Category Archives: Dessert

Cinnamon Swirl Vanilla Ice Cream Bars

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cinnamon-swirl-icecreambar

With some GKC modifications, this recipe was one of my favorite Bon Appetit summer chilled desserts.
SERVINGS: MAKES ABOUT 24
¼ cup pareve cream
2 teaspoons ground cinnamon
Kosher salt
1½ cups natural almond or other nut butter, divided
1 cup (packed) light brown sugar, divided
2 pints pareve vanilla ice cream
1 cup virgin coconut oil, melted
⅔ cup chopped pretzel sticks
Flaky sea salt
Line an 8×8″ baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.

Meanwhile, blend pareve cream, cinnamon, a pinch of kosher salt, ½ cup almond butter, and ½ cup brown sugar in a blender, adding 1–2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.

Remove ice cream from containers and allow to melt until mixable.
Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.

Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6×4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40–45 minutes.

Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining ½ cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.

Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.

Do Ahead: Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.

Blueberry Lemon Icebox Cake

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blueberrylemon-icebox-cake

SERVINGS: 8
8 ounces Tofutti cream cheese, room temperature
¾ cup powdered sugar
½ teaspoon vanilla extract
2 tablespoons finely grated lemon zest
2½ cups chilled pareve whipping cream
1 cup homemade or store-bought lemon curd, divided (FYI homemade lemon curd is in CELEBRATE)
16 graham crackers, divided
½ cups blueberry jam
⅓ cup fresh blueberries
Line a 9×5″ loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat Tofutti cream cheese, powdered sugar, vanilla extract and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of cream mixture to another large bowl and fold in ½ cup lemon curd. Cover remaining cream mixture; chill until ready to unmold and cover cake.

Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop ½ cup jam over top, then gently spread evenly over lemon cream. Drizzle ¼ cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, ½ cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.

Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved cream mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.

Just before serving, mix blueberries into reserved jam and spoon over cake.

Do Ahead: Cake can be made 2 days ahead. Cover and keep frozen.

Granola – Basic Recipe and Tips

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granola

Ingredients:
3 cups rolled oats – use regular rolled oats, they have the perfect chewy texture
¾ cup nuts AND seeds – be generous, use raw
½ cup oil of your choice – neutral, olive oil or coconut oil
½ cup liquid sweetener like maple syrup, less agave, or honey
1 teaspoon vanilla extract, cinnamon, and other spices you like plus extra treats like coconut any spicy flakes – it needs flavor!
Dash of kosher salt – it needs it

Directions:
Spread mixture on a parchment lined sheet pan and bake in a 350F oven until light brown and fragrant, 30 -35 minutes, stirring every 10 minutes. Cool

ADD CHOPPED DRIED Fruit (or chocolate chips) AFTER baking – this way it won’t get hard and stick to your teeth.

Palm Springs Date Shake

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Dairy-Free-Banana-Almond-Date-Shake
When I was growing up in California we used to travel to Palm Springs for some sunshine on holidays. I know, that’s funny already, looking for more sunshine. We loved going though, nice hotels, fancy pools, great golf and tennis and their infamous date shakes. Doesn’t sound like a milkshake any kid would like, right? and honestly, until I tried it, I would agree….no thanks, but once you taste them, the super sweet, rich, and creamy delight, you will become hooked.

I haven’t thought of this treat in years. Palm Springs has changed so much since those days that I haven’t been back to that memorable Marriott in many many years. But this month, Bon Appetit magazine featured the Palm Springs Date Shake, and WOW!, memories of teenage vacation time fun came flooding back. I made them as an after-school treat and now my kids are hooked too.

Palm Springs Date Shake
Serves 2
¼ cup walnuts
½ cup dates, pitted
Pinch of ground cinnamon
Pinch of kosher salt
1 cup vanilla ice cream or frozen yogurt
½ cup Deglet Noor or Medjool dates, pitted
Pinch of ground cinnamon
Pinch of kosher salt
1 cup vanilla ice cream

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8–10 minutes. Let cool.

Meanwhile, place dates in a small bowl and add ½ cup hot water to cover; soak 10 minutes to soften.

Blend walnuts, dates with their soaking liquid, cinnamon, and salt in a blender until a coarse paste forms. Add ice cream and ¾ cup cracked ice and blend until smooth. Divide shake between 2 glasses.

