Sep
7
Written by:
Dr. Ernie Moore
Tuesday, September 07, 2010
Happy Holidays. The Jewish New Year and accompanying holidays are upon us. And as with most holidays in most societies that means FOOD.
Cappuccino Brownies
Hope you enjoy these:
L’Shana Tova U’Metuka
By GOURMETKOSHERCOOKING.COM
06/09/2010
Honey is not the only food that says sweet; here are some great chocolate recipes that will sweeten up your Rosh Hashana.
Enjoy these chocolate treats as we pray for a sweet new year for our family, friends and all of the Jewish people. For more graet recipes go to: www.gourmetkoshercooking.com.
Cappuccino Brownies:
While this recipe can be made with a “from-scratch” brownie base, it’s just as good with Duncan Hines so why go to the extra trouble…
[EDM: “Pareve” means foods that are neither meat nor dairy (also "parevine") in Judaism. This means that they contain absolutely no meat or dairy derivatives, and have not been cooked or mixed with any meat or dairy foods. The reason behind needing to know if foods are pareve or not, is that Jewish law prohibits mixing meat and milk. Pareve foods can be eaten together with either meat or dairy foods.]
Common pareve foods are eggs, fish, fruit, vegetables, grains and juices in their natural, unprocessed state. Processed pareve foods typically include pasta, soft drinks, coffee and tea, and many types of candy and snacks. Processed products, however, must have reliable kashruth supervision. Dark chocolate might be pareve; milk chocolate definitely is not.
Although commercially produced pareve breads are more widely available than before, care must be taken to be absolutely sure they are certified "pareve" by reliable supervision (trust us, you don't want to make a salami sandwich on bread containing whey).
Fruits and veggies must be checked to ensure against the presence of small insects and larvae (yum!). Eggs must also be checked for blood spots (fertilization). Just thought this might help.]
1 Duncan Hines pareve brownie mix for an 8 x 8-inch pan
1 teaspoon instant coffee granules
2 tablespoons pareve whip
1 cup powdered sugar
2 tablespoons margarine
Chocolate Frosting:
1cup semisweet chocolate chips
1/3 cup pareve whip
Preheat oven to 350 degrees and prepare brownies according to package directions. Bake for 30 minutes. While brownies are baking, dissolve coffee granules in pareve whip. Beat together the powdered sugar and the margarine. Add the coffee mixture and beat until creamy. Spread over the warm brownies. Chill for about 1 hour or until set. Melt chocolate chips with pareve whip in microwave. Stir until smooth and spread over brownies. Chill again until frosting is set. Cut into bars. Store in refrigerator.
Chocolate Caramel Torte:
2 (19.8 ounce) packages brownie mix
½ cup instant coffee crystals
1 tablespoon cinnamon
1/3 cup pareve whip
½ cup brown sugar
6 tablespoons margarine
2 tablespoons corn syrup
½ teaspoon vanilla
1 (13 ounce) jar chocolate spread
Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Prepare each brownie mix according to package direction adding the coffee crystals and cinnamon. Spoon batter into prepared pans and bake for 45 minutes. Cool completely and remove from pans.
In a medium saucepan, combine pareve whip, brown sugar, margarine and corn syrup. Bring to a boil and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and stir in vanilla. Transfer to a bowl and cool COMPLETELY.
Place one brownie layer on a cake plate. Top with chocolate spread, spreading evenly. Spoon 1/3 cup caramel over chocolate spread. Top with second brownie layer and then remaining caramel..
Let stand 30 minutes before serving.
Chocolate Coffee Cake with Tofutti Cream Cheese Filling:
Cake:
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla
Filling:
1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla
Topping:
½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon
In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.
Click here for more Jpost High Holidays features
For more great recipes go to: www.gourmetkoshercooking.com