Baking cookies? Make a big batch that can double incognito as another cookie, or as the base for a dessert.
Here I thought I had this making-Yom Tov-while-raising-kids-while-running-a-home-while-working schedule under control with relatively enough room for mini disasters. I panicked a bit, maybe snapped once or twice over a spill, put everyone to sleep, and started cleaning. I was getting major quarantine vibes as I planned that Monday would be Bathroom Day and Tuesday Laundry Day.
I realized that I needed to rethink this approach. Kvetching to my husband resulted in him reminding me of the “pick two” refrain. (You can only pick two: sane mother, happy kids, clean house.) And me telling him, well, “sane mother” is synonymous with “clean house,” so I outsmarted the system.
My ideal goal is to be the paradigm of calm, the anchor of the kitchen. So, just like when we were all home in Covid quarantine, I needed to lower some expectations. Some of the things on my smug menu would have to go, and I would also have to practice in front of a mirror not apologizing to my guests.
In this week’s issue, we have a new column called Round Table. This column will feature a food-related conversation between a group of lively and opinionated sisters. I was moved by the discussion I had with the Kramer sisters, and I walked away with a reminder to do what I can, and the rest is just fine.
Wishing you a beautiful Yom Tov,
CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com
My daughter Shana wanted to make a cookie that was a little different, so we came up with this. They’re a fun change and a pretty addition to any dessert! I used the base of my chocolate chip cookies, left out the chocolate chips, and added the crumb topping. Fun, different, yet familiar.
Measure out 1 Tbsp of cookie dough. Make an indentation in your cookie using a small measuring spoon. Fill with the crumble mixture and bake according to your recipe’s directions. I did it on 350°F (175°C) for 20 minutes.
Once baked, make a drizzle with 1 cup confectioners’ sugar + 1 Tbsp hot water + 1 tsp of oil + 1⁄2 tsp cinnamon + 1⁄2 tsp vanilla. (I used vanilla bean powder, but use any vanilla you have on hand, just be mindful of the liquid it’s adding to the drizzle.) Drizzle over cooled cookies.
I keep buying the frozen mini Unger’s graham tart shells for quick desserts (and then it usually becomes my daughter’s project). We fill them with cookie dough + Lotus butter, or a rich chocolate batter, or I prebake the crusts and fill them with lemon curd and pomegranate seeds. Delicious!
(Originally featured in Family Table, Issue 813)
