Hello and happy (almost) Purim! Can you believe that it’s almost Purim time? I seriously feel like it was JUST yesterday that I was making cheddar Sriracha latkes on The Feed Feed and now I’m making hamantaschen? How can this be? My waist line is not ready for all the holiday hamantaschen baking! Blargh!

 

 

 

I’m back from my little jaunt to exotic Dallas, Texas for the BBYO International Convention. I was there giving two separate presentations — one on food sustainability through the kosher lens plus a joint session with my girl, Amy from What Jew Wanna Eat. Amy and I had a session up against Aidy Bryant from Saturday Night Live and while our workshop was heavily attended, I’m not convinced that the majority of our audience weren’t students who weren’t able to get into the Aidy Bryant workshop. But that’s OK! They got to learn about food blogging so ha! Suckers! Ya learned something new!

I had SUCH an amazing time with Amy and meeting so many teens who frikkin’ love their Jewish selves. It was a bit of  a mind-trip to be at a BBYO conference as a 36 year-old mother of two. My days as a Jewish high school convention-attendee were so much fun but also so incredibly awkward (here’s to being a teen in the mid-90s). It felt crazy to be walking around this convention with the confidence that a grown woman should have while my 16 year-old self was screaming out, “Look at me now! I’m a grown a** woman. Now watch me lay in bed for an hour and read before turning out the lights for a sensible bed time of 9pm!”

But these hamantaschen! Oy! These hamantaschen. I did some research on Pinterest to get some inspiration for this year’s hamantaschen flavors. I have another flavor combo in my back pocket for the next week but for now, I’m really loving on the intensity of the chocolate in this dough and the realness of the fluffy middle. My official taste-tester for these was my husband as he ate enough Oreo/Hydroxy cookies as a child to consider himself an Oreo/Hydroxy expert and he swears it tastes like the real deal. Only, be warned, this chocolate dough is chewy and soft, the way I prefer my hamantaschen. You MUST be vigilant with your refrigeration/freezing of dough. Do not skip these parts of the process. They are vital. But, in case you do miss a bit and end up with wonky-shaped hamantschen, just delicately squeeze some filling over it and no one will ever know!

busy licking the spatula

 

a journey through Amy and Whitney learning how to pose for a picture.

 

(Heads up, this is NOT a hard cookie dough. I am not a fan of hard cookies so I made a soft, chewy cookie dough. See narrative and notes in the directions on maintaining the dough’s form while baking. Happy eating!)

Ingredients for Cookie

Ingredients for Cream Filling

Directions for Cookie

In the bowl of a stand mixer (or using handheld mixers), beat the butter and sugar together until smooth. Add egg, milk, espresso or coffee, and vanilla until mixed thoroughly.

In a separate bowl, sift together the flour, baking powder, cocoa powder, and salt. Slowly add dry mixture to wet mixture until incorporated. (Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm – see notes written in narrative regarding the chilling and softness of the dough).

Shape dough into a disk, wrap in saran wrap and chill for AT LEAST (I chill mine overnight) an hour. Once chilled, preheat oven to 350 degrees with rack in the center. On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, or wide-rimmed drinking class, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill while previous cookies are baking, and repeat with your roll-out and cutting until all dough is used.

Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash; pinch seams together. Freeze until firm, about 30 minutes. Bake cookies on a parchment-lined baking sheet, 1 sheet at a time, about 10 – 12 minutes. Allow to cool completely before adding filling.

