Thursday, June 2, 2022

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies ~ The Dreams Weaver
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.
Cheesecake Swirl Brownies ~ The Dreams Weaver
Enjoy!

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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!
No-Churn Ice Cream ~ The Dreams Weaver
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
No-Churn Ice Cream ~ The Dreams Weaver
Directions:
Whip the cream {and vanilla bean paste} with a mixer on medium-high speed until firm peaks form, about 2 minutes.
No-Churn Ice Cream ~ The Dreams Weaver
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.
No-Churn Ice Cream ~ The Dreams Weaver
For lime ice cream- whisk together the condensed milk, lime zest, and juice. Then fold in the whipped cream mixture. 
No-Churn Ice Cream ~ The Dreams Weaver
For add ins-
Chocolate s’morespour 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.
No-Churn Ice Cream ~ The Dreams Weaver
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.
No-Churn Ice Cream ~ The Dreams Weaver
Pour into a container, or a 9x5x3 loaf pan and freeze until set, about 4-5 hours.
No-Churn Ice Cream ~ The Dreams Weaver

No-Churn Ice Cream ~ The Dreams Weaver
Enjoy!

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Thursday, May 12, 2022

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! 
Strawberry Lemonade Challah ~ The Dreams Weaver
What you will need:

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.
Strawberry Lemonade Challah ~ The Dreams Weaver
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.
Strawberry Lemonade Challah ~ The Dreams Weaver
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} 
Strawberry Lemonade Challah ~ The Dreams Weaver
Preheat the oven to 375°F.

Once the challah has risen, plop little dollops of the topping all over the top of the challah.
Strawberry Lemonade Challah ~ The Dreams Weaver
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!
Strawberry Lemonade Challah ~ The Dreams Weaver
And, if you happen to have any leftovers after shabbas, it makes a great Sunday brunch French toast!
Strawberry Lemonade Challah ~ The Dreams Weaver
Enjoy!

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Thursday, May 5, 2022

Coffee Cake Challah

Happy almost weekend!

One of my favorite cakes is coffee cake, and strangely I really like the Pesach Manischewitz coffee cake mix {I can eat almost an entire cake in a sitting.} 

So, while being challah deprived on Pesach, eating straight out of the coffee cake tin I had this idea! It’s sort of a mashup between a cinnamon bun {since I fill the strands with the streusel} and coffee cake! Yumm!!
What you will need
Swap sugar for-
1 tbsp sugar
⅓ cup honey or maple syrup
Use 2 eggs instead of 1
Add in-
1 tbsp vanilla
2 tsp salt 1 tbsp cinnamon
½ tsp nutmeg
Additionally, can sub water for milk or almond milk for a richer dough
Streusel Filling:
5 tbsp oil
1 tbsp cinnamon
¼ tsp nutmeg
¼ cup brown sugar
⅓ cup flour

Streusel Topping:
Separate half off the filling from above and add ⅓-½ cup flour for a drier streusel crumb

Directions:
Make challah dough according to directions here, add in vanilla with the eggs, then add in the cinnamon and nutmeg along with the flour. 
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 streusel filling in a bowl by adding all ingredients and stirring until combined.
Separate half of the streusel filling into a separate bowl, and add flour gradually until it turns into a drier streusel crumb.
Gently flatten each log so that it is about 2 inches wide. Add a shmear of the streusel 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 30 minutes.
Preheat the oven to 350°F. 
Brush with an egg wash and top with the streusel topping.
Bake for 40 minutes, turning the tray halfway through so it bakes evenly.
Enjoy!


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Thursday, April 21, 2022

Candied Walnuts

This candied walnuts recipe is lightly sweetened, so easy to make, and so delicious. You can change up the spices to make it more savory, the options are endless!
What you will need:
¼ cup packed brown sugar
1 tsp fine sea salt
1 tsp ground cinnamon
1 egg white
1 tsp vanilla extract
4 cups (12 ounces) raw walnut halves

Directions:
Heat oven to 300°F. Line a large baking sheet with parchment paper. 

In a small mixing bowl, whisk together the brown sugar, sea salt, and cinnamon until combined.

In a large mixing bowl, whisk together egg white and vanilla until combined. Add the walnuts and toss until they are evenly coated with the egg white mixture. Add the brown sugar mixture and toss until the walnuts are evenly coated.

Spread the walnuts out in an even layer on the baking sheet.
Bake for 20 minutes. Remove the baking sheet from the oven, and give the walnuts a quick stir. Return to the oven and bake for 5 more minutes. Remove and let cool for 10 minutes.
Serve immediately, or store in a sealed container for up to 2 weeks. 

Great as a snack or as a salad topper!
Enjoy!

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Sunday, March 20, 2022

Pumpkin Pasta

We love east weeknight meals in our house, and my son loves his Mac and cheese, or anything with cheese and pasta in it. This is the perfect elevated ‘Mac and cheese’ type dinner, and what’s even better there some pumpkin in it!
Pumpkin Pasta ~ The Dreams Weaver
What you will need:
1 pound fusilli pasta
½ cup extra-virgin olive oil
1 tsp sage
2 tsp rosemary 10 tbsp (1 stick plus 2 tablespoons) unsalted butter
1 tsp ground ginger
1-2 cloves garlic, minced
15 oz pumpkin puree {recipe here} or 1 15-ounce can pure pumpkin puree
2 tsp dark brown sugar
¾ cup finely grated Parmesan
Salt & black pepper
Pumpkin Pasta ~ The Dreams Weaver
Directions:
In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.

While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. add in the sage and rosemary. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about ½ cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce.

Top with the remaining Parmesan. 

Enjoy!
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Sunday, January 9, 2022

Butternut Squash Pie

I really like how sweet and creamy butternut squash are, and am always looking for new ways to use them (and other squashes.)

I made this pie for my family get together for Chanukah and they really liked it! Can be a side, or with whipped cream for a slightly healthier dessert. 
Butternut Squash Pie ~ The Dreams Weaver
What you will need:
1 crust, store bought or homemade (recipe here)
For the Filling:
2 large eggs
1 ½ tsp vanilla extract
½ cup dark brown sugar
¼ tsp sea salt
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
1 ½ cups roasted squash purée
¾ cup heavy cream
Whipped cream, for garnish (optional)
Butternut Squash Pie ~ The Dreams Weaver
Directions:
Roasted Squash Purée: heat oven to 400°. Slice into 1” sections (or buy pre cut squash to save time), coat with 1 tbsp oil, and place in a single layer on a sheet pan. Bake until tender and beginning to caramelize, about 40 minutes.
Butternut Squash Pie ~ The Dreams Weaver
Cool slightly, blend with an immersion blender or food processor until smooth.
Butternut Squash Pie ~ The Dreams Weaver
For Filling:
Preheat the oven to 300°.
Combine eggs, vanilla, sugars, salt and spices in a bowl with an immersion blender or food processor, and blend until smooth. Add squash purée, and blend until smooth. Pour in heavy cream, and blend to combine.
Butternut Squash Pie ~ The Dreams Weaver
Pour filling into a hot prebaked shell, and bake for 20 minutes. Turn the oven up to 325° and continue baking for another 20-25 minutes until filling is set ⅔ of the way in from the perimeter and the center still jiggles, about 40-45 minutes total (custard will continue to cook after pie is removed from the oven). Tent Pie crust edges loosely with foil if browning too quickly.
Butternut Squash Pie ~ The Dreams Weaver
Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream, if desired. 
Butternut Squash Pie ~ The Dreams Weaver
Enjoy!

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