Quick & Easy Shavuos Recipes 2020

QUICK & EASY SHAVUOS RECIPES SHAVUOS 5780

Dipped Ice Cream Ball Pops Ice cream ball pops are a twist on the trendy cake pops and make for a refreshing, elegant end to any meal or Kiddush.

1 Tub Mehadrin Coffee Ice Cream 20 oz Good Quality Chocolate 1.5 Tablespoons Oil Brown Sprinkles 1 Tub Mehadrin Neopolitan Ice Cream 20 oz Good Quality Chocolate 1.5 Tablespoons Oil Chopped Nuts 1 Tub Mehadrin Cookies N Cream Ice Cream 20 oz Good Quality Chocolate 1.5 Tablespoons Oil Coconut Flakes

Line baking sheet with waxed paper.

Using 1 1⠄2� ice cream scoop or tablespoon, quickly scoop out 24 round balls of ice cream, placing on baking sheet.

Freeze ice cream overnight.

Place chocolate and oil in double boiler.

Stir until chocolate is melted and smooth.

Remove bowl from over water.

Cool chocolate until barely lukewarm.

Drop ice cream balls into lukewarm melted chocolate.

Using a fork, turn to coat and lift out chocolate-coated ball.

Drop ball off fork into bowl with topping, turn to coat.

Refreeze until ready to serve.

Chocolate Sour Cream Bundt Cake The most incredible aspect to this recipe is the minimal mess it makes and the ease in which it is prepared. Everything is mixed by hand in one pot; no hand mixer necessary. The glaze is so incredible and the richness of the sour cream truly comes through and makes for a special Shavuos treat.

1 cup Mehadrin Butter, plus more for the pan 1/2 cup cocoa powder 1 teaspoon kosher salt 1 cup milk or water 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 3 large eggs 1/2 cup Mehadrin Sour Cream or Greek Yogurt 1 teaspoon pure vanilla extract 1/2 cup prepared hot coffee (2 Tablespoons instant coffee plus 1/2 cup boiling hot water)

Heat butter, cocoa powder and milk in saucepan.

Allow to come to room temperature.

Using a whisk, mix in eggs one at a time, vanilla extract and sour cream (or Greek yogurt).

Combine flour, sugar, baking soda and salt and mix into cake until fully combined.

Add hot coffee and mix to combine.

Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

While cake is cooling make glaze and pour over cake.

GLAZE 4 tablespoons Mehadrin Sour Cream or Greek Yogurt 2 Tablespoons cocoa powder 2 cups powdered sugar Combine (add a drop of milk or water to thin out glaze as necessary) and pour over cooled cake .

Butter Muffins

4 eggs

Melt butter and let it cool.

2 cups sugar

Mix next 5 ingredients, then add in the melted butter.

1 large Mehadrin sour cream

Add in flour. Batter will thicken up.

2 tsp vanilla sugar

Add in the milk last.

3 heaping tsp bp

Preheat oven to 350 degrees.

2 sticks Mehadrin butter, melted (1/2 cup) Grease muffin pans very well.

4 cup flour

Pour batter into greased muffin pans.

1/4 cup milk

Bake muffins 20 minutes.

Let cool and sprinkle confectioners sugar.

Optional: add chocolate chips or fresh blueberries in the batter.

Cappuccino Bliss This shake is pure bliss! Using the iconic J&J ice cappuccino really elevates this drink into something divine.

4 cups Mehadrin Vanilla Ice Cream

Blend ice cream, ice cappuccino, chocolate/

1 J&J Ice Cappuccino

hazelnut cream, Viennese crunch, and ice cubes

1 Tbsp. dairy Delinut/hazelnut cream

in a blender until creamy.

4-5 pieces Viennese crunch

For the chocolate sauce, heat all ingredients in a

1 cup ice cubes

small saucepan, whisking frequently.

CHOCOLATE SAUCE

Once it just begins to boil, remove from heat.

One dairy chocolate bar

Let it cool and refrigerate for minimum 30

½ cup milk

minutes until sauce thickens.

1 Tbsp. Mehadrin Butter

Pour 2 tablespoons chocolate sauce at the

2 Tbsp. corn syrup

bottom of the glass, then fill with cappuccino blend.

Top with a scoop of ice cream, chocolate drizzle and pieces of viennese crunch.

Recipe, styling, and photography by Yossi & Malky Levine

Strawberry Mini Blinnies These mini blintzes are stuffed with a fruity surprise!

BLINNIES 12 (6 inch) tortilla wraps ½ lb. Mehadrin Farmer Cheese 8 oz. J&J Whipped Cottage Cheese 1/3 cup sugar 2 vanilla sugar 1 pack fresh/frozen strawberries 2 Tbsp. Mehadrin Butter

TOPPING 1 Tbsp. cinnamon 1/3 cup sugar

Combine the farmer cheese, cottage cheese,

Heat butter in a skillet. Fry the blinnies until

sugar, and vanilla sugar. Pulse with a blender

golden brown on both sides, flipping midway

until smooth.

