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Peanut Butter Hamantaschen

4-Ingredients Peanut Butter Hamantaschen {Gluten-Free, Dairy-Free}

Holidays, Purim, Recipes, Sweet Treats /

4 Ingredients Peanut butter Hamantaschen {Dairy-Free, Gluten-Free}

  • Last Modified: August 19, 2025
Peanut butter Hamantaschen

Call me crazy for taking the classic Peanut Butter Cookies and making them “purim style”  in hamantaschen shape. This was the genius idea of my son and niece who wanted to make peanut butter cookies with chocolate chips, but changed the shape of the cookies mid-way through the process, and although I was skeptical, it worked. 

If you are looking for an easy recipe to have some baking fun with the little ones, these 4 ingredients Peanut Butter Hamantaschen with chocolate filling might be what you are looking for. 

You may also like Classic Hamantaschen & Sweet Hamantaschen Round-Up

 

Turning a classic into Peanut Butter Hamantaschen

To make these Peanut Butter Hamantaschen you’ll need 4 simple ingredients, you probably have at home right now:  peanut butter, eggs, sugar and chocolate chips, ganache or nutella (or your filling of preference). 

The process couldn’t be easier, just mix the ingredients in bowl (except for the chocolate chips), as you would when making the classic peanut butter cookies, and and mix with a fork or hand mixer until it has the consistency of a thick batter.

Peanut butter Hamantaschen
Peanut butter Hamantaschen

After this what is left is portioning the cookies, shaping and baking. I find that smaller cookies are easier to handle, so I weigh portions of 25-30 grams each. Flatten each one in your hands, pinch with a fork, place the filling in the center and shape. Transfer to a baking sheet for baking, and bake in a preheated oven at 180°C (350°F) for about 12 minutes. 

Peanut butter Hamantaschen
Peanut Butter Hamantaschen

4-Ingredients Peanut Butter Hamantaschen {Gluten-Free, Dairy-Free}

Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 400 gr Creamy Peanut Butter

  • 100 ml Eggs
  • 100 gr Granulated Sugar
  • 200 gr chocolate chips, ganache or nutella

Instructions
 

  • Preheat the oven to 180ºC (350ºF) and line a baking sheet with a silicon mat or parchment paper.
  • In a bowl, combine peanut butter, sugar and eggs and mix well with a fork until the mixture thickens
  • Scoop out portions of 25 grams each (you can make them smaller or bigger as you please), flat them out and pinch the center with a fork.
  • Add the chocolate chips, ganache or nutella in the center and shape the cookies into a triangle by folding in the edges.
  • Place the cookies on the prepared baking sheet, leaving a gap in between so they can expand.
  • Bake in the preheated oven for 12 minutes (baking time may vary depending on the size of your cookies)
  • Cookies are done when they are lightly brown at the bottom and firm to the touch.
Keyword baking, cookies, Purim

Have you make these Peanut Butter Hamantaschen recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Classic Hamantaschen {Dairy-Free}

Holidays, Purim, Recipes, Sweet Treats /

Classic Hamantaschen {Dairy-Free}

These must be the easiest crunchy on the outside and cake-y on the inside Classic Hamantaschen.

Easy to make,
No need equipment. Just basically a bowl, a whisk and an oven.

It is made with simple, accessible ingredients.
Seven to be exact.

To make these Classic Hamantaschen, you’ll need the most basic ingredients for baking: Flour, sugar, eggs, oil and some flavorings. In this particular recipe I used melted coconut oil to avoid the vegetable oil, but you can use vegetable oil if that’s what you have on hand.

What I love the most about these cookies is that you don’t need a stand-mixer or hand mixer. Your hands, a whisk and a bowl will do the trick. All you have to do is mix all ingredients (except flour) in a bowl. Then, incorporate most of the flour, making sure there is not dry bits when you finish mixing. Finally, add the last 50 grams or so of flour, and work the dough lightly with your hands to finish mixing very well (make sure you don’t overwork it).

