This recipe is inspired by Norene Gilletz’s Tia Maria Torte, in her
The Pleasures of Your Processor: By Norene Gilletz
Tag: dessert
Vanilla Sprinkle Cake
I have always loved sprinkles.. you know what I am talking about! Those colourful crunchy little, sweet, perfectly straight, all the same size ice cream sprinkles? All my life I have only eaten them on ice cream. I ALWAYS get sprinkles on any ice-cream I buy & even at home….sprinkle sprinkle. But lately, to my immense pleasure, sprinkles have been popping up all over the place! On cookies! In cakes!!! On Cakes!! & I saw that they were even in the icing of an Oreo cookie!I love it! So this Sprinkle Birthday cake was exactly what I wanted to make & eat!
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Cheese & Crumb Cake by Carine Goren
My son bought me a new cook book .. Traditional Jewish Baking by Carine Goren. The pictures are so beautiful that they make me want to make everything in this book..& I might just do that!
The first thing I decided to make is a called Cheese and Crumb Cake to Die For. The picture in the cookbook is nicer then anyone I could get from my cake, but you should know that it is very good. The filling is no-bake, the crust gets baked but not for very long. The filling calls for a box of vanilla pudding mix which thickens this up without eggs. The problem was eating only one piece at a time! I served this dessert with a mix of blueberries & strawberries that I heated up & used some cornstarch to thicken & a touch of sugar too. I did not put much sugar in the fruit since I like the tartness of the fruit alongside the sweet cake.
Here is a link to the cookbook on Amazon
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Meringue Cake with Dates, Nuts & Chocolate
I made this cake for Passover but I know it will be good anytime of the year so am posting it in dessert dishes!!
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Vanilla Bundt Cake
I saw this cake in an email I received from King Arthur Flour. I like their recipes. I have made a muffin recipe from that website…Whole Wheat Blueberry Muffins
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Chewy Chocolate Cookies!
Chewy Chocolate Cookies! The deep delicious flavour of this cookie comes from using cocoa powder. It is easy change this cookie up a bit, using the batter as the base, you can add chocolate chips, white chocolate chips, or chopped nuts.
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Chocolate Chip Cookie Baked in a Skillet
This is such a quick way to make chocolate chip cookies! My niece, who is 9, & I made this together one time when she was over visiting. It was a last-minute decision ….we really wanted dessert to enjoy together so this worked out perfectly!
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Kamish with Cranberries
Here is a recipe for Kamish ( like biscotti) with dried cranberries . I love it! I have so many different recipes for Kamish….my moms, my grandmother’s, Goldie’s Kamish, https://marilyndishes.com/2017/02/22/goldies-kamish/, my aunt’s, Murray’s aunt’s & the list goes on. I used a basic recipe for kamish, left out the coconut, chocolate & almonds & added the cranberries. They turned out really well. I have to put these in the freezer & only take some out at a time otherwise I could eat them all. I hope you give them a try!
Here is the recipe
Kamish with Cranberries
Ingredients
3 eggs
1 cup oil
1 cup sugar
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 cup dried cranberries
Method
Preheat oven to 350f
Line a baking sheet with parchment paper
- In the bowl of a mixer, combine the 3 eggs, oil, sugar & vanilla & beat well until fluffy. Scrape down the sides of the bowl often so that everything gets mixed well
- In a separate bowl or your measuring cup, combine the flour & baking powder. Use a whisk or fork to stir this around to incorporate the baking powder into the flour
- Add the flour to the egg mixture & mix well
- Add the cranberries. Mix briefly just to get the cranberries mixed in. You can mix this by hand if you want to
- Divide the dough into 2
- Put the dough onto the cookie sheet & form logs with the dough about 2 inches thick and as long as they need to be to get the right width. You can put both logs on one cookies sheet but make sure there is some space between them
- Bake at 350 for approx 25-30 minutes. Turn the oven off
- Take the baking sheet out of the oven & slice the logs while they are hot
- Separate the cut slices of kamish so that there is a bit of space between each slice & put the cookie sheet back in the hot oven. This dries out the kamish. Just leave them in there until the oven cools
- Store in a cool place. They last for a long time If you are not going to eat them soon, they can be frozen
Enjoy!
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Vegan Chocolate Cake
Don’t let the word Vegan scare you !!! This cake is delicious. it does not have any eggs or diary which is why it is vegan of course. But, everyone ate it & did not even realize, not that it should matter really, but you know how it is, some people are leery of new things. At first there were a few skeptics, but once they tasted it …. they were won over by the rich chocolate flavour of this cake.
