OMG is there anything better than rich chocolate, sweet coconut and a salty nut? Two words, almond joy…ok, let me change it to three words…homemade almond joy…enough said!
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chocolate
Chia Pudding with Protein and Pomegranate
Since when did Chia seeds become so popular? Growing up, I can remember watching the commercials and always wanted a “chia pet” for my home. Now we eat them, drink them and make pudding…crazy ha?
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Chewy Chocolate Chip Cookies
Do you have a favorite go-to recipe for chocolate chip cookies? Me too…until I tried this recipe from the 50’s that makes a chewy, chocolately, nutty…chocolate chip cookie and I fell in love with a new recipe and now, so will you!
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Gluten Free Oatmeal Bars with Chocolate
Have you ever purchased puffed millet? I hadn’t nor did I know what it was when I found it at a natural food store. So being the chef, I purchased the millet, researched recipes and created a recipe of my own using oatmeal, millet, cranberries…and made bars that are gluten free!
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1-2-3-4 Cake…Yellow Cake
Have you ever heard of the 1-2-3-4 cake? Recently I was at a weekend gathering and next thing we knew our friends were getting married, it was so beautiful! Meanwhile Nancy, the bride, had made the most amazing, moist yellow cake that I had ever had…ever!
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Chocolate Fudge Cake
I wanted to end the 2015 year off with this chocolate fudge cake and ran into complications in posting the recipe…since it was such an amazing recipe I figured one last guilty indulgent before year end wouldn’t hurt, right? The chocolate cake recipe didn’t post last week and even though I know most friends are on diets from chocolate as the season has come and gone, this recipe just had to be shared as it’s pretty amazing. Here is how the post started…
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12 Days of Christmas – Coconut Cookies (macaroon style)
My daughter’s friend, Amanda loves my chewy coconut magic bars so every time there is a party or celebration I make them for her as I know it means a lot. Last night Amanda’s mom was hosting the soccer dinner party for the girls and I realized I didn’t make the magic bars for her so I created this recipe for a flourless coconut cookie with chocolate chips for them.
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An Italian Chocolate Almond Cake for Passover
Being an Italian Catholic, Passover was not a holiday I celebrated and the Jewish holidays were foreign to me (click here if you would like to learn more about the Passover holiday). When I was married to a Jewish man, over the past 20 years, I learned all about the the traditions and celebrations of Judaism and hosted many holidays at our house and together we created our own traditions one thing that was very important to me was to always incorporate a little Italian in all my food.
Several years ago I decided I wanted to make an amazing dessert for the Passover and found this old recipe for chocolate almond cake, it worked perfect for the celebration as there was nothing in the dessert to make it rise, it doesn’t have flour and it has chocolate (not a requirement but always welcomed for Passover). I made this dessert and it was a home run…everyone loved it!
This is not a beginner recipe, there are many steps to it and I would challenge even an entry level baker to try, if you have any issues with it, email me at Patty@MmGood.com and I would be happy to assist you for next time. I happen to love orange in my cakes or with chocolate, if you do not like orange, then you can omit it from your recipe and it will be just as tasty.
Prepare the baking pan by lining it with parchment paper, I sprayed the bottom first with oil and then I layed the parchment on top
put the almonds and 1/4 cup of sugar in a food processor
process until fine, place the processed almonds in a bowl and set aside
do the same for your chocolate chips and place in a bowl
using a mixer, beat your yolks with the remainder of the sugar and orange zest
do this until the yolks are pale
add the ground chocolate chips and almonds your mix will be very thick
whip the whites of the eggs with a pinch of salt until firm peaks (about 6 minutes)
add the whipped egg whites to the almond/yolk mixture, do this by folding the egg whites into the mixture as you are not wanting to deflate the whites
Bake for 30-35 minutes or until the cake is cook through
make your chocolate topping by melting the chocolate in the microwave in 30 second intervals until it’s completely melted. When the cake is cooled off, add the chocolate to the topping
I forgot that I liked chopped nuts on my cake so here is an old photo of the cake (I gave this cake to a friend for passover and forgot to top it prior to giving it away, silly me but don’t skip this process.
This is a great recipe for anytime of the year, especially around Passover or Easter. For beginners I know it’s a lot of steps involved but go slow, try not to over mix the egg whites with the almond mixture and make sure to beat the whites until firm. I’d welcome any photos anyone wants to send me at Patty@MmGood.com. Enjoy!!!
