FRUIT SWIRL COFFEE CAKE

FRUIT SWIRL COFFEE CAKE

This is one of my favorite fast and easy and yet elegant cake recipes.  It falls into my category of ‘maximum taste for minimum fuss.” It also happens to be one of Raizel’s favorites. Since yesterday was my birthday, Raizel asked me to make this for my birthday cake.

The origin of this recipe has not been confirmed. One place said that it came from an old Gold Medal Cookbook. But I have also seen the recipe attributed to a vintage Monarch Flour recipe. I have been looking at vintage cookbooks available online and I have yet to find the original recipe. If anyone finds the original source for this recipe, please let me know. I love looking at old recipes!

Ingredients

1 1/2 cups sugar

1 cup oil

1 1/2 tsp. baking powder

1 tsp. vanilla

1 tsp. almond extract (I use vanilla extract only)

4 eggs — I used 5 medium eggs instead of 4 large eggs

3 cups flour (I use spelt)

1 can apricot, blueberry or cherry pie filling, 21 oz.

GLAZE

1 cup powdered sugar

1-2 tablespoons of milk (I use a plant-based milk to keep it parve)

Instructions:

 By hand: cream together oil, sugar, and vanilla. Add eggs until well blended. Stir in sifted together dry ingredients until blended.

 With a hand mixer: Follow the directions above.

With a food processor: Mix eggs, sugar, oil, and vanilla in food process for 1 minute. Add flour, and baking powder and pulse until just blended.

Pour 2/3 of the batter into a greased, sprayed or parchment lined pan. Spread pie filling over batter. Drop remaining batter by tablespoons over the pie filling. I am careful to always put in the corners to hold the cake together.

This can be made as cupcakes, although I usually don’t like the affect, or in any shaped pan you like. When making one large cake, I use a 9″x 13″ rectangular pan. Sometimes I divide the batter into smaller pans.

Bake in a preheated 350°F/180*C oven until done and when inserted toothpick comes out clean.

Instructions for glaze: Pour icing sugar in a bowl. Add the liquid 1 teaspoon at a time and stir until desired consistency.

Drizzle with glaze while slightly warm. I have done when it has cooled as well. It is not quite as smooth, but it still looks good.

This cake also freezes well.  

I divided the batter into 3 loaf pans. Here they are without glaze.

Here it the final outcome.

Ironically, everyone was so full from the BBQ, that no one had room for much dessert. If you try this, please let me know how it came out. 

Enjoy!

Love, 

Carol & family

1-2-3 Miracle Bars

This recipe is a very traditional Passover recipe. Everyone seems to have their own version. They are so popular in our house, that I make them all year ‘round.

The recipe is very flexible, fast, easy, and even gluten free. The recipe here calls for brown sugar, but I have made them with white sugar in a pinch. You can even substitute the chocolate chips for dried fruit and nuts or more almond flour.

Once I made them with only ground walnuts and decorated them with a walnut on top. They looked very pretty and tasted good as well. I have also made them with 3 cups of almond flour and no chocolate chips. For some reason, no one liked them.

As I write this, I wonder if I would have added lemon zest and rolled them in icing sugar if that would have made them tastier?

For whatever reasons, everyone in my family prefers chocolate chips version. I guess you could say that chocolate in our family is its own separate food group.

My husband likes these cookies so much that he is not above hiding them in the freezer. Then, no one can find them, and he can keep them all for himself. That tells you how great these cookies are. A ringing endorsement!

1-2-3 Miracle Bars

Ingredients

2 cups ground almonds

1 cup brown sugar (you can use white sugar for a crisper cookie. We like them chewy)

2 eggs

1 cup chocolate chips

Optional: add 1 cup of raisons or chopped nuts instead of the chocolate chips, for something different.

Post update: I swapped out 1/2 cup almond flour for 1/2 cup dried coconut, and it came out awesome!

Instructions

Mix all the ingredients in a bowl. I chill the dough for several hours so that it will be easier to roll into balls. The cookies also hold their shape better when it is chill. For bars, bake in a preheated 375*F oven on a parchment lined or greased 9×13 pan. Bake for 23 minutes. For cookies, shape into balls and bake for 12-15 minutes.

