A child's wish

Halal Rocky Road Ice Cream

Every Muslim knows what I'm talking about. Walking into an ice cream shop because your parents say you earned an ice cream cone. You decide you want the chocolate one with the fluffy white clouds and your parents say no. Why? Because marshmallows have pork gelatin.

Finally, after all these years, Whole Foods carries a miniature marshmallow made with fish gelatin which also happens to be Kosher. Now the answer to the dilemma is simple. Use the marshmallows in the best rocky road recipe out there. It's a child's wish come true.


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Make a priority list. Take a couple minutes to write down the things you have to do and prioritize them by numbering each one in order of importance. Quickly move to priority number one and feel good if you accomplish that one action.

Halal Rocky Road Ice Cream Recipe

Makes about one quart

Ingredients

2 cups heavy cream

3 tbsp Dutch process cocoa powder

5 oz. chopped semisweet chocolate

1 cup lowfat milk

Pinch of salt

5 large egg yolks

1 tsp vanilla extract

1 1/2 cups Elyon Mini Marshmallows

1 cup chopped roasted peanuts

Directions

Warm one cup of cream with the cocoa powder, whisking thoroughly. Bring to a boil then reduce heat to a simmer for 30 seconds while whisking.  Remove pot from heat and add chocolate stirring until smooth.  Add second cup of cream and pour into a large bowl.

Warm lowfat milk, sugar and salt in the same pot.  In a separate bowl whisk egg yolks.  Pour two tablespoons of milk into eggs to temper while whisking and then slowly add in the rest of the milk. Pour the mixture back into the pot and cook on low heat until the mixture is thick enough to coat the back of a wooden spoon.  Pour the custard though a sieve and into the chocolate mixture.  Add vanilla and place in the refrigerator for 1-2 hours.

Freeze mixture in the ice cream maker according to manufacturer's instructions.  Enjoy! 

Adapted from David Lebovitz The Perfect Scoop

Delectable Eid Cupcakes

S'morEid Cupcakes

This cupcake is nothing short of extravagant.  A bottom layer of graham cracker batter supports a big marshmallow which is covered by a decadent and rich chocolate batter.  The cupcake top is enrobed in a semi sweet chocolate ganache and at this point could be topped with a marshmallow.  But why stop there?  It is Eid and we only get two of these celebrations a year, so go big!  This cupcake is topped with a marshmallow frosting and then lightly browned with a kitchen torch.   Happy Eid!



S'morEid Cupcake Recipe

Makes approximately 18 cupcakes

Ingredients:

Cupcake batters
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup valrohna cocoa
3/4 cup chocolate graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 halal marshmallows cut in half, plus more for decorating if desired

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup brown graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Frosting

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.
Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.
Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.
Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.
Bake cupcakes for about 30-35 minutes. Place a cookie sheet underneath when you bake just in case.

Let cool and top with ganache.  Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Dip cupcake tops and add more marshmallows if you desire.

For the frosting place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.  Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Adapted from Bakerella

White n Fluffy

Homemade Kosher Marshmallows with Toasted Coconut

Fresh, preservative free, fluffy white marshmallows with a hint of vanilla and a sprinkle of toasted coconut.

Adapted from Ina Garten's Toasted Coconut Marshmallows Recipe

 

Ingredients

• 3 ounces sweetened shredded coconut, toasted
• 1 recipe Homemade Marshmallow batter, recipe follows
• Confectioners' sugar

 

Directions

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

 

Homemade Marshmallows:

• 1 package unflavored Kosher gelatin (Kolatin Brand)
• 1/2 cup granulated sugar
• 1/3 cup light corn syrup
• pinch of salt
• 1 teaspoon pure vanilla extract
• Confectioners' sugar, for dusting

Combine the gelatin and 1/8 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/8 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.