A review of "Something Sweet"

Looking to give someone something sweet for Chanukah?  Try “Something Sweet” by Miriam Pascal, creator of overtimecook.com!  It’s a wonderful cookbook for those that are looking to bake...something sweet.  It’s perfect for the beginner as well as the more advanced baker.  The recipes are easy to follow too - Miriam put a lot of time into making sure that the recipes were easy to read and execute.  She also worked hard to eliminate some of the “unhealthier” ingredients like margarine and uses oil in her cookies instead.  

I spent a little time talking to Miriam about her journey into baking, transitioning from her “boring” (her words) old job to her interesting new baking and blogging/writing job.  She works really hard to accommodate her readers and you can see it in the quality of her recipes.

As a baker myself I find the “litmus test” of a good baker or cookbook is how their chocolate chip cookies turn out...the most basic recipe, but sometimes the hardest to execute.  We’re all on auest for the ultimate chocolate chip cookie recipe, right?  Given that Miriam’s chocolate chip cookie was made with oil, I was curious as to how it would compare to another fabulous chocolate chip cookie that always gets rave reviews (wink, wink).   I made the cookies and gave them to a panel of seriously discerning pastry snobs (my kids).  They gave the cookies two thumbs up.  They said that although the texture was different than the ones they were used to, they were still really good - just different.  High praise indeed.  Really.

I also wanted to review another non-traditional recipe in the book, so I made the  Caramel Popcorn.  It wasn’t too hard to make at all.  I can’t make it again though.  I want to.  I can’t .  If I do I’ll eat the whole recipe again and gain 100 pounds and want to make more, again..and again.  Can’t. Make. More. Caramel. Corn.  Sigh.

You can find “Something Sweet” on amazon.com.  to order click below:

No-Margarine Chocolate Chip Cookies

Pareve - Yield: About 4 dozen

1 cup oil

1 cup brown sugar

½ cup sugar

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

2 eggs

2 tablespoons cornstarch

2 ½ cups flour

1 ½ cups good-quality chocolate chips

Preheat oven to 375℉.  Line 2 baking sheets with parchment paper;  set aside.

In the bowl of an electric mixer on medium speed, beat together oil and sugars until smooth and creamy.

Add vanilla, baking soda, salt, eggs, and cornstarch, beating well to combine after each addition.  Reduce mixer speed to low.  Add flour; beat until just combined.  Add chocolate chips; stir until evenly distributed.

Using a medium cookie scoop (or heaping tablespoon), drop dough onto prepared baking sheets.  Bake for 8-9 minutes, until tops are set.  Do not overbake.

Easy Homemade Caramel Popcorn

Dairy or Pareve - Yield: 8-9 cups

POPCORN

3 tablespoons oil

½ cup yellow popcorn kernels

CARAMEL

5 tablespoons butter or trans-fat-free margarine

3 cups sugar

1 cup water

1 ½ tablespoons kosher salt

½ teaspoon baking soda

Prepare the popcorn:  Heat oil in a large pot over medium heat.  To make sure oil is hot enough, drop in one corn kernel.  When it pops, pour the rest of the kernels into the pot;  cover pot.

Keeping the cover on, shake the pot to help popcorn pop evenly and prevent burning.

When the popping sound slows, remove pot from heat.  Pour the popcorn into a large, greased, heatproof bowl.

Prepare the caramel:  In a medium pot, melt butter over medium-high heat.  Add sugar, water, and salt.  Stir until sugar has dissolved.

Cook mixture over medium-high heat, without stirring, for 15-20 minutes, until it begins to brown around the edges.

Meanwhile, measure baking soda, grease two heatproof spatulas or spoons, and line a baking sheet with parchment paper.  Coat parchment with nonstick cooking spray.  Time is of the essence in the next step so have everything handy and be ready to work quickly.

Once sugar mixture begins to brown around the edges, remove pot from heat; add baking soda.  Whisk for about 10 seconds.  Mixture will bubble vigorously and thicken.  Quickly pour sugar mixture over popcorn and toss with the two prepared spatulas until all popcorn is evenly coated.  

