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

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

Quick Creamy Salad Dressing

Ingredients

• 1 1/2 cups mayo
• 1 tablespoon dijon mustard
• juice from 1/2 lemon
• big pinch of sugar
• salt and pepper to taste

Directions

1. Whisk together all ingredients until combined.