Dessert – Page 22 – Busy in Brooklyn

As a kid growing up in a small community, my friends and I would make our rounds early Purim morning, skipping excitedly down Kingston Avenue, our bags overflowing with shalach manos. There was always someone who delivered a bottle of chocolate milk and a danish, or better yet, some milk and cookies. Taffy and candies weren’t my thing, but cookies? Cookies were special. I’d rip open the shiny cellophane and dig right in to the perfect Purim breakfast.

Cookies have always been one of my favorite things. I love them chewy, but also crunchy, and sweet but also salty. How is that possible? Well, if you try these Grape Nut coconut crunch cookies, you’ll understand. The coconut flakes add chewiness while the Grape Nuts complement with just the right amount of crunch. They bake up into these perfect little mounds that are oh-so-pretty and perfect for a milk and cookies breakfast come Purim morning. And if you’ve got some friends down the block, I’m sure they’d appreciate a batch wrapped in cellophane, with a cold bottle of milk.

Grape Nut Coconut Crunch Cookies

1 1/2 cups white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup solidified coconut oil, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups lightly packed sweetened flaked coconut
1/2 cup Grape Nuts Original cereal
1/3 cup mini chocolate chips

Method:

Preheat oven to 350 degrees. Combine the flour, baking soda and salt in a bowl and stir with a whisk. In a separate bowl, beat the sugars, egg, coconut oil and vanilla until creamy. Stir in flour and mix. Add remaining ingredients and stir to combine. Place tablespoons of batter (you make need to press the mixture together if it’s slightly crumbly) onto a cookie sheet and bake for 10 minutes. Cool completely before serving.

Other cookie recipes:

oatmeal cookies
pecan lace cookies
gingerbread cookies
s’mores cookies
chocolate crinkle cookies
classic sugar cookies
cowboy cookies

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Roundup: The Seven Species

On January 13, 2014January 13, 2014

by chanie

in Appetizer, Breakfast, Brunch, Cakes, Cookies, Dairy, Dessert, Dinner, Dips, Fish, Fruit, Lunch, Main Dish, Meat & Poultry, Muffins, Pasta, Pies, Recipes, Salad, Side Dish, Snacks

15 Comments

This Thursday, Jews around the world will celebrate Tu B’shvat, the New Year for the trees. Traditionally, we celebrate by eating The Sheva Minim, or, Seven Species. They include the following fruits and grains that are native to the land of Israel: wheat, barley, grapes, figs, pomegranates, olives and dates.

In honor of Tu B’shvat, I’ve put together a roundup of recipes for each of the Seven Species from all around the web. Enjoy!

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Oatmeal Cookies

On January 1, 2014January 2, 2014

by chanie

in Breakfast, Cookies, Dessert, Recipes

43 Comments

What is it about homemade cookies that makes people go wild (me included)? Back in October, I posted a tease of these cookies on my Facebook page and my fans went gaga for them. Within an hour, my email box was flooded with recipe requests. I planned on posting the recipe the next week, but little did I know, I went into labor the very next day! The emails have been coming ever since, and I decided it’s about time to finally post the recipe.

The best thing about this recipe is that the whole oatmeal thing makes them good enough to eat for breakfast. They’ve got no margarine or butter, so they come together in no time, no mixer required!.

Oatmeal Cookies

1 1/2 cups white whole wheat flour
2 1/2 cups quick oats (see note)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 cup chocolate chips, nuts or raisins, optional

Method:

Preheat oven to 350 degrees. In a bowl, whisk the flour, oats, baking soda, cinnamon and salt. In a separate bowl, mix the oil, sugars, eggs and vanilla. Add the wet ingredients to the dry and mix to combine. Stir in chocolate, nuts or raisins. Place 2 tablespoonfuls of batter onto a baking sheet and bake for 12-14 minutes. Cool for 5 minutes.

NOTE: If you wish to use old fashioned oats, crush them up with your hands before using.

YIELD: approximately 2 dozen cookies.

Other no-butter/margarine cookie recipes:

s’mores cookies
chocolate olive oil crinkle cookies

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Persimmon Coconut Ice Cream

On December 24, 2013December 4, 2014

by chanie

in Dessert, Fruit, Paleo, Recipes, Snacks

22 Comments

If you’re one of those people that walks right past the mushy, overly ripe persimmon in the supermarket, boy are you missing out! The orange winter fruit is sweet and cinnamony with a bright, fresh flavor. And while they may look rotten on the shelf in the produce department, guess what? – that’s exactly how you’re supposed to eat them!

