Category: Cookies

1-2-3 Decadent Molten Chocolate Chip Cakes


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For many of you, this will be your last crumby Shabbos and I was thinking to myself, what is the most indulgent, delicious, chometzdik food I can post? I could not think of anything better than chocolate chip cookies. The cowboy cookies that I posted back in January where one of my most popular posts, which is really telling. I think people just love cookies, especially chocolate chip ones. This recipe takes them to a whole ‘nother level. Imagine biting into a crunchy cookie, and the inside starts oozing warm chocolate ganache? Well that’s what this recipe tastes like. And when you hear how easy it is to make, you’ll be on your way to the supermarket for some frozen cookie dough!

Now since these mini cakes/pies are made using individual cookie dough cubes, you don’t have to feel guilty about having one. It’s as if you ate ONE chocolate chip cookie. How many of us can eat just one? But with these, the chocolate syrup makes them rich enough that one cookie is more than satisfying. And they taste just as good as those molten cakes you get at the restaurant, even better!

I made these for the first time this past Shabbos and I wasn’t sure if they would hold up on the blech for my Shabbos day guests. Not only did they hold up, they were amazingly delicious! One of my guests took a bite and was shocked to taste a warm dessert! So, if you’d like to surprise your guests at your day meal, go ahead and keep them on the blech, just not too close to the fire or they will burn and dry out.

Credit: I found this recipe on the facebook group “I Don’t Cook But I Give Out Recipes” posted by Ahuva Edelstein- Rabinowitz and Chanie Adler Tilis. Thanks!

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Quick & Easy Chocolate Rugelach

My friend Dina and I have been friends since childhood. Growing up, we lived around the corner from each other, and after getting married and moving, we still do! We’re always swapping recipes and oohing and ahhing over the fabulous food we see on the food channel. Between the two of us, I am more of the cook and Dina is more of the baker. Whenever I see a great cake recipe, I send it her way, hoping that she’ll make it so that I can get a taste (she usually sends over a piece!). On a lucky day, she’ll invite me around the corner for a hot cinnamon bun and some coffee. One such day, Dina brought out these delicious rugelach. I thought they must be a patchke to make since they looked so good and tasted even better. But they are super easy and require only 3 ingredients! I have made them more than once when having company over at the last minute. They are totally floored when, without advanced notice, I manage to put out piping hot chococolatey flaky goodness!

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Pumpkin Whoopie Pies

I’m not sure if you’ve noticed yet, but I’m not that big into baking. I do it every once in a while, but not all the time. Why? Well, first of all, I don’t particularly enjoy it. It’s too technical. I like the creative freedom that I have with food. Baking on the other hand, it’s very scientific. You need to follow the recipe to the tee, otherwise, it won’t come out right. Also, it makes a huge mess. Not that cooking doesn’t. But baking, I just feel like there are the measuring cups, spoons, bowls, the mixer, the gazillion ingredients. And lastly, most importantly, it’s just so fattening! I’d rather eat food! With that said, I did make some really yummy pumpkin whoopie pies yesterday. I halved the recipe, because who needs all that temptation lurking.

Based on my experience, I’d like to make a suggestion. If you decide to halve a recipe, do yourself a favor, and rewrite it, because chances are, if you work off the original, and you think you’re gonna make the calculations in your head, halfway down the line you suddenly forget and you screw up the entire recipe and have to start from scratch all over again!

Now being as I have a daughter who’s severly allergic to milk, I decided to make these parve, using toffuti cream cheese. I also substituted smart beat light margarine for the butter. This resulted in a runnier filling (see pics). I would suggest going with the original dairy recipe, or, see my other alternative below.

To make the pies, I used organic pumpkin puree that I found at Pomegranate around Thanksgiving time. I think it adds that extra richness of flavor to the pumpkin. (Trust me, I’m no organic addict, I just find that when I do buy organic, the flavors are more full-bodied) The pies come out so incredibly moist, with that kick of spice you get from nutmeg and ginger, and the warmth of the cinnamon. Really yummy on a cold winter day. B’teavon!

ALTERNATIVE TO CREAM CHEESE FILLING (PARVE):

Now, as an alternative to the cream cheese filling, I must tell you about this DELICIOUS maple butter I bought recently (available at Benzs Gourmet). It was sitting in my pantry, waiting to be paired with the perfect match. And I have to say, pumpkin whoopie pies is it! The butter is like thick creamy maple syrup, sticky and sweet! I couldn’t resist spreading it on a few sandwiches. The result was extremely rich-tasting, too much for more than a couple of bites.

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Cowboy Cookies


We decided to throw together a quick Game Night on Motzei Shabbat with the family. I told everyone they could bring something. As for myself, I whipped up a quick batch of cowboy cookies a’ la Martha Stewart. This recipe is chock full of flavor, using chocolate, coconut, pecans and oats. I’m not the biggest coconut fan, but in these, they offer an added chewiness that’s worth it. Why are they called Cowboy Cookies? The origin is unclear, but the cookies do seem hearty enough for the Wild West. As for game night, the girls won by a landslide!


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