Category Archives: Desserts

Stewed Apples A La Mode Drizzled with Buckwheat Honey

This month the kosher link up ingredient is honey (see below).  So, I am presenting a recipe that features not one, but two types of honey – run of the mill clover honey (or use whatever your favorite is)and buckwheat honey.  To be perfectly honest, when I learned of this month’s ingredient I was not surprised as Rosh Hashanah is around the corner, the holiday of apples and honey.  However I was not that excited in that I am not a huge fan of honey and do not use it in many of my recipes.  There is one exception – buckwheat honey.  I love this dark and rich honey that actually tastes nothing like the honey most people buy at the store.  It is not available in all supermarkets so you may have to get it from a health food store (I buy mine at Whole Foods) or order it online.  It is worth it!  It actually looks like chocolate syrup and is decadent and rich.  I knew right away I would have to come up with a recipe that featured buckwheat honey and this creation was born.

A nice thing about this dish is that it is pretty easy to make.  The hardest part is peeling the apples, and truthfully if you can’t be bothered just skip this step and leave the peels on.  I sweeten the apple mixture with clover honey which is readily available at any grocery store and inexpensive.  I like to use honey as opposed to sugar when possible as it has antioxidants and can add some body to what you are making.  The recipe is a relatively healthy dessert as its base is fruit and there is no butter, margarine or oil in it.  So feel free to eat a lot of it!

Although I make the recipe with apples it can be made with any type of fruit.  I bet it would be great with peaches, pears or plums.  I am serving it with vanilla ice cream but it can be served with frozen yogurt, tofuti ice cream or without to make it a non-dairy pareve dessert.  It is very easy to double or triple the recipe to make it for a crowd.  By the way, your house will smell amazing when you make it.  I think it is the perfect fall recipe!

Prep Time: 10 minutes

Cook Time:  15 minutes

Yield: 2 – 4 servings

4 large apples (I like Gala because they are not too sweet with a bit of tartness and are firm)

Juice of ½ a large lemon

2 tablespoons clover honey

¼ teaspoon ground cinnamon

¼ cup chopped walnuts (optional)

¼ cup raisins (I like golden raisins, but you can use regular)

¾ cup of water

Pinch of salt

Pint of vanilla ice cream or frozen yogurt

¼ cup buckwheat honey

Peel and core the apples.  Place into a medium sized pot and immediately pour over the juice of the lemon to prevent browning.

Drizzle with the clover honey and sprinkle with the cinnamon and a pinch of salt (trust me on the salt).  Add the raisins and walnuts.  Pour the water over the mixture and heat over a medium temperature.

Once the liquid comes to a boil lower the heat to medium-low and cook uncovered for another ten minutes.

Allow the apples to cool slightly.  Place apples into a bowl, pour over the juice, raisins and walnuts.  Top with ice cream or frozen yogurt and drizzle with buckwheat honey.



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Filed under Dairy, Desserts, Pareve, Vegetarian

Mojito Mango Granita

This month is the first month I am participating in the Joyofkosher.com Kosher Connection Link Up for Kosher food bloggers.  Every month we will have to come up with a recipe based on an ingredient or theme that has been selected.  I am really excited to be participating in this – see link below!  This month the theme is a frozen dessert.  I immediately panicked because I am really not a great baker and dessert is not my forte.

Since it is summer, I thought of some of my favorite hot weather flavors .  To me, a drink that is synonymous with summer is a mojito.  I love this refreshing minty cocktail served in a chilled glass over ice.   This year my dad’s mango tree has been producing some of the sweetest, tastiest mangoes I have ever eaten.   I decided to come up with a mango mojito!  This is the kind of dessert that is right up my alley – no baking!  It is an excellent parev dessert, refreshing snack on a hot day or palate cleanser in between courses.  You can make it with or without the rum.  It is delicious either way!

