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Pina Colada Ice Cream

Tuesday, August 14th, 2018

I have a love/hate relationship with bananas. I love me some banana cake with frosting, but I’m not a fan of strawberry + banana anything. Banana “nice cream” is a great invention, but sometimes I want some ice cream that’s good for my body that doesn’t taste like, well, bananas.

Enter the humble pineapple. I’ve turned it into a rotisserie stand in my cookbook, Millennial Kosher, and now it’s solving my nice cream problems with it’s unique ability to blend up into a creamy and dreamy dessert.

Like bananas, the pineapple must be frozen before making “nice cream”, and the addition of coconut and rum makes you feel like you’re on a tropical island somewhere. Which is kinda nice considering I haven’t been to one in about 12 years.

So while my Instagram is flooded with photos of Mykonos, I’ll happily enjoy some of this guilt-free ice cream on my porch in Upstate New York, savoring the smell of grass and the breeze sweeping through the mountains. Enjoy the last licks of summer, it’s almost over! (insert sad emoji face here).

Related Recipes:

passion fruit coolada
persimmon coconut ice cream
nutella banana nice cream
orange creamsicle pops

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Tahini Scones

Tuesday, July 31st, 2018

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

Related Recipes:

halva krembos with sesame cookies
halva and ricotta stuffed figs
tahini frappuccino
tahini puppy chow 

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Funfetti Rice Krispie Bites

Tuesday, February 13th, 2018

You could call it killing three birds with one stone, but I’d rather call it multi-purposing. This blog post means so much to be because it’s covers three of my favorite things:

1. My 7th Blogoversary!!!
2. Shabbos
3. Purim

Since I’m in all out cookbook mode these days, I didn’t have much time to plan separate blog posts, and so I rolled them all into one special post.

First up, is definitely my Blogoversary. OK, I’m a little late to be honest, since I started my blog on January 19th, 2011, but is it ever really too late for sprinkles? (I’ve been celebrating the BIB blogoversary with a funfetti theme for the past few years!). I can’t believe that I have been blogging for seven. whole. years. of. my. life.!! So much has happened in that span of time, it would be impossible to name, but it has all culminated into my upcoming cookbook – truly a dream come true. We are just about three months away from the cookbook release, and I can’t help but notice that this is all happening in my seventh year, as the Sages say, “Kol Sheviyin Chavivin”, all sevenths are cherished.

Speaking of 7ths, this post also comes to you in honor of the most special day of the week, the time when I get to unplug from all of life’s distractions, connect with my family and refresh my soul…..Shabbos – the seventh day of the week.

When Sina Mizrachi of Gather A Table approached me about her virtual Shabbos potluck, I knew I wanted in. You see, Sina sees things through a different lens than most of us. Her blog posts are a glimpse into her soul – one that is pure, innocent and full of light. Her photos reflect that and they draw you in so that you want a seat at her table. Sina’s work has inspired me for years, and her recent Shabbos series speaks for itself. I know how much work goes into every recipe and table setting and I am truly humbled by the beauty and depth in each picture, each paragraph and each dish.

For me, one of the most exciting parts about Shabbos is the special treat I prepare for my kids each week. Shabbos might mean a lot to me on a spiritual level (and lets face it – a very physical one as well: getting to catch up on some much needed sleep!), but when it comes to kids, it can be frustrating for them. They don’t understand why they can’t play on the X Box, or watch their favorite show. They have to wear dress clothes instead of comfortable ones and the list goes on. That’s not to say that kids don’t appreciate having Shabbos guests, getting more attention from their parents (lets be honest, being forced to put our phones away means that we are definitely a lot more present than during the week!) and enjoying special treats – but sometimes they need a reminder, on their level, of what makes Shabbos special.

I remember someone once telling me that they have a special selection of “Shabbos games” that their kids are only allowed to play on Shabbos. A friend of mine introduced me to the idea of “Shabbos Cereal”, where the kids get to enjoy sugary cereal (like Fruity Pebbles) only on Shabbos, while the rest of the week they have moderately sweetened cereal (like Corn Flakes and Rice Krispies). I loved that and incorporated into our routine years ago. These ideas of special Shabbos games and Shabbos cereal send a message to kids that Shabbos is different from the rest of the week. To further enhance that feeling, I always prepare (or purchase, when I don’t have time!) a special Shabbos treat for the kids to be enjoyed after the meal – either as a dessert, or as part of a “Shabbos party”. Sometimes, they help me make it, and other times I save it as a surprise. It really builds the momentum and I love to see the excitement on their face and joy in their eyes as they get to enjoy their  weekly treat. These funfetti Rice Kripie bites are JUST the thing and I’m so happy to bring them with me to the virtual Shabbos potluck!

Here are the other dishes that bloggers brought along to the virtual Shabbos potluck:

Bread:
Between Carpools – which egg wash produces the shiniest challah.
Cookinginheelss –  how to hack a challah.

Appetizer:
Spiceandzestroasted eggplant salad.
The Katamon Kitchensalatim.
The Sugar BoxRed Snapper with charred potatoes, tomatoes and lemon.

Main:
Gather A Table – Iraqi slow cooked chicken and rice.
Peas Love n CarrotsMorrocan braised lamb.
Kitchen Testedroasted vegetable platter.

Dessert:
Jamie Gellercinnamon buns
Your Favorite Blogger ;) : funfetti Rice Krispie Bites

Last, but certainly not least – Purim. I can’t believe it’s upon us in just over two weeks, and I love sharing fun recipes that you can give out as food gifts, or serve at your Purim meal. These funfetti Rice Krispies bites are so fun and festive, and they’ll be making their way into my daughter’s shalach manos. Can you guess what she’s dressing up as? Busy In Brooklyn! (with my signature bangs and glasses + my chef jacket or apron!).

Related Posts: (great for Shabbos and Purim too!)

6th Blogoversary} Funfetti Raspberry Palmiers
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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Fruit Salad with Basil Honey Lime Dressing

Thursday, April 6th, 2017

To me, Passover, or Pesach, is all about tradition. I’ve never actually hosted the holiday in my own home, but I imagine that when I do, I’ll be making the same foods that my mother always made.

I have fond memories of my mom’s Passover ratatouille, mock chopped liver, beet salad and cucumber salad all neatly arranged in mason jars on the door of the fridge. She always had big jars of simple syrup on the counter, which she used to sweeten everything from chicken to fish, meat and nuts. Towards the second days, when everyone had enough of the heavy meals, she always diced up a huge fruit salad in our giant glass Pyrex. And she doused it in simple syrup too.

The simple syrup didn’t bother me, especially as a kid, because the fruit tasted like candy. But the bananas – they just threw the whole thing off. There were never really rules to what went into the fruit salad – it was whatever was leftover around the house – but it almost always had melon, kiwi, sliced bananas, walnuts, and oranges.

There was always someone in the house who was walking around scratching their throat from one of the fruits – probably the kiwi, and I think it was usually my sister. But we still ate it – bananas, oranges and all – and we sipped up all those sweet drippings from the bottom of the bowl like they were liquid gold. Ah, Passover memories.

While everyone is busy preparing trays of Passover brownies, whipping up macaroons and fancy pavlovas – I’m here to say that it’s really just about the tradition. Fruit salad may be simple, but it’s what my Momma always made, and it’s what I plan to make when I host Passover in my home in the coming years.

For this recipe, I’ve done away with all the fruits that I picked out of my Mom’s fruit salad – the awful mushy bananas, pithy oranges, and throat-scratching kiwi’s. Instead, I used melons, mangos, plums and nectarines, and fancied it up with a basil honey lime dressing (a lot healthier and more flavorful than the simple syrup of my youth!). Feel free to adjust this salad to your liking – adding more lime juice for extra tartness, or more honey for extra sweetness. And you can also switch up the herbs with some fresh mint instead of basil, if you so desire. Don’t forget to top it off with some coconut whipped cream and chopped nuts to really take it over the top!

Wishing you and your loved ones a very fruitful and happy Passover!

Other Passover Desserts:

marzipan apple crisp
nutella banana ice cream
chocolate ganache tart with macaroon crust
raspberry sorbet

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Marzipan Date Truffles

Thursday, February 2nd, 2017

I must. must. must. discuss these beautiful photos!!! After much deliberation, I finally bit the bullet and upgraded to a new full frame sensor camera, the Canon 6D. Do I even need to tell you how amazing the full frame sensor is, or should I just let the photos do the talking (all unedited, straight out of the camera!)?

I know most of you are not here for the photography. OK maybe you enjoy the mouthwatering food, but you can do without the technical jargon. Let me just say that the camera sensor is what lets in the light and a bigger sensor = more light and more light = beautiful photos. That being said, my “studio” is in a pretty dark room with limited light so a larger sensor is really important for me. The full frame sensor also allows me to fit more into the frame of a photo so you get a wider view.


Sensor aside, the 6d also has wifi capability so I can set my camera on a tripod and connect to it via Canon’s app to take hands free photos! Taking photos on a tripod removes any possibility of camera shake so you get crystal clear, sharp photos. I’m so in love!

Speaking of which, I am also very much in love with this healthy, raw, vegan, 4-ingredient (if you don’t count the salt!) snack that’s become a staple in my house. Marzipan is one of my favorite flavors (hello 3-layer rainbow cookies!) and the pure almond extract really brings out that flavor in these guilt-free chews. With Tu B’shvat around the corner, they are just the thing!!

Related Recipes:

Tu B’shvat truffles
date and almond hamantaschen
cowboy cookie dough bites
gingerbread truffles

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Spicy Roasted Carrot Fries

Thursday, September 1st, 2016

It’s been such a pleasure having some of my favorite peeps guest post on my blog the past few weeks! I think the part I appreciate the most is how they all put so much thought into making something that was so ME. Amy made shakshuka which is one of my favorite foods. Sina made Paleo cookies ‘cuz I’m a Paleo enthusiast who could eat cookies at every meal. Melissa made a deconstructed bakba (that went crazy viral!) ‘cuz I’m all about putting my fun twist on traditional foods. And Miriam whipped out her spiralizer because as many of you know, it’s my favorite kitchen gadget!

