Tag: dessert

Chocolate Halva Baklava

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Ingredients:
3/4 cup mixed pecans, almonds and pistachios, chopped into small pieces 
1/4 cup brown sugar
1/2 cup plus 1 tbsp honey, divided 
1/2 cup chocolate chips 
1/2 cup Halva 
12 sheets phyllo dough 
1/2 cup coconut oil, melted
.
Directions:
Preheat oven to 350°F. 
In a bowl, mix together nuts, brown sugar, 1/2 cup honey, chocolate chips and halva.
Cut your phyllo sheets to the size of your pan. I used a 9“ round pie pan. Keep phyllo covered with damp towel when not in use. .
Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 3 more sheets of phyllo, brushing with oil after each one. 
Spread 1/2 of nut mixture onto phyllo. 
Layer 4 more sheets of phyllo and brush coconut oil after each layer. 
Spread remaining nut mixture onto phyllo. 
Top with 4 phyllo sheets, with brushed coconut oil after each layer. 
Cut lines with a sharp knife all the way through the baklava to form the shape you’d like for your baklava. 
Bake for about 45 minutes, until the top is nice and golden. 
Immediately, drizzle remaining honey over the baklava. 
Typically baklava is best cool, but this one is yummy when warm (not too hot) as well.

Mini Chocolate Halva Croissants

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Puff pastry squares 
Chocolate chips 
Halva (any flavour) 
1 egg
1 tsp silan or honey .
Spread chocolate chips and crumbled halva in the middle third of each puff pastry square. Fold top and bottom edges down slightly to keep filling from seeping out. Fold sides over and place crease-side down on parchment lined baking sheet. 
Repeat with remaining squares. 
Beat egg and mix with silan. Brush egg mixture on top of each croissant. 
Bake at 375°F for about 20 minutes, until nicely browned on top. 
Serve warm 

Doda Pnina’s Nut and Raisin Chocolate Bites

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I was at a close friend’s house for Shabbat and her mother, who lovingly tell my kids to call her Doda Pnina, made this absolutely delicious chocolate. I decided to try to duplicate it and it was a big hit! I don’t have an exact recipe (the ~ are rough estimates) but think you can manage to replicate it too. .
Ingredients:
1 bag semisweet chocolate chips ~ 2 cups nuts (I used almonds and pecans), pulsed in a processor into
~ 1 cup raisins or chopped dates .
Directions:
Measure a piece of parchment paper to fit in a small metal baking pan, approximately 7×7 inches. 
Place a small pot of water on a burner and slowly warm. Top with a heat safe dish and put chocolate chips inside. Allow chocolate to melt but don’t let them get wet! 
Mix nuts and raisins or dates into chocolate. 
Pour into prepared pan. 
Place in fridge until it hardens. 
Remove from fridge and from pan. Cut into bite sized pieces. 
Stores well in fridge or freezer.

Apple Strudel Baklava

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3/4 cup mixed pecans and pistachios, chopped into small pieces 
1/4 cup brown sugar
1/2 cup silan, divided 
1/4 cup honey 
1 tsp cinnamon
3 apples, peeled, cored and chopped into tiny pieces 
16 sheets phyllo dough 
1/2 cup coconut oil, melted
.
Preheat oven to 350°F. 
In a bowl, mix together pecans, pistachios, brown sugar, 1/4 cup silan, honey, cinnamon and apples. .
Cut your phyllo sheets to the size of your pan. I used a 9×9 square pan. Keep phyllo covered with damp towel when not in use. .
Brush the bottom of the pan with coconut oil. Layer 1 sheet of phyllo and brush with coconut oil. Layer 2 more sheets of phyllo, brushing with oil after each one. 
Spread 1/3 of apple nut mixture onto phyllo. .
Layer 3 more sheets of phyllo and brush coconut oil after each layer. 
Spread 1/3 of apple nut mixture onto phyllo. 
Repeat. 
Top with 4 phyllo sheets, with brushed coconut oil after each layer. .
Cut 4 or 5 parallel lines through the baklava. Then cut lines on a diagonal. This will form a diamond shape. .
Bake for about 45 minutes, until the top is nice and golden. 
Immediately, pour remaining silan over the baklava. 
Allow to cool completely before serving or covering. 

Salted chocolate nut cranberry clusters

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10 oz semi sweet chocolate
1 cup @kelloggscanada special k nourish cereal with almond, coconut and cranberries
1/4 cup craisins
1/4 cup chopped pecans
Sea salt .
Place chocolate in a heat-safe bowl over a pot with an inch of water inside it. Turn on burner on medium heat. This will allow chocolate to melt. Do not let chocolate get wet!
Once melted, mix in cereal, craisins and pecans.
Take individual spoonfuls of mixture and place each in a cluster on a parchment-lined baking sheet.
Top with a sprinkle of sea salt.
Refrigerate until it hardens.

