Category: Baker’s Corner

Gluten-Free Mango Bread

Hi friends! It’s been a while since I worked on some new stuff for the blog but I’m back at it! After finding out I was pregnant in November, truthfully, writing new recipes for the blog wasn’t top of mind. But, this Gluten-Free Mango Bread has been a hit in my book, so I wanted to share! And since I’m focused on foods that are beneficial to both baby and me, turns out mangoes are extremely beneficial during pregnancy.

Benefits of eating mango

Here are some of the benefits of eating mangoes during pregnancy!

  1. Prevents anemia. Mangoes are a great source of Vitamin C (one cup alone gives you 100% of your daily allowance)! They’re also high in Vitamin A and studies have shown that low vitamin A levels at birth are associated with lower immunity. Plus, they’re delicious and refreshing! Even though I’ve relaxed on the low-carb train for a bit, I’ve been adding lots of mangoes to my eating habits (buying the frozen chunks is SO much easier).
  2. Promotes Fetal Development. Folic acid is crucial for healthy development of the fetus, particularly the brain and spinal cord. Eating mangoes can help prevent neurological defects. Mangoes also contain vitamin B6 which is also essential for healthy development of the nervous system!
  3. Loaded with antioxidants. Full of vitamin C, mangoes help combat free radicals that can affect normal fetal development. And vitamin C helps reduce the risk of premature birth.
  4. Helps development of bones and teeth. Again, with that awesome vitamin A benefit! Plus, vitamin A is also necessary for healthy organ development such as the eyes, kidneys, heart and lungs.
  5. Maintains fluid balance. Your blood count increase during pregnancy (boy, did I notice that pretty early on!) so your body needs extra minerals to balance body fluids. Mangoes are filled with electrolytes including magnesium, sodium, calcium and potassium.
  6. Prevents Preeclampsia. Magnesium is also critical during pregnancy as it’s a natural cure for preeclampsia (been using magnesium pretty much every night and it tremendously helps me sleep). Eating mangoes along with taking magnesium supplement (or lotion as I’ve been doing, since it’s better absorbed through the skin) helps build fetal muscles and prevents preeclampsia. Preeclampsia is a common condition identified with high blood pressure and symptoms of damage to lungs and kidneys.

“Quick” Bread

This Gluten-Free Mango Bread recipe comes together in just a few minutes in the blender (and it’s Passover-friendly)! And the mangos add a great deal of moisture (I know, the “M” word) and I love adding cardamon, such a warming spice that pairs so perfectly. I topped the bread with crushed pecans to give it some texture but feel free to omit too. It’s a great breakfast option, toasted and shmeared with ghee, butter or cream cheese, or just a delicious snack on its own!

The bread will keep in the fridge for about 2 weeks, or you can keep it in the freezer.

L’chaim to the mango!

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Gluten-Free Mango Bread
Prep Time
10 mins
Cook Time
50 mins
 
Course: bread
Servings: 1 loaf
Author: Rachel Katzman
Ingredients
  • 2 cups Almond Flour
  • 2 tsp. Ground Cinnamon
  • 2 tsp. Ground Cardamom
  • 2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/2 cup Sugar Or sugar substitute
  • 2 Eggs
  • 1/4 cup Oil Olive oil, avocado oil or coconut oil all work
  • 2 Mangos, peeled, pitted, roughly chopped You can use frozen (makes it MUCH easier)
  • 1 1/2 tsp. Lemon Juice
  • 1/2 cup Pecans, crushed Optional, for topping
Instructions

  1. Pre-heat oven to 350F. Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray and parchment paper

  2. Combine almond flour, cinnamon, cardamom, baking soda, salt and sugar in a large mixing bowl

  3. Add sugar, eggs, oil, mango chunks and lemon juice to a blender container and blend until smooth

  4. Pour mango mixture in the almond flour mixture and fold until evenly combined

  5. Pour into loaf pan

  6. Mix the crushed pecans in a small bowl and sprinkle with a little sugar and cinnamon (just eyeball it), if using and top the loaf with the mixture

  7. Bake for 50 minutes or until clean knife inserted into the center comes out clean

Sweet Potato Pudding

Sweet Potato Pudding

It’s here, ya’ll! We have ONE week left until our Jamaican kitchen pop-up event! If you haven’t registered, make sure to do so ASAP! Here’s the link to register!

On the dessert menu for this even is our Sweet Potato Pudding. This custardy treat is light, easy, naturally gluten-free and nut-free!

This pudding is a common dessert in Jamaica and especially with the warming Caribbean spices like cinnamon, ginger and allspice, this is sure to transport your tastebuds.

Pumpkin pie change-up

This pudding would be a fantastic substitute for the traditional pumpkin pie at Thanksgiving. For this recipe, you can use sweet potato, pumpkin, or butternut squash! I used canned just to make my life a bit easier, but if you have fresh sweet potatoes, you’ll want to roast them in the oven at 425F degrees for 40-45 minutes. Then, add the ingredients into a blender, or use a handheld stick blender in a large bowl, pour into a casserole (or pie dish) and that’s it.