Directions for Filling:

Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla. I used an icing bag with a small, round tip for filling centers of the cookie. You could just as easily ‘ice’ the centers with a knife or spoon but I do not think it will be as easy as using an icing bag and tip.

double chocolate hamantaschen tahini caramel

 

double chocolate hamantaschen tahini caramel

Alright, alright. I got one more hamantaschen recipe for ya. What can I say? I like triangle-shaped cookies that can indulge my love of toppings or ‘fixin’s’, as we say down South. Oh man, I love fixin’s. Gimme alllllll the toppings. Be them sweet or savory, I love toppings. As a kid, I had some weird eating habits that revolved around toppings or condiments. One of my favorites was a baked potato in which I would top with shredded cheese and salad dressing (a vinaigrette was my preferable dressing for this delicious dish).

double chocolate hamantaschen tahini caramel

 

double chocolate hamantaschen tahini caramel

 

I also went through a phase in which I ate lunch foods for breakfast. This included, but was not limited to, microwaveable mac n’ cheese and Chef Boyardee spaghetti and meatballs. Have I mentioned I should be 500 pounds? Anywho, for as much as I love condiments (I’ll take all the mayonnaise please), there are a few condiments that if you were to put them on my food, I might threaten to shiv you. These include mustard (Only on hot dogs and THAT IS IT), whipped cream (Waste of calories. It’s just fluffy air), shredded coconut (NEVER. EVER. EVER.). But tehina, yes please!! Oh my goodness, just put it on everything, especially these cookies. I based these hamantaschen off of Danielle Oron’s Salted Tahini Chocolate Chip Cookies, made beautifully by Molly Yeh. I’ve been following Danielle on Instagram for a while and truly love what she’s doing with food, especially since she brings so much tehina into the mix. So I took the flavors from those amazing looking salted tahini chocolate chip cookies and made them into a hamantaschen. I think it worked out nicely. Maybe you’ll make them and let me know?

Me in Middle School, circa 1993, probably dreaming about something with cheese and mayonnaise on it.

Me in Middle School, circa 1993, probably dreaming about something with cheese and mayonnaise on it.

double chocolate hamantaschen tahini caramel

 

Double Chocolate Hamantaschen with Tahini + Caramel Drizzle

Ingredients

  • ½ cup butter (or margarine), room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 1 Tbsp milk
  • 1 Tbsp cold, brewed espresso or strong coffee
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/8 cup cocoa powder (I prefer Hershey’s Special Dark)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 egg + 1 tsp water (egg wash)
  • 1/4 cup dark and white chocolate chips - FOR FILLING
  • 1/4 cup caramel sauce
  • 1/4 cup raw tahini
  • Maldon sea salt

Instructions

  1. Beat the butter and sugar together until smooth.
  2. Add egg, milk, espresso, and vanilla until mixed thoroughly.
  3. In a separate bowl, sift together the flour, baking powder, cocoa powder, and saltl. Slowly add dry mixture to wet mixture until incorporated.
  4. Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
  5. Shape dough into a disk, wrap in saran wrap and chill for AT LEAST an hour.
  6. On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, or wide=rimmed drinking class, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.
  7. Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon chocolate chips in center of each circle.
  8. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes.
  9. Preheat oven to 350 degrees with rack in center.
  10. Bake cookies on a parchment-lined baking sheet, 1 sheet at a time, about 12 minutes.
  11. Let cool 5 minutes, then transfer to wire racks to cool completely.
  12. Dip a small spoon into the caramel sauce and drizzle over cooled cookies. Repeat with tahini.
  13. Top with sprinkling of Maldon sea salt.
http://jewhungrytheblog.com/double-chocolate-hamantaschen-with-tahini-caramel-drizzle/

double chocolate hamantaschen tahini caramel

double chocolate hamantaschen tahini caramel

Chocolate cheesecake hamantaschen jewhungry kosher blog

Friends. I’m going to be real honest with you. Every year there are unspoken latke and hamantaschen ‘wars’ between Jewish/Kosher food bloggers. And yes, I have fallen victim to these ‘wars’ ever since starting this blog. I’ve tried to create the next great latke or the next great hamantaschen. I’ve spent hours carefully crafting, photographing and editing posts int he name of this ‘competition’. It was kinda fun, but mostly exhausting. This year, however, I just wanted to make some cookies with my kiddo for no other reason then it’s fun and we like cookies. Plus, this year there are some AMAZING hamantaschen out there like this one and this one. Oh, and THIS one! The savory ones are really having a moment. It’s awesome. So, in the name of the kiddo’s latest obsession, pixie dust, we made these guys. They are tasty and they have TONS of sprinkles on them, but they aren’t the prettiest hamantaschen I’ve ever made.

