Oy! It’s Spring!

Happy Passover and Happy Easter to our readers!  And to those of you who celebrate neither holiday, you can still enjoy the food that each celebration has to offer.  Macaroons, chocolate-covered matzo, sugar-coated fruit jellies, Cadbury eggs, honey-baked ham, PEEPS!  The list goes on!  So let’s get started with this week’s post.

Last night was the first night of Passover, and for our Jewish friends, the first seder.  If you’re anything like Stacey, you’re probably already sick of eating matzo.  So what’s a good Jew to do for the next week if she doesn’t want to suffer with every mouthful of The Bread of Affliction?  Make these AWESOME muffins!  They’re Kosher for Passover and do NOT, repeat, do NOT taste like sawdust.

Here’s the recipe:

Preheat oven to 325°F. Grease or place paper liners in a muffin pan. In a 2- quart bowl, sift ¼ cup cake meal, ¼ cup potato starch or matzo meal, ½ cup sugar, 1 tsp. cinnamon and ¼ teaspoon salt. In a small bowl, beat three large eggs and ½ cup vegetable oil. Add the wet ingredients to the dry. Fold in ¼ cup chopped nuts (such as walnuts) and ½ cup frozen berries. Spoon the batter into the prepared muffin pan, filling the cups about ⅔ full. Sprinkle muffin tops with a little sugar. Bake for 25 to 30 minutes or until the muffins are brown.

Do you have any delicious Passover recipes to share?  Please e-mail us at everyfoodfits AT gmail DOT com!

This coming Sunday, April 12, Christians will celebrate Easter.  But you don’t have to be Christian to enjoy Easter candy!  Samantha loves Easter candies, and she can help everyone learn how to enjoy these seasonal confections without crossing the line into gluttony.

Simple Serving Guide for Intelligent Indulgence – The Easter Candy Edition:
–    Pez candy, 1 roll – 35 calories
–    Marshmallows, 4 pieces or Bunny mallows, 15 pieces – 100 calories
–    Starburst Original jelly beans, ¼ cup – 150 calories
–    Reese’s peanut butter egg – 180 calories
–    Cadbury caramel crème eggs (small), 4 pieces – 180 calories
–    Cadbury mini eggs, 12 pieces – 190 calories
–    Solid dark chocolate bunny, just the ears (or roughly 1.5 oz) – > 200 calories

How Stacey Got the Shot: in the kitchen, with daylight coming in the window.  ISO 200, f/4.5, 1/40 sec shutter speed at focal length 32mm in digital.  Stacey just bought a boatload of color film on sale at Target…keep an eye out for film food shots soon!

Kosher muffins

Print recipe

Prep time	15 minutes
Cook time	30 minutes
Total time	25 hours, 30 minutes

Ingredients

• 1/4 cups cake meal
• 1/4 cups potato starch or matzo meal
• 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoons salt
• 3 Large eggs
• 1/2 cups vegetable oil
• 1/4 cups chopped nuts (such as walnuts)
• 1/2 cups frozen berries

Directions

Step 1

Preheat oven to 325°F.

Step 2

Grease or place paper liners in a muffin pan.

Step 3

In a 2-quart bowl, sift ¼ cup cake meal, ¼ cup potato starch or matzo meal, ½ cup sugar, 1 tsp. cinnamon and ¼ teaspoon salt.

Step 4

In a small bowl, beat three large eggs and ½ cup vegetable oil.

Step 5

Add the wet ingredients to the dry.

Step 6

Fold in ¼ cup chopped nuts (such as walnuts) and ½ cup frozen berries.

Step 7

Spoon the batter into the prepared muffin pan, filling the cups about ⅔ full. Sprinkle muffin tops with a little sugar. Bake for 25 to 30 minutes or until the muffins are brown.

Kosher muffins

By everyfoodfits Published: April 9, 2009

• Cook: 25-30 mins

If you’re anything like Stacey, you’re probably already sick of eating matzo. So what’s a good Jew to do for the next week if she doesn’t want to suffer with every mouthful of The Bread of Affliction? Make these AWESOME muffins! They’re Kosher for Passover and do NOT, repeat, do NOT taste like sawdust.

Ingredients

• 1/4 cup cake meal
• 1/4 cup potato starch or matzo meal
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup vegetable oil
• 1/4 cup chopped nuts, such as walnuts
• 1/2 cup frozen berries

Instructions

1. Preheat oven to 325. Grease or place paper liners in a muffin pan. In a 2-quart bowl, sift ¼ cup cake meal, ¼ cup potato starch or matzo meal, ½ cup sugar, 1 tsp. cinnamon and ¼ teaspoon salt. In a small bowl, beat three large eggs and ½ cup vegetable oil. Add the wet ingredients to the dry. Fold in ¼ cup chopped nuts (such as walnuts) and ½ cup frozen berries. Spoon the batter into the prepared muffin pan, filling the cups about ⅔ full. Sprinkle muffin tops with a little sugar. Bake for 25 to 30 minutes or until the muffins are brown.
   

• Cuisine: American
• Skill Level: Beginner