Twist your spring into shape with these tasty tidbits of fun baked gribenes.
Since 2013, Gribenes & Schmaltz Market & Kitchen has served up creatively flavored cakes, whoopie pies, and desserts.
We tested their aftershave and topped sweet rolls with Schmaltz.
This recipe is based on the Schmaltz bar recipe we found on The New York Times’ website.
— Melissa Clark
From Gribenes & Schmaltz Market & Kitchen, New York, NY
Ingredients
:
- 1 ½ cups granulated sugar
- 1 ¼ cups fresh milk
- 4 eggs
- 1½ teaspoons vanilla extract
- 1 ¼ cups cream
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1½ cups all-purpose flour
½ teaspoon salt
- 1 cup Schmaltz sauce
-
4 bars of dark chocolate, coarsely chopped
Directions:
- Preheat oven to 350 degrees.
- Mix sugar and milk in a large bowl.
- Pour half of the milk mixture into a small casserole or freezer-safe container.
- In a separate bowl, whisk together eggs, vanilla, cream, cinnamon, nutmeg, baking powder, and flour. Fold flour mixture into the bowl containing the milk mixture.
- With a pastry blender or two knives, cut the dry ingredients into the wet mixture until a paste is formed. Fold in the chocolate, and then transfer to a baking sheet.
- Bake for 15 to 18 minutes, until the top is golden. Cool completely before cutting. Store in an airtight container for up to three days.
- I love Schmaltz for many reasons, but more than anything it’s for how the flavor itself pours out of the tablespoon-sized cubes.
- Created by Melissa Clark for The New York Times