This sweet potato pudding uses eggs to make a custard-type pudding but if you’re egg-free, substitute the 4 eggs for 1 cup of flour. It’ll still be delicious, of course, but the texture will be cakier and less custard-like.

Hope you all try this recipe – maybe for your next Shabbat lunch meal as a twist on kugel, or for your Thanksgiving dessert. Can’t wait to see you all at the pop-up next week!

If you’re interested in some more recipes that we’ll be featuring at the pop-up, check these out below!

Chayote Squash Slaw – Meat Your Vegetables

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Sweet Potato Pudding
Course: Dessert
Servings: 12 servings
Author: Rachel Katzman
Ingredients
  • 2 Sweet Potatoes, OR one 15 oz. can If using whole sweet potatoes, pierce with a fork and roast at 425F for 40-45 minutes until the flesh is soft
  • 1 14 oz. Can of Coconut Milk Don't use light coconut milk, or coconut cream, or cream of coconut (that has too much sugar and is used for pina coladas!)
  • 1 cup Sugar
  • 4 Eggs, large
  • 1 tsp. Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/2 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Allspice Used a lot in Jamaican cuisine!
  • 1/4 tsp. Sea salt
Instructions

  1. Pre-heat oven to 375F

  2. Add all ingredients into a large bowl, or blender container

  3. Blend, or use a handheld stick blender (or you can use a whisk) and mix all ingredients together until the batter is smooth

  4. Pour into 2-quart square baking dish

  5. Bake at 375F for 1 hour, or until fully set

  6. Let cool and serve! This would be great warmed, or room temp (or cold too, it'll just be a bit firmer) and served with a dollop of whipped cream - YUM!

Ricotta Chocolate Chip Cheesecake

Ricotta Chocolate Chip Cheesecake

I can’t believe it’s already mid-July. Seriously, where did this year go already? Well, now that the 9 days before Tisha B’av are here, MYV presents you with some great meatless recipes, including my Ricotta Chocolate Chip Cheesecake.

Truthfully, the 9 days always sneak up on me. Of course I know when the start of the 3 weeks (before Tisha B’av starts) but since I’m meatless all year round, I have to remind myself to meal prep a bit different during these 9 days to make sure I don’t accidentally prepare a deli sandwich for Ellie!

Lazy Dessert

This dessert could not be easier. It’s basically the lazy man’s cheesecake. No water bath, no laundry list of ingredients and a really, really long wait time to chill in the fridge. Just a handful of ingredients that literally took me under 5 minutes to make and pop in the oven. I made a cheesecake for Shavuot and while it was absolutely delicious, I was reminded how long the process takes. And it’s so tempting to dig right in the second it comes out of the oven. But no, patience is a virtue. And a necessity in making cheesecake.

The ricotta cheese and a splash of lemon juice gives the cheesecake a nice creamy but tangy flavor – the perfect cheesecake copycat. Now, I used chocolate chips, but you could add in some fresh berries (perhaps from your summer garden or farmers market) or swirl in some peanut butter along with your chocolate chips for a decadent twist. And by all means, if you have some fresh berry compote in your fridge, you must spoon some on top. And while you’re at it, go crazy with some whipped cream! A cheesecake that takes this little time (and only 45 minutes in the oven) is truly special. And I’m guessing it might make an appearance in your dessert repertoire next Shavuot.

Have a safe and easy fast, friends!

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Ricotta Chocolate Chip Cheesecake
Prep Time
5 mins
Cook Time
45 mins
 
Course: Dessert
Servings: 8 people
Author: Rachel Katzman
Ingredients
  • 1 16oz container Ricotta Cheese
  • 2 Eggs (large)
  • 1/4 cup Coconut Flour
  • 1/2 cup Sweetener
  • 1 tbsp. Lemon Juice
  • 1/4 tsp. Vanilla or Maple extract
  • 1/4 tsp. Kosher Salt
  • 1/2 cup Chocolate Chips
Instructions

  1. Preheat oven to 350F

  2. Line a non-stick 9-inch round or 8x8 inch square baking dish with parchment paper or non-stick spray

  3. Mix all ingredients together in a medium-size bowl

  4. Add the mixture to the baking pan and smooth out the top

  5. Bake for 45 minutes

  6. Let the cake cool completely before slicing

  7. Serve with berry compote or whipped cream! Or BOTH!

  8. Store leftovers in the fridge (HA, as if there will be leftovers)

Looking for some more recipes for the 9 meatless days before Tisha B’av? We’ve got you covered!

