I can’t believe that yesterday we were outside at the White Sox game and this morning I woke up to this…YUCK!
I thought it was supposed to be spring time! I was up early this morning and headed straight into the kitchen. I enjoyed a bowl of overnight oats (made with chopped apple) and an Awake Tea.
I quickly got started on my Passover ‘baking’. Last year was the first year that I attempted to make some Kosher for Passover goodies that didn’t come out of a box. It was a challenge baking without flour, yeast, etc, but I found some new recipes to add to my book. This year, I searched for even more recipes. Since I was in charge of dessert for tonight’s seder at my parents, I had a lot of kitchen time ahead of me. I started the simplest recipe, a Date and Almond Truffle that I found in Cooking Light.
I bought dates and blanched slivered almonds from the bulk bins at Whole Foods. I put all the ingredients in my 7 cup food processor and pulsed for about 30 seconds.
I scrapped the sides and pulsed for another minute before everything started to mix well and form a thicker mixture.
I formed the dough into balls and rolled them into the coconut. I decided to try toast my coconut, but left it in for too long. The color was a little darker, but it still tasted good. As someone who doesn’t love coconut, I was surprised at how good it tasted…it reminded me of Samoa girl scout cookies. Yum! These are so good that I will definitely make them again! And I won’t be waiting until next Passover.
I finished my first of many desserts and I am off to the gym. With two weeks before my cruise, I have a session scheduled with my trainer (she’ll be happy that I have some homemade treats to share). Then it is back to the kitchen for some Fudge Cake and Macaroon Fruit Compote.
Stay tuned for more Passover recipes to come…