Chocolate Almond Flour Donuts with Egg Creams
04/20/16

 

Chocolate Almond FLour donuts jewhungry kosher blog

 

I am an extremely scheduled person. I need my routine and schedule to feel ‘contained’. I need it to feel safe. I’d like to be all, ‘I go wherever the wind takes me’, but with a full time job, 2 kids, a husband and a hobby or two, my structure and routine is what gets me through the day. When I studied adolescent development and learned more about attachment theory and how structure and boundary-setting is not only beneficial for child development but also for caregiver attachment, I didn’t quite understand just how much it is needed until I had kids of my own. Heck, I didn’t realize how much I needed it as an adult until I had two little people and myself to care for. I recently started yet another side gig (this one in the home decor side of life — you can find my yarn art and boho mobiles HERE and see more pictures below) and when talking to a friend about it she asked me how I find the time. I reflected on that question a lot for some reason and realized it wasn’t so much that I was ‘finding’ the time as ‘creating’ the time via my daily routine. By the time I get home, it’s ‘go’ time. My husband and I are switching off between bathing children, doing laundry, cooking dinner, cleaning dinner, playing with children and then getting children ready for bed. Every afternoon/evening is a sprint but it’s worth it because by 8pm, the kids are in bed and that’s when I get my ‘me’ time. That’s how I find the time. I create it in order to take care of myself so that, in the end, I can take care of them.

chocolate almond flour donuts kosher passover jewhungry blog

 

chocolate almond flour donuts kosher passover jewhungry blog

Speaking of time, I am finally on spring break and am loving every second of it. I also finally went camping with the kids for the first time. I had been kind of dreading camping with kids for a long time. I used to have this giant fear of being tired. It so consumed me, this fear of being tired, that it actually prevented me from doing things like camping with my husband and Siona. But a person learns a lot about themselves after a year of solo-parenting while pregnant, including that one can survive and function on very little sleep and massive amounts of coffee. So, with that in mind, I told husband I was ready to give camping with kids a try . . . so long as he packed all the coffee in the world. Next thing you know, we’re packing up the car and headed for Anzo Borrego, CA. It’s not every day your husband plans a camping trip for you in the desert during a heat wave. Hot doesn’t even begin to describe what this was. Sadly, because it was as hot as it was, our camping trip was cut short by a night and we ended up only staying one night. BUT, we truly made the most of it and the girls were friggin’ champs. We also saw a real live roadrunner and heard coyotes howling at the moon so . . . worth it (pics from the trip are below).

chocolate almond flour donuts kosher passover jewhungry blog

 

chocolate almond flour donuts kosher passover jewhungry blog

 

Anyway, I wanted to bring you a chocolatey treat before you finish your Passover meal-planning. I also wanted to send a friendly reminder that egg creams are completely kosher for Passover and should absolutely be enjoyed. I had my first egg cream when I visited my now in-laws in 2009 and it is now a family tradition to enjoy one (or several) each Passover. It’s honestly a simple thing and, truth be told, I would not really enjoy someone adding seltzer to my chocolate milk but for some reason, during Passover, it’s so frikkin’ delicious. I hope you enjoy! Happy Passover!

P.S. This recipe is dedicated to my friend, David Wolkin, who is part Jewish Hipster superhero extraordinaire and part grouchy ol’ Jewish zaidy who just wants to be left alone with his egg creams and his white fish. This is for you, buddy. Also, your wife is AWESOME. Seriously, how’d you score that one!?

chocolate almond flour donuts kosher passover jewhungry blog

Saying ‘good night moon’ in the Anzo Borrego desert.

 

chocolate almond flour donuts kosher passover jewhungry blog

My squishy face, Ed.

 

chocolate almond flour donuts kosher passover jewhungry blog

Sunrise in the desert

 

The last of the blooming cacti for the season.

The last of the blooming cacti for the season.

 

One of my wall-hangings - found on my Etsy shop.

One of my wall-hangings – found on my Etsy shop, LadyPops Shops

 

A customizable mobile - found on my Etsy site.

A customizable mobile – found on my Etsy site.

