Category: Dessert

Chunky Monkey Marzipan Nice Cream

Baby I’m back and it feels SO GOOD!! I finally found my blogging groove again and I’ve been cooking and shooting so much – not because I felt pressured, just for the sheer joy of it. It reminds me why I started the blog in the first place, and made me realize just how much I’ve missed it.

This recipe came to me one night this week, and I literally couldn’t sleep thinking about it! How it would taste, what dish I could use for it and how I would shoot it. It was inspired by one of my first smoothie experiences – back in the days when smoothies weren’t that popular. It was the banana, date, milk and honey smoothie from Bissaleh, the Israeli restaurant that gave me my first taste of Israeli cuisine when I was just a teenager. I’d order the drink – ice cold – whenever I would go, and it was just. so. freakin. good. Come to think of it, it’s the place that got me hooked on dates too. And sachlav. And malawach. And everything in between.

Call it the Middle Eastern take on chunky monkey – a classic banana ice cream filled with chocolate fudge and walnuts. Truth be told I’ve never actually HAD chunky monkey ice cream, and banana flavor wouldn’t normally be my thing. But nice cream is another story. If you’ve never made it, it’s basically the best ice cream hack of all time – blending frozen banana chunks until it’s the consistency of smooth-as-butter soft serve. And it’s pretty darn good too. Add some dates, almonds, marzipan and silan and you’ve got yourself a marriage of flavors that is pretty addictive. The fact that it’s good for you? that’s just a cherry on the top.

Now I know marzipan is one of those love it or hate it ingredients. Personally, I used to hate it growing up, but when I married a rainbow-cookie-lover, it slowly grew on me. My kids are huge fans of rainbow cookies too, so I had to come around.

Normally when I think of marzipan desserts, I imagine using almond extract for that intense flavor, but when Molly Yeh put chunks of store-bought marzipan into her biscotti in her cookbook, Molly on the Range, I started looking at marzipan in a new way. She also got me hooked on using the stuff instead of fondant for easy cake decorating (like in this cake!). Basically the stuff is magic.

Marzipan, like rosewater, is an acquired taste, so if you’re not a fan, no worries, you can just sub chocolate chunks in this recipe. You can also do a lot of other substitutions like candied almonds instead of roasted ones, other nuts of you choice, or figs instead of dates. Basically you can customize this however you like and it’ll still be delicious.

And you know what? If you don’t like bananas, just go ahead and fold the ingredients into some softened vanilla ice cream. How good would that be? Or just stuff some marzipan into a pitted date. Or into your mouth. You can’t really go wrong with that.

Are you a fan of marzipan? What are some of your favorite nice cream flavors? Share them with me in the comments below!

Chunky Monkey Marzipan Nice Cream

4 ripe bananas
4 oz. marzipan, chopped
4 medjool dates, pitted and chopped
1/3 cup salted roasted almonds, chopped
silan

Method:

Slice the bananas and place in the freezer overnight or until frozen solid. Place the banana slices in a food processor and blend until creamy. Spread half of the banana mixture into a baking dish and top with marzipan chunks, chopped dates and chopped almonds. Drizzle with silan. Top with remaining banana mixture and drizzle with additional silan. Freeze until solid.

VARIATION: If you don’t like marzipan, use chocolate chunks instead. You may also use candied almonds instead of roasted almonds or figs instead of dates. 

Related Recipes:

marzipan biscotti
marzipan date truffles
nutella banana ice cream
banana nut milk & honey smoothie
date and almond hamantaschen

Post a Comment

Ice Cream Sandwich Birthday Cake

A couple of weeks ago, we celebrated my son’s 4th birthday. He suffers from life threatening food allergies, and most of his life he’s been told what he CAN’T have. At every birthday party, family get-together and holiday, you’ll find him sitting at a separate table, with a small plate of allergy-free food that we’ve managed to salvage for him. And he never complains. He’s such a champ, always so understanding and mature about it.

Ice cream is one of his favorite things and each day on his way home from school, he asks me to take him to the ice cream store. I really wanted to get him an ice cream cake for his birthday, but it’s impossible to find an allergy-free one, so I decided to make it. This cake was super easy to put together, but you’d never know from looking at it. Needless to say, he was so ecstatic, and a few minutes into devouring his slice, he unassumingly leaned over and gave me a hug. It was everything.


Ice Cream Sandwich Birthday Cake

7 vanilla ice cream sandwiches, cut in half lengthwise
7 chocolate ice cream sandwiches, cut in half lengthwise
2 quarts cookies and cream ice cream, softened
4 sugar cones, crushed
1 cup rainbow sprinkles
special equipment: 9″ springform pan

Method:

Working quickly (so your ice cream doesn’t melt), line the wall of the springform pan with the ice cream sandwiches, alternating between chocolate and vanilla. Freeze until solid.

