Easy yummy One Bowl / No Mixer cake and cookie recipes

ra_mom

Wed, Apr 13 2016, 12:55 pm

Here you go!
http://www.imamother.com/forum.....76166

momofone613

Wed, Apr 13 2016, 12:59 pm

Id love thame carrot cake recipe

ra_mom

Wed, Apr 13 2016, 1:16 pm

momofone613 wrote:

Id love thame carrot cake recipe

Click on the link I just posted above. I typed it up for you guys Smile

Fri, Apr 15 2016, 7:05 pm

ra_mom wrote:

Zev’s Brownies
• 4 eggs
• 1-1/2 cups sugar
• 3/4 cup oil
• 1 Tbsp lemon juice
• 3/4 cup ground nuts
• 2 Tbsp cocoa
• 3/4 cup potato starch OR tapioca starch
• 1 cup chocolate chips

Whisk together eggs sugar, oil, and lemon. Add nuts, cocoa, and starch and mix until well combined. Stir in chocolate chips.
Pour into greased 9x13 pan or 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 45 minutes.
Cut while warm.

(Choose one brownie recipe. The above has a light chocolate taste. The one below has a richer chocolate taste.)

Unbelievable Brownies
• 4 large eggs
• 2 cups sugar
• 1 cup oil
• 1/8 tsp salt
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 3/4 cocoa
• 1 cup potato starch OR tapioca starch
• 1/2 cup chocolate chips (optional)

Whisk together eggs, sugar, and oil. Add the salt, vanilla, cocoa, and starch and mix until well combined. Stir in chocolate chips if using.
Pour into greased 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

TollHouse Chocolate Chip Cake
• 3/4 cup oil
• 3/4 cup sugar
• 3/4 cup brown sugar
• 3 eggs
• 1 cup potato starch OR tapioca starch
• 1/8 tsp salt
• 1-2 Tbsp vanilla sugar OR 1-2 tsp vanilla extract
• 1 tsp baking powder (or combine 1 tsp baking soda + ½ tsp lemon juice. bubble. add to batter.)
• 3/4 cup chocolate chips

Whisk together oil, sugars, and eggs. Add potato starch, salt, vanilla, and baking powder and mix until well combined. Stir in chocolate chips.
Pour into greased 9x13 pan or 9x11 brownie pan.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

Moist Chocolate Cake
• 1 tsp baking soda
• 1/2 tsp lemon juice or Pesach vinegar
• 5 eggs
• 1 1/2 cups sugar
• 1 cup oil
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1/2 cup cocoa
• pinch coffee
• 3/4 cup potato starch OR tapioca starch

In a small bowl combine the baking soda and lemon juice. Set aside.
Whisk together the eggs, sugar, and oil. Add the vanilla, cocoa, coffee, potato starch and activated baking soda mixture, and mix until well combined.
Pour into a greased 9x13 pan or two 9" round pans.
Bake in oven preheated to 350 until toothpick inserted in center comes out clean, about 35-40 minutes.

Optional glaze: melt together 2 cups confectioners sugar, 1 stick margarine, 1/3 cup cocoa, 1 tsp vanilla extract and 1/8 cup water in a double boiler. Spread over cooled cake.

Almond Cookies
• 1 cup sugar
• 2 eggs
• 3 cups ground almonds
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1/8 tsp salt

Whisk together the sugar and eggs. Add the almonds, vanilla, and salt and mix until well combined. If needed, place in freezer for 30 minutes to make batter easier to handle.
Form into 1” balls. Arrange on 2 cookie sheets.
Bake in oven preheated to 350 for 15 minutes.
Cool completely before removing from pan.

Chocolate Chip Cookies
• 2 cups sugar OR 1 cup sugar + 1 cup brown sugar, packed
• 2 eggs
• 1 cup oil
• 2 Tbsp vanilla sugar OR 2 tsp vanilla extract
• 3 cups very finely ground almonds
• 1 cup potato starch OR tapioca starch
• 1 cup chocolate chips

Whisk together the sugar, eggs, and oil. Add in the vanilla, almonds, and potato starch and mix until well combined. Stir in chocolate chips.
Freeze the batter for 1 hour to make it easier to form the cookies.
Form into 1” balls. Arrange on 4 cookie sheets about 2” apart. Do not flatten cookies as they will spread out.
Bake in oven preheated to 350 for 12-18 minutes.
Cool completely before removing from pan.

Fudge Bomb Cookies
• 3 cups confectioners sugar
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 2/3 cup cocoa
• 1/8 tsp salt
• 1/2 cup egg whites (must be measured)
• 1 1/2 cup chocolate chips or chopped chocolate

Whisk together the sugar, vanilla, cocoa, and salt. Add 2/3rds of the egg whites; mix. Add remaining egg whites and mix until combined. Batter should be thick and glossy.
Stir in chocolate chips.
Drop spoonfuls of batter onto 3 parchment lined or silver foiled lined cookie sheets, 5-6 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
Bake in oven preheated to 350 for 12-14 minutes, until tops look slightly cracked.
Let cookies cool completely, then place in refrigerator until cold. Only then remove cookies from paper.
Freeze.

