Enjoy these chocolate treats as we pray for a sweet new year for our family, friends and all of the Jewish people. For more graet recipes go to: www.gourmetkoshercooking.com.Cappuccino Brownies:While this recipe can be made with a “from-scratch” brownie base, it’s just as good with Duncan Hines so why go to the extra trouble…1 Duncan Hines pareve brownie mix for an 8 x 8-inch pan1 teaspoon instant coffee granules2 tablespoons pareve whip1 cup powdered sugar2 tablespoons margarineChocolate Frosting:1cup semisweet chocolate chips1/3 cup pareve whipPreheat oven to 350 degrees and prepare brownies according to package directions. Bake for 30 minutes. While brownies are baking, dissolve coffee granules in pareve whip. Beat together the powdered sugar and the margarine. Add the coffee mixture and beat until creamy. Spread over the warm brownies. Chill for about 1 hour or until set. Melt chocolate chips with pareve whip in microwave. Stir until smooth and spread over brownies. Chill again until frosting is set. Cut into bars. Store in refrigerator.Chocolate Caramel Torte:2 (19.8 ounce) packages brownie mix½ cup instant coffee crystals1 tablespoon cinnamon1/3 cup pareve whip½ cup brown sugar6 tablespoons margarine2 tablespoons corn syrup½ teaspoon vanilla1 (13 ounce) jar chocolate spreadPreheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Prepare each brownie mix according to package direction adding the coffee crystals and cinnamon. Spoon batter into prepared pans and bake for 45 minutes. Cool completely and remove from pans.In a medium saucepan, combine pareve whip, brown sugar, margarine and corn syrup. Bring to a boil and reduce heat to simmer. Simmer for 3 minutes. Remove from heat and stir in vanilla. Transfer to a bowl and cool COMPLETELY.Place one brownie layer on a cake plate. Top with chocolate spread, spreading evenly. Spoon 1/3 cup caramel over chocolate spread. Top with second brownie layer and then remaining caramel.. Let stand 30 minutes before serving.Chocolate Coffee Cake with Tofutti Cream Cheese Filling:Cake:1 package (2 cups) semisweet chocolate chips3 tablespoons margarine2 cups flour1 teaspoon baking powder1 teaspoon baking soda1 cup shortening1 cup sugar3 eggs1 cup tofutti sour cream1 teaspoon vanillaFilling:1 (8 ounce) package tofutti cream cheese3 tablespoons margarine1-1/2 teaspoons flour¼ cup sugar½ teaspoon vanillaTopping:½ cup brown sugar½ cup sugar1 teaspoon cinnamonIn a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.Mix the topping ingredients together. Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.Click herefor more Jpost High Holidays features
For more great recipes go to: www.gourmetkoshercooking.com
L’Shana Tova U’Metuka
Honey is not the only food that says sweet; here are some great chocolate recipes that will sweeten up your Rosh Hashana.
