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Forum -> Recipe Collection -> Kugels and Side Dishes
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ESB




 
 
    
 

Post Sun, Apr 19 2009, 6:33 pm
I want to make something special. Any ideas.
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queen




 
 
    
 

Post Sun, Apr 19 2009, 7:28 pm
special is relative Very Happy
special dessert? special kugel? special company?

we will need more info to give advice along the lines that you're looking
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chocolate moose




 
 
    
 

Post Mon, Apr 20 2009, 9:11 am
Do you have any minhagim that come into play here ? I know some women will make one kugel for each sefer Torah that is read from.
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ESB




 
 
    
 

Post Mon, Apr 20 2009, 11:04 am
well, dh isnt into kugel at all. We dont eat potatoe or lukshen kugel on shabbos cuz he doesnt want them. I wanna make an apple cake or something not apple. Could be a dessert or a good cake, something for the seudah maybe.
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613




 
 
    
 

Post Mon, Apr 20 2009, 11:26 am
four words: chocolate lovers truffle brownies
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Ima'la




 
 
    
 

Post Tue, Apr 21 2009, 2:23 am
I think any cake in a bundt pan looks special. I especially like from the Lub. cookbook, the apple cake (there are a few, but one meant for a bundt - that one comes out great with whole wheat, btw) and the mocha oatmeal cake (which has a note not to sub. oil for the shortening - and I do it all the time and it comes out perfect).
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chanchy123




 
 
    
 

Post Tue, Apr 21 2009, 2:33 am
613 wrote:
four words: chocolate lovers truffle brownies

Two words: recipe, please.
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613




 
 
    
 

Post Tue, Apr 21 2009, 6:57 am
Chocolate lovers truffle brownies (Dairy or Parve)

Brownie layer:
8 oz. best quality semisweet or bitterweet chocolate, chopped
3/4 cup butter or margarine
2 teaspoons espresso powder dissolved in 1 teaspoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
1-1/3 cups all purpose flour
1 cup finely chopped pecans, optional

Glaze:
6 oz. best quality semisweet or bitterweet chocolate
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy whipped topping, not whipped

Preheat oven to 350 degrees. Grease and flour a 9"X 13" baking pan.

Crust:
Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Brownie Layer:
Melt the chocolate, butter, and espresso mixture in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.

Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smoooth. Stir in the flour and salt until just combined. Set aside.

Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze:
Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.

Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may serve each brownie with a blackberry, raspberrry, or strawberry.

Yield: 20 brownies.
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chanchy123




 
 
    
 

Post Tue, Apr 21 2009, 7:02 am
613 wrote:
Chocolate lovers truffle brownies (Dairy or Parve)

Brownie layer:
8 oz. best quality semisweet or bitterweet chocolate, chopped
3/4 cup butter or margarine
2 teaspoons espresso powder dissolved in 1 teaspoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
1-1/3 cups all purpose flour
1 cup finely chopped pecans, optional

Glaze:
6 oz. best quality semisweet or bitterweet chocolate
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy whipped topping, not whipped

Preheat oven to 350 degrees. Grease and flour a 9"X 13" baking pan.

Crust:
Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Brownie Layer:
Melt the chocolate, butter, and espresso mixture in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.

Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smoooth. Stir in the flour and salt until just combined. Set aside.

Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze:
Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.

Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may serve each brownie with a blackberry, raspberrry, or strawberry.

Yield: 20 brownies.

thanks sounds good.
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ESB




 
 
    
 

Post Tue, Apr 21 2009, 6:30 pm
chanchy123 wrote:
613 wrote:
Chocolate lovers truffle brownies (Dairy or Parve)

Brownie layer:
8 oz. best quality semisweet or bitterweet chocolate, chopped
3/4 cup butter or margarine
2 teaspoons espresso powder dissolved in 1 teaspoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
1-1/3 cups all purpose flour
1 cup finely chopped pecans, optional

Glaze:
6 oz. best quality semisweet or bitterweet chocolate
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy whipped topping, not whipped

Preheat oven to 350 degrees. Grease and flour a 9"X 13" baking pan.

Crust:
Cream the brown sugar and butter or margarine until light and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Brownie Layer:
Melt the chocolate, butter, and espresso mixture in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.

Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smoooth. Stir in the flour and salt until just combined. Set aside.

Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze:
Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.

Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may serve each brownie with a blackberry, raspberrry, or strawberry.

Yield: 20 brownies.

thanks sounds good.


This sounds soooooooooooooooooo good I am making it tomorrow iyh. Thanx tons!
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btMOMtoFFBs




 
 
    
 

Post Tue, Apr 21 2009, 6:38 pm
holy moly! that sounds so rich. I think I just gained 3 pounds from reading the recipe.

(I wouldn't turn it down if someone served it, though!)
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