 

chocolate cheesecake hamantaschen jewhungry kosher blog

Chocolate cheesecake hamantaschen jewhungry kosher blog

Chocolate cheesecake hamantaschen jewhungry kosher blog

I’m not quite sure what started her new obsession with pixie dust but it is deep and it is real. We even made pixie dust necklaces one Sunday, which was just a little bit of pink sand in a tiny glass bottle ona sparkle lanyard. It’s funny the obsessions that preschool-aged children have and how they come to be. Be it wanting to wear the same shirt every day or watch the same episode of Jake and the Neverland Pirates or wanting the same book every. single. night, there is a comfort in the familiar for this age. I work very hard on being mindful of just how much newness she’s encountered with on a daily basis being on 3 years old. It’s hard as a parent; you get so sick of all the redundancy. But they need the familiarity of it all. They’re little brains are taking in so much newness that the safety they find in the familiar is an easy and necessary comfort. And so, armed with every ounce of pink sprinkles and edible sprinkle hearts we had in the cupboard, we set out to make ‘pixie dust’ hamantaschen (which I later decided would need a name change for fear that if I advertised a recipe for ‘pixie dust hamantaschen’, I might get some seriously confused readers looking for a different kind of cookie, ifyouknowwhatimean). #saynotodrugs.

Cooking with my ladies.

Cooking with my ladies.

 

Our pixie dust necklace -- 1 tiny glass jar + pink sand + super glue + shimmery gold lanyard string.

Our pixie dust necklace — 1 tiny glass jar + pink sand + super glue + shimmery gold lanyard string.

My assistant being extremely intentional with every. single. sprinkle.

My assistant being extremely intentional with every. single. sprinkle.

 

Chocolate Cheesecake Hamantaschen (adapted from Smitten Kitchen)

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 3 ounces whipped cream cheese at room temperature
  • 3 tablespoons sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 1/3 cups plus 4 teaspoons flour
  • 1/4 teaspoon salt
  • Stawberry Jam
  • *Sprinkles Optional
  • For Chocolate Dipping:
  • 8 ounces dark chocolate chunks
  • 2 tablespoons coconut oil
  • 3 tablespoons coarse sea salt

Instructions

  1. Cream butter and cream cheese together until smooth.
  2. Add sugar and mix for one minute longer, then egg, vanilla extract, lemon zest and salt, mixing until combined.
  3. Finally, add the flour. The mixture should come together and be a tad sticky. If it feels too wet, add an additional tablespoon of flour.
  4. Form dough into a disc, wrap in plastic and refrigerate for at least an hour.
  5. Preheat oven to 350°F.
  6. To form the hamantaschen, roll out the dough on a well-floured surface until it is about 1/4-inch thick. Using a round cookie cutter or wide-rimmed glass, which is what I use, (cut the dough into circles. Spoon a teaspoon of you filling of choice in the center.
  7. Fold the dough in from three sides and firmly crimp the corners and give them a little twist to ensure they stay closed.
  8. Leave the filling mostly open in the center. Bake on a cookie sheet lined with parchment paper and bake until golden brown, about 20 minutes. Cool on racks.
  9. For Chocolate Dipping:
  10. Melt chocolate and coconut oil in a double boiler or in the microwave. Stir until completely smooth and combined.
  11. Place in a small but deep bowl for dipping. Dip the cookies halfway into the melted chocolate. Place on a parchment lined tray. Sprinkle with a bit of sea salt. Place in the refrigerator to harden the chocolate.
http://jewhungrytheblog.com/chocolate-cheesecake-hamantaschen/

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