The Cookie Maven

Cookies and rhymes to have a good time. Stories and more for baked items you adore.

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Pareve (non dairy) Blondies

February 20th, 2011 · Uncategorized

Pareve Blondies ( non dairy)

Yummy in the Tummy!

I am a Blondie

Not a Brownie

I am pure golden with a touch of brown

Eat me if too much chocolate makes you frown

The blend is supreme

The texture a dream

This could be your new fave

The combination about which you rave!

Ingredients for a double batch ( this could be halved, but I always make two for the effort of one!) You can always substitute margarine with real butter)

•               1 1/2 cup  pareve margarine, at room temperature

•               1 1/2 cup  granulated sugar

•               1 1/2 cup  brown sugar

•               3 teaspoons  vanilla

•               6 large eggs

•               4 1/2 cups  all-purpose flour

•               1 teaspoon  salt

•               2 teaspoons  baking soda

•               3 cups pareve semisweet chocolate chips

•               1 1/2  cup  chopped walnuts (about 6 oz.) (optional)

Preparation

1. In a bowl, with a mixer on medium speed, beat margarine, granulated sugar, and brown sugar until smooth. Add vanilla and eggs and beat until well blended.

2. Stir in flour, salt, and baking soda until well combined. Stir in chocolate chips, and walnuts. Grease 2  9×13-inch baking pans and spread ½ dough level in each pan.

Golden Color!

3. Bake in a 350° regular or convection oven until top is browned and a wooden toothpick inserted in center comes out with moist crumbs attached, about 30 minutes. Cool on a rack for 15 minutes, then cut into 48 rectangles. Serve warm or cool. These bars freeze well.

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Chocolate Zucchini Cake With Ganache and Chocolate Seal

December 27th, 2010 · Uncategorized

Chocolate Zucchini Sheet Cake With Ganach and Chocolate Seal



Ingredients Cake

2 cups flour

2 cups sugar

¾ cup cocoa

2 t Baking soda

1-teaspoon baking powder

½ teaspoon salt

1-teaspoon cinnamon

4 eggs

1 ½ cup oil

3 grated medium zucchinis (at least 3 cups)

Ingredients Ganache

1 large container Hadar whip

6 ounces bittersweet chocolate

Ingredients Chocolate Seal Topping

12 ounces bittersweet chocolate broken in pieces

5 tablespoons margarine

Directions Cake:

Preheat oven to 350.  Grease 9×13 inch baking pan.  Beat sugar with oil for 2 minutes.  Add eggs and mix.  Add zucchini and mix.  Add dry ingredients and beat until smooth (about 2 minutes).  Pour into grease pan and bake about 50 minutes or until tester comes out clean.

Directions ganache:

Bring whip to simmer and add chocolate until melted.  Cool in refrigerator for 45 minutes, then spread on cake (should be getting firm)

Place cake in freezer to finish firming

Make chocolate seal by melting chocolate and margarine in pan on medium to low heat.  When finished let cool slightly and pour on cake that has been firming in freezer.

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Smores Cookies

December 12th, 2010 · Uncategorized

Do you recall

The Camp Fire Song, Smores, and having a ball

Try one of these cookies and remenisce,

The mashmallow goo, chocolate, and graham flavor is bliss!

Keep the whole family in mind

When these ingredients are combined!

Yummy

These cookies are reminiscent of childhood camping trips eating Smores around the Girl Scout campfire.  The cookies have crushed graham crackers in them, milk chocolate chips, and ½ of a large marshmallow, which bakes on top.  The results delight children and adults alike and are especially fun to make with your children.  Everyone calls these cookies yummy!

1 ½ cup butter

1-cup sugar

1-cup light brown sugar

2 teaspoons vanilla

2 eggs

½ teaspoon salt

1 ½ teaspoons baking soda

2 2/3cups (2 packages) graham cracker crumbs (crush in food processor until fine crumbs)

2- 1/3 cups flour

2 cups milk chocolate chips

1-cup semi sweet chocolate chips

About 1 dozen large marshmallows

Ready to Bake

  • Preheat Oven to 375 degrees.
  • Line cookie sheets with parchment paper.
  • Cream butter with sugars until fluffy.
  • Add vanilla eggs and continue beating until well mixed.
  • Add baking soda and salt and mix thoroughly.
  • Add graham cracker crumbs and mix.
  • Add flour and beat until soft but malleable dough forms.
  • Mix in chocolate chips until just evenly distributed.
  • Form 2 -inch balls with your hands pat down very slightly while forming an indentation in the center.
  • Cut the marshmallow in half and place in indentation.
  • Bake 6 cookies per sheet for approximately 12 minutes.
  • The edges will be turning brown as well as the marshmallow.
  • These cookies are soft and need to rest about 10 minutes on cookie sheet before being transferred to aluminum foil on counter top to finish cooling.
  • The marshmallow should be exactly in the middle of each cookie and should be light brown in color.
  • Can freeze in airtight container after completely coole

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Babka

December 5th, 2010 · Uncategorized

Babka

Sometimes our old grannies

Make goodies with the best nooks and crannies

Stop and listen to them

There are treasures to pen

To be recorded before it’s to late

Include on the next generations plate

This Babka is one of these

The recipe you should seize

And remember to respect the old

They have wisdom and therefore their status is gold

This recipe is adapted from the kosher baker Paula Shoyer for less margarine and a few more chocolate chips.

Ingredients:

½ cup warm water

1 -2 oz cake fresh yeast

½ cup sugar

2 eggs plus one egg white

2 sticks margarine

5 cups flour (may need and extra ½-2/3 cup)

Place water yeast and one teaspoon of sugar in a bowl.  Stir until dissolved, and then wait 8-10 minutes until bubbles. Add 2 eggs plus egg white and mix. Add flour and margarine and mix until even dough forms. Cover with a towel and place in draft free location.  Let rise 2-4 hours.

Ingredients filling:

2 cups sugar

½ cup cocoa

1 cup chocolate chips

3 sticks margarine

Mix filling well with gloved hand

Assembly:

Give it a twist

Preheat oven to 375

Grease two long loaf pans

Divide dough in four pieces and roll into 10×7 inch rectangles on floured surface

Spread ¼ of filling and1/4 chocolate chips and roll up. Twist two rolls together and give it a double turn while placing in loaf pan.  Glaze with remaining egg yolk. Bake at 375 for 35-40 minutes and check.  May need another few minutes.  Do not over bake

Delicious


Remove from pan when cool.  Freezes well.

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Stuffed Biscotti

December 5th, 2010 · Uncategorized

Stuffed Biscotti

The cocoa and espresso are yummy with the raisins and chocolate chips

You are not naughty

If you eat a biscotti

You are smart

And set yourself apart

From those in the know

And have the glow

To those unaware

And don’t have the flare

Espresso, lemon and anise combine with cocoa

Stuff it with raisins and chocolate chips to make it loco!

Ingredients dough:

1 cup margarine (for pareve biscotti) can do with butter if you wish

2 cups sugar

2 teaspoons anise extract

2 teaspoons lemon extract

6 eggs

2 teaspoons baking powder

½ teaspoon baking soda

6 cups flour

Ingredients Stuffing:

4 T cocoa

3 T instant espresso powder

1 cup chocolate chips

1-cup raisins

Directions:

Preheat oven to 350. Mix margarine with sugar until creamy. Add extract and mix. Add eggs and beat until fluffy. Add baking powder and baking soda and thoroughly incorporate.  Add flour and mix until soft dough forms. Line a cookie sheet with parchment paper. Make two biscotti logs and place on cookie sheet.

In small bowl combine stuffing ingredients and mix with a spoon until evenly distributed. Indent center of log and place half of stuffing in each.  Close biscotti around stuffing.

Bake at 350 for 45 minutes until dough is done and slightly cracked.

Wait 15 minutes to slice.  Meanwhile turn oven down to 250 and prepare another cookie sheet with parchment paper.  Slice biscotti to desired thickness and toast for two hours or more as desired.  Be careful not to burn the stuffing.

Enjoy!

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Deli Roll Made Right

December 2nd, 2010 · Uncategorized

Deli Roll Made Right

The finished product looks professional

For some reason people in the New York area are obsessed with deli roll.   The general definition is deli sliced meat rolled up in dough and baked.  Most people ooh and aw and never bother to think about what they are eating! The dough most often used is frozen pareve puff pastry dough that has an overly greasy margarine taste and texture. I have company for Hanukah and I know my conseuegro (daughter’s father in law) would just love this.  I decided to make a more beautiful and appetizing version with homemade dough.  Happy eating.  It really smells delicious and looks like something from the old deli Shmulke Bernstein’s on the lower east side.

Deli Roll Dough

2 cups warm water

1 small 2 oz cake fresh yeast

2 teaspoons sugar

2 teaspoons salt

¼ cup oil

1 egg

5 ½ cups flour

Deli meat

1 pound sliced turkey breast

1 pound sliced pastrami

1- 16 oz-package hot dogs

Deli mustard

1 egg

Dissolve yeast in water and add sugar to feed yeast. Wait 10 minutes.  Add salt, egg and oil and mix with a spoon. Add four and mix to make soft pliable dough not too sticky.  Dust with a little extra flour if necessary.  Knead for about 8 minutes.  Return to bowl and Let dough rise for at least 1-½ hours.