Some of you may be wondering, “how do I weight eggs?” In USA, you’ll find a standard large egg is about 50 grams and, an extra large weighs approximately 55 grams. To measure eggs by weight start by cracking a few into a bowl until you are close to the amount you need. Once you are short a few grams, take another egg, whisk it on a separate bowl, and weigh the amount you need. 

This is not your typical cookie dough. It is slightly sticky and that can make it a bit challenging to work. You can help yourself with baking paper, or just shape the cookies in your hands. It might be helpful to use gloves or lightly oil your palms before starting.

All you have to do is place one ball of dough  in your hand, flatten it out to form a circle, place the jam on the center and fold in the edges to form a triangle. You can also roll out the dough and between two sheets of baking paper. 

My favorite fillings for these cookies are berries jam, pineapple jam, Nutella or chocolate chips, and peanut butter, but the possibilities are endless. If you need some inspiration check these posts for some sweet and savory ideas: 

 Sweet Hamantaschen Round-Up & Savory Hamantaschen Round Up. 

Classic Hamantaschen {Dairy-Free}

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients
  

  • 450 gr Self-Rising Flour*

  • 130 gr Granulated sugar
  • 125 gr Eggs
  • 100 gr Coconut Oil, melted** (or vegetable oil)
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt

Instructions
 

  • In a bowl mix eggs, sugar, oil, vanilla extract and salt.
  • Then, add 400gr of the flour and start mixing with a fork until you have a homogeneous dough, with no dry flour. Then, mix in the rest 50n grams with your hands.
  • Weight balls 0f 30 grams each (each ball will be a cookie). Place the dough on your hands, flatten the dough out, shaping a circle with approximately 1/4" thickness.
  • Place your preferred jam in the center, then fold in the sides of the circle to achieve a triangular shape.
  • Place carefully on a baking sheet covered with parchment and bake at 180°C (350°F) for aprox. 12-15 minutes or until the bottom is light golden brown.
  • Let them rest for about 5 minutes on the baking sheet and transfer to a wire rack to cool completely if you really can wait lol (I couldn't!)

Notes

  • For this recipe I use Self-Rising flour because is the one I had at home. If you don't have it you can also mix All-Purpose with 1 1/2 (one and a hallf) teaspoon of baking powder. Mix well and sift a couple of times for even distribution of the baking powder.
  • You can also use vegetable oil for this recipe, or any other with mild flavor. 
Keyword hamantaschen, Purim

Have you make this Spinach-Basil & Walnut Pesto, or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Caramelized Onions & Arugula Rolls

Breads & Doughs, Kippur, Recipes, Rosh HaShanah, Shabuoth /

Caramelized Onion & Arugula Rolls {Dairy-Free}

  • Last Modified: August 22, 2025

Recipes happen as any other event in life, some are even the result of unexpected situations, like these Caramelized Onion Paste & Arugula Rolls, that have quickly become a favorite. Bare with me as we explore this incredibly delicious combo in form of dinner rolls.

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

For weeks I have been thinking about making cinnamon rolls as a gift for a lovely couple. I bought all of my ingredients and when I was ready to make them, I just changed my mind. Why make it sweet when savory rolls can be as delicious? As usual, I opened the fridge and quickly scanned what I had. Onion and arugula seemed like the perfect savory combo at the time, even when I haven’t tried it before, but I went with it and this is the results!

Make the Dough

To make these delicious Caramelized Onions & Arugula Rolls you’ll start by making a brioche-style dough, since it has a bit of resting time. While the yeast is working its magic, you can go ahead and make the caramelized onions paste.

If you love this recipe, you may be interested in Coconut Milk Brioche with Chocolate Chunks & Vegan Challah

Make the Caramelized Onion paste

Traditionally, caramelized onions require a lot of time to cook, plus fat and sugar, but for this recipe I followed Cook’s Illustrated method which calls for no sugar and a secret-not-so-secret ingredient and got 225 gr onion paste. Here’s how to make it:

{CARAMELIZED ONIONS PASTE}

3 pounds yellow onions, julienne
3/4 cups water
2 Tbsps Oil 
3/4 tsp salt 
1 Tbsp water + 1/8 tsp baking soda. 

