Quick Rhurbarb Paste

Yields 1 & 1/4 cup

1 1/2 pounds (about 2 cups) rhubarb, trimmed, cut into medium chinks  

1/4 cup unsweetened applesauce

1 tablespoon sugar

2 tablespoons water, room temperature

1 teaspoon sweetener with stevia extract or 1 tablespoon sugar in the end

Stir together rhubarb, applesauce, and sugar in a medium-sized. Bring to a simmer over medium-high heat, for 1 minute. Reduce the heat to medium and continue to cook steering constantly until all rhubarb breakdown and the mixture thickens about 10 to 15 minutes. If needed, add 2 tablespoons of water.

Remove from the heat and add sweeter. Mix well and transfer to a plastic or glass container. Cool completely.

Keep refrigerated. Serve with ice cream, on a toast, on flatbreads or with tortilla chips.

Быстрая паста из ревеня

На 1 & 1/4 чашки

Oколо 2 чашек ревеня, обрезанного, нарезанного на средние кусочки

1/4 чашки несладкого яблочного пюре

1 столовая ложка сахара

2 столовые ложки воды, комнатной температуры

1 чайная ложка подсластителя с экстрактом стевии или 1 столовая ложка сахара в конце.

Смешать ревень, яблочное пюре и сахар в кастрюле среднего размера. Довести до кипения на среднем огне в течение 1 минуты. Уменьшить огонь до среднего и постоянно помешивая тушить пока весь ревень не станет мягким и смесь не загустеет, примерно 10-15 минут. При необходимости добавить 2 столовые ложки воды.

Снять с огня и подсластить. Хорошо перемешать и переложить в пластиковую или стеклянную емкость. Охладить полностью.

Хранить в холодильнике. Подавать с мороженым, хлебными тостами, лепешками или чипсами из тортильи.

Idea for the recipe comes from "Half the sugar all the love" by Jennifer Tyler and Anisha Patel.

French Cream Cheese Mousse (Petit Suisse)

Servings 6-8

1/2 pound creamed cottage cheese (200 mg)

1/2 cup (125 grams) yogurt

1/2 (125 gram) cup sour cream

1 & 1/2 cups (375 grams ) heavy cream

Put the cottage cheese and yogurt in the blender container and blend until smooth.

Mix the sour cream and heavy cream and beat until stiff enough to fall from the beaters in large blocks. Mix 1/3 cup of the cream into cottage cheese-yogurt blend and then fold in the remainder. 

Line a wicker basket with one layer of cheesecloth rinsed under the cold water. Turn the mousse into a basket place. Fold the cheesecloth over the cheese mixture. Place the basket over a mixing bowl and refrigerate at least 24 hours. The mixture should lose at least 2/3 to 3/4 cup whey.

Recipe come from "When French women cook" book by Madeleine Kamman (Gastronomic Memoir).

Salted Chocolate Buckwheat Thins

Yields 24 large cookies

¾ cup buckwheat groats

1 cup packed light brown sugar ( used 3/4 cup)

½ cup (1 stick) salted butter

2 tablespoons cocoa powder

½ teaspoon pure vanilla extract

1 large egg

¾ teaspoon flaky sea salt

Preheat oven to 350°F with racks in upper and lower thirds. Spread buckwheat in a single layer on a rimmed baking sheet. Bake until slightly darkened and fragrant, 10 to 12 minutes. Let cool.

Line 2 baking sheets with parchment. Combine sugar and butter in a medium pot over medium. Cook, stirring occasionally, until butter is melted. Remove from heat and let cool slightly. Stir in cocoa and vanilla until evenly combined. Add egg and stir until evenly incorporated. Fold in toasted buckwheat.

Drop tablespoonfuls of batter onto the prepared baking sheets, spacing them 2 inches apart and flattening slightly with the back of a spoon. Top with flaky salt.

Bake until shiny and dry, 8 to 9 minutes, rotating sheets front to back and top to bottom. Let cool until firm; transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

Печенье с гречневой крупой в соленом шоколаде

На 24 больших печенья

¾ чашки сухой гречневой крупы

1 чашки светло-коричневого сахара (Я взяла 3/4 чашки)

½ чашки (100 грамм) сливочного масла

2 столовые ложки какао-порошка

½ чайной ложки чистого экстракта ванили

1 большое яйцо

¾ чайная ложка крупной морской соли

Разогреть духовку до 350 ° F (180 Ц) с решетками в верхней и нижней трети части духовки. Выложить гречку в один слой на противень с бортиком. Запекать в течении 10-12 минут, пока крупа не станет немного темнее и ароматной. Дайте остыть.

