Biggest Hit- What’s the yummiest thing you ate this Pesach?

amother

Diamond

Tue, Apr 19 2022, 12:15 am

amother [ Mayflower ] wrote:

Biscotti

Yes! We tried these and they were delicious: https://jamiegeller.com/recipe.....otti/

INGREDIENTS

4 ounces (115g) bittersweet chocolate, broken into pieces
1 cup (200g) sugar
1/2cup (120ml) vegetable oil
2 large eggs
3 tablespoons (40g) vanilla sugar
1/2 cup (40g) unsweetened cocoa
1 tablespoon potato starch
1 1/2 cups (180g) ground almonds
¼ teaspoon salt
1 cup (170g) semi-sweet chocolate chips

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Line a jelly roll pan or cookie sheet with parchment paper.

3. Melt the chocolate using the method described below. Remove the chocolate from the heat source, add the sugar and oil, and whisk well. Add the eggs and mix. Add the vanilla sugar, cocoa, potato starch, ground almonds, and salt and mix well. Add the chocolate chips and mix to distribute them.

4. Divide the dough in half and shape into two loaves, each about 9 x 3 inches (23 x 7.5cm). Place both loaves on the lined jelly roll pan and bake for 30 minutes. Let the loaves cool for 10 minutes (do not turn off the oven). Cut each loaf crosswise into 3/4- to 1-inch-thick (2- to 2.5-cm) slices. Place the cookies, cut side up, on a parchment-covered cookie sheet (or the jelly roll pan again). Bake for another 14 minutes, or until the cookies are firm to the touch on the outside but still feel soft on the inside. Check them after 10 to 12 minutes so that you don’t over-bake the cookies.

5. Let cool for 5 minutes on the pan and then slide the parchment and cookies onto a cooling rack to cool completely.

amother

Oleander

Tue, Apr 19 2022, 12:15 am

These chocolate chip cookies which taste totally chometzdik!
Bonus: non-gebrokst, no nuts

1 C Oil
1 C brown sugar (can use part white)
2 eggs
1 t vanilla
1.5 C potato starch
3/4 t salt
1 t baking powder
chocolate chips - mini work best

1. Beat oil and sugar
2. Add in rest of ingredients except choc chips and mix well
3. Add chocolate chips
4. Put batter in fridge for an hour or more, even overnight - and leave in fridge between baking batches
5. Scoop small spoonfuls onto baking pan. I get 8 cookies on a medium cookie sheet - they spread ALOT
6. Bake 350F for 9-10 min

They freeze perfectly (taste even better straight from freezer)
Don't bother re-refrigerating them on pan, it doesn't help with the spreading

Remember to warn everyone they are shehakol!!!

(anon since I've shared this so much)

momof2+?

Tue, Apr 19 2022, 12:21 am

Brownies from this website (ra-mom?)

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.

Also, a delicious sweet potato pie with crumble topping. I took my chometz recipe but made a pesach crumble.

I’ll type up the recipe if someone is interested.

Smile1234

Tue, Apr 19 2022, 12:26 am

momof2+? wrote:

Also, a delicious sweet potato pie with crumble topping. I took my chometz recipe but made a pesach crumble.

I’ll type up the recipe if someone is interested.

Someone started a thread earlier looking for such a recipe

https://www.imamother.com/foru.....67307

amother

Dodgerblue

Tue, Apr 19 2022, 1:29 am

momof2+? wrote:

Please do! My daughter was devastated that I didn't make it yet because I couldn't find my recipe!!

justforfun87

Tue, Apr 19 2022, 9:35 am

This brisket is amazing and so so simple to make!!
https://www.chabad.org/recipes.....t.htm

Ingredients:

3 lb. first-cut brisket
2 tbsp. paprika
2 tbsp. garlic powder
2 tbsp. dried chives (optional)
1 tbsp. salt
2 large Spanish onions
½ cup balsamic vinegar
⅓ cup honey
Directions:

Slice the onions in rounds. Place them in the bottom of a baking dish.
Combine the paprika, garlic powder, chives and salt in a small bowl. Cover the brisket with the spice mixture. Pat it in gently until the meat can hold no more.
Place the meat on top of the onions and put it into the oven at 400° F for 1 hour.
Take the pan out of the oven, add the balsamic vinegar and honey, and cover the baking dish tightly. Return the pan to the oven, lower the temperature to 250° F, and cook for another 4 hours, until the meat is fork tender—meaning a fork goes in with almost no resistance. Cooking time will vary, depending on the size and thickness of your brisket, the type of pan you use, and your oven, so make sure to use the fork test.
Approximately once an hour take it out and turn the meat, so both sides get equally moist. (If you’re busy, you can skip the turning; just make sure to turn it once, about halfway through.)
Refrigerate the meat until completely cold (preferably overnight), then cut in thin slices against the grain. Return the sliced meat to the sauce. Reheat in the oven, or over a low flame. Serve with the onions and sauce.

amother

Catmint

Tue, Apr 19 2022, 11:30 am

I hate when ppl say "these taste like chametz" because no pesach good ever actually does, but these CHOC chip cookies are reallllllly close:
https://jamiegeller.com/.amp/r.....kies/

(They are gebroktz.)

INGREDIENTS
1 cup margarine (2 sticks)
¾ cup brown sugar
¼ cup sugar
2 eggs
1 cup matzoh cake meal
¼ cup potato starch
1 (2.8 ounce) package vanilla pudding mix
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon vanilla
2 cups semi-sweet chocolate chips

PREPARATION
Preheat the oven to 350℉.
1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar. Add the eggs one at a time and mix until combined.
2. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined. Add in the vanilla and chocolate chips.

momof2+?

Tue, Apr 19 2022, 12:07 pm

Sweet potato pie

Makes one circle/square pan

2 medium sweet potatoes
3 tbspn melted margarine
1 egg
3 tbsp sugar
3 tbsp brown sugar
1/4 tspn salt
1/2 tspn vanilla

Poke the potatoes and wrap in foil. Bake in oven until soft. Scoop out softened potato from the peel and mash in a bowl. Add other ingredients and mix.

*I am lazy to melt the margarine so I cut up the margarine into small-ish pieces and submerge them in the hot sweet potato for a few minutes. Then I add the rest of the ingredients 5 minutes later when the margarine is melted.

Crumb topping
(and I sprinkle a bit on the bottom of the pan as well. I also “pam” the pan beforehand.)

2.5 c potato starch
3/4 c sugar
1 egg
1 c oil
3.5 oz (100 grams) ground nuts
1.5 tspn vanilla sugar (optional)
*This year, I also added about 1/2 cup brown sugar and 1 cup chopped pecans. Brought it up to another level.

*** This is not the crumb topping recipe for this specific pie. This recipe will make more crumb than you need for one circle pan of sweet potato pie (above recipe). I used extra crumbs on my apple crumbles, or you can double the pie recipe as well.

Bake on 350* until crumb is golden brown. (Half hr or so)

Enjoy!

essie14

Tue, Apr 19 2022, 12:11 pm

https://overtimecook.com/2021/.....beef/

This was amazing.

Ingredients
1 (approx. 3 lb) pickled corned beef deckle or brisket
Glaze
2/3 cup honey
8 cloves fresh garlic, minced
2 Tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground ginger

Instructions
Preheat oven to 350.
Remove corned beef from bag, drain liquid, and place in a 9x13 inch baking pan. Pour water over the meat, to fully cover it.
Cover pan tightly. To prevent drips in your oven, place pan on top of a cookie sheet. Bake for about 3 hours, until meat is fork tender. (Check by sticking a fork in the meat - if the fork goes in easily, it's ready!) Drain the water and set meat aside.
Raise oven temperature to 400.
Meanwhile, prepare the glaze: combine all glaze ingredients in a small bowl. Whisk to combine.
Pour glaze over the meat, covering it fully and allowing it to drip down the sides.
Return glazed meat, uncovered, to the oven. Bake for 20 minutes, then remove from oven and baste by spooning the sauce back over the meat.
Bake for an additional 10 minutes, until caramelized and glazed