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Blogoversary Funfetti Raspberry Palmiers

Thursday, January 19th, 2017

Aaaahhhh!!!! You guys!!! I can’t believe that it’s 2017 and I have been blogging since January 19th, 2011 when I posted this chicken breast with port wine cherry sauce. It’s crazy how much has changed since that very first blog post!

First up, I gotta give myself a big pat on the back. I have NEVER started a hobby that I actually stuck to until THIS. ALL. HAPPENED. And for 6 whole years I posted once to twice a week without EVER. TAKING. A. BREAK. I even birthed two beautiful children along the way (thanks to my amazing blogger friends who filled in with some guest posts during that time!). What is it about blogging that just stuck?

I’ll tell you. Honestly, when this blog started, I had just had my third kid, and I had always worked for a few hours a day because I like to keep busy. It was time to move on so my husband suggested that I start a blog (he came up with the name!) and the rest is history! I wasn’t a big cook back in the day and honestly my photography was TERRIBLE. But the spark was lit. I got so much amazing feedback, and I just wanted to keep sharing. I went to culinary school along the way, took a photography class, and just kept honing my skills. Like a flower in bloom, my passion for cooking blossomed into something beautiful. I feel truly blessed to absolutely LOVE what I do.

Of course like every human being, I get sick of cooking sometimes. And once in a while, I’m just so not in the mood of photo editing or writing, but I always come back. Because the passion is a fire that burns that you just can’t extinguish! And for that I have YOU to thank – my readers! You are the fuel to my blogging fire. Your comments, emails, messages and photos are what keep me going. They make me want to continue to share and push myself to create amazing things.

Of course when my first blogoversary came, I never imagined I’d celebrate many more, but each year I posted a little something to mark the date of my first post. I didn’t have a specific theme, but when my funfetti cake went viral on my 4th blogoversary, I decided I would stick to the funfetti theme from then on. My friend Melinda always goes red velvet for her Blogoversary and I loved the idea.

Last year, I continued the funfetti theme with some homemade pecan turtles because they’re pretty much my favorite candy, and because I really wanted to challenge myself to make homemade caramel for the first time! It took a couple of tries but my no-corn-syrup caramel recipe has been a huge hit ever since!

This year, I needed something easy because I’ve got a 5 month old who loves my attention, so I came up with these stunners! With Valentines Day ahead, as well as Purim not too far off (ducking now!), I thought these would be the perfect little bite to show my LOVE and APPRECIATION to you all for making BIB what it is today.

Palmiers, also known as elephant years, are a French pastry that’s traditionally made with puff pastry and sugar. The puff pastry is covered in sugar, folded in layers and sliced thin. The sugars caramelize during baking and you’re left with a buttery cookie that’s crispy from the sugar and oh so pretty!

I decided to ditch the sugar in favor of sprinkles and fill the dough with raspberry jam to resemble hearts. The jam ends up caramelizing under the cookie, and the sprinkles add a nice crunch, so these make a great variation on the original. Plus they are super beautiful and versatile!

Thank you so much for following and making BIB the success that it is today. To many more Blogoversary’s to come!

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
3rd Blogoversary} La Brochette Blogoversary Dinner
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Hazelnut Chocolate Chip Almond Butter Cookies

Wednesday, August 17th, 2016

I’m super excited to introduce Sina Mizrahi from The Kosher Spoon today! I’ve been a huge fan of Sina’s since she started her blog (give THESE MUFFINS a try, they’re a family favorite!) because I love that her recipes are healthy, Middle Eastern inspired, and her photography is just. so. beautiful. Sina’s not pretentious about blogging [lets face it, we all know how bloggers can be ;)], she just quietly flies under the radar, doing her thing. She blogs when she has time for it, but I’m always there following her amazing talent – stalking her blog, following her Instagram feed for her Erev Shabbat posts, and reading her columns in Binah Magazine.

When I asked Sina to guest post on my blog, she was more than happy to, even with a move and a baby of her own. I can’t thank her enough! And of course she made my favorite food of all time – COOKIES – and of course they involve almond butter because they’re great for nursing moms – and of course they are healthy and Paleo – because, like I said, this girls is AWESOME. And of course the photography is so simply stunning because THIS GIRL HAS TALENT. Welcome Sina!

I am certain a chocolate chip cookie must be every pregnant lady’s close companion. I know that when I’m expecting I can never turn one down; the craving is strong and the willpower low. Thankfully constant exhaustion keeps my habit at bay, being that baking turns into an afterthought not worth pursuing. I’d rather skip dirty dishes even when the sweet tooth beckons. And in all honesty only a homemade cookie has true merit. But then the sweeter, intoxicating smell of a newborn comes and I crave healthy foods again. With my own baby still being under one, I remember being elated when my friend Rina gushed over these Almond Butter Chocolate Chip Cookies. First, she’s a real foodie who can chatter on about pressure cookers and coconut oil, and second they don’t need a mixer and can be made in one bowl (the small bowl for the egg is minimal, k?)

