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.


pistachio nutter butters + a giveaway!

Hello to my birthday month, the month where I get to chill a little more, eat a little more, and spend a little more, at least at Sephora, so I can get my free birthday lip gloss. Every day feels like pizza friday during birthday month! And this month I’m going to Stars on Ice so like, wow, if you thought I freaked out at the Olympics, just wait until Meryl and Charlie take the ice. I cannot wait.

Here are some photos from over the weekend when I met Nile’s Beethoven dog puppy, Frida, and then went to the Empire gala! We danced our butts off, wore big dresses, sang, it was the perfect eve to birthday month. 

Now I’m kicking off May with two recent objects of my obsession: pistachio nutter butters and jewelry that reminds me of rainbow sprinkles. Pistachio nutter butters felt like such an obvious thing to do, given my love of pistachio butter (see: pistachio buttercream and pistachio pudding pops). So I replaced the peanut butter in my favorite peanut butter cookie recipe for pistachio butter and they came out chewy and amazing. And then when sandwiched with creamy pistachio frosting, they just got better. They are thick nutty wonders of the cookie world. And, yes, they deserve to be rolled in sprinkles.

Speaking of sprinkles, I have the most fun giveaway happening over on Instagram for the colorful ring that I’m wearing in these photos! I have been a fan of Elisa Solomon’s jewelry for years, ever since finding her rings at Catbird. (I sometimes just go onto the Catbird site just to look at this ring). Her jewelry is right up my alley, it’s colorful and whimsical and dainty and every time I look at my ring I think of rainbow sprinkles!! So I could not be more excited to partner with her on this giveaway. To enter, head over to Instagram (but if you don’t have Instagram, you can leave a comment here)! And be sure to check out her other jewelry, like this Sven cat ring!!! 
 


Pistachio Nutter Butters

Makes 8 large cookies

Ingredients

Cookies

1 1/4 c (160g) raw pistachios
1 1/4 c (160g) raw almonds
1/4 tsp kosher salt
zest of 1/2 lemon
1/2 tsp almond extract
1 c (200g) sugar, plus a couple more tablespoons for rolling
1 large egg

Filling

6 tb (85g) unsalted butter, softened
1 c (120g) powdered sugar
Pinch of kosher salt
1/4 tsp vanilla
1/4 tsp almond extract
a pinch of lemon zest
Optional: splash of rosewater

Sprinkles
 

Clues

Preheat oven to 350ºf. Line two baking sheets with parchment and set aside.

To make the cookies, in a high powered food processor, blend the pistachios and almonds for 10-15 minutes until spreadable. Remove 1/4 c (or 64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract, and sugar to the food processor and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon sized balls and roll in sugar. Place on baking sheets 1 inch apart and flatten with two presses of a fork to get a crisscross pattern. Bake for 12 minutes (they’ll still be very soft but they’ll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.

To make the filling, in a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio butter. Add the powdered sugar and blend to combine. Add the salt, vanilla, almond, lemon zest, and rosewater, if using. 

Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies, sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy!


-yeh!

photos by chantell and brett quernemoen!

apron from enrich and endure, cookie plate from le creuset

shawarma stuffed peppers with tahini and herbs

Happiest Tuesday to you! I’ve just returned from a weekend of celebrating Mia’s 12th birthday! It was exactly what you’d expect out of a 12th birthday weekend: we played with slime, got locked in a room with a zombie, and ate unicorn cake that was dangerously close to looking like a penis cake. It was my first time, ok? How was I supposed to know that rolling marzipan around a log of rice krispies treat and then adding grooves all around and painting it with edible shimmery dust would make it look like an almond flavored wiener of gold? 🤷🏻‍♀️ It’s not my fault. But thank you, Instagram friends, for setting me straight and encouraging it to be more conical and pointy at the top. See? It got better:

The next time I make a unicorn cake I’m going to make two ropes of marzipan and twist them together so that the grooves are plumper and smoother, like the one here. Does anyone in Grand Forks need a unicorn cake?? I want to practice my unicorn cake now. Or maybe even a narwhal cake? Mia’s into narwhals too, I hope this lasts so I can make her a narwhal cake next year.

