Category Archives: dessert

Pesach Brownie Cups

Brownies are a classic Pesach recipe because simply their easy to recreate without flour.

When I was thinking about a dessert for Pesach I wanted something that could be simple but elegant and make for a nice dessert, so what about brownie cups with ice cream or whipped cream (and fruit sometimes) inside.

SCORE! these guys were so yummy – fresh, 3 days old or reheated. They were easy to make and definitely make for an easy dessert that also will be sure to impress too!

Pesach Brownie Cups

Yield – 8-10 brownie cups

2 Eggs

1 tsp. Vanilla or Vanilla Sugar

1/3. C Oil

1/2 tsp. Salt

1/2 C. Sugar

1/2 C. Brown Sugar

1 tsp. baking powder

1/2 C. Cocoa Powder

2 1/2 C. Almond Flour

1/3 C. Potato Starch

Chocolate Chips

Preheat oven to 350 degrees. Oil muffin tins and set aside.

Mix the eggs, vanilla, oil and sugars together. Add the rest of the ingredients and mix. Fill muffin tin about 3/4 the way. Bake for 10-13 minutes.

As soon as they come out of the middle drop chocolate chips in the middle of them (the middle will cave in creating a cup).

Serve with ice cream, whipped cream, fruit…or eat alone!

Happy Pesach.

Advertisements

4 Ingredient Brownie-taschen

First, Happy Purim Katan! Second, happy blogaversary to me! Wow!! It’s been two years already! This blog is really special to me because its my outlet and excitement during my regular routine life. It is something I committed to and I am never going to turn back :). Heres just a small highlight of *some of the recipes that were posted over the year.

Anyway, on to this year! When I started my blog I was so excited that i was around purim time which means I was going to do something hamentaschen themed every year…and this year… 4 ingredient Brownie-taschen! Yes thats right, only 4 ingredients. SUPERR easy and BEYOND yum!!

Yum. They are soft, easy to make and look incredible! Also no worries about shaping a hamentaschen and “will the pinch hold” because these guys are triangle shaped thumbprint cookies. Yeah. simple easy and soooo yum!

For those of you who have been following long enough, you know I like to include a history piece. So if you are interested in reading the history of Hamentaschen see my Potato-Onion Hamentaschen .

Anyway heres the long waited recipe. Enjoy!

4 Ingredient Brownie-taschen

1 box Duncan Hines Brownie Mix

1 tsp. water

1/4 C. Oil

1 Egg

Chocolate chips or jelly

Pre-heat oven to 350 degrees. Mix together the brownie mix, water, oil and egg. Refrigerate for at least 1 hour.

Take dough (about 1 1/2 Tbsp) and shape into a triangle (not a hamentaschen, just regular triangle) (should NOT be flat…give it some height)

Bake for 10-11 minutes.

Right when come out of the oven take a teaspoon and spray the back of it with a little oil. Press teaspoon into center of the cookie to make like a thumbprint.

For the melted chocolate filling: Also while still hot, add chocolate chips to the hole. Wait about 1 min, then mix the chocolate chips (should melt and mix). Let cool.

Enjoy!!

Orange-Olive Oil Cake

Its been a while since I posted, but its winter and winter means sickness very often. Dont get me wrong… I LOVE winter, the cold, snow, my birthday’s in winter :), but theres usually some type of sickness too. But im back and just in time for another reason I love winter -Tu Bshvat!

Just the message of Tu Bshvat alone makes me happy, let alone that I love fruit and dried fruit. One message that can be taken is that the winter is a time where people believe that there is no growth – its cold out and clearly nothing is growing on the trees or plants. BUT!, really now is the time that the growth starts, you might not see it yet, but its there, planted and will blossom as soon as the warm air, aka the right time hits. In life, there are times it feels that we are trying and trying to do the right thing and grow in the right direction in whatever in life, but that it seems fruitless (gettit?), that we arent and cant grow. But Tu Bshvat teaches us that we shouldnt give up because we might not see the growth right away, but there will be a time that something we learned, or tried to take upon us will effect us, it just has to be the right time. So dont give up!