(approx. 2-3 minutes). Drain them on a plate

Slice the strawberries, and fold them into the

lined with paper towel.

mixture. If using frozen strawberries, drain

Combine cinnamon and sugar and roll the

them as much as possible before adding to the

blinnies in it.

cheese mixture.

Blend remaining strawberry/cheese mixture until

Place approximately 2 Tbsp. of mixture on

smooth and use to top the blinnies, along with

the lower third of a tortilla. Fold the 2 sides in

fresh fruit.

toward the center and roll up the tortilla like a blintz.

Recipe, styling, and photography by Yossi & Malky Levine

Chocolate Caramel Bark So simple to prepare and so lovely to present. The combination of cinnamon, graham crackers, chocolate, caramel, and almonds creates a flavor explosion in your mouth. Try to stop at just one.

1 box cinnamon graham crackers

1. Arrange the graham crackers on 2 cookie sheets

¾ cup brown sugar

lined with parchment paper.

3 sticks (1½ cups) Mehadrin butter Melt the brown sugar with the butter.

3 (10.5 oz) dairy chocolate bars

Pour a tablespoon of the melted butter mixture

1 cup ground coconut

over each graham cracker.

1 cup whole almonds

2. Melt the chocolate bars and place in a bag.

½ cup dairy caramel cream

Make a small hole in one corner of the bag and drizzle the chocolate generously over the crackers.

3. Sprinkle the crackers with the ground coconut and almonds and drizzle with the caramel cream.

Cool in the fridge or freezer.

Cut into squares and serve.

Note: If the caramel cream is too thick for drizzling, mix it with a bit of milk to thin it.

Recipe, styling, and photography by Yossi & Malky Levine

Dairy Wafer Cake Don’t you love it when a dish looks beautifully complex and also tastes delicious? Your guests and family will ooh and ah at this deceptively difficult-to-assemble dessert. They’ll be even more impressed when they taste it. Don’t expect leftovers.

CAKE:

CREAM:

4½ cups flour

5 sticks (2½ cups) Mehadrin butter, softened

½ cup sugar

5 egg yolks

1 teaspoon baking powder

3 eggs

1 teaspoon baking soda

16 ounces dairy chocolate

2 sticks (1 cup) Mehadrin butter, softened

3 heaping tablespoons coffee

2 egg yolks

½ cup boiling water

1 egg

½ cup sugar

1 cup boiling water

2 tablespoons vanilla sugar

1. Prepare the cream: In the bowl of an electric mixer, beat the butter until creamy. On low speed, add the yolks and eggs, one at a time, until well combined.

2. In a double boiler, melt the chocolate. In a small bowl, dissolve the coffee in the boiling water. Add the sugar and vanilla sugar to the coffee and stir until dissolved.

Pour the coffee mixture into the melted chocolate and mix well.

3. Add the chocolate mixture to the butter and beat until well combined and creamy. Set aside. Cream will harden as it sits.

4. To make the cake dough, combine the flour, sugar, baking powder, and baking soda in the bowl of an electric

mixer. On low speed, add the butter, yolks, egg, and boiling water, beating until a smooth dough forms.

5. Preheat the oven to 350º. Divide the dough into 6 equal parts. On a floured surface, roll out one part into an 11x17- inch rectangle. Place it on an overturned 11x17-inch metal baking pan and bake until edges are just beginning to brown, 12-15 minutes. Carefully slide the cake layer onto a lined cookie sheet. Let it cool for 2 minutes and then spread a thin layer of cream over it.

Repeat with the second part of the dough.

second layer. Do the same with the rest of the dough, until you have 6 layers, ending with a layer of cream.

7. To create the wafer cake log, cut the cake into 4 parts along its length. The width of each section should equal the cake’s height so they are square. Arrange the 4 strips, varying the positions, as seen in the photo. Cut the front and back edges and then cover with the remaining cream.

6. Once the second cake layer is baked, slide it directly over the cream on the first layer. Let it cool for 2 minutes and then spread a thin layer of cream over the

Recipe, styling, and photography by Yossi & Malky Levine

Coffee Chip Ice Cream Sandwiches with Chocolate Domes

So beautiful you won’t want to eat it. But of course you will.

The contrast between the delicate chocolate domes and hot and cold ice cream sandwich is too intriguing to resist.