I’m sure most of you already know Miriam, the famous blogger from one of the most popular blogs out there – Overtime Cook. If you live in a far off country without internet, and you haven’t yet made it to her blog [in which case, why would you be reading this? But lets not get technical here ;)], you’ve probably seen her amazing cookbook, Something Sweet. Whenever I’m looking for a dessert on the weekend, or a treat for my guests, that’s the cookbook I go to – hands down. And whatever I make is always a winner! Besides being an awesome baker, Miriam likes to create simple healthy dishes and I’m so grateful that she’s sharing one of them with you today!

Welcome Miriam!

Hey Busy in Brooklyn readers! I’m so excited to be guest posting here while Chanie enjoys some special time with her gorgeous new baby! My name is Miriam Pascal, and you might know me from my blog, Overtime Cook, or from my cookbook, Something Sweet. And although my cookbook is all about desserts, I love to make simple and easy real food recipes as well, which brings me to these curly carrot fries.

When I was wracking my brains, trying to think of a good recipe to share here on Chanie’s blog, I immediately thought of a recipe using a spiralizer. I think we all know how much Chanie likes to use one – right?! Well one of the great benefits of a spiralizer, aside from the ability to make zoodles and other spaghetti shaped veggies, is the ability to make super-fun curly shapes out of potatoes or veggies.

Did you grow up on those frozen curly fries? I know I did. These Curly Carrot Fries are a perfect way to enjoy that nostalgic memory without all the extra calories. They’re baked, not fried, plus they’re made out of carrot instead of potatoes. Oh, and did I mention the blend of savory and sweet flavors thanks to the spice mix?

I should warn you that you might want to double this recipe….or else the whole tray might get noshed on before you even get to the table!

Pssst… I don’t mean to alarm anyone, but Rosh Hashanah is closer than you want to think, so put these carrots on your menu!

Related Recipes:

gluten free zucchini fries
butternut squash fries
veal marsala with turnip noodles
cheesy zoodle marinara

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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. You see, 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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Falafel Cauliflower Poppers (Baked!)

Thursday, June 23rd, 2016

You guysssss!!! This post makes me so excited, I have no words! OK, I always have words, many of them. But where shall I begin?

If you’re a dedicated follower of my blog, you know how much I love

  1. trendy recipes
  2. hybrid recipes
  3. ISRAELI recipes
  4. healthy makeover recipes

Am I right? Does that just about sum up my food blogger style or what?!

Well this here genius idea just about incorporates all of those passions! Cauliflower trend – check! Falafel/breaded cauliflower hybrid – check! Israeli recipes – Oh my god yes, check!! And healthy makeover recipes – definitely check, check!!

Ever since my crazy cauliflower nacho hack went ridiculously viral, I’ve been wanting to come up with an equally amazing cauliflower idea, and when Knorr sent me over some of their falafel mix, I knew I had it in the bag. And then I tasted them, and I was all “why hasn’t the whole world made these like every single day of their lives?!?!” Yup. You’re welcome.

Breaded cauliflower has always been a favorite snack of mine, but since they’re usually fried, I don’t have them too often. I also avoid using fresh cauliflower, since it’s such a pain to check for bugs (kosher law forbids the consumption of insects), so I came up with a recipe that solves all those problems! You’re welcome.

So, not only are these cauliflower poppers supremely delicious, they’re made with thawed frozen cauliflower (no checking necessary) and they’re baked, not fried! You wouldn’t believe it from the insanely crunching coating, but oh yes, they are practically guilt free. Did I say you’re welcome yet?

Speaking of which, I want to thank Knorr for making these semi-homemade poppers so easy to put together using their prepared falafel mix. I’ve not usually a fan of prepared mixes but falafel is an extremely time consuming effort – between soaking the beans, processing the mixture and frying the balls… I’m all for convenience in this case!

Convenience is the name of the game these days. With school out for most of the kids, I’ve got summer prep on my mind and lots to do. Plus the NYC heat is totally draining me and getting dinner on the table every night is not as easy as it used to be. I’m thankful for kid-friendly foods that might use some store bought ingredients to help me out – like bottled BBQ sauces for quick and easy pulled chicken/beef, frozen ravioli that I can just heat up with some marinara, and even pancake batter that makes breakfast a cinch. I may be a do-it-yourself, made-from-scratch gal at heart, but I’m a very practical mom IRL (in real life!). Summer conveniences, here we come!

Speaking of summer, make sure you put these on your NINE DAYS menu, will you? You can thank me later.

You’re welcome!

This post was sponsored by Knorr Falafel. All opinions are my own. 

Related Recipes:

falafel latkes with harissa tahini
spinach falafel burger
smoked paprika popcorn cauliflower
cauliflower nachos

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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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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!

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!