Category: Snacks

Marzipan Date Truffles

I must. must. must. discuss these beautiful photos!!! After much deliberation, I finally bit the bullet and upgraded to a new full frame sensor camera, the Canon 6D. Do I even need to tell you how amazing the full frame sensor is, or should I just let the photos do the talking (all unedited, straight out of the camera!)?

I know most of you are not here for the photography. OK maybe you enjoy the mouthwatering food, but you can do without the technical jargon. Let me just say that the camera sensor is what lets in the light and a bigger sensor = more light and more light = beautiful photos. That being said, my “studio” is in a pretty dark room with limited light so a larger sensor is really important for me. The full frame sensor also allows me to fit more into the frame of a photo so you get a wider view.


Sensor aside, the 6d also has wifi capability so I can set my camera on a tripod and connect to it via Canon’s app to take hands free photos! Taking photos on a tripod removes any possibility of camera shake so you get crystal clear, sharp photos. I’m so in love!

Speaking of which, I am also very much in love with this healthy, raw, vegan, 4-ingredient (if you don’t count the salt!) snack that’s become a staple in my house. Marzipan is one of my favorite flavors (hello 3-layer rainbow cookies!) and the pure almond extract really brings out that flavor in these guilt-free chews. With Tu B’shvat around the corner, they are just the thing!!

Marzipan Date Truffles

16 plump medjool dates, pit removed
1 cup raw almonds plus more for topping
2 tsp pure almond extract
1/8 tsp fine sea salt
1/3 cup chocolate chips, optional

Method:

Place the dates, almonds, almond extract and salt in the bowl of a food processor with the S blade attached. Blend until the mixture forms a dough and starts to clump up and pull away from the sides of the bowl (this may take a few minutes, depending on the quality of your machine). Taste and adjust seasoning, if desired (I like it to have a salted flavor).

With slightly damp hands, roll the date mixture into balls and press an almond into the top of each one.

If desired, melt the chocolate chips in the microwave, or over a double boiler. Pour the chocolate into a Ziploc bag and snip off the corner. Drizzle chocolate over the truffles and refrigerate until solid.

Truffles may be kept at room temperature, but they last longer in the fridge or freezer.

NOTE: almond extract is what gives these truffles their marzipan flavor. If you’re not a fan, you may use less (start with 1/2 tsp) or use 1 tsp of vanilla extract instead.

YIELD: approximately 20 truffles.

Related Recipes:

Tu B’shvat truffles
date and almond hamantaschen
cowboy cookie dough bites
gingerbread truffles

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Spicy Roasted Carrot Fries

It’s been such a pleasure having some of my favorite peeps guest post on my blog the past few weeks! I think the part I appreciate the most is how they all put so much thought into making something that was so ME. Amy made shakshuka which is one of my favorite foods. Sina made Paleo cookies ‘cuz I’m a Paleo enthusiast who could eat cookies at every meal. Melissa made a deconstructed bakba (that went crazy viral!) ‘cuz I’m all about putting my fun twist on traditional foods. And Miriam whipped out her spiralizer because as many of you know, it’s my favorite kitchen gadget!

I’m sure most of you already know Miriam, the famous blogger from one of the most popular blogs out there – Overtime Cook. If you live in a far off country without internet, and you haven’t yet made it to her blog [in which case, why would you be reading this? But lets not get technical here ;)], you’ve probably seen her amazing cookbook, Something Sweet. Whenever I’m looking for a dessert on the weekend, or a treat for my guests, that’s the cookbook I go to – hands down. And whatever I make is always a winner! Besides being an awesome baker, Miriam likes to create simple healthy dishes and I’m so grateful that she’s sharing one of them with you today!

Welcome Miriam!

Hey Busy in Brooklyn readers! I’m so excited to be guest posting here while Chanie enjoys some special time with her gorgeous new baby! My name is Miriam Pascal, and you might know me from my blog, Overtime Cook, or from my cookbook, Something Sweet. And although my cookbook is all about desserts, I love to make simple and easy real food recipes as well, which brings me to these curly carrot fries.

When I was wracking my brains, trying to think of a good recipe to share here on Chanie’s blog, I immediately thought of a recipe using a spiralizer. I think we all know how much Chanie likes to use one – right?! Well one of the great benefits of a spiralizer, aside from the ability to make zoodles and other spaghetti shaped veggies, is the ability to make super-fun curly shapes out of potatoes or veggies.

