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

This is a great  gluten–free recipe to serve on Mother’s Day. I made it this week for Shabbat lunch. Thanks to Paula Shoyer for sending it in to The Jewish Hostess. Check out her new book “The Kosher Baker.”
I added fresh corn to this salad.
The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

By Paula Shoyer

serves 8

• 1 cup quinoa, rinsed
• 1/2 cup fresh corn
• 1 medium sweet potato, cut into ½ inch cubes
• 6 tablespoons extra virgin olive oil, divided
• 1/3 cup pine nuts, toasted, optional
• 3 teaspoons apple cider vinegar
• 2 teaspoons honey
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/3 cup dried cranberries
• 3 scallions, sliced thin

Directions

Preheat oven to 400ºF. Place the quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, covered, or until the water is evaporated. Turn off the heat and let quinoa sit covered for at least one hour, up to 8 hours.  While the quinoa is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.

Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.  In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.

When the quinoa is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.

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“Hey Marlene, I cooked up a batch of these for a sheva berachot in my house!they were a big hit. I thought you might like the photo and recipe! They’re super easy to prepare, freeze well uncooked,and are a fun addition to any type of Jewish holiday menu including Passover, Rosh Hashanah, Sukkot, Thanksgiving and Hanuka! Enjoy!” Debbie Gindi

Ground Lamb on Cinnamon Stick

• 1 lb ground lamb
• 1/4 c tart cherry juice or pomegranate juice
• 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground cardamon
• 1/2 shredded or finely chopped medium onion
• 1/4 c toasted pine nuts
• 18 cinnamon sticks

Directions for this Kosher Recipe:

Combine all ingredients in a large non reactive bowl. Form into round ball shape. Firmly insert one cinnamon stick through it. Arrange on tray standing upright(At this point they may be frozen on a tray)cook in preheated 350 degree oven for 15 minutes. May be served with apricot wasabi dipping sauce.

Apricot Wasabi Sauce:

• 1/2 c apricot preserve
• 3 TBSP soy sauce
• 1 TBSP wasabi sauce (such as “golds”)

Combine all ingredients together. Delicious as a dip for chicken beef and lamb.

Please visit our sponsors:

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visit our website www.thecupcakecouture.com Or call Becky (917)400-6022 to order.

• Not Just Towels Personalized Gifts for Hanuka- all under $50!
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• Check out Surrey Lane for your Hanuka table settings.
• Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
• Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
• Healthy Kosher ingredients for all of your recipes at Omni Health.
• A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy

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Many Sepahrdic Jews eat chick peas on Passover, and I am lucky to be one of them. If you do buy chick peas in a can for Passover, make sure it is Kosher certified for Passover.

If you are of  Ashkenaz descent, then start using up your chametz chickpeas by trying this savory recipe ASAP!

To read more about  kitniyot on Passover, click HERE.

This recipe is too good to pass up.  It took 10 minutes to prepare, and took another 10 minutes for the family to devour it. Use more olive oil, salt, pepper,vinegar  and honey if you have  a lot of arugula. Serve as a weeknight tasty side dish, or as a midday main course with friends.

Check out this REVIEW of this great Mark Bittman cook book.

From : How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food

Makes: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1/2 teaspoon cumin seeds
• Salt and freshly ground black pepper
• 1 1/2 cups cooked or drained canned chickpeas
• 1 tablespoon rice wine vinegar
• 1 teaspoon honey
• 4 cups arugula leaves
• 1 small red onion, halved and thinly sliced
• 4 hard-cooked eggs, quartered (optional)

Kosher Sephardic Passover Recipe Directions

1. Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2. Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.
Recipe from Mark Bittman‘s BLOG.

More books from Mark Bittman

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The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Thank  you Esther  Chrem of  “Cupcake Wars” for sharing your Hanukah recipe for  jelly filled cupcakes! Being a judge at cupcake wars I was gained about 10 pounds tasting all the cupcakes, and I kid you not! These Hanukka cupcake were delicious!!!!  A secret Hanukkah tip from Esther- lightly fry each donut in a pan before serving!!!

