Category: Dessert

S’mores Corn Flake Clusters

I can’t let summer go by without a s’mores recipe. I mean, what’s summer without s’mores, right? I’m a huge fan of the classic, and so are my kids. I try and whip them up whenever we have a BBQ. I just wrap up my s’more sandwich in foil and throw it on the grill for a quick and easy dessert everyone loves.

I don’t know what it is with me and breakfast s’mores, but here I am at it again, trashing up my most important meal of the day. OK, so these are not exactly breakfast munchies, but they are made with cereal, and one of my favorite ones at that. Corn Flakes are my all-time-favorite coating for so many things, from shnitzel to ice cream. I use Corn Flake crumbs in my homemade kishke, throw them into patties instead of bread crumbs, and sprinkle them over kugels and quiche for some sweet crunch. One of my favorite snacks are those chewy Corn Flake crunchies made with corn syrup and that’s what inspired these S’mores Corn Flake Clusters.

Like Jerry Seinfeld, I’m a total cereal fanatic, and I would eat it for breakfast, lunch and dinner if I could. After Pesach, when everyone is out getting their pizza fix, I just go to my nearest supermarket and have an all-out cereal party! I buy like 4 or 5 kinds, and I get to skip the whole pizza-line-around-the-block thing to get my chometz fix.

Cereal doesn’t have to be a bowl-only food, but these marshmallow-infused Corn Flake clusters do sorta taste like Corn Flakes and milk. Enrobe them in chocolate and it just takes it to a whole ‘nother level! And I don’t use just any chocolate either. I am legit obsessed with the California Gourmet brand. It tastes like the finest Belgian chocolate that’s not too sweet, just how I like it.

How much do I love California Gourmet chocolate? Let me count the ways…

1. it’s vegan
2. it’s got 45% cocoa
3. it’s got the nicest packaging (hey, I was trained in graphic design so that matters, ok?!)
4. it comes in red or blue bags, soy-based and soy-free, respectively.
5. it’s kosher pareve
6. it’s gluten free
7. it’s allergy friendly
8. it’s got great recipes on the back of the bag (amazing chocolate chip cookies on the red one and my chocolate ganache tart on the blue one).
9. it’s available in 100 stores!
10. it’s rich and chocolatey with few ingredients that I can recognize and pronounce.

What have I done with my all-time favorite chocolate? Well, I made this chocolate ganache tart with a macaroon crust that is so decadent, guilt-free and delicious, that they printed it on back of the bag! I also made this easy homemade nutella with just 3 ingredients! I also showed my love for Israel with these halva krembo’s that are the ultimate remake of the classic kid snack.

You can never have too much chocolate, so while I add these chips to my homemade trail mix and I melt some up for homemade fondue, I don’t mind just eating ’em straight from the bag, no recipe required!

What’s your favorite way to use chocolate chips? Share it with me in the comments below!

S’mores Corn Flake Clusters

5 cups lightly crushed Corn Flakes cereal
8 oz. marshmallows
2 tbsp butter, margarine or coconut oil
1 cup California Gourmet chocolate chips
4 cinnamon graham crackers, crushed

Method:

Over medium heat, melt the butter and marshmallows and stir in the cornflakes, mixing until they are well-coated. With damp hands, roll the corn flake mixture into balls and place on a baking sheet. Refrigerate or freeze the clusters until they are set and no longer sticky.

Melt the chocolate chips over a double boiler. Dip the corn flake clusters into the chocolate, and then into the graham cracker crumbs. Place them on a baking sheet and refrigerate until chocolate hardens.

VARIATION: Try using Rice Krispies instead.

QUICK & EASY: Spread the Corn Flakes mixture into  a 9×13 pan. Cover with a layer of chocolate and graham cracker crumbs. Refrigerate until set and cut into squares.

TIP: If your chocolate is too thick for dipping, add a bit of oil to thin it out.


This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of stores that carry the brand here).

Related Recipes:

smores oatmeal
s’mores cookies
s’mores chocolate toffee bark
corn flake crunch ice cream
leftover cereal bar treats

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Rosewater Cheesecake Mousse Parfaits

I like rosewater, can you tell? Honestly, I hadn’t even heard of the stuff before I married into a Sephardic family. And I didn’t like it at first either.

Rosewater has a very distinct, perfumy taste and you either love it or hate it. I like how it compliments certain dishes, when used in the right proportions – never too much, just a splash for subtle floral notes.

