Passover Chocolate Chip Cookies

Frozen cookie dough is an essential part of baby meal prep!!!! And just because Passover is around the corner doesn’t make this any different. Well, it actually kind of makes it easier because these cookies are, like, stupidly simple to make. One-bowl, three-minute simple. Remember this Passover cookie cake from a few years ago? Magic, right?! So chewy, delicious, and satisfying, and easy enough that some people asked if there was a typo and if there should have been more steps (no typo!). So these chocolate chip cookies are just hand-held versions of that cake that kind of take on a new life of their own because when they’re in this smaller shape and rolled in sugar, they get a crisp crunchy shell but stay so amazingly chewy inside. And also, you can keep this dough in the freezer and bake off only one or two cookies at a time as needed, so the convenience is real. And the flavor is awesome too, thanks to a tasty nut flour base. If you’d like to change things up and add dried fruit or M&M’s or other candy or chopped nuts, you can totally do that with these. Happy almost Passover! 


Passover Chocolate Chip Cookies

makes 12

ingredients 

1 c (112g) almond flour

1 c (112g) hazelnut flour, or 1 more cup almond flour

1/2 c (100g) lightly packed light brown sugar 

1/2 c (100g) sugar 

3/4 tsp kosher salt 

1 large egg 

1 tb vanilla extract 

1/2 tsp almond extract 

3 oz chopped chocolate or chocolate chips (any kind!)

Coarse sanding sugar or turbinado sugar

Clues

If baking immediately, preheat the oven to 350ºf. If preparing for the freezer, see below for directions. Line a baking sheet with parchment and set it aside.

In a large bowl, combine the flours, sugars, and salt. Add the egg, vanilla, and almond and stir to combine and then stir in the chocolate. The whole mixture might seem dry at first, but keep on stirring and it will come together. Roll balls that are slightly larger than golf balls and roll them in sanding sugar. Flatten them slightly and then place them on the baking sheet, 1” apart.

If baking immediately, bake for 15 minutes, until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.

If preparing to freeze, stick the baking sheet in the freezer until the dough is frozen, about an hour or so, and then transfer to a ziploc bag. Label and freeze for up to 3 months. Bake cookies 1” apart on a baking sheet lined with parchment at 350ºf for about 20 minutes, or until lightly browned on the bottom. Let cool slightly and enjoy! They will be super gooey when they come out of the oven but they will get chewy as they cool.


monster cookie cake

I am officially 9 months pregnant and officially in major freakout nesting mode!!!!! I am of the textbook vibe: please-move-the-crib-there-no-please-move-it-there-or-maybe-this-wall-needs-to-be-painted-a-dark-mustard-color-ohmyguhhhhhh-we-don’t-have-enough-toys!!! *Sits in the gym parking lot and orders the playpen in the most frantic manner* *Can’t decide on any of the nursing bras so buys all of them* *Cries in the Old Navy baby department!!!!*

The good thing is that I’ve had the energy to get worked up about everything. Aside from the average two nights a week when I’m up all night long obsessing about things like rocking chairs versus gliders, I’ve been sleeping like a rock. I was totally bracing myself for the return of first trimester fatigue during my third trimester, as I’ve read is often the case, but I truly do not have the time to be tired right now. I have a list of meals to be prepped (I’ll blog about this soon!), a bunch of furniture to rearrange (or rather, direct Eggboy to rearrange), and a slew of recipes to edit for both Girl Meets Farm and blog posts that I’ll schedule to go live during my maternity leave. And I need to stay current on the Bachelor which is taking up so much time, gosh geez. Luckily I’ve been able to focus a lot of this energy into keeping up with my workouts which have consisted of lifting itty bitty weights and doing resistance stuff and also waddling quickly around the track (while listening to Unorthodox, obviously). Which I think has been key in not driving everyone around me too crazy. I think. They haven’t told me otherwise. But then again what monster calls a 9-month pregnant lady crazy to her face?