Detox Smoothie

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greensmoothie
Serves 4

Green and so good!

1 cup filtered or mineral water
1 handful fresh flat-leaf parsley sprigs
1 handful chopped romaine
1 handful baby spinach
1 handful kale
1 mini cucumber or 1/2 large cucumber, cut into 2-inch pieces
1 green apple, halved
1 banana, halved
Juice of 1/2 lemon

Great additions and substitutions: Mint, agave, lime, ginger,watercress, ground flax seeds, avocado, jalapeno and pineapple
Special equipment: a high-powered blender, such as a Vitamix
Combine the water, parsley, romaine, spinach,kale, cucumber, apple, banana and lemon juice in a high-powered blender and process until smooth. Drink immediately or refrigerate in an airtight container up to 24 hours.

Buffalo Wing Popcorn

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buffalopopcorn

Why this spicy caramel popcorn didn’t already exist, we have no idea.

Makes 4 cups

Nonstick vegetable oil spray
8 cups popped plain popcorn (from ½ cup kernels)
¾ cup sugar
¼ cup Sriracha sauce
3 tablespoons unsalted margarine, cut into pieces
1 teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cayenne pepper

Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside. Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10–12 minutes.
Remove from heat; stir in hot sauce and margarine (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn and toss to coat.
Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15–20 minutes. Let cool.

Cinnamon Bun Bites

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Serves 8-10

This is from an old Martha Stewart Magazine but it is a fun favorite to make with kids. It does require parental involvement but they will be so proud to be a part of making something so good and so adorable.

1/2 cup warm water
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
4-1/2 cups all-purpose flour, plus more if needed
4 large eggs
1-1/4 cups sugar
2 teaspoons coarse salt
1 stick unsalted butter or margarine, softened, plus 1/2 stick, melted, and more for dish
2 tablespoons ground cinnamon
Vanilla Glaze

2 cups confectioners’ sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 tablespoon milk, or non-dairy creamer (orange juice works so great too)

Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
Add 1 stick butter or margarine, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
Lightly grease a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter/margarine in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.

Glaze:
Mix the confectioners’ sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.

Nutella Ribbon Bars

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Recipe by gourmetkoshercooking.com

¾ cup chopped pecans
½ cup flour
½ teaspoon baking powder
2/3 cup packed light brown sugar
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups old-fashioned rolled oats
¾ cup Nutella

Preheat oven to 375 degrees. Line an 8-inch squared baking pan with heavy-duty aluminum foil with at least 1 inch overhanging the top of the pan and sides.

In a food processor, grind the pecans coarsely. Add flour, baking powder, brown sugar and salt and pulse once or twice to combine. Add melted butter and vanilla and pulse until all ingredients are moistened. Add oats and pulse once or twice to combine.

Sprinkle half of the mixture across the bottom of baking pan and press it with your fingertips into an even layer. Place the other half of the mixture in the freezer for 5 minutes.

Spread the Nutella in an even layer on top of the crust. Scatter remaining crumb mixture over the Nutella, squeezing it into crumbs across the top. Bake until top is golden, 25 – 30 minutes.

Cut into 16 squares.

Kosher & Easy Chocolate Fudge Recipes for a Kosher Shavuot

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Do you ever gaze at those displays of rich fudge at farmer’s markets and wish all of it was kosher? Do you fantasize about the plain chocolate fudge or the marshmallow or even the peanut butter flavors? Have you ever wondered how to make fudge yourself, or if it’s even a possibility? Shavuot is the perfect time to turn that fantasy into reality by making the fudge of your dreams in the privacy of your own kitchen. New and unique Shavuot recipes are always fun to introduce into your repertoire, and fudge is yet another dairy delight that helps you get in the spirit of the holiday. And one of the best things about this chocolate fudge recipe – other than the taste – is that it’s super easy. So indulge and enjoy.

Chocolate Fudge

Chocolate Fudge

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photo:whatscookingamerica.net

Not sure how to make fudge? Always wanted to try it for yourself? Try these easy chocolate fudge recipes with condensed milk.

