- Ingredients:
DOUGH
- 3 cups flour
- 1 1/2 cups sugar
- 12 ounces or 340 grams butter or pareve margarine
- 2 large eggs
- 1 1/2 tsp. almond extract
FILLING
- 1 1/4 cup seedless raspberry preserves or canned raspberry filling
- 1 1/2 cup slivered almonds
- 1 1/2 cup mini chocolate chips
- Instructions:
- Preheat oven to 350°F (180°C). Spray 11x17 inch jellyroll pan with non-stick spray.
- Combine flour, sugar and margarine until crumbly.
- Add eggs and extract.
- Stir until moist.
- Separate 1 1/2 cups of the dough and set aside.
- Press the remaining dough on to the bottom and up sides of jelly roll pan.
- Spread the preserves or filling onto the pie crust.
- Combine the reserved crumbly dough with the almonds and chocolate chips.
- Sprinkle over preserves or filling. Press down lightly.
- Bake for 30-35 minutes, until golden brown.
- Cool before cutting.
- Prep Time:
20 m
- Cook Time:
30 m
- Yield:
24-36 servings
- Course:
Dessert
- Occasion:
Shabbat
- Skill:
Easy
- Special Consideration:
Pareve
Want to serve a great tasting and easy to make dessert that isn't the same-old same-old? Paula Levine Weinstein and Julie Komerofsky Remer published this delicious kosher Chocolate Raspberry Bars recipe in their cookbook, Our Customers'Favorites. Enjoy!
- Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup white sugar
- 14 tablespoons unsalted butter, melted (use margarine for pareve cookies)
- 1 cup tahini
- Instructions:
- Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with waxed paper.
- Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
- Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes - as the cookies are fragile when they come out of the oven - before transferring to a wire rack to cool completely.
- Prep Time:
10 m
- Cook Time:
10 m
- Yield:
24-36 cookies
- Course:
Dessert
- Occasion:
Shabbat
- Skill:
Easy
- Special Consideration:
pareve or dairy
When my friend Jo served these tasty Techina Cookies for Shabbat dessert, I immediately asked for the recipe for my daughter and son-in-law who love techina. It was a nice surprise to get a recipe that happens to be fast and easy.
- Ingredients:
- 1 cup vegetable oil
- 2 cup sugar
- 4 large eggs
- 2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- Instructions:
- Preheat oven to 350°F (180°C). Spray a 9x13 inch pan with non-stick spray.
- Mix oil and sugar until well blended.
- Add eggs and vanilla; stir just until blended.
- Mix all dry ingredients in a separate bowl.
- Stir dry ingredients into the wet mixture.
- Pour into greased 9 x 13 pan.
- Bake for 20-25 minutes or until sides just start to pull away from the pan.
- Cool completely before cutting.
- Prep Time:
10 m
- Cook Time:
20 m
- Yield:
24-30 brownies
- Course:
Dessert
- Occasion:
Shabbat
- Skill:
Easy
- Special Consideration:
Pareve
This easy-to-bake, moist, chocolately, tasty brownie is my go-to Shabbat dessert when I have a crowd for Shabbat lunch. You can make it ahead of time and freeze. They taste good frozen or defrosted. To make it more festive, serve with a pareve vanilla ice cream and a strawberry on top.
- Ingredients:
-
150 grams unsalted butter
-
1 1/4 cups sugar
-
3/4 cup + 2 Tablespoons unsweetened cocoa powder
-
1/4 teaspoon salt
-
1 teaspoon vanilla extract
-
2 large eggs
-
1/2 cup all-purpose flour
-
1 cup (200 grams) peanut butter chips
- Instructions:
- Preheat oven to 325°F (160°C). Line a 8 or 9 inch square pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out.
- Melt the butter in a large bowl in the microwave. When the butter is completely melted, stir in the sugar, cocoa powder, and salt. The mixture will look gritty. Set aside for a few minutes to cool a bit.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny.
- Add the flour, beating with a whisk until fully combined. Don't overmix the flour.
- Gently fold in the peanut butter chips, leaving a few to sprinkle on top.
- Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
- Bake for 25 minutes, using a toothpick to check for doneness.
- Cool before cutting.
- Freeze or store in an airtight container for up to 7 days.
- Prep Time:
10 m
- Cook Time:
25 m
- Yield:
12-16 brownies
- Course:
Dessert
- Occasion:
Shabbat
- Skill:
Easy
- Special Consideration:
Dairy
I found this recipe on the Internet after buying peanut butter chips on sale at the grocery store. I was surprised by the positive reactions and requests for the recipe I got after serving them for Seudah Shlishit. So I adapted the recipe to our cooking ingredients, measurements and methods and added it to our family collection. Enjoy!
- Ingredients:
- 5 eggs
- 1 1/2 cups (375 grams) sugar
- 20 ounces (550 grams) good quality chocolate
- 2.5 ounces (75 grams) margarine (or butter)
- 1/2 cup (100 grams) flour
- 2 1/2 teaspoons (one 13 gram package) baking powder
- 1 1/4 cups or 10 ounces (300 grams) walnuts, chopped
- 1 1/4 cups or 10 ounces (300 grams) chocolate chips
- Instructions:
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.
- Using an electric mixer, beat the eggs and sugars together until light and fluffy.
- Melt chocolate and margarine in the microwave or in a double boiler. Gradually a
- dd to eggs and sugar mixture. Mix well.
- In a small bowl, mix flour with baking powder. Then fold into batter.
- Fold in the chocolate chips and walnuts.
- Drop 1 teaspoonfuls of dough 1 inch apart onto cookie sheets.
- Bake the cookies for 10 minutes. Remove to a wire rack to cool.
- Prep Time:
15 m
- Cook Time:
10 m
- Yield:
30-40 cookies
- Course:
Dessert
- Occasion:
Shabbat
- Skill:
Easy
- Special Consideration:
Pareve
As he took me on a tour of his parve bakery in the Dan Eilat hotel, head Pastry Chef Gabi Elmakeas shared this recipe for kosher Chocolate Walnut Cookies. They have a uniquely light, meringue-like texture and a delicious chocolatey-nutty taste.