Category Archives: Holidays

Red Velvet Hamantaschen

The Jewish festival of Purim celebrates the defeat of Haman’s plot of destroy the Jews in ancient Persia as recorded in the book of Esther. It is a happy holiday with costumes and celebrations. My favorite part is the food, of course, particularly the hamantaschen. Hamantaschen are triangular pastries, traditionally filled with poppy seeds, but now they come in a wide variety of flavors. The triangular appearance of these yummy treats may originate from the shape of Haman’s hat. Purim is also associated with the gifting of food, mishloach manot, and hamantaschen are usually part of the package. I have fond memories of my grandmother mailing us a shoebox stuffed with hamantaschen each year, with filling flavors including peanut butter, cream cheese, apricot, and raspberry. It was always such a treat!

Hamantaschen

In order to build up a big stash of hamantaschen to gift, I got together with a few friends this weekend and we, along with our young kids to “help,”, made 5 different types of hamantaschen ranging from traditional fruit filled, to rainbow (super gorgeous and impressive), to black and white (yummy but not so triangular) to red velvet. The Red Velvet Hamantaschen were a last minute addition to our repertoire but were a perfect foil to my grandmother’s traditional cream cheese filling, looked gorgeous, and tasted great. And let’s be real, I just moved back to the south, so everything needs to be red velvet, right?

Red Velvet Hamantaschen

Some general pointers for Red Velvet Hamantaschen and hamantaschen in general:

  • Refrigerate the dough before trying to roll it out. It makes it less sticky and you want the dough to be fairly cold when you bake it so it holds it shape and doesn’t spread out everywhere, because spreading dough causes spreading topping and those usually aren’t so triangular.
  • Do not overfill your hamantaschen. It is tempting to pile in the filling. Restrain yourself. Otherwise it’ll leak out and make a big mess on your cookie sheet.
  • For the red velvet goodies, roll out the dough on a cutting board or parchment paper. You don’t want to risk the red food dye staining your counter. Or your hands…just be careful during the preparing the dough process. I didn’t have much trouble with red hands while rolling out the dough.
  • Make sure the hamantaschen sides are well sealed before baking. You can use the “pinch” method or the “fold” method to seal the edges but just do something to prevent the filling from leaking.

Hamantaschen

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Red Velvet Hamantaschen (adapted from The Holiday Kosher Baker)

Yield: 18-24 hamantaschen

Ingredients for Dough:

3 eggs

1 cup granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 1/2 teaspoons red gel food coloring

3 cups all-purpose flour (plus extra for rolling out the dough)

1 tablespoon unsweetened cocoa powder

Pinch of salt

Ingredients for Filling:

1/2 pound (8 oz. block) cream cheese

1 egg yolk

1/4 cup granulated sugar

1/8 teaspoon vanilla extract

Directions:

  1. In a large mixing bowl, combine the eggs, sugar, oil, and vanilla. Add in the food coloring and mix until well blended and the color is uniform throughout.
  2. Add in the flour, cocoa, and mix until combined.
  3. Cover with plastic wrap and refrigerate for 1 hour.
  4. Meanwhile, make the filling by mixing together all of the ingredients until well blended. Refrigerate for at least 30 minutes prior to using.
  5. After an hour, remove the dough from the refrigerator. Preheat the oven to 350F. Line 2 cookie sheets with silicone baking mats or parchment paper.
  6. On a cutting board or parchment paper sprinkled lightly with flour, roll out the dough until about 1/4-inch thick. Turn over the dough at least once while rolling it out to make sure it’s not sticking too much underneath.
  7. Using a 2-3 inch diameter drinking glass or cookie cutter, cut the dough into circles. Collect the scraps and roll out again to make more circles until all the dough is used up. Place about 1 teaspoon of cream cheese filling in the center of each circle.
  8. Fold the 3 sides into the middle to form a triangle, making sure to pinch carefully along each edge to avoid leaking filling.
  9. Bake for 14-16 minutes until the cookies are set. Carefully transfer to cooling racks.
  10. Store in airtight containers at room temperature. Can also be frozen for several months.

