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

 

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SHASHUKA FOR A CROWD

How do you make shakshuka for a crowd with getting stuck slaving over the stove?

You make it on a sheet pan. 

It’s the perfect dish.

You can keep it dairy free by leaving out the cheese, can go meaty and add some shredded beef or chicken to the tomato sauce mixture, or Mexican by adding some adobo to the sauce!

Seriously the possibilities are endless!

I kept this recipe super duper basic so that everyone can customize it to their parties! I served mine with my lemon gremolata, techina and a quick guacamole. I’ll include the recipes for the techina and gremolata in the post so you can access them easily!

Serve shakshuka as an appetizer for your Shavuous meal by making the sauce in advance and just reheating it and adding the eggs a few minutes before your meal. 

Its the perfect way to host a brunch. Make a huge sheet pan, serve some crusty bed on the sides and finish off the menu with some mimosas. BOOM. Best brunch hostess ever!

However you do it, just make it. Your family will thank you!

✌🏻💜&🥕,

Danielle

For the printable shakshuka recipe click here

For the printable lemon gremolata recipe click here

For the printable techina recipe click here

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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

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So Simple Salad Dressing Recipes

                 

               

I really don’t consider myself a food snob. I’m a lover of chinese food, eaten straight out of the box and a firm believer that no chocolate chip cookie recipe will ever compete with the ones that are made by just adding 3 ingredients to the mix that comes out of the red box (if you don’t know what I’m referring to, we can’t be friends). But, and this is a huge but, some foods, NEED to be homemade. On the top of that list is salad dressing. 

Home made salad dressing are a huge pet peeve of mine. They are really easy to make and taste significantly better. 

So many times, including in restaurants, the salad dressings taste so artificial and just not good. Not to mention the atrocity that is bottled salad dressing. That stuff is so gross! I recently had the pleasure (read: misfortune) to taste test a bunch of them. Let me just say that some of them were really difficult to get down and totally gag inducing.  They have a weird tangy sweetness and in my opinion, always just tastes off. 

But have no fear. A good salad dressing is actually sooooooo simple to make. They require virtually no prep time and can usually be made with regular everyday ingredients you already have in your house. 

As part of my movement to rid the world of bad salad dressings, I decided to give you all a bunch of really yummy and easy recipes. 

Before we dive into individual recipes though lets just talk salad dressing basics. There are a few fundamentals to a good dressing that really everyone should know. Once you know these principals you can pretty much stop reading this, because you will be able to make your own dressings, from scratch with out a recipe. 

But keep reading anyway because I actually spent time writing them out for you. Thanks, mwa.

Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they’re merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper. It’s usally a 2:1 ratio of oil:acid and in my opinion are the tastiest! They are flavorful but still light enough to allow you to actually taste the vegetables you are pouring them over. Plus, because the amounts of acidic fruits and vinegars out there is tremendous, the flavor combinations are endless. Which means you can basically have a different salad dressing every night and never get bored. 

Then there mayonnaise based dressings. From here you can go into directions. You can start by making your own mayo or used a store bought mayo as a base. I personally do both, depending on how much time I have. In my mind as long as the flavors are balanced both options are perfectly acceptable. Balancing flavors though is where it gets tricky.

When you make your own homemade mayo you can control the amounts of salt, sugar and lemon you use to make it, which makes it easier to balance the flavors after. Store bought mayos on the other hand come ready made, which means you have to TASTE them before you use them. Every brand tastes different. Some are sweeter, some are blander, mustard-ier (I’m copywriting that word), theres just no way to know unless you taste it! So, even though using mayo out of a jar saves time on the making-the-mayo step, you really need know how to adjust the recipe to suit which brand you are using. (*Sidenote-this is why you have to taste as you go along, even when you follow a recipe exactly because, like in this case if the recipe calls for mayo, if you don’t know what brand they used its may not taste the same). 

Once you settle on which mayo you are using you need to figure out how to flavor it. Now, in my mind the biggest offense of any salad dressing is when someone adds sugar or honey where it does not belong. Let me say this again, because this is insanely important. 

NOT ALL SALAD DRESSINGS NEED SUGAR OR HONEY.

In fact, most of them do not. Once in a while you may need a drop of honey or a pinch of sugar to balance out the tartness of a very strong vinegar that will over power your veggies however, most of the time it is completely unnecessary. It takes the beautiful, bright, fresh dressing you just made it and turns into something that tastes like it came out of a bottle. I don’t know when it became acceptable to put sugar in a caesar dressing but it needs to stop. Of the six dressing recipes I gave you only 1 contains honey and its because it needs it. Without it, the turmeric is too strong and overpowering. 

When flavoring a mayo I like to always start with my acid. From there I add in any garlic or onions and the season liberally with salt and pepper. Mayonaisse is very forgiving, so if you add too much of one thing, don’t worry about it. Just take a deep breath and figure out which ingredients you can add a little more of to balance it out. 

The last category of dressings is actually not a category at all. Its the NON-DRESSING DRESSINGS. What is that? Thats all the things that are not technically salad dressing but yet, can be used as one. Think techina, chumus, pesto etc. These are fun because they add variety to our regular arsenal of dressings.

Personally, of all of them techina is my favorite so, I’m going to include a basic recipe for that here also. But even within the techina world, you can totally individualize it. Add harissa for some middle eastern flavors, spice it up with a fire roasted jalapeño, go korean by dropping in a spoonful of gochujang, or add a handful of herbs for a green techina. 

Now that you have an understanding of what goes into, in my opinion, the two (but sort of 3 if you cont non-dressing-dressings) schools of dressings you can easily whip up a quick and easy salad to go along with your dinners.

Just incase you don’t feel like making up your own  though, I am giving you my easiest and most family friendly recipes. They are extremely versatile so feel free to play around and personalize them to your liking. 

Hope this posts makes your life a little easier and significantly more delicious! 

Peas out, 

Danielle

                      

For the printable Balsamic Vinaigrette recipe click here

For the printable Raspberry Vinaigrette recipe click here

For the printable Roasted Garlic Dressing recipe click here

For the printable Caesar Dressing click here

For the printable Turmeric and Preserved Lime Vinaigrette click here

For the printable Tehini recipe click here

For the printable Creamy Sesame Dressing/Dip recipe click here

For the printable Carrot Ginger Dressing click here

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Chicken with Artichokes

chicken artishoke

I think it’s pretty clear from all of my instagram posts that most of my summertime cooking is strictly limited to foods I can cook on a barbecue. Since I live in a desert (Israel), there is almost never any summertime rain to interrupt my plans. However, unless your like my mother,who drags her barbecue up to the kitchen doors so she can grill right through the rain (or live in a desert), it’s always good to have a few quick, easy and satisfying chicken dishes that can be made indoors.

chicken artishoke_002

This dish is perfect. Truth is, its so good, it’s really not limited to a summertime dinner. I’m not a huge recipe repeater, but I probably make some sort of variation of this dish at least once a month. It’s really, really good. It’s also the kind of dish where I basically always have the ingredients in my house. Oh, and did mention, it’s AMAZING.

chicken artishoke_004

Continue reading “Chicken with Artichokes”

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Moroccan Fish Video + Recipe

Aaaaaaaaaaaaaaaaah

That is the only thing I can think to write. I dont know what I was thinking making these videos. First of all, I just had a baby.

Literally just.  

Like only eight months before.

My baby is a newborn.

Which means I’m about the size of a whale.

That just ate a whale.

Then theres the issue of, I had NO IDEA WHAT I WAS DOING. 

But, I did it anyways. I guess for people that know me, thats not much of a shock. 

Then on top of it, I decided, since I was filming videos, I should make as many as possible in one day. 

So, even though I am new to this and will, please god, get better over time, I’m so confident in these recipes that I’m gong to share them with the world no matter what. 

To see the full video click here

I do want to thank my amazing producer, Natasha and incredibly talented videographer, Shay, for being awesome at what they do and their insane amount of patience and guidance! 

This recipe is really special to me, as it is my grandmothers authentic Moroccan fish. I know there are a lot of people out there claiming to make the best Moroccan fish but, all I can say is that my grandmothers is the best. If you don’t believe me……..make it!

I hope this recipe brings you all as much joy and love as it brings my family. 

For the printable recipe click here

Sending you all lots of Peas and Love from my kitchen to yours,

Danielle

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