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.

 

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/

jewhungry kosher blog burekas title

 

 

jewhungry kosher blog veggie burekas

 

 

jewhungry kosher blog veggie burekas

 

 

Hey all! How are you? How was your holiday? Did you eat carbs and cheese and sugar with abandonment like I did? Are you now suffering through the withdrawal of aforementioned carbs and cheese and sugar like I am? I have officially gone back to work after a wonderful 3 months of maternity leave (read about this experience in a recent essay I wrote for the Huffington Post HERE) and now begins yet another transition — figuring out how to work full-time and take care of kids/household full-time. Fun times! This results in a lot of sleeping and down time. I’m finding myself with SO MUCH time on my hands. It’s amazing.

Ha!

Just kidding.  It’s currently day four of being back at work as a high school counselor after three months of maternity leave and I am FEELING it. And by “it”, I mean just how much time there ‘isn’t’ in the day. Time and sleep (and coffee) are the hottest commodities in my world right now. I get home at around 4pm every day so the husband and I get roughly 3.5 hours to spend time with the kids, cook dinner, clean dinner and the apartment, bathe kids, read to kids and then put them to bed. The oldest goes to bed at 8pm (on a good day) so this leaves us about 22 minutes of ‘free time’ before I pass out on whatever flat surface is closest. One of the best parts of maternity leave was having time in the day to cook dinner and enjoy it with the family. Now?  Not so much. That said, I do have a few tricks up my sleeve for the dinner time rush. One of which is what we’ve loving dubbed “Mediterranean Night”. This includes sides of hard-boiled eggs, an Israeli salad of cucumbers and tomatoes, some herby basmati rice, humus, tahini and the star? Veggie burekas. The BEST part of burekas, aside being doughy little pockets of heaven, is that I use them as a way to clean my fridge of the veggies and/or herbs that are nearing the end of their freshness. I’ve included my favorite veggie/cheese combination for this recipe but truly, the choice is yours! Simply chop, saute (if you so choose), pair with your favorite cheese (or don’t but why wouldn’t you?), fold them into some puffed pastry dough and within 15 minutes, you’ve got dinner.

Get the FULL recipe over on The Nosher

Garbanzo bean shakshuka Jewhungry the blog

I am so very honored to have the talent that is Chani from Busy in Brooklyn as a guest blogger today. If you haven’t seen her blog, then I’m assuming you’ve been living under a rock or are new to solids because homegirl has talent. She also always, ALWAYS takes the most beautiful pictures, which are so obviously on display with this post. I love that she made her variation of shakshuka and one that is quick and easy (and elegant to boot)! It’s perfect for my time and food-starved life right now. Thank you so much, Chani!

It’s such an honor to be filling in for Whitney here on Jewhungry! I’ve been a follower from the early days and I love Whit’s spunk, both in her food and her writing. We share a love of Middle Eastern food, from tahini to za’atar and everything in between. Since Whitney is expecting baby #2, I wanted to make one of her favorites, so I’m dishing up my secret to quick and easy shakshuka!

Like many people worldwide, I have a full-blown obsession with everything Ottolenghi. Jerusalem is my favorite of his cookbooks, but they all serve as an inspiration to me and the dishes I create. One of the things I hear often is how his recipes are so complex, with so many ingredients and steps. They are definitely not the quick & easy kind of recipes that I often make for my family of six (yes, I have four kids!).
Garbanzo bean shakshuka Jewhungry the blog
One of the things I have learned from many years in the kitchen, is how to deconstruct dishes so that they are packed with the same flavor and wow factor as their gourmet originals, while bypassing the detailed steps it takes to layer the flavors. I like to call my style “Fake It Gourmet” and this shakshuka is just the thing to demonstrate how!
Garbanzo bean shakshuka Jewhungry the blog
The slow-cooked chickpeas on toast with poached eggs from Plenty More is what inspired this dish. Of course Ottolenghi cooks his chickpeas for FIVE hours with a tomato-based sauce, but who’s got that kind of time? Canned chickpeas fill in just fine for me, and store-bought marinara creates a robust base minus all the hassle. Canned chickpeas and jarred marinara? – oh the blasphemy! Sounds crazy, I know, but marinara allows me to build on a saucy tomato base, without all the chopping and sauteing. I add a bit of harissa, which deepens the flavor and gives it that oomph it needs so it tastes homemade with a hint of spice. Once you’ve got your sauce down, it’s all uphill from there. Poached eggs practically taste good on cardboard. Same with za’atar. So all in all, you’ve got a winner – minus 4 hours and 45 minutes. Just don’t tell the Israeli’s!
B’tayavon!
Garbanzo Bean Shakshuka

Ingredients

  • 2 cups marinara sauce
  • 1 generous tsp harissa
  • salt and pepper, to taste
  • 1 can chickpeas, rinsed and drained
  • 5 eggs
  • dollop of labneh (may substitute with Greek yogurt)
  • za'atar, to taste

Instructions

  1. In a large skillet, mix the marinara and harissa and add the chickpeas. Bring the mixture to a simmer and cook for a few minutes. Season, to taste, with salt and pepper and add more harissa, if desired. If the mixture is very thick, add a splash of water to thin it out. Crack the eggs into the sauce and simmer until the whites are set (I like to cover the skillet to help it set faster). Garnish with a dollop (or two) of labneh and sprinkle generously with za'atar. Eat immediately, preferably with fresh pita!
https://jewhungrytheblog.com/garbanzo-bean-shakshuka/
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