Did you grow up on those frozen curly fries? I know I did. These Curly Carrot Fries are a perfect way to enjoy that nostalgic memory without all the extra calories. They’re baked, not fried, plus they’re made out of carrot instead of potatoes. Oh, and did I mention the blend of savory and sweet flavors thanks to the spice mix?

I should warn you that you might want to double this recipe….or else the whole tray might get noshed on before you even get to the table!

Pssst… I don’t mean to alarm anyone, but Rosh Hashanah is closer than you want to think, so put these carrots on your menu!

Spicy Roasted Carrot Fries

6 medium carrots, peeled
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon cinnamon
Prepared tahini sauce, optional, for dipping

Method:

Preheat oven to 425. Line a baking sheet with parchment paper and set aside.

Use a spiralizer to cut carrots into curly “spaghetti” shapes and place into a bowl. Cut the leftover cores into thin strips and add to bowl. Add oil, salt, garlic, cumin, chili and cinnamon to the bowl. Toss until all carrots are fully coated.

Spread carrots over the prepared baking sheet and bake at 425 for 35-45 minutes, until the carrots are starting to brown and turn crispy. Serve hot, with tahini, if using.

Plan Ahead: These are best straight from the oven, but can be reheated just like they cooked – flat on a cookie sheet, uncovered. They’re also really good served at room temperature.

Related Recipes:

gluten free zucchini fries
butternut squash fries
veal marsala with turnip noodles
cheesy zoodle marinara

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Egg-Free Banana Muffins

This one goes out to all the mom’s out there battling food allergies. I am with you. Boy am I with you. You see, my son suffers from an extensive list of food allergies, some severe (epipen-severe) and some, mild. The thing about food allergies is that just when you think your kid might be outgrowing an allergy, you find out you are wrong. So, so wrong.

Under the guidance of my son’s doctor, we’ve been slowly trying to reintroduce beef into his diet (yes, my kid is allergic to BEEF!) and all was going well until it wasn’t. A mere bite of cross-contaminated chicken (that was grilled together with meat) resulted in an allergy so severe, I had to call the paramedics. THIS is the kind of stuff mom’s of allergic kids have to deal with, and that’s why I’ve made us all cupcakes. Egg-free ones. (And if you’re kid is allergic to dairy, go ahead and skip the frosting, or use vegan cream cheese. Unless your kid is allergic to soy. And gluten. Then just sit down with a giant chocolate bar and have a good cry).

Lucky for us, we’re good on the dairy front and my son LOVES cream cheese, so I love to spoil him with these. The banana muffins are so incredibly moist, you’d never imagine their missing a key component of fluffy baking. No aquafaba required.

I hope you’re all having a fun and relaxing summer. Stay safe out there!

Egg-Free Banana Muffins

3 very ripe mashed bananas (about 1 1/2 cups)
1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/3 cup mini chocolate chips (optional)
maple brown sugar frosting, optional (recipe follows)

Method:

Preheat oven to 350 degree. Grease a muffin tin and set aside.

In a bowl, whisk the flour, baking soda and salt until combined. In a separate bowl, mix the bananas, oil, sugar and vanilla with a hand mixer. Add the dry ingredients to the wet ingredients and mix until incorporated (do not overmix). Stir in the chocolate chips and portion the batter into the muffin tin. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool completely and frost, if desired.

Maple Brown Sugar Cream Cheese Frosting

1 8oz. container whipped cream cheese
4 tbsp softened butter
1 heaping cup confectionars sugar
1/4 cup brown sugar
1 tbsp maple syrup

Method:

Add all ingredients to a bowl and mix with a hand mixer until smooth. Pipe onto muffins.


Related Recipes:

healthy thumbprint hamantaschen (egg-free)

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Falafel Cauliflower Poppers (Baked!)

You guysssss!!! This post makes me so excited, I have no words! OK, I always have words, many of them. But where shall I begin?

If you’re a dedicated follower of my blog, you know how much I love

  1. trendy recipes
  2. hybrid recipes
  3. ISRAELI recipes
  4. healthy makeover recipes

Am I right? Does that just about sum up my food blogger style or what?!

