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April 2016

Chocolate Covered Matzah

Another killer Passover dessert! Thanks to my friend Sarah for this recipe.

6 pieces of matzah
1 c. unsalted butter
1 c. packed brown sugar
1 bag semi-sweet chocolate chips

Cover 2 large baking sheets with aluminum foil and then cover that with parchment paper. Lay out matzah flat on baking sheets so that it covers the entire sheet – feel free to break matzah into pieces to cover full sheet. Combine butter and sugar in pot on medium and allow to come to a boil, stirring constantly. Let mixture boil (while still stirring) for 3 minutes, or until the liquid begins to recede from the sides of the pot. Pour over the matzah and spread with a spoon so that all matzah is covered. Bake at 350 for 5-10 minutes and check every minute or two to make sure it is not burning. Once the color and consistency has changed so that it is lighter and bubbling, remove from oven. Sprinkle chocolate chips on top and allow to stand for 5 minutes before spreading the melted chocolate over the matzah. Allow to cool and break into smaller pieces to serve. L’chaim!


Chocolate Macaroons

The first of the Passover recipes! A very easy and delicious dessert – delicious for Passover and also all year round!

1 (12 oz.) package semi-sweet chocolate chips
1 (12 oz.) package milk chocolate chips
4 egg whites
1 c. sugar
2 tsp. vanilla
12-16 oz. shredded coconut
pinch of salt

Melt chocolate chips. Beat egg whites until stiff. Mix in sugar, vanilla, salt, and coconut. Put tablespoon-size cookies onto baking sheet and bake for 15 minutes at 325.

Strawberry Rhubarb Crisp

Spring has finally sprung and so has strawberry season! Here’s how to celebrate in the kitchen.

1 lb. fresh strawberries, chopped
2 c. fresh rhubarb, chopped
2 tbsp. lemon juice
3/4 c. + 2 tbsp. flour
1/4 c. sugar
4 tbsp. butter, chilled
3/4 c. brown sugar
1/2 c. oats

Combine strawberries, rhubarb, lemon juice, white sugar and 2 tablespoons of flour. Mix together until strawberries and rhubarb are fully coated. Pour mixture into a glass pan. In a separate bowl, mix together brown sugar, oats, and remaining sugar. Slice the butter into small pieces and add to the flour mixture. Break up any large chunks of butter by cutting or pressing it into the bowl and recombining. The topping should be crumbly, but without any large chunks. Sprinkle the topping over the strawberries. Bake at 400 for 40 minutes.

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