If anyone makes this with lemon zest, almond flour and rolled in icing sugar, please let me know how it came out. In my books, anything with lemon tastes better.

Here are the pictures:

Here they are, fresh out of the oven.

My husband LOVES them!

Just for fun, I thought I would include 2 nut cookies from vintage Jewish cookbooks.

Conclusion

It is interesting to me to see how recipes change over time. Although the ratios are similar, most people do not bake like this for Passover anymore. The preference today is even to avoid baking with matza meal or cake meal altogether. I am no different. I find that the taste of matza meal and cake meal is drier, and the texture is crumblier. Then, after Passover, no one wants to touch them. My goal is always to make food that people would want to eat even if it wasn’t Passover!

Please try the 1-2-3 Magic Bars. Hopefully, everyone will enjoy them as much as we do!

Love,

Carol & family.

I am also posting here 2 pictures that I made for Passover Adaptions for icing sugar and flour. I hope everyone will find them helpful!

ADAPTABLE SHABBAT TORTE

ADAPTABLE SHABBAT TORTE

This recipe is a variation of the cranberry torte that I have already posted on the blog. It is a staple in our home. When Raizel got engaged, I made it for the vort. I have it down to a science, so it takes practically no time to put together.

This torte is endlessly adaptable. It is possible to use almost any type of fruit and vary the flours as well. As listed below, it is even possible to use frozen or canned fruit. Just add extra flour to the fruit to absorb the extra liquid. You can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. Normally, when I want to switch things up, I only replace half the flour with something else, such as cornmeal or almond flour. However, I usually make it with spelt.

I am including how to adapt a recipe to make it kosher for Passover at the end of this post.

Ingredients:

1/2 cup oil

1 cup sugar (can drop to ¾ cup instead, depending on the sweetness of the fruit)

2 eggs

1 teaspoon vanilla

Optional: you can use other flavorings such almond, lemon, etc. depending on the fruit

1 cup flour

Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. I usually make it with spelt. See my post below for Passover adaptions.

Optional Variation: Chocolate cake: substitute 1/4 cup cocoa for 1/4 cup flour. This might go great with cherries.

1 teaspoon baking powder

1/8 teaspoon salt

Fruit options: 1-pint blueberries OR  12 plums OR 12 apricots, halved OR 3 to 4 apples, sliced OR 3 to 4 peaches, sliced OR a mixture of these fruits.

Frozen or canned fruit: Drain any liquid and sprinkle 1 tablespoon of flour to absorb the juices

Garnish: lemon juice (to taste)

Garnish: cinnamon (to taste)

Garnish: sugar (to taste)

Instructions:

Preheat oven to 350 F / 180 C. Spray a 9-inch springform (8-inch can also work) with non-stick cooking spray. I line the bottom of the pan with parchment paper that I cut to measure.

By hand: cream together oil and sugar and vanilla. Beat in eggs one at a time. Stir in sifted together dry ingredients until blended.

With a food processor: Mix egg, sugar, oil and vanilla in food process for 1 minute. Add flour, salt and baking powder and pulse until just blended.

Pour batter into greased or parchment lined pan. Cover the batter with fruit. Sprinkle top with lemon juice, cinnamon, and sugar according to taste.

Bake for 1 hour in preheated oven or until done and when inserted toothpick comes out clean.

Sometimes I find that it can take a long time to cook. If that happens, cover with tin foil so that the cake will not get too brown.

This also freezes well.

Here are the pictures:

I cut parchment paper to measure. I also greased the pan using a pastry brush. My new favorite technique.

Here it is all ready to bake.

Voila! Here is the final result.

Passover Adaption:

I often promise myself that I will try and adapt this recipe for Passover.  Here are the basic formulas.

When trying to adapt a recipe for Passover, one of the first things is to find a recipe that doesn’t have too much flour. Fortunately, this recipe is small enough that it meets this criterion.

Below are my lists of substitutions. There are fortunately several different options.

