Passover  Brownies

INGREDIENTS

·         5 large eggs

·         2 1/2 cups sugar

·         1 1/4 cups oil

·         3/4 cup baking cocoa

·         1 1/4 cups Passover cake meal 

·         Optional ingredients: 1 cup chopped walnuts or 1/4 cup chocolate chips (try white chips)

DIRECTIONS

·         Preheat oven to 350 degrees

·         Beat eggs and sugar until pale and lemony (use mixer if possible)

·         Beat in oil, cocoa, and cake meal. Blend well.

·         Stir in walnuts or chocolate chips, if desired

·         Pour into one 8 X 12 or 9 X 13 pan (or two 8 or 9 inch square pans)

·         Bake about 40 minutes. Be careful not to overbake them

·         Cool on rack

p/s  ...simple, yet delicious. It's good with meat or dairy meals. I top my brownies with a spoonful of homemade whipped cream (I use very little sugar  in the cream since the brownies are sweet).

 Change...beauty...

...the beauty of nature is that even in its most adverse situations it teaches something.

One day this tree was barren.. then spring came and the tree was full of these beautiful flowers.. and now all the flowers are falling and the tree will be full of only leaves...and then fall.. and again winter... the cycle continues...

Change is intolerable.

What matters the most is how one adapts to those changes.

Baked  Chicken  Parmesan

Ingredients:

8 thin chicken cutlets (1 1/2 pounds total), 

kosher salt and black pepper, 

1/4 cup all-purpose flour, 

2 large eggs, beaten,

2/3 cup bread crumbs, 

1/4 cup grated Parmesan cheese, 

3 tablespoons olive oil, 

1 24-ounce jar marinara sauce,

1 pound fresh mozzarella, sliced

Directions: 

 

Heat oven to 400º F.

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Place the flour and eggs in separate shallow bowls; in a third shallow bowl, combine the bread crumbs and Parmesan. 

Coat the chicken with the flour, then dip in the eggs (letting any excess drip off), then coat with the bread crumb mixture, pressing gently to help it adhere. 

Heat the oil in a large skillet over medium-high heat. 

Cook the chicken in batches until golden brown, about 2 minutes per side. 

Pour the marinara sauce into a large, shallow baking dish. 

Top with the chicken and mozzarella. 

Bake until bubbling and golden brown, 20 to 25 minutes.

The  eyes...

... speaks with an eloquence and truthfulness surpassing speech. 
 It is the window out of which the winged thoughts often fly unwittingly.

 It is the tiny magic mirror on whose crystal surface the moods of feeling fitfully play, 

like the sunlight and shadow on a still stream...

Lasagna

Ingredients

• 12 ounces bulk sausages or ground beef
• 1 cup chopped onion (1 large)
• 2 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, undrained
• 1 8-ounce can tomato sauce
• 1 tablespoon dried Italian seasoning, crushed
• 1 teaspoon fennel seeds, crushed (optional)
• 1/4 teaspoon black pepper
• 6 dried lasagna noodles
• 1 egg, beaten
• 1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
• 1/4 cup grated Parmesan cheese
• 6 ounces shredded mozzarella cheese
• Grated Parmesan cheese (optional)

Directions

1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7. Makes 8 servings
8. Make-ahead directions: Prepare as above through Step 5. Cover unbaked lasagna; chill for up to 24 hours. To serve, bake, covered, in a 375 degree F oven for 40 minutes. Uncover; bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Ingredients

• 1/2 pound bulk Italian sausage or ground turkey sausage
• 2 cups sliced fresh mushrooms
• 4 medium (1-1/4 pounds) potatoes (such as long white, round white, round red, or yellow), peeled and thinly sliced (4 cups)
• 1 beaten egg
• 1-1/2 cups ricotta cheese or cream-style cottage cheese, drained
• 1/4 cup grated Parmesan or Romano cheese
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground nutmeg
• 1-1/2 cups milk
• 1 cup shredded mozzarella cheese (4 ounces)

Directions

1. In a 10-inch skillet cook sausage and mushrooms until meat is brown. Drain off fat.
2. In a large saucepan cook sliced potatoes, covered, in boiling water for 5 minutes (they won't be thoroughly cooked). Drain; set aside.
3. For filling, stir together egg, ricotta or cottage cheese, and Parmesan or Romano cheese. Stir in spinach.
4. For sauce, in a medium saucepan cook onion and garlic in hot margarine or butter until onion is tender but not brown. Stir in flour and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly.
5. Layer half of the potatoes in a greased 2-quart rectangular baking dish. Top with half of the spinach filling. Top with half of the meat mixture, half of the sauce, and half of the mozzarella cheese. Repeat layers, except reserve remaining cheese.
6. Cover with foil and bake in a 350 degree F. oven about 35 minutes or until potatoes are tender. Uncover; sprinkle remaining cheese atop and bake about 5 minutes more or until cheese is melted. Let stand for 10 minutes. Makes 6 to 8 servings.