Выстелить 2 больших противня пергаментом. Смешать сахар и масло в средней кастрюле Разогреть на среднем огне, периодически помешивая, пока масло не растает. Снять с огня и дать немного остыть. Добавить какао, ваниль и перемешать до однородного состояния. Добавить яйцо и еще раз перемешать до однородного состояния. Добавить поджаренную и немного остывшую гречку.

Используя столовуую ложку, выложить жидкое тесто на подготовленные противни, расположив их на расстоянии 5 см друг от друга. Ложкой можно приплюснуть печенья. Сверху посыпать морской солью.

Выпекать до блеска и высыхания 8–9 минут, переворачивая листы спереди назад и сверху вниз. Дайте остыть до твердого состояния; переложить на решетку, чтобы полностью остыть. Хранить в герметичном контейнере при комнатной температуре до 3 дней.

Recipe comes from Real Simple Magazine

Easy Blender Lemon Curd

Makes around 1 & 1/2 cups

1/2 cup freshly squeezed lemon juice (5 medium lemons) 

1/2 cup sugar

2 large eggs

8 tbsp unsalted butter quartered

1/4 tsp salt or to taste

Combine lemon juice, sugar, eggs and salt in a blender until thoroughly mixed. 

Melt the butter on the stovetop or in the microwave. Set the blender to medium speed, open the pouring spout, and add the butter in a slow and steady stream until fully integrated into the lemon mixture.

Transfer the mixture to a saucepan and cook over medium low heat, stirring constantly, until the mixture thickens (about 5 minutes). Be sure that you are heating the mixture slowly and evenly, you don't want it to cook too quickly.It should be thick enough that your spoon leaves a trail behind it when you run it through.

Remove from heat and transfer the curd to a bowl or container. Place a sheet of plastic wrap directly onto the surface of the curd to stop a skin from forming on the top. Chill in the refrigerator until ready to serve. Flavor improves dramatically when chilled (the "egginess" that is present when first cooked dissipates as it chills). Keep covered in the refrigerator and consume within 4 weeks. Lemon curd also freezes well for up to a year in a tightly covered container.

Recipe comes from Tori Avey cooks

New Year Chocolate Fudges

Cranberry Orange White Chocolate Fudge

18 oz white chocolate, chopped
14 oz sweetened condensed milk
3/4 cup dried cranberries, roughly chopped
1/2 teaspoon salt
zest of 2 oranges

Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.

Using a large heat-proof bowl and a pot, make a double boiler. Heat the water in the pot to a rapid boil, then turn heat down to simmer. To your bowl, add in white chocolate and sweetened condensed milk. Use a spatula to stir constantly until the mixture mixture is fully melted, then remove from heat.

Working quickly, add in cranberries, salt, and almost all of the orange zest (save about 2 teaspoons of zest to sprinkle on top). Pour mixture into prepared baking pan and tap on your counter a few times to remove any unwanted air bubbles. Sprinkle with remaining orange zest.

Cover the baking pan tightly with plastic wrap and place in fridge to set for at least 4 hours, or overnight. Cut into small squares and serve! Will last over a week in the fridge.

Recipe comes from Broma Bakery

Fudge With Walnuts & Flaked Sea Salt

18 oz semi-sweet chocolate, chopped
14 oz sweetened condensed milk
1 cup walnuts, roughly chopped
1 teaspoon vanilla
1/4 teaspoon sea salt + more for sprinkling

Line an 8"x 8" baking dish with parchment paper on the bottom and all four sides. Set aside.

In a heavy bottomed pot over medium heat melt together semi sweet chocolate and 14 ounces of sweetened condensed milk by stirring constantly.

Turn the heat off and add 1/4 teaspoon sea salt and 1 teaspoon vanilla and 1 cup toasted chopped walnuts. Mix to combine.

Immediately spread the mixture into baking dish and smooth with an offset spatula.
Sprinkle with flaked sea salt and carefully press into the surface.

Refrigerate for at least 2 hours.

Cut into small pieces and share.