But anyway, now to something that you really dont have to wait for and will be the star of any Tu Bshvat seder, or meal (or really whenever) – Orange Olive Oil Cake! Olive Oil is one of the Shivat Haminim from Israel and give such a nice subtle flavor in that cake that pairs beautifully with the other subtle, yet yummy orange flavor. It is a simple, yet beyond yummy moist cake that I will definitly be adding to my cake rotation in addition to the week of Tu Bshvat.

Orange Olive Oil Cake

2/3 C. sugar

2 Eggs

1/2 C. Olive Oil

1 tsp. Vanilla extract

Zest of 1 Orange

Juice of 1 Orange

1 tsp Baking Powder

1/2 tsp. Baking Soda

1 1/3 C. flour

Cream the sugar and eggs until they are a pale yellow color. Add the olive oil, vanilla, orange zest and orange juice and mix to combine.

Add in the baking powder, baking soda, and flour and whisk until incorporated but do not over mix.

Pour into a 9 inch circle pan and bake for 25-30 minutes.

Optional: dust with powdered sugar when serving.

Carrot Stuffed Corn Bread

I never really liked corn bread or muffins. The texture was too weird for me and like if I am going to have a muffin, why not make it Chocolate Chip?

I don’t know where the shift came in, but one day I like corn muffins! Like really. And obviously corn bread too.

Corn bread has a long history in America. The Native Americans who lived down south has a hard time growing wheat in the hot days, so they turned to corn (something which even earlier civilizations in Central America grew and ate). Corn was easy to grow and easy to eat. One could eat it raw, or grind it up into a “meal” and mix it with things. Originally, corn bread was just water and corn meal, but it developed as it is known today with milk, fat, sugar, baking powder…

carrot stuff corn bread 2

Either way this corn bread is an awesome addition to any meal – especially a Thanksgiving meal. The colors are festive and this will side beautifully with any gravy or even as a dessert if you please!

 

Carrot Stuffed Corn Bread:

1 C. milk, or soy or almond milk

1/4 C. Oil

1 Egg

1 1/4 C. Cornmeal

1 C. Flour

1/3 C. Sugar ( If you want it sweeter for a dessert use 1/2)

1 1/2 Tsp Baking Powder

1/2 Tsp Salt

 

5 Carrots

3/4 C sugar

2 Tsp lemon Juice

Preheat oven to 375 degrees.

Chop the carrots into small pieces and boil until mashable.

Mash the carrots – but leave clumps. Place in a pan with the sugar and lemon juice. Let the sugar melt and thicken (about 5 minutes), over a medium heat, stirring constantly so the sugar does not burn. Remove from flame and let cool.

Beat milk, oil, and egg together. Add in the cornmeal, flour, sugar, baking powder and salt and mix until the flour is combined.

Pour half the batter into a greased 9×9 pan. Sprinkle the carrot mixture over the batter. Pour the rest of the batter over the carrots.

Bake 30 minutes.

 

carrot stuff corn bread 5

 

Information from: https://www.southernliving.com/veggies/corn/southern-history-of-cornbread-video

 

Cookie Butter Snaps

So I know the rave about cookie butter has died down but I love that stuff. Okay maybe not the healthiest but once in a while…

Anyway I wanted to come up with a cookie that has cookie butter. I figured that 3 ingredient peanut butter cookie works so what if I try the same concept but with cookie butter…SCORE!

The cookie came out thinner then the peanut butter cookie did and it kinda reminded me of a ginger snap cookie. But cookie butter. So yum. Nuf said, so heres the recipe and you can thank me later.

cookie butter snaps

Cookie Butter Snaps:

1 C. Cookie Butter (make sure its mixed really well)

1 egg

1 C. Sugar

Mix all ingredients together. Refrigerate for at least 2 hours or overnight (really important). Bake at 375 for 8-10 minutes.

Enjoy!

Granola Bars

Yomtovim are over and now school is in full swing. I remember being in school and either not having time for breakfast or wanting a healthier filling snack. Well here is one great one that fills both wants. Homemade granola Bars!
There are nuts, seeds, and quinoa in these bars which make it jam packed full of protein making them a filling bite.
One great idea to help things go more smoothly in the mornings would be to make these granola bars in the beginning of the week and then breakfast is made for the week. This is a “grab and go” type of meal (or snack) also which is great for a late start – for kids or for yourselves.
This recipe isn’t just a great snack or breakfast but could be served as a healthier dessert as well.

granola bars 2

These Bars were actually tested over the summer when I was working in a sleep away camp and did a cooking demo with this recipe. After the summer the campers sent me picture after picture of them making the bars for them and their family. Not only is it kid approved but easy enough for them to make it or help make it as well.

