Tag archive for "Cake"

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

1 Comment 15 December 2014

Whether you spell it Hanukka, Hanuka or Chanuka, holiday memories are kept alive because of the fun that goes into the holiday planning. Help us keep up the inspiration by sharing your pics, ideas, and recipes.  Enjoy this re-post from 201o! 

Send your pics and holiday creative sparks  to marlene@thejewishhostess.com.

Delectable Cupcakes by Rachel Mamiye Dweck!:


“Happy Chanukah Jewish Hostess!
Attached is a pic of my Chanukah I made for a Chanukah party.”:

From “mwygoda”- thanks for the pic!

Thanks Vicki! Gorgeous Cupcakes!

by Vicki Betesh Hoffstein:

 

Thanks jenharari for these yummy looking cookies!:

“Hi, I hope I can be entered even though I do this professionally.” Cheryl

YES!!!! Check out Cheryl’s website mmdesignsny.com:

by Cheryl Spilzinger

Cookies by Shirley Mamiye:

Check out her baking website HOMEBAKED

by Shirley Mamiye

Dreidel Cake by Esther Chrem:

Check out her delicious website!

www.ECPattycake.com

Patty Cake by Esther Chrem

PattyCake by Esther Chrem

By Rebecca Willis:

“Thank you! Its basically kosher marshmallows with a pretzle stick in the top, and a Hershey kiss on the bottom.  I used frosting to stick the kiss to the bottom.  Then I just used frosting to write the letters on the side. For the platter in the picture, I only wrote one letter on each driedle so the frosting wouldn’t smear.  This year I am setting it up as an activity for the kids to do themselves, which should be a lot of fun!”

Chanukah Treats by the Willis Family

By Magen David Yeshivah third grade girls:

by Meirah, Sarah, Danielle, Lauren, Rivka, and Judy

Chanuka Menorah cake by Alexis Fallas:

Menorah Cake by Alexis Fallas

“I make these cookies every year for hanukah and they are a big hit! there sugar cookies with rolled fondant and decorated with a frosting.”  Beth Cayre

Chanuka cookies by Beth Cayre

Keep sending in your Hanuka cake and cookie pics to marlene@thejewishhostess.com

OR JUST CLICK HERE and win a chance to pick any cookbook !

Browse Below!

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Summer Icebox Cake- Chocolate and Dairy!

kosher dairy recipes, kosher dessert recipes, shavuot recipes and ideas

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging!  Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

  • 2-¼ cups all-purpose flour
  • 1 cup+2 tbs unsweetened cocoa powder
  • 1-3/4 cup sugar
  • 1/4 + 1/8 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 21 tablespoons unsalted butter, slightly softened
  • 4 1/2 tablespoons whole milk
  • 1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

 

To Assemble:

  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

 

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10 NEW THANKSGIVING IDEAS AND INSPIRATION FOR YOUR HOLIDAY TABLE

thanksgiving table settings

10 NEW THANKSGIVING IDEAS AND INSPIRATION FOR YOUR HOLIDAY TABLE

No Comments 27 April 2013

 

1-Thanksgiving Cake by Alexis Cohen

Thanksgiving table and decor, Turkey decor,

2-Thanksgiving Decor by Melanie Srour

Thanksgiving Strawberries

3-Thanksgiving Desserts by Esty Mosseri

 

Thanksgiving Punch

3-Champagne Fruit Punch by @rsutton on Instagram

Recipe: Mix 1 cup cranberry juice and 1/2 cup orange juice in a pitcher. Pour a little bit in a glass. Add equal parts ginger ale and champagne.

Thanksgiving desserts

4- Thanksgiving Desserts by Robin Missry- Amazing ways to use marshmallows and rice krispy balls!

Thanksgiving Cake Pops

5- Thanksgiving Cake Pops by @nshamah on Instagram.

Thanksgiving table decor

6- LOVE the turkey/breads/pumpkins/candle decor! By Amanda Cohen.

Thanksgiving Table

7- Fantastic pumpkin/floral/candles modern centerpiece by Pauline Shabot.

THANKSGIVUKKAH TABLE DECOR BY ELIZABETH SUTTON

8- The perfect “Thanksgivukkah” table! By Elizabeth Sutton

Thanksgiving Decor Ideas

9- Rustic yet elegant Thanksgiving Table by Manie Dweck.

