enjoy those too!

Voila!
.

Oatmeal Raisin Chocolate Chip Orange Pecan Cookies

I introduce to you my new favorite cookie. It is a jumble of goodness all mixed together in 1 1/2 inches in diameter, baked for 9 minutes then thoroughly enjoyed by all. Seriously y’all, these aren’t your grandma’s chocolate chip cookies (no offense grandma). These are the type of cookies that you’ll create memories with by baking them for your kids and grandkids. Of course, if you’re my age, you can always start baking them sooner.

Also, I am announcing a new posting schedule for Voila! The fall semester has begun and between two internships and three classes, I’ll be posting just once a week. For all you folks going back to school – happy fall classes!

One Year Ago: Orange Oatmeal Currant Scones
Two Years Ago: Caesar Salad with Chicken | Buttery Jam Cookies

Ingredients
Source: Simply Recipe
1 3/4 cups flour
1/2 tsp. baking soda
1/4 tsp. cinnamon
16 T. butter (2 sticks)
Grated zest of one orange
1/2 cup sugar
1 cup dark brown sugar, packed
1 tsp. salt
2 tsp. vanilla
1 egg
1 egg yolk
2 1/2 cups oatmeal rolled oats (Quaker Quick or Old Fashioned, do not use instant)
2/3 cup chocolate chips
1/2 cup chopped pecans (can sub walnuts)
1/2 cup raisins

Directions
Preheat oven to 375. Line two baking sheets with parchment paper
1. Whisk together the flour, baking soda, and cinnamon.
2. Combine granulated sugar with grated orange zest, set aside.
3. Heat ten tablespoons butter in small saucepan, place remaining 6 tablespoons butter in large mixing bowl. When butter is nicely browned (this takes a few minutes) and has a nutty aroma, pour over the remaining butter and mix until all butter is completely melted.
4. Add the granulated sugar and orange, brown sugar, vanilla and salt to the butter and whisk until combined. Add the egg and egg yolk. Whisk for thirty seconds and let stand for three minutes, repeat this process twice more until mixture is thick and shiny, this will enhance the flavor and texture of the cookies.
5. Using a whisk or plastic spatula, combine the wet and dry ingredients. Mix until fully incorporated. Add in the oatmeal, chocolate chips, raisins and nuts and mix well.
6. Spoon dough into balls onto baking sheet, about 2 inches apart. Bake for 10-11 minutes, until the edges just turn brown. Remove from oven and let cool for 5 minutes before transferring the cookies to a rack to cool completely.

Voila!

Oatmeal, Apricot and White Chocolate Chip Cookies

Bring these to your next spring picnic and people will love you. Apricot and white chocolate chips? Believe it, friends, they are two peas in a pod. Since I posted on apricot scones, many people suggested combining apricots with dried cranberries. I will definitely do that next time, but for now, I suggest everyone enjoy the simple pleasures of these delicious goodies.

Ingredients
Source: Martha Stewart
1 1/2 cups flour
1 1/2 cups rolled oats
1/2 tsp. baking soda
2 sticks (1 cup) unsalted butter, softened
1/4 cup sugar
1 cup light-brown sugar, packed
1 tsp. salt
1 tsp. vanilla
2 large eggs
1 cup white chocolate chips
1 1/2 cups dried apricots, chopped

Directions
Preheat oven to 350 degrees and line cookie sheet with parchment paper
1. Mix flour, oatmeal, and baking soda in a medium bowl.
2. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute.
3. Add flour mixture gradually, beating until just combined.
4. Fold in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
5. Drop heaping tablespoons of dough onto baking sheets, spacing 2 inches apart. Bake 12-13 minutes until cookies are golden brown around the edges but still soft in the center. Remove from oven and let cookies cool on baking sheets for 2 minutes before transferring to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Voila!