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White Chocolate Raspberry Pancakes

Since Valentine’s Day falls on a weekend this year, why not start off your day with these delectable White Chocolate Raspberry Pancakes?


White Chocolate Raspberry Pancakes

My husband is out of town for work right now so I’m spending Valentine’s Day with my littler love, my toddler son, who is a huge pancake fan. For awhile IHOP was one of his favorite restaurants, so I had the opportunity to check out their menu on many occasions. The last time we ate there I tried the white chocolate raspberry pancakes. They were tasty but super sweet and a bit artificial. I knew I could do it better!

I made a raspberry puree using frozen raspberries, not in any kind of sugar or syrup, since I knew the white chocolate would make the pancakes sweet enough for breakfast. To add to the festivities, I made the pancakes heart-shaped. To do this, I placed a metal heart-shaped cookie cutter, about 5 inches in diameter on my griddle. I poured about 1/4 cup of batter into the cookie cutter and spread it around evenly. When it was time to flip the pancakes, I left the cookie cutter in place to ensure the batter did not spread outside the boundaries of the heart. After flipping I gently pushed down the pancake to ensure it was in contact with the griddle. Toward the end of cooking each pancake I carefully removed the cookie cutter. My son was so delighted by the heart shaped pancakes. He told his daddy on Skype “I’m eating heart shaped pancakes for breakfast!” Aw! If you don’t have heart shaped cookie cutters, though, the round pancakes were just as yummy!

White Chocolate Raspberry Pancakes

Happy Valentine’s Day to you and your loved ones! I hope you enjoy these beautiful and delicious White Chocolate Raspberry Pancakes as much as we did!

White Chocolate Raspberry Pancakes

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White Chocolate Raspberry Pancakes

Yield: 10 pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 1/4 cups milk (any kind is fine)

1 egg

3 tablespoons melted butter (unsalted)

1/2 cup white chocolate chips

1 cup frozen raspberries

fresh raspberries for garnish (optional)

Directions:

  1. In a mixing bowl, combine the flour, baking powder, and salt. Add in the milk, egg, and butter and whisk together until fully combined. The batter may remain a little lumpy. Stir in the white chocolate chips.
  2. Heat your pancake griddle on high (I have the Cuisinart Griddler and heated mine to 425F).
  3. For heart-shaped pancakes, place a metal cookie cutter onto the griddle and fill with about 1/4 cup of batter. Let cook until bubbly and golden brown on the bottom, then flip, keeping the cookie cutter in place. Gently push down the pancake to ensure it remains in contact with the griddle. When nearly done, carefully remove the cookie cutter.
  4. For round pancakes, drop 1/4 cupfuls of batter onto the griddle. Let cook until bubbly and golden brown on the bottom, the flip and continue cooking until golden on both sides.
  5. Meanwhile, for the raspberry sauce, place the frozen raspberries into a small saucepan on the stove on medium. Cook until warm and slightly reduced, so the fruit becomes more of a sauce.
  6. Top the pancakes with raspberry sauce, garnish with fresh raspberries if desired, and serve right away.

Note: if you like a lot of sauce on your pancakes, you may want to increase the frozen raspberries to 2 cups.

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Gingerbread Blossom Cookies

I know, I know. It’s very last minute to share this holiday cookie recipe with you. After all we’ve already lit the last Hanukkah candle, and Christmas Eve is upon us. But just in case you’re still looking for a delicious treat to enjoy this holiday season, I figured I’d still share these tasty Gingerbread Blossom Cookies. I’ve been meaning to post this recipe for a while, but somehow 6 Hanukkah events plus 3 traditional holiday parties plus seemingly hundreds of potato latkes, a toddler, and a job got in between me and my blog. But anyhow, gingerbread is so good you can enjoy it well after the holiday season passes.

