I usually make these ahead of time, freeze them raw, and take out of the freezer at the beginning of the meal. A few minutes before dessert time, I throw them into the oven so we enjoy it fresh. Everybody loves freshly baked cookie dough — at least everybody that I know! I listed some of the fun sweet stuff that we like to add. Follow ours or make up your own!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine all the ingredients for the dough. Add the add-ins and scoop into 12–18 ramekins, depending on how big you want your serving size to be.
When ready to serve, bake for 12 minutes.
Notes:
If you don’t eat pecans or almonds on Rosh Hashanah, feel free to omit.
Description:
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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Delicious and easy to put together.
Baked on 250 on Shabbos mode until it looked almost done (about an hour - my oven is not reliable with temp being accurate on Shabbos mode so check up on it) and then
Are the pecans in the picture honey glazed?
It looks like they aren't, but for sure I'd try honey glazed!
CAN I USE OIL INSTEAD OF MERGERINE?
Can I sub gluten free flour? Also, I don’t use mixes, how would I incorporate homemade chocolate pudding. Thanks, Linda
Can I sub gluten free flour and make my pudding from scratch?
I haven't tried it with this recipe, you could try it with 1:1 gluten-free flour. If you would like to make homemade chocolate pudding mix you could. But you just add it as powder, not as prepared pudding.
Yum yum yum