Idea fro the recipe comes from Mango & Tomato

Tahini Cookies for Yoga Lovers

Makes 20-25 medium size pastries

2 cups (7 ounces or 200 g) ground almonds (also sometimes labeled almond meal; do not substitute almond flour)
1/2 teaspoon (2 g) fine sea salt
1 teaspoon (4 g) baking powder
Slightly generous 1/2 cup (7 ounces or 200 g) honey (or substitute maple syrup for vegan)
3/4 cup (7 ounces or 200 g) tahini (sometimes labeled sesame paste)
1 1/2 to 2 tablespoons (22 to 30 ml) vanilla extract (yep, tablespoons)
1/4 cup sliced or roughly chopped almonds or pistachios (raw or roasted)

Preheat the oven to 350°F (177°C) if you prefer chewier, softer cookies or 375º F (191º C) if you prefer slightly crisper, more well-done cookies. Line 2 rimmed baking sheets with parchment paper.

In a large bowl, combine the ground almonds, salt, and baking powder.

In a small saucepan over medium-low heat, whisk together the honey, tahini, and vanilla until everything is completely combined and the mixture has begun to thin a little, 4 to 6 minutes.

Pour the contents of the saucepan into the dry ingredients in the bowl and stir with a spoon or mix with your hands until everything is combined and a dough forms. The dough should come together easily and feel quite warm and soft and squishy. Refrigerate the mixture for 10 minutes so that it firms slightly.

Pinch off about 1 1/2 tablespoons of cookie dough and roll it into a 1-inch (2.5-cm) ball. Place it on a baking sheet and repeat with the remaining dough, spacing the blobs of dough about 2 inches (5 cm) apart. If a flatter and somewhat crisper cookie is desired, use the tines of a fork to gently flatten the dough. Sprinkle with sliced or chopped almonds or pistachios, gently pressing the nuts into the dough so the don’t fall off during baking.

Bake the cookies for 8 to 10 minutes, or until lightly browned around the edges. The cookies will puff a little during baking but will flatten somewhat during cooling. Watch carefully so that the bottoms don’t overbrown. Let the cookies cool completely on the baking sheets on wire racks. If you can, store the cookies in an airtight container.

Recipe comes from "The Yoga Kitchen: Over 100 Vegetarian Recipes to Energize the Body, Balance the Mind & Make for a Happier You" by Kimberly Parsons  (Author), Lisa Cohen (Photographer) (Leites Culinaria)

Cold chocolate cake

Makes 6 large servings or 10 small servings

200 gram milk chocolate,  broken into medium chunks
140 ml heavy whipping cream, cold
4 tablespoons butter (50 gram)
3 tablespoons pecans, chopped
3-4 tablespoons raisins
2 soft brioche buns (200 gram)

Pour the cream into a medium saucepan and place it over medium-low heat for a few minutes. Add chocolate and butter. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to allow the hot cream to melt the chocolate and butter .

While chocolate is melting, place buns into food processor and pulse until finely ground. Pour chocolate mixture in large bowl, add crumbs, raisins and pecans. Mix everything very well.

Place a clear plastic wrap into standard banana bread loaf tin covering bottom and sides. Pour the mixture from the bowl and place into refrigerator for 6 hours at least to firm. I kept mine for overnight.

Take out from refrigerator a tin with a firm mixture. Place into hot water for a several minutes. Invert onto cutting board, take off the wrap and cut into portions.

ХОЛОДНЫЙ ШОКОЛАДНЫЙ ПИРОГ С ИЗЮМОМ

На 6 порций:
200 г молочного шоколада
140 мл жирных сливок
50 г сливочного масла
50 г орехов пекан (соленых)
75 г изюма.
2 мягкие булочки бриошь (200 gramm)

Поломать 200 г молочного шоколада в маленькую кастрюлю, добавить 140 мл жирных сливок, 50 г сливочного масла и подогреть, помешивая, пока он не растает. Порезать 50 г орехов пекан (соленых) и положить в большую миску с 75 г изюма.

Порубить 2 мягкие булочки бриошь в кухонном комбайне до образования крошек. Положить в миску, добавить растопленный шоколад. Перелить в форму для кекса вместимостью 500 г и дать остыть. Поставить в холодильник на ночь.

Быстро окунуть в горячую воду, затем перевернуть вверх дном и постучать по дну, чтобы торт вышел из формы. Порезать на кусочки и подавать с ароматным кофе.

