Sufganiyot Olive Oil Cake

One of my favorite ways to celebrate the miracle of the oil on Chanukah is with olive oil cake. Olive oil gives the cake a mild fruity flavor, and the most tender crumb! You don’t have to fry to celebrate Chanukah!

This cake reinvents the classic jelly doughnut in a fun new way!

SUFGANIYOT OLIVE OIL CAKE

2 cups All-Purpose Flour
1 ¾ cups Sugar
1 ½ teaspoons Kosher Salt
½ teaspoon Baking Soda
½ teaspoon Baking Powder
1 ⅓ cups Extra Virgin Olive Oil
1 ¼ cups almond Milk
3 Eggs
Zest of 1 orange
1/4 cups fresh squeezed orange juice
12oz raspberry jam
Powdered sugar, for dusting

1. Heat oven to 350 degrees. Grease two 9 inch round cake pans with olive oil and line with parchment paper.
2. Whisk the flour, sugar, salt, baking soda, and baking powder in one bowl. In another bowl, whisk olive oil, almond milk, eggs, orange zest and juice together. Add the wet ingredients to the dry ingredients.
3. Divide the batter between the twos pan and bake for 30 minutes or until a toothpick inserted comes out clean.
4. Allow the cakes to cool completely And transfer one cake to a cake stand or serving dish. Top with raspberry jam and cover with the second cake layer.
5. Pipe some raspberry jam into the center of the top of the cake. Dust with powdered sugar.


Related Recipes:

apricot olive oil cake
sachlav donuts
jelly ring donuts

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Protein Chocolate Mousse

The creamiest PROTEIN chocolate mousse with just 3 ingredients! The collagen makes the mousse so thick and creamy! I love this for an indulgent guilt-free breakfast or afternoon snack.

Use code BUSYB5 for discount at theabsolutecollagen.com

Protein Chocolate Mousse

1 can full fat coconut milk, refrigerated overnight
2 scoops @theabsolutecollagen chocolate bliss collagen
1 tsp instant espresso

Scoop, the coconut cream from the can and add it to a bowl. Add chocolate collagen powder and instant espresso and beat within an electric mixer until fluffy!

Yields 4 2oz. servings, approx 7 grams protein each!

peanut butter mousse + Levana’s chocolate espresso mousse
rosewater cheesecake mousse parfait

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Pecan Pie Date Bark

Date bark is all the rage these days, the snickers version being the most popular! But I’ve been mashing up dates for years! My date peanut chews in Millennial Kosher are a crowd favorite (and taste just like the classic!), and my pecan pie date bites from the same book are equally crowd-pleasing. I’ve done so many variations over the years, including savory stuffed dates, so this Thanksgiving-inspired twist on the viral bark was a no-brainer! The graham cracker makes them crunchy, the candied pecans make them super buttery, for a delicious guilt-free bite!

PECAN PIE DATE BARK

1 cup chopped pecans
2 tbsp maple syrup
Dash of cinnamon
Kosher salt, to taste
16 pitted medjool dates
7 Graham crackers
1 cup chocolate chips melted with 1 tbsp coconut oil
Flaky salt for finishing, optional

Preheat oven to 375°. Stir the nuts on a parchment-lined baking sheet, with the maple syrup, cinnamon and salt. Bake for approximately 20 minutes, stirring halfway through. Set aside to cool. Once cooled, break apart.

Press pitted dates onto a Sheet of parchment paper. Top with a second sheet and roll with a rolling pin. Top the cut side with graham crackers and cover in melted chocolate. Top with pecans and flaky salt, if desired. freeze until set. Cut into squares.

These are great straight from the freezer!

Related Recipes:

marzipan stuffed dates
stuffed dates with chestnut cream
marzipan date truffles
funfetti pecan turtles
Mexican hot chocolate pecan pie

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Double Pea Soup

If you’re looking for more of a classic split pea soup, this is not your recipe lol. Yes, I’ve done the classic smoky version (using smoked turkey leg to make it kosher!), and it’s a VERY popular recipe here on the blog for years now! But I wanted to lighten it up, and make the texture a little less lumpy and a little more creamy! The result: a creamy base with pops of pea pearls that add the perfect burst of sweetness to every bite!

Double Pea Soup

3 tbsp extra virgin olive oil
2 leeks, white and pale green parts only, rinsed from sand and chopped
2 stalks celery, chopped
2 large carrots, chopped
4 cloves garlic, minced
1 1/2 cups split peas
8 cups vegetable stock
5 sprigs thyme
2 bay leaves
1 tbsp soy sauce
salt and pepper, to taste
10oz frozen peas

Method:

Heat the olive oil in a large soup pot and add the leeks, celery and carrots. Saute until softened. Add the garlic and continue to saute until fragrant, 2 minutes. Add the split peas, stock, thyme, bay leaves, soy sauce, salt and pepper and bring the mixture to a boil, stirring occasionally. Reduce to a simmer and cook for about 45 minutes, until the split peas have fully softened and are falling apart. Remove the bay leaves and thyme sprigs.

Blend the soup with an immersion blender until creamy. Add the frozen peas and stir to incorporate. Serve.

Related Recipes:

smoky split pea soup with dumplings

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Chestnut Confit

Just call me the confit queen! It all started with the hawaij garlic confit in my first cookbook, Millennial Kosher, a recipe that stained many a Shabbat table – but was absolutely worth it. From there, the jalapeno date confit that my friend Chana Blumes shared with me (and I shared in “confit three ways” in my cookbook Totally Kosher) became a viral sensation. The apple confit from this past Rosh Hashanah stole the show, and now, NOW! I give you: CHESTNUT CONFIT. And why is that so revolutionary? Because chestnuts are usually dry and chalky and cooking them low and slow in oil turns them into the most moist, melt-in-your-mouth bite of heaven, plus you’re house will smell otherworldly! Just make it, trust me!

 

Chestnut Confit

9oz peeled, roasted chestnuts
1/4 cup peeled garlic cloves
1/4 cup mixed chopped herbs (I used thyme, rosemary and sage)
1 tbsp maple syrup
salt and pepper, to taste
extra virgin olive oil, enough to just barely cover the chestnuts

Method:

Preheat oven to 375 degrees. Add all the ingredients to a non-reactive dish and stir to combine. Cook, uncovered for 45 minutes, or until the garlic starts to brown.

Eat the chestnuts as they are, mash the garlic onto sourdough or turkey, and dip your bread or turkey into the delicious herb oil, or drizzle it over your mashed potatoes!

 

apple confit
jalapeno date confit
bone marrow confit

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