gingerbread blossom 1

I was lucky enough to receive a bag of Hershey’s Kisses from Influenster and I knew I wanted to bake something with them, though I have to say, I was tempted to unwrap one of those shiny little Kisses and dig in as soon as I opened my box from Influenster. I spent some time researching Hershey’s Kiss recipes. And believe me, there are tons out there on the internet. I know the Peanut Butter Blossom cookies are somewhat traditional this time of year, and even showed up in my Hershey’s cookbook, but since I really love the flavors in gingerbread, I figured I’d veer slightly off the peanut butter path (though chocolate and peanut butter in combination are pretty darn delicious too) to the gingerbread world.

gingerbread blossom 2

The final product is amazing. Crispy on the outside, chewy on the inside ginger cookies, complete with a smooth chocolate-y Kisses perched on top. I hope you enjoy a wonderful and sweet holiday season with your friends and family and I’m looking forward to sharing more recipes on The Dinner Pages in the coming year.

gingerbread blossom 3(I’ll make sure to come back and share my yummy Pistachio Blossom cookie recipe one day soon!)

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Gingerbread Blossom Cookies (adapted from Cinnamon-Spice & Everything Nice)

Yield: 4-5 dozen cookies

Ingredients:

3 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup firmly packed light brown sugar

1/2 cup molasses

1 egg

1 teaspoon vanilla extract

1/4 cup turbinado (or granulated)

48-60 Hershey’s Kisses, unwrapped

Directions:

  1. In a large mixing bowl combine the flour, ginger, cinnamon, baking soda, nutmeg, and salt. Set aside.
  2. In the bowl of an electric mixer, cream the butter and brown sugar together until light and fluffy. Add molasses, egg, and vanilla and mix until combined.
  3. Gradually add in the dry ingredients on low speed until fully mixed. Remove from the bowl, wrap in plastic wrap, and refrigerate for 1 hour.
  4. Preheat the oven to 350F. Shape dough into 1-inch balls, coat all over in turbinado sugar, and place 2 inches apart on baking sheets lined with parchment paper or silpats.
  5. Bake 8 to 10 minutes. The edges of cookies will just begin to brown. Remove from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each cookie.
  6. Transfer to wire racks to cool completely.

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Here’s another yummy ginger cookie recipe from The Dinner Pages!

 

What's Baking Badge

 

I received Hershey’s Kisses complimentary from Influenster for testing purposes but all opinions are my own.

Apple Streusel Coffee Cake (Wild Huckleberry Streusel Sunday Coffee Cake)

homebaker1

As my readers know, I participate in the Home Bakers group (when time allows) and we are cooking our way through the book Coffee Cakes, with a different blogger hosting each month. Well this month it’s my turn to host, so I am excited to share with you the recipe of the month, Wild Huckleberry-Streusel Sunday Coffee Cake.

Apple Streusel Coffee Cake

So why, might you ask, is this recipe titled Apple Streusel Coffee Cake? Easy answer. I have no idea where to find a huckleberry around here and honestly it’s the fall and blueberries and raspberries just aren’t really in season anymore and apples are delicious and abundant. I modified the original recipe to allow for apples, but I’ll share the original recipe here too in case you happen to have a supply of huckleberries.

Apple Streusel Coffee Cake

Regardless of the fruit, this cake is really amazing! The cake is moist and light and contrasts beautifully with the crunchy streusel topping. I brought it into to work for another brunch potluck and it was gone before lunch! And my family was quite jealous that I baked such a delicious cake to bring to work instead of share with them.

The main difference between the original recipe and my apple version was that I actually cooked the apples before adding to the batter which isn’t necessary for berries. I just wanted to make sure the apples wouldn’t be too crisp after baking. If you enjoy sauteed apples, that part of the recipe stands alone perfectly. You can adjust the spices a bit and serve it as a side dish or dessert.