To assemble: preheat oven to 350

spread the mustard

spread out the meat, hotdogs at end

after you roll it up the hot dog is well placed in the center

Divide dough in half and roll out into two 18 inches by 8 inch rectangles.  Spread deli mustard on and line with Turkey one layer, then pastrami one layer.  Place three hotdogs at close edge and start to roll up like a jellyroll.  Divide in half and place on parchment lined baking sheet.  Brush with egg and let bake at 350 for about 40 minutes or until golden brown.

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Cranolas

November 10th, 2010 · Uncategorized

Cranolas

Yummy Cranolas

Everything but the kitchen sink

In addition to cranberries to make them dark pink

Breakfast in a cookie to start you day

With lots of energy in a flavorful way!

These cookies are my neighbor Marilyn’s favorite.  She loves the white chips and cranberry combination.  I created these cookies because I love the sweet and tart combination of the dried cranberry.  White chips are a perfect compliment to the chewy cranberry and while baking they transform into a melt-in-your-mouth sensation.

2 cups plus 4 tablespoons flour

1 teaspoon Baking soda

½ teaspoon salt

1 cup rolled oats

2/3 cups packed brown sugar

2/3 cups white sugar

2 cups dried cranberries

1-cup whit chocolate chips

1 cup chopped pecans

1-cup butter

2 eggs

2 teaspoons vanilla

  • Preheat oven to 350
  • Line cookie sheets with parchment paper
  • Mix sugars with butter until creamy
  • Combine salt, baking soda, and flour in a separate bowl
  • Beat in vanilla and egg until fluffy
  • Add dry ingredients and mix until evenly distributed
  • Add oats, cranberries, chips, and pecans on a lower speed and mix until evenly distributed
  • Place ½ inch mounds on parchment lined cookie sheet
  • Bake for approximately 10 minutes
  • Let cookies rest on cookie sheet for a few minutes
  • Transfer to aluminum sheets placed on counter or racks to finish cooling.
  • Can store in airtight container and freeze.

Yield 36 cookies

These cookies are best made with butter.

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Bulemas, A Sephardic Cheese Pastry

October 25th, 2010 · Uncategorized

Bulemas

Unbaked Bulemas

The finished Product

Bulemas are coils of dough and filling, first rolled like a jellyroll, then looped into a coil. The most common fillings are spinach and cheese which is my favorite, or cooked eggplant and cheese.  Bulemas are part of the triumvirate of Sephardic cheese pastries served after synagogue on Saturday. The other members of the trio are borekas and boyos.  These pastries were served as part of a traditional dairy lunch accompanied by Greek salad, fried or cooked fish with lemon sauce, frittata, hard boiled eggs that had been cooked all night (huevos haminados), and melon for desert.

According to Gil Marks in The Encyclopedia of Jewish Food The Origin of Bulemas is Spain.  I looked up the word on google translator and found nothing.   Marks states:

The Ladino fritter (birmuelo) gave rise to an array of pastries including a spiral bun known as a bulema.  In the Ottoman Empire the Sephardim combined their bun with the Turkish Borek into a bulema.  In Greece they were sometimes called rodanchas (rose as in Isle of Rhodes) possibly because they resemble architectural rosettes.  Whatever the name the formation entails spreading the filling on a thin sheet of dough, rolling it out jelly roll style into a long tube, then coiling the tube into a chubby spiral.  Traditional bulemas use yeast dough however many substitute phyllo.  Unlike borekas so popular in Israel bulemas remain largely obscure beyond the Sephardic communities. According to Sephardic lore the spiral symbolizes the life cycle and ascent to Gan Eden.

Bulemas freeze and reheat very well.

Filling:

Spinach and cheese filling

6 packages washed baby spinach chopped (do not chop fine)

4-8.8 ounces (35-36 oz total) Tnuva feta cheese crumbled  (4 containers)

6 cups Parmagiano Reggiano grated

Dough:


5 cups warm water

3 cakes yeast or 6 packages dry yeast

1 1/2 teaspoons sugar

3 teaspoons salt

14 cups high gluten flour or equal to 5 lbs minus one cup

1-cup olive oil

Additional 1-1/2 cups grated Parmaggiano Reggiano for top and ½-¾ cup olive oil for dough to rest in)

Directions Dough: Proof yeast in warm water with sugar. When the yeast is foaming (about 8 minutes) add the ½ cup oil.   By hand add the flour and first mix and then knead until an elastic dough forms (at least 5 minutes) If using the food processor add half the flour, process until smooth, then add the other half the flour and process for about 60 seconds until the dough is in a ball, soft, but not sticky.  Divide dough in 6 pieces and place in a large aluminum tin with olive oil in the bottom. Cover the dough with plastic wrap and let rise in a draft free area about 2 hours.

