Lemon Possets

This dessert is so light and refreshing in flavor and the lemon flavor really shines through. It is perfect for Sukkot, and reminds me of the etrog. When served in the lemon as a cup, minimal cleanup after your guests leave!

Lemon Possets originated in medieval times in England as a warm alcoholic drink with curdled milk. It has since transformed to this creamy dessert!

What you will need:

1 pint heavy cream

1/2 cup sugar

2 tsp grated lemon zest + 1/3 cup lemon juice

1/2 tsp vanilla bean paste

1/8 tsp salt

Directions:

1. Stir the cream, lemon zest, and sugar in a saucepan over medium heat. 

2. Allow the mixture to come to a simmer to dissolve the sugar, stirring frequently. 

3. Reduce the heat to maintain a gentle simmer for 15 minutes, or until it is reduced to about two cups. 

4. Remove the reduced mixture from the heat. Stir in the vanilla bean paste, salt, and lemon juice. 

5. Let the mixture cool down for 15 minutes. 

6. Optional- can use a strainer to remove the lemon zest. I personally like the little flecks of zest and skip this. 

7. Divide the mixture into single serve glass dishes, ramekins, or hollowed out lemon halves {great for a party presentation}

8. Set in the fridge uncovered to set for 2-3 hours. Once set, cover the Possets and can store in the fridge for up to a week or in the freezer. 

Enjoy!

Silken Tofu Chocolate Mousse

This silken tofu chocolate mousse is quick and easy to whip up, requiring just a few simple ingredients you can find at any grocery store and under 10 minutes of prep time. 

It contains no eggs or dairy. It’s also gluten-free! This creamy chocolate mousse is also a bit higher in protein and lower in fat than traditional chocolate mousse. 

What you will need:

16 oz silken tofu room temperature or slightly warm

4 oz  chocolate chips

2 tbsp maple syrup

1 tsp vanilla extract 

pinch sea salt

2 tbsp cocoa powder 

Note: To ensure the mousse is smooth, tofu should be at room temperature when blended with  chocolate. If it's cold, it may result in a grainy mousse. (Can place the silken tofu in a microwave-safe bowl and pop it in the microwave for a minute or so until it's room temp or even slightly warm)

-Add the tofu to your food processor. Blend the maple syrup and cocoa powder in with the tofu. Then add the vanilla extract and pinch of salt. Blend until completely smooth.

-Add the  chocolate chips to a microwave-safe bowl. Microwave in 30 second increments, stirring in between, until completely melted.

-Add the melted chocolate into the blended tofu mixture and blend until incorporated and smooth. 

-Transfer the mousse into a sealable container and refrigerate for at least 2 hours to set. 

-Serve with fresh fruit, a dusting of powdered sugar, a drizzle of peanut butter, or even flaky sea salt! 

-The mousse will last up to 5 days sealed in the fridge (if you don’t eat it all first)

Honey Apple Cake

This apple cake is so easy to make and is the perfect dessert for Rosh Hashana! Plus, it’s all made in one bowl, so less to clean up afterwards.

What you will need:

2 eggs

1 cup granulated sugar

¾ cup applesauce

1 cup olive oil

½ cup honey

1 tsp vanilla extract

2 ¼ cups all purpose flour

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp kosher salt

½ tsp baking soda

½ tsp baking powder

2 Honeycrisp apples, cored and chopped

Confectioners' sugar, for dusting 

Directions:

Preheat the oven to 350°F and line a 9” square cake pan with parchment paper.

In a large bowl, whisk together the eggs, sugar, applesauce, olive oil, honey, and vanilla until smooth. Tip- when measuring the honey, spray the measuring cup with nonstick spray first so the honey glides right out.

Add the flour, cinnamon nutmeg, salt, baking soda, and baking powder and stir until just combined.  

Fold in the apples and pour into the cake pan.

Bake, rotating halfway through, for 45-50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool completely.

Optional- dust with confectioners' sugar.

Enjoy!

Jam Streusel Bars

What you will need:

Shortbread Crust
½ cup oil

1 cup all-purpose flour

⅓ cup confectioners’ sugar

pinch of salt

Jam Layer
Fruit flavored preserves of choice

Streusel Topping
½ cup oil

1 cup brown sugar

pinch of salt

1 cup rolled oats

⅔ cup all-purpose flour

Directions:
Preheat the oven to 350°F, with the rack in the middle. Grease a 9 by 9” square pan and line it with greased parchment.

Crust
In a medium bowl, mix the oil, flour, confectioners’ sugar and salt, until it comes together in a uniform dough. Press the dough evenly into the prepared pan. Press it down with your hands to pack it tightly into the pan. Place in the oven to par bake for 15 minutes.

Gooey Filling

Spread a layer of your fruit preserves over your warm crust. Spread as much or as little as you want. I like a thin layer. 

