Dessert

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Donut Milkshakes

Thursday, December 15th, 2016

OMG OMG OMG OMG!! Should I even talk right now or do these insane milk shakes just do it for you?! Chanukah is coming and on Chanukah we DONT. COUNT. CALORIES. Ok????? And because we don’t count calories, I had to put a holiday spin on one of the huge food trends right now – over the top milkshakes! I don’t know if you’ve seen these gazillion-calorie monstrosities but they are insane. Milkshakes topped with pieces of cake and candy, with more candy glued to the glass and just tons of junk everywhere.

It says a lot about the state of our health when restaurants are actually serving that stuff, and when people are actually ordering it, but for these 8 DAYS, we are going to have some crazy fun, donut milkshakes included. Believe me, I would never make this stuff on a regular day. Not even my birthday. But my birthday is on Chanukah so YAAAAYYYY!! I’ve put together two variations, based on the two most popular Chanukah donuts – custard donuts with chocolate glaze and jelly filled donuts with powdered sugar. Of course nowadays you can find a bunch of other flavors, but these are the classics we grew up on. Milkshakes are about nostalgia too, especially for me, as we had a real milkshake machine growing up. Not a blender. A milkshake machine. It came with a stainless steel cup that you hooked onto this machine. A stick with a blade would break up the mixture and you had a real frothy milkshake! My brother would take it out on Saturday nights and make himself a huge shake with his pizza. Memories! And who can forget being young and biting into a huge jelly or custard donut and licking out the filling with your tongue? These shakes mix the best of both worlds and I hope they bring up some fun childhood memories for you too!

 

 

Related Recipes:

jelly ring donuts
deconstructed jelly donut pancakes

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Paleo Chocolate Muffins

Thursday, November 24th, 2016

I keep waiting for life to get a bit less hectic. When baby #5 came five weeks early this summer, life turned upside down. We thought we had everything all worked out. We were spending July in upstate New York and planned to return for the second month of the summer, so I’d be near the hospital for my late-August due date. Instead, we drove for two+ hours in the wee of night while I labored in the front seat hoping that my water wouldn’t break! Alas, we made it to the hospital with more than enough time, because my labor lasted 24 hours. You just never know.

My husband packed up all our stuff from the country (we all know how that went), and I started looking for an extra hand to help with the kids while I nursed my preemie around the clock. Slowly but surely, things began to fall into place. The kids transitioned to their new summer arrangements, I found an awesome girl to help out, and I rested up at my Mom’s house. But then camp ended. And school was two weeks away. And we had all the holidays coming, so I needed to buy holiday clothes, uniforms, school supplies and all that New Year stuff that is just. so. hectic. Once that all died down, I started to plan for my son’s Upshernish, a ritual hair-cutting ceremony observed when a Jewish boy turns three, and thus formally begins his Torah education. I spent weeks prepping and planning, made my very first fondant cake and other desserts which I froze in advance. I lined up a caterer, entertainment, got us all in coordinating outfits and booked the photographer. Alas, the big day arrived (which we celebrated this week), and thankfully it all worked out beautifully. We chopped off my son’s beautiful blond curls, sharing and celebrating with friends and family.

Now that the upshernish is behind us, I woke up this morning thinking, OK, now let me just take a breather. But then I opened my calendar and saw all the trillions of things I had lined up (many of which I had pushed off because I was too busy planning the party) …and I realized…life is not going to get any less hectic. This is it. I’ve got five kids. I’ve got recipes to test. Demos to work on. Articles to write. Shopping and homework and Dr.’s appointments and PTA and laundry and diapers to change and babies to feed…..and…….and……yes. I’ve got so much. I’ve got so much.

So instead of fighting my hectic schedule, I’ve decided to embrace it. And instead of wishing for a break, I’m going to find little tidbits of calm amid the chaos. Small moments to savor a hot cup of coffee, and to realize that breastfeeding is not a chore, but a time to bond with my adorable baby and dinner with friends is not just another thing to do on my calendar, but a time to take a break and actually enjoy the moment!

Today is hectic. And tomorrow will be too. But I am forever thankful for it. Happy Thanksgiving!

