recipes with marzipan

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Chunky Monkey Marzipan Nice Cream

Thursday, July 12th, 2018

Baby I’m back and it feels SO GOOD!! I finally found my blogging groove again and I’ve been cooking and shooting so much – not because I felt pressured, just for the sheer joy of it. It reminds me why I started the blog in the first place, and made me realize just how much I’ve missed it.

This recipe came to me one night this week, and I literally couldn’t sleep thinking about it! How it would taste, what dish I could use for it and how I would shoot it. It was inspired by one of my first smoothie experiences – back in the days when smoothies weren’t that popular. It was the banana, date, milk and honey smoothie from Bissaleh, the Israeli restaurant that gave me my first taste of Israeli cuisine when I was just a teenager. I’d order the drink – ice cold – whenever I would go, and it was just. so. freakin. good. Come to think of it, it’s the place that got me hooked on dates too. And sachlav. And malawach. And everything in between.

Call it the Middle Eastern take on chunky monkey – a classic banana ice cream filled with chocolate fudge and walnuts. Truth be told I’ve never actually HAD chunky monkey ice cream, and banana flavor wouldn’t normally be my thing. But nice cream is another story. If you’ve never made it, it’s basically the best ice cream hack of all time – blending frozen banana chunks until it’s the consistency of smooth-as-butter soft serve. And it’s pretty darn good too. Add some dates, almonds, marzipan and silan and you’ve got yourself a marriage of flavors that is pretty addictive. The fact that it’s good for you? that’s just a cherry on the top.

Now I know marzipan is one of those love it or hate it ingredients. Personally, I used to hate it growing up, but when I married a rainbow-cookie-lover, it slowly grew on me. My kids are huge fans of rainbow cookies too, so I had to come around.

Normally when I think of marzipan desserts, I imagine using almond extract for that intense flavor, but when Molly Yeh put chunks of store-bought marzipan into her biscotti in her cookbook, Molly on the Range, I started looking at marzipan in a new way. She also got me hooked on using the stuff instead of fondant for easy cake decorating (like in this cake!). Basically the stuff is magic.

Marzipan, like rosewater, is an acquired taste, so if you’re not a fan, no worries, you can just sub chocolate chunks in this recipe. You can also do a lot of other substitutions like candied almonds instead of roasted ones, other nuts of you choice, or figs instead of dates. Basically you can customize this however you like and it’ll still be delicious.

And you know what? If you don’t like bananas, just go ahead and fold the ingredients into some softened vanilla ice cream. How good would that be? Or just stuff some marzipan into a pitted date. Or into your mouth. You can’t really go wrong with that.

Are you a fan of marzipan? What are some of your favorite nice cream flavors? Share them with me in the comments below!

Related Recipes:

marzipan biscotti
marzipan date truffles
nutella banana ice cream
banana nut milk & honey smoothie
date and almond hamantaschen

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Marzipan Biscotti

Thursday, August 3rd, 2017


I don’t know what took me so long to blog about my love of Molly Yeh’s cookbook, Molly on the Range. Well, actually I do. It’s been a crazy hectic year since baby #5 was born and I’ve been trying to keep my head above water and maintain my sanity while I manage food (blogging) and family. It’s been months since I fangirled Molly at her book release party and I’ve read her book cover to cover and tried quite a number of her cookbook recipes since!
**GIVEAWAY DETAILS BELOW**

Molly’s blog, mynameisyeh, has been a huge inspiration to me as a blogger. First off, her beautiful photography always pushed me to take my own photography to the next level, and the way that she elevates Middle Eastern food is everything to me. We share a love of tahini and marzipan and I secretly dream about the day that I will open a bread and breakfast on my own little farm in Upstate New York (I may have even called a couple of places that had a for sale sign up this summer!).

Every time I think about the urge to redesign my blog (“because that’s what bloggers do”), I’m reminded that Molly became one of the most popular bloggers on the web without ever redesigning hers. You don’t need a fancy lifestyle blog with a gazillion sections to be successful. You just need delicious food, beautiful photography, and a really awesome personality (which is why I actually READ Molly’s entire cookbook cover to cover, instead of just looking at the pictures like I normally do).

I love how Molly on the Range is part autobiography, part cookbook. It’s an awesome and hysterical journey of a true foodie finding love in both the kitchen and her personal life. In true Molly style, she sent out review copies along with her own sprinkle mix, adorable tatoos and a handwritten note. And she put some of that panache in the book too – with a coloring page, shnitzel costume instructions and fun illustrations throughout the book.

The recipes range from Midwestern favorites like hot dishes to popular Middle Eastern foods like bourekas, hummus and malabi. Molly shares recipes from both her Asian and Jewish heritage, including matzo brei, latkes and fusion dishes like shnitzel bao buns and scallion pancake challah. Of course I’ve marked all the Israeli dishes in the book, especially the tahini and marzipan ones, including this delicious biscotti/mandel bread.

The idea of folding in chunks of store bought marzipan is a brilliant one, and not the least bit overwhelming. The almond flavor is surprisingly subtle, and when I served these up for my daughters birthday recently, everyone loved them, marzipan lovers and haters alike.

Speaking of my daughter’s birthday, I attempted my very first marzipan covered cake for her cake smash recently and it was a huge success! I’ve been drooling over Molly’s marzipan coated cakes for the longest time and I was so excited to work with it.  I can’t wait to share the results in an upcoming post.

I’m also super excited to be giving away a copy of Molly on the Range to one lucky reader! To enter to win the giveaway,

1. Leave a comment below letting me know which BIB recipe you’ve been enjoying this summer.
2. For an extra entry, tag a friend on the giveaway post on Facebook or Instagram.

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 Sunday, August 13th, 2017.

Other Marzipan Recipes:

marzipan date truffles
marzipan apple crisp
3-layer rainbow cookie cake
date and almond hamantaschen

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