Tag: dessert

Rainbow Unicorn Ice Cream Chocolate Bark

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Melting chocolate used to intimidate me, but when I bought the first Silver Platter cookbook I realized how simple it was – so major thank you to @norene_gilletz z”l and of course to @daniellasilvercooks for starting me on making chocolate bark. I’m posting this recipe in memory of Norene ❤️
I’ve made this recipe before (check out one of my first Instagram posts on here) but this time, I added the ice cream cones to go with our Purim theme, thanks to a recipe in Millenial Kosher by @busyinbrooklyn .
1- 225g bag white chocolate chips (dairy)
2 drops each pink and blue food coloring 
Assorted sprinkles 
Rainbow sour strip candies, cut into triangles 
Crushed sugar cones (2-3)
Mini marshmallows (not pictured because I didn’t have them 🙁)

Fill a small pot with about 1-2 inches of water and warm over medium heat. Pour chocolate into a heat safe bowl and cover pot with this bowl, allowing chocolate to melt (do not let chocolate get wet). Once melted, remove from heat and pour chocolate onto a parchment lined baking sheet. Place 2 drops of each food coloring in different parts of the white chocolate. Use your spoon to swirl and spread chocolate until the colors have blended nicely and chocolate is thinly spread. 
Top chocolate with crushed ice cream cones, mini marshmallows, assorted sprinkles and rainbow candy. 
Refrigerate for at least 1 hour, until set and then break up into pieces.

Rice Krispy Treat Hamentaschen

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I love #ricekrispytreats , they’re one of my favorite desserts. So I figured there’s a way to turn them into hamentaschen. .
Ingredients (as per Rice Krispie treat box)
1/4 cup margarine or butter 
40 regular size marshmallow
1/2 tsp vanilla 
6 cups rice krispies (choose GF ones if needed)
.
Filling options:
Peanut butter 
Lotus spread 
Nutella (or dairy free version)
Marshmallow fluff (for the Rice Krispie treat purists)
Etc
.
Topping options:
Melted chocolate 
Sprinkles
Melted lotus butter 
Crumbled lotus cookies 
Etc
.
Method saved in highlights under “🔺Rice Krispies”
I followed the recipe on the cereal box up until the point where you mix in the Rice Krispies. Immediately, I put on gloves and sprayed my hands (finger tips included) liberally with nonstick cooking spray. Using the Rice Krispie treat mixture that was still warm, I formed small balls (slightly larger than golf balls) and flattened them out to form a disc. 
Add desired filling (about 1 tsp) and good into hamentaschen shape.
Top however you’d like! In this picture, I melted chocolate, put into a ziplock bag, cut a small hole and drizzled on. Then topped with some sprinkles. 
Enjoy!

5-ingredient chocolate chip halva cheesecake hamentaschen

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Ingredients:
1 package (250 gram) cream cheese 
1/3-1/2 cup crumbled halva 
1/4 cup sugar 
1 tsp vanilla 
2 rolls of chocolate chip cookie dough (the packages I used were each 468g)

Directions:
Mix together cream cheese, halva, sugar and vanilla. 
Roll out dough as thinly as possible on floured surface (the chocolate chips will limit how thinly you can roll them). Using a 2.5-3 inch cookie cutter, cut out circles, fill with 1 tsp each of cheese mixture. Form hamentaschen. 
Chill for 1 hour
Bake at 325°F for about 15 minutes

Tu Bishevat Chocolate Bark

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Ingredients:
2 cups dark chocolate chips 
2 tbsp honey
1 1/2 cups chopped mixed dried fruit and nuts (I used almonds, pecans, pumpkin seeds, craisins, dried blueberries, figs, dates, apricots, dried mango)
Unsweetened desiccated coconut (optional)

Directions:
Fill a small saucepan with about 1 1/2 inches water. Water over low-medium heat. Place a heat safe bowl on top of the pot and melt chocolate inside. 
Once melted, mix in honey and remove from heat. 
Mix 2/3 of fruit and nut mixture into chocolate. Spread chocolate on parchment-lined baking sheet. 
Spread remaining fruit nut mixture on top of chocolate and sprinkle with coconut if desired. 
Refrigerate for at least an hour, until chocolate hardens. Break up into pieces. 
This can be stored on the counter in a sealed container. 
Freezes well.

