Chocolate chip cookie cake kosher passover jewhungry blog

Ummmmm, is this not the most amazing cake you’ve ever seen? And it’s KOSHER FOR PASSOVER! That part, I cannot get over. Melinda at Kitchen Tested made this for my birthday (which, yet again, falls on Passover) and I’m just so touched and overwhelmed by it’s creativity and beauty. I mean, look at the thing. This sure beats all those dang potato starch cakes from Passover birthdays of yore. See below for Melinda’s post, the recipe to this glorious post PLUS, an opportunity to win something fancy!

Chocolate chip cookie cake kosher passover jewhungry blog

 

Happy early birthday, Whitney! I know your birthday isn’t for another week but how could I resist giving you this beautiful cake, right?!?! Okay, so it’s story time…

My birthday is in May and normally Passover is over already but one year when I was a kid, my birthday actually fell out right in the middle of this chometz-free holiday! My cousin and I celebrated our birthdays together rolling down amazing grassy hills at our Passover program, playing with snails and hanging out with our families. When it was time for dessert, we each got our own cake to blow out the candles then everyone wanted a slice. What came next was a tasteless Passover cake with an overly sweet frosting…NOT good! Not good at all. To this day, I still think about that cake and how it made me feel like I never wanted to have a Passover birthday again. But that has all changed! Forget about the potato starch, matzoh cake meal and imitation vanilla! It’s time for cakes that you could eat all year long that just happen to be Passover friendly and delicious.

 

So now let’s get to your special birthday cake. These layers of chocolate chip cookie cake, whipped cream and chocolate ganache are EVERYTHING!

 

 

Chocolate chip cookie cake kosher passover jewhungry blog

 

QUICK TIP *How to line a round pan with parchment paper: Place the round pan on top of a sheet of parchment paper. Using a knife with a sharp tip, trace the pan on to the parchment paper then set the pan aside. The traced circle should easily pull away from the rest of the parchment. Spray the pan with cooking spray, place the parchment circle inside of the pan then spray the pan again with more cooking spray. Set aside until ready to bake.

Chocolate chip cookie cake kosher passover jewhungry blog

 

(Whitney, again) Also, because I am so grateful to you for reading this blog, I thought I’d do a birthday giveaway in honor of you! I found the perfect present for you too! A matzah cell phone case from Amanda at Sealed with a Case.  Cases are available for the iPhone 4/4S, 5/5S, 6/6 plus as well as the Samsung Galaxy models – and they are available with black, white or clear sides. You can enter by clicking the following link —-> (a Rafflecopter giveaway)
unnamedChocolate chip cookie cake kosher passover jewhungry blog

Chocolate chip cookie cake kosher passover jewhungry blog

 

The chocolate chip cookie layer is made with almond flour and it is light and fluffy, just like a piece of cake. You can even make regular sized chocolate chip cookies with this recipe so double the recipe and you can have cake AND cookies. Did I mention that this recipe is completely dairy free and grain free? Let’s just call this cake “healthy” and eat more than one slice!

Passover Chocolate Chip Cookie Cake

INGREDIENTS:

Chocolate Chip Cookie Batter

3 cups almond flour

1 tsp baking soda

½ tsp salt

2 eggs

⅔ cup honey

½ cup coconut oil, melted (or vegetable oil)

1 tsp vanilla extract

1 ½ cups chocolate chips

 

Chocolate Ganache:

1 cup chocolate chips

¼ cup whipping cream

 

Whipped Cream:

1 cup whipping cream (suggested brand: Rich Whip)

1 Tbsp sugar

1 Tbsp vanilla extract

 

DIRECTIONS:

Bake the Cookies

Preheat the oven to 350 degrees F. and line three 8 or 9 inch round pans with parchment paper *quick tip below on a quick way to line a round pan with parchment.

In a mixing bowl, blend the almond flour, baking soda and salt. In a separate bowl, whisk together the eggs, honey, coconut oil and vanilla extract. Pour the liquid into the dry and stir until just combined. Add the chocolate chips and stir again. Chill the batter in the fridge for 15 minutes.

When the cookie batter has chilled, separate the batter into the 3 prepared round pans and spread out with a spatula. To make sure each pan has the same amount of batter, use a measuring cup to place the batter in the pans. 

Bake for 30-35 minutes, until the tops of the cookies have turned golden brown and the center of the cookies have set. Leave the cookies inside the pan on the counter to cool completely. When the cookies are cool, run a sharp knife around the edges then flip on to a cooling rack. Peel off the parchment paper and discard it.

Prepare the Ganache and Whipped Cream

In the bowl of a stand mixer, combine the whipping cream, sugar and vanilla extract. Whip on high until stiff peaks form.

