Tuesday, April 3, 2018

Because I am in a carb coma...

I have basically eaten my lifetime supply of carbs these past few days since Passover began (which is basically how I feel every year), the reason for my carb coma. So today I am just going to share a couple of outstanding carb-y recipes.

Sabrina made this flourless cake by Martha Stewart for the holiday. It was all sorts of amazing. We didn't have espresso powder but decaf coffee worked just fine.

There is a very good reason this stuff is called Chocolate Toffee Matzo Crack.

Ever tried matzo brei? It is basically eggy fried matzo, and Ruth Reichl's version (actually, her mom's) is THE BEST. She's called it her "ultimate comfort food." Try it and you'll know why. Apologies in advance to your arteries.

Image: Flickr/Nancy Heller


  1. It's so fun to see foods from other cultures! I totally want to try that flourless cake!


    1. Ah, that's good for ANY time of year! FYI, we don't eat flour or anything "leavened" during the eight days of Passover to remember the escape from slavery in Egypt, when Jewish people were in a rush to get out of town and had to grab unbaked bread, aka matzo.

  2. I made an Italian version of matzo brei this year, called matza coperta, and it is absolutely wonderful. Also sent my boyfriend a special care package of chocolate toffee matzo to get him through a long week of tech!

    1. JENNIE! Your recipe looks amazing (of course it does), I am going to impress my kids with it this week. Thank you. And you get serious girlfriend points for sending chocolate toffee matzo! (I'm betting a lot of you know Jennie—she is the amazing blogger/cookbook author behind In Jennie's Kitchen, here's the matza coperta recipe: https://www.injennieskitchen.com/2018/04/matza-coperta/).

  3. Been thinking of you and Max Ellen. So happy to learn about the meaning behind it.


Thanks for sharing!

Related Posts Plugin for WordPress, Blogger...