Prep Time: 15 minutes
Cook Time: 4 – 6 hours freeze time
Yield: 6 – 8 servings

½ cup sugar
½ cup water
½ cup mint leaves plus extra for garnish
4 cups mango juice
Zest of 1 large lime
2 – 3 large limes
½ cup white rum (optional)

Pour the water and sugar into a sauce pan and heat over medium-high heat.  Bring to a boil and stir to dissolve the sugar.  As soon as the sugar is dissolved, set it aside to cool.

Chop the ½ cup of packed mint leaves extremely fine either by hand or in a mini food processor.

Zest one lime (green part only).  Add the chopped mint, zest and juice of 2 large limes (3 if they are not giving off a lot of juice) to a large bowl.  Add the sugar syrup, mango juice and stir well.  Pour the mixture into a 9 x 13 baking pan that is safe to go into the freezer.

Place the pan in the freezer.  Scrape the mixture every hour to break up the ice crystals.  After 4 to 6 hours (depending on your freezer) the pan should be all ice crystals.

Serve in a bowl or glass with a sprig of mint and slice of lime to garnish.




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Filed under Desserts, Pareve, Vegetarian

Oatmeal Chocolate Chip Cookies

I am admittedly not a great baker. I love to cook.  Bake, not so much.  In cooking you can be creative and do not need to follow a recipe to turn out a great dish.  I cook mostly by instinct and feel and even if I make a recipe a hundred times I can always take liberty with it whenever I feel like it.  You can’t really do that with baking.  If you want your recipe to turn out well you better follow it pretty closely.  That means measuring and weighing and all the things I don’t pay attention to while cooking.  I always say that cooking is an art and baking is a science.

Because of this you will not find very many baking recipes on my blog.  Except for this one.  I love these cookies!  I have been making them for years and they are a hit with kids and adults.  I have always liked oatmeal cookies, but have never been crazy about the raisins in them.  I adore chocolate chip cookies.  So, I came up with the idea to combine the two.

One thing that is unique about these cookies is that I sneak in some whole grains and try to make them a little bit more healthful.  Don’t get me wrong, the recipe does start with a stick of butter and sugar.  BUT, it has oatmeal and whole wheat pastry flour as its base as well.  If anyone has a suggestion to cut out some of the butter and sugar and still taste as good I would love to hear it!  Whole wheat pastry flour is readily available in most supermarkets and can almost always be found at Whole Foods.  If you cannot find it you can use half a cup of regular flour and half a cup of whole wheat flour for similar results.  I have experimented in making these cookies with white flour, regular whole wheat flour and the whole wheat pastry flour is always the best.  Trust me, you would never know that there is whole wheat anything in them. The cookies also have walnuts in them which are rich in omega-3’s and very good for you.  It makes me feel less guilty eating the cookies if I know they are made with a whole grains and nuts.  Most importantly, they taste sooooo good.

Another nice thing about this recipe is that you do not need fancy equipment to make the cookies.  Just two bowls, a spatula and some elbow grease.  If anyone is looking for a last minute recipe for Valentine’s Day you should try these out!

Prep Time: 10 Minutes

Cook Time: 8 – 10 Minutes

Yield: 25 -35 cookies

1 cup quick cooking rolled oats

1 cup whole wheat pastry flour

½ teaspoon baking soda

½ teaspoon baking power

¼ teaspoon salt

1 stick of unsalted butter, softened

½ cup packed light brown sugar

½ cup white sugar

1 large egg, room temperature

½ teaspoon vanilla extract

1 cup semi sweet chocolate chips

½ cup chopped walnuts

Preheat oven to 375 degrees F.

In a large bowl combine oats, flour, baking soda, baking powder and salt.  Mix with a whisk until all dry ingredients are well combined.

In another large bowl cream together the softened butter and sugars.  Add egg and mix until completely combined.   Stir in vanilla.  Fold dry ingredients into the butter and sugar mixture in three batches.  Then add the chocolate chips and walnuts.  Stir until just combined.  Do not over mix.

Place rounded teaspoons of the cookie dough onto ungreased cookie sheets.  Bake for 7 to 9 minutes, until tops are slightly golden.  Allow cookies to cool before serving.

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Filed under Dairy, Desserts