Apple Streusel Coffee Cake

Feel free to check out everyone else’s interpretations of this recipe at the Home Bakers site. And don’t forget to come back to The Dinner Pages soon for another delightful fall recipe to add to your repertoire.

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Wild Huckleberry-Streusel Sunday Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

4 tablespoons (1/2 stick) unsalted butter, softened

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

2 teaspoons grated orange zest

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

1 1/2 cups fresh wild huckleberries, blueberries, blackberries, boysenberries, loganberries, raspberries, red currants, or pitted sour cherries

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, vanilla, and orange zest and beat well.

3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the berries. Pour the batter evenly into the prepared pie pan.

4. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

5. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Apple Streusel Coffee Cake (adapted from Coffee Cakes)

Yield: one 9-inch round cake (serves 8)

For the cake

nonstick cooking spray

8 tablespoons (1 stick) unsalted butter, softened, divided

2 large crisp apples (I used Jonagold)

1/4 cup light brown sugar, packed

1/4 teaspoon cinnamon

6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk

For the streusel topping

1/4 cup unbleached all-purpose flour

2 tablespoons cold unsalted butter, cut into bits

1/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts, plus 10 pecan or walnut halves

Directions:

1. Preheat the oven to 350F. Spray a 9-inch pie pan with nonstick spray (or butter and flour the pan).

2. Melt 4 tablespoons (1/2 stick) of the butter into a large deep skillet over medium heat. Then add the apples, coat with butter, turn the heat to low, then cover and cook for 10 minutes, stirring occasionally. After 10 minutes, add the brown sugar and cinnamon and raise the heat back to medium. Cook, stirring frequently, until the apples are tender and glazed, for about 10 minutes more. Let cool slightly.

3. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg and vanilla and beat well.

4. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture, alternating with the buttermilk, in 3 additions, starting and ending with dry ingredients, and beat until combined. Stir in the apples. Pour the batter evenly into the prepared pie pan.

5. Combine the flour, butter, sugar, and cinnamon in a small bowl, the cut in the butter and crumble the mixture between your fingers until it looks like coarse sand, then stir in the chopped nuts. Sprinkle over the batter and top with the nut halves.

6. Bake for 40-45 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for at least 10 minutes. Then cut into wedges and serve warm or at room temperature.

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Read more about coffee cakes on The Dinner Pages…

Apple Basil Potato Kugel

CIC header

Next week marks the start of the Jewish year, Rosh Hashanah. Apples are a traditional part of the holiday because they represent a sweet start to the year (especially when dipped in honey) and hark back to the Garden of Eden. Kugels, which are a baked pudding or casserole, are a traditional Jewish food as well. In my family, we enjoy potato kugel at least one night of Rosh Hashanah. So when I was brainstorming for this month’s Crazy Ingredient Challenge, where I had to come up with a recipe melding apples and basil, I decided to put a twist on my typical potato kugel with the addition of apples and basil.

Apple Basil Potato Kugel

This kugel recipe was my grandmother’s, though when she typed it out (as she did with many of her recipes…clearly the apple doesn’t fall far from the tree…) she attributed it to Margaret’s niece. So, Margaret’s niece, if you’re reading this, thanks for the great recipe. We enjoy it every year!

Apple Basil Potato Kugel

I used to grate potatoes and onions by hand, but really, there’s no need to work that hard…or add a hint of blood to the dish. This time I used my Cuisinart food processor with the grating blade and saved a ton of time! I highly recommend using the food processor for the grating step if you have one available.

Swapping out a potato for an apple makes this kugel, which can be on the heavier side, a bit lighter in taste. The basil adds a unexpected burst of freshness as well. Try this kugel as a side dish for your holiday dinner, or any meal. L’Shana Tova (have a good year)!