18 ounces semisweet chocolate – either chips or coarsely chopped squares
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla

Line an 8-inch square pan with heavy-duty foil. Melt chocolate and sweetened condensed milk together – either in the microwave or in a small saucepan on top of the stove over low heat. Stir until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla. Pour in prepared pan and refrigerate at least 2 hours. Cut into squares.

Variations:
Walnut or Pecan: When you stir in the vanilla, also add a cup of chopped nuts.
Coconut: Along with the vanilla, stir in 1 cup toasted coconut.
Peanut Butter: Drop ½ cup peanut butter by teaspoonfuls on top of fudge and swirl with knife to marbleize.
Marshmallow: When you stir in the vanilla, add 2 cups miniature marshmallows.
Rocky Road: Same as above, only also add 1 cup chopped nuts.

Enjoyed this chocolate fudge recipe? Try another of our delicious Shavuot recipes for dessert!

Israel’s Best Cheesecake

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(using Israeli cheese products)

Submitted by GKC friend and reader Elana Bacon
Have a recipe to share? Submit it here.

Elana claims that Israeli cheeses make the best Shavuot cheesecake. Try it and let us know if this is the best cheesecake recipe you’ve tried – but I wouldn’t be surprised if she was right.

GRAHAM CRACKER CRUST:
18 tea biscuits
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1/2 cup (113 grams) melted butter
Or buy a graham cracker crust

CHEESECAKE:
2-1/2 cups Gvina Levana (any percentage you want but I use 5%) (White cheese in Israel) This is cream cheese for those of us who live in the U.S. See Elana’s notes and tips at the end of the recipe)
1 cup Shamenet (sour cream)
1/2 cup dairy whipping cream (NOT whipped)(aka Katzefet)
2 teaspoons vanilla
Juice of 1 lemon (you can also use about 2-3 tablespoon bottled lemon juice depending on taste)
2 tablespoons flour
1-1/8 cup sugar
2 whole eggs plus 1 egg white

TOPPING (OPTIONAL):
1 cup Shamenet
1 teaspoon vanilla extract
1 teaspoon sugar
Cookie crumbs for crumbling on top (optional)

Topping:
Mix in a medium bowl until well combined.

FOR CRUST:
Mix all ingredients for the crust together and press into a spring form pan or in 3 long skinny rectangular aluminum pans.

FOR CHEESECAKE:
Preheat oven to 180 Celsius (or 350 F).
Mix all together in a big bowl until everything is mixed well.
Pour into greased pan/pans. At this point you can swirl in some blueberry pie filling, add chocolate chips or whatever your cravings desire.
Place into a bigger roasting pan (or 9×13 pan) to cook in a water bath.
Place on oven rack and slowly pour boiling water into the outer pan until it comes halfway up the sides of the cheesecake pan. Bake for about 45 minutes or until the center is only slightly loose but most of the cake is set.
Take it out and pour on the optional topping and bake another 10 minutes.
Cool completely then place in the refrigerator for at least 4 hours or overnight.

ENJOY!

Other Tips/Notes:
Growing up in NY I know good cheesecake and coming to Israel to find out that the cream cheese here isn’t quite the American cream cheese, it was so hard to find a good old New York style cheesecake…until I found this recipe!!! I know this recipe may not help all those living in the states (since they don’t really need the help in the first place) but to all those readers in Israel, here is a good cheesecake recipe that is as close to a New York style cheesecake that I have found. Feel free to add any additions of pie fillings/chocolate/caramel or to add any topping. I personally like it best good and plain!!!

Notes on Gvina Levana, Israel’s version of cream cheese:
In Israel Gvina Levana is the Israeli version of cream cheese. It’s basically the same texture as thick yogurt instead of the harder brick like Americans are used to. It comes in the same type of container as the cottage cheese. Literally translated its white cheese. It comes in a variety of fat percentages too- there’s 0.5%, 3%, 5% or 9%. There may be more as well but those are the ones I’m familiar with. I generally use the 5% but to each their own…

Enjoy.
P.S. As a side note if anyone wants American style cream cheese here in Israel for their bagels or matzo or whatever all they have to do is take a container of Shamenet (sour cream) mix about 1 tsp of salt in and place it in a cloth/cheese cloth/dishtowel hanging over a container to drain overnight in the refrigerator (I do this by taking the extra material and rubber banding it over the side of a cylinder container) in the morning (or about 8-10 hours later) take the cream cheese out of the cloth and place in a smaller container and discard the liquid. At this point any additions can be added- chives, lox bits, garlic etc.

