passover chocolate mandelbrot

Ingredients

• Servings: 2
• 2 cups sugar
• 1 cup pareve margarine
• 6 eggs
• 2 3/4 cups matzo cake meal
• 3/4 cup potato starch
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 2 cups semisweet chocolate chips
• 2 teaspoons sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a large cookie sheet.
• in a large bowl, cream together the 2 cups sugar and margarine until smooth. beat in eggs one at a time, mixing well after each one. combine the cake meal, potato starch and salt; stir into the creamed mixture. mix in walnuts and chocolate chips. the mixture will be heavy. form into 2 long oval loaves. place the prepared baking sheet. sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
• bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

Walnut-coconut-applesauce Coffee Cake

Ingredients

• Servings: 1
• 1 cup applesauce (such as mott's® natural applesauce)
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 tablespoon confectioners' sugar, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine applesauce, sugar, brown sugar, eggs, and vanilla extract together in a bowl. whisk flour, baking soda, salt, and cinnamon together in a separate bowl. add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened. fold coconut and walnuts into batter; pour into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. cool on a wire rack. dust coffeecake with confectioners' sugar.

Migas Ii

Ingredients

• Servings: 5
• 4 teaspoons corn oil
• 12 (6 inch) corn tortillas
• 6 eggs, beaten
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat the oil in a large skillet over medium-high heat. tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. season with salt to taste. serve immediately.

strawberry tiramisu for two

Ingredients

• Servings: 4
• 1 pint fresh strawberries
• 1/2 cup confectioners' sugar
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 2 tablespoons coffee-flavored liqueur
• 18 ladyfingers
• 1/3 cup chilled espresso
• 1/2 teaspoon unsweetened cocoa powder

Recipe

• cut off the tops of the strawberries and slice the berries. reserve 2 large whole berries for garnish.
• in a blender, place 2 cups of strawberries and 2 tablespoons confectioners sugar; blend to puree and set aside.
• in a medium bowl, combine mascarpone cheese, 1/4 cup cream, 1/4 cup sugar, and liqueur; beat with an electric mixer on medium-high speed for 1 to 1 1/2 minutes until thickened.
• place 6 ladyfingers on a serving plate and brush each with approximately 1 teaspoon cold espresso coffee. spread or pipe out 1/2 of the cheese mixture over the ladyfingers, and layer with half of the sliced strawberries.
• repeat with the next 6 ladyfingers, espresso, remaining cheese mixture, and sliced strawberries; top with remaining 6 ladyfingers.
• in a small mixing bowl, combine 1/4 cup heavy cream with 2 tablespoons sugar; beat with an electric mixer on medium-high speed until just whipped, approximately 1 minute. spread cream evenly over top layer of ladyfingers.
• dust cocoa over whipped cream, and garnish with 2 reserved strawberries. pour strawberry puree two serving plates. cut tiramisu in half, and place puree.

costa rican coffee panna cotta with bittersweet chocolate-rum sauce

Ingredients

• Servings: 8
• 2 teaspoons unflavored gelatin
• 1/4 cup dark
• 1 1/4 cups whipping cream
• 1/2 cup dark brown sugar
• 1 tablespoon instant espresso powder
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3/4 cup whipping cream
• 2 tablespoons dark colored corn syrup
• 8 ounces bittersweet chocolate, chopped
• 1 tablespoon dark
• 8 sprigs fresh mint for garnish

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 45 mins


• sprinkle the unflavored gelatin over 1/4 cup of dark and allow to soften for 5 minutes.
• meanwhile, stir together 1 1/4 cups of whipping cream, brown sugar, and espresso powder in a saucepan over medium-high heat. bring to a simmer, stirring until brown sugar has dissolved. remove from heat, then whisk in gelatin mixture until dissolved.
• whisk in the coconut milk, vanilla extract, and sour cream until smooth. evenly divide the mixture between eight 3/4 cup custard cups or molds, cover each with plastic wrap, and chill at least 4 hours to overnight.
• bring 3/4 cup whipping cream and corn syrup to a simmer over medium-high heat. once simmering, remove from heat, and stir in the chocolate until melted and smooth, about 2 minutes. stir in 1 tablespoon of and set aside.
• to serve, run a knife around the edge of each mold, then set each cup into a shallow bowl of hot water for 10 seconds to loosen. invert the mold over a serving plate and remove the panna cotta. spoon chocolate sauce around each panna cotta and garnish with a sprig of mint.

Chocolate Dipped Mocha Rounds

Ingredients

• Servings: 5
• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon water
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

Recipe

• melt unsweetened chocolate squares in a heavy saucepan. cool slightly.
• in a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. add the sugar and brown sugar and beat until fluffy.
• dissolve the instant coffee crystals in the water. add the melted chocolate, egg and coffee to the butter mixture and beat well.
• stir flour, cinnamon and salt together and add to the butter mixture. cover and chill about 1 hour or until easy to handle.
• shape into two 7-inch long rolls. wrap in plastic wrap and chill for at least 6 hours or overnight.
• preheat oven to 350 degrees f.
• cut into 1/4-inch slices and place on an ungreased cookie sheet. bake for 10-12 minutes. remove to a wire rack and cool.
• melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. dip on half of each cookie into the chocolate mixture. place on waxed paper until the chocolate is set.

Candied Carrots

Ingredients

• Servings: 4
• 1 pound carrots, cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place carrots in a pot of salted water. bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. do not cook the carrots to a mushy stage!
• drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. stir in butter, brown sugar, salt and pepper. cook for about 3 to 5 minutes, until sugar is bubbly. serve hot!