I’ve been trying to clean up my diet the past couple of weeks (so I could fit into my dress for the upshernish!) and whenever I’m looking to debloat, I try and go Paleo (or Whole30!). The natural, unprocessed food really helps me get back to a healthy way of life and just makes me feel better. These amazing grain-free chocolate muffins have literally saved me on mornings when I am desperate for a little something to eat with my date-sweetened, coconut-milk coffee. They’re so rich and fudgy that my kids actually think of them as a special treat, instead of a healthy one!

If you’re interested in learning more about the Paleo diet or reading about my 30-Day Meal Plan, visit this page!

hazelnut chocolate chip almond butter cookies
chocolate ganache tart with macaroon tart

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Cookie Butter Pumpkin Pie

Thursday, November 17th, 2016


I’m proud to be an American. Really I am. (Politics aside!) But truth be told, I don’t celebrate Thanksgiving. Maybe it’s because, being Jewish, we’ve got our fill of holidays, and every Shabbat is practically a Thanksgiving meal in itself. The most we ever did growing up was make some deli turkey sandwiches and maybe pumpkin pie, but no feast and no big bird.

If I’m feeling festive, I’ll usually cook up some Thanksgiving-inspired recipes for the Shabbat before or after Thanksgiving. I make turkey London broil (half of a skinless boneless turkey breast), pumpkin pie, cranberry sauce and stuffing and call it a day. I love all the flavors of the holiday and each year, I try to put my own spin on a classic Thanksgiving recipe.

Last year, I had my very first Thanksgiving dinner experience, when my friend Melinda of kitchen-tested) invited my family over for the most lavish spread I’ve ever seen. And I’m Jewish. So when I say lavish. I mean LAVISH. Mel made the most adorable place settings with homemade tea biscuit cookie butter in personalized jars and a crazy good pie bar for dessert (I brought my Mexican hot chocolate pecan pie). This year, she invited us again (I’ve got my stretchy pants ready!) and when I was thinking about what to bring, I decided it had to involve the latest kosher obsession – speculoos, or Lotus caramelize biscuits and cookie butter spread.

You see, Mel had her first taste of the stuff at my house, and I think her eyes rolled back in her head when she licked the gingersnap-flavored butter off the spoon. Of course cookie butter had been around for years, but it’s been hard to get with kosher certification, so I had to resort to begging my friends and family to smuggle some in from Israel. (Just joking of course, it’s perfectly legal. Although maybe it shouldn’t be!).

But the kosher speculoos Gods heard our pleas, and pallets of the stuff have finally arrived at our shores and onto kosher supermarket shelves. No need to stock up on ten jars at a time anymore, they’ve become a staple! Three stores in my hood alone now carry the cookies and butter, as well as numerous stores around Brooklyn. I hope kosher supermarkets everywhere get in on the cookie butter dream too.

So! To celebrate the newly available jars of bliss, I’ve developed this super fun recipe for cookie butter pumpkin pie. Except it’s really a butternut squash pie, but pumpkin just sounds better. And isn’t butternut a pumpkin anyway?

Plus, haven’t you read the news that canned pumpkin isn’t actually pumpkin??!! I know, shocking right? So if they can call canned squash pumpkin, I sure as hell can too. At least I’m being honest, right?

So pumpkin, squash, whatever you decide to use, marries so beautifully with the cookie butter because it’s got that amazingly warm flavor that’s reminiscent of gingersnaps (my all time favorite) and cinnamon. Surprisingly, I’m not that into pumpkin spice flavors, so this is a great alternative. I love to eat it cold, with a dollop of coconut cream, for a decadent dessert. If only I had a fireplace to pair with it!

Don’t be intimidated by the fancy swirls, they’re super simple to make. Just spoon dollops of the cookie butter into your mouth…um…I mean…onto the pie, and then use a knife to swirl the dollops around. Don’t mix too much and don’t stick that knife too deep or you’ll mess with the crust. Ask me how I know.

So whether you celebrate Thanksgiving or not – give this decadent and original pumpkin pie a try. If you’re a fan of cookie butter, you’ll be sure to love it! (and If you’re not, who are you and what in the world is wrong with you?!)

Happy Thanksgiving!

