Passover: Chocolate Covered Matzoh

Chocolate Covered Matzoh is a family favorite. My kids truly enjoy helping make this sweet treat that lasts well past the 8 days of Passover. We tend to call this recipe Matzoh Crack because, if you're not careful, you will get addicted. The recipe is basic and only requires a the few ingredients which you should have in your well-stocked pantry.  For the base, we use salted thin matzoh, not egg matzoh as we like the extra crunch plus the salt combined with the chocolate layer. For the chocolate applique we like to use mini chips … [Read more...]

Passover: Haroseth with Pears, Pecans & Figs

This is the best haroseth recipe I've made (or eaten)- and I'm not biased!  Sometimes haroseth can be too nutty with not enough fruit flavor.  This particular recipe strikes the perfect balance. Every spring, when I find myself in the kitchen making a new batch of haroseth for the upcoming seder, I cannot figure out why I only eat this amazingly flavorful fruit dish only two days out of the entire year.  It should NOT only be designated for this holiday. Like many other dishes I’ve tackled, once in the kitchen and confronted with the … [Read more...]

Passover: Brownies

  Ahem.  Take one look at these brownies and you tell me….do they look kosher for Passover to you? How can you tell they don’t contain any flour or baking powder? Well, you can’t tell… Absolutely NOTHING in these brownies is sacrificed.  Not looks.  Not even taste. That’s right, another simple, easy, Passover dessert that plays nice with your taste buds. Don’t be afraid.  Even though the recipe calls for a whopping 5 eggs, and a hefty 2 1/2 cups of sugar, these brownies don’t taste like imposters. They’re still rich … [Read more...]

Passover: Chocolate Chip Mandel Bread

Most desserts that are kosher for Passover don't seem that appealing.  However, this Chocolate Chip Mandel Bread recipe will make you reconsider. Mandel Bread in Yiddish literally means twice- baked almond bread.  It's made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. Apparently these crunchy cookies were popular in Eastern Europe among Jews and merchants as a staple dessert that kept well. Mom's recipe, as I imagine most, is extremely easy to follow and only allows for 30 minutes baking … [Read more...]