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Sunday, March 30, 2014

Passover Chocolate Mousse

At our house, we make desserts first and then cook the other Passover items.
Priorities guys!

This mousse is rich, dairy free, gluten free, nut free, soy free, corn free, egg free, but
loaded with decadent chocolate.

1 package of Passover Frozen whipped topping (like Kineret or Rich's)
1/2 package Passover chocolate chips (melted)
2T Passover pareve margarine
for additional flavor (add vanilla extract, chocolate liqueur, or a little bit of strong coffee dissolved in hot water)
1/3 cup granulated sugar

Whip the topping in a standmixer till stiff peaks form. Melt chocolate chips and margarine together. Cool but don't allow it to harden. Add cooled chocolate to topping and incorporate into whipped cream. Add additional flavoring if desired (like coffee, liqueur, vanilla extract). Chill until ready to serve.Additional melted chocolate can be added for more intense chocolate taste. Garnish with chocolate shavings.

* can be frozen and served as ice-cream

Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn
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Passover Duo Potatoes With Onions

Who isn't looking for another way to serve potatoes on Passover? 
The sweet potatoes add color, flavor, and much needed nutrition to boring white potatoes.
Add this recipe to your menu and it will become a yearly tradition!

Duo Potatoes
2 white potatoes (cut into chunks)
6 sweet potatoes(cut into chunks)
1 large onion (sliced and sauteed)

Place all potato chunks in a pan (that's been sprayed with baking spray). Add sauteed onions (that have been sauteed till translucent in oil). Sprinkle with a generous dash of salt. Mix well (so that potatoes are coated with oil from onions and salt is incorporated). Bake at 450 for 30 minutes (covered). Uncover and bake for another 15 minutes (or until edges are golden).

Serves: 12-14

Tuesday, March 25, 2014

Passover Nutfree Chocolate Chip Cookies

WARNING:Pesach baking is not for the faint of heart. 
Ingredients are limited and sometimes funky (different properties than the year round baking fare). Getting it right requires patience and perseverance.

Then again, this whole Passover business is not for the faint of heart. We're stiff-necked, gritty gals,WE CAN DO THIS!!!

You'll want to make a test batch of 3 cookies to judge baking time and whether your batch needs additional potato starch. It is normal for these cookies to spread, so leave plenty of room between the cookies (at least 4 inches). If  you've left plenty of space and your cookies spread too much, your batter needs more potato starch. The starch will bulk up the cookie so it doesn't spread as much (but don't over do it or you'll have rocks for cookies). Like I said, patience....

Your persistence will pay off! Check out the gorgeous cookies above, can you tell they're not chametz? These cookies are nut free, gluten free, dairy free ( and soy and corn free when using Passover margarine). Enjoy!!!!

Passover Nutfree Chocolate Chip Cookies
1 cup/8oz  Passover Margarine(1/2 a Block of Mother's Brand Margarine) 
2 eggs
1 1/4 cups firmly packed brown sugar 
3/4 cup granulated sugar
1 3/4 cups flaked or ground, unsweetened coconut
2 cups (be generous) Potato Starch
2 tsps Passover vanilla extract
1 bag semisweet Pareve Passover Chocolate chips

Preheat oven to 375. In a standmixer, cream margarine, eggs, sugars, and vanilla. Then slowly combine dry ingredients. Stir in chocolate chips last. Place balls of cookie dough on a cookie sheet (sprayed with Passover baking spray) atleast 4 inches apart. Cookies will spread.
Bake for 12-14 minutes. 

Looking for Allergy Friendly Passover Recipes and Tips?
A Taste of Freedom Cookbook
No Wheat, No Eggs, No Nuts,
No Fish, No Soy, No Corn
ONLY $12