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What is aquafaba and what can I make with it? Delicious Vegan Meringues – Without Egg!

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If you want to know how to make aquafaba, just read on. Aquafaba is the liquid in cans of legumes, like chick peas.  It can be used as an egg white replacement in various recipes and one of my favorite uses is to make meringues.  Yes, you read that right! 

This isn’t a recipe for vegans only. Whether you eat eggs or not, you will enjoy this recipe. It is so easy. And, meringues are so elegant. Everyone will think you spent many hours in the kitchen crafting these little lovelies. I gave some to a friend as a little appreciation gift. When I told her how easy they were to make, she couldn’t believe it! It’s practically as easy as whip, bake, eat.

Whenever I make humus, I use the aquafaba to make these delicious and beautiful treats. The best part about it is that you likely have the rest of the ingredients in your kitchen. To make these vegan meringues without egg, all it takes is some sugar and some vanilla extract. You could use cream of tartar, but that is optional. The cream of tartar helps the merigunes hold their shape a bit. We don’t have kosher cream of tartar here, so I never use it and my meringues come out just fine.

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There are so many options with meringues. You can change the shape, size, color, flavor and even add fillings. I’ve added a drop of food color or flavored extract to make all sorts of varieties. My family loves these double meringues with chocolate between them like the ones pictured here. It’s simple. Just melt some chocolate, use the back of a spoon to apply some to the bottom of one meringue and stick a second meringue to it. These also make a beautiful gift to bring over to a neighbor, a teacher or someone at work.

Meringues

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 meringues
Calories 31

Ingredients

  • 1/2 cup aquafaba (120 grams )
  • 1 tsp cream of tartar (optional)
  • 5/8 cup sugar (120 grams)
  • 1 tsp vanilla extract

Instructions 

  • Preheat oven to 250F (120 C)
  • Pour aquafaba in bowl
  • Add cream of tartar (optional)
  • Add sugar slowly while mixing, until peaks are stiff
  • Use a pastry bag to form meringues on a baking sheet lined with parchment paper. Sometimes I use a star tip to get a swirled shape, but most often, I use a round tip and make these macaron shaped meringue. If you don't have a pastry bag, you can use a plastic bag (like a ziploc) with a tiny hole cut at one of the corners.
  • Cook at 250F (120C) for one hour until just firm, and not sticky on the outside.

Notes

Tip: The aquafaba to sugar ratio is 1:1.  I do the recipe at home in grams, but I’ve also listed the measurements in cups.  Measuring in grams is a bit more precise.  If you have a digital scale, just set it to grams and measure away!
Calories: 31kcal
Course: Dessert
Cuisine: Italian
Keyword: dessert and treats

Nutrition

Serving: 1g | Calories: 31kcal | Carbohydrates: 8g | Sodium: 1mg | Potassium: 31mg | Sugar: 8g

If you like dessert, you’ll love these Italian Bisse Cookies from the Jewish Ghetto of Venice!

Are looking for the best Hanukkah doughnuts (sufganiyot) recipe? Then look no further! Suganiyot (singular: suganiyah) are round jelly doughnuts eaten around the world during the Jewish festival of Hanukkah.

How Will You Fill Your Hanukkah Doughnuts?

Don’t stop at jelly! Nowadays, you can find suganiyot filled with every type of flavor you can imagine. Some favorites are chocolate cream, vanilla custard, fruit jam and nutella. But, why stop there! I’ve made cappuccino cream and sweet tehini mousse. And, sufganiyot are delicious topped off with a dusting of powdered sugar.

These little pillows of goodness are the perfect treat. They are sure to bring smiles to everyone’s faces. Imagine seeing a beautiful platter of Hanukkah doughnuts adorning the table with other holiday delicacies or receiving them in a Hanukkah gift package!

🤍 Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

For more on the Mystical Insights of Hanukkah, catch my class on PulveREDU, this coming Sunday, December 13 at 1:00pm EST, 7:00pm CET, 8:00pm IST.  You can register here.

Why Do We Eat Sufganiyot for Hanukkah?

We eat sufganiyot cooked in oil to recount the miracle of the oil of the menorah in the ancient temple in Jerusalem more than 2,200 years ago. The Syrian-Greek Army (the Seleucids) caused great havoc when they took over the Temple in Jerusalem. They erected statues for idol worship and destroyed the cruses of oil needed to light the menorah each day.

Miracles Abound!

Firstly, the small band of Jews, led by the Maccabees, defeated the large and mighty Greek army. Then a great miracle occurred when one cruse of pure oil was found. But, it was just enough oil to last for one day. The greater miracle was that the oil lasted 8 days, which was the exact amount of time necessary to travel and acquire more pure oil. To read more about Hanukkah and celebrating it during this challenging year, click here.

And now, get ready for the best Hanukkah Doughnuts Sufganiyot Recipe! Pin It now, so you can make it later!