Broccoli Cheddar Soup

Sausage, Egg & Cheese Casserole

 

Raw Walnut Tacos

Blueberry Lemon Beignets and a Hanukkah Giveaway

beignetsI love donuts! Lately I have been trying to watch what what I eat, but I love donuts.  And what is Hanukkah (or is it Chanukah) without sufganiyot, the delicious filled donut treats? Jews traditionally eat lots of foods fried in oil on Hanukkah, to commemorate the small flask of oil that was found in the temple and lasted for eight days rather than just one. So I figured everything in moderation and settled on filled and iced beignets (pronounced Ben-yays).

Beignets are New Orleans’s answer to the donut hole (or for Dunkin Donuts fans, the Munchkin).  Beignets are usually just coated in powdered sugar but to make me feel a little better about myself I wanted to incorporate some fruit, so I could at least pretend it had some nutritional value.  The most common fruit flavor for filling Hanukkah sufganiyot is raspberry jam, but it I am not a huge fan and the seeds get stuck in my teeth. I really like the combination of lemon and blueberry (especially when you add some sugar). I find the tartness and sweetness balance each other out nicely. The blue and yellow also provide nice visual contrast, so your eyes and your stomach get a nice treat.

Beignets are great with your morning coffee or as midnight snack. Is there ever a wrong time for a donut? And because they are small, you can eat a handful and not feel too guilty.

Don’t forget to check out our Covid Kitchen Survival Kit giveaway at the end of the post. There are some fun tools and gadgets, and a tumbler autographed by a celebrity (scroll down to see who)!

Beignet Recipe

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beignets
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Blueberry and Lemon Beignets
Prep Time
15 mins
Cook Time
15 mins
Dough Chilling
2 hrs
 

A tasty New Orleans treat perfect for your Chanukah party

Course: Dessert, Snack
Cuisine: Creole, French, Kosher, New Orleans
Keyword: Beignets, Chanuka , Chanukah, Chanukkah , Donut, Doughnut, Hannukah, Hanukah, kosher
Servings: 24 Beignets
Author: Daniel Peikes
Ingredients
Beignets
  • 3 Cups All-Purpose Flour
  • 1 Cup (Soy) Milk
  • 1/2 Cup Granulated Sugar
  • 1 Envelope Active Dry Yeast About 2 1/4 tsp
  • 1 Large Egg
  • 1/2 Cup Shortening Softened
  • 1 Tsp Kosher Salt
Blueberry Filling
  • 4 Cups Frozen Blueberries
  • 1 Cup Granulated Sugar
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Corn Starch
  • 1/4 Cup Cold Water
Lemon Icing
  • 3 Tbsp Lemon Juice
  • 1.5 Cups Powdered Sugar
Instructions
Make the Beignet Dough

  1. Warm your (soy) milk in a pot or the microwave to about 110°F. It should be warm but not hot. Ideally use a thermometer. Pour the (soy) milk in to a mixing bowl or the bowl of your stand mixer and add the yeast. Stir to combine. Allow the yeast to bloom until it stars to foam.

  2. Add the flour, salt, and the sugar to the bowl with the (soy) milk and yeast. Stir to combine.

  3. Ad the eggs and shortening. Using a wooden spoon or the paddle attachment of your mixer, mix until a smooth ball is formed. It will take a little while for the dough to come together, especially if you mix by hand. If the dough looks a little dry you can add a little more (soy) milk, but I would do this as a last resort. If you do add more (soy) milk, I would do it one teaspoon at a time.

  4. Once kneaded, allow the dough to rest in the refrigerator for at least two hours and up to 24 hours.

Make Blueberry Filling

  1. In a small bowl combine the corn starch and water. Stir until there are no more dry pockets of corn starch. Set aside.

  2. Add the blueberries, sugar, and lemon juice to a medium sized pot. Place over medium heat, stirring regularly until the sugar is dissolved and the blueberries burst.

  3. Add the cornstarch and water mixture to the blueberries and stir until the mixture thickens. Set aside to cool.

Fry the Beignets

  1. Add enough oil to fill your pot or Dutch oven about halfway and place it oven medium heat.

  2. While the oil is heating, roll the dough out to 1/4 inch thickness and cut into 2 inch squares. A pizza cutter is a great tool for this.

  3. Once the oil reaches 350°F (use your thermometer), fry the beignets in small batches until golden brown, flipping them half way through to make sure they cook evenly on each side. This could be about 3 minutes on each side but be sure to stay next to them and monitor the cooking. Keep an eye on the beignets and the oil temperature as they can overcook easily. Place on a wire rack to cool.

Make Lemon Icing

  1. Place the powdered sugar in a bowl and slowly add the 3 tablespoons of lemon juice, one at a time. Stir until the icing comes together as a thick, glossy liquid. Do not add all of the lemon juice at once as you may not need it all to achieve the desired consistency.

Fill and Ice the Beignets

  1. Load your piping bag with the blueberry filling. Push the piping bag ¾ the way in to the beignet. and carefully move the tip side to side to create a pocket. Slowly squeeze the piping bag to fill the beignet, retracting it as you go. Drizzle the beignets with the lemon icing and enjoy.

