Tag archive for "Cocoa solids"

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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Tu Bishvat Coconut Almond Date Truffles

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, rosh hashanah simanim, Tu Bishvat Recipes and Table Settings

Tu Bishvat Coconut Almond Date Truffles

1 Comment 16 January 2012

Coconut Date Truffles

I decided to add a twist to the Almond Date Truffle recipe that I posted  last week. This Shabbat  afternoon I kept telling myself that they are totally natural and have no sugar at ALL….. they were so good with a cup of tea…. I wont tell you how many of these delicious treats I ate, but I can assure you that I will be in the Spin room at the gym bright and early tomorrow morning!!!

They are so easy to make. The whole recipe took about 12 minutes to put together and of course needs no baking. Great for Rosh Hashanah, Tu Bishvat, Passover, and all year round!! Gluten Free!!!

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 2 tablespoons honey
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon Amaretto (optional)
  • 1/4 cup of unsweetened coconut

Directions for this Kosher Recipe

  1. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds cinnamon, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in  coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Almond Date Truffles for Tu B’shvat

kosher dessert recipes, kosher pareve recipes, kosher recipes

Almond Date Truffles for Tu B’shvat

9 Comments 01 January 2011

Don’t miss out on Tu B’shvat this year! We traditionally celebrate this day by eating fruits of the seven species from  Israel that is praised in the Torah: wheat, barley, grapes, figs, pomegranate, olives, and dates. Ancient Sepharadic Jews originated  the idea of a  Tu B’shvat seder, where participants enjoy munching on a variety of fruits and nuts, drinking wine, and discussing the day’s spiritual and mystical meanings.

Dates are a great Tu B’shvat ingredient for two reasons: first, they are one of the seven species.  Second, they are really delicious – available fresh in season and dried year-round, dates are super sweet and almost candy-like.  They are great by themselves or added to a variety of sweet or savory dishes.

Almonds, another one of the “Tu B’shvat seven”, are loaded with calcium and protein.  Traditional truffles are made of chocolate and heavy cream – yes, they taste great, but they’re far from healthy.  This modern spin on truffles  are a rich, sweet, and a wonderfully healthy alternative to their chocolatey counterpart. Encourage your kids to try these healthy treats and remind them of the the Tu B’shvat holiday. I will be serving them for Shabbat dessert this week so that we can get a head start on Tu B’shvat, which begins on Thursday, January 20, 2011. Enjoy! Marlene

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons honey
  • Unsweetened cocoa powder and/or ground walnuts to coat (optional)

Directions for making this Kosher Recipe

  1. Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds, cocoa powder, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in cocoa powder , ground almonds, or coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.

Enjoy!

Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

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Gourmet Kosher Gift Baskets for Mother’s Day

kosher recipes

Gourmet Kosher Gift Baskets for Mother’s Day

No Comments 26 April 2010

Check out the best kosher gift baskets on the web!

Godiva Kosher Gift Baskets:

$45

Introducing Godiva Gems Gift Basket. Make every day a little more special with our new Godiva Gems, individually wrapped in smaller sizes, so you can enjoy eating them anywhere, anytime. Includes a 12 pc. Milk Chocolate Truffle Gems, 18 pc. Dark Chocolate Solid Gems, 12 pc. Milk Chocolate Caramel Gems, Milk Chocolate Strawberries, Dark Chocolate Almonds, Solid Milk Chocolate Bar, Solid Dark Chocolate Bar, and Solid White Chocolate Bar. Tied with sheer gold ribbon. (1 lb. 2.6 oz.)

Zabar’s Kosher Cheese Collection:

$125

All foods in this collection are certified kosher. * Redwood Hill Farm’s Camellia from Sonoma, California. A soft-ripened, pasteurized, farmstead goat cheese. Soft, creamy and sweetly earthy. 5 oz.

* Tnuva Sheep Milk Feta-Style from Israel. Not too salty with a creamy, crumbly texture and sweet, grassy flavors; pasteurized. 7 oz.

* 5-Spoke Creamery Redmond Cheddar from New York State. Hand-made medium-sharp cheddar made from the raw milk of grass-fed cows; cave-aged for at least six months. 6 oz.

* Blue Star Farms Organic Stone Ground Wheat Crackers from Washington State.

* Somech Farms Fig Preserves from Israel. 11.5 oz.

* Handsome and helpful cheese knife and wooden cheese board.

Includes 1-day shipping. All cheeses in the Kosher Collection will arrive in their original packaging, thus assuring their kosher certification. Zabar’s may substitute cheeses of greater or equal value according to availability, but all are guaranteed to be certified kosher.

