Chocolate Chip Sticks for Passover
What can I say about these chocolate chip sticks? They are Kosher for Pesach!!! They don't taste kosher for #pesach! But they are. When these were resting on my moms Kosher For Passover counters my daughter told me in shock: "you can't have chametz here!!".
There is no gebrokts or kitniyot and they have everything you want in a perfect cookie. Crunchy on the outside, soft on the inside, chocolaty and just slightly sweet. Perfect for dunking in your coffee on Yom Tov morning or packing for a trip on Chol Hamoed.
Do you like going on family trips during holiday vacations? It's a bit double-sided for me. My kids are kind of all ages right now and the 14 and 12 year old aren't exactly into the tings my 5 and 8 year old are. And my 10 year old can go either way. So picking a whole family destination can be really tricky. Especially since we don't want to drive too far, don't want too many crowds etc. etc. Asking too much??
I don't have a solution for you that works every time, but what we try to do is choose things geared to the older ones one some days and things geared to the younger ones on other days. This year we have a full week of trip days, and I can imagine more than one will be spent "chillin" at home with some TV... I won't tell if you won't.
But what works every time, is packing appropriate snacks and enough food to last the whole day. It's a lot of work in advance, but from experience it definitely saves the day from cranky, unhappy kids.
These #chocolatechip sticks are perfect for packing! Fill a large ziplock bag or plastic container with them every morning before you head out for the day, some fruit, cut up vegetables, matza and butter and you are set.
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup oil (I used hazenut oil)
1 tsp vanilla extract (optional)
1/2 cup potato starch
1 cup ground almonds (almond flour)
1/4 cup vanilla pudding
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Pre-heat oven to 350.
In a large mixing bowl cream together sugar and oil.
Whisk in egg and vanilla.
Gradually add the dry ingredients and mix until combined.
Fold in chocolate chips.
Form 2 logs on a baking sheet lined with parchment paper.
Bake for 15-18 minutes. Remove from oven when sides are cooked through and center still looks a bit soft. Let cool completely.
Slice into sticks.
Store in an airtight container on the counter for 4 days (they won't last that long on the counter) or in the freezer for 6 weeks.