Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

My friend Julee doesn’t like muffins. Like, not at all. Please know, before you start judging the crap outta my friend, Julee, she is one of the greatest human beings of all time. She is an academic support specialist at the school I work at. Her office is right next to mine. We share a love of 90s hip hop, cheese, fried food and Tracee Ellis Ross. She’s also my editor on all things including, but not limited to, Huffington Post blog entries, letters to parents, emails to colleagues and my husband’s CV. There’s literally nothing I wouldn’t do for her. So imagine my surprise when I texted her one afternoon, wondering if she was into muffins. I mean, I assumed she would say, ‘Of course!’, but nope! She said ‘no’. What the whaaaaaat? I mean, I’ve met some weirdos in my day (I went to social work school with a girl who hated soup. Who hates soup!? Its soup!). But not liking muffins? That’s crazy talk (the actual conversation, including appropriate Bitmoji, is shown below). So obviously, I mean, challenge accepted.

 

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

 

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

My oldest and I will often spend one afternoon after school doing some baking. In order to make sure we do not eat all the baked goods from our session, I bring the majority of what we baked to work with me the next day. So one day a few weeks ago I brought in Danielle Oron’s Tahini Chocolate Chip cookies. Upon eating them, Julee dubbed them the greatest thing I’ve ever made (I should clarify that she was already one of my favorite people when she said that but upon hearing her praise, the deal was sealed on her being in the Top 3 Greatest People of All Time). So when she saved my butt one morning last week when I was running late because of kid issues and helped proctor a test that I was supposed to proctor, I promised her I would bake her whatever she wanted. So she asked for the cookies. I said I would make them but then the whole muffin exchange happened and well, this recipe was born. I figured, why not take the flavor profile of the cookies and make them into delicious muffins? She’ll love them!

 

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

 

So was she a fan? Well, she liked them enough to eat one, smile and say, “Ok, I like these”, but not enough to take home the entire box I brought for her. But my girl, Cheryl? Cheryl loved them! YAY, Cheryl!!! Also, so did my entire family and every other normal human being. Sorry, Jules. I guess you can’t win them all.

Double Chocolate Chunk Muffins with Tahini Jewhungry Kosher Blog

Double Chocolate Chunk Muffins with Tahini Glaze

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cocoa powder
  • 3/4 cup superfine sugar
  • 3/4 cup semisweet chocolate chunks plus 1/4 cup for topping (I used a large bar of Baker's Chocolate, which I then chopped myself)
  • 1 cup almond milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar
  • 3 tablespoons tahini
  • 2 - 3 tablespoons warm water
  • (Optional) Sprinkle of Maldon sea salt on each

Instructions

  1. (The instructions are for mini muffins - if using regular-sized muffin tin, put oven on for 400 and bake for 20 minutes)
  2. Pre-heat oven to 375 degrees.
  3. Spray muffin tin with non-stick spray or line with cupcake liners
  4. Place the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chunks into a large bowl and whisk to combine.
  5. Place the remaining wet ingredients in a separate bowl and whisk until combined.
  6. Add the wet ingredients into the dry ingredients and mix until combined (do not over mix), batter will be slightly lumpy.
  7. Fill wells 3/4 of the way up and sprinkle 1/4 cup chocolate chunks on top.
  8. Bake for 17 - 18 minutes or until the muffins are dark, risen and springy.
  9. FOR GLAZE - whisk powdered sugar, tahini and water together in a medium dish.
  10. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with good sea salt, if desired.
https://jewhungrytheblog.com/double-chocolate-chunk-muffins-tahini-glaze/

 

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.
https://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.
https://jewhungrytheblog.com/chocolate-cheesecake-hamantaschen/

image_pdfimage_print
%d bloggers like this: