Passover Sweets

 Passover starts this coming Saturday and with it special dishes and holiday restrictions. One of the highlights of the Seder table is dessert. It can be quite a challenge to home bakers because of the no flour or yeast rule. Yet there are some interesting sweets that are easy to whip up.

Luckily there are other flours other than wheat or chametz to use. Almond flour is perfectly acceptable as is matzoh meal. You can easily make a flourless chocolate cake using almond flour. It produces a dense , packed crumb, perfect for the other ingredients which are chocolate , butter,eggs yolks and sugar to shine. Orange zest and egg whites are added later, the whites to give the cake some lift. It's baked for thirty to forty minutes in a 350 degree Farenheit  oven. It can be served with candied orange zest or whipped cream if you'd like. Almond flour can also go into making blondies, a fun treat for the kids. This again is ground almonds (which you can make yourself using a food processor),l sugar, vegetable oil and eggs. Chocolate chips can be added for more flavor. The batter is poured into a parchment lined pan and baked at 350 degrees Farenheit for half an hour. Keep in mind you can also use the almond flour for cookies. These are almost like a macaroon  in that they use only egg whites and not the yolks along with a cup of sugar. Of course if you want totally vegan you can sub in the egg white with aqua faba, the brine from chickpeas. These make for excellent meringues and macaroons, the last more in the French style.

Matzoh meal can also be used to make an array of delicious Passover cakes. Remember that you may have to buy matzoh meal because the homemade kind is a lot crumbier and grainier than the finely processed store bought one.,Yet, you can use the first if you have a very strong, almost industrial strength food processor. There are a number of different sweets you can bake. Try an apple cake that's more like a fruit filled coffee cake with a walnut streusel topping. The topping has a refreshing blend of cinnamon, ginger,  mace and nutmeg. to keep the cake interesting. You could also make just a simple vanilla cake and top it with frosting made from heavy cream and confectioner's sugar. Matzoh meal can also be used to make cookie dough too. whip up a couple of batches of chocolate chip cookies using it for the week ahead. This is the basic chocolate chip cookie recipe  that has the usual brown sugar, butter, eggs, and chocolate chips for that classic flavor. Yet instead of wheat flour , there's matzoh meal and honey to sweeten it. You could also bake chocolate cookies too with it, using melted bittersweet chocolate and chocolate chips along with egg whites for  a more meringue like texture.

The seder meal and the week following can end with delicious cakes and cookies. Use either almond flour or matzoh meal for the recipes. They'll give you an array of tasty  sweets , perfect for the holiday and beyond.

Are You Christmas Ready????

Christmas is a week away. Are you all set for another holiday meal? Do you have enough for your baking extravaganza? Are you Christmas ready?

The most important question is do you have your main meal planned out?  By now you should have your ham if you're planning on serving it. With it should come a good supply of cloves and pineapple. You can always buy the ginger ale for it the day before or use the brown sugar left over from baking for a sweet rub. As for the turkey, you have a few days leeway time. It can be bought as late as the 22nd or 23rd.  Yams can also be bought on the weekend too along with potatoes and onions. Once you have the dinner sorted out , it's time to reevaluate the linens. Are they OK after Thanksgiving? Are there any stains that need to be washed out again. Then use baking soda on them and a good wash and rinse through the washing machine. This also applies to those linen napkins too, Be careful , though, when you're dealing with hand embroidered or heirloom dinner linens. These will have to be presoaked in the tub and then gently wash in either the tub or sink. Try to use something gentle such as  The Laundress' The Baby Detergent,It's meant for baby clothes but it also can be used on delicate vintage fabrics too. Another must is checking the silver and glassware. Make sure everything is polished along with being tarnish and crack free. If you're wine glasses or tumblers aren't up to par, then head to your local store like Target or Macy 's for a new replacement set.

