[Passover in the Fridge] French Macarons

I made these before Passover started, and I’ve been going back and forth all week over whether to share the recipe. I made a lot of mistakes with these, both things that I realized after doing them that I could have done better and ways that I didn’t follow the recipe. I finally concluded that this blog will be much more fun if I show my failures as well as my successes, so lets begin. The recipe below is what I did, but if you’re bold you should experiment with the changes I recommend. If I make these again, you’ll definitely be getting an update.

Macarons (pronounced as “macaroons” in English, but as written in French), are a fancy dessert sold in French bakeries, but their popularity is spreading. They’re a bit expensive to buy. They’re also naturally kosher for Passover (and dairy-free) because they are made with almond flour. With that in mind, I figured I would try to impress the pants off of our seder guests with a homemade, fancy French dessert.

Macarons | Found in the Fridge

A very flattering photo of the finished product

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[Passover in the Fridge] Lime Cheesecake

Lime Cheesecake | Found in the Fridge

I have never made a cheesecake before, but I saw an episode of MasterChef where they baked some in a pressure test and I was inspired to try it out for myself. Cheesecake is also great to make for Passover (even though cheesecake is traditionally for Shavuot) because so little of it is flour based. I love how this lime cheesecake turned out – rich and creamy and just flaky enough. The crust is a little harder and dryer than I would like, but that’s Passover. If I were making this during the year, I would use graham cracker crumbs. I combined two recipes to make this cheesecake, from simplyrecipes and epicurious. To make it kosher for passover, I used the Manischewitz website to find substitutions. Cheesecake is so quick and easy, and the end result is beautiful and yummy. Continue reading

The Best Chocolate Chip Cookie Recipe (and a vegan version)

My sister found this recipe in the Tollhouse cookbook, and it is now the only chocolate chip cookie recipe I use. I love it. The dough is tasty, it has the right balance of chocolate chips, and most importantly, the cookies stay soft and chewy for days.

This recipe makes 5 dozen small cookies. That’s excessive, so I usually cut the recipe in half. You can also roll the dough into a long snake and freeze, then slice it when you want to make a few fresh cookies. Continue reading