PREPARATION:

1) Cook the onions with water, oil and salt over high heat until the water is evaporated and onions sizzle.

2) Cook on medium-high while pressing & stirring the onions consistently for about 15-20 minutes or until the onions are well browned and sticky.

3) Combine a tablespoon of water with baking soda, add the solution to the onions and cook for another minute until the solution has completely evaporated.

4) Let the caramelized onions cool down and process to a fine paste with a food processor or blender. 

Caramelized Onions & Arugula Rolls

Delicious dinner rolls with caramelized onions paste and arugula
Print Recipe Pin Recipe
Course Appetizer, Dinner, Snack
Cuisine Mediterranean

Ingredients
  

  • 400 g All Purpose flour
  • 100 g Bread flour
  • 14 g Dry yeast
  • 250 ml Lukewarm milk I used evaporated soy milk. You can use coconut to keep soy-free
  • 60 g Sugar
  • 12 g Salt
  • 90 g Egg yolks
  • 150 g Vegetable shortening You can use butter if not dairy-free
  • 225 g caramelized onions paste

Instructions
 

  • Mix dry and make a well on the center.
  • Add liquids, eggs and 2/3 of the fat. Mix until a rough dough forms.
  • Transfer to a lightly floured surface and knead for 10-15 minutes, until you get a soft dough.
  • Transfer to a lightly oiled bowl and let rest for 1hr at room temperature or until double in size.
  • Knead the remaining shortening in, and let rise for another hour.
  • Punch the dough and form a ball. Let rest in the counter for 10 min to relax. Roll into a rectangular shape, about 17 x 15 inches.
  • Spread the caramelized onions paste evenly and add the arugula. Shape into a roll and cut into 10 rolls.
  • Arrange on a baking sheet with baking paper and bake in a preheated oven at 350°F for 20 -25 minutes, or until the rolls are lightly golden on top.
  • If desired, brush the top lightly with olive oil as soon as they get out of the oven. Let rest on the baking sheet for a few minutes before transferring to a cooling rack to cool completely (if you can really wait for that!!)
Keyword baking, dinner, rolls

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Use the hashtag #kasheribbean. We want to feature you!
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Rice Pudding: 3 Ways {Traditional, Coconut & Coffee}

Passover, Recipes, Shabuoth, Sweet Treats /

Rice Pudding is one of those simple dishes you could eat over and over again. For breakfast, for dinner or for dessert, hot or cold, plain or dressed up, is one of a kind recipe. Easy to make and so versatile. Get ready to learn how you can make delicious Rice Pudding 3 ways: the traditional dairy version, the vegan coconut version and the coffee version {can be made dairy or vegan and is delicious!}

The Basics of Rice Pudding

Rice Pudding is one of the most basics and popular breakfasts, dinner and/or dessert served in Dominican Republic.

Is incredibly easy to make, and as you can see, super versatile. The most basic version need 5 ingredients: rice, milk, sugar, salt and lemon peel. For extra flavor some people also add cinnamon stick and sweet cloves, but let’s keep it simple this time. You can later experiment adding more flavor.

When making Rice Pudding I personally prefer to start with my rice uncooked, but you can certainly use leftover white rice, that is not too salty or greasy, and still have a delicious rice pudding.

Are you looking for more recipes with rice? Check out our Dominican Style Spicy Sardines Rice & Beer and Almonds Risotto

The Traditional Version

In general terms, the traditional version of Rice Pudding is made with Milk. Whole milk is just fine for the recipe, but if you are looking for the best of the best, thick and super creamy Rice pudding, always use evaporated milk.

Nowadays you can easily find evaporated plant based milks; you can certainly use that if you avoid dairy products.

The Coconut Version

To make the coconut version you just need to use full fat coconut milk instead of whole or plant-based milk of choice.

What I like about the coconut version is that it has such a silky texture and is very light compared with the dairy version. It also has a very delicate aroma, and a pure white color at the end, which I love. It just looks heavenly.

