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Showing posts from April, 2014

Passover sweets

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Links to Passover sweets that I baked this year: Chocolate Nugget Cookies  (gluten free) Coconut Cinnamon Macaroons  (gluten free) Passover Brownies (gluten free) Chewy Quinoa Bar Cookies (gluten free)  Flourless Carrot Cake  (gluten free) Scharffenberger Macaroons 

Coconut-Cinnamon Macaroons (kosher for Passover, gluten free)

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Coconut-Cinnamon Macaroon adapted from Cookieandkate.com This year I spent an inordinate amount of time looking through macaroon recipes. I'm not sure what I was looking for, I have a good stand-by recipe from Scharffenberger  chocolate, but this one caught my eye. It's easier than many, there is no cooking prior to baking; just whip egg whites, add the remaining ingredients and form small walnut size balls. The original recipe called for dipping the macaroon in melted chocolate to coat about half the cookie. In my version I baked plain macaroons as well as macaroons with mini-chips They are light and delicious, crispy on the outside and soft and airy in the inside. These cookies whip up in minutes, but do require a hand or stand mixer (for whipping the egg whites).  Ingredients: 4 egg whites (size large) 1 c sugar (divide 1/2 to blend into egg whites, 1/2 for the coconut mixture 3 c flaked coconut 3 Tsp maple syrup  1 tsp vanilla sugar  pinch k

Matzah-Onion Kugel with Onion Confit Topping (Kosher for Passover)

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Kugel is great- make it ahead of time,  served hot or room temperature,  and then you can save the rest for re-warmed left overs!  This kugel is the savory matzah kugel we're using as a side-dish at our Seders this year. I made it with whole-wheat matzah, but regular white would work just as well.  The onion confit topping was made by slow cooking sliced red onions until they were almost the consistency of  jam. If you are unfamiliar with kugel - think of this as stuffing made on the side. Choreography: Due to time constraints I made the kugel over two days. The onion confit can be made a day or two ahead (as I did). Once the confit is made, the assembly takes about 30 minutes and baking 60-70 minutes. Equipment:  2 qt saucepan Sharp knife, cutting board Large mixing bowl, mixing spoon Measuring cup, spoon Baking pan (approximately 9x13) Ingredients: For the confit: Thinly sliced red onions (approximately 3 lbs, enough to fill the 2 qt pan) 1/3 c grap

Gluten Free Chocolate Nuggets (Kosher for Passover)

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Thank you King Arthur Flour for the basic recipe! This cookie is made in one bowl, mixed with a spoon, baked on a parchment paper lined pan. Prep is 10 minutes, clean up is faster!  This couldn't be easier!  Equipment: Cookie sheet Parchment paper Mixing bowl, measuring cup, mixing spoon, measuring spoon Large mixing bowl Ingredients and Procedure:  Mix together:  3 large egg whites  1 cup confectioner's sugar (available for Passover) 2 Tbsp vanilla sugar 1 cup unsweetened cocoa The mixture will be sticky, but will come together and look like thick fudge frosting.  Add*:  1 c chocolate chips 1 c chopped walnuts  Mix well  and drop by the tbsp,  onto a cookie sheet that has been lined with parchment paper.  The mixture will make 18-24 medium size cookies.  Bake in a pre-heated oven, 350 degrees, for about 9 minutes. The chocolate will begin to look set and dry.  Slide the parchment off of the cookie sheet and cool the c