Matcha glazed cut-out sugar cookies jewhungry kosher

I created this post in February (obviously). I edited and uploaded all the pictures on February 1.  All I had to do was actually write something and write out the directions/ingredients.  And then BAM! It hit . . . morning sickness.  Or rather, all-damn-day-long sickness.  I have spent the last 8 weeks becoming incredibly intimidate with my toilet (sorry y’all. Reality can be gross) because I am pregnant.  Holy Toledo, we’re having another baby.  This wasn’t so much planned, to be honest. The husband still doesn’t permanently live with us so getting pregnant wasn’t like, on the top of my list at this juncture of my life.  And, since we’re in the trust tree here, I’m gonna go out on a limb and be honest and say that this has been the hardest 3 months of my life.  I was excited for roughly 2 days and then the reality of being pregnant, by myself, working full-time and taking care of a toddler hit me and I got scared.  And then the nausea and extreme exhaustion hit and I got a little depressed.  When food is a major part of your creative life and then you can’t even bear to look at it, well, things can get rough.  Below are some highlights of the last 3 months that I hope will help paint a picture as to why I’m been so m.i.a.:

Matcha glazed cut-out sugar cookies jewhungry kosher

1.  My #1 and #2 food aversions were (and I’m only JUST not getting over it) coffee and pasta sauce. If you know me, then you know how much that one hurt. It’s like being allergic to my two best friends in the whole world.

2.  At one point during the early weeks, I dreamt that I gave birth to a frog. Ultrasounds have since shown that I will, in fact, be giving birth to a human. Huzzah!

3.  Siona and I have become incredibly intimidate with matzah ball soup as that was the only thing I would/could eat for roughly a week or so. Thank Gd, my mom visited and made us jars full of it.

4. I started showing early so for the past several weeks I’ve been walking around in my normal pants/jeans only now they’re being held together by a rubber band. Keeping it classy, y’all.

5. My clock has changed entirely.  8pm is my new midnight.  5am is my new 8am and 8am is my new 11am (which means, now that food and I are starting to do the long road of relationship repair, I want to eat lunch foods at 8am. It also means I’m asleep every night at 8pm and I recently starting waking up at 5am).

 

Matcha glazed cut-out sugar cookies jewhungry kosher

 

So now you know why I’m posting a Valentine’s Day post in March, when I should be posting about Passover.  I can’t say this post signals a return to blogging (see aforementioned bed time of 8pm). I wish I could say it does. I miss it a lot. I miss the outlet and the creativity and having something that’s truly just mine but I can’t imagine how in the world I can find the time and energy to do it. That isn’t to say that there won’t be guest posts coming up on Jewhungry as I have some amazing blogger friends who have agreed to help keep Jewhungry alive during this hiatus and for that, I am so eternally grateful. I don’t know what the future holds, all I know is Siona and I are taking things one day at a time. I can’t believe it’s almost April, which means we’ve already got 8 months down without our beloved Yonz with us full-time (seriously, military spouses, how in the WORLD do you do this!?) and we have only 5 months to go. If the past 8 months have shown us anything, it’s that there are good days, there are bad days and if I want to get through this then I’m going to have to open myself up and ask for help . . . and keep going to bed at 8pm . . . and start drinking coffee again.  I do hope that you continue to check back now and again and thanks for sticking with me.

 

Jewhungry the blog kosher sugar cookies matcha sprinkles

 

Now for the cookies! Way back in February, I thought I’d glam up the usual cut-out sugar cookie by adding a light Match tea glaze and some rainbow sprinkles.  According to my co-workers, who actually ate all the cookies, they were moist, delicious and just the right amount of sweet. The cookie dough itself is not overly sweet, lending itself to be the perfect canvas for the fancy glaze and party sprinkles. And don’t let the heart-shape full you. You can eat these bad boys ALL year round.

Matcha glazed cut-out sugar cookies jewhungry kosher

 

 

Ingredients for Cookies:

1.  3/4 cup unsalted butter, slightly softened to room temperature
2.  3/4 cup (150g) granulated sugar
3.  1 large egg
4.  2 tsp vanilla extract
5.  2 and 1/4 cups all-purpose flour
6. 1/2 teaspoon baking powder

Directions for Cookies:

1. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth – about 1 minute.

2.  Add the sugar and beat on high-speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides and bottom of the bowl as needed.