Apple Basil Potato Kugel

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Apple Basil Potato Kugel

Yield: 12 servings

nonstick cooking spray

3 large russet potatoes

2 medium apples (I used gala)

1 onion

3 large eggs

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

4 tablespoons extra virgin olive oil

1/4 cup lightly packed basil chiffonade (basil sliced into thin strips)

Directions:

1. Preheat the oven to 350F. Coat an 9×13-inch baking dish with nonstick cooking spray.

2. Grate peeled potatoes, peeled and cored apples, and the onion into a bowl. Beat the eggs and add to the potato mixture, along with the flour, salt, pepper, olive oil, and basil.

3. Place in the baking dish and bake for at least 1 hour or until light brown and crisp.

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HunngryLittleGirl

Chocolate-Almond Souffle Cake

homebaker1

It has been a little while since I participated in The Home Bakers group. Unfortunately as work and family commitments have ramped up, the blogging has taken a bit of a nosedive, so I missed the last coffee cake bake along. I thought I was set to miss this one too because it fell right in the midst of Passover and really, how was I supposed to make coffee cake from a regular cookbook during Passover?! But the chocolate and almond combo intrigued me since both chocolate and almonds are just fine during Passover, as were most of the ingredients in this delicious cake, so I just had to come up with a few modifications to make it kosher for Passover.

Chocolate Almond Souffle Cake

Fortunately, my changes did not alter the moist and flavorful composition of this light cake and it’s definitely a keeper for years to come. And don’t get me wrong, no need to be celebrating Passover to enjoy this cake. It’s a winner year round! The almonds add an interesting texture to an otherwise airy cake, which I think would be fantastic topped with whipped cream or vanilla ice cream!

Chocolate Almond Souffle Cake

I started off by coating an 8-inch square pan with nonstick spray and a light coating of matzah cake meal. I toasted raw whole almonds at 325F for about 8 minutes, until fragrant then let cool slightly. Be careful not to let the almonds burn so you don’t end up with a bitter cake. Once cooled, I finely ground the almonds in a food processor and combined with finely chopped bittersweet chocolate and set aside.

Then I beat egg whites until foamy and added in salt and lemon juice (in lieu of the cream of tartar in the original recipe) and beat them until soft peaks formed. I added in brown sugar then beat the mixture until stiff peaks formed.

In a separate mixing bowl I beat the egg yolks until thick and pale then added in more brown sugar, vanilla extract, and almond extract. I stirred matzah cake meal into the almond/chocolate mixture, then folded it into the yolk mixture, then folded in the egg whites.

I spread the batter into the 8-inch pan and baked it at 325F for 35 minutes until it was cooked through and the top sprung back when lightly touched. I let it cool completely before cutting into pieces to serve. It was a welcomed addition at our seder and for the week to come! It lasted throughout Passover kept wrapped at room temperature.

Chocolate Almond Souffle Cake

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Chocolate-Almond Souffle Cake (adapted from Coffee Cakes)

Yield: 1 8-inch square cake or 1 9-inch round cake

nonstick cooking spray

1 1/3 cups (5 1/2 ounces) slivered or raw whole almonds

4 ounces bittersweet or semisweet chocolate

6 large eggs, separated

1/8 teaspoon salt

1/4 teaspoon lemon juice (instead of the 1/8 teaspoon cream of tartar in the original recipe)

2 tablespoons plus 1 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/3 cup matzah cake meal (instead of 1/2 cup all-purpose flour called for in the original recipe)

Directions:

Please see Life Can Be Simple  for the full directions for this recipe. Other than the pan size and ingredient modifications noted above I followed the recipe as written.

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Check out The Home Bakers and see other interpretations of Chocolate-Almond Souffle Cake and other coffee cakes featured on The Dinner Pages

Ebony and Ivory: Passover Cookies Two Ways

Whether you celebrate Passover or not, try these Mexican Chocolate Passover Cookies and Passover Chocolate Chip Blondies!