Hanukkah Doughnuts Sufganiyot Recipe Pin

Sufganiyot for Hanukkah (Jelly Doughnuts)

5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 26 doughnuts
Calories 93

Ingredients

  • active dry yeast 2 1/4 teaspoon (1/4 ounce or 7 grams)
  • 5 tablespoons sugar
  • 1/4 cup warm water
  • 1/2 cup milk at room temperature (you can use soy milk)
  • 1 egg
  • 1 egg yolk
  • pinch salt
  • 1 teaspoon vanilla
  • zest of one lemon
  • 3 1/2 tablespoons butter or margarine at room temperature
  • 3 1/2 cups flour

Instructions 

Preparing the Dough

  • This dough can be mixed by hand or by electric mixer.
  • Put the yeast and warm water in a mixing bowl, with a sprinkling of the measured out sugar to activate the yeast. When it starts to bubble a bit, then you know the yeast is working.
  • Add the rest of the sugar and the milk, and whisk.
  • Add the egg, egg yolk, pinch of salt and teaspoon of vanilla and continue whisking.
  • Change the whisk attachment to the dough hook.
  • Add the butter or margarine in pieces.
  • Add the flour in three parts to ensure everything gets mixed well.
  • Mix for several minutes.
  • If needed, add a 1/2 teaspoon of milk at a time to gather up any dry flour at the bottom of the bowl.

Making the Doughnuts

  • When the dough is ready, roll it out about 1/2 inch thick.
  • Cut circles with a cookie cutter between 2 1/2 – 3 inches round. (My cutter is actually 2 3/4 inches).
  • Press the cookie cutter straight down into the dough and twist right before you remove it from the dough.
  • Place doughnut circles on a baking sheet lined with parchment paper.
  • Let the doughnuts rise for at least 30 minutes. (When I have the time, I even let them rise 1.5 hours).
  • Fill a large pot, like a pasta pot, with 2 inches (approximately 4 cups) of vegetable oil. (During Hanukkah, I actually use half vegetable oil and half extra virgin olive oil, but all vegetable oil is fine).
  • Heat oil on medium high and then turn down to low.
  • Place three sufganiyot at a time in the oil and cook the first side for 2 minutes. (Tip: They seem to expand better by putting the side that was face down while they were rising, face up in the pot of oil).
  • Flip them over with a slotted spoon and cook for another minute.
  • Cooking time will vary based on the size of your pot and your stove, so do a test run with the first batch. Sometimes, the doughnuts will cook as fast as one minute per side.
  • Remove the sufganiyot with the slotted spoon onto a plate lined with paper towels to soak up any excess oil.
  • When cooled, filled them to your heart's desire and sprinkle with a light dusting of powdered sugar.
Calories: 93kcal
Course: Dessert
Cuisine: Jewish
Keyword: Chanukah, Chanukah donuts, dessert, dessert and treats, Hanukkah, Hanukkah doughnuts, kosher, sufganiyah, suganiyot

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Calcium: 10mg | Iron: 1mg

Have you ever seen a 1000 pound menorah go up by hand?!

What’s your favorite sufganiyot filling? What other recipes would you like me to post on the blog? Scroll down and let me know in the comments below. I love hearing from you!

Everyone’s Favorite Vegan Chocolate Chip Cookies

5 from 2 votes
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 24 cookies
These chocolate chip cookies will not last long because everyone around the table will devour them.

Ingredients

  • 1 1/2 cups flour (177 grams)
  • 1 packet baking powder (10 grams)
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar (Dark or light works great. I love moscovado sugar.)
  • 1 tablespoon flax seed (buy pre-ground or easily regrind at home)
  • 3 tablespoons water
  • 2 teaspoons vanilla
  • 3/4 cup chocolate chips

Instructions 

  • Mix both sugars with the oil well.
  • Add flour, baking powder and salt and mix until combined.
  • In a cup, mix ground flax seed, water and vanilla well.
  • Add to the flour mixture.
  • Mix in the chocolate chips.
  • Line a cookie sheet with parchment paper.
  • Use an 1/8 cup or a tablespoon to scoop out cookies on cookie sheet.
  • Bake at 375 F / 190 C for 14 minutes.
  • Transfer baked cookies to a cooling rack.

Notes

The dough has a different texture than typical cookie dough, so you may need to shape the cookies or press in some chocolate chips that aren’t sticking in the dough.
Course: Dessert
Cuisine: Vegan, Vegetarian
Keyword: chocolate chip, cookies, dessert, vegan, Vegetarian

