scratch-made baked goods
This humongous salted caramel skillet cookie is perfect for sharing and so easy to put together! A one-bowl recipe for the most scrumptious, gooey cookie with crisp edges, baked in a cast iron. Go Big or go home There are moments in life that you …
Easy, chocolaty and irresistibly flaky! These chocolate puff pastry twists come together in less than an hour with just 5 ingredients. Let’s Twist Again Do you ever want a quick pick me up? If the answer is YES, you are exactly where you need to. …
Soft and chewy double chocolate tahini cookies made with cocoa powder and chocolate chips. Toasted sesame seeds and a touch of flaky salt make these cookies a perfect sweet, nutty and salty combo!
Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame. It is served as a dip or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is a loanword from modern Greek tachíni (ταχίνι) which was originally adopted from the Ottoman Turkish “tahin”. Growing up in Greece, tahini was a staple in our home. My favorite way to use it was as a spread on top of toasted bread with honey and cinnamon. Tahini has a smooth nutty taste which doesn’t overwhelm you as peanut butter does. These double chocolate tahini cookies have the perfect balance between sweet and nutty with a salty hint from flaky salt. They are chewy, crumbly and so rich in flavor. The sesame seeds really add up to the earthy tone of the cookies and they offer a nice crisp texture.
To make these double chocolate tahini sesame cookies, start by mixing all the dry ingredients together. Cream the butter, tahini and sugars and then add the rest of wet ingredients to the mixture. Add the dry ingredients to the wet mixture and fold in the chocolate chips. Chill the cookie dough for at least 1 hour and then scoop the cookies. Roll them into sesame seeds and bake. Enjoy with a cup of coffee or dunk them into milk.
You can prepare the dough for these double chocolate tahini cookies up to 3 days in advance and refrigerate air tightly. The cookie dough will also freeze well for up to 3 months. If freezing, scoop the dough into balls and store in freezer safe bag. No need to thaw them, just add the cookies into the oven while it is still preheating. Baked double chocolate tahini cookies will keep fresh for up to 3 days, at room temperature in an airtight container.
Yes. Tahini or tahina is a Middle Eastern condiment made from toasted ground hulled sesame.
Yes. Pure tahini paste is naturally gluten free. Make sure you read the label of the product before purchasing.
Tahini gives a nutty and earthy flavor to baked goods. Texture wise, it provides richness and creaminess.
No. Chinese sesame paste is made from toasted sesame seeds. For that reason it has a darker color, thicker consistency and nuttier taste.
If you are always on the quest of delicious cookie recipes, you got yourself a winner! These double chocolate tahini sesame cookies will satisfy your sweet tooth. Whether you are a baking pro or a beginner, this recipe will guide you step by step on how to achieve the best chocolaty and nutty cookies every single time. If you give decide to try the recipe, leave as a comment below sharing your feedback. We are inspired and motivated to create the most scrumptious desserts from you and for you. Happy Baking!
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The most fragrant and romantic lemon rose water cake is a one-bowl recipe that even a first time baker can make! I Heart You! Cake is a fit for every occasion and always tastes better when it’s homemade. This recipe is simple yet ticks all …
Spread love anytime of the year with these chocolaty, heart shaped, strawberry sandwich cookies. Homemade strawberry cream cheese filling between two rich shortbread cookies create an indulgent sweet and tart combo. The Key Ingredient Public disclaimer: I’m not a big fan of Valentine’s day! Culturally …
Moustokouloura are one of the most fragrant, vegan soft cookies you will ever try! These Greek grape molasses cookies recipe make a great healthy breakfast or snack.
Happy New Year! I hope you enjoyed the holiday season and got to eat delicious food and even more delicious desserts. Whether you are the resolution type of person or not, let’s agree that the majority of us need a little detox over January. Kicking off this year with moustokouloura cookies was a no brainer. They are vegan, healthier than the regular molasses cookies yet irresistibly flavorful. Moreover, these moustokouloura cookies recipe require less than 1 hour and you don’t need a mixer.
