Heavenly Mini Peanut Butter Cups

kosher dessert recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Mini Peanut Butter Cups

No Comments 27 June 2012

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

 

Enjoy this perfected peanut butter cup recipe by Kim Kushner of  http://kimkushnercuisine.blogspot.com

This recipe is a no- fail sure fire hit on your dessert bar buffet! 

Check out the bridal shower buffet created by Kim Kushner and Shirley Serure HERE

Miniature Peanut Butter Cups
makes about 40 pieces

For the base:

  • 1/4 cup brown sugar
  • 1 1/3 cups confectioner’s sugar
  • 1/4 cup unsalted butter, room temperature
  • 1 cup peanut butter (any kind you like)

For the topping:

  • 3 ounces of good chocolate, dark or milk, your choice
  • 1 1/2 cups semisweet chocolate chips
  • 1 tablespoon unsalted butter, room temperature

Grease a nine inch square pan. Using an electric mixer, mix together all the base ingredients until combined and sandy. Press this mixture into the base of the square dish in an even layer. You might find that wetting your hands will make it easier to spread the mixture evenly. Combine the 2 chocolates and the butter, and melt together. You can melt them by placing them in the microwave for a minute or two and stirring, or by placing them in a glass bowl all together over a pot of simmering water, and stirring until all ingredients are melted together. Spread the chocolate mixture over the peanut butter mixture evenly. Place in the refrigerator for a few hours or overnight. At this point you will be faced with a few choices: You may cut them into small squares or use any kind of cookie cutter to cut them into fun shapes. I like to use a small round cookie cutter (about the size of a quarter). It helps to let the square pan sit out for about half an hour before using the cutters, so it soften just a bit. Once I am done cutting them all out, I take whatever edges are left in the pan and smush it all together, and form another layer. I allow the layer to sit in the fridge until it hardens, and then I use the cutters once again to cut out more…I repeat this process until there’s nothing left, I just hate to see any of this gorgeous peanut butter perfection go to waste.

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

Pure Indulgence! Bridal Shower Flair by Kim Kushner and Shirley Serure

bridal showers, kosher recipes, parties

Pure Indulgence! Bridal Shower Flair by Kim Kushner and Shirley Serure

No Comments 27 June 2012

Dear Hostesses, Enjoy these fresh themes for this couture styled bridal shower created by the ever talented Kim Kushner and Shirley Serure. These girls have an entertaining arsenal of ideas and I’m so glad that they shared them with us! Thanks girls! Marlene

“There’s nothing like a house party. Especially when it comes to bridal showers.  No matter the shape or size, a party will always feel most intimate when it’s at home. Yes, hosting a party in your home is probably going to be more work than holding it elsewhere, but when the party is in your home, it really reflects who you are- your taste, your style. And isn’t home where the heart is, after all? A few weeks ago I hosted a bridal shower for my future sister-in-law. It was a wonderful brunch for about 30 wonderful women. I decided not to go the usual bagels and lox route, instead I served lots of beautiful fresh salads , and an Asian salmon. The food seemed to go over very well, but the dessert table really stole the show.  In my opinion, it’s all in the details. You can have the most mouth-watering desserts, but if they aren’t set up in a beautiful way, you simply are not doing them justice. To display my desserts, I pulled out all the square or rectangular glass vases that I had saved. Colorful fruit in glass square vases contrasted the sharp white meringues and chocolate drizzled macaroons. Little towers made up of brownies, hello dolly squares and biscotti lined my kitchen island. And of course, a fun cake was the center of attention.  The cake made by Alexandra Zohn a pastry Chef and owner of Three Tablespoons, became the table’s centerpiece as I elevated it by placing it up top a large square glass vase. Displaying your desserts on different levels truly creates a showcase, rather than having all the desserts placed flat out on the table. The little touches become the most touching: hot pink personalized napkins, a glass beverage server (you can find them online) filled with water that’s been flavored with lemon and orange slices and some fresh mint leaves, glasses of Mimosas garnished with a frozen raspberry….  And, of course, every great party needs a great party favor- in this case, personalized bottles of Rose (I forgot to hand them out, but that’s besides the point!). The truth of the matter is, that it can’t only look good, but it all has got to taste as good as it looks. And, I can proudly say that the ladies went crazy for my miniature peanut butter cups, my fig biscotti, and my mother-in-law’s divine carrot cake.  I’ve never seen such drop-dead gorgeous women stand around my apartment scarfing down cookies and cake-and nothing makes me happier!

