Muffintaschen

Ok, I'm about to share a very unpopular opinion. Are you ready? 

I don't really like hamantaschen.

I’m ok with eating a well-made one that's slightly crisp around the edges tender on the inside, and a thin dough with a not crazy sweet filling. But honestly, I would just rather a soft chocolate chip cookie with some flakey salt on top (ok now that's what I really want to eat right now). 

Instead of making traditional hamantaschen this year, I thought why not combine the concept of hamantaschen with #MuffinMonday? The result is a delicious muffin that is perfect for Purim and will make a great addition to your Mishloach Manot and muffins are the perfect treat for a brunch seuda!

I took the idea that I had Chanukah time with Muffganiyot, a soft and fluffy vanilla-flavored muffin with a jelly filling to make these Muffintaschen all that had to be done was change the shape!

Just like regular hamantaschen these muffintaschen are triangular and have a hidden filling inside.  

These muffintaschen look very plain and simple on the outside, but as we should always remember it's what's on the inside that counts. And just like the story of Purim where the name of Hashem isn't mentioned and He is hidden, but still taking care of everything from behind the scenes, these muffins have a hidden treat inside. There are times that you might think that Hashem isn't there and that He isn't listening to you. It's important to remember that Hashem is always there if you just look a little deeper and look past whatever hardships you're going through and you will see that He has been there all along. Even during difficult times, He is there caring for and watching over each and every one of us.

Muffintaschen 

2 1/2 cups flour 

1 Tbsp baking powder

3/4 tsp salt 

1 cup milk of your choice

1/4 cup oil 

2 eggs 

2 tsp vanilla extract

1/2 cup sugar  

1/4 cup filling of your choice - jelly, jam, caramel, chocolate spread, poppyseed...

Preheat your oven to 375°F/190°C 

There are triangular silicon muffin cups out there, but you can easily make your own triangle muffin cups with disposable aluminum muffin cups just bend them into a triangle. If you don't have either of these just make regular-shaped muffins which are still just as delicious. 

Coat 16 triangle aluminum muffin cups or a standard-size 12 cavity muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the flour, baking powder, and salt. 

In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. 

The batter is quite thick, but don't worry you'll have a fluffy result. 

Fill each muffin cup about halfway with 1 1/2 tablespoons of batter place a small dollop, about 1/2 tsp, of filling in the center of each muffin cup then cover with the remaining batter. 

Bake for 15-18 minutes.

Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. 

To make these muffintaschen extra fun for Purim fold some colorful sprinkles into the batter. 

Yield: 16 triangle muffintaschen or 12 standard-size muffins 

Cream of Mushroom Soup

Inspiration in the kitchen can come from anywhere and often times the way I get inspired is to think about a childhood memory or a meal that I enjoyed and that will inspire the dish that I create. 

This week's #SoupSunday is cream of mushroom soup and the inspiration behind this bowl of flavorful goodness is a meal that I very much enjoy. A favorite dish of mine is tuna casserole, which consists of noodles, chunks of tuna, and sweet peas all enveloped in a cheesy creamy sauce and that sauce's base is a can of cream of mushroom soup. To be honest, the flavor of the canned soup is a little on the bland side so I wanted to make a mushroom soup that has an intense mushroom flavor that can be enjoyed as a rich soup or added to my favorite tuna casserole. 

There are a few more steps to this soup process than my usual recipes, but they are all simple to do and add more so much more flavor to the final product. 

Cream of Mushroom Soup 

2 lbs. / 900 grams mushrooms - about 10 portabello mushrooms or 45 cremini mushrooms 

1/4 cup + 1 Tbsp olive oil 

1 Tbsp butter 

1 large onion, diced 

Salt

3 cloves garlic, minced 

1/2 tsp black pepper 

1/8 tsp dried thyme 

2 Tbsp flour  

1/3 cup dry white wine 

1 oz / 30 grams dried mushrooms (optional)

5 1/2 cups water or vegetable stock

1/2 cup heavy cream 

Preheat your oven to 400°F/200°C 

If you are using the dried mushrooms they need to be rehydrated to create very flavorful mushroom water to add more flavor to the soup. Boil the 5 1/2 cups of water and pour over the dried mushrooms and allow them to steep in the water while you prepare the rest of the soup.

Line two sheet pans with parchment paper.

Cut the mushrooms into large chunks and spread in an even layer on the prepared sheet pans. Drizzle the mushrooms with 1/4 cup olive oil and roast in the preheated oven for 25 minutes. 

Heat the olive oil and butter in a large pot over medium-high heat. Add the onion and a good pinch of salt. Stir to coat the onions in the fat and salt and cook for about 8 minutes until the onions are slightly golden and translucent. Add the garlic, black pepper, and thyme and cook for another 2 minutes. Stir in the flour and cook for another 3 minutes then add the wine. 

Strain out the rehydrated mushrooms from the water and pour the mushroom water into the pot or you can use vegetable broth if you have neither of those regular water is fine just not as much flavor, but your final product will still be great. 

Lower the heat to low and allow the soup to simmer uncovered for 30-45 minutes. Blend until smooth and then mix in the heavy cream. Taste and adjust the seasoning if necessary, 

Yield: 4-6 servings  

Chocolate Strawberry Muffins

Thirteen years ago I became an aunt. My twin nephews were born on February 15, 2008, and I can not believe how fast time has gone by that they are now thirteen years old! 

I am so grateful for the relationship I have with my nephews and I know that one of the reasons we are so close is because I was lucky enough to make aliyah with my nephews and my brother and sister in law 8 1/2 years ago. 

This past year has been challenging for everyone, but I am so thankful that I got to spend 10 weeks of 2020 with my nephews. The lockdowns were difficult, but I look back on them realizing that I would never have had the opportunity to spend so much time with my nephews and I'm so thankful that I have them here with me in Israel. I have been able to watch them grow up from adorable little boys into incredible (and goofy) young men. 

In honor of their birthday, I thought to combine each of their favorite treats into a muffin. Yehuda has always loved strawberries, he can devour a whole carton in one sitting and he gets so excited every year when strawberry season comes around. Shmuel is a major chocoholic if there's chocolate involved Shmuel is there!

Strawberries and chocolate are each great on their own, but they also work so well together. The sweet and tart flavors of the strawberries go great with the richness of the chocolate. They are kind of like the two boys that love these foods so much. Yehuda and Shmuel are amazing, sweet, caring, and funny individuals, but together that's just a combination that can't be beat!

Happy 13th Birthday Hu and Shmu! Love, Your favorite (Israeli) Aunt xoxo

Chocolate Strawberry Muffins 

2 cups flour 

1/2 cups cocoa powder 

1 1/2 tsp baking powder

1/2 tsp baking soda 

3/4 tsp salt 

3/4 cup sugar

1 cup milk of your choice 

1/4 cup oil 

2 eggs 

2 tsp vanilla extract

1 cup chopped strawberries - about 8 medium 

1 cup semi-sweet chocolate chips 

Preheat oven to 375°F/190°C

Grease a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the flour, baking powder, baking soda, and salt until well combined. Add the sugar, milk, oil, eggs, and vanilla and mix until just combined. Fold in the strawberries and chocolate chips.  

Fill the prepared muffin pan with the batter and sprinkle a few more chocolate chips on top of each muffin. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. 

Yield: 12 standard-size muffins 

Cabbage Tomato Soup

 #SoupSunday means it's time for me to clean out the fridge and see what produce is left after all the Shabbat cooking. This week all I really had was half a head of cabbage and a couple of carrots and I have to admit it was a little difficult to figure out what kind of soup to make. So I started to think about the amazing vegetable that is cabbage.

I really love cabbage, I think it's such a versatile vegetable - a crunchy addition to salads, obviously coleslaw which I can eat pretty much every day, tangy sauerkraut, it's also delicious when roasted, and my favorite dish that my mother makes once a year - stuffed cabbage. 

I grabbed the head of cabbage from the fridge along with an onion and the carrots and then took inspiration from my mother's yummy comforting stuffed cabbage to make this soup that has a little bit of sweetness and tang from crushed tomatoes and tomato paste. The cabbage breaks down and adds amazing texture to this cozy bowl of soup. This cabbage tomato soup is not only delicious, but it also ready in an hour, and it is made from just a few simple budget-friendly ingredients. 

Cabbage Tomato Soup 

2 Tbsp olive oil

1 medium onion, diced

Salt

1 large carrot, diced 

2 cloves garlic, minced 

1/8 tsp cracked black pepper 

Small pinch of chili flakes - optional 

1 tsp chopped fresh oregano OR 1/4 tsp dried oregano 

2 Tbsp tomato paste 

400 grams / 14 oz bag shredded cabbage or 1/2 a small head, shredded

800 gram / 28 oz can crushed tomatoes 

4 cups water 

1/4 cup sugar / honey / silan 

Heat the olive oil in a large pot over medium heat. Add the onion along with a good pinch of salt and cook for 5-8 minutes until slightly golden and translucent. Add the carrots and cook for another 5 minutes. Add the garlic, black pepper, chili flakes if using, and the oregano and cook for 2 minutes. Stir in the tomato paste and cook for about 3 minutes until it starts to caramelize. Add the cabbage, crushed tomatoes, water (pour some into the can to get every last bit of tomato), the sugar/honey, and another pinch of salt. With a wooden spoon or heatproof spatula scrape up anything stuck to the bottom of the pot. Cover the pot, lower the heat to medium-low and allow the soup to simmer for 45 minutes. At this point the flavors have melded together the cabbage will be very tender. Taste and add more salt or sugar if needed. 

