For those that are still suffering from post-High Holiday lethargy, here are some easy desserts that taste just as good as treats that require hours of labor.
By GOURMETKOSHERCOOKING.COMEasy Oh Henry Bars1 cup peanut butter1 cup light corn syrup1 cup sugar6 cups Rice Krispies1 cup chocolate chipsPlace peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) stirring every once in a while until smooth. Remove from heat and add the Rice Krispies. Preheat oven to 180 degrees Celsius (350 Fahrenheit).Smooth batter into a 9×13 pan lined with baking paper. Sprinkle the chocolate chips evenly on to and place in oven for about five minutes. Remove from oven and spread melted chocolate across the top of the bars. Cool in the fridge for about five minutes. Cut into bars. Most importantly, enjoy!GKC variation: After adding the Rice Krispies, form mixture into balls. Melt the chocolate chips and roll the Rice Krispie mixture in the melted chocolate. Place on a baking sheet lined with waxed paper and chill. Same taste, slightly more elegant presentation.Lemon Cookies1 package lemon cake mix2 eggs1/3 cup oil1 tablespoon lemon juice¾ cup coconutPowdered sugarPreheat oven to 190 degrees Celsius (375 Fahrenheit). Beat together cake mix, eggs, oil and lemon juice until no lumps remain. Stir in coconut.Shape into balls and drop onto ungreased baking sheets (I use silpat mats on top of my baking sheets).Bake for about seven to eight minutes. Cool for two minutes on baking sheet and then remove to wire rack to finish cooling. Sprinkle with powdered sugar.Chocolate Pudding CakeServes 6 Pudding Cake:3/4 cup granulated sugar1 cup all-purpose flour1/4 cup cocoa powder2 teaspoons baking powder1/4 teaspoon fine sea salt1/2 cup non-dairy creamer1/3 cup margarine, melted1 1/2 teaspoons vanilla extractTopping:1/2 cup granulated sugar1/2 cup packed light brown sugar1/4 cup cocoa powder1-1/4 cups hot waterPreheat the oven to 180 degrees Celsius (350 Fahrenheit).For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the non-dairy creamer, margarine and vanilla. Stir together until smooth with a wooden spoon or spatula.Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.Bake for about 30 minutes - you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top.Serve with vanilla or mint chocolate chip parve ice cream, powdered sugar, or parve whipping cream, if desired.
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