So shout out to all those campers ( you know who you are).

Note: The fun thing with this recipe is the ability to play around. As long as the proportions match up it does not matter what you put into the bars. For example, if I wanted to add in corn flakes to the bars I would add in 1 cup of corn flakes and then only 2 cups of oats and 1 or rice crispies. This goes the other way as well if you do not want a certain ingredient in the bars then omit it and just add more of another ingredient.

** for the add ins my favorite combination is 1/3 C. quinoa, 1/3 C. coconut, 1/3 C. slivered almonds

granola bars 3

Granola Bars:

Yield: 12 bars (or 24 squares)

2 1/2 C. Whole Oats (quick oats will work as well)

1 1/2 C. Rice Crispies (or the equivalent)

1 C. of add ins (almonds, quinoa, coconut, corn flakes, dried fruit (more rice crispies or oats) etc.)

2/3 C. Brown Sugar

1/2 C. Honey

1/4 C. Oil

1/4 tsp Cinnamon

1/2 – 1 C. Chocolate Chips

Preheat the oven to 400 degrees

Combine the oatmeal, rice crispies and other add-ins. Spread over a baking sheet (should be a THIN layer. Use two baking sheets if it is thick)

Toast in the oven for about 10 minutes, or until ingredients are lightly browned.

In a pot combine the honey, oil, brown sugar and cinnamon. Heat over a low-medium heat stirring often until everything is melted into a thick syrup.

Pour the syrup over the toasted dry ingredients and mix.

Pour into a 9×13 pan, spread and press down (use a spatula because it will be hot).

Let cool for 15 minutes. Cut into bars.

**Note: to make regular granola do not press the ingredients down and just let them cool clumped.

 

 

Honey Cake

For as long as I can remember we have been making Honey Cake, or Lekach, for Rosh Hashana. My father used to tell me how his mother used to make it every year and she put coffee in it to get a rich color and flavor, so we gotta keep up the tradition, don’t we? And besides…its honey cake…do you really need an excuse?

Some short history of Honey Cake – evidence of honey has been found in ancient Middle East. It was used to sweeten things since its discovery. When Europeans went to the Middle East (mainly for a pilgrimage), it seems that they discovered the sticky sweet treats and brought them back to Europe with them where honey cakes as we know got further developed. In fact the commonly used word for honey cake “Lekach” is a German word which means “to lick” referring to the sweet treat. According to Gil Marks, even when honey become “out of style” in Europe it was something Jews kept on using. Additionally, because honey keeps cakes so fresh it was used more and more before refrigeration.

honey cake 5

While I love honey cake I am rather picky with it: it must be moist, with a sticky honey top and lots of flavor. There are too many cakes out there that look like honey cake but don’t have the classic attributes that make it honey cake.

Now this one has all 3 of those – plus it’s just easy and yummy to make. Simple, nothing fancy or crazy going on. Just honey cake the way it should be.

I have been developing this one for a couple of years now and when I got that sticky top I knew it was ready. Make it Rosh Hashana or any other day of the week and add it into your cake rotation.

honey cake 7

Shana Tova!

Honey Cake

Yield: 1 loaf pan

2 Eggs

1 C. Sugar

1/2 C. Oil

1 tsp. Vanilla or Vanilla sugar

1 tsp. Baking Soda

1/2 tsp. Cinnamon

1 C. Honey

1 C. hot or warm Coffee

2 tsp. Baking Powder

2 C. Flour

Preheat the oven to 350 degrees.

Combine the eggs, sugar, and oil together. Add in the vanilla or vanilla sugar, baking soda and cinnamon. Mix to combine. Then add the honey and coffee and mix. Add the flour and baking power and whisk until there are no clumps.

Pour into a greased loaf pan and bake for 35-30 minutes, or until the cake has set.

Enjoy!

 

 

History from Gil Marks Encyclopedia and https://forward.com/articles/130912/deconstructing-honey-cake/