These cookies turned out to be everything I needed come baby. Healthy, pleasantly sweet, and easy. I threw in some ground hazelnuts for a deeper flavor. You might be tempted to envision a Nutella-ish taste because chocolate plus hazelnuts, but they are not at all. The hazelnuts add a depth and nuttiness to the cookie that balances the sugar and chocolate. It’s not something I’d skip. If I were in Brooklyn, this is what I’d bring Chanie, the perfect treat for her and Rosie.

 

Thanks Chanie for having me on your blog! Follow along the kosher spoon as I’m off on a new adventure I’ll tell you all about soon.

 

Related Recipes:

cowboy cookie dough bites
sesame cookies
oatmeal cookies
chocolate olive oil crinkle cookies

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Torah Cannoli

Wednesday, June 8th, 2016

Holy Cannoli! Someones gonna have to bring me a slice of humble pie because I’m on a bit of a high from how cute these Torah Cannoli are! (by the way that’s not a typo – the plural form of cannoli is cannoli…a little Wikipedia for you!)

I always say, food is my passion but my kids are my priority. I love being a mom and I don’t ever want being a foodie, blogger, chef, or whatever it is I am, get in the way of that. SO while I try to come up with fun and sophisticated holiday dishes, I also do my best to tap into my inner child and do something fun for the kiddos too.

In the past, I’ve made Torah franks in blanks like these (photo by Tzivi Brick Jakubovic), but this year, I wanted to do something fun with my daughter’s class in honor of her 8th birthday, which is just a few short weeks before Shavuot. One night when I couldn’t sleep (I have terrible insomnia these days), these cannoli torah’s hit me and I was only too excited to make them! I used a cream cheese mousse filling instead of the more sophisticated classic ricotta filling to make it more kid friendly, and the kids went gaga!

They all took turns prepping the recipe – whipping up the cream cheese and heavy cream, folding the mixture together, and giving out the ingredients for everyone to make their own. They “glued” the cannoli wafers with marshmallow fluff and we made a few Ziploc piping bags of filling so they could all pipe their own. Needless to say, the most fun was dipping the Torah’s in the assorted toppings.

Some of the kids wrapped up their Torah Cannoli to take home, but most of them couldn’t wait it out and gobbled it down on the spot. One kid said it was the best thing she ever tasted! I knew I had a winner, I just didn’t know if it was blog-worthy so I figured I’d skip on posting. Until, I was making my rosewater cheesecake mousse parfaits at a cooking demo recently, and I decided to show the audience the Torah cannoli idea with some of the leftover cheesecake mousse. After an audible “wow” from the audience (the best sound EVER when you’re giving a demo), I decided it was too good not to share with you all too.

I love to check things off my bucket list and making things like homemade goat cheese ice cream or a sophisticated dish like brie marsala pizza gives me a huge sense of satisfaction, but seriously, nothing, and I mean nothing, makes me more proud or excited, than coming up with something fun and original that my kids absolutely love!

So kiddies, this ones for you! And that classic citrus-zest-spiked filling is my little touch for the adults too :)

If you want to skip on the filling, fill it with your favorite mousse or plain-old whipped cream. The important thing is to have some fun, for the kids, and for you too! Happy Shavuot y’all!

Related Posts:

Shavuot paper napkin roses
passion fruit cream horns
rosewater cheesecake mousse parfaits
halva and ricotta stuffed figs

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Please NOTE: This post contains affiliate links which means that a small percentage of every purchase made through the links above goes to help support the BIB blog!

Healthy Thumbprint Hamantaschen (Egg Free!)

Monday, 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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Ice Cream Sundae Cookies

Thursday, 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

Tuesday, 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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Cowboy Cookie Dough Bites

Thursday, October 29th, 2015

It’s hard to believe that I’ve been blogging here at BUSYINBROOKLYN for the last five years. Yes, for almost five years (my blogoversary is in January) I have been consistently posting recipes and sharing my love and passion for food. It truly blows my mind.

If you’ve been following me since the early days (and I know some of you loyal readers have), you might remember a popular cookie that was one of my very first posts, these cowboy cookies. Why these kitchen-sink-style cookies are called cowboy cookies is anyones guess, but they are popularly made with oats, pecans, coconut and chocolate chips. The chunky cookies are so fantastic, I decided to create a healthy, vegan version using medjool dates, one of my favorite things. The result? They look like cookie dough, the taste like cookie dough, and they’re all natural. You gotta love that!

Now when you’re making a raw truffle, you have to go for good quality ingredients because nothing is getting cooked. That’s why I use my favorite brand of chocolate chips, California Gourmet. There’s a reason their popular blue and red bags are now available in over 300 stores, most recently available in Illinois. The rich and chocolaty pieces really take these truffles up a notch!

