Passover Kid’s Favorite Dessert: Matzoh S’mores

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Today, I am in Denver at the International Association of Culinary Professionals conference which is so busy (and fun). At this moment, there is thunder-snow outside. It is pretty cool, but makes me want something comforting, such as S’mores. We love making S’mores at my house. It’s truly my kids’ favorite. I saw this idea in Martha Stewart’s magazine, and when I brought home the ingredients, my three kids couldn’t open up the packages of marshmallows, chocolate and matzoh fast enough. It’s a simple recipe; only three ingredients and takes no time at all. And when Passover comes, you’ll have a sweet and simple idea that everyone will love.

One of My Favorite Food Blogs-Bakerella

Cupcake Lollipops by Bakerella.

As a Food Professional and Recipe Developer for national food magazines and corporate food clients, you could say I am pretty picky. So when I tell you that one of my all-time favorite food blogs that I absolutely love and look forward to is “Bakerella”, I mean it. Bakerella has a baking blog unlike no other. She enjoys baking and creating sweets for others to enjoy. In 2007 she took a cake decorating class, and since then she has been trying to improve her decorating skills, and oh, does, she have some incredible skills… I love her creativity, photography, style, and I can’t wait to see what she posts next. Check out her blog at http://bakerella.blogspot.com and recipe for Cupcake Pops above.

Cupcake Cake Bites by Bakerella.

Thanksgiving Appetizer-Brie with Cranberries and Walnuts

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With only hours left until Thanksgiving, I know everyone is busy trying to complete last minute tasks. To start Thanksgiving off right, I thought I would present one of the easiest appetizers that my family loves. The combination of caramel, walnuts, cranberries and golden raisins adds the perfect sweet, crunch and warm taste of fall. You can prepare this right before the guests arrive as it just takes minutes to prepare with absolutely no mess or cleanup. This appetizer is also a great idea for Christmas, New Years or anytime you entertain. Happy Thanksgiving!

 

Autumn Brie

Prep: 5 minutes

Cook: 7 minutes

Yield: 10 servings

Ingredients

1 (1/2 pound) Brie wedge

1/4 cup caramel Dip (I used T. Marzetti Caramel Dip)

1/3 cup chopped walnuts

3 tablespoons dried cranberries

2 tablespoons golden raisins

Gingersnaps or crackers

Preparation

1. Cut off top part of Brie; spread with caramel dip. Sprinkle walnuts, cranberries and raisins over top. 

2. Bake at 300F for 6 to 10 minutes or until Brie is just slightly warmed and starting to melt. Serve with gingersnaps or crackers.

Leigh’s Favorite Simple Chocolate Cake

   Okay, I will first tell you that this cake is SO GOOD! I am a full-time Recipe Developer for national food magazines and food companies, but I promise this cake is worth a try! For those of you who are in a huge hurry, just need a break or want something their kids can make, but here is the new version!

   My daugther Leigh, who is 9-years old, made the cake from the box instructions, and she was amazed she could make this on her own. After that, I discussed with her how this cake could be better. Basically we added added chocolate syrup and deleted some of the water.

Here’s is new version. No one will ever know that this cake was made from a cake mix (although I do love you Duncan Hines)! www.duncanhines.com

Gather these ingredients:

Combine 1 (18.25-ounce) package Duncan Hines Moist Deluxe Devil’s Food Cake Mix, 3 eggs, 1/2 cup vegetable oil, 2/3 cup chocolate syrup and 2/3 cup water and follow package directions for spraying and flouring the pan as well as mixing. Bake according to package directions. Let cool and sprinkle with powdered sugar.

 

To make your own chocolate sauce drizzle, melt 1 (8-ounce) package semisweet morsels with 1 tablespoon milk. Place melted chocolate in a zip-top plastic bag and cut a hole in the bottom corner of the bag and drizzle over cake.

And here it is! I know Leigh went a little overboard with the powdered sugar, but all is well! Just remember one thing! This is best served with a glass of cold milk!