Tag Archives: pareve dessert

Broken Bundt Chocolate Mousse Trifle

Yield:
8-10 servings

I always advise people never to try new things when you are bringing something or hosting a meal. And what did I decide to do? Try a new cake recipe to bring to someone’s house who I had never met. This past Thursday night, I opened my trusty copy of Kosher By Design Entertains and decided to make a simple vanilla and chocolate swirl cake recipe for Shabbat dessert. Easy enough, right? Wrong!

The recipe itself was great – the cake batter was awesome! I mean, obviously I licked the spoon. And then disaster struck: I let the cake cool 15 minutes and removed the cake. And it broke. Broken Bundt. #fail. So now what!?

Well, at 11:00 pm I decided to make another dessert. This time I would make my tried-and-true, always-a-hit salty doubly chocolate chip cookies. Except that somehow I under-baked them too much, and they were more like slightly baked cookie dough rather than perfectly chewy cookies. Yet another fail!

What was going on with me!?

Whenever I am whipping something up in the kitchen, I always post the photos to Instagram (are you following me yet? well why the heck not! Follow me here!). And on Thursday night I posted the photo of my poor, poor broken bundt. And lo and behold, a fellow pareve baker suggested I turn the cake into a trifle. Genius!

And that’s just what I did.

mousse trifle2

Now, the cake recipe is really the least important part. So to make this trifle you can use the same recipe from Kosher By Design Entertains, or you can use a store bought angel food cake or you can even use brownies if you want to be really indulgent.

For you dieters out there….you can actually leave out the cake entirely and simply layer different kinds of fruit together with chocolate mousse and some slivered almonds for crunch. Like a dessert parfait, but with chocolate mousse. Ok, ok, not exactly diet food. But slightly less carb-heavy.

For the trifle I made I used this recipe for the chocolate mousse. But truth be told, usually I live and die by this recipe for Olive oil and chocolate mousse from The New York Times. You can use any mousse recipe that suits you.

Don’t have a trifle dish? You can use just a big glass bowl! I bought mine from Target! But you can also order one from Amazon like this one.

Well, happy broken bundt baking everyone!

Broken Bundt Chocolate Mousse Trifle

Posted on June 11, 2013

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Berry Crumble Pie

Yield:
2 pies

When the summer months arrive there is nothing more that I love than baking with fresh berries. There is a constant debate in my house of berry pie vs. berry crumble. See I love berry crumbles – the lightness of the berries with the crunchy sweet toppings while my husband tends to prefer the classic berry pie.

I finally decided I had to merge the two if I was going to be happy and keep my husband happy at the same. The result was nothing short of amazing. I mean, what is not to love about pie crust on the bottom filled with fresh berries, and topped with melt-in-your-mouth crumble? When served at a dairy meal or a late night snack, top it with a scoop of vanilla ice cream.berry crumble pie1

This recipe makes two pies – and trust me, it is so good you will want to bring one to work, share with friends, or keep it for yourself. This pie also freezes well, so you can put one away for a rainy day.

I know it seems like a lot of steps, but they are all simple and do not take very long. Reuse the bowls along the way for fewer dishes to be washed at the end.

Enjoy!

pie

Berry Crumble Pie

Posted on May 28, 2013

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Chocolate Peppermint Bundt

I have written a number of times about my favorite, go-to pareve chocolate cake, which is the Hershey’s Perfectly Chocolate cake recipe. Once you try this recipe, I can guarantee you will never need another recipe for cake or cupcakes. And just recently I started making a special holiday version that my husband, friends and family keep devouring each time I whip up a new one.

The recipe calls for one cup milk, but I substitute this with one cup vanilla almond milk and you would never know the difference. The cake always comes out perfectly moist! You can also substitute the milk for soy milk or coconut milk, I just prefer using vanilla almond milk.

How to make this Chocolate Peppermint Bundt cake? Use the recipe as linked above and mix cake batter according to directions. Add 2 tsp peppermint extract to the cake mix, and bake according to directions, 350 degrees for around 40 minutes.

Allow to cool in the pan 15-20 minutes and then carefully remove from pan. Once cake has cooled, dust with powdered sugar and garnish with crushed candy canes. Perfect for a holiday gathering or just dessert for Shabbat dinner!

 

 

Posted on December 19, 2012

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Babka Bread Pudding


Bread pudding is one of my absolute favorite desserts – its easy to make and is one of those great dishes you can whip up with all that leftover bread hanging out in your freezer. I have fond memories of my mother making batches of bread pudding with the “ends” of the bread that my brother and I would never eat.

Now as an adult, I love experimenting with different kinds of breads in my bread pudding, and it should come as no surprise that my favorite kind of bread to use for bread pudding is challah.  Challah already has good flavor and soaks up the milk, eggs and sugar really well, just like french toast! I’ve also had amazing croissant bread pudding that was surprisingly light while still being decadent and the most delicious bread pudding I’ve ever had is the white chocolate biscuit bread pudding at Cafe Adelaide in New Orleans.