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Chocolate Macaroon Cake
This Chocolate Macaroon cake is delicious. Perfect for Passover but I will be making it during the year I am sure. I served it for the first Seder with the Frozen Lemon Meringue Dessert dessert, posted in this blog, & I think people had a hard time choicing, so they tried some of both! Everyone really enjoyed it. Dense, moist & not too sweet actually. The recipe is from Bon Appetit & I didn’t change anything. Jacki made the ganache for the top. It was so nice being in the kitchen with her during her recent visit home. You should check out this recipe!
Here is the link to the recipe
Chocolate Macaroon Cake
Ingredients
Cake
1 cup coconut oil, melted
1/4 cup cocoa powder
1 cup almonds, toasted *** toast the almonds in a 350f oven until they become fragrant but watch closely they do not burn approx 10 min
8 ounces semisweet chocolate, chopped *** I cut the chocolate up & then used the food processor to chop
1 tsp salt
1/2 cup unsweetened coconut
6 large eggs
1/2 cup brown sugar
2 tsp vanilla
Ganache for the Top
4 ounces semisweet chocolate, chopped
1 tbsp maple syrup + 1 tsp maple syrup
1/2 cup coconut milk ***shake the can to mix up the water & the thick part of the coconut milk
2 tbsp coconut
1 tbsp slivered almonds
1 tsp sugar
Method
Preheat oven to 325f Grease a 10 in springform pan & line the bottom with parchment paper. Dust the sides & bottom of the pan with cocoa
- Using a double boiler or a heat-resistant bowl that can sit overtop of a pot without touching the water beneath it, melt the chopped chocolate & coconut oil until it is smooth Remove from the heat
- Put the 1/4 cup of cocoa, salt & almonds in a food processor. Pulse until the nuts are finely ground then add the coconut & pulse just to mix together
- Put the eggs into a mixing bowl & beat until well mixed. Add the sugars & vanilla, mix until this is thick & pale, ***you can use the whisk attachment but I used a hand mixer with the 2 beaters & it was fine
- Add the chocolate mixture,mixing well
- Add the coconut/almond mixture. mix well making sure that it is combined throughly
- Put the batter into the prepared pan. Smooth the top
- Bake 35-45 minutes until it is firm to touch. Test the cake with a toothpick or cake taster, it should come out clean but the recipe says “greasy’ & the my cake collapsed a bit in center
- Cool the cake a bit until you can handle it. but not completely as you want to cool it out of the pan
- Release the cake from the pan by using a knife around the edges. Turn the cake over & remove the bottom of the pan and the parchment paper
- Let it cool completely
- Put your cake onto a serving platter ready for the ganache topping
Make the Ganache
Preheat oven to 350f
- Mix the coconut, almonds, sugar & 1 tsp maple syrup together & pyut onto a lined cookie sheet, toast until brown. Cool & then break up *** this is put on top of the ganache
- Put the chocolate, 1 tbsp maple syrup into a bowl ( if you are using a hand micer) big enough to add the coconut milk to …set aside *** if you are not using a hand mixer, put the chocolate into a bowl from from your mixermaster
- Heat the coconut milk in a saucpan until simmering
- Pour the warm coconut milk over the chocolate & let the chocolate melt
- Once the chocolate is melted, beat it until it has lost its sheen, approx 6-8 minutes. It should hold very soft peaks when you lift the beaters
- Put the ganache onto the cooled cake before it sets. Using a knife or offset spatula, spread it to the edges ***Jacki let it go down the sidesa bit & it was very pretty
- Top the ganache with the coconut/almond mix that you toasted before the ganache sets
Enjoy!
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Frozen Lemon Meringue Dessert
This recipe is good all year & can be served during Passover or would be a beautiful dessert for Easter dinner! The recipe is from Chatelaine magazine 2013. I have made this a couple of times. This year, at my Passover seder, my guests loved it!
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Chocolate Marshmallow Roll
This is one of the desserts I always make for Passover. Chocolate Marshmallow Roll
Read more: Chocolate Marshmallow RollSuper simple, this can be made ahead & everyone, not just the kids, eat it up! It is good for Passover but all year round as well. My friend gave me this recipe when our kids were young,
It actually takes about 10 minutes to make … not including cooling time
Here is the recipe
Chocolate Marshmallow Roll
Ingredients
1 9 oz/255 g, pkg chocolate chips, kosher for Passover if you are making it for Passover
1 tsp oil, suitable for Passover
1 8 oz/227g pkg of mini marshmallows, I use coloured marshmallows
Method
- Put the chocolate chips into a bowl & add the oil
- Microwave the chocolate/oil until melted… stir until smooth
- Add the mini marshmallows & stir until they are all coated with chocolate
- Take 2 large sheets of aluminum foil
- Taking 1/2 of the marshmallow mixture, put it onto one sheet of foil & using the foil, form into a log. Wrap it up & twist the sides to seal
- Cool until firm &/or ready to serve
- Slice to serve
Enjoy!
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