Recipe comes from Kuking.net

Matzoh-Blueberry Icebox Cake

Makes 8 servings

1/2 cup plus 5 tbsp superfine sugar
1 pkg (8 oz) cream cheese, softened
1 3/4 cups heavy cream
3/4 cup frozen wild Maine blueberries, thawed
6 matzohs
Red and blue liquid food coloring ( i did not use)

Line an 8 x 8-inch baking dish with plastic wrap, leaving overhang on 2 sides.

In a glass measuring cup, combine 1/4 cup water and 2 tbsp sugar. Microwave 1 minute, then stir until sugar is dissolved to make a simple syrup.

Beat cream cheese in a medium bowl until smooth. Add 1 cup cream and 1/2 cup sugar. Beat until fluffy and smooth. Fold in blueberries.

Place 1 matzoh in prepared dish, generously brush with simple syrup and spread a generous 1/2 cup blueberry mixture over matzoh to edges. Repeat layering 4 times, top with remaining matzoh and brush liberally with simple syrup. Use overhanging plastic to cover stack, and seal with another piece of plastic wrap. Refrigerate 4 hours or overnight.

Uncover stack and invert onto a plate. Remove and discard plastic. Beat 3/4 cup cream with 3 tbsp sugar and a few drops each of red and blue food coloring to create a purple hue. Spread whipped cream on top and sides of cake and serve.

Recipe comes Family Circle

Cranberry Kissel

I found the recipe in "Vilna Vegetarian Cookbook", but measurements are off. So , I used my mom's measurements. It worked in Russia and it works in America.

Make 6 cups

12 oz (370 gram) fresh cranberries
6 cups water, divided
1 & 1/3 cups sugar
2 tablespoons potato starch

Puree cranberries in a food mill or food processor. Bring to boil 5 cups of water and add cranberries. Simmer about 12-15 minutes and strain through a fine sieve. Add sugar to a strained liquid and bring to boil again. Lower the heat. Dissolve potato starch in 1 cup of water and add to a strained simmering liquid. Simmer 5-7 minutes, stirring constantly. Take off the heat and allow to chill.

Клюквенный кисель

На 6 чашек
12 унций (370 грамм) свежей клюквы
6 чашек воды
1 и 1/3 чашки сахара
2 столовые ложки картофельного крахмала

Пюре ягоды клюквы в кухонном комбайне. Довести до кипения 5 чашек воды и добавить клюкву. Варить 12-15 минут и процедить через друшлаг, вернув жидкость в кастрюлю. Добавить сахар в жидкость и снова закипятить. Уменьшить огонь. Растворить картофельный крахмал в 1 стакане воды и добавить в кипящую жидкость. Варить еще 5-7 минут, постоянно помешивая. Снять с огня и дать остыть.

Butternut Squash Kugel

Makes one 8x11-inch tray;

Serves approx. 8 (I think, 4)

2½ cups (20 oz.) cooked and mashed butternut squash (about 2 medium squashes)
⅝ cup potato starch
½ cup oil
½ cup sugar
3 eggs
2 tsp. cinnamon ( I did not use)

Cut the butternut squash in several extra-large pieces. Remove the seeds. Place the pieces in a large pot with about 2 inches of water, and cover the pot. Bring this to a boil over a high flame, reduce the flame, and cook them for 30 minutes, until the squash is fork-tender.  Drain the hot water and let squash to cool.

Preheat oven to 350F (180C). Grease the baking pan and sprinkle with breadcrumbs or matzo meal.
Scoop out the meat from the skin, discarding the skins. Mash the squash meat  with fork or potato masher(don't use food processor) and measure out the amount needed. Sift the potato starch over the mashed squash with a small sifter or tea strainer, so it won't clump together. Add the oil, sugar, and eggs and mix well. Pour the batter into an 8x11-inch baking pan. Sprinkle the cinnamon over the top of the kugel. Bake for 40–45 minutes, until the center of the kugel tests firm when pierced with a knife.

TIP:
This kugel slices neatest when it is cold. Make it one day in advance. The next day, slice it into neat squares and then it can be served cold or warmed up, covered, for 10 minutes before serving.

TIP:
Any extra squash can easily be frozen and used later in a vegetable soup.