Pour popcorn onto prepared baking tray and set aside to cool.  Once cooled, break into chunks and enjoy!

The awesome Miriam Pascal!

Chocolate Chip Cookies

All wet the ingredients in the bowl....

 Add the dry ingredients

 

  Mix...then add the chocolate chips!

 Scoop them onto the parchment...

 Bake...look how pretty they came out!

 I want to eat it off the page!

 Oh!

 OH!

 

The Caramel Popcorn was so good this was all that was left.... 

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Peanut Butter Chocolate Chip Cookies (Gluten Free!) and Pesto and Fresh Mozzarella Paninis

I love a good food dare.  One of the surest ways to get me to try a new recipe is with a food dare. Now, there are several different types of food dares.  The first is a Direct Dare from friends or family.  This type of dare includes challenges such as “Hey Sharon, I dare you to make this recipe!” or “Hey Sharon, check out this recipe I found – can you make it?”  Friends know that a surefire way to get me to make a specific recipe is to throw down the gauntlet and challenge me with a simple Facebook tag under a posted recipe – Sharon Matten.  That’s all it takes.  Sometimes “what do you think” may be added, but usually just my name is sufficient to have me studiously planning my next new recipe.

The next type of food dare is a Suggestive Dare.  A Suggestive Dare is usually done at a family or Shabbat meal.  Somehow, I can’t imagine why, the subject of different types of food or recipes will come up for discussion and someone will say “Hmmm…I wonder how one would make that” while looking directly at me.  It really doesn’t take much.  Suggestive Dares are very subtle and extremely powerful.  I mean, we’ve all heard of “the power of suggestion” right?

Gooey, crispy & SO cheesy!

The final type of dare is a Personal Dare.  It’s one where I dare myself to make a specific unique recipe. Pesto and Fresh Marinated Mozzarella Panini.  (In case you were wondering last week why I happened to have Garden Fresh Pesto in my fridge…here’s your answer!) I took my Personal Dare so seriously that when we got home I actually purchased an inexpensive George Forman grill at Target to make the Panini’s.  Another type of Personal Dare is the MacGyver Dare.  Similar to an episode of the Food Network Show Chopped, I sometimes find that I have to make some sort of appetizer or soup out of whatever ingredients I happen to have on hand.  MacGyver Dares can be the most fun and creative which is why I love them so much. For example, when Dear Husband and I were in Los Angeles a few weeks ago, at Café of Paris, DH ordered an awesome Panini sandwich.  He loved it so much that I personally dared myself to remake a version of the sandwich – a

Each dare tests my cooking depth and skill.  It’s fun because it’s a new challenge, uncharted territory to discover, and a fresh way of making something novel.  How fun is that??!!

And they're Gluten Free too!!

Recently a friend Facebook tagged me on a gluten-free, sugar-free, egg-free Peanut Butter Chocolate Chip Cookie recipe.  There was nothing subtle about it – it was a direct challenge and I took the trial seriously.  Mind you, other Facebook friends also goaded me into trying the recipe with “So Sharon…did you try the recipe?  How did it turn out??”  Are you kidding me?  How am I supposed to pass up that type of Direct Dare?  It’s equivalent to suggesting to someone who loves roller coasters “Hey, want to go to Great America Sunday?”  To be truthful, I was a lot suspicious of the cookies.  How could you possibly make a cookie that’s gluten-free, sugar-free, and egg-free too and have it taste good?  And not only that…there were CHICK PEAS in the recipe!!  That’s right - CHICK PEAS!!  Complete and utter insanity.  SO EXCITING, SO FUN!!  There was the test.  I set out to make the cookies, and ironically happened to have all the ingredients in the house.  They turned out so well that people couldn’t believe that they were gluten-free.  I also had a rousing good time having friends and family guess what the ”secret ingredient” was in the cookies… CHICK PEAS of course.  That’s right CHICK PEAS!!

I’m sure I have you all revved up for next week’s Kosher Everyday article.  Come back and check it out at www.koshereveryday.com – I dare you!

Pesto and Fresh Mozzarella Panini 

(Can be made Gluten Free by using GFE bread!)

