mini tiramisu in a bowl

I love Tiramisu, and these mini Tiramisu's make amazing food gifts as well as Purim Mishloach Manot.

mini tiramisu in a bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total Time: 2.5 hour to overnight  | Serves 6 |  Dairy
INGREDIENTS	INSTRUCTIONS
2 -3 cups strong plunger quality coffee, cooled to room temp 3 tablespoons Tia Maria or coffee liqueur of choice 3 eggs, separated 1⁄3 cup fine sugar  250 g mascarpone cheese or cream cheese softened with 2-3 tbsp of heavy cream 1 cup heavy cream (anything that will hold the peaks) 250 g ladyfingers - I used Vicenzovo brand TOPPING cocoa powder, for dusting	1.  Prepare your 2-3 cups of coffee, set aside and allow to cool. 2.  Put the egg yolks and sugar in a large bowl. Beat with electric mixers until the mixture goes pale and thick. Add mascarpone and beat until combined.  3.  Whip the heavy cream until stiff peaks hold, and fold gently into the mascarpone mixture. 4.  Beat the egg whites to soft peaks, ensure your bowl is perfectly clean. If there is any grease, it won't whip properly. Fold the whites into the mixture as well. 5.  Mix in the liqueur into the coffee. Dip each biscuits in coffee one at a time - as fast as possible (this is key) you want to avoid overly softened lady fingers.  6.  Layer in your bowls or containers, covering the whole bottom. 7. Top with spoon fulls of mascarpone and spread out evenly. 8. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer. Smooth the surface and dust with cocoa using a fine mesh sieve or strainer. 9. Refrigerate for at least 2 hours or overnight. NOTE: These freeze great as well. Wrap them up beautifully and they make wonderful gifts or desserts on-the-go.

neapolitan trifles

Happy places...We all crave, and yup, we can all eat in them, at least some of them that is :). 

Cookbooks aren't just about the recipes you know. I'm in my happy place when I explore an author's culinary world, vision or palette. Last June, I won my first Instagram contest "woohoo!" I was giving Norene Gilletz a tour of Cheskie's bakery when I found out that I won my seat at the 2nd annual Kosher Foodies Potluck dinner, held on a Fifth Avenue rooftop and hosted by renowned kosher cookbook author, Kim Kushner. Over a dozen influential kosher food bloggers/foodies attended. We gathered over wine, laughter and yes, of course, over yummy food. You can get a glimpse of the evening in this article.

Lucky me sat right in front of Miriam Pascal, creator of OvertimeCook.com food blog and daytime marketer. for a major publishing firm in NYC. It was really nice learning about the development of her upcoming baking and pastry cookbook Something Sweet, so when I finally got my hands on it this past fall, I was excited to see her vision in fruition.


The dessert photos are beautiful, recipes are geared for kosher people - keeping in mind the need for delicious parve desserts; plus the recipes can easily be adapted into dairy. It's totally kid-proof, my kids had an easy and enjoyable time following the recipes. I learned about new ingredients on the market, like praline paste (though a bit costly) and strawberry filling (yes, I didn't know I can buy it canned). What I especially enjoyed is the chapter on bundt cakes, chocolate truffles, and delicious cold drinks. What I found most practical was the comprehensive list of icings and glazes to pick and choose from. 

What impresses me the most is the fact that Miriam is in her 20s, a self-taught baker with immense talent. Like many, she juggles between her daytime job and her passion for food blogging. 

Montreal-ers are in luck! Miriam Pascal will be doing a cooking demonstration at The MTC, this Sunday, January 24 at 7:00 PM in support of countless community organizations geared to Jewish women. Click here to register.

"I started to cook and bake as an outlet, and over the last couple of years, it’s morphed into so much more than that." ~ Miriam Pascal

Below is a glimpse of some tried and true delicious recipes:

A recreation of Miriam Pascal's Something Sweet Pumpkin Ice Cream Pie. I turned it into a tart (pictured above).

My family really enjoyed these easy egg-free mini chocolate mousses from Something Sweet.
I really enjoyed  and found useful the countless trifle and mousse recipes available

Miriam Pascal, is THE expert baker on bundt cakes.
There an entire variation of the bundt cake and glaze recipes to choose from. I really had fun baking this one (shown above).