For all those who don’t eat Chalav Yisrael in Israel- they do sell Philadelphia cream cheese at a bunch of stores throughout Jerusalem.

Enjoyed this Shavuot cheesecake? Try another of our delicious cheesecake recipes.

Fudgy Chocolate Cookies

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photo: cookiemadness.com

These fudge chocolate cookies are non dairy but so are some of your other Shavuot recipes. And they’re so good…

4 cups semisweet chocolate chips
4 ounces unsweetened chocolate
¼ cup margarine
½ cup flour
½ teaspoon baking powder
4 eggs
1-1/3 cups sugar
2 teaspoons vanilla
2 cups toasted coarsely chopped walnuts

Preheat oven to 350 degrees. In a microwave melt ½ the chocolate chips, the unsweetened chocolate and the margarine. Stir until smooth and cool slightly. Cream together eggs, sugar and vanilla. Beat in melted chocolate. Add flour and baking powder and mix well. Stir in remaining 2 cups chocolate chips and the walnuts. Drop by the ¼ cup onto lightly greased cookie sheets. Bake for 12 to 15 minutes – until surface is no longer shiny. Cool on cookie sheets for 2 minutes; remove to wire racks to finish cooling.

Enjoyed these fudgy chocolate cookies? Try another of our delicious Shavuot recipes for dessert.

White Chocolate Fruit Tart

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This white chocolate fruit tart recipe is sweet and tangy.

Crust:
¾ cup butter, softened
½ cup powdered sugar
1-1/2 cups flour

Filling:
2 cups white chocolate chips, melted and cooled slightly
¼ cup pareve whip
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple tidbits
1 pint strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwi, peeled and sliced

Glaze:
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
½ cup pineapple juice

Preheat oven to 300 degrees. Cream together butter and powdered sugar until fluffy. On low speed, beat in flour until well combined. Press into bottom and up sides of an ungreased 11-inch tart pan. Place pan on baking sheet and bake for about 25 minutes – until lightly browned. Remove from baking sheet and cool on wire rack.

For filling, beat together the melted white chocolate chips and the pareve whip. Add cream cheese and continue beating until smooth. Spread over cooled crust. Refrigerate for ½ hour. Drain the pineapple, reserving ½ cup juice for glaze. Arrange pineapple, strawberries, mandarin oranges and kiwis decoratively over filling.

For glaze, combine sugar and cornstarch in a small sauce pan. Stir in lemon juice and reserve pineapple juice until smooth. Bring to a boil over medium heat and stir for 2 minutes until thickened. Cool and brush over fruit. Refrigerate for at least 1 hour before serving.

Enjoyed this white chocolate fruit tart recipe? Try another of our delicious Shavuot recipes for dessert.

Easy Dessert For Kids

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This is a super easy dessert recipe to make and is in the dairy spirit of Shavuot recipes. But I promise you it won’t only be the kids eating it.

24 ice cream sandwiches
2 (8-ounce) containers frozen whipped topping, thawed
1 cup semisweet chocolate chips
¼ cup chopped walnuts
Caramel sauce

Cover the bottom of a 9 x 13-inch baking dish with ice cream sandwiches. Spread with 8 ounces (1 container’s worth) of whipped topping. Add another layer of sandwiches and the rest of the whipped topping. Sprinkle with the chocolate chips and walnuts and drizzle with caramel sauce. Cover and freeze for at least 2 hours. Cut into bars while frozen (this and the eating are the only adult part of this job!)

Like this easy dessert recipe? Try another of our Shavuot recipes that the kids can help with!

Bundt Dulce De Leche Cake

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photo by Isabelle Boucher

Dulce de Leche is a scrumptious dairy treat. It is basically like a creamy caramel sauce and can be eaten out of the jar – it’s that good. I use it often in Shavuot recipes or as an extra treat for Shalosh Seudas on long Shabbos days in the summer. This Dulce de Leche cake is a great way to use it.