Why am I suggesting that you eat rotten fruit? Well if you’ve ever eaten a hachiya persimmon that wasn’t overly ripe, you’re mouth was probably covered in a pasty white film that made you want to scream. Ask me how I know.

Why yes, I did just say hachiya persimmon. Kind of sounds like some sort of karate pose, doesn’t it? Well, it turns out that there are actually two different types of persimmon – fuyu and hachiya.

Fuyu persimmon have a squatted flat shape, almost like a tomato, and can be eaten when firm. Hachiya, on the other hand, are very astringent and can only be eaten when fully ripe (read: rotten-looking).

With their silky smooth pulp, hachiya persimmon make a great base for ice cream. Paired with coconut milk and warm winter spices – this creamy dessert is perfect for winter!

Vegan Persimmon Coconut Ice Cream

1 cup hachiya persimmon puree (from about 2 large hachiya persimmon)
1 14oz. can coconut milk
1 cup coconut milk (I use Coconut Dream Original)
2 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp cinnamon
pinch of nutmeg, ginger and cloves

Method:

Refrigerate 2 very ripe hachiya persimmon, can of coconut milk and container of coconut milk overnight.*

To make the persimmon puree, peel and chop the persimmon and place in a blender or food processor. Puree until smooth. Add remaining ingredients and blend until incorporated. Pour the mixture into an ice cream machine and churn for 15-20 minutes.

*I prefer to work fast with cold ingredients, so that I don’t have to refrigerate the mixture (for several hours) before adding it to the ice cream machine.

NO-MACHINE VARIATION: To make persimmon ice cream without an ice cream machine (it won’t be the same as the one pictured, but it will still be really creamy), peel and chop 2 persimmon and freeze overnight, until solid. Place the frozen persimmon, 1 tbsp maple syrup and spices (omit brown sugar) into a blender and add just enough coconut milk (either type is fine) to get things going. Process until smooth. Serve immediately.

passion for persimmon: salad & sorbet
persimmon yogurt smoothie

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Gingerbread Truffles

On December 16, 2013April 1, 2015

by chanie

in Dessert, Diet, Paleo, Recipes, Snacks

20 Comments

When the weather starts to take on a bitter chill, and the city is covered in a blanket of beautiful white snow, I know it’s time to break out the gingerbread. There’s just something about the warm, fragrant spices that’s so comforting. I often turn to this tried and true recipe for gingerbread cupcakes with brown sugar cream cheese frosting when I need my gingerbread fix.

That’s the thing about winter. You just want to cuddle up in big, bulky sweaters – unaware as to what all that comfort food is doing to your waist line. Which is why I set out to disguise my favorite winter comfort food as a healthy truffle that’s chocolate-free! Medjool dates have a great fudgy quality that makes them the perfect raw and healthy base for decadent truffles. They’re virtually fat free, rich in potassium, and a great source of dietary fiber.

Sure, there was a time when dates looked like cockroaches, and I wouldn’t go near them with a ten foot pole. But when I finally took he plunge, there was no going back. How can you go wrong with sweet syrupy chews that are virtually guilt-free? They make a great addition to smoothies, granola bars, and even salads.

If you haven’t picked up on this month’s link-up theme just yet, it’s all about comfort food! Read on for a collection of decadent comforting recipes that are sure to keep you warm all winter long!

Gingerbread Truffles

1/4 cup ground almonds
15 medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1 tbsp molasses

For coating: cocoa powder, cinnamon, coconut, chopped nuts or cookie crumbs (gingersnap, Lotus cookies or spiced biscuits).

Method:

Remove and set aside. Add all ingredients (besides for coating) to the food processor and mix until a ball forms (see picture). If the mixture does not pull away from the sides of the bowl, add a little more ground almonds. With wet hands, form the dough into balls and roll in coating of your choice.

Makes approximately 10 truffles.

PACKAGING OPTION: for a play on rustic homemade toffee, add a bit more ground almonds to make the dates less sticky. Do not roll in crumbs. Wrap portions in parchment paper, twisting the ends to resemble candy wrappers.

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Category: Dessert

Grape Nut Coconut Crunch Cookies

Roundup: The Seven Species

Oatmeal Cookies

Persimmon Coconut Ice Cream

Gingerbread Truffles