Chag Sameach!

05 March

Happy Purim! I hope that you all are having a wonderful holiday! Sadly, we had some sick kiddos, so we're not doing much feasting today. :( Next time! Caleb and Sadie aren't feeling too great today and last night. Hopefully they'll get better soon, though!

Purim is such a wonderful time. I'm reminded often around this time of year of what a loving God we have! He saved His people through a seemingly impossible miracle, and time and time again through history we see how His hand is with His people constantly.

Anyway, even though there are a few kids not feeling well and all the parties have been called off :(, we are still feasting on Hamentaschen! Yum! My Mom and I don't prefer the fruit filling though, so we're making..... Drum roll, please.......

Chocolate Hamentaschen!


 
 This is absolutely delicious! It's not my recipe (sadly) but here is the link to the blog I found it on:  cantstopbaking.blogspot.com. 

We love it! The chocolate is brownies, and it's pretty not good for you, but it. Is. Amazing! I'll probably make this every year. (We found the recipe last Purim). I hope you enjoy it!




Sugar Cookie Hamantasch Dough                                                
  • 1 1/2 cups butter or margarine, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Cream together the butter/margarine and sugar until smooth. Beat in the eggs, vanilla and lemon juice, scraping sides occasionally. Reduce mixer speed to low, and stir in flour, baking powder and salt. Cover and chill dough for at least one hour (don't skip this step!) or overnight.
 
 

Brownie Filling
  • 1 cup butter or margarine
  • 2 cup white sugar
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder


(egg white- for forming hamantaschen)

Preheat oven to 350°. Melt butter/margarine in a medium sized saucepan. Remove from flame and allow to cool slightly. Add in sugar, eggs and vanilla and stir (by hand) until smooth. Stir in cocoa, flour, salt and baking powder. Pour into a greased 9x13 pan. Bake at 350° for 35-40 minutes. Keep in mind that since these brownies will be used as a filling, they do not have to be perfectly ready- in fact, its easier to fill the hamantaschen if they are slightly under-cooked. 
 
 
To assemble: Preheat oven to 400°. Lightly flour your work surface. Roll out cookie dough to the same thickness as you would for sugar cookies, or slightly thicker. Be careful not to roll the dough out too thin- or you will get holes in the hamantasch as you fold it. Using a large glass, cut out circles from the dough. Using a cookie scoop or a melon baller, scoop out a ball of brownie. Place in the center of the circle, like this:
Smear some egg white around the edges of the circle, and fold the top two sides until they are touching.(Since the filling here is a relatively solid ball, as opposed to soft jelly filling, you are really just folding the sugar cookie over the top of the brownie ball to form a  hamantash shape- it's not an actual pinch like a traditional hamantasch.)  Fold the bottom side up and pinch lightly. Your finished hamantasch should look basically like this:
 
  This recipe makes about 50 large hamentaschen. Click here to go to her blog and see the chocolate drizzle recipe. Enjoy!

Emma

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About Me

STRIVING to worship and give God glory through music and art, ENCOURAGING others through writing, LIVING LIFE to the fullest with joy and purpose, BELIEVING in His promises and what He says is truth, STANDING in who I am in Christ.

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