Related Recipes:

Lotus cookie puppy chow
Lotus cookie pancakes
Lotus cookie cinnamon buns with cookie cream cheese frosting
pumpkin crisp
pumpkin banana souffle

Other Thanksgiving Recipes:

chestnut hummus with Thanksgiving pita chips
unstuffed mushrooms with chestnuts
cranberry sriracha green beans
creamy pareve mashed potatoes
mulled wine cranberry sauce
the best pareve cornbread
turkey roulade with 5-minute stuffing
Mexican hot chocolate pecan pie

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Our Table Cookbook Review & Giveaway

Thursday, November 3rd, 2016

I’ve been following Renee Muller for years, and when word got out that she was coming out with a cookbook, I knew it would be something special. You see, Renee doesn’t see food like the rest of us. To her, a table is a canvas, and each dish is another way to paint a beautiful picture. Renee is a food stylist par excellence and her magazines spreads are jaw dropping. I knew the photography would be out of this world, but I was in for even more. In Our Table, Renee invites us to experience the joy of eating memorable meals together, something she cherishes from her upbringing in Lugano, Switzerland. Her recipes are homey, family friendly and diverse. She’s got a little something for everyone – part healthy, part indulgent, some easy and some more complicated. The Chapters span the basics from appetizers and soups/salads to fish/dairy, meat/chicken, snack/sides, breads/cakes/cookies and desserts.

Beautiful photography and a range of mouthwatering recipes wasn’t enough for Renee. So she created a guide with never-before-seen video tutorials of some of her most popular recipes. From “how to stuff cabbage” to “how to cut caramels”, “how to make gnocchi” to “how to braid challah”, these videos are not just visually stunning, they are informative too. (You can watch them here!) You’ll also find a Pesach guide in the book to help you easily adjust many of the recipes and make them holiday approved.

I’ve already tried Renee’s seared tuna cubes over the holidays to rave reviews, but I’m looking forward to trying the broccoli winter salad below, the gnocchi di casa, sugo della nonna (her grandmother’s Italian marinara sauce), Belgian birthday waffles, lattice minute roast, meat manicotti, honey walnut brittle, irresistible toffee, buttery chocolate scones, deconstructed lemon meringue pie (what an awesome idea!) and more!

Of course I can’t do a cookbook review without giving one lucky winner a chance to own this beauty, so…

To enter to a win a copy of Our Table by Renee Muller,

  1. Comment on this post and share your most memorable meal or dish.
  2. For an extra entry, follow Busy In Brooklyn via Facebook, Twitter, Instagram or Pinterest. Just be sure to leave a note in the comment letting me know where you follow.

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Monday, November 14th, 2016.

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Apple & Honey Galette

Tuesday, September 6th, 2016

Few things truly blow me away in the foodie world nowadays. After five years of blogging, I’ve come to see it (almost) all. But this guy right here? This guy is something to write home  blog about. I don’t remember when I met Eitan Bernath for the first time, but I do remember watching him on Chopped. This kid isn’t just impressive because he had the confidence to go on national TV as a kosher cook and compete against other kids his age. He’s impressive because he took that experience and turned it into a passionate career, all the while attending Yeshiva and doing all the things that kids do at his age. Besides for running a blog, making appearances and doing cooking demos, Eitan somehow managed to teach himself food photography, and I am blown away! I hope that my kids have even half of his passion, drive and determination someday. Eitan, it’s such a pleasure to have you guest post on my blog, welcome!

P.S. Check out Eitan’s interview with me here!

Hey Guys! My name is Eitan Bernath. I am a teen chef from Teaneck, New Jersey. I am so excited to be guest posting on Chanie’s blog while she’s enjoying time with her new baby. You may know me as the Jewish kid who appeared on “Chopped” on the Food Network, a little over 2 years ago. Now at 14 I have a full career as a recipe developer, food photographer, chef and foodie personality in the culinary world. Check out my food blog, CookWithChefEitan.com where I post new fun recipes every Sunday.

Chanie is a legend in the kosher food blogging world and was one of the people who inspired me to start my blog. I am a big fan of many of her recipes. One of my favorites is her Drunken Hasselback Salami. It is awesome! If you haven’t tried it yet, then you clearly are living under a rock! It’s so cool to be guest posting on her blog today! Thank you Chanie!

