Mini Double Chocolate Biscotti

Plan

These biscotti are rich and delicious. They can keep for months in the freezer or for days left out on the counter (if your family doesn’t eat them all first!). This recipe makes authentic Italian biscotti, the cookies are quite hard when ready. If you like a slightly softer cookie, you may want to reduce the cooking time slightly. 

2 eggs

2 egg whites

1½ cups sugar

3⁄4 cup canola oil

1 teaspoon vanilla extract

¾ cup cocoa (the darker, the better)

3 cups flour

1 tablespoon baking powder

½ teaspoon salt

½ cup mini chocolate chips

Prepare 

1. Preheat oven to 350°F.

2. Combine eggs, egg whites, sugar, oil, and vanilla in a mixing bowl.

3. Sift cocoa, flour, baking powder and salt and add to wet mixture.

4. Add chocolate chips and form mixture into a dough.

5. Separate into 6 even-sized balls.

6. Form each ball into logs that are 1-inch wide and 12-inches long.

7. Place on a parchment-lined cookie sheet and bake for 10 minutes or until set.

8. Let cool for 5 minutes. Then cut into ¾-inch slices.

9. Reduce heat to 325°F, place slices flat-side down on the cookie sheet and bake for another
 15-20 minutes or until cookies are hard to the touch.

Plate 

Wrap the biscotti with either cellophane bags or tissue and give as a hostess gift, or simply plate them on the side of a latte.

Plan

If you want to change this recipe, you can make it in muffin cups. Cooking time will be closer to
20-25 minutes. Freezes well.

1½ cups flour

2⁄3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground ginger

1⁄3 cup canola oil

2 eggs

1 teaspoon vanilla extract

1 cup pumpkin purée

1⁄3 cup water

1⁄8 cup roasted sunflower seeds

1⁄8 cup roasted pumpkin seeds

Prepare 

1. Preheat oven to 350°F.

2. Combine flour, sugar, baking powder, baking soda, cinnamon and ground ginger in a medium-
 sized mixing bowl.

3. Add oil, eggs, vanilla, pumpkin purée, and water and mix until combined.

4. Pour mixture into a greased loaf pan and top with sunflower and pumpkin seeds.

5. Bake for 40-50 minutes or until top is golden brown.  

Plate 

This is great served as a side with a main meal or even as a dessert.  

Plan

This recipe will surprise you, it has very few ingredients for a lot of flavor. As always, the better quality maple syrup you use, the better. If you are feeding a big crowd you can double or even
triple this recipe. 

½ cup maple syrup

½ cup plum sauce

¼ cup canola oil

1 red onion, thinly sliced

salt and pepper to taste

1 1-2 lbs. turkey breast, bone-in, skin-on

Prepare 

1. Preheat oven to 325°F.

2. In a mixing bowl, combine maple syrup, plum sauce, oil, onion, salt and pepper.

3. Pour mixture over turkey breast and let marinate at room temperature for 30-40 minutes.

4. Bake covered for 2½ hours.

5. Uncover and continue cooking for another 30-40 minutes, basting every 10 minutes or until top
 is golden brown.

6. Let cool before slicing.

Plate 

My family loves this with rice and green beans. If you are ever serving a plated meal, this is the recipe–it looks so pretty on a plate with whatever sides you choose.

Plan

This cake can be kept pareve by using the pareve sour cream. It will still add the richness and flavor that makes this cake so delicious.

Cake

1 cup margarine

3 cups flour

3 eggs

1½ cups sugar

2 tablespoons baking powder

11⁄3 cup almond milk

½ cup sour cream (pareve optional)

1 teaspoon vanilla extract

1 teaspoon cinnamon

Filling

1 teaspoon cinnamon

1⁄3 cup mini white chocolate chips

1⁄3 cup mini chocolate chips

½ cup chopped nuts (I usually use pecans but any kind of nut will work, or you can try nut-free)

Prepare 

1. Preheat oven to 350°F.

2. In a large mixing bowl, combine all the cake ingredients with an electric mixer until the batter is
 smooth.

3. In a small bowl, combine the filling ingredients.

4. Pour 1⁄3 of the cake batter into a prepared bundt pan.

5. Pour filling on top of the batter.

6. Fill bundt pan with the remaining batter.

7. Bake for 50-60 minutes or until cake is set and pulling away from the edges of the pan.

Plate 

We all like a little something sweet with our morning coffee on Shabbos. This cake is the perfect option. Serve as is, or make a glaze with 1 cup icing sugar and 2 teaspoons water and drizzle over cake.

 Plan

This recipe was a last minute creative “save” when I discovered I was hosting vegetarians for dinner. Chickpeas are a terrific source of protein and easy to stock in your pantry. My family liked it so much that I make it all the time. Canned chickpeas work well with no need to soak. There are many different types of curry powders (curry is a mixture of many different spices). Feel free to experiment until you find the one that works for you.

2 tablespoons canola oil 

1 onion, chopped 

1 Chinese eggplant, cubed

1⁄2 cup water, or more if needed

1 19 oz. can chickpeas, washed and drained

5 mini potatoes, boiled and cubed

1⁄2 teaspoon turmeric

1⁄2 teaspoon cumin

1 teaspoon curry powder, or more to taste

salt and pepper to taste

Prepare 

1. Heat oil to a medium-high temperature in a medium-large saucepan.

2. Sauté onion until transparent. Add eggplant and water and cook for 6-8 minutes or until
 eggplant is soft, adding water if necessary.

3. Add chickpeas and potatoes. Stir well.

4. Add turmeric, cumin, curry, salt and pepper and combine.

5. Stirring occasionally, cook at a low heat, partially covered, for 10-15 minutes, or until mixture  softens.

Plate 

Great as a side dish or served over rice. You can also serve in a whole wheat wrap, Caribbean-style.

Plan

5 lb yellow flesh potatoes 

2 medium onions

2 eggs

1 teaspoon baking powder

2 teaspoons white vinegar

2 teaspoons salt

1/2 cup flour 

Oil for frying

Prepare

1. Peel and grate potatoes and onions. ( I use a fine grater) keep in a bowl of water.

2. In a separate bowl combine eggs, baking powder, vinegar and salt.

3. Begin heating oil to a high heat in a large skillet.

4. Strain potatoes well and add egg mixture and flour.

5. Spoon into frying pan, fry for approx 1 minute then using a flat spatula flip and continue frying until both sides are golden.

Tip/ Plate

I like to use a small strainer and strain each latke before putting it in the oil. These are great served on a board as seen in the picture.

Plan

1 cup sautéd mushrooms (any varieties)

1 cup fresh Enoki mushrooms

4 green onions, sliced diagonally 

1/2 cup julienned carrots, raw or cooked

1-2 cups cooked ramen noodles

Soy sauce and sesame oil to taste

Prepare/ Plate

Layer all ingredients in a bowl, pour chicken soup over ingredients and garnish with soy sauce and sesame oil.

Plan 

1 cup warm water

1 tablespoon yeast

Pinch of sugar

½ cup canola or vegetable oil

1 egg

1 egg yolk

2-3 teaspoons salt

½ cup sugar

5 strong squirts honey (about 5 tablespoons)

4½ cups bread flour

Prepare/ Plate

Combine warm water, yeast, and pinch of sugar – set aside

Combine the rest of the ingredients in the bread machine.

Pour water mix over the flour

Set machine to dough setting.

When the dough is finished, shape into 2 challahs. Brush lightly with oil, cover, and let rise 30-60 minutes.

Wash the top with an egg

Bake at 350 degrees for 20-40 minutes, until the top is golden brown.

Plan

Lettuce Greens 

Grape or Cherry tomatoes 

Olives

Boiled baby potatoes 

Boiled green beans

Red pepper , thinly sliced

Cucumber, thinly sliced 

Red onion, thinly sliced 

Dressing

1/4 cup oil 

1/4 cup white vinegar

3-4 tablespoons Dijon Mustard

Salt and pepper to taste

Prepare 

1. Layer all salad ingredients and top salad with salmon on a large platter, tray or board.

2. Mix all dressing ingredients until well 

combined.

Plate

Pour over salad and enjoy!

Plan

3½ pounds (5-6) parsnips

4 tablespoons olive oil

2 tablespoons pure maple syrup

6 peeled and diced pears 

3 diced onions

6 cups chicken broth

Salt and pepper to taste

Prepare/Plate

Preheat oven to 400°F.

Peel and cut parsnips into small pieces and place on a large roasting pan in a single layer. 

Drizzle with 2 tablespoons oil and maple syrup.

Roast in oven until soft and golden, approximately 10 minutes, checking to make sure the parsnips do not burn.

Meanwhile, in a large stockpot over medium heat, sauté pear and onion in remaining 2 tablespoons of oil until soft. Add roasted parsnips.

Add broth and bring to a boil.

Simmer, covered for 30 minutes. Season with salt and pepper to taste.

Puree with a hand blender until smooth.

Yield: Serves 8