Easy Passover Desserts

Oh, did you forget tonight was Passover?  You forgot you were supposed to bring a dessert to your friend's/coworker's/cousin's/mother-in-law's house?  Oh you're supposed to bring a dessert and you don't have like an extra 6,000 eggs lying around, and matzah cake meal?

Do not worry.  Walk away from the bakery counter.  Matzah Toffee to the rescue!

The ingredients are simple, and because its basically sugar, butter and chocolate (and your creativity) it is hard to go wrong.  And you can get ready at the same time!

Ingredients:

5 sheets of matzah

1/2 stick of butter

1 cup of brown sugar (light or dark)

1 cup of chocolate chips

1/4 teaspoon vanilla extract

pinch of salt

Cover a cookie sheet in tin foil, and lay out the matzah.  

In a medium size sauce pot, over low heat, melt the butter and then add the brown sugar.  While stirring constantly, watch for the sugar to melt into the butter.  When it starts to bubble remove from the heat.  Off the stove add the vanilla, or other extract that you might like - or none at all, and the salt, and continue to stir.

With a heat-proof spatula spread the toffee mixture on top of the matzah getting as close to all four corners as possible.  

Put the entire tray into a warm oven of 250 degrees for 10-15 minutes. (Take a shower).

Out of the oven, sprinkle chocolate chips onto the hot toffee'd matzah and then tent the entire tray with tin foil and let it sit for 15 minutes.  When tented the heat will melt the chocolate and you're free to do other things.  (Go do your make up).

Come back to the matzah and spread the chocolate with a knife or spatula and then be creative, sprinkle with a little sea salt, some chopped pistachios or almonds, or candied ginger.

Put the tray in the refrigerator for 30 minutes, or longer.  (Dry your hair). When you're ready to go, break into candy bar sized pieces.

Enjoy with family and friends - this sweet treat is perfect as a Passover dessert, hosting gift, or a quick snack.

Happy Passover!

Pumpkin Chocolate Nut Squares

This is an adaptation of a recipe my mom has been making for as long as I can remember.  Here is how the adaptation occurred.  I was waiting on my mom for the recipe, and knowing I would need butter I left a stick (1/2 cup) out on the counter to soften.

On the phone with my mom she is reading off the recipe at which time I realize I do not have the necessary two sticks of softened butter, and I was short on brown sugar...  So, this is what happened...

Mom:  The recipe has 1 cup of butter

Carly: One cup... (sigh) I don't have a cup of butter,  I'll use pumpkin

Mom:  No, Carly, you can just follow the recipe

Carly: Mom, I think it will be fine.  I have some pumpkin lying around - it'll be great.

Pumpkin Chocolate Nut Squares

Ingredients

2 Cups of all-purpose flour

1/2 tsp of cinnamon

1/4 tsp of nutmeg

1 stick of butter (unsalted)

1 cup of pumpkin

1/2 cup of brown sugar

1 egg

1 1/2 tsp of vanilla

Frosting:

12 oz. of semi-sweet chocolate chips

2 tbsp butter

3 tbsp light corn syrup

With my mom on the phone and my neck cradling the phone, in one bowl mix the butter, brown sugar and pumpkin.  If you want to follow the rules, "cream" the brown sugar and butter first so that it is fully incorporated and then add the pumpkin, then the egg and the vanilla.  For the purposes of full disclosure this is not what I did, but again, really, no stress it all works out.

To this mixture add the flour and the cinnamon and nutmeg.  The dough is going to be pretty sturdy and after working it with a large spoon, you'll find it it most effective to get in there and mix it up with your hands.

Back to mom...

Carly: What is this supposed to look like?  

Mom: Like cookie dough.

Carly:  But, not really like cookie dough, right?  Not like chocolate chip cookie dough (remember we didn't use all of that butter).

....

Mom:  Put the mixer down and do it with your hands - you'll get it right.

She was right!  Okay, so with this dough, press it into a buttered 13 x 9 baking dish (brownie pan/lasagna pan).  This goes into the oven at 350 degrees for 20 minutes.

While this is baking head over to the stove top with a small saucepan and a bag of chocolate chips.  Remove 3-5 chocolate chips for taste testing.  Delicious.

