Category: Cookies

Stroopwafel Cannoli

Cannoli!! I always manage to spell it wrong (that’s 2 n’s,  not l’s, and the plural form is also cannoli!), even though I’ve made them before, in the form of these adorable Torah cannoli!

Of course my love for this fabulous dessert was reignited on my recent trip to Italy, where I saw cannoli in many forms in bakeries and pizza shops alike. Many were topped with crushed pistachios, or folded with Luxardo cherries, mmm mmmm….

I was especially excited to try these with the latest snack to hit the kosher market, stroopwafels! Stroopwafels have nothing to do with cannoli, in fact they come from The Netherlands, where they place the caramel-stuffed wafers on their coffee to warm them up in the morning. A stroopwafel, literally “syrup waffle”, is a wafer waffle made from two thin layers of baked dough joined by a caramel filling. First made in the Dutch city of Gouda, stroopwafels are popular throughout the Netherlands and is a well-known Dutch snack.

When I first tried stroopwafels, I realized that they would make the perfect cannoli wrapper if I soften them in the microwave to make them pliable, and boy was I right! So you get the best of cannoli, with a sweetened ricotta filling, and the best of stroopwafel, with a crispy wafer reminiscent of Lotus cookies, stuffed with a gooey caramel. I mean what’s not to love?!

And to top it all off, as an homage to my Italy trip, I even made my own homemade ricotta! I’ve been dreaming about it ever since eating the herbed baked ricotta at the kosher winery in Tuscany, Cantina Giuliano, and I had so much extra milk so I just went for it. Making homemade ricotta is super easy! So enjoy the bonus recipe below.

Some other fun things to do with stroopwafels while we’re at it… make smores! or ice cream sandwiches (chipwiches, anyone?!). They come in single portion-control packages of two, or family packs of 8, so look for them in your local supermarket!

As for these adorable plates, it’s Walmart for the win! I love when I find great prop finds at the most unexpected places and these are just everything. Freeform. Fun patterns. Black and white. Just. My. Jam.

Speaking of jam, feel free to swirl in some good quality jam, or make some Stroopwafel PB&J’s! Omg, how good would that be? Yes please!!

buon appetito!

Stroopwafel Cannoli
YIELD: 8 cannoli

8 Smackin’ Good stroopwafels
15oz. ricotta cheese, whipped (see below for bonus homemade ricotta recipe!)
1/2 tsp pure vanilla extract
1/4 tsp cinammon
1/4 tsp orange or lemon zest
1/2 cup powdered sugar
3 tbsp mini chocolate chips, plus more for declorating

Method:

In a bowl, combine the ricotta cheese (if there is a lot of liquid, drain before using), vanilla, cinnamon, citrus zest, powdered sugar and mini chocolate chips. If the mixture is loose, add more powdered sugar until it reaches a stiffer consistency. Add the cheese mixture to a piping bag.

Heat the stroopwafel in the microwave until just warmed through and pliable (this took 7 seconds in my microwave). Do not make it to hot, just warm enough that it  bends without cracking. Once the stroopwafels are softened, bend them into a curved shape, pinching the edges together to hold. Place in the fridge or set aside till it holds it’s shape.

Pipe the cannoli filling into each side of the stroopwafel. Decorate with mini chocolate chips.

VARIATION: for an easier version, create a sandwich cookie by placing the cannoli cream between two stroopwafels and roll in mini chocolate chips.

Homemade Ricotta

1/2 gallon whole milk
1/3 cup fresh-squeezed lemon juice or distilled white vinegar
1 tsp kosher salt

Method:

Add the milk to a stockpot and bring it to 200 degrees over medium heat, stirring occasionally so the milk doesn’t bubble over or scorch the bottom of the pan. Remove from the heat. Add the lemon juice and salt and stir; rest 10 minutes. Place a strainer in the sink and line with cheesecloth. Gently remove the cheese curds from the pot using a ladle and place into the cheesecloth-lined strainer. Allow to sit for 5-10 minutes or until desired thickness is reached.

To whip the ricotta, add to a blender and blend until creamy. If the ricotta is too thick to blend, add a splash of milk or cream to reach desired consistency.

This post is sponsored by Smackin’ Good. All opinions are my own.

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Cranberry Oat Bars

Why is it that so many people have leftover cranberry sauce after Thanksgiving. I  LOVE cranberry sauce. I can eat it by the spoonful. Is it just me?

Not really a fan of the traditional cranberry sauce recipes with a cup of sugar though. They’re too sweet for my taste, and I don’t want to mask the amazing tartness of the cranberries!

So I cook my cranberry sauce down in red wine, or pomegranate juice, or even apple cider, and I sweeten it with maple syrup or honey, to taste, and THAT, my friends, is how you make cranberry sauce that doesn’t get relegated to the back of the fridge with the tzimmes. IfyouknowwhatImean!