Wow this is amazing! R the almond cookies chewy or more dry? Looking for really chewy ones Very Happy

ra_mom

Sat, Apr 16 2016, 9:29 pm

r1 wrote:

Wow this is amazing! R the almond cookies chewy or more dry? Looking for really chewy ones Very Happy

Chewy. Don't overbake and freeze as soon as they're cool to retain that texture Smile

Mevater

Mon, Apr 18 2016, 1:17 pm

ra_mom wrote:

Almond Cookies
• 1 cup sugar
• 2 eggs
• 3 cups ground almonds
• 1 Tbsp vanilla sugar OR 1 tsp vanilla extract
• 1/8 tsp salt

Whisk together the sugar and eggs. Add the almonds, vanilla, and salt and mix until well combined. If needed, place in freezer for 30 minutes to make batter easier to handle.
Form into 1” balls. Arrange on 2 cookie sheets.
Bake in oven preheated to 350 for 15 minutes.
Cool completely before removing from pan.

Can I substitute walnuts for the almonds, or is there a better Walnut cookie recipe posted somewhere here?

TIA

ra_mom

Mon, Apr 18 2016, 1:39 pm

Mevater wrote:

Can I substitute walnuts for the almonds, or is there a better Walnut cookie recipe posted somewhere here?

TIA

You can use any combination of ground nuts but all walnuts will result in a very bitter cookie.

sky

Mon, Apr 18 2016, 2:26 pm

IIRC from last year the walnut cookies were bitter and not as popular as the almond version.

Surprise

Mon, Apr 18 2016, 6:50 pm

Thanks so much for these recipes!! Which ones are best?? Richest in flavor and least pesachdig tasting?

ra_mom

Mon, Apr 18 2016, 6:59 pm

Surprise wrote:

Thanks so much for these recipes!! Which ones are best?? Richest in flavor and least pesachdig tasting?

The moist chocolate cake, the chocolate chip cookies and the fudge bombs taste the least pesachdig.

rachelle613

Tue, Apr 19 2016, 2:12 pm

Just made the choc chip cookies. They're surprisingly good!!

sky

Thu, Apr 21 2016, 3:21 pm

Mevater wrote:

Can I substitute walnuts for the almonds, or is there a better Walnut cookie recipe posted somewhere here?

TIA

see first post: http://www.imamother.com/forum.....86944
read the last line

pointyshoes

Thu, Apr 21 2016, 5:33 pm

Wow ra mom! Lotsa love going out to you right now!!

Iymnok

Thu, Apr 21 2016, 6:56 pm

ra_mom wrote:

Chocolate Chip Cookies
• 2 cups sugar OR 1 cup sugar + 1 cup brown sugar, packed
• 2 eggs
• 1 cup oil
• 2 Tbsp vanilla sugar OR 2 tsp vanilla extract
• 3 cups very finely ground almonds
• 1 cup potato starch OR tapioca starch
• 1 cup chocolate chips

Whisk together the sugar, eggs, and oil. Add in the vanilla, almonds, and potato starch and mix until well combined. Stir in chocolate chips.
Freeze the batter for 1 hour to make it easier to form the cookies.
Form into 1” balls. Arrange on 4 cookie sheets about 2” apart. Do not flatten cookies as they will spread out.
Bake in oven preheated to 350 for 12-18 minutes.
Cool completely before removing from

I used 2 cups ground almonds and 1 cup coconut. The first batch spread out too much and were overlooked at 10 minutes. I added 2/3 cup potato starch. When DH tasted the second batch he said they taste chmetzdik. These I baked for 11 min at 350°.
With the same extra potato starch I didn't need to freeze the dough.

sky

Fri, Apr 22 2016, 1:45 pm

I have a lot of cocunut so I will try to add that.

I used a cookie scooper dipped in water to shape the cookies and they worked very well.

kidhugger

Sun, Apr 01 2018, 10:15 pm

Would you recommend cutting down the sugar in the Tollhouse vanilla cake? If yes, how much? Thank you

rowo

Sun, Apr 01 2018, 11:39 pm

Can't believe I missed all these great recipes!
We only used sugar before pesach (boiled sugar on pesach...)
So I've saved them for next year. They look great!

ra_mom

Mon, Apr 02 2018, 12:05 am

kidhugger wrote:

Would you recommend cutting down the sugar in the Tollhouse vanilla cake? If yes, how much? Thank you

Only if you want to.

livinginflatbus

Mon, Apr 02 2018, 9:19 pm

Anyone have a easy sponge cake that doesn’t taste so pesachdig?

bargainlover

Mon, Apr 02 2018, 9:25 pm

The brownies are outstanding !! Thanks so much ra_mom!