I love pineapple. When I traveled to Hawaii, I must’ve eaten an entire pineapple for each day I was there. For dessert, in my drinks, stolen off my husband’s plate, wherever I could get pineapple, I would. Of course, you wouldn’t know that from reading our blog, since I don’t think we ever used pineapple in a recipe yet, which is why I chose pineapple for this frozen dessert I will share with you.
It’s funny how some weeks can go by that I don’t feel like cooking at all, and then one day I’ll wake up and decide that I want to bake a cake with layers and icing and decorations. And while I’m baking, I’ll need to invite people over to help me eat said cake, so I’ll have to make a big dinner. In my tiny apartment. Did I ever mention that I have a miniature oven? Because I do.
Does that ever happen to you? Continue reading
Wafels and Dinges isn’t the only place selling speculoos ice cream!
This is the third post in a series…Check out Speculoos Cookies and Speculoos Spread to get more information about this project. This project all started when my friend Julia posted a photo of the ice cream she was eating in Belgium. Speculoos ice cream. I knew right then I had to try it, but didn’t know of a place to actually taste that ice cream flavor…that only worried me for a second. Ice cream I make is usually better than any store bought kind, anyway! So I decided that I would have to make speculoos ice cream…but first I’d have to make the spread, and to make the spread I’d have to bake some cookies. Not that I ever have a problem with baking cookies. Continue reading
So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.
It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.
This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.
The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…
The original recipe called for some sugar, but these were sugary enough, so I omitted it.
Homemade Speculoos Spread, adapted from Seitan is my Motor:
- 150 grams speculoos cookies (I used 45 of the teeny ones I made)
- 1/2 teaspoon vanilla extract
- 1/4 cup (or 50 grams) refined coconut oil
- 1/2 teaspoon cinnamon
- 1 teaspoon safflower oil (or another flavorless oil)
1. Using your food processor, grind the cookies into a fine meal.
2. Melt the coconut oil and let cool down until luke warm.
3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.
My taste tester agrees: These cookies are popular with people of all ages…
But seriously, everyone loved these cookies. They were actually mad that they were so teeny and only gave them one each. Why take the time to bake all these cookies just to take them away from us and make a cookie spread, they asked? Well, the reason I even baked these cookies was so that I could make ice cream out of them. That’s right, it’s summer, and the ice cream maker is on duty!
Rhubarb is often paired with strawberries, since they come into season together. Not that I have anything against strawberries, but sometimes you just want the rhubarb to shine. I mean, strawberries are much more widely available, you can always get that flavor, but rhubarb, even here in NYC, isn’t that easy to come by, and it only makes a short appearance at farmer’s markets and specialty stores each spring.
We’ve experimented with just rhubarb desserts before: Tarts and Coffee Cake. Now to add a third rhubarb dessert to our repertoire, here’s a rhubarb pie! Maybe next time will experiment with some rhubarb combinations.
I made mine pareve, but with a nice buttery pie crust, it’s a special Shavuot dessert!
So, we shared how to make marshmallows a while back, and even gave some out for our mishloach manot this past year. We loved them (and don’t even like marshmallows) and knew we would have to make a big batch for when we go camping this summer. Oh, you didn’t know? The Kosher Foodies are going camping. And we’re going to make smores. So, of course we needed to make graham crackers. Continue reading
At work, our clients bring us a ton of chocolate. Bars, boxes, liqueur-filled, and truffles just to name a few. Some with only Russian words on the package, and other more familiar English ones. Well, many of these treats go uneaten by me, and pretty much sit around the kitchen table for a while. But when we get a box of Ferrero Rochers, they don’t last more than a day. I have to run to the kitchen to get some before they’re eaten by my coworkers. Let me tell you, they have good taste. Continue reading
My friend Paulette sent me this passover cookie recipe, and though I was already baking marshmallow pecan logs, pie, chocolate cake, and macaroons, immediately after reading the recipe, I knew I had to bake these, too. They came out fudgy and airy, and were definitely my favorite pareve dessert at the seder. If you like chocolate, give these a try. They’re simple enough to make, kosher for Passover for everyone involved, and impressive looking, which is the most important part. Plus, they freeze well. Score! Continue reading