1-½ cups sugar
12 tablespoons butter
4 eggs
2 cups flour
1-½ teaspoons baking powder
Pinch of salt
2 cups dulce de leche, at room temperature, separated
1 cup whipped pareve cream for topping or garnish

Preheat oven to 325. Grease and flour a Bundt pan. Using a standing mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Sift the flour, baking powder, and salt together. Alternating with the dry ingredients, add 1 cup of the dulce de leche to the butter mixture, beginning and ending with the dry ingredients.

Pour the batter into prepared pan and bake for 20 – 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold.

Warm the second cup of dulce de leche. Drizzle it over the Bundt cake. Serve with pareve whipped cream.

Enjoyed this dulce de leche cake recipe? Try another of our great Shavuot recipes for dessert.

Caramel Chocolate Banana Cream Pie

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This cream pie recipe is better than banana cream pie or caramel cream pie alone; it’s got both! Shavuot recipes don’t get any better than this.

1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 teaspoon vanilla extract
6 ounces semisweet baking chocolate, coarsely chopped
1 chocolate cookie crust
2 large, ripe bananas
Topping
1 cup whipping cream
1/3 cup caramel sauce or dulce de leche

Garnish:
1/2 cup plus 2 tablespoons toffee crunch chocolate, crumbled (like Viennese crunch)

Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, and then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat and stir in vanilla. Add chocolate and let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.

Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.

Up to 3 hours before serving: Beat whipped cream until stiff peaks form. Add the caramel and combine completely.

Liked this caramel chocolate banana cream pie recipe? Try another of our Shavuot recipes for dessert.

Mascarpone Semifreddo with Cherry Wine Sauce

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This Semifreddo recipe is very easy to put together, and the cherry wine sauce adds an elegant touch. Add it to your Shavuot recipes!

For the Cherry Sauce:
1 cup port wine
1/3 cup sugar
¾ cup dried cherries or dried strawberries or raspberries

For the semifreddo
1 cup plus 1 tablespoon mascarpone cheese
¾ cup heavy cream
1 tablespoon confectioners’ sugar
Pinch of kosher salt
1-½ ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies

For the sauce:
Bring the port and sugar to a boil in a small saucepan. Boil until reduced by 1/3, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered about 10 minutes. Refrigerate until thick, about 40 minutes.

For the semifreddo:
Whisk mascarpone, cream, confectioners’ sugar, and a pink of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5 x 9 inch oaf pan. Cover with plastic wrap, placing the plastic wrap directly on the semifreddo and tucking it in to the edges of the dish. Freeze until edges begin to harden, at least 50 minutes. Scoop into dishes and spoon the wine sauce over. Top with crumbled chocolate wafer cookies or gently place one in the side of each dish.

** This keeps in the freezer for two weeks. Take it out to let it soften a little before serving. It should be cold and the texture of a soft creamy ice cream.

Enjoyed this semifreddo recipe? Try another one of our dessert Shavuot recipes.

Key Lime Meringue Pie

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This key lime meringue pie recipe is a delicious alternative to the traditional key lime pie. If you prefer a traditional key lime pie, use the alternative lime whipped topping. Both finishes are delicious and sweet in contract to the lime filling. Everyone should have key lime pie in their Shavuot recipes box!

Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds

Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or lime juice
2 teaspoons grated lime zest, separated
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Alternative topping:
2 cups whipping cream
¼ cup sugar
1 teaspoon lime zest
1 ½ teaspoon vanilla extract

Garnish:
Lime zest
Thinly sliced lime

Preheat the oven to 350 degrees.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes or until golden.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest. Blend in the egg yolks. Pour the filling into the crust. Bake for 15 minutes or until just set. Cool and refrigerate.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is lightly cooked. Sprinkle with more lime zest and serve each piece with a sliced lime.

Alternatively, whip 2 cups whipping cream. When soft peaks form, slowly add the sugar, 1 tablespoon at a time. Once whipped, fold in the vanilla extract and the lime zest. Top the pie with whipped topping and refrigerate until ready to serve.

Enjoyed this key lime pie recipe? Try another of our delicious Shavuot recipes for dessert.

Malted Chocolate Cheesecake

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photo: offallytasty.com

This chocolate cheesecake recipe is a yummy Shavuot cheesecake. Its a bit unique, but still traditional enough to satisfy the classic cheesecake lovers.

