Nutella Crepes with Sweet Plantain Tortillas

Written by chanie on April 20th, 2016

In continuation from yesterday’s post for savory plantain tortillas, I bring you some sweet ones! You can read the previous post on more about what plantains are, and to see more step by step pics of the tortilla making process!

These sweet tortilla crepes are made with plantains, and the addition of coconut oil, maple syrup and vanilla. They’re great for breakfast or dessert, and best of all, they’re egg-free!

If you’re eating these over Passover, chances are, you’ve had eggs for breakfast, or you plan to have it for lunch or dinner. So having an egg-free meal option is a must-have! Of course you can make these a tad healthier by filling with nut butter and fresh fruit, but homemade nutella is nut butter too. It’s just chocolate hazelnut nut butter ;)

If you’re not into the tortilla crepe idea, use your own potato starch + egg variation, but you must try my homemade nutella and other fillings, especially the maple candied pecans. Happy Passover!


Related Recipes:

sweet nut omelette
nutella banana ice cream
chocolate ganache tart with macaroon crust
fish tacos with savory plantain tortillas

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Fish Tacos with Savory Plantain Tortillas

Written by chanie on April 19th, 2016

Last year was my first time venturing into the world of plantains. It’s definitely a lesser known fruit, so I’m here to tell you more about it!

Plantains are a tropical fruit, and are best known for their use in tostones – a twice fried chip. You’ll find them on the menu in many Latin restaurants, like 26 Sushi & Tapas, in Miami, Florida. I love them topped with ceviche and avocado!

A plantain looks like a banana, but it’s slightly larger with angular sides. It’s taste and texture are determined by it’s stage of ripeness – firm and starchy when it’s green, and softer and sweeter when it’s yellow to black. Plantains cannot be eaten raw, but they make great (baked or fried!) chips when firm, delicious mash when ripe and great egg-free tortillas at any stage. Plantains are a resistant starch, which means that they pass through the digestive system sort of like soluble fiber and don’t spike blood sugar, making them popular among Paleo enthusiasts.

My interest in plantain tortillas was purely a Passover thing, since most kosher for Passover crepes are made using potato starch and eggs. I’m not a big fan of potato starch, and since my son is allergic to eggs, I was looking for an egg-free alternative.

I created two versions of the tortilla – a savory one, made with avocado oil, lime juice and a bit of chili powder, and a sweet one, made with coconut oil, maple syrup and vanilla (recipe coming tomorrow!). Plantains don’t have much flavor on their own, so adding these ingredients was essential. I was pleasantly surprised that the tortillas were soft and pliable and really make a great substitute for Passover crepes and wraps. It’s great to have a recipe that doesn’t call for potato starch and eggs for a change, am I right?!

Now for the fillings! I’m a big fan of fish tacos so I definitely went that route with coconut crusted fish fillets which you can bake or fry (if you’re not a fan of coconut, I would recommend frying). Mango salsa is the perfect accompaniment to this tropical dish and curried mayo, one of my favorite condiments, rounds it out. This makes a great lunch or light dinner after all the heavy meat and potato dishes that we’re used to!

Looking for other potato alternatives for Pesach? Check out this article that I put together for OU kosher. It’s got lots of amazing recipes, suggestions and ideas for replacing the spud. You can thank me later!


Related Recipes:

plantain nachos
fish tacos with broccoli slaw
tropical guacamole
nutella crepes with sweet plantain tortillas

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Charoset London Broil

Written by chanie on April 14th, 2016

If you follow me on Instagram, you probably know that I recently spent a couple of days in Miami. Aside from my (almost) daily breakfast at Zak the Baker, I made sure to head to Sarah’s Tent, a kosher grocery in Aventura. Sarah’s Tent is a well stocked market with a great deli, but that’s not what I went for. I went for the Israeli imports, specifically, kosher Lotus Biscoff spread, also known as speculoos or cookie butter.