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Thank you again ~ Patty Limatola-Tanenbaum
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An Italian Chocolate Almond Cake for Passover
Ingredients
- 1 ½ cups Almonds, whole, not toasted
- ¼ cup Sugar
- ¾ cup Sugar
- 5 large eggs, separated
- Zest of 1 orange
- 1 cup Chocolate chips, divided
- 1 tablespoon Milk, whole
- Pinch of Salt
Directions
- Preheat oven to 350 degrees, prepare an 8" springform baking pan by spraying it with oil and laying parchment paper on the bottom.
- Grind the almonds in a food processor with 1/4 cup of sugar until fine and powdery, set aside. Process 1/4 cup of chocolate chips in the same processor and process until fine.
- Meanwhile, beat the yolks with 3/4 cup sugar and orange zest until thick and pale.
- Fold the ground up chocolate and almonds into the egg yolk mixture and mix until it is all incorporated.
- In a new bowl, beat the egg whites with a pinch of salt until soft peaks form, 4-6 minutes.
- Gently fold the egg whites into the egg/almond mixture making sure not to over mix or you will deflate the batter.
- Bake 30-35 minutes, until cooked through the middle. Cool on a rack.
- Melt the remaining chocolate in the microwave with 1 tablespoon milk in 30 second intervals until it is melted and smooth, stir in between intervals, you are looking for the chocolate to reach a smooth consistency. Spread the chocolate onto the cake, decorate with a few chopped almonds and serve.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Chewy Chocolate Chip Cookies with a Secret Ingredient
I know we all have our own favorite recipe for chocolate chip cookies and I know I have been posting new recipes with you as well, but I was on a quest to keep making chocolate chip cookies until I found the best chew chocolate chip recipe out there. From my experience, it is easy to have a chewy chocolate chip cookie recipe when they come out of the oven but the real test of a chewy chocolate chip cookie is the next day, are your cookies still moist and chewy?
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Death By Chocolate Cake
It’s the holidays and when better to splurge on eating chocolate, cakes and cookies??? That’s what New Years resolutions are all about, losing the weight from the holiday festivities. I was going to a Christmas Day party and was asked to bring a dessert, I thought I’d be original and make a chocolate cake thinking chocolate would be original. I was wrong, chocolate was the main ingredient for all the desserts, there were chocolate covered pretzels, chocolate cakes, brownies and cookies, silly me.
Nonetheless, I tried this recipe and I have to say it was very good and super easy to make. The “death by chocolate” comes from 3 different types of chocolate, chocolate cake mix, chocolate pudding and chocolate chips, does it get any better than that? The recipe I found was on food.com and I did modify the recipe by the espresso powder, if you do not have expresso powder you can use instant coffee or you can just omit the coffee altogether, the coffee brings out the flavor of the chocolate, I even use it in my Red Velvet Cake (secret ingredient :))
You basically put your eggs, water, oil and sour cream in a bowl
then I creamed them until they were light in color
I added the cake mixes
mixed really good and added my chocolate chips (I folded the chocolate chips in)
I thought it would be nice in a bundt pan
I put it in the oven and baked it for about 48 minutes and here it is…YUMMY!
Do not follow the cake package instructions for this recipe as this is a modified recipe. I filled my centers with chocolate wafer cookies but for valentines, you can fill them with chocolate kisses. I’m not a huge bundt cake person but I liked how it looked…I will note changes to my next bundt cake recipe a I did learn a few things.
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Thank you again ~ Patty Limatola-Tanenbaum
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Death By Chocolate Cake
Ingredients
- 4 large Eggs
- 3/4 cup Sour Cream
- 1/2 cup Oil
- 1/2 cup Water
- 1 small package Instant Chocolate Pudding
- 1 package Chocolate Cake Mix
- 1 cup Semi-sweet Chocolate Chips
- 1/2 teaspoon Espresso Powder or Instant Coffee (optional)
Directions
- Preheat your oven to 350 degrees.
- In a large bowl add you eggs, sour cream, oil and water, beat on medium until mixture is light and fluffy.
- Add your cake mix, pudding mix and espresso powder (optional). Beat on medium for 2-3 minutes are until well mixed.
- Add your chocolate chips and fold them in into the mix.
- Pour the mixture into a greased bundt pan and 45-50 minutes. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use