Passover Apple Crisp
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1/2 cup brown sugar, packed
1/2 cup mandelbread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cups apples, peeled & thinly sliced
1 tbsp. lemon juice
In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly.
Grease a 9-inch square baking dish.
Arrange apples in dish. Sprinkle with lemon juice.
Spread crumbly mixture over the apples.
Bake in preheated 375 degree oven for 25-30 minutes, until apples are tender.
We enjoyed this with vanilla ice cream on top. Yum!
Flourless Chocolate Cake
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I found this recipe (don’t know where I got it, but I would love to give props to the appropriate person) and made it for my mom’s birthday (which was during Passover). It was surprisingly good, and I will be making it again this year. The recipe calls for whipped cream and raspberries to top it, but we did a slight variation–ate the cake warm with ice cream and hot fudge…how can you go wrong? I think this year I may try a chocolate or raspberry glaze for the top, we shall see. Here it is:
Flourless Chocolate Cake
2 cups chocolate chips
3/4 cup unsalted butter or margarine
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract
2 cups sweetened whipped cream or whipped cream substitute (optional)
1 pint raspberries (optional)
Preheat the oven to 350 degrees.
Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper.
Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally.
Remove from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow.
Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form.
Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix.
Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter.
Cool the cake thoroughly in the pan (the cake will fall dramatically).
Remove the cake from the springform pan and place on a serving plate.
Refrigerate for at least 3 hours.
Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.
Makes 12 servings.
Cookie Dough Cupcakes with Chocolate Frosting
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Yellow cupcakes with chocolate chip cookie dough in the middle. Yum!
Cupcake Ingredients
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough
Cupcake Preparation
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
- Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
- Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool before frosting. They may sink a bit in the center.
Frosting Ingredients
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Frosting Preparation
- Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
- Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.
- Increase the speed to medium and beat until light and fluffy, 1 minute more.
- Add 1 to 2 tablespoons more milk if the frosting is too stiff.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Note: Make sure the dough is frozen, not refrigerated. This is so that the cookie dough remains gooey instead of completely baked. Trust me, it’s good!
Cupcake and frosting recipes from 52 Cupcakes.