Giveaway

Giveaway

Don’t forget to enter our Covid kitchen survival kit giveaway below for all your cooking and cleaning needs to keep you sane and safe, including a tumbler autographed by Food Network Chef Robert Irvine. Just follow the instructions below to enter.

a Rafflecopter giveaway

Checkout some more of our Hanukkah recipes:

Boozy Eggnog Custard Filled Doughnuts

Potato Latke Waffles

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Jalapeno Cheddar Cauliflower Latkes With Salsa Verde Sour Cream

Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies
The leaves have turned a bright orange color and have covered the streets (and mostly on top of my car) . So obviously we know it’s been PUMPKIN season for a while! The PSL (pumpkin spice latte) trend starts probably just after Labor Day, but since Thanksgiving is next week (seriously, right?), a pumpkin recipe just feels oh so appropriate. So, without further ado, let’s dive into these Chocolate Pumpkin Brownies!
I know, I always say my recipes are “easy”, but I can promise you, that THIS recipe is really just that. It’s only a handful of ingredients. No eggs, no flours. 100% vegan and totally delicious. It’s thick, rich and decadent, yet somehow these brownies don’t feel too heavy. The almond butter give these  treats a smooth, almost buttery (well, thank you almond butter) texture and the pumpkin puree acts like a binder, so no eggs were harmed in the making of this dessert.

Almond BUTTER?!?

Okay, but first, I have to share this funny story in regards to these brownies.
I made these on a whim last Sukkot and brought them to my parents house to share with my family. Remember those days, when we all spent holidays together? Oh, how pre-COVID seems like a lifetime ago. I took these out of the fridge and ate a few bites. Yes, be sure to keep them cold since there’s no preservatives, but they freeze well.
My sister Melissa saw me sneaking a few bites of this chocolatey goodness and immediately came right over and asked what was in them, because obviously she wanted to take a bite. Quality control, right? 🙂 I told her, “Pumpkin puree, cocoa powder, almond butter…” And well, she looked at me like I was speaking a foreign language. “Almond BUTTER,” she asked quizzically. “Yea, you know, almond butter.”
And after about a 15-20 second pause and a funny slow-motion stare-off, her brain clicked and she said “oh, oh my gosh, almond butter. DUH.” It’s almost as if her brain wasn’t computing the two words “almond” and “butter” and was probably imagining a stick of butter and a bag of almonds. In her defense, yes that does seem like an odd combo. Oh but what a world we live in – with “butters” and “milks” made out of every nut and seed imaginable!

A spin on tradition

All kidding aside (love you Minty), this recipe is beyond easy, and yet it’s so versatile. I like the addition of the chocolate chips since it gives it a bit of texture throughout, and the sprinkle of sea salt just brings out all of the rich chocolatey flavors.
This is a great dessert for a Shabbat table, or even for your Thanksgiving meal. If you want to go the traditional way and still make pumpkin pie, hey, who am I to mess with tradition? I’m just a big fan of whipping up a crowd-pleasing dessert in under 45 min, start to finish. But you know me, I just love to put spins on traditional food – my way!
A quick tip for making these brownies: since the cocoa powder has a tendency to just fly everywhere, you can add all the ingredients into a blender or food processor, instead of hand-mixing. It’ll also give your brownies a smooth texture, if you prefer that. But make sure to add in the chocolate chips after you blend the batter.
Hope ya’ll are staying healthy and safe! And even if you’re Thanksgiving plans are just set for a table for 2 (like they will be at my house), that means we can keep these brownies all to ourselves, HA!
Happy holidays!
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Chocolate Pumpkin Brownies
Prep Time
10 mins
Cook Time
35 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 15 oz. Cans of Pumpkin Puree NOT pumpkin pie filling
  • 1 1/2 cups Cocoa Powder
  • 1 1/2 cups Unsweetened Almond Butter Cashew Butter would be good in this too. I like almond butter for this because it's a mild flavor and pairs well with pumpkin and chocolate
  • 1 cup Sugar, or sugar substitute I prefer Swerve sugar substitute brand, or the Monkfruit from Thrive Market
  • 1 tsp. Vanilla Extract
  • 1/4 tsp Sea Salt Optional, but will help bring out all of the flavors, plus it looks pretty 🙂
  • 1 cup Chocolate chips Optional, for extra chocolatey goodness
Instructions

  1. Pre heat oven to 350°F and line an 8x8 inch pan with parchment paper

  2. In a large mixing bowl, combine pumpkin puree, cocoa powder, almond butter, vanilla extract, and sugar. Using a hand mixer, mix all ingredients together until smooth and fully combined

  3. Fold the chocolate chips into the batter

  4. Transfer the batter to prepared pan and sprinkle sea salt on top, if using

  5. Bake until a toothpick inserted in the center comes out clean, about 35 min

  6. Let cool, slice into squares and serve, maybe with some vanilla ice cream!

Don’t forget to check out some of our other gluten free dessert recipes:

Sea Salt Caramel Crème Brulee

Cocoa Nib Biscotti

Dairy-Free Maple Cinnamon Custard

Lemon Bars

Breakfast Cereal Muffins

Kitchen MacGuyver

If you’re like me, then you might be getting a little bored with the food you have at home during this quarantine. Of course, I’m trying to be strategic in what I absolutely NEED to go out and get, but lately, it’s even more important to get creative with what you already have in the fridge. I call it “Kitchen MacGuyvering”! It reminds me of that scene from Friends when Chandler asks Monica, regarding what food Joey has in his fridge, “you’re a chef. What can you make with baking soda and beer?” 🙂 Well, after channeling my inner Monica, doing some research and taking inventory of my pantry, I decided on these Breakfast Cereal Muffins!

Cereal Fanatic

Now you might be wondering what type of cereal would work best in this recipe. And my response would be – ANYTHING! My husband happens to love cereal, and we’re talking any and all varieties of sugary cereal. Sorry Ellie – but hey, I still love you, even if you eat Fruity Pebbles every morning.

So, while yes, I could have used up some of his breakfast treat for these, I prefer to use this awesome, low-carb keto-friendly cereal. I found the company Magic Spoon a few months ago. Not only do they make super delicious childhood-like favorite cereals that are low-carb, and high protein, BUT they are KOSHER! It was truly “magical” for me. 🙂

Full disclosure here on these muffins. Since they’re made out of flaxseed meal, these have a bit of a “spongy” texture to them. I think they turned out great, but my husband who is not as much of a fan of the texture of some gluten-free foods, was not super into them. To me, they’re light, airy (and m-word – you know what I mean) and don’t give you that heavy feeling you’d normally get after eating a muffin of any size. Either way, I’m a fan.

Hope you all are staying healthy and safe – and why not use this time to get your creative juices flowing with your cooking or baking, am I right?

Well, regardless, happy food experimenting!

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Breakfast Cereal Muffins
Prep Time
10 mins
Cook Time
20 mins
 
Course: Breakfast
Author: Rachel Katzman
Ingredients
  • 2 tbsp Ground Flaxseed
  • 1 1/2 cups Breakfast Cereal Use any kind you like or whatever's leftover!
  • 4 Large eggs
  • 1 tsp Baking powder
  • 2 tbsp Almond milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Sugar, or sugar substitute
  • 4 tbsp Coconut oil, melted You can also use butter or a light-tasting oil like avocado oil!
  • 1/4 tsp Cinnamon
  • 4 tbsp Coffee Totally optional but I added in some leftover cold brew for a little hint of coffee flavor - the perfect breakfast bite!
Instructions

  1. Pre-heat oven to 350F and line a muffin tin with cupcake liners

  2. In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients

  3. Let the batter sit for a few minutes

  4. Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark

  5. Let the muffins cool on a wire rack and enjoy!

  6. If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!

Lemon Bars

Lemon Love

I love acid. I know that sounds bad, but if I could squeeze lemon juice on top of everything, I’d be happy. Lemon ANYTHING is my favorite. Lemon meringue pie is my favorite dessert (we served it at my wedding). And acidity really does help round out the flavors of a delicious meal, especially on a perfectly-cooked piece of salmon. So when Trader Joe’s started carrying Meyer Lemons for the winter (a sweeter version of a lemon), I had to make something super lemon-y. And in my book, that means lemon bars.

Even though my lemon bars are gluten-free, dairy-free (perfect for a Shabbos dessert) and low-carb (yay Keto-friendly), it doesn’t mean that these are without flavor. Quite the contrary. The perfectly crumbly golden crust and the sweet yet tart lemon filling, dusted with some powdered sugar (or I like to use powdered Swerve for a no-sugar alternative). It’s truly heaven in a square-shaped bite.

Easy Peasy, Lemon Squeezy!

I had a total craving for these lemon bars and luckily they’re only 5 ingredients so they’re super simple to whip up in no time! Just make sure that you give the crust a good 10 minutes to cool down before you pour the filling on top. And I doubt that anyone would know these AREN’T made with gluten, sugar or dairy!

Or, if you’re an acid lover like me, feel free to swap out the lemon (or Meyer lemons, in my case) with key lime! How can you go wrong with a key lime tart? Just the thought is making me daydream about sitting on the beach with a cocktail in hand and these bars stacked high on a plate in the other. So there is your cue to make these ASAP!

Happy eating my friends!

