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Dessert Rosh Hashana

Chocolate cinnamon rugelach [VIDEO]

chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project


chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
chocolate cinnamon rugelach, dessert, chocolate, federation cja, jewish food project
Chocolate cinnamon rugelach
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The Montreal Mega Mission 2017 is the centerpiece of Federation CJA’s centennial year. And this kind of opportunity is a once in a lifetime experience. If you went on the last Mega Mission and think you know what to expect, think again. If you didn’t, now is your time. Join us. We promise you a mission beyond expectation. Enjoy these chocolate rugelach in the holy land!
Servings
12 Rugelach
Servings
12 Rugelach
Ingredients
Cream cheese dough
Chocolate cinnamon filling
Servings: Rugelach
Units:
Instructions
  1. Combine butter, cream cheese, flour and salt in a food processor.
  2. Pulse until they all combine into a large ball.
  3. Dump out onto a large piece of plastic wrap and form into a flattish disc.
  4. Chill for 2 hours in the fridge or 30 minutes in the freezer (this dough also freezes extremely well).
  5. Heat oven to 375 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats
  6. Stir cinnamon, cocoa, brown sugar and oil together in a small dish.
  7. Divide dough into two parts. Roll first disc into a circle. Thinly smear chocolate-cinnamon spread onto dough, leaving a 1-inch gap along the sides. If using chopped chocolate, sprinkle it on top
  8. Using a pizza cutter or a sharp knife, divide circle into 8 triangles (like a pizza). Being careful not to spill or smear chocolate everywhere, roll each triangle from the outside edge inward, forming a rugelach shape. Repeat with second disc
  9. Arrange rugelach on baking sheet. Coat with an egg wash
  10. Bake for 18-20 minutes
  11. Rugelach are best when eaten straight off the pan, but they can be served warm or at room temperature
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Dessert

Dark Chocolate Tartlets

Dark Chocolate Tartlets
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Servings
6
Servings
6
Dark Chocolate Tartlets
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Servings
6
Servings
6
Ingredients
Sweet Pastry
Dark Chocolate Filling
Servings:
Units:
Instructions
Sweet Pastry
  1. Put the flour, sugar and salt in a bowl and add butter. Rub into your hands until you get a coarse bread crumb consistency, making sure there aren't any large lumps of butter left.
  2. Add the eggyolk, vanilla and water and mix until the dough comes together, being careful not to mix any longer than necessary. You might need to add a tiny amount of additional water.
  3. Remove the dough from the mixing bowl and knead very lightly for a few seconds only, just to shape into a smooth disk, about 5 to 6 cm thick. Wrap in plastic and chill until ready to use.
  4. Continue by brushing the tartlet pans with a thin layer of melted butter, then leave set in the fridge.
  5. Meanwhile, lightly dust the work surface with flour and roll out the pastry thinly. Once the pastry in no more than 2 to 3 mm thick, cut out 6 circles using a pastry cutter. Place the pastry circles inside the buttered tartlet pans, pressing them into the sides. Let rest in a fridge for at least 30 minutes.
  6. Preheat the oven to 300 F. Top each dough circle with a paper muffin liner, and fill it with a thin layer of dried beans or rice,
  7. Bake for about 20 minutes until just golden, and remove from the oven when finished. Let cool for five minutes.
  8. Discard the rice-filled muffin liners. Remove the tart shells from the pan while still warm, let cool on a cooling rack.
Dark Chocolate Filling
  1. Preheat the oven to 325 F. Put the chocolate and butter in a bowl, set it over a pan of simmering water, and leave to melt.
  2. In a medium bowl, whisk the egg and yolk with sugar until thick and pale, then fold the mixture into the melted chocolate.
  3. Fill the tartlet up with the chocolate mix; it should reach right up to the rim.
  4. Place in the oven and bake for 5 to 7 minutes at 325 F. Cool a little, then remove the tartlets from their pans and allow them to cool completely.
  5. Lightly dust with cocoa powder and fleur de sel, and serve at room temperature.
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Dessert Holidays Passover

Passover Tiramisu

Passover desserts, Passover Tiramisu, Federation CJA, Jewish food project
Passover desserts, Passover Tiramisu, Federation CJA, Jewish food project
Passover Tiramisu
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Passover desserts, Passover Tiramisu, Federation CJA, Jewish food project
Passover Tiramisu
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Ingredients
Servings:
Units:
Instructions
  1. Bake cake as per package instructions.
  2. While cake is baking, whip whipping cream by hand until stiff.
  3. Fold in mascarpone until well incorporated. Add powdered sugar for sweetness and to tighten the cream – taste as you do so.
  4. Once cake is cooled, slowly pour espresso over the cake until moistened.
  5. With a spatula or a knife, spread cream over cake and sprinkle with cocoa powder.
  6. Let chill in refrigerator for at least an hour for best results.
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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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