INGREDIENTS
Author: Miriam Pascal | Serves: 12-14 mini cups 

Chocolate Crumbs

• 1 cup flour
• ½ cup unsweetened cocoa powder
• ⅔ cup brown sugar
• ⅓ cup oil

Strawberry Mousse

• 1 cup heavy whipping cream or nondairy whip topping
• 1 cup strawberry pie filling, pureed
• 8 oz. cream cheese or soy cream cheese
• ⅓ cup sour cream or soy sour cream
• 1 tsp, vanilla extract
• 1 cup powdered sugar

Vanilla Cream

• 1 cup heavy whipping cream or nondairy whip topping
• ⅓ cup powdered sugar

INSTRUCTIONS

Prepare the chocolate crumbs

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper, set aside.
2. Combine all crumb ingredients in a bowl. Mix until combined and the texture of crumbs. (I found it easiest to mix this with my fingers.)
3. Spread the crumbs in a single layer on prepared baking sheet; bake for 8 minutes. Remove from oven; cool completely before assembling the trifles.

Prepare the strawberry mousse

1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Remove whipping cream to another bowl. There's no need to wash the bowl before continuing.
2. Add pie filling, cream cheese, sour cream, and vanilla to mixer bowl. Beat on medium speed until combined and smooth. Add powdered sugar; beat until incorporated. Using a rubber spatula, gently fold whipped cream into strawberry mixture until combined. Set aside.

Prepare the vanilla cream

1. In the bowl of an electric mixer fitted with the whisk attachment, on high speed, beat whipping cream until stiff peaks form. Reduce mixer speed to low. Gradually beat in the powdered sugar until combined.

ASSEMBLY
Place crumbs into a 6-ounce jar or cup, filling it about one-quarter full, Spoon or pipe strawberry mousse over crumbs, filling container a little more than three-quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars.

Plan Ahead: These trifles freeze beautifully. Move them into the fridge for a couple of hours before serving to allow them to soften a bit.

http://everydaykosher.blogspot.ca/2016/01/savor-something-sweet-with-neapolitan.html?m=1#more

the best apple crumble

It's official, I baked or cooked with close to 100 apples this fall and guess what? I

'm still not appled-out yet. My passion for apples definitely doesn't come from my Moroccan heritage. In fact, if it was up to my North African genes, I'd be chowing-down on dry sesame Moroccan galettes, the ones my mom or dad eat on a typical Saturday afternoon while sipping mint Moroccan tea and debating on La Presse headlines. As tangent-y as this is going, I cherish those sesame galette moments.

Now, back to apples... Nothing like an apple crumble to remind me of how delicious fall food comfort can actually be. Gosh, I'm feeling metaphoric tonight. Enjoy this sweet crumble!

INGRDIENTS

• 4-6 Cortland apples depending on size
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup of diced unsalted butter

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned quick oats
1/2 pound (2 sticks) cold unsalted butter, diced

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Peel, core, and cut the apples into bite-size chunks. Place the fruit in a large bowl and add the zest, lemon juice, sugar, flour, cinnamon, and nutmeg.
3. Pour into a 8 by 10 rectangular or oval baking dish.
4. Toss in a few cubes of butter inside.

For the topping:

1. Combine the flour, sugars, salt, oats, and butter in the bowl with a wooden spoon mix for about 1 minute, until the mixture is in large crumbles. 
2. Sprinkle evenly over the fruit, covering the fruit completely. 
3. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. 
4. It's even more delicious topped with vanilla ice cream. Enjoy!

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milk bar birthday cake

Recipe by Christina Tosi via Bon Appetit &  photograph by Leslie Perez

Last Sunday was my birthday, le'chaim! Who would have thought that somehow aging can have its perks. As long as the family is healthy, we're surrounded by great people, and  we stay young at heart, age is just a number.

Some believe birthday parties, balloons and sprinkles, are just for kids... I beg to differ. 

I might be over 30, raise two kids, sit in conference calls or parent teacher interviews,  regardless of all this mommy stuff, I think sprinkles rock. These colorful sweet tiny things spark smiles and make cakes look delishy.

All in all, the world wouldn't be the same without sprinkles, and Momofuku Milk Bar totally gets it. This funky NYC bakery chain has 6 locations under the direction of pastry chef Christina Tosi, (and she's young at heart too.)

So, to celebrate my 30+ birthday, I baked their signature funfetti cake. You can't find it anywhere in Quebec, nor order it from any kosher bakery, which left me no choice but to bake it, cream it and assemble my very first Momofuku Milk Bar Birthday Cake. 