3. Add the egg, and vanilla and beat on high until fully combine, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.

4.  Whisk the flour and baking powder together in a medium bowl. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined.

5. Add the rest of the flour and continue mixing until just combined. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with paper) onto a baking sheet and refrigerate for at least 1 hour and up to 1 day. You must chill. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.

6.  Once chilled, preheat oven to 350F degrees. Line 2-3 large baking sheets with parchment paper. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.  If using sprinkles, apply them onto one half of the cookie.

7. Bake for 9 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. I’m not kidding with the 9 minutes. Mine baked perfectly at 9 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.

Ingredients for Decorations/Glaze:

1. Assorted sprinkles
2. 1 1/2 tbsp matcha tea powder
3. 2 cups confectioners’ sugar
4. 1/4 cup hot milk

Directions for Glaze

1. Whisk sugar, powder, and ¼ cup boiling water in a bowl until smooth.

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It’s about time Shannon Sarna got her decadent hands on a guest post for this here blog. Shannon write for The Nosher and is the, in my mind, official Queen of Challah. I’m so grateful to her for working her magic on this here delicious dessert for Jewhungry. Enjoy!

S’mores trifle

Oh the dreaded pareve dessert. Is there anything worse?

I often bemoan bad non-dairy desserts above all else. I even keep a list of go-to non-dairy desserts including my absolute favorite: Hershey’s Chocolate Cake made with Hershey’s Special Dark Cocoa Powder, one of my favorite ingredients when baking.

Smores trifle jewhungry the blog kosher

 

Inspiration occurs even when disaster strikes. And it happened a few months ago. I made my cakes as usual and then: crash! One of the cakes fell on the floor. So when life hands you a smashed cake, I always say, make a trifle.

This may have started as a disaster but it ended up being one of the most delicious and rich nondairy creations I have made.

This is not one recipe, but really three recipes to make. It may seem like a bit of effort, but the result is well worth all the patchke-ing you will do in your kitchen. It’s great for a big potluck, Shabbat or even a birthday dinner. It definitely feeds a crowd and I think would look pretty fetching with some colorful candles on top.

smores trifle jewhungry kosher blog

INGREDIENTS

½ prepared recipe for Hershey’s Chocolate Cake baked in a 9” pan

1-2 cups graham cracker crumbs

½ prepared recipe for Olive Oil Chocolate Mousse from The New York Times

½ prepared recipe for marshmallow frosting from Martha Stewart

Suggested equipment: trifle dish and mini blow torch

 

DIRECTIONS

Prepare chocolate mousse and cake up to 24 hours ahead of time.

Layer 1/3 of chocolate cake crumbles into bottom of trifle bowl. Add 1/3 of chocolate mousse, 1/3 of graham cracker crumbs and then 1/3 of marshmallow frosting. Repeat with two more layers.

After you finish the top layer of marshmallow frosting, lightly and quickly blow torch the top layer of frosting.

If you don’t have a blow torch you can either stick the pan underneath your broiler for one minute – only one minute – or simply top with additional graham cracker crumbs.

 

 

