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!
Prepare a baking sheet by covering it in a piece of parchment paper and set aside.
In a medium sized bowl, mix everything aside from the chocolate chips.
Mix by hand or with a mixer on low until combined.
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.
Sprinkle the chocolate chips over the batter. Use more or less as desired.
Bake for 15-20 minutes until the batter is shiny and puffy and the edges begin to firm up.
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.
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.
Return the brittle to the oven for another 10-15 minutes until crispy.
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.
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.
I’m obsessed with this dessert lately. It’s so easy and so good! This dessert is basically a chocolate chip cookie stick, but I added cocoa to the dough and used white chocolate chips in place of semi-sweet. These sticks are soft and chewy on the inside and crispy outside. Once you mix up the dairy free dough, divide in half and shape each half into a long strip and bake. After 5 minutes of cooling, slice the cookies into 12 pieces and allow to cool completely. I know I mention using a stand mixer, but these can also be made by hand. Just mix everything in a large bowl. There is nothing better than a quick and easy dessert to throw together at the last minute! These cookie sticks also freeze very well!
When a recipe for chocolate sugar cookies from Handmade Charlotte showed up on my Instagram feed, I knew I had to try it. I’ve been craving a chocolate sugar cookie for as long as I could remember and this cookie looked perfect.. But if you have been here before you know I specialize in dairy free desserts so I had to adapt the recipe to fit my needs. I also added a pinch of cinnamon for a bit more of a complex flavor. You won’t really taste it but it gives a nice background flavor that pairs nicely with the chocolate.
These cookies are chocolate heaven. They are intense but also sweet. The sugar coating adds a really nice crunchy coating while the inside is chewy and tender. To get the cookies this really deep almost black color I used Hershey’s Special Dark cocoa. It’s a combination of regular cocoa powder and dutch process cocoa powder and I’m kind of obsessed with it lately. I find it in my local supermarket but I’ll include an affiliate link in case you can’t find it locally: Hershey’s Special Dark Cocoa, 8-Ounce Container (Pack of 2). You can probably use regular cocoa powder but your cookies will look a lot lighter in color. They also freeze well! Here is my dairy-free recipe adapted from Handmade Charlotte.
I can’t believe I haven’t shared my chocolate baked donut with you yet! These are amazing-if I do say so myself. The great parts of this recipe: easy to make, no frying required, donuts look perfect every time. Negatives: they aren’t fried, and you need a donut pan. But once you have a donut pan, you will find yourself using it all the time. Try muffin recipes in it for a fun twist on the original. I only have one donut pan and this recipe makes 18 so I needed to bake 3 rounds, but they bake quickly: 10 minutes each and then they just pop right out, so I never felt the need for more of these pans. I also have the mini donut pan and I really don’t recommend it. The donuts just don’t bake nicely, they come out funny looking and making minis is just a pain. I would stick to the regular size; it works fabulously. These donuts are light and fluffy in texture, but very chocolaty and rich in taste. They definitely need to be served with a tall glass of cold milk. These donuts get their minty flavor from peppermint chocolate sandwich cookies. The cookies are filled with crushed up peppermint candy and are insanely good! They are a seasonable item so get them while you can! I won’t tell you how many boxes I am hoarding right now, it’s embarrassing! If you can’t get the cookies, you can use regular chocolate sandwich cookies with a teaspoon of peppermint extract. Here’s my easy, dairy-free baked donut recipe!
It’s time for the second biggest food holiday of the year; Superbowl Sunday! I love coming up with fun desserts to celebrate the big game. Last year I piped my regular whoopie pie batter into fun football shapes and made football whoopie pies. This year I wanted to make a crispy chocolate sandwich cookie. I used this recipe from Sweetapolita as my starting point at tweaked it to my version dairy-free. The cookie has a rich, intense dark chocolate flavor with just the right amount of sweetness. The dough is really easy to work with, it rolls out really nicely, cuts like a dream, and doesn’t spread at all in the oven. This was exactly the cookie I was looking for. Once the cookies were baked, they were just begging for a filling. I thought about going with a simple vanilla cream filling reminiscent of an Oreo, but that was a little too similar to my whoopie pies so I went in the opposite direction. I added to the chocolate decadence by making a non-dairy chocolate ganache filling. To make the ganache dairy-free I used coconut milk in the place of heavy cream (similar to my salted caramel sauce) and it worked wonderfully. The coconut flavor is not detectable, it just gives the ganache the perfect smooth and creamy texture. The chocolate was delicious but needed a little something to cut through the intensity so I added a hint of mint extract and created a perfect dessert for any Superbowl party!
