Weekend Appetizer: Fresh Herb and Tomato Crostini
May 27, 2010
Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.
Fresh Herb and Tomato Crostini
Prep:
20 minutes
Cook:
4 minutes
Yield:
12 servings
Ingredients
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
Preparation
1. Preheat oven to 350F.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
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Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
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Individual Pineapple-Upside Down Cakes
April 19, 2010
Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.
Pineapple Upside-Down Cake
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
3 tablespoons butter
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
1. Preheat oven to 350°.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
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Spring Little Cakes: Easter Petis Fours
April 01, 2010
My daughter’s Leigh’s favorite dessert is Petit Fours, and these remind me just like her: sweet, pretty and incredible! I thought for Easter and spring, I would offer this recipe from Land O Lakes butter that I use when I’m short on time. It uses a cake mix which really cuts down on the work. These are light and taste as good as they look.
Petit Fours
Prep:
2 hours
Cook:
20 minutes
Yield:
4 dozen
Ingredients
Cake Ingredients
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
Preparation
1. Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
3 Responses to “Spring Little Cakes: Easter Petis Fours”
Robin Bloomston says:
April, 06 2010at 11:18 am
I am a Savages petit four junkie! Cant wait to make these, What cake mix brand do you suggest?
Kristi Rimkus says:
April, 02 2010at 09:48 am
How pretty! Perfect for Easter Sunday. How talented you are!
Pat Sinclair says:
April, 02 2010at 04:24 pm
i worked on this recipe when I was a free-lancer in the test kitchens at Land O'Lakes. Mine didn't look nearly as pretty!
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Easter or Summer Entertaining Idea: My Favorite Cupcakes
March 30, 2010
Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.
Yellow Cupcakes with Chocolate Icing
Prep:
30 minutes
Cook:
22 minutes
Yield:
12 servings
Ingredients
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Preparation
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
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Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini
March 29, 2010
This week I had the opportunity to work with a new client, I Can’t Believe It’s Not Butter, as a spokesperson for their product on NBC 13 “Daytime Alabama”. This Stuffed Zucchini recipe was one of my favorites (especially since I Can’t Believe It’s Not Butter really brings out the flavor in fresh vegetables). This recipe for Stuffed Zucchini only has 150 calories per serving, 2.g grams of fat and only 13 carbs, and the cost per recipe is only $7.03 (for 4 people, very economical for fresh veggies).
My kids really like this (especially my youngest, Zachary). He said, “This tastes almost like a vegetable pizza.” I have to admit. He was right. So, if you’re looking for a new healthy side dish for Passover, Easter or for anytime during the year, try these. I bet you will be pleasantly surprised. It’s really easy too. I promise!
Stuffed Zucchini
Prep:
35 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
5 medium zucchini, halved lengthwise
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
2. Meanwhile, coarsely chop remaining zucchini. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, oregano, salt and pepper. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
One Response to “Delicious and Healthy Easter or Passover Side Dish: Vegetarian Stuffed Zucchini”
Meal Makeover Mom Janice says:
March, 30 2010at 08:07 pm
These look simple and yummy! I think my kids might agree with your son about the taste. I'll grab some zucchinis at the market and give them a try...
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Light and Fabulous: Passover Crescent Cookies
March 28, 2010
Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes. Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.
Passover Crescent Cookies
Prep:
15 minutes
Cook:
10 minutes
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
Preparation
1. Preheat oven to 375F.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
3 Responses to “Light and Fabulous: Passover Crescent Cookies”
Alison Lewis says:
March, 29 2010at 07:07 am
yes, that is correct.
Rhonda says:
March, 29 2010at 06:40 am
For Passover, you mean Matzah Cake Meal, correct?
Kristi Rimkus says:
April, 07 2010at 09:09 am
I don't bake often, but these look like something I could handle. I think I agree with you, I would probably prefer them without the chocolate. Thanks for the recipe!
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Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter
March 25, 2010
I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 to 10 servings
Ingredients
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
Preparation
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
One Response to “Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter”
Robin Bloomston says:
March, 30 2010at 11:08 am
If the manna from the sky was this chocolate torte it would have been more than sufficient. It was absolutely delicious and made us very popular. It held a birthday candle well and was devoured. I have sent everyone to yor web page for the recipe. Thank you sooo much for the recipe!
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Easter Egg Shortbread Cookies and Cookie Decorating with Kids
March 22, 2010
I love baking kid’s treats, and Easter is a perfect time to make delicious confections. These Shortbread Cookies make decorating cookies so fun! I love to use Ina Garten (Barefoot Contessa’s) recipe for Shortbread Cookies. I omit the chocolate instructions and use Easter egg cookie cutters. My daughter, Leigh, decorated these and had a blast making them. I used store-bought icing and sprinkles to make life a little easier.
Easter Egg Shortbread Cookies
Prep:
30 minutes
Cook:
25 minutes
Yield:
20 cookies
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Colored icing and sprinkles
Preparation
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut with a 3-inch Easter egg cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Decorate as desired.
2 Responses to “Easter Egg Shortbread Cookies and Cookie Decorating with Kids”
Miranda says:
March, 22 2010at 11:46 am
awwww...so cute. i want to do things with my kiddos too. This is adorable!
Carolyn Jung says:
March, 23 2010at 05:02 pm
These are so adorable! Perfect for kids of any age -- including me! ;)
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Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips
March 21, 2010
Mandel Bread, or mandelbrot, is a crisp cookie that is similar in texture to biscotti. Since flour cannot be used during Passover, this recipe is made with matzo cake meal and potato starch (both can be found with the Passover section in your grocery). Mandel Bread with Chocolate Chips is really easy to prepare and always a family favorite on Passover. It’s great as a light dessert or even breakfast, dipped in coffee.
Passover Mandel Bread with Chocolate Chips
Prep:
20 minutes
Cook:
40 minutes
Yield:
3 dozen
Ingredients
4 large eggs
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
11/2 cups sugar, divided
1/2 cup vegetable oil
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 teaspoon salt
1/2 cup chopped nuts
1/2 cup chocolate chips
1 tablespoon ground cinnamon (optional)
Preparation
1. Beat together eggs and 1 cup sugar at medium speed with an electric mixer until blended. Combine oil and next 3 ingredients; gradually add to egg mixture, beating until fluffy.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2. Stir together potato starch, matzo cake meal and salt; fold into egg mixture. Stir in nuts and chocolate chips. Pour batter into 2 greased 9- x 5-inch loafpans.
3. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. (Loaves will be about 1 inch thick). Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Stir together remaining 1/2 cup sugar and cinnamon, if desired.
5. Cut each loaf into 1/2-inch-thick slices; place slices on an ungreased baking sheet. Sprinkle with cinnamon mixture.
6. Bake at 325F for 15 minutes or until golden browned.
2 Responses to “Easy Cookies for Passover with a Twist: Mandel Bread with Chocolate Chips”
Toby says:
March, 22 2010at 10:18 am
Alison, what does the loaves will be one inch thick mean? after it bakes a bit in the loaf pan? Hope you have a good Pesach....Toby
Alison Lewis says:
March, 22 2010at 11:17 am
yes, after it cooks! You too!