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Peter Cottontail Pancakes and Passover Pie

Peter Cottontail PancakesšŸ‡ šŸ‡

This recipe is fromĀ @dianemorrisey. How cute are these little bunnies?!?! It’s all about the creativity here. So fun! The kids will love to wake up to this breakfast on Easter morning. Keep scrolling for a beautiful Passover recipe too. Anything hazelnut and I’m in!

Basic Buttermilk Pancakes Ingredients

2 cups all purpose
1/4 cup sugar
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1/4 cup butter, melted
2 tsp vanilla
1 large egg

Instructions

Combine the dry ingredients in a large bowl. Combine the wet ingredients whisking quickly so that the hot butter doesnā€™t begin to scramble the egg.
Add the wet to the dry and whisk to combine. :
:
Whipped Cream Tail topped with coconut… Banana feet with cocoa nibs (or you can use mini chocolate chips)

 

Salted Chocolate Tart with Matzo-Hazelnut Crust (Passover Pie)

This recipe is from feed feed

 

Ingredients for the Matzo Crust

5 sheets gluten-free matzo, broken by hand into small pieces

1/2 cup hazelnuts, toasted

1/4 cup sugar

1/4 teaspoon kosher salt

1/2 cup butter, chilled and cubed

Ingredients for the filling

3/4 cup heavy cream

12 ounces bittersweet chocolate chips

1 large Handsome Brook Farm Pasture-Raised Organic Egg, whisked

1 tablespoon honey

1 teaspoon Simply Organic Vanilla Extract

1/2 teaspoon salt

Flaky salt, for garnish

Instructions

  • STEP 1

    Preheat oven to 350Ā°F. In a food processor, mix matzo, hazelnuts, sugar and salt until finely ground, about 1 minute. Add cubed butter and pulse until just combined and mixture resembles wet sand, about 10-15 pulses. Press mixture into bottom and up the sides of an 8-inch tart pan. Bake crust until golden brown, about 25 minutes.

  • STEP 2

    Meanwhile, make the chocolate filling: In a medium saucepan over medium heat, whisk cream and chocolate until chocolate is completely melted. Remove from heat and whisk in eggs, honey, vanilla, and salt until fully combined.

  • STEP 3

    Pour into par-baked crust and bake until set, about 25 minutes. Garnish with flaky salt immediately, then let cool 30 minutes before slicing and serving.

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