This soup tastes even better the next day and will last in the fridge for a week or can be frozen for a few months. 

Yield: 4-6 servings

Maple Pancake Muffins with Cinnamon Sugar Swirl

My father is the king of breakfast foods! 

He makes the creamiest oatmeal, the crunchiest granola, and the fluffiest pancakes around! He also makes a killer grilled cheese and I would be fine with that for breakfast any day. 

In honor of my father’s birthday which was a few days ago, I thought why not take inspiration from his fluffy buttermilk pancakes and turn that into a muffin. These maple scented buttermilk muffins with a cinnamon sugar swirl are everything I love about pancakes but in muffin form. 

Happy birthday Abba! Can’t wait for you to come to Israel soon - to be my prep cook and to bring more granola!

Maple Pancake Muffins with Cinnamon Sugar Swirl 

2 1/2 cups flour 

2 1/2 tsp baking powder 

3/4 tsp baking soda 

3/4 tsp salt 

2 Tbsp sugar 

1 1/4 cups buttermilk*

1/4 cup oil or melted butter 

2 eggs 

1 1/2 tsp vanilla extract 

1/4 cup maple syrup 

Cinnamon Sugar Swirl

1/3 cup brown sugar

2 tsp cinnamon 

*This recipe uses buttermilk which adds to the flavor and more importantly the texture of the muffin. If you want to make them dairy-free or only have regular milk on hand, no problem! Just mix 1 1/2 tablespoons of lemon juice to the 1 1/4 cup milk or dairy-free milk of your choice and let it stand for 5 minutes and you're good to go. 

Preheat oven to 375°F/190°C

Grease a standard-size muffin tin with non-stick cooking spray. 

In a large bowl mix together the flour, baking powder, baking soda, and salt until well combined. Add the sugar, buttermilk, oil/butter, eggs, vanilla, and maple syrup and stir until just combined. 

In a small bowl mix together the brown sugar and cinnamon and set aside. 

Fill each cavity of the muffin tin halfway with the batter. Sprinkle a little bit of the cinnamon-sugar mixture into each muffin and then top with more batter. Sprinkle more cinnamon-sugar over the top of each one and then using a toothpick swirl the cinnamon sugar into the batter. Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. 

Allow the muffins to cool for 5 minutes in the pan and then remove and serve with a good drizzle of maple syrup! 

Split Pea Soup

I don't know how it took me so long to make split pea soup for a #soupsunday! Split pea soup is one of my favorites I love the flavor, texture, and just everything about it. This recipe is so simple to make and is just 7 ingredients:

Olive Oil

Onion

Carrots 

Salt 

Pepper

Water 

and of course, split peas

I know many people like to put hot dogs or smoked meats in their split pea soup, you can totally do that with this recipe, but I prefer it simply like this that way you can really taste the split peas. Bonus, the soup is meat-free so it's a great protein-packed option for vegetarians or if you're looking for a pareve meal. 

Split Pea Soup 

2 Tbsp olive oil

Salt 

1 medium onion, finely diced

2 medium carrots, finely diced

1/2 tsp cracked black pepper 

2 cups green split peas 

6 cups water

Heat the oil in a large pot over medium-high heat. Add the onions along with a good pinch of salt and cook until the onions are slightly translucent and golden about 5-8 minutes. Add the carrots and cook for an additional 5 minutes. Add the black pepper, split peas, and water. Using a wooden spoon or heatproof spatula scrape up any bits that are stuck to the bottom of the pot. Bring the soup to a boil, cover the pot, lower the heat as low as it will go, and allow the soup to simmer for about two and a half hours stirring every once in a while to make sure nothing is sticking to the bottom of the pot. 

The soup is done when the split peas have fallen apart and the soup has thickened. Taste and adjust seasoning to your liking then ladle it up. I like to serve the soup with a drizzle of olive oil over the top and a few cracks of black pepper. 

This soup thickens as it cools so when reheating it add a splash of water. 

Store in the fridge in an airtight container for up to a week or freeze for a few months.

Yield: 4 servings 

Hot Wings and Ranch Dressing

The Super Bowl means great food, an awesome halftime show, hanging out with friends, funny commercials, oh and some guys throwing around a ball. 

I don't really care what football team you root for, I want to know what wing team you go for. 