 

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Chocolate Almond Flour Donuts with Egg Creams

Ingredients

  • FOR DONUTS:
  • 3/4 cup almond flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 3 eggs (separated)
  • 3 tablespoons vegatable oil
  • 3 tablespoons honey
  • 1/4 teaspoon vanilla extract
  • FOR EGG CREAMS
  • Whole Milk
  • Seltzer
  • Chocolate Syrup

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine almond flour, cocoa powder, baking soda and salt.
  3. Separate eggs and combine yolks with remaining wet ingredients.
  4. Add wet ingredients to dry and stir until combined.
  5. Beat egg whites with a hand held mixer until almost stiff, about 5 minutes
  6. Fold egg whites into batter until just combined.
  7. Pour batter into donut pan.
  8. Bake for 12-13 minutes. Remove from pan and transfer to cooling rack.
  9. FOR EGG CREAMS:
  10. Pour the 1/2 cup whole milk into a very cold 12-ounce glass.
  11. Slowly pour in the seltzer, then gently add the syrup.
  12. Using a long spoon, stir well and serve.
https://jewhungrytheblog.com/chocolate-almond-flour-donuts-egg-creams/

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Chocolate Hamantaschen with Tahini + Caramel Drizzle
03/14/16

double chocolate hamantaschen tahini caramel

 

double chocolate hamantaschen tahini caramel

Alright, alright. I got one more hamantaschen recipe for ya. What can I say? I like triangle-shaped cookies that can indulge my love of toppings or ‘fixin’s’, as we say down South. Oh man, I love fixin’s. Gimme alllllll the toppings. Be them sweet or savory, I love toppings. As a kid, I had some weird eating habits that revolved around toppings or condiments. One of my favorites was a baked potato in which I would top with shredded cheese and salad dressing (a vinaigrette was my preferable dressing for this delicious dish).

double chocolate hamantaschen tahini caramel

 

double chocolate hamantaschen tahini caramel

 

I also went through a phase in which I ate lunch foods for breakfast. This included, but was not limited to, microwaveable mac n’ cheese and Chef Boyardee spaghetti and meatballs. Have I mentioned I should be 500 pounds? Anywho, for as much as I love condiments (I’ll take all the mayonnaise please), there are a few condiments that if you were to put them on my food, I might threaten to shiv you. These include mustard (Only on hot dogs and THAT IS IT), whipped cream (Waste of calories. It’s just fluffy air), shredded coconut (NEVER. EVER. EVER.). But tehina, yes please!! Oh my goodness, just put it on everything, especially these cookies. I based these hamantaschen off of Danielle Oron’s Salted Tahini Chocolate Chip Cookies, made beautifully by Molly Yeh. I’ve been following Danielle on Instagram for a while and truly love what she’s doing with food, especially since she brings so much tehina into the mix. So I took the flavors from those amazing looking salted tahini chocolate chip cookies and made them into a hamantaschen. I think it worked out nicely. Maybe you’ll make them and let me know?

Me in Middle School, circa 1993, probably dreaming about something with cheese and mayonnaise on it.

Me in Middle School, circa 1993, probably dreaming about something with cheese and mayonnaise on it.

double chocolate hamantaschen tahini caramel

 

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Double Chocolate Hamantaschen with Tahini + Caramel Drizzle

Ingredients

  • ½ cup butter (or margarine), room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 1 Tbsp milk
  • 1 Tbsp cold, brewed espresso or strong coffee
  • 1 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/8 cup cocoa powder (I prefer Hershey’s Special Dark)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 egg + 1 tsp water (egg wash)
  • 1/4 cup dark and white chocolate chips - FOR FILLING
  • 1/4 cup caramel sauce
  • 1/4 cup raw tahini
  • Maldon sea salt

Instructions

  1. Beat the butter and sugar together until smooth.
  2. Add egg, milk, espresso, and vanilla until mixed thoroughly.
  3. In a separate bowl, sift together the flour, baking powder, cocoa powder, and saltl. Slowly add dry mixture to wet mixture until incorporated.
  4. Note: if the dough is too soft, increase flour amount by 1/4 cup of flour until firm.
  5. Shape dough into a disk, wrap in saran wrap and chill for AT LEAST an hour.
  6. On a floured work surface, roll out dough to a scant 1/4-inch thickness. With a 2 3/4-inch round cutter, or wide=rimmed drinking class, cut out circles; place on parchment-lined baking sheets. Gather scraps, chill, and repeat.
  7. Whisk together remaining egg and 1 teaspoon water in a bowl. Brush circle edges with egg wash. Place 1 rounded teaspoon chocolate chips in center of each circle.
  8. Lift sides of dough toward center, over filling, to form a triangle; pinch seams together. Freeze until firm, about 30 minutes.
  9. Preheat oven to 350 degrees with rack in center.
  10. Bake cookies on a parchment-lined baking sheet, 1 sheet at a time, about 12 minutes.
  11. Let cool 5 minutes, then transfer to wire racks to cool completely.
  12. Dip a small spoon into the caramel sauce and drizzle over cooled cookies. Repeat with tahini.
  13. Top with sprinkling of Maldon sea salt.
https://jewhungrytheblog.com/double-chocolate-hamantaschen-with-tahini-caramel-drizzle/

double chocolate hamantaschen tahini caramel

double chocolate hamantaschen tahini caramel

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6
Challah Breakfast Casserole
02/24/16

challah breakfast casserole jewhungry kosher blog

 

