Vegan Chocolate Truffles with Manischewitz

Ingredients

• 12 ounces vegan dark chocolate, chopped into very small pieces
• 1 cup full-fat coconut milk, stirred well
• 3 tablespoons Manischewitz Wine (I used Blackberry. You do you.)
• Sprinkles!

Directions

1. Place the chocolate pieces in a large glass bowl. Heat the coconut milk in a small saucepan just until it starts to bubble and simmer.
2. Pour coconut milk over chocolate and whisk just until combined. Then add the wine and stir.
3. Refrigerate uncovered for at least two hours or overnight to harden.
4. Use a teaspoon to scoop teaspoon-sized balls, mold with your hands a little and place on a parchment lined baking sheet. This part gets a little messy! Refrigerate another 1-2 hours or overnight to set.
5. Enjoy balls as they are, or roll in coating of your choice.
6. Store in the refrigerator, but let come to room temperature for 10 minutes before enjoying!

Notes
Author: Amy Kritzer
Recipe type: Dessert
Cuisine: Jewish
Serves: 30
You also need 3-24 hours for chocolate to set.

Source
http://whatjewwannaeat.com/vegan-chocolate-truffles

Birthday Cake

Ingredients

For the Vanilla Cake

• Nonstick spray
• 4 cups all-purpose or cake flour
• 2 tsp. baking powder
• 1 ½ tsp. kosher salt
• 1 tsp. baking soda
• 1 ½ cups buttermilk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• ½ cup lightly packed light brown sugar
• 4 large eggs
• 4 large egg yolks

For the Chocolate Frosting

• 12 oz. cream cheese, room temperature
• 2 sticks (1 cup) unsalted butter, room temperature 
• 2 cups powdered sugar
• Pinch of kosher salt
• 12 oz. bittersweet chocolate chips, melted and cooled

Directions
For the cake

1. Preheat oven to 350° and position one rack in the top of the oven and one rack in the middle of the oven. Spray three 9-inch cake pans with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, salt, and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
3. In a large bowl, combine the butter, sugar, and light brown sugar. Using an electric mixer on high, beat everything together until it’s super light and fluffy, about 4 minutes.
4. Add in the eggs and egg yolks one at a time, beating in between additions.
5. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes. (Don’t forget to periodically scrape down the sides of the bowl.)
6. With the mixer on low, gently beat in one-third of the flour mixture. Before it’s fully combined, add in one-half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
7. Divide the cake batter among the three cake pans and place two pans on the top rack and one pan on the middle rack. Bake 35-40 minutes, rotating the pan on the middle rack up to the top rack halfway through baking, so they all get even oven love.
8. Remove the cakes from the oven and invert them onto a wire baking rack to cool completely. 

For the frosting

1. In a large bowl, combine the cream cheese, butter, sugar, and salt. Using an electric mixer on high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the melted chocolate and blend. Increase the speed to high and beat until everything is combined and the frosting looks super fluffy and delicious like it came from a can (but it didn’t), about 2 minutes.
2. Once cakes are cooled, use an offset or regular spatula to spread frosting onto the first layer of cake, bottom-side up. (Layering the cake with the flat bottoms on top makes a cake with a neater shape; you can layer and frost the cakes on the wire rack or on a plate.) Repeat with remaining layers. Apply a thin layer of frosting all over the cake, making sure to cover the whole cake. This is called “the crumb coat,” and it’s just the base layer, so don’t worry about making it perfect. Chill the cake for 2 hours, but keep the frosting out at room temperature.
3. Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls your heart desires. Super smooth, peaks and valleys, whatever you like! Your cake, your call.

Notes
Decorate with sprinkles however you please.

Source
http://www.buzzfeed.com/alisonroman/perfect-birthday-cake

Buttermilk Pound Cake

Ingredients

• Cooking spray or vegetable oil plus flour
• 1 cup unsalted butter, at room temperature
• 3 cups sugar
• 5 extra-large eggs or 6 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Glaze

• 1 1/2 cups powdered sugar
• Juice of 1 lemon or lime
• Grated lemon or lime zest