The chicken wing is split into three parts: the tips, which nowadays most wings sold in the supermarket already have those trimmed off as they are mostly cartilage and skin, the drumette that kind of looks like a mini drumstick, and the flat which gets its name because well, it's flat. 

I personally am on team flat, there might be less meat on the flat than on a drummette, but that little bit of meat is so flavorful and they're just more fun to eat. 

These wings marinate in a flavor-packed spice paste and then they roast in the oven and get crispy around the edges. After they're roasted they get tossed in an awesome sweet and spicy sauce with tons of fresh herbs. These wings are pretty hot so I like to serve them with a cooling ranch dressing, but there's no mayo in sight! 

I think a perfect friendship is finding someone who doesn't like the same part of the wing as you do so there is no issue in splitting a tray of wings.

So are you team drummette or team flat? 

Hot Wings

1 kg / 2 lbs chicken wings, cleaned and split at the joint 

1 1/2 Tbsp granulated garlic 

1/2 tsp cumin 

1/2 tsp chili flakes 

1 tsp sumac 

1 Tbsp paprika

1/4 tsp turmeric 

1 1/4 tsp salt 

1/4 tsp black pepper 

2 tsp lemon zest

1 1/2 tsp dijon mustard 

2 Tbsp silan / maple syrup / honey 

3 Tbsp olive oil 

Awesome Sauce 

3 Tbsp silan / maple syrup / honey 

3 cloves garlic, finely minced 

1/2 - 1 tsp sriracha 

2 tsp lemon juice 

1/2 tsp salt 

1 handful of fresh parsley, chopped 

1 handful of fresh cilantro, chopped 

2 scallions, sliced 

In a large bowl, mix together the spices, lemon zest, mustard, silan, and olive oil. Add the wings and toss to coat them really well. Pop the bowl in the fridge and let the wings marinate for at least 2 hours, but preferably overnight. 

Preheat oven to 200°C/400°F and spray a cookie sheet with non-stick cooking spray. 

Place the wings in a single layer on the sprayed cookie sheet and roast for 40-50 minutes, flipping halfway through. 

While the wings cook prepare the sauce. 

In a large bowl mix together sauce ingredients. When the wings are cooked, transfer them into the sauce bowl, and using two large spoons toss the wings to coat in the sauce. 

Serve with ranch dressing, plenty of beer, and a lot of wet wipes. 

No Mayo Ranch Dressing 

1 can full-fat coconut cream that has been refrigerated overnight 

1 clove garlic, finely minced 

2 tsp red wine vinegar

1 tsp lemon zest 

1 Tbsp chopped fresh parsley 

1 Tbsp chopped fresh cilantro

1 tsp salt 

1/4 tsp black pepper 

Scoop the thick coconut cream out of the can and place in a medium bowl. Reserve the coconut water that's at the bottom of the can as you may need it to thin out the sauce to reach your desired thickness. Add the remaining ingredients, and stir to combine. Make the sauce 30 minutes in advance so the flavors have time to meld. 

Strawberry Banana Muffins

It's strawberry season here in Israel, a time we look forward to all year long! 

Throughout the winter, when these sweet delicious beauties are in season I'm constantly munching on them, but sometimes my eyes are bigger than my stomach and I'll buy just a few too many from the mountains of them in the shuk. 

When the strawberries get a little mushy I'll throw them into a blender with some other fruit and yogurt to make a refreshing smoothie, but another great way to use up these overly ripe berries is in baking. So I thought strawberries and bananas work great together in a smoothie how would they taste together in a muffin? The answer: pretty darn good! The sweet bananas give great flavor to the batter and then you get little bursts of sweet and slightly tart strawberries and it all come together in one delicious muffin. 

Strawberry Banana Muffins 

2 cups flour 

2 tsp baking powder 

1/4 tsp baking soda

1/2 tsp cinnamon 

3/4 tsp salt 

1/4 cup oil 

1 egg 

1 tsp vanilla extract 

1/3 cup sugar + 2 Tbsp for sprinkling on top

1 cup mashed banana - about 3 medium 

1 cup diced strawberries - about 8-10 whole 

Preheat the oven to 375°F/190°C 

Spray a standard-size muffin pan with non-stick cooking spray or line with paper liners. 

In a large bowl mix together the flour, baking powder, baking soda, cinnamon, and salt.

In a liquid measuring cup mix together the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar and mashed bananas. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the diced strawberries. 

Scoop the batter into the prepared muffin tin, sprinkle the tops with the remaining 2 tablespoons of sugar, and bake for 18-22 minutes. 

Allow to cool for 5 minutes in the pan and then transfer to a cooling rack and allow to cool completely. 

Store in an airtight container on the counter for up to 3 days or pop them in the freezer. 

Yield: 12 standard-size muffins