Use a crusty, hearty bread for these sandwiches.  Café of Paris used a wonderful ciabatta bread, but when I went to our local kosher Breadsmith I found out that they had stopped making ciabatta bread and I ended up buying a few loaves of rustic French sandwich bread.  It was also fabulous!

2 tablespoons Garden Fresh Pesto

Sliced fresh marinated mozzarella cheese, or sliced mozzarella cheese (enough to cover one slice of bread)

2 slices crusty bread

1 large tomato slice (optional)

Nonstick vegetable spray

Preheat a Panini maker, mini indoor grill, or skillet. Spray one slice of the sandwich bread with nonstick spray and place sprayed side down on the grill/skillet.  Spread the two tablespoons of pesto evenly over the bread, leaving around ½ inch un-pesto’ed around the edges.  Top with the tomato (if using) and then layer the cheese on top.  Spray the remaining slice of bread with nonstick spray and place it sprayed side up on top of the cheese. Close the grill lid, or press down lightly on the sandwich with a spatula if using a skillet.  Allow the sandwich to cook for around 5 minutes.  If using a Panini maker or grill, rotate the sandwich 90° and cook until golden brown.  If using a skillet, flip the sandwich and cook until golden brown on both sides.  Remove from grill/skillet and slice diagonally.  Serve hot. 

Peanut Butter Chocolate Chip Cookie – Great for the GFE (Gluten-Free Eater)
I spent some time online trying to find the origin of this recipe.    I found it on a number of blogs, food websites and Facebook pages.  They are best served warm, when the chocolate chips are melted and gooey, but are still really peanut buttery and rich even after they cool.  I know you won’t believe it until you try the recipe yourself but you really can’t taste the chick peas in this recipe.  Really truly!!  Please let me know how yours turn out!

1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter (I used crunchy and they were awesome! )
1/4 cup (80 grams) honey or agave (I used honey)

1 teaspoon baking powder
a pinch of salt
1/2 cup chocolate chips (Use the best ones you can find!)

Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.  Set aside.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth, occasionally scraping down the sides of the bowl.  Add the chocolate chips and pulse a few times to combine.

Wearing gloves, or with wet hands, form the cookies into tablespoon size balls.  (I used a scooper and then rolled them into ball shapes.)  Place the balls on the prepared cookie sheet.  Flatten slightly with the palm of your hand.  Bake 10 minutes.  Serve warm.

Pesto and Fresh Mozzarella Panini (Can be made Gluten Free by using GFE bread!)

All the ingredients (no tomato in this sandwich!)

 Garden fresh pesto on the bread...

(Check out my new Forman!)

 Top with the fresh marinated mozzarella cheese!

 Another slice of crusty bread...

 Cheesy & gooey!

(They ate it before I could photograph it cut!)

Peanut Butter Chocolate Chip Cookie – Great for the GFE (Gluten-Free Eater)

All the cookie ingredients...

Note the CHICK PEAS!!

(I almost always make a double recipe!)

 I love these cool measuring pushers!!

 All the ingredients in the processor...

 Whirrrrrrr.......

SO smooth!

 Dump in the chocolate chips...

  Whirrrrrrr.......

 I used a scooper!

 Ok...they look good so far...

 Woa!  Gooey & Fabulous!!

(And you can't even taste the CHICK PEAS!)

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

 

"Pop"ular Purim Recipes - Hot Chocolate Popcorn, Diet Orange Pop Apples, and other Mini-Pop treats