1 cup of flour = ½ cup matzah cake meal plus ¼ – 1/3 cup potato starch sifted together

1 cup of flour = substitute 5/8 cup matzo cake meal or potato starch, or a combination sifted together

1 cup of flour = 1/3 cup of matza meal + 1/3 cup of potato starch + 1/3 cup of almond flour.

I have used all three formulas. For this recipe, I am inclined to try ½ cup almond flour and ¼ cup potato starch. I think that cake meal would probably be better, but too many people avoid gluten, so I probably wouldn’t use it.

Coconut flour adaptions for Passover

1 cup of flour = ¼ cup coconut flour plus ¼ cup liquid plus 1 egg

Banana flour adaptions for Passover

1 cup of flour = 2/3 or ¾ cup banana flour

In general, banana flour is a bit dry, so I would only use it for half the flour and use something else for the other half.

Passover GF Adaption Formula: A friend on a cooking chat shared this with us.

1 cup almond flour

¾ cup potato starch

¼ cup tapioca

Plus, ½ teaspoon of xanthan gum per ½ cup of “flour.”

My problem with this recipe is that unless you are in the food industry, (she was), I have no idea where to get Kosher for Passover xanthan gum.

Passover GF Adaption Formula For 1 Cup of Flour:

Using this calculation, the ratios per 1 cup would be: ½ cup almond flour, 2 tablespoons tapioca, 6 tablespoons potato starch.

To keep it simple, my usual preference is to use half almond flour and half potato and tapioca starch in any combination, sifted together. I am not so particular as the women on my chat, many of whom are cookbook authors, or sisters of cookbook authors. So, they are a group of high-level foodies.

In conclusion, I think that any recipe that calls for only a small amount of flour could be converted to gluten free using the gluten free substitutions above.

If anyone does try the Passover “flour” substitutions, please let me know how they turn out! I am very curious.

Enjoy!

Love,

Carol & family

References:

I have been searching for the origin of this recipe. The first cookbook I found with this recipe is from The Complete American Jewish Cookbook by The Homemakers Research Institute (1952) The World Publishing Company, Clevland, USA.

I inherited a copy of this book from my mother-in-law. I consider this book to be a classic, and I refer to it all the time!

Online, I also found the recipe as a PDF document, that I am also posting here.

AdaptableShabbatTorteParve

Finally, just for fun, I found this very charming and uplifting message in one of the vintage cookbooks that I found. I like it so much, I am posting it here, even if it is slightly off topic. There can be a lot of homespun wisdom in a cookbook.

I hope everyone enjoys learning a little bit about this wonderful recipe.

Lemon Drop Cookies

Now that I am feeling inspired to post again, I was surprised to discover that this tried-and-true recipe had not already been posted.   

Over the past few years, during my blogging absence, I developed a set repertoire of standard baking recipes that I seem to make on a rotating basis. These cookies are included in the list. I thought it would be nice to post it here, for easier access. It is fast, easy, all natural, healthy, and kosher. Perfect for this blog!

This is a very simple cookie recipe that is easy to make. I use a hand mixer, but I have also made them by hand. Since I usually use spelt flour, I find that the cookies hold their shape if I chill the dough before baking. It is very important to add the lemon zest, as I use olive oil that tends to have a stronger taste. Since blogging, I have learned that seed oils are very unhealthy. Recently, I have discovered coconut oil. I have not tried baking yet with coconut oil, so I am not sure if it would work as well.

I always call these Lemon drop cookies. However, they are really more of a drop sugar cookie. And, probably any citrus zest such as lime or orange would also taste equally delicious.

I always decorate with coarse Demerara sugar, but regular sugar, or cinnamon sugar would also come out great. I hate to say it, but coloured sugar would also look beautiful. I just hate to use artificial dyes in anything.

Nothing beats homemade cookies. I hope everyone will enjoy this special treat.

LEMON DROP COOKIES

Ingredients

2 eggs
2/3 cup oil (I use olive oil)
2 teaspoons vanilla extract
1 teaspoon. lemon rind, grated or zested

Alternative option: use the zest of other citrus fruits such as orange or lime
3/4 cup sugar
2 cups flour (I use spelt flour)
2 teaspoon. baking powder
1/2 teaspoon salt

Course sugar for sprinkling on the cookies before baking

Extra oil for the glass

Instructions:

Preheat oven to 400°F. Beat eggs first and then stir in oil, vanilla, and zest. Add the sugar, stirring until well blended. Combine flour, baking powder, and salt in a medium mixing bowl Gradually blend in the flour mixture. I usually chill the dough so that it will hold its shape better since spelt flour has less gluten, so the cookies have a softer texture. Drop by teaspoonfuls about 2″ apart on parchment lined cookie sheet. (If you are not using parchment paper, the cookie sheet should be ungreased). I usually try to roll into balls to create a uniform shape. Flatten cookies with the bottom of a glass that has been lightly coated with oil and then dipped in sugar. Bake at 400° for 8 to 10 minutes or until lightly browned. Remove immediately from cookie sheets, and cool on wire racks. Store in airtight containers or freeze. I take them out as needed.

VARIATION: Decorate cookies with nuts or chocolate bits prior to baking. I bet even colored sprinkles would work as a special treat. I usually prefer to just use course sugar.

This is such an old recipe, that I found something very similar in a vintage cookbook online:

It makes me think that it could also be possible to use the same recipe with brown sugar with added nuts or dried fruit.

Here is another version from an old cookbook, that calls for adding nutmeg, rather than lemon zest. I bet this same recipe could work with other spices such as cardamon, cinnamon, ginger, and/or allspice.

 

If anyone tries out this recipe, and any of the possible variations, please share in the comments. I would love to hear how it turns out.

These cookies are very popular. 

Enjoy!

Love,

Carol & family

Coconut Flour Shortbread Cookies

For Purim, I made these Coconut Flour Shortbread Cookies with the leftover coconut flour from Passover.

These cookies are endlessly adaptable.

If you like citrus, they can be jazzed up with lemon, lime or orange zest.

If you want to make a fancy presentation, you could dip them in chocolate and add toasted coconut, nuts or sprinkles.

They can be made with almost “flour” — wheat, quinoa, banana, almond, or gluten free flour blend of your choice or starch such as tapioca or potato.

They are perfect for Passover or for anyone on a gluten free or nut free diet.

Coconut Flour Shortbread Cookies

Ingredients:

1 cup coconut flour

1 cup “flour” — wheat/quinoa/banana/almond/tapioca starch/potato starch, or gluten free blend of your choice

1 1/2 cups sugar.

Optional: If you it less sweet, you can use only 1 cup of sugar.

1 cup oil

4 eggs

1 teaspoon salt

1 teaspoon vanilla extract

Optional: 1 teaspoon almond extract

Optional: 2 teaspoons cinnamon

Optional: lemon, lime or orange zest

Instructions:

Food processor: mix oil, sugar, eggs, and vanilla extract.  Add the dry ingredients and process until it forms into a dough.

I usually try to mix the wet ingredients first and then add the dry ingredients to prevent over mixing.

Let the dough rest for a few minutes. Coconut flour is very absorbent.

Shape dough into balls with slightly wet hands to prevent sticking and create a smooth shape.

Place onto a parchment lined cookie sheet. I find that my cookies are less likely to burn with a double insulated cookie sheet.

Flatten dough with a fork using a crisscross pattern. To prevent dough from sticking to the fork, dip the fork into water. It really helps!

Bake in preheated 400*F oven for 8-12 minutes, and the bottoms are slightly browned.

Cool slightly while still on the cookie sheet and then let cool completely on wire racks.

Just before baking in the over. I used a silpat and double insulated baking sheets.

Final outcome.

Coconut flour is different than wheat flour. But, I am happy to say that most people really liked them. The proof is that I brought them to our Purim seuda (festive meal) and they were all eaten. I consider that to be a ringing endorsement.

Enjoy!

Gluten Free Chocolate Chip Cookies

Last year for Passover, I bought all these unusual flours that were kosher for Passover for the first time. I bought banana flour, quinoa flour and coconut flour.

I made a few things with them, with mixed reviews.

The consensus seems to be that the end results were no better than the traditional alternative “flours” like potato starch, tapioca starch, ground nuts and matzah meal.

