Rows of chocolate dipped cannoli wafers filled with- u guessed it! That good ‘ol crunchy peanut butter mousse- ends then dipped and drizzled with peanut butter chocolate

Recipe for crunchy peanut butter mousse is adapted from the cookbook – Gatherings- creative kosher cooking p.236

Ingredients

Almost a whole Richs whipp- whipped

1 cup peanut butter

1 8oz container tofutti cream cheese

1 cup conf sugar

1 tbsp vanilla extract ( I think going forward I would have used vanilla sugar – adding liquid made the mousse a bit looser)

1/2 container peanut brittle ( brand is nuts galore)

Directions

Mix peanut butter and tofutti cream cheese, then add conf sugar and vanilla- lastly add the WHIPPED Richs whipp and brittle

The mousse needs a few hours in the fridge to set well- enjoy!

Praline cookies that are soft in the middle and crispy on the edges – with these insanely good glazed pecans and white chocolate chunks… http://lovintheoven.com/pecan-toffee-cookies/

Recipe notes- 

I used one package of these pecans which equaled about a cup and instead of the flavored chips 

I used pareve white chocolate cut into chunks

I baked mine for 8 mins

Lastly- fair warning- the recipe makes a lot of cookies-might be worth halving the recipe

Chicken, made with the garlic cloves from a pidyon haben- *update the chicken was amazing- just lightly sweet!

Recipe:

3 cloves of garlic

One part duck sauce to 2 parts beer

Squirt of honey

Dash of soy sauce

Sprinkle of sesame seeds

Baked at 420 for 45 mins

Cinnamon- rolled rugelach

Same rugelach recipe as posted previously 

Dough was rolled out to a large rectangle and rubbed with margarine

Then I made a mixture of 

Light brown sugar

White sugar

Vanilla sugar

Cinnamon

Sprinkle of salt

Then it was sliced, rolled, baked, drizzled and sprinkled with more sugar

Rolled rugelach filled with chocolate spread, dusted with confectioners sugar and splattered with chocolate ( I needed some snow already 🙂 so the recipe is from Mrs Bresher and from my good ‘ol days of being a baking assistant in machane atara… Recipe:

5 1/2 cups flour (more can be added if dough is too sticky)

One Richs whipp- unwhipped

4 sticks margarine (at abt room temp)

1/2 cup sugar

Directions:

Mix all ingredients

You can make rugelach in one of 2 ways

Divide dough into a few pieces then-

Either roll into circles and shmear with filling (ex: choc spread) and slice like skinny pizza strips and roll up 

Or make into a long thin rectangle and shmear filling and slice short one inch strips and roll-

I think the latter is easier:)

Bake at 350 for about 15 minutes

So…Although this cake took about 4 1/2 hours… Each component tasted amazing … Can’t wait to taste it all together!! It is Johnny Iuzzini’s Tiramisu Christmas Cake …. (Fair warning: there are lots of steps involved- I would say it’s not recommended for impatient people: )

-to update this- the cake was phenomenal !!!

http://abc.go.com/shows/the-great-holiday-baking-show/news/recipes/episode-2-technical-recipe-johnnys-tiramisu-cake-20151207

A super easy chinese chicken!! Thanks shana!! And thanks @tovaskitchen for the sesame seeds!! Recipe:

2 packages of stir fry chicken ( or about 4 cutlets thinly sliced)

Corn starch

2 tbsp sesame oil or olive oil

1 garlic cube

1/4 tsp ginger

1/2 cup low sodium soy sauce (NOT regular)

1/2 water

A but more than 2/3 cup light brown sugar

Sesame seeds for garnish

Olive oil for cooking

Directions:

1)Coat the chicken pieces in cornstarch and leave them that way until ready to cook (If can be prepped and left this way for a few hours)

2)To make the sauce add oil to small pot then add the garlic cube and wait till melted

3)Then add ginger, soy sauce, water and brown sugar and bring to a simmer until slightly thickened

4)In a large frying pan coat the bottom with olive oil and once it’s hot add all the chicken until almost completly cooked

5)Then add the sauce to the chicken and sesame seeds and stir and enjoy!