Cannoli Cream Trifles with Lotus Crumbs and Blueberries

Creamy, Crunch, Sweet, a little Tart, slightly Tangy and insanely delicious.

Oh and did I mention these only take 10 minutes to make.

Oh, and that they’re fully customizable to your likes and dislikes. 

Also, Lotus Cookies. 

‘nuf said. 

✌🏻💜&🥕,

Danielle

For the printable Cannoli Cream Trifles with Lotus Crumbs and Blueberries click here 

 

 

 

 

 

 

 

 

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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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SHAKSHUKA 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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Kitchen Destination: Brazil

I know that dinner time in many homes is not easy. Even in my own house I would say at least once if not twice a week dinner is actually a struggle. Whether it’s coming up with what to make, or finding something to make that everyone will eat, or actually getting people to eat the food that they normally love, it can be really challenging. 

After months of arguing with my kids about dinner times I finally hit a wall and realized I needed to fix things. That’s how Kitchen Destinations started. Once I tested the concept and realized how effective it was I knew I had to incorporate more of them into our routines.

So, at first it started out with just different locations. Luckily, there’s no shortage of countries with unique cuisines. Truthfully though, sometimes, I’m just not in the mood to start looking up facts, trying new recipes and doing everything that goes along with it. But, what I learned from my week-long culturally themed dinners, was that my kids were so much more excited and willing to try new foods that we, as a family, learned about and “experienced” together, that as long there’s a topic and something to discuss that we can sort of connect to food, dinner will run so much more smoothly.

That’s when I realized, that I’m not limited to only “Kitchen Destinations”. As long there’s a topic and something to discuss that we can sort of connect to food, dinner will run so much more smoothly. I can come up with tons of different “themes” that we can carry out through out the week. I just need to genuinely excited about it, build it up a few days before and get the kids will feed off my energy, get involved and they’ll love it. 

Now, although I still haven’t found way to solve my food-all-over-the-floor, tomato-sauce-covered-freshly-bathed-kids, and before-bedtime-crankiness, at least getting my kids to COME to the table and taste the food has been dealt with. 

Now, onto BRAZIL.

                                    

I am little embarrassed to say this, but in all of the different places my children and I have visited through out our “kitchen destination” journeys we have never done a single South American country. The only reason I can even come up with is that in my limited knowledge of South American cooking I really didn’t know there was anything more besides rice and beans or their version of barbecue. 

Once I got to talking to my friend and neighbor Nomi and her visiting sister-n-law Malki,  I realized how crazy it was to have never taught my kids about an entire continent! After Nomi and Malki agreed to be our culinary “tour guides” through Brazil, everything else fell into plus. Especially, how fitting it was that the first country we should choose to represent South America would be its largest!

                        

After having tasted their “simple” rice beans, I am know completely mortified that we waited so long to learn about Brazil. Although they require very few ingredients they are absolutely delicious and were only matched by the amazing Brazilian dishes we learned to make.

Getting into the kitchen with friends and family is always a recipe for good times and good food. Everything was sooooooo delicious!

I think for my family the highlights were the Beef d’milanese, the recipe we adapted from Leah Schapira and the Pao de Queijo (cheese balls). I don’t think anyone was surprised that the cheese balls would be good, but who knew you could make them gluten free and bake them and they would be just as yummy as the best fried mozzerella stick.

                      

The oven fried beef steaks though, those were a huge shock! hen I forwarded the recipe from Leah to Nomi, I was secretly hoping Nomi would say we shouldn’t make it. Instead she spoke to her mother, adapted the recipe and said it was on. I was nervous that we were basically going to ruin three beautiful bone-in rib eye steaks. Not only were the y not ruined, it was one of the most delicious pieces of steak I’ve ever eaten! So, moist and tender on the inside, but perfectly crispy on the outside. I mean, what more do we really need?

This was the first time we got to experience our Kitchen Destinations with other families and have them come into our kitchen to cook their authentic food right along side of us. It was so fun and special and we are truly so grateful to Nomi and Malki for giving up their time to us. We learned so much this week about Brazil and the Amazon and we really hope you incorporate some of our Kitchen Destinations into your own homes. 

If you have any fun ideas or input for other places we can visit through our kitchen be sure to reach out through email or any of my social media platforms. Would love to hear from you!