On a low heat begin to stir the chocolate chips, and add the butter.  If you have a silicone spatula, use it.  It is easy to use and nothing sticks to it.  When the butter and the chocolate are incorporated, add the corn syrup a tablespoon at a time.  The corn syrup gives it a glossy finish.

After the cookie bottom is out of the oven, let it cool for 10 minutes and then with that silicone spatula scoop and spread the chocolate mixture.  Here's the thing, because you spread the dough with your fingers it might have been uneven, and you might see finger indentations.  And then, because you spread the chocolate with a funny spatula it might also be a little wavy/weird.  Not to worry.

Open the can of nuts you have lying around, or maybe the can that you made a special trip to a grocery store for and spread them all across the chocolate. The bumps and weird waves are completely covered with salty deliciousness.  Because, sometime you feel like a nut, and chocolate, and pumpkin, and cookies!!!

My mom says to refrigerate them over night, so you probably should.  I didn't - sorry mom.

Via text at 10:59 pm

Mom: How did they turn out?

Carly: Pretty good.  Not as good as yours, but I liked it.  

Mom: Good, I am sure they will be well received.  Leave them in the fridge.

Carly: Can they be covered on the counter overnight?

Mom: It says to refrigerate, but if its cold it should be ok

Carly: The pan was still warm so I was afraid to put it in the fridge.

Next day...

Carly: The bars are getting rave reviews, as the best ever

Refrigerate or not, cut them into cute little squares and share with friends.  I am loving this for Thanksgiving, it's a great way to use pumpkin in something that is not a pie - but just as fun, and way easier to make.  

Thanks mom!  Oh, and enjoy!  And this Thanksgiving make sure you take a minute to thank someone that's always helping you out!

First taste of Fall: Dark Chocolate Chunk Pumpkin Cookies

Not too long ago I listed my favorite things about fall, and somehow this got left off the list - very tragic!  I found this recipe last year and made it for my office, and it was a big, big hit.   Pumpkin is a fall mainstay and one that I very much enjoy.  Growing up a favorite smell and surprise was the aroma of a freshly baked pumpkin bread in my mom's kitchen, which I really should get the recipe for.  

In the meantime, we'll have some cookies, Dark Chocolate Chunk Pumpkin Cookies

Dark Chocolate Chunk Pumpkin Cookies

Ingredients, adapted from Big Fat Cookies by Elinor Klivans

1 cup whole wheat flour

1 cup white flour
1 ½ tsp baking powder
1tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp of nutmeg
¼ tsp of pumpkin pie spice
2 eggs
1 cup of sugar
½ cup of canola oil
1 cup of pure pumpkin, pureed
1 tsp of vanilla
1 cup of dark chocolate chips (or not, totally up to you)

Set Oven to 325 degrees

In one bowl lightly beat the sugar and eggs for a light golden color and slightly frothy texture.  Add to the eggs and sugar the oil, vanilla and pumpkin puree. 

Add to the wet ingredients the white flour and whole wheat flour, baking soda and powder and all of your spices and seasonings.  It will smell like fall, right there in the bowl.  Remember the uncooked eggs?  Don't try the batter yet.

Did you notice that there is more baking powder that is normally required for most cookie recipes?  This makes the batter extra airy and fluffy.  You'll notice this difference in texture as soon as you mix it up.

Orange, pumpkin scented, and delicious...  What is missing?  Chocolate!  Pumpkin is a must for fall, but in our house chocolate chips are a year round staple.  I make no apologies for this confession, besides it is dark chocolate - that has to count as being on the healthy side of the aisle.  I suppose if chocolate isn't your thing, which is shocking in and of itself, you could swap in nuts, or a blend of raisins, or dates?  

I use a large spoon to scoop these out and bake them in a 325 degree oven for 15 minutes.  As I mentioned, these cookies bake up extra fluffy and high as opposed to baking and spreading on the pan, so no need to worry about crowding the pan. 

When the cookies are out of the oven, these are the critical next steps: find a sweater (to my Florida readers, maybe a light cardigan?), find a cool breeze, a cup of cider/tea/coffee/chai and share with someone you love.  Cookies and cake are delicious, but when you eat them with someone you love, wow, the flavor is x 1000.

Happy Fall!

