Peanut Butter and Jelly Bars

June 3, 2018May 22, 2018 ~ Marvin ~ Leave a comment

For those who love peanut butter and jelly sandwiches, this is a great alternative and easy to slice when chilled. Adapted from a Martha Stewart recipe, this square is enjoyed by people of all ages.

Ingredients

2 sticks unsalted pareve margarine, at room temperature
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
2 eggs, at room temperature
2 ½ cups creamy peanut butter (Skippy or natural)
3 cups all-purpose flour
1 tsp. baking powder
1 ½ tsp. kosher salt
1 ½ cups raspberry/strawberry jam
2/3 cup peanuts, coarsely chopped

Directions

Preheat the oven to 350F. Spray a 9 by 13 by 2 inch cake pan with cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream the margarine and sugar on medium speed until light yellow, about 2 minutes.

With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, mix together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread the jam evenly over the dough.

Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 40-45 minutes, until golden brown.

Cool and cut into 24 squares.

Science Fact of the Week:

Although peanuts are high in calories and fat, in moderation they confer many health benefits. Their anti-oxidants even help protect against heart disease!

Carrot Cake with Cream Cheese Frosting

May 27, 2018May 27, 2018 ~ Max ~ Leave a comment

This carrot cake is an old recipe from Ina Garten that will be sure to impress a crowd. I made this as an addition to the shavout festival of cheesecakes and it was a huge hit.

The cake is best if you bake the layers the night before and let sit over night in the fridge.

Before starting make sure to prep the ingredients. I used a food processor to grate the carrots, chopped the walnuts and diced the pineapple.

Ingredients:

For the Cake:

2 cups granulated sugar
1 1/3 cups grapeseed or vegetable oil
3 eggs, room temperature (if you forget to bring them to room temperature, allow the eggs to sit in warm-hot water for 5 minutes)
1 tsp pure vanilla extract
2 1/2 cups + 1 tbsp all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
1 cup raisins
1 cup walnuts, chopped
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the Frosting:

1.5 bricks of cream cheese (3/4 pound), room temperature
2 sticks (1 cup) butter, room temperature
1 tsp pure vanilla extract
1 pound confectioners’ sugar

Directions:

For the Cake:

Preheat oven to 350˚F. Line 2 or 3 circular pans with parchment and spray with canola oil spray.

Beat sugar, oil and eggs in an electric mixer. Add vanilla and mix again.

Add flour, cinnamon, baking soda and salt and mix well.

In another bowl toss raisins and walnuts with 1 tbsp flour. Add carrots and pineapple to this mixture. Add to the batter and fold in.

Divide batter equally between circular pans and bake for 40-45 mins if 3 layers or 55-60 mins if 2 layers.

For the Frosting:

Cream butter and cream cheese in stand mixer.

Add vanilla and mix again.

Add sugar in 3 parts. Mixing after each to combine.

To ice:

Place a little bit of icing on the bottom of your cake plate and smooth out. This will help the cake stick in place.

Place first layer with flat side down and spread icing on top. Put second layer and repeat). If using three layers repeat and ensure that flat side is facing up.

Evenly coat in a layer of thin frosting and refrigerate for 15 minutes to seal in the crumbs.

Add more frosting on top and smooth out.

Top with pieces of fresh pineapple.

Science Fact of the Week:

This cake has plenty of carrots which are a high source of antioxidants and can decrease your risk of cancer, heart disease and stroke.

Maple Cheesecake

May 18, 2018May 18, 2018 ~ Marvin ~ 2 Comments

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For this special edition post we are sharing one of our favourites. Maple Cheesecake. This weekend is the Jewish Holiday of Shavout. On this holiday it is traditional to eat dairy, so we’ve deemed this the cheesecake holiday. I love to make cheesecakes for the Jewish holiday of Shavuot. We hope you enjoy this one.

This uniquely Canadian cheesecake gets most of its sweet flavour from reduced pure maple syrup. To make a reduction, place 2 ¼ cups pure maple syrup in a saucepan over medium heat and simmer until it is reduced to 1 ½ cups. Allow to cool to room temperature before using in batter.

Ingredients:

For the crust:

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

For the cake:

4 ½ eight oz. bricks of light cream cheese at room temperature (36 oz. total)
¾ cup brown sugar
4 ½ tbsp. unbleached all-purpose flour
½ tsp. kosher salt
1 ½ cups reduced maple syrup (see above)
1 cup low-fat sour cream (not fat-free)
2 tsp. pure vanilla extract
6 large eggs, at room temperature

Directions

Preheat oven to 350F. Combine graham cracker crumbs, sugar and cinnamon in the bowl of a food processor fitted with the steel blade and combine well.

Drizzle the coconut oil over the crumb mixture and pulse until the mixture resembles wet sand.

Transfer the crumb mixture to a 9-x13-inch baking pan lined with parchment paper and sprayed with cooking spray.

Bake for 10 minutes and allow to cool. Reduce the oven temperature to 300F.

Cube the cream cheese and place in the cleaned food processor bowl. Process until creamy and smooth, scraping down the bowl as necessary.

Add the sugar, flour, and salt and blend until smooth.

Add the maple syrup, sour cream and vanilla and process again.

Add the eggs, 2 at a time, and process just until blended after each addition.

Pour the filling into the cooled crust.

Bake in the oven beside a small glass bowl filled with boiling water (acts as a water bath and reduces cracking).

After 55 minutes, turn the oven off and prop open the door for 15 more minutes before removing the cake. Allow to cool to room temperature then refrigerate for at least 4 hours or until ready to serve.

Double Chocolate Banana Bread

April 15, 2018April 12, 2018 ~ Marvin ~ Leave a comment

This easy quick bread can be made with a food processor or mixed by hand. A great use of leftover/ripe bananas that combines the delicious flavours of chocolate and banana. Freezes well when wrapped with one layer of plastic wrap and a second layer of aluminum foil.

Ingredients:

1 cup unbleached all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. kosher salt
3 large ripe bananas (1 ½ cups mashed)
½ cup liquid coconut oil
¾ cup packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 cup mini semisweet chocolate chips, divided

Directions:

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

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a food processor fitted with the steel blade, process the bananas, oil, brown sugar, egg and vanilla until smooth.

Add the dry ingredients and pulse until just combined.

Add ¾ cup of the mini chocolate chips and fold in with a spatula.

Transfer the batter to the lined pan and sprinkle the remaining ¼ cup mini chocolate chips over the cake.

Bake for 60 minutes.

Allow to cool for 15 minutes before removing from the pan. Enjoy!

Science Fact of the Week:

Cocoa powder has many health benefits as it contains flavonoids. These can help lower the risk of heart disease by lowering LDL cholesterol. As well, they have the added effect of being a potential anti-depressive agent.

Special Edition: Caramelized Matzo Crunch (Passover)

March 30, 2018March 28, 2018 ~ scienceofbaking ~ Leave a comment

In honour of the holiday, we are posting early this weekend and are sharing our recipe for chocolate covered matzah.

I have been making this Marcy Goldman recipe for many years. It can be made nondairy/pareve by using Passover margarine, however the cottonseed and palm oils used are less than desirable from a health perspective. As well, the taste is much better when using good quality butter. There are only FOUR ingredients in this amazing delicacy which we call “crack,” because of its addictive nature. It can keep in the refrigerator for up to one week in a sealed Ziploc bag.

Ingredients:

5 plain matzos
200 g butter
1 cup brown sugar
1 ½ cups semisweet chocolate chips

Directions:

Preheat oven to 350F. Line 2 cookie sheets with parchment paper and break the matzos into appropriate sizes so that they can accommodate the cookie sheet.

Bring the butter and sugar to a boil over medium heat.

Once the sugar is dissolved, allow the mixture to turn to amber colour. Take it off the heat and pour the mixture over the matzos. Bake for 10 minutes.

Sprinkle the chocolate chips over the matzos and allow to rest for 3-5 minutes.

Spread the chocolate over the matzos.

You can quickly set the chocolate matzos in the fridge and then break it up into pieces.

Science Fact of the Week

Matzo is unleavened bread made from flour and water! It can only be in the oven for 18 minutes as beyond this point it is considered to rise. Although matzo is for passover, this is so delicious you might want to eat it year round.

Chocolate Mousse (Passover)

March 25, 2018March 25, 2018 ~ Marvin ~ 2 Comments

This recipe is a family favourite, and can be made year round. When people try it they won’t even know its for passover!

Ingredients:

10.5 oz. bittersweet chocolate, coarsely chopped
8 large eggs, room temperature, separated
¾ cup granulated sugar, divided
½ cup extra-virgin olive oil
2 tbsp. kosher for passover brandy or Sabra liqueur
1/3 cup brewed espresso, room temperature

Directions:

In a double boiler, melt chocolate over low heat, then cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with ½ cup sugar until light, about 3 minutes.

Whisk in olive oil, brandy, espresso and melted chocolate.

In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Add remaining ¼ cup sugar, whisking until stiff but not dry.

Fold whites into chocolate mixture in stages until no white streaks remain.

Spoon in a tub/container covered with a lid or plastic wrap and refrigerate for 24 hours before serving. Makes about 8-10 one cup servings.