Peas and Love,

Danielle

To print out fun facts we learned about Brazil click here

For printable Brazilian Beans recipe click here

For printable Brazilian Rice recipe click here

For printable Brazilian Farofa (loose stuffing) recipe click here

For printable Brazilian Beef d’milanese recipe click here

For printable Pao de Queijo (cheese balls) recipe click here

To watch the Kitchen Destinations: BRAZIL video on you tube click here (Don’t forget to subscribe to my channel while you’re there!!!)

 

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Middle Eastern Sufganiya Egg Sandwich

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zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz, cough, zzzzzzz zzzzzzzzzzzzzzzzzzzzzzzz, achoo, zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz……………. Uch gross, why is my key board all wet? Oooooh, drool. Nasty.

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So, that pretty much sums up what happened to me when I went to type this up last night. This week has been so hard and so long. If someone told me today was Friday I would completely believe them because it has also been never ending. I don’t want to complain to all of you because this is really supposed to be about the food, but I’m going to anyway, so if you don’t want to hear about my sucky week, scroll down to the bottom of this post and just skip right to the recipe!

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I’m gonna start my rant by painting you a picture of what I look like right now. I’m sitting at my computer, Muddy Waters blasting in the background, because only hardcore blues will do right now, half dressed. I have my slippers on, which yes, stayed on through my gan drop offs because I forgot to change to real shoes, I am wearing an actual sweater and skirt, however, on my head I have a giant oversized pink knit hat, that doesn’t really work with my outfit. 

All of this pales in comparison though to the state of my eyes. There is a dark shade of purple on the bottom that I could not be bothered to cover up because I dislike make up even on a good day. I am certainly not going to take the time to deal with it on a bad day. Also, if I covered up the purple it may make the giant bags they rest upon all the more noticeable.  

Anyway, now that you know how crappy incredible I look, let me tell you why. 

The week started off with my oldest son waking up and complaining that his bones hurt and he had a head ache while coughing a loud, barking cough. Off to the doctor we went, who told us….FLU. “Your son has the flu, no school for a week” he said. I mean, he may have actually said more than that but that’s all I heard. Because in the depths of my own thoughts that no one could hear all I could think was “Thank you G-d for giving my son the flu, on a week when my husband is away and I have a million things to do.” 

Clearly though, G-d did not approve of my lack of gratitude for really, all the amazing things I have and the fact that besides, a little flu my family is, thank G-d, healthy. SO, He decided to teach me a little lesson. 

Within minutes of returning from the doctor, my cleaning lady, who anyone that has a really good cleaning lady understands is so much more than that, informs me that she pulled a muscle in her neck and needs to leave in an hour to go to the doctor. Okay, I thought. I can manage this. I am really fond of her and am sad that she is in pain. It’s one afternoon, and shell come back tomorrow as good as new.

HA!

Nope. She did not come back. The doctor told her the only way to get better is to rest. And, honestly, I am happy for her to take the time off and rest. She does so much for me, the least I can do is be gracious and understanding if she doesn’t feel good. I’ll just call my babysitter to come help me with my five kids, around bath time.

DOUBLE HA!

She too is unavailable. So, thats it. She was my last hope. 

And now I’m broken.

I don’t sleep at night, because flu child is up all night coughing. During the day I’m busy with a million things I don’t really have time for, and any spare seconds I have I retreat into the kitchen to cook something because that’s my happy place. Then however, I’m left with all the clean up because, well….. this week. But as I write all this down the only thing I can think to do is laugh. Because if I don’t laugh, I will cry. And cry. And cry.

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I guess this is just life. Some weeks are harder, some go by faster, some are filled with happiness and accomplishment and others are more trying. At the end of the day, it’s all about how we deal with things that matter. And, we all know that the best way to deal with a murphy’s law kind of week is to fry some dough, stuff it with aioli, sautéed kale (because, health) and a fried sunny side up egg. 

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Thank you all so much for letting me vent here. I really hope you are all having an easier week than me, and if not call me. You can pour yourself a glass of wine and listen to my blues music through the phone while we find something to laugh about!

Just FYI, this recipe has a bunch of different components so I split up the recipe into 4 different parts so that yo can pick and choose which elements you want. Fell free to mix and match and use any of the components for other dishes you think they will go with! I did not give a recipe for a sunny side up egg, because I believe in you!

