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Category Archives: dessert

Coconut Date Syrup Macaroons with Mocha Chocolate Ganache

21 Monday Sep 2015

Posted by Nicole Small in chocolate, dessert, gluten free, Holidays, Jewish, recipe, vegetarian/vegan

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chocolate, coconut, coffee, dessert, gluten free, jewish recipe, kosher, macaroons, mocha, passover, vegetarian

Coconut macaroons sweetened with date syrup and gently infused with date coffee, dipped in velvety chocolate ganache. Perfect for festive holiday meals and dessert tables!

Homemade Coconut Macaroons with Mocha Chocolate Ganache (Passover Kosher & Gluten Free!)

While I was living abroad I was blessed to be the marketing assistant to a woman with a truly incredible company: she leads food tours through the markets in Tel Aviv and Jerusalem. There were many perks that came with that job, like the best burekas with the most luscious fillings, learning where to buy high quality spices and hard-to-find “foreign” ingredients (like brown sugar), and which shops were truly worthwhile.

I’ve been home for a while, and she and I have kept in touch. She initiated a new start-up that would allow people in the United States to subscribe to a food delivery box filled with artisan foods and treats from Israel. During that time I had the pleasure of finally getting paid to do what I love: recipe development.Homemade Macaroons (Passover Kosher & Gluten Free!)

ingredients for homemade coconut macaroons

Actually, that wasn’t the only passion that I was getting paid for. In the span of a month and a half I had my 2nd catering gig, I taught my first cooking class plus I developed recipes for Koofsa. It was so validating and special to finally get to use my passion for cooking in that way; I felt a surge of motivation and fulfillment.

This is one of my favorite recipes that I developed for her company. These macaroons are so much better than store bought, and that’s coming from a girl who can go through a container of Manischewitz macaroons in no time at all. These mocha coconut macaroons, dipped in a velvety mocha dark chocolate ganache, stood no chance in my kitchen. We devoured them, and I know you’ll love them too!

Homemade Coconut Chocolate Macaroons

This is a special and simple recipe to add to a festive meal or holiday dessert table. They are Passover kosher and gluten free with a gentle and satisfying sweetness that comes from date syrup. This recipe is loosely adapted from this one.

Coconut Date Syrup Macaroons with Mocha Chocolate Ganache

Ingredients

3 cups sweetened shredded coconut
4 egg whites
½ cup Silan (date syrup)
½ tsp vanilla extract
½ tsp almond extract
¼ tsp salt
½ cup heavy cream
2 tbsp Date Bean Coffee*
1 cup bittersweet chocolate chips

Directions

Start by pre-heating the oven to 350 degrees Fahrenheit. Next, heat ½ cup heavy cream with 2 tbsp date bean coffee in a saucepan over low heat. Once the cream is hot, but not yet simmering, turn the burner off and pull it off the heat to let the date coffee to infuse the cream.

Meanwhile, toast half of the coconut in the oven until it is golden brown. Check on it regularly and use a spatula to toss the coconut flakes around so that you can be sure they don’t burn! Remove the pan from the oven once the coconut is golden brown and set aside to cool.

Whisk egg whites, silan (date syrup), vanilla extract, almond extract and salt until frothy, and then stir all of the coconut into the egg mixture.

coconut macaroons recipe

Line a baking sheet with parchment paper or a silpat. If you are using parchment paper, spray the surface of the paper lightly with baking spray so the macaroons don’t stick. Take your batter and scoop a tablespoon at a time and shape it into rounds on the baking sheet, about an inch apart.

IMG_7850

Bake for 15 minutes or until golden brown.

While the macaroons are baking, prepare the ganache: Heat the cream again just so it is hot but not yet boiling. Pour the chocolate chips into a heat-proof bowl and strain the hot cream through a fine mesh sieve to remove coffee grounds; allow the cream to drip into the bowl of chocolate chips. Slowly stir the cream and chocolate together until the chocolate is completely melted and the cream is fully incorporated. Resist the urge to eat the whole pot with a spoon.

chocolate ganache for coconut macaroons

Place another piece of parchment paper on a second baking sheet. Once macaroons are cool enough to touch, carefully lift them from the pan, dip each macaroon the ganache and place on the second baking sheet. Cool in the refrigerator until ready to eat.

chocolate coconut macaroons
Keep refrigerated.

*If you don’t have date bean coffee (it is a bit obscure), you can substitute your favorite ground coffee beans.

For more recipes, or if you would like to book a culinary tour in Israel, visit Delicious Israel’s website.

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Bourbon Vanilla Cake

21 Tuesday Apr 2015

Posted by Nicole Small in dessert, recipe, sweets, vegetarian/vegan

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cake, dessert, dessert recipe, food, food blog, lemon curd, recipe, sweets, vanilla

Sweet vanilla cake with a hint of bourbon. Vanilla Bourbon Cake via Tsiporah Blog

You all – this cake. It is dangerously good. It is pure delicious madness and danger and unicorns all in one pan. I developed it with the sole purpose to create a cake that was the perfect accompaniment to lemon curd, but what resulted is a cake that shines all by itself (although I won’t judge you if you still want to use it as a vessel for your lemon curd).

Since I have a new blog, Nourishing Wild, I transferred the recipe to that website. CLICK HERE TO GET THE FULL RECIPE!

Some comments that I’ve received about this cake include the texture is velvet; it tastes like sugar cookies, only better; and that it reminds my Dad of something my Granny used to make when he was a kid. One friend said it couldn’t be better and that I’d outdone myself. I’ll let you decide.

Velvety Bourbon Vanilla Cake with Lemon Curd - Garden Party Recipe via Tsiporah Blog

This cake would be great to bring to a party or brunch, but it is so easy that you could make multiple batches in one weekend  because you accidentally ate the first all by yourself because it is too good not to share. Enjoy one mini cake and gift the other to a friend. Kindness!

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Crushin’ on Waffle Crush!

21 Wednesday Jan 2015

Posted by Nicole Small in dessert, restaurant review, vegetarian/vegan

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arizona, biscoff, cookie butter, food blog, food truck, liege waffle, Phoenix, phoenix flea, restaurant review, Scottsdale, sweets, waffle crush, waffles

If you live in Phoenix this is one food truck you MUST seek out.

Waffle Crush Review

We recently went to Phoenix Flea, a super adorable outdoor market offering vintage and new handmade treasures. It was fun to shop and explore the market, which took place in Heritage Square in Downtown Phoenix, but the true highlight of the day was Waffle Crush. I’m pretty sure that anytime I eat Waffle Crush it’ll be the highlight of my day. Dare I say of my month…!?

hanging out at Phoenix Flea

I enjoyed the Berry Waffle, a gourmet Liege Waffle topped with Biscoff (cookie butter!!!), fresh whipped cream and strawberry slices. The waffle itself is delicious, almost caramelized, with a perfectly crisp outside and soft, fluffy inside. The Biscoff melts into the waffle in the most delicious way, while the strawberries brighten the flavors. And anything with handmade whipped cream is divine. This is waffle heaven.

About to enjoy my first Waffle Crush

The Berry Waffle from Waffle Crush

It was absolutely the best waffle I’ve ever had. They also have chocolate filled waffles.
You read that right.

Waffle Crush

Waffle Crush Food Truck Information

Website: http://mywafflecrush.com
Hours & Location: Find their location & schedule via Instagram, Twitter and Facebook: @mywafflecrush
Phone: (480) 304-5636
Pricing: The Berry is $7.50

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Apple Pie Bars

08 Friday Nov 2013

Posted by Nicole Small in Autumn/Fall, dessert, dessert recipe, Holidays, sweets, Thanksgiving, vegetarian/vegan

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Tags

apple, apple pie, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holidays, pie, recipe, recipe blog, recipe blogger, sweets, thanksgiving, thanksgiving recipe

Apple Pie is one of the most traditional Autumn and Thanksgiving dessert recipes, alongside Pumpkin Pie and Derby Pie (at least in our house!). The combination of apples with warming spices, a buttery crumble topping and flakey pie crust to hold it all together is just dreamy with these upcoming chilly Autumn days. My suggestion? Cozy up on a Saturday afternoon, bake a batch of these and enjoy them alongside a warm mug of chai tea or coffee with cardamom.

Apple Pie Bars Recipe for Thanksgiving  via Tsiporah Blog

Pies in bar form are brilliant, truly. They are easy to eat, they’re great for on-the-go (think bringing lunch to work, or packing a special treat in your kid’s lunch boxes, or a snack while running out the door…), and they re-heat beautifully. After I made my Derby Pie Bars last year I fell in love with the idea and proceeded to create these Apple Pie Bars.

Autumn Apples

These have all of the flavors of traditional apple pie, yet they are more convenient and easier to eat. They would be a great addition to your Thanksgiving dessert table (dessert deserves its own table, obviously). They would also be nice to bring to a party during the holidays, or as a sweet housewarming gift.

Apple Pie Bars

Ingredients

Crust
Whip up a half batch of my favorite cobbler/pie crust recipe

Filling
5 cups apples, peeled and chopped
2 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
1 tbsp maple syrup
3 tbsp melted butter

Crumble Topping
1 1/2 cups flour
1/3 cups oatmeal
2/3 cups brown sugar
6 tbsp butter
2 tsp cinnamon

Butter, for the pan

Apple Pie Bars for Autumn via Tsiporah Blog

Directions

Prepare crust as directed and refrigerate for 30 minutes to an hour.

Preheat your oven to 350 degrees F. Peel and chop 5 cups of apples, which is about 6 large apples. Place the chopped apples in a bowl and combine with cinnamon, pumpkin pie spice, brown sugar and maple syrup.

In a large skillet with tall sides, melt 3 tbsp butter. Pour the apple mixture in and sauté over low heat just until the apples begin to soften slightly (not more than 10 minutes).

Apple Pie Bars recipe for Thanksgiving Dessert - via Tsiporah Blog

This is obviously not a big enough skillet, which I realized after I took this picture and then I switched pans

While the apples are cooking, combine all ingredients for the crumble topping in a food processor and pulse just to combine. Butter a square or rectangular pan. I used a nice, deep square pan but you can even use a brownie pan.

Roll out the dough and place it in the bottom of the pan, with the sides folded over the edges of the pan.

Tip: The easiest way to do this, which my great grandmother taught me, is to loosely roll the dough onto your rolling pin, hover your rolling pin above your pie pan, and gently unroll the rough so that it falls softly on top of the pan. From there you can gently maneuver and press it down into the bottom.

Apple Pie Bars for Thanksgiving

Pie crust recipe via Tsiporah Blog - how to get pie crust into your pan

Once the apples are done, pour them straight from the skillet into the prepared pan. Press the apples down with a rubber spatula to flatten them and then top with the crumble mix. Trim any extra crust around the edges, or fold it down to create a little bit of a rim around the apple pie bars.

Apple Pie Bars Recipe - Thanksgiving Dessert

Apple pie crumble topping

Bake at 350 degrees for 30-45 minutes, or until the crust and crumble topping are both golden brown. If the crumble begins to brown too quickly, loosely cover the pan with foil.

Baked Apple Pie Bars

Once they are done, let them cool for about 10 minutes before digging in. You can top these with vanilla bean ice cream, or enjoy them as is!

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