I have been making this olive oil chocolate mousse for passover for many years. Aside from being a delicious tasting dessert, there are no traditional passover ingredients in this dish. It is dairy free and gluten free. It keeps in the refrigerator for several days….if it lasts that long. Feel free to pipe or spoon some nondairy whipping cream on top of each dish.

A couple of years ago I left The Domestic Goddess in charge of putting the brandy in the mousse. She accidentally used a 2 tbsp measuring spoon thinking that it was 1 tbsp. This led to a strong, but still delicious chocolate mousse.

Science Fact of the Week:

Eggs are high in protein and many nutrients! Some choose not to prepare dishes made with raw eggs because of the risk of salmonellosis, but the risk is quite low.

Green Tea Cupcakes with Cream Cheese Frosting

March 11, 2018March 13, 2018 ~ Max ~ Leave a comment

Time for another cupcake! This time green tea with cream cheese frosting. The pairing is unique

Ingredients:

For the cupcake

1.5 cups cake flour
1 1/4 cup sugar
1 1/4 tsp baking powder
1 tbsp matcha powder (I use vanilla matcha from David’s Tea)
1 tsp kosher salt
1 stick butter, room temperature, cut into 1/2 inch cubes
2 eggs
1/2 cup milk
1 tsp vanilla

For the icing

8 oz brick of cream cheese, room temp
1 stick butter, left out for 30 minutes
3 cups powdered sugar
1 tsp vanilla extract

Directions:

For the Cupcakes:

Preheat oven to 350˚F and line a muffin tin with paper liners.

Directions:

For the Cupcake:

Preheat the oven to 350˚F and line a muffin tin with cupcake liners.

Mix first 5 dry ingredients in a mixmaster.

Add in butter, one cube at a time, until combined and mixture looks like coarse sand.

Add eggs, one at a time at low speed.

Add milk and vanilla slowly and beat for 2 minutes.

Fill liners.

Bake for 15-20 minutes.

For the Icing:

With a paddle attachment, cream butter and cream cheese. Add the powdered sugar 1 cup at a time.

Add the tsp of vanilla and mix slowly. If it is too thick at 1/2 tsp of milk at a time until you have the right consistency.

Science Fact of the Week:

I often asked what makes cake flour so special? Why do we use it? Now I’ve found the answer! It actually relates to protein! Cake flour has less protein in it, giving it a softer texture.

Deconstructed Lemon Meringue Pies

February 18, 2018February 18, 2018 ~ Marvin ~ Leave a comment

A much easier way to make lemon meringue pie…adapted from Smitten Kitchen, there are 3 easy steps and the final product is quite impressive. This gluten-free dessert can also be made for Passover by substituting the Nutriwhip with a Kosher for Passover whipping cream, and by omitting the cream of tartar.

Ingredients:

3 large egg whites, at room temperature
¼ tsp. cream of tartar
¾ cup granulated sugar
Pinch of kosher salt
2 lemons zested
1 ¼ cups granulated sugar
1 cup freshly squeezed lemon juice
6 large egg yolks
5 tbsp. unsalted pareve margarine
2 cups Nutriwhip

Directions:

Preheat oven to 250F. Line a large baking sheet with parchment paper. Beat the egg whites with an electric mixer fitted with the whisk attachment until frothy, then add the cream of tartar and continue to beat until they hold soft peaks.

Very gradually add the sugar, then the salt, beating the whole time, and continue whipping the whites until they hold thick, glossy peaks.

Spread the meringue to about a ¼-to-1/2-inch thickness on the prepared sheet.

Bake for 90 minutes, until the meringue slab is dry and firm but not browned on top. Let the slab cool completely at room temperature.

To make the lemon curd, combine the sugar and zest in a bowl of a double boiler and use your fingertips to rub them together to release the flavour from the peel.

Add the lemon juice, egg yolks and margarine, and set the bowl over an inch of boiling water. Cook, stirring constantly, until the mixture begins to gel or thicken slightly. Remove from the heat, and strain through a fine-mesh sieve. Place plastic wrap directly over the lemon mixture and refrigerate until ready to use (up to one week in advance).

Whip the “cream” until it holds soft peaks in the bowl of the electric mixer fitted with the whisk attachment.

To assemble, crumble a little of the meringue into each of 9 glasses, dollop with whipped “cream,” and top with a spoonful of the lemon curd. Repeat the layers and then top off with a little crumbled meringue. Refrigerate until ready to serve.

Science Fact of the Week

When you beat egg whites, you are mixing air into them. Meringues are light and airy desserts, and it is important not to over whip the egg whites. It is commonly said to whip the egg whites until they have stiff glossy peaks. Beyond this point the eggs can be over whipped, creating a grainy and dull texture.