Grape molasses in Greek is called: πετιμέζι (petimezi from the turkish word pekmez), it is a naturally sweetened syrup made from reduced grape must. Petimezi keeps indefinitely. Its flavor is sweet with slightly bitter undertones. The syrup may be light or dark colored depending on the grapes used. Before the wide availability of inexpensive cane sugar, petimezi was a common sweetener in Greek cooking along with carob syrup and honey. Petimezi is still used today in desserts and as a sweet topping for salads and meat dishes. Traditionally, from late August until the beginning of December, many Greek bakeries make and sell crunchy or soft, fragrant petimezi cookies, moustokoúloura (Greek: μουστοκούλουρα). Some moustokouloura cookies recipes use grape must but you can find petimezi more easily. Molasses in general have a lot of benefits as they are a good source of iron and contain many antioxidants.
Start by combining all dry ingredients in a large bowl. Then, whisk all wet ingredients along with sugar. Once all ingredients are evenly incorporated, gradually add the dry ingredients mixture to the wet one. Knead just until a dough is formed. Roll out the cookies into logs and shape into circles. Bake until golden brown and slightly crinkle on top. Moustokouloura are best enjoyed when dipping them into coffee, milk or tea.
This is not a cookie recipe you can make ahead of time. The dough will dry out if not handled immediately. Moustokouloura will keep fresh at room temperature, stored in an airtight container for up to 1 month. You may freeze moustokouloura in a freezer safe bag for up to 2 months.
Your house will smell amazingly the moment you put these vegan molasses cookies into the oven. Save this moustokouloura cookies recipe for the weekend and enjoy a soft, chewy and perfectly balanced cookie anytime of the day. Don’t forget to leave a comment below if you give this recipe a try. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
These creamy cranberry cheesecake bars make a great festive treat! They feature a gingersnap crust, a tart cranberry filling and a crumbly streusel topping. Christmas Baking We can all agree that even if you are not baking the rest of the year, you sure do …
This rum soaked fruit cake ticks all the boxes. It’s seriously moist, packed with dried fruits, walnuts and soaked in spiced rum. Team Fruit cake I have to admit, I was sceptical about posting this recipe at first. Fruit cake has a bad reputation which …
Thanksgiving means pie! This salted caramel pecan pie has a flaky buttery crust filled with a rich, brown butter salted caramel sauce and lots of crunchy pecans. A classic pie with a sweet and salty combo that will excite your taste buds.
How do you set your Thanksgiving table? I place a pie on the center. This year, the star of my Thanksgiving table is this salted caramel pecan pie. She is real winner! As much as I love food, I am looking forward to dessert. This classic pie with a twist, has the perfect sweet and salty combo, lots of toasted pecans, brown butter for extra nuttiness and a crisp crust. You can go all out and make everything from scratch or use store bought pie crust. No one will ever know! Whichever route you take, the fully explanatory instructions are sure to help you make the most scrumptious salted caramel pecan pie.
The recipe uses a homemade brown butter salted caramel sauce instead of corn syrup as the base. Once you make the caramel sauce and the pie crust it’s time for the pecan filling. For an impressive look the pie is topped with a round pecan halves pattern.
Making the perfect crispy pie crust is the most crucial part of the recipe. No one likes soggy bottoms. Success lies in a few key steps.
You can prepare salted caramel sauce in advance and store in refrigerator. Bring to room temperature before use. The pie crust can also be prepared up to two days in advance. Keep it refrigerated and make sure you cover the dough airtightly.
Salted caramel pecan pie will keep fresh at room temperature for up to two days. Refrigerate any leftovers covered airtightly for up to 5 days.
Yes. Because of the high fat ratio pecan pie freezes better than other pies. You may freeze salted caramel pecan pie for up to 1 month stored in a freezer safe bag covered with aluminum foil or plastic wrap. Thaw pie overnight in the refrigerator. When ready to serve, reheat the pie at 350°F (180C) for 10-15 minutes until the crust has crisped up.
This salted caramel pecan pie will be the showstopper of your Thanksgiving table! Serve with a scoop of cold vanilla ice cream for extra deliciousness. If you give this recipe a go, don’t forget to leave us a comment below sharing your feedback. Wishing you all a blessed Thanksgiving Day with good food and even better dessert. Happy Baking!
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These delicate chocolate florentine cookies will tickle your taste buds! They are buttery, nutty and super easy to make. Beware, they are quite addictive. A European Favorite Florentine cookies as the name suggests, originate from Italy and specifically Florence. The traditional cookies are very thin …