A friend sent me this list from BuzzFeed on 31 Fearless Ways to Stuff a Jalapeño. This recipe was inspired by #6 on that list, and I have every intention of working my way through at least a few more. (I’m looking at you, #1.)

I made the cornbread batter according to the recipe on my previous post (linked above), and used it to stuff about 8-or-so halved jalapeños. (Clearly you could make more, but I saved a few to throw in the rest of the bread batter for a loaf.) I didn’t add the diced peppers to the batter until after I’d made these. The original directions, from Oh Bite It, referenced using a box mix – so feel free to do that as well – but I’d still recommend adding in the kernels of corn and shredded cheese.

Here’s another tip – make sure you actually use medium/large peppers. The recipe calls for a dozen jalapeños. I bought a pack because they were on sale, but they weren’t the biggest. Size matters in this case because the bigger the pepper a) more stuffing you can use and b) they probably have a deeper well so the batter won’t all ooze out before you’ve even baked them.

But you know what, they were damn tasty anyway!

CORNBREAD-STUFFED JALAPEÑOS – makes as many as you have batter for

• 12 medium/large fresh jalapeños (or as many as you have batter for – which is a lot if you use the recipe below)
• Cornbread Batter (minus the minced jalapeños)
• 1/2 cup shredded cheddar for sprinkling on the top

Preheat your oven to 350ºF. Line 1 or 2 baking sheets with aluminum foil, and then place cooling rack inside baking sheet. (I used one for my batch, but it depends how many you’re making.)

Slice your jalapenos in half the long way. Make sure to scrape out all the seeds and veins.

Fill each half with a couple teaspoons-ful of batter. This will depend on how big your peppers are. My batter seemed a bit runny as well, so it started oozing out the sides pretty immediately. This is where the aluminum foil comes in handy.

I found it worked best to place the peppers in the grooves of the cooling rack so they stayed in place, rather than crosswise to the bars.

Then, sprinkle the cheddar over the tops, and bake for 15-20 minutes, until the bread is firm and cooked through.

Let them cool in the pans, but make sure to put another rack underneath. These were fantastic while still warm, and equally as good at room temp and cold from the fridge. (In my opinion.)

Make sure you share these, because you’d be surprised how quickly they disappear when you’re working from home in the living room and the smell is wafting over to the couch.

I give these an Evil Rating of 3, because once you pop, you can’t stop. But, I mean, you’re getting in your veggies…

Have you tried making stuffed jalapeños? Any of your recipes make that list?

A quick internet search led me to this fantastic base recipe on the Culinary Arts section of About.com, which I adapted as you’ll see below.

JALAPEÑO CHEDDAR CORNBREAD – makes 9 or 16 slices

• 1 cup AP flour
• 1 cup yellow cornmeal
• 1 Tbsp baking powder
• 1/2 tsp salt
• 2 eggs, beaten
• 1 cup whole milk (or half and half)
• 1/4 cup melted butter
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 cup corn kernels (fresh or canned)
• 1 cup grated cheddar cheese
• 3-4 Tbsp minced jalapeños

Preheat your oven to 400ºF. Prep an 8×8″ baking dish (or 9×9″) by greasing and flouring.

Sift together your flour, cornmeal, baking powder, and salt. (I just whisked them all together because I figured this will be lumpy anyway.)

Combine your wet ingredients – eggs, milk, melted butter, honey – with the brown sugar, and mix until somewhat smooth.

Then add your wet ingredients to the dry and stir a few times to start incorporating. Don’t mix all the way, because you’ll be adding in your corn, cheese, and jalapeños and stirring more until everything is just combined. Do not over-mix! Just make sure there are no dry ingredients left dry. (If you’re curious as to why I added the jalapeños separately, it’s because I used the pre-jalapeño batter for something else.)

Pour the batter into your prepared dish, and pop it into the oven. Bake for 25-30 minutes, until the edges have browned and a toothpick comes out clean.

These were (are – still eating them) so tasty I can’t even tell you. I’ve been snacking on them for days. The jalapeños and cheddar were welcome additions, and even including the canned corn made for a pleasant addition. Eating them at room temp was divine, but I imagine toasting them slightly with butter would make for a lovely experience as well.