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Lemon Bars
Prep Time
10 mins
Cook Time
48 mins
 
Course: Dessert
Servings: 16 servings
Author: Rachel Katzman
Ingredients
  • 1/2 cup Coconut Oil, or Betterine (margarine alternative) You can use butter if you want to make these dairy!
  • 1 3/4 cup Almond Flour
  • 1 cup Sugar, or Swerve sugar alternative
  • 1 tbsp Powdered sugar, or Powdered Swerve, sugar alternative
  • 1/2 cup Lemon juice, or juice from 3 lemons (or use Meyer Lemons like I did!), or use bottled
  • 3 Eggs
  • 1 tsp Lemon extract Optional, for an extra kick!
Instructions

  1. Pre-heat oven to 350F and line an 8x8" square baking pan with parchment paper

  2. Mix melted coconut oil or Betterine in a bowl.

  3. Add 1 cup of almond flour, 1/4 cup of sugar and a pinch of salt. Mix well

  4. Pour into the pan and using (damp) hands, press the crust into the pan

  5. Bake for 15-20 minutes (watch it carefully that it doesn't get too brown) and let cool for 10 minutes

  6. In another medium-sized bowl, combine the lemon juice, extract (if using), eggs, 3/4 cup of sugar or Swerve, 3/4 cup of almond flour and a pinch of salt. Whisk together to smooth out any lumps in the batter

  7. Pour filling onto cooled crust and bake for 22 minutes until just barely jiggly in the middle. I over-baked mine for 1-2 minutes which made it crack but that's okay, it's still delicious! Dust with powdered sugar or Swerve and cut into squares and enjoy!

Pulled Beef Filled Mini Doughnuts With a Trio of BBQ Dipping Sauces

Pulled Beef DoughnutsWhat’s the Deal With Doughnuts

Chanukah (or Hanukkah if you prefer) is upon us. On of the things I love about Chanukah are the doughnuts (or is it donuts).  Ok, I love doughnuts any time of year, but on Chanukah I have a good excuse. Doughnuts, along with other fried foods such as latkes, are eaten on Chanukah to celebrate the miracle of one night’s worth of oil found after the Greeks invaded the Temple burning for eight nights in the menorah.

Everything is Better With Brisket

If you follow this blog,then you know one of my culinary passions is BBQ. How could I combine doughnuts and BBQ you ask? I happened to have a smoked 2nd cut brisket in freezer waiting for just such an occasion. I felt like I needed some sort of sauce to compensate for the lack of frosting or creamy filling.

This gave me the opportunity to showcase three different regional styles of BBQ sauce. You can choose to serve any or all of them. These included a spicy southwestern chipotle sauce, a sweet Dr. Pepper sauce in the Kansas City style, and finally a tangy South Carolina mustard sauce. I originally thought of adding the sauce to beef filling or tossing the doughnuts in the sauce, but after talking to some friends, I ultimately decided to keep the sauce on the side.  This allows the diner to chose the type and quantity of sauce the desire and prevents the doughnut from getting soggy.

Another goal of this recipe was to make something a little more bite sized. Smaller donuts make a great hors d’oeuvre for your holiday party or an appetizer for shabbat dinner. Originally, I planned to make doughnut holes (AKA munchkins), but soon learned they are too hard to stuff with the brisket. I eventually settled on a mini doughnut ball slightly larger than a golf ball, which worked perfectly. As I have said many times before, I am not baker so I did start with Alton Brown’s yeast doughnut recipe  and then modified it to be a bit fluffier and to make smaller, rounder doughnuts.

Don’t forget to check out Rachel’s latest Chanukah recipe for the other staple of the holiday: Potato Latke Waffles

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Pulled Beef Doughnuts
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Pulled Beef Filled Mini Doughnuts
Prep Time
4 hrs
Cook Time
4 hrs
 

A savory twist on a Chanukah treat.

Course: Appetizer, Dessert, Hors d'oeuvre, Side, Snack
Cuisine: American, Holiday, Jewish, Kosher
Keyword: Beef, brisket, Doughnut, Pulled Beef
Servings: 12 Doughnuts
Author: Daniel Peikes
Ingredients
Doughnut Dough
  • 12 oz All Purpose Flour Yes, get a scale!
  • 2 Large Eggs Beaten
  • 1/4 cup (Non-dairy) Milk I used soy milk to keep it kosher, but if you don't need it to be kosher you can use regular milk.
  • 1-1/4 oz Vegetable Shortening
  • 2 Envelopes Instant Yeast
  • 1/3 cup Warm Water About 110°F
  • 1 tsp Salt
  • 1/4 cup Sugar Optional, if you want a sweet doughnut
  • Vegetable Oil For Frying. Enough to come 3" up the side of your pot.
Pulled Beef
  • 1 2nd Cut Brisket or Chuck Roast
  • 4 Cups Beef Stock Homemade would be best, but boxed will work in a pinch. You may not need all of it.
  • 1 Carrot Peeled and roughly chopped
  • 1 Onion Peeled and roughly chopped
  • 3 Cloves Garlic Peeled and roughly chopped
  • Salt and Pepper To taste
Instructions
Doughnuts

  1. Add the yeast and warm water to small bowl and stir until the yeast is completely wet.

  2. In another bowl combine the (non-dairy) milk and the shortening. Microwave until the shortening is melted, about 30 seconds. Alternately, you could heat the mixture in a saucepan. Set the mixture aside to cool.