CAKE: 4 eggs

½ teaspoon salt

1 cup brown sugar

1½ cups coffee chocolate chips

½ cup sugar

Mehadrin Vanilla ice cream

2 sticks (1 cup) Mehadrin butter, melted

Cream cheese frosting (see Carrot-Pecan Coookies recipe)

14 ounces Mehadrin plain yogurt

and chocolate sticks, for garnish (see note)

4 teaspoons coffee, dissolved in 1 tablespoon

CHOCOLATE DOME:

boiling water

15 ounces baking chocolate

2 cups flour

Paintbrush

½ teaspoon baking powder

Half-sphere silicon molds, 2.8 inch in diameter

½ teaspoon baking soda

Nut crunch, for dipping

1. Preheat the oven to 350˚F. Line a cookie sheet with parchment paper.

to it, 25 minutes.

the melted chocolate and then into the nut crunch.

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients. Add the coffee chocolate chips and mix gently.

5. Prepare the chocolate domes: Melt 2 ounces of the chocolate. With a paintbrush, brush a thick layer of chocolate in each of the silicon half-circles. Chill in the fridge for 20 minutes. Melt another two ounces of chocolate and brush a second coat of chocolate on the half circles. Chill for 20 minutes.

Place the mold, face down, on a lined baking sheet and carefully remove the chocolate domes. Repeat to create more domes.

7. To assemble: Cut circles of cake using a glass with the same diameter as the domes. Heat the cakes in the oven for a few minutes. Place a scoop of ice cream on each cake and cover with a chocolate dome. If desired, garnish with cream cheese frosting, nuts, and chocolate sticks.

4. Pour the batter into the prepared cookie sheet and bake until a toothpick inserted into the cake comes out clean with some moist crumbs sticking

6. Melt 4 ounces of chocolate and place in a soup bowl. Fill another soup bowl halfway with the nut crunch. Dip the edges of the chocolate domes into

2. Prepare the cake: In a large mixing bowl, whisk the eggs. Add the sugars, whisking until well combined. Add the melted butter, yogurt, and dissolved coffee and whisk again to combine.

Recipe, styling, and photography by Yossi & Malky Levine

Mocha Peanut Butter Shake If you have kids at your table, there will be a lot of smiling faces when you bring out this dish. Oh, who are we kidding? The kids won’t be the only happy campers. Who doesn’t like a creamy, chocolaty, whippedcream- topped shake?

1 cup milk

1. Place ½ cup of the milk, the peanut

⅓ cup peanut butter

butter, and the hazelnuts in a blender

½ cup hazelnuts

and pulse until the hazelnuts are

4 cups Mehadrin vanilla ice cream 2 cups Mehadrin mocha fudge ice cream 1 bag Klik kariot pillows (the blue package) Whipped cream, hazelnut brittle, caramel cream, melted chocolate, for garnish

chopped. Add the ice cream, kariot, and remaining milk and pulse until creamy.

2. Pour the shake into 6 glasses. Top with whipped cream, hazelnut brittle, caramel cream, melted chocolate, or any garnish of your choice.

Yield: 6 servings

Recipe, styling, and photography by Yossi & Malky Levine

Chocolate Cheese Biscuit Log There’s nothing like impressing your guests with this simple, decadent chocolate log. Chocolate meets cheese, with a dash of coffee liquor. What could be better?

5 ounces tea biscuits

Break the tea biscuits into small pieces.

3 bars milk chocolate, any quality brand

Melt the chocolate and butter over a double boiler or in the

6 tablespoons Mehadrin butter

microwave until completely smooth. Remove from heat. Add

3 J&J coffee swirl cheese snacks

cheese snack, coffee liquor, vanilla extract, and milk. Using a whisk or spatula, mix until well combined.

2 tablespoon quality coffee-flavored liquor

Add the white chocolate, hazelnuts, and salt, and mix again.

1 teaspoon vanilla extract

Spread the mixture onto plastic wrap and shape it into

2 tablespoon milk ½ bar white chocolate, chopped ½ cup hazelnuts, roughly chopped Pinch of salt Topping: Pretzel sticks

a log. Roll the plastic wrap and twist the ends to seal. While holding the sealed ends, roll the log back and forth a few times to make the log round and smooth. Refrigerate for at least 2-3 hours until firm.

Remove the plastic wrap before serving.

To create the log topping, dip pretzel sticks at random into dark, brown, or white chocolate. Spread cream over the log and then arrange the dipped pretzels over it as seen in the photo.

Melted chocolate – dark, medium and white Your choice of cream (hazelnut, caramel…)

Recipe, styling, and photography by Yossi & Malky Levine

Sandwich Ice Cream Cube This Yom Tov, we’re all about keeping it simple. This Sandwich Ice Cream Cube is perfect when you’re short on time but still want a scrumptious touch to your Yom Tov meal or kiddush. When assembling, keep in mind that ice cream sandwiches melt quickly, so it’s best to work with 2 at a time while keeping the rest in the freezer.

