Category Archives: Passover

Funfetti Passover Cookies

Funfetti Passover Cookies | Lil Miss CakesI couldn’t let Passover go without another funfetti recipe (see my funfetti coconut macaroons), because it’s pretty much everywhere. While doing some Passover ingredient shopping I spotted rainbow sprinkles and knew needed to use them! I took my famous Passover chocolate chip cookie recipe and replaced the chips with sprinkles. I also worked on relpacing the margarine with oil. Passover margarine is very expensive, hard to come by, and not the healthiest option. I had to bake and toss 3 batches of cookies until I got the oil just right. It was annoying, but worth it! Now I will say, these taste a bit more Kosher for Passover than the chocolate chip option because you are missing the delicious chocolate goodness, but this is a great option for people who don’t like chocolate. Or are allergic. I’ll just go with allergic, since I will never understand how people can prefer cookies without chocolate chips! Happy funfetti Passover! Here is the printable dairy free and margarine free recipe.

Funfetti Passover Cookies
Author: 
Serves: About 4 dozen
 
Ingredients
  • ½ cup vegetable oil
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 pkg. vanilla pudding mix (instant or regular)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • ½-1 cup rainbow sprinkles
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the oil, brown sugar and sugar until combined.
  3. Add the eggs one at a time and mix until combined.
  4. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
  5. Add in the vanilla and sprinkles.
  6. Using a 2 tsp. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8-10 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 10-12 minutes for a crispy and crunchy cookie.
  7. Allow to cool before transferring, these cookies are very soft and delicate when hot.
These cookies freeze well.
1 cup margarine or butter can be used in place of the oil.

Funfetti Coconut Macaroons

Funfetti Coconut Macaroons | Lil Miss Cakes

Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.

Funfetti Coconut Macaroons
Author: 
Serves: About 24
 
Ingredients
  • 1½ cups coconut (sweetened or unsweetened)
  • ⅓ cups sugar
  • 2 egg whites
  • ¼-1/2 cup rainbow sprinkles
  • ½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
Instructions
  1. Preheat the oven to 300 degrees F.
  2. In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
  3. On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
  4. Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
  5. Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
  6. (Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
  7. Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.

Recipe notes:
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.

Passover “Oatmeal” Raisin Cookies

Passover "Oatmeal" Raisin CookiesI have been going to Kosherfest for quite a few years now.  While it is a lot of fun, and I never leave hungry, I am often underwhelmed in the pastry department…until this year. This year I came across a new and exciting Passover granola cleverly named Matzolah by Foodman’s Original.  Their Maple Nut Matzolah even won for best new Kosher for Passover product of 2012 and I agree!  As soon as I sampled some I knew that I wanted to develop some sort of Passover dessert with it.  The granola has great texture from sweet raisins, crunchy nuts, and is naturally sweetened with Vermont maple syrup.  It sort of tastes like crushed up oatmeal raisin cookies (minus the oats which are not considered Kosher for Passover).

Matzolah Cookies

 I already have delicious Passover recipes for double chocolate nut cookies, chocolate chip cookies, and banana chocolate chip muffins, but I wanted to offer something delicious without going into a chocolate coma.  I was convinced I could use Matzolah in place of oats to make Passover “oatmeal” raisin cookies, and I did!  These cookies are dense and moist with the right amount of crunch.  I like lots of raisins in my cookies so I added extra raisins but it’s totally optional since the Matzolah is already loaded with raisins.  These cookies do not taste like they should be Kosher for Passover which is exactly what I look for in a Passover dessert.  They are a nice change from all those desserts overloaded with chocolate.  If you see some Maple Nut Matzolah this year I urge you to pick some up and try these cookies!  

Passover "Oatmeal" Raisin Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (2 sticks) margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 3 cups Maple Nut Matzolah
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 package vanilla pudding mix
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 cup raisins (optional)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line cookie sheets with parchment paper.
  3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the margarine with the sugars until combined.
  4. Add in the eggs one at a time and mix until combined.
  5. Add in the Matzolah, cake meal, potato starch, pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
  6. Finally, add in the raisins and mix until combined.
  7. Using a cookie scoop or two spoons, drop a 2 tsp. amount of batter onto parchment lined cookie sheet.
  8. Bake for 8-10 minutes until the cookies just start to brown on top. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack because the cookies will be very soft. Once cool they will firm up a bit.