I especially like to incorporate rosewater into my Shavuot recipes since the holiday is also called “The Feast of the Roses”. On Shavuot, Jews commemorate the giving of the Torah at Mt. Sinai. It is told that Mount Sinai was covered in roses at the time the Torah was received, so many communities have a custom to decorate their homes and synagogues (as well as Torah scrolls) with roses. In some Sephardic synagogues, it is customary to sprinkle rose water on the congregants. I’ll pass on that one, but rosewater-scented mousse? yes please.

When it comes to light and airy cheesecake mousse, there are so many possibilities and if rosewater is not your thing, you’ve got plenty of options! Think vanilla, or lemon, almond or coffee, anything tastes good with cream cheese and whip cream! And the filling? You can go to town on that too! Angel food cake, brownie crumbs, blueberry sauce or lemon curd are all great ideas to use in a cheesecake parfait.

Since I’m not much of a baker, and cheesecake is so difficult to perfect (just ask Molly), I take the easy no-bake route and go for the mousse. It’s Shavuot after all, so we get to whip out (pun intended) the heavy cream and really go at it!

If you follow my blog, you probably know that I love to cook seasonally, so when Shavuot rolls around, I always try to incorporate something rhubarb or strawberry into my menu. You can go with fresh or frozen here, but since I always keep my freezer stocked for smoothies and popsicles, I went with that. The sweet and tangy ruby-colored sauce, with notes of honey and pomegranate, is a perfect match to the rosewater-scented cheesecake. I finish it with some cinnamon graham cracker crumbs (mixed with some melted butter, of course) and a shaving of white chocolate. Does it get any better than that?!

Now that I’ve got my dessert down pat, I’ve got to think up some menu’s for our 3-day food fest! I’ll definitely be making my gluten free broccoli parmesan poppers (recipe to be posted on Wednesday), as well as my famous roasted eggplant parmesan. I’m thinking of making my roasted tomato soup with muenster breadsticks and maybe my zucchini parmesan chips. Goat cheese ice cream is always a huge hit and this linguini lasagna is a huge time saver.

Of course there will be some meat meals too, and these Moroccan fish balls are definitely making an appearance as an appetizer. What’s cooking in your kitchen for the holidays? I’d love to hear your menu’s (maybe it will give me some ideas!), so leave a comment and share them with me below!

And don’t forget to check out the Shavuot category for more great recipes and ideas! 

Rosewater Cheesecake Mousse Parfaits

For the Base:
1 1/2 cups cinnamon graham crumbs crumbs (from 1 sleeve of crackers, about 9)
3 tablespoons butter, melted

Mix the graham cracker crumbs with the melted butter and press into the bottom of serving glasses.

For the Mousse:
2 cups heavy cream
2 8oz. containers lowfat whipped cream cheese
1 1/2 cups confectioners sugar
1/2 – 1 tsp rosewater (or to taste)

Whip the heavy cream until stiff and set aside. In a separate bowl, beat the cream cheese, confectioner’s sugar and rosewater until fluffy. Fold the whip cream into the cream cheese mixture.

VARIATION: If you don’t like rosewater, use 2 tsp vanilla extract instead.

For the Strawberry Rhubarb Sauce:
1 lb frozen strawberries
1/2 lb frozen rhubarb
1/2 cup pomegranate juice
1/2 cup honey
1/4 tsp lemon zest
1 cinnamon stick
Pinch of salt

Add all the ingredients to a pot and bring the mixture to a boil. Using a potato masher or the back of a spoon, break up the fruit and simmer until thickened, about 15 minutes. Cool and refrigerate until ready to use.

To Assemble:

Pipe the cheesecake mousse on top of the graham cracker crumbs, filling about 1/3rd of the serving glass. Top with strawberry rhubarb sauce and another layer of cheesecake mousse. Garnish with graham cracker crumbs and white chocolate shavings.

Yield: approximately 10 4 oz. servings


Related Recipes:

goat cheese ice cream
classic cheesecake
strawberry rhubarb soup
sachlav rosewater pudding

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Chocolate Ganache Tart with Macaroon Crust

I don’t know about you, but chocolate is about the only way I make it through this holiday. Growing up, my family was pretty strict with our Passover customs so we didn’t eat many processed foods. There was some dairy and OJ for the kids, a stash of lady fingers, and chocolate. Lots and lots of Shmerling chocolate.

We didn’t have it that bad. I had friends who couldn’t use oil, just shmaltz (yes, I know it’s delicious, but not when you’re trying to dress a salad!), who swore off dairy and processed food, and who couldn’t eat chocolate. Even Paleo people (who swear off dairy and processed foods, and who load up on shmaltz) eat chocolate. Me? We ate lots of eggs, chicken and potatoes, and any veggies that could be peeled, like eggplants, cucumbers and beets. We used only kosher salt for seasoning (no spices!) and liquid sugar for sweetening (no homemade Pesach cookies!). Still, my mom made the most delicious Pesach food, and we survived 8-days of gluten free eating. Largely in part due to chocolate.

