Browsing Cookies

Coconut-Lemon-Pistachio Cookies

July9

I originally made these cookies based on a Karin Goren recipe (“Sweet Secrets 2”, p. 158). They were very nice, but I am the type of person that likes flavor-punches. I don’t do “nice” in food – I love spices and strong flavors. So I changed things up a bit, played with ratios, replaced some ingredients and added a few others. I think the result is spectacular (if I may say so myself).

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Ingredients

130 gr. soft coconut oil (not liquid!)
200 gr. (1 cup) granulated sugar
6 Tbsp. freshly-squeezed lemon juice
4 egg yolks
1 tsp. 100% pistachio paste
300 gr. (2 cups+2 Tbsp.) Tami GF flour (or plain flour)
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 cup whole unroasted peeled pistachios
Sugar Coating:
50 gr. (¼ cup) sugar
zest of 1 lemon (optional)

Preparation

In your stand mixer, using the K beater, beat coconut oil and sugar into a paste.
Add egg yolks, lemon juice and pistachio paste, and continue beating until cohesive.
Mix flour, salt, baking soda and baking powder and add to coconut-oil mixture.
Add pistachios and beat on low until incorporated.
Divide the pliant dough into 3 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).

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Twist the edges of the baking sheet to seal the dough (like wrapped candy).

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Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 180C/360F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and lemon zest.
Brush each log with a tiny amount of water, and roll in the lemon-zest-sugar mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.

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Bake for approx. 15-20 minutes until they turn a light golden-brown on the sides.

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*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.

posted under Requires preparation in advance, Kosher, Sweets, Gluten-free, Dairy-free, Soy-free, Cookies, Parve, Vegetarian, Make an impression | Comments Off on Coconut-Lemon-Pistachio Cookies

Chunky Monkey Muffins

March8

2015-03-07 20.51.43_crop

2015-04-15 19.53.08

Ingredients

4 ripe bananas, mashed
2 eggs
4 Tbsp. vegetable oil
240 ml. (1 cup) milk
200 gr. (1 cup) sugar
280 gr. (2 cups) Tami GF flour (or plain flour)
10 gr. (1 bag) baking powder
pinch of salt
100 gr. dark chocolate, chopped
100 gr. walnuts, chopped

Preparation

Mix all ingredients in a bowl.
Pour into muffin cups up to ⅔ of height.
Preheat your oven to 175C/350F.
Bake for 15-20 minutes.
*** If you wish to use a multi-cake, use the muffin-top plate on the bottom(!) fill and bake for 5 minutes.***

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Cinnamon Pecan Cookies

February20

These cookies are perfect for preparing the dough and freezing it, and whipping it out whenever you have surprise guests, or you just really feel like freshly-baked cookies. They go great next to a nice cup of coffee or tea!

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Ingredients

200 gr. butter/butter-flavored Mazola
60 gr. (¼ cup) brown sugar
150 gr. (¾ cup) white sugar
1 egg
2 tsp. vanilla extract (or seeds from 1 vanilla pod)
280 gr. (2 cups) Tami GF flour (or plain flour)
1 bag (2 tsp.) baking powder
½ tsp. salt
½ tsp. cinnamon
1 cup chopped unroasted pecans
Sugar Coating:
50 gr. (¼ cup) sugar
1 tsp. cinnamon

Preparation

In your stand mixer, using the K beater, beat butter and sugars into a paste.
Add egg and vanilla, and continue beating.
Mix flour, salt, cinnamon and baking powder and add gradually to butter mixture.
Add pecans and beat on low until incorporated.
Divide into 2 equal parts.
Place each part on a sheet of baking paper, using the sheet to shape the dough into a log (5cm/2″ diameter).
Twist the edges of the baking sheet to seal the dough (like wrapped candy).

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Place in the freezer for at least an hour.
***You can keep frozen for 2-3 months. Write the date and type of cookies on the baking paper, and place in plastic bag.***
Preheat your oven to 175C/350F.
Take the logs out of the freezer and leave out for 5 minutes.
Mix the coating sugar and cinnamon, and roll each log in the mixture.
Using a sharp un-serrated knife, slice the log into 1cm/⅓” thick slices.
Place cookies on an oven tray lined with baking paper.
Bake for 20-25 minutesץ
*** The cookies remain light-colored and soft, and set during the cooling process***
Let cool completely before removing from tray.