If you fly Delta, you may notice that they give out individually wrapped biscuit cookies made by Lotus, but sadly, I always pass on them and go for the kosher pretzels. El Al, however, offers up the Israeli-manufactured version of the biscuit, which is, in fact, kosher. I went through my kosher speculoos phase a little while back when my local kosher supermarket carried the biscuits (which I turned into these buns, these pancakes and this party mix), but I’ve since moved on to the spread – which is the most decadent cookie butter of your dreams – and is pretty hard to get your hands on with a kosher certification. I once made my husband travel all around Jerusalem to bring me home a prized jar, and I savored that butter like no ones business, one spoon at a time!

BUT – back to the recipe at hand. As I was strolling through the aisles of Sarah’s Tent, I noticed a jar of Israeli-made charoset and I was intrigued. As an Ashkenazi, I had never tasted the “real” stuff, made with dates, apples, walnuts and wine. I brought home a jar and sadly, I was quite disappointed with the flavor. It was sitting in my fridge last week as I rummaged through, looking for ingredients to make my london broil – and then it hit me. Why not marinate my meat in it, with some red wine, and make a Charoset london broil. Alas, the beef came out of the oven smelling divine, but I did not like the flavor. Putting a condiment that I did not like on it’s own on beef, only made the beef taste like the jarred stuff – and well, it was just off. But the idea was a strike of genius! I had posted a photo of the meat on Instagram (if you don’t follow my Friday food fests, you must!), and requests for the recipe started pouring in! So, I decided to come up with a homemade variation on the Charoset London Broil idea, and the results couldn’t have been better!

The meat marinates in a mixture of traditional charoset ingredients of red wine, walnut oil (in place of walnuts), silan or date honey (in place of dates), some grated apple and a pinch of cinnamon. After I cook up the meat perfectly medium-rare, the marinade gets cooked up thickened and tastes just like – you guessed it – charoset! This delicious Passover dish is a must, whether your Sephardic or Ashkenazi (like me!). Give it a try!

Related Recipes:

“everything” london broil with red wine reduction
French roast with dried fruit
Kosher meat guide: cuts and cooking methods

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Apple Crisp with Gluten-Free Marzipan Crumble

Written by chanie on April 6th, 2016

This right here has been on my mind since forever. An apple crisp with marzipan just seems like the perfect combo, so I finally decided to make it gluten free!

The smell of marzipan transports me to the kosher-for-Passover bakery aisle, with rainbow cake, leaf cookies and all sorts of gluten-free treats that smell of almond extract. The truth is, I used to hate the stuff, but like many foods, it’s grown on me over the years and now I actually like it! My husband is a huge fan (hence this birthday cake!) and my kids have hopped on the marzipan train too (which is why I came up with these).

I’ve got a huge stash of marzipan inspired recipes on my to-do list, but I have to admit, it’s not one of those ingredients that everyone loves, which is why I don’t like to blog about it too much. It’s really one of those love it or hate it ingredients (like halva!), and I kinda like my recipes to appeal to everyone. But since marzipan, for me, is so reminiscent of Passover, I figured I’d just bite the bullet, or, er, the marzipan.

Making your own marzipan is a breeze, by the way, and since all the ingredients are kosher for Passover, you can whip up a double batch and use it in so many ways! My only caveat here is that I used pure almond extract to test the recipe and I’m not 100% sure that it’s available kosher for Passover. I know the imitation stuff is, so you can use that. Just take caution since it might have a stronger flavor.

The absolute best part about this recipe, is that the crumble can be made on it’s own, and it makes the most fantastic Kosher-for-Passover non-gebroks topping for ice cream, yogurt and fruit. It’s even great on it’s own as a brittle-style snack!

Related Recipes:

3-layer rainbow cookie cake
gluten-free date and almond hamantaschen
Passover sugared almonds

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Parmesan Roasted Almonds

Written by chanie on March 30th, 2016

Somebody pinch me. Is Pesach really in less than a month? Ahhhhhhhhh

That’s not to say I’m making Pesach this year, because I plan to avoid that catastrophic monster of a gluten free cookfest for as long as I can. Don’t get me wrong, I don’t mind helping in the kitchen at all, in fact, I enjoy coming up with original dishes as a result of our strict Passover restrictions. But the thought of actually hosting meal after meal for eight days straight is not exactly appealing to me.