Today I bring you one of my most favorite recipes of all time. I don’t want to oversell anything buuuuuuuut, this is so good it’ll make you wanna slap your mama (that’s a real expression, by the way). I only made this casserole this past Sunday but I subsequently ate it the following 2 days, which brings us to today. Today is Wednesday and we are officially out of challah breakfast casserole leftovers. I’m really not sure how I’m supposed to go about my days without this beautiful new friend in my life. Seriously. Help!

 

challah Breakfast casserole jewhungry kosher blog

Sunday has become THE day for cooking now that I’m back at work full-time. After 3 months of maternity leave and 2 months of being back at work I think we’re finally into some sort of schedule and rhythm at home. And since we have a baby and a toddler, my experience tells me that now that we’ve found a rhythm to our days, it’ll all blow up in our faces momentarily. That’s how these things work, right? I think the hardest lesson I learned as a new parent when I had my first was that every. single. moment. is a transition. Once I accepted that the only constant in my life as a parent of a small child is that there is no constant, I found a bit of peace. I think it was already having been through that that allowed me to wholly and easily fall in love with my second. But that’s what experience does, right? It teaches us that the things we freaked out about and that caused us ample amounts of stress and anxiety didn’t really need the ‘panic’ stage.  And if we’re reflective and mindful enough of our processes, we can use those tough lessons to navigate the next potential panic in a more positive way.

As it’s late February on this high school campus I work at, my seniors are heavy in the waiting period for college acceptance. Their anxieties are so palpable and so valid and yet, no matter how much my co-counselor and I try to explain to them that this period of anxiety and “living in the gray” will eventually pass, they’re just not buying it. They are just SO in ‘it’ right now. So instead, we help them lean into the process and try our best to help guide them through it with empathy. Man, as much as it’s hard to be a parent of two small kids, I am SO glad to be out of high school. Yikes.

challah breakfast casserole jewhungry blog

Lately, on the Jewhungry Instagram page . . . (TOP L – R: A GIANT bowl of vegetarian spaghetti carbonara, my sweet Eden on a hike. Bottom L – R: Me and a few AMAZING bloggers – Gaby Dalkin, Aida Mollenkamp, and Catherine McCord; my lunch in a jar!).

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Challah Breakfast Casserole

Ingredients

  • 1 medium sweet potato (2 cups cubed)
  • 1/2 medium sweet onion, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 cups broccoli (frozen or fresh will do)
  • 8 ounces stale challah (7 to 8 thick slices)
  • 8 ounces sliced or shredded fontina, divided
  • 1 tablespoon minced chives
  • 5 large eggs
  • 3/4 cup 2% milk
  • 3/4 cup heavy whipping cream
  • 1/2 tsp nutmeg

Instructions

  1. Preheat oven to 400˚F. Peel and cut the sweet potato into 1/4-inch cubes. Toss them with the onion, olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet or roasting pan, and roast until the sweet potatoes are tender, 18 to 20 minutes. Add chopped broccoli about 10 minutes into cooking so they get a bit of the roast.
  2. Once done, place the broccoli, sweet potatoes and onions in a bowl. Next, add the cubed challah to the bowl, along with 4 ounces of cheese and chives. Toss the mixture until well combined.
  3. Lightly grease a 9x9-inch (or 2 1/2 quart) baking dish. Scoop the bread mixture into the pan, evenly distributing the broccoli and sweet potatoes. In a separate bowl, whisk together the eggs, milk, heavy whipping cream, nutmeg, and remaining 1/4 teaspoon pepper, and 1/4 teaspoon salt. Pour over the bread mixture, pressing down on the bread to submerge it completely in the egg mixture. Cover with foil and let sit for at least 20 minutes so that bread can have time to absorb the eggs, milk and cream.
  4. Change oven temperature to 350˚F. Bake the covered casserole for 45 minutes. Remove the foil, sprinkle with remaining 2 ounces of cheese, and continue to bake uncovered for 20 to 30 minutes until the casserole has puffed and the cheese is browning. Top with an extra sprinkle of chives before serving.
https://jewhungrytheblog.com/4117/

 

challah breakfast casserole jewhungry kosher blog

 

 

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7
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