But is it Kosher for Passover?

As you can probably tell by now, I make all my friends bake with me. Even when it's passover and the friend in question is observant. I do love a challenge after all.

Before we even started, we were grilled by her mother about what ingredients were in the cookies, just to be sure we weren't pulling a fast one on her. After some debate, we carefully combined two recipes from "Couldn't be Parve". They turned out awesome considering the restrictions we were under, but your patience will be rewarded if you can wait until the filling hardens up before you eat them. 

Ganache-Filled Almond Cookies
Makes approximately 20 cookies

For Cookies
1 cup almond butter
1 cup dark brown sugar
1 egg
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat the oven to 350 degrees.

Combine all the ingredients in a bowl and stir until well combined. Scoop out teaspoon sized balls of dough onto a parchment lined baking sheet. Space the cookies at least two inches apart since the spread considerably. Flatten the cookies slightly. Bake until the cookies are set and golden, approximately eight minutes. Remove from oven and let cool completely before filling.

For Ganache
6 ounces good quality dark chocolate
3/4 cups (6 ounces) almond milk
1/2 teaspoon vanilla extract

Using a food processor, coarsely chop the chocolate and then process it in a food processor until finely chopped. Heat the almond milk until just boiling (this can be done in the microwave). Pour it into the food processor while the motor is running. Process until the chocolate is fully melted. Add the vanilla and then process until smooth and glossy.

Pour the ganache into a shallow dish and let stand at room temperature until it has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is). Once the ganache has set it can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

To fill the cookies spread the flat side of half of the cookies with ganache. Top with the remaining cookies, flat side down.

Adapted from: http://www.couldntbeparve.com/2012/04/ganache-filled-pecan-cookies/

Allergens: Milk, egg, nuts

Comments

Post a Comment

Popular posts from this blog

Image
In my search for easy recipes, I ended up on quite a few emailing lists - Better Homes & Gardens, Food Network, Tastebook all have the privilege of spamming me. At work today, I was browsing through recipes for "Crisp Summer Salads" and I was shocked at what passed for a salad. The first "salad" - The Layered Spinach and Pot Sticker Salad - on the list included potstickers, strawberries and strawberry jam as ingredients. Then to add insult to injury, they tell you to whip up a recipe of " Spiced Chips ". As is frozen chicken pot stickers weren't unhealthy enough. It isn't a salad just because it has spinach! Next is the Southern Cobb Salad , and to it's credit, it looks like a salad. However, I don't even want to think about what constitutes the " cheese dressing ". I'm terribly confused by the Smoked Salmon and Melon Salad . I guess it counts as fruit salad, but why I would mix salmon with cantaloupe, honeydew and blueber...
Read more

Eat This Not That Part I

Image
I recently saw a copy of the book, Eat This Not That , and I thought it was a cool idea, so I am starting my own version with products I use at home rather than at restaurants. First on my list is Eat ReddiWhip not Cool Whip. Cool whip is delicious, especially when frozen, but it was not until I bought some for myself to go with strawberries that I realized how horribly fake it is. According to Dietfacts.com, they include: INGREDIENTS:WATER, CORN SYRUP, HYDROGENATED VEGETABLE OIL (COCONUT AND PALM KERNEL OILS), HIGH FRUCTOSE CORN SYRUP, LESS THAN 2% OF SODIUM CASEINATE (FROM MILK), NATURAL AND ARTIFICIAL FLAVOR, MODIFIED FOOD STARCH, XANTHAN AND GUAR GUMS, POLYSORBATE 60, POLYSORBATE 65, SORBITAN MONOSTEARATE, SODIUM HYDROXIDE, BETA CAROTENE (COLOR). So, they don't actually have any milk in them, they have less than 2% of one milk derivative and a bunch of additives to maintain freshness and composition. We all know hydrogenated oils and high fructose corn syrup are bad for us, an...
Read more
Image
As promised, here is a picture of the squash risotto recipe. I have started to get into uncharted territory with this recipe, but I invited over my good friend who makes butternut squash all the time. What really threw me off about this recipe was that even though we halved the recipe, we still needed a lot of broth to cook the risotto. We used all 2 cups of the broth plus some cooking wine, and still the risotto was burning and sticking to the bottom of the pan. I think this is one recipe that cannot be cut in half, or else you can't skimp on the broth. Instead of mixing in the parmesan cheese, we sprinkled it on top at the table, and it really had a big impact on the flavor. For dessert, we had more butternut squash with cinnamon, sugar and nutmeg - yum!
Read more