Category Archives: Passover

Gluten Free Chocolate Crinkle Cookies {Recipe}

I must have developed this recipe about 2 years ago, so I figured it was about time I log back in here to my trusty old blog and share it here. I know you have heard me complain about baking for Passover before, but that is a thing of the past! I have so many amazing Passover dessert recipes at this point that I named myself the queen of Passover baking.

Anyway…here’s what happened with this recipe, and it’s what usually happens when I’m developing a new recipe. I saw a bunch of chocolate crinkle recipes floating around for Passover and I wanted to try one. I got bored of my flourless double chocolate nut cookies and decided to try something new. Needless to say, the very popular recipe I tried was basically a fail. So I figured I should try to come up with my own. If you remember a few years ago I added vanilla pudding mix to chocolate chip cookies and I came up with the best Passover chocolate chip cookies of all time! So I wondered if I could use powdered chocolate pudding mix to make this recipe work. And it did. I did it. We did it. Guys, I present you with flourless, gluten free, Passover, gooey, decadent, chocolate crinkle cookies. And they freeze well. And you don’t need a mixer to make them. And the dough freezes well in case you need fresh cookies at a moments notice. Enjoy!

Gluten Free Chocolate Crinkle Cookies
Serves: 6.5 dozen
  • ½ cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 2 cups potato starch
  • 1 cup dutch cocoa
  • 1 pkg. powdered chocolate pudding
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ tsp. salt
  • powdered and granulated sugar for coating cookies
  • Mix
  1. In a large bowl, mix the oil, with the sugar.
  2. Add the eggs one at a time and mix until incorporated.
  3. Add in the potato starch, cocoa, powdered chocolate pudding mix, baking powder, vanilla and salt. stir until all combined.
  4. Chill the cookie dough (fridge or freezer) until firm enough to handle.
  5. Once the cookies are ready to bake, preheat the oven to 350 degrees F.
  6. Stir together equal parts confectioners and granulated sugar (about ½ cup each).
  7. Scoop the cookies using a small scoop (about 2 tsp. size) and roll in the sugars.
  8. Place dough on parchment lined baking sheet and bake until the cookies have spread and look set, about 10-12 minutes. Allow to cool completely before transferring.

More Passover dessert recipes:
Chocolate Chip Cookies
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Almond Flour Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies

Gluten Free Brownie Brittle {Recipe}

Gluten Free Brownie Brittle | Lil Miss Cakes

I am always looking for good Passover dessert recipes. It’s seriously on my mind all year! I came up with this one last Passover and never got a chance to post it officially on my blog. I did share it on Instagram and emailed it over and over to anyone asking. But here is my official post with the easy to follow, no mixer needed, one bowl, dairy free, gluten free, brownie brittle recipe! I make so many batches of these before Passover because they are so easy to make and really really delicious. I’ve always wanted to try adding other topping on like nuts, marshmallows, coconut, sprinkles…but I have not had the chance. If you try adding anything other than chocolate chips, let me know how it goes! This recipe has actually replaced my recipe for flourless double chocolate nut cookies, a recipe I highly recommend for Passover-it’s really good too! But this brownie brittle is just so much easier to make. Plus it’s nut free, something people are always looking for in a dessert recipe because of allergies. Looking for my other popular Passover desserts? I’ll bet you have heard about my chocolate chip cookies, but have you tried my banana muffins? They are also amazing! I make mine in mini size, perfect for snacking. Enjoy!

Gluten Free Brownie Brittle {Recipe}
Prep time: 
Cook time: 
Total time: 
  • 2 egg whites
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup potato starch
  • 3 Tbs. cocoa powder (I use dutch process)
  • ½ tsp. vanilla extract
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup vegetable oil
  • ¾ cup chocolate chips
  1. Preheat the oven to 325 degrees F.
  2. Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
  3. In a medium sized bowl, mix everything aside from the chocolate chips.
  4. Mix by hand or with a mixer on low until combined.
  5. Pour the batter onto the prepared baking sheet and spread into a very thin layer. Spread the batter almost to the edges of the parchment paper, the batter does not spread very much.
  6. Sprinkle the chocolate chips over the batter. Use more or less as desired.
  7. Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
  8. Carefully remove from the oven and immediately cut the brittle into squares. Use a sharp knife and either lightly spray with cooking spray, or coat with oil using a paper towel dipped in oil.
  9. Cut using an up and down motion, pressing the knife into the brittle and lifting back up. Try not to drag the knife through the brownie brittle. Clean the knife off as you go, the melted chips will start to stick and you won't get nice cuts.
  10. Return the brittle to the oven for another 10-15 minutes until crispy.
  11. Remove from the oven and allow to cool completely. Once cool, break into squares. The brittle should break evenly on the cuts you made earlier.
  12. Store in an airtight container at room temperature. I don't recommend freezing the brittle because it softens once defrosted and doesn't stay crispy.