Speaking of monsters, I made a monster cookie cake! It was for Eggmom’s birthday! I didn’t know what a monster cookie was until I moved here and kept hearing about the gigantic gooey ones at the UND cafeteria. I’ve never actually had one because I’m afraid of getting caught sneaking onto campus but I’ve had others and they are sooo good: peanut butter, oatmeal, and M&M’s all folded into a soft chewy delicious cookie. It occurred to me that it needed to be turned into a cake when I was brainstorming cakes for Eggmom’s birthday earlier this year. She loves M&M’s. And has oatmeal every morning. And ate peanuts by the handful when she was pregnant with Eggboy. So a monster cookie cake seemed perfect!! The oats and peanut butter in the batter here make it extra dense and moist, and the chocolates (I went with Trader Joe’s naturally colored candy coated chocolates) add good textural excitement. This is a super heavy cake! It’s slathered with peanut butter cream cheese frosting which drives home the peanut flavor and also adds a hint of sourness that’s the perfect balance to the cake. This frosting is sooooo goooood, you might want to make extra so you can just eat it with a spoon. You can totally bake this batter into cupcakes (it’ll make a lot, like 40!) and if you’re really feeling the monster energy, I feel like a few marzipan monsters around the sides would be cute. Or you can just go the normcore rainbow route like I did!

I made this cake using Our Family ingredients, which was especially fitting since I made it for family!! <3


monster cookie cake

makes one 3-layer, 8-inch cake

Ingredients

Cake

2 c (472g) boiling water

1 1/3 c (106g) rolled oats

2 c (260g) all-purpose flour

1/2 c (64g) whole wheat flour, or more all-purpose flour

1 1/2 tsp kosher salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp cinnamon

1 c (200g) granulated sugar

1 c (200g) brown sugar

1/2 c (100g) flavorless oil, like canola

1 c (256g) creamy unsweetened peanut butter

2 large eggs

1 tb vanilla extract

1 c (240g) buttermilk 

2 c (320g) candy coated chocolates, plus more for decorating

Frosting

1/2 c (113g) unsalted butter, room temperature

1 c (226g) our family cream cheese, room temperature

1/4 c (64g) creamy unsweetened peanut butter

3 c (360g) powdered sugar

A pinch of kosher salt

1 1/2 tsp vanilla bean paste or extract

2 tb (30g) heavy cream

clues

Preheat the oven to 350ºf. Line the bottoms of three 8” round cake pans with parchment, grease the parchment and sides of the pans and set aside.

In a medium bowl, combine the boiling water and oats, cover, and let sit for 20 minutes.

In a separate medium bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon. 

In a large bowl, whisk together the sugars, oil, and peanut butter. Add the eggs one at a time, whisking after each. Whisk in the vanilla and buttermilk and then stir in the dry ingredients and then the oats. Fold in the candy chocolates (quickly, to prevent the colors from bleeding), and then transfer to the cake pans. Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 30 minutes.

Let cool in the pans for 10 minutes and then transfer to a wire rack to cool completely.

To make the frosting, beat together the butter, cream cheese, and peanut butter until smooth. Add the powdered sugar, salt, and vanilla and beat to combine. Beat in the heavy cream.

Stack up the cake layers with a layer of frosting between each and then frost all over. Decorate with candy coated chocolates. Enjoy!


-yeh!

This recipe was developed in partnership with Our Family!

photos by chantell and brett quernemoen

valentine's day almond cake

Season 3 of Girl Meets Farm is a go!!!

We are working on the first six episodes right now and the remaining episodes will be filmed after Poppy Seed arrives, in the summer! It’s been so much fun! Of course, there are a few things weird about filming while eight months pregnant, like my arms get tired more easily since there is a growing baby the size of [checks pregnancy tracker app] three croissants in between me and the counter, and I’ve gotten some lame-o carpal tunnel action so sprinkling sprinkles takes some more effort, and of course my belly catches all of the food falling out of my mouth that would otherwise fall to the floor (I didn’t realize how much food fell from my face until there was something there to catch it?!) so it’s necessary for me to have two of every shirt that I wear. But, in general it’s been awesome because there is so much food everywhere!! Taco pizza, coconut cream pie, salt and vinegar potatoes, freezer friendly bagel breakfast sandwiches… this season is pregnant lady approved and sooo (!!!) tasty.