Best Ever Chocolate Mousse

0 from 0 votes
Prep Time 15 minutes
Time to Set 1 hour
Total Time 1 hour 15 minutes
Servings 32 mini containers
Chocolate lovers, you are in for the sweet treat of your life! Make no mistake, this is the best Chocolate Mousse recipe out there.
Tried, true and tested on thousands of my restaurant guests, this easy recipe will have everyone asking for a second serving, and wishing for a third. This is, by far, one of the most requested desserts at GAM GAM Kosher Restaurant.
My Chocolate Mousee is light and airy, yet delicious and decadent. As one guest remarked, “Now this is chocolate mousse!” Everyone around the table will be feeling the love with each tasty spoonful. No one will believe how fast this chocolate dream can be made. They’ll think you prepared all day. We can keep it as our secret!
It’s important to use a chocolate that you also enjoy eating straight from the package. This is a perfect dessert to make anytime, but can make a special occasion even more memorable. This quick easy recipe also is great for parties and special events.
It can be made up to two days ahead and just sits in the fridge until you are ready to use it. This creamy mousse is also great as a filling for your multiple layer cakes. Serve it in individual ramakins or in mini trifle containers of your desired shape and size.They can be spponed in , create a swirled effect with frosting tip, or you can create a layered effect, alternating with layers of chocolate cake.
They can be finsihed off with a variety of toppings, from fruit like starwberries, blueberries or raspberry to a dollop of whipped cream with chocolate shavings. Another great topping is chocolate designs you can easily make at home.
When served on a dessert table, these make a show stopping presentation and, depending on the garnish you choose, add fun or elegance to your occasion. Create an exciting tablescape by using differnt sized container. Add strawberries to taller champagne glass style containers. Keep the taller containers toward the back of your serving tray. Top the middle medium height containers with whipped cream and chocolate shavings and the shorter containers up front can be topped with cherries.
This mousse is so irresistable, the only problem would be that it may turn into a dessert before dinner event!

Ingredients

  • 6 eggs (separate yolks and whites, set aside one of the yolks)
  • 8 ounces/250 grams of good quality bittersweet chocolate (parve)
  • 1 ounce/25 grams margarine
  • 1 teaspoon coffee (dissolved in 2 tablespoons of boiling water)
  • 2 tablespoons powdered sugar

Instructions 

  • Place five yolks and six whites in a medium-sized pot.
  • Melt chocolate and margarine together in a bain marie (water bath) (add link of how to do a Bain marie). Whisk briskly.
  • Add dissolved coffee, and keep whisking briskly.
  • Tip: Remove chocolate mixture from heat when it is halfway melted. Keep whisking. The chocolate will continue to melt, but will achieve a tempered state. Tempering chocolate is easy and will result in a chocolate that maintains its color, shine without white streaks once it is served at room temperature. More than that, it will keep its consistency and not melt!
  • Once the chocolate is completely melted, add the powdered sugar and mix thoroughly.
  • Pour in your container of choice and let set in the refrigerator at least one hour.

Notes

Actual number of servings depends on the size of your container of choice.  I easily filled at least 32 of the small containers pictured. (not including the taste testing!)
Course: Dessert
Cuisine: American
Keyword: cake filling, chocolate, dessert, mousse

This apple cinnamon crumb cake has been one of my family’s favorites since I can remember. It has a delicious topping that can be used for many flavors of cake. This cake is so absolutely delicious, it can even be served on its own without the topping.

🤍 Many of you ask which products I use and recommend. This post contains some of my affiliate links for “making every day the best day” while cooking, entertaining and living life.  If you buy something through one of these links, you won’t pay a penny more, but I’ll get a small commission which helps keep the lights on. Thanks!

And this recipe can easily be doubled and freezes extremely well. So double the recipe and make one with the topping and one without, and you’ve got two different cakes as easy as 1, 2, 3!

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Apple Cinnamon Crumb Cake & Muffins

5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 (9 inch round cake)

Ingredients

Cake

  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cups vegetable oil
  • 1/2 cup cocoa (40 grams)
  • 1 cup flour
  • 1/2 packet baking powder (1 1/4 teaspoons or 5 grams)
  • pinch of salt
  • pinch of cinnamon (optional)
  • 1 1/2 apples ((I eat the other half 😉))

Crunch Topping

  • 1 cup dark or light brown sugar ((We don't have that here, so I use Moscovado Sugar))
  • 4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 3 tablespoons vegetable oil

Instructions 

  • Beat eggs well with sugar and vegetable oil
  • Add cocoa powder and mix well
  • Add flour, baking powder, salt and cinnamon and mix for two minutes.
  • While cake batter is mixing, peel and thinly slice an apple. Cut the slices in thirds.
  • Line your baking pan with baking paper to make for easy clean-up.
  • Pour into the pan of your choice and add the apple slices on top. With a rubber spatula or the back of a spoon, gently press the apple slices a bit into the batter. They should not be completely submerged.
  • Crunch Topping (optional):
  • Combine flour and cinnamon
  • Add brown sugar
  • Mix by hand until thoroughly combined
  • Sprinkle generously on top of cake
  • Bake at 350F / 170C for 50 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.

Notes

Bakes well in any shape cake or muffin pan.
Course: Dessert
Cuisine: American
Keyword: apple, cake, cupcakes, dessert, muffins, Rosh Hashana, Shabbat

And when you’re done with this apple cinnamon crumb cake, here’s some unforgettable Italian cookies to try!

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