So, I’ll be helping out in my mom’s kitchen this year. And I plan to do a lot of spiralizing. We’ll be eating plenty of zoodles and sweet potato rice – a healthier alternative to the overused spud.

Meals are not that much of an issue – we always have my mom’s Passover gefilte fish, mason jars filled with pickled cucumber salad, beet “vinaigrette”, ratatouille and mock chopped liver. There are also the traditional Pesach dishes like scrambled hard boiled eggs, orange chicken and sweet nut omelettes. But snacks? other than bananas and the occasional piece of dark chocolate, we’re out of options.

Last year, I made these sugared almonds, but as my palate has taken a turn for the savory, I came up with an even tastier version, minus the sugar. Parmesan roasted almonds are completely addictive, and they make the most amazing croutons over lettuce! If you make your own mayo, a Passover Caesar salad can now be on the menu, without losing out on the crunchy crouton goodness.

Making these croutons the other day was an admission that Pesach is coming, whether we like it or not. But it was also a realization that it can be oh. so. delicious.

More fun and innovative Passover recipes recipes are coming your way soon, so stay tuned!



This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

gluten free broccoli parmesan poppers
gluten free roasted eggplant parmesan
gluten free pesto zucchini fries
pesto baked salmon

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Healthy Thumbprint Hamantaschen (Egg Free!)

Written by chanie on March 21st, 2016

I thought I was done with hamantaschen baking this year. My corndog hamantaschen were a huge hit and that was good enough for me! Except every time I bought classic hamantaschen for the kids, my allergic toddler would watch his older siblings enviously and each time I promised myself to make an egg-free version.

I thought about making classic hamantaschen using aquafaba, that slimy juice at the bottom of a can of chickpeas. It’s said to be a great alternative for eggs in vegan baking, and I’ve used it before in muffins. Of course I got busy and my aquafaba-infused hamantaschen experiments went to the wayside.

But then this week, I had a business meeting in my ‘hood, and Chaya brought me a much needed cup of coffee with a side of crunchy thumbprint cookies. The cookies were delicious, so, like any good food blogger, I asked for the recipe. When I heard that the cookies were egg free with few ingredients, I knew I had to whip them up for my son.

I drove home dreaming about the cookies and it hit me – I wanted to make egg-free hamantaschen, so why not make egg-free thumbprint hamantaschen cookies! They had jam anyway, right?


So I got right to work on the 5-ingredient dough, which took less than 5 minutes to make, and I ransacked my fridge for all the jam I could find. I’m kind of a jam hoarder, so I wasn’t surprised to find an assortment of flavors in the back of the fridge, including, blueberry, strawberry rhubarb, apricot, fig and plum (told you I was a jam hoarder! my favorite place to buy them is Homegoods!).

Would  you check out that beautiful jam filling?

The cookies taste like a crisp granola cookie, only mildly sweet, so I couldn’t help but finish them off with some melted chocolate. Chocolate makes everything better.

The true test was giving these to my son, who is prone to scraping the chocolate off anything and everything, instead of biting into it. I’m always reminding him, “Bite, don’t lick!”, but he always goes back to his chocolate (or cheese!) licking when I’m not looking.


I handed him a hamantasch and he held it in his hand and studied it for a minute or two. I thought he was going to start scraping off the chocolate, but to my surprise, he actually took a bite! He continued to eat his way through, enjoying every morsel. Success!

Purim is just two days away, so we’ll call these “last licks!” (pun intended!). If you’ve been looking for that healthy hamantaschen recipe, you’ve got it. And just in time.


