No-churn Chocolate Lovers Ice Cream Sandwiches

Chocolate. 

Did you hear me?

I said, CHOCOLATE.

CHOCOLATE!!!!!!

This dessert is all about the chocolate. Its a super incredible chocolate ice cream base, laced with the most amazing, chewy, chocolatey, chocolate chocolate chip cookie dough, slated condensed milk caramel and fluff. Then, because no matter what yo mamma told you, too much of a good thing is really never enough, all that chocolate goodness gets sandwich between to perfect layers of buttery chocolate brownies. 

I’m assuming that by now you have stopped reading because you just couldn’t take another second of the torture that is not eating this. So, you skipped all this reading and scrolled down to the recipe. If thats the case, good. If not I’m guessing that means you don’t like chocolate (because if you do, you would not need any more convincing). So to all the super boring cool vanilla lovers out there (ahem, eli), don’t worry I got you covered. 

The whole concept of this ice cream, mixing in sweetened condensed milk into whipped heavy cream, is so versatile and easy to use that it can be altered to fit all your dessert needs. It is NOT exclusive to chocolate ice cream. In fact, I have included so many variations to the base and topping of this ice cream in the recipe! Everything from a strawberry cookie dough to peaches n cream, to a pretzel and caramel are all represented.

O.k. lets dress the elephant in the room now. This recipe requires a few steps.

  1. Make Sweetened Condensed Milk
  2. Make Salted Condensed Milk caramel (which, fyi, happens to be way easier than making regular caramel)
  3. Make cookie dough
  4. Make brownies
  5. Make ice cream
  6. Assemble sandwiches 

Like I said, a few steps. But, I am not sorry. Why? Make the dessert and you will find out. 

                          

                           

     Also, if you don’t need cholov Yisroel milk then it is very very easy to find kosher sweetened condensed milk and you can easily skip the first step. And truthfully, as fun as ice scream sandwiches are, I stand by this ice cream so proudly, that I would say, even if you serve the ice cream by itself, with na simple bowl and spoon, it will still be the best dessert you have ever made. 

So, how ever you do it, in what ever form, or flavor I strongly urge you to include this in any dairy menus you have planned. And, if you choose to skip any real food in favor of just having a bowl of this ice cream as your meal, that too, will be completely understood (and maybe even admired!).

For the printable Homemade Sweetened Condensed Milk recipe click here

For the printable Salted Condensed Milk Caramel click here

For the printable Chocolate Chocolate Chip Cookie Dough recipe click here

For the printable Sheet Pan Brownies recipe (600acres.com) click here

For the printable No-churn Chocolate Lovers Ice cream Sandwiches recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Vietnamese Banh Mi Sandwich

Meat. Gooood.

Bread. Gooood.

Pickled Vegetabes. Good.

Creamy Soy Sauce. Good.

Put it all together to make the best sandwich ever. Verrrrrrrry good.

It actually doesn’t seem fair to call this a sandwich. These days, the word sandwich evokes a picture of two pieces of some sort of floppy bread, smeared with PB&J, or cream cheese stuffed into a condensation filled plastic bag, pulled out from the bottom of a knapsack, 20 degrees hotter than it was when I put it in there in the morning.

That is not what’s happening here.

The banh mi is a sandwich at it’s best. It’s basically the little black dress of sandwiches. It consists of 4 very simple components that can be switched up or accessorized in a ton of different ways. No matter what you do to it though, the basic premise is a good French baguette, quickly cooked protein, flavor bomb pickled veg, umami packed mayonnaise and fresh herbs keep this sandwich down to earth, easy to make, portable, and simple but sophisticated.

The banh mi is what happened as a result of Vietnam being a French occupied colony from the middle of the 19th century until Vietnam’s independence in 1954. Like any good group of people, the Vietnamese took the incredible baguette that the French brought with them, made it their own and stuffed it with a combinations of France’s best delicacies and their own deeply cultural pickled veggies. The Banh Mi, which really just translates to mean “bread of wheat”, became a staple across Vietnam because it could be filled with anything and carried around easily. 

The first banh mi sandwiches were spread with a thin layer of French liver pate, then filled with a thin layer of thinly sliced meat, topped with pickled vegetables (usually carrots and radishes) and fresh Vietnamese coriander leaves. It was the perfect east meets west combo.

Over time, the Bahn mi has transformed to mean any kind of sandwich as long as it’s in a Vietnamese style French baguette, filled with some sort of protien and loaded with pickled veggies and coriander. They sell them on the streets of Vietnam filled with thinly sliced beef, scrambled eggs, crushed pork meatballs, roasted pork belly, tofu for the vegans out there, grilled chicken and even sardines. 

For pretty obvious reasons, I chose to go the route of thinly sliced meat. In my house nobody is vegan, eggs are for breakfast, we keep kosher and if I served my husband and sons a sardine sandwich they would trade me in. 

Liver pate was optional so for those that unwisely chose to skip it I created a soy sauce-mayonnaise to add in some of that creamy umaminess they were missing. 