Vanilla Cupcakes

Ingredients:

 1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup softened unsalted butter
2 cups sugar
4 large room temperature eggs
1 cup milk
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees. In a small bowl, sift cake flour and set aside. On medium speed of an electric mixer, cream the butter until smooth. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. One at a time, add the eggs, beating well after each addition and then mix in the milk. Slowly add in flour just until mixed.

Scrape down the batter in the bowl to make sure the ingredients are thoroughly mixed in, and then carefully spoon the batter into the cupcake liners about three-quarters full.

Bake for 20-25 minutes. Cool the cupcakes in the tins for 15 minutes before removing. Cool completely on wire rack and then ice them with the vanilla buttercream below.

Vanilla Buttercream Icing

1 cup softened unsalted butter
6-8 cups powdered sugar
½ cup milk
2 teaspoons vanilla extract

Method:

Place the butter in a large mixing bowl. Add 4 cups of the powdered sugar and then the milk and vanilla. On medium speed in an electric mixer, beat until smooth and creamy. Gradually add in the remaining sugar, 1 cup at a time, beating well after each addition until the icing is thick enough spread. You may not need to add all of the sugar. If desired, add a few drops of food coloring for a colorful treat. Icing can be stored in an airtight container at room temperature for up to 3 days.

Spicy  Chocolate  Crepes

Ingredients:

1 1/2 cup all purpose flour

1/2 cup good quality dutch processed cocoa powder

1 1/2 teaspoon ground corriander Ask the
hotline about
this ingredient!

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt 

2 tablespoons sugar

2 cups whole milk 

3 eggs 

1 teaspoon vanilla extract 

5 tablespoons unsalted butter, melted and cooled 

3 tablespoons unsalted butter, melted and cooled 

1. Blend all ingredients (except last melted butter) in a blender for 25 seconds. Refrigerate for at least 2 hours.
2. Heat a 10 inch skillet over medium heat. Brush with melted butter and pour in 1/3 cup of the crepe batter, swirling the batter quickly to coat the bottom of the pan. Cook for 1 minute, until set. Flip and cook for 45 seconds. Remove to sheet pan to cool. Should yield 10 crepes.
   

Ginger-Anise Infused Chocolate Mousse and Assembling Cake:

12 ounces bittersweet chocolate, finely chopped
2/3 cups whole milk
2 tablespoons ginger, peeled and thinly sliced
2 star anise pods
2 large egg yolks
4 large egg whites
3 tablespoons sugar 
1 teaspoon vanilla 
1 tablespoon dark rum 
1 cup heavy whipping cream
2 tablespoons sugar
crystallized ginger and shaved chocolate, to garnish

1. Place the milk, ginger and anise in a small saucepan and heat over medium high to bring to a boil. Stir the mix carefully while heating to avoid scalding. When the mixture boils, remove from heat and let steep for 15 minutes. Strain the solids from the milk.
    
2. Heat chocolate in a microwave safe bowl - 30 second intervals, stirring after each heating. When the mixture was almost melted (about 2.5 minutes for me) remove and continue to stir and use the residual heat to finish melting. Ask the hotline about this step!
3. whisk the milk, rum, and vanilla into the chocolate, just until combined. Ask the hotline about this step!
4. Whisk in the egg yolks to the chocolate mixture, just until combined. Ask the hotline about this step!
5. In a stand mixer with a whisk attachment (or a bowl and a hand mixer), beat the egg whites at medium until medium peaks. Add the sugar and increase speed to medium high until stiff peaks (but still remain glossy).
6. Add 1/4 of egg whites to chocolate - folding in to lighten the entire mixture. When it is well combined, add the remaining egg whites - folding using a J-shaped motion to very carefully combine. Stop when you have the mixture just combined. Chill for one hour - not more or the mixture will become dense and difficult to spread.
7. Assembly - place one crepe down, spread (gently) about 1/3 to 1/2 cup of mousse mixture, cover with another crepe - repeat until the tower is complete.  
8. Whip the heavy cream and sugar to stiff peaks. Top the crepe tower with whipped creme, caramelized ginger (chopped) and more shaved chocolate. Chill for 30 minutes before serving.