Keep in mind that in all recipes on the blog that call for Coconut milk we use FULL FAT, simply because we want all that coconut milk goodness in our final product. Fat free or low fat coconut milk are usually full of flavorings, including sugar, and use gums to give a thick texture, but the flavor in general is always off. Avoid yourself the headache of ruining a delicious silky smooth rice pudding by buying the best full fat coconut milk you can find on the market, with not extras or nasty ingredients.

The Coffee Version

Almost a month ago I published a photo on instagram of my breakfast that day: a small glass container full of Coffee Rice Pudding.

The idea just came to me when I couldn’t decide if I wanted a full delicious cup of coffee, or a bowl with freshly made thick and totally delicious rice pudding. Both fill up my stomach easily on their own, and because I couldn’t have both (obvious reason: I am trying to lose my next 25 pounds) I ended up adding a bit of instant coffee to the rice pudding while it was still hot.

Taste wise, the result was a-ma-zing! and to my surprise, that “out-of-the-blue-picture” quickly had over a hundred likes, so is a fact; instagram is full of #coffeelovers.  😛

How to Make Rice Pudding

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

So, now there is a gazillion possibilities on how you can take your traditional rice pudding to the next level. What special ingredient will you add to your very own version?

Until next time! ?

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Dominican Stewed Kidney Beans {Vegan, GF}

Passover, Recipes, Sides /

Dominican Stewed Kidney Beans {Vegan, Gluten-Free}

  • Last Modified: August 22, 2025

These dominican style Stewed Kidney Beans are the perfect companion to fresh and steamy white rice. We chose kidney beans for this particular recipe, because of their robust and earthly flavor as well as their creamy texture. Kidney beans are also full of nutrients, versatile and easily available, but you can also use small red beans, or pinto beans if that’s what you have available. 

When buying kidney beans (or any beans for that matter) is important to look for dried beans that are clean and unbroken. Beans and packaging should be free from mold or insect damage, and you should avoid anything with a humid or musty odor. If you can, choose beans packaged in airtight or sealed bags to maintain freshness. Fresher beans will cook fasted and more evenly, and will have better flavor.

Store dried beans in a cool, dry place in an airtight container to maintain their quality and freshness. Cooked beans can be stored in the refrigerator for up to 4 days. If you want to keep for longer, store in an airtight container and freeze for up to 3 months. 

How to make Dominican Stewed Kidney Beans

In order to make stewed kidney beans, you’ll need to first soak the beans overnight. Once the beans are all hydrated (they will almost double in size), discard the water, rinse the beans, add the beans to a pot, cover with fresh water and boil the beans on medium-high until they are fork tender. This could take somewhat between 1 hour to 2 hours. Alternatively, you can cook the beans with a pressure cooker, if you have one. 

 

Once the kidney beans are tender, is time to make the base of your stew with a simple but powerful trio: olive oil, minced garlic and dried oregano. This is seriously the base of any delicious stewed beans, so don’t skip this important step!

 

One unconventional but important addition to these stewed kidney beans are bell pepper cores. If you don’t do this already, hear me out and save those beauties, because they take any stewed beans to the next level. I like to clean mine from seeds and the stems, after which I keep in the freezer on an airtight container for future use. 

These are my little secrets to make dominican style stewed kidney beans. Now that you know them, there’s no excuse for you to make delicious stewed beans over and over again. 

Dominican style Stewed Kidney Beans

Print Recipe Pin Recipe
Course Lunch
Cuisine Dominican Republic

Ingredients
  

  • 1,200 gr Kidney beans From 1 Kg soaked overnight, drained and cooked with a pinch of salt
  • 30 gr garlic cloves, minced
  • 3 gr dried oregano leaved (about 1 Tbsp) Dried leaves not powder
  • 2 Tbsp Extra Virgin Olive Oil
  • 30 gr Yellow onion about 1 medium
  • 20 gr Red bell pepper
  • 1 Bell pepper core, seedless
  • 1/2 Tbsp Sweet Paprika (optional)
  • Fresh cilantro if you can't find it, feel free to use fresh flat-leaf parsley
  • Salt to taste

