Gourmet Kosher Cooking: Mishloach manot

This Purim, choose from a number delicious sweets to include in your mishloah manot gifts.

Easy “Krispie” Thumbprint Cookies (photo credit: Courtesy )
Easy “Krispie” Thumbprint Cookies
(photo credit: Courtesy )
Now Purim is coming fast and you just need to get those mishloah manot ready and cook for your seudah.  Here are some easy treats to make for your mishloah manot so you still have time to make a beautiful meal Purim day.
Easy “Krispie” Thumbprint Cookies
1 package Duncan Hines Classic Yellow cake mix½ cup oil¼ cup water1 egg3 cups Rice Krispies½ cup chopped walnuts6 tablespoons raspberry jam
Preheat oven to 375 degrees.  Beat together cake mix, oil, water and egg until well combined.  Add cereal and walnuts; mix well.  Drop by heaping teaspoonfuls onto ungreased baking sheets.  Use thumb to make indentation in each cookie (hence the name!)  Spoon about ½ teaspoon jam into center of each cookie.  Bake for about 10 minutes.  Cool for 1 minute on baking sheet; remove to wire rack to cool completely. 
Easy Chocolate Oatmeal Cookies
1 (19.5-ounce) package brownie mix
2 cups quick-cooking oats
½ cup (1 stick) margarine, melted
3 eggs
1 cup white chocolate chips
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.  Beat together brownie mix, oats, melted margarine and eggs.  Stir in chocolate chips.  Drop by ¼-cupfuls onto greased cookie sheets.  Bake for about 15 minutes.  Cool 1 minute on cookie sheet before removing to wire rack to finish cooling.
The Best Chocolate Cake
These can be made in miniature Bundt pans; adjust cooking time accordingly. Or just put a big, rich slice in your mishloach manot.
Cake:1 Duncan Hines Devil’s Food cake mix1 package instant chocolate pudding½ cup water½ cup oil4 eggs1 cup tofutti sour cream2 cups chocolate chips1 cup miniature marshmallows1 cup chopped walnuts
Glaze:3 tablespoons margarine3 tablespoons corn syrup1 tablespoon water1 cup chocolate chips
Preheat oven to 350 degrees.
Mix together cake mix, pudding mix, water, oil, eggs and tofutti sour cream until well combined. Stir in chocolate chips, marshmallows and walnuts. Pour into a well greased Bundt pan and bake for 50 to 60 minutes. Let cool in pan for 10 to 15 minutes before turning onto wire rack to finish cooling. Cool completely before drizzling with glaze.
Glaze: Heat margarine with corn syrup and water in microwave until margarine is melted. Remove and add chocolate chips. Stir constantly until melted and smooth.