Chocolate Covered Pretzels
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I make these for parties all the time. They’re not only simple to make, but look really cute and are a good dessert for mingling guests to eat without making a mess. I’ve never used an actual recipe for these, so this is what I have come up with.
Ingredients
12 oz chocolate
20 pretzel rods
Sprinkles, nuts, caramel (optional)
Preparation
- Line baking sheets with wax paper.
- Melt chocolate slowly using a double boiler or a saucepan over low heat, stirring constantly. This is important, as you don’t want to burn the chocolate.
- Dip pretzels (or use a spatula to spread).
- Place pretzels on wax paper to set.
- Refrigerate if needed.
Store in an airtight container.
Homemade Oreos
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These are so good! Larger and a little thicker than storebought Oreos, the cookie is nice and crunchy and the filling so delicious
Cookies
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
Vanilla-Cream Filling
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
Preparation
Set two racks in the middle of the oven. Preheat to 375 degrees.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
Makes 30 sandwich cookies.
Notes:
- The recipe says it yields 30 cookies, but I only got 24.
- I added water to the filling, because it wasn’t getting fluffy enough.
- I bought the Dutch process cocoa at Gelson’s because the regular grocery stores didn’t carry it. And it was with the hot cocoas, not in the baking aisle.
- The cookies spread. A lot.
Recipe from Daily Specials.
Chocolate Chip Meringues
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Another Passover favorite. I believe this recipe is from my mom’s old Hadassah cookbook.
Ingredients
2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
1 cup chocolate chips
Preparation
Combine eggs whites, vanilla, and salt. Beat until stiff but not dry.
Beat in sugar until mixture is stiff and satiny.
Fold in chocolate chips.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Makes three to four dozen.
Notes:
- I use mini chocolate chips.
- Instead of greasing a cookie sheet, I use parchment paper. After taking them out of the oven, I slide the parchment off the cookie sheet and let the meringues cool completely.
- Store in an airtight container.
Matzo Brittle
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So easy. So good. Make extra, because these are always a huge hit!
Ingredients
Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag (10-12 oz) of chocolate chips
Preparation
Cover a rimmed cookie sheet with foil to make cleanup easier. Line the cookie sheet with matzos; it’s okay if they overlap a little.
Melt the margarine with the brown sugar until it starts to boil. Pour the mixture over the matzos and bake at 375 degrees for 7 minutes. Take the pan out of the oven and pour the chocolate bits over the matzos. Once they’ve melted a little, spread over caramel mixture. Cool in the fridge for one hour then break into small pieces.
If desired, add sprinkles, sea salt, nuts, etc. while the chocolate is still warm.
Passover Brownies
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These brownies are slightly moister and not quite as dense as most Passover brownies. One of the reviewers on Epicurious said they would use this recipe all year round, not just for Passover. And well, they’re good … for Passover brownies. Read: I wouldn’t make them any other time.
Ingredients
2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preparation
Preheat oven to 325°F. and butter an 8-inch square baking pan.
Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
Makes 16 brownies.
Notes: I omitted the nuts and added extra chocolate chips. I also doubled the recipe. If I make these again, I would probably add an extra tablespoon of sour cream to make them even moister.
Recipe from Epicurious.
