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!

Creme Brûlée

My husband’s favorite dessert (and one of mine) is creme brûlée. We had a really good creme brûlée a few weeks ago while away in Antigua, and I wanted to recreate it. While I had always been intimidated to try to make it, I took the plunge the other week! And it passed his taste test! Success!

What you will need: 

1 pint heavy cream 

1 tbsp vanilla bean paste 

3 large egg yolks 

¼ cup granulated sugar 

⅛ cup turbinado sugar

Directions
Preheat the oven to 325°F.

In a saucepan, add the heavy cream and vanilla bean paste. Bring to a light simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes.

In a bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. 

Slowly add the cooled cream mixture, whisking constantly. 

Place 6 glass jars or ramekins in a large pan. Pour the mixture into the jars. Place the pan in the oven, then pour hot water into the bottom of the pan, enough so the water comes about halfway up the sides of the jars. 

Bake until set and just a little bit jiggly, 35 to 40 minutes. Remove the jars from the oven and let cool on the counter until they reach room temperature, then place the jars in the fridge for 2 hours to chill.

Evenly sprinkle the top of each jar with the turbinado sugar. Using a kitchen torch, or under the broiler, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit for a few minutes.

Enjoy!

Honey Apple Biscotti

It’s almost Rosh Hashanah and apple picking season, so what better way to bring in the new year and celebrate with an abundance of apples from apple picking than with some biscotti. These biscotti are sweetened with honey and have traditional warm apple spices in them. Then, they are topped with some dried apples. Alternatively, you can cube fresh apples and add to the middle of the biscotti.

What you will need:

3 ½ cups of flour

3/4 cup honey

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cardamom

½ tsp. ginger

1/4 tsp. allspice

Pinch of salt

1 ½ tsp. vanilla extract

3/4 cup canola oil

2 eggs

1.5 oz dried apples (I use Trader Joe’s freeze dried Fuji apple slices)

Directions

Preheat oven to 350°F. 

In a large bowl add flour, salt, baking soda, and spices.

In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. 

Pour the wet mixture into the flour mixture. Give it a quick stir to incorporate all of the ingredients, the dough will be a little crumbly.

Line a baking sheet with parchment paper.  Form the dough into 2 long logs.  The logs should be relatively flat, only about ½ inch high, otherwise you will have really big slices of biscotti.  

Crush your dried apple chips and sprinkle over the top. 

Bake for 20-25 minutes at 350°F, until the center is firm to the touch.

Let biscotti cool for 15 minutes.  Use a serrated knife cut the log into 1 inch wide pieces.

Turn the oven to 300°F and bake for an additional 15-20 minutes. Allow to cool completely.

Biscotti may be still be a little moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. 

Enjoy!

{Secret Ingredient} Chocolate Mousse

I love my sweets, dessert, and anything chocolate! This recipe is all of that, but none of the guilt. It is vegan, and the banana and avocado help imitate the creamy consistency you would get in a traditional mousse.  

What you will need:

1 ripe banana sliced

1 ripe avocado diced

2 tbsp cocoa powder

1 tbsp pure maple syrup

Directions:

Place all ingredients in a blender or food processor and blend until smooth and creamy, about 1-2 minutes. 

Divide among 2 glass jars and refrigerate until set, about 1 hour. 

Enjoy!

Blueberry Muffin Tops

These muffin tops are so easy to make and can be made with different variations of fresh {or even freeze dried} fruit. They are the best part of the muffin!

What you will need
1 1/2 sticks butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 tsp baking soda
3/4 cup buttermilk (add 1 tbsp vinegar to milk to make buttermilk)
2 tbsp orange juice
1 cup blueberries
1 cup confectioners' sugar

Directions
Preheat oven to 425°F.
Line 2 baking sheets with parchment.
Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat. add the flour to the butter mixture and mix until combined.
In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter and mix well.
Toss 1 tbsp flour with the blueberries in a bowl.
Using a spatula, fold the blueberry mixture into the batter until combined.
Scoop about 1/4 cup of the dough onto the lined baking sheets, spacing them 2“ apart. Bake until lightly browned, about 11 minutes. 

