Tahini chocolate chip cookies

By Nishta Subramanian, Staff Reporter

These buttery and nutty cookies are unique and a great addition to a Christmas cookie box. You can customize it by adding chocolate chips, nuts or jam, and it is great with a cup of milk. This recipe is also vegan and only takes 40 minutes!

Ingredients:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup packed brown sugar
• ½ cup melted coconut oil
• ⅓ cup tahini
• 6 tablespoons water
• 1 cup dark chocolate chips

Instructions:

1. Preheat the oven to 180°C.
2. Whisk together baking powder, baking soda, flour and salt in a bowl.
3. In another large bowl, whisk together brown sugar, coconut oil, tahini and water until smooth.
4. Pour the dry ingredients to the wet ingredients and mix well.
5. Add in the chocolate chips.
6. You can scoop tablespoons of the dough, or pat loosely into disks! Bake on a tray laid with parchment paper for 12-15 minutes.

The cookies will still be soft as soon as you take them out of the oven, so make sure they completely cool.

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Santa hat Crispy-Treat cheesecake squares

By Emily S. Wang, Co-Design Editor

Crunchy and gooey rice cereal marshmallow treats are an unexpected yet delightful crust for a creamy cheesecake topping. Fresh strawberries on top form cute Santa hats and also provide a burst of bright acidity to cut through all the richness. This recipe takes about three and a half hours and yields 25 squares.

Ingredients:

Cheesecake Squares:

• Cooking spray
• 3 tablespoons unsalted butter
• 5 ounces mini marshmallows (about 1 cup tightly packed)
• 2 teaspoons honey
• 1 teaspoon pure vanilla extract
• A pinch of kosher salt
• 4 cups crispy rice cereal
• ¼ ounce unflavored powdered gelatin
• 16 ounces cream cheese, at room temperature
• 1 cup sour cream
• 1 cup confectioners’ sugar
• 1 tablespoon fresh lemon juice
• 25 medium-sized strawberries

Frosting:

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons cream cheese, at room temperature
• ½ cup confectioners’ sugar, sifted
• ¼ teaspoons vanilla extract

Steps:

1. Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
2. For the cheesecake squares: Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, ½ a teaspoon of vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer while warm. Let it sit at room temperature until firm for about 20 minutes.
3. Combine the gelatin with two tablespoons of water in a small microwave-safe bowl, and set aside to soften for about five minutes. Beat the cream cheese on medium-high speed with an electric mixer until completely smooth. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, the remaining vanilla and a pinch of salt, and beat on medium-high speed until smooth for about one minute.
4. Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves. Pour the gelatin into the cream cheese mixture and beat on medium-high speed until incorporated.
5. Pour the cream cheese mixture over the cooled Crispy Treat layer, and spread out evenly with an offset spatula or butter knife. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set for about two hours or up to overnight. 
6. For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl. Add the sugar and vanilla and whisk until smooth and creamy. 
7. Cut the cheesecake bites into 25 two-inch squares. Transfer the frosting to a piping bag or resealable plastic bag. Cut a ¼-inch hole in the corner of the piping bag. Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry. Place a strawberry cut-side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat. Pipe a ball of frosting on the tip of each strawberry for a pom-pom.
8. ENJOY!

Nishta Subramanian can be reached at [email protected].

Emily S. Wang can be reached at [email protected].