Whether you celebrate Passover or not, try these Mexican Chocolate Passover Cookies and Passover Chocolate Chip Blondies!
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.
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.
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.
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!
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
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.
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)
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.
Yield: 1 cup
Slice a vanilla bean down its entire length. Add to a container of granulated sugar. Cover and let sit overnight.
Check out other bloggers’ takes on the Ebony and Ivory Improv Cooking Challenge theme here: