Category: Dessert

Stuffed Dates with Chestnut Cream

Well hello there! It’s been a while. I caught my breath from the holidays, and behold yet another one is upon us: Thanksgiving.

Giving thanks – it’s something we speak about a lot I think, but not something we put into practice that much. I’ve been working on it a lot lately actually – really getting in the moment with my children, being thankful for the craziness and the messes instead of feeling overwhelmed by them.

It happened gradually really, after making a commitment to feeling more gratitude, I noticed how I started to see the good in things more naturally. My kids became cuter, the mess less overwhelming, and I became more productive because life just felt easier. It’s as simple as that.


Or maybe not quite so simple because life gets hectic, and hard, and sometimes it’s just hard to see the good in things – but it’s almost like a muscle, exercising that part of the brain makes it come more naturally. At least that’s been my experience.


So yes, this Thanksgiving I am actually practicing gratitude and I really have so much to be thankful for! When I picked up my camera to do this shoot, it felt so good to be behind the camera and I took the moment to really appreciate having a job that I absolutely LOVE, one that allows me to express myself creatively, and do the things I love.


While I don’t host a Thanksgiving dinner, I’ve been celebrating at my friend Melinda’s house for the past few years and I always bring a dish with me. This year, I really wasn’t feeling pie, even though that’s what I usually bring.

In the past, I’ve brought Mexican hot chocolate pecan pie, cookie butter pumpkin pie, and baklava pumpkin pie. One year I brought the chicken liver hummus from my cookbook, Millennial Kosher, because Mel is a big liver fan! But this year I wanted something easy yet festive and I knew I wanted to do something with chestnuts.

I’ve been dreaming of making my own chestnut cream every since I had chestnut crepes in Paris a few months ago, so I started there. A cake seemed too overwhelming, so what else to do with it? Well…. I love stuffing dates with all sorts of nut butter and tahini, so why not chestnut puree right? Especially when I cook it down with orange, cinnamon and cardamom – the perfect pairing!

Of course I finished it off with a dip in my favorite chocolate – California Gourmet, to really take it over the top. CHECKOUT THEIR SPECIAL PROMOTION HERE, use code 15BUSYBIB for an additional 15% off your order!

Finished with nutty sesame and some crunchy Maldon and you’ve got a dessert to be thankful for! Happy Turkey Day!

Stuffed Dates with Chestnut Cream
YIELD: approximately 3 dozen

2 3.5oz. bags roasted chestnuts
2 cups unsweetened almond milk (see note)
1 cinnamon stick
5 green cardamom pods, lightly crushed (see tip)
2 strips orange zest
juice of 1 orange
2 tbsp honey
1/4 tsp fine sea salt
16oz. medjool dates, pitted
4oz. California Gourmet 48% cocoa chocolate chips
1 tbsp refined coconut oil
2 tbsp sesame seeds, for garnish
Maldon salt, for finishing

Method:

In a saucepan, combine the chestnuts, almond milk, cinnamon stick, cardamom pods, orange zest, orange juice, honey and salt. Bring the mixture to a simmer and cook over low heat until chestnuts are soft (easy to smash with the back of a spoon), 25-30 minutes. Discard the cinnamon stick, cardamom pods and orange zest. Pour the mixture into a food processor or blender and puree until smooth and creamy, adding additional almond milk, if necessary. Cool completely and place the cream into a piping bag.

Combine the California Gourmet chocolate chips and coconut oil in a small bowl and microwave until melted, or melt over a double boiler.

Pipe the chestnut cream into the dates and dip them halfway in melted chocolate. Sprinkle with sesame seeds and Maldon sea salt flakes. Refrigerate until set.

Store the dates in the refrigerator until ready to serve, or freeze and thaw before serving.

NOTE; I use refrigerated almond milk for a creamier chestnut puree. I do not recommend shelf stable almond milk for this recipe.

VARIATION: for nut allergies, you can use oat milk or other creamy milk of your choice. For sesame allergies, omit sesame seeds.

TIP: If you can’t find cardamom pods, you may use ground cardamom, to taste (start with 1/4 teaspoon).

This post is sponsored by California Gourmet Chocolate Chips.

