Black + White Creamsicles

  

Aside from the smell of tuna fish, nothing can really transport me to a New York Jewish deli like a black and white cookie. Just the mere sight of of the cookie transports me to a Shabbat luncheon in which I’m elbow-ing the person to the left and right of me (and sometimes behind me) in an attempt to get my hands on the last black and white cookie.

If you’ve ever been to a Yom Kippur break-the-fast or a Shabbat kiddush lunch, you KNOW what I’m talking about. The dessert table is the first table everyone goes for and most certainly, if there is a black and white cookie to be had, it’s the first cookie taken. (Fun fact: Did you know that the black and white cookie isn’t actually a cookie? It’s considered a drop cake. Whatever it is, it’s delicious.) Though folklore tells us that it was quite possibly not invented in NYC, but actually upstate in Ithaca, it’s still been wholly embraced by deli culture.

For me, the black and white cookie represents one of the greatest parts about being Jewish—that Jewish food can be loved and accepted by all, regardless of Jewish affiliation and/or observance level. And while there’s nothing especially “Jewish” about the black and white cookie, one can’t help but think of Jewish culture when eating it (just like brisket or kugel, in my opinion). And so, in this age of increased aggression and polarization toward the other, shouldn’t we all take Jerry Seinfeld’s lead and “look to the cook” … or in this case, the popsicle?! This recipe takes inspiration from a black and white cookie and transforms it with a fun summery twist to create a delicious creamsicle.

Black + White Creamsicle
makes roughly 12 popsicles

Ingredients for the chocolate layer:

  • 3/4 cup sugar
  • 3/4 cup unsweetened natural or Dutch process cocoa powder
  • 1/2 shot of espresso
  • 1 1/2 Tbsp. cornstarch
  • 1/8 tsp. salt
  • cups heavy whipping cream
  • 1/2 tsp. pure vanilla extract (optional)

 

Directions for chocolate layer:

1. Combine the sugar, espresso, cocoa, cornstarch and salt in a heavy medium saucepan. Whisk in just enough of the milk to make a smooth paste. Whisk in the remaining whipping cream.

2. Bring the mixture to a simmer over medium heat, stirring with the whisk—constantly scraping the bottom, sides and corners of the pot—until the mixture begins to bubble a little at the edges. Continue whisking and cooking for two more minutes.

3. Off heat, whisk in the vanilla and scrape the mixture into a glass or silicone pitcher (for immediate filling) or into the bowl to cool. Next, fill your popsicle molds halfway with your chocolate mixture and freeze for at least six hours.

Next, make your vanilla side.

Ingredients for vanilla layer:

  • 1/4 cup superfine sugar
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 1 cup heavy cream
  • 1 tsp. vanilla extract

 

Directions for vanilla layer:

1. In a bowl, stir together the sugar and water until the sugar dissolves. Whisk in the sour cream, milk, cream and vanilla.

2. Take your chocolate popsicles out of the freezer and fill the remaining half with your vanilla side. If your mold has a cover with openings for sticks, cover and insert sticks. Otherwise, freeze until the mixture is thick enough to hold a stick upright and then insert sticks. Freeze until hard, about 4 hours if the mixture was cool, 6 or more hours if hot.

3. Line a tray with wax paper. Fill a container with warm water deep enough to dip the full height of your molds. Dip the mold long enough to release the popsicles when you pull on the stick. Remove and set popsicles on wax paper. Wrap each in a piece of wax paper and/or put them in a resealable plastic freezer bag and return them to the freezer until serving.

Click here for a fun non-dairy popsicle recipe from Whitney!

Double Chocolate Mint Hamentaschen

  

Hamentaschen recipe

Purim is one of the most accessible Jewish holidays to celebrate. Like Halloween, a big part of it is dressing up and being silly. (All-night reading of The Scroll of Esther and lots of drinking are the other parts.) Unlike Halloween, there’s a beautiful part of Purim that involves the giving of gifts to friends and tzedakah (charity) to the poor. If you’re just dipping your toes in the holiday for the first time, a great way to celebrate is with delicious food. Hamentaschen, symbolizing Haman’s hat, from the story of Purim (which has an interfaith story line), are cookies traditionally made with jam or poppy seed filling, but who doesn’t love chocolate?

I was inspired to do a hamantaschen based on my favorite Girl Scout cookie, the Thin Mint. It focuses on that sweet, decadent chocolate and the mint is brought in via a subtle peppermint glaze. And, if peppermint isn’t your thing, just leave it out and you have yourself a delicious chocolate hamantaschen that will please all your friends and family and maybe just introduce the holiday of Purim to a newcomer.

unbaked hamentaschen

Ingredients:

Makes 2 dozen (give or take a couple)

  • 4 eggs
  • 1 cup oil
  • 1 1/4 cup sugar
  • 2 tsp. vanilla
  • 3 tsp. baking powder
  • 6 cups flour
  • 1/4 cup cocoa powder
  • 1 tablespoon strong coffee
  • 1/4 – 1/2 cup large chocolate chips (semi sweet or milk will work. I used milk chocolate)
  • 1 cup powdered sugar
  • 1/4 tsp peppermint oil
  • 3 tablespoons milk

Instructions:

1. Preheat Oven: 350°F

2. In a medium mixing bowl, mix together eggs, oil, sugar and vanilla.

3. Next, add baking powder and flour to the bowl and mix well to combine. Finally, add the cocoa and strong coffee and give it one more good stir (dough should be thick, almost like bread dough).

4. Knead the dough until smooth.

5. Flour a rolling pin and roll out to roughly 1/8 inch thin on a floured board.

6. Using a round cookie cutter or a drinking glass with a wide opening, cut out circles (use the scraps to make cookies as well, just keep forming into a large ball and rolling out thin and repeat process until dough is done).

7. Drop a handful of chocolate chips (should be roughly 10 chips or more) into the center of each circle.

8. Have a glass or small bowl of a little bit of cold water near by so that you can dip your fingers in to help fold the dough into three sides over the filling forming a triangle (water acts as a glue to the dough and will help edges stick).

9. Bake at 350°F for 15 minutes on a lined cookie sheet.

10. Once fully cooked, let cool for at least 5 – 10 minutes. While cooling, place the powdered sugar, peppermint oil and milk into a small bowl and stir until milky consistency.

11. Once the cookies are cool, brush the sugar/oil mixture over the tops.

Hamentaschen ready to bake

Glaze the hamentaschen

Follow my blog with Bloglovin