The second big kitchen to-do is the whole holiday baking. Since we're now so close to the holiday, you can buy the ingredients right now when the stores have them on sale. Take advantage of this, especially if you have a lot of baking to do. Buy up the cookie mixes if you don't have the time or experience to create scratch ones. Betty Crocker has some good flavors, like peanut butter and oatmeal.Also  stores like Stop & Shop has sales on cake and brownie mixes, perfect if you want to make more substantial treats like cupcakes and brownies. If you are making scratch cookies and cakes, make sure you're stocked with a variety of flours such as plain flour and gluten free for those with allergies. Flavorings are used a lot during this time. Keep an eye on your vanilla, almond and peppermint extracts. If they're looking a little low , then it's time to bring in new bottles. The same goes for the sprinkles and nuts too. You should also be well stocked when it comes to all the sugars. Not only does granulated sugar go fast during this time, but also confectioner's , light and dark brown sugars. Buy your eggs and butter close to the day you start baking. The fresher they are, the better they'll perform. This is also a good time to assess your cookie sheets, cookie cutters, and cake pans. Make sure you also have parchment paper for some butter cookies and meringues. Do you have enough tins to hold them? If not , buy a few festive holiday ones and even platters to serve them on.

Christmas is a week away, Be ready. Be prepared.  That way it'll make holiday cooking and baking easier - and better.

Sharing The Pantry

Americans, like myself, have the tendency to overbuy. That's especially true with food. We wind up with too many boxes or packets,bags and containers. Will we eat all of it? No? Should we share it? Yes.

If you have overage in your pantry , then consider donating it to food drives. Of course cans are preferable. One they're easy to store and two, they do last a usual four or five years. There's also a lot that can be done with canned veggies and fruit. The first can be used as a side or mixed with rice or pasta for a more filling main course. Canned fruit is just good on its' own and the perfect snack instead of cookies and cakes, However there are other foodstuffs you can donate as well. Flour can be donated, even if you opened it back in June or July. Opened flour has a shelf life of eight months so even half a bag is good to give away. Just give it a sniff before donating. Toss if you smell any mustiness. One of the most sturdiest foods to donate is rice. It has an indefinite shelf life, meaning you can still use it two or three years from purchasing. One sign that is is bad is the appearance of the rice weevil. It's a tiny reddish-brown bug that can show up in the box or canister. Chuck the rice if those start showing up.

Many of us have those Keurig machines that use pods. That's great but there's also a dearth of leftover teabags and hot chocolate packets. Any tea bag will last between a year to two years. If you have a variety left over then put them in Mason jars, decorated with  pretty homespun bows and ribbons. Food pantries and senior centers would love to have these.Hot chocolate lasts for only six months but if you have extra that's under that time period , donate. Regular cocoa powder can last up to two years and can still be used for cooking and baking. Instant coffee has a shelf life of a whopping twenty years!!! This depends on the packaging  yet you can still donate it. Even longer lived than instant coffee is sugar. Both granulated and confectioner's can last forever as can brown sugar. White and brown sugar can turn hard and crunchy To restore them  put the crystals in a baggie and smash with a rolling pin to get rid of the hardness. Any of these will be much appreciated by bakers who want to create treats for their kids.Another baking necessity you may have over stocked is a bag of chocolate chips. Again, real chocolate is considered dry, meaning it 's not encumbered by any bacteria so it can last as long as the sugars. If your chips are hanging around donate them with your other foods.

A pantry cleaning is always necessary. Yet instead of throwing out your overage , just donate. it'll help not only declutter your kitchen but add to someone else's.

Rum Balls With Zing

One of the most classic holiday treats is the rum ball. This is a no brainer for seasoned home bakers - an experiment in fun for novices. Yet the original recipe can be fusty -  a throwback to holiday parties of mid 20th Century America. It's time to liven it up with exciting twists and flavors.