Though my icing may not have fluffed up to Milk Bar standards, the sprinkles sparked smiles and the cake achieved its taste-bud mandate. I look forward to baking my next Momofuku Milk Bar inspired cake. Hopefully this recipe revives the kid in all of  us.

INGREDIENTS 
MAKES ONE 6" LAYER CAKE

cake

• Nonstick vegetable oil spray
• 2 cups cake flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ¼ cup plus 2 tablespoons rainbow sprinkles, divided
• ½ cup buttermilk
• ⅓ cup grapeseed oil
• 2 teaspoons clear imitation vanilla extract
• 1¼ cups granulated sugar
• ⅓ cup vegetable shortening
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 3 tablespoons light brown sugar
• 3 large eggs

crumbs

• ¾ cup cake or all-purpose flour
• ½ cup granulated sugar
• 2 tablespoons light brown sugar
• 2 tablespoons rainbow sprinkles
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ cup grapeseed oil
• 1 tablespoon clear imitation vanilla extract

for the frosting & assembly

• ½ cup (1 stick) unsalted butter, room temperature
• ¼ cup vegetable shortening
• 2 ounces cream cheese, room temperature
• 2 tablespoons light corn syrup
• 1 tablespoon plus 1 teaspoon clear imitation vanilla extract, divided
• 1¼ cups powdered sugar
• ½ teaspoon kosher salt
• ¼ teaspoon baking powder
• ⅛ teaspoon citric acid (or ½ teaspoon fresh lemon juice)
• ¼ cup milk

special equipment

• 6" cake ring or springform mold
• 2 strips acetate (flexible plastic paper), each 3" wide and 20" long

INSTRUCTIONS 

On loan from Bon Appetit Website

cake

1. Preheat oven to 350°. Line a 13x9" rimmed baking sheet with parchment paper and coat with nonstick spray; set aside.
2. Whisk flour, baking powder, salt, and ¼ cup sprinkles in a large bowl. Combine buttermilk, oil, and vanilla in a medium bowl.
3. Using an electric mixer on medium-high, beat granulated sugar, shortening, butter, and light brown sugar in another large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl. Continue to beat mixture, occasionally scraping down sides and bottom of bowl, until almost doubled in volume and very light, airy, and pale yellow, about 4 minutes.
4. With mixer on low, add buttermilk mixture until incorporated. Add dry ingredients, beating until just combined, about 1 minute.
5. Scrape batter into prepared pan; smooth top. Sprinkle with remaining 2 Tbsp. sprinkles. Bake until cake is light golden brown, the center springs back when gently pressed, and a tester inserted into the center comes out with a few moist crumbs attached, 30–35 minutes.
6. Remove cake from oven and cool on a wire rack or, in a pinch, in the fridge or freezer (don’t worry, it’s not cheating).
7. Do Ahead: Store cooled cake wrapped in plastic in fridge up to 5 days.

crumbs

1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper; set aside.
2. Combine flour, granulated sugar, light brown sugar, sprinkles, baking powder, and salt in a medium bowl. Add oil and vanilla, and using your hands, mix until no dry spots remain and large clumps form when mixture is pressed together. As though you were making a crumble topping, break mixture up into clusters (some small, some large) and spread onto prepared baking sheet. Bake, stirring occasionally, until crumble is light golden brown and crunchy, 10–12 minutes (it will firm up as it cools). Let cool completely.
3. Do Ahead: Wrap crumbs tightly in plastic and store at room temperature up to 5 days

frosting & assembly

1. Combine butter, shortening, and cream cheese in large bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until mixture is smooth and fluffy, 2–3 minutes. Scrape down sides of bowl and slowly stream in corn syrup and 1 Tbsp. vanilla. Beat until mixture is silky smooth and glossy white, about 3 minutes.
2. Scrape down sides of bowl and, with mixer on low, add powdered sugar, salt, baking powder, and citric acid until just combined. Increase speed to medium-high and beat until you have a brilliant stark white, beautifully smooth frosting, about 4 minutes (it should look just like it came out of a plastic tub at the grocery store!).
3. Do Ahead: Store frosting in an airtight container in fridge up to 1 week.