Recipe comes from Chabad.org

Mango Mousse

Makes: 12 servings

1 cup lukewarm water
1 packet unflavored gelatin
1 can (14 oz) sweetened condensed milk
4 cups cubed mango (fresh or thawed frozen)
1 tablespoon freshly squeezed lime juice
2 cups heavy cream
1 cup diced fresh mango and mixed berries

Add water and gelatin to a medium heatproof bowl. Stir and let rest until gelatin blooms, about 3 minutes. In a medium saucepan, bring 2 to 3 inches of water to a simmer over medium-low. Set gelatin bowl on top of pan and cook 2 to 3 minutes, stirring occasionally, until gelatin completely dissolves. Remove from heat.

In a blender, combine condensed milk, mango and lime juice; puree until smooth. Add gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl.

In a stand mixer fitted with whisk attachment or with a hand mixer in a very large bowl, beat cream at medium speed 3 to 4 minutes, until it holds soft peaks (be careful not to overbeat). Fold whipped cream into mango gelatin, which should have started to set a bit, until thoroughly combined.

Pour into individual ice cream dishes or wineglasses, cover tightly with plastic wrap and refrigerate until completely chilled and set, at least 2 hours. When ready to serve, top with diced fresh mango and berries.

Молочный мусс из манго

На 12 порций

1 чашка теплой воды
1 пакет  (7-10 грамм) желатина
1 банка сгущенного молока (14 унций)
4 чашки манго, очищенного от кожуры и нарезанного на срение кусочки
1 столовая ложка свежевыжатого сока лайма
2 чашки сливок
1 чашка нарезанных и смешанных ягод

Добавить желатин в теплую воду. Перемешать и дать постоять, пока желатин не растворится, около 3 минут. В средней кастрюле вскипятить воду, установить посуду с желатином на кастрюлю с кипящей водой  варить 2-3 минуты, периодически помешивая, пока желатин полностью не растворится. Снять с огня.

В блендере соединить сгущенное молоко, манго и сок лайма. Прокрутить до образования пюре
Добавить желатин и прокрутить еще несколько секунд до полного слешения.. Вылить в большую миску.

Ручным миксером в очень большой чаше взбить сливки от 3 до 4 минут, до мягких пиков (будьте осторожны, чтобы не переусердствовать). Выложить взбитые сливки в манговый желатин, и все хорошо перемешать. Наполнить смесью бокалы, плотно закрыть пластиковой пленкой и охладить до полного охлаждения и оставить в холодильнике минимум 2 часа. Перед подачей украсить свежимы фруктами. Я наполнила средние емкости муссом, поставила в холодильник и потом нарезала на куски.

Recipe comes from Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table and published in "Family Circle".

Cranberry-Walnut torte (Passover-friendly and pareve)

Stunny texture, keep moist for several days, not too sweet, very delicate and good for tea or coffee.

Butter or vegetable oil for greasing

2 cups dried cranberries

3 tablespoons orange juice

2 cups walnuts halves

3/4 cup granulated sugar

1 tablespoon orange zest

1/2 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

7 eggs, separated

1/2 teaspoon salt

Confectioners' sugar for dusting

Preheat oven to 325 F. Grease a 9- or 10-inch spring form pan with butter or vegetable oil and line the bottom with parchment paper.

Combine cranberries and orange juice in a bowl and let soak for 30 minutes.

Meanwhile spread the walnuts on a baking sheet and toast in the oven about 10 minutes, shaking the pan halfway through to mix the nuts. Set aside and cool.

Drain cranberries, reserving any excess juice. Place nuts, 1/4 cup of sugar and cranberries into a food processor and pulse until all are finely chopped. Place the mixture in a medium bowl and stir in the orange zest and spices. Set aside.

In a large bowl, use an electric mixer to beat egg yolks with another 1/4 cup sugar until light and fluffy, about 4 minutes. Set aside. Wash and dry the beater thoroughly. In another bowl, beat together egg whites, reserved orange juice. Slowly add 1/4 cup of sugar, 1/2 teaspoon of salt and beat until semi stiff peaks form. Fold the egg whites into the egg yolks, stir in the cranberry-walnut mixture until combined.

Turn the batter into the prepared pan and bake 45-60 minutes. If the cake is getting too brown on a top, tent with aluminum foil. To serve, dust with confectioners' sugar. Store in a room temperature covered with wax paper.  It will be good for a couple days.

Торт с сушеной клюквой и грецкими орехами  

сливочное или растительное масло для смазки

2 чашки сушеной клюквы

3 столовые ложки апельсинового сока

2 чашки половинок грецких орехов

3/4 чашки сахара

1 столовая ложка свежей апельсиновой цедры

1/2 чайной ложки корицы

1/2 ч.л. кардамона

1/2 чайная ложка душистого перца

7 яиц, отделить белки от желтков

1/2 чайной ложки соли

Сахарная пудра для посыпки

Разогреть духовку до 325F (140-150Ц). Смазать маслом разъемную круглую форму(диаметр 22-25см) и выстелить дно пергаментной бумагой.

Смешать клюкву и апельсиновый сок в миске и оставьте на 30 минут, иногда перемешивая.

Тем временем выложить грецкие орехи на деко и пожарить в духовке приблизительно 10 минут, встряхнув деко через 5 минут жарки. Вынуть из духовки и дать остыть.

Отцедить клюкву и сохранить сок для белков.

Положить орехи, 1/4 чашку сахара и клюкву в кухонный комбайн и пульсировать до того, пока все превратится в мелкую крошку. Выложить смесь в небольшую посуду, дабавить специи и апельсиновую цедру.

В большой миске электрическим миксером взбить яичные желтки с 1/4 чашки сахара до легкого и пушистого состояния, около 4 минут. Отложить миску с желтками в сторону.

Тщательно вымыть и высушить мешалки. В другой миске тем же миксером с чистыми мешалками взбить яичные белки, добавив апельсиновый сок. Медленно добавить 1/4 чашки сахара и 1/2 чайной ложки соли и взбивать до образования полутвердых пиков. Добавить яичные белки в яичные желтки, аккуратно перемешать и добавить клюквенно-ореховую смесь.Еще раз перемешать.

Вылить тесто в подготовленную форм и печь 45-60 минут. Если торт становится слишком коричневым, накройте верх алюминиевой фольгой. Вынуть из духовки, остудить и посыпать сахарной пудрой. 

Recipe come from "How to bake everything" by Mark Bittman

Carrot Cake Charoset Truflles

Make 24 medium balls

1 cup raw unsalted walnut halves
1 cup pecans
1 cup pitted medjool dates
1/2 cup dried unsweetened pineapple
1 cup unsweetened shredded coconut, plus extra for coating (if desired)
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 1/2 cups finely shredded carrots

Place walnuts, pecans, dates, and pineapple in a high-power food processor. Process until almost paste-like. Add 1 cup coconut, cinnamon, ginger, nutmeg, and salt. Process until combined. Turn mixture out into a bowl.

Use a paper towel to blot excess water from carrots. Add carrots to date mixture and mix to combine. Form mixture into 24 round truffles; roll in shredded coconut flakes to coat, if desired. Chill until firm, about 30 minutes.

Recipe comes from Cooking Light

Chocolate Butter spread

I confess. I'm a bad daughter, because I did not memorize my mom's chocolate spread recipe. I'm sure, every Yiddish family used to have a very special recipe of honik mit shpitter. Couple days ago I found a recipe and decided to make it. It's yummy, healthy and quite satisfying.  if you have kids, make a double portion. It's a very good with a piece of multi-grain bread. I really love it.  

Chocolate Butter spread

1 & 1/4 cups (220 gram) almonds or other nuts
1/3 cup (80ml) water
6 tablespoons (90gram) butter
1/3 cup (80ml) honey
3 ounces (105 gramm) dark chocolate, chopped
1 tablespoon unsweetened cocoa powder
2 tablespoons olive oil
small pinch of salt

Toast the almonds in a rimmed baking sheet in preheated 350 F (180 C) oven for 6-8 minutes. Combine the water and butter in a saucepan and bring to a boil over medium-high heat, then add the honey. Pour the mixture into a food processor with nuts and pulse until evenly ground. Add chocolate to the blender with the cocoa, olive oil, and salt. Process until smooth.

Note: Cool completely before serving. Keep in a lower shelf of the refrigerator.

Шоколадное масло.