Melissa Clark did just this n her recipe for them in  yesterday's New York Times Food section. Her A Good Appetite  centers around the recipe, marrying another Christmas flavor, gingerbread. Hers was a happy accident, thanks to the scraps left over from a gingerbread house. She was left with weeks of nibbles and still had more remaining. As with any frugal home baker, she pulverized  the pieces.
,using the crumbs for both the balls and a few cheesecake crusts subbing them in for graham crackers. The first were a big hit.People like their heady, boozy buzz  and the gently spiced bites. This year she deiced to make them again, using packaged gingersnaps.along with pecans and amber rum. You can also use bourbon or brandy too, just to vary them.Ms.Clark also uses cocoa powder to give the rum balls an earthy mellowness along with freshly ground ginger, and freshly ground cardamon along with ground cardamon and more ginger. this time ground. Get rid of the usual corn syrup and put in maple for a warmer, deeper flavor. The cookies can be coated in either confectioner's sugar for a moist exterior or granulated sugar for a nice crunchy crust.

The recipe is simple and a no bake one. What brand of gingersnaps should you use? Ms Clark doesn't have any favorites. You could use Nabisco's new and improved recipe which features real ginger and molasses. For a buttery flavor then go to the cream of the crop - Tate's gingersnaps which have the lovely addition of butter flavor too. She does specify what kind of rum to use. The amber  variety has
 a mellower flavor than the white but she recommends using the one you like. It starts off with pulsing the cookie crumbs and pecans in a food processor until coarsely ground. Do not over process. The nuts have to have some texture. Alternately finely chop reserved nuts  and add them to the crumbs. In a separate bowl stir together 3/4 ths of a cup of confectioner's sugar , rum.maple syrup and the cocoa powder. Also add the spices. Stir in the crumb mixture, adding more ginger if you want more fire. Squeeze everything together in a mass. Roll the dough into one inch balls, finishing in a roll of either confectioner's or granulated sugar -your choice. Store them in an airtight container where they'll last up to two weeks (although they'll probably go in a day) Drizzle more rum onto the older ones to keep them moist.

Make these zingy balls to add to a cookie swap or end a holiday dinner. They're easy and fun. Bestof all they're delicious and boozy - the perfect Christmas bite?

The Perfectly Iced Cake

Fall means baking and with that decorated cakes. Cooler temps make it ideal to frost and decorate cakes and cupcakes. Every home baker should possess a variety of tools to create a creation worthy of any baking show competition.

One of the most important items to have is a turntable.Mine is an Ohuhu brand that is perfect for getting a smooth , even surface. Buy an icing spatula if you don't have one. It can even be bought at your local dollar store. Again this guarantees an even surface. You can also use a regular butter knife for this too if you want.

Another must have is an icing comb, This is a set from Cake Boss that I got from Target. It creates those elegant lines that bakery cakes have . These two create two entirely different designs with wavy squiggles or elegant lines. .

Every home bakers also needs this

This is one of my favorites. The Wilton Icer which is a dream to use. It can be used to create lush roses or delicate lines of leaves. It also makes lovely puffs of frosting on cupcakes, as well as filling them with cream. There are many attachments to create all sorts of  buds and blossoms. Unfortunately  it doesn't come with an icing nail. I had to buy those separately through Amazon.

As for the icing. I prefer a cream cheese frosting This one is from Allrecipes and it is a classic. I have used it not only on carrot cupcakes but also on chocolate ones as well.

1/2 cup softened butter (I prefer I Can't Believe It's Not Butter)

8 oz, cream cheese (Philadelphia Cream Cheese is the best)

3 1/2  to 4 cups confectioners sugar

2 tblespns good vanilla extract.

Beat butter and cream cheese until well blended. Slowly add confectioners sugar and vanilla. It will yield two cups. Double it if you;re planning on making a sheet cake. Add two or three tablespoons of extra confectioners sugar to a cup of reserved icing to make roses.

This is the season to start baking. Try your hand at creating a fancy cake for a fall soiree or party.It's easy to do if you have these tools. They'll aid you in making the picture perfect cake.