Passover is next week! Who is busy cleaning, looking for hametz and menu-planning!? Everyone? I thought so! We tend to skip the typical Passover dessert. Cakes made with potato starch and matzo meal just aren’t good; we’ll wait a week for the real thing. But this is different. It’s supposed to be flourless, but it’s not one of those rich, dense flourless cakes. The whipped egg whites and cream make it light and airy. Not only is it delicious on Passover, but it’s beautiful! Continue reading
I don’t know why sherbet is spelled like this but pronounced sherbert. I do know that it is different than sorbet because it has dairy in it – in this case, whole milk. I’ve made many different flavors of sorbet before (my favorites being raspberry and cranberry), but I’ve never tried to make sherbet. After buying the citrus juicer for my kitchen aid, I decided I needed to make some recipes with juice, and orange sherbet was the perfect thing to try! I love freshly squeezed orange juice, so combining it with sugar and milk and freezing it must taste good, right?! Continue reading
We both tried to make lemon bars about a million years ago, but we failed. First the custard didn’t gel, and then we tried making it with raw sugar (not a pretty picture), and then we forgot about it and went on with our other baking projects. Fast forward to now, when I had some sour cream left over in our fridge and remembered how good it was in baking.
So, upon googling different baking recipes using sour cream, I found this. I knew I had to make it over all of the other possibilities, which would be added to my virtual recipe pile. Why? 1) Lemon bars! We neglected you all these years, but we said we’d try again and we meant it! 2) It’s a recipe written for a I own one of those, and I love the crispy edges that it produces. If you don’t, you can still bake these bars in an 9×13 baking dish. Continue reading
I decided to be daring and bake souffles – a chocolately, gooey, and rich dessert. I tried this once before, and misplaced the recipe, but luckily The Art and Soul of Baking came to my rescue. Of course. The best part was that this new recipe said you could refrigerate them for a day before baking…I love doing things ahead of time! Continue reading
When my cousin invited me and 80 other people over for Shabbat lunch, I knew I had to chip in. I would make gluten-free cookies! Because what would be the point of bringing something if he couldn’t eat it? You see, my cousin has celiac disease; his body can’t digest gluten. Continue reading
Quick, what’s the best part about a Meatless Monday dinner? It’s got to be that you can have ice cream for dessert!
You already know we love making ice cream, and David Lebovitz is one of the best sources for no-fail ice cream recipes. He served his white chocolate and fresh ginger ice cream with nectarine-cherry compote, but I just served it plain, and still got rave reviews. The ice cream was so creamy and the ginger flavor was perfect – not too strong, but still present. So if it’s winter and you still want to make ice cream but don’t want to pay $10/lb for cherries and nectarines to put on top, just skip them!
Even though I bake a ton of desserts and experiment with not-so-normal sweets, sometimes I just crave chocolate chip cookies. Baking them, that is. So this time I decided not to make just regular chocolate chip cookies (you know, the kind from the back of a chocolate chip bag), but giant ones with lots of chunks and some sea salt. A grown up version, I guess. Continue reading
For some reason, I decided I really wanted to make butter pecan ice cream. I bought the pecans. I had the cream, milk, eggs, and brown sugar that I needed. I had some butter in the freezer. I just didn’t have the recipe. I searched and searched and finally came up with one that seemed okay. I didn’t use it. Instead I combined some of my own ice cream knowledge and came up with this recipe. It’s awesome.
- 2 cups pecans, chopped
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 2 cups heavy cream
- 2/3 cup brown sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
1. Place pecan on baking sheet and roast for about 7 minutes, until they turn brown and fragrant.
2. When the come out, immediately add the butter and salt to them. Mix. Set aside.
3. Heat the milk over medium heat.
4. While the milk is heating, combine the eggs yolks and brown sugar. Whisk until combined.
5. Add the half milk to the egg mixture slowly, bringing up the temperature. Then, add the egg mixture back into the saucepan with the rest of the milk. Heat over medium-low heat until the mixture thickens a bit.
It’s kind of like a peanut butter and jelly sandwich without the bread. And with a lot more peanut butter. And a little more amazing. Use your favorite jam (oh, use some of the homemade stuff if you want this to be even more decadent!)
I made these pareve, and used earth balance shortening and natural peanut butter. I actually use Skippy brand because 1. it was on sale, and 2. it is much creamier than most natural peanut butters. And though that’s not what I always prefer in pb&j sandwiches, it’s definitely better for the texture of the cookie. No trans-fats in this recipe! Use butter if you want it to be even more amazing, but then you can’t serve it to your family after Friday night dinner.
Peanut Butter and Jelly Bars, adapted from Ina Garten:
- 1/2 pound earth balance, or your favorite natural margarine or shortening (or butter, of course!)
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (18 ounces) peanut butter
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt (unless you have really salty peanut butter. then just leave it out)
- 1 1/2 cups (18 ounces) jam. I used raspberry, but use your favorite flavor)
- 2/3 cups roasted salted peanuts, chopped
1. Preheat the oven to 350 degrees.
2. Grease and flour a 9×13 cake pan (I used a pyrex)
3. In the bowl of your electric mixer with the paddle attachment, cream the butter and sugar together on medium until they turn light yellow, about 3 minutes.
4. Add the eggs, one at a time, then add the vanilla and peanut butter. Mix until just combined.
5. Sift together the flour, baking powder, and salt in a small bowl.
6. Add the flour mixture to the wet with the mixer on low. Mix only until just combined.
7. Spread about 2/3 (just eyeball it) of the batter to the bottom of your baking pan. Smooth it out and make sure it’s even using a knife or spatula.
8. Spread the jam on top, evenly.
9. Take spoonfuls of the batter and drop the rest on top of the jam. Don’t worry if the jam layer is not completely covered, the dough will spread during baking.
10. Sprinkle with the peanuts.
11. Bake for 45 minutes, until golden brown.
12. Let cool before cutting into bars (or else they’ll fall apart and crumble – they’ll still taste good, though!). I cut them into 24 bars. They’re really decadent, so they don’t have to be big to be enjoyed!
It’s a Hanukkah tradition to eat fried foods, you know, to remind us of the oil that lasted eight days instead of only one. Sufganiot, or jelly doughnuts, are one of the foods that you will always see at a Hanukkah party, along with latkes.
I have to admit, I don’t really eat doughnuts, especially ones filled with jelly or cream. It’s not that they aren’t delicious, they are, but only in theory. The ones you can buy at Dunkin Donuts is just not worth it, and the ones that are filled just have way too much filling to be enjoyed. They’re also too big, too sweet, and not fluffy enough. That’s why I decided to take matters into my own hands and make my own doughnuts. They’re just a soft dough that’s cut into bagel-like shaped and fried, how hard can that be? And what better timing to make them than a family Hanukkah party?
No, I didn’t make the traditional Sufganiot. But they’re still fried in oil, so they’re still Hanukkah worthy. Continue reading