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.
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.
Today I utilized three different recipes I’ve tried in previous bakes and ended up with something very tasty! How tasty? The entire plate of cookie sandwiches was gone before any could be shared outside of the house! This has become a new favorite.
May I present to you, the oatmeal pecan sandwich cookie with chai buttercream.
• Chewy oatmeal cookies from a previous post (just use chopped pecans as your mix ins instead of apples or walnuts)
• Chai spice* (from the chai spice sugar cookies post) I make a batch of this to keep handy for experiments like this. The buttercream only needs up to 4 tsp so there will be more than enough left over if you make a batch of the chai spice.
Using a mixer, beat the butter until smooth and creamy, about 3-5 mins. Sift the powdered sugar into the butter in 3 half cup sections, scraping the sides of the bowl and beating well after each addition. Add the chai spice and beat again. Add milk a 1/4 tsp at a time and beat for a few mins until the frosting is smooth and keeps its form when manipulated. If it looks too runny, stop adding milk. Adding more powdered sugar will thicken it. Adding more milk will make it less stiff. Mix until desired consistency is reached.
Spread a thick layer onto a cooled oatmeal cookie. Place second cookie on top and press down to secure the cookie, but not hard enough to make the frosting run out of the cookies.
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.
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.
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.