Nowadays, I don’t think 8 days of gluten free eating is that difficult. Maybe it’s because I’m used to eating Paleo and zoodles are one of my favorite foods. I definitely miss the spices though, and the natural sweeteners like maple syrup. But back to the chocolate. It’s what got me through Passover when I was a kid, and it’s what gets me through it now. And now that California Gourmet has come out with kosher for Passover chocolate chips, my Passover’s are complete. I’ve got homemade nutella, nutella banana ice cream, and now THIS.

‘
And by this I mean the most decadent, indulgent, GUILT-FREE chocolate ganache tart with a macaroon crust. The recipe is so good that it’s actually PRINTED ON THE BACK OF THE BAG. That’s right, my first back of the bag recipe!! It’s hard to believe that such few ingredients could turn out such a delicious treat, but I tested this recipe on a few people who swear off coconut and they were licking. their. fingers. If there was ever a vegan, gluten free, nut free, raw, Paleo recipe that you should try – it’s this. Trust me. Your Passover’s will never be the same again.

Thanks to California Gourmet for allowing me to share this back-of-the-bag recipe!

Chocolate Ganache Tart with Macaroon Crust
raw, vegan, nut-free, gluten-free

7 oz. sweetened coconut flakes or shredded coconut
9 oz. medjool dates, pitted (about 11 dates)
1 cup canned coconut milk (full fat)
8 oz. bag California Gourmet KFP chocolate chips
1 teaspoon vanilla
pinch of sea salt

For the crust, spread out the coconut flakes on a baking sheet and bake at 350 degrees for 10-12 minutes, stirring every few minutes, until lightly golden. Set aside to cool. Add the dates and toasted coconut to a food processor and blend until a ball of dough forms and pulls away from the sides of the bowl, or is well blended.

Line a tart pan (see note) with parchment paper, so that it hangs over the sides of the dish. Press the dough out onto the pie dish, spreading it out and up the sides like a pie crust.

For the ganache, pour the chocolate chips into a medium heatproof bowl and set aside. Place the coconut milk in a small saucepan and bring to a simmer over medium heat. Pour the hot milk over the chocolate and let stand for a few minutes, until chocolate softens. Stir the mixture until smooth and add in the vanilla and salt. Pour the ganache into the pie crust and freeze for 2-3 hours, or until firm.

Lift the tart out of the pie dish using the parchment paper. Slice and serve.

OPTIONAL TOPPINGS: coconut whipped cream, shredded coconut, fresh raspberries.

NOTE: You may use a smaller or larger tart pan (7″-9″). The smaller pan will have more ganache, and the larger one will have it more spread out (in which case you might want to consider making more).

STORAGE: This tart freezes beautifully. Thaw at room temperature for 1-2 hours before serving. Refrigerate until ready to serve.

SUBSTITUTIONS: If you cannot find kosher for Passover canned coconut milk, you may use heavy cream (dairy), pareve kosher for Passover whipping cream, or, you can make your own coconut milk.

To make your own coconut milk, place 4 oz. unsweetened shredded coconut in a blender and pour 2 cups of hot water over it. Blend on high for a few minutes until thick and creamy. Pour the mixture through a colander lined with several layers of cheesecloth (or a kitchen towel). Squeeze to extract as much of the milk as possible. Refrigerate in an airtight container for 3-4 days. The milk will separate so just shake before using. Continue as per the recipe using your homemade coconut milk.

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of stores that carry the brand here).

Related KFP Recipes:

raw date and almond hamantaschen
gingerbread date truffles

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Nutella Banana Ice Cream

Now that I’ve made my homemade nutella, I’ve got to find uses for it, right? As if eating it off a spoon isn’t good enough for me…

The truth is, I am in love with banana ice cream, and I really wanted to share it with you in time for Passover! I made it for the holidays last year, and I’ve been making variations ever since.

There’s not too much to banana ice cream, and that’s precisely why I love it so much. You can say goodbye to the dozen-egg-homemade-passover-ice-cream and say hello to this no-machine, easy, healthy and no-guilt variety that’s tastes just like soft serve.

All you have to do is just slice up some ripe bananas and freeze them until a solid, just a couple of hours. Then, you pulse the bananas in the food processor until they’re very finely chopped. Keep going until the bananas are creamy and add in your flavors of choice! I love adding nut butters – like my homemade nutella – for Passover. During the year, my favorite combo is banana, peanut butter, cinnamon and maple syrup. It’s so so good.