Crust:
1 cup graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
¾ cup chocolate malt powder
4 eggs
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla
1 cup Whoppers (malted milk balls) for garnish

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar and butter and press into bottom of a 9-inch spring form pan. Set aside.

Cream together cream cheese and sweetened condensed milk until smooth. On low speed, beat in the malt powder and then the eggs, one at a time. Stir in the melted chocolate and vanilla and pour on top of prepared crust. Bake for about 1 hour. Cool on wire rack for about 10 minutes. Run knife around edge of pan to loosen. Finish cooling and sprinkle top with malted milk balls, if using. Refrigerate until ready to serve. Remove sides before serving.

Enjoyed this chocolate cheesecake recipe? Try another delicious Shavuot cheesecake.

Chocolate-Glazed Shortbread

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I always ignore shortbread recipes because of the butter in them (not to mention the calories!) but Shavuot is the perfect time to indulge! Here’s a delicious and easy shortbread recipe for your to try this year.

Shortbread:
½ cup (1 stick) butter, softened
1-1/3 cups flour
4-1/2 tablespoons superfine sugar

Topping:
½ cup (1 stick) butter
4-1/2 tablespoons superfine sugar
2 tablespoons corn syrup
¼ teaspoon vanilla
2/3 cup sweetened condensed milk

Glaze:
7 ounces semisweet chocolate

Preheat oven to 350 degrees. Cream together butter and sugar until fluffy. Stir in flour and press into 9-inch square baking dish. Bake for about 20 minutes- until golden brown. Cool on rack.

For topping, combine butter, sugar, corn syrup and condensed milk in a heavy saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat slightly and simmer for 5 minutes, still stirring. Stir in vanilla and pour over shortbread. Cool for at least 1 hour.

For glaze, melt chocolate in saucepan over low heat or in microwave. Pour over shortbread and spread evenly. Cool until set. Cut into bars.

Still hungry? Here’s another of our delicious Shavuot recipes for dessert.

Cookie Dough Truffles

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Not sure how to make truffles? No worries – this truffles recipe is simple enough, and tastes incredible.

Makes 5 dozen
2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans or other nut
12 ounces chocolate, melted
1 tablespoon corn syrup

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. Note* The dough is sticky so coat your hands in flour to help them roll into smooth balls.

Melt chocolate in a double boiler, slowly. Do not overheat the chocolate while melting or it will burn and clump together. Add the corn syrup and mix well. Using 2 forks, dip cookie balls into the chocolate coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Still hungry? Here’s another great kosher dessert recipe for Shavuot.

White House Cheesecake

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They may not know about Shavuot but the White House pastry chef, Bill Yosses, does make a marvelous cheesecake, or so the Obamas say. Supposedly, this cheesecake recipe has been passed down from chef to chef and has been served since the Eisenhowers lived in the White House. The perfect American Shavuot recipe – kosher cheesecake at its patriotic best!

For the crust:
1 stick butter, melted, plus extra for greasing the pan
6 ounces chocolate wafer cookies
3 tablespoons sugar
2 tablespoons flour

For the filling:
12 ounces cream cheese, at room temperature
6 tablespoons sugar
2 tablespoons honey
½ cup sour cream, at room temperature
¼ cup heavy cream, at room temperature
2 eggs, room temperature
1 tablespoon vanilla extract
Sour cream or crème fraiche fro topping (optional)

Crust: Heat oven to 300 degrees. Butter and 8 –inch spring form or plain cake pan, and line bottom with parchment paper. Spread cookies on a baking pan and toast until very dry, about 10 minutes. Remove and leave oven on. Pulse in a food processor to make crumbs. Mix one cup lightly packed crumbs in a bowl with sugar and flour and then mix in melted butter. Pour into prepared pan and pres s in evenly.

Filling: In a mixer fitted with paddle attachment, mix cream cheese until smooth and fluffy, scraping down sides to eliminate lumps. Add sugar and honey, and mix until smooth. Crape down sides and add sour cream and heavy cream, then mix for 2 minutes.

With mixer running, add vanilla and then eggs one at a time and mix until completely smooth. Pour over cookie base.