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Rainbow Chard Rolls 5@abrowntable
For those who don’t know, I am a massive Amy Poehler fan. I mean, MASSIVE.  She is my spirit animal. And since she hasn’t told me otherwise, I’m assuming that I’m hers as well.  A few weeks ago I ran into her at my neighborhood farmer’s market (and by ‘ran into’, I mean I went up to her and fan-girled out on her, BIG TIME) and I about passed out from excitement. Strangely, she did not ask me if I wanted to get coffee with her later or go shopping or get mani/pedis together as has happened oftentimes in my dreams. But anyway, I recently discovered that one our my school’s board members is her business manager, which gave me an idea. Why not invite her to speak at our school, possibly at a big celebration of women in our community, a celebration in which I would have to plan from the ground up? And while I went to bed that night thinking there was no way Amy would say no to such an impassioned request, sadly, it turns out that she does not do school functions. Apparently she didn’t even speak at her own high school when she was approached. And so, my dreams were dashed. But, that’s beside the point. The point is, having Nik Sharma, the incredible creative genius behind A Brown Table, do a guest post on my blog is very near the feeling I imagined of having Amy Poehler speak at my school. I’ve admired Nik’s work since he started his blog and to have him not only create a recipe and share it via Jewhungry but to also say nice things about me!? Well, that’s some awesome stuff. Excuse me while I fan-girl out . . . again.
Rainbow Chard Rolls @abrowntable
I came across Whitney’s blog, Jewhungry a while ago on Instagram and quickly fell in love with her style and work. She is fun and super sweet and when she asked me to share a recipe on Jewhungry, I was more than happy and excited. Today, I’m sharing a recipe for steamed rainbow chard rolls that are stuffed with some of my favorite ingredients, sweet potatoes and green chickpeas. Rainbow chard is in season right now and the colors that are available are absolutely gorgeous! So here is my take on some fun vegetables that are in full swing right now!
If you can’t find green chickpeas, use the regular kind. I like green chickpeas because even though they get tender when boiled, they don’t fall apart to a mushy texture like the regular chickpeas. I’ve flavored the filling with a few spices common to Indian cooking but feel free to play with the amount of cayenne depending on how intense you like heat in your food. This is one of those recipes, that you can make a few days ahead of time and then eat them whenever you want.
Rainbow Chard Rolls 2 @abrowntable
Rainbow Chard Rolls 3 @abrowntable
Rainbow Chard Rolls 4 @abrowntable
There are no hard and fast rules to this recipe but I do suggest a few recommendations while preparing these rolls. To make the rainbow chard leaves more pliable and amenable to rolling, I dunk them in a pot of boiling water for a few seconds, it will make things much easier for you. At this point you can eat them as is (since the filling is cooked separately). You can also steam them as I did below and serve them before eating. The main thing here is to have fun while cooking and enjoying eating!
Rainbow Chard Rolls 7 @abrowntable
Rainbow Chard rolls stuffed with Spicy sweet potatoes and green chickpeas
yields: 12 rolls
ingredients
12 large (around 10” long) rainbow chard leaves, rinsed and cleaned + a few extra to line a bamboo steamer
1 1/2 tablespoons olive oil (you might need a little more depending on how much oil the sweet potatoes absorb)
1 1/2 cups sweet potatoes, peeled and cubed
1 1/2 teaspoons kosher sea salt
1/4 cup red onions, chopped fine
1 teaspoon garlic, minced fine
1 inch piece ginger root, peeled and julienned
1 cup green chickpeas (or regular chickpeas) boiled and drained
1/4 teaspoon garam masala
1/2 teaspoon cumin seed powder
1 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
a little olive oil for brushing the leaf rolls
  1. Trim the thick end of the midrib off from the rainbow chard leaves. Bring a large pot of salted water to a rolling boil on a high flame. Using a pair of tongs, immerse and submerge the leaves in the water for exactly 10 seconds and remove them immediately, drain in a colander and keep aside until ready to assemble.
  2. Heat one tablespoon of oil in a wok or medium-size saucepan with a lid on medium-high heat. Add the sweet potatoes along with 1 teaspoon of the salt, stir to coat evenly and cover with lid. Cook for about 6-8 minutes until the potatoes are slightly browned and tender. Remove from wok/saucepan and keep aside in a large mixing bowl.
  3. In the same wok/saucepan, heat the rest of the oil on medium-high heat. Add the onions and sauté them for 1 minute. Stir in the garlic and ginger and sauté for 30 seconds, add the chickpeas and sauté for 4-5 minutes with occasional stirring. They should get slightly seared. Add the garam masala, cumin, and cayenne pepper along with the sweet potatoes previously cooked and stir to coat evenly. Cook for 1 additional minute, remove from stove and drizzle with the fresh lemon juice. Taste and adjust seasoning if necessary.
  4. To assemble the rolls, take one softened rainbow chard leaf with the shiny side facing outside. Place one generous tablespoon of the sweet potato and chickpea filling at the top end of the leaf, leaving a little gap on both sides of the filling. Fold the empty gap on each side and then roll the leaf starting topside over itself to form a cigar (this is exactly how you would roll a grape leaf to make a dolmade). Prepare the rest of the leaf rolls in the same manner, brush each roll lightly with the olive oil and place them in a bamboo steamer lined with a few extra leaves. You can also skip the steaming if you don’t want to cook the leaves. Steam the leaves for 3-4 minutes and serve warm. Store the extra in an airtight container in the refrigerator for up to one week.
Note: If you don’t like the thick midrib in the leaf, I would recommend steaming the leaf rolls a little longer for around 10-12 minutes.
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