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.

Israeli Style Granola

March 18, 2018March 13, 2018 ~ Marvin ~ Leave a comment

This granola is based on a recipe from Macheneh Yehuda in Jerusalem. Once you have tasted this granola, you probably won’t make it any other way. Tastes great on its own as a snack, and of course, goes well with yogurt. This recipe can be gluten-free by using gluten-free oats.

Ingredients:

½ cup coconut oil
1 cup coconut sugar
1 cup date honey
1 tsp. ground cinnamon
Pinch of kosher salt
6 cups rolled oats
2 cups each of whole raw almonds and hazelnuts
1 cup large flake coconut
1 cup raw cashews
1 cup each of pumpkin seeds, sesame seeds and sunflower seeds
1 cup dried cranberries
1 cup dried currants

Directions:

Preheat oven to 325F. Line 2 large rimmed baking sheets with parchment paper. Combine oil, sugar, honey, cinnamon and salt in a saucepan over medium heat and stir until sugar dissolves.

In a large bowl, combined oats, almonds, hazelnuts, coconut, cashews, and pumpkin, sesame and sunflower seeds.

Pour sugar mixture on top and stir well. Spread on the two baking sheets and bake for 30 minutes. Flip mixture, add cranberries and currants and bake for another 20 minutes or longer until golden brown.

Science Fact of the Week:

This granola uses tons of natural ingredients to make a delicious granola with many flavours. The almonds in this granola have healthy fats, fibre, and protein, leading this to be a nutritious snack. Throw this on top of some yogurt for a delicious and nutritious breakfast.

Texas Sheet Cake

March 4, 2018March 4, 2018 ~ Marvin ~ Leave a comment

This large rich and delicious chocolate cake is a nut-free version of the pecan covered Texas sheet cake which has been made in the U.S. for years. One unique feature of this recipe is that the frosting is warm when spread over the hot cake immediately after it comes out of the oven. The frosting and cake blend together into one layer as the cake cools.

For the cake:

2 cups unbleached all-purpose flour
2 cups granulated sugar
½ tsp. baking soda
½ tsp. salt
2 large eggs, room temperature
2 large egg yolks, room temperature
2 tsp. pure vanilla extract
¼ cup nondairy sour cream (Tofutti)
8 oz. bittersweet chocolate, chopped
4 tbsp. unsalted pareve margarine (1/2 stick)
¾ cup grapeseed/olive/canola oil
¾ cup water
½ cup cocoa powder

For the Icing:

1 stick unsalted pareve margarine (8 tbsp)
½ cup Nutriwhip
½ cup cocoa powder
1 tbsp. corn syrup
3 cups icing sugar
1 tbsp. pure vanilla extract
sprinkles

Directions:

For the Cake:

Preheat the oven to 350F. Spray an 18×13 –inch rimmed baking sheet with cooking spray. Combine the first 4 dry ingredients in a large bowl.

Whisk the eggs, yolks, vanilla, and sour cream in another bowl until smooth.

Heat the chocolate, margarine, oil, water and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3-5 minutes.

Whisk the flour mixture into the chocolate mixture.

Whisk the egg mixture into the batter.

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Pour into the prepared baking sheet.

Bake for 18 minutes.

For the Icing:

About 5 minutes before the cake is done, heat the margarine, Nutriwhip, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.

Off the heat, whisk in the icing sugar and vanilla.

Spread the warm icing evenly over the hot cake. Cover the cake with any type of sprinkles.

Let the cake cool to room temperature, about 1 hour, then refrigerate until the icing is set, about 1 hour longer.

Science Fact of the Week:

Sour cream is considered an odd ingredient to put in baked goods, however is is considered a standard ingredient for Texas sheet cake. It provides extra moisture and creaminess to the cake.

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.

Raisin Bran Muffins

February 4, 2018February 4, 2018 ~ Marvin ~ Leave a comment

These muffins are simple to make and freeze nicely. Make a big batch and stick them in the freezer for a quick breakfast or snack on the go.