Spread 1 quart of the ice cream in the center of the cake, top with crushed sugar cones and then the second quart of ice cream. Spread the sprinkles on the top of the ice cream and freeze the cake until solid.

VARIATION: You may use 1 quart chocolate and 1 quart vanilla instead of cookies and cream, or any ice cream of your choice. You can also use crushed oreos instead of sugar cones.

NOTE: Feel free to decorate the cake with fun lolly pops (not the sad little ones I used!) or other candy!

Related Recipes:

funfetti birthday cake
funfetti rose cake smash
ice cream sundae cookies
3-layer rainbow cookie cake

Post a Comment

Orange Cardamom Malabi with Drunken Figs


If you’ve been following me for a while, you probably know just how much I love to cook with the seasons. When fruits and vegetables are at their peak, they tend to taste much better and cost much less. It also helps with menu planning because you can scale down the ingredients that you want to incorporate into your menu.

Late summer/Early fall would have to be my favorite of all the seasons, mostly because of the figs. You still get to enjoy the late summer harvest of corn and tomatoes, but you also get to go apple picking with your family, and enjoy the early signs of pomegranates and pumpkins. I love incorporating all the warm autumn flavors of nutmeg and cloves into my food – it’s like wrapping yourself in a warm blanket, especially under the Sukkah, where you get to enjoy that evening chill without having to bundle up.

Sukkot is a great time to experiment with warm spices and seasonal produce and one of the ways I do that is to poach fruits in spiced wine. Poached pears are a classic, but I’ve also done cherries, cranberries, apricots, and of course, just plain old mulled wine, which is one of my favorite drinks of all time. Adding warm spices like cinnamon, cloves, and allspice, along with orange zest and peppercorns, gives the wine a deep, rich flavor, not to mention that the smell is intoxicating.

Speaking of wines, I’ve never been much of a wine drinker, but recently, we’ve started getting more into it. It’s really fun to try new wines and note the characteristics of the different grapes and how they are aged. We’re even looking into getting a wine cooler, which are surprisingly more affordable than you might think. P.C. Richard & Son has a great selection here, and it looks like they are running a birthday sale so it’s a great time to take advantage.

I was reading up on why wine fridges are important over on The Kitchn, and it looks like storing my wine collection in my hot kitchen cabinet is a bad idea. So I’m thinking this seriously affordable free standing cooler might be a nice Sukkot gift for the hubby this year! And I wouldn’t complain at all if he decided to buy me something in turn from this collection of outdoor furniture to spruce up my Sukkah, especially this low-cost fire pit (can you imagine drinking mulled wine around that?!).

Now if you’re not familiar with this dessert, malabi is a Middle Eastern rosewater pudding that’s traditionally served with pomegranate syrup. The pudding is always finished with some chopped pistachios, and shredded coconut and it’s a decadent, yet light, dessert that’s the perfect finish to a holiday meal.


I’m a huge fan of malabi’s cousin, sachlav, which is basically the unset version of malabi – a pudding that you drink hot instead of cold. Malabi is great to make in advance, because it holds well in the refrigerator. The flavor of the orange and cardamom is so refreshing, and it can be served on it’s own, with some pomegranate seeds, pistachios and shredded coconut, or you can go all out and make the drunken figs for a gorgeous dish that’s worthy of your Sukkah.


I love figs in all shapes and sizes – every variety – raw, cooked or jammed. This beautiful crimson version is poached in red wine with warm spices, and the wine is then reduced into a luscious syrup. The drunken figs can be served over pound cake, ice cream or yogurt, along with a drizzle of the red wine syrup. Whether you choose to serve it with the malabi, or over another dessert, your guests will be wowed!

Wishing you and yours a Chag Sameach!

Orange Cardamom Malabi with Drunken Figs
inspired by the coconut malabi with grapefruit curd by kitchen-tested

For the pudding:

2 14oz. cans full fat coconut milk (I prefer Roland)
2/3 cup sugar
1 tsp orange zest
1/2 tsp ground cardamom
1/4 cup cornstarch
1/4 cup water
pinch of sea salt
chopped pistachios and shredded coconut, optional, for serving

In a saucepan, bring the coconut milk, sugar, orange zest, cardamom and sea salt up to a simmer and stir to dissolve the sugar. In a small bowl, combine the cornstarch and water. Pour the cornstarch mixture slowly into the coconut milk, whisking continuously as you pour. Continue to whisk the mixture until thickened into a pudding. Pour into serving glasses and set aside to cool. Refrigerate until ready to serve.