Instructions
 

  • Add Olive oil to a pot and cook minced garlic and oregano on low, until fragrant. This will take 2-3 minutes.
  • Add the cooked kidney beans, onion (leave it whole), bell pepper, sweet paprika powder and parsley. Simmer on medium low for about 30 min or until the vegetables are soft.
  • Take out the onion, bell pepper and parsley, with approximately 1/2 cup of the liquid and beans, and blend until smooth.
  • Strain the vegetable mixture you just blended over the rest of the beans. Add salt (about 1/3 to 1/2 Tbsp for this amount of beans would be enough).
  • Continue to cook the beans for a few more minutes until it thickens to your liking (keep in mind they will thicken even more when cool)

Notes

-  1 Kg of dried kidney beans, will yield approximately 1200 gr of cooked beans. You can use it all for this recipe.
 
Keyword beans, caribbean cuisine, lunch

If you make this Dominican Stewed Kidney beans, or any other recipe from the blog, don’t forget to use the hashtag #kasheribbean to share your pictures, and don’t forget to follow along on instagram and pinterest for more easy recipes.

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Classic Stuffed Peppers with Spinach & Dill {Vegan, GF}

Passover, Shabbath, Sides, Sukkoth /

Today we are making Stuffed Peppers!

I tried Stuffed Peppers and I failed miserably

Somewhere in May, one random ereb shabbath, my creative energy was not flowing AT ALL. After a while I decided I was going to make Vegan Stuffed Peppers for shabbath, since I had what I needed: Peppers and rice. Right? Wrong!! 

Usually, when people realize that I “can cook” they automatically assume all I do is good and perfect from the first time, but the truth is good food is a beautiful leaning process. Some get it easily the first time, and other after a few tries. You are now a witness; the first time I made stuffed peppers it was for sure a total disaster. For some reason (maybe all those 30 seconds insta videos are guilty lol) I believed stuffed peppers was about just peppers and any rice, so I tried with basmati and I failed miserably.  

I love Basmati rice. It has beautiful aroma, cooks easily, fluffy and separate which makes it perfect for salads and pilafs, but definitely not so good for stuffed peppers. As you can see in the picture above, the rice looks dry (it was actually crispy) and it was not holding together, as it should when making stuffed peppers, so the perfect rice to make stuffed peppers (and also dolmas, stuffed cabbage, and more) is risotto rice. 

Want more risotto rice recipes? Check out our Vegan Beer & Almonds Risotto 

The Basics of Stuffed Peppers

The good thing about Stuffed Peppers is that, apart from the rice, there is really not “basics”…. Well, maybe there are a few “must”, and they are: 

  1. Add salt and pepper to the interior of your Peppers: this can be easily forgotten but it is so important! Just sprinkle a little salt in the interior of each pepper and you are good to go. 
  2. Always keep your Pepper tops!: They would act like lids and will prevent a crust on the top of the rice . 
  3. Cut a little bit of the bottom, so the peppers stand on the baking dish.
  4. Pack the rice tightly in each cavity. If you don’t want to serve too much rice, use smaller peppers. 
  5. Place the stuffed peppers tightly in the baking dish. This will help the peppers hold their shape while baking. 


Bonus Tip! Don’t throw away the peppers core! Remove the seeds and store in the freezer on resealable bags. They give amazing flavor and aroma to any stew, specially stewed kidney beans. Nom nom!  

How to Make Stuffed Peppers

Because this is a very basic Stuffed Peppers recipe, I used 3 simple ingredients for my rice: onions, spinach and fresh dill. 

Basically, I sauteed the onions until lightly golden. Added the risotto rice, spinach, dill and salt to taste. Cook until most of the water is absorbed. Then, cover with the lid and cook on low until the rice is al dente. 

What you need to do next is to stuff the peppers, place the pepper caps on top, and bake until the peppers are tender.  

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!


 

As you can see, Stuffed Peppers are easy to make and you can play with the fillings as much as you want, so the combinations are endless. Play around with your favorite ingredients and let us know the most exciting combos you come up with! 

