1 stick of margarine, softened to room temperature
1/4 cup of dark brown sugar
1 tsp. vanilla extract
1 1/4 cups of confectioners powder sugar
2 tablespoons soy milk
1/2 cup of mini chocolate chips
1 cup of flour
Cream margarine in a large mixing bowl. Mix in the brown sugar and blend until smooth. Add the remaining ingredients and blend until smooth. If it’s too thick or lumpy add milk to make it creamy. If it’s too loose add confectioners powder to make it thicker.
I have a sweet tooth. Ok, that is putting it lightly. I am a sugar junkie, craving all things doughy and sweet – cupcakes filled with custards and jellies, topped with a thick layer of
rich frosting. There is nothing more satisfying than ending a meal with a slice of moist rich chocolate cake. I am the girl who makes chocolate chip cookies just to eat the raw dough. Brownie batter? That’s my drug of choice when I need an instant mood lift. When going out to eat, I would often choose a restaurant based on their dessert selection – naturally, my husband and I often found ourselves at dairy places! You can imagine my dismay when my doctor recently told me to avoid all things dairy while nursing my son. I can easily give up my pizza and Greek salad, but what about dessert?
Good news! Just in time for my non-dairy diet, I found “The Kosher Baker”, by Paula Shoyer, which contains over 160 dairy-free recipes! When I saw the photo on the cover of an Orange Tea Cake being drizzled with white icing, I knew I had found the bible of dessert cook books. I spent an entire Shabbat looking through all of the recipes, eagerly turning each page in search of my next favorite treat.
Not only is every imaginable dessert listed, but Paula has organized them into sections, such as “Quick and Elegant Desserts,” “Two Step Desserts,” and “Multiple Step Desserts and Breads.” This makes it a breeze to sort both by preparation time and how much you want to impress your guests.
Enjoy this tasty sampler for “Summer Fruit Galette” from “The Kosher Baker:”
Kosher in the Kitch had its first ever tasting party this past Sunday evening in the home of Yossi and Idii Stern. The idea was to bring the site to life where its fans could actually try the recipes that they have been following on the site.
Six contestants had the opportunity to prepare their recipes in the kitchen of The Center for Kosher Culinary Arts and then present them at the party to be sampled. The event was open to the public and everyone was able to taste all of the delightful treats.
The following four judges were present at the tasting event to select their favorite desserts:
~ Leah Koenig, Writer and Editor of
“The Jew and The Carrot”
~ Sandy Stollar, personal chef and creator of
“The Kosher Tomato”
~ Yos Schwartz, Executive Chef of
“The Fresh Diet”
~ Jesse Blonder, Director of
“The Center for Kosher Culinary Arts”
They sampled desserts from the following contestants:
A delightful moist chocolate cake served with whipped cream and fresh fruit was an old family recipe submitted by Shoshe. Etti whipped up individual servings of a chocolate mousse that was silky goodness. Elke of “Take Home Chef” prepared her famous chocolate-dipped white biscotti. Miriam also brought back an old family favorite, her mother’s strawberry shortcake, while Tanya went with something new, baking an upside down cranberry pie that was simply fabulous. The winning recipe of the evening was Chanel’s peanut butter ice cream with brownie bits! It won her two free passes to a cooking class at the culinary school as well as a $100 gift certificate to Grillz of Staten Island!
Those in attendance also had the chance to win some fabulous prizes that were raffled off.
For those that missed it, don’t worry this is an event we plan on having again!
8 eggs (separated)
1 cup flour
1 cup sugar
Beat egg whites till stiff & add 1 cup sugar slowly. Add yellow of eggs slowly, then add flour & mix by hand. Bake in 2 nine inch round pans.
Bake at 350 for 40-50 minutes. cool
Whip up 1 16 oz dessert whip then add 1 pkg frozen strawberries.
Put topping on one cake, add the other cake on top add topping to the top and sides of the cake.
¾ cup oil
¾ cup sugar
1 tsp baking powder
1 tsp vanilla
2 cups + 1 Tbsp flour
½ cup white chocolate chips
cinnamon and sugar
Preheat oven to 350. Beat eggs, oil and sugar. Add baking powder, vanilla, flour and chips. Form 2 loaves. Bake 20-25 minutes. Cut up into 1 inch slices and sprinkle with cinnamon and sugar. Bake another 5 minutes on each side until brown.
Optional: Heat 1 cup of whipping cream in pot till just bubbling. Melt 8 oz bittersweet or semisweet chocolate inside. Dip biscotti halfway into chocolate and place on parchment paper to dry. Can sprinkle with decorative sprinkles. Enjoy!