for the assembly

1. Place a silicone baking mat or piece of parchment on a counter. Invert cake onto mat, then peel off parchment. Use cake ring to punch out two 6" rounds from cake (or, using a springform pan as a guide, cut out 2 rounds using a paring knife). These are your top 2 cake layers (the remaining cake scraps will form the bottom layer of the cake).
2. Line a sheet pan with a clean piece of parchment. Clean cake ring and place it in center of the pan. Use 1 acetate strip to line inside of cake ring. Place cake scraps inside ring and use the back of your hand to press scraps together into a flat, even layer (you never see this layer, so it’s okay that it’s messy—but since it’s the base of the cake, it needs to be flat).
3. Combine milk and remaining 1 tsp. vanilla in a small bowl. Dunk a pastry brush in milk mixture and use half of it to generously moisten the base layer.
4. Use the back of a spoon to spread about 3 Tbsp. frosting evenly over cake. Sprinkle ⅔ cup birthday crumbs evenly over frosting. Use the back of your hand to press them in place. Use the back of a spoon to spread another 3 Tbsp. frosting as evenly as possible over crumbs.
5. With your index finger, gently tuck second acetate strip between cake ring and the top ¼" of the first acetate strip, so that you have a clear ring of acetate 5–6" tall—high enough to support the height of the finished cake. Top with a cake round (if 1 of your 2 cake rounds is less pretty than the other, use it for the middle layer and save the most perfect one for the top). Brush layer with remaining milk mixture. Repeat frosting-crumb layering process.
6. Nestle remaining cake round into frosting. Cover top of cake with remaining frosting. Use an offset spatula to form decorative swirls, or do as they do at Milk Bar and shape it into a perfectly flat top. Top with remaining birthday crumbs.
7. Transfer cake to freezer and freeze at least 3 hours to set cake and filling.
8. At least 3 hours before serving the cake, pull sheet pan out of freezer and, using your fingers and thumbs, pop cake out of cake ring. Gently peel off acetate and transfer cake to a platter or cake stand. Defrost in fridge at least 3 hours.
9. Do Ahead: Cake will keep up to 2 weeks in freezer or 5 days in refrigerator

FYI  bake this cake on a Sunday afternoon or when you have time, it's a total building project.

classic apple cake

We had a little 'disaster' this weekend at home. My daughter got a hold of a cup of flour and 'accidentally' sprinkled it all over her doll house and everywhere you can think of.. including the disproportional blond Barbies, the miniature retro furniture, the Barbie cruise line with the pool... it looked like she tried to generate a snow storm of some sort. Though it may have been cute to her, it was not so cute to me... especially after spotting a 'little' trail of flour footprints down the stairs straight into the kitchen. Oy yo yo! Needless to say, I banned barbies for a couple of weeks and I forgave her to avoid the guilt trip. After all, I just love her delicious face.

I had to take a little pause from blogging mainly because I got into hosting and co-producing a new community TV show called Give Back Montreal. It's a kinda feel-good show that features Montreal's inspirational philanthropists and the respective organizations they support. It kept me busy hence I had to hold off on the food blogging and yes, the family had to settle for countless pizza and pasta nights, until recently.

So back to kitchen business. It's a new year, a new time to share food, an opportunity to connect and a perfect time to celebrate and share those sweet things! Apples are a staple fruit on the Jewish new year of Rosh Hashanah, and I figured we can all use a full-proof and classic apple cake recipe like this one. I borrowed this cake recipe from my friend Norene Gilletz's Second Helpings, Please! I have been making this apple cake for years. It's simply delicious and so beyond easy to make.

INGREDIENTS PREP TIME 15 min | TOTAL TIME 1 hour | Yield 8-12
Recipe by Norene Gilletz

• 2 eggs
• 1 cup sugar
• 2 teaspoons vanilla extract
• ½ cup oil or 3/4 stick of unsalted butter
• 3 tablespoons water or orange juice
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

Apple filling

• 6-8 apples, peeled and thinly sliced (I like using a blend of Granny Smith, Gala and Cortland apples)
• ½ cup white or brown sugar
• 2 ½ teaspoons cinnamon

INSTRUCTIONS

1. Beat eggs, sugar and vanilla until fluffy. Beat in oil or butter.
2. Add liquid alternately with dry ingredients (don't forget the baking powder!) and beat until just smooth.
3. Spoon half of batter into a lightly greased 9-inch square baking pan. Spread evenly with a rubber spatula. Add apples, which have been sprinkled with sugar and cinnamon. Cover with remaining batter.
4. Bake at 350 degrees for 40 to 50 minutes, until nicely browned.

To top it all off, be sure to sprinkle icing sugar for that special, yet permissible, messy touch ;-)