Oh, Fleischmann's-Pareve-Full-Of-Chemicals-And-Other-Disgusting-Things-Margarine, how I miss you! Not so good things happens when I don't have you around and I am forced to bake with some fancy-pants non-dairy, GMO-free margarine from Whole Foods.
Purim is coming quickly and today was a very rainy and very perfect morning to bake some hamentashen. I dug out my trusty old hamentashen recipe and followed it exactly - except for the margarine. It seems to be that no matter how hard I look, I cannot find Fleischmann's margarine around here and while in theory it shouldn't matter, it does.
I rarely bake with anything but oil - the two times a year that I'll whip out the margarine are Chanukah and Purim. I used this weird margarine on Chanukah and I definitely noticed a difference - the cookies spread while baking, no matter how long they sat in the fridge, just chilling out and relaxing, before baking. It's almost like they were a little too relaxed.
In the back of my head, I knew the hamentashen would probably not make it, but I thought, hey, maybe there'll be a Purim miracle. But, sadly, it was not meant to be.
I'll show the hamentashen in a minute - the good, the bad and the ugly. I believe in sharing the failures as well as the successes so let me start with the the fillings this year:
The winner - chocolate chip hamentashen. But these aren't your regular chocolate-chips-in-the-center hamentashen, these guys have chopped up chocolate chips in the dough. And then, okay fiiiine, chocolate chips in the middle. With the right margarine, these guys could be fantastic.
The loser - that sounds harsh. Let's call it the runner up. But we all know what that means. Vanilla-coconut. In theory, a nice combination. In practice, not so much.
I had some Duncan Hines vanilla frosting sitting around, so I mixed it with a little shredded coconut and used that as a filling.Then I baked them. And I learned that there is a reason that frosting is added to a cake after baking and not before. Frosting does not do well in the oven. It melts. It runs. It sticks to everything.
Wanna see? Are you sure? It's okay to look away. I did.
If you don't mind scraping them off the pan and sharing them only with people who won't make fun of you for your weirdo hamentashen, then yes, these are quite good. But if you intend to share them with neighbors and other people you must give mishloach manot too, I might just stick with regular ole hamentashen. Like these strawberry ones:
Except not these strawberry ones, because oh my lord, dang it to heck and back, this margarine is going to be the end of me! These guys turned out almost cake-like. Hamentashen are meant to more cookie-like. What to do?!
Shall I go on?
Wanna see what else the margarine did?
Can you guess what these were supposed to be? I couldn't tell for a second either. They kind of look like Rainbow Bright got into some kind of terrible accident. These were actually more of the vanilla frosting ones, topped with rainbow sprinkles. What a waste of rainbow sprinkles. So sad.
Okay, so let's recap.
This hamentash recipe? Very good.
New hippie margarine? Very bad.
Chopped chocolate chips in the dough? Very good.
Frosting as a filling? Very (very) bad.
Got it? Good.
If you are looking for some fantastic hamentashen inspiration, check out the ones we made last year. I'll have to rest on my laurels because I'm pretty sure another round of hamentashen ain't happening this year. Good thing our theme doesn't need any hamentashen because if it did, at this point, I'd just change the whole theme.
Happy almost Purim!
ps For a fun reminder of how to shape and bake hamentashen, click here.
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your shirt is dirty :)