For Jews, Pesach can either be the most exciting holiday or the most dreadful. Matzah can kill diets, horseradish may ruin appetites, the mental torment is unbearable , and worst of all, it lasts eight days! Don’t worry, though; below are some tips on surviving this holiday and making the best out of it! Afterall, it is one of the most significant Jewish holidays, and we should make this holiday that honors our ancestors lives the most enjoyable possible!
- Don’t forget you can eat fruits!
- Knowing that you are being kept away from many of your favorite meals and snacks may really be difficult. However, don’t let the absence of these foods take your mind away from what you can eat. Fruits are able to fill you up quickly and can be really tasty sweet treat as well!
- Drink Lots of Water
- Passover can ruin diets, as it is probably the most fattening holiday of all considering how much Matzah is consumed. To keep your body happy and healthy, don’t forget to drink plenty of water. Cold water is also able to boost your metabolism. Water is also able to fill you up, so it can keep those cookie cravings down!
- Exercising is crucial to your health, so during Passover, not only will exercising prevent you from gaining weight, but it will also keep your mind off of those cravings!
- Focus on Spending Time With Your Family/Friends
- As long as your mind is not thinking about the foods you are desirous to eat, this holiday will go by before you know it! Don’t forget, the more you do with your time, the faster the time flies. Stay in touch with your friends and go places with your family!
Don’t spend your time dreading what you can’t do/eat during passover, but focus on what you can! The saying is true; time flies by when you are having fun. Make this holiday enjoyable and easy with the few tips listed above. Spend time honoring the story of Passover, rather than waiting for it to be over.
Below are a few dessert recipes you can make on Passover:
BA’s Best Chocolate Macaroon Cake
- 1 cup virgin coconut oil, melted, cooled, plus more for pan
- ¼ cup unsweetened cocoa powder, plus more for pan
- 1 cup skin-on almonds
- 8 ounces semisweet or bittersweet chocolate, chopped
- 1 teaspoon kosher salt
- ½ cup unsweetened shredded coconut
- 6 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup (packed) light brown sugar
- 2 teaspoons vanilla extract
Ganache and assembly
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
- Pinch of kosher salt
- ½ cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon sliced almonds
- 1 teaspoon granulated sugar
- (from bonappetit.com)
Triple-Layer Chocolate Macaroon Cake
1 2/3 cups heavy cream
10 1/2 ounces bittersweet chocolate, chopped
3 1/2 ounces milk chocolate, chopped
4 large eggs
1 1/2 cups sugar
4 2/3 cup dried unsweetened finely grated coconut (10 ounces)
How to Make It
Preheat the oven to 350°. Spray an 11-by-17-inch jelly-roll pan with vegetable oil spray and line the bottom with parchment paper; spray the paper.
In a small saucepan, bring the cream to a boil. Remove from the heat, add the chocolates and let stand for 5 minutes, then whisk until smooth. Pour 1 cup of the chocolate ganache into a measuring cup and set aside at room temperature; scrape the rest into a bowl. Cover the bowl with plastic wrap and refrigerate the ganache until firm, at least 3 hours.
In a medium saucepan, bring 1 inch of water to a bare simmer. Using an electric mixer, beat the eggs and sugar in a large bowl at medium speed until blended. Set the bowl over the simmering water and whisk until the eggs are warm to the touch. Remove from the heat and beat at high speed until tripled in volume, about 5 minutes. Fold in 3 2/3 cups of the coconut. Spread the batter in the prepared pan in an even layer. Bake for about 25 minutes, or until golden and firm. Let the cake cool for 15 minutes.
Run a knife around the edge of the cake; invert it onto a baking sheet and peel off the parchment. Slide the cake onto a work surface. Using a serrated knife, trim the edges and cut the cake into 3 rectangles of equal size. Stack the layers and trim off any uneven sides with the knife.
Set 1 cake layer right side up on a wire rack and spread with half of the chilled ganache. Cover with a second layer and the remaining chilled ganache. Top with the third cake layer, smooth side up; press down gently. Pour half of the reserved ganache on top and spread it evenly, letting it drip slightly down the sides. Pour on the remaining ganache and smooth the top and sides. Transfer the cake to a cake plate. Refrigerate for 15 minutes, then press the remaining coconut onto the sides of the cake. Garnish with chocolate curls and serve or, for best results, refrigerate the cake overnight.