Zabar’s Kosher  Coffee and Babka Collection:

$109.

Zabar’s chocolate babka, Amaretti di Sorrono cookies (do you dip them in your coffee? We do!), Almondina biscuits, Zabar’s cinnamon rugelach, Erica’s Apricot Raspberry rugelach, Ghirardelli Dark/Raspberry chocolate bar, Walker’s shortbread Petit Coat Tails, a Zabar’s chocolate bar, and a Zabar’s mug to go with all the goodies! Part of Zabar’s Gift Boxes, Gift Baskets, and Gift Crates Collection. Price includes shipping. Additional $15.00 charge for 1-day Saturday delivery.

Max Brenner’s Chocolate:


$55

kosher dairy under the supervision of the Bet-Shemesh Rabbinate.

BONBON  GIFT SET- an assortment of 9 bonbons carefully chosen by Max. 80g/2.8oz


Woman of Valor Basket:

$52.50

Contains a beautiful ceramic Woman of Valor mug was designed by Jessica Sporn and inspired by a Biblical poem offering women gratitude, praise, and appreciation. This basket also includes gourmet tea and fresh rugelach !

Rugelach is certified Kosher Dairy, tea is kosher Pareve. 

A portion of all manufacturer’s sales from the Woman of Valor Collection will be donated toward the education and research of breast cancer causes, treatment, and the search for a cure.


My Fair Lady Kosher Chocolate Gift Box:

$34

Two layers of delicous, assorted dark & white chocolate truffles in a polka dot spring hat box. Dainty and sweet, this large ‘Fair Lady’ hat is an elegant way to say ‘Happy Mother’s Day’!
Approximate Dimensions: Hat 12″ Diameter, Chocolate Box 5″

Kosherline Gift Baskets:

$52

Cookies, Fudge Balls and Brownies

Bella Delights exclusive Italian Cookies, Fudge Balls & Chocolate Treasure Brownies Gift Tower.

Includes 1.5 lbs. assorted tray of homemade Italian cookies (may include the following: spice drop, raspberry filled pinch, chocolate chip, apricot drop, chocolate sprinkles, vanilla fudge, raspberry filled chocolate cookies, chocolate stripe, assorted pariels, marble, chocolate jelly, Roman twist, sesame, coconut crescent, chocolate drop, brownie cookie, almond half moon, mini-biscotti), 1 lb. chocolate treasure brownies (dense, rich chocolate brownies with chocolate chips), .5 lbs. fudgie chocolate balls with chocolate sprinkles, .5 lbs. fudgie chocolate balls with rainbow sprinkles. Under OK strict kosher supervision. Parve. Pas Yisroel. Yoshon.

Starbucks Kosher Gift Basket:

$29.

  • Starbucks Biscotti Vanilla Almond (.92oz)  K Nonni’s Brand
  • Starbucks Ground Coffee Breakfast Blend (2.5oz)    OU-P
  • Starbucks Ground Coffee House Blend (2.5oz)  OU-P
  • Starbucks Selects Brown & Haley Cashew Roca (2pc)   Kehilla- dairy
  • Starbucks Selects White Chocolate & Raspberry Cookies (2pc)   OU-D
  • Tazo Calm – Herbal Tea (3bags)  KSA
  • Tazo Duet – Black & Green Teas (2 bags 1 Calm & 1 Zen)KSA
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    Ultimate Healthy Double Chocolate Cookies

    kosher dessert recipes, kosher recipes

    Ultimate Healthy Double Chocolate Cookies

    No Comments 15 April 2010

    Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: You can add minced fresh mint to the dough, its delicious!

    Makes 36 cookies

    Ingredients

    1 cup coconut oil

    1¼ cups evaporated cane juice

    ¹/3 cup homemade applesauce or store‑bought unsweetened applesauce

    ½ cup unsweetened cocoa powder

    1 teaspoon salt

    2 tablespoons pure vanilla extract

    1½ cups bob’s red mill gluten-free all-purpose baking flour vita

    ¼ cup flax meal

    1 teaspoon baking soda

    1½ teaspoons xanthan gum (Bob’s Red Mill brand)

    1 cup vegan chocolate chips

     

    Directions

    Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

    In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla.

    In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.

    Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

    Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.

    Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

    Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before cover­ing. Store the cookies in an airtight container at room tempera­ture for up to 3 days.

    Recipe and above text Courtesy of BabyCakes nyc.

    Check out BabyCakes Bakery for all of their delicious desserts. I especially love their vanilla cupcakes.

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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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