Ingredients:

1/3 cup olive/grapeseed/canola/coconut oil
2 cups wheat bran
1 ½ cups raisins
1 cup prune juice
1 cup nondairy sour cream
1/3 cup molasses
2 large eggs
1 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt

Directions:

Preheat oven to 375F and line a 12 muffin tray with paper liners.
Combine oil, wheat bran, raisins, prune juice, sour cream, molasses, eggs and vanilla in a large bowl. Let stand for 10 minutes.

Whisk together flours, baking powder, baking soda, and salt in a separate bowl.

Stir dry ingredients into the bran mixture just until dry ingredients are moistened.

Fill muffin cups and bake for 20 minutes.

An absolutely delicious bakery-style bran muffin loaded with fibre and with no added sugars. Feel free to top with turbinado sugar if you want to increase the sweetness factor. These freeze well for 2 months if sealed well in a plastic bag.

Science Fact of the Week:

These muffins are packed with fibre and contain prune juice as a hidden ingredient. Together these are great for constipation, and make these muffins a natural health alternative to treating tummy troubles. As well, it is packed with essential vitamins and nutrients that make this muffin a quick and easy breakfast.

Soft Pretzels

January 14, 2018January 9, 2018 ~ Max ~ 1 Comment

I was once stuck in the LaGuardia airport for 8 hours, and since the Air Canada terminal barely had anything aside from an Auntie Anne’s Pretzels I was limited in my dinner options. I would probably say this was the beginning of my soft pretzel addiction. I later made them for the first time on National Pretzel Day (April 26 for reference) and have since used this recipe to make pretzels for any random occasion.

When making my last batch I actually made an error. I placed the dough in the mixmaster bowl and covered it with a damp cloth to rise, and put it in the oven (off) so it was in a warm dark place. I later turned the oven on to preheat (for something else) and forgot the dough was in there. 30 minutes later I realized the rising dough in the bowl was beginning to bake. I have since learned to check if anything is in the oven before preheating it.

Anyways, I’m sure I’m boring you with my stories about pretzels, let’s get to the recipe. Try this with half multigrain flour for a bit of a more nutritious option.

The base recipe comes from Baker By Nature (adapted).

Ingredients:

For the Dough:

1 1/2 cups very warm water
1 Package Rapid Rise Yeast
2 tbsp sugar
2 tsp salt
4 and a 1/2 cups bread flour (optional to make 2 and 1/2 cups of it with multigrain bread flour)
6 tbsp margarine, softened

For the Cooking Liquid:

8 cups water
1/2 cup baking soda

Egg Wash

1 large egg, beaten
1 tbsp water
1/4 tsp salt

Toppings

Flaked Sea Salt

Directions:

Combine water, sugar, and salt in a bowl. Sprinkle with yeast and let stand for 10 minutes (until foamy).

In a stand mixer with hook/dough attachment add flours, margarine and yeast mixture. Mix until combined and dough is kneaded (10-12 minutes).

Transfer the dough to and oiled bowl and let rise for one hour (doubled).

Preheat oven to 450˚F and line two baking sheets with parchment paper.

In a large wide pot bring water and baking soda to a boil.

Divide dough into 8 pieces, then divide each in half to create a total of 16 pieces. Roll each ball of dough into a strand (approximately 3/4-1 inch thick).

Shape the dough into a “U”.

Fold the right edge towards the left 1/3 of the strand.

Fold the left edge towards the right 1/3 of the strand.

Fold the end of each dough under the pretzel.

Place the shaped pretzels in the boiling water for 20-25 seconds.

Brush the pretzels with egg wash and sprinkled with flaked sea salt.

Bake for 10-13 minutes. Transfer to a wire rack to cool and store in an airtight container for up to 4 days.

The dough freezes well once shaped and can be used at a later date. Allow to defrost and continue from boiling baking soda mixture.

Science Fact of the Week:

Although I’ve always used yeast in baking, it wasn’t until grade 12 that I understood how it works. Yeast are small single cell organism that make the dough rise by metabolizing simple sugars. Carbon dioxide and alcohol (not in alcoholic levels) are released into the dough to make it rise. This is used to help bake breads, cinnamon rolls, pretzels and even pizza dough.