Blueberry Poppyseed Cake

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This recipe is inspired by my Aunt’s delicious blueberry cake recipe. .
Ingredients:
4 eggs 
1.5 cups sugar
1 cup grapeseed oil
1/2 cup almond milk
2 tsp vanilla 
2.5 c flour 
4 tsp baking powder 
3 tbsp poppyseeds 
2 pint blueberries 
1/3 cup flour 
4 tbsp brown sugar
1 tsp cinnamon
1/2 cup chopped pecans .
Directions:
Preheat oven to 350°F. 
Mix together eggs, sugar, oil, almond milk and vanilla. 
Mix together 2.5 cups flour and baking powder. 
Add flour mixture to wet ingredients. 
Mix in poppyseeds. 
Mix blueberries with 1/3 cup flour and mix into batter. 
In a separate bowl, mix together pecans, cinnamon and brown sugar. 
In a greased and floured bundt pan, add half of pecan mixture and spread at the bottom of bowl. 
Pour in half of batter. 
Sprinkle on remaining pecans and top with the rest of the batter. 
Bake for about 60 minutes.

Goldie’s Mandelbroit

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My mother’s good friend, Goldie, is 90 years old, old enough to be my own grandmother but behaves as young as young as a 30 year old, playing tennis until recently. They paint together almost weekly and Goldie brings the most delicious biscotti. I changed the add-ins, and you could too, but the base recipe remains the same. Pictures are 2 different types but you can’t really see their differences. .
I don’t know the source of her recipe and would love to credit the original source if anyone knows it. .
3 eggs
1 cup oil (grape seed, avocado, vegetable or even melted coconut for a more buttery texture)
1 tsp vanilla
1 cup sugar
3 cups flour
2 1/2 tsp baking powder
Pinch of salt
Add-ins:
2/3 cup each candies pecans, dried cherries, slivered almonds AND 1 tsp cinnamon
OR
1 1/2 cups @kelloggsus special K nourish coconut cranberry and almond cereal AND 1/2 cup dried cranberries
You can add chocolate chips to either option if you’re a chocolate lover. .
Preheat oven to 350°F.
In a large bowl, mix together wet ingredients then add in dry ingredients. Once dough starts to form, mix in add in combination of your choice.
Form into logs on parchment lined baking sheet.
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. Slice into biscotti and lay on its side.
Reduce oven temperature to 300°F and bake until biscotti hardens, about 30 minutes

Chocolate Tahini Pistachio Palmiers

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Roll out 1 large piece of puff pastry onto floured parchment. Spread 1/2 container of @achvafood chocolate tahini spread onto the puff pastry. This can take some time – be gentle and patient. 
Sprinkle on crushed pistachios. 
From both ends, roll in until both rolls meet in the center. 
Put in the freezer for 30 minutes or so. 
Preheat oven to 375°F 
With a sharp knife, slice palmier roll 
Bake for about 15 minutes.

Brownie Ice Cream Sandwiches

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This is a great #activityforkids – we had lots of fun making them together. They turned out way better than I expected – adults and kids alike were devouring them!! .
#recipe ⬇️
.
1 box @realduncanhines brownie mix – batter prepared but unbaked 
1-500ml tub of ice cream (any type – I used dairy free @so_delicious cashew ice cream) .
Remove ice cream from freezer to thaw. Line 2 lasagna sized foil pans with parchment. Spread brownie batter in each pan so it’s very thin. Bake at 350° for 10 minutes. Let cool. 
Spread melted ice cream into one of the brownie pans. You can add some fillings (like cookie dough or sprinkles or crushed nuts if you’d like). Flip over other brownie on top of ice cream and peel of parchment. ** this step didn’t work perfectly for me and the top brownie fell apart but it did not matter at all – I filled in the empty spaces with @sftebakery cookie dough)*** Return to freezer for at least an hour for it to harden.
Remove from freezer and cut up either using cookie cutters or cutting with a knife into rectangles. 
Dip the edges into sprinkles or other topping options listed below if desired. We used sprinkles and @planterspeanuts honey roasted peanuts, crushed. .

Optional toppings/fillings:
Vegan cookie dough 
Sprinkles
Chocolate chips 
Crushed candied nuts 
Skor bits 
Reese’s pieces 
Crushed cookies
++++

5 minute prep Apple Berry Pie

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If you’ve seen my rugelach recipe, you know I love Malawach dough. I obviously could have used a store bought pie shell, but I didn’t have one AND I actually love the texture and flavor of Malawach. .
Ingredients:
1 Malawach round
5 cups sliced fruit (I used peeled and cored apple, sliced strawberries and blueberries)
2 tbsp corn starch
1 tbsp lime juice 
1/2 cup sugar 
1 egg, beaten
1 tbsp sugar in the raw
.
Directions:
Remove round of Malawach dough from freezer to thaw slightly. 
Preheat oven to 400°F. 
Mix together sliced fruit, cornstarch, lime juice and sugar. 
Once only slightly thawed, place dough on parchment sheet with lots of flour (make sure it’s under the dough and along all the edges). Roll out so it’s about a 12 inch diameter circle. 
Place dough in greased pie plate with edges hanging over the side of the plate. Add fruit mixture. Fold dough over dough edges. 
Brush with egg and sprinkle on sugar in the raw. 
Bake for 35-40 minutes until nicely browned. 
Let cool – if it’s liquidy, the liquid will solidify.