-Kim Kushner, Kim Kushner Cuisine
              Kim Kushner is a mom, chef and hostess extrordinaire living in Manhattan with her husband and three kids. She studied Professional Culinary Arts at the prestigious Institute of Culinary Education in Manhattan, worked at  Food & Wine and Chile Pepper magazines and as a private chef. Kim specializes in making gourmet Kosher dishes from simple and elegant  ingredients.  She teaches private cooking classes and is currently working on a cookbook.
             To find these recipes and more, visit: kimkushnercuisine.blogspot.com, and subscribe to receive weekly recipes. You can also find Kim on facebook at www.facebook.com/kimkushnercuisine 
Photographs by Shirley Serure Photography -
Shirley Serure is a mom, photographer and artist. Her work has been featured on fashion blogs, in numerous publications and websites and has been sold internationally.   Shirley photographs a variety of simchas including Brises, Bridal Showers, Engagement Shoots, Kid’s Birthday Parties, Bar & Bat Mitzvahs as well as portraits, maternity, newborns, families, and fashion.  She lives in NY with her husband and two children and will be in Deal, New Jersey full time this Summer.  Samples of her art and photography work can be seen at www.shirleyserure.com and www.facebook.com/ShirleySerurePhotography. She can be reached at shirley@shirleyserure.com or 917.371.9146
Get the recipe for these yummy mini chocolate peanut butter cups HERE!
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Sweet & Tangy Fish with Saffron Rice for Shabbat or Jewish Holidays

kosher fish recipes

Sweet & Tangy Fish with Saffron Rice for Shabbat or Jewish Holidays

1 Comment 18 June 2012

Hi Marlene,
I am originally from Iran. I have been here in Los Angeles (CA) for over 24 years and married to my husband Richard who is American and Ashkenazie. I found out about your website from Pinterest. I saw some really cool pins from Jewish Hostess by other friends and I just loved them.
 With this Persian fish recipe, I like to pour the sauce over the fish 10 minutes before removing it from the oven and let it cook with the sauce so the sauce thickens and the fish will have a nicer orange flavor and color.
 Or I keep some of the marinade and let the fish cook in it so it stays moist then I boil the sauce longer to reduce down more and thicken it.
 I also think that if you want the sauce to thicken faster you can add corn starch to it (Dissolve a tsp of cornstarch in cold water and add the mixture to the sauce).
 You can also mix some flour with margarine in a small dish and add the mixture to the liquid for a richer sauce.
Let me know if you have any other questions.
 All the best,
 Sue Corn

Servings (3-4 people):
6 fish fillets

Ingredients for fish Marinade:

  • 1 cup orange juice
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons Thyme Leaves

Ingredients for citrus sauce:

  • 1/4 cup orange juice
  • 1 tablespoon oil
  • 1 cup water
  • 1 tablespoon grated orange/orange zest
  • 1/2 cup brown sugar
  • saffron — Optional
  • salt, pepper, garlic powder — desired amount

Directions:

Prepare your fish fillets and marinade. You will need to marinade the fish for at least 4 hours in the refrigerator. I chose to marinade my fish fillets overnight.

Once fish are ready to bake place in them in an oven safe dish and cover with foil. Pre Heat oven to 400°F. Place fish in oven and cook until ready, which will be approximately 30 – 35 minutes. Be sure to check if they are flaky and cooked since everyones oven is not the same.

While your fish is baking you can prepare your citrus sauce that you can use as a dipping sauce, or topping for the fish fillets. Begin by heating the water and adding the brown sugar to the water. Then add orange juice, oil, salt, pepper, garlic powder, and saffron (optional). Finally add your orange zest to the sauce and allow it to cook until it thickens a bit. Remember to occasionally stir the sauce.

I prepared white rice to go with this dish and added a bit of saffron rice to the top. I guess this was my way of giving it a Persian flavor.

When the fish was ready I topped it with a bit of the sauce and left some sauce for anyone who wanted to add more. The sauce went well with the rice too.