And of course, hanging out with the crew, being cozied up in my house and filming all day while it blizzards outside is kind of like my winter camp dreams come true. I love these people. And I’m excited that later this week I get to spend Valentine’s Day with them and introduce them to my annual Valentine’s Day almond cake. My mom will also be in town on Valentine’s Day, filming her guest episode, so it’s going to be the best day ever!!! Oh gosh I hope there’s enough of this cake to go around… It just occurred to me that I should maybe make a second one…

Anyway, this Valentine’s Day cake is extra special for two reasons: my Chrismukkah gift from Eggboy this year was a set of paintings of my Valentine’s cakes by our amazing artist friend Mollie. Mollie makes the most incredible watercolors, they’re miniature and beautiful, I have a corn dog that she made for me last year and I cherish it. When Eggboy presented me with her paintings of my cakes, I was floored! They’re not all literal, some of them are interpretations, and part of the gift was that Mollie is going to paint my future cakes as well! So one day when we’re all old and crusty, there will be a wall in our house covered with paintings of Valentine’s cakes. Oh geez, I’m so excited. 

Also, Better Homes and Gardens did a story on my tradition with their own beautiful rendition of this cake!! Pick up this month’s issue to read it!!

My cake this year was actually inspired by the cake that BHG did. I loved their idea of doing a layer cake and sticking cookies into the top. I wanted all of the cookies to be different, so during the polar vortex, I just took a whole afternoon and decorated these cookies and it was the best. Some are flower-inspired to look like little bouquets, but the others I just played around with. And of course the actual cake itself is the same fluffy almond cake that I make every year (it’s heavy on the almond paste chunks this year because I was suuper careful not to over beat it), covered with almond fresh whip that is the essential flavor of Valentine’s Day. It’s sitting in my deep freeze right now so that I can defrost it on Thursday. Because if there’s one rule I have about this holiday, it’s that Valentine’s Day cannot exist without this cake!

(You can see all of my past Valentine’s cakes here! 2018 / 2017 / 2016 / 2015 / 2014 / 2013 / 2012 / 2011 / 2010)


valentine's day almond cake

makes one 3-layer 8” cake

ingredients

cake:

1c (96g) all-purpose flour
1 1/2 tsp baking powder
12 oz almond paste
9 large eggs, separated
3/4 tsp kosher salt
3/4 c (150g) sugar
1 1/2 tsp vanilla extract
3/4 tsp almond extract

whipped cream:

2 c (480g) heavy whipping cream
1/2 c (60g) powdered sugar
1 tsp almond extract

pink food coloring, optional

assembly:
sprinkles of all sorts

my soft almond sugar cookies, baked with wooden skewers sticking out the bottom

clues

Preheat the oven to 350ºF. Grease and line the bottoms of three 8” cake pans and set aside.

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and salt to soft peaks and then gradually beat in the sugar, about 1 tablespoon at a time. Continue beating to stiff peaks and then set aside.

In the bowl of a stand mixer fitted with a paddle attachment (I usually just scoop the whites out of the bowl and transfer them to a separate bowl and then reuse my stand mixer bowl without having to wash it for this step), combine the almond paste and egg yolks and beat on high for 2 minutes until pale and fluffy (but allow some almond paste chunks to remain in tact), scraping down the sides of the bowl as needed. Mix in the vanilla and almond extract. Gently fold the whites into the yolk mixture and then fold in the flour mixture. Pour the batter into the pans, spread it out evenly with a spatula, and then bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 20 minutes.

Cool in the pans on a rack for 10 minutes and then remove to the rack to cool fully.

To make the whipped cream, in the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream, powdered sugar, and almond extract to stiff peaks. Add a few drops of pink food coloring if desired.

Stack up the layers with a thin layer of whipped cream between them and then frost all over with the remaining whipped cream. Decorate as desired with cookies, sprinkles, chocolate, etc., and enjoy!

Store decorated cake in the fridge until ready to serve. Leftovers can be stored in the fridge for up to a few days.


-yeh!

photos by chantell and brett!

Homemade Mini Ice Cream Cones + A Cookie DO Collab!

If I had a dollar for the amount of times since being pregnant that I’ve stared at a batch of cookie dough and wished with all of my might that I could eat a huge blob of it raw, I’d have Poppy Seed’s college tuition paid for already. Raw cookie dough is right up there with cold salami as the foods I miss most. Just like, sweet, doughy, buttery, chocolate chippiness, snuck by hand and licked off the mixer, my eyeballs are rolling back into my head just thinking about it.

So when the idea of collaborating with Cookie Dō on a special edition flavor came up, I obviously almost passed out. Pregnant or not, Cookie DO is a dreamland. They have a million different insanely good cookie dough flavors that you just eat with a spoon!! Each one as addicting as the next, and as Kristen the owner and I started brainstorming ideas for our February collab, I foamed @ the mouth: tahini chocolate chip, matcha oreo, pistachio white chocolate, Italian rainbow cookie… When I tasted them all, the Italian rainbow cookie was the one I kept thinking about. I’d lie in bed, excited to wake up the next morning so that I could have a bite.

(Do we need to rehash my love for these soft almondy cookies?? I’ve made them into cake form, gelato sandwich form, and have made a matcha red bean version, but never have I had them in dough form!)

This dough is insanely good. It’s intensely almondy with chocolate chunks throughout, and the colors are so bright and happy. It’s my dream dough. So starting now and through the end of the month, you’ll be able to get it at DO, either in store or online.

And!! Portions of the proceeds will be going to Emma’s Torch, an amazing organization in Brooklyn that provides culinary training, ESL classes, and interview preparation to refugees. I first heard about Emma’s Torch when the director, Kerry, was interviewed on Unorthodox and immediately fell in love with the cause. You can listen to this episode here and learn more about Emma’s Torch here. I am soo excited that this cookie dough will help support this cause!

Because it’s fun to eat this dough in little scoops like an ice cream cone, I have a recipe for homemade mini cones today! They are not hard to make, you just need a cone mold (I use this krumkake mold) and an offset spatula. You can dip them in chocolate or leave em naked, and you can make them up to a few days in advance. Be prepared for your house to smell like an ice cream parlor! 


Homemade Mini Ice Cream Cones

yields 12

ingredients

1/2 c (100g) sugar

1/2 c (65g) all-purpose flour

1/2 tsp kosher salt

a pinch of ground cardamom

2 large egg whites

1/2 tsp vanilla extract

1/4 tsp almond extract

optional:

3 oz chocolate chips

sprinkles

clues

preheat oven to 375ºf. grease a baking sheet. grease a small (6”) wooden cone mold.

in a medium bowl, whisk together the sugar, flour, salt, and cardamom. add the egg whites and extracts and mix until you have a smooth spreadable batter, slightly thicker than the consistency of honey.

with a small offset spatula, spread two 1-tablespoon dollops of the batter into 3-inch rounds, at least 2 inches apart onto the greased baking sheet. this part gets a little sticky, but it doesn’t need to be perfect! (only bake 2 rounds at a time so that you have time to mold the cookies before they cool.)

bake until the edges are lightly browned, 5 to 8 minutes. working quickly (but carefully, so as not to burn your fingers), use a small offset spatula to flip a cookie over onto a work surface and then wrap it around the greased cone mold. remove it from the cone mold and then stand it up with the pointy end on top, propping it up as needed and cool fully.

repeat with the remaining batter, greasing the pan and cone mold each time. allow cones to cool to room temperature.

if desired, melt chocolate chips in a microwave or double boiler and dip the tops of the cooled cones into the melted chocolate and roll in sprinkles. place on a parchment lined plate and refrigerate until the chocolate is firm.

cones can be kept in the fridge or at room temperature for several days.


-yeh!

photos by chantell and brett!