Posts filed under ‘Desserts’

Chocolate Caramel Matzoh Crunch – A small batch

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This sweet treat which is taking the internet by storm this Passover season, is a riff on Christmas Crack but with matzoh, obviously. And per the interwebz can easily be altered for the Kosher or vegan cooks among us.

3 sheets unsalted matzohs
1/2 cup unsalted butter
1/2 cup firmly-packed brown sugar
big pinch of kosher salt
1/2 teaspoon vanilla extract
3/4 cups bittersweet chocolate chips
1/2 cup toppings, which are optional (chopped nuts, sprinkles, sesame seeds, coconut, drizzled white chocolate)

Line a rimmed 11×17 baking sheet with foil

Preheat the oven to 350ºF

Place the matzoh in the lined baking pan, breaking extra pieces as necessary to fill in any spaces

In a 3-4 quart saucepan, melt the butter and brown sugar together
cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil
boil for 3 minutes, stirring constantly
remove from heat, add the salt and vanilla, and pour over matzoh
working quickly, spread the caramel with a heatproof spatula

Put the pan in the oven
bake for 15 minutes
keep an eye on it and do not let the caramel brown or burn

Remove from oven and immediately sprinkle with chocolate chips
let stand for a few minutes, then spread the melted chips with an offset spatula

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Then sprinkle the melted chocolate with the preferred topping

Let cool completely, the break into pieces, storing in an airtight container until ready to serve.

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April 8, 2019 at 9:38 pm Leave a comment

Babka

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So much easier than you’d think. And next time I’m doubling this recipe to see how that works, since I got so many requests for samples.

This dough can be made by hand, but I recommend using a stand mixer if you have one. Makes 2 loaves.

3 cups AP flour
1/3 cup sugar
1 packet yeast
3 eggs, divided (one egg to be used for the egg wash)
1/4 cup + 2 tablespoons warm milk
1/2 teaspoon vanilla extract
8 ounces unsalted butter, softened (1 stick)
1 teaspoon kosher salt

Combine flour, sugar, and yeast
add 2 eggs, milk, and vanilla
mix until the ingredients come together, 2 to 3 minutes
(if the mixture is too dry and crumbly, add a splash of milk or water)

Add butter, 1 tablespoon at a time
allow each piece of butter incorporate before adding the next
add salt
mix until combined, about 3 minutes
dough should be smooth and elastic, pulling away from the sides of the bowl
(if dough does not pull away from the bowl, add more flour, 1 tablespoon at a time)

Place dough in a greased bowl
cover and let rise until doubled, about 1 1/2  hours
once dough has risen, refrigerate for 30 minutes
(this dough can be made ahead and refrigerated overnight)

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Chocolate filling
4 ounces semisweet chocolate
4 tablespoons (1/4 cup) unsalted butter
1/4 cup + 2 tablespoons confectioners’ sugar
2 tablespoons unsweetened cocoa powder
pinch kosher salt

In a microwave-safe bowl, melt chocolate and butter for a minute on high
when chocolate butter mixture is melted whisk until smooth
then whisk in confectioners’ sugar, cocoa, and salt
let cool to room temperature before using

Brown sugar cinnamon filling
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour
4 tablespoons (1/4 cup) unsalted butter, melted
2 teaspoons water
1/2 cup chopped nuts, optional
1/2 cup raisins, optional

Combine the ingredients and mix well to combine
set aside and let cool to room temperature

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Spray 2 loaf pans with cooking spray or line with parchment paper

Punch dough down and work for a few turns on a floured surface
divide dough in half
roll half of dough into a 16 x 12-inch rectangle
brush edges of dough with egg wash
spread each rectangle with half of desired filling
leaving approximately a 1-inch border on long sides of dough
roll the dough jelly-roll style on a short side
press edge to seal
with a sharp knife, cut roll in half lengthwise
twist dough pieces around each other, and place in prepared pan, cut sides up
now do the second half of the dough

Place prepared pans on a baking sheet
cover loosely with a kitchen towel
let rise until doubled in size, about an 1 to 1 1/2 hours

Preheat oven to 350°F
bake for 30 minutes
then tent with foil
bake 30 minutes more

Allow loaves to cool before slicing.