But IF, if you make bomb cranberry sauce and you still have some leftover – well then cranberry oat bars it is. And the pecans add just the perfect amount of buttery nuttiness to top it off for the perfect post-Thanksgiving breakfast.

I mean, how. GOOD. does. that. look?
You know you want it.

Happy Thanksgiving y’all!!

Cranberry Oat Bars

2 c all purpose flour
1 c almond flour (see note)
1 ½ c quick oats
1 c granulated sugar
1/4 c dark brown sugar
1 tsp baking powder
½ tsp kosher salt
1 egg
1 cup flavorless oil
1 tsp pure vanilla extract
1/3 c chopped pecans
1 recipe maple cider cranberry sauce or mulled wine cranberry sauce

Method:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flours, oats, sugars, baking powder and salt; whisk to incorporate. In a small bowl, combine egg, oil, and vanilla. Add the wet ingredients to the dry
ingredients, mixing until a dough forms.
3. Remove half of the mixture into a bowl and add the pecans. Reserve for topping. a
4. Press the remaining batter into a parchment lined quarter baking sheet or a 9×13 pan.
5. Spread cranberry sauce over the bars (if the sauce is watery, cook in a pot until thickened); top with pecan crumble.
6. Bake for 30 minutes or until browned. Cool completely; cut into squares.

VARIATION: use canned jellied cranberry sauce in place of homemade, or any jam of your choice.

NOTE: if you don’t have almond flour, you may use an additional cup of all purpose flour.

Related Recipes:

pumpkin pancakes with cranberry syrup
pecan pie lace cookies with raspberry filling
gingerbread truffles

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S’mores Rice Krispies Treats

I gotta hand this one to my son, who came up with this glorious concoction all by himself during our grocery haul on Friday! He gets it from his momma :)

I let him work out the details on his own, pick out the ingredients at the store, and then plan it out when we got home. Lets not talk about the mess! There was lots of sticky fluff everywhere, cereal all over the floor and melted chocolate drizzled in places, but he was SO PROUD of his first real success in the kitchen and I was too!

Wishing you are yours a healthy and happy s’mores with plenty of delicious treats!

S’mores Rice Krispies Treats

16oz. marshmallow fluff
5 cups Rice Krispies cereal
6 graham crackers, crushed
9oz. mini chocolate chips
1 tbsp coconut oil, butter or trans fat free margarine

Method:

Using a greased spatula, transfer the marshmallow fluff to a microwave-safe container and microwave until melted, about 1 minute. Add the Rice Krispies and half of the graham crackers to a large mixing bowl and stir in the fluff, mix until incorporated. Stir in 1/3 cup mini chocolate chips. Transfer the Rice Krispies to a greased 9×13 pan pan, pressing down to flatten and smooth out the cereal.

Add the remaining chocolate chips and oil to a bowl and microwave in 15 second increments, until melted and smooth. Pour the chocolate over the Rice Krispies and spread evenly. Top with remaining crushed graham crackers, and salt, if desired.

Refrigerate the treats until solid and slice into squares.

VARIATION: to up the ante on these, use marshmallows instead of fluff and toast them over the fire before mixing into the s’mores. Then finish the s’mores with some Maldon salt!

 

Related Recipes:

s’mores corn flake clusters
s’mores oatmeal
s’mores cookies
s’mores chocolate toffee bark

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Cheese Babka Straws


Babka straws were the surprise one hit wonder (ok there was more than one!) from my cookbook Millennial Kosher, and they never get old. It’s that back pocket recipe we all need for a last minute dessert, a Shabbat morning treat or a food gift for a new neighbor.


I’ll never forget happening upon a bakery stand at a Farmer’s Market in upstate New York last summer to find my babka straws being sold! I don’t know who was more excited, me or the lady who had prepared them from my book. It was so thrilling.


And of course the weekly photos that slide into my DMs every Friday of freshly baked babka straws remind me that this recipe is a keeper. And for good reason. They’re super easy, thanks to store bought puff pastry, and they come together in no time. Even your kids can make them!


In honor of the holiday of Shavuot, I decided to put a cheesy twist (pun intended!) on the classic recipe, and I may even like them better than the original.


Wishing you and yours a happy holiday!

Cheese Babka Straws

Cheese Filling:
8oz. block cream cheese, softened
2 tbsp sugar
1/2 tsp vanilla bean paste or 1 tsp vanilla extract
1 egg yolk

Vanilla Crumbs:
½ cup flour
½ cup sugar
¼ cup melted butter
1 tsp vanilla extract
pinch salt

2 sheets puff pastry, thawed
1 egg + 1 Tbsp water, for egg wash

Method:

1. Line two baking sheets with parchment paper. Set aside. Preheat oven to 375°F.
2. Prepare the cheese filling: In a bowl, combine cream cheese, sugar, vanilla, egg yolk. Beat until creamy.
3. Prepare the vanilla crumbs: In a second bowl, combine the flour, sugar, butter, vanilla, and salt. Mix until crumbly.
4. Prepare the babka straws: Working with one sheet of puff pastry at a time, roll the dough out lightly to form a large rectangle. With the short side facing you, Spread half of the
cheese mixture on the bottom lower half of the dough; fold uncoated half over cheese side.
4. Using a pizza cutter, cut the pastry into ½-¾-inch strips. Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions
to give the straws a spiraled look. Repeat with second sheet of puff pastry and the remaining cheese filling.
5. Brush straws lightly with egg wash. Sprinkle with vanilla crumbs.
6. Bake until puffed and golden, about 25 minutes.

