Passover Chocolate Chip Cookie Cake + A GIVEAWAY
03/31/15

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!

 

 

 

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{Grain-Free} Spring Risotto
04/18/14

Grain-free spring risotto jewhungry kosher food blog

In case you haven’t seen BuzzFeed lately, it’s Passover. We spent for first days of the holiday in exotic Teaneck, New Jersey.  We got into the city for like an hour (Side note: Folks from NYC do NOT like strollers.  They do not like people who have to use strollers.  I’ve never had so many dirty looks in my life than when strolling my kid through the streets of midtown Manhattan), we ate more brisket during the first 48 hours of Passover than we have this entire year and then, before we knew it, we were back in sunny Miami again.  I didn’t actually cook a thing during the first couple days of the holiday, which wasn’t so bad since technically, Passover break is my Spring break as I work at a Jewish private school.  It was nice to let someone else do the cooking for a change. But, of course, as soon as we landed in Miami, it was straight to the grocery store for me.

spring risotto kosher jewhungry food blog

It’s only day 4 of Passover and I’m already over the staples.  There will be no more gefilte fish and no more tuna fish.  And please, for the love of all that is good and holy, no one offer me a serving of matzah pizza.  Now that I’m back in my kitchen, I’m doing some experimenting and will be serving up what I hope will be new Passover classics, such as the recipe on this here post, inspired by Molly Yeh’s Spring Green Risotto  (and the recipes found in this beautiful cookbook).

Freshly picked horseradish from my Father-in-Law's garden.

Freshly picked horseradish from my Father-in-Law’s garden.

She put those there all by herself.

Playing in Bubbe and Grandpa’s backyard. She put those there all by herself.

I’m hoping you and yours are having a wonderful holiday season.  And if this isn’t your family’s holiday season, I’m hoping you and yours are having a wonderful spring season.  Oh, and just a heads up, this recipe is perfectly kosher for Passover.  It does, however, include green peas, which are not kosher for Passover if you are Ashkenazi (like us).  However, if you’re Sephardic and get to enjoy beans, peas, rice and all other forms of delicious kitniyot, then keep them in and enjoy!

kosher for passover spring risotto jewhungry blog

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{Grain-Free} Spring Risotto

Ingredients

  • 1 medium head of cauliflower, chopped into small florets
  • 1 cup packed kale, destemmed and finely chopped
  • 1 cup thin asparagus, chopped small
  • 1/2 cup canned green peas
  • 2 cloves of garlic, minced
  • 3 Tbsp butter
  • 3/4 cup half and half
  • 1/4 cup white cooking wine
  • 1/2 Tbsp kosher salt
  • 1/2 Tbsp ground black pepper
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan plus additional Parm for garnish

Instructions

  1. Measuring 1 cup at a time, place cauliflower into a food processor and process until cauliflower resembles snow. Once all cauliflower is processed, place to the side.
  2. Heat butter in a medium frying pan. Add asparagus and saute for 3 minutes, set aside.
  3. Next, add the kale, garlic, salt and pepper. Saute for 3 minutes, just before kale turns bright green.
  4. Add the processed cauliflower, up to 2 cups worth. If you have leftover cauliflower, set to the side for later use.
  5. Saute the cauliflower, asparagus, kale, garlic, salt and pepper all together for roughly 3 - 5 minutes or until kale turns bright green.
  6. Add the white cooking wine to the frying pan and stir for 1 minute.
  7. Add the half and half to the frying pan and stir for an additional 2 minutes.
  8. Add 1/2 cup of Parmesan and stir until melted. Taste and adjust seasoning to your preference.
  9. Serve with additional topping of Parmesan and the green onions.
https://jewhungrytheblog.com/grain-free-spring-risotto/

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{Baked} Honey Garlic Sriracha Chicken Wings
04/10/14

wings title

The following is the best example I have of just how much I love hot wings:

I went to a small liberal arts college in the middle of Ohio called The College of Wooster.  When I mean small, I mean the general population of the college was 1700 students by the time I graduated in 2002. During my Junior year of high school, my mother informed me that she refused to let me apply to an in-state (Georgia) college or university. She wanted me to get out and explore the world.  So I ‘explored’ all the way to Amish Country, Ohio.

Jewhungry kosher baked honey sriracha hot chicken wings

About 2 months into my first year of college (us Liberal Arts college attendees did not use the vulgar, gender-specific word of “Freshman”.  We were ‘First Years’), the college hosted a Parents Weekend.  I feel strongly that my mom had booked her ticket for Parents Weekend before I even started college so needless to say, she would be attending.  When my mom arrived, she arrived with a small carry-on bag as well as what appeared to be a cooler. When I asked her what was in the cooler she told me to grab a few friends, find a nice spot to have a picnic and then she’ll tell me.

Jewhungry kosher baked honey sriracha hot chicken wings

Well, turns out what was in the cooler were more of her super special hot wings than one could shake a stick at (Southern phrase, y’all.  No one’s actually shaking a stick at anything).  The woman had flown from Georgia to Ohio with several dozen hot wings nestled protectively in a cooler.  My friends and I were beyond thrilled.  We also came up with a plan to open a hot wing restaurant in Wooster, featuring my mom’s famous recipe.  Sadly (or not so sadly) that dream never came true.  But I will NEVER forget that weekend and those wings for as long as I live.

mommy and Siona

I’ve booked my Parents Weekend ticket for her First Year of college already. That’s normal, right?

I still make mom’s hot wing recipe as often as I can.  I’ve even started incorporating them into an annual Simchat Torah Wing Ding.  A “Wing Ding” is essentially a dinner of more hot wings than, well, you can shake a stick at.  Because really? What says, “YAY! We finished another cycle of reading the entire Torah” more than chicken wings!? This past Simchat Torah I made 4 different kinds of wings, everything from my mom’s original recipe to a savory Italian, Sweet and Sour and these bad boys, Honey Garlic Sriracha wings.  For me, wings are all about the marinade and how they’re cooked.  We grill a lot but I prefer baking them on a very high heat for roughly 45 minutes.  They come out crispy and delicious and without that ‘grill’ flavor that can get in the way of the marinade and sauce.  See below for the recipe and enjoy!

jewhungry kosher food baked honey sriracha hot chicken wings

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{Baked} Honey Garlic Sriracha Chicken Wings

Ingredients

  • 2 lbs. chicken wings
  • 2 Tbsp olive oil
  • 4 Garlic cloves, minced
  • 2 Tsp paprika
  • 1 Tsp kosher salt
  • 1/2 Tsp ground black pepper
  • 1/2 Cup honey
  • 1/4 - 1/2 Cup Sriracha (depending on how you handle your heat)

Instructions

  1. Preheat oven to 425 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Wash and separate wings into drummettes and the other part (what is that called?).
  4. Place separated wings into a large bowl.
  5. In the following order, add the salt, pepper, and paprika. Mix well.
  6. Next, add the olive oil and garlic.
  7. Mix with hands or wooden spoon to combined and evenly disperse seasonings.
  8. Place wings onto the prepared baking sheet and bake for 40 - 45 minutes.
  9. Flip wings over half way through cook time using metal tongs.
  10. Combine honey and Sriracha into a bowl. Stir well and taste along the way, adding more Sriracha as you go.
  11. Pour sauce over fully cooked wings.
  12. Serve while hot.
https://jewhungrytheblog.com/honey-sriracha-hot-wings/

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