January 12, 2012
As a baker’s daughter I grew up sampling lots of baked goods, without ever having to pull out a mixer. Now that I run my own kitchen, I love to experiment making things from scratch and rarely bring home bakery goods.
My biggest regret is the day I felt compelled to purchase two large cookie jars for my kitchen counter. They were meant to be for décor purposes only! Instead I am wracked with shame and guilt if they should ever be found empty. And of course, it’s not good enough to repeat the same cookies over and over. Variety is the spice of life after all!
Chocolate chip cookies are always an easy go-to recipe when the cookie jar is empty. This recipe is so exciting because it’s such an easy way to take this simple cookie up a notch and it can be made in so many different variations- you never need to eat the same one twice!
I recently made these for a friend who had a baby. When I handed them to her husband I could almost hear him thinking “chocolate chip cookies – is that really the best she could come up with?!” Where was he when they taught “Don’t judge a book by it’s cover”? I hope he tasted them and changed his mind!
2 sticks softened margarine
3/4 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon pure vanilla
2 ¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
Filling of your choice- your favourite chocolate bar cut into bite size pieces or bite size oreo cookies.
*I used Pesek Zman (pictured), Encore and Weinz oreo cookies.
1. Preheat your oven to 350.
2. In a stand mixer, cream margarine with sugars.
3. Add eggs and vanilla until well combined.
4. Add all dry ingredients. Mix just until fully incorporated and add in chocolate chips.
5. Line 3 baking sheets with baking paper
6. Drop 1 dz. Small scoops of batter on each sheet.
7. Place topping of your choice on top of each cookie
8. Drop another small scoop of batter on top of filling
9. Gently roll cookie in your hands to seal the top and bottom.
10. Bake for 10-12minutes, until golden. Do not over bake!
Difficulty: Easy Prep Time: 15 min. Cook Time: 10 -12 min.
Yield: 24 – 36 cookies
January 5, 2012
I have a little fetish with my kitchen aid and oven. I read cookbooks as if they were thrillers and love looking at pretty baked things. The trouble is that I don’t have enough occasions in my life to try out all the recipes that seem to call my name. But along came Estee Kafra, and my dilemma was solved.
I am so excited to attempt to bring you one new cookie for a week for the duration of this year. If I did the math right, that’s 52 cookies! I have threatened Estee that she will need to hire a personal trainer for me, but she doesn’t seem too afraid, so if you like this series of posts, please be so kind and sign the petition-for-trainer at the end!
Mostly, I will post cookie recipes, but when my sweet tooth really gets the better of me, I may just have to post other sugary delicacies. I don’t do healthy very well, so if it’s a healthy snack you are looking for you’ll need to see if Dina Cohen (Kosher Scoop’s in house nutritionist) has something to offer. In my column, rest assured it is sweet and fattening! I hope you will enjoy and try something new. If there is a specific recipe or ingredient you would like to see here, comment below!
I like blueberries – but blueberries in cakes, pies and danishes – mmm… that’s how I really like them! My family does not seem to enjoy them as much that way – perhaps it makes dessert seem like health food. Inevitably, when I do make myself some nice fresh blueberry cake, I end up enjoying it all on my own. Not a good thing at all!
These cookies are the answer to my problem. A bite size portion of blueberry pie. Take one from the freezer (it’s all about self control!), microwave, and you’re all set . No pressure to finish the entire cake/pie before it goes bad.
¾ cup margarine
¼ cup icing sugar
¼ teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup blueberry pie filling
2 lg. egg whites, lightly beaten
3 tablespoons flour
3 tablespoons brown sugar
2 ½ tablespoons margarine
1/8 teaspoon salt
2 tablespoons ground pecans
1. Cream margarine, sugar and salt until light and fluffy. Mix in egg yolks and vanilla Slowly add flour. Form dough into flattened disk, wrap it in saran wrap and refrigerate for 1 hour.
2. Prepare crumble topping: Mix flour, brown sugar, margarine, salt and pecans until blended.
3. Preheat oven to 325 and line 2 cookie sheets.
4. Once dough is chilled, roll out on floured surface to ¼ inch thick. Cut dough into 3 inch circles. (I used a scallop cutter because I think it looks pretty.) Place half of circles on the cookie sheet, 1 ½ inches apart.
5. Put 1 -2 teaspoons of blueberry pie filling in the center of each circle. Top with remaining circles. Press the edges of the top and bottom cookies together with your fingers (if you have cut scalloped circles) or the tines of a fork (for plain circles).
6. Brush tops of cookies with egg whites, and generously top with crumble topping. Bake for 12-15 minutes, until edges are golden. Allow to cool.
Yield: 24 cookies
*This dough is very sticky, I used a generous amount of flour when rolling it out. I also found it helpful to roll the dough between two sheets of baking paper.
**For a simpler topping (and especially if sending this as a gift, to make it nut free) make up a simple drizzle using 1 cup icing sugar, ½ tablespoon lemon juice and 1 tablespoon water.