Well this here genius idea just about incorporates all of those passions! Cauliflower trend – check! Falafel/breaded cauliflower hybrid – check! Israeli recipes – Oh my god yes, check!! And healthy makeover recipes – definitely check, check!!

Ever since my crazy cauliflower nacho hack went ridiculously viral, I’ve been wanting to come up with an equally amazing cauliflower idea, and when Knorr sent me over some of their falafel mix, I knew I had it in the bag. And then I tasted them, and I was all “why hasn’t the whole world made these like every single day of their lives?!?!” Yup. You’re welcome.

Breaded cauliflower has always been a favorite snack of mine, but since they’re usually fried, I don’t have them too often. I also avoid using fresh cauliflower, since it’s such a pain to check for bugs (kosher law forbids the consumption of insects), so I came up with a recipe that solves all those problems! You’re welcome.

So, not only are these cauliflower poppers supremely delicious, they’re made with thawed frozen cauliflower (no checking necessary) and they’re baked, not fried! You wouldn’t believe it from the insanely crunching coating, but oh yes, they are practically guilt free. Did I say you’re welcome yet?

Speaking of which, I want to thank Knorr for making these semi-homemade poppers so easy to put together using their prepared falafel mix. I’ve not usually a fan of prepared mixes but falafel is an extremely time consuming effort – between soaking the beans, processing the mixture and frying the balls… I’m all for convenience in this case!

Convenience is the name of the game these days. With school out for most of the kids, I’ve got summer prep on my mind and lots to do. Plus the NYC heat is totally draining me and getting dinner on the table every night is not as easy as it used to be. I’m thankful for kid-friendly foods that might use some store bought ingredients to help me out – like bottled BBQ sauces for quick and easy pulled chicken/beef, frozen ravioli that I can just heat up with some marinara, and even pancake batter that makes breakfast a cinch. I may be a do-it-yourself, made-from-scratch gal at heart, but I’m a very practical mom IRL (in real life!). Summer conveniences, here we come!

Speaking of summer, make sure you put these on your NINE DAYS menu, will you? You can thank me later.

You’re welcome!

Falafel Cauliflower Poppers

24oz. frozen cauliflower florets, thawed
1 cup flour, seasoned with salt and pepper
3 eggs, beaten and seasoned with salt and pepper
1 box (2 packets) Knorr falafel mix
olive oil cooking spray
prepared tahini, for serving

Method:

Preheat oven to 425 degrees.

Using paper towels, pat the cauliflower dry. Place the florets in a bowl. Set up a dredging station with the flour, eggs and falafel mix in separate containers.

Dip the florets in flour, shake off excess and dip in egg. Shake off excess and dip in falafel mix. Spread the breaded florets on a parchment lined baking sheet (don’t overcrowd the pan) and spray both sides generously with cooking spray. Bake for 25 minutes or until browned and crispy.

Serve immediately with tahini for dipping.

This post was sponsored by Knorr Falafel. All opinions are my own. 

Related Recipes:

falafel latkes with harissa tahini
spinach falafel burger
smoked paprika popcorn cauliflower
cauliflower nachos

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Strawberry Basil Popsicles

Even though my Shavuot spent in Upstate New York was kinda chilly, there are signs of summer at every turn. The fresh smell of grass in the air, the sun peaking out through the clouds, and the mosquitoes coming out of hiding (scratch, scratch). As a foodie though, I look for the signs of summer at the market. The fresh berries, in-season sweet-as-sugar melon and the beautiful fragrant leaves of basil that blossom to their fullest potential. Ahh, the sweet, sweet smell of summer!

In this quick and easy recipe, the best of summer comes together in a healthy, Paleo creamsicle that is as sweet as it is refreshing. It’s my go-to all summer long!

Strawberry Basil Popsicles

1 can full fat coconut milk
1 pint strawberries, hulled
8 large basil leaves
1/3 cup honey
1/2 tsp fresh squeezed lemon juice
Special Equipment: popsicle molds

Method:

Add all the ingredients to a food processor or blender and blend until smooth and creamy. Pour the mixture into popsicle molds and freeze until solid.

Yield: approximately 10 popsicles, depending on size.

TIP: to easily remove popsicles from their mold, run under warm water for 30 seconds.

A bucket of popsicles makes an amazing hostess gift for summer parties! Gift one at your next cookout!

Related Recipes:

orange creamsicle pops
cherry yogurt popsicles
strawberry limonana

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