Ever since my family has been introduced to a slew of food allergies, I’ve been trying to find ways for all my kids to be able to enjoy treats like cookies, without using any eggs. My eldest daughter loves cookie dough (she always picks out that flavor in the Ice Cream store) and my youngest is positively obsessed with chocolate chips. A cookie dough truffle was definitely the way to go, but I never imagined that something so wholesome would taste SO GOOD, and so much like cookie dough. My next challenge? Making an egg-free birthday cake. Anyone have any suggestions?

With the big FIVE YEAR blogoversary coming up, I’m also taking suggestions on what improvements you’d like to see on the BIB blog, and new recipes and ideas that you’d like me to post in the coming months. Share your ideas, comments and suggestions with me below!

I want to offer a huge congratulations to California Gourmet for winning the NEW PRODUCT award (in the baking category) from Kosherfest this year! You truly deserve the honor!

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).

Related Recipes:

cowboy cookies
grape nut coconut crunch cookies
oatmeal breakfast cookies (oil-based!)
gingerbread date truffles

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Bourbon Honey Cake Balls

Sunday, September 20th, 2015

OK so truth be told, I may be one of those people that has big eyes. When I’m in a restaurant, I always order way more than I can possibly eat. And no matter how much food I have planned on my menu, I’ll walk past that extra special ingredient in the store and I just have to have it. It’s foodie FOMO and I’m guilty. as. charged.

So when honey cake season rolls around, I always make my amazing honey cake recipe, but then I pass by the honey muffins and all the assorted honey cake flavors in the bakery, and I’m all, “Oh, the kids would just love this!”. Which is precisely what happened when I saw the chocolate honey cake two weeks ago. I bought it, the kids loved it, and the next week, I bought it again. Except by then, we were all honey-caked-out, and the cake just sat on my counter for days.

I hate throwing things away, so I thought about re-purposing it in a trifle, or even an apple and honey cake bread pudding, but it just seemed too typical. I thought of all the foods you would make using leftover cake, and it hit me – rum balls! Rum balls are made using leftover brownie or chocolate cake, with added rum for a spiked chocolate truffle. I had to put my own twist on it, and since honey and bourbon marry well together, I decided to go with that.

To take my bourbon honey cake balls to the next level, I dipped them in melted chocolate and finished them with pink Hawaiian salt, because I love some salt with my sweet. The results were fudgy and reminiscent of a rumball – exactly as I had imagined.

The thing to keep in mind with this recipe is that it’s not quite a recipe at all – more like an idea. Since every honey cake is different (some are more moist and some are more dry), and everyone has a different amount of leftover cake, use your own judgement to put these together. If you’re honey cake is not so sweet, you might want to add additional honey, and if it’s especially dry, maybe even a bit of melted butter might help. Whatever you do, have fun, and don’t get too drunk on that bourbon!


Wishing you an easy fast and a Chag Sameach!

Related Recipes:

Parsnip Honey Cake
honey cake with caramelized apples
gingerbread truffles
Tu B’Shvat truffles

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S’mores Corn Flake Clusters

Wednesday, July 29th, 2015

I can’t let summer go by without a s’mores recipe. I mean, what’s summer without s’mores, right? I’m a huge fan of the classic, and so are my kids. I try and whip them up whenever we have a BBQ. I just wrap up my s’more sandwich in foil and throw it on the grill for a quick and easy dessert everyone loves.

I don’t know what it is with me and breakfast s’mores, but here I am at it again, trashing up my most important meal of the day. OK, so these are not exactly breakfast munchies, but they are made with cereal, and one of my favorite ones at that. Corn Flakes are my all-time-favorite coating for so many things, from shnitzel to ice cream. I use Corn Flake crumbs in my homemade kishke, throw them into patties instead of bread crumbs, and sprinkle them over kugels and quiche for some sweet crunch. One of my favorite snacks are those chewy Corn Flake crunchies made with corn syrup and that’s what inspired these S’mores Corn Flake Clusters.

Like Jerry Seinfeld, I’m a total cereal fanatic, and I would eat it for breakfast, lunch and dinner if I could. After Pesach, when everyone is out getting their pizza fix, I just go to my nearest supermarket and have an all-out cereal party! I buy like 4 or 5 kinds, and I get to skip the whole pizza-line-around-the-block thing to get my chometz fix.

Cereal doesn’t have to be a bowl-only food, but these marshmallow-infused Corn Flake clusters do sorta taste like Corn Flakes and milk. Enrobe them in chocolate and it just takes it to a whole ‘nother level! And I don’t use just any chocolate either. I am legit obsessed with the California Gourmet brand. It tastes like the finest Belgian chocolate that’s not too sweet, just how I like it.