I hope you guys enjoy these as much as I did!

I used the same crust recipe I’d used for my quiche, and doubled the recipe to make a top crust as well. Not sure I’d made enough to do a lattice, and wary of trying to roll out a big enough circle to cut into strips, I followed the lead of many a pie maker before me and used a cookie cutter… But I’m getting ahead of myself.

I found this recipe on Simply Recipes, and didn’t change a thing except that I forgot to add the butter to the filling. (Next time!)

BLUEBERRY PIE – Serves 8-10

for the filling:

• 6 cups blueberries (I used 2 bags of frozen, and a pint of fresh, could have added another pint!)
• zest of a small lemon
• 1 Tbsp lemon juice (I juiced half the lemon)
• 1/4 cup flour or corn starch (I used corn starch)
• 1/2 cup granulated sugar
• 1/4 tsp ground cinnamon
• 2 Tbsp unsalted butter, cut into small pieces

for the egg wash:

• 1 egg
• 1 Tbsp milk

If you’re using frozen berries, make sure you’ve defrosted and drained them first. Also make sure to go through all the berries and pick out any stems. I used a paper towel to help sop up some extra liquid, and it turned a gorgeous purple

Prepare the pie crust according to whatever recipe you’re using. Refrigerate the crust for half an hour once it’s been rolled and put into the dish. Don’t clean up your rolling pin and floured surface just yet, you still need to prep the upper crust. Keep the remainder of the dough in the fridge until you’re ready to top the pie.

First thing I did was add the lemon zest to the sugar and massaged it together using my fingers. Let that sit while you prep the rest of the ingredients. Whisk together the dry ingredients – the corn starch and cinnamon – in another bowl. Add the lemon juice to the berries, then add the zested sugar as well as the dry ingredients and mix gently to coat the berries evenly. Then pour it into the chilled crust and use a spatula or spoon to help spread it evenly. Dot the top of the filling with the pieces of butter.

Roll out your remaining pie crust to about 1/8″-1/4″ thick. I opted to use star-shaped cookie cutters to make the top. I used 5 big stars around the edges, and filled it in with bigger ones. You don’t need to put anything on the dough to help bind it together, just make sure all the edges are touching one another. If you’re rolling out a solid crust to top your pie, just make sure to score it to let steam out.  (Use a sharp knife to make an ‘X’ in the middle of the pie.)

Once you have your crust set, whisk together the egg and milk to make an egg wash. Use a pastry brush to spread it over the crust. Optional – sprinkle some coarse sugar over the top once the egg wash is on.

Then, return your pie to the fridge to let the crust firm up before baking. (About half an hour.)

As much time ahead as you need to preheat your oven, before taking the pie out, preheat your oven to 425ºF. Then bake it for 20 minutes. Lower the temperature to 350ºF and bake for another 30-40 minutes, until juices are bubbling and have thickened. If your crust is browning too quickly, loosely cover the top of the pie with aluminum foil. I left it uncovered for the first 20 minutes, then covered it when I lowered the temp, and took the foil off for its last 10 minutes or so in the oven.

Transfer it to a wire rack to cool completely before serving.

While this pie was incredible on its own, my friend’s wife served it with a decadent homemade cinnamon ice cream. I don’t know that I can eat blueberry pie any other way from now on, but let me know how you serve this when you make it.

The recipe calls for matzah cake meal which, from what I understand, is just finely ground matzah. I’d recommend going out and buying some, unless you really love your food processor. I did make the regular meal myself by just crushing up a sheet of matzah. It added a nice crunchy bite to the cookie.

If you’re looking for a reprieve from macaroons, matzah bark or flourless chocolate cake (although, what?!), you should definitely give these a shot. They’re sizable, tasty, and quick to whip up.

PASSOVER CHOCOLATE CHIP COOKIES – makes 24

• 1 cup unsalted butter (2 sticks)
• 1+1/2 cups brown sugar
• 2 Tbsp honey
• 2 tsp vanilla extract
• 1/4 tsp salt
• 2 eggs
• 1+1/2 cups matzah cake meal
• 1/4 cup matzah meal (I ground one sheet, it was close enough to 1/4 cup)
• 2 cups chocolate chips (I mixed semisweet and milk chocolate, just make sure to use kosher for passover chips to keep them holiday appropriate)

Preheat your oven to 350ºF. You don’t need to grease or line your pans, so just have them ready.

