Krispie Peanut Butter Brownies

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This recipe from Diane Morrisey uses a cake mix “hack.” I almost never use cake mixes but here is a great reason to make an exception…

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Ingredients:

2 packages of Duncan Hines Chewy Fudge premium brownie mix
1 ½ cups chunky peanut butter
2 cups semisweet chocolate chips
1 cup creamy peanut butter
3 cups Rice Krispies

Directions:

Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray. Prepare the brownie mix according to directions on the box (add ½ cup water, ½ cup grapeseed oil and 2 eggs) and bake for 32 minutes.

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Remove from oven and immediately spread 1 ½ cups chunky peanut butter over the warm brownie.

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In a double boiler, melt together the chocolate chips and creamy peanut butter until smooth. Remove from the heat and stir in the Rice Krispies.

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Spread over the chunky peanut butter layer and refrigerate until ready to serve.

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Best Raisin Bran Muffins

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This raisin bran muffin gets its intense flavour from “cooked raisins.” This recipe makes approximately 18 muffins.

Ingredients:

4 cups wheat bran
3 cups raisins, divided
3 cups water divided
1 cup almond/coconut milk
Zest of one orange
1 cup brown sugar
1 cup grapeseed oil
2 large eggs and 2 large egg whites
1 cup unbleached all-purpose flour
½ cup whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
½ tsp. kosher salt

Directions:

Preheat oven to 375F and line muffin pan with paper liners.

In a medium sized saucepan, combine 2 cups of the raisins and 2 cups of water.

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Cook over medium heat for about 15 minutes until most of the liquid has been absorbed.

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Transfer the plumped raisins to the bowl of a food processor fitted with the steel blade and process until smooth.

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Add the wheat bran, milk, the remaining 1 cup water, zest, sugar, oil, eggs, and egg whites. Process until well combined.

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Combine the flours, baking powder, baking soda, and salt in a small bowl, and transfer the mixture to the food processor. Pulse until just combined.

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Fold in remaining 1 cup of raisins.

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Scoop batter into the muffin tin and bake for 20 minutes.

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Blueberry Lemon Loaf

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This recipe adapted from Baker Bettie combines blueberries, lemon and a tart glaze.

Ingredients:

For the loaf:

1 ¾ cups unbleached all-purpose flour
2 tsp. baking powder
1 cup granulated sugar
1/8 tsp. kosher salt
1 cup Tofutti sour cream
¼ cup grapeseed/coconut/olive oil
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 tbsp. lemon juice, freshly squeezed
2 tsp. lemon zest
2 cups fresh blueberries, divided

For the glaze:

1 cup confectioners’ sugar
2 tsp. lemon zest
2-4 tbsp. lemon juice, freshly squeezed

Directions:

Preheat the oven to 350F and line a 9×5-inch loaf pan with parchment paper sprayed with cooking spray.

In a large bowl, combine the flour, baking powder, sugar, and salt.

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In the bowl of a food processor fitted with the steel blade, process the sour cream, oil, eggs, vanilla, lemon juice, and zest.   IMG_3326.jpg

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Add the flour mixture and pulse until just combined. The batter will be thick.

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Fold in 1 ½ cups blueberries and transfer to the loaf pan.

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Scatter the remaining ½ cup blueberries over the top of the loaf.

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Bake for 65 minutes.

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Once the cake has cooled, combine the confectioners’ sugar and lemon zest in a bowl. Add lemon juice until the consistency is thick but pourable.

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Pour glaze on top of cake.

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Sprinkle Biscotti

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This Molly Yeh modified recipe is a nut free fun way to make an easy batch of two dozen biscotti.

Ingredients:

3 ½ cups unbleached all-purpose flour
1 tsp. baking powder
½ tsp. kosher salt
1 cup grapeseed oil
1 cup granulated sugar
3 large eggs
1 tbsp. pure vanilla extract
½ cup sprinkles
Raw sugar and extra sprinkles on top of logs just before baking

Directions:

Preheat oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar.

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Add the eggs one at a time, followed by the vanilla.  Blend until well combined.

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In a separate bowl, combine the flour, baking powder and salt.

