This weekend marked two great holidays: Victory Day (May 9th) and Mother’s Day (May 10th). To honor our moms and our Veterans, we’ve created a special video recipe for a beautiful and delicious dessert — apple roses with puff pastry and raspberries.
What do you do with over-ripened bananas? You know, the ones that turn completely brown on the outside but are still sweet and delicious on the inside.
Lots of people save and freeze them as ingredients for future smoothies or banana bread baking. Great options indeed.
But when you want an easy to make, quick and healthy snack (or dessert!), that’s pure chocolate deliciousness, use the soft fruit to whip up a banana chocolate mousse. We spiced it up with a few dashes of cayenne pepper!
‘Tis the Season to gorge on sinfully delicious desserts! From pumpkin spiced pies and pastries, to apple turnovers, pineapple upside down cakes and even cranberry jelly donuts, the opportunities to stuff ourselves with sugary fare are infinite. We all have Holiday favorites – recipes that have been passed down from grandma to mom and now to us. You know the ones that make you remember that super special Birthday, or a New Year’s dinner from when you were seven. Remember those?!
Well, this blog post isn’t about old favorites. It’s about a new recipe that’s sure to become a hit at your next dinner party … and, hopefully, start a few new traditions.
Last weekend, a close girlfriend of mine mentioned a new dessert recipe that included avocados, bananas and unsweetened cocoa as the main ingredients. I must admit, I thought she was completely nuts! However, after binging on processed sugar pies and cakes over the Thanksgiving Holiday, I decided to try this wacky concoction as a ‘healthier’ dessert option for my upcoming Hanukkah get-together.
Ripe avocado & banana as base ingredients
1 ripe avocado
1 ripe banana
¼ cup unsweetened cocoa powder
1 Tbsp Greek yogurt
1 tsp raw honey (or Agave)
Pinch of sea salt
I chopped up a ripe avocado and banana and blended them together in a food processor until the blend was silky smooth. To help refine the texture, I added a tablespoon of Greek yogurt and blended with a ¼ cup of unsweetened cocoa powder until everything was completely incorporated. For an additional touch of sweetness I added a teaspoon of raw honey and a dash of sea salt and gave it a few more whirls in the food processor.
Light and crunchy, ‘kvorost’ (хворост) pastries literally translate as “firewood chips”. A childhood favorite of anyone born before 1990s, this once incredibly popular home-made dessert is headed toward extinction.
An authentically Slavic sweet, khvorost was a staple on most holiday tables, and for some lucky kids on a simple Sunday afternoon.
Even moms who didn’t particularly like to bake knew how to spoil their children with a home-made treat. Sadly those part of the Millenial generation will probably have never tasted these morsels of goodness.
Made with eggs, flour, milk or sour cream, sugar and real butter, these crispy bites are out of this world delicious! If you’re in the mood to indulge your sweet tooth — and channel the Russian version of Betty Crocket — see our super simple kkvorost recipe below.
For your adult parties, we’re including an R rated version — with vodka. Feel free to skip the alcohol if you’re baking for the kids.
3 cups flour (try substituting with buckwheat flour)
1/2 cup milk
1 tb sugar
1 cup fresh sour cream
1 wineglass vodka
Pinch of salt
Powdered sugar (optional)
3 cups of frying oil
1) Combine flour, sugar and salt in a large bowl or food processor. In a separate bowl beat the eggs together to incorporate egg whites and yolk.
2) Add milk, sour cream and beaten eggs to the dry ingredients and mix. Add vodka and mix until dough is smooth in texture.
3) Thinly roll out dough on a flat surface. Cut into 4 inch long strips, and about 1 inch wide.
4) Slice the center of each strip and push one end of the dough through to form a cork-like effect. You can also twist the strips into shape.
5) Bring frying oil up to a high temperature in a frying pan or pot and drop in pieces of dough. Flip and fry until golden brown. Rest them on a plate lined with paper napkins to absorb the excess oil.
6) Serve warm or cooled sprinkled with powdered sugar.