snack

...now browsing by tag

 
 

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

Post a Comment

Zucchini Fries (Gluten Free)

Monday, May 12th, 2014

We’re closing in on our series of pesto recipes with these crunchy gluten free zucchini fries! I love using zucchini because they are so low in calories and totally guilt free. To keep them diet friendly and gluten free, I used a chopped nut coating instead of breadcrumbs, and garbanzo bean flour instead of all purpose flour. But what really makes these zucchini fries different is the pesto. I could have went with eggwash to “glue” the crunchy nut coating onto the zucchini sticks, but with extra pesto in the fridge, I decided to give it a try. The results were so flavorful, I can’t imagine making it any other way!

There’s just something about fries that makes eating any vegetable fun, am I right? Good old russet potato fries used to be the only fries  on the brain but sweet potato fries have made it up there too. Personally, I’m a big fan of butternut squash fries,  and just recently, parsnips fries have topped my list of favorites as well. I must blog about those soon.

If you’re dieting and craving some crunch, these oven-fried zucchini fries are sure to hit the spot. Feel free to adapt the recipe to your specific diet! To make them dairy-free, just omit the parmesan and use more nuts instead. I like to use the same nuts as the ones in the pesto (I used Marcona almonds here), but you can experiement with pecans and walnuts too.

Related Recipes:

zucchini parmesan chips
pesto pinwheels

Post a Comment

Peanut Butter Bars

Thursday, April 24th, 2014

Ah, chometzfest! That day or two after Passover when we stuff our faces with all the delicious foods we’ve missed for 8 days.

Yes – just 8 days! What is it about Pesach that leaves us craving chometz (leaven food that’s prohibited during Passover) so much? It’s just over a week and we can barely hold out for our pizza. Is it just a case of wanting what you can’t have?

I can still remember the lines around the block of the pizza store a mere hour or two after Pesach ends. Who’s not guilty of standing on those endless lines for a fresh hot slice of cheesy heaven?

Now that I have my own kids, I’m not about to waste my time waiting for pizza. Instead, we break out a couple of boxes of fun sugary cereal for a Cereal Chometz Party. My kids can’t get enough, and the pizza can wait for another day.

The next morning, I whip out some fresh, hot pancakes or cake, to enjoy the crumby deliciousness with a cup of hot coffee.  Now, that is what I miss over Passover. And peanut butter, of course!

Read on for some more chometz recipes in the Kosher Connection Linkup below!

Other peanut butter recipes:

peanut butter mousse
peanut butter fudge ice cream pie
peanut chicken curry
peanut butter corn flake crunch ice cream

Post a Comment


Gingerbread Truffles

Monday, December 16th, 2013

When the weather starts to take on a bitter chill, and the city is covered in a blanket of beautiful white snow, I know it’s time to break out the gingerbread. There’s just something about the warm, fragrant spices that’s so comforting. I often turn to this tried and true recipe for gingerbread cupcakes with brown sugar cream cheese frosting when I need my gingerbread fix.

That’s the thing about winter. You just want to cuddle up in big, bulky sweaters – unaware as to what all that comfort food is doing to your waist line. Which is why I set out to disguise my favorite winter comfort food as a healthy truffle that’s chocolate-free! Medjool dates have a great fudgy quality that makes them the perfect raw and healthy base for decadent truffles. They’re virtually fat free, rich in potassium, and a great source of dietary fiber.

Sure, there was a time when dates looked like cockroaches, and I wouldn’t go near them with a ten foot pole. But when I finally took he plunge, there was no going back. How can you go wrong with sweet syrupy chews that are virtually guilt-free? They make a great addition to smoothies, granola bars, and even salads.

If you haven’t picked up on this month’s link-up theme just yet, it’s all about comfort food! Read on for a collection of decadent comforting recipes that are sure to keep you warm all winter long!

Related Recipes:

gingerbread cupcakes with brown sugar cream cheese frosting
gingerbread cookies

Post a Comment

Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

Tuesday, August 13th, 2013

If you follow me on Facebook or Instagram, you’ve probably already drooled over these gorgeous gingerbread cupcakes. I made them during the fast of Tisha B’av, so I wasn’t about to photograph them, but I did talk about them, a LOT. The next day, I had just 3 cupcakes left, so I decided to do what any foodie/blogger would – share! It was hard not to gobble down the last of them before getting a good shot, they’re just THAT good.

Besides being incredibly moist, these gingerbread cupcakes are chock-full of warm autumn spices. I didn’t think my kids would go for the flavors of ginger and nutmeg, but I was SO wrong – they could not get enough. Not only that, my little cream-cheese-haters were licking the frosting off their fingers! I think I’m going to start whipping up sweet cream cheese concoctions and call them “frosting sandwiches.” It will make lunch a whole lot easier for me!

1 year ago: chicken lollipops 
2 years ago: cherry yogurt popsicles 

Post a Comment

Quick & Easy Chocolate Rugelach

Wednesday, February 23rd, 2011

My friend Dina and I have been friends since childhood. Growing up, we lived around the corner from each other, and after getting married and moving, we still do! We’re always swapping recipes and oohing and ahhing over the fabulous food we see on the food channel. Between the two of us, I am more of the cook and Dina is more of the baker. Whenever I see a great cake recipe, I send it her way, hoping that she’ll make it so that I can get a taste (she usually sends over a piece!). On a lucky day, she’ll invite me around the corner for a hot cinnamon bun and some coffee. One such day, Dina brought out these delicious rugelach. I thought they must be a patchke to make since they looked so good and tasted even better. But they are super easy and require only 3 ingredients! I have made them more than once when having company over at the last minute. They are totally floored when, without advanced notice, I manage to put out piping hot chococolatey flaky goodness!

Post a Comment

Roasted Garlic Hummus with Pita Chips

Saturday, February 5th, 2011

My husband is not much of a sports fan. He’s more of a computer fan, if you know what I mean. So, if not for my brother, I would have no idea that tomorrow is the big day for most men out there! That, and the fact that I wanted a crunchy, healthy snack tonight, is what brought me to make this delicious and healthy recipe. Chummus is available at any grocery, in so many flavors and styles. So why go through the hastle of making it? Well sometimes, I like the chunkiness of a purely garbanzo-based spread, sans the techina. That’s when I whip out some fresh garlic, a food processor, and of course some pita bread, for homemade toasted “everything” pita chips with roasted garlic hummus.

Post a Comment

Cowboy Cookies

Monday, January 24th, 2011


We decided to throw together a quick Game Night on Motzei Shabbat with the family. I told everyone they could bring something. As for myself, I whipped up a quick batch of cowboy cookies a’ la Martha Stewart. This recipe is chock full of flavor, using chocolate, coconut, pecans and oats. I’m not the biggest coconut fan, but in these, they offer an added chewiness that’s worth it. Why are they called Cowboy Cookies? The origin is unclear, but the cookies do seem hearty enough for the Wild West. As for game night, the girls won by a landslide!


Post a Comment