Make yourself an ark of gopher wood; make the ark with compartments, and tar it inside and out with pitch. (Bereishis 6:14)
To be honest, everytime I go to Costco I gaze loningly at the churros. I love churros. I have very fond memories of eating them when I was a little girl in Southern California. So basically I really have been waiting until I could make it work to have churros for a Parsha dessert.
An ark made out of churros…amazing! The hardest part of this recipe is not eating all the churros as soon as they come out of the oil. Seriously. Being the mature adult that I am, I only burned my tongue twice on hot churros. My 17 month old daughter saw these and screamed until I gave her one. And then she cried more after I told her “no more” after three churros. You’ll love these.
recipe adapted from NY Times
Canola oil for frying
1/2 cup plus 1 tablespoon sugar
1/2 cup canola oil
1/4 tsp salt
1 cup all purpose flour
1 cup water
1. Add enough oil to a large saucepan or deep skillet to come to a depth of at least 2 inches; heat to about 350 degrees. Mix 1/2 cup sugar and the cinnamon together on a large plate
2. Combine remaining sugar, 1/2 cup canola oil, salt and 1 cup water in a saucepan over high heat, and bring to a boil. Turn heat to low, and add flour, all at once. Stir constantly until mixture forms a ball, about 30 seconds. Remove from heat, and beat eggs one at a time into mixture, stirring until smooth after each addition.
3. Spoon dough into a pastry bag with a large star tip. Press strips of dough about 4 inches long into hot oil. Cook as many as will fit comfortably at once, turning as they brown, 5 to 10 minutes each.
4. Remove churros from oil, and drain on paper towels, then immediately roll them in cinnamon-sugar mixture. Serve hot or warm.
And the woman saw that the tree was good for eating and that it was a delight to the eyes, and that the tree was desirable for comprehension, and she took of its fruit and ate; and she gave also to her husband with her and he ate. (Bereishis 3:6)
One of the widely known parts of the Torah, Chava giving Adam the apple (or fig or estrog). There is a debate on what the exact fruit was, but for this Parsha dessert we are going with the apple opinion. These chocolate dipped, candy encrusted apples were as fun to make as they were to eat! The kids and adults loved them and I felt good that it was a moderately healthy dessert. I made these dairy but they can be easily made parve.
Tempting Chocolate and Candy Covered Apples
6 popsicle or cookie sticks
6 oz (half a bag) chocolate chips
sprinkles, candies, crushed cookies, etc for decorating
Wash and dry apples. Remove the stems and insert stick were the stem was. Refrigerate apples while preparing chocolate. Melt chocolate over a double broiler. Dip apples into chocolate and rolls in desired topping. (Note: I found that I needed to let the chocolate set a bit before rolling in the heavier toppings) Return apples to refrigerator to set completely.
Taking a little break while traveling over Sukkot. If you are a mother looking for an inspiring article check out the link below for a wonderful article on being a mom by a mother of 14 children (!!!) see below! L’Shana Tova!
A man shall not take the wife of his father…” (Devarim 23:1)
Well here it is, my first big failed dessert on Parsha Desserts. I couldn’t even serve it. My husband who will practically eat rotten leftovers said it was too bad to serve. So the idea was to do Mexican Wedding cookies because this parsha talks a lot about marriages. Marriage to captives, marriage issues that come up when you have two wives, whom you can or cannot marry, etc. Cute idea right? The first thing I did wrong on this recipe was instead of lightly toasting the almonds I gave them more of a bronzing. Good for people, not for nuts. Then the cookies, besides having a terrible burnt almond taste, were the wrong texture. The upside…they look pretty enough. Okay maybe next year I can try again. If you have an amazing Mexican wedding cookie recipe I would love you to leave it in the comments.
You shall surely set over yourself a king whom H-shem, your G-d, shall choose; from among your brethren shall you set a king over yourself… (Devarim 17:14)
I have been holding out on giving over this recipe because it is really so amazing and I wanted to wait a bit before incorporating it into the Parsha Desserts. Snickerdoodle Brownie Crowns. These are so amazing, there are really a favorite in our house. I found them on mybakingaddiction.com they make the house smell so incredible. With fall approaching this is a great way to get into the fall mood. Enjoy!
Snickerdoodle Brownie Crowns
adapted from My Baking Addiction
2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup canola oil
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg
1. Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In large bowl, beat together oil and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.
See, I present before you today a blessing and a curse. (Devarim 11:26)
With the idea of a blessing and a curse, I think of the good side and the dark side, black and white. So I decided on Chocolate Crinkle Cookies. I have had and tried many different types of Chocolate Crinkle cookies recipes and I found the best one a few years ago on aish.com. The recipe is super easy, uses margarine instead of oil (a major plus in my book for health and cost), the dough is really super easy to work with, and best of all the cookies are delicious! Out of powdered suger? no problem. Granulated sugar works great too and adds a delicable crunch. Enjoy!
Blessing and Curse Chocolate Crinkles
recipe from Aish.com
11/2 cups sugar
3/4 cup cocoa
3/4 cup oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups flour
Powdered sugar for coating
In large bowl, beat eggs slightly.
Add sugar, cocoa, oil, baking powder, and vanilla.
Gradually add flour till thoroughly combined.
Cover and chill 1-2 hours.
Shape dough into 1-inch balls and roll each ball into powdered sugar until completely coated.
Place balls 2 inches apart on a cookie sheet lined with parchment paper or greased lightly.
Bake at 375 Fahrenheit or 180 degrees Celsius for 8-10 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.
For H-shem, you G-d, is bringing you to a good land; a land with streams of water, of springs and underground water coming forth in a valley and mountain; a land of wheat, barley, grape, fig, and pomegranate; a land of oil-olives and honey; a land where you will eat bread without poverty, you will lack nothing there… (Devarim 8:7)
When most of us think of the descriptive words of the land of Israel we all think of the land of milk and honey. This week I wanted to combine these two into a delicious pareve dessert. Now I have had a lot of parve cheesecakes. And they tend to be very obviously parve. But this cheese cake is out-of-the-park good. My husband could not stop raving about it. I hope you enjoy as much as we did!
The Land of Milk and Honey Pareve Cheesecake Bars
1 1/2 cups finely ground parve cinnamon sugar graham cracker crumbs
1/3 cup white sugar
6 tablespoons canola oil
Preheat oven to 375. Combine ingredients in a food processor and press into a 9 by 13″ baking dish. Bake for 7 minutes.
16 ounces parve cream cheese, softened
1/2 cup honey
2 tbsps lemon juice
1 tsp vanilla
Preheat oven to 350. Combine all ingredients in a food processor and pour into baked crust. Bake at 350 for 25-35 minutes, until the center is almost completely set. Cool and refrigerate for 2 hours.