Classic, with a Kick

Earlier in the week I mentioned our Latin inspired fiesta, and our large menu.  I knew when planning the menu that as always we would have a lot of food, and I wanted to keep everything light, easy to prepare and fun.  So, while I love tres leches and flans, I knew they would work with the rest of our hand held menu, and goal for being outside.

And that was when Mexican S'mores were born.    

 

Of course I originally intended to make my own graham crackers, I even thought about making my own marshmallows, but as you might imagine those plans don't jive with "easy to prepare".  So what is more easy to prepare than a box of graham crackers, a bag of marshmallows and 2 packets of Lindt Dark Chocolate with a hint of chili?  I'll tell you what's easier, just about nothing!  

What I had envisioned was using our grill to gently toast the marshmallows to a lovely golden brown.  Instead it rained all day and the cooking and s'mores making moved inside.  

No fear, these are just as good when they are made in the oven.  

Steps to S'more Success:

1. Preheat oven to 500 degrees

2. Put foil on top of a baking sheet

3. Put marshmallow on top of chocolate square on top of half of a graham cracker

4. Place in oven, with the light on and pace/dance/chat for about 90 seconds because then the marshmallows will be soft and browning.

5. Stack graham cracker half on top.

6.EAT!, and eat again and again.

I think other delicious flavors would include those Ghirardelli squares with a little mint, caramel or peanut butter filling - the options are endless and the results are deliciously fun!

Just want Chocolate

For the past few baking posts I've shared recipes that starred peaches and blueberries, the bounty of our Farmer's market.  But, you know what is always in season?  Chocolate.  Sometimes chocolate like to be eaten straight from the wrapper, but sometimes it wants to get dressed up and be a star and this cake lets it be the star.

Chocolate Bundt Cake with Vanilla Frosting

Adapted from Hershey's Rhapsody Chocolate Cake

Ingredients for Cake:

1 cup chocolate chips

1/2 cup (1 stick) butter, softened 

1 cup boiling water

2 cups all-purpose flour

1-1/2 cups sugar

1/2 cup Hot Chocolate Powder

2 teaspoons baking soda

1 teaspoon salt

2 eggs

1/2 cup Greek Yogurt, 0%

1 teaspoon vanilla extract

Heat oven to 350°F. Butter and flour a standard bundt pan.

Combine in a medium sized bowl the chocolate chips and softened butter, and stir in the boiling hot water.

Blend together until the chocolate, butter and hot water make a silky chocolate soup.

In a separate bowl combine flour, hot chocolate powder, baking soda and salt and gradually blend in the chocolate soup.  

Then add the eggs, yogurt and vanilla and continue to blend, and pour into the prepared bundt pan.

I retained a little bit of the batter for 4 cupcake sized portion since we had friends over, and I wanted to taste test the new recipe, so I only baked it for around 40 minutes, even though the recipe calls for 55 to 60.  I would recommend checking at 40 minutes with the toothpick trick and then extending for five minutes and checking again.

After baking, let the cake cool in the pan for at least ten minutes, and then invert on a plate and if time allows continue to let cool.  I made my cake the night before a family party and made the glaze the morning of, but I am sure they could all be done the night before and would stay beautiful and delicious.

Ingredients for Glaze:

1/2 stick of butter

2 cups of powdered sugar

1 teaspoon of vanilla extract

2 - 3 tablespoons of hot water

This might be the most simple, most delicious frosting.  I think  you could be creative and add food color, or other flavor extracts (almond, mint, liquor, lemon, etc), but I kept it simple.

Melt the butter and gradually stir in the powdered sugar, water and vanilla.  

 Beat by hand with a whisk until smooth, adding more water a teaspoon at a time if you're finding it too thick, or lumpy.   This makes more than enough glaze - so maybe you'll lick the whisk, or share with a friend!

Pour a generous amount all around the cake, in any free form design.  I think with a cake this classic it doesn't need to look "too perfect".   I added some plain slivered almonds for fun - and crunch.  

Cut a big slice and enjoy!  This cake is sweetened with the sugar and chocolate chips, but not too sweet with the balance of the yogurt.  I think you could tweak this recipe with nearly anything you had on hand.  It's so moist you don't need anything else, but that doesn't mean you wouldn't love it with a scoop of vanilla ice cream!