MIA due to baking craziness

I haven't written in a bit - but I've been going absolutely nuts baking for this holiday season. I'll post some today, and some over the weekend as the baking continues

First up: Mandelbrot (also known as Jewish Biscotti)


This is a Passover recipe that I make all year round - including taking it on Easter to my Italian in-laws.


Bowl 1:

• 1.5 cups matzo cake meal
• 6 tbsp potato starch
• 1/4 tsp salt
• 1/2 cup slivered almonds or chocolate chips

bowl 2:

• 3 large eggs
• zest of 1 orange
• 1 cup sugar
• 1/2 cup vegetable oil

1. Mix both together until combined. Cover and chill for 1 hour.
2. Line a baking tray with parchment
3. Roll half of dough in cake meal and roll into logs. Transfer to a plan and flatten to 1/4-1/2 inch, sprinkle with sugar and cinnamon. Repeat for second half.
4. Bake at 350 until golden, 20-25 minutes. Let cool for 10 minutes and cut into 3/4" pieces. Place cut side down and bake for 8-10 minutes. Flip and repeat.

 

Next up: Rocky Road Bars

• 3/4 cup (175 mL) butter, melted
• 1 1/2 cups (375 mL) graham wafer crumbs
• 1 1/2 cups (375 mL) flaked coconut
• 1 1/2 cups (375 mL) chopped nuts
• 1 pkg (300 g) semi-sweet chocolate chips
• 1 1/2 cups (375 mL) miniature marshmallows
• 1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
• 2 oz (57 g) semi-sweet chocolate, melted

1. Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch (3.5 L) baking pan. 
2. Layer coconut, nuts, chocolate chips and marshmallows over crust. Drizzle Eagle Brand evenly over all.
3. Bake at 350°F (180°C) 25 to 30 minutes or until golden brown.
4. Remove from oven; drizzle with melted chocolate.
5. Cool completely. Remove parchment paper and cut into squares

*Note: Due to my nut allergy I opt out of the chopped nuts but it's still melt in your mouth amazing!

A gift from the heart - for the stomach: Chocolate Raspberry Truffle Bars

• 1 pound semisweet chocolate
• 2 sticks (8 ounces) plus 1-1/2 tablespoons unsalted butter
• 1-1/4 cups sugar
• 5 large eggs
• 1 cup flour
• 2 half-pints fresh raspberries

1. Preheat the oven to 350°. Butter and flour a 9-inch square baking pan. In a microwave oven or double boiler, melt half of the chocolate and the 2 sticks butter; stir to combine. Set aside. 
2. In a large bowl, using a whisk, beat the sugar with the eggs until bubbly, about 1 minute. Gradually whisk in the melted chocolate, then the flour. Using a spatula, scrape the batter into the prepared pan, smooth the top and bake until a toothpick inserted in the center comes out with moist crumbs, about 35 minutes. Let cool on a rack. 

3. In a microwave oven or double boiler, melt the remaining chocolate and 1-1/2 tablespoons butter; stir to combine. Pour the glaze onto the cooled truffle cake and tilt the pan to coat the top. Refrigerate to partially set the glaze, about 30 minutes. While the chocolate is still tacky, scatter the raspberries in a single layer on top, then refrigerate for a few more minutes to set the glaze completely. Cut the cake into 3-inch squares. 

More to come!