Apologies for my being absent for so long! Between Hurricane Sandy, a heavy workload, an out-of-town family wedding, Chanukah and kids being just a little bit too sick too much of the time, there just hasn’t been time for blogging. But, I’m back now, and I’ve got a recipe that (I hope) is going to blow your minds.
Preparations for Purim are in full swing at my house and have been for a couple of weeks now. I’ve got logs of chocolate chip walnut cookie dough and cinnamon roll cookies hanging out in my freezer with peanut butter sheet cake and sugar cookie cut outs that are waiting to be decorated. Yesterday, I finished up my four batches of Mocha Swirl Muffins (mostly for my Mishloach Manos; some of the batter got divided between mini loaf pans to have out on the table for munching on during the day) which brought me up to somewhere near 100 muffins. I’ve also got my mini pecan pies taking up space in a cousin’s freezer and still have to find the space somewhere to stick a very special tray of Peanut Butter Rice Krispie Treats.
It all sounds a lot like a food allergy nightmare, doesn’t it? For those of you who are feeling that familiar pre-Purim anxiety, I’d recommend that you go back and check our Purim posts from last year; the tips on how to get through the day are just as helpful today as they were a year ago!
Which is why I’ve actually been holding on to this recipe for a while now. When I first came across this recipe, it took everything that I knew about chocolate and turned it on its head – v’nahapachu! But Purim calls for a special dessert and one that fits nearly every food-allergic diet had to be reserved for a special occasion.