creative jewish mom

Chocolate Chip Cookies With Sprinkles For Chanukah Or Any Festivity!

Wishing everyone a lovely light-filled Chanukah on this fourth night of Chanukah. It is pouring cats and dogs here in Northern Israel creating a very dramatic setting for the glowing flames of the holiday. My kids are all snugly tucked in bed with a book so I’m taking a moment to share these fun cookies with you. Courtesy of my teen daughter I might add, who does all the baking......and who baked some more goodies today as we have a small army of guests coming for meals this special upcoming Shabbat!

This idea is pretty self explanatory but keep on reading for a few tips......

Black And White Flower Or Spider Web Icing Trick

Making baked works of art can really be quite simple if you know a few little tricks, right? Courtesy of my 14 year old daughter who I have now appointed as chief family baker, I bring to you a little tutorial for how to make black and white icing flowers or cob webs! While she made black and white flowers on mini doughnuts, one can certainly use this trick on cookies, cupcakes and even cakes.......the results will be truly gorgeous, promise! And doing this on a cake would be so less time consuming than many other types of decorations, so give it a try, I'm going to encourage my daughter to do so as well sometime soon, and will share the results, of course. (Well assuming there is time to photograph the results, that isn't always possible, as you can well imagine.)

One disclaimer, we are not professional bakers, and certainly not specialists when it comes to making icing with dairy ingredients as almost all of our baking is for items that will be eaten on shabbat after a meat meal, and thus cannot contain any dairy products. So I will provide you with the icing recipe we used, but there are likely many more options out there that may be more suited to your needs.

Wishing You A Joyful, LIght-Filled Chanukah!

To My Dear Readers, wishing you a wonderful Chanukah, a chanukah sameach, filled with joy, and light. This is our chance to help banish darkness from the darkest corners, and to fill them with hope for a better, brighter world! So light the Chanukah candles, spend time with friends and family and give thanks for all the goodness that we do have. Give lots of thanks, as you gaze at the lights of the menorah, this is the time, and you have six more nights to continue doing the same wonderful thing!

Moroccan Hanukkah Party Inspiration

With Hanukkah quickly approaching, now is a great time to think about how you'd like to make your week long celebration special this year! Regardless of your own Jewish heritage, how about a little bit of Moroccan Hanukkah influence this year? The Moroccan aesthetic is perfect for a Hanukkah celebration, I must say, with all he ornate patterns, jewel tones and lots of brass and gold, so why not infuse your Hannukah with a little something exotic from across the seas?

At the very least, serve some delciious Moroccan mint tea (with fresh mint) on one of he nights of Chanukah, and maybe even try making some of my Moroccan Mofleta, one of the healthier dishes one could make, since most everything else is deep fried! Then again if you are going to eat something deep fried, so Hanukkah is the time, on account of the miracle of the oil which many love to remember via fried doughnuts and latkes.

Okay, I'm actually in the middle of trying to come up with some quick Moroccan style crafts for Hanukkah (which is how I came across these photos from a few years back) and time is of the essence, so gotta run!

Moroccan Mofleta: Pan Baked Flat Bread For The Soul

 My first introduction to mofleta, the very distant Moroccan cousin of say a flour tortilla, was at a Chanukah gathering quite a few years ago, at the home of some Israeli Moroccan friends. I watched with great interest as the mother prepared the dough and baked the mofleta in a frying pan. Her actions were deliberate and methodical— she prepared the dough with a beautiful rhythm developed over years of preparing that very same dish. I had the strong sense that we were re-living history here in her kitchen, and given the anticipation of her grown children, it was clear that indeed something very important was taking place. What was important about mofleta and why it was important really didn't seem at all relevant. The fact was, that the preparation and serving of this family favorite brought the generations together that night of Chanukah, in a home filled with warmth and love and laughter, and light.

 Since that Chanukah night many years ago, I've learned that if you happen to mention mofleta to a Moroccan, the response will very likely be something like ahhhh, mofleta, my Savta's mofleta is the best! Mofleta is made from dough very similar to pita dough, with just a touch more oil, and it is cooked in a frying pan like a large pancake. Good mofleta must be made from very thin dough, and is quite tasty when eaten with butter and honey. (Symbolizing abundance, sweetness, and happiness, and also Israel, the land of Milk and Honey.) While mofleta is eaten during the year, in some families every Rosh Chodesh, in others as a Chanukah treat, it is universally enjoyed amongst Moroccans as the first bread after Passover, as part of the mimouna celebration, when it is believed to be a source of blessings for the coming year

Looking back I now realize that my friend's excitement over a fairly basic food which they had eaten countless times, was of course much deeper than their desire to eat something delicious. Their excitement was about their desire to feel their mother's love, and to connect to the meaningful tradition of generations before them who also gathered together to eat mofleta. Generations I might add who lived beautifully full lives in Morrocco, and were overtly thankful for the goodness that was bestowed upon them. It may very well be, that one of the reasons that Moroccans are so enthusiatic about their cuisine is that it connects them to a time when life was quite simply good!

For recipe and complete instructions continue reading below.

A Potato Latke For Hanukkah Isn't Necessarily A Potato Latke!

It is now the fourth night of Hanukkah dear readers, and I have made some very important discoveries! Potato latkes don't have to be made from just potatoes, imagine that!  In fact you can make potato latkes with many different combinations of veggies and spices and have some fun experimenting– that is if you have a receptive audience! Maybe make a batch of classic potato latkes, with a recipe from gourmetkoshercooking.com and then try some of the recipes I've gathered below for the more adventurous types in your crowd!

• Spanish latkes with cayenne pepper and paprika from joyofkosher.com
• Gluten free two-potato plus rice from joyofkosher.com
• Potato-kohlrabi latkes here  (This sounds really interesting, gonna try this first myself!)
• Mashed potato latkes here

A bunch of great sounding recipes from myjewishlearning.com:

• Sweet potato latkes
• Gingered Sweet Potato Latkes
• Curried Sweet Potato Latkes
• Green Latkes
• Colorful Veggie Latkes

And by the way, did you know you can freeze potato latkes? Learn how from gourmet kosher cooking.com here,

I hope you've enjoyed this little round-up of recipes, I know I'm sure ready to have some fun with these sometime this week—we've still got four more nights of Hanukkah left! The really good news is that my kids tonight were talking about which holidays were their favorites, and Hanukkah was definitely on the list, which means, phew, I'm doing a good job of making this holiday festive and fun for the kids! I"m sure the chocolate has something to do with it, but then again so does all the crafting, the decorations mommy worked so hard on, and the small gifts.

Give it your all, and if your kids love the holiday, it was all worth it! Even the sleep deprivation. And now, if you'll excuse me, I'm going to go get re-aquainted with my pillow! Have a wonderful holiday, may the light of Hanukkah illuminate all the darkness in the world— globally, locally and personally!

 

 

 

Classic Hanukkah Recipe: Jelly Filled Doughnuts!

 

Jelly Filled Doughnuts, called sufganiyot in Hebrew, are a classic Hanukkah treat. (There is a custom to eat fried foods on Chanukah to remind us of the miracle that occurred with the vile of oil that lasted for eight days instead of one.) And yes, you're right, fried foods are quite unhealthy, but if you're going to eat them at all, so at least do it on Chanukah! I personally have never made doughnuts, so I had to call in an expert to help me out on this one, and who could be better than Tamar Ansh, an accomplished cook and writer!

You'll find the complete recipe for Sufganiyot/Jelly Filled Doughnuts right here.
 
For this year's Chanukah season, Tamar's new website has a great EIGHT DAY giveaway! See aTasteofChallah.com for more details.
 