I mean would you just look at that creamy consistency? Don’t you just want to grab a spoon and dive right in?

The best part about banana soft serve is the possibilities. Blend with strawberries, top with coconut whipped cream, stir in some chopped macaroons, or add in your favorite candied nuts!

Nutella Banana Ice Cream

4 ripe bananas
½ cup nutella (use my easy homemade 4-ingredient recipe)
¼ tsp vanilla extract

Method

Peel bananas and slice into pieces. Place on a baking sheet and freeze until solid, a few hours or overnight. Place the frozen banana slices in a food processor or powerful blender and blend until smooth and creamy, scraping down the sides of the bowl as needed. If the bananas are hard to blend, let them thaw for a few minutes to soften. Add the nutella and vanilla and blend until incorporated. Serve immediately for soft-serve ice cream consistency. If freezing for later, store in an airtight container and remove from the freezer to soften before serving.

NOTE: If you’re making your own nutella from scratch, make sure it cools completely before adding it to the ice cream, or it will freeze on-contact and won’t incorporate as well.

VARIATION: For a fun frozen banana treat, you can dip the banana slices into melted chocolate (before you freeze them) and top with shredded coconut, chopped nuts or sprinkles.


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Homemade Nutella

Making my own nutella has been on my list forever. It’s just one of those things that I’ve always wanted to make, but I never got around to it. Now that I finally made a batch, it’s going to be a regular here – it’s just that easy and that good.

If you’ve never made your own nut butter, you don’t know what you’re missing. It’s so much better than the store-bought stuff that’s loaded with additives! You can make nut butter out of just about any nut, and there’s nothing to it! You just let it go in the food processor until it’s creamy. It goes from chopped to a sort of greasy chop, then it turns to a creamy consistency with lots of pieces in it, and finally it reaches the beautiful consistency of butter.

There are so many things you can add to nut butter too. Maple syrup, honey, molasses, cinnamon, gingerbread spices, pumpkin spices, and of course….CHOCOLATE.

Chocolate nut butter is definitely my nut butter of choice. Last year, I made chocolate walnut butter for Passover and put it on just about everything. Now that California Gourmet has come out with soy-free kosher for Passover chocolate chips, I’m so excited about all the chocolate nut butter possibilities!

This incredible new brand has 48% cocoa for a rich chocolaty flavor that’s not too sweet. It’s non-GMO, gluten free, nut free, dairy free and with just 3 ingredients, you know you are eating clean. The kosher for Passover chips are made with just cane sugar, unsweetened chocolate, and cocoa butter – that’s it!

I love that California Gourmet’s new product makes eating nutella feel guilt-free! You can eat it with fruit, drizzled over yogurt, mixed into cookies or cake, and smeared over matza (if your custom allows). Me? I eat a spoonful right out of the jar for a decadent treat!

Now if you want to pick up a bag of kosher for Passover California Gourmet chocolate chips, they’re making it into stores nationwide (view the list here). If your store carries the red bag (which contains soy and is not kosher for Passover), you can ask them to bring in the Passover variety as it is available through the same distributor. If you are unable to get the chocolate at a store near you, you can also order it online here or replace it with some good quality chocolate instead.

Now that we’ve got our nutella ready, stay tuned for some banana nutella ice cream, coming to the blog real soon!

Homemade Nutella

8 oz. skinned* and roasted hazelnuts (unsalted), about 1 1/2 cups
1 8 oz. bag California Gourmet KFP chocolate chips
½ tsp vanilla extract
pinch of sea salt

Method:

Melt the chocolate chips over a double boiler. While they are melting, add the hazelnuts to a food processor and blend until smooth and creamy, scraping down the sides of the bowl as needed. Add the melted chocolate, vanilla and salt and blend until incorporated. Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 1 month.

*If you cannot find skinned hazelnuts, purchase raw nuts and roast them at 400 degrees for about 8-10 minutes, until the skins begin to crack. Remove from the oven and add to a kitchen towel. Rub the nuts vigorously to remove the skins and set aside to cool.

NOTE: When the nutella comes out of the food processor, it will be liquidy, like the consistency of melted chocolate. As it sits, it will firm up to the texture of nut butter, as pictured on the matza. If you refrigerate the spread, it will harden, but you can just bring it to room temperature so it’s easier to spread.

EQUIPMENT NOTE: You will need a powerful food processor in order to create the hazelnut butter. If your machine is not that good, the process may take longer, just be patient and let the machine do the work.

TIP: if your nutella is difficult to spread, place your sealed container in a bowl of very warm tap water to soften.

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.  

Related Recipes: cinnamon honey walnut butter

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