Quick and easy halva pecan babka (2 ways)

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I rarely make yeast doughs and love any hacks to make desserts that are quick and easy, but look elegant! I tried both methods and they worked well. The texture of the dough was obviously different, but both results were delicious.

Instructions:
1 whole challah dough or 1 pizza dough, defrosted (~20 oz)
1.5 cups crumbled halva
3 tbsp brown sugar
3 tsp vanilla
2 tsp cinnamon
3/4 cup chopped pecans
2 tsp silan

Directions:
Preheat oven to 350°F.
Roll out dough thinly to form a large rectangle. (It is much easier to roll out the pizza dough, the challah dough is much more challenging)
Mix together halva, brown sugar, vanilla, cinnamon and pecans. .
Thank you to @naomi_tgis for teaching me how to do this. Spread over rectangle. Roll up so it’s long and thin (as opposed to short and thick). Slice down the middle to form 2 even skinnier ropes and twist them together.
Brush exposed dough with silan.
Bake for about 30 minutes.

I preferred challah dough but the pizza dough was much easier to work with.

Tu bishevat cookies (that kind of taste like hamentaschen but you can eat them anytime)

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Ingredients:
3 eggs 
1 cup coconut oil, melted 
1 tsp vanilla 
1 cup sugar
3 cups flour 
2 1/2 tsp baking powder 
Pinch of salt 
2 cups assorted dried fruit (I used a mix of apricots, prunes, dates, figs and dried blueberries)
1 cup mixed pecans and almonds 
1 tsp cinnamon
Zest and juice of 1 orange .

Directions:
Preheat oven to 350°F. 
Mix together eggs, oil, vanilla, sugar, flour, baking powder and salt. 
In a food processor, mix dried fruit, nuts, cinnamon and orange zest and juice. 
Separate dough in half. Roll out each half into equal sizes rectangles on floured parchment. Place 1 parchment rectangle onto baking sheet. Spread dried fruit mixture onto 1 dough rectangle and flip other dough rectangle on top. Peel off top parchment. 
Bake for 30 minutes. Allow to cool and slice. 
Sprinkle with icing sugar (use a sifter if you have one).

Pecan Blueberry Biscotti

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Ingredients:
3 eggs 
1 cup avocado oil
1 tsp vanilla
1 cup white sugar 
3 cups almond flour 
1 tsp cinnamon
2.5 tsp baking powder
Pinch of salt 
Zest of 1 orange
1/2-2/3 cup each dried blueberries and chopped pecans (can use candied pecans if desired)
Handful white chocolate chips, optional

Directions:
Preheat oven to 350°F. 
In a large bowl, mix together wet ingredients then add in all dry ingredients, up to salt. 
Once dough starts to form, mix in orange zest, dried blueberries and chopped pecans. 
Form into logs on parchment lined baking sheet. Make sure to separate the logs more than you would for regular cookies, because it does spread a lot. 
Use a knife to mark where you’ll be slicing the biscotti after it bakes. 
Bake for 30 minutes. 
Remove from oven and let cool. If logs are now touching, just separate them with a knife. Slice into biscotti and lay on its side. 
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes 

“Krembo” Bites (4 ingredient, no-bake dessert)

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Ingredients:
1.5-2 cups semisweet chocolate chips
1/3 cup cookie butter (I use @lotusbiscoff )
1 cup mini marshmallows
1/2 cup broken up lotus cookies or graham crackers .

Directions:
In a double boiler, melt chocolate. Once melted, mix in cookie butter until incorporated and remove from heat.
Allow to cool slightly (so marshmallows don’t melt) and mix in marshmallows and cookies.
Spoon into parchment lined mini muffin tin (or scoop little clusters onto parchment lined baking sheet). Refrigerate until set.
Yields about 20

5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

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Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Coconut Banana Oat Muffins

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I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.


Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries


Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .