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Passover Chocolate Raspberry Pecan Squares

Passover is a time of family gatherings which means it’s a great time for baking! The challenge with Passover bakes, though, is that they cannot have rising agents. That means that most cakes and cookies are out. For this Passover, I made two bakes. The first is a chocolate raspberry pecan square recipe from Esthero Design.

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Passover Chocolate Raspberry Pecan Squares

Dough:
3/4 cup vegetable oil
2 cups sugar
3 eggs
2 tsp vanilla sugar (or 2 tsp vanilla extract)
2 cups potato starch
2 6oz bags of ground almonds

Topping:
12 oz chocolate chips (I went with milk chocolate)
8 oz chopped pecans
15 oz raspberry jam

Preheat oven to 350°F.

Mix the dough ingredients together.

Grease an 11″x17″ cookie sheet and press a piece of parchment paper onto the bottom. (Note: having some parchment paper hang over the sides will help with releasing the bars from the cookie sheet. Otherwise, you may end up needing to cut the bars on your sheet, which isn’t good for the sheet.) Press the dough onto the prepared cookie sheet, making sure its distributed evenly. Bake for 20 mins.

Take the dough out of the oven. Spread the jam evenly over the dough. The jam will get easier to spread as it is heated by the hot dough. Sprinkle the chocolate and the pecans over the jam.

Bake for an additional 25 mins.

Allow the squares to cool completely before cutting.

Note: squares taste great frozen!

Passover Chocolate Raspberry Pecan Bars
Uncut tray of Passover chocolate raspberry pecan squares
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Coconut Crack Bars – Keto

My first keto-friendly, sugar-free experiment. I came across a post on The Big Man’s World for a coconut crack bar. Many friends have expressed interest in keto-friendly desserts so I wanted to try my hand at one.

This recipe is simple as you just mix three ingredients. However, it proved to be a pain in my butt today as I had to go to five stores to find unsweetened coconut and to Amazon for the syrup. After all of the running around, my bars didn’t turn out like the picture. However, they are very tasty, work well as a frozen treat, and surprised me with the monk fruit maple syrup!

One thing to note is that the recipe is not clear on whether it needs 1 cup of solid coconut oil, melted, or 1 cup of melted coconut oil. It’s possible mine have a bit more than intended leading to a thinner batter.

Curious? Give it a go!

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Coconut Crack Bars

3 cups unsweetened coconut flakes
1 cup coconut oil, melted
1/4 cup monk fruit sweetened maple syrup (I used Lakanto brand)

Line an 8×8 or 8×10 pan with parchment paper and set aside.

In a large mixing bowl, add the shredded coconut. Add your melted coconut oil and monk fruit syrup and mix until a thick batter remains. If it is too crumbly, add a little extra syrup or a tiny bit of water.

Pour the coconut crack bar batter into the lined pan. Lightly wet your hands and press firmly into place. Refrigerate or freeze until firm. Cut into bars and enjoy.

Storage:
Room temp – 7 days
Fridge – 1 month
Freezer – 2 months

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Baklava

Over a year ago, I tried a bacon baklava recipe. It turned out really well! This time, I tried the recipe that the bacon one was modified from. This baklava recipe is from Closet Cooking.

Baklava is fairly straight forward and easy to make. If you’ve never used phyllo dough before, be forewarned that it is a pain. It is a thin dough so it likes to rip and tear and dry out. The dough may make you want to punch a wall, but the nice thing about baklava is that it doesn’t have to be perfect. I had several layers of just pieces of shredded phyllo and some layers of uneven filling yet it looks, smells, and tastes great. So if you have the patience to not throw several sheets of phyllo against the wall in frustration, you will be rewarded with a sweet nutty treat. I used Athens phyllo dough instead of making my own.
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Baklava

4 cups walnuts, chopped (I did 2 cups walnuts, 2 cups pecans)
1/2 cup sugar
1 Tbsp cinnamon
1 cup melted butter (I always end up needing more, so have some handy)
1 lb phyllo pastry, thawed

Mix the nuts, cinnamon, and sugar into a bowl. Set aside.

Brush a 9×13 pan with butter. Place one sheet in the pan.* Brush the top of the sheet with butter. Repeat until there are 8 sheets in the pan. (*recipe recommends brushing the top of a sheet before placing in the pan, but I found it easier to brush after placing it in the pan)

Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan. Brush the top of another sheet of phyllo and place into the pan. Brush with butter and add a second sheet. Repeat for a third sheet. Sprinkle another 1/3 of the nut mixture into the pan. Butter and place two more phyllo sheets in the pan. Sprinkle the last 1/3 of the nut mixture onto the phyllo in the pan. Brush another sheet with phyllo and place in the pan. Continue until the last eight sheets are in the pan. Slice the baklava with a sharp knife. Bake at 350F until the top is a golden brown.

Syrup
3/4 cup water
1/2 cup sugar
1 stick cinnamon
2 inch slice of lemon peel
2 inch slice of orange peel
3/4 cup honey

Bring the water, sugar, cinnamon stick, and lemon and orange peels to a boil. Reduce the heat and simmer for about 10 minutes. Add honey and simmer for 2 minutes. Remove the cinnamon stick and peels from the syrup. Pour the syrup over the baklava when it comes out of the oven. Let the baklava cool for several hours.