OPTIONAL: to decorate the rims of your serving glasses (this must be done before filling with pudding), finely chop pistachios in a food processor. In a small pot, melt a bit of honey with a little bit of water. Dip the rims of your serving glasses into the honey syrup and then into the chopped pistachios.

For the drunken figs:

3 cups dry red wine (I used Malbec)
1/2 cup honey
1 cinnamon stick
2 allspice berries
5 black peppercorns
3 cloves
2 strips of orange zest
juice of 1 orange
8oz. black mission figs, stem removed and cut in half

Method:In a saucepan, combine the wine, honey and aromatics. Bring the mixture to a simmer and stir to dissolve the honey. Add the figs. Simmer for 10 minutes, or until figs are soft but still hold their shape. Remove the figs with a slotted spoon and return the wine to a boil. Simmer until the wine reduces down to a syrup, and coats the back of a spoon (it will thicken further once it cools). Pour the syrup through a fine mesh sieve to remove the aromatics and store in a glass jar. Refrigerate until ready to serve.

Before serving, place a few figs in each glass and drizzle with red wine syrup. Top with chopped pistachios and shredded coconut, if desired.

This post is sponsored by P.C. Richard & Son. All opinions are my own. 

Related Recipes:

sachlav rosewater pudding
mulled wine
halva and ricotta stuffed figs
cherries in red wine syrup

Post a Comment

Breakfast Cones

I think it’s about time I share my secret to making it through the summer without giving in to my ice cream craving each time the ice cream truck comes around (that’s about 6 times a day here in the bungalow colony!). It’s also how I get my kids to stop asking for money every time they hear “Come and make a bracha, the kosher ice cream truck is here!”. (Who am I kidding? they still ask for money every time they hear it!).

My secret to ice cream without the guilt? BREAKFAST CONES. Yup. Ice cream cones for breakfast. And why do I not feel guilty about this stroke of genius might you ask? Because when I considered the fact that my kids would eat leben (pure sugar), frosted flakes (also pure sugar), pancakes (pure sugar when you count the amount of maple syrup they pour over it) or a chocolate protein bar (pure sugar + bits of protein) for breakfast, I figured a sugar cone filled with fruit and yogurt was just as bad, if not better, than all those options.


Putting all the breakfast things into a sugar cone is also a great way to bribe the kids to get ready for camp every morning. Hurry up and get dressed and I’ll feed you ice cream for breakfast! Does this make me the best mom ever? Or the smartest? I think both!

It all started with my fruity yogurt parfaits that I couldn’t get enough of this summer. The amazing seasonal berries and delicious fruit were so refreshing, especially when topped off with some plain yogurt, a bit of raw farm fresh honey and granola. It was the perfect breakfast, lunch, or light dinner, and I loaded up on it.

When I wanted something a bit more ice-creamy, I’d just stick a yogurt in the freezer for an hour or two, until it got kinda frozen, and load it up with fresh fruit. Once, when I ran out of granola, I crushed up some leftover sugar cones (cuz they are my absolute fave!) and put them on top. And voila! The fruit yogurt cone was born.

When you consider the fact that a single sugar cone has just 50 calories and 3g of sugar, it’s a lot healthier choice than a cup of orange juice (110 calories, 22g sugar per cup) or store bought granola (260 calories, 11g sugar per half cup). And lets not even get started on some of the cereals we are feeding our kids! So, when you do the math…. a sugar cone filled with yogurt, some fresh fruit and a spoonful of cereal is definitely a reasonable breakfast that is great for kids. And you can make it as healthful as you like – go with plain yogurt and nuts and seeds for a healthier version, or fruity yogurt with cereal for a more indulgent one.

Breakfast Cones

sugar cones
yogurt of choice (optional: freeze for an hour or so)
fresh fruit
cereal, granola, seeds or nuts of choice
honey or maple syrup

Method:

Place a berry at the bottom of the cone (this keeps the yogurt from dripping out) and fill with yogurt. If you want to get fancy, place the yogurt into a ziploc bag, snip off the corner and pipe it into the cones. Top with fresh fruit, cereal, granola, nuts or seeds.

VARIATION: Use cottage cheese instead of yogurt.

