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Apr 152014
 

Passover Brownies With Chocolate Wine Glaze

With bad weather again today, it’s not a  good day for baking or doing much of anything at all. Have some shopping to do before the crowds hit the stores to do their last minute Easter thing so maybe tomorrow, as we will have to ford the river and go through the woods to get to our car one more time! Have a guy all lined up to put in a concrete drive for us but we have to wait for the rains to stop and the mud to dry up, AGAIN! Hoping to make this post today as we keep having power glitches which might even effect dinner plans later if we lose electricity. Get the grill ready husband, I think we’re gonna need it!

This recipe is one I have never heard of before and it comes from my 1,000 Jewish Recipes by Faye Levy and it is one I hope to try in the near future as it does sound Yummy as it calls for sweet red wine added to the glaze, which leaves us the rest to enjoy, for medicinal purposes only of course, ha ha!

1000 jewish recipes

 

 

5.0 from 1 reviews
Passover Brownies With Chocolate Wine Glaze
 
Ingredients
  • Brownie
  • 6 oz bittersweet or semisweet chocolate, chopped
  • ½ cup unsalted margarine cut into pieces (I will use butter for this)
  • 3 large eggs
  • 1 cup sugar
  • ⅛ teas salt
  • 2 teas grated orange zest
  • ¾ cup matzo cake meal
  • ¾ cup coarsely chopped walnuts
  • Glaze
  • 3 tbsp sugar
  • 2 tbsp unsweetened cocoa powder
  • ⅓ cup sweet red wine
  • 2 oz bittersweet or semisweet chocolate, chopped
  • 6 tbsp unsalted margarine, chilled, cut into pieces (again butter)
  • 16-20 walnut halves or pieces
Instructions
  1. Brownies:
  2. Line a 9 to 9-1/2 inch square baking pan with waxed paper or foil and cover with a little margarine.
  3. Melt chocolate and margarine in a medium bowl set over a larger bowl of hot water, stirring until melted and smooth.
  4. Remove from hot water and let cool for 5 minutes.
  5. Beat eggs lightly in another bowl with an electric mixer.
  6. Add sugar and salt and whip on high speed about 5 minutes or until batter is thick and light.
  7. Add chocolate mixture in 3 batches, beating on low speed until blended after each addition.
  8. Stir in orange zest followed by cake meal and chopped walnuts.
  9. Spoon batter into prepared pan spreading mixture to the corners and sides of the pan and bake in a 350 degree, preheated oven for about 30 minutes or until toothpick inserted ½ inch from the center comes out nearly clean.
  10. Cool on a rack, turn out on a plate and remove liner.
  11. Glaze
  12. Whisk sugar with cocoa and wine in a small saucepan until blended.
  13. Bring to a boil over medium-high heat, whisking constantly; reduce heat and simmer for 2 additional minutes, whisking occasionally.
  14. Add chocolate and stir until melted.
  15. Remove from heat and stir in margarine until blended.
  16. Spread glaze over brownies and top with walnut pieces.
  17. Refrigerate for about 30 minutes or until glaze has set.

 

Does this sound extremely rich and intoxicating or what! I’m game, how about you? Enjoy for Passover or any time you have a chocolate craving. Speaking of intoxicating, I just heard a beer calling my name and like I said earlier, what can you do on a day like today????

Mar 082014
 

Almond Flavored Cheesecake Strawberries

What a week! Granddaughters baby shower was yesterday and because of the bitter cold and overcast weather, we had to have it inside Waffle House where my daughter works. Gram did most of the food with husband by her side helping and we made sandwiches with egg salad, ham salad and chicken salad that we cut out into teddy bears with one of my old cookie cutters which went over big and I have to say, they were so darn cute! Not much was leftover and I was glad I had held some back on the home front for husband and I to enjoy later!

Not a great pic..was in a hurry.

Not a great pic..was in a hurry.

Granddaughter made the cake and for a novice in decorating, she did an excellent job! She made a blue velvet cake put out by Duncan Hines that was supposed to let everyone know the gender of the baby when she cut into it, however, her boyfriend and mom both slipped and let the cat out of the bag early so most people there already knew the big secret!

Ain't that adorable?

Ain’t that adorable?

With so much preparation this week, I screwed up on these strawberries but they still were a big hit and the recipe was asked for by a few people there. In my haste to make them at the last minute as I wanted them as fresh as possible, I mistakenly threw in 2 cups of milk into the pudding mix like the box recipe calls for and it was supposed to be 1 cup plus 1 cup of heavy cream that had been whipped with the almond extract into stiff peaks and then folded into the pudding mixture! Thank God, that was the only screw-up I managed to have during the fixings for the party, PHEW! So with that I’ll give you the real recipe that will give you a stiffer consistency but, you can just use the two cups of milk and add the almond flavoring. It just will be a little softer texture.

There wasn't a berry left.

There wasn’t a berry left.

Almond Flavored Cheesecake Strawberries
 
Ingredients
  • 2 pints strawberries
  • 1 small package instant cheesecake pudding mix ( I used sugar free as there was a diabetic in the crowd)
  • 1 cup milk
  • 1 cup heavy cream
  • 1 teas almond extract
  • Ground almonds
  • Shaved chocolate
Instructions
  1. Stem strawberries and halve.
  2. Whisk the pudding mix with 1 cup of milk until well blended and it starts to thicken.
  3. Beat heavy cream until stiff and fold in the almond extract.
  4. Gently fold the cream into the pudding mix.
  5. Pipe mixture onto the strawberry halves (I could not do this as I didn't use the heavy cream, so I just spooned it on top).
  6. Sprinkle the almonds and chocolate on top if desired.

 

The cheese ball and veggie dip went over really well also.

The cheese ball and veggie dip went over really well also.

It was a great party enjoyed by all…………..Hope you enjoy!   Oh yea…don’t forget to spring your clock’s forward today!

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