For more information about Matzolah such as where to purchase, check out their website: http://foodmannosh.com.

For more exciting Passover desserts check out the links below!


Passover Banana Chocolate Chip Muffins

It’s that time of year again, Passover!  A time I used to dread as a kid.  I always thought I would starve without pizza, pasta, and bagels.  But I’ve matured in my old age and realized that a week without flour is not so bad.  I can handle it!  Especially since I’ve started developing Passover dessert recipes that actually taste delicious!  The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.

Passover Banana Choocolate Chip Muffins

These muffins taste great, nobody will guess that they are Kosher for Passover.  I can’t wait to enjoy these every morning with my coffee.  It will be a nice alternative to sponge cake!  Here is the non-dairy, Kosher for Passover recipe; enjoy!

Passover Banana Chocolate Chip Muffins
Recipe type: Passover Dessert
Serves: 18-24 muffins
 
Ingredients
  • 1 stick margarine, melted
  • 1 cup sugar
  • 2 eggs
  • 3 ripe bananas
  • ½ tsp. vanilla extract
  • ¾ cup matzah cake meal
  • ½ cup potato starch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
  2. In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
  3. Add the bananas and mix until broken down and mashed.
  4. Add the vanilla and mix to combine.
  5. Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
  6. Add in the chocolate chips and stir by hand so the chips don't break up.
  7. Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).


Passover Chocolate Chip Cookies

I used to be terrified of Passover baking until I came across a flourless cookie recipe that blew my mind.  This recipe for Double Chocolate Nut Cookies saved Passover!  You may think I am being a little dramatic, but baking for Passover is tough!  A dessert that is “good enough for Passover” is just not good enough for me.  I pride myself on serving up delicious desserts at all times, no exceptions, no excuses.  I am currently on a mission to develop at least one delicious treat every Passover.  I am excited to share my recipe for chocolate chip cookies with you!

Passover Chocolate Chip Cookies

I developed this recipe one night and was eager to test it out.  I took out my new pink Kitchenaid and mixed up a batch of dough.

Passover Chocolate Chip Cookie Dough

The cookie dough looked perfect, just like regular cookie dough, so I put them in the oven.

Cookies fresh from the oven

They came out of the oven looking great.  Yes, that is a matzoh oven mitt.  It’s not Passover until I pull out my matzoh oven mitt!  Now the final test; how did they taste.  Delicious!  If I hadn’t baked these with my own two hands, I would not have believed they are Kosher for Passover!

cookies in the center of the seder plateThe secret ingredient in these cookies is vanilla pudding mix.  It gives the cookies a great texture and flavor.  Every Seder (traditional Passover meal) should end with these cookies.

Passover Chocolate Chip Cookies

These cookies are great because they are Kosher for Passover and non-dairy.  Happy Passover from my little slugger!

my little sluggerP.S. What are you baking for the holiday?

Passover Chocolate Chip Cookies
Serves: About 3 Dozen
 
Ingredients
  • 1 cup margarine
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • 1 cup matzoh cake meal
  • ¼ cup potato starch
  • 1 pkg. vanilla pudding mix (instant or regular)
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the margarine, brown sugar and sugar.
  3. Add the eggs one at a time and mix until combined.
  4. With the mixer on low speed add in the matzoh cake meal, potato starch, vanilla pudding, baking soda and salt. Mix until combined.
  5. Add in the vanilla and chocolate chips.
  6. Using a 1½ Tbs. size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 10-12 minutes until the edges are slightly brown for a soft and chewy cookie. Bake 12-15 minutes for a crispy and crunchy cookie.
  7. Happy Passover!