Related Recipes:

chestnut hummus with herbed pita chips
how to roast chestnuts
ferraro rawcher date bites
marzipan date truffles

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Brownie Toppings & Ideas


I cannot actually believe that the summer has come and gone, I’m back in the city and school has begun! Is it just me, or does summer seem to go by faster when you get older?  It just flew right past me and here I am, at my computer, back to work.

I think I’m mostly shocked because all those projects I told myself I would tackle this summer did not happen, and as productive as I’d hoped to be, I kind of just let go! I was supposed to organize all my photos, go through my emails, file paperwork, start running again, drink more water… but I suppose that what New Years Resolutions are for, and we start early here!

Rosh Hashanah, the Jewish New Year, is just a few short weeks away, which means we are approaching a pretty busy holiday season. The Jewish New Year is followed by Yom Kippur, and then shortly after by Succot, which is a foodfest of epic proportions! There are lots of festive holiday meals, and meal planning is essential to make it through.

I’ve said it before and I’ll say it again – I’m not a big planner when it comes to holiday prep, but the High Holidays are an exception. I usually make a double batch of my honey challah, a few loaves of honey cake, mini pumpkin pies for a crowd and Levana’s chocolate mousse to stock the freezer. It’s really the only way because there are simply so many meals and no time to cook them all!

So I’m here with a great dessert hack that will take you little time but wow your guests nonetheless. It involves a cheat in the form of Duncan Hines brownie mix, and even though I’m not usually one to use a prepared cake mix, I have to admit that their brownies really take the cake – pun intended! Even my mom admitted to me recently that she is never making her own brownies again because they’ve really nailed the perfect brownie.

Of course adding your own toppings changes everything and makes it your own. My favorite combo are the tahini swirled brownies (above), which I serve topped with vanilla ice cream, raw tahini, silan and a sprinkle of shredded halva. My guests can never get enough of it!

My kids are partial to my smores brownies, so I usually make make two pans, but when I saw this brownie pan with dividers,on Amazon, I realized I could do a bunch of toppings at once! It was just a fun project and my kids loved trying all the different flavors.

Of course, since we have a peanut allergy at home, I kept all these toppings nut free, but feel free to experiment however you’d like. Peanut butter swirled brownies would be epic too!

Lets bring on the holiday prep!

Brownie Toppings & Ideas

Start with Duncan Hines brownies or your favorite brownie mix. I prefer to follow instructions for the fudgy brownies and underbake it just a little.

To make an assortment of toppings as pictured, use a brownie pan with dividers, pour the batter into the pan (I doubled the recipe) and then place the divider into the pan. Add toppings of choice and bake until a toothpick inserted comes out clean.

Featured recipes:

black forest: cherry pie filling + dark chocolate squares
tahini: swirl in raw tahini + sesame seeds (halva optional)
oreo: top with crushed oreos
salted pretzel: top with pretzels and sea salt flakes, add melted caramel if desired.
granola: top with your favorite granola
smores: top with chocolate chips and crushed graham crackers. After baking, add marshmallows and broil until browned.
sweet and salty: top with crushed bugles or corn chips (I use Apropo, the Israel version of Bugles)
Lotus: swirl in melted cookie butter and top with crushed Lotus cookies

Other ideas:

funfetti: add colorful sprinkles
streusel: add your favorite streusel crumb
cheescake: swirl in your favorite cheesecake batter
cereal: add cheerios, corn flakes or your favorite cereal
chocolate chip cookie: add your chocolate chip cookie dough
pumpkin: swirl in pumpkin pie filling
coconut: add shredded coconut to the brownies and top with coconut flakes|
apple pie: top with apple pie filling and streusel crumbs

Related Recipes:

Mexican hot chocolate brownies
black bean brownies

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Amaretto Affogato

What is Affogato? Italian for “drowned”, an affogato is an is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or ice cream topped or “drowned” with a shot of hot espresso. If you’re a coffee fan like me, it’s basically a small taste of heaven!

I’ve had affogato many times, but on my recent trip to Antwerp, the local Italian restaurant, Confetti, served it with a splash of amaretto and it was literally NEXT LEVEL amazingness. Like you need to make it. Like NOW. (Is it too early for alchohol?)

Start with some good quality gelato. It melts more slowly than ice cream. But ice cream works too. And you can even experiment with different flavors, but I like vanilla here. My little trick it to scoop the ice cream in advance and freeze them so they’re nice and solid when you serve!


