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Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

Servings: 12

Ingredients

  • 1 cup unsweetened applesauce
  • ¾ cup peanut butter powder
  • cup xylitol
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 3/4 cups oats
  • Sugar free chocolate chips to sprinkle

Instructions

  • Mix all ingredients together, and sprinkle a few chocolate chips on top of each muffin if desired.
  • Bake on 350 degrees for 20-25 minutes

Over the Top Sufganiyot

You could serve Classic Sufganiyot, or you could take your Chanukah OOT (over the top) with this doughnut. Tart lemon curd filling and sweet meringue topping make these doughnuts into mini pies. 

Over the Top Sufganiyot

Servings: 12 Doughnuts

Ingredients

  • INGREDIENTS
  • DOUGH:
  • • 1¼ cups coconut milk heated to 90°F
  • • 1 0.75 ounce package yeast
  • • 1 cup all-purpose flour
  • • 2 egg yolks
  • • 1 whole egg
  • • ⅓ cup extra virgin olive oil
  • • 2 teaspoons vanilla extract
  • • ¼ cup sugar
  • • 1 teaspoon kosher salt
  • • 3 cups all-purpose flour plus more rolling out the doughnuts
  • • 2 quarts extra virgin olive oil or canola oil
  • FILLING & TOPPING:
  • • 1 cup favorite jelly loaded into a pastry bag fitted with a round tip
  • • Confectioner’s sugar
  • LEMON CURD FILLING
  • • Zest from 4 lemons
  • • ½ cup of lemon juice 4 lemons
  • • 1 ½ cups sugar
  • • 4 ounces 1 stick unsalted butter
  • • 5 eggs
  • • 2 teaspoons vanilla extract
  • • Pinch of kosher salt
  • LEMON MERINGUE TOPPING
  • • 3 egg whites
  • • ½ cup + 1 tablespoon sugar

Instructions

  • PREPARATION
  • DOUGH:
  • Line 2 baking sheets with parchment paper and lightly dust the sheets with flour. Line 2 additional baking sheets with paper towels. 
  • In the bowl of a standing mixer or in a large bowl, stir together warm milk, yeast, and 1 cup flour. Cover and set aside for 30 minutes. With a dough hook fitted to the mixer, and the motor on LOW, add eggs, evoo, vanilla extract, sugar, salt, and remaining flour. Alternatively, you can mix in ingredients by hand. 
  • Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day.
  • When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with cookie or doughnut cutters. For a filled doughnut, do not cut out a center. If using the make ahead dough method, let dough come to room temperature before rolling and cutting.
  • Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour.
  • Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat. Once oil reaches 360°F on the deep fry thermometer, place several doughnuts in oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to paper towel lined sheets.
  • FILLING & TOPPING:
  • Once the doughnuts have cooled a bit, poke a hole either in the side or on top and fill with jelly, Chocolate Pastry Cream or Lemon Pastry Cream. Sprinkle with powdered sugar or dip in Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze.
  • You could serve Classic Sufganiyot, or you could take your Chanukah OOT (over the top) with this doughnut. Tart lemon curd filling and sweet meringue topping make these doughnuts into mini pies. 
  • Since this filling and topping take about 30 minutes to make, you can start making them while the Classic Sufganiyot are rising before frying.
  • PREPARATION
  • LEMON CURD FILLING:
  • Whisk zest and juice, sugar, butter, eggs, vanilla, and salt together in a stainless steel or other non-reactive saucepan over low heat. Continue whisking until curd is thick and starts to bubble. 
  • Place a piece of parchment paper on top of the cream (so that it touches the cream) to cover the surface and keep a skin from forming. Cool completely.
  • Fill a pastry bag, fitted with a round tip, with lemon curd. Poke a hole in the side or on top of the Sufganiyot and fill.
  • LEMON MERINGUE TOPPING:
  • In a medium-size, heatproof bowl, whisk together egg whites and sugar.
  • Place the bowl over a small saucepan of simmering water, making sure the water doesn't touch the bowl.
  • Keep whisking the mixture until the sugar has dissolved. You can easily check whether the sugar has dissolved by rubbing a bit of the mixture between your fingers; the mixture shouldn't feel grainy. 
  • Using a stand or hand mixer, beat the warm mixture until the meringue holds a stiff peak and has cooled to room temperature.
  • Dollop the meringue on top of the doughnuts in “peaks.” Use a kitchen torch to brown meringue for a bruléed effect, or skip the torch and eat.

POTATO PANCAKES RECIPE: EASY LATKES

Nothing like the way our bubbies made latkes in the old country! These latkes are not loaded with potato starch, flour, baking powder or other non-essential ingredients. Jamie’s grandfather shared this recipe with her when she told him that she thought his were the crunchiest, lightest and most perfect potato latkes I’ve ever eaten.

 

POTATO PANCAKES RECIPE: EASY LATKES

Servings: 8 Servings

Ingredients

  • 4 medium Idaho potatoes
  • 6 tablespoon canola oil or olive oil
  • 3 eggs beaten
  • 2 tablespoon matzoh meal
  • 2 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • Applesauce or sour cream: optional

Instructions

  • Prepare a large bowl filled with cold water.
  • Peel potatoes, and as you finish each, place in cold water to prevent browning.
  • Heat oil in a large skillet over medium heat.
  • Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
  • Add eggs, matzoh meal, salt and pepper and mix well.
  • Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
  • Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
  • Blot excess oil with paper towels.
  • Serve warm with applesauce or sour cream, if desired.
  • TIPS
  • Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.