The whole time I was making this cake I was also watching the World Figure Skating Championships free dance, which was a treat!!! It was a bummer that the Shib Sibs weren’t there but (!!!) Kaitlyn Hawayek and Jean-Luc Baker went in their place and my heart just melts when I watch them. They have this young, old-fashioned, first-time-in-love vibe that’s almost as Disney as Meryl and Charlie and it just makes you love them soo much. And then I was running terribly behind on my unicorn horn de-wienering but had to stop everything and give Papadakis and Cizeron my full undivided attention because that was the last time we’ll see *that* program and, sigh, I still can’t get over it’s beauty. Of course they broke the record again. Of course! 

I’m really sad that the skating season is over but now Eggboy gets to have his sports time fun since cycling is about to start. 

Oh but not before our last ski trip hurrah! We’re heading to Whistler at the end of this week for Passover and I’ve been looking forward to this for forever. Whistler seems like the most adorable winter wonderland and you know I love a good mountain!! I’ll be giving Passover cooking demos when I’m not skiing, at Pesach on the Mountain, so I’ve been working up a bunch of new Kosher for Passover recipes including these shawarma stuffed peppers. These peppers are super easy to make. Easier than they are to eat. (Are Eggboy and I the only people who have always struggled with the mechanics of eating a stuffed pepper? Or do you also find this dish slightly flawed in execution?) Maybe we should just eliminate all shame from the equation and use our hands to eat these like an apple. Eh. They are worth the little mess though because they have warm delicious shawarma spice all up in it and when you cover them in a pool of creamy tahini sauce, mmmmm, they are good.

I’ve made these a couple of different ways: one with rice and one with cauliflower rice. Rice absorbs the juices and binds the filling together nicely while the filling in the cauliflower version stays a bit loose and juicy. Juicy lucy. I personally prefer the texture of the rice version but the cauliflower version is still super tasty and a great Passover dinner if you’re not going to be eating rice. 

For shawarma seasoning, I love NY Shuk’s, but here is a great easy homemade version too. And here is a great k for p tahini!


shawarma stuffed peppers with tahini and herbs

serves 4

ingredients

2 tb olive oil or canola oil

1 yellow onion, chopped

Kosher salt

2 tsp shawarma seasoning

1/2 tsp turmeric

1 lb ground turkey

black pepper

1 c (6 oz) cauliflower rice or 1 c cooked basmati rice (from 60g dry rice)

1 (14 oz) can diced tomatoes

4 large or 6 small bell peppers

1/4 c (50g) tahini

3 tb cold water

1 lemon

fresh herbs (cilantro, parsley, mint), for topping

 

 

clues

Preheat the oven to 400ºf. 

In a large skillet or pot, heat the oil over medium high heat and add the onion and a pinch of salt and cook, stirring, until soft, 5-7 minutes. Add the shawarma seasoning and turmeric and cook for another minute. Add the ground turkey and season with 1/2 teaspoon of salt and a few turns of pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it’s all cooked through and no longer pink, reduce the heat to low. If you’re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it’s ok) for 3 minutes. Add the cauliflower rice or basmati rice to the skillet and stir in the diced tomatoes. Taste and adjust seasoning as desired. Cut off the tops of the bell peppers, core them, and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes. 

To make the tahini sauce, stir together the tahini, water, 1 tablespoon lemon juice, and salt and pepper to taste until smooth. When the peppers are done cooking, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce, and a pile of fresh herbs. Enjoy!

 


sprinkle macaroons

Sup, homies! Happy spring and also happy snow day (!) which leaves us with the best case scenario: a beautiful wintery day where the sun stays up long enough to enjoy it on the drive to (and maybe even from) the gym. These kinds of days are delicious because you get the coziness of the snow and the energy of the extra light, and the light has that perfectly diffused snowy quality that is all fluffy and cloud like. Is there a name for this type of winter weather that seeps into spring? Like Indian Summer, but for winter? And don’t say something like Annoying Winter, that’s not the point of this exercise. 

