teacher by day - chef by night
Have you heard of Matzo Crack? The meaning behind the name is basically that it is so good, that you will get addicted to it, like crack!* If you are looking for a more PG version of the reasoning… well matzo does “crack” when you …
Its Macaroon Week! After Researching and Testing a few recipes this week (like Meringue Macaroons and Whipped Coconut Macaroons), I am sharing the easiest of all of the recipes with you today. The cooking on these were a little bit confusing – I actually had to reform …
Coconut Macaroons – I think they may be one of those foods that you either love or hate, probably mostly due to the Coconut! Growing up in a house where my mother hated Coconut, I am not quite sure where I developed my love for these treats. Most often Only bought & eaten around Passover, Manischewitz Macaroons were, for as long as I can remember, one of my favorites! The sweetness of shredded coconut, paired with the slight crunch on the outside and the soft doughy inside – it is just heavenly.
COCONUT – if you are not a fan, you may want to stop reading right now, and stay away for the next few days! In an effort to try to duplicate
![Pickled [Deviled] Eggs](https://i0.wp.com/www.teacher-chef.com/wp-content/uploads/2011/04/4-22-pickled-beet-eggs1.jpg?resize=760%2C400&ssl=1)
A few years ago I made Pickled Beets and my parents told me that they hated pickled beets, but since through the years I was forced to try lots of things that I said I didn’t like – I told them they had to try it. Guess What… they liked it! I figured since at Passover (or Easter!!) we always have hard-boiled eggs and my whole family now likes pickled beets, why not combine the two!?
Every year since I can remember, Chocolate Covered Matzo graced our Passover table. We always bought it but in recent years 1/2 of the pieces in the package were no longer full pieces of matzo but were broken into small pieces. Having smaller pieces is perfect when it is homemade, but when I buy it and they advertise full sheets – I want full sheets!
A few years ago, (pre-food blog life) I made chocolate covered matzo for my family’s sedar and since it was so easy we have decided it is even better than buying it. My dad wishes I made one without any homemade caramel on it, so maybe next year I will try dipping some so there is more chocolate than matzo to make dad happy.
By the end of Passover most of us are sick and tired of eating matzo – but when you cover it in chocolate it refreshes your tastebuds and makes sure that you can’t get enough of it!
Chocolate Covered (Caramel) Matzo
(as made by Zoe Bakes – a family favorite that I have made for years)
Line a baking sheet with foil. Preheat oven to 350 degrees. In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized – don’t worry. Spread it evenly over the matzo. Bake for about 15 minutes (rotated and check 1/2-way through).
Remove from oven and add the chocolate. Let the chocolate sit for 5 minutes and then spread evenly over the matzohs. Allow to cool to room temperature (or put in the fridge to cool). Break into strips or bite sized pieces.
Happy Passover … or anytime you have extra matzo that you aren’t sure what to do with it!