  3. In the bowl of your stand mixer, combine the yeast and water mixture, the shortening and milk mixture, the salt, and the eggs, with the paddle attachment on the "stir" setting. At this point, add the sugar if you want a sweet doughnut. Slowly incorporate the flour until the mixture forms a cohesive mass.

  4. Switch to the dough hook and and knead for 5 minutes.

  5. Move the dough to an oiled bowl and cover. Allow the dough to rise on the counter until it doubles in size.

  6. Divide into 12 pieces and roll each piece in to a ball a little larger than a golf ball and allow them to rise on the counter until they double in size again.

  7. Add 3 inches of oil to a large heavy pot or dutch oven and put on the stove over medium heat. Once the oil get to 350°F, fry the doughnuts in batches on each side until golden brown.

  8. Put aside to cool.

Pulled Beef

  1. Season the brisket or chuck roast heavily with salt and pepper.

  2. Add the carrots, onions, and garlic, to a large pot or Dutch oven. Place the meat on top of the vegetables. Add enough of the beef stock to cover the meat about 3/4 of the way.

  3. Cover the pot and place the it on the stove over medium heat and allow the meat to braise until tender.

  4. Once the meat is tender, remove from the pot and allow it to rest until cool enough to handle, and shred using two forks.

  5. Using a knife, cut a slit in the doughnuts and stuff with the meat. Serve immediately with the BBQ sauce of your choice.

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Pulled Beef Doughnuts
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Chipolte BBQ Sauce
Prep Time
5 mins
 

Add a kick to your cooking

Course: Sauce
Cuisine: BBQ, Mexican, Southern
Keyword: BBQ, Chipotle, Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 3/4 Cup Ketchup
  • 3 Chipotle peppers in adobo sauce, finely chopped These come in a small can is the Latin food section of your local grocery store.
  • 1/4 Cup Apple Cider Vinegar
  • 2 tbsp Dark Brown Sugar
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Ground Cumin
Instructions

  1. Add all the ingredients to a small sauce pot and simmer until all the solids are dissolved.

0 from 0 votes
Pulled Beef Doughnuts
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South Carolina Mustard Sauce
Prep Time
2 mins
 

A tangy sauce from the south

Course: Sauce
Cuisine: American, Southern
Keyword: BBQ, Mustard
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Yellow Mustard
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 Cup Prepared Horseradish Mayo Sauce
Instructions

  1. Add all the infringements in a bowl. Stir until thoroughly combined.

5 from 1 vote
Pulled Beef Doughnuts
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Dr. Pepper BBQ Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Sauce
Cuisine: BBQ
Author: Daniel Peikes
Ingredients
  • 1/2 Cup Dr. Pepper Syrup You can reduce a 2L of Dr Pepper or use Soda Stream Dr. Pete Sparkling Drink Mix
  • 1 Cup Ketchup
  • 1/4 Tsp Black Pepper
  • 1/4 Cup Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion Powder
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Ground Cumin
  • 1/4 Cup Molasses
Instructions
  1. Combine all ingredients in a small sauce pot and simmer for about 10 minutes on low heat while stirring regularly.

 

Sea Salt Caramel Creme Brulee

Happy Sukkot ya’ll!  I am SO excited to share this new recipe and it’s so easy and so insanely delish, you’ll want to make it ASAP. I got the idea for this Sea Salt Caramel Creme Brulee from non other than Greg, my Lyft driver from a few days ago. Well, sort of. 🙂

Some Backstory first…

Ellie and I flew back from Kansas City on Wednesday after the first days of YomTov and took a Lyft home.  The nicest driver – so sweet and funny and eager to talk about food (my kind of dude)! He mentioned the Instagram handle “Tasty” and how he uses that profile for tons of recipe ideas and proceeded to give me a few pointers along the ride home. Yup, I knew what he was talking about – it’s the BuzzFeed food handle and duh, I was already a follower.  Turns out, he got that idea in my head, so I spent some time (not too long, luckily) scrolling through the feed – and this creme brulee came up.

Now, because I’m fancy AF (or so I pretend to be), creme brulee is one of my all time favorite desserts.  What’s not to love about dipping your spoon into the crispy sugary crust that shatters on top of luscious, creamy custard underneath?  OMG, it’s the best. But how would I made this decadent dessert sugar-free and low-carb? Ah, check out the recipe to see how I put my own spin on it!

But really folks, this recipe is so ridiculously easy, you’ll have everyone fooled. No custard to make from scratch because you have the power of prepared ice cream.  Yup, I said it. Ice cream. I prefer the Halo Top light ice creams that are low-carb and keto-friendly, or Enlightened makes a good ice cream too.

But the best part? You can use dairy-free too to make this oh-so-perfect for your Shabbat or YomTov meal. There are truly not enough words to describe how insanely rich and comforting this dessert it. Believe me, you’ll find every excuse to whip up this showstopper every chance you can get.