With Purim right around the corner the excitement is starting to build!!!  We LOVE Purim!  The Megilla reading at our Shul is energetic, and the kids (and adults) dress up in fun, creative and outrageous costumes.  This year we are thinking of dressing up as American Tourists ;-).  For me one of the best parts of Purim is the baking!!   For many years I would spend hours upon hours baking “gourmet” delicacies, and would be up until 3 AM Purim night putting together fabulous trays of Mishloach Manot that (according to the reports I received from the recipients) were one of the most anxiously awaited deliveries on Purim (not so shocking considering how much time I used to spend preparing them!).  And then I started baking for a living.  Since the novelty of baking beautiful pastries and treats has worn off somewhat, I’m leaning towards the “Work smarter…not harder” philosophy.  Like most people, I’m trying to be a little more creative with my Mishloach Manot, and have finally succumbed to the whole “theme” concept.  This year we’re opting for a (spoiler alert) “Pop”-ular Purim, with all kinds of mini treats on sticks.  Dear Husband suggested that it would be great s(h)tick to make all kinds of Purim Pops.  Get it – shtick is “stick” with an h.  Isn’t he SO funny??!!  (And that’s why we love him and keep him around!!)  So I’m going to share a few (yes a few...SO exciting) instructional pictures of how to make mini pop treats on sticks…Apple Pie Pastry Puff Pops (introduced in my Aish.com Purim 2013 article), Key Lime Pie Pops, and Hamentashen Pops.

In addition to those incredibly exciting and thrilling recipes I’m going to share one of my new favorite and addicting recipes for Hot Chocolate “Pop” Corn.  It is seriously addicting, and can be made dairy (Holy Cow!!) or Pareve (Great for your Mishloach Manot or a Shabbat afternoon treat). 

Anyway, here in the Midwest (i.e West of New York!), we call what the Easterners call “Soda” – “Pop”.  When we would like a tall, cold, ice filled glass of cola or ginger-ale we say “Pass the POP please.”  In keeping with the whole “Pop”ular Purim theme, I asked our dear friend (read “adopted” family member) Chaya for one of her fabulous recipe suggestions.  She recommended one of her grandmother’s favorite recipes – Diet Orange POP Apples.  Chaya said that for some bizarre reason the recipe didn’t work with your standard, full calorie, orange pop.  It only worked with the diet variety.  Go figure.  This recipe was perfect because I had a whole fruit drawer filled with apples that were on the wrong side of being toss-in-your-lunch worthy and were just-right for the recipe.  When I asked Chaya how much diet orange pop to put in the recipe she said to add an entire two liter bottle.  Sadly, it turned out to be a little too much.  I recommend just covering the apples with the pop, and then baking for 45-60 minutes until the apples are done.   Aside from the apples having a little too much liquid in the pan, they were delicious!!  They had a touch of orangy flavor and I didn’t have to worry about the calorie content (we are not going to talk about the health benefits (or lack thereof) of diet orange pop…that’s a discussion for another day). 

I hope you all enjoy your Pop-ular Purim fun!!  Purim Sameach!!

(Next week I”H….Purim in the Holy Land!)

Hot Chocolate “Pop” Corn

Pareve Variety

½ cup un-popped popcorn kernels

½ cup pure unsweetened cocoa powder

1 cup Splenda

¼ teaspoon extra fine sea salt (optional)

Non-stick vegetable spray

In a small bowl combine the cocoa powder, Splenda and salt.  Pop the kernels using an air-popper, generously spraying with non-stick vegetable spray as the popcorn pops.  Toss the popped corn with the cocoa mixture, making sure to evenly coat the popped corn.   If the cocoa doesn’t coat the popped corn, give the corn another generous spray of non-stick vegetable spray.

Dairy Variety

(Caution!!  This popcorn is seriously addicting!!)

2 packets hot cocoa mix (enough for 2 cups of hot cocoa)

Option #1

½ cup un-popped popcorn kernels

Non-stick vegetable spray

Pop the kernels using an air-popper, generously spraying with non-stick vegetable spray as the popcorn pops.

Option #2

1 full size bag microwave popcorn popped

Place the popped popcorn kernels in a large bowl then toss the hot cocoa mix with.  Enjoy!!

Mini Apple Puff Pie Pops 
(as seen in my Purim 2013 aish.com article)

1 package puff pastry (2 sheets), defrosted and separated

Apple pie filling , chopped if the apples are large

1 egg beaten

Turbinado sugar

6 inch cookie sticks

Preheat oven to 400° F (or 375° F convection).  Line 3 baking sheets with parchment paper.  Set aside.

On a lightly floured surface, roll a puff pastry sheet to approximately 1/16”.  Using a small fluted cookie cutter (approximately 2” in diameter), cut circles out leaving as little space as possible in between each cut.  Take a single circle of dough and using a thin “paint” brush, brush a line of egg around the edge of the circle.  Place a cookie stick on the dough and brush a little egg on the stick by the edge of the dough.  Spoon a small amount of apple filling into the middle of the dough on top of the stick in the center. 

Take another circle of dough. Using a small paring knife, make four small venting slits in the dough. Place the circle over the filling and gently press the edges of the circle to seal. Place on prepared cookie sheets.   Repeat with remaining dough.  Brush each pie pop with beaten egg.  Sprinkle with turbinado sugar.  Bake for 12 – 15 minutes (rotating after 8 minutes if necessary) until golden brown.

Key Lime, Lemon, Cherry, or Apple Mini Apple Pie Pops

(as seen in my Purim 2013 aish.com article)

Basic Pie Dough

1 ¼ cups all-purpose flour

½ teaspoon salt

¼ teaspoon sugar

1 stick cold margarine, cut into small pieces

2-4 tablespoons ice water

Process the flour, salt and sugar in a food processor.  Add the margarine and process until the ingredients resemble a coarse meal.  Add the water and process until a dough ball forms.  Remove from the processor, wrap in plastic, press into a disk, then refrigerate for at least 60 minutes.

Prepare your favorite pie dough recipe (or use the above recipe).  Refrigerate for 30 minutes.  Repeat the instructions for the Apple Puff Pie Pops, however for the Key Lime and Lemon varieties do not sprinkle with turbinado sugar.  After baking sprinkle with powdered sugar (optional).

Mini Hamentashen Pops

Prepare your favorite hamentash recipe.  Roll out dough and cut out 2 ½ inch circles.  Place a cookie stick a dough circle.  Top with a ½ teaspoon of your favorite filling.  Seal the hamentash as you normally would with the stick sealed in one of the corners.  Make sure to press the seams tightly so the filling doesn’t ooze out of the stick section of the hamentash.  Bake according to recipe instructions.

Diet Orange POP Apples

10-12 medium or large apples, peeled, cored and sliced

Diet orange pop (1-2 liters depending upon the size and quantity of apples)

Nonstick vegetable spray

Preheat oven to 375° F.  Spray a 9x13 inch casserole dish with non-stick vegetable spray.

Place apples in the prepared baking pan.  Pour the diet orange pop over the apples until just covered.  Bake for 45 minutes until apples are cooked through and slightly caramelized.  Serve warm with whipped cream. (These are also great cold!)

 Apple Pie Pastry Puff Pops 

The apples are too large in the filling

so I had to chop them up a bit...

This is the sugar we sprinkle over the pops...

The pop's puff pastry base.

 Roll out the dough...

 Cut out the dough...

Beat an egg in a small bowl...

 Brush the edges with egg...

 Place a stick on the circle and brush the circle

edge of the stick with egg.

 Make 4 cuts in the top...

 Place some filling on the stick...

Place the top on the filling and

press to seal.

 Getting ready to be egged...

 Don't forget to sprinkle the sugar on top!

 Puffy baked POPS are the tops!

Dairy Hot Chocolate Popcorn

Popcorn in the popper...

SO much potential!

Spray the popped kernels...

 Pour on the Hot Cocoa Mix...

 HOLY COW!!!  This is awesome!!

 Pareve Hot Chocolate Popcorn

Combine the cocoa, Splenda & salt...

 Mix until completely blended.

 Pop the corn...
Don't forget to spray it as it's popping!!

 Add the pareve hot cocoa mixture...

 Toss until the popcorn is completely coated...

 How corny is this?

These photos really "Pop"

 Diet Orange Pop Apples

All the apples left in my fridge!

 It has to be diet!!

(Note this is the only time that diet orange soda is

allowed in the Matten household...Remind me

to tell you the story about my "ivory" pure wool

sweater from Scottland...)

 Apples sliced in the pan...

 Pour the pop over....

(This was a little too much...)

 Bake n' serve!!

 YUM!!!

More pops....

 The start of a Hamentashen Pop...

 A "Pop"py seed yeast hamentashen Pop...

 Key Lime Pie Mini Pop

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!