Related Recipes:

cowboy cookie dough bites
healthy date & almond hamantaschen
Grape Nut coconut crunch cookies
oatmeal cookies

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Salami Quiche

Written by chanie on March 17th, 2016

It’s been a hectic couple of weeks here at BIB, with lots of Purim demos, cooking classes and recipe writing! I always say that calling myself BUSY IN BROOKLYN was like a self-fulfilling-prophecy, because when I started this blog I wasn’t half as busy as I am nowadays. But busy is good and I am so thankful for it! Except when all that busying around turns into a sinus infection, and my recipe testing is put on hold because I can’t taste anything! I had amazing plans for a new hamantasch this week, but my taste buds won’t cooperate. And even though I can barely lift my head off my pillow, I’ve got my third demo this week in a couple of hours! So, I THANK GOD for this amazing recipe that I developed for a local magazine’s Purim issue last year, so at least I have something to share!

You all know that I’ve taken on a BIB tradition to share a salami recipe every year. I once heard that people have a tradition to eat salami on Purim because it is hung, like Haman (!!!). Who knows if it’s true, but it’s definitely fun. And it was especially thrilling when my DRUNKEN HASSELBACK SALAMI went crazy viral two years ago (I can’t believe it’s so old!). I always meet readers at demos, or even on the street who tell me that it’s become a weekly tradition for them. I just love that!

For this year, here’s something a bit more homey and family-friendly for your Purim meal. I’m sure this will become a staple in your family for the holidays too. Happy Purim!

Related Recipes:

drunken hasselback salami
beer battered salami chips with beer mustard
salami chips with dijon dipping sauce

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Ice Cream Sundae Cookies

Written by chanie on March 10th, 2016

It’s been a while since I made real cookies. Well on the blog at least (chocolate chip cookies are a regular around here, who can live without them?!). So many of you loved my healthy cowboy cookie dough bites, as do I. But there is no substitute for real crispy, chocolatey, chewy cookies, am I right?!

With Purim just around the corner, I thought it would be fun to come up with a cookie that could work both in a shalach manot basket, as well as a fun dessert for the festive Purim meal. Filling the cookie dough with fun ice cream sundae toppings makes this “kitchen sink” cookie a must have for the whole family!

The only thing better than the cookies themselves might be the raw cookie dough, or better yet, creating an ice cream sandwich with my favorite Neapolitan ice cream in between. Lets not count the calories, ok??

These cookies make the most out of California Gourmet’s new mini chocolate chips, which I might just love more than the original (if that is even possible!).  I’m a big supporter of their brand because it was started by a fellow momtrepreneur who has a passion for bringing amazing quality, kosher, vegan, allergy-friendly chocolate to the masses. She is basically my hero.

So how can we support this brand? Well it doesn’t take much – eat lots of chocolate! And once you try their rich, clean flavor, you’ll never go back. Trust me.

Now California Gourmet is available in over 300 stores in the U.S. and Australia, but if you live under a rock, you can STILL get it because it’s now available on Amazon (soon to be available on Amazon Prime)! And if your local store runs out, don’t forget to ask them to reorder so there’s enough to go around for all of us.

Now back to the cookies. Crunchy. Chewy. Chock full of sprinkles, chocolate chips and sugar cones – yes please! I think they’d make the cutest mishloach manos in a little box with a tub of ice cream and a jar of sprinkles or maraschino cherries. Don’t you?

What have you got planned for shalach manos this year? I’d love to hear your ideas! Share them with me in the comments below!

And in the meantime, go buy some ice cream, because you’re gonna need it!!


This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of over 300 stores that carry the brand here).

Other Mishloach Manos Ideas:

Purim deviled eggs
Terra Stix white chocolate bark
Pretzels with raspberry honey mustard dip
Sushan sushi salad

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Corndog Hamantaschen

Written by chanie on March 1st, 2016

My friend recently commented to me that she is really enjoying all of the unique hamantaschen she sees popping up on her newsfeed. “Is it like a competition between you guys?,” she wanted to know. Well, no. OK, maybe a little.

It’s not a competition as much as it is a desire to come up with the most brilliant, out of the box, knock-your-socks-off kind of hamantasch that outshines all the rest. So it’s not really about the others. It’s just about yours being THAT GOOD. And it’s not just about hamantaschen either. It’s about always being at the top of your game because that’s what food bloggers do. We try to stay ahead of the trends, create cool hybrid dishes and wow our readers so they keep coming back for more.

