Chocolate Toffee Matzo "Crack"

Though, I am not Jewish, Matzo crackers have always been a staple in my home every Passover/Easter season. There is something about the dry, unsalted cracker that I absolutely love! Though they come in a lightly salted version, my husband thinks I'm nuts because I get the whole-wheat, unsalted version and will snack on them before bedtime. Nommmm...

I must admit, I had never even considered turning the crackers into a dessert until I was scouring Pinterest and came across a similar recipe.  Apparently, Matzo "Crack" is a thing...how did I not know this?!! I've had the version made with graham crackers, but Matzo seems genius to me!

Thin, crisp crackers, coated in caramel toffee and dark chocolate...yes, please!  

Author: Weeknight Dishprint recipe

Chocolate Toffee Matzo Crack

prep time: cook time: total time:

A simply sweet dessert perfect for your family's Passover Seder!

INGREDIENTS:

• 4-5 matzo crackers (unsalted)
• 2 sticks butter
• 1 cup firmly packed brown sugar
• 1-12 oz. bag chocolate chips
• 1/2-1 cup pecans, chopped
• sea salt, optional

INSTRUCTIONS:

1. Preheat oven to 250 degrees. Line a rimmed baking sheet with parchment or lightly greased aluminum foil. Cover baking sheet with matzos, breaking them apart, if necessary.
2. Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly. Once boiling, continue to cook and stir for about 10-12 minutes or until mixture reaches 305 degrees.
3. Carefully pour hot sugar mixture over top the crackers, spreading to cover. Sprinkle chocolate chips on top and place in over for 2-4 minutes, until chocolate gets shiny and slightly melts. Remove from oven and spread over top. Sprinkle with sea salt and chopped pecans.

http://www.weeknight-dish.com/2017/04/chocolate-toffee-matzo-crack.html

2017

Created using The Recipes Generator

Vanilla Almond Cake with Vanilla Buttercream & Raspberry Filling

This past weekend was my mom's birthday! Since they moved about an hour away and with both girls in school, we don't get to see them as frequently as we would like, so we chose to host her and my dad for dinner and cake Saturday evening!  It was a fun evening chatting about life, playing with the kids, and surprising them with my husband's first tattoo (haha, they laughed...*whew*)!

I love baking cakes. Though I am not a skilled in any way at decorating cakes, I really enjoy whipping up the batter, slathering it all in frosting, and adding a few extra touches to make it special!

I came upon this recipe in America's Test Kitchen: TV Show Cookbook and it seemed like a simple white cake recipe (my favorite!) that could easily be customized for any occasion!

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It's moist, buttery, and simply sweet!

yield: 10-12 servingsAuthor: Weeknight Dish adapted from America's Test Kitchenprint recipe

Vanilla Almond Cake with Vanilla Buttercream & Raspberry Filling

prep time: 15 minutes cook time: 30-35 minutes total time:45-50 minutes

A super moist & buttery cake that is sure to please everyone at the party! Whip this recipe up for your next celebration and customize it with your favorite filling to really impress your guests. It's fool-proof and sure to be your go-to cake recipe!

INGREDIENTS:

CAKE

• 2 1/4 cup cake flour, plus extra for pans
• 1 cup whole milk, room temperature
• 6 large egg whites, room temperature
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1 3/4 cups granulated sugar
• 4 tsps. baking powder
• 1 tsp. salt
• 12 Tbsps. (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

FROSTING & FILLING

• 16 Tbsps. (2 sticks) unsalted butter, softened
• 4 cups confectioners' sugar
• 1 Tbsp. vanilla extract
• 1 Tbsp. milk
• 1/3 cup seedless raspberry jam

INSTRUCTIONS:

FOR THE CAKE:

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour two 8-or-9 inch round cake pans, then line the bottoms with parchment paper. Whisk the milk, egg whites, and both extracts together in a small bowl.
2. In a stand mixer, mix the flour, sugar, baking powder, and salt together on low speed until combined, about 30 seconds. Increase the speed to medium-low and beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, about 1 minute.
3. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat until smooth, light, and fluffy, about 1 minute. Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup milk mixture until the batter looks slightly curdled, about 15 seconds.
4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and lightly tap the pans against the countertop two or three times to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 30-35 minutes.
5. Cool the cakes in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up, and cool completely before frosting, about 2 hours.

FOR THE FROSTING:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners' sugar, vanilla, milk, and salt on low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium high and beat, stopping twice to scrape down the bowl, until creamy and fluffy, about 1 1/2 minutes.
2. Line the edges of a cake platter with strips of parchment to keep the platter clean while you assemble the cake. Place one cake layer on the platter. Spread 1/2 cup of frosting over the top of the cake then carefully spread the jam on top, then cover with the second cake layer. Spread the remaining frosting evenly over the top and sides of the cake. Remove the parchment strips from the platter before serving.

http://www.weeknight-dish.com/2017/03/vanilla-almond-cake.html

2017

Created using The Recipes Generator

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