Tamar Ansh is an author and food columnist. Her articles have appeared in Jewish publications worldwide.  Her bestselling books include A Taste of Challah, a photographic guide to baking and shaping beautiful challahs; Let's Say Amen!, an illustrated children's book about the holiness of Amen, Splitting the Sea, inspirational stories on finding one’s soul-mate; and  Pesach – Anything's Possible! which offers over 350 luscious, Gluten free no-fail recipes designed for Pesach and all year 'round. She also speaks and gives demonstrations. Learn more about these books on Tamar's website,
aTasteofChallah.com.

A Note From Creative Jewish Mom: I've been baking challah with Tamar's recipe from A Taste of Challah for almost three years now to rave reviews. Everyone in my family gets very upset at the notion of buying challah from the bakery! Thanks Tamar!  Plus, A Taste of Challah has many wonderful recipes and would be a great gift. And no, I"m not making a comission on the sales of the book, just hoping you'll enjoy baking challah as much as we do!

Homemade Sugar-Free Applesauce. Yumm!

Here's another great recipe for Chanukah from my friends over at gourmetkoshercooking.com  I have tried to make my own by throwing some apples in a pot, but I'm guessing that the addition of some pears, cinnamon and some vanilla makes all the difference! And if you're worried that this might be a trend, namely posting lots of recipes, don't worry, I'll be getting back to crafting tomorrow! 

Homemade Applesauce (Great With Latkes)

This is delicious and healthy – no sugar added. My kids love to have this all year round when they come home from school.

• 10 apples (Granny Smith and any others you have lying around), cut into chunks
• 2 pears, cut into chunks
• 1 cinnamon stick
• 2 teaspoons vanilla
• ½ cup water

Place all ingredients in a large stockpot over a low to medium flame. Simmer for about 2 hours until apples are soft, stirring every 15 minutes. Remove from flame and mash with a potato masher. Store in refrigerator.

Potato Latkes For Chanukah!

Above: My children's Chanukiot (menorahs) on Saturday night, the 2nd night of Chanukah

Potato latkes (pancakes) are a classic and delicious Chanukah dish. And since it's now Chanukah I am taking a tiny break from crafting to celebrate the holiday with my family, which involves feeding them! I made latkes tonight, but since I eyeball most of the quantities, my own recipe would be a bit too vague. So thanks to some help from my friends over at gourmetkoshercooking.com here's a few simple recipes with exact measurements:

Classic Potato Latkes

• 10 potatoes, peeled and cut into chunks
• 1 onion, peeled and cut into chunks
• 4 eggs
• ½ teaspoon pepper
• 1-1/2 teaspoons salt
• Oil for frying (canola is a good choice)

In a food processor, using the grater blade, (or with a hand grater) grate the potatoes and onions. Pour into a strainer and strain the extra liquid. In a large bowl, mix the potato-onion mixture with the eggs, salt and pepper. Heat oil in a large frying pan. When oil is hot, place large spoonfuls of the potato mixture in the pan and flatten slightly. Cook until crispy (3 to 5 minutes per side) and drain on paper towels. Can be frozen. Serve with homemade applesauce or sour cream.

Note from creativejewishmom: My family prefers Moroccan/Israeli style cooking, so applesauce and latkes is strange to them. They prefer latkes with ketchup, which I then serve accompanied by a nice salad for a smallish meal. Because the latkes are fried, and thus not altogether the kind of thing one should eat in quantity, it's best to serve them as a side dish, with a delicious soup and salad for example.

Sweet Potato Latkes

• 1 pound sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup vegetable oil

Preparation:
Stir together potatoes, scallions, flour, eggs, salt, and pepper. Heat oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4, spoon 1/8 cup potato mixture per latke into oil and flatten to 3-inch diameter with a slotted spatula. Reduce heat to moderate and cook until golden, about 1 1/2 minutes on each side. Transfer latkes with spatula to paper towels to drain.

You can find recipes for a few more varieties of latkes over at gourmetkoshercooking.com, so have fun experimenting, and wishing you a very happy Chanukah!