Then pour that beautiful nutmeg-colored golden caffeine syrup, also known as espresso, over the ice cream and watch it do it’s beautiful dance down the sides of your cup. Am I being overly dramatic? Maybe a little, but AFFOGATO. IS. EVERYTHING.

If you’re like me, you might even watch to catch it in slow motion!


YASSSSSSS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (Caffeine addict much?!)

Then pour a generous glug of amaretto over it and enjoy the best drink of life!! Chag Sameach everyone!!

Amaretto Affogato

2 scoops vanilla gelato or ice cream
1 shot espresso, 3 tbsp strong brewed coffee or 1 tsp instant espresso dissolved in 1 oz. water
splash of amaretto (1-2 tbsp)
crushed amaretti cookies (or Lotus cookies)
chocolate shavings

Method:

Place two small scoops of ice cream in a glass (I prefer to freeze scoops in advance so they are ready to go and melt more slowly!), pour the shot of hot espresso over the ice cream, and then add the amaretto. Top with crushed cookies and chocolate servings and serving immediately.

NOTE: You can also use a double shot of espresso or 2 tsp instant espresso dissolved in 2 oz. of water, depending on what you like.

VARIATION: You can use other types of liquor such as liquor Kahlua or Frangelico or other types of ice cream such as chocolate or coffee.

Related Recipes:

tahini frappuccino 
gelt hot chocolate
donut milkshakes

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Rosewater Crème Brûlée

Bonjour everyone!! I just got back from an unforgettable trip to Paris by way of Antwerp, where they flew me down for an incredible evening for 800 local women! It was my first Yiddish-speaking demo (although I spoke in English) and I was so worried about the culture-clash. What if they didn’t get my humor? What if my food was too modern for their traditional tastes? Alas, the event was a huge success and I am SO relieved!

In preparation for Shavuot, we made sushi nachos from my cookbook, with a tuna tartare variation, my couscous arancini and my frangipane fruit galette with seasonal plums (almond flavored pastries are always a hit in Belgium!). The local butcher (where they sell pink hotdogs colored with beet juice!) prepped all the tasting samples and the room was beautifully set up by the local volunteers, to benefit the Bikur Cholim organization.

The night before the big event, I held a private cooking class for some event sponsors where we made pho and ramen bowls from scratch. It was a super fun evening with the greatest group of ladies and I had a total blast!

But the food! Lets talk about the FOOD! Flemish asparagus is big in Belgium, and since white asparagus are in season, it was on all the menus. Asparagus are covered in a sauce made of hard boiled eggs, which is not very appealing but it tasted alright.


Real Belgian waffles were at every turn, although not a kosher spot to be found. Lots of traditional Jewish bakeries laced every street, but Kleinblatt was the stand out! Their brioche avec creme and cheese danishes melted on my tongue, and the dairy custard cream made me realize why American bakeries will never measure up. I stuffed my suitcase with pearl sugar and chocolate Dutch sprinkles so we can make the real Belgian waffles I kept smelling along the trip!

Onto Paris, I stuffed myself with foie gras (goose liver) and buttery croissants. Lots of Tunisian tuna dishes, and the best latte I’ve ever had. There was gooey camembert salad and fresh homemade pasta, the most amazing Parisian chocolate and crepes with chestnut cream. TAKE ME BACK!!!

No honestly, don’t take me back because I’m still getting over getting stuck there for Shabbos after my Friday morning flight was canceled and there were no other flights to get me home in time. But alas, I am home safe and sound and sharing the recipe for this amazing rosewater crème brûlée with you all because if my travels taught me anything, it’s that dairy desserts are the very best!!

Rosewater Crème Brûlée

2 cups heavy cream
1 tsp vanilla extract
2 tbsp rosewater
pinch of sea salt
5 egg yolks
1/3 cup + 1 tbsp sugar, plus more for topping
for topping: rose petals, chopped pistachios

Method:

Preheat oven to 325 degrees.

In a saucepan, combine heavy cream and salt and bring it to a simmer. Stir in vanilla and rosewater.

In a large bowl, beat egg yolks and sugar together until creamy. Add a ladle of the heated cream into the eggs and stir to combine. Continue adding another few ladles, one at a time, and then slowly stir in the remaining cream.

