ChefUptothePlate

Food, Nutrition and Cooking


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Peppermint Patties

H/T to Molly Morgan for sharing the “recipe” to make the peppermint tray.

It’s so easy to make this holiday treat, perfect to give out small bags to friends and neighbors. The melted peppermints are reminiscent of a baseball.

1 bag of Starlight mints (I used most of an 18 oz bag)

1 package (12 oz) chocolate chips (I like the bittersweet variety)

9 ” springform pan, lined with parchment and sprayed with cooking spray

Preheat oven to 325 degrees F.

Place unwrapped mints in concentric circles in bottom of pan, fitting fairly tightly.

Bake for 8-12 minutes until mints melt enough to merge together (see photos).

Turn oven off. Spread chocolate chips over the peppermint tray and place in oven for 2-3 minutes until chocolate is easily spreadable, spread (I use an offset spatula) till smooth.

Let cool then place in refrigerator until chocolate rehardens.

Place chocolate peppermint tray in a ziploc bag and break into bite sized pieces.

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Chef Up to the Seder Dessert Plate

Chocolate Mini-Brownie Muffins for Passover
These brownies are just about 1 bite each, the perfect ending to a seder meal.

Ingredients:
4 eggs or 1 cup of egg substitute such as Egg Beaters
1 1/2 cups granulated sugar
2/3 cup canola oil
6 T matzo meal (white or whole wheat)
1 cup cocoa powder (if lumpy, sift through a sieve)
1 tsp orange or mint extract

Preheat oven to 350 degrees F. Prepare mini-muffin tins with muffin papers, spray with cooking spray.
Combine all ingredients in a medium bowl, stirring till well incorporated. Transfer by tablespoons into muffin papers. Bake for 15 minutes.
Let cool.
Yield ~ 48 mini-brownies


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Peanut Butter and Chocolate Matzo Candy

A recipe for delicious matzo toffee crunch candy inspired me to come up with this version that has more protein, healthier fat (from the peanut butter) and is even easier to make.

Peanut Butter and Chocolate Matzo Candy

2 sheets of matzo (white or whole wheat)

~ 1/2 cup peanut butter (preferably natural, chunky) 

~ 1 cup semi-sweet chocolate chips (Trader Joes makes one that is parve)

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. 

Spread the peanut butter on the matzo and bake for 8- 10 minutes; keep an eye on it, you don’t want the PB or the matzo to burn. 

Turn off the oven. Sprinkle the chips on top of the hot matzo and put back into the oven (remember the oven is OFF) for about 8 minutes.

Remove from oven and spread the chocolate evenly over the matzos. BE CAREFUL, THE MATZO IS VERY HOT AT THIS POINT. Let cool so that chocolate hardens. Break into bite sized pieces.