Apr 11

Chocolate Covered Matzo

There is absolutely no excuse for my lack of blogging, I’ve done this before too many times. Trust me I still have been eating and cooking but haven’t felt inspired to share.  Until today!

As Passover is coming around the corner, I decided to tackle Chocolate covered Matzo. My friend Holly who is actually not jewish made this one time a couple of years ago when I was still living in New York City. It was so decadent and cured my 3pm chocolate craving at work. I knew I wanted to make it and every year since I had a taste I claimed I was going to make it. Nope, never did. About 4 years later, I’m proud to say I can now make Chocolate Covered Matzo. But to be honest, the site I found this recipe on,  says the recipe is easy to make with your kids, allowing supervision of course. However I won’t let that stop me from enjoying my creation because I’m back. :) (Back to blogging that is!)

Chocolate Matzo

Chocolate Covered Matzo reminds me of a chocolate covered pretzal. During Passover you can’t eat leavened bread, so matzo is a great substitute. Plus, I caramelized the matzo before the chocolate, so its a treat you won’t be able to pass up.

Caramelized Chocolate Covered Matzo Recipe


  • 3-4 boards matzoh
  • 3/4 cup Passover margarine or butter
  • 1/2 cup brown sugar
  • 1-1/2 cups semisweet or dark chocolate chips
  • 1 cup chopped walnuts, hazelnuts or pecans (optional)
  • 1/4 tsp. kosher salt or sea salt


Chocolate Covered Matzo Ingredients

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.
  2. Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.
  3. Heat the butter or margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.
  4. Bake 10-15 minutes, until the caramel is a golden brown. Turn off the oven, and remove the matzoh.
  5. Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
  6. Top with nuts, if using. Sprinkle with kosher salt.

(BTW – David Lebowitz makes a similiar recipe but he adds vanilla and toasts his almonds). I don’t think the vanilla is needed but its worth trying next time around)

When making this recipe, I couldn’t decide between dark and milk chocolate and pecans and walnuts.  I preferred the dark chocolate and pecans over the milk chocolate walnuts.  Not only did the dark taste richer and more decadent, the dark chocolate chips spreaded easier than the milk for some reason.

While making this recipe, I also learned how to make caramel, butter and brown sugar! Who knew?. So next time, your eating caramel, remember its pure sugar and fat. :) I actually had a little extra caramel when making this recipe, so I made caramel chews by pouring it into little circles on a sheet and putting it in the fridge.  It was so good. I have to be careful next time I’m making this recipe and not leave any extra caramel. :)  For the small chance that I do have extra caramel, I may put the extra caramel in some type of fun mold shape.  Caramel Chews!

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Feb 11

My Grandma’s Frozen Yogurt Pie

When my grandma made her yogurt pie, I probably never ate it.  One because I was young and a fickle eater and two because I was not a fan of yogurt.  About four years ago, I was at my sister’s apartment for dinner and she made this dessert.  Once I had my first bite, there was no turning back, I was hooked.  I kept thinking to myself why didn’t I try this sooner.  Well you know the reasons.  Anyways, I started making this recipe all the time, once it was finished, I would make another one.

This soon became a family staple when we had get-togethers.  I’ve assumed responsibility for making this dessert.  I do have to give my sister credit for keeping this dessert alive. Now-a-days my mom actually is the one who makes it all the time.  Its funny, I think my sister Jackie was probably the only one who use to like it.  Now, we all fight over the last slice.

Please mind the less than awesome pictures because I was making this at a potluck dinner with friends and got a little tipsy when it was being served.


Keebler’s Ready Crust -Graham Cracker (find this in the baking aisle)
2 Dannon Fruit on the bottom Yogurts ( I use strawberry and blueberry to get a mixture of flavor.
1 – 8oz container of Cool Whip – Free


  • Mix the Yogurt and Cool Whip together until well blended.
  • After ingredients are completely mixed, put yogurt filling in pie crest.
  • Put in freezer for a few hours until filling in frozen


  • Take out of freezer 30 minutes prior to serving, in order to soften the filling slightly.
  • Any leftovers, put pie back in freezer for a later time


ingredients in bowl

ingredients mixed

yogurt filling in pie crust

frozen yogurt pie

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Jan 11


Since being back from New York, I have gone into cupcake withdrawal.  This is probably a good thing as I had way too many cupcakes when I was there.  At the time, it was worth every bite and calorie I had.  ( my mother probably would disagree).

Here is my rundown of cupcakes:

Round 1:  Limelight Marketplace- CupcakeStop.com

I met up with my friend Lachelle on Wednesday and told her about my obsession with cupcakes.  She was surprised and confessed that she shared the same fixation.  I’m just in shock that I had no idea she loved cupcakes.  I should of suspected this when she sent my friend Laura a bouquet of flowers shaped like a cupcake (Laura loves cupcakes as much as I do). Once I told her my secret, she knew exactly where to take me. We headed to Limelight Marketplace. It was a sweet tooth lover’s wet dream.