Topping
Mix together the oil, brown sugar, salt, oats and flour with your fingers, so the mixture forms small clumps. Scatter evenly over the jam. Bake for about 45 minutes or until the top is caramel-brown and the fruit is bubbling.

Cool completely before removing from the pan and cutting. It’s easier to cut when chilled. 

Enjoy! 

Cheesecake Swirl Brownies

What you will need:

For the brownies:

Double my Brownie recipe

For cheesecake filling:

2 8oz packages (brick style) cream cheese, room temperature

½ cup sugar

1 egg

½ tbsp vanilla bean paste (or vanilla extract)

2 tbsp flour

Directions:

Preheat the oven to 350°F and line a 9x13 pan with parchment.

Cheesecake filling- Beat cream cheese with sugar until smooth. Add vanilla and scrape down the sides. Add in flour and egg and beat until smooth.

For brownies- follow directions in brownie recipe for combining ingredients.

Spread ⅔ of the brownie batter into your parchment lined 9x13 pan.

Dollop the cheesecake filling over the brownie and then dollop the remaining brownie batter.

With a knife, swirl the two batters together.

Bake for 25 min or until center is set and doesn't jiggle.

Cool on the counter, and then refrigerate for at least a few hours before slicing.

Enjoy!

No-Churn Ice Cream

I LOVE ice cream! Especially as the weather is warming up, it’s a nice cold treat to cool down with.

Ice cream seems intimidating to make, especially the ones with eggs in it. However, I have found an easy 2 ingredient ice cream based that you can add flavors and mix-ins to and create any ice cream concoction you wish! I may have as much fun with creating new ice cream combinations this summer as I do with my challahs!

What you will need:

Ice cream base

2 cups heavy whipping cream, chilled

1 14oz can sweetened condensed milk

Optional: 1 tbsp vanilla bean paste

Chocolate S’mores Ice cream

½ cup unsweetened cocoa powder

Pinch of salt

¼ cup caramel or chocolate chips

½ cup mini marshmallows

Lime Ice Cream with Mixed Berry Swirl

Zest and juice from 1 lime

½ cup homemade {or store bought} mixed berry preserves

Directions:

Whip the cream {and vanilla bean paste} with a mixer on medium-high speed until firm peaks form, about 2 minutes.

Fold about 1 cup of the whipped cream into the sweetened condensed milk with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.

For chocolate ice cream- Whisk together the condensed milk, cocoa powder, and salt in a large bowl. The mixture will become very thick. Then fold in the whipped cream mixture.

For lime ice cream- whisk together the condensed milk, lime zest, and juice. Then fold in the whipped cream mixture. 

For add ins-

Chocolate s’mores- pour half of the ice cream mixture into your container, and sprinkle with about half of the mix-ins on top and swirl with a knife. Repeat with the remaining half of the ice cream and mix-ins.

Mixed berry swirl- pour half of the ice cream mixture into your container, dollop about half of the preserves on top and swirl with a knife. Repeat with the remaining half of the ice cream and mix-ins.

Pour into a container, or a 9x5x3 loaf pan and freeze until set, about 4-5 hours.

Enjoy!

Strawberry Lemonade Challah

Another week, a new challah recipe!  

As summer is approaching, I love taking advantage of all the fresh fruits! My favorite drink on a hot day is a sweet and tart strawberry lemonade. So, what better way to welcome warm weather than with a strawberry lemonade challah? 

The strands are stuffed with a freeze dried strawberry and lemon filling, then topped with a fresh strawberry and lemon puréed cobbler topping! 

What you will need:

Challah dough recipe

Filling:

I always have dry filling for my babkas on hand in ziploc bags {recipe here} use 8 tbsp of the vanilla pudding powder

½ cup freeze dried strawberries

1 tbsp lemon zest

5-6 tbsp lemon juice

Topping:

3 strawberries, puréed

⅓-½ cup flour

3 tbsp sugar

3 tbsp lemon juice

1 tsp lemon zest

Directions:

Make challah dough according to directions here.

Divide dough into 8 equal parts and then roll each part into a log, long enough to fit a loaf pan. {makes 2 loaf challah}

Make the filling by first adding the freeze dried strawberries to a mini blender or food processor, process until almost a fine dust. In a bowl, add all ingredients and stir until combined.

Gently flatten each log so that it is about 2 inches wide. Add filling to each flattened log. Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise for 30 minutes.

While the challah is rising, prepare the cobbler topping. Puree the strawberries, then add all ingredients together in a bowl until a thick paste-like consistency is achieved. {may need to adjust the flour amount based on consistency} 

Preheat the oven to 375°F.

Once the challah has risen, plop little dollops of the topping all over the top of the challah.

Bake for 40-50 minutes, rotating the pan halfway through, until the challah is slightly golden.

Once you slice into the challah, you’ll see all the ribbons of strawberry lemon goodness!

And, if you happen to have any leftovers after shabbas, it makes a great Sunday brunch French toast!

Enjoy!