Nestle Turkey Cookies

10-Turkey Cookies by Nestle. Genius!!!

1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup prepared chocolate frosting
1/3 cup sliced almonds
48 NESTLÉ TOLL HOUSE Premier White Morsels
48 NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
24 candy corns
48 pretzel twist pieces for feet
Directions
PREPARE cookies as directed on package. Cool completely.
FROST cookies with chocolate frosting. Insert 8 to 10 almond slices into frosting for feathers on each cookie. Place two white morsels upside down on each as eyes. Adhere mini morsel pupils to white morsels with frosting. Place candy corns as nose and two pretzel pieces for feet on each.
NOTE: Candy corns can be used for feathers instead of almond slices.

 

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Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

bridal showers, kosher dessert recipes, mothers day recipes, sheva berachot table settings

Sheva Berachot, Bridal Shower, or Mother’s Day Themed Berry Filled Heart Cake

5 Comments 26 April 2013

 

Bridal Shower Cake, Sheva Berachot Cake, The Jewish Hostess

This is a wonderful and easy romantic berry cake that any level baker can whip up like a pro. I am hosting a Sheva Berachot next week and this cake is tops on my dessert menu.  Save this in your desserts folder for any heart shaped themed dessert such as Mother’s Day, a Bridal Shower, and Sheva Berachot. I would also cut out a dreidel shape for Hanukka, or triangle for Purim. Why not? The fillings are unlimited too! Use a tree shape for Tu bishvat and mound with new fruits and voila! You’ve got your own unique dessert creation! Have fun and send me your fruit filled cakes- I would LOVE to see what you’ve come up with!

p.s.- This cake is also a perfect pre-Passover excuse to start baking up the Hametz ingredients in the kitchen…

Many thanks to  Emanuelle my Jewish Hostess Instagram follower from London (!) for sharing this fabulous recipe. Check out her blog www.manusmenu.blogspot.com.

 

Sheva Berachot Berry Filled Heart Cake

Sheva Berachot Berry Filled Heart Cake

Ingredients

  • 11/2 cups superfine sugar
  • 11/2 cups softened butter (margarine/dairy free butter)
  • 4 eggs beaten
  • 11/2 cups self raising flour
  • 1 tsp baking powder
  • 2 tbsp milk soya milk
  • for filling:
  • 1 cup butter/dairy free butter
  • 1 cup icing sugar
  • strawberry jam
  • (To make icing mix together butter and icing sugar in a food processor)
  • red berries of your choice

Instructions

  1. Pre-heat oven to 180 Degrees C or 350 Degrees F.
  2. Mix all cake ingredients together. (Make sure eggs are beaten before hand and butter is beaten before hand). Make sure the mixture is smooth and there are no lumps.
  3. Grease two round 8 inch cake trays.
  4. Bake for 20 - 25 minutes or until golden brown.
  5. While the cakes are in the oven, take an A4 piece of paper and fold it in half.
  6. Draw half of a heart on one side of the fold.
  7. Cut out the drawn half heart shape while the paper is still folded. You should come out with a heart shape.
  8. When the cakes have baked and cooled, CAREFULLY remove them from their cake trays and place them on a large flat surface.
  9. Place the heart stencil on the top side of one of the cakes. Carefully, with a sharp knife, cut around the shape. Make sure the cake is fully cooled. (You might want to keep your icing in the refrigerator until needed).
  10. Evenly spread a medium layer of icing on the other piece of cake.
  11. Spread jam on top of the icing, but leave centre (where heart will be) without jam.
  12. Gently and carefully place the cut-out-heart piece of cake (with a large spatula and help from a friend if possible!) on top of the other piece.
  13. Make sure it is placed evenly (and the heart actually looks like a heart!)
  14. Pour the fresh red berries in to the heart shaped 'hole'.
  15. Sprinkle with icing sugar. Enjoy!
http://www.thejewishhostess.com/sheva-berachot-bridal-shower-or-mothers-day-themed-berry-filled-heart-cake/

 

 

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Passover Chocolate Chip Cookies by Lisa Bailey

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 29 March 2013

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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What a Dinner and Dessert Bar! By 17 Year Old Susan Zeitoune

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

What a Dinner and Dessert Bar! By 17 Year Old Susan Zeitoune

1 Comment 12 March 2012

Thank you Susan Zeitoune for sending in your dessert bar pics! Amazing for a 17 year old!!
What a great birthday inspiration! I love the Dylan's candy theme and what a spectacular dinner menu!
Attention Hostesses! I will be posting dessert bar pics- Keep sending them in! The winner 
will receive Amy Atlas's brand new dessert bar book!