Perfect for Pesach Cookbook {Review and Giveaway}

Perfect for Pesach

Naomi Nachman aka “The Aussie Gourmet” is out with her debut cookbook “Perfect for Pesach”. This cookbook is geared toward Passover cooking and baking, but according to Naomi, the recipes are so good, you’ll want to make them all year. 120 of the recipes are gluten free which makes this cookbook perfect for those with gluten dietary restrictions. When I asked Naomi why she chose to write this specific book she noted that she really wanted to break the mold of Passover cooking. It doesn’t have to be all meat and potatoes.

Not only does this cookbook contain 125 recipes, it is also a great Passover kitchen resource. It starts off with an entire page breaking down 6 cooking oils you may come across at the supermarket and why certain oils are chosen for certain recipes. Naomi includes a breakdown of her essential kitchen tools which is a perfect checklist for anyone cooking for Passover. She also includes tons of freezer tips because nobody wants to spend the entire holiday cooking in the kitchen.

The book is then broken up into classic categories: appetizers, dips ad salads, soups, fish, poultry, meat, dairy, sides, and desserts. Each recipe has a little note from Naomi, as well as a clear list of ingredients and a step by step method for preparing the dish. There are also cooks tips such as ingredient substitutions or different cooking methods that can be used. Many of the recipes also include ways to prep the recipe in advance. This sets you up for success in the kitchen. And although these recipes can be prepared as is for year round use, there is a page of non-Passover substitutions that can be used in place of Passover specific ingredients.

The best part of any cookbook, in my opinion, is the pictures. And this cookbook has a gorgeous full page color photo of every recipe. Miriam Pascal the Overtime Cook did all the photography for this book. She really knows how to make the food pop off the page.

So many of the recipes look amazing, but the recipes I really want to try first are southwestern chicken egg rolls, hush puppy potato knishes, quionoa “hummus”, charoset salad, goat cheese salad with raspberry vinaigrette, flanken butternut squash soup, meat and cabbage soup, pistachio crusted salmon, braised chicken with apples and sweet potatoes, citrus glazed duck breast, cranberry glazed turkey and spinach meatloaf, maple glazed rack of ribs, veal roast with mushroom sauce, pastrami meatballs, almond butter banana pancakes, cheesy hash browns, apple kugel muffins, blueberry cobbler, and fudgy chocolate bundt cake with coffee glaze. Lucky for us, with permission from Artscroll/Shaar Press/ March 2017 I am able to share Naomi Nachmans Passover recipe for fudgy chocolate bundt cake with coffee glaze!

fudgy chocolate bundt cake with coffee glaze

Fudgy Chocolate Bundt Cake with Coffee Glaze
  • 2½ cups almond flour
  • 1 cup cocoa powder
  • ½ cup potato starch
  • 1 Tbs. instant coffee granules
  • 1½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1½ cups sugar
  • ½ cup oil
  • 1 Tbs. imitation vanilla extract
  • 6 eggs
Coffee Glaze
  • 1 cup powdered sugar
  • 1 Tbs. brewed coffee
  • 1 tsp. oil
  1. Preheat oven to 350 degrees F. Grease a Bundt pan well; set aside.
  2. In a small bowl, whisk together almond flour, coca powder, potato starch, coffee, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
  4. Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out clean. Set aside to cool completely in the pan. Remove from pan; glaze with coffee glaze.
Coffee Glaze
  1. In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
  2. Pour glaze over cooled cake.

I was generously given a review copy of Perfect for Pesach by Naomi Nachman from Artscroll/Shaar Press/ March 2017 and they have agreed to give one away too! To win your very own copy of Perfect for Pesach by Naomi Nachman, head over to my Instagram @lilmisscakes to enter. US mailing address only.