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TollHouse Cake/Blonde Brownies a la RedHot
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chocolate moose




 
 
    
 

Post Wed, Apr 23 2008, 11:08 am
TollHouse Cake/Blonde Brownies
a la RedHot

1 cup potato starch
3/4 cup oil
3/4 cup sugar
3/4 cup brown sugar
1/4 tsp salt
3 eggs
3/4 cup choc chips
1/4 cup ground or chopped nuts, any kind (optional, Red Sea says it tastes better without them, but I think Pesach baking needs all the help it can get !)

Optional: (my store doesn't carry these things so I left them out)
1 tsp vanilla sugar
1 tsp baking powder

Mix. Pour into a greased 4 by 5 inch pan. Bake at 350 about 45 minutes.


Last edited by chocolate moose on Thu, Apr 24 2008, 12:10 pm; edited 1 time in total
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bubbles




 
 
    
 

Post Wed, Apr 23 2008, 11:25 am
I made this the 1st days it came out amazing and took 5 mmin to make.
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mandksima




 
 
    
 

Post Wed, Apr 23 2008, 12:37 pm
I only have regular sugar, do you think it'll come out fine with that?
I made a choc chip cake that didn't come out (was wet on the bottom even after rebaking) so I'm not in the mood for another flop.
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chocolate moose




 
 
    
 

Post Wed, Apr 23 2008, 2:02 pm
domino brand is pesach'dike the year round. I 'd go with that. as I said, pesach baking needs all the h elp it can get !
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mandksima




 
 
    
 

Post Wed, Apr 23 2008, 2:04 pm
I'm in Israel and I haven't seen brown sugar with a good hechksher. Well, I might just try it and let you guys know!
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redhot




 
 
    
 

Post Wed, Apr 23 2008, 11:24 pm
actually it was my recipe..

hope it came out good
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MRS.Mentsch




 
 
    
 

Post Thu, Apr 24 2008, 4:07 am
chocolate moose wrote:
TollHouse Cake/Blonde Brownies
a la RedSea

1 cup potato starch
3/4 cup oil
3/4 cup sugar
3/4 cup brown sugar
1/4 tsp salt
3 eggs
3/4 cup choc chips
1/4 cup ground or chopped nuts, any kind (optional, Red Sea says it tastes better without them, but I think Pesach baking needs all the help it can get !)

Optional: (my store doesn't carry these things so I left them out)
1 tsp vanilla sugar
1 tsp baking powder

Mix. Pour into a greased 4 by 5 inch pan. Bake about 45 minutes.



Quick question, I'd like to make this, what temperature should it be baked at? Thanks ladies, it looks good, I'll let you know how it turns out!
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chocolate moose




 
 
    
 

Post Thu, Apr 24 2008, 12:10 pm
I'm sorry, I'll fix it.
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redhot




 
 
    
 

Post Thu, Apr 24 2008, 4:40 pm
chocolate moose wrote:
I'm sorry, I'll fix it.


thanks Smile and ps to all reading the recipe- the vanilla and baking powder werent actually optional in the original recipe. I take no blame if it comes out horrible without them!
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chocolate moose




 
 
    
 

Post Thu, Apr 24 2008, 7:16 pm
redhot wrote:
chocolate moose wrote:
I'm sorry, I'll fix it.


thanks Smile and ps to all reading the recipe- the vanilla and baking powder werent actually optional in the original recipe. I take no blame if it comes out horrible without them!


The term "a la" means "like".
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elf123




 
 
    
 

Post Tue, Mar 31 2009, 8:07 pm
Okay, two questions:
1) what type of oil are we using for baking purposes?
2) what in the world is a 4 by 5 inch pan?
Thanks.
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chocolate moose




 
 
    
 

Post Tue, Mar 31 2009, 8:13 pm
elf123 wrote:

1) what type of oil are we using for baking purposes?


Whatever you get, not olive oil tho

elf123 wrote:
2) what in the world is a 4 by 5 inch pan?


It's half a 9 by 13. you can measure it if you want to
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elf123




 
 
    
 

Post Tue, Mar 31 2009, 8:58 pm
Sorry, don't mean to seem dense here, but....should I then assume that if I doubled it I can make it in a 9 by 13?
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chocolate moose




 
 
    
 

Post Wed, Apr 01 2009, 10:01 am
yuuuuuuuup
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Mimisinger




 
 
    
 

Post Wed, Apr 01 2009, 5:37 pm
(4x5)x2=8x10....wouldn't a square 8x8 or 10x10 be better???
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elf123




 
 
    
 

Post Wed, Apr 01 2009, 6:01 pm
Well I doubled the recipe and it was enough for TWO 9 by 13's (BTW, the foil "9 by 13's" aren't really 9 by 13, but more like 9 by 11.) Anyway it kind of flopped. Not sure why. I bought a small convection countertop oven for pre-Pesach cooking. Made a kugel last night in it and it looked fine. The blondies, however, burned on top, puffed up and still soft, though not raw, inside. And yes, I did reduce the original cooking time by a third. The truth is, I sampled a bit and it tasted good, just the top looked kind of ugly. And it doesn't taste at all like a "blondie," (yes, I know, it's Pesachdike, not going to taste the same as regular) but more like a chocolate chip cake.
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Mimisinger




 
 
    
 

Post Mon, Apr 06 2009, 9:54 am
I was wondering about that because there is a lot of ingredients there....
'

I'm wondering if I should make it or do something else.
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elf123




 
 
    
 

Post Mon, Apr 06 2009, 10:17 am
Try these:

A.D.A.P.T. wrote:
Crispy Pesach Cookies

2 eggs
1/2 tsp. salt
1 tsp. vanilla sugar *can leave out
1 cup sugar
3 cups ground nuts (walnuts, almonds, etc. - can combine dif. types)
coconut (optional)

This recipe can be mixed in a bowl by hand and can be frozen.

Beat eggs eggs, salt, vanilla. Add sugar, nuts, coconut. The mixture will be thick. Drop onto a greased pan by small spoonfuls. Bake at 350 for 15 minutes or until golden. Let harden before removing from pan.

Makes 4 dozen in 2 cookie sheets.
We all loved this recipe, I made it twice last year.


or these:
elf123 wrote:
Unbelievable Brownies

In the bowl of an electric mixer (I did it by hand) mix 4 eggs and 2 cups sugar until smooth. Add 1 cup vegetable oil (I used cottonseed) and 1/2 tsp. fine sea salt. Mix. Sprinkle in 3/4 cup cocoa powder and mix. Add 1 cup potato starch and mix. Optional: Mix in 1/2 cup choc. chips (I didn't). Pour into greased 11 by 7 inch pan (I don't have one, so I used a rectangular foil pan, 9 by 13). Bake at 350 for 35 to 40 minutes.

I would suggest doubling it! (I did Wink )
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Mimisinger




 
 
    
 

Post Mon, Apr 06 2009, 10:45 am
I made the brownies and cant do the cookies bc of nuts...I put them in, we'll see...
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chocolate moose




 
 
    
 

Post Mon, Apr 06 2009, 11:12 am
This recipe came out fine by us...it must be your oven or your pan.
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