Enjoy! Marlene

Jelly Donut Cupcakes for Hanukka

Makes approximately 12 cupcakes.

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 2 tablespoon cornstarch
• 1 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons vanilla extract
• 1/3 cup raspberry, strawberry, or grape jam
• 2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.
Fill the liners 3/4 full with batter. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
Bake cupcakes for 21 to 23 minutes. Cool them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.
Recipe courtesy of  http://www.vegnews.com/

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Thank you Leah from Cook Kosher for sending in this fabulous warming meat Chulent recipe! Its a perfect dish to make our families glad that they are joining with us enjoying a cozy meal inside with the family on a wintery Friday night!

Easy and Delicious Shabbat Chulent for a Cozy Winter’s Night

• 2 large onions, diced
• 1 cup oil (Leah’s sister in law insists that you need the whole cup of oil for this recipe but I would reduce the amount to the most 1/4 cup of oil)
• 1 package flanken meat, cut into cubes
• 4 tbsp garlic powder
• ½ tbsp cayenne pepper
• 1½ Tbsp paprika
• 1 cup soy sauce
• 1 Tbsp onion soup mix
• 1½ cup barley
• 1 cup mixed beans
• 9 potatoes, cubed

1. Sautee 2 onions on low heat in the oil until softened (about 8 min)
2. Add cubes of flanken on a very high flame and sear the meat until it is browned on all sides. (This locks in the moisture and keeps the meat soft).
3. Drain beans and barley and combine with onions and meat.
4. Add paprika, cayenne pepper, garlic powder, soup mix and soy sauce and mix well.
5. Cover with water and let it cook for at least 2 hours on medium flame.
6. Add diced potatoes and ensure that the entire chulent is still covered in water. Let it keep cooking on med flame. It should be bubbling all the time.
7. Right before shabbos, transfer everything to a crock pot and ensure that there is enough water covering chulent at all times. Keep it on low till shabbos day.
8. NOTE: Be sure to soak the beans and barley overnight before making the chulent. This softens the beans and removes the gas.

Don’t forget to checkout Cook Kosher for some great kosher recipes!

by Esther Mosseri

” Hi Marlene, this easy kosher Shepherd’s pie recipe is a great warm winter dish . All you need is a salad, and you have a complete meal!”

For more inspiration, check out the quick video above by Gordon Ramsay. Notice how he doesn’t measure, but adds a few more ingredients for extra flavor .Of course delete his cheese addition (!!!), but use the video as a reference for endless Shephard’s pie possibilities!

For an elegant look, serve in white ramekins lined up on a tray.

• 1 lb chop meat (or ground turkey)
• 1 onion finely chopped
• 4 servings of mashed potato flakes prepared according to box
• allspice
• cinnamon
• paprika
• salt and pepper

Directions for this Kosher Recipe

1. saute the onions in a little oil until soft sprinkle with salt and pepper
2. take out half and combine with potato mixture
3. put chop meat in pan with onions and brown sprinkle with some allspice and a drop of cinnamon and salt and pepper
4. the start layering in a sprayed pyrex, first with half of the potato mixture, then all of the meat then remaining potaotes
5. sprinkle top with paprika and bake in 375 degree oven for 45 min uncovered
6. Check out this meatless version HERE.

image via http://www.thedailymorsel.com/

I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

• Two tablespoons of Earth Balance
• Two medium celery stalks
• One cup one medium onion chopped
• One quarter cup fresh parsley
• One tablespoon chopped sageor one teaspoon dried sage leaves
• One and half teaspoons chopped majoram
• Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
• One half teaspoon salt
• Salt seven cups soft bread cubes (you can use challah)
• Two medium carrots shredded
• One and half cups one medium zuchini shredded
• One cup one cup chopped fresh mushrooms

1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
2. Cook celery and onion in butter stirring frequently until onion is tender
3. Stir in parsley, sage, majoram, tarragon, and salt.
4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
5. Mixture is now ready to stuff.
6. Refrigerate turkey with stuffing until ready to roast
7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”