BOURBON APPLE TURNOVERS

     

Every year I make these and I’m always switching up the “wrapper” that holds the treasure of the most delicious apple filling. I’ve use everything from puff pastry, to phyllo dough to wonton wrappers. And you know what, they’re all awesome. 

This year I discovered frozen pie dough and I am officially hooked. I’m usually more of a “from scratch” person but when it comes to baking, especially marathon holiday baking, I’ll take any shortcut I can get. The pie dough is so easy to use and so yummy that I decided to use it as my “wrapper” for the bourbon apple filling. 

As happy as I am with the results of the pie dough I am still a firm believer that no matter what you put on the outside of the bourbon apple mixture it will still be the best form of apple you eat this entire fall.

Why?

Because. 

BOURBON. 

Which ever wrapper you choose to make it in, all options are freezer friendly. Just fill ’em, seal ’em tight, and freeze ’em. Lay them in a single layer on a sheet pan, freeze till hard, then transfer to a tourer ware or ziplock bag. 

To cook them, remove them from the freezer and while STILL FROZEN lay them on a baking sheet to defrost. (If you wait till they are defrosted to separate and place them on the baking sheet it will be much harder). Once defrosted egg them, sprinkle some sugar and bake away!

Happy cooking everyone!

For the printable Bourbon Apple Turnovers recipe click here

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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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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

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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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Mulled Wine

Holidazzzzzzzze.

Drink enough of this and that is what will happen. 

An overwhelming feeling of deep relaxation will wash over you and any awkward, inappropriate or just really annoying things that family members may say to you at your annual party will simply slide right off your back.

Some call this alcoholism. I call it smart planning. 

Any time a bunch of people that love you and think they know what’s best for you gather in a room together, where you happen to also be, they feel like it’s their job to help you “fix” your life. This, of course, never occurs with my own family, since mine is a very quiet and reserved bunch. But, I know that this is a common problem and, anyone that knows my family, knows what a huge lie that is. There is no shortage of “I-could-do-a-better-job-at-your-life-than-you-do” personalities in my family. So, I get it.

The truth is that only people that really care about you and actually want you to succeed in life act like this. They are also the same people that forgive your bad jokes, tell you when you have food in your teeth and run over to watch your kids when you are sick. It’s with these people in our lives that a simple game of taboo can turn into a gut-wrenching, hours-long, laughter-fest that we can hopefully spend our holidays with. 

During these mostly nice and beautiful, but sometimes overwhelming parties, it’s always nice to have something warm on the stove to keep everyone satiated. It doesn’t hurt when that something makes your whole house smell like winter spices and contains some alcohol.

So, this holiday season keep everyone happy and make a huge pot of mulled wine. 

Peas, Love & Happy Holidays,

Danielle

For the printable Mulled Wine 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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Bourbon Caramel Apple Pull Apart Loaf with a Honey Glaze

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Am I the only person who has been through an insane amount of flour already, this holiday season?

Oh wait, whats that?

The holidays didn’t even start yet? Oh I didn’t realize. Because when every holiday starts on a Sunday, the day after shabbos, you need to start cooking a month in advance. So, in my house, it’s been erev Rosh Hashana for the past two weeks. And first on my to do list, challah.

Why start with challah?

Continue reading “Bourbon Caramel Apple Pull Apart Loaf with a Honey Glaze”

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Pumpkin Pie Babka with Lotus Spread Crumbs

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What do you get when you cross the fall with jewish holidays? Pumpkin pie babka. Duh. Its the perfect marriage between the warming spices in a pumpkin pie and the sweet yeasty babka dough. 

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Lets be real, though, for a minute. Most regular pumpkin pies are pretty gross. They usually end up resembling something closer to a baby food pie than anything else. The only good pumpkin pies are the ones that basically don’t look like pumpkin pie at all. They’re topped with mile high mounds of sweet crunchy pecans, crumbled ginger bread cookies or mountains of whipped cream. The soft but not smooth texture of a plain ol’ pumpkin pie just doesn’t cut it. 

The flavors of a pumpkin pie, on the other hand, are AMAZING. Have you ever noticed that every single food in the supermarket that could be turned into pumpkin pie flavor, comes out in the fall? From Oreos to lattes, jello to teas, and energy bars to granola you can basically buy a pumpkin pie in any form.

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So, what do you do when you want to make your own pumpkin pie to serve at the end of your amazing holiday meals? Do you just buy a pack of pumpkin spice oreos and call it a day, or do you serve a mushy baby food version of pumpkin pie?

No way!!!!!!!!!

You take a piece of your challah dough (or you buy a pre-made dough), and you roll up your pumpkin pie into the most comforting of desserts. A huge yummy, warm babka. Then, as if babka-fying your pumpkin pie wasn’t enough, you then decide to up your game a little more and take it over the top with a lotus cookie spread crumb. Now every bite of your pumpkin pie babka is accompanied by the most delicious crumb topping that is laced with the deep dark buttery (but not dairy) caramel-y flavors of the lotus biscoff cookies.

So, this holiday season, that falls out in the depths of apple picking and pumpkin eating season, change things up a little and  turn your pie into a babka!

For the printable Pumpkin Pie Babka recipe, click here.

 

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