Flourless Double Chocolate Nut Cookies

Passover is a very difficult holiday for a pastry chef.  For 8 days out of the year I feel like I am on a TV show and challenged to bake without flour.  No flour?!  It’s a dessert lovers nightmare!  Every dessert ends up tasting like sponges and cardboard.  For years I have disappointed my family and friends.  “I bake 51 weeks out of the year.  On Passover I’m off–fend for yourselves.”  A few years ago a friend of mine called me up and told me that she found a great flourless chocolate cookie recipe in the newspaper. Knowing that she’s not a great baker, she asked if I would bake her a batch for Passover.  I agreed with a disclaimer that I normally don’t “do” Passover baking.  OMG, the cookies were amaaazing!  I could not stop eating them.  Maybe Passover baking isn’t as hard as I originally thought.  Or…maybe this is just a delicious recipe.  It turns out that the recipe I was given is from François Payard, one of the best pastry chefs in the America.  Of course it’s a perfect recipe.  It’s also really easy to make!

Chocolate CookiesDo you believe that these are kosher for passover?  They look so delicious and taste even better.  To make these cookies, preheat the oven to 350 degrees.  Line a cookie sheet with parchment paper.  Spread 2 cups of walnuts in a thin layer and toast them in the oven for 9 minutes.

Toasted Pecans You may be wondering why my walnuts look like pecans.  No, you aren’t crazy.  The original recipe calls for walnuts, but when I went to the supermarket, they were all out which works out for me because I don’t care for walnuts anyway.  Pecans are my favorite and they actually work really well in this recipe.  So go ahead and use your favorite nut.  Once they are all toasty, give them a rough chop.

Chopping NutsAllow the nuts to cool.  Then in a bowl of an electric stand mixer combine confectioners sugar*, cocoa powder and salt.  Using the paddle attachment, mix the dry ingredients on low.  Then add in the cooled nuts and mix until the nuts are coated.  Then add in the egg whites and vanilla.  Mix on low until just combined.  Do not mix too long or the cookies will be tough.  The original recipe ends here, but I mixed in some chocolate chips.

Chocolate ChipsOnce the chocolate chips are mixed in, drop the batter onto a parchment lined cookie sheet.  (I used a 2 tsp. size cookie scoop.)

Scooping the CookiesBake the cookies at 325 degrees for 10-12 minutes until they are cracked and set on the outside.  The centers will still be soft.  Let them cool on the parchment paper.  They will release from the paper once they are cool.  I love how they look all lined up.

Cookies all in a rowCheck out that shine!  They get that glossy look from the egg whites.  They look good enough to eat.  So I had one.  Or six.  The recipe makes 36 cookies, I made enough to share!

Cookie BiteThey are soft, chewy and fudgy- perfect cookie texture.  Each bite is filled with nuts and chocolate.  This cookie is delicious year round for gluten free friends, those on a diet (no flour or egg yolks!) or to feed a chocolate craving.  They are especially perfect for Passover!  Double Chocolate Cookies

Please try this recipe for Passover!  Here is my adaptation of François Payard’s Flourless Chocolate Walnut Cookies.  Nobody should have to eat sponge cake all week.

5.0 from 1 reviews
Flourless Double Chocolate Nut Cookies
Serves: About 3 Dozen
 
Ingredients
  • 2 cups nuts (walnuts, pecans, any favorite type)
  • 3 cups confectioners sugar*
  • ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup chocolate chips
Passover Confectioners Sugar
  • In a food processor grind-
  • ⅓ cup granulated sugar
  • ½ tsp. potato starch
  • Can be stored in an airtight container for up to 1 month.
Instructions
  1. Preheat the oven to 350.
  2. Line a cookie sheet with parchment paper.
  3. Spread the nuts in a single layer and toast them in the oven for 9 minutes.
  4. Allow them to cool and give them a rough chop.
  5. Lower the oven temperature to 325 degrees.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the sugar, cocoa powder and salt.
  7. With the mixer on low speed, add in the nuts and mix until they are coated with the sugar and cocoa powder.
  8. Add in the egg whites and vanilla. Mix until combined.
  9. Stir in the chocolate chips.
  10. Spoon the batter into a parchment lined cookie sheet.
  11. Bake for 10-12 minutes until the tops are cracked and the edges are set.
  12. Transfer the parchment paper to a cooling rack and allow the cookies to cool. The cookies will release from the paper once they are cool.
  13. Store in an airtight container for up to a week or in the freezer for 3 months.
*regular confectioners sugar is not kosher for Passover because it contains corn starch.