Cream together the butter, sugar, and honey. Add in the eggs and vanilla and mix until incorporated. Add in the salt with the cake meal and stir until the meal is just about mixed in because you’ll finish it off with the chocolate chips. Not sure how matzah meal reacts compared to regular AP flour, but I didn’t want to take any chances of over-mixing. The dough looked a little grainy, but I kept going.

Portion out 2 dozen cookies on your naked cookie sheets. I used a heaping spoonful from a big spoon – maybe about 1/4 cup of dough for each cookie? I got an even 24.

Bake for 12-15 minutes, until golden brown.

Voila! Again, these tasted just like regular chocolate chip cookies, and just as easy to make. The Shiksa advises you serve them warm and with milk Can’t argue with that.

What are your favorite Passover desserts? I’m always looking for more recipes!

I followed the recipe I posted back in the day, but topped the matzah bark with about 1 cup toasted sliced almonds and about 1/2 cup toasted coconut. It was way too much topping, but tastes fantastic! (Keep in mind, this treat is as kosher as the products you use. They do sell kosher-for-passover chocolate chips!)

Also, I’ve read a few different matzah bark recipes, and it looks like you don’t really have to bake the matzah with toffee topping for more than about 5 minutes. So, use your discretion with baking time… and with toppings! These two suited me just fine.

MATZAH BARK WITH TOASTED ALMONDS AND COCONUT

• Recipe for matzah bark
• 1 cup sliced or slivered almonds – toasted in oven
• 1/2 cup shredded coconut

Preheat your oven according to the directions at the link above. (375ºF) I always use that as a time for multitasking if I can – so I popped a parchment lined tray with the almonds and coconut in there while it was warming up.

After you’ve baked the matzah and spread the chocolate chips over the top, sprinkle the additional toppings. Then, let it cool at room temp until it’s able to go in the fridge or freezer to set.

Then, share with your coworkers! Or not.

I’m definitely hoping to have at least one new recipe for you in the next couple of days, so make sure to check back in!

Here’s an update, since I just served these at work. They’re warmly received by Jews and non-Jews alike One of my bosses told me they were the s***, someone else commented it’s all her favorite things rolled into one, and generally I’m being thanked by everyone in the office. It’s nice to be on top.

Also – a brief moment of hilarity ensued when a coworker pointed out that there are flakes of coconut  and almonds trailing down the hallway. Made me giggle.

Let’s up this evil rating to a 5, because it’s pure sugar, and someone is already complaining of a tummy ache from eating too much.

Happy Passover!

I have always wanted to attempt a thumbprint cookie and had a stockpile of recipes I could try – some with peanut butter, some that use jam instead of chocolate kisses, and finally one that uses almond butter. I ended up going with the latter, slightly modifying the recipe from Sew Katie Did.

The only real changes I made to the recipe was that I added in some almond extract, and used sour cream instead of the milk and cream of tartar. (Mostly because I had literally 2 Tbsp of sour cream left in a container that wouldn’t last for long.) Also, Katie rolled her cookies in chopped almonds before baking – which I will try next time, but I didn’t have any almonds on hand when I made these. Nor did I have whole wheat flour, which would probably have added an extra nutty flavor layer. Finally – I halved her recipe because I pretty much made these as a snack, and didn’t need 4 dozen for myself.  (I don’t need 2 dozen either, but that was a more justifiable amount.)

I used creamy, roasted almond butter. If yours has added sugar and salt, you might want to slightly modify those ingredients in your recipe. (Particularly the salt.) I imagine using chunky almond butter would add a delightful crunch, and the recipe doesn’t specify either way.

