I love white chocolate and raspberry together. I found this recipe on Food.com. I'm going out on a limb this year and trying all new holiday cookie recipies. These will add a lot of variety to the same old chocolate chip or oatmeal cookies on your Christmas cookie tray. They've been a big hit at my house.
Raspberry White Chocolate Chunk Cookies
8oz white chocolate baking bar 1/2 cup butter, softened 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 3/4 cups all-purpose flour 1/2 cup seedless raspberry jam 3oz white chocolate baking bar 1/2 teaspoon shortening
Preheat oven to 375 degrees. Chop 4 oz of white chocolate in small pieces and set aside. Over a double boiler, melt 4 oz of chocolate; set aside to cool. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy. Add the eggs and melted white chocolate; mix well. Gradually add in the flour and mix well. Stir in the 4 oz of chopped white chocolate. Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet. Bake for 7-9 minutes or until the cookies are lightly browned. Cool for 1 minute on the baking sheet before moving to a cooling rack. Make a small indentation in the center of each cookie and spoon on a small amount of jam. Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie. The cookies can be refrigerated 10-15 minutes to help the chocolate set.
I'm not sure what kind of goyum is so obsessed with Jews and Hanukkah so far after Hanukkah and so close to Christmas. I did worship Woody Allen as a teenager and I do relate more to liberal groups of the oppressed than conservative groups of oppressors. I guess if I belived in religion and understood Hebrew I'd probably convert.
Hanukkah is on bitches! This recipe from Food Renegade made the best latkes that have ever come from my kitchen. Addmittedly, I have had some latke disasters in the past so the bar started pretty low. I added some extra scallions to my version and switched the buckwheat flour for all purpose. Also, I couldn't find coconut oil and didn't have any bacon grease handy so I used vegtable oil. They came out pretty great, but I think I might play around with the oil next time to get even more flavor in the latkes.
Sweet Potato Latkes
2 medium sweet potatoes, grated 2 scallions or green onions 1 egg salt & pepper to taste 1/2 cup flour 1/4 cup or oil
Begin by grating your sweet potatoes and gathering your ingredients. These will come together quickly, so it helps to be prepared!
Next, chop up your scallion (I use the whole plant, minus the roots at the end). In a large mixing bowl, combine the chopped scallion with the egg.
Now, add in your salt, pepper, & flour and stir until well mixed.
Now for the fun part. Add your grated sweet potatoes to your flour mixture and mix it together well. I use my hands for this, as it helps to sqeeze moisture out of the sweet potatoes and make sure all the ingredients are evenly distributed.
In a skillet, heat the oil over a high flame until hot but not smoking. Whatever you do, don’t use a flavorless fat like lard for this. These latkes are what they are because of all the great tasting fat they soak up when frying! So use an aromatic, flavorful oil like unrefined coconut oil or bacon grease. In this example, I’m using coconut oil.
Form the sweet potatoes into patties and place in your heated oil.
Turn the flame down to medium and let cook until golden, then flip and cook the other side until golden. When done, remove to a serving plate. After they’ve cooled for a minute or so, serve them with a dollop of cultured sour cream or creme fraiche on top