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I was really excited about this month’s Improv Cooking Challenge and creating a recipe on the Ebony and Ivory theme. But, life happened, and I’ve got a lot going on right now so my writing has taken a bit of a back burner even though I’ve still been cooking up a storm and building up my repertoire of recipes to share later on. So I was going to bow out of the challenge. However when doing my Passover baking I realized the desserts I was already planning to make would be perfect. Alone, they both qualify as ebony and ivory. The Mexican Chocolate Cookies are lovely dark treats with a crispy outside and chewy interior, lightened in color by a coat of powdered sugar. In contrast, my Passover Blondies are, well, blonde in color (we’ll call it ivory) and studded with yummy ebony chocolate chips. So they’re both black and white and together, as you can see, they exemplify light and dark, ebony and ivory.

Passover Cookies Two Ways

Now as some of you may know, Passover can be challenging to bake for since a lot of my typical ingredients for baking are out of the question. No flour is a big one. So creativity is essential to come up with substitutions that don’t taste like cardboard. I’m proud to say that my Passover guests agreed that these desserts would be delicious year round. One other great thing about both of these recipes is that they’re both gluten free and dairy free too.

Mexican Chocolate Passover Cookies

Just as a heads up, both recipes take a little bit of planning ahead, the Mexican Chocolate Cookies because the dough needs to be refrigerated for several hours or overnight before shaping and baking, and the blondies because you need vanilla sugar. Now if you already have vanilla sugar you’re golden, but if not it takes 24 hours to make. But overall they are both easy without excessive hands on time.

Passover Chocolate Chip Blondies

These desserts are lovely to serve as a seder dessert (so pin for next year, I know I’m a little late for this year but I couldn’t get the cleaning, prepping, baking, AND blogging done in advance) but they are truly fantastic anytime during Passover or otherwise. Despite my Ebony and Ivory theme, no need to be strictly black and white and only enjoy these treats during Passover!

Passover Cookies Two Ways

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Mexican Chocolate Passover Cookies (adapted from The Holiday Kosher Baker)

Yield: 2 1/2 dozen cookies

1/3 cup vegetable oil

1 cup sugar

1/2 cup unsweetened cocoa powder

2 large eggs

1 teaspoon vanilla

1 cup potato starch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/3 cup confectioners’ sugar

Directions:

1. In a mixing bowl combine the oil, sugar, cocoa, eggs, and vanilla. Then add in the potato starch, salt, and cinnamon and mix until fully combined. Refrigerate overnight (I refrigerated mine for 7 hours which was enough).

2. Preheat the oven to 350F. Line two cookie sheets with parchment paper. Roll walnut sized pieces of cookie dough in confectioners’ sugar then place on the cookie sheet at least 1 1/2 inches apart.

3. Bake for 14 minutes. The cookies will still be somewhat soft, but not raw. Let cool slightly then transfer to a wire rack to cool completely.

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Passover Chocolate Chip Blondies (adapted from The Holiday Kosher Baker)

Yield: 24 bars

nonstick cooking spray

2 cups granulated sugar

2 large eggs

1 cup vegetable oil

2 tablespoons vanilla sugar (see below)

3 1/4 cups ground almonds or almond meal

1/4 cup potato starch

1 cup chocolate chips (I used semi-sweet)

Directions:

1. Preheat the oven to 350F. Coat a 9×13-inch baking pan with nonstick spray then fit in a piece of parchment paper to coat the bottom and sides of the pan. Coat the parchment with cooking spray as well.

2. Beat together the sugar, eggs, oil, and vanilla sugar in a mixing bowl with an electric mixer until combined. Add in the ground almonds and potato starch and mix fully. Stir in the chocolate chips, then add the batter to the prepared pan.

3. Bake for 35-40 minutes, until the edges are brown and a knife inserted into the center comes out clean. Let cool then remove the parchment paper from the pan and cut into bars.

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Vanilla Sugar

Yield: 1 cup

Slice a vanilla bean down its entire length. Add to a container of granulated sugar. Cover and let sit overnight.

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Check out other bloggers’ takes on the Ebony and Ivory Improv Cooking Challenge theme here:

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