I am sharing with all of you my Apple Galette recipe. Pie dough has always intimidated me for some reason. As someone who tends to stick to the culinary side of the field, I don’t bake often. But after taking the pastry class at ICC this past summer, I have begun to experiment more in the kitchen with baking.

So a few weeks ago I randomly decided to attempt to make pie dough. After letting it chill in the fridge, I rolled out the dough and filled it with a filling of sliced apples, honey, brown sugar, cinnamon, and butter. I baked it off in the oven and waited for it to finished baking. (Now I’m a 14 year old in the 21st century. I don’t really know what patience is and the pie filled the entire house with with a warm, delicious smell. So that was like the longest hour of my life!)

I took it out of the oven, cut myself a slice, and tried it. It was the BEST pie I had ever had in my life! The dough was perfectly flaky. The filling perfectly sweet. It was perfect! My first attempt at pie dough was a success! I will definitely be making many more pies! Comment below and let me know about your first time making pie.

This Apple Galette recipe is perfect for Rosh Hashanah and even for the rest of the upcoming Chagim. It’s great for breakfast, warmed up with a cold scoop of vanilla ice cream or even anytime of the day. Also, I definitely suggest drizzling your slice with even more honey. Because, can you really ever have too much honey? Enjoy!

Related Recipes:

honey hasselback baked apples
apple and honey tart
honey cake with caramelized apples

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Chocolate Meltaway Cake

Wednesday, August 24th, 2016

You know those insane 3-tier cakes that you see at fancy birthday parties or weddings (like these)? Well Melissa of Lil’ Miss Cakes is one of the bakers that makes those beautiful creations and I’m super stoked to have her guest post on my blog today! This whole guest blogging thing is so exciting for me because I get to introduce you to some of my all time favorite blogger friends and Melissa is one of them. I love how she posts accessible recipes for us non-professionals (like these stained glass cookies or these pumpkin chai hamantaschen). She’s really bringing it today with her twist on a yeasted babka or kokosh cake. I love me some babka, but the only time I ever make it is when I have leftover challah dough (and I don’t bake challah very often). Enter Melissa’s babka hack and you can be making a no-yeast chocolate meltaway anytime. I can’t wait to try it!

Welcome Melissa!

one of Melissa’s beautiful cakes

Hey hey! I’m Melissa of Lil’ Miss Cakes. Over on my site I kind of do it all. I share my creative cakes, share delicious and dairy-free dessert recipes, and I also design and sell custom cookie cutters. I love Chanie and her blog, she is super talented. Her food photography is stunning and her recipes are spot on, I can always find the perfect family friendly recipe to whip up for dinner. I’m so happy that the blogging world has brought us together and I’m so excited to share a recipe here with you! Thank you so much, Chanie for allowing me to guest post and congrats on your daughter, she is gorgeous! Sit back, relax, and enjoy her!

Since we all don’t always have lots of time to bake, I like to come up with impressive desserts that don’t take all day in the kitchen. I had been craving a chocolate babka/kokosh cake for a long time, but making a yeast dough is too time consuming, and doesn’t always turn out well. I needed a cake that I can mix up and bake quickly, as soon as the mood strikes. It had to be fudgy and super chocolatey, with easy to find ingredients. This cake does it all! It looks really impressive, but whips up in no time. There are a few dishes to wash, but you won’t be waiting for dough to rise all day long. There is no rolling out dough, twisting, shaping, second rising. None of that. Just mix, add to the pan, and bake. The cake is moist and tender, the chocolate is oozes everywhere, and the crumbs give the perfect amount of crunch. The best part of it all, this recipe is pareve, but I bet you won’t be able to tell!

Related Recipes:

Melissa’s cinnamon roll cake

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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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Egg-Free Banana Muffins

Wednesday, July 20th, 2016

This one goes out to all the mom’s out there battling food allergies. I am with you. Boy am I with you.

My son suffers from an extensive list of food allergies, some severe (epipen-severe) and some, mild. The thing about food allergies is that just when you think your kid might be outgrowing an allergy, you find out you are wrong. So, so wrong.