ALMOND BUTTER THUMBPRINT COOKIES – Makes 2 dozen (1/2 recipe)

for the cookie:

• 1/4 cup butter, softened
• 1/4 cup almond butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar – packed
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1 egg
• 1 Tbsp sour cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 cup AP flour (Or 1/2 AP and 1/2 whole wheat)

for decoration/topping:

• 3-4 Tbsp granulated sugar for decoration
• 24 Hershey’s Kisses

Preheat your oven to 350ºF. You’ll be baking the cookies on un-greased sheets.

Cream together your butter and almond butter. Add in the extracts and the egg, and beat until just incorporated. Then add in your sour cream and mix. Add all your dry ingredients in together, and mix until the dough just comes together.

Portion out the dough into about 1″ rounds – I made them a bit too big, so I only ended up with 21 – then roll them around in granulated sugar to coat. Place them on the un-greased cookie sheet, and use your thumb to make an indent in the top. You won’t put the kisses on until after the cookies come out of the oven.

Bake the cookies for 8-10 minutes (I did 10 since they were bigger). While they’re in the oven, start unwrapping your kisses. You’ll need to get them on the cookies while they’re still hot so they adhere. Just in case, I popped the trays back in the oven for a few seconds.

My cookies puffed up in the middle, where I’d made the indent, so I imagine it’s because I put too much baking soda (and the extra sour cream). I modified that in the recipe above. The flavor and texture of the cookies weren’t affected at all. They came out with a slightly crispy outside, and nice and cakey on the inside. The kisses were ooey-gooey, just as they should be.

The surprising thing to me was that the almond butter flavor wan’t very prominent in these – though they’re beyond delicious  - even with the almond extract. I figure if I made this using peanut butter (and topping with jelly, duh), it would be a stronger flavor.

I give them an evil rating of 4 because I may or may not have eaten all 2 dozen in one weekend… Ok fine, there were only 21 to start, and I gave 3 away… but I still ate a dozen and a half. Dangerous. DANGEROUS. No matter. Make these as soon as possible.

I found a few great recipe suggestions for Red Velvet Whoopie Pies, and decided to go with this one from Better Homes and Gardens. And, obviously, daringly chose to make them green instead.

These are pretty simple to make, and they went over famously with my coworkers. Fortunately, they also included stuff I had already in the pantry – except for marshmallow cream, but I had to run out to grab dinner anyway. And next time I can always take a stab at making it myself again…

You can make the cookies bigger or smaller, depending on your audience. I made mine about 1″ rounds, partially to make more, and partially because I didn’t realize how thick the batter was when I decided to pipe it out rather than spoon it, and my hand got tired. The main difference will be in baking time, so do what suits you!

Also – early apologies for the terrible pictures due to ridiculously inconsistent lighting in my kitchen late at night. Not everything looked that beige in real life.

GREEN VELVET WHOOPIE PIES – Makes about 40 sandwiches (80 cookies, about 1″ each)

for the cookie:

• 2 cups AP flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2  cup buttermilk
• 1 ounce (2Tbsp/30ml) food coloring – I used green

for the filling:

• 1/4 cup (4 Tbsp) unsalted butter, softened
• 4oz cream cheese, room temp
• 7 oz jar of marshmallow spread

Preheat your oven to 375ºF, and line some cookie sheets with parchment.

Whisk together your dry ingredients – flour, cocoa powder, baking soda, and salt – in a bowl. Then, in a measuring cup, combine the buttermilk, vanilla, and food coloring. Cream your butter and brown sugar. When it’s light and fluffy (mine didn’t really achieve that), add in your egg, and mix until incorporated. Using the dry-wet-dry method, add in half your dry ingredients, and mix on low until it’s mostly combined. Add in your wet ingredients, mix a little, then add the rest of the dry and mix until just incorporated. Don’t over mix or these will certainly turn out dense and unappealing. (Been there, done that.)

Spoon batter in one or two inch rounds onto the baking sheets, making sure to leave 1″ between them to allow for spreading. Before I realized how thick and uncooperative the batter was, I opted to pipe them out with a pastry bag. If you do this, make sure you either use a big enough tip, or squeeze the batter out hard enough that it spreads on its own. I made some swirls in my earlier tries, and you could still see them once they were baked. And I did some test spoon ones, and they came out just as well, if not nicer. (I did help shape them a bit with my fingers. And yes, I know what the ones in the pic below look like.)

Bake 1″ cookies for about 6-8 minutes, and larger ones about 7-9. I’m not sure a good test or marker you should look for, I just pulled mine all out at 7 minutes, and they weren’t overdone (except the thinner ones). Let them cool on the cookie sheet, then remove them to a rack to cool completely before filling.

I find it helpful to pair these off before you even get started with the filling, so arrange them together on the racks as you set them to cool.

To make the filling – cream together the butter cream cheese, then fold in the marshmallow. I opted for straight mixing rather than folding. Another day I’ll try it the right way, maybe it’ll be fluffier?, but my laziness in no way affected the taste. Pipe a dollop of filling onto the flat side of a cookie, leaving a little room at the edge for where it will spread out when its match is placed on top. I popped these straight into tupperware and then into the fridge.

Let them sit for about 15 minutes at room temp before serving, as they’re a little dry right from the fridge.

I thought these were too sweet, personally, and didn’t have any more after my initial test bite. Good news is, my coworkers all seem to have different taste buds than I, and they loved them! I got compliments and insults aplenty. My favorite being, “I love you… but I hate you.”

You still have plenty of time to make these for St. Patty’s day, so get on it!

I had to resist the temptation to buy them (even from the little stand in the lobby of my office building, even though I fully believe it’s for a great cause), but that didn’t stop me from making some of my own Samoas for a Super Bowl party.

I’ve had this recipe from Baking Bites tucked away for a couple of years, ever since a friend made them for one of her soirees and I begged her for it. They’re surprisingly easy to make (in bar form), and I wouldn’t hesitate to do it again. I ran out of time to coat the bottom in chocolate, so I just drizzled it on top, but next time I’ll make the effort (and start earlier in the day). The base is pretty crumbly, so I think the chocolate coating would make for a welcome and tasty adhesive. But they’re not entirely lacking in flavor without it!

SAMOAS BARS – Makes 24-30 bars

for the cookie:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups AP flour
• 1/4 tsp salt

for the topping:

• 3 cups shredded coconut – about 7 oz (sweetened or unsweetened)
• 12 oz good quality chewy caramels (I used a 14 oz bag)
• 1/4 tsp salt
• 3 Tbsp milk
• 10 oz dark or semisweet chocolate (for melting)

You’ll bake the crust first, and then add the topping, so preheat your oven to 350ºF. I found the preheating phase a great way to multitask in toasting my coconut, but you can also do it later. Spread the coconut evenly on a parchment-lined baking sheet (I did it on the sheet directly and it was fine). Check on it every 5 minutes and stir it up a bit. You’ll want to toast it for about 15-20 minutes, until it’s golden. Then, let it cool on the baking sheet.

To prep for the cookie base, line a 9×13″ baking pan with parchment. (You can also just grease it, but I find parchment is easier for lifting the bars out.)

Cream together the butter and sugar. Then add in the egg and vanilla and mix until combined. Add your flour and salt, and mix until just incorporated. The dough won’t come together completely. Pour the dough into the prepared pan, and press it down to spread it evenly. Bake for 20-25 minutes, until it’s a light golden brown and the base has set. (You’ll notice the knuckle marks were baked away.) Let it cool in the pan.

If you haven’t already toasted your coconut, set your oven for 300ºF and follow the directions above.

For the topping, unwrap your caramels and put them in a large microwaveable bowl. Use a bigger bowl than I did (stupid cereal bowl), because you’ll need to add the coconut in at some point and still be able to mix everything around without it spilling on every surface in your house. (Or even just the one you’re working on.) Microwave the caramels along with the milk and salt on high for 3-4 minutes. Stop a few times to stir everything together and help the caramel melt. Once it’s smooth, fold in the toasted coconut. (I recommend a silicone spatula.)

Pour dollops of the still-warm caramel over the cooled cookie base, it will be much easier to spread if it doesn’t have too far to travel, and if it hasn’t cooled too much. Then let the topping set, and it’s time to cut. I lifted them out of the pan and tried using both a sharp knife and a pizza cutter, as the original post suggested. I couldn’t tell you which worked better. The base was crumbly, so I was trying my best to preserve it. Maybe it’ll work better to cut them in the pan next time. I guess I’ll find out!

