Loretta’s Chocolate Chip Mandelbroit

“A living stew of inconsistencies” is how our friend Meyer described himself in a Dvar Torah that he gave several weeks ago.  Many of us are inconsistent in how we practice or observe Judaism, but Passover is a holiday when perfectly rational people behave in irrational ways.  My daughter has repeatedly accused me of being too “machmir” (strict) when it comes to Pesach.

I actually made a decision that this year would be different and I would adopt a come what may attitude.  My plan was to arrive back East and cook, not get involved in the kashering, and only minimally involved in the shopping.  I was doing SO well until tonight when I stopped at Western Kosher on my way home, my excuse being that I wanted to see any new Passover products that came on the market.  I swore that I wouldn’t buy anything, but here I am sitting at the kitchen table writing this post and in front of me there are six shopping bags filled with all kinds of Passover groceries.  Who could resist Masala Chai Tea???   Somehow they will all need to be packed into our luggage along with a tin of our favorite Passover Mandelbroit that I will bake on Sunday.  There are some things that never change, no matter how hard we try.

I wish each and every one of you a Zisn Pesach.

Loretta’s Chocolate Chip Mandelbroit

3 sticks margarine

2 cups sugar plus an extra 4 Tb for sprinkling

6 eggs

2  3/4 cups cake meal

3/4  cup potato starch

1/2 tsp kosher salt

2 tsp cinnamon

2  12 oz. bags of chocolate chips

Preheat oven to 350 degrees.  Reserve 4 Tb sugar and mix with 2 Tsp cinnamon and set aside.  Cream sugar and margarine.  Add eggs, one at a time, beating well after each egg.  Add dry ingredients.  Divide dough into 4 equal portions and with oiled hands, form 4 loaves, divided between 2 greased cookie sheets.  Sprinkle each loaf with an equal amount of the cinnamon sugar mixture.  Bake for about 30-40 minutes. Slice loaves and place Mandelbrot cut side up, sprinkling with more cinnamon sugar.  Return to oven and bake another 10-15 minutes per side or till crisp.

Enjoy,

Irene

Chocolate Cake


Rosh Hashana is approaching and as usual there is a feeling of anticipation and excitement about what the New Year will bring.  Pouring over tattered recipes, trying to decide between making a traditional meal or trying something new, choosing which Challah recipe to use and do we want a sweet chicken or savory.  Will I make my mother’s apple cake, not because it is the best, but because it was the apple cake that she made, and when I make it I am reminded of her.  Of course, there are the guests, because what would a Yontif celebration be without guests.  For me that is the best part, the pull of the holidays to bring the family and friends home.  Not sure who will be here, but hopefully some calls will trickle in, and I will be grateful to share my table.

This recipe was given to me by my friend Susan T.  who raved about the results.  She was right, the cake is light and chocolaty and not too sweet.  It is a perfect cake for a birthday celebration.

Happy Birthday Shira!

Susan’s Chocolate Cake

3 cups all purpose flour

2 cups sugar

1/2 cup unsweetened cocoa

2 tsp baking powder

1 tsp salt

2 cups cold water

1 cup oil

1 tbs vanilla extract

1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  Grease and flour three 9″  round pans or two round pans and one loaf pan.  Sift together first five ingredients.  In another bowl, mix water, oil and vanilla.  Mix in dry ingredients and combine.  Add chocolate chips and divide batter into pans.

Bake about 25-30 minutes, till toothpick inserted in center comes out clean.  Serves 8-10

Enjoy,

Irene