Category: Dessert

Chewy Date Granola Bars


I love a good snack. One that’s sweet and chewy and wrapped in bakery twine. I’ve wanted to develop a recipe for homemade granola bars for the longest time, but I also wanted them to be somewhat healthy. My latest infatuation with coconut oil helped me bring all the components together (quite literally) – for a sweet and tasty bite. Wrap these chewy guys up in parchment paper, and throw them in your bag for the perfect healthy snack on the go.

Chewy Date Granola Bars

3/4 c white whole wheat flour
3/4 c oats
1/3 c shredded coconut
1/3 c ground flaxseed
1/2 tsp salt
1 1/2 tsp pure vanilla extract
5 tbsp pure maple syrup
3/4 c brown sugar
4 tbsp solidified coconut oil
1/2 c sliced almonds
8 medjool dates, pitted and roughly chopped

Method:

Add all ingredients to a bowl and mix with your hands to form a dough. Grease an 8″x8″ baking dish with coconut oil and add the mixture, pressing down on it to condense. Bake at 350 degrees for 20 minutes, or until browned around the edges. Cool and cut into bars. For a crunchier texture, bake an additional 15-20 minutes.

VARIATION: For no-bake, raw granola bars, you may substitute 3/4 cup oat flour for the whole wheat (just add oats to the food processor and blend until flour consistency).  Toast the nuts and oats in the oven at 350 degrees and set aside to cool. Press ingredients into the baking dish and slice. No baking required.

1 year ago: roasted chickpeas
2 years ago: healthy baked pumpkin oatmeal

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Speculoos Puppy Chow


It’s been a while since I’ve blogged about my (not so) little obsession with speculoos. I first made Lotus cookie cinnamon buns with speculoos cream cheese frosting and then I moved on to speculoos pancakes. As the speculoos obsession began to die down, I nearly forgot about the fantastic spiced cookies, until my brother brought me back a few samples that he got on the plane to Israel. One bite and I was transported back to speculoos heaven. So…I decided to transport you all as well, with this amazing speculoos Chex party mix that I made back during my Lotus-cookie-addiction-days.

If you’re not familiar with speculoos, it’s a spiced shortcrust biscuit, or what Lotus (a popular manufacturer of speculoos cookies) calls, “The Original Caramelized Biscuit.” Speculoos cookies have been a popular treat in Belgium for years, and are sometimes referred to as Lotus or Biscoff cookies. Their popularity reached new heights, when a few years ago, a woman won a television contest for inventing a sweet spread made from the cookies. Speculoos spread went viral, with many companies, like Trader Joes, selling their own versions.

Have you ever had Chex Muddy Buddies (also known as puppy chow)? You know, that addictive cereal snack with chocolate and peanut butter that’s covered in powdered sugar? Well, I decided to create a speculoos-flavored version, coating the cereal in toffee and dusting it in ground up Lotus cookie powder. I don’t even have to tell you that it tastes even better than it sounds, because you can practically see for yourself.

If you’re drooling over the screen wondering, “How on earth does she expect me to make these if I can’t get my hands on kosher Lotus cookies?” I’ll tell you how. Because I feel for all you speculoos-deprived people, I asked my cousin in The Netherlands to send me over some kosher-certified speculoos goodies (thanks Chaya!) and I’m going to generously share them with you in my SPECULOOS GIVEAWAY!

You will win:

1 jar speculoos cookie butter
1 package Lotus cookies
1 jar speculoos spice mix

To enter:

1. Like Busy In Brooklyn on Facebook.
2. Leave a comment letting me know your favorite BIB recipe.

Giveaway is open to U.S. residents only. Winner will be chosen at random at 10:00 AM EST on October 18th, 2013.


Speculoos Puppy Chow

3 cups corn Chex
4 tbsp butter
4 tbsp brown sugar
1/2 tsp vanilla
1/4 tsp cinnamon
pinch of salt
15 lotus cookies

Method:

In a large pot, melt the butter and brown sugar over low heat, whisking the mixture so that it combines into a caramel . Once it has begun boiling, let it bubble for approximately 3 minutes, until thickened. Remove from the heat and add the salt, cinnamon and vanilla. Pour the cereal into the pot and stir gently with a spatula to coat. Spread cereal out on a parchment-lined baking sheet to set.