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Add to the mixer bowl and blend until the dough begins to form.

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Fold in the sprinkles.  Form the dough into 2 11×2 ½-inch logs on parchment lined baking sheets. Sprinkle a few extra sprinkles and raw sugar and gently press onto the tops of the logs.

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Bake for 25 minutes, remove from oven and allow to cool for 10 minutes.

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Reduce the oven temperature to 250F, slice the logs into 1 inch cookies and place cut side down onto the cookie sheet.  Bake for 25 more minutes.

Chocolate Tahini Cake with Tahini Frosting

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Adapted from Molly Yeh, this easy cake has the unique flavouring of tahini (sesame) in both the cake and the frosting.

Ingredients:

For the Cake:

1 ¾ cups unbleached all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
½ tsp. kosher salt
1 cup almond/coconut/soy milk
½ cup tahini
¼ cup grapeseed oil
1 tbsp. pure vanilla extract
2 large eggs, at room temperature
¾ cup brewed coffee, at room temperature

For the Frosting:

2 sticks (1 cup) pareve margarine, softened
½ cup tahini
2 cups confectioners’ sugar
1 tsp. pure vanilla extract
½ tsp. ground cinnamon
¼ tsp. kosher salt

Directions:

Preheat the oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a medium bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.

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In the bowl of a food processor fitted with the steel blade, combine the milk, tahini, oil, vanilla, eggs, and coffee. Process until smooth.

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Add the flour mixture and pulse until just combined. Transfer the batter to the baking pan and bake for 28 minutes.

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Allow the cake to cool while preparing the frosting.

IMG_2905.jpgIn the bowl of an electric mixer fitted with the paddle attachment, combine the margarine and tahini and blend until creamy.

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Slowly add the confectioners’ sugar, followed by the vanilla, cinnamon, and salt. Spread the frosting over the cake and chill just before serving.

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Lemon Bars with Coconut Oil Crust

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Adapted from Food 52 where this recipe had a saltier olive oil crust, this bar has the perfect ratio of sweet, tart thick lemon curd and shortbread crust made without butter.

Ingredients:

Crust:

2 ½ cups unbleached all-purpose flour
½ cup granulated sugar
½ tsp. kosher salt
¾ cup coconut oil, melted

Lemon Curd:

6 large eggs, room temperature
1 ¾ cups granulated sugar
7 tbsp. unbleached all-purpose flour
1 cup fresh-squeezed lemon juice
3 lemons, zested
½ tsp. kosher salt

Directions:

Preheat oven to 325F and line 8×8-inch square baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar and salt.

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Process until well combined. Add the oil and pulse until a lumpy dough forms.

Transfer the dough to the lined pan and use your hands to pat it flat. Use a fork to prick the dough throughout.

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Bake for 35-38 minutes until puffed and softly golden-brown.

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While the crust is baking, prepare the curd by combining all of the ingredients in the cleaned food processor bowl and process until smooth.

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Lower the heat to 300F.

Carefully pour the lemon mixture onto the hot crust and bake for 30-35 minutes until the edges of the lemon bar are slightly puffed and the center barely jiggles.

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Transfer to the refrigerator after the bars cool to room temperature which makes them easier to slice.

Limoncello Whip

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This delicious and light dessert can be modified for Passover by omitting the cream of tartar in the meringue topping, by substituting the cornstarch with potato starch, by using exclusively kosher for Passover ingredients and by substituting the limoncello with a kosher for Passover liqueur. The limoncello can be substituted with lemon extract to make this non-alcoholic. Feel free to divide this recipe in half to serve fewer people. Pipe your serving sizes as large as you want from small shot glasses to martini glasses. Layer with fresh berries if you like.

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Ingredients for Limoncello Whip:

2 cups unsalted pareve margarine
3 1/3 cups granulated sugar
Zest of 6 lemons
8 large eggs, at room temperature
2 cups freshly squeezed lemon juice
2 tsp. cornstarch
6 tbsp. limoncello or 2 tsp. lemon extract
4 cups Nutriwhip

Directions:

Melt the margarine, sugar and lemon zest in a saucepan over medium heat until the margarine melts fully. Whisk the eggs, lemon juice and cornstarch together and whisk this into the pot.

Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 8 minutes.

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Take the saucepan off the heat. Add the limoncello/lemon extract, then pour the mixture through a strainer and cover the surface of the curd with plastic wrap.

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Cool to room temperature and then refrigerate until ready to use. This will keep up to 2 weeks sealed in the refrigerator. Makes approximately 6 cups of lemon curd.
When ready to assemble, whip the Nutriwhip and then fold the lemon curd into the Nutriwhip until combined.

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Transfer to piping bag fitted with a star shaped tip and pipe into dessert glasses.

Ingredients for meringue:

6 large egg whites, room temperature
½ tsp. cream of tartar
1 1/2 cups granulated sugar

Directions for Meringue:

Preheat oven to 250F. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until frothy.

Slowly add the sugar and beat on high speed until thick glossy peaks form.

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Divide the mixture between 2 parchment lined cookie sheets and spread to 1/2-inch thickness roughly 9-inch circles. Bake for 90 minutes. Once cooled, crumble meringue into small pieces and top the limoncello whip in each of the dessert glasses.

Chocolate Chunk Cherry Oatmeal Cookies

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This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.

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Ingredients:

2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries

Directions:

Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.

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Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.

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In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.

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Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.

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Bake for 11 minutes, rotating the racks halfway through.

Special Shavuot Edition: Dulce De Leche Cheesecake Squares

This easy to make, delicious caramel flavoured cheesecake is sure to impress.

Ingredients:

CRUST:

2 1/2 cups finely ground graham crackers
3 tbsp. granulated sugar
½ tsp. ground cinnamon
¾ cup coconut oil (or 1 stick butter, melted)

FILLING:

3 8-oz. bricks light cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
½ cup dulce de leche (store bought)
2 tsp. pure vanilla extract

GLAZE:

2/3 cup dulce de leche
2-3 tbsp heavy whipping cream/Nutriwhip

Directions:

Preheat oven to 350F. Line a 9-x13-inch metal baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the graham cracker crumbs, sugar and cinnamon until well combined. Drizzle the coconut oil over the crumb mixture and pulse until it resembles wet sand. Transfer the batter to the pan and bake for 10 minutes. Allow to cool.

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Reduce oven temperature to 325F.

Cube the cream cheese and place it in the cleaned bowl of the food processor. Process until creamy and smooth, scraping down the bowl as necessary. Add the sugar and process again. Add the eggs, one at a time, blending after each addition.

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Add the dulce de leche and vanilla and process until well combined.

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Spread batter evenly over cooled crust.

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Fill a small glass bowl with boiling water and place in the oven beside the baking pan (acts as a water bath and reduces cracking). Bake until just set in center and edges are puffed and slightly cracked, about 30 minutes.

Turn the oven off and prop the door open for 15 more minutes before removing the cake allowing it to cool to room temperature.

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Warm dulce de leche and 3 tbsp cream until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour glaze over cooled cheesecake; spread evenly. Refrigerate for at least 4 hours or until ready to serve.

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Building Block Biscotti

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I gave this cookie the name, “building block,” because the fillings can be modified to suit your taste.  The versions below are nut-free.  They are dairy-free if pareve white chocolate chips are used.

Ingredients:

2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted pareve margarine, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup white chocolate chips/semisweet chocolate chips
1 cup dried berries/toasted flaked coconut/toffee pieces
1 egg white

Directions:

Preheat oven to 350F.  Line 2 baking sheets with parchment paper.  Combine flour, baking powder and salt in medium bowl; whisk to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla and beat until smooth.

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Mix in flour mixture, then chips and berries/coconut/toffee.  Cover the dough with plastic wrap for 2-24 hours.

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Divide dough into 3-4 logs each approximately 6×2.5 inches (15x7cm) long.   The logs will expand during baking.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

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Bake logs until golden brown about 35 minutes.

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Cool for 10 minutes, then slice logs on diagonal into ½-inch wide slices.  Bake for 10 more minutes.  Allow biscotti to cool.  Makes approximately 40 biscotti.

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