Until next time! 😉  

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Chickpeas & Spinach Curry {Vegan, GF}

Kippur, Passover, Recipes /

Temperature is dropping and rainy days are pretty much everyday, and this Chickpeas & Spinach Curry is perfect for such days. I hope you enjoy this easy recipe and make it very soon.

Super Quick Lunch or Dinner

I have been making this delicious and super quick Chickpeas & Spinach Curry for months now. The first time I made it I basically just trowed some random ingredients in a pot and let it cook for a few minutes. The combination of ingredients resulted in a very yummy, thick and chunky “soup” that totally exceeded my expectations.

For this recipe I used the most simple ingredients of all: yellow onion, potato, spinach, parsley, chickpeas and spices. In the pictures you can see I ended up adding some carrots; and from that you understand this curry (or thick soup) is very forgiving. You can add as much variety of veggies as you like, scraps and also is a great way to use leftovers. 

Ginger, Garam Masala, Turmeric & Curry 

These are the 4 spices I used for this recipe. The aromas are strong but the coconut milk balanced them out really well with its sweet smell. 

You can find Garam Masala in the ethnic food aisle, or in Hindu, Suriname or Morocco shops. If you don’t have one of those shops close by you can easily buy on amazon and other places online. 

How to make Chickpeas & Spinach Curry

Months ago, I was making this recipe over and over again every week, so one day I made a quick video on how to make it that you can find on our IGTV, so go check it out. 

Want more Vegan Recipes? Check out Our Ultimate Vegan Meatballs (They taste almost like the real thing!!) & the Classic Stuffed Peppers

Don’t llet the simple ingredients and easy process fool you because the flavor is amazing!

Have you made this recipe or any other from the blog? Use the tag #kasheribbean, so we can see your yummy pictures. And, don’t forget to follow on instagram and pinterest to keep up with the easy recipes we share also from the blogosphere!

Until next time! 😉  

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Vegan Beer & Almonds Risotto

Recipes, Rosh HaShanah, Shabbath, Shabuoth, Sides, Sukkoth /


A few weeks ago I made proper risotto for the first time, and today I bring you the results: A delicious, easy, vegan with Gluten Free option Beer & Almonds Risotto!

The inspiration behind this Beer & Almonds Risotto 

Back in march this year, we went to Portugal, and after spending the whole day walking and exploring the city of Lisbon, we had a lovely dinner under the stars. On the menu, one dish catches my attention: Almond Risotto.

When I saw that perfectly cooked, creamy and absolutely delicious risotto, my mind immediately took me back in time to when I was twelve. The time when we met Tio Mario (uncle Mario, whose real name was Mario Autore).

Tio Mario was an old man that lived in our building, originally from Napoli, Italy. Everyone’s perception was that Tio Mario was just a difficult man. He barely talked to anyone, and he didn’t have family and friends in the country.

After a few weeks, my mom realized they had met before, back when my mother was studying at university. He was a restaurant owner, his restaurant was near the university and my mom went there often. That realization evolved into instant connection. That old, lonely man started cooking for us every week, we started visiting often, to the point that if we were not at home, we were with Tio Mario. We soon became family. 

Endless pastas… and, risottos

The first thing we tried from Tio Mario, was pasta! Now you know my little secret: my appreciation for pasta recipes comes from those memories. My LOVE for culinary arts was also born and grown since the day I met Tio Mario, because he not just started cooking for us, but when I told him I wanted to be a chef, he soon welcomed me into his kitchen, and became my mentor.  

Endless kind of pastas, risottos, pasta, sauces, snacks and desserts, became part of our lives and memories, alongside our newly added family member! 🙂 He was 84 by the way!! 

Check out the perfect companion of pasta with tomato sauce! The Ultimate Vegan Meatballs 

The inspiring picture 

Few weeks ago, on a random day, I was thinking of Tio Mario and I thought of the risotto we had back in Lisbon. When I saw the picture I captured after the one of the risotto, the idea hit me. I didn’t have white wine so I would make BEER & Almonds risotto 😛

The inspiring glass of beer

I don’t know why I was so intimidated by the idea, because it ended up being so easy to make! You just need to start with the right rice, risotto rice , and you have won half the battle. 

