Sweet Treats

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Passover, Recipes, Shabuoth, Sweet Treats /

Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

  • Last Modified: April 8, 2023

Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!

It feels almost surreal that is almost Shabuoth again!! My God! Am I the only one who feels the years is just flying?! Nobody got time to waste, so I want to keep it simple and precise with a classic recipe like the popular Rum & Vanilla Cream Cheese Creme Caramel.

 

As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe 😛 ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.

 

A super easy and delicious dessert for Shabuoth
A super easy and delicious dessert for Shabuoth

Rum; Vanilla Cream Cheese Flan {Gluten Free}

Print Recipe Pin Recipe
Course Dessert
Cuisine Dominican Republic
Servings 8

Ingredients
  

  • 100 gr Granulated Sugar
  • 30 ml Water
  • 400 ml Full Fat Evaporated Milk
  • 400 ml Condensed Milk
  • 400 ml Eggs
  • 200 gr Cream Cheese
  • 40 ml Rum (Optional but recommended)*
  • 1/2 Tbsp Vanilla Extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 180°C (350°F).
  • In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
  • In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
  • Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
  • Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
  • Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
  • To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
  • Serve cold.

Notes

  • If adding rum extract, 1/2 tbsp is enough.
Keyword cream cheese, creme caramel, flan, quesillo

Have you made this recipe yet?  We want to see your pictures! Use the tag #kasheribbean to share with us 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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Easy Chocolate Mousse {Passover-Friendly, GF}

Passover, Sweet Treats /

Easy Chocolate Mousse Cake {Passover-friendly, Gluten-Free}

If you still haven’t decided on what dessert to make for Pesach, this Luscious Passover-Friendly Mousse Cake will be the perfect end to your Passover Celebration!

If you are having a hard time coming up with a menu for your Pesach, we have prepared for you a couple of post to help you in your journey: 


5 Full Menu Ideas for Passover
10 Massoth-free Breakfast Ideas to enjoy during Pesach and all year-round

Making this Mousse cake is very straight-forward process and extremely easy. As a bonus, you can make it vegan as well.

This recipe calls for almond flour, which I find to be available in most places these days, but if for some reason you can’t find it, you can buy peeled whole or silvered almonds and pulse a few times in a food processor until you have course granules. Just be careful not to process too much or you’ll make almond butter instead. You can also use other nuts to make the flour, and that I leave to your preference.

Easy Chocolate Mousse Cake {Passover-Friendly, GF}

Print Recipe Pin Recipe
Course Dessert
Servings 8

Equipment

  • 1 20 cm Cake Pan Springform cake pan or Round pyrex work

Ingredients
  

Base:

  • 100 gr Caster Sugar
  • 150 gr Almond Flour
  • 70 gr Salted Butter room temperature
  • 30 gr Cocoa Powder

Mousse

  • 400 gr 74% Chocolate semi sweet
  • 150 ml Milk any kind
  • 100 gr Cocoa Powder
  • 600 ml Heavy Whipping Cream, cold 35% Fat. Substitute plant-based if needed
  • 2 tsp Cointreau, Orange Liqueur Optional but recommended. Can use another liquor as well or extract.

Instructions
 

Base:

  • In a bowl, mix all ingredients and flatten the mixture on a 20 cm baking pan (Preferably use a pan with removable bottom)
  • Place in the prepared base in the refrigerator for about 15 minutes to harden.

Mousse:

  • Simmer the whole milk and mix with the cocoa powder until dissolved. Mix well.
  • Add the hot chocolate milk over the semi sweet chocolate and set aside until the chocolate is melted. Mix well, and let it reach room temperature before mixing in with the whipped cream.
  • Beat the cold whipping cream with the orange liqueur to soft picks.
  • Add the chocolate mixture to the whipped cream and mix well.
  • Spread the mousse over the prepared almond crust and place in the refrigerator overnight.
  • Serve cold.

Notes

You can use vegan butter, instead of butter and substitute the whipping cream with vegan whipping cream or full fat coconut milk. 
Keyword Gluten-free, Mousse, passover

When you make these Passover-Friendly Chocolate Mousse Cake use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more easy kasher recipes!

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3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}​

Holidays, Passover, Sweet Treats, Uncategorized /

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

  • Last Modified: April 8, 2023
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

I remember being a fan of all things coconut, and I still am. It’s aroma it’s one of those things that easily transports me to my roots in the Dominican Republic. It is also a feeling ingredient, that can be added to many dishes, savory and sweet, and prepared in many ways. Now, this cookies combine two things that I enjoy: coconut and crunch. 

Are you a fan of peanut or nut butters? You might want to try these Peanut Butter Cookies which are also made with 3 ingredients.

These cookies are perfect because: 

 – They are passover-friendly 

– It’s made with very few ingredients and requires short prep.

– You can increase this recipe easily to make bigger batches depending your needs.

 

I baked these cookies for 8 minutes and by the time they were golden all around, crunchy on the outside and a little creamy on the inside. You can reduce the oven temperature to 325F and bake for about 10-15 minutes if you want set cookies that are just lightly crunchy and more creamy. 

Semi sweet chocolate drizzle is a nice addition to this cookies, once they are baked and completely cooled down. 

 

Enjoy!

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

Print Recipe Pin Recipe
Course Snack
Servings 14 Cookies (20 grs each)

Ingredients
  

  • 140 gr Coconut  (Finely shredded)
  • 70 gr Egg whites
  • 70 gr Granulated Sugar

Instructions
 

  • Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
  • Mix all of your ingredients in a small saucepan, turn on the heat and start heating the mixture while stirring, until the mixture is well incorporated and the coconut is moist.
  • Scoop out cookies of about 20 grams onto your baking sheet. You can also shape little balls in your hands and flatten a little.
  • Bake in your preheated oven for 30 minutes, or until your cookies turn a light golden color.
  • Remove from the oven and let cool completely on the baking sheet.
  • This keep well stored in an airtight container for several weeks.

Notes

Optional: You can drizzle or cover these cookies with semi-sweet chocolate or couverture.
Keyword baking, cookies, dairy-free, Gluten-free, passover, sweet treats

Have you make these Peanut Butter Cookies? 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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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: May 21, 2023
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}

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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}

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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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