Here’s how I piped the laces onto the cookies to create the cute footballs, enjoy!
Chocolate Sandwich Cookies With Mint Chocolate Ganache
Author: Lil' Miss Cakes
Chocolate Roll-Out Cookies
1 cup vegetable shortening
1 cup sugar
½ cup brown sugar
1 tsp. vanilla extract
3 cups flour
½+2 Tbs. dutch process cocoa powder
1 tsp. salt
Mint Chocolate Ganache
¾ cup full-fat coconut milk
12 oz. (2 cups) semi-sweet chocolate chips
2 tsp. corn syrup
½ tsp. vanilla extract
½ tsp, peppermint extract
Chocolate Roll-Out Cookies
Preheat oven to 350 degrees F.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined.
Add in flour, cocoa, and salt, and mix on low speed until the dough comes together.
Roll the dough out on parchment paper, cut out shapes, and remove excess dough.
Bake at 350 degrees F for 8-10 minutes. Allow to cool before filling.
Mint Chocolate Ganache
Prepare a double boiler: heat about 2 inches of water in a medium saucepan over low heat. Once the water is simmering, place a heatproof bowl over the pan. Make sure the bottom of the bowl is not touching the water.
Place the coconut milk, chocolate, and corn syrup into the bowl and stir until melted, about 5 minutes. Remove from heat and stir in vanilla and mint extracts.
Allow the ganache to cool for several hours until thickened and ready to spread. Once the ganache is thick, spread or pipe onto the bottom of one cookie and sandwich together with a second cookie.
My favorite dessert is definitely a freshly baked chocolate chip cookie. When I don’t know what to bake for friends and family, I default to chocolate chip cookies. When it’s cold and snowy outside, there is nothing more comforting and delicious than baking up a batch of my favorite treat.
I have tried to turn many many recipes for these perfect treats from dairy to dairy free and most come out fine. Replacing the butter in cookie recipes is not always so simple. Then one day I stumbled upon a recipe that called for a secret ingredient: vanilla pudding. I gave it a shot, replacing the butter for margarine, and now it’s my favorite recipe. I even developed a Passover version that my family has dubbed “I can’t believe these are not chometz cookies”.
These cookies come out thick and soft in the center with crispy edges. They don’t spread too thinly in the oven, and they freeze beautifully. My favorite feature of this recipe is that there is no need to chill the dough before baking. When I’m in the mood for these beauties, I mix up a batch, scoop them out, and after 9 minutes in the oven, they are ready to devour. Here is my dairy free and printable recipe; enjoy!
In the bowl on an electric stand mixer fitted with the paddle attachment, beat the margarine with the sugars and vanilla extract until smooth.
Add in the eggs, one at a time, and mix until combined.
Mix in the flour, pudding mix, baking soda, and salt, and mix until combined.
Add in the chocolate chips and mix just until combined, trying not to break up the chips.
Using a 1½ Tbs. size cookie scoop or spoon, scoop cookie dough onto parchment lined cookie sheet and bake for 8-11 minutes until edges are lightly browned. Remove from oven and let cookies cool on baking sheet to firm up a bit. Enjoy!
I love these cookies. They are a stroke of genius! Too bad they were not my ingenious idea though. I cannot take credit for them, the original recipe comes from Miriam of Overtime Cook. I have been making peanut butter blossom cookies (a peanut butter cookie rolled in sugar and topped with chocolate kisses or chips) for years. But a few years ago Miriam decided to press a piece of Chanukah gelt into the cookie and life has never been the same! I love this idea and was so bummed that I didn’t think of it first! Since then, Chanie of Busy in Brooklyn made olive oil crinkle cookies sprayed with edible gold shimmer and topped with chocolate gelt, and again I was blown away. Finally Miriam was back this year with a new version of her original: melt-in-your-mouth Chanukah cookies and I knew it was time for me to join the party.
My twist on the original is pretty cute. Instead of rolling the cookies in plain white sugar, I rolled them in two different colors or blue crystal sugar before pressing a delicious piece of gelt in each one. I think this really gives them a festive vibe. They would also look gorgeous rolled in gold or silver sugar or even clear crystal sugar. I love that these can be made to match any party decor. Thank you Miriam and Chanie for your inspiration! Here is my non-dairy recipe adapted from Hershey’s.
I love hot chocolate cake. I’m not sure when this fad in restaurant desserts began but I’m sure it is here to stay. Almost every restaurant will offer some sort of delicious hot and gooey chocolate dessert and that is what I always order; even if I’m not hungry. I somehow manage to make room for this sweet and decadent delight.