How to Make Beer & Almonds Risotto



To make this Beer & Almonds Risotto, I started by dry-roasting some silvered almonds on the pan, until they were light golden brown and fragrant. Once they were done, I set aside, added some olive oil to the pan and sauteed some shallots. 

Once the shallots were fragrant and translucent, I added the risotto rice and this is when the fun starts. You start by adding the alcohol, seasonings and the stock, stir and stir, until the ingredients transform into a yummy, creamy al-dente risotto. 

It would have not been possible for me to have a great Beer & Almonds Risotto without Gennaro Contaldo’s fantastic tutorial on how to make Risotto Bianco. 

Sometimes it saddens me that Tio Mario passed away four years after we met him. It also saddens me that I don’t remember all the names of the dishes, or the flavors of many. Despite that, I keep his memory alive, and every time I cook or see any resemblance of Italian gastronomy, I think of my beloved Tio Mario. 

When you make this recipe or any other from the blog, use the tag #kasheribbean. And, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere! 

Do you have food memories that you cherish? I bet you do!! Never take them for granted and express your  gratitude and love for them on every possible opportunity! Until next time! 😉  

 

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Overnight Sweet Crescent Rolls {No-Knead, Dairy Free}

Breads & Doughs, Recipes, Shabuoth, Sukkoth /

Today we are making fantastic, delicious and super easy Sweet Crescent Rolls.

While I was cleaning the house the other day, I found one of my old recipes notebooks and noticed I’ve tried to make crescent rolls at least 6 times, but the annotations were unfinished. Apparently, they didn’t have the ideal fluffy texture and the distinctive aroma (I honestly don’t know exactly how to describe) so, I guess after a while I forgot about it. 

So, I feel very happy to share these this Sweet Crescent Rolls in today’s post, because even though it may sound intimidating, they ended up being so easy to make, and I will tell you all about this foolproof recipe.

Are you looking for more Shabbath-worthy recipes? Click here

Flour, sugar…

These Sweet Crescent Rolls are made with flour, yeast, brown sugar, vegetable shortening, eggs, water and salt. I am still working on a vegan version, that hopefully I can share soon, but still, it is clear that these Sweet Crescent Rolls are not healthy food.

For this recipe I use vegetable shortening because I wanted to have a setamí (parve) product, but you can substitute butter if you prefer. I haven’t use coconut oil for this recipe.

I used bread flour because it is a yeasted product and have quite a lot amount of fat and sugar. If you use AP (all purpose flour) for this, it will be too soft to handle. Of course, all AP flour differ in terms of the protein content, so, some brands of AP flour may work, while others won’t work so well. If you ever try with AP, please let us know the details of your adjustments, and the brand of flour you used in the comments section below 😉 

For the yeast, I used instant yeast, so if you just have on hand baker’s yeast (which is the same as fresh yeast) keep in mind that you need to triple the amounts. 

How to make Sweet Crescent Rolls

As the title says, these are overnight sweet crescent rolls, so, this recipe take time to develop in texture and flavor. It has also the plus factor that you don’t have to knead anything.

What you really need for this recipe, is a plan and schedule, so that you prepare the dough with plenty of time (26-28 hours before the time you plan to bake) and have fresh, out of the oven crescent rolls for breakfast. Nom nom! 

After the dough has rest for 24hrs, the final dough should be 1000gr or very close. Divide the dough in half, lightly flour the surface, roll, cut into triangles and shape into crescents. 

To shape the sweet crescents rolls, take one triangle and stretch the wider side. Then, roll towards you, making sure the end tip is tucked underneath. Place on a baking sheet, at let rest for 3-4 hours, or until double in size. Then, bake in a preheated oven for 10-12 minutes, or until is light golden brown on top.

What would you serve these Sweet Crescent Rolls with? I will definitely pair with classic hummus or babaganoush.  If you think of another dip to pair these babies with, let us know in the comment section below. And, of course, don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes, meals ideas and travel posts!! Until next time! 😉

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