Tonight is the holiday of Purim.  What this also means is that Passover is around the corner.

I still have so much leftover flours from last year. I couldn’t let them go to waste.

This holiday provides a unique opportunity to be creative. I thought: “why not bake cookies with the gluten-free flours from Passover to give away for my Mishloach Manot (Food to Friends.)??

Voila! Chocolate Chips Cookies with banana flour.

For a wonderful and funny explanation of Purim, please go read what Dolly wrote over at koolkosherkitchen.  Raizel and I really enjoyed it. Check it out!

 

Gluten Free Chocolate Chip Cookies

Ingredients:

1 ½  cups banana flour
2 cups rolled oats

Passover adaption: omit and add nuts, if desired.
1 ½  cup brown sugar
½  cup white sugar
1 cup oil
2 large egg
1 teaspoon baking soda
1 teaspoon salt
2 tsp pure vanilla extract

9 oz. chocolate chips

 

Instructions

Food processor: mix oil, sugars, eggs, and vanilla. Add banana flour, oatmeal, baking soda, and salt until just blended. Stir in the chocolate chips. (If you want, you can stir in the oatmeal with the chocolate chips, but I did not).

Drop or shape dough using a teaspoon onto cookie sheet lined with parchment paper.

Bake in 350*F oven for 15-20 minutes, or until lightly browned.

Cool slightly while still on the cookie sheet and then let cool completely on wire racks.

I must have been tired by the time I made these. Unfortunately, I only have one picture of the final product:

Raizel thought that they were really good. My husband unfortunately thought that they tasted “passadik” (like Passover food.) I say, “that’s the way the cookie crumbles.”

Today, there are more and more people who are gluten free. I think that these cookies are a great way to accommodate people on such a special diet.

Enjoy!

Happy Purim 🎭

Apple or Fruit Crisp

This apple crisp was made in honor of the patients in one of my groups, in particular Walter.

For weeks we processed in the group their disappointment over not having a holiday party funded by the hospital for them.

Something that seems so trivial, kicked up all their stuff about not feeling worthy, validated and cared about.

We spent weeks talking about “what makes you feel cared about?” Who do you give gifts to, and who gives gifts to you?”

Finally, after much effort and discussion, the patients agreed to hold a pot-luck party.

I tried to help behind the scenes by calling all the patients and reminding them about the party and keeping track of who was bringing what.

I must say that the patients completely redeemed themselves. I am so proud of them!

Everyone brought something and a few people who haven’t been to the group in such a long time actually heard from word of mouth from others in the group and showed up too.

I often find my patients very inspiring. I marvel at their strength of character despite their adversities and their comfort expressing simple acts of faith, gratitude and prayer.

Before eating, all the patients took off their hats while another patient, Davis, led the group with a prayer. The blessing that Davis shared was so beautiful, I wish I could have recorded it! In all my years, I have never witnessed such respect and cohesiveness.

During the party, patients enjoyed a casual conversation, which focused around:

1. What are you grateful for?
2. What are your best wishes for the group?
3. What are your goals for the New Year?

 

Patients enjoyed the party and they were very grateful that everyone was so generous with each other and for the opportunity to give and receive from each other. It was truly a heartwarming!

APPLE or FRUIT CRISP

Ingredients

Filling

5-6 cups fruit, cubed (I used 3 cups apples and 2 cups cranberries)

1/2 cup sugar

Optional: 1 teaspoon vanilla extract

Optional: 1 teaspoon cinnamon

Optional: 1- 11/2 tablespoons cornstarch or 2 teaspoons of tapioca

Optional: 1 tablespoon lemon juice

Optional: 1/4 teaspoon nutmeg or allspice

Topping

1 1/2 cups oatmeal

Optional: substitute 1/2 cup flour instead of oatmeal

1/2 cup brown sugar

1/4 cup oil

Optional: 1 teaspoon cinnamon

Optional: 1/8 teaspoon salt

Optional: 2 tablespoons sliced or slivered almonds

Instructions

Preheat oven to 350*.

Combine fruit and filling ingredients in a greased or parchment paper lined baking dish

Combine the ingredients for the topping and mix until blended.