Transfer the muffin tops to a rack set over a baking sheet to cool completely.
In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set. 

Enjoy!

Chewy Almond Thumbprint Cookies

These cookies are so tasty, you won't even miss the regular wheat flour in them. Perfect for Passover coming up in just a few short weeks, but honestly love them all year round! The toasted almond flour gives great depth of flavor and the fruit jam options change the cookie flavor profile up!

What you will need:
4 cups blanched almond flour
2/3 cup coconut sugar 
¼ cup honey,
2 tbsp lemon juice
1 tsp lemon zest (from 1 lemon) 
¼ tsp kosher salt 
1 large egg, at room temperature 
3 tablespoons fruit jam 

Directions:
Preheat the oven to 350°F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, about 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.

Add the coconut sugar, honey, lemon juice, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. 

Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. 

Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. 

Fill each indent with 1/2 tsp jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container. 

Chocolate Lava Filled Babka

Ingredients for Dough
1 cup warm water (no hotter than 115°F)
1 Tablespoon instant dry yeast
½ cup sugar
½ Tablespoon vanilla sugar
¾ cup canola oil
2 eggs, lightly beaten
4 cups bread flour, plus more as needed
1 teaspoon kosher salt

Ingredients for Chocolate Powder Filling
1 cup powdered sugar
1 cup dark cocoa powder (preferably Dutch process)
2 cups sugar
½ package Jell-O chocolate pudding powder

Ingredients for Chocolate Lava Filling
1 cup of dry filling from above
¼ cup canola oil
4-5 Tablespoons boiling water
The filling will have a thick, syrupy consistency. If needed, add 1 additional tablespoon boiling water. Filling will thicken and set as it sits.

Ingredients for Babka Crumbs
1 cup all-purpose flour
1 cup powdered sugar or granulated white sugar
1 Tablespoon vanilla sugar, optional
6 Tablespoons canola oil

Directions:

For the Babka:
Parve — yields 3 loaves — freezer friendly
1. Combine water, yeast, and sugars in a large bowl; proof for 5 minutes, until foaming.
2. In a small bowl, combine oil with eggs; add to yeast mixture.
3. 1 cup at a time, add flour to the yeast mixture, followed by salt. Knead to combine. Turn dough out onto floured work surface; knead for 3-5 minutes until flour is well blended and a dough ball forms. The dough should be soft but not oily.
4. Sprinkle a bowl with 2 tablespoons flour. Transfer dough to the bowl; cover with a clean kitchen towel. Let rise in a warm place for an hour.
5. Prepare the babka crumbs: Mix crumb ingredients together until crumbs form. The consistency should be similar to wet sand. If desired, add cookie pieces, chocolate chips, sprinkles, or nuts.
6. Preheat oven to 350°F. Coat 3 (2-pound) loaf pans with nonstick cooking spray. Line a baking sheet with parchment paper.
7. Divide dough into 3 portions. Roll 1 portion into a 13x10x¼-inch rectangle. Spread on wet chocolate lava filling, then dust an even layer of the dry chocolate powder filling, and sprinkle with desired mix-in* {optional.}
*I sometimes mix in chocolate sprinkles, chocolate chips, crushed up cookies or cake.

8. Roll dough over filling to form a log. Twist log; fold in half. Place into prepared pan. Cut a shallow slit across the length of the log. Repeat with remaining portions. Top loaves with babka crumbs and toppings.

9. Place loaf pans onto a baking sheet. Bake for 30 minutes; rotate pans. Bake additional 15 minutes; babka crumb topping should be golden brown.
10. Cool on cooling racks. Do not cut into babka until it has cooled, as dough continues to bake even after being removed from oven.