"Krembo" Whoopie Pies (dairy free)

Krembo (Hebrew: קרמבו‎, a portmanteau word meaning literally "cream-in-it") is the name of a chocolate-coated marshmallow treat that is very popular in Israel. Krembos are only sold in the winter. They are hand-wrapped in colourful aluminum foil, and consist of a round biscuit base topped with marshmallow cream coated in a thin layer of chocolate. Krembos have achieved the status of a pop-cultural item and a national icon. (WIKI source)

It all started with a batch of Pecan Chocolate Oatmeal Raisin Cookies, when right in the middle of baking I was introduced to said marshmallow/chocolatey treats. There was no way I wasn't about to find some harmonious way to join the two in chocolatey matrimony!

Oatmeal Chocolate Chip Cookie + Krembo + Chocolate Ganache = TOTAL MOUTH EXPLOSION

Below is an Oatmeal Cookie Recipe... try out your own version of this delicious concoction

thanks nim + lior for being ever willing tasters :D

Oatmeal Cookies
Makes about 30

1 cup whole wheat flour flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter substitute, room temperature (earth balance)
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old-fashioned oats
1/2 cup semisweet chocolate chips

Directions/
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in chocolate chips. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

S'more Summer Please!

IT'S BONFIRE SEASON!! And a bonfire would not be complete with out S'MORES! I had the pleasure of roasting a few myself last week but if outdoor fires aren't your thing- below are two recipes to get you through your summer s'more cravings! ENJOY!

Regular S'mores Bars
yield: Makes about 24 bars

Ingredients/
2 cups graham cracker crumbs
1/3 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted (or earth balance)
1 pound dark chocolate
4 cups mini-marshmallows
Sea Salt (optional)

Directions/
In a bowl combine well the crumbs, the sugar, the salt, and the butter and, reserving 1 cup of the mixture, press the remaining mixture into the bottom of a flameproof baking dish, 13 by 9 by 2 inches. Bake the crust in a preheated 350°F. oven for 12 minutes, or until it is golden, and let it cool in the dish on a rack. In a metal bowl set over a saucepan of barely simmering water melt the chocolate, stirring, Sprinkle the crust with the marshmallows and pour the chocolate over spreading it evenly. Broil under a preheated broiler about 2 inches from the heat for 30 seconds, or until the marshmallows are golden, let it cool completely, and cut it into squares. Top with remaining crust or chocolate shavings.

And of course I love topping everything with sea salt so go to town if sweet and salty is your thing!

Gluten Free S'mores Bars
Ingredients/
3 cups gluten free flour
1 1/2 cups (packed) golden brown sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1/2 cup Soy Milk + 1 Tablespoon Apple Cider Vinager
1 tablespoon robust-flavored (dark) molasses
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick) earth balance, melted
1 1/2 cups chocolate chips (about 9 ounces)
1 cup mini marshmallows

Directions/
Preheat oven to 350°F. Spray 8x8" pan with pam. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, soy milk mixture, molasses, and vanilla extract in medium bowl; whisk in earth balance. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips and marshmallows.

Spread batter into prepared pan and bake for about 15-20 minutes or until golden brown. Let cool for 10 minutes. NOTE: Can be made 2 days ahead. Store in airtight container at room temperature.

Ready... Aim... (food photography lessons)

And were back! I have been away in Miami for Passover (i know poor me :) Just before I left I took a day photography course with Lou Manna. His work is absolutly beautiful! He definitely knows his way around a camera... and somehow he has all of his food coming out so delicious it makes you want to eat the print out. Click here to see his website or blog. We learned techniques on food photography, lighting, lenses and a whole bunch more and even had some hands on experience in the second half of the class. We were sent out to choose something to photograph... so of course I came back with the hardest thing I could find... MARSHMALLOWS! and of course since playing with them and the "Matzah S'mores", they are the hardest thing to photograph! We had a full closet of props and goodies to choose from... set up your scene and say cheese! or say danish?? Was a great day and learned tons... now to buy all of that amazing equipment so my photography can look half as good as his without photoshopping! hummmm :D

S'more Matzah Please! (Passover S'mores)

image via marthastewart.com

One more addition to all the passover treats are Martha's invention of the Matzoh S'more! I would have loved to take credit for this one but I just saw it on her site and knew I was destined to make those! During Afikomen you might just find these Matzah under some creamy, fluffy marshmallow!! And ridiculously easy to make!!

Matzah S'mores

Ingredients/

Matzah

Chocolate

Marshmallows, toasted under the broiler

Directions/

Break matzo into small squares. Drizzle melted chocolate on top, and refrigerate until set, about 5 minutes. Layer matzo squares with pieces of chocolate, marshmallows (toasted under broiler), and more matzo squares.