Sprinkle over fruit

Bake until fruit is soft and topping is slightly browned.

If topping becomes over cooked, cover loosely with aluminum foil.

Cool before serving.

Placed fruit in pan.

Ingredients for the filling.

Mix until well blended.

Ready to go in the oven.

Voila! Fresh out of the oven!

 

Here is a picture from the party:

I am happy to say that the fruit crisp was almost completely eaten! Even Walter said that he liked it.

Enjoy!

 

 

Cranberry Challah Kugelettes & True Giving

What would Walter Think? Cranberry Challah Kugelettes

 

I like to think that Walter would be flattered if he knew how much he inspired me by his off the cuff comment.

Interestingly, the other group members were also very amused by his comment. It seems as though it sparked a lot of discussion!

The group this past week was continuing to feel disappointed that there was no funding for a holiday party this year.

In order to address their disappointment, I initially suggested that we have a potluck party.  I received a lukewarm response.

So, then, we had a discussion on giving and receiving gifts. I asked them: “who do you give to?” And, “who gives to you?”

As the group members discussed the questions, they began to realize that true happiness comes from giving and sharing rather than getting or taking.

When we give to give, we feel love for others and loved by them. When we give to get, it is a recipe for resentment and disappointment.

Still, one group member asked: “But, what if you don’t have very much?”

I suggested that even if a group practices “musical giving” it creates more good will than if everyone just keeps for themselves whatever they have.

“Musical giving” is my term to describe when everyone keeps passing around even the same gift from one person to another. It is almost like the game “the wonder ball,” hence the name.

It might not make sense, but, the act of giving, even if it is not consumed and then subsequently passed onto someone else, creates a relationship and promotes spiritual growth and connection.

I am happy to say that by the end of the group, everyone agreed to have a potluck holiday party.

Hopefully, everyone will remember to bring what they committed to bring in.

 

 

Cranberry Challah Kugelettes

In the meantime, I am continuing to explore creative ways to use up leftover bread. This recipe is another adaption of my challah kugel.

At my mother’s suggestion, I decided to make them as cupcakes, so that they would be easier to handle and cook faster.

Ingredients:

16 oz. challah

Variations:  I have not tried it yet, but, try substituting crushed matzah or rice instead of bread.

1 ½ cups water

1 ½ cups milk (I used rice milk)

Optional: use orange juice for either or all of the liquid instead

1-1 ½ cups cranberries

6 eggs

1 cup sugar: I used brown sugar only this time

2 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoon allspice

½ teaspoon salt

4 tablespoons oil

Optional: orange zest

Optional: icing sugar sprinkled on top after it’s baked.

Instructions:

Preheat oven to 375* F.

Crumble or break up challah (or matzah or rice) into small pieces into bowl.

Combine water (or juice) and milk and pour over challah. Mix until challah is soft, but not too mushy. Add remaining ingredients and mix well.

Pour into cupcake pans lined with cupcake holders. Bake for approximately 1 hour or until done.

The texture is particularly creamy when it is baked in a deeper pan containing about 1 inch of water.

When I do not used a hot water bath, I bake it in a 350* F oven instead. It depends on how time challenged I am at that moment.

Serve warm or at room temperature and dust, if desired with icing (confectioners’) sugar. I did not, but I think it might be prettier with it.

This time, I put everything in the bowl and mixed the ingredients together.

Mix well.

Bake in muffin tins so they are easier to eat. No utensils required.

Fresh out of the oven.

The girls LOVED them!

Final product.

I am happy to say that it was a big hit!  Enjoy!

Now, I have to see if it meets Walter’s approval.

Chocolate Challah Kugel

I’m back!

The picture of the adorable cat above, is the latest addition to our family.

At the end of this post, I will share more about him.

Stay tuned!

I have missed blogging, but, for some reason, I uncharacteristically found myself with nothing to say for the past year.

I hope that I have found my voice again, and this is a new beginning!

Part of my inspiration to renew this blog was an off the cuff comment by one of my patients.

During one of my groups at work this week, “Walter,” said, “Carol doesn’t look like someone who likes to cook.”