Snowy Chocolate-Brandy Cookies

February19

There are many versions of these cookies that I have prepared over the years. Some were great, others just blah, so I have taken the best features of each and come up with my ultimate recipe – fun and easy to make, and gets devoured in a flash!

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Ingredients

3 eggs
50 gr. (¼ cup) sugar
50 gr. butter/butter-flavored Mazola
350 gr. dark chocolate
5 Tbsp. Brandy (don’t panic)
2 tsp. instant coffee powder
100 gr. (¾ cup) Tami GF flour (or plain flour)
100 gr. (1 cup) ground almonds
1 tsp. baking powder

Preparation

In your stand mixer, whisk eggs and sugar until pale and fluffy.
In a glass bowl put chocolate and butter, and melt in short cycles in your microwave until no lumps remain.
Fold chocolate into whisked eggs until fully incorporated.
Mix instant coffee and brandy and stir in.
In a small bowl mix the flour, ground almonds, and baking powder, and fold into the chocolate mixture.
Pour into lidded box, close, and refrigerate for at least 2 hours (or overnight).
Preheat your oven to 1750C/350F.
Create balls from the mixture (I use a small ice-cream scoop).
Roll each ball first in sugar and then generously in icing sugar.
Place sugared balls evenly spaced (~2½cm/1″) over an oven tray lined with baking paper.
Bake for 7-10 minutes until cracks appear, and remove from oven and let cool completely before touching.
***The cookies will seem too soft, but once they cool they will be solid and fudgy***

posted under Requires preparation in advance, Dairy, Kosher, Sweets, Gluten-free, Dairy-free, Soy-free, Cookies, Parve, Vegetarian, Make an impression | Comments Off on Snowy Chocolate-Brandy Cookies

GF Rugelach

January19

2015-01-18 22.37.16

Ingredients

300 ml. milk/rice milk
1½ Tbsp. (15 gr.) dry yeast
½ cup (100 gr.) sugar
500 gr. Tagmish GF flour mix
½ tsp. salt
2 egg yolks
150 gr. soft butter-flavored Mazola (or butter)

Preparation

Put all ingredients in your stand-mixer bowl, and knead for 1 minute on low – only until the flour is incorporated.
Shift to high, and knead for 10(!) more minutes.
Form a ball, cover with a plastic bag, and let rise by approx. 80% (approx. 1-1½ hours) .
Divide into 3 equal parts (approx. 375 gr. each), knead well and form balls.
Line a surface with baking paper.
Take first ball and roll into a paper-thin circle.
***No need to flour or oil surface – dough is very easy to work with***

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Brush with melted butter/Mazola and cover evenly with chocolate/cinnamon filling.

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Cut into 8-12 triangles (according to the desired rugelach size).

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Roll each triangle tightly from the wide part to the narrow part.
Place on baking tray lined with baking paper.

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Brush each rugelach evenly with beaten egg.
Repeat the above for each ball.
Preheat your oven to 180C/360F.
Let rise by 30-40% (approx. ½ an hour).
Bake for approx. 10-12 minutes until golden-brown.
Remove from oven and let cool.

Some Filling Options (amounts per dough ball):
40 gr. melted butter-flavored Mazola/butter
Cinnamon Filling: 25 gr. sugar, 25 gr. Demerara sugar, ½ Tbsp. cinnamon
Cocoa Filling: ¼ cup sugar, ½ Tbsp. cocoa powder, ½ tsp. cinnamon
Nutella Filling: 100-150gr. Nutella per dough ball.

posted under Kosher, Gluten-free, Dairy-free, Soy-free, Can prepare in advance, Cookies, Parve, Vegetarian | Comments Off on GF Rugelach
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I’ve been thinking about setting up a blog documenting my food experiments and ensuing recipes for a while now… Food is my passion, and spending time in the kitchen creating yummy food is my favorite passtime!

I was almost there a few years back, when I found out my body doesn’t take kindly to certain types of food (Gluten, cow’s-milk, soy, peppers, eggplants, citrus fruit, yada yada yada).

So…. I took a couple of months to whine and feel sorry for myself. Then I got mad–I’m always at my best when I get mad–and started experimenting with substitutes. I can now make pretty much anything I used to make, within my limits.

This blog includes recipes I converted (with credit), or developed myself.

I take requests, and am happy to answer any questions about cooking and baking, and am honest enough to tell you straight when I don’t know the answer, and try to refer you to a source that does…

I hope you’ll join me on my journey.

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