1 и 1/4 чашки (220 грамм) миндаля (можете использовать другие орехи или смесь орехов)
1/3 чашки (80мл) воды
6 столовых ложек (90 gram) сливочного масла
1/3 чашки (80мл) меда
3 унции (105 грамм) темного шоколада, нарезанного на меслкие кусочки
1 столовая ложка порошка какао
2 столовые ложки оливкового масла
небольшая щепотка соли

Поджарить миндаль на противне в предварительно разогретой до 350 F (180 C) духовке в течении 6-8 минут. Смешать воду и масло в кастрюле и довести до кипения на среднем огне, затем добавить мед. Вылить смесь в кухонный комбайн с орехами и пульсировать до образования паст. Добавить шоколад, какао, оливковое масла и соль. Процесс до получения однородной массы.

Дать остыть и держать в на нижней полке в холодильнике.

Recipe comes from "The hungry family cookbook" by Kjartan Skjelde and Berit  Nortsrand

Roasted Apple Butter

It goes with challah, crackers, matzoh and just a piece of good bread.

Makes around 2 cups

1 cup apple cider, divided
7 tablespoons dark brown sugar
1 teaspoon lemon juice
Pinch of kosher salt
2 tablespoons unsalted butter, cut into small cubes
3 lbs apples
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of cloves

Preheat oven to 400° F. Cut apples into large chunks. Arrange on a large metal roasting pan, add the lemon juice and 1/4 cup cider, then sprinkle with brown sugar and salt and dot with butter.

Roast your apples until they are very soft and fall apart at the touch of a fork. Remove from the oven and let rest for one minute, then pour the remaining cider over the pan to deglaze.

Transfer everything to a large flat-bottomed bowl or pot. Mash until the pieces become sauce.

Run the mixture through a food mill to remove the cores, seeds, and peels. Stir in the spices, then give it a taste. Add more sweetener or spices until you have the flavor you want.

At this point, assess the consistency of your butter. If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender. (I like mine with a little bit of texture, so I leave it as is.) If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally -- just beware of cooking it down too much. I like mine at the point where it just holds its form when stirred or spread.

Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer.

Recipe comes from Food52 Roasted Apple Butter

Coconut-Date Truffle Bites

Several months ago I made Chocolate Chips ourmeal raising treats They are amazing and very healthy. This time I deicided to make something similar and quite tasty. It's still healthy and very easy to make.

Coconut-Date Truffle Bites

Makes 20 medium size balls

2/3 cup roasted, salted almonds
30 whole pitted dates
1/2 cup flaked unsweetened coconut
2 tablespoons unsweetened cocoa
1 tablespoon coconut oil ( I took sunflower oil)
1/8 teaspoon salt
2 ounces bittersweet chocolate, chopped


1. Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients (through salt); pulse until combined.

2. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture. Place the truffles on a platter lined with parchment paper; refrigerate 1 hour.

3. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.

Трюфеля из кокосовой стружки и фиников

На 20 среднего размера  шариков

2/3 стакана жареного , соленого миндаля
30 фиников без косточек, нарезать на мелкие кусочки
1/2 чашки стружки несладкий кокоса
2 столовые ложки несладкого какао
1 столовая ложка кокосового масла ( я взяла подсолнечное масло)
1/8 чайной ложки соли
60 грамм сладкого шоколада , мелко нарезанного

. Положить миндаль в кухонный комбайн и прокрутить до полного измелчения. Добавить порезанные финики, кокосовую стружку и следующие 3 ингредиента (включая соль) ; Прокрутить до полного измелчения..

2. Добавить какао и кокосовое масло. Провернуть в комбайне и вынуть смесь. Скатать 20 шариков и поместить их на блюдо, накрытое пергаментной бумагой. поставить в холодильник  на 1 час.

3. Поставить шоколад в микровольновую печь на 1 минуту 20 секунд до полного расплавляния, перемешивая каждые 20 секунд . Вынуть трюфеля из холодильника и покрыть шоколадом. Полохить трюфеля на туже тарелку и поставить в холодильник до застывания. Хранить в холодильнике. .

Recipe comes from Cooking Light 2013

Crescent Layer Bars

The best treat for the summer picnic.

Crescent Layer Bars


1  can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1  cup white vanilla baking chips
1  cup semisweet chocolate chips
1  cup slivered almonds
1  cup cashew halves and pieces
1  can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan. ( I use 8 x 11-inch pan. It fits perfectly)

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Recipe comes from daily Pillsbury newsletter.