Divide the custard between four ramekins and place ramekins in a baking dish. Carefully fill the dish with boiling water halfway up the sides of the ramekins, taking care not to splash the custard with water. Bake, uncovered, for approximately 45 minutes, or until centers are barely set. Cool completely. Cover with plastic wrap and refrigerate for several hours or up to a couple of days.

When ready to serve, remove the custard from the fridge and pat the custard dry if droplets have formed on top. Sprinkle each custard with about a teaspoon of sugar in a thin layer. Using a kitchen torch, heat the sugar until it starts to brown and bubble, or place ramekins in a preheated broiler 2-3 inches from heat source. Broil until sugar melts and browns, 3-5 minutes. Return the crème brûlée to the fridge and serve within an hour or two.

NOTE: if you are not a fan of rosewater, please note that since the crème brûlée is flavored with rosewater and not rose petals, the rosewater flavor is very subtle. You can choose to leave it out and use vanilla bean or increase vanilla extract to 1 1/2 teaspoons.

VARIATION: for a pareve version, check out my friend Mel’s recipe.

Related Recipes:

rosewater cheesecake mousse parfaits
sachlav rosewater pudding

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Orange Cardamom Noodle Kugel

Well hello there blogosphere, it’s been so long, hasn’t it?! Life has been hectic as ever, but I’ve always got my blog on the back of mind, wanting to cook, and photograph, and post and just share with y’all. Pesach (in Beijing, China!) has come and gone. I’ve since been to Ohio, and off to Antwerp tomorrow, and guess how I’m celebrating? By making kugel!

If you know me, I consider myself the Anti-Kugel. Yes, that’s right. I’m Jewish and I don’t like kugel! Why, you ask? Well I believe that instead of boiling up veggies, mashing them, and then mixing them with oil and eggs and who-knows-what-else, why don’t you skip the whole complicated process and JUST. ROAST. VEGGIES. Same goes with potatoes. And noodles? Well you can cook em and eat em JUST. LIKE THAT. But alas, kugel has stood the test of time, and you’ll find the gazillion calorie concoction in most Jewish Ashkenazi houses on Erev Shabbat (my mom included)!

So what, pray tell, is kugel doing HERE? Well in one word: Shtisel. The viral Israeli TV series that was made popular by Netflix has captured my heart, and that of many, Jews and non-Jews alike. It has me craving Israeli salad with tahini, tea, and all sorts of traditional heimish foods that I haven’t looked at in years. In short: If Shtisel has ME making kugel, and you’re not watching it, then you’ve got to GET. ON. IT. Chasdei Hashem I’m here to spread the Shtisel love!

So I’ve been sprinkled with “heimish” dust but that doesn’t mean that I’m going to made traditional kugel, because, well, I’m still ME. And because Shavuos is coming up, what do you think I did? I made dairy lokshin kugel – one that’s lightened up with the refreshing taste of orange, cardamom and vanilla bean + some ricotta for creaminess and yogurt for some tang. All in all, a perfect compliment to your Shavuot menu. B’hechlet!

Orange Cardamom Noodle Kugel

12 oz. wide egg noodles
4 tbsp butter, plus more for greasing the pan
4 eggs
15 oz. ricotta cheese
12 oz. plain Greek yogurt
Zest and juice of 1 medium orange
2 tbsp honey, or to taste
1/2 tsp cardamom
1 vanilla bean, split and scraped or 1 tsp vanilla extract
1/4 tsp kosher salt
1/2 cup pitted medjool dates, chopped (see note)

Method:

Preheat oven to 350 degrees.

Bring a pot of salted water to a boil, add noodles and cook for 7 minutes. Drain and return to the pot. Stir with butter.

In a second bowl, lightly beat the eggs. Stir in the ricotta cheese, Greek yogurt, orange zest and juice, honey, cardamom, vanilla bean paste and salt. Stir with a spoon until the mixture is smooth. Add the buttered noodles and dates and stir to incorporate.

Grease a baking dish with butter and pour in the noodle mixture. Bake for 50-60 minutes, until the kugel is set and starting to brown around the edges.

NOTE: to make chopping easier, freeze the dates or refrigerate for a few hours.

Related Recipes:

orange cardamom malabi
shavuot menu roundup
rosewater cheesecake mousse parfaits
Bubby’s challah kugel

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