For the finishing chocolate, melt your chips in the microwave in 45 second increments, or you can also use a double boiler. Dip each bar into the chocolate to coat the bottom, and place it on a fresh piece of parchment or wax paper to set. (I skipped this step, no pix, sorry!) Take the remaining chocolate and transfer it into a piping bag or zip-top bag, snip the end, and then drizzle it over the tops of the bars to finish.

Voila, tasty treats you can have year-round. These were a big hit at the party. My favorite part was when I went to grab one, and someone asked, “Have you had one yet?” Truthfully, I answered no. He said, “They’re really good, you’re going to love it!”

And I’m sure all of you will, too. Evil rating of 5 on these, because I’m equally addicted to them as I am to the real thing. (A box should last more than 2 days? Not in my house…)

I just used my Marble Brownie recipe, and added a bit of food coloring to the cheesecake layer. Food coloring is a really easy way to make an otherwise regular (though tasty!) treat a bit more festive. Look how vibrant that red is, and I didn’t need too much color to make it!

Enjoy your Valentine’s Day!

The comments recommended you double both recipes for a 9×13″ pan, but here is a link to the original recipe for an 8×8″. I doubled both the batter and the frosting recipes, and found that there was really just not enough frosting to go around - I ripped the top of my brownies trying to spread it - and a little extra chocolate never hurt anyone! So, as a precaution, I have tripled the recipe for you.

FROSTED BROWNIES – makes 24

for the brownie:

• 1 cup unsalted butter, melted
• 1.5 cups granulated sugar
• 4 eggs
• 2 tsp vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup AP flour
• 1/2 tsp salt
• 1/2 tsp baking powder

for the frosting:

• 1 cup + 1Tbsp unsalted butter, softened (like really soft, not just room temp)
• 1/2 cup + 1 Tbsp unsweetened cocoa powder
• 3 Tbsp honey
• 1.5 tsp vanilla extract
• 3 cups powdered sugar

Preheat your oven to 350°F, and grease and flour a 9×13″ baking dish.

Combine your dry ingredients – sugar, flour, cocoa powder, salt, baking powder – in a large bowl, and whisk them together. You can use the back of a spatula to help get rid of any clumps.

In another bowl, or measuring cup, combine your vanilla and melted butter. Add your wet ingredients to the dry, and mix to incorporate. I added all 3 eggs at once, but you can do one at a time – it will be easier. (You’ll note, the directions from the original recipe are different from what I’m writing, but it’s because this way works so well for all my other brownies. Why mess with a good system?) Mix everything together until the dry ingredients are just incorporated (don’t forget to scrape the bottom and sides of the bowl!). Make sure not to over-mix!

Pour the batter into the prepared pan, and spread it out evenly. Bake for 22-25 minutes. (Mine were done at 22, the original recipe called for 25.) Just make sure it passes a toothpick test.

You’ll want to frost the brownies while they’re still warm, so you can prep the frosting while they’re in the oven. The directions on this were unclear, and I followed them in that I just tried mixing everything together. This was a pain in the butt, my butter wasn’t soft enough apparently. So, I’d recommend you mix it like you would a buttercream. (Cream the butter, vanilla and honey together, then add in the dry stuff and mix until smooth.)

Then spread your frosting evenly over the top of the brownies, while they’re still warm in the baking dish. Let everything cool completely before cutting and serving.

These got some great reviews, and better yet – they all went! They were the perfect combination of fudge and cake, and I took out some of the sugar in the brownie batter to better counter the super-sweet frosting. That was one of the overwhelming comments – that they weren’t sickeningly sweet. So that was good! I’d rank these a 4 on the Evil Rating Scale, because it’s a lot of chocolate, and no one was safe from their pull. Not even me.

I can’t wait to experiment next time with different frostings, anyone have suggestions? I mean, peanut-butter is a given… But what are some of your favorite brownie toppers?

(And, since someone asked, these pictures are of the brownies with frosting on them. Not really discernible, since the brownie is the same color and there wasn’t that much frosting to begin with.)