Directions

1. Prepare a 10-inch tube pan by coating the inner surface with nonstick cooking spray or vegetable oil and dusting it with flour. Set aside. 
2. Preheat the oven to 325 degrees.
3. Place the butter and sugar in the bowl of a stand mixer.
4. Beat on high speed until creamy and pale, about 5 minutes.
5. Break the eggs into a small bowl and whisk gently to break the yolks.
6. Add the eggs to the butter mixture in two additions, beating well after each and scraping the sides of the bowl between beatings.
7. In a medium bowl, whisk together the baking soda, salt and flour.
8. On medium speed, beat a third of the flour mixture into the creamed butter mixture.
9. Stop the mixer and add half of the buttermilk.
10. Turn the mixer on low to prevent spatters and beat for 30 seconds, then switch to high speed and beat for 1 minute.
11. Add another third of the flour mixture, the rest of the buttermilk, the vanilla, and then the rest of the flour mixture, beating well after each addition and scraping the bowl periodically to incorporate all the ingredients. The batter will be thick.
12. Scrape the batter into the prepared tube pan and rap the bottom of the pan on the counter to release any air bubbles.
13. Bake in the lower third of the oven for about 1 hour, or until a toothpick or cake tester comes out clean. The cake may crack on top, but this is OK.
14. Cool the cake in the pan on a wire rack for 5 to 10 minutes, then turn it out onto the rack to continue cooling.
15. To make the glaze, combine the powdered sugar and lemon or lime juice until smooth, then stir in some grated zest for color.
16. Brush it on the cooled cake.

Notes
- Yield: 1 cake, about 20 servings
- Easily freezes

Source
http://www.newsobserver.com/living/food-drink/article47169285.html

http://www.foodnetwork.com/recipes/ina-garten/plain-pound-cake-recipe.html

Simple Buttercream

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature
• 1 pound confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt.
2. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Source
http://www.marthastewart.com/315324/simple-buttercream


Alternative

1. Combine 4 sticks of softened unsalted butter, 1 lb. of cream cheese and a pinch of salt in a large bowl. Beat on high until it’s blended, light and creamy, about 4 minutes.
2. With the mixer on low, add in 2 cups powdered sugar.
3. Once it’s all incorporated, beat on high until there are no lumps and the frosting is super white and fluffy, about 5 minutes.

Breton Butter Cake

Ingredients

Directions

Source
http://www.marthastewart.com/333917/breton-butter-cake

Busy-Day Chocolate Cake

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Directions

1. Preheat oven to 350 degrees.
2. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
3. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water.
4. Whisk until well combined.
5. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes.
6. Let cool completely in pan on a wire rack.

Notes
Top with Simple Buttercream frosting.

Source
http://www.marthastewart.com/254376/busy-day-chocolate-cake?esrc=nwmsl012516&did=3963

http://www.marthastewart.com/334278/busy-day-chocolate-cake

Easy Weeknight or Shabbat Dinner

Rotisserie Chicken

Red Potatoes

1. Clean then cook whole potatoes on potato setting in microwave
2. Remove from microwave then quarter
3. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
4. Roast at 425º until crispy

Brussels Sprouts

1. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
2. Roast at 425º until crispy

Serve with bread + honey butter

Mongolian Grill at Home

Ingredient Options:

• 2 boneless, skinless chicken breasts, fine dice
• Steak, sliced very thin
• Shrimp
• broccoli, small pieces
• onion, minced
• mushroom, diced
• pineapple, diced
• garlic, minced
• carrots, diced
• celery, diced
• water chestnuts
• baby corn
• mix pack of frozen stir-fry veggies
• peanuts, chopped
• cashews
• sunflower seeds
• raisins
• mandarin oranges
• lemon pepper seasoning
• soy sauce
• canola oil
• rice

Directions

1. Cook rice
2. Prep all meat and veggies
3. Add oil to large pan or wok with protein
4. Add all remaining veggies and half of the chopped peanuts
5. add spices
6. Saute until cooked through
7. Top with remaining chopped peanuts
8. Serve over rice

Mulligatawny Soup

Ingredients

• 4 tablespoons butter
• 1 boneless, skinless chicken breast, cut into small bite-sized pieces
• 3 cloves garlic, minced finely
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 1 heaping tablespoon curry powder
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (can also use milk or coconut milk)
• 1 heaping tablespoon brown sugar, or to taste
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple

Directions

1. Add the butter to a pot over medium heat and let it melt.
2. Add the chicken and cook, stirring occasionally, until golden.
3. Add the garlic and onions and stir to cook for a couple of minutes.
4. Sprinkle the flour over the chicken and onion mixture.
5. Stir to combine, then stir in the curry powder.
6. Cook the mixture over medium heat for 1 minute, stirring constantly.
7. Pour in the chicken broth.
8. Stir to combine and cook for a minute to thicken.
9. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
10. Peel and dice the apple.
11. Add the apples to the pot and cook for another 5 minutes.
12. Taste, adjust the seasonings and serve!

Notes
Total Time: 16 min
Yield:8 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html

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