Under the guidance of my son’s doctor, we’ve been slowly trying to reintroduce beef into his diet (yes, my kid is allergic to BEEF!) and all was going well until it wasn’t. A mere bite of cross-contaminated chicken (that was grilled together with meat) resulted in an allergy so severe, I had to call the paramedics. THIS is the kind of stuff mom’s of allergic kids have to deal with, and that’s why I’ve made us all cupcakes. Egg-free ones. (And if you’re kid is allergic to dairy, go ahead and skip the frosting, or use vegan cream cheese. Unless your kid is allergic to soy. And gluten. Then just sit down with a giant chocolate bar and have a good cry).

Lucky for us, we’re good on the dairy front and my son LOVES cream cheese, so I love to spoil him with these. The banana muffins are so incredibly moist, you’d never imagine their missing a key component of fluffy baking. No aquafaba required.

I hope you’re all having a fun and relaxing summer. Stay safe out there!


Related Recipes:

healthy thumbprint hamantaschen (egg-free)

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Mixed Berry Frozen Yogurt Bark

Thursday, June 30th, 2016

The 4th of July holiday weekend is just around the corner and have I got the coolest (pun intended) recipe for you! Creamy, crunchy, sweet, tart, and incredibly refreshing frozen yogurt bark, and it’s red, white and blue too!

If you’ve missed out the frozen yogurt bark trend, it’s a new, fun way to enjoy your favorite yogurt. Forget banana ice cream, frozen Greek yogurt confections are what’s hot! I love that there are endless possibilities – from the yogurt base, to the assorted toppings, there is SO much you can do.

With my patriotic spirit in mind, I went with a mix of berries and added granola for crunch. You can use fresh or frozen, which makes this super easy, and store-bought or homemade granola – so basically, this bark practically makes itself. And with a full summer ahead, we all love those types of recipes! Especially when they’re healthy, refreshing, and cold (have you BEEN outside lately?!).

These recipes aren’t just fun for me, they’re actually a necessity. You see, I don’t tolerate the heat very well (which is why, while I love my family in Florida, I would NEVER move there) and from what I hear, NYC is in for a HOT summer. If I could haul around a freezer of ice chips on my back, I probably would, but I have to settle for light and cold foods instead. I HATE cooking in the summer and with a baby coming soon (aaahhh!!), I hate it even more. Any tips for surviving the heat this season? I’m all ears.

In the meantime, it’s going to be lots of yogurt and fruit for me, which is great, because that’s exactly what I’m craving. I love Norman’s line of thick, creamy Greek yogurts but my favorite of all time is their guava yogurt. I can literally eat it for breakfast, lunch and ice cream. Oh wait, is ice cream not a meal? It is for this overheated pregnant mama ok?!?!?!?!

So, if you’re like me and you like to indulge in yogurt and imagine it’s ice cream, give this no-guilt mixed berry yogurt bark a try! It’s guaranteed to cool you off, if only for a few minutes, until your next venture outdoors.

Good luck with the summer heat you guys, and remember to stay hydrated! Oh, and of course, Happy Independence Day! Enjoy the holiday weekend :)

This post was sponsored by Norman’s. All opinions are my own. 

Related Recipes:

4th of July tartufo
4th of July chocolate-dipped kettle chip stars
blueberry frozen yogurt bites
terra stix white chocolate bark
blueberry sweet potato granola salad with  yogurt dressing

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Strawberry Basil Popsicles

Thursday, June 16th, 2016

Even though my Shavuot spent in Upstate New York was kinda chilly, there are signs of summer at every turn. The fresh smell of grass in the air, the sun peaking out through the clouds, and the mosquitoes coming out of hiding (scratch, scratch). As a foodie though, I look for the signs of summer at the market. The fresh berries, in-season sweet-as-sugar melon and the beautiful fragrant leaves of basil that blossom to their fullest potential. Ahh, the sweet, sweet smell of summer!

In this quick and easy recipe, the best of summer comes together in a healthy, Paleo creamsicle that is as sweet as it is refreshing. It’s my go-to all summer long!

A bucket of popsicles makes an amazing hostess gift for summer parties! Gift one at your next cookout!

Related Recipes:

orange creamsicle pops
cherry yogurt popsicles
strawberry limonana

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