She took me to her favorite vendor… CupcakeStop.com. They actually started with  a cupcake truck around the city which you can find their daily location by following them on twitter.  Lachelle insisted on buying me a cupcake and I did not stop her from doing it :).  I was so excited about the cupcake that I ate it right away and forgot to take a picture of it. I did however take a picture of the location in Limelight.


Cupcakestop.com – they nailed the frosting but the cake was overcooked/dry.  Lachelle said its never like that, so I would give this place another try.

Round 2: Billy’s Bakery

The following day I was meeting up with my friend Holly and needed to kill some time before she could meet up.  I was already in the 20’s on 6th Ave and remembered that Billy’s Bakery was on 9th. After yesterday’s adventure I knew I wanted to take a bunch of pictures this time.

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Dec 10

Meringue Cookies Round 2

After my last attempt of making Meringue Cookies, I was determined to get it right this time.  Since most recipes called for cream of tartar, I went out and purchased a jar of it.  (YAY!) I learned that cream of tartar is used as a thickening agent for making meringue.  (YAY! for learning something new)

Chocolate Meringue Cookies
(found this off of allrecipes.com)


  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup white sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/3 cup semisweet chocolate chips


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  3. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

I’m definitely closer to nailing Meringue Cookies as you can see from the picture below.  They puffed up while cooking but when I took them out they flattened.  I probably should of used more cream of tartar once I noticed it was not thick enough.  It also could be because I blended it by hand.  I don’t actually have a mixer yet… a girl can dream.

meringue cookie

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Dec 10

Meringue Cookies – Easy or Hard?

It rained in Florida today and I really wanted to make something without leaving the apartment. I keep typical cooking staples in the apartment, sugar, flour, eggs and a few spices for baking. So after searching, I couldn’t find anything that required minimal ingredients. I remembered how few ingredients meringue cookies require, so I went for that. I found a bunch of recipes but they all called for cream of tartar… what the hell is cream of tartar? My goal now was to find a substitute for cream of tartar… after checking a few sites, a bunch mentioned substituting the cream of tartar with white vinegar. Alright, sweet I have that and my mission to conquer Meringue Cookies continued on…

Long story short…

I started to realize as I was mixing, that the mixture was not hardening. I ended up just pouring the mixture into a pyrex bowl and let it cook and see what happened. Well, I think it would of turned out ok but I took it out too early. I would upload a picture but it would just be a picture of the trash, because that is where the meringue concoction went.

Whoever said Meringue Cookies was easy to make was lying! Any tips on perfecting Meringue Cookies is much appreciated.

Baking Fail

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Dec 10

Reese’s Chewy Chocolate Cookies

About 4 years ago, my sister made these yummy cookies.  I’ve never been a fan of cookies, I’ve always been a cupcake kinda gal.  Once I had her cookie, I was hooked.  Now besides making the ready to bake cookies from Pillsbury or Tollhouse(how embarrassing) … these are my go to cookies that I make from scratch. I get requests to make these cookies for work or parties. They really do melt in your mouth and you can never just have one. You can find the recipe on the back of the Reese’s peanut butter chips, and if you bake a lot you should have most of the ingredients in your pantry already.  I stocked up on the peanut butter chips for a rainy day which has come in handy many times.

The picture I took of the cookies does not do it justice

Reese’s Chewy Chocolate Cookies

chewy chocolate cookies


2 cupes all purpose flour
3/4 Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4cups (2 -1/2 sticks) butter or margarine, softened
2cups of sugar
2 teaspoons vanilla extract

1-2/3 (10-oz pkg.) REESES Peanut Butter Chips


1. Heat oven to 350 F

2. Stir together flour, cocoa, baking soda and salt.  Beat butter and sugar in large bowl with mixer until fluff. Add Eggs and vanilla; beat well. Gradually add flour mixture. beating well.  Stir in peanut butter chips.

3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. ( Do not overbake; cookies will be soft.  They will puff while baking and flatten while cookin.) Cool Slightly; remove from cookie sheet to wire rack. Cool Completely. About 4- 1/2 dozen cookies.

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Nov 10

Pumpkin… how yummy you are

I found the best recipe for Chocolate Chip Pumpkin Bread last year and I have gotten so many compliments on it.  Just make sure you give the loafs away otherwise you’ll get stuck eating the bread ( which may or may not be a bad thing)

This year I stocked up on Libby’s Pumpkin


  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin pureelibby Pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
    2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
    3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

    You can find this recipe on Allrecipes.com

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