Place pan in a larger baking pan. Fill that with hot water halfway up the side of the cake pan to make a water bath. Bake 80 to 90 minutes, or until just set. To test for doneness, shake cake pan gently. There should be no liquidity but it should undulate in a mass, like Jell-O. Remove from the oven to a rack and let it cook, then refrigerate it in the pan for at least 3 hours or up to overnight.

If using spring form, remove the ring. If using a plain cake pan, warm bottom of pan over a very low flame one minute, moving it constantly to distribute hat. Invert cake onto a plate, then quickly re-invert onto a serving plate.

Frost top of cake with a think layer of sour cream, if using.

Still hungry? Here’s another delicious kosher cheesecake recipe.

Skinny Cheesecake

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Especially on Shavuot, I go for full fat desserts, but if you are watching your calories this is a great cheesecake recipe to have your cheesecake and eat it too.
½ cup graham cracker crumbs
1 ½ cups fat free small curd cottage cheese
1 cup Eggbeaters (original)
½ cup sugar
½ package (4 ounces) fat free cream cheese
¼ teaspoon fresh lemon zest
1 tablespoon fresh lemon juice

Preheat oven to 325 degrees. Spray bottom and dies of 9-inch square baking dish with cooking spray. Sprinkle graham crumbs evenly onto the bottom and up the sides of baking dish. Place cottage cheese and egg beaters in a food processor or blender and blend until smooth. Add sugar, cream cheese, lemon zest, and lemon juice. Blend until smooth. Pour into prepared baking dish. Bake 50 minutes, or until center is set and top is lightly browned. Cool and refrigerate at least 2 hours or until chilled. Cut into squares to serve. Garnish with fruit.

Sticky Chocolate Cake with Pina Colada Sauce

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By Pastry Chef Ehud Ezra, Basil Restaurant.

This chocolate cake recipe has three components; the cake the sauce and the garnishing. It is a delicious alternative to the typical Shavuot recipe. Your family and guests will appreciate the change. You will love how easy it is to make and how impressive the dessert looks and tastes.

10 servings

Ingredients for Chocolate Cake:
10 – 4 ounce individual foil cups or ramekins
1 cup sugar
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup cocoa powder
1/4 teaspoon salt
4 tablespoons butter, at room temperature
1/2 cup hot brewed coffee (instant can be used dissolved in hot water)
1/2 cup of buttermilk
2 eggs
2 teaspoons vanilla extract
Garnish: Toasted slivered almonds and toasted coconut

Preheat the oven temperature to 350.

In a mixer, cream the butter and the sugar until it is fluffy. Next add the eggs, mix until blended. Add the flour, baking soda, baking powder, cocoa powder, and salt, mix until blended. Then add the buttermilk and vanilla extract; blend it in and scrape the bowl to make sure everything is incorporated. Gradually add the hot coffee to the batter, until it is blended in. Make sure to scrape the bowl as you add ingredients to make sure everything is getting blended.

Spray the foil cups with non-stick canola spray, scoop the batter and place in the cups, more than 3/4 to the top of the cups.
Place cups on a baking tray and bake for about 15 minutes.
The cake should not be over baked; it should be cracked on the top and moist in the center.

Ingredients for Pina Colada Sauce:
1/4 cup of Coco Lopez (Cream of coconut)
1/4 cup of Pineapple juice
1/8 cup of white rum

Mix well and pour into individual small cups to serve along side the chocolate cakes.

Ingredients for Garnishing Chocolate Sauce:
2 semi-sweet chocolate bars, such as Schmerling’s
1/2 cup of heavy cream

Break the chocolate into small pieces in a bowl. In a small pot, boil the heavy cream. Add the hot cream to the chocolate, let it sit for a minute; this will melt the chocolate. Mix well with a whisk. Serve immediately or it will set. If you aren’t serving it immediately and it has to be warmed, simmer on low, or put in a bowl of hot water.

Garnish with toasted almond slivers and toasted coconut flakes. Toasting can be done in a dry frying pan or on a baking sheet at 350.

Here’s another great kosher cake recipe for Shavuot.

Berry Baked Brie

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1 sheet frozen puff pastry
1/3 cup berry preserves
8 ounces wheel Brie cheese
¼ cup chopped pecans, toasted
1 large egg
1 tablespoon water
Crackers and slices of fruit

Preheat oven to 400 degrees. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake for 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.