Enjoy and Chag Sukkot Sameach everyone!

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Sea Salt Caramel Creme Brulee
Prep Time
15 mins
Cook Time
51 mins
 
Course: Dessert
Servings: 1 serving
Author: Rachel Katzman
Ingredients
  • 1/2 cup Ice Cream I used the Sea Salt Caramel Halo Top but honestly, you can use literally ANY type of ice cream and flavor you'd like!
  • 1/4 tsp Maple Extract You can use vanilla extract too - I just like the extra boost of flavor this brigs to this ice cream flavor
  • 1 Egg Yolk Save the whites for making meringue!
  • 1 tbsp Swerve, Sugar substitute Or use regular sugar-in-the-raw, in this case
  • 1 cup Hot water
Instructions

  1. Pre-heat oven to 325F

  2. Scoop out the ice cream in a bowl and microwave for about 1 min, until melted

  3. Mix the ice cream until there are no lumps and let it cool for about 5 minutes

  4. Separate the egg white and yolk and whisk in the egg yolk into the ice cream mixture

  5. Pour the mixture into a ramekin and place in a pie dish or other deep pan

  6. Pour the hot (not boiling) water in the pan until it comes up halfway up the side of the ramekin

  7. Bake for 45 minutes until the top is golden brown and the center is no longer jiggly in the middle

  8. Let it cool in the fridge for about 2 hours minimum

  9. After it's cooled, sprinkle the Swerve or sugar-in-the-raw on top and broil for about 6 minutes, being careful not to burn the top

  10. Serve warm, room temp, or cold - would be great with berries and whipped cream too!

  11. Optional: Dust with some powdered sugar on top!

Cocoa Nib Biscotti

My Happy Place

Does reading cookbooks make you happy like it does for me?  I could spend hours flipping through the pages, imagining how I could put my own spin on the recipes.

A few weeks ago, I came across Laura Frankel’s “Jewish Cooking for All Seasons” that was tucked away in my bookshelf.  The recipe that stood out to me was her Cocoa Nib Biscotti – and I decided THIS was one I was going to recreate.

Crunchy Goodness

What the heck are these cocoa nibs exactly?  Well, they’re small pieces of crushed up cocoa beans – think unsweetened chocolate chips. After the cocoa is harvested, they’re fermented then “cracked” into these small pieces, a.k.a. cocoa nibs!

They have a chocolately but slightly bitter flavor. I happen to love mixing them into yogurt, maybe with some almond butter and berries, but if you’re not used to the bitterness, make sure to add some sweetness to balance it out.

The “Rachel” Version

Full disclosure – not all recipes can be easily swapped for almond flour with the regular all-purpose flour.  But I decided to try it out and lo and behold, it worked! It was delicious, but not TOO hard and crunchy. You know when you have to dip your biscotti into hot coffee because you could risk breaking a tooth?  No worries here, because these turned out with the perfect texture.  They would also be delicious with shredded coconut, or swapping the vanilla extract for maple extract! And of course, if you don’t want to hunt for cocoa nibs (I get mine at Whole Foods), use chocolate chips, or sliced almonds instead. 🙂

As the weather starts to get colder (I know, it saddens me that summer is leaving us), these are a great option for a dessert, or maybe for your Rosh Hashanah table, as a nice break from the traditional honey cake.  Or when the weather gets REALLY cold, by all means – dunk those in a big mug of hot chocolate and get cozy.  Hello, comfort food!

And of course, thank you to Laura for the inspiration.  Enjoy!

________________________________________________________________

Check out some more dessert recipes from MYV!

Lemon Coconut Almond Cake

Coffee Coconut Date Balls

Chocolate Avocado Pudding (trust me, it’s GOOD)

Dairy-free Maple Cinnamon Custard

Almond Butter Snickerdoodles

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Cocoa Nib Biscotti
Prep Time
10 mins
Cook Time
30 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 2 1/2 cups Almond flour
  • 3/4 cup Sugar (or sugar substitute, like Swerve or Stevia)
  • 1 1/2 tsp Baking powder
  • 3 Large eggs
  • 1 Lemon, zested and juiced
  • 1/2 tsp Vanilla extract
  • 1 cup Cocoa nibs (or just use chocolate chips if you prefer)
  • 1/4 tsp + 1 pinch Ground cinnamon
Instructions

  1. Pre-heat oven to 375F and line a baking sheet with parchment paper

  2. Place all ingredients except the cocoa nibs in a large bowl and mix with either a wooden spoon, or using a hand mixer, blend until dough comes together

  3. Add in the cocoa nibs and mix until combined

  4. Shape into a loaf and score into 1/2 inch thick slices (or as many slices as you prefer)

  5. Bake for 30 minutes until starting to get lightly golden brown

  6. Slice the biscotti and place each slice back on the baking sheet

  7. Sprinkle cinnamon and sugar on top and bake for another 10 minutes until crispy and golden brown

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