Tuesday, December 16, 2014

Chanuka Sufganiot



Chanuka is here and of course we have to make Sufganiot!!! 
when it comes to shaping you can really go to town and use and cookie cutters in any shape and size! we went for good old Micky Mouse and 'ginger bread men' for Maccabees.


Sufganiot

1 package dry yeast

1 1/2 cups warm water or milk

3 1/2 to 4 cups bread flour

1/2 cup sugar

1  tsp. salt

Jam for filling of sprinkle with castor sugar

 canola oil (for frying)

Dissolve yeast in 1 1/2 cup warm water.  Do not mix, allow to stand for 5 minutes.  Mix in 1 cup flour then sugar and salt.  Mix in remaining flour until you have a smooth, non-sticky dough.  Knead on lightly floured surface.  Place in lightly oiled bowl, cover with plastic wrap and let rise until dough is doubled in warm, turned off oven (about 2 hours).  

Turn out dough onto floured surface.  Roll out with a rolling pin.  The thickness depends on what you prefer.  i made both really thin and slightly thicker(1cm thickness) and both were great! Now using any shape cookie cutters cut out your doughnuts.  you can do plain round ones too;)
Heat oil in a frying pan on medium heat (not too hot or they burn on the outside and stay raw on the inside) and fry for a minute or two on each side.
When ready, roll in sugar cinnamon mixture and enjoy!








Thursday, January 9, 2014

parashat beshalach


Bnei Yisrael are fleeing from Mitzrayim and find themselves between the sea and the Mitzrim that are chasing them. They realize there is nowhere to go other than walk into the sea.  This is a big test for bnei Yisrael.  They have to show complete faith in Hashem.  They show that they trust that Hashem will perform miracles and get them across the sea.  Nachshon ben Aminadav is the first to jump into the water.  He walks in until the water is shoulder deep and then suddenly the water completely splits.  There is dry land infront of them and the water forms into glass walls.

These cupcakes are decorated with whipped Riches whip to illustrate the splitting of the sea.  Using the back of a teaspoon, (like I did with the burning bush) create the waves and the wall.  then mixing the whip with a different colour, make little dots for the people walking through.


When Bnei Yirael arrive at an area called 'Massa' they realize that they are thirsty and there is no water in sight.  Moshe is commanded by Hashem to hit a rock and water pours out of it.



hoping you have a wonderful Shabbos!


Thursday, December 26, 2013

Parshas Vaera


In parsha Vaera, the makkos begin. Kids love learning about the makkos from parsha and there is just so so much we can do.
My kids absolutely love these frogs.  They are just plain fun and oh so cute!

And the best part is that they are so easy to make.


To make frogs....

Make a batch of cup cakes,  once ready and cooled place on the plate you are going to serve it in (once its iced it will be hard to move without cracking the icing).


using a spoon cover the cupcake with green royal icing (recipe bellow).  start with holding it in the middle and icing the sides.  


Place back on plate and then cover the top of the cupcake.


now allow the icing to harden over night. (place in oven or fridge)



 Stick chocolate chips onto white chocolate discs with chocolate spread or some melted chocolate.  If you cant find pareve white chocolate dics, melt white chocolate and using a plastic bag with the tip cut off, pipe into discs onto parchment paper and let it harden.

Using a Kebab stick poke to holes to make nostrils and using a sharp knife cut gently into the cup cake to make a mouth.










Royal Icing

Ingredients:

2 egg whites
2 tsp lemon juice
3 cups icing sugar (powdered sugar) sifted
green food colouring

Method:

with a hand whisk whisk the egg whites and lemon juice just to get a bit of air in it.  Pour mixture into a mix master with the paddle attachment (k beater).  add the sugar one cup at a time and beat on low.  You dont want it to high as it will get too much air in it and form air bubbles.  when all the sugar is mixed in, add the green food colouring and mix in with a spoon.  The amount of food colouring you use will depend on how dark or light you want the frogs to be.  

Thursday, November 14, 2013





In this weeks Parsha Rachel Imeinu passes away whilst giving birth to Binyamin.  

For this weeks Parsha Dessert I decided to make an edible version of Kever Rachel.  



For those of you that don't know,  this is what Kever Rachel looks like... or rather looked like before they added all those mammoth sized security walls around it!

To make Kever Rachel, make a coco-pops marshmallow crispies(recipe below).  For the dome, line a round bowl with a bag and mush ice-cream into it.  Freeze and then assemble before serving.
Coco pops-Marshmallow crispies

5 cups mini marshmallows
8 cups coco pops
1 Table spoon margerine

Method:
In a large microwave proof dish, combine marshmallows and margerine.  cook for 2 minutes until all melted. check every 30 seconds as each microwave works differently.

When ready, pour coco-pops in and stir.  Coat your hands and spoon in oil so the mixture doesnt stick to you.
Line a dish with baking paper and pour mixture into it smoothing out with a spoon or your greased hands.

For the icing, melt 2 cups chocolate chips and 4 Table spoons Pralinutta (parev form of Natella) and pour over the crispies.  

Freeze.




In this weeks Parsha Rachel Imeinu passes away whilst giving birth to Binyamin.  

For this weeks Parsha Dessert I decided to make an edible version of Kever Rachel.  



For those of you that don't know,  this is what Kever Rachel looks like... or rather looked like before they added all those mammoth sized security walls around it!

To make Kever Rachel, make a coco-pops marshmallow crispies(recipe below).  For the dome, line a round bowl with a bag and mush ice-cream into it.  Freeze and then assemble before serving.
Coco pops-Marshmallow crispies

5 cups mini marshmallows
8 cups coco pops
1 Table spoon margerine

Method:
In a large microwave proof dish, combine marshmallows and margerine.  cook for 2 minutes until all melted. check every 30 seconds as each microwave works differently.

When ready, pour coco-pops in and stir.  Coat your hands and spoon in oil so the mixture doesnt stick to you.
Line a dish with baking paper and pour mixture into it smoothing out with a spoon or your greased hands.

For the icing, melt 2 cups chocolate chips and 4 Table spoons Pralinutta (parev form of Natella) and pour over the crispies.  

Freeze.




In this weeks Parsha Rachel Imeinu passes away whilst giving birth to Binyamin.  

For this weeks Parsha Dessert I decided to make an edible version of Kever Rachel.  



For those of you that don't know,  this is what Kever Rachel looks like... or rather looked like before they added all those mammoth sized security walls around it!

To make Kever Rachel, make a coco-pops marshmallow crispies(recipe below).  For the dome, line a round bowl with a bag and mush ice-cream into it.  Freeze and then assemble before serving.
Coco pops-Marshmallow crispies

5 cups mini marshmallows
8 cups coco pops
1 Table spoon margerine

Method:
In a large microwave proof dish, combine marshmallows and margerine.  cook for 2 minutes until all melted. check every 30 seconds as each microwave works differently.

When ready, pour coco-pops in and stir.  Coat your hands and spoon in oil so the mixture doesnt stick to you.
Line a dish with baking paper and pour mixture into it smoothing out with a spoon or your greased hands.

For the icing, melt 2 cups chocolate chips and 4 Table spoons Pralinutta (parev form of Natella) and pour over the crispies.  

Freeze.




In this weeks Parsha Rachel Imeinu passes away whilst giving birth to Binyamin.  

For this weeks Parsha Dessert I decided to make an edible version of Kever Rachel.  



For those of you that don't know,  this is what Kever Rachel looks like... or rather looked like before they added all those mammoth sized security walls around it!

To make Kever Rachel, make a coco-pops marshmallow crispies(recipe below).  For the dome, line a round bowl with a bag and mush ice-cream into it.  Freeze and then assemble before serving.
Coco pops-Marshmallow crispies

5 cups mini marshmallows
8 cups coco pops
1 Table spoon margerine

Method:
In a large microwave proof dish, combine marshmallows and margerine.  cook for 2 minutes until all melted. check every 30 seconds as each microwave works differently.

When ready, pour coco-pops in and stir.  Coat your hands and spoon in oil so the mixture doesnt stick to you.
Line a dish with baking paper and pour mixture into it smoothing out with a spoon or your greased hands.

For the icing, melt 2 cups chocolate chips and 4 Table spoons Pralinutta (parev form of Natella) and pour over the crispies.  

Freeze.