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.
Chocolate Surprise Cupcakes with Chocolate Fudge Frosting
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Bittersweet chocolate cupcake with melted marshmallow inside and chocolate fudge frosting.
Cupcakes
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1/4 cup vegetable oil
2 egg whites
1 tsp. vanilla
2 oz. unsweetened chocolate, melted and cooled slightly
2/3 cup buttermilk
2 tbs.s chocolate cream liqueur
12 large marshmallows
In a small bowl, mix together flour, baking powder, baking soda and salt.
In a bowl, using an electric mixer, beat together sugar and oil until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and melted chocolate. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Beat in chocolate liqueur.
Scoop batter into 12 muffin cups lined with paper liners. Bake in preheated 350-degree oven 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 5 minutes. Remove cupcakes from pan.
While cupcakes are still hot, using a spoon, scoop a hole in the top of each cupcake, scooping down to the center. Push a marshmallow into each hole. Don’t worry if marshmallows stick up a bit from top of cupcakes. The heat of cupcakes will soften marshmallows. (Discard scooped out cupcake or save to nibble on.) Let cool completely on rack. Top cooled cupcakes with Chocolate Fudge Frosting. Makes 12 cupcakes.
Frosting
In a food processor fitted with metal blade, process 1 1/2 cups powdered sugar, 3/4 cup unsweetened Dutch-process cocoa powder, sifted, 1/2 cup unsalted butter, at room temperature, 2 tablespoons chocolate cream liqueur, 1 tablespoon strong brewed coffee or milk and pinch salt until smooth, scraping down sides if necessary. Spread frosting on cooled cupcakes. Makes about 1 1/2 cups.
Note: The recipe says to let the cupcakes cool in the pan for five minutes before scooping out the center. Don’t wait–I did on the first batch and by then they were too cool to melt the marshmallows. Just scoop straight from the oven.
I’m not sure where this recipe is from. It was in my binder of printed recipes.
Red Velvet Cupcakes With Cream Cheese Frosting
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Whenever I get invited to a party and ask if I can bring something, the answer is usually YES, PLEASE BRING RED VELVET CUPCAKES. And, given my love of these not too chocolatey treats, who I am to object?
We all know red velvet cake is all the rage right now, and recipes like this one are why. These cupcakes are moist, fluffy, and delicious, and the cream cheese frosting is creamy and has a nice tang to it. While they are time consuming, they’re definitely worth the fuss. Just a note: Since I made cupcakes instead of a cake, I baked each tray of cupcakes for about 20 minutes.
Cupcakes
3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
Makes one 3-layer 9-inch cake. (Or about three dozen cupcakes.)
Frosting
1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
Makes enough for one 2- or 3-layer 9-inch cake.
Recipe from More From Magnolia.