Directions Filling:

Chop spinach about 1/-3/4 inch pieces.  Do not chop fine as more juice will be created thus making bulema soggy with spinach escaping out sides. Combine crumbled feta and grated cheese into spinach.  Mix thoroughly wearing gloves.

Directions Assembly:


After dough rises, form approximately 8 balls per piece (48 total) and roll out on a clean counter in a long thin rectangle without holes (about 3×10) inches). Spread a generous amount of filling in center of rectangle and roll into long cylinder shape. Pinch the ends for a tight seal, and then coil into nest. This amount of filling is perfect for this amount of dough. Place coils on parchment or silicone lined baking sheets (12 Per Sheet). Sprinkle the top of the coils with freshly grated Parmagiano cheese or finely grated Parmesan ready made from a jar. Let ready made Bulemas rest for 45 minutes. Bake at 375 until golden and crispy.  Some spinach does escape-when cool you can try to return any escaped spinach inside coil.  Cool on a cooling rack to maintain crispness.  Store in airtight container in freezer after cooled and reheat in a single layer.  Best eaten warm.  The house smell terrific when baking so be sure to count on eating some!

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Truffle Brownies

October 14th, 2010 · Uncategorized

Truffle Brownies

Fudgy brownies with yummy ganche top

A brownie with a crown

A tasty top that will remove your frown

Blend the soft with the fudgy cake

A true delight, not a fake

Brownie

6 ounces bittersweet chocolate chopped

1 stick plus 3 tablespoons unsalted butter or margarine

1 ¼ cups sugar

3 large eggs

1 ½ teaspoons vanilla

¼ teaspoon salt

1 cup unbleached flour

Truffle Top

2 small containersRich Whip (parve) or 3/4 cup heavy cream

3 ounces bittersweet chocolate

3 ounces unsweetened baking chocolate

For Brownies

Preheat oven to 350

Line 9×9 pan with foil.  Spray Foil. Melt chocolate and margarine or butter in bowl over water. Cool about 10 minutes.

Beat sugar, eggs ,vanilla, and salt in mixer.  Add chocolate mixture and blend.  Add flour mixture and mix.  Transfer to pan.  Bake about 26 minutes

For Truffle Top

Bring cream (or whip) to simmer over medium heat.

Add chocolate and whisk until melted.

Spread on brownie and let set for 4 hours

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Amish Peach and Plum Cobbler

August 17th, 2010 · Uncategorized

Amish Peach and Plum Cobbler

A square of heaven

A homemade treat filled with summer’s bounty

Not just made in Lancaster county

Cinnamon and clove complement the crust

A dozen peaches or plums are a must

Rivulets of sweetened fruit and their flavor

Cascade into the crust creating a desert you can savor

So get a fork or a spoon and dig in

If you forget the knife no one will think you are in sin

This recipe is great for summer’s bounty when the fruits are not all eaten and get a little soft.  Do not through them out!  A discussion ensued in my home about what is the definition of a cobbler.  My in-laws from New York thought are was more of a variation called a crisp with oats and crunch on top.  I reminisced about something my mom used to make with fruit in the middle and biscuit dough on the top and bottom.  This recipe can be altered to suit your fancy.  The cinnamon and cloves give this great dough recipe the color of ginger bread although there is no ginger and the spice truly complements the fruit.

Ingredients Dough:

1 1/2 sticks margarine or butter

3 cups sugar

3 eggs

3 tablespoons vinegar

½ teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoons clove

3 teaspoons baking soda

4 cups flour

½ cup lemon juice

¼ cup water

Ingredients Fruit:

12-14 soft plums, nectarines, or peaches

½ cup sugar

1 Tablespoon flour

Directions:

Preheat oven to 350. Grease 9×12 inch cake pan.  Cream butter (or margarine) and sugar.  Add eggs one at a time.  Add vinegar and beat.  Add salt, cinnamon, clove, baking soda and mix thoroughly.  Add flour alternately with lemon juice and water. Place either dough or fruit in bottom of pan and either dough or fruit on top and bake for approximately one hour and 20 minutes or until dough is finished in center.

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