In a food processor or blender, pulse the lotus cookies until crumby. Pour into a large Ziploc bag. Add caramel-coating Chex to Ziploc and shake to coat the cereal.

VARIATION: You may also use rice, wheat or multi-bran Chex varieties.

OPTIONAL ADD-INS: candied pecans, roasted almonds, pretzels, chocolate chips.

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Cook In Israel Review & Giveaway

Orly Ziv, a nutritionist and cooking instructor from Tel Aviv Israel, is a cook after my own heart. In her debut cookbook, Cook In Israel, Orly showcases recipes that draw on her Greek Jewish Heritage, with flavors of the Middle East and Mediterranean. Her entire first chapter is dedicated solely to eggplant and tomatoes, ingredients which are central to my kitchen. Page after page, Orly’s simple, healthy and flavorful recipes are ones you would find on my dining table any day of the week.

Cook In Israel bears the subtitle “Home Cooking Inspiration” and that is precisely what Orly’s book is all about. In a warm family-oriented way that is customary for Israelis, Ms. Ziv welcomes you into her kitchen with open arms. Her book is clear, simple and straight-forward, with many step by step photos to help guide you along the cooking process. Orly shares family favorites, holiday dishes and an expansive array of vegetarian recipes that are mainstays in Middle Eastern culture.

What is most impressive to me is that Orly self-published this beautiful collection of recipes with masterful results. The typography, layout and picture-perfect photography can only be matched by her clear and concise style of recipe writing – a welcome change from most cookbooks (which include too much commentary).

As someone who relishes Middle Eastern cuisine, this book lacks traditional Israeli fare like “al ha-esh” bbq , shishkebab and other chicken & meat recipes. It is somewhat confusing that Orly only makes slight mention of the fact that her book is almost entirely vegetarian, with only two meat recipes, which in my opinion, are better left out altogether.  As someone who is not ready to give up her carnivorous ways,  this cookbook still offers countless recipes that are filling and flavorful, such as breads, fish, grains and legumes.

Vegetarian or not, Cook In Israel is a keeper after all.

GIVEAWAY DETAILS:

Busy In Brooklyn is thrilled to be able to give away a copy of Cook in Israel to one of my readers!

To enter the giveaway, vote for my grilled portobello burger with sundried tomato aioli in Swap it or Top it Mushroom Contest from The Mushroom Channel. You can vote once per day until August 31, 2013. Each vote will include one entry into the giveaway. Just leave a comment below letting me know when you have voted.

Winner will be chosen at random on Sunday, September 1st, 2013.

SAMPLE RECIPES:

Apple Cake
Reprinted with permission from Cook In Israel by Orly Ziv, Home Cooking Inspiration

Ingredients:
2 green apples, unpeeled and diced
3 eggs
1½ cup brown sugar
¼ cup sweet red wine
½ cup vegetable oil
1 tsp. cinnamon
Pinch of salt
1½ cups whole wheat flour
1 tsp. baking powder
Handful of raisins or walnuts (optional)

Instructions:

1. Preheat the oven to 170°C/340°F.
2. Mix together all the ingredients in a large bowl by hand or in a mixer.
3. Pour the batter into a large, greased cake pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
4. Serve warm with vanilla ice cream.

Fish with Green Tahini Sauce
Reprinted with permission from Cook In Israel by Orly Ziv, Home Cooking Inspiration

olive oil
2 tomatoes, sliced
4 tilapia filets (or any white fish)
½ cup boiled or canned chickpeas (optional)
1/2 cup tahini
½ cup finely chopped parsley
½ cup finely chopped cilantro
1-2 cloves garlic, chopped
Juice of 1 lemon, plus more to taste
1 cup water
1/2 tsp salt

Instructions:

1. Preheat the oven to 190°C/375°F.
2. Pour olive oil in a thin, even layer to coat the bottom of a baking dish.
3. Arrange slices of tomato along the bottom of the baking dish and top with the fish filets. Spread the chickpeas on top, if using.
4. Using a hand blender or food processor, mix the tahini, parsley, cilantro, garlic, lemon juice, water and salt until smooth and green diluted sauce.
5. Pour the tahini sauce over the fish and bake for about 20 minutes, until the sauce thickens.
6. Remove from the heat and serve.