When I saw Babka bread pudding on the menu at Kutscher’s Tribeca in NYC I knew I had to try to make my own version. Babka is already dense and sweet, so it provides the perfect backdrop for a rich, pareve Shabbat-perfect dessert.

I suggest using a chocolate babka, but of course you could use a cinnamon babka as well, even if Seinfeld might disagree.

Babka Bread Pudding

Posted on June 25, 2012

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Passover Recipes: Pareve Key Lime Pie



Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Posted on March 30, 2012

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Passover Recipes: Strawberry Lemon Granita



granita1Though I am a big supporter of a kosher-for-Passover ice cream maker, I realize that it’s a completely unnecessary expense. So, in the absence of an ice cream maker, you might be left with a dearth of good dessert ideas.

Enter the granita. Originally created in Italy, the granita is a semi-frozen dessert made from sugar, water and flavoring. It requires absolutely no special equipment, and the beautiful thing about this granita is that it can be served as a dessert (perhaps with some fresh berries on the side) or as an intermezzo (or, as I prefer, an intermatzoh) to cleanse the palette between courses at the Seder. It’s your choice…and whatever you decide, you won’t be disappointed.

Naomi Sugar is the author of 365scoops.com, a blog dedicated to making and sharing her ice cream creations.  When she’s not creating ice cream, Naomi works for Project Sunshine and holds a master’s degree in public health from Columbia University.

Posted on March 26, 2012

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Q&A with Kosher Sweet Genius Paula Shoyer

Yield:
Serves 12 to 15


A few months ago, I had the pleasure to, quite literally, sit at the same table with Chef Paula Shoyer during a kosher food bloggers social media dinner. Nope, folks – I can’t even make this stuff up. Paula Shoyer is the author of The Kosher Baker, and most recently was featured as a contestant on the Food Network’s Sweet Genius!

I absolutely fell in love with Paula’s attitude for quality kosher food and expertise in pareve desserts. I had the chance to chat with her recently, and am now even more enamored. Anyone who “dreams of pareve dulce de leche” is a cook after my own heart. My favorite quote from her? “At a minimum, desserts must always be worth the calories or do not bother eating them.” Couldn’t agree more.

What has inspired your passion for baking and waist-friendly kosher cooking?

My grandmother was a fabulous baker and my book is dedicated to her memory.  I am always looking for ways to make my desserts healthier.  At a minimum, desserts must always be worth the calories or do not bother eating them.

What meal or dessert does your family ask you to make more than anything else? What is your favorite thing to make? Least?

My family loves when we have burritos during the week.  I make a black bean chili, rice, guacamole and salad and everyone makes their own.  My four kids always want there to be rolls of my double chocolate chip cookie dough in the freezer so they can slice and bake when they want.  My favorite desserts to make are the fancy French desserts with layers of cakes and creams and glazes, yet my favorite desserts to eat are the simpler ones such as scones.  I love my scones. I can’t say there is any food or dessert I don’t like to make.

Which ingredient do you wish you could find kosher?

The ingredients I wish I could find pareve are a healthier pareve whipping cream and dolce de leche.  I dream of pareve dolce de leche.

It’s been a crazy week, and you haven’t even given thought about what to make for Shabbat Dinner – what’s your go-to meal?

Beef Barley Soup, Garlic Chicken, rice, string beans with garlic, Orange Tea Cake (cover recipe from The Kosher Baker)

If you could only give one tip to a fellow kosher food enthusiast, what would it be?

Make homemade desserts – they are delicious and significantly healthier than packaged and even bakery desserts.

What’s next for Chef Paula Shoyer: Any more TV appearances? A new cookbook?

I am hoping for more TV appearances around Passover.  I do have an idea for a great TV show. The next book is The Passover Baker and I am busy creating recipes people have never seen on Passover before such as black and white cookies.

Paula's Pumpkin Bread

Posted on January 17, 2012

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Shabbat Recipes of the Week

Another week, and it’s time for another round of recipe ideas for Shabbat.

As my dear friend and fellow tweeter Aimee Weiss points out, ’tis the season for some spiked apple cider! Why not start out your meal with some hot cider with rum, honey and your favorite spices. You can also make a German favorite called Gluhwein (pronounced gloo-vine), which is a hot mulled wine with oranges, cloves, allspice and cinnamon. I can’t get enough of this stuff!

I’ve been eyeing this recipe for Bucatini with Cauliflower and Brussel Sprouts for weeks in this month’s copy of Food and Wine. If you are serving a meat meal, just leave off the parmesan cheese! A perfect hearty and healthful dish for this time of year.

Instead of a traditional roasted chicken, why not try this hearty Chicken Cacciatore – seems like this would go nicely with some pasta or even a good piece of challah.

And for dessert, check out these Baked Pumpkin and Sour Cream Puddings from Smitten Kitchen. Looking for a pareve dessert? How about the Kosher Gastronome’s Awesome Brownies.

Shabbat Shalom, and happy eating!

Posted on November 17, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy