MAKE:
Matzah ball soup
Brisket
Vegetable side
Kasha varnishkas
Hardboiled eggs
Coconut macaroons
Cake?
SEDER:
Matzah
Charoset
Horseradish
Gefilte fish
Parsley
Salt water
Grape juice
Wine
SUPPLIES:
Haggadahs
Seder plate
Elijah cup
Afikoman wrap
Salt water cups
Soup plates, seder portion plates, big plates
Sparkling waters (La Croix)
Buy early in stores: Matzah
Horseradish
Matzah balls: use manischewitz recipe on box
Soup: Rotisserie chicken, broth, mirepoix
2 cups all-purpose flour (if using cake flour use 2 cups + 4 tbsp)
1.5 tsp baking soda
0.75 tsp baking powder
0.75 tsp salt
1.5 sticks (12 tbsp) butter, room temperature
2 cups white sugar
¾ cup unsweetened cocoa powder (sifted)
2 tsp vanilla extract
3 eggs, room temperature
1¼ cups water
¼ cup milk
1–2 tsp instant espresso powder (optional but recommended)
Prepare oven and pans
Preheat oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment circles if possible.
In a small saucepan heat water and milk until very hot but not boiling. Remove from heat and stir in 1–2 tsp instant espresso powder until dissolved. Let cool 2–3 minutes so it is hot/warm but not scalding.
Mix dry ingredients
In a bowl, whisk together:
flour
baking soda
baking powder
salt
In a stand mixer on medium speed, beat butter until smooth, about 2–3 minutes.
Increase speed slightly and slowly add the sugar. Beat for 4 more minutes, until light and fluffy.
Add the sifted cocoa powder and vanilla extract. Beat for 2 minutes, scraping the bowl as needed.
Turn mixer to low. Add eggs one at a time, mixing well after each addition.
Combine batter (alternate dry and liquid)
With mixer on low, add ingredients in this order:
⅓ of the flour mixture
½ of the hot liquid
⅓ of the flour mixture
remaining liquid
final ⅓ flour mixture
Mix just until combined. Do not overmix! Finish gently folding with a spatula if needed.
(The batter will be fairly thin — this is normal.)
Divide batter evenly between pans.
Bake on the middle rack for 30–35 minutes, until:
the center springs back when lightly pressed
or a toothpick comes out with moist crumbs but not wet batter
Cool
Let cakes cool in pans 10–15 minutes, then turn out onto racks to cool completely.
Romaine
Cherry tomatoes
Feta
Red onion
Parsley
Cucumber
Kalamata olives
Artichokes
Dressing:
2 tbsp Red wine vinegar
1/2 tsp Dijon mustard
1/4 cup Olive oil
Dried oregano
Minced shallot
Salt, pepper
Romaine lettuce
Lime
Grilled chicken
Black beans
Corn
Cherry tomatoes
Feta
Red onion
Red pepper
Avocado
Whisk together:
• 3 tbsp olive oil
• Juice of 1 large lime
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt + pepper
Moist, sliceable, kid-approved
Oven: 350°F
Pan: 9×5 loaf
Line with parchment + spray
Dry
1 ¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
Wet
½ cup neutral oil (canola or avocado)
¾ cup brown sugar (or ½ cup brown + ¼ cup white)
2 large eggs, room temp
1 teaspoon vanilla extract
1 ½ cups very ripe mashed bananas (about 3 large)
Optional
½–¾ cup chocolate chips or walnuts
Preheat oven to 350°F. Prep pan.
In a large bowl, whisk oil + sugar until smooth.
Whisk in eggs + vanilla, then stir in bananas.
Sprinkle flour, baking soda, salt, cinnamon over the bowl.
Stir just until combined — stop as soon as there’s no dry flour.
Fold in add-ins if using.
Pour into pan, smooth top.
Bake 50–60 minutes
Start checking at 50 minutes
Toothpick should come out with moist crumbs, not wet batter
Tent loosely with foil if top browns early
Cool in pan 20 minutes
Remove and cool fully before slicing
(GF banana bread firms up as it cools — slicing early = gummy)
Don’t reduce sugar — it helps structure
Don’t overmix — that’s where gumminess comes from
If bananas are small/dry, add 1–2 tbsp milk or yogurt
(Bi-Rite–adjacent, very moist, forgiving)
Pan: 9×5 loaf
Prep: line with parchment, then spray
Oven: 350°F (175°C)
Dry
1 ½ cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 ¾ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
Wet
¾ cup hot water (optional: dissolve 1-2 tsp instant coffee into this for greater chocolatey flavor)
1 cup full-fat sour cream
2 large eggs
1 teaspoon vanilla extract
2 tablespoons canola oil
Add-in
1 cup mini chocolate chips, tossed with 1 teaspoon flour
Preheat oven to 350°F.
Prepare your 9×5 pan with parchment + spray.
In a large bowl, whisk together:
flour, cocoa powder, sugar, baking soda, and salt.
In a medium bowl, whisk together:
hot water, sour cream, eggs, vanilla, and canola oil.
Pour wet ingredients into dry and whisk until smooth and fully combined.
(No mixer needed. Don’t overdo it — just smooth.)
Gently fold in the floured chocolate chips.
Pour batter into prepared pan and smooth the top.
Bake 50–55 minutes, checking at 45 minutes
Toothpick should come out with moist crumbs, not wet batter
If the top looks set early, loosely tent with foil
Cool in pan 20 minutes
Lift out using parchment and cool completely on a rack
Wait at least 45 minutes before slicing — this cake finishes setting as it cools
