A quick look at margarine-less chocolate chip cookies offers a good look at what Pascal and Overtime Cook are all about. A recipe created in response to numerous reader requests, the cookies are somewhat less unhealthy than their margarine-full counterparts, but even more importantly (to me at least), the elimination of margarine means that these cookies are easy to make by hand, without having to take out or wash the mixer. A note at the bottom of the page includes a new twist on the basic cookie by swapping out the chocolate chips for peanut butter, butterscotch or nougat flavored chips. Flourless fudge cookies are great for those who prefer to avoid gluten and are also Pesach friendly. Bourbon pecan snowballs are sinfully delicious (with a batch of them hiding in my freezer right now because if I defrost them I will eat them all in a single sitting) and cookies and cream bars are quick, easy and, when dressed up with an optional glaze and an artful scattering of cookie crumbs, elegant enough for company. The s’mores crumb cake captures the flavor of everyone’s favorite campfire dessert, without the sticky gooey mess, and salted chocolate peanut butter tartlets are so decadent that, like me, you may just find them showing up in your dreams.
Prefer your desserts more creamy and less crumby? Rejoice in a collection of recipes that can be made adorably in parfait glasses, mason jars or even teeny tiny little cups (which means you can indulge in several of them because they are so small). Neapolitan trifles, chocolate mousse, chocolate peppermint mousse trifles and lemon cheesecake mousse cups are all egg free and insanely good. Looking for a dessert that is a change from the ordinary? Check out chocolate crepes, mini fruit-filled pavlovas and my personal favorite, cookies ‘n cream stuffed waffles. If you are more of a candy person, try your hand at chocolate bark, with recipes for regular, salted white chocolate, s’mores, sweet and salty and fruit and nut variations, and the addictively amazing chewy sea salt caramels. Last but not least, pull out your blender and whip up some truly outstanding milkshakes in flavors like chocolate peanut butter, mocha crunch, strawberry cheesecake and maple bourbon. (Yup, you read that right. A milkshake with bourbon in it!)
By the time you get through Something Sweet, you will likely find yourself in a quandary, wondering which recipe to make first and Pascal pulls out her superhero cape again, coming to the rescue with a holiday guide offering suggestions of which recipes are most suited to what occasion. A party guide from Lakewood party-planner Chavi Chase will endow you with the confidence and the skills to put together a dessert table that tastes just as good as it looks.
With Something Sweet, an ArtScroll publication available both online and at your local Judaica store, Pascal has firmly cemented a place for herself in the foodie world as the girl next door who can’t wait to help you out with your next meal, party or dessert craving. Go out and buy this book. You won’t regret it.
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Chocolate Pretzel Cookies
Dairy or Pareve
Yield about 3½ dozen
If you’re familiar with my blog, you’re probably familiar with one of its most popular recipes: Pretzel Crusted Chicken Fingers. They’re a staple in my home (and in the homes of thousands of my readers). These cookies might have never happened if not for the leftover pretzel crumbs in my pantry. One day, I wanted to make chocolate cookies – but I was in the mood for a sweet and salty overload. I wanted to make sure that every bite was an indulgence and packed with flavor. I opened the pantry door and saw the pretzels – and these cookies immediately started to take shape in my brain. And that’s why I keep extra pretzel crumbs in the pantry!