Peas & Love,

Danielle

For the printable Sufganiya recipe, click here

For the printable Harissa and Preserved Lime Aioli recipe, click here

For the printable Sauteed Garlic-y Kale recipe, click here

For the Sumac Pickled Onion recipe, click here

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Chanukah Churros with a Salted Condensed Milk Caramel Sauce

 

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There are two ways to do holidays.

The first way, or should I say the more responsible way, is to anticipate the holidays’ approach anywhere from two to three weeks before it arrives. Think about what type of holiday you want to have. Is it a party with friends, chilled family time, casual decor or a DIY creative decor kind of holiday? Then, figure out a plan where you do a little bit everyday so that by the time the holiday arrives you can just sit back and enjoy all the fruits of your labor.  

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The other option is to just relax, wait until about 48 hours before the holiday is going to begin and do every single thing you need to do to prepare in those two days. Then, as the sun starts to set by the end of the second day, you rationalize why most of the things left on your to-do list, that you didn’t have time to get to, are actually completely unnecessary and just cross them off. As the holiday finally begins, you frantically remember that in fact, those to-do list items were important. So you plop your kids down in from of a movie (or 3) and scramble in a fit of heart racing anxiety to make them happen.

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I’d like to say that I, of course, always fall into the first category. But really, I’ve been in both places. Which is why my goal for this year was to be as prepared as possible for each upcoming holiday so that I could spend the most time enjoying it with the people I love! 

To me, this recipe fits in perfectly with my plan. The churros will be fried fresh (because reheated churros are shnasty) but all the work to prepare them will be done ahead of time. It’s always a win-win when a recipe is actually supposed to be frozen!

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That means that you can put up your pot of oil to start heating, light the menorah with your kids, sing, play a few games and then when everyones ready for the candle lighting treat, all you have to do is peel your churros off the parchment paper and give ’em a little oil bath! 

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Now that we’ve agreed that these are the perfect fried dessert to be making on Chanukah because of their convenience, I want to tell you why they are actually the prefect dessert to be eaten!

Most importantly, they are so so so so so x infinity, easy to make! It’s the type of recipe that when you read, you automatically think ” woah, thats way too many steps, no waaaaay”, but really, it is so simple! That is why I included pictures of every single step. I wanted you to see that it can actually be broken down into three really easy processes. Boil, Mix, Pipe. Thats it.

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That bring us to the next reason why these absolutely rock. The batter or dough, whatever you want to call it (I think it’s kind of in between the two), is totally kid friendly! It’s sticky enough to stick to itself but because of how much butter is in it, it literally slides right into the piping bag. Then once it’s in the bag you simply give it over to those tiny little hands (that are actually capable of creating disasters totally not proportionate to their size) and let them go to town “drawing” their own creations. I like to tie a rubberband at the top of the bag to ensure that none of the batter/dough (battough?) comes out of the top. Besides for a minor hand washing at the end of the piping activity, it is virtually mess free. Wooooohoooo!

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Lastly, why are these incredible? Because. Fried dough. Cinnamon sugar coated. Salted condensed milk caramel dipping sauce. ‘Nuf said. 

I think by now I’ve convinced you to make these on Chanukah. Really though, they should really be a staple in your house all year long! Ok, fine, not a staple but at least make a more regular appearance. Perhaps, Sunday brunch? 

I really hope you all get to make these but if not, I hope whatever you make this holiday season, you get to share it with the people you love most in this world! 

Happy Holidays,

Danielle

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For the printable Churros recipe click here

For the printable Salted Condensed Milk Caramel recipe click here

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Buttermilk “Any”berry Scones

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You know those foods you hear about as a child and for some reason, you just can never get them out of your heads. It sounds so good and yummy, you day dream about what it tastes like. No, that never happened to you? You didn’t watch Chitty Chitty Bang Bang, see how excited Jemima and Jeremy were over the treacle tarts and think, “mmmmm, I want that.” 

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Well I did! And it didn’t need there. Besides treacle tarts, I thought about fish tacos, enchiladas and I used to wonder why my mother didn’t serve us afternoon tea everyday with scones and cucumber sandwiches. 

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Continue reading “Buttermilk “Any”berry Scones”

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