A tasty twist to the festival of lights

Move over latkes! This Hanukkah make room for new holidays treats: chocolate gingersnaps, pine nut macaroons and peanut butter brownies.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
Chocolat Gingersnaps 521 (photo credit: courtesy)
Chocolat Gingersnaps 521
(photo credit: courtesy)
For more great kosher recipes go to: www.gourmetkoshercooking.com
Hanukkah is just around the corner and you have probably pulled out your favorite latke recipe by now. You are probably thinking about the brisket you will make, that special recipe that the whole family loves. Sometimes it’s better not to tamper with tradition – the simplest potato latke is frequently the best, the old standard brisket soft and falling off the fork.  But there is always room for new desserts.  Here are a few that will fit with any Chanukah menu.
Chocolate GingersnapsI love ginger and I love chocolate and this cookie is the perfect combination of the two
½ cup margarine, softened ½ cup brown sugar
Chocolate Gingersnaps
Chocolate Gingersnaps
¼ cup molasses1 tablespoon water2 teaspoons minced fresh ginger 1-1/2 cups flour1 tablespoon cocoa1 teaspoon baking soda1 teaspoon cinnamon¼ teaspoon nutmeg¼ teaspoon cloves1 cup semisweet chocolate chips¼ cup sugar
Cream together the margarine and brown sugar.  Beat in the molasses, water and ginger.  Combine the flour, cocoa, baking soda, cinnamon, nutmeg and cloves.  Add to the margarine mixture until well combined.  Stir in chocolate chips.  Cover and refrigerate for 2 hours.  Preheat oven to 350 F degrees (175 C).  Shape dough into 1-inch balls and roll in sugar.  Place on greased cookie sheets and bake for 10 – 12 minutes. Cool on pans 2 minutes before removing to wire racks to finish cooling.
Pine Nut MacaroonsFor almond lovers
1 (7 ounce) package almond paste, cut into small pieces
2/3 cup sugar
2 egg whites
¾ cup pine nuts
Preheat oven to 325 F degrees (160 C).  Beat together almond paste, sugar and egg whites until smooth.  Drop by heaping teaspoonfuls onto foil-covered cookie sheets.  Sprinkle with pine nuts to cover; gently press them down on cookies.  Bake for about 25 minutes.  Cool completely on baking sheet; peel off foil.
Peanut Butter Brownies
There are many variations on this theme; this is one of the best (and easiest!)
1 (19.9 ounce, 565 grams) package chewy fudge brownie mix
3 ounces (85 grams) tofutti cream cheese
Peanut Butter Brownies
Peanut Butter Brownies
1 cup creamy peanut butter
2 tablespoons soy milk or nondairy creamer
1 egg yolk
1 (16 ounce, 450 grams) can chocolate frosting
Chopped peanuts for garnish (optional)
Preheat oven to 350 F degrees (175 C).   Prepare brownie mix according to package directions.  Grease the bottom only of a 9 x 13-inch pan and spread batter in pan.  Beat together the tofutti cream cheese, ½ cup peanut butter, soy milk and egg yolk.  Carefully spread over batter.  Bake for ½ hour. Cool on wire rack for 1 hour.  Stir together frosting and remaining ½ cup peanut butter.  Spread over cooled brownies. Sprinkle with chopped peanuts if desired.
For more great kosher recipes go to: www.gourmetkoshercooking.com