VARIATION: To make fish with red tahini sauce, mix together 1 chopped tomato with the tahini, parsley, garlic, lemon juice, and salt as directed above (omit the cilantro). Leave out
the tomato slices and chickpeas from the recipe above, pour the red tahini sauce over the fish, and continue as directed.

Busy In Brooklyn Middle-Eastern Inspired Recipes:

roasted eggplant parmesan with feta
roasted eggplants with Israeli salad
summer tomato feta salad
malawach cheese pastries with dipping sauce
banana dates milk & honey smoothie
grilled chickpea burgers

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Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

If you follow me on Facebook or Instagram, you’ve probably already drooled over these gorgeous gingerbread cupcakes. I made them during the fast of Tisha B’av, so I wasn’t about to photograph them, but I did talk about them, a LOT. The next day, I had just 3 cupcakes left, so I decided to do what any foodie/blogger would – share! It was hard not to gobble down the last of them before getting a good shot, they’re just THAT good.

Besides being incredibly moist, these gingerbread cupcakes are chock-full of warm autumn spices. I didn’t think my kids would go for the flavors of ginger and nutmeg, but I was SO wrong – they could not get enough. Not only that, my little cream-cheese-haters were licking the frosting off their fingers! I think I’m going to start whipping up sweet cream cheese concoctions and call them “frosting sandwiches.” It will make lunch a whole lot easier for me!

Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting
adapted from The Collegiate Baker

2 cups flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup sugar
3/4 cup brown sugar
1/2 cup oil
1 tsp vanilla extract
2 eggs
1/3 cup molasses
1 cup hot water

Method:

Preheat oven to 350 degrees. Add the flour, baking soda, baking powder, ginger, cinnamon, and nutmeg to a bowl and whisk to combine. In a separate bowl, mix the  oil, sugar, brown sugar, and vanilla. Add eggs and mix to incorporate. Add the molasses and stir to combine. Add half of the dry ingredients and half of the hot water to the wet mixture and mix until incorporated. Repeat with the second half of the dry ingredients and hot water.

Fill cupcake pans about 2/3 full and bake for approximately 18 minutes, until toothpick inserted comes out clean.

Brown Sugar Cream Cheese Frosting

1 8oz. container whipped cream cheese
4 tbsp softened butter
1 cup confectionars sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/2 tsp vanilla

Method:

Add the cream cheese and butter to a bowl and mix with a spoon to combine. Add the brown sugar cinnamon and vanilla and mix until incorporated. Add the confectioners sugar 1/3 of a cup at a time, stirring until thickened.

1 year ago: chicken lollipops 
2 years ago: cherry yogurt popsicles 

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Orange Creamsicle Pops

Some of the favorite memories of my youth involve the summers spent in Himmel’s bungalow colony in upstate New York. The caretakers lived directly across the road, in what I remember to be a shack equally as dilapidated as our bungalow. Not that I cared much. When I happened upon their space, I was there for only one thing – the small ice cream freezer in the corner. I had my eye on a particular prize – the orange creamsicles. The creamy ice pops were a summer treat, fresh with the taste of orange and sweet with milky goodness.

I have wanted to replicate those pops in forever, and with my new-found obsession with creamy coconut milk, I was pretty sure I could make a decent nondairy version. Considering how my daughter devoured them, I think I did a good job. They’re a bit icier than the original, but the taste brings back such great memories!

What are some of your favorite summer food memories? Share them with me in the comments below!

Orange Creamsicle Pops

2 cups coconut milk
6 oz. orange juice concentrate, thawed
2 tbsp maple syrup
1 tbsp vanilla extract

Method:

Add all ingredients to a bowl and mix to combine. Pour into popsicle molds and freeze until solid.

1 year ago: strawberry limonana
2 years ago: quick & easy fish

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