HOMEMADE HANUKKAH GELT
These homemade Hanukkah gelt just might be your new holiday tradition! You only need a mini muffin tin and some gold sprinkles. We like the richness of bittersweet chocolate, but you can easily swap in your favorite type.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 chocolate gelts
Number Of Ingredients 3
Steps:
- Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
- Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
- Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.
HANUKKAH GELT DOUBLE FUDGE CHOCOLATE LAYER CAKE
Make and share this Hanukkah Gelt Double Fudge Chocolate Layer Cake recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
- In a large mixing bowl, blend sugar and oil.
- Add eggs and mix until well blended and mixture is thick and lightened in texture.
- In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
- Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
- If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
- This is a thin batter.
- Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
- ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
- Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
- If not using right away, re-whip before using.
- Add additional warm water to get correct consistency (a tablespoon at a time).
- DECORATING: Place one layer on a cardboard circle.
- Ice this with about 1/2- inch of frosting.
- Place top layer and ice cake- sides first.
- Coat sides with colored sprinkles.
- Garnish bottom edge with coins.
- Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
- Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
GELT MAGIC BARS
These sweet Hanukkah treats come together quickly and are easy to transport to a party or school event. The bars are quite gooey so be sure to let them cool completely before cutting. There are a lot of fun holiday sprinkle blends available online or you can make your own.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 20 bars
Number Of Ingredients 8
Steps:
- Position an oven rack on the lowest position and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving overhang two opposite sides (to help remove the bars later) and butter the foil.
- Combine the graham cracker crumbs and melted butter in a medium bowl. Toss together with a fork to coat evenly, then press into the bottom of the prepared baking pan. Pour the sweetened condensed milk over the top and spread gently with the back of a spoon or an offset spatula so as not to disturb the crust. Arrange 20 of the gelt pieces in a 5-by-4 grid (5 on the long end of the pan, 4 on the short). Sprinkle with the walnuts, then the white chocolate chips, coconut and finally the sprinkles.
- Bake until set, golden around the edges and the coconut is lightly toasted, 25 to 30 minutes. Remove from the oven and arrange the remaining 20 gelt pieces in another 5-by-4 grid on top, pressing gently. Bake just until the gelt softens and adheres to the coconut, 1 to 2 minutes. Transfer the pan to a wire rack to cool completely, at least 2 hours (see Cook's Note). Remove from the pan using the overhang and place on a cutting board. Cut into 20 bars, so each has a piece of gelt on top.
HOMEMADE GELT
Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
HANUKKAH GELT CHOCOLATE FUDGE CAKE
Looking for a festive dessert for Hanukkah? Decorated with foil-wrapped chocolate coins (or gelts), this chocolate fudge cake is right on the money!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Combine first 6 ingredients in large bowl. Whisk eggs in medium bowl with blended. Stir in coffee, buttermilk and oil. Add to dry ingredients; mix well. (Batter will be thin.) Pour into 9-inch springform pan sprayed with cooking spray.
- Bake 45 to 55 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake. Cake will be slightly puffed in center and spring back when touched lightly in center with finger.) Run knife around rim of pan to loosen cake; cool before removing rim.
- Beat margarine in small bowl with mixer until creamy. Add melted chocolate; mix well. Gradually beat in powdered sugar. Add whipping cream, 1 Tbsp. at a time, beating constantly until frosting is light and fluffy. Spread onto top and side of cake. Decorate with chocolate coins.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FUDGY HANUKKAH GELT
Traditionally, Jewish children receive chocolate coins (gelt) for Hanukkah. This is a wonderful recipe to mint your own. Please use only unsalted butter, as the recipe is well balanced. Cooking time includes chilling and remelting time.
Provided by txzuckerbaeckerin
Categories Candy
Time 1h15m
Yield 63 coins
Number Of Ingredients 7
Steps:
- Coat baking sheet with non-stick cooking spray.
- Chop chocolate.
- In a double boiler, combine all ingredients, stir until melted and well blended, about 10 minutes.
- Spread chocolate mix onto prepared sheet about 1/3" thick.
- Let cool 5 minutes.
- With a 1 1/2" round Hanukkah cutter, cut out "gelt".
- Place on waxed sheet and chill for 15 minutes to harden.
- Re-melt leftover and repeat the process.
Nutrition Facts : Calories 76.3, Fat 5, SaturatedFat 3.1, Cholesterol 3.1, Sodium 11.9, Carbohydrate 9.8, Fiber 1.4, Sugar 7.1, Protein 1.1
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