How much do I love California Gourmet chocolate? Let me count the ways…

1. it’s vegan
2. it’s got 45% cocoa
3. it’s got the nicest packaging (hey, I was trained in graphic design so that matters, ok?!)
4. it comes in red or blue bags, soy-based and soy-free, respectively.
5. it’s kosher pareve
6. it’s gluten free
7. it’s allergy friendly
8. it’s got great recipes on the back of the bag (amazing chocolate chip cookies on the red one and my chocolate ganache tart on the blue one).
9. it’s available in 100 stores!
10. it’s rich and chocolatey with few ingredients that I can recognize and pronounce.

What have I done with my all-time favorite chocolate? Well, I made this chocolate ganache tart with a macaroon crust that is so decadent, guilt-free and delicious, that they printed it on back of the bag! I also made this easy homemade nutella with just 3 ingredients! I also showed my love for Israel with these halva krembo’s that are the ultimate remake of the classic kid snack.

You can never have too much chocolate, so while I add these chips to my homemade trail mix and I melt some up for homemade fondue, I don’t mind just eating ’em straight from the bag, no recipe required!

What’s your favorite way to use chocolate chips? Share it with me in the comments below!


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

Related Recipes:

smores oatmeal
s’mores cookies
s’mores chocolate toffee bark
corn flake crunch ice cream
leftover cereal bar treats

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Halva Krembo’s

Thursday, February 19th, 2015

If you follow me on Instagram, you probably know about my recent trip to Israel. I posted lots of droolworthy pics of all of the delicious foods I was eating! And there was no shortage of that. Israel is the land of milk and honey – overflowing with the most amazing bounty. A single trip to the Machane Yehudah market will prove just that. You’ll find the sweetest seasonal fruits and perfect large, robust vegetables that are all farm fresh and (mostly) locally grown. The stands piled high with fresh baked pastries, the artisan breads and fluffy pillows of pita, and the hidden gems of culture at every turn are awe-inspiring.

One thing the shuk is known for is it’s halva. “Mamlechet HaHalva”, or “The Halva Kingdom” is famous for it’s amazing array of halva flavors. It is so hard to pick a favorite but the espresso, candied pecan and cinnamon are all up there!

And any of you that have walked passed the halva stand have been nudged by the famous “Halva King” to try a piece. He’s become a fixture in the shuk, gold crown and all! See my pic with him below!

The Halva Kingdom recently started making a line of flavored tahini as well. I tasted the freshly ground paste (which tastes like peanut butter) and then sampled a selection of sweet and savory flavors like tomato, pesto, nougat, chocolate, and more. The nougat was so good, I brought home a bucket!

All of the amazing flavors and aromas of the shuk inspired me to create a twist on a classic Israel snack – the KREMBO. Krembo is hebrew for “There’s Cream In It”, referring to the fluffy cream hiding under it’s chocolate coating. Krembo’s have a round biscuit base and are available in vanilla and mocha flavors. They’re wrapped up in thin foil packaging, blue for vanilla and brown for mocha.

With tahini being just about the most popular food of Israel, I was surprised they never came out with a halva flavored krembo – so I decided to do just that! I started with a sesame-flavored cookie and topped it with some tahini-flavored whipped cream. I coated it all in chocolate and decorated it with a sprinkling of sesame seeds.


Creating a beautiful chocolate glaze came together easily with the amazing new brand of kosher vegan chocolate chips – California Gourmet. Their 45% cocoa chips are rich in chocolatey flavor with just the right balance of sweetness. I love how easily it melts, perfect for dipping, and it hardens quickly too. I stir in some coconut oil to create the perfect chocolate magic shell, and we use the leftovers to have a little after-school fondue dipping party!

California Gourmet chocolate chips help me keep my krembo’s pareve, without sacrificing on richness and flavor. And boy are these rich and flavorful! Halva flavored Krembo’s, here we come!

And while we are talking about homemade krembo’s, I must give a shoutout to the Balaboosta cookbook. In it, Israeli Chef Einat Admony recreates one of the favorite snacks of her childhood, you guessed it….krembo. Her homemade version of the classic (which looks incredible, by the way), gave me the push I needed to make these happen.

You see, I’m not much of a pastry girl. In fact, I don’t own a single pastry bag. When I say to fill your pastry bag with whip cream, I mean Ziploc. And I cut the corner with a scissor, the old fashioned way. That’s how I pipe people. So let me tell you – If i can make these, you most definitely can. They might look intimidating, but they are anything but. And that, my friends, is just the way I like to do things. Happy Halva-ing!



Here are some photos of the things that inspired this recipe! With the Halva King, eating freshly ground tahini and surrounded by the many flavors of tahini, halva, and of course, krembo!

This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.  

Related Recipes: halva & ricotta stuffed figs

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