		
		
			
			
		
	
 Keep checking The Jewish Hostess for every day for
new and unique hostess's dessert bar sparks of imagination!
Send to myphotos@thejewishhostess.com. Thanks again and enjoy the 
scrumptious party pics below! Marlene

"Hi my name is Susan Zeitoune, I am 17 years old and I made a dinner party for my friend's birthday. 
The theme was Dylan's Candy Bar so I wrapped cubes with Dylan's wrapping paper and put octagonal 
mirrors on top for individualized food. The food was all homemade and placed in differently shaped mini lucite cups and bowls. 
(From left to right) mini penne noodles with sauce, mini veggie pizzas, calsones, mini pizzas, 
fried breaded fish, mini spinach cupcakes, mini salmon with teryaki sauce over couscous, 
sambousak, grilled french green beans with peppers, and mini challi rolls. 
The names for place cards were written on the little striped candy boxes and the napkins were 
Dylan's Candy Bar dessert napkins. For dessert there was 10 different hard and chewy candies in cones 
to choose from, mini Oreo cakes with frosting, mini fruit kabobs , Kit Kat and
M&M cake and Dylan's Candy Bar fondant cake. (All homemade)."

		
		
			
			
		
	

		
		
			
			
		
	

		
		
			
			
		
	


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Happy First Birthday- Baby Susan!

birthday parties, Dessert Buffet Bars, kids, parties

Happy First Birthday- Baby Susan!

12 Comments 10 December 2011

Meet my talented niece Ruth Gindi! You may think that this party was personally decorated by Amy Atlas herself, but Ruth single handedly pulled off this fabulous DIY  first birthday party for her little daughter in less than two weeks. When I was a kid, I was lucky if I got a birthday sponge cake layered with cherry and pineapple jam-(why on earth did my mom keep choosing those um….. yummy flavors??), and some balloons plastered onto the ceiling, but it seems that those memories are fading fast as we speed up to 2011!!!

Modern moms like Ruth Gindi take the cake when it comes to entertaining nowadays!! Ruth whisked through many gourmet kosher cookbooks for her party menu,  but mentioned that she was especially inspired by Kosher Elegance, the new gorgeous cookbook by Efrat Libfroind. She also personally printed out all of the party invites and girly food printables at home on her printer.

So excited to post these pictures- thanks Ruth! Gorgeous job!!!  Love, Auntie Marlene

“Hey Aunt Marlene !

Here are a few pictures from my daughter’s 1st birthday party. The theme was bows of course! And everything was decorated pink and white.
The menu was kid friendly as well as adult friendly…
roasted corn salad, exotic cabbage salad,
veggie burgers with chummus, wheatberry salad,
fig,goat cheese and carmelized onion pizzas, tri color tomato salad ,
roasted veggie wraps, Fred’s salad,
tri color sandwich stacks,
sambusak, spanach jiben Syrian recipe for spinach and cheese muffins), bow- tie noodles, baby pizzas
strawberry yogurt with granola, and berry salad.
Some of my desserts were:
cheesecake pops, chocolate covered strawberries,
bow shaped chocolate lollypops, pink rice krispy treats,
french macaroons, merengues, mini cupcakes,
White chocolate fruit cream dream, and much more!!
I purchased downloads on Etsy.com for all the food labels, straw flags and giveaway boxes.
 I also wrapped each glass cube or vase I was using in pink ribbon and finished it off with a bow to carry out the theme.
The number 1 centerpiece was made by the new Ave P and East 3rd florist. He was very well priced!
I had so much fun planning and  decorating this party!! Hope you enjoy the pictures!
Cupcakes by Alexia Benzaken  (646) 725-3135
Cake cookies merengues macaroons by Margalit Dweck
Photography by Vicki Ades Photography

p.s. Ruth happens to be selling gorgeous handcrafted baby bows- all colors and styles! Perfect for your little girl or as a gift! Contact Ruth at "the chic boutique" (917)596-9422