Peppermint Mocha Meringues

January 7, 2018January 7, 2018 ~ Marvin ~ Leave a comment

Nothing “tastes like winter” quite like these Peppermint Mocha Meringues. We’ve even heard they taste like Christmas (thanks CS for the confirmation)!

Ingredients:

6 large egg whites, at room temperature
½ tsp. cream of tartar
1 ½ cups granulated sugar
2 tsp. cornstarch
½ tsp. kosher salt
½ tsp. white vinegar
½ tsp. pure peppermint extract
4 tbsp. unsweetened cocoa
1 tsp. ground espresso powder

Directions:

Preheat oven to 200F. Beat the egg whites with the wire whisk of an electric mixer in a large mixing bowl until foamy.

Add the cream of tartar and continue to beat until the beaters start leaving a trail through the whites.

In a separate bowl, stir together the sugar, cornstarch and salt.

Slowly add the sugar mixture into the egg whites, beating on high speed until they hold stiff, glossy peaks.

Add the vinegar and peppermint extract and beat again. Sift the cocoa and espresso powder over the mixture and fold in the dry ingredients.

I used a large ice cream scoop to drop the meringues on to 2 large baking sheets covered with parchment paper.

Bake for 120 minutes, then leave oven door halfway open for another 30 minutes, allowing cookies to dry. Makes 18 large meringues.

The original recipe for these was a peppermint meringue, but the addition of espresso powder gives these a unique flavour that reminds you of keeping warm on a cold winter day. Feel free to top with whipped cream, fruit, chocolate sauce or any other add ons.

Science Fact of the Week:

Like me (Max) you may be asking, what on earth is cream of tartar. It is a byproduct of wine and grape juice processing (sadly no, it is not alcoholic). It is added to meringue to stabilize whipped egg whites since it is an acidic salt. Quoted from Slate.com “Added to the whites before whipping begins (typically at a ratio of ⅛ teaspoon per large egg white), the acidic powder lowers the pH of the albumen. This changes the electrical charge of the proteins, making them more sensitive to denaturation, so the egg whites promptly begin to foam. The cream of tartar also increases the mixture’s hydrogen ions, which prevent the protein molecules from bonding too tightly. With the proteins aligned but not jammed together too tightly, the structure keeps the water and air bubbles in place, and therefore is stronger and more secure.” Some people even suggest adding it to any recipe that uses egg whites. Now we know!

Halva and Tahini Brownies

December 24, 2017December 23, 2017 ~ Marvin ~ Leave a comment

Happy Holidays!

This recipe is originally from Bonnie Stern in the National Post. We tried this for the holidays and instantly fell in love so we thought we would share it with you.

Ingredients:

1 cup extra virgin olive oil
2 cups granulated sugar
5 large eggs
½ cup strong coffee at room temperature
2 tsp. pure vanilla extract
1 ¼ cups unbleached all-purpose flour
1 ¼ cups unsweetened cocoa
1 tsp. baking powder
¾ tsp. kosher salt
1 cup semi-sweet chocolate chunks
4 oz. halvah, diced into small cubes
½ cup raw tahini, stirred until smooth

Directions

1) Preheat oven to 350F and line a 9-inch by 13-inch. baking pan with parchment paper and spray with cooking spray.
2) In the bowl of a food processor fitted with the steel blade, process oil, sugar, eggs, coffee and vanilla.

3) In a separate bowl, whisk together the flour, cocoa, powder and salt.

4) Add the dry ingredients to the processor and pulse until just combined.

5) Add the chocolate chunks and halvah and fold in with a rubber spatula until just combined.
6) Transfer the batter to prepared baking pan. Drizzle tahini over the batter and swirl with the tip of a knife.

7) Bake 28-33 minutes. Allow to cool to room temperature then transfer to refrigerator in order to slice once chilled.

Science Fact of the Week:

Tahini is made of sesame seeds and is rich in vitamins and minerals which may promote healthy cell growth and prevent anemia. Tahini is high in healthy fats and amino acids, providing many nutritional benefits.