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.
GELT COOKIES
This is a great way to use all that Hanukkah gelt! Be sure to press the chocolate into the cookies while they're still warm.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 16 gelt cookies
Number Of Ingredients 3
Steps:
- Roll the sugar cookie dough into about 16 balls. Sprinkle granulated sugar on a work surface and roll the balls in the sugar.
- Bake the cookies as directed. Transfer the pan to a rack. While the cookies are still warm, press a chocolate coin into each. Let cool completely.
HAZELNUT GELT COOKIES
Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!
Provided by Molly Yeh
Categories dessert
Time 45m
Yield 24 to 26 cookies
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
- Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment and set aside.
- Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
- Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
- To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.
HOMEMADE GELT
Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield 12 coins
Number Of Ingredients 3
Steps:
- Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.
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.
MOLDED RASPBERRY GELATIN
I like the blend of flavors in this refreshing dessert. It is light and very easy to make.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Fold in bananas and pineapple. Spoon into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold gelatin onto a serving platter.
Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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- Place chocolate in a microwave safe measuring cup with pour spout. Microwave on high for 2 minutes. Stir until smooth. Alternatively, make a batch of my homemade vegan chocolate and use the liquid chocolate before it sets.
- Once chocolate is completely melted and smooth, pour or spoon just a small amount into the bottom of a silicone muffin tray. You can use any size muffin tray but make sure it is silicone. If you do not have a silicone muffin tray you can use paper muffin liners in a pinch!
- If using the silicone muffin tin, be sure to only coat the bottom of each muffin cavity (about 1/4 of an inch thick or less). Sprinkle on any toppings if desired. I usually just leave the gelt plain but you can have fun experimenting with different toppings if desired. See the ingredient list above for suggestions.
- Place the muffin tin in the refrigerator for an hour to let the chocolate harden. Place in the freezer to speed up the hardening process. Once the chocolate is fully hardened, pop each piece of chocolate gelt out of the silicone muffin tin mold.
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