While the whipped cream is whipping, prepare the chocolate ganache by combining the chocolate chips and more whipping cream in a microwave safe bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds then stir again until the chocolate has melted. 

Stack the Cake

Place the first cookie on a cake platter or plate and top with a third of the chocolate ganache. Allow to set for just a few minutes then add a large dollop of the whipping cream and spread on the cake. Top with a second cookie then repeat the layering process two more times, ending with chocolate ganache and whipped cream on top of the cake. Top the cake with chocolate shavings and birthday candles!

 

 

 

image_pdfimage_print

Matcha mint milkshake jewhungry kosher blog

Happy baby shower to Emily! I’m so so so so very honored to be sharing a sweet little recipe in honor of Emily of The Pig & Quill and her upcoming piglet! When I got the email inviting me to participate in this little virtual celebration, I knew I had to dust off the camera and break out the food blogging. Who doesn’t love celebrating new life?! And especially for Em!

Now, I never had a baby shower cause it’s not something we EXTREMELY paranoid and superstitious Jews do but I’ve been to one and man, it was nice. The food was nice. The atmosphere was nice. The present-giving was nice. I mean, what a lovely time. Also, folks really seem to go all out with themes when it comes to throwing baby showers. The creativity is really something special.

If I had to pick a theme for why I chose a milkshake for this post, it would be ‘cravings’. Currently in my 14th week of pregnancy with my 2nd kiddo, it’s been a rough ride. That being said, once I got over my weeks of morning sickness during both pregnancies, the cravings came on . . . strong. The one craving I’ve had with both pregnancies has been for milkshakes. But not just any milkshake, mint milkshakes. I believe they’re know as Shamrock Shakes in the non-kosher world. Anywho, I’ve wanted buckets of them. I mean, put a mint milkshake in a Big Gulp, gimme a straw and I am good to go (please note, I do not actually ingest that much milkshake. I want to, but I don’t).

So, I thought, why not bring something delicious, refreshing and totally in the theme of pregnancy cravings to a virtual baby shower! And since Em has confessed to loving ice cream and Ranch dressing, I feel like she’d be cool with showing up with milkshakes to a party.

 

I wish Em and Chris so much love and goodness and sleep and health and happiness as they are about to enter this huge new phase in their lives. I remember bringing home our new baby girl like it was yesterday. I remember being scared sh*tless. I remember sweating profusely for like 4 weeks straight (hormones). I remember thinking, “I can’t believe they sent her home with us!! ‘They’ trust us with a baby!?!” I also, most importantly, remember not knowing what the heck I was doing but thanking my lucky stars I had beloved girlfriends and a sister-in-law who I could call on at any time for help or just for a hormonal cry (it’s gonna happen. Just go with it). So here’s my unsolicited advice:

1. Find a few close friends who view the world as you do and make them your parent-advice go to.

2.  Invest in those Yes to Carrots! Baby Face wipes. They were/are the greatest necessity on the planet. I would wipe myself down after a nice night sweat session but could also use them for the kiddo.

3. Make no excuses for living in your pajamas and yoga pants for at least 6 weeks. You be you, girl. You. Be. You.

4. Oh, and get yourself (or register for) some of those nice button down jammies you can get from Vickie’s Secret. Great for hospital visits and you feel like a lady.

5. Finally, whatever you do, don’t forget to take care of yourself as well. Ask for help. Take a shower now and then, even if there’s laundry to be done and dishes to be done. They’ll get done. No worries. You get an excuse to be a little selfish. Own it.

Matcha mint milkshake jewhungry kosher blog

Checking in for our induction. We had an AMAZING birth experience . . . induction, epideral and all. Oh, I’m totally faking the pain here. There was none.

 

Match Mint Milkshake

 

Ingredients (for 2 milkshakes):

3 scoops of vanilla bean ice cream
4 tbsp matcha tea powder
1/2 tsp peppermint oil
3 cups of milk of choice (I used almond because it’s a bit thicker)
Whipped cream
Maraschino cherries

Directions (this seems obvious but I’m posting anyway):

Place all ingredients except for whipped cream and cherrry into blender. Blend well. Pour into glass of choice and top with as much whipped cream and cherries as your heart desires.

Also, please check out the recipes from the INSANELY TALENTED BLOGGERS who are also ‘attending’ and ‘cooking’ for Em’s little piglet party. One day, I’d really love to go to an actual real live party with these folks and eat their real live food. Yes please. Enjoy!

Below are the links for each participant:

Matcha mint milkshake

image_pdfimage_print

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.

image_pdfimage_print
%d bloggers like this: