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Tag Archives: chocolate

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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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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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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Chocolate Peanut Butter Hearts

13 Wednesday Feb 2013

Posted by Nicole Small in chocolate, dairy free, dessert, dessert recipe, gluten free, Holidays, peanut butter, recipe, sweets, vegetarian/vegan

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chocolate, dairy free, dessert, dessert recipe, food, food blog, food blogger, gluten free, holiday, love, recipe, recipe blog, recipe blogger, sweets, valentine's day, valentine's recipe, vegetarian

I have a confession to make. I’ve been carrying this around with me for so long. I don’t really know how to put this, so I’ll just say it already…

I’m addicted to chocolate.

I know, I know; girls are supposed to love chocolate, blah blah blah. But seriously! I would be willing to bet that not a day goes by that I don’t sneak at least one square or an embarrassing number of bonbons.

If you share this ailment with me, then maybe you have daydreamed about homemade chocolates before, but cast the idea off as silly or difficult. I mean, why take the time to make your own chocolates when Trader Joes does a fantastic job already? I hear you, but when you make your own chocolates you have complete control! You put whatever you want in them!

valentines chocolate recipe

So, maybe you’re craving dark chocolate and peanut butter and coconut all in one smooth, satisfying bite. Or, if you got the last minute shopper gene like me, right now you’re searching for a hasty (and easy!) homemade treat to give to your sweetheart this Valentine’s Day. Either way, you’ll fall head over heels for these little hearts!

Homemade Chocolate Peanut Butter Hearts

Makes 8-10 hearts (double recipe for 16)
Time: 2.5 hours, including time to cool

Ingredients

1/8 cup white chocolate
4 oz bittersweet chocolate (not chips)
1/4 cup peanut butter
1/4 cup unsweetened coconut flakes or slivered almonds
a small bit of coconut oil

Special Tools

Silicone heart molds
Double boiler, or a medium pot with a large glass or metal bowl to substitute

Directions

  1. Prepare your double boiler: Place 2 inches of water in a pot and heat to a simmer. Place the metal or glass bowl on top, careful that the bottom of the bowl does not touch the top of the water. 
  2. Melt the white chocolate*: Add the white chocolate to the bowl and whisk often, until almost melted and some chunks of chocolate are still visible. Remove the bowl from the pot and carefully wipe off any condensation on the outside of the bowl. Remember, water and chocolate are not friends!
  3. Continue to whisk the white chocolate until it is melted.
  4. Smear a thin layer of coconut oil inside each heart mold.
  5. Drizzle the melted white chocolate across each mold and place in the freezer to harden.white chocolate valentines
  6. Meanwhile, wash the bowl and dry well. Place the pot back on the heat, replenishing the water if needed. Follow the above steps to melt the bittersweet chocolate*
  7. Once the chocolate is melted, add peanut butter and coconut and/or almonds. Fill each mold and place in the refrigerator to harden, about 2 hours.valentines chocolate

chocolate peanut butter recipe

You can give these sweet little hearts as gifts for Valentine’s Day; just pick up some festive cellophane bags to easily package the chocolates for the occasion. Or.. don’t tell anyone you made them and eat them all. Maybe share one with your roommate or significant other, or family if they’re lucky. The choice is yours…

chocolate hearts recipe

valentines recipe

Even if you don’t have a sweetheart this Valentine’s Day, I urge you to celebrate love with those dear to you. I hope you have a lovely love day!

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*These instructions are not for tempering.

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Penina & Tommy’s Wedding Cake

11 Friday Jan 2013

Posted by Nicole Small in chocolate, dairy free, dessert, dessert recipe, frosting, Jewish, recipe, sweets, Wedding

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Tags

baked, chocolate, dairy free, dessert, dessert recipe, food, food blog, food blogger, jewish, recipe, recipe blog, recipe blogger, sweets, vegetarian, wedding, wedding cake

2012 was a great year for me, full of personal growth and a lot of learning and improving as far as my culinary knowledge goes. It ended with quite the bang! My dear friends from university got married the last weekend of December, and I had the great honor of making their wedding cake. I had practiced before, specifically with my best friend’s birthday cake over the summer, but as the time grew near for me to start on the cake I got some serious jitters. Not only was I about to make the biggest cake that I had ever made, but it also had to be dairy-free for their strictly kosher wedding. Here’s a look at the process, as well as the amazing outcome!

red velvet cake ingredients

Ingredients for the cake batter

cake layers

The layers are finally baked, wrapped, and ready to freeze!

cake with frosting

The first layer of frosting is on! This is called the “crumb layer” because it holds all of the crumbs in place so that the pretty layer of frosting can go on top.

phoenix wedding cake

Finally the best part- decorating!

wedding cake phoenix

kosher wedding cake phoenix

kosher red velvet cake

The bride and groom cutting the cake

wedding cakes phoenix

wedding cake recipes

wedding cake recipe

Cake destruction

chocolate wedding cake recipe

The saddest sight I ever laid eyes on

dairy free red velvet wedding cake

Too delicious for words

Although I was terrified to tackle this project, it was actually so much fun! I would definitely do it again. Since it took me forever to find a good dairy-free red velvet cake, I wanted to share my recipe with you. I made some small changes to a pre-existing recipe, which you can find here.

Dairy-Free Red Velvet Cake

Ingredients

1½ cup + 2 tbsp dairy-free butter substitute (Smart Balance or Earth Balance)
3 cups sugar
5 eggs
3 cups flour
1/2 cup cocoa powder (unsweetened)
1/2 tsp baking powder
1 cup dairy-free milk substitute (Soy, Almond, Mocha Mix for a parve cake, etc)
1 oz (typically 1 bottle) red food coloring
1 tsp pure vanilla extract

Directions

Preheat your oven to 325 degrees F. Prepare two 9″ round pans: spray each pan with cooking spray, then cut a round piece of wax paper to fit on the bottom of the pan. Spray the wax paper as well.

Mix the dry ingredients together and set aside. In another bowl, use an electric mixer to cream together the butter substitute and sugar until fluffy. Add each egg one at a time and mix thoroughly. Alternate adding the dry mixture with the milk substitute until it is all incorporated. Next, add the vanilla and the red food coloring.

Divide the batter between the two pans. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. Once the cakes are done, turn them out on a cooling rack. Frost with a dairy-free frosting, either homemade or store bought (there are a few dairy-free and parve frostings to choose from at your local grocery store).

Enjoy!

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