Matzo Brei Anytime!

Matzo Brei Anytime!

Stephanie and I talked about Matzo Brei when it was Passover time but what I already knew was that Matzo Brei is great any time of year!

Matzo Brei Anytime!

Ingredients

  • For Basic Matzo Brei
  • 1-2 sheets of Matzo
  • 1 egg per sheet of Matzo
  • Pinch of Salt
  • For Sweet Matzo Brei
  • Butter or dairy-free alternative
  • Matzo and egg mixture see above
  • Cinnamon
  • Honey
  • Toppings: maple syrup powdered sugar, fresh fruit, chocolate chips, whipped cream, etc…
  • For Savory Matzo Brei
  • Butter/oil
  • Matzo and egg mixture see above
  • Salt and pepper
  • Optional add-ins: green onions cheese, spices, fresh herbs, etc…

Instructions

  • Take out however many sheets of matzo you might need. Stephanie typically use 2 sheets per person, but she likes to over-feed people.
  • Crumble up the matzo indiscriminately. You want some pretty large shards and some smaller pieces as well.
  • Run some extremely hot water in your faucet. Once it’s hot, drown the matzo for about 45 to 60 seconds, or until you feel it start to break down a bit. You don’t want it totally water-logged, but it should def be pretty soft.
  • Drain the matzo of all the liquid. Completely. Literally press down on the matzo to squeeze out any remaining water.
  • ) Mix in one egg per sheet of matzo, along with a few pinches of salt.
  • Now your paths diverge, and it’s time to get creative.
  • For Sweet Matzo Brei
  • Heat up a few tablespoons of butter in a large skillet. Pour in the matzo and egg mixture over medium-high heat with a few dashes of cinnamon and a few squirts of honey. You can either scramble it up like you would scrambled eggs, or you can flatten the mixture out in the pan and cook it up in one big frittata-like disc (as shown below). Once everything is nice and browned, plate it up and pour on your toppings of choice!
  • For Savory Matzo Brie
  • Thinly slice a medium-sized onion. Heat up a few tablespoons of butter in a large skillet with a little oil as well. (Pro tip: mixing butter with oil prevents the butter from burning at a high heat.) Add the onions to the skillet and cook them for about 10 minutes, or until the onions get super caramelized and brown. Feel free to add in some fresh garlic or any other veggies you are into as well. You can also add some spices like garlic powder, dried herbs, chili powder, really anything your little heart desires. Just make sure you add a few big pinches of salt and black pepper.
  • Pour in the matzo and egg mixture over medium-high heat, and scramble it up just like you are making eggs. I know it is counter-intuitive to making scrambled eggs, but you really do want some brown and crispy bits here. Once everything is nice and browned, you can add some cheese to melt in, if you are into that. Enjoy!
Sweet Blintzes

Sweet Blintzes

Liz Alpern and Jeffrey Yoskowitz from their book The Gefilte Manifesto.  [amd-zlrecipe-recipe:2]

Joan Nathan’s Shtritzlach, Blueberry Buns

Joan Nathan’s Shtritzlach, Blueberry Buns

This recipe comes from King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World, a cookbook by the James Beard Award-winning, much-loved cookbook author and authority Joan Nathan.

Shtritzlach, Blueberry Buns

Servings: 12 blueberry buns

Ingredients

  • 2 3/4 cups all-purpose unbleached flour divided, plus flour for kneading
  • 1/2 teaspoon of salt
  • 1 cup sugar divided, plus 1 tablespoon sugar
  • 1 stick unsalted butter at room temperature divided
  • 1 tablespoon yeast
  • 2 large eggs plus 1 egg yolk
  • 2 heaping tablespoons sour cream
  • 1 1/2 cups blueberries about
  • 2 tablespoons chopped candied ginger optional

Instructions

  • Mix 2 1/2 cups of flour, the salt, and 3/4 cup of sugar in a mixing bowl, add half the butter, mix well, and as Sarah’s grandmother did, make a well in the center. Mix the yeast with 1/4 cup of warm water and stir in. Add the 2 whole eggs and the sour cream, mixing well with a spoon. (You can also put everything in a standing mixer.) Then cover with plastic wrap and let sit for about 2 hours until the dough doubles in volume.
  • Using your fingers, blend the remaining 1/2 cup of flour and 1/4 cup of sugar with the remaining butter and set aside in a bowl.
  • Preheat the oven to 350 degrees and cover two baking sheets with parchment paper.
  • Dust a baking board with flour and roll out the dough to a circle about 1/8 inch thick, adding more flour if the dough sticks. Cut into 12 three-inch rounds and press at least 12 blueberries into each round of dough and sprinkle with a little of the remaining tablespoons of sugar and the candied ginger if using. Then, cradling the filled circle of dough in one hand, use your second hand to carefully pinch it closed into a 3-by-5-inch oblong shape. Repeat with the remaining dough and blueberries. Put the buns on the baking sheets.
  • Brush the buns with the remaining egg yolk, pat the streusel – the flour-sugar-butter mixture – on top of the buns, and bake for about 25 minutes or until golden – don’t worry if some of the juices boil over. That is part of the buns’ charm. Serve warm or at room temperature.