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Funfetti Doughnuts

Funfetti Doughnuts
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Funfetti Doughnuts
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Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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General

Falafel

Falafel, Israeli street food, vegetarian meals, Jewish food project, federation cja
Falafel, Israeli street food, vegetarian meals, Jewish food project, federation cja
Falafel
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Servings
20 Balls
Servings
20 Balls
Falafel, Israeli street food, vegetarian meals, Jewish food project, federation cja
Falafel
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Servings
20 Balls
Servings
20 Balls
Ingredients
Servings: Balls
Units:
Instructions
  1. If using dry chickpeas, pour chickpeas into a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Add baking powder and 4 tbsp. of flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.
  5. Heat 3 inches of oil to 375 F in a deep pot or wok and fry 1 ball to test, if it falls apart, add a little more flour to the mixture. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towel.
  6. To assemble falafel sandwiches, fill half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahini thinned with water.
Recipe Notes

FUN FACTS: 1. Egyptians omit the cilantro and substitute fava beans for the chickpeas. 2. Tahini (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets. 3. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: Harrissa hot sauce, pickled turnips, mango amba (pickled), or sauerkraut.

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Dessert General

Stout Cupcakes Inside Ice Cream Cones

Stout Cupcakes in Ice cream cones Jewish Food Project Federation CJA Desserts Buttercream Stout frosting
Stout Cupcakes in Ice cream cones Jewish Food Project Federation CJA Desserts Buttercream Stout frosting
Stout Cupcakes Inside Ice Cream Cones
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Hebew it up: How to cook with Beer!
Servings
12 Cupcakes
Servings
12 Cupcakes
Stout Cupcakes in Ice cream cones Jewish Food Project Federation CJA Desserts Buttercream Stout frosting
Stout Cupcakes Inside Ice Cream Cones
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Hebew it up: How to cook with Beer!
Servings
12 Cupcakes
Servings
12 Cupcakes
Ingredients
Stout Cupcake
Stout Buttercream Frosting
Servings: Cupcakes
Units:
Instructions
Stout Cupcakes
  1. Preheat oven to 350F.
  2. Combine a cup of stout beer and 1 cup of butter in a saucepan or pot on medium high until the butter and stout start to simmer. Add the cocoa powder and whisk to a smooth consistency
  3. Combine the flour, granulated sugar, baking soda, and ¾ teaspoon of salt in a mixing bowl.
  4. In a separate mixing bowl beat the eggs and sour cream together just until they have mixed.
  5. When the stout chocolate mixture has cooled, add it to the egg and sour cream bowl.
  6. Add the wet ingredients in with the flour mixture and combine until a batter forms.
  7. Scoop the batter to ¾ of the way up the ice cream cones (lightly hit the cones on a surface to help the batter down the cone).
  8. Place cones in cupcake tray and bake for about 18 minutes. Let cool.
Stout Buttercream Frosting
  1. Using a whisk or an electric mixer, whip the butter for about 3 minutes. Add the powdered sugar and combine until the sugar disappears.
  2. Add the remaining salt, stout and vanilla extract and mix until combined.
  3. Fill the Ziploc bag with the buttercream. Snip the tip off the corner of the bag and pipe on each of the cupcakes.
Recipe Notes

TOOLS / 12 Space cupcake tray / 1 mixing bowl / 1 small saucepan or pot / 1 ice cream scooper or large spoon/ 1 large freezer Ziploc bag / 1 whisk or electric mixer.

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