At first, I thought his comment was completely off base, and I felt slightly offended. To me, he was making an unsubstantiated assumption.

Upon reflection, it occurred to me: perhaps “Walter” was really trying to communicate something else?

Is it possible that “Walter” was really expressing his disappointment that this year there is no funding available to have a holiday party?

Maybe what he really wanted to say was: “does Carol care enough about us that she would make us a party and do all the cooking?”

I am still thinking about the incident, as you can tell.

The upside of his comment is that it reminded me how much I really do miss blogging.

And just in case his comment could really be taken at face value, I was motivated to actually sit down and write a new post on my sorely neglected blog.

My motives might be a little immature, but, I really do have so many recipes to share on juggling special diets, special needs and time challenges!

Chocolate Challah Kugel 

This recipe is really a recent adaption of my challah kugel. I am trying to come up with creative ways to use up leftover bread.

I am happy to say that it was a big hit!

Ingredients:

16 oz. challah

1 ½ cups water

1 ½ cups chocolate chips

1 ½ cups milk (I used rice milk)

1/2 cup cocoa

6 eggs

1 cup sugar: ½ cup brown sugar and ½ cup white

2 teaspoons vanilla

½ teaspoon salt

4 tablespoons oil

Optional: icing sugar sprinkled on top after it’s baked.

Instructions:

Preheat oven to 375* F.

Crumble or break up challah into small pieces into bowl.

Add chocolate chips.

Combine water, milk, cocoa, eggs, vanilla, salt and oil and whisk until smooth and well-blended.

The sugars can be added to the bread and chocolate chips, or to the liquids. This time, I did both. The white sugar I added to the bread, and the brown sugar was added to the liquids. I think it might be better to add the sugar to the liquids so it can dissolve more easily and be more evenly distributed. This recipe is very flexible!

Pour liquid over challah and chocolate chips.

Mix until challah is soft.

Pour into a parchment lined pan and bake for approximately 1 hour or until done.

The texture is particularly creamy when it is baked in a deeper pan containing about 1 inch of water.

When I do not used a hot water bath, I bake it in a 350* F oven instead. It depends on how time challenged I am at that moment.

Serve warm or at room temperature and dust, if desired with icing (confectioners’) sugar. I did not, but I think it might be prettier with it.

Variations:  I have not tried it yet, but, I wonder if this would be good with crushed matzah instead of bread?

Alternatively it might even be made with rice too. Depending on the desired texture, it might be better to lightly blend the rice mixture with an immersion blender before adding the chocolate chips. The goal is to have the mixture slightly smooth but not mushy.

Now that I see how adaptable this recipe can be, I am hoping to explore other variations too.

Here are the pictures:

Bread, chocolate chips and white sugar.

Whisking the sugar, cocoa, eggs, liquid and vanilla

mixing wet and dry ingredients.

The last few pieces. I forgot to take a picture when it was first done.

Enjoy!

As promised, here is the story of our new cat.

Last spring we acquired an outdoor cat, Ari.

I love cats, but, my husband, unfortunately is very allergic to them. So, when we met, I sadly had to give my 2 cats away.

Over the years, I would frequently remind Jay of the tremendous sacrifice I made to marry him. My husband would always joke, “What’s better, having a husband or 2 cats?” He would then add: “Don’t answer that!”

When we first married, I used to be able to find a local stray cat to befriend and share a “Positive Cat Experience.” Over the years, however, that changed. It seems as though there were no longer any stray cats around.

So, as an act of true love, Jay suggested that perhaps I could have a cat again, with the stipulation that the cat was not allowed to come in the house.

It was a tall order, but, with the help of Google, I discovered that there is a local program by the SPCA called “Back Yard Buddies.”

Cats adopted through this program are feral cats that have been spayed/neutered, given their shots, and microchipped. They are not supposed to be indoor cats, and the SPCA gives you all the equipment one needs to train the cat that you will be his/her new feeding source.

It seemed like a win-win for everyone!

My brother was very skeptical when he heard about it. Dov said, “It sounds like taking on a charity project.” I suppose on one level it is.  But, the cat we received is the friendliest feral cat one could ever hope for.