NOTES:
Since this recipe uses cream cheese, it should be stored in the refrigerator.
Straws may be frozen raw or baked. I prefer to freeze them raw and bake fresh. Place frozen straws directly in the oven and bake as above.

Related Recipes:

raspberry palmiers
apple and honey tart
quick and easy rugelach

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Funfetti Krembo


Nine years. NINE. WHOLE. YEARS. Somebody pinch me!!!!!! It’s almost like I’ve been pregnant with a blog, and now what? I’ve had a baby? Do I retire now? ha!


I’ve always kind of wondered that actually. Do bloggers actually retire? How does that work? Do you just stop posting? Not that it’s on the agenda or anything. I’d like to do this until I’m old and gray. Oh wait. I AM old and gray. Ok – I’d like to do this until I’m very old, and very gray.

I constantly surprise myself that I still haven’t gotten bored by all of this. I still jump up and down when I nail a recipe, and I do the happy dance when I shoot the perfect photo. I stay up at night dreaming up my next viral recipe and I cry happy tears when the hundreds of photos roll in and it actually happens!

Speaking of tears, I’m crying tears of gratitude as I write this because I am just SO. DANG. GRATEFUL. Grateful to have a job that nurtures me – mind, body and soul. Grateful that any of you even take the time to read this, cook my recipes, message me, share photos with me, and allow me to take a humble place upon your dinner table. THANK YOU, THANK YOU, THANK YOU.

This year, I was kinda more excited about using sparklers in my photos than anything else! This house was covered in firecrackers and I loved every minute of it! The krembos were a big surprise too, and my kids were so thrilled to come home to such a special treat!


Me? I’ve never been much of a cream person, I definitely prefer salty over sweet, but I love how pretty these turned out, and they are basically a kids cream come true.

Think about customizing them for a party with your sprinkle color of choice, or just bake up a batch of cookies and roll them in whatever fun toppings you have around.

Thank you for sticking around for 9 wonderful years. To many, many more!!

Funfetti Krembo

Yield: 12 krembo (plus extra cookie dough)

12 funfetti slice and bake cookies
1 recipe meringue cream
1 recipe chocolate magic shell
sprinkles, for garnish

Method:

Place the cream in a piping bag with a wide tip. Pipe onto the cookies, creating a mound. Place the cookies into the freezer for 30 minutes – 1 hour.

Pour the chocolate magic shell into a large mug. Place the cookies on a rack set over a parchment-lined baking sheet. Pour the chocolate over the cookies to coat. Garnish with sprinkles and set aside to harden, or freeze until set.

For the cookies:
YIELD: 24 cookies

1 1/2 sticks butter or trans-fat-free margarine
1/2 cup white sugar
1/4 cup dark brown sugar
1 large egg
1 1/2 tsp vanilla
2 cups flour
1/4 tsp salt
1/2 c sprinkles
1/3 cup nonpareils

In a large bowl using a hand-held mixer, beat the butter and sugar until creamy. Beat in egg and vanilla, scraping down the sides of the bowl as needed. Add in the flour and salt and beat until fully combined. Add in the sprinkles.

Turn the dough out onto a work surface and divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the logs in plastic wrap and chill in the freezer for one hour.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Remove 1 log (or both, if desired) from the freezer and roll into nonpareils. Slice into about 12 equally thick cookies and place on baking sheet about 2 inches apart. Bake the cookies for 12-15 minutes or until lightly browned around the edges. Cool completely.

For the meringue cream:
1 cup sugar
⅓ cup water
½ teaspoon fresh lemon juice
4 egg whites
1/2 tsp vanilla extract

Place the sugar, water, and lemon juice in a small saucepan and dissolve completely over low heat. Simmer until a candy thermometer reads 235°F.

While the sugar is heating, whip the egg whites with an electric mixer until foamy. Once the syrup is ready, carefully and slowly drizzle the syrup into the mixing bowl with the egg whites while the mixer is running. Add the vanilla. Keep whipping the whites until the mixture is stiff and glossy, 5 to 7 minutes.

For the chocolate magic shell:
8 ounces chocolate chips
2 tablespoons coconut oil

Melt the chocolate chips and coconut oil over a double boiler, or in the microwave. Stir until smooth.

Related Posts:

8th Blogoversary} Funfetti Tart Number Cake
7th Blogoversary} Funfetti Rice Krispie Bites
6th Blogoversary} Funfetti Raspberry Palmiers
5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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