ABOVE COMBINATIONS:

strawberry yogurt + strawberries + chia seeds
blueberry yogurt + blackberries + cornflakes
strawberry yogurt + banana + granola + honey
vanilla bean yogurt + raspberries
cinnamon yogurt + apples + apple cinnamon cheerios

Related Recipes:

ice cream sundae cookies
corn flake crunch ice cream
ice cream clowns

Post a Comment

Marzipan Biscotti


I don’t know what took me so long to blog about my love of Molly Yeh’s cookbook, Molly on the Range. Well, actually I do. It’s been a crazy hectic year since baby #5 was born and I’ve been trying to keep my head above water and maintain my sanity while I manage food (blogging) and family. It’s been months since I fangirled Molly at her book release party and I’ve read her book cover to cover and tried quite a number of her cookbook recipes since!
**GIVEAWAY DETAILS BELOW**

Molly’s blog, mynameisyeh, has been a huge inspiration to me as a blogger. First off, her beautiful photography always pushed me to take my own photography to the next level, and the way that she elevates Middle Eastern food is everything to me. We share a love of tahini and marzipan and I secretly dream about the day that I will open a bread and breakfast on my own little farm in Upstate New York (I may have even called a couple of places that had a for sale sign up this summer!).

Every time I think about the urge to redesign my blog (“because that’s what bloggers do”), I’m reminded that Molly became one of the most popular bloggers on the web without ever redesigning hers. You don’t need a fancy lifestyle blog with a gazillion sections to be successful. You just need delicious food, beautiful photography, and a really awesome personality (which is why I actually READ Molly’s entire cookbook cover to cover, instead of just looking at the pictures like I normally do).

I love how Molly on the Range is part autobiography, part cookbook. It’s an awesome and hysterical journey of a true foodie finding love in both the kitchen and her personal life. In true Molly style, she sent out review copies along with her own sprinkle mix, adorable tatoos and a handwritten note. And she put some of that panache in the book too – with a coloring page, shnitzel costume instructions and fun illustrations throughout the book.

The recipes range from Midwestern favorites like hot dishes to popular Middle Eastern foods like bourekas, hummus and malabi. Molly shares recipes from both her Asian and Jewish heritage, including matzo brei, latkes and fusion dishes like shnitzel bao buns and scallion pancake challah. Of course I’ve marked all the Israeli dishes in the book, especially the tahini and marzipan ones, including this delicious biscotti/mandel bread.

The idea of folding in chunks of store bought marzipan is a brilliant one, and not the least bit overwhelming. The almond flavor is surprisingly subtle, and when I served these up for my daughters birthday recently, everyone loved them, marzipan lovers and haters alike.

Speaking of my daughter’s birthday, I attempted my very first marzipan covered cake for her cake smash recently and it was a huge success! I’ve been drooling over Molly’s marzipan coated cakes for the longest time and I was so excited to work with it.  I can’t wait to share the results in an upcoming post.

I’m also super excited to be giving away a copy of Molly on the Range to one lucky reader! To enter to win the giveaway,

1. Leave a comment below letting me know which BIB recipe you’ve been enjoying this summer.
2. For an extra entry, tag a friend on the giveaway post on Facebook or Instagram.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Sunday, August 13th, 2017.

Marzipan Biscotti
reprinted with permission from Molly on the Range

7 to 8 ounces marzipan or almond paste
1 tablespoon powdered sugar
3¼ cups flour
1 teaspoon baking powder
¾ teaspoon kosher salt
1 cup sugar
1 cup flavorless oil
3 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract, optional—I didn’t have any
½ cup cacao nibs or dark chocolate chips, optional, see notes above
Flaky sea salt, for sprinkling
Sprinkles or pearl sugar, for sprinkling

Method:

Preheat the oven to 350ºF.
Cut the marzipan into ½-inch pieces and toss with the powdered sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the sugar and oil until combined. Whisk in the eggs one at a time, and then whisk in the vanilla and almond extract, if using. Use a wooden spoon to gradually mix in the flour mixture, marzipan, and cacao nibs or chocolate chips. (This dough can be made the night before and stored in the refrigerator until ready to use.)
Line a baking sheet with parchment paper. Divide the dough into 2 equal portions and place on the lined baking sheet. Mold the dough into two 14 x 3-inch rectangles about 3 inches apart. Sprinkle the tops with a few pinches of sea salt and pearl sugar or sprinkles.
Bake until the centers are set and the bottoms are lightly browned, 25 to 30 minutes. Remove from the oven and reduce the oven temperature to 250ºF. Let the mandel bread cool slightly and then use a sharp serrated knife to cut crosswise into 1-inch-thick slices. Turn the slices on their sides and bake for 20 more minutes, or until desired crispness. Let cool slightly and enjoy with coffee, hot chocolate, or tea.

Other Marzipan Recipes:

marzipan date truffles
marzipan apple crisp
3-layer rainbow cookie cake
date and almond hamantaschen

Post a Comment