Archives for posts with tag: Parsha desserts

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 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.


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.


“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.

Take a census of the entire assembly of the Children of Israel, from twenty years of age and up, according to their fathers’ house, all who go out to the army in Israel.” (Num. 26:2)

Yep, this was the first week that I started to struggle to come up with a dessert. I settled on the idea of the census and counting. It is a bit of a reach…chocoalate chip cookies stick tallies. Ok it is really reaching. But the good news, these cookies are amazing. I am not really a huge chocolate chip cookie fan…*gasp*…I know how is that possible? But these are really great. They are soft and have the perfect amount of salt. The other neat thing about them is that they use oil instead of margarine. I found the recipe on a few years ago and I use it regularly. Lastly I want to end this post with sending my thoughts and prayers to the Kletzky family HaMakom yenachem et’chem b’toch shar avay’lay Tzion vee’Yerushalayim.

Chocolate Chip Cookie Stick Tallies
adapted from 
Rivka Moshayev at

1/2 cup oil
1/2 cup sugar
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

In large bowl, beat egg slightly. Add oil, sugar, brown sugar and vanilla. Mix well.
Add flour, baking soda and salt. You can knead with your hands.
Add chocolate chips.
Spread dough out into a rectangle about a half an inch high onto a parchment lined or greased cookie sheet.
Bake at 350 Fahrenheit or 180 Celsius for 20 – 30 minutes or until edges are golden brown.
Cool for ten minutes, then cut into sticks. Cool completely



How goodly are your tents, O Jacob, your dwelling places, O Israel (Num. 24:5)

My family and I had a wonderful 4th of July week in Wrightsville Beach, NC. My husband’s maternal side of the family is from there and we had a wonderful time at the beach and just relaxing. On our 7 plus hour ride home my brother-in-law asks me, “So Parsha Balak? What are you making?” Before I could even answer my husband and his brother had talked over all the aspects of the Parsha (talking donkey, curses turned to blessings) and had decided that something with tents is what I should make. This conversation and others like it is one of my favortie parts of making a parsha dessert each week. My family and our Shabbat guests has become involved with talking about the Parsha more and it is always exciting to “unveil” the dessert each week. Being that my almost 3 year old son’s favorite food is pretzels I decided to make chocolate covered pretzel tents. While taking pictures of the “tents” my husband asked “What’s with the sprinkles?” Well, I love sprinkles and so do my children. It livens up the dessert with some much needed color. I did half sprinkles for the kids and kids at heart, and just plain chocolate for the serious types. I am actually typing this entry before Shabbat because I will be at my parents’ home this coming week. But I can tell you it is taking a lot of self restraint to not eats these tents now! Yum! 

1- 15 oz. bag of pretzel sticks (pareve)
1- 10 oz. bag of pareve chocolate chips
Line 2 baking sheets with parchment paper. Place pretzels in a large bowl. Melt chocolate in a double broiler over medium heat. Pour chocolate over pretzels and toss carefully to coat thoroughly. Mound pretzels on parchment paper, sprinkle half with sprinkles. Refrigerate until serving.  Yields 18-24 tents, depending on size.

…the ground that was under them split open. The earth opened its mouth and swallowed them and their households, and all the possesions. They and all that was theirs descended alive to the pit; the earth covered them over and they were lost from among the congregation. (Num. 16:30-33)

About 2 or 3 years ago I was reading Mispacha magazine and saw a bundt cake dessert with cookie people falling in for the Korach parsha. I remember thinking how morbid it was. How could eat such a thing? But here I am 3 years later making that very dessert. This has been a dessert I was very excited to make to see what everyone would think. I chose a chocolate bundt cake with an ring of peanut butter in the middle that I adapted from one of my favorite baking blogs My Baking Addiction. I altered the recipe slightly and made it parve as well. I also added a peanut butter glaze that I found on the Peter Pan peanut butter website. I used the Tommy pareve chocolate rice krisy teddy bears for “Korach and followers”.

I think everyone got a great kick out of this dessert and the surprise hidden ring of peanut butter in the cake really made this cake unique. I wish I had a picture of the peanut butter ring from my cake but you can see how it looks at My Baking addiction here. The recipe for the Chocolate Peanut Butter Korach cake is below:

Chocolate Peanut Butter Korach Cake (adapted fromMy Baking Addiction)

For the filling
2/3 cup peanut butter
1/3 cup pareve cream cheese, softened
1 tablespoon pareve margarine, softened
3 egg yolks
1 teaspoon vanilla
1/3 cup granulated sugar
2 tablespoons all-purpose flour

For the cake batter
1 3/4 cups all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup cocoa powder
3/4 cup boiling water
3/4 cup pareve sour cream
6 tablespoons pareve margarine, softened

6 tablespoons canola oil
1 2/3 cups packed brown sugar
2 eggs
2 teaspoons vanilla

Preheat oven to 350

To make the filling
In a large mixing bowl, beat peanut butter, cream cheese and margarine until combined. Add egg yolks, one at a time, and beat until combined. Mix in vanilla. Be sure to scrape down the sides. Pour in sugar and flour, mix until combined. Fit a pastry bag with a large plain tip and scoop the filling into the bag. Place in the refrigerator until ready to use.

To make the batter
In a medium bowl, whisk together flour, baking soda and salt.

In a medium metal or glass bowl, add cocoa and whisk in boiling water until smooth. Mix in sour cream.

In large mixing bowl, cream together margarine, oil, sugar until light and fluffy. Mix in eggs, one at a time, and then beat in vanilla. Alternatively mix in the dry ingredients and the cocoa mixture, beginning and ending with the flour. For example – mix in 1/3 of the flour, 1/2 of the cocoa mixture, another 1/3 of the flour, the rest of the cocoa mixture and finishing with the final 1/3 of the flour. Mixing just until combined with each addition.

Spray a bundt pan with a nonstick spray that has flour included (like Baker’s Joy or Pam with Flour). Spoon a little less than half of the batter into bottom of the bundt pan. Using the pastry bag that has the peanut butter mixture, carefully pipe a ring of the filling over the center of the chocolate batter. Pour the remaining batter on top and gently tap the pan to remove air bubbles.
Bake until top springs back when lightly touched or a toothpick comes out mostly clean with a few crumbs attached – about 50-60 minutes. Remove from the oven and set on a wire rack to cool for 5 minutes. Place a wire cooling rack on top of the cake and carefully turn over – remove the pan and let cool completely.

Peanut Butter glaze (adapted from Peter Pan peanut butter)
1-1/2 cups sifted confectioners’ sugar
1/4 cup pareve soy milk
1/4 cup Creamy Peanut Butter
1/2 teaspoon vanilla extract