Chocolate Peanut Butter Whoopie Pies

In college, the girls and I had a habit of buying holiday edition Reese’s peanut butter cups whenever we went to CVS. The problem was that it was always Halloween, or Valentine’s Day, or Easter and there was always an excuse for a jumbo sized Reese’s. I’ll keep the rest of my thoughts on this bad habit to myself. The bottom line is, we clearly love the chocolate peanut butter combo, so for Cara’s birthday this seemed like a good starting point.

Certainly birthdays should be celebrated with cakes; however, sometimes transporting cakes or cupcakes is a bit too cumbersome. Traveling with a large cake tuperware isn’t the most convenient and certainly doesn’t work if you are going to a restaurant or bar. For such occasions I am a big fan of sandwich cookies. They can be stacked, and you can put a candle in them. So, a search for a good chocolate peanut butter cookie began… I found a recipe for Whoopie Pies on Epicurious (originally from Gourmet), that sounded delicious. With a bit of adjusting the filling became peanut butter and Cara’s insanely rich birthday “cookies” were created.

These were huge and shareable. So good that the few leftovers I had at home got given to the doormen so I wouldn’t be tempted by the gluttonous cookies.

Happy Baking. Whoop it up!

Chocolate Chip Cookies

I love to make cookies that impress, but quite honestly I have yet to find the perfect chocolate chip cookie recipe. I want to make cookies like they sell at Levain… seriously how insane does that cookie look?


Now, I know that is a dark chocolate peanut butter chip cookie but the picture does the best justice to their unbelievable, Throwdown with Bobby Flay winning cookies. It’s huge, fluffy, perfectly underdone, and just begging for a glass of cold milk.

Oreo Cheesecake Brownies

So a few weeks ago I had the pleasure of two days off for Shavuot (remind me never to leave my job!). What does Shavuot have to do with this brownie recipe you ask? Well, it all started when I was bragging to my cousin Marcy (the family Super Jew) about my days off for some holiday celebrating the Torah. She told me I was supposed to eat cheesecake. All of a sudden Shavuot became my kind of holiday! I bought lots of cream cheese and prepared to make my very first cheesecake. But, I didn’t have a springform pan and I really had to go dress shopping, so cheesecake just wasn’t in the cards. Instead, I got creative. And, with a little help from Jessica, Oreo cheesecake brownies were born.

The recipe comes from the Joy of Cooking. But I had tons of cream cheese to get rid of. And Oreos I really didn’t want in my house. So, we doubled up on the cheesecake portion and added cookies into the mix. The results were well received.

Happy belated Shavuot (I give you all permission to celebrate holidays that involve cheesecake, I surely celebrate holidays that involve Cadbury Eggs)

Homemade Oreos

I have had my eye on a homemade oreo recipe on Smitten Kitchen for months. Deb, the author of Smitten Kitchen, suggests that this recipe falls into the “you’ve been warned” category because once you make these you will have to make them a million times as everyone will love them and request them. I’m okay with that!

I grew up with an actual cookie jar that was almost always filled with oreos. We had a two cookie rule in our house so sometimes the oreos would even get stale – tragic. These days I don’t have oreos in my house unless they come in a 100-calorie pack and we all know those aren’t even close to the real thing. I have the feeling this version will get shared, and devoured before they get stale…

Happy dunking!

Chocolate Crinkle Cookies

I think it’s true you never know how much you love something until you let it go… in this case I’m not talking about some sappy love story, I’m talking about my oven! A month or so ago I was baking muffins when the second batch just wouldn’t bake. I kept adding another 3 minutes to the baking time since it didn’t dawn on me that the oven would just stop working mid-baking. Just my luck – my brand new GE oven that had plastic wrap on it when I moved in was already busted. Needless to say, I finally got it fixed. And, of course I felt compelled to put it to good use.

This summer one of my mom’s friends baked some cookies for her. They were so good she refused to bring them to a family BBQ and froze them to enjoy on her own terms. Now, for anyone who knows my mom, that is saying a LOT, because she could sit with a humongous bag of candy, or a big batch of brownies in front of her and have one little nibble. The woman has amazing will power and is not tempted by sweets. Sadly, I did not inherit that from her.

Anyway, I was told these delicious chocolate cookies were from a Williams-Sonoma recipe so I did some digging and here is what I found… Chocolate Crinkle Cookies. The best part is these are so easy… so if your oven hasn’t been used in a while, I recommend a chocolatey reunion.

Happy crinkling!

Chocolate Toffee Matzo

I came across this recipe on Epicurious a few years ago. It is originally from A Treasury of Jewish Holiday Baking. The recipe is called “My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch.” Hysterical, but so accurate. The first time I made it I got so many ohhhs and ahhhs. Now, my family really does request it. I usually make a few batches to bring with me to Seders, to give out to Jewish friends as gifts, and to have at our own Seder. We have both milk and dark chocolate lovers so I make a batch of each. If you are still looking for something to do with that extra matzoh, look no further…

Ingredients

• 4-6 unsalted matzohs
• 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
• 1 cup firmly packed brown sugar
• 3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (*I don’t measure the chocolate but I think I use about double this amount. I recommend Ghirardelli chocolate chips)

Directions:
Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh.


While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set. (*I find it easier to freeze it first and then break it into pieces with my hands – it is a mess to cut when it is still warm)