April's Favorite Recipes!

Here are some super yummy kosher for Passover recipes!

Toffee Chocolate Matzah 

Ingredients:

• 4-5 lightly salted matzos (preferably the Streit's brand - see note below)

• 2 sticks (1 cup) unsalted butter

• 1 cup firmly packed dark brown sugar

• 1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)

• 1 heaping cup chopped pecans (toasted if desired, for maximum flavor - see note below) - optional 

• ½ teaspoon sea salt flakes or kosher salt

Instructions:

1. Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.

2. Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.

3. Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.

4. Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.

5. Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.

From onceupachef.com

Salted Chocolate Chip Passover Macaroons 

Ingredients: 

• 2 extra-large egg whites

• 3/4 cup sugar

•  3 cups unsweetened shredded coconut 

• 1/2 teaspoon almond extract

• 1/4 teaspoon kosher salt

• 1 cup bittersweet or semisweet chocolate chips 

Instructions:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1∕3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers.

3. Bake for 15 minutes and rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon.

4. Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.

From jamiegeller.com

Sweet Matzah Brei

Ingredients:

• 5 matzah sheets

• 1 cup milk, or more as needed

• 2 large eggs

• 2 tablespoons ground cinnamon, or to taste

• 2 tablespoons white sugar, or to taste

• 1 teaspoon vanilla extract

• ½ cup butter

Instructions

1. Pass matzah sheets one at a time under cool running water briefly, then crumble into a large bowl. Stir in milk, eggs, cinnamon, sugar, and vanilla to form an evenly moist batter. Add more milk if batter is too dry.

2. Heat butter in a large skillet over medium heat. Scoop a generous spoonful of batter into hot butter and flatten with the back of a spatula. Cook until golden brown, 3 to 5 minutes per side. Repeat with the remaining batter.

From allrecipes.com