Naturally, life is never how one expects.

Although I am the one who takes care of Ari, ironically, my husband is his chosen person. Ari greets my husband, spontaneously hops up on his lap, and otherwise in general seeks him out.

It is truly very funny.

One of my friends suggested that I sue for alienation of affection, or get another cat who will be MY cat. So far, my husband has vetoed that option.

I am truly enjoying this cat. It is so nice to have a Positive Cat Experience on a daily basis. I just had to share!

Chocolate Chip Dot Cookies & Prayer Before Taking Medicine

Chocolate Chip Dot Cookies

 

I have been very quiet lately because unfortunately, Raizel has been very sick.  I am trying to visualize the positive and praying for her to receive a complete and speedy recovery.

However, I am happy to say that today was the first day in a very long time that Raizel was actually feeling somewhat like her old self.

To celebrate, I agreed to make “Chocolate Chip Dot Cookies.” This is something that Raizel has wanted me to make for the longest time.

Since I am time challenged, I usually, prefer to make Chocolate Chip Cookie Squares. But, Raizel REALLY wanted to make “dot cookies,” so I agreed.

In exchange, Raizel agreed to let me take lots of pictures and post this recipe because, “I know that blogging makes you happy.” A sure sign that she is feeling better!

Chocolate Chip Dot Cookies 

Ingredients:

1 cup oil

1 cup brown sugar

1 cup sugar

2-3 eggs (depends on if you like your cookies chewy or crisp)

2 teaspoons vanilla

1 teaspoon salt

1 teaspoon baking soda

3 cups flour (spelt or wheat)

12 oz. chocolate chips

Optional: 1 cup nuts

Instructions:

By hand or with a mixer: Mix sugars, oil, and vanilla a large bowl until light and fluffy. Add eggs, one at a time, until blended. . Stir in flour, baking soda and salt.  Stir in nuts and chocolate chips.

With only 2 eggs, the dough will be quite stiff. We made a second batch with 3 eggs, and the dough was much easier to manage. The stiffer dough made crispier cookies. The softer dough made chewier cookies.

Drop cookie dough by rounded teaspoons about 2 inches apart onto parchment lined cookie sheet.

Bake in a 375°F preheated oven for 8 to 10 minutes or until light brown.

When slightly cool, remove from cookie sheet and place on wire rack.

Food processor directions

Cream together the sugars, oil, eggs and vanilla.  Add the flour, salt and baking soda and gently pulse until just blended. Mix in by hand the nuts and chocolate chips.

Drop cookie dough by rounded teaspoons about 2 inches apart onto parchment lined cookie sheet.

Bake in a 375°F preheated oven for 8 to 10 minutes or until light brown.

When slightly cool, remove from cookie sheet and place on wire rack.

Tips: Initially, I made this recipe using only 2 eggs. I found the dough very stiff, and it was difficult to incorporate all of the chocolate chips. Since I had so many chocolate chips left in the bowl, Raizel, Yaffa and I made a second batch with 3 eggs. The dough was much softer and easier to manage.

I have discovered that chocolate chip cookies are a very forgiving recipe.

My husband and Raizel both declared that “these cookies are killer!” My husband actually ate 3, which is very unusual for him and a true vote of confidence.

However, Jay liked the batch with 2 eggs, which was crispier, and Raizel liked the one with 3 eggs that was chewier. So, either way, they were a hit.

I even think that they could easily be baked at 350*F and still come good.

Here are the pictures. Both girls wanted to have their pictures taken making the cookies.

First try, only using 2 eggs

 

blending in the flour, with a more stiff dough.

Trying to blend in all the chocolate chips.

This is the dough with 3 eggs. Much soother!

Baking in the oven.

Voila! The final outcome.

Slightly off topic, but, I wanted to share the pictures that I made of the prayer to say prior to taking medication. Unfortunately, we have been saying this prayer very often lately.

 

This is a second version of the one above:

 

This picture is a personal prayer that I wrote to reinforce my desire for any medication to be effective and helpful.

This is my personal prayer.

Enjoy the cookies and may everyone in need be blessed with a speedy and complete recovery!