Quick & Kosher Cooking

You know I’m not a from-scratch girl.  More like a semi-homemade woman.  I take lots of shortcuts (in the kitchen and in life) but one thing I loathe is store-bought croutons.  No croutons out of a bag for me!  But you see, I love croutons.  So thankfully this is one of those easily solvable problems (Hashem should only send us easily solvable problems!  This is when you say scream “AMEN!”).

Semi-homemade croutons are a cinch.  Of course they are only semi-homemade if you are using store-bought bread.  If you use your (my) leftover Challah then you can really give yourself a sash and crown yourself domestic diva of the day.  Am looking for my tiara now.  While I search I leave you with two of my favorite salad/crouton recipes:

Creamy Wedge Salad with Homemade Croutons and Greek Salad with Herb Seasoned Croutons.

Wedge Salas with Homemade Croutons

Because a crouton is only as good as the salad you serve it with.

You all know I was away for Pesach, in Tiberias with Eddie’s Kosher Travel.  Well this Pesach hotel was exactly what I imagine a kosher cruise to be like.  (Since I’ve never been I can’t say for sure, only what I’ve heard.)  We were totally and completely surrounded by great food all day, every day. I haven’t made an appointment with my scale since I returned and really should just excuse myself now and go on a liquid diet. But alas, since that is neither practical nor the healthiest of solutions, I am lightening up my food over the next few weeks so I can actually eat together with my family with these four light recipes for Summer.

Pictured above is a delicious and bright Tropical Slaw.  Beautiful and incredible on its own, this tropical slaw is also superb on fish or chicken.

Chilled Cucumber Melon Soup

This fat-free Chilled Cucumber Melon Summer Soup is my new obsession. Play around with the flavors and colors by making two batches and swapping the honeydew for cantaloupe in the second.

Tabouli Feta Salad

A sprinkle of crumbled feta adds a creamy twist to this Middle Eastern Tabouli Feta Salad and will help fill you up.

Every time my mom-in-law goes on a “diet” (nasty little 4 letter word!) she stocks up on bulgur to make tabouli salad. So I followed suit; keeping up the family traditions is important to me.

Low Fat Cheesecake

A light bright bite of this classic remake for Low Fat Cheesecake will make you feel like you haven’t sacrificed a thing.

I favor sugar substitutes like Truvia or Splenda when I am looking to cut calories. If you prefer agave, another sweetener, or even sugar—use them to taste in these recipes.

Click here for more Salad Recipes for Summer.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

I rarely boast, but I must say there are some things I do well.  Like really well. I am possibly one of the best procrastinators you will ever have the pleasure of meeting.  I know if it came to a vote, I would be elected Queen of Procrastination in a landslide.  I could teach lessons in it, in fact I should, and I know I am rambling — but it’s all part of the plan… You think I’m rambling, but I’m actually procrastinating.

I have just received from my publisher the 455-page copy edited manuscript of my new Joy of Kosher cookbook, coming out this fall.  My editor Cassie sent it with a note that went something like “YOOHOO” –or was it WOOHOO? – “review this and get back to me – this is so exciting.”

And I wrote her back something like, “Really?  Is this what you find ‘exciting’?” I want to cry, stand on my head for a day, do anything but review this – I don’t find this fun – editing a book for eight months and still finding mistakes and having to refer to notes I can no longer find or read.  So instead of reviewing the ms (editor talk for manuscript) for the 50-jilllionth time, I’m writing this post.

But I’m in a combative mood. Our link-up theme is “the best thing I ever ate,” but since I’m feeling salty, or sour, or whatever you wanna call it – I’m not gonna play by the rules.  See, as a foodie I refuse to call out the “best thing” I ever ate – it’s like asking a mother to choose between her children.  Can’t do it; love all food too much to play favorites.  Truth is I can’t even pick a favorite movie or favorite season or favorite style of décor.  My favorite color is black (and white, and red, and royal blue and cream and off white – depends on the day).  And now you see I’m procrastinating, not just on my manuscript but also on picking my “Best Thing I Ever Ate.”

My best thing is whatever I’m in the mood for. I often self-diagnose myself as NEEDING chocolate NOW.  While I have been using Chocolate Avocado Mousse to get me through the drudgery of this ms (2 large very ripe avocados, ½ cup unsweetened cocoa powder, pinch of kosher salt