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Debbie’s Easy Gourmet Passover Trifle

kosher passover recipes,seder table Ideas

Debbie’s Easy Gourmet Passover Trifle

5 Comments 08 March 2011

Hi Marlene
I was thumbing through all my Passover dessert recipes which were extremely complicated when I found this one I knew your readers would love it!I know I do especially on the second half of yom tov when I’m all out of dessert ideas and energy to be creative! This trifle is semi-homemade,easy to whip up,elegant to serve and your sure to have an empty bowl after the guests dig in to it! Debbie Gindi

 

Passover Trifle:

  • One box cake mix (flavor of your choice)  prepared and baked according to manufacturer instructions,cut into cubes
  • 1 container parve whipped topping,thawed
  • 1 pint strawberries,washed and sliced
  • 2 bananas,peeled and sliced
  • 1/2 c U-bet chocolate syrup (or any k for p chocolate syrup)
  • 1/2 c toasted coconut
  • 10 nutty chews mini chocolate bars,cut in half (omit it you can’t find it kosher for passover)

In a glass trifle bowl begin by layering whip cream ob bottom of bowl,then cake cubes, strawberries, bananas, coconut,nutty chews,drizzle half of the syrup on top then repeat two more times. Top with toasted coconut!

How to Frost Cupcakes – Great Video

birthday parties, bridal showers, kids, kosher dessert recipes, kosher recipes, parties, sheva berachot table settings

How to Frost Cupcakes – Great Video

No Comments 27 December 2010

Need a last minute activity for a Sub-Zero Snowstorm?

  • If you want to really have a cupcake thats worth the calories check out  Bakerella’s blog or delish.com’s 14 Great cupcake recipes for kids.
  • Whip up one of these frosting recipes and get out  your pastry bags and tips or you can make your own pastry bag out of parchment paper . LEARN HOW HERE.
  • Order great cupcake decorating accessories from  Amazon so that you will really be prepared for the next time you are snowed in. Have Fun!!

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Paulina’s  Bridal Shower- “Fashion 2010″

at home, kosher dessert recipes, kosher recipes, parties

Paulina’s Bridal Shower- “Fashion 2010″

4 Comments 16 December 2010

My friend Esther Saada sent me these fabulous pictures from her daughter Paulina’s bridal shower.  I’m sure that you will enjoy the creativity and detail that went into this sweet and stylish event.- Marlene M.

“Paulina’s bridal  shower theme was sparked by a Dress A Bride charity  bake-off. Esther Chrem, (Paulina’s sister in law) called  Paulina and asked  if Paulina would like to come over and help come up with the theme of a cake for Esther to design for the charity. They spoke about what could be a cool, sharp new theme and they came up with “Fashion 2010″.  The bake off consisted of 4 teams of bakers. Each designed a beautiful cake, but Esther  Chrem won first place!

During the bake-off the attendees had the opportunity to bid on a cake, so of course I bid on the one that Esther baked and I won the bid! The bottom of the cake was a leopard animal print.  The second layer was black studded , and the next layer was a red Hermes crocodile bag. The top tier was a black studded Louboutin shoe. In the close up picture you can see  that Esther even wrote out the name inside the shoe and also made the red heel just like the original shoe! Surrounding the cake are fashion trends from 2010 such as the fingerless glove and the jeweled bib necklace. The cake was done with edible fondant, edible silver beads and edible rock candy.

To coordinate with the theme of the shower , Esther created  mini red Hermes handbag cookies, mini jeweled bib necklaces, and an assortment of shoe cookies. To pick up the red in the cake, I ordered flowers in red, and draped a leopard silk tablecloth topper over the table. I also scattered some pages from Vogue magazine, and photos of designer shoes and placed them around the table.Hope you enjoy these pics as much as I enjoyed hosting the shower!” Esther Saada

Photos by :Vicki Ades Photography vickiadesphotography.net

Baked by: ecpattycake.com

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Flourless Chocolate Cake

kosher dessert recipes, kosher recipes

Flourless Chocolate Cake

No Comments 23 March 2010

My niece Shirley makes this fabulous recipe  all year round. Though she is an overloaded  NYU student, she still

finds the  time for her kosher baking business. She caters any kind of party and is as sweet as her muffins and cakes!

Check out her website homebakedbyshirl.(p.s.would you ever believe that her 14 year old brother built her website???)

This recipe is from Smitten Kitchen. Each recipe on this site is mouthwatering.

photo: Smitten Kitchen

To Make a Four-Layer Chocolate Cake

For cake layers:

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:

2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling:

Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and roll cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

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