12 Mehadrin mini ice cream sandwiches ½ cup chunky peanut butter Caramel sauce for drizzling Mehadrin whipped cream

Prepare a lined 9x13 pan in the freezer.

To assemble, spread a thin layer of peanut butter on each ice cream sandwich and cut in half, lengthwise. Flip the right half of each sandwich on its side, with the peanut buttered side facing the center. Flip one sandwich on top of the other, again, with the

Nut crunch

peanut buttered side facing the center. Repeat with the remaining

Chocolate shavings

sandwiches. Cut it in half to create 2 sandwich cubes. Place ready cubes into the prepared pan, cover it and keep it frozen until serving.

(These can also be assembled as you’re serving) Before serving, drizzle caramel sauce over the cubes, top with whipped cream and sprinkle some nut crunch and chocolate shavings.

Yield: 12 cubes

Recipe, styling, and photography by Yossi & Malky Levine

Mocha Milk Munch Shake Around here, we’re big fans of a sweet shake. This Mocha Milk Munch Shake uses some of our favorite ingredients (chocolate bars! vanilla ice cream!) for a refreshing treat that hits the spot any day of the year.

MOCHA SHAKE: 1 cup milk 4 cups Mehadrin vanilla ice cream 3 Milk Munch chocolate bars, cut into pieces 2 tablespoons coffee, diluted 2 cups ice cubes Milk Munch Sauce: 3 Milk Munch chocolate bars 1/2 cup heavy cream

To make the shake:

Add milk, ice cream, milk munch chunks, coffee and ice cubes to a blender and blend until smooth.

For the sauce: Place the Milk Munch bars and heavy cream in a microwave safe bowl. Microwave for 20 seconds and mix until smooth.

To assemble: Pour Âź cup sauce into the bottom of your glass, then add the shake to fill the glass.

Top with dairy whip cream, mini Milk Munch, caramel sauce and chocolate sauce.

TOPPING:

Mehadrin whipped cream Caramel sauce Mini milk munch bars Chocolate curls Recipe, styling, and photography by Yossi & Malky Levine

Cheesecake Truffles A sweet little treat that’s fun to prepare. Use your creativity in choosing your favorite toppings.

4 containers Mehadrin cheese snack 1/3 cup graham cracker crumbs 1/2 cup whipping cream 1 cup semisweet chocolate chips Caramel drizzle Chopped nuts Combine cheese snack and graham cracker crumbs together.

Using a small ice-cream scoop or a tablespoon, form batter into balls.

In a small saucepan, heat cream on medium heat until it comes to a simmer.

Remove from heat, add chocolate chips and allow to sit in warm cream for a minute.

Stir to combine so that chocolate mixture is smooth. If necessary, place back on heat for 30 seconds to warm cream.

Dip cheesecake truffles into chocolate mixture and place on parchment lined cookie sheet.

Drizzle with caramel and top with chopped nuts, if you would like.

Serve as is, or place truffles on cake pop sticks for a fun presentation.

Note: After assembling place in freezer for it to firm up.

Chocolate Peanut Butter Ice Cream Cupcakes Serves: 10-11 This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with caramel sauce, filled with chocolate fudge ice cream and finished with a big swirl of peanut butter mousse. It is rich and delicious, yet light because of the mousse.

Chocolate Cake: 1/4 cups sugar 1/4 cup oil 1/3 cup flour 1/4 teaspoon baking powder 1/3 cup cocoa 1/2 teaspoon vanilla sugar 2 eggs

1/2 cup Caramel Sauce (preferable Dairy) About 3 cups Mehadrin Vanilla fudge dairy ice cream 1/2 cup Crisp rice cereal, for topping Peanut butter Mousse: 1 16 oz. Whipped topping 5 tablespoons creamy peanut butter 3 Tablespoons Maple syrup

Preheat oven to 350 F. Prepare cake by mixing all ingredients together in a mixer, until the batter is smooth.

Line muffin tin with cupcake liners. Pour one tablespoon of cake batter into each muffin tin; bake for 10-12 minutes.

Remove from oven and cool. Once cooled, spread one teaspoon of caramel sauce on top of each brownie.

Spread the vanilla fudge ice cream on top of each brownie, until the top of the cupcake holder. With an offset spatula level the ice cream at the top of each cupcake. Place in freezer to set.

Meanwhile, using a mixer beat whipped topping until

stiff. Add peanut butter, then maple syrup. Don’t overmix.

Using a piping bag (with a large star tip), pipe peanut butter mousse on top of cupcakes. Garnish with rice crispies, (which will add an awesome crunch to the mousse).

Freeze cupcakes, until ready to serve.