Traditionally Vietanam style French baguettes actually have a bit of a thinner crust than regular French baguettes but I couldn’t find that so I just went with I had access to. You can, of course make your own baguette, but then this would not be an easy to make sandwich anymore.

                   

Pickled veggies are a staple in my fridge. They come in many forms, flavored differently and grace basically every dish I serve. If you aren’t obsessed with pickled veggies, you will be after you make this sandwich so  double or triple the recipe so that you too will have a well stocked pickled veggie fridge. I also added thinly sliced spicy peppers for some heat and although you can leave it out, I urge you strongly to try the banh mi with it.

However you do it, whether with meat, chicken, tofu, eggs, sardines or really any other protein you can think of just make sure to cross this dish off your list of “I want to make that one day but not today” dishes because you will absolutely fall in love with it at the first bite. And all over again with every other subsequent bite you take. 

For the printable Banh Mi Sandwich Recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

DIPS DIPS DIPS

WHEN I DIP, YOU DIP , WE DIP….

Whether it’s a shabbos or yuntif seudah, a Sunday morning brunch or a regular weeknight dinner, every meal is easily enhanced by serving a ton of dips along side whatever you have prepared. PERIOD. 

 

So, here it is, my ultimate list of amazing dip recipes.

BRING ON THE MATZAH!

I hope you all have a peaceful weekend. 

✌🏻💜&🥕,

Danielle

For the printable homemade Mayonnaise recipe click here

For the printable Tomato Dip recipe click here

For the printable Herb and Chile Garlic confit recipe click here

For the printable Olive Tapenade recipe click here

For the printable Lemon and Jalapeño Gremolota recipe click here

For the printable Roasted Red Pepper Dip click here

For the printable Almond Tehini recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail

FIRE ROASTED EGGPLANT

5IVE INGREDIENT FRIDAY 

KOSHER FOR PASSOVER

INASANELY DELICIOUS

EASY TO MAKE

HEALTHY

Should I keep going, or do you get the point?

               

It’s super simple, bursting with flavor and basically the best addition to your Shabbos table since schnitzel. 

I really hope all you of you are going to take the weekend to relax and rest up from all the cleaning and organizing of this past week. It’s time to recharge and get ready for the king queen of all holidays!

Wishing you all a peasful weekend.

💜,

Danielle

For the printable Fire Roasted Epplant recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

TATERTOSCHEN, The Better Way To Get Your Purim On This Year!

              

DEFINE:
[tay-ter tahshen
 
nounplural  [tayter tahshuh n] (Show IPA). Jewish Cookery.
1. a small triangular (often sweet) dough made with yeast and filled with a mixture of poppy seeds and honey or with prune paste, prepared especially for Purim.
 
2. The replacement of grated potatoes in the dough takes the regular, boring, usually unevenly cooked cousin of the TATERtoschen, the HAMANtaschen, and elevates it it to the best version of a tater tot. EVER!
“Mommy, pleeeeeaaasssee make us TATERTOSCHENS for Purim this year instead of regular hamantaschen.”
 
Origin of tatertaschen
<From the PL&C  English/Yiddish mash up language, TATER equivalent to “tater tots”+ tash pouch, pocket (compare Middle High German tasche, Old High Germantasca; akin to task )
 
 TOUNGE TWISTER CHALLANGE:
“Tatty took ten TATERTOSCHENS to town today.”
 
     
 

When I first woke up in the middle of the night dreaming about a Tater-tot/Hamantashen hybrid I could not go back to sleep! I knew that my alternate dream life had lead me to Purim gold! Although extremely tired from my lack of sleep, I spent the whole next day and writing down a list of why tater tots rock and how to properly incorporate their awesomeness into a triangle shape. I quickly realized that the triangle would work to my advantage because 3 corners = 3x more the crispy edges. So, from their I wrote a list if criteria that my TATERTOSCHEN needed to meet.

  1. must be easy to make
  2. must freeze well so that people can prepare them in advance
  3. must be vegan and gluten free so that everyone can enjoy them!
  4. must be crispy
  5. must NOT be fried. Because. Frying is annoying

          Last but not least…

6.must be completely and utterly addictive.

                       

So, for the past month, I have made these so many different times, each time adjusting the recipe to enhance and simplify the recipe. Then once I finally settled on a recipe that yielded results that tasted and were just as crispy as their fried counterparts I spent days testing the best way to freeze and reheat them! 

But, no. My work did not end there. Because once I created a vegan and gluten free version, I obviously had to take and junkyify (another word brought to you by the PL&C language) it. Which meant adding a ton of cheddar cheese (because, cheese) and filling them with the yummiest, most delicious brunch foods of all time. 

                      

So, this Purim, if you only do one thing. TATERTOSCH. 

You can fill them with pulled red wine braised short ribs like I did, or stuff them with some shredded bbq chicken, imitation crab salad or tuna tartare for a fish course, or do what my kids did and fill the hole with ketchup and just eat em straight up!

(warning: if your family goes the ketchup route, close your eyes and back away slowly, because a little piece of your foodie heart may die)

However you choose to serve these, just make sure you are already fed when these come out of the oven. Because if not, it is very likely you will consume the whole tray, by yourself, in the kitchen.

