In this weeks parsha we learn about the mitzvah of Shiluach Hakein. This is the mitzvah where we chase the mother bird away before taking the eggs.
These rice crispy cookie recipes take me all the way back down memory lane... My mothers very good friend Wanda Crouse used to make these, line a bowl with them and fill with ice-cream. Then she used to slice it like a cake and serve. One of my very first parsha desserts was a miniature version of her dessert decorated as Har Sinai for Parshas Beshalach. you can see them here.
This time, I decided to make them into little nests and use baby marshmallows as the birds eggs...
Rice Crispy Dessert Recipe:
1/2 cup Margarine
150 grams chocolate
150 grams marshmallows
200 grams rice crispies
Method:
1. In a large pot melt margarine, chocolate and marshmallow on medium heat. Stir all the time.
2. Once all melted and mixed together, remove from heat and add the rice crispies. stir with a wooden spoon.
3. When its all well combined, put about 1 Tbls of the mixture into a cupcake paper cup and using the back of a tsp push the sides up leaving a dent in the middle. If you find that it sticks to the spoon then wet the spoon and continue.
4. Allow to set for about 2 hours before removing from paper cup holder.
5. To make the eggs, fill with either baby marshmallows or even Jelly beans.
Wishing you all a wonderful Shabbos!
Orit
XXX
