Tag: caramel

Cashew Delights Sandwich Cookies

Whoever thought up the idea a sandwich cookie was a pure genius! A clever way to enjoy 2 cookies at once made better by a creamy filling. It is no surprise sandwich cookies are commonplace and abundant across the world. That’s right, it is not an exclusively American phenomenon. People in other countries may have different flavor combinations, but they too enjoy the double cookie held together by a delicious middle layer. For example, Australia’s favorite cookie is the Tim Tam, which consists of two malted cookies (or their preferred term: “biscuits”) separated by a light chocolate cream filling and coated in more chocolate. Brazil has a wedding day tradition to serve and enjoy a sandwich cookie called Bem Casado, which translates to “well married.” It’s two butter cookies with a dulce de leche filling, covered in powdered sugar.

We are also fans of sandwich cookies here at Once Again Nut Butter! So, here we set off to create an easy recipe to make at home using wholesome ingredients. First, there are some basic rules when creating sandwich cookies. There must be two cookies that are flavorful enough to stand on their own. The cookies should be strong enough to hold a filling. When baked, these cookies must stay soft but not too mushy, to prevent them from   blending with the creamy middle.  A crispy cookie is harder to work with since it crumbles too easily when assembling the final product

Ideally, the filling is not sweeter than the cookie. It is creamy and could contain crunchy ingredients to add a surprise texture for that moment when you bite into it. There are several discussion boards on social media dedicated to arguing for those who like to separate the sandwich cookies, lick the middle and then enjoy the cookie versus those who prefer to bite into the total cookie.  Either way, it is important that   each component of the cookie be able to shine on its own. The cookie we created has a soft cashew butter cookie making the outer layers and a creamy- sweet, nutty filling. The amount of filling you add to each sandwich is entirely up to you. In our test kitchen, we had a bit of filling left over, and we weren’t short of volunteers ready to lick the bowl and also try it as a topping for ice cream or a spread for their toast.

The cashew cookie has a thinner batter, and we found it easier to pour about one tablespoon of it in regular- sized muffin tins to bake them rather than using a conventional cookie sheet. This helped ensure that they were evenly sized and baked. The filling will be rather thick. It allows you to stick both cookies together without having to worry about a the  middle spilling out. But if you would like, you may add a couple of tablespoons of warm water to your filling for a thinner texture. And perhaps you have a different idea for your filling? Share it with us in the comments, We are thinking that a little bit of cacao powder could take these delights up a notch— What do you think?

Cashew Sandwich Cookies on Once Again Nut Butter Blog

Cashew Delights Sandwich Cookies

Cookie

¾ cups of Once Again Nut Butter Cashew Butter

½ cup of coconut sugar (or brown sugar)

1 egg

Filling

½ cup of chopped nuts (Choose your favorite, or use a mix!)

5 oz of dates (Deglet, Noor or Medjool)

1 teaspoon of vanilla extract

4-6 teaspoons of warm water

In a small bowl, beat the egg, and mix in the coconut sugar. Next, add the cashew butter and mix well. For evenly sized cookies, we recommend using a muffin tin to bake the cookies. Add about 1 tablespoon of batter to each muffin slot and tap the pan down on the counter to flatten the batter. Place in oven, at 350 degrees Fahrenheit for 10-12 minutes, or just until edges become golden. Remove cookies from oven and let them cool before removing them from the pan. They will be a bit soft when first removed from oven, but will harden and be crispier when cooled. The recipe will make about 18 cookies, or 9 sandwich cookies when assembled with the filling.

For the filling, add pitted dates and warm water to food processor until you achieve a homogeneous mixture of paste consistency. Add in chopped nuts and mix well in processor. Now add ½ to 1 tablespoon of filling to each cookie and top it with another cookie. Enjoy these amazing delights! Store in airtight container for up to 5 days. They will keep better in the refrigerator.

Tahini Caramel Chews

Discovering new foods is on top of my list of favorite things to do! And sometimes I  don’t have to travel far to do it. During  a regular trip to the Whole Foods, I wandered  over to the bakery counter to inquire about their honey whole wheat bread loaves . They are one of my favorite breads, and I just love to purchase them as soon as they come out of the oven, and then rush home and spread some peanut butter on a few slices that I devour quickly. While waiting several  minutes for the bread to bake, I found myself  looking through at  the delicious treats the market has  on display, when  one called halva caught my eye. The friendly girl at the counter offered to cut a little sample for me, and I was thrilled to try a brand new food. If you, like me, never heard of halva before, let me explain. I looked it up as soon as I got home to further understand these delicious treats. They are sweets, but more specifically, tahini- based confections of Arabic origins. Sugar and tahini are  the main ingredients;   however, there are variations depending on region where they are made or depending upon  what else is added to them. I investigated a little more deeply and found videos on how to make halva , and as you can imagine, soon I was ready to try making it   on my own.

The light and spongy texture of halva reminded me of a sweet, called Torrone, commonly enjoyed by those among  my Italian background. Torrone is a confection typically made of honey, sugar and egg whites with toasted almonds mixed in. They are traditionally consumed during the Christmas season in Italy. I have made Torrone before at home, and it wasn’t an easy task. The results were never close to the original but also yielded a treat that everyone was happy to help consume and critique, while offering  suggestions on how to make the next batch. I found that making halva was a similar experience. After a few attempts, I waved the white flag and declared I was an expert at making Tahini Caramel Chews (that’s what my children called them) instead of halva.

This was one of those times where a failed recipe attempt ended up being  a whole new creation  altogether . Although I didn’t set out to make chewy caramel- like candies, they are delicious and a much healthier alternative to store- bought caramels, actually. The simplicity of it all may  catch one  off guard, however. There are just two ingredients: honey and tahini. But the secret is in the cooking. Apparently to achieve the spongy consistency of Halva you have to stir continuously and stop  at just the right time. I never achieved that point — either I overcooked it or stopped short of the final, perfect temperature. Either way, my results were chewy and not spongy  and light like  the original halva. I am curious to find out if someone reading this post has made halva at home before and has some tips for me. If so, please add your helpful hints to  the comments below. I have not given up and will be trying to make them again for sure!

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Tahini Caramel Chews

½ cup of Once Again Killer Bee Honey

½ cup of Once Again Tahini

Add honey to a saucepan over medium heat. Once the honey starts to boil, wait another 3-5 minutes, mixing constantly. Then add in the tahini. Mix well over medium heat for another 2 minutes or so. Then immediately remove from heat and place in a silicone mold. You may also use a baking dish lined with parchment paper. Let the mixture  cool for 2 hours before trying one! They are very chewy, just like old fashioned caramels. This recipe, however, is not recommended for young children.

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