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Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

card game lunch, kosher dairy recipes, kosher main dish recipes, mothers day recipes, parties, shavuot recipes and ideas

Michelle Esquenazi’s Healthy and Delicious Card Game Lunch

No Comments 17 June 2012

Dear Michelle-
Thanks for sharing your card game menu with us! Even though this is a dietetic menu, I feel like I gained 10 pounds just posting it all onto The Jewish Hostess! Looks like it was an amazing day. Wish I was there to feast on your delicious lunch! Marlene
“Hi Marlene,
Last week I had my friends over lunch and cards. Being that we are all always dieting, I tried to make a healthy and delicious lunch menu.
I scoured through my cookbooks new and old. Borrowed my sister in law’s Dare to be Different kosher cookbook by Robin Jemal.

I found a lot of new recipes. I must give credit to my sister Laura Shammah – who got this Cauliflower Crust Pizza recipe from someone she works with. It is amazing!!!!!!

Michelle Esquenazi”

Cauliflower Crust Pizza:

  • 1 head cauliflower – chop and grind (in food processor)

microwave 6 minutes (no water)
this makes 3 cups

  • 1 cup of the cauliflower
  • 1 egg or egg white
  • 1 cup shredded cheese
  1.  put on cookie sheet that is sprayed well
  2. don’t let edges of crust mixture touch sides of pan used as that will make the edges hard
  3. bake at 450 degrees for 15 minutes
  4. put on toppings I roasted some veggies. and cheese
  5. put back in oven just until cheese is melted

cauliflower crust pizza

wheat berry salad with cranberries,corn,kidney beans and mint

quinoa with artichokes and apricots

Roasted veggies on Ezekiel wraps.
 

spinach wontons- I used nay soya brand wontons

roasted String beans with rosemary and basil- from Dare to be Different cookbook

kale chips

Tofu sticks. They are breaded in flax meal and corn flake crumbs. And baked!

Puff pastry filed with mushrooms,peppers and a few carrots.
 
dark chocolate/ wet chocolate mini cheesecakes

chocolate peanut butter biscotti

banana loaf

Peanut butter fluff brownies, s’mores, brownies, and choc chip cookies

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Adorable Kippah and Tzitzit (Tzitzis) Party for a Three Year Old

parties, Tzizit and Kippah Parties

Adorable Kippah and Tzitzit (Tzitzis) Party for a Three Year Old

2 Comments 16 June 2012

Dear Sara, I’m so glad that we are able to share in each other’s Jewish traditions through this site! I’m sure that your grandson felt extra special during this monumental event in his life. Your love for him shines on through!
Attention all Jewish Hostesses! If your have great pictures of your little boy’s Kippah and Tzitzis parties please send them in to marlene(at)thejewishhostess.com. I would love to feature them! Marlene
“Dear Marlene,
I am enclosing a picture of my great grandson’s third birthday party in honor of his putting on a yarmulka (kippah) and tzitzis for the first time. The place settings were made using white square paper plates which were enhanced with black electrical tape and strings to imitate a pair of tzitzis.  The centerpieces were yarmulkas (kippahs) which had the letters of his name cut out of kraft paper and applied to them. They were staged on top of glass goblets.
Please give credit to my grandaughter: Esti Vago
Hope you like this as much as I did!
Sincerely,  Sara Kasten”
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So Chic! A Candy Pink and Chocolate Brown Dessert Bar for a Baby Girl

Amy Atlas Dessert Bar Contest, Dessert Buffet Bars, parties

So Chic! A Candy Pink and Chocolate Brown Dessert Bar for a Baby Girl

No Comments 14 June 2012

please “like” and “tweet”  this post!

Hi Marlene – I just made this dessert bar for a baby girl party.

I made the pink quilted table cloths. The runners are silver ruffled runners from century 21 dept. stores.

I made all the desserts including the French macarons (which is my new obsession).

Then I laid everything out on glass sheets and in canisters.

Of course the flower arranging was my favorite part – As usual.

Enjoy!

I am  giving baking classes now in Israel and I was wondering if any of your other hostesses would be interested in summer baking classes when I am in town (New Jersey).

I am also considering giving flower arranging classes, depending on if I get a group of enough women.

Anyone interested can contact me – Esthersassoon@gmail.com

 Or 1 718- 534-6784

Love your site as usual!

