New Blondies for Passover (with chocolate chips)

 Chocolate Chip Blondies

  

Ingredients:

  

1 cup granulated sugar

1 cup brown sugar

3/4 cup oil                                                                                                                

2 teaspoons bakingpowder

4 eggs

3 teaspoons vanilla sugar

7 ounces ground almonds

1 cup potato starch

                                                                                                                                                                                                                                                                        

Method:

 

Preheat oven to 350 degrees.

 

Mix all ingredients together except chocolate chips.  Mix well by hand.

 

Place chocolate chips on top of batter.  Do not mix in.

 

Place in 9 x 13 inch pan .

 

Bake for 55 minutes.

 

Enjoy.

Submitted to Tuesdays at the Table. 

Golden Silky Sweet Potatoes

I got the idea for this delicious side dish from Tamar Ansh.  Her recipe is for Cinnamon Sweet Potato Crisps.  In discussing the recipe with  hubby, we both agreed, we did not want cinnamon on these sweet potato slices.  I love cinnamon and usually want it on everything, but not this time.

After, I sliced the potatoes, I decided that brown sugar would be a good replacement for the cinnamon.  I came up with a way to get the brown sugar on both sides of the slices, with a minimum of trouble.

Golden Silky Sweet Potatoes

Ingredients:

cooking spray

4 sweet potatoes, peeled

salt

2 tablespoons vegetable oil

brown sugar

Method:

 Spray two baking sheets with cooking spray.

Preheat oven to 350 degrees 

 Thinly slice potato,  using food processor.     

       

In bowl with large flat bottom, put 3 tablespoons brown sugar and 2 tablespoons oil.  Add as you go along.

Put pieces of sweet potato in bowl.  Spray the tops of the potatoes and cover with brown sugar.

Arrange slices on baking sheets without overlapping.

 

 Bake until lightly browned, about 15 minutes.

 

The recipe in the cookbook said to bake for 45 minutes. 

I am baking these again for only 15 minutes.  I will change this, if necessary.

In the meanwhile, you have the recipe, if you want to try it.  Trust me, they are worth it.

  If you like sweet foods, this is yummy.

Submitted to Tasty Tuesdays where you find organization, good food and plenty more and to What’s cooking Wednesdays, a new blog for me and the Ultimate Recipe Swap.

Sweet Potato-Apple Puffs

I recently made, an apple-sweet potato kugel.  I found that I had about two cups left, maybe a little less.  I decided to experiment and make puffs out of them and I did just that.

Sweet Potato-Apple Puffs

Ingredients:

2 cups of leftover kugel or 2 cups of cooked, mashed sweet potatoes

1 tablespoon potato starch

1 egg

1 tablespoon oil

2/3 cup ground nuts  (filberts, walnuts, pecans)

Method:

Preheat oven to 350 degrees F.

Cover cookie sheet with parchment paper.

To make sweet potato mixture smooth, put in food processor with your egg and oil and mix it until it is creamy and smooth.

Add to this mixture, all other ingredients, except nuts.

Refrigerate for an hour or two.

If the mixture is too wet to make balls out of, add some additional potato starch until it is the right consistency.

Shape the mixture into small balls and place on cookie sheet.

Sprinkle chopped nuts on top of puffs.  The nuts should go down the sides.

Bake at 350 degrees for 20 minutes. 

I have submitted this to Real Food Wednesday at Kelly the Kitchen Kop.

Butternut Squash Kugel Tamar Ansh —- for Passover and all the year

Please check out the Passover Chocolate Chip Cookie recipe.  It is amazing.  It is the next post.

Butternut Squash Kugel

This is a recipe, I made, last year.  It was good then and it is good now.  Again, I must have goofed somewhere because mine came out more cakey.  Look at Tamar’s and you will see what it should look like.  Ours was more like a cake or bread but a delicious cake or bread.  When it comes out softer, it is better, I must admit.

I found this recipe online here.  The top photo is from the book.  I wanted you to see it since I did not get anything nearly as good.  I will place my photos beneath the recipe.

We enjoyed this immensely and I am hoping I will have time, to make it again, this Passover.

//                  Butternut Squash Kugel By Tamar Ansh      Other than the word, “Ingredients” being added, this is the recipe, straight from the site.  Photo from cookbook.   Makes one 8×11-inch tray; serves approx. 8 Ingredients: 2½ cups (20 oz.) cooked and mashed butternut squash (about 2 medium squashes) ⅝ cup potato starch ½ cup oil ½ cup sugar 3 eggs 2 tsp. cinnamon Method Cut the butternut squash in half lengthwise. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender. Remove the squash from the pot and let it cool. Scoop out the meat from the skin, discarding the skins. Mash the squash meat and measure out the amount needed. Sift the potato starch over the mashed squash with a small sifter or tea strainer, so it won’t clump together. Add the oil, sugar, and eggs and mix well. Pour the batter into an 8×11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife.  TIP: This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.

Chocolate Chip Cookies for Passover

Tamar Ansh’s Pesach Cookbook, Pesach-Anything’s Possible, is truly my best friend, so far.  I have made loads of recipes, from the book and will post those when I have time to type them up.  Fortunately for me, her chocolate chip cookies are on her site so I did not have to type.  I am not sure I made any changes but I will fill that in below.   More likely, I will share how I handled this recipe.  I think, this is the first year, I did make chocolate chip cookies.  I don’t remember seeing recipes, in my other books, or at least, ones that looked so good.

They to not have the same consistency as regular chocolate chippers but they are chewy but not soft.  I am not sure how to describe them other than magnificent.

 Chocolate Chip Cookies

This recipe is from Mrs. Rikva Thumim of Golders Green, London.   It is posted in Tamar Ansh’s book.

 
Makes about 45 cookies – or so. Hard to tell as they get eaten very quickly!  (I made four trays (large trays) plus an extra 3.)

Ingredients:

2 cups sugar                                                                                                                                                                                                                                                                                                     
2 eggs
1 cup oil
2 packets, about 2 T. vanilla sugar  (I didn’t buy any this year so I used 1 teaspoon vanilla extract.)
3_ cups very finely ground almonds – (almost flour consistency)
1 cup potato starch
1_ cup / 10 oz. chocolate chips

Method:

Preheat the oven to 350°F / 180°C.

Cream together the sugar, eggs, and oil. Add in the vanilla, almonds, potato starch, and chocolate chips and mix well.

          

Freeze the batter for 10 minutes to make it easier to form the cookies.  (I did not need to do this.  The dough was fine for shaping.  In between baking, I put the bowl in the refrigerator.)

It will be oily, but this is normal. Make small balls out of the batter using your hands or a mini ice cream scooper. Place them on a parchment-baking paper- lined tray. DO NOT flatten the cookies at all. They spread a lot in the baking process. The size cookie you see featured here was done with a mini-ice cream scooper and look how big they got.

Bake them for 12 minutes, until they are lightly browned and crinkled. Let them cool a bit on the paper and then remove them. Hide them quickly if you want some for later, and yes, these do freeze well.  

                                                                         

 

Notes:  Success reigns.  Hats off to Tamar Ansh.