Speaking of exercise, I’ve been on a remarkable health kick, spawned by a sudden urge to eat kale four times a day. I’ve been eating kale and eggs for breakfasts, kale grilled cheeses for lunches, kale tacos for snacks, kale salads for dinners, I’m definitely going to get sick of it really soon but for now I’m riding it out and feeling excellent. The Adventures of Kalegirl and Eggboy!! Also, World Championship Ice Skating is on! Which is great, obviously, but did you also hear about the 13-year-old Russian figure skater in Junior Worlds who became the first female to land two quads in a program in competition??? Bonkers! The future is now! Additionally, I’ve gotten into so many awesome books recently, like Alon Shaya’s new cookbook, Jessica Merchant’s new cookbook, Stephanie Izard's Gather and Graze, and Call Me By Your Name, so if there was a sunny side of the street to be walking on right now, and if I actually walked anywhere, I'd be there. That's what's going on in my world!

But enough about kale and books, let’s talk about sprinkles. I feel a little funny that I’ve never funfetti’d macaroons before. I don’t know why it took this long but the other day a giant box of sprinkles from Beautiful Briny Sea arrived and I immediately felt compelled to fold them into egg whites, condensed milk, and coconut to make the first macaroons of the season. They were so tasty! Crisp on the outside, rich and moist on the inside. And how do you make a tasty thing tastier? Dip it in chocolate. It felt like the right thing to do, and then it felt more right to coat the chocolate with sprinkles. Eggboy said it was too many sprinkles! Can you believe he let those words exit his mouth?! I was stunned. I love the extreme amount of sprinkles because they add a fantastic crunchy quality that you don’t often find on a macaroon. And they’re fun to look at. And sprinkle flavor is good!! These ones are at least. (Use sprinkles you’d want to eat by the spoonful because you’re essentially doing that here.) I used these chocolate sprinkles in the batter and these rainbow sprinkles on the bottom.

All general sprinkle-flavor dessert rules apply here: do not use sanding sugar in the macaroon mixture because the colors will bleed and use clear imitation vanilla for that nostalgic birthday cake flavor that will also keep your batter bright white. As with almost all of the macaroons that I make these days, these are based on Danny Macaroons' delicious basic macaroon recipe. And speaking of macaroons, I wrote a little piece about them for this cool new huge Tablet feature that you should check out, 100 Most Jewish Foods

Happy almost Passover!


sprinnkle macaroons

makes 16

ingredients

1 c (283g) sweetened condensed milk (reserve the rest of the can to add to your morning coffee!)

2 tsp clear imitation vanilla

1/2 tsp almond extract

1 (14 oz) bag sweetened shredded coconut

2 large egg whites

1/4 tsp kosher salt

1/4 c (48g) rainbow sprinkles, plus about 1/3 c (63g) more for topping and dipping

3 oz (85g) chocolate (any kind!)

clues

preheat oven to 350ºf. line two baking sheets with parchment and set aside.

in a large bowl, combine the condensed milk, vanilla, and almond extract. mix in the coconut and set aside.

in a separate bowl, beat the egg whites and salt until stiff peaks form. 

fold the egg whites into the coconut mixture and then gently fold in the 1/4 cup of sprinkles. spoon lightly packed 2" balls of the mixture onto the baking sheets, 1" apart and sprinkle the tops with more sprinkles.

bake until golden brown; begin checking for doneness at 18 minutes. remove from the oven and let cool for a few minutes on the pans. transfer to a wire rack to cool completely.

place the remaining 1/3 cup of sprinkles in a shallow dish. melt the chocolate in a microwave in 30-second increments, stirring after each, or in a saucepan over low heat, stirring often. dip the bottoms of the macaroons in the chocolate, scrape off any excess, and then dip the chocolate in the sprinkles. place back on the parchment paper and let cool at room temp or in the fridge. enjoy!

these can be kept at room temperature for about 3 days or in the fridge for up to a week.