Esther Sassoon

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Pops of Neon Color and a Gourmet Menu- Bridal Shower Designed by Ruth Gindi

Amy Atlas Dessert Bar Contest, bridal showers, parties

Pops of Neon Color and a Gourmet Menu- Bridal Shower Designed by Ruth Gindi

No Comments 13 June 2012

 

HI MARLENE- Enjoy the pictures of the bridal shower that I designed and planned.
The theme was of the party was neon. All the table cloths were neon mesh .. pink orange and purple . Along with all the dessert bar also being neon.
  • Here’s is the menu:
  • Roasted corn salad with avocado
  • Quinoa Salad
  • Mini Veggie Burgers with Hummos
  • Skewered Chilean Seabass
  • Lentil and Beet Salad
  • Fig and Goat Cheese Pizza with Carmelized onions
  • Parve Yebrat
  • String Bean Salad
  • Ceaser Salad
  • Baby Pizza
  • Black Rice with Sautéed Peppers
  • Sliced Mozzarella, Tomatoes, and Basil
  • Greek Salad
  • Pasta with Mushrooms and Asparagus
  • Sambusaks
  • Desserts
  • Neon Rice Krispy Treats
  • Popsicle Pops
  • Macaroons
  • Meringues
  • Cake
  • Neon drizzled Biscotti
  • Choc covered Strawberries
  • Choc covered pretzels
  • Name cookies
  • Cupcakes
  • Cake pops
  • Choc Mousse Whipped Cream Cups
  • Fruit Skewers
  • Mini Cheesecakes
  • Berry Salad with Lime and Mint
  • Neon Popcorn
  • Bellini Rimmed with neon sugar
  • Apple Martinis rimmed with neon sugar
  • Jello Shots
  • The Rice Krispy  treats were fun and different we used Trix cereal so the colors would be neon!
  • Dessert by Margalit dweck and Alexia benzaken
  • Macaroonies and crazy corn girls
  • Food by Marlene mann
  • Tuille puffs custom ordered from Etsy.com
  • Paper labels from Etsy- stefanie from anaandbluepaperie- a  great woman to work with!
  • Such a fun shower to do because everything was so colorful and bright!!
  • contact me at  gazcase@aol.com for help with your next bridal shower or event!

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A Gourmet Father’s Day Family Summer Barbeque

at home, father's day table, kosher recipes

A Gourmet Father’s Day Family Summer Barbeque

6 Comments 13 June 2012

There is a special someone in my life  that insists on being nameless, even though she pulls off the most the most amazing family get-togethers. With a bunch of little tots running around, she makes Martha Stewart look like an amateur. Enjoy our Father’s Day Barbeque pics. Happy Father’s Day, DAD!!!!

 

Flowers by Shirley Bar-nathan

 

 

 

 

 

 

My sister made the sangria. Pink mint lemonade in the background.

 

 

 

 

 

 

 

Summery paper napkins and square plastic plates look SO pretty!

 

 

 

 

 

 

 

Arugula, pecans, cranberries, and roasted sweet potato cubes.- My favorite salad!

 

 

 

 

 

 

 

Roasted Corn Salad

Sesame Chicken Salad

Summer Quinoa-Beans and Pepper Salad

 

 

 

 

 

 

 

Nobody was on a diet……
Marshmallow Fudge Tart. YUM!!!
Want the recipe???
Flavored pareve Italian Ices hit the spot!
Rice Krispy Ice Cream Cake
Leon, I know that you really wanted to be on The Jewish Hostess!!!
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Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

kosher dessert recipes, kosher recipes

Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

No Comments 06 June 2012

This instant ready dessert by Amy Atlas is a real after dinner dairy treat. Its also the perfect “chill and wrap” hostess gift that will be gobbled up by kids and adults alike.

Make sure you cut all of the squares evenly. I like to cut these peanut butter treats on the diagonal to form a diamond shape. Enjoy! Marlene

  • Ready Time : 0 min

Servings

32 1-inch squares

Ingredients

  • 2 cups graham cracker crumbs
  • 18 tablespoons unsalted butter or Earth Balance divided into 12 tablespoons melted and 6 tablespoons softened
  • 1 tablespoon granulated sugar
  • 1 cup peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅜ teaspoon salt
  • 4 ounces good-quality semisweet chocolate such as Ghirardelli, finely chopped
  • ⅜ cup heavy cream

Directions

1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.

3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.

Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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3 Brand New and Gourmet Healthy Kids Dinner Recipes! by Renee Cohen Safdiah

kosher chicken recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah simanim

3 Brand New and Gourmet Healthy Kids Dinner Recipes! by Renee Cohen Safdiah

No Comments 06 June 2012

A huge thanks to the talented Renee Safdiah Cohen for these new gourmet dinner ideas for the family! Check out her deliciously soft baby gift hats below!
“Expand Your Family’s Palate”
by Renee Cohen Safdiah
“It was time to make dinner for the kids and I just couldn’t do it again; bread another chicken cutlet, steam another green.  They were happy but I was bored. I thought, I know how to cook, I’m going to really cook.  I knew it may not be well received, but I was going to make something flavorful and interesting anyway. And, I was going to make them eat it…or at the very least, try it.
My children viewed their plates suspiciously.  “Why were there things in the spinach?”
They inevitably picked out the raisins and ate a few pine nuts.  Little did they know, they were eating swiss chard too.  They were all the better for it.
The chicken was yellow as a result of the curry.  I sliced it to show them. “It’s still chicken.”
They loved it! It was spicy, tangy and complex. The potatoes looked different too.
I mashed them with the peel on. They were wary, but liked those too.
It was a success and I was as happy making the meal as watching my children expand their palates.”
Spinach and Swiss Chard with Pine Nuts and raisins:
  • 2  pounds baby spinach
  •  1 bunch Swiss chard
  • 2 to 3 tablespoons extra virgin olive oil
  • 1 small onion, minced
  •  3 cloves garlic, minced
  • 4 tablespoons raisins, plumped in hot water and drained
  • 4 tablespoons pine nuts, toasted
  • Salt
Wash the spinach and Swiss chard well. Finely Chop the leaves of the chard.  (Using the rib is optional).
In a large sauté pan over medium heat, heat the extra virgin olive oil. Sauté the onions until tender, add the garlic and sauté a few minutes more.  Add the spinach and swiss chard. Toss, season with salt and cover for a few minutes to release the moisture.  Uncover and cook a bit more until water evaporates. Add raisins and pine nuts and sauté briefly to warm through. Adjust seasoning and serve warm or at room temperature.
Curried Chicken with Onion and Cilantro:
  • 4 boneless chicken breasts/cutlets (not thin)
  • 1 small onion, cut in half and sliced
  • 1/2 bunch cilantro
  • 2 tablespoons curry powder
  • Extra virgin olive oil
  • Salt and pepper
Place the chicken and onions in a baking dish. By hand, Toss the chicken and onions with curry powder, olive oil, salt and pepper.  Disperse cilantro sprigs around chicken. Cover and marinate in refrigerator for minimum of 1 hour.
Bake in 350 degree oven, covered, for approximately 45 min.  Serve sliced and garnished with cilantro leaves.

Rustic Mashed Potatoes:
  •  2 lbs unpeeled Yukon gold potatoes
  • 1 large onion, diced
  • Extra virgin olive oil
  • Salt and pepper
Place potatoes in a large pot of cold water. Boil until tender, about 15 minutes.

Meanwhile, sauté onion in a generous amount of extra virgin olive oil over medium heat until lightly golden.

Transfer potatoes to a large bowl. While still hot, pour olive oil with onions over potatoes, season with salt and pepper and smash with a large fork or potato masher.
Instagram: @saturdayknitfever
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Phone: 917-405-6000
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Pinkalicious Little Girl’s Birthday Bash Birthday Party and Dessert Bar Designed by Sheila Gindi

Amy Atlas Dessert Bar Contest, birthday parties, Dessert Buffet Bars, parties

Pinkalicious Little Girl’s Birthday Bash Birthday Party and Dessert Bar Designed by Sheila Gindi

No Comments 03 June 2012

 

Don’t miss this gorgeous little girl’s birthday party designed by the famous Sheila Gindi.

Enjoy the pink cutout sandwiches and custom colored desserts!

Email Sheila for your next bridal shower or party! sheilasmonsters@aol.com

“Hi Marlene,

  • I made the cupcakes with pink frosting and a cherry on top just like the ones in the Pinkalicious story book.
  • For the cake pops I used a mold to make the cupcake shapes and then dipped into the chocolate.For the tuna and cream cheese sandwiches I ordered the pink bread from a local bakery and cut into shapes.
  • I made my regular samboosak recipe and added pink gel food coloring.
  • The kids loved having all the pretty shapes and the pink food.
  • I also had pink buttered noodles which was not photographed because it wiped out too fast !”
Sheila Gindi

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