1/2 Cup Whole Wheat Flour
1/4 Cup Ground Flax Seeds
1/2 Cup Quick Oats
1/2 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
2 Tablespoons Canola Oil
1 Tablespoon Unsweetened Applesauce
1/4 Cup Maple Syrup or honey
1/4 Cup Creamy Peanut Butter
Preheat oven to 325 degrees.
Mix together dry ingredients first, then add applesauce, oil, vanilla, syrup and peanut butter.
Using a wooden spoon to mash together the mixture works best.
Drop by Tablespoonfuls onto a greased cookie sheet about 1-2 inches apart.
Pat each cookie down with the back of a spoon.
Sprinkle with coarse sugar if you like.
Place into oven and bake 10 to 12 minutes or until bottoms are lightly golden.
After they are baked let them cool for at least 15 minutes. They will be soft out of the oven but
will become more crisp and chewy when they cool.
Tips: If using honey, cookies may stick to wax paper. To prevent this, either use maple syrup or bake cookies on metal non stick cookie sheet.
I have a sweet tooth. Ok, that is putting it lightly. I am a sugar junkie, craving all things doughy and sweet – cupcakes filled with custards and jellies, topped with a thick layer of
rich frosting. There is nothing more satisfying than ending a meal with a slice of moist rich chocolate cake. I am the girl who makes chocolate chip cookies just to eat the raw dough. Brownie batter? That’s my drug of choice when I need an instant mood lift. When going out to eat, I would often choose a restaurant based on their dessert selection – naturally, my husband and I often found ourselves at dairy places! You can imagine my dismay when my doctor recently told me to avoid all things dairy while nursing my son. I can easily give up my pizza and Greek salad, but what about dessert?
Good news! Just in time for my non-dairy diet, I found “The Kosher Baker”, by Paula Shoyer, which contains over 160 dairy-free recipes! When I saw the photo on the cover of an Orange Tea Cake being drizzled with white icing, I knew I had found the bible of dessert cook books. I spent an entire Shabbat looking through all of the recipes, eagerly turning each page in search of my next favorite treat.
Not only is every imaginable dessert listed, but Paula has organized them into sections, such as “Quick and Elegant Desserts,” “Two Step Desserts,” and “Multiple Step Desserts and Breads.” This makes it a breeze to sort both by preparation time and how much you want to impress your guests.
Enjoy this tasty sampler for “Summer Fruit Galette” from “The Kosher Baker:”
1/2 cup margarine, melted
1/2 cup white sugar
1/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup Rice Krispies cereal
1 cup semisweet chocolate chips
Preheat oven to 400 degrees. Melt the margarine. Add in egg and vanilla extract. Mix well. In a separate bowl, mix the dry ingredients up until and including the salt. Next, add in the liquid mixture and mix well. Next, stir in Rice Krispies and chocolate chips. Scoop out about a tablespoon sized mound of cookie dough and place them on a cookie sheet about 2 inches apart. Bake for 10 minutes. Makes about 30 cookies. These cookies freeze well; you can freeze them in an airtight container with layers separated by wax paper.
They taste like regular choc chip cookies, they are Amazing!! (Please note the following recipe is gebrokts)
1 cup cake meal
2 Tbsp potato starch
1/2 tsp baking soda
1/2 tsp salt
1/2 cup margarine
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 1/4 cup semi-sweet chocolate chips
Mix all ingredients except for chocolate chips by hand (kneading it). Then knead in
Roll the dough into small walnut sized balls and place on a cookie sheet. Then, flatten the
balls with the palm of your hand.
Bake on 375 for about 12 minutes or until golden brown.
Makes 30 small cookies.
I Needed to use up some pantry ingredients, and these cookies are great for that! Don’t let the cracks fool you…these are chewy, not too sweet and extra chocolaty.
This recipe is from the February 2009 issue of Cook’s Illustrated (my notes in parentheses).
2.5 ounces granulated sugar (about 1/3 cup) plus 1/2 cup for coating
7.5 ounces all-purpose flour (about 1.5 cups)
3 ounces Dutch-process cocoa (about 3/4 cup, but I’d really recommend weighing the cocoa)
1/2 tsp baking soda
1/4 tsp + 1/8 tsp salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 tbsp unsalted butter or margarine, softened
2.5 ounces packed dark brown sugar (about 1/3 cup)
4 ounces bittersweet chocolate, chopped into 1/2 inch pieces (don’t skimp here…use really good chocolate)
1) With a paddle attachment on a stand mixer, cream butter, 1/3 cup granulated sugar and brown sugar together until fluffy. Whisk corn syrup, egg white and vanilla together in a small bowl and add to the butter mixture, beating until well combined. Combine dry ingredients together in a separate bowl and add to butter mixture until just combined. Fold in chopped chocolate with a spatula.
2) Refrigerate cookie dough for 30 minutes to firm slightly, but do not leave in longer than 30 minutes. Preheat oven to 375. Remove from fridge and divide dough into 16 equal portions. Roll into balls about 1.5 inches in diameter. Roll cookie balls in sugar to coat and place them on a parchment-lined cookie sheet. (I made my cookies a little smaller, but you can follow it this way and bake 8 at a time) Bake 10 to 11 minutes, turning the cookie sheet mid-way through until cookies are puffy, cracked, and just beginning to set around the edges. The cookies will look a little bit raw between the cracks. Do not overcook!!
3) Remove from oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a cooling rack. Wait until they’re completely cool or else it’s like chocolate napalm. Enjoy!
Kosher in the Kitch had its first ever tasting party this past Sunday evening in the home of Yossi and Idii Stern. The idea was to bring the site to life where its fans could actually try the recipes that they have been following on the site.
Six contestants had the opportunity to prepare their recipes in the kitchen of The Center for Kosher Culinary Arts and then present them at the party to be sampled. The event was open to the public and everyone was able to taste all of the delightful treats.
The following four judges were present at the tasting event to select their favorite desserts:
~ Leah Koenig, Writer and Editor of
“The Jew and The Carrot”
~ Sandy Stollar, personal chef and creator of
“The Kosher Tomato”
~ Yos Schwartz, Executive Chef of
“The Fresh Diet”
~ Jesse Blonder, Director of
“The Center for Kosher Culinary Arts”
They sampled desserts from the following contestants:
A delightful moist chocolate cake served with whipped cream and fresh fruit was an old family recipe submitted by Shoshe. Etti whipped up individual servings of a chocolate mousse that was silky goodness. Elke of “Take Home Chef” prepared her famous chocolate-dipped white biscotti. Miriam also brought back an old family favorite, her mother’s strawberry shortcake, while Tanya went with something new, baking an upside down cranberry pie that was simply fabulous. The winning recipe of the evening was Chanel’s peanut butter ice cream with brownie bits! It won her two free passes to a cooking class at the culinary school as well as a $100 gift certificate to Grillz of Staten Island!
Those in attendance also had the chance to win some fabulous prizes that were raffled off.
For those that missed it, don’t worry this is an event we plan on having again!