So how did I do? Is this corndog hamantasch hybrid mindblowing enough to explode on your newsfeed?! Just wait until you taste them. They’re nice and crispy, with an amazing texture from the coarse cornmeal that’s unlike any hamantasch you’ve ever had.

People always ask me how I come up with this stuff and the answer is, I have no idea. Sometimes it hits me in the dead of night, when insomnia rears it’s ugly head. Sometimes, I’m lacking inspiration so I browse the web for ideas on popular food trends. And sometimes it’s because I’m a mom, and when I can get my kids to eat something, I go all out viral with the idea.

These particular hamantaschen did not take a lot of convincing. My kids are huge fans of Abeles & Heymann’s hot dogs and they are equally obsessed with my nondairy cornbread. I’ve only made homemade corndogs once, as a midnight snack when they were fast asleep (I may or may not have been pregnant at the time) but I often make mini corndog muffins filled with hot dog chunks. Corndog hamantaschen are definitely new in this house, but as I tested different batches of dough, they seemed to disappear as each tray came out of the oven.

What I love about this recipe is that you can easily use it for sweet applications as you can with savory hot dogs. I tested a batch with strawberry rhubarb jam and they were incredible. I’m definitely going to try it with blueberry jam too. and of course, after Purim, you can just make them into thin round cookies and forget the whole triangle thing.

But for now, the triangle thing is super fun and I already have a frozen batch to serve up for the Purim seudah! I might make a batch of baklava hamantaschen for dessert. Or, another special recipe that I’ll be sharing up on the blog soon!

What are some of your favorite creative hamantaschen to make on Purim? Or are you more of a traditionalist? I don’t think I have ever made traditional hamantaschen in my life, can you imagine? If I want apricot or raspberry hamantaschen, I just buy them at the bakery. That’s what they’re there for, right?!

In the meantime, I’ll be savoring the rest of this savory batch, if my kids don’t get to it first. Happy Purim Prep!


This post was sponsored by Abeles & Heymann

Related Recipes:

savory hamantaschen trio
hot dog eggrolls
vegetarian chili and cornbread

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Kosher by Design Brings It Home Review & Giveaway

Written by chanie on February 22nd, 2016

I couldn’t be more excited to be a part of the Kosher by Design Brings it Home VIRTUAL BOOK RELEASE PARTY! I’ve been a fan of Susie Fishbein since the early years, before there was a Busy In Brooklyn and the only things I knew how to cook came out of a cookbook. When I got married, her books were my go-to for Shabbos and Yom Tov meals and everything in between. In the early days of BIB, I posted some of her recipes like thisthis and this and was honored to attend her book release party for KBD Cooking Coach where I met her in person for the first time.

I have a deep respect for Susie’s work because she was the go-to kosher recipe developer before there were hundreds of cookbooks to compete with, an endless supply of free recipes on the web to copycat and growing network of kosher foodies who share, connect and interact in the industry. Fishbein literally set the groundwork for all the kosher cookbooks to come with her solid cookbook collection filled with original and unique recipes as well as beautiful food photography. I’ve followed Susie’s journey through the years and I’m thrilled to see a culmination of her travels in her last of the KBD series, Bringing it Home.

As a foodie, I have learned that the only way to really expand your culinary horizons is to travel. Traveling opens your eyes to unique ingredients, food combinations and flavors that you never thought of or experienced. Not all of us have the luxury to host culinary tours throughout the world, so luckily Susie has done the work for us. In Kosher by Design Brings It Home, she fills us in on her travels throughout  Israel, France, Italy and Mexico, sharing food traditions and fiercely guarded recipes that are unique to those regions.  It’s an honor to have an inside look into restaurant and chef’s recipes throughout the kosher world and I can’t wait to start cooking more cultural cuisine!

Purchase Kosher by Design Brings it Home on Amazon

A book release party is nothing without a giveaway, and what a giveaway it is! Follow these instructions to enter.

a Rafflecopter giveaway

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