I don’t often make this dessert at home, but whenever I do, I use a super simple recipe I adapted from Hershey’s Classic Recipe cookbook. Not only is it easy to make, but it is non-dairy and vegan! It’s baked in a plain old square pan. Once it comes out of the oven it can be spooned into any fancy serving dishes. No need to buy special ramekins or bakeware! This recipe could not be easier and it is so easy to dress up. Just add some fresh fruit, whipped cream, your favorite ice cream and you are sure to look like a pro. The hot chocolate pudding forms underneath the cake as the cake is baking, so just be sure to drizzle plenty of it over the top. Hot chocolate pudding cake is definitely one of the best things I have ever eaten. Treat yourself to some today!
Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder, and salt.
Stir in the soy milk, coconut oil, and vanilla and mix until smooth.
Pour batter into ungreased 8 or 9 inch square baking pan.
Stir together the remaining ½ cup sugar, brown sugar, and remaining ¼ cup cocoa and sprinkle evenly over batter.
Pour hot water over the whole top and do not stir.
Bake for 25-30 minutes until the center is almost set.
Allow to cool for at least 5 minutes before spooning into serving dishes. Be sure to spoon the hot chocolate pudding from the bottom of the pan.
Tips and Tricks:
*The recipe can be prepared ahead of time, just prepare up until adding the hot water. About 30 minutes before you are ready to serve, pour the hot water over the top and bake as directed.
*The cake can be made ahead of time and kept warm in a 200 degree F oven.
I was flipping through my vast cookbook collection, looking for a new recipe to try. I’m getting pretty bored with my usual lineup so it’s time to get creative. I came across a recipe for chocolate cookies with a touch of cayenne pepper in The Doughmakers Cookbookby Bette Laplante and Diane Cuvelier. Hmm, this should be an interesting new adventure! Charlie is ready for the adventure…here he is wearing his new winter hat:
The recipe only calls for 1/4 tsp. of cayenne pepper which doesn’t seem like a lot in the grand scheme of things. I baked a test cookie to see if I wanted to make any changes to the flavoring before I continued. After the first bite I didn’t even taste the pepper. I was about to add more pepper to the batter. How can I call them spicy and not deliver a spicy cookie?! Then I ate the rest of the cookie and there it was. A subtle but detectable hint of heat in the back of my throat. I’m glad I didn’t add more!
An ice cold glass of milk pairs well with these cookies. It helps with the spiciness as well as the rich chocolate explosion. Look how fudgy they come out.
These cookies are chewy, sweet, and chocolaty with a mild kick at the end. They actually remind me of those red hots candies. This recipe is also good for people on a diet because it is hard to eat a lot of them in one sitting! Here is my altered recipe. The original recipe called for butter, but I tweaked it so that it would be dairy free.
When my friend Andrea needed a better recipe for chocolate crinkle cookies, she asked me for mine. I was almost embarrassed to tell her that I had never made them before! The recipe she has is great but it’s messy; the dough is too sticky and is hard to work with. I asked her for the recipe so I could try it for myself. The original recipe comes from Kosher by Design Short on Time cookbook. The recipe is non-dairy and calls for oil instead of butter. I realized that the oil is causing the cookie dough to be too sticky so I replaced the oil with vegetable shortening and was so happy that I did! The dough was perfect, no need to refrigerate it before working with it.
I don’t like recipes that require “thinking ahead”…who has time? This dough gets mixed together and it’s ready to go. Using a cookie scoop, measure out the dough and roll it into a perfect ball. Then roll it in granulated sugar.
Once it is completely coated, roll it in confectioners sugar.
Shake off the excess sugar.
It looks good enough to eat already! Hold yourself back-it’s worth it. Line the cookies up on a parchment lined cookie sheet and bake at 350°F for 8-10 minutes until they are cracked and puffy.
Allow the cookies to cool for a few minutes on the cookie sheet; they are too soft to transfer to a cooling rack. You can also slide the whole sheet of parchment paper onto a cooling rack. Let them cool completely before sampling these gems.
Rolling the dough in granulated sugar helps the confectioners sugar stick better and keeps it from melting, giving the cookie this great look. The black and white contrast is gorgeous.
They look so perfect and professional and are so easy to make! Pile them up and serve them to your friends and family.
These cookies freeze really well. I like to eat them straight from the ice box!
Look how fudgy they are. Yum! My son Charlie couldn’t get his tiny hands on a cookie, but he did get a hold of this cute ribbon…
Will you try this recipe? It’s non-dairy, easy and delicious!