March 6, 2019 at 5:01 pm Leave a comment

Lemon Yogurt Cake

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Lots of recipes for this cake online these days. I’ve simplified and tweaked my mother’s original French recipe. “How so?’ you ask. I’ve lessened the amount of sugar, feel free to add up to a cup. I chose not to glaze it. And I did not separate the eggs, beating the whites to stiff peaks, folding them into the rest of the batter. I like the texture as baked here.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
pinch of salt
1 cup plain yogurt
2/3 cup sugar
3 eggs
zest of one lemon
juice of one lemon
1/2 teaspoon vanilla
1/2 cup oil

Preheat oven to 350°F

Combine flour, baking powder, and salt
in another bowl whisk together yogurt, sugar, lemon juice, lemon zest, vanilla, and oil
add wet ingredients to the dry and stir until well combined

Pour batter into to greased loaf pan
bake for 50 minutes, or until a toothpick inserted into the center of loaf comes out clean

Allow to cool in the pan for 10 minutes
then transfer to a rack to completely cool to room temperature

January 30, 2019 at 6:00 pm Leave a comment

Angel Food Cake for One

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I’ve been attempting to bake one offs in my toaster oven for some time with mixed success. Now that I was able to get this recipe to work, it’s time to share. Like small batch souffles, this recipe can be easily doubled for two servings.

1 egg white
1 tablespoon sugar + more for coating a ramekin
2 tablespoons flour
pinch of salt

Grease and sugar a ramekin, set aside

Set your toaster oven to Bake and set the temperature if you have that option
or preheat a standard oven to 350°F

Whip egg white until foamy
add sugar in a slow stream
continue to whip until stiff peaks form
fold in flour

Pour into prepared ramekin
bake for 12-15 minutes

July 26, 2018 at 8:58 pm 4 comments

Blondies – A small batch

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Almond and caramel chip

I’m really late to the ‘Blondie’ party and I have absolutely no excuse.

3 tablespoons butter, melted
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
pinch of salt
1/2 cup flour
1/4 teaspoon baking powder
1/2 cup fillings (chips of any flavor, nuts of any kind, candy, coconut, the skies the limit)

Preheat oven to 350°F
line and grease a loaf pan

Mix together melted butter and brown sugar
stir in the egg and combine
mix until very smooth
add vanilla and salt

Stir in flour and baking powder
add filling items
combine well

Bake for 18 – 20 minutes

Remove from pan and cut into serving-size pieces once it’s cool to the touch

May 31, 2018 at 8:47 pm Leave a comment

Homemade Butterfingers – A small batch

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Every once and awhile I’ll attempt replicating a favorite candy. More often than not, it ends in disappointment. Like the time I tried making tootsie rolls… let’s not discuss it. But I’m happy to say emphatically ‘not this time.’

2 tablespoons corn syrup
2 tablespoons sugar
2 teaspoons molasses
1/2 cup peanut butter
3/4 cup corn flakes or crispy rice cereal

Combine corn syrup, sugar, and molasses in a small saucepan over medium heat
bring to a boil for one minute, stirring continuously
remove from heat
add the peanut butter
stir to combine and becomes a paste
stir in cereal, coating and crushing the cereal
press into a foil line loaf pan
chill until firm

Melt 1/3 cup chocolate chips with 1 teaspoon oil
spread over the top and chill completely before cutting into bars

May 15, 2018 at 10:08 pm Leave a comment

Rice Krispy Treat for One or Two

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1/2 tablespoon butter
1 scant cup miniature marshmallows or 6 large marshmallows
1 cup crispy rice cereal

Melt butter and marshmallows in a microwave safe bowl for 30 seconds
stir in rice cereal
press down gently to compact slightly
cool before eating

Or, if you don’t have a microwave
Melt butter and marshmallows on the stove top
stir in rice cereal
press down gently to compact slightly
cool before eating

March 18, 2018 at 8:32 pm Leave a comment

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