Passover Apple Cake

I made this cake for my ILs' Seder last year, and other than being too stuffed (matzo! soup! potato kugel!) to really enjoy it, I'll definitely make it again. Next time, I think I'll use some brown sugar and matzo meal for the top "crust" just to finish it off with more of a topping.

Passover Apple Cake
adapted from Jewish Home Cooking
1/2 c. coarsely chopped walnuts or pecans
1 1/2 c. sugar
1 t. ground cinnamon
3/4 t. ground nutmeg
3/4 t. ground ginger
3 large eggs
1/3 c. vegetable oil
3/4 c. matzo cake meal
5 medium apples, such as Golden Delicious or Crispin, peeled and cut into 1/4-inch-thick slices (about 5 cups)
1/3 cup raisins (optional)

Preheat oven to 350 degrees. Lightly spray an 8-inch-square baking dish with cooking spray; set aside.

Mix together nuts, 3/4 cup sugar, cinnamon, nutmeg, and ginger in a medium bowl; set aside.

In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Beat in remaining 3/4 cup sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.

Pour half of the batter into prepared cake pan. Sprinkle over half of the nut mixture, half of the apples, and raisins (if using). Pour over remaining batter and top with remaining apples; sprinkle over remaining nut mixture.

Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Next year, in Jerusalem.

Five-Layer Bars

Well, hello there.

Long time no type.

It's been so long, even Blogger looks different.

In a rush for a quick dessert suitable for a big game, potluck, or tailgate?

It should come as no surprise by now that I like stuff in my chocolate

Five-Layer* Bars
Adapted from Epicurious
1 stick (1/4 pound) unsalted butter, melted
2 sleeves graham crackers, crushed
1 c. sweetened flaked coconut
2 c. semisweet chocolate chips
1/2 c. butterscotch chips
(*other toppings: pretzels, fleur de sel, potato chips, etc.—who's counting?!)
14-ounce can sweetened condensed milk (I used fat-free)
2 c. pecans, lightly toasted and coarsely chopped

Preheat the oven to 350°F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.

Place the melted butter and graham crackers in a bowl and combine well. Transfer the mixture to the prepared pan and press into an even layer to form the crust.

Sprinkle the coconut evenly over the crust. Sprinkle the chocolate chips, butterscotch chips, and any other desired toppings over the coconut. Pour the condensed milk evenly over the chocolate chips. Sprinkle the pecans evenly over the condensed milk layer. Press the layers down lightly. Transfer to the oven and bake until lightly browned, about 30 minutes.

Set aside to cool completely and cut into 24 pieces. 



Gooey goodness



Peabody's Chocolate Pecan Triangles

For Mother's Day this year, M and I hosted our moms for a tea. Unlike with most guests, our moms fortunately share our chocolate obsession—we didn't have to worry about providing less decadent options like we sometimes do with other dinner guests. ;) Also, we didn't even bother with anything savory... my kind of tea party!

Lately I have been following the blog Culinary Concoctions by Peabody. I really like her material because unlike some of my other favorite dessert blogs, Peabody makes things that, while totally creative and one of a kind, are still easy enough for a moderately experienced baker to handle, without being too over the top. Warning, her pictures will totally make you drool.

I had been eyeing her Chocolate Pecan Diamonds for a long time, and this seemed the perfect opportunity to take the plunge. Not only did the moms LOVE them, so did the dads (they got goodie bags)—and so did I. This recipe totally won me over. It's like super rich and chewy fudge on top of a crunchy, buttery crust. Makes me happy. Thanks, Peabody!

Please click the link above for her original recipe, but I did make a few changes and would like to make a few notes.

1. "Pecan dough" and "pecan filling" section: To toast the pecans, scatter them on an ungreased cookie sheet in a single layer and cook them in a preheated 325 degree oven for 10 or so minutes, tossing them a few times during cooking. This really releases the flavors and aroma of the nuts, but if this is just an extra step for you, you don't *have* to do it. But I do agree that it adds a lot of flavor and texture.

2. "Pecan filling" section: I used 2 cups of semisweet chocolate chips rather than milk chocolate chips, but that's also because I buy semisweet chips in bulk at Costco. ;)

3. "Pecan filling" section: I used 10 oz. of milk chocolate chips rather than a milk chocolate bar that I chopped—mostly to save time and not have to clean another cutting board/knife. ;)

4. "To make the filling" section: When she says to "Remove the pan from oven, and use a spatula to smooth the chocolate. I choose to make a marbled effect since the chocolates were different shades of brown."—this was a disaster for me. When I tried to marble it, the milk chocolate chips would pull up the already baked chocolate beneath it and there was no way it would end prettily. Next time, I'll leave visible chips on top.

5. Finally, I couldn't follow the instructions to make diamonds. M had to rip the ruler out of my hands because the moms were arriving in less than five minutes. So, triangles it is!!

I really hope you try this recipe. It's really a great one. I filed it under favorites and everything. :)

Cowboy Cookies

My mom always makes a big batch of various chocolatey cookies for M and me at the holidays. This year's stash included chocolate chocolate chip peanut butter cookies, heath bar cookies, Oreo truffles, Saltine "bark," and these curious Cowboy Cookies. Considering that I love "stuff" in my cookies and "stuff" in my ice cream, I knew immediately that I'd love these. With oats, chocolate chips, pecans, and coconut, it really has something for everyone (except perhaps my dad, who abhors coconut... sorry, dad!). Additionally, these are a chewy cookie, for those of us (me! me!) who'd rather have that than a crunchy cookie any day of the week. Another big win for Martha!

Cowboy Cookies
2 c. all-purpose flour
1 t. baking soda
1 t. salt
1/2 t. baking powder
2 sticks unsalted butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 large eggs
1 t. vanilla extract
1 1/2 c. old-fashioned oats (I used quick oats and the world didn't stop spinning)
6 oz. (1 c.) semisweet chocolate, cut into 1/4-inch chunks (I used chocolate chips)
3 oz. (3/4 c.) pecan halves (I chopped them)
1/2 c. shredded unsweetened coconut (unsweetened is hard to find other than at Whole Foods)

Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment (or just use a Silpat). Sift flour, baking soda, salt, and baking powder into a medium bowl; set aside.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined.

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 2 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (inkpadchocolate says: "Eat when still hot!)

I love these salty/sweet/chewy bites of heaven!