Archives for posts with tag: Parsha dessert

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. 

Churro Ark

recipe adapted from NY Times

Canola oil for frying

1/2 cup plus 1 tablespoon sugar

1tsp cinnamon

1/2 cup canola oil

1/4 tsp salt

1 cup all purpose flour

1 cup water

3 eggs


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.




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 eggs
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.

“H-shem, our G-d, spoke to us in Horeb, saying, “You have had much dwelling by this mountain.” (Devarim 1:6)

This parsha describes the different journeys and battles of the Jewish people. It mentions different mountains where different events took place. One of my favorite stories is the story we know that is briefly mentioned in this parsha. About how Og, the king of the Bashan, wanted to destroy the Jewish people so he lifted a mountain to throw onto them. Thankfully he did not succeed and ended us having the mountain around his neck and Moses stuck him in the ankle and Og died. So this week I made Mountain Chocolate Dipped Strawberries. After a very hot week here in my neck of the woods I am glad to end our Shabbos meal with a delicious and refreshing dessert. Enjoy! Recipe follows:

2 pints strawberries, cleaned and patted dry
1 bag chocolate chips

Over a double broiler slowly heat the chocolate. Once the chocolate is melted, dip strawberries into chocolate and set dipped strawberries on a parchment lined baking sheet. Store in refrigerator until you are ready to enjoy.

“These are the journeys of the children of Israel, who went forth from the land of Egypt according to their legions, under the hand of Moses and Aaron.” (Num. 33:1)

The parsha begins with discussing the 42 journeys of the Children of Israel in the desert. After a lot of thought, I decided to be a bit cheeky with this week’s dessert. Ready? Ok it is “Rocky Road Cookies”. Okay maybe it is funnier to me than to you but I enjoyed it. I did run into a small snag in getting the ingredients for this cookie. Both markets nearest to my home where out of marshmallows. I decided to improvise and use marshmallow fluff instead. These cookies were chewy and very addicting. We polished off the batch by sunday afternoon. Here’s the recipe. I hope you can enjoy it with more self control than I did…

Rocky Road Cookies

adapted from Rebeca Shakleford
makes about 4 dozen

1 cup walnuts
1 cup pecans
6 Tablespoons unsalted butter
8 ounces bittersweet chocolate
3 ounces unsweeted chocolate
3 large eggs
1 cup sugar
1 Tablespoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup miniature marshmallows, quartered or 1 cup marshmallow fluff

Preheat oven to 350F. Coarsely chop walnuts and pecans. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic. Set aside and cool completely.

In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.

In a mixing bowl, whisk together eggs and sugar until light and fluffy. Add cooled chocolate mixture and stir until glossy. Add the flour, baking powder and salt and mix until just incorporated. Stir in chocolate chips and marshmallows.

Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.

Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.

“Moses sent them-a thousand from each tribe for the army-them and Phinehas son of Elazar the Kohen to the army, and the sacred vessels and the tumpets for sounding under his authority.” (Num. 31:6)

One of the sacred vessels they brought was the Tzitz, a gold plate with “holy to H-shem” engraved on it that the Kohen Gadol wore on his forehead. Being that it is summer I figured I’d freshen things up with a lemon tart. I saw a really interesting recipe on It called for a lemon tart that you use one entire (peel and all) lemon. I am a huge lemon bar fan and have always wanted to try making a tart. The first order of business was to purchase a tart pan which I was happy to find one for half off at Williams and Sonoma. For the ties on the Tzitz I used some puff pastry I had left over from a Chicken Pot Pie I made. I will tell you I was not over the moon for my outcome with this tart. I think I may have over worked the dough because it was a little hard and I made the crust too think, grrrr. And the filling was not as lemony or tart as I preferred. Maybe the lemon I had was too small. Smitten Kitchen tart looks amazing so I’ll ll have to try it again. Have a great week! Below is the recipe:

Kohen Tzitz (Whole Lemon Tart)

Adapted from Smitten Kitchen

1 partially baked Great Unshrinkable Tart Shell, or your favorite sweet tart shell

1 average-sized lemon (about 4 1/2 ounces; 130 grams), rinsed and dried*
1 1/2 cups (300 grams) sugar
1 stick (4 ounces or 115 grams) unsalted margarine, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt

Center a rack in the oven and preheat the oven 350°F (165´C). Place the tart shell on a baking sheet, which you can line with foil or parchment paper to make any spills a breeze to clean up.

Slice the lemon into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.

Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.

Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. 

Let cool on rack, unmold tart pan and serve. 

* Meyer lemons are the first choice here. They’re milder with thinner skin. But if you know that you do not mind a stronger lemon and rind kick, feel free to use a regular lemon, which will have a stronger flavor and a higher proportion of skin to flesh. If your lemon is not 4 1/2 ounces (Meyers often weigh in closer to 4 ounces) go ahead and cut a wedge out of a second one to keep the lemon flavor in balance with the sweetness of the tart.

…Speak to the Children of Israel, and they shall take to you a perfectly red cow, which has no blemish, upon which a yoke has not come. (Num. 19:2)

Steel Magnolia’s armadillo groom’s cake. How could anyone forget that cake? That was one of my favorite parts of that movie. So as I read this week’s parsha the first line jumped out to me and all I could think of is red velvet cake. I have never made red velvet cake before and I was a bit short on time this week. So when I saw that Duncan Hines made a red velvet cake mix that was pareve I was ready to go. Now I did decide to use a pareve cream cheese frosting but I really didn’t want to dye it red or add red sprinkles because Idid not want to be overly sweet or too ugly to eat. So the outside of the cake is white but the inside was a beautiful red. I baked the cake in a 9″ by 13″ baking dish and carved out the face of a cow. I added some pareve chocolate chips for eyes and nostrils. I was very pleased with this cake. It was moist andeasy to make. The recipe follows:


1 box Duncan Hines Red Velvet cake mix

Follow instructions on box and bake as instructed.

1 8-oz. pareve cream cheese, softened
½ cup margarin,e softened
1 tsp vanilla
1 box confectioners sugar (1 lb. box)

Cream together softened cream cheese with margarine.  Add vanilla and confectioners sugar gradually and use mixer.

They arrived at the Valley of Eshcol and cut from there a vine with one cluster of grapes, and they carried it on a pole, by two, and of the pomegranates and of the figs (Num.13:23) 

The first thing that comes to mind anytime I read this Parsha it the GIANT FRUIT. I just can’t imagine how amazing that was. I knew my dessert had to GIANT FRUIT themed. So grape cupcakes it is! I was easy on myself this week and decided to get the box cake mix (Duncan Hines Devil Food cake) and the ever so wonderful parve Duncan Hines whipped frosting. My sister correctly raves about the merits of homemade frosting. But sometimes it is just so fabulous when it is already done for you. 

 I used the white frosting and mixed it with some purple food dye. After I frosted the cupcakes I dipped them is sugar to get a gorgeous frosted look. Yum! Recipe follows:


1 box Duncan Hines Devil Food cake mix

1 container Duncan Hines white whipped frosting

purple food dye

sugar for dipping frosted cupcake tops


Bake cupcakes according to box instructions. Cool completely. mix food dye with frosting to create desired color. Dip frosted cupcake tops into sugar. Yields 24 cupcakes.