For the printable TATERTOSCHEN recipe click here

For the printable CHEESY CHEDDAR TATERTOSCHEN recipe click here

For the printable PULLED RED WION BRAISED SHORT RIBS recipe click here

 

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Friday Night Tu B’Shvat Menu

           

           

 

“Once there was a tree…”

I love Tu B’Shvat. It’s a no pressure holiday. You don’t need to spend days in advance preparing, theres usually not a lot of company involved making it quality family time, and best of all, to me it means spring time is just around the corner!!!!!!! 

Woooooohooooo!

Most years I take my kids to the local botanical gardens to plant some trees and then come home and we have a really fun Tu B’shvat seudah. We eat all the different simanim, make brachos and just have a really nice quality family dinner talking about the beautiful world Hashem gave us to live in.  

This year, everything is different. Tu B’Shvat has graced us with its presence on shabbos. That means no planting on the actual day and any tradition “shiva minim” foods need to be incorporated into our shabbos meal. Luckily for me, most of these ingredients are pretty standard in Moroccan and middle eastern cooking (which is not surprising since they are the 7 species indigenous to this region).

Just for the record here is a list of the shiva minim (don’t feel bad if you don’t remember them. I had to ask my 9 year old son….)

Wheat 

Barley 

Grapes

Figs

Dates

Pomegranate

Olive Oil

So, I decided this year to incorporate our 7 delicious species of fruits and grains into one crazy delicious Friday night shabbos meal. I wrote up a menu with some of the usual shabbos staples, and included a bunch of new  and some recycled but perfectly appropriate recipes. I broke the recipes for you so that you can pick and choose or mix and match the recipes that your family would love. Of course feel free to use my menu in it’s entirety and we can be twinning this shabbos!

Here it goes:

Appitizer:

Moroccan fish

Soup:

Chicken Soup with matzah balls

Main Course:

Sun- dried Tomato and Olive Ciabatta topped with Shredded Pomegranate Braised Brisket

Chicken with Olives

Barley Salad with Pomegranate Vinaigrette

 Roasted Cauliflower with Moroccan Date and Fig Crunch Topping

Dessert:

Spiced Poached Pears

Grapefruit Olive Oil Cake

I figured you all have your own chicken soup and matzah balls recipe so I did not include those recipes. All the other recipes are listed below with clickable links to a printable version! 

I want to wish everyone out there a spring and summer, inspired by the trees we plant,  filled with growth, fruitfulness and beauty.

“And the tree was happy.” -Shel Silverstein

 

 

For the printable Moroccan Fish recipe click here 

For the printable Olive and Sun-dried Tomato Ciabatta recipe click here

For the printable Pomegranate Braised Brisket recipe click here

For the printable Arugula and Barley Salad with Pomegranate Vinaigrette recipe click here

For the printable Roasted Cauliflower with Moroccan Date and Fig Crunch Topping recipe click here

For the printable Chicken with Olives recipe click here

For the printable Grapefruit Olive Oil Cake recipe click here

For the printable Poached Pears recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail

Strawberry Shortcake Cookie Dough Ice Cream

 

Sometimes I go to sleep at night wondering if I’m done. I think “what if my creativity fails me and I have no new recipes”. Then, somehow, I wake up the next morning literally flooded with all new ideas and recipes. So many in fact, that usually by the time I get half way through writing them down I can’t even remember what they all were!

Lucky for my family that this idea stuck with me, because I when I say it was a huge hit, that is a complete understatement. 

Anyone that has eaten a meal by my house knows that by the time you get to dessert, dessert  is no longer necessary. Ha. Just kidding. Dessert is always necessary. So, I always know that when I make my desserts they don’t usually get finished. Everyone takes a small sample from each dessert but seconds are not really requested since stomach space has dwindled to no nothing. 

Then, this ice cream happened. 

There were seconds and thirds until people were using their fingers to scrape up any leftover remnants from the dish. 

It was so well balanced in taste and texture. The ice cream was smooth and creamy. The homemade strawberry jam was slightly tart and fruity. The oatmeal lace cookies were crunchy and caramelized. And the cookie dough. Sigh. Do I really need to explain the perfection that is cookie dough. I think not. 

So, although this recipe requires a few steps, it was worth every single ounce of effort you put into it. Plus, because a lot of the steps require “chill” time you can spread out the work over the course of a week so that it doesn’t get over whelming. The jam can stay in the fridge for a week and the lace cookies and cookie dough can be made up to a month in advance and frozen until your ready to use them. 

I’m going to divide up the recipes so that you can pick and choose what to make and use any elements of this recipe (Like the ice cream) as a base to make tons of different dishes!

I really hope you all enjoy!!!

For the printable Ice Cream recipe click here

For the printable Strawberry Jam recipe click here

For the printable Oatmeal Lace Cookie recipe click here

For the printable Cookie Dough recipe click here

Facebooktwittergoogle_plusredditpinterestlinkedinmail