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Monday, March 31, 2014

Chocolate-Chocolate Passover Brownies

I love chocolate and anything made with chocolate. So do most people I know.  Passover chocolate desserts generally run the gamut from just okay to really good. This recipe makes really, really good parve Passover brownies.
Make them this year, your family will be ecstatic!

Chocolate-Chocolate Brownies

4 ounces bitter-sweet chocolate, chopped
1/2 pound parve margarine
4 extra large eggs
1 cup fine sugar
1/2 teaspoon table salt
1/2 teaspoon instant coffee or espresso
1/2 teaspoon ground cinnamon
1 1/2 cups chocolate chips
1 teaspoon vanilla extract or vanilla sugar
7/8 cup matzoh cake meal
1/2 cup toaste, chopped pecan halves, optional

Preheat the oven to 325 degrees
Grease an 8x12x2 pan and line with parchment paper.

In a double boiler, place the bitter sweet chocolate and margarine.  When melted, remove from heat, stir to be sure it is combined, and set aside.
In a large bowl, with an electric mixer, beat the eggs, sugar, instant coffee, salt, and cinnamon.  When well combined, add the chocolate/butter mixture and mix well. Sift in the cake meal and add the chocolate chips and vanilla. Mix until combined.
Place the batter in the prepared pan. If using, sprinkle the chopped pecans over the top and put in the preheated oven. Bake for approximately 50 to 60 minutes or until done.
Cool on wire rack in pan for 1/2 hour then, using parchment paper, remove from pan, carefully remove the parchment paper, and place the brownies on the wire rack. When completely cool, slice into bars.

Enjoy!

Tuesday, March 25, 2014

Cauliflower, perfect for Pesach!

Hi everyone.  I'm finally back. I had some major abdominal surgery last month, after 6 months of persistent diverticulitis which curtailed almost all my activities.

Passover is coming so I hope to post several recipes and ideas for some different ideas to perk up Pesach meals and snacks.

Baked Cauliflower with Dates and Almonds

1head cauliflower separated into florets
1/4 cup grape seed oil
1/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper or to taste
15 pitted dates, chopped
1/2 cup toasted almonds
1/2 cup thinly sliced red onion
4 cups mixed herbs, loosely packed, arugala, parsley, basil, cilantro or mint

Dressing:

1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1 teaspoon honey
1 tablespoon extra virgin olive oil
3 tablespoons water
Salt and pepper to taste

Preheat the oven to 425 degrees
Lightly oil a rimmed sheet pan

In a large bowl, mix the oil, coriander, cinnamon, ginger, nutmeg, cayenne pepper, salt, and pepper. Add the cauliflower and toss until well coated. Pour the cauliflower into the prepared pan and bake for 20 to 25 minutes, turning twice, until tender and lightly browned.

In a large bowl, put the lemon juice, zest, honey, salt, pepper, olive oil, and water and whisk until well combined. Add the cauliflower, almonds, dates, onion, and mixed herbs. Toss gently, pour onto a platter, and serve.

B'tayavon!