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Category Archives: sweets

Bourbon Vanilla Cake

21 Tuesday Apr 2015

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

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Tags

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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Apple Pie Bars

08 Friday Nov 2013

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

≈ 1 Comment

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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Chocolate Peanut Butter Oatmeal Cookies

04 Friday Oct 2013

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

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Tags

chocolate, dessert recipe, food, food blog, food blogger, gluten free, homesick, recipe, sweets, vegetarian

Homesick Cookies

These no bake cookies take less than 5 minutes to whip up, and I have to say that the cookie “dough” is best eaten when it is still warm and gooey. They are decadent and chocolatey with the perfect kiss of peanut butter. Once you’ve eaten half of it alongside a tall glass of cold milk, plop spoonfuls of the rest on a tray and refrigerate them. Because sharing is caring.

Chocolate Peanut Butter Oatmeal No Bake Cookies

My life has been a whirlwind of change lately. One month ago I packed my bags, kissed my cat goodbye, and flew across the world to live in Israel for 5 months. You can read about my adventure here. It took me about a day to feel at home here, and it took me about a month to feel homesick. It’s funny how you can make a recipe that reminds you of home and suddenly not feel so far away. My Mom has been making these for us for as long as I can remember. Consequently, I made these four times this week. All four times I shared them with my roommate, friends and neighbors, and all four times I thought of home.

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Oatmeal Cookies

Makes no cookies if you eat all of the cookie dough out of the pan. Makes 15-20 cookies otherwise.

Ingredients

scant 1 cup white sugar
1/4 cup milk
1/4 cup rich cocoa powder
1/4 cup butter
1/4 cup peanut butter
1 1/2 cups oatmeal

Directions

In a pot over medium heat, mix together sugar, milk, butter and cocoa powder. Bring to a boil for about 1 1/2 minutes, stirring constantly.
Easy No Bake CookiesRemove from heat and add peanut butter and oatmeal. Mix well. Spoon into bowls and eat immediately for instant comfort and homesickness relief. Or drop by teaspoonfuls onto a tray lined with wax paper and refrigerate. 
No Bake Cookies recipe

easy no bake cookies recipe chocolate

A note on the cocoa powder: I have always made these at home with baking cocoa (like the Hershey’s kind that you find at the supermarket). That is totally fine and they will be delicious no matter what, but if you can find a more rich cocoa powder it makes a huge difference! In Israel the cocoa that I bought is so decadent and flavorful, it makes me want to buy 100 containers and take them home with me at the end of my stay.

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Flourless Gluten Free Brownies

12 Monday Aug 2013

Posted by Nicole Small in chocolate, dessert, dessert recipe, gluten free, sweets

≈ 2 Comments

I don’t know about you, but chocolate is a really necessary thing in my life. My Granny makes the best brownies in the world, hers are fudgy and dense and perfectly chocolatey. Whenever she comes to visit she brings a container of them; somehow they just taste better out of her oven, not ours.

Flourless Gluten Free Brownies Recipe via Tsiporah Blog

Last week I had a craving for brownies, but I was so sick of the packaged gluten free kind from the store. I wanted warm brownies fresh out of the oven! And I especially wanted dense, fudgy brownies like my Granny’s. These brownies are actually best served cold in my opinion, but they are also great still warm.

Gluten Free Brownies Recipe via Tsiporah Blog

Flourless Gluten Free Brownies

1 cup unsweetened cocoa powder
1 cup granulated sugar, plus extra for pan
4 eggs
1/4 cup + 1 tbsp butter, plus extra for the pan
1 tsp vanilla extract
1/8 tsp salt

Preheat oven to 350 degrees F.

With a hand mixer, cream the butter and sugar together. Add the eggs, then the remaining ingredients. The batter will be really, really thick and really tempting to eat straight out of the bowl.

Take a stick of butter and peel the paper off of one of the ends. Rub the butter all around an 8×8 metal baking pan, covering all nooks and crannies. Then scoop about 1/4 cup sugar into the pan and, over a sink, tilt the pan around until the sugar coats all of the butter. Firmly pat the bottom of the pan (over the sink!) to remove any excess sugar.

Pour the batter into the pan and smooth it down with a spatula. Bake for 20-25 minutes. Brownies will be soft in the middle, let them sit on the counter for 20 minutes before serving. They are best served cold, though.

Be sure to put keep the brownies in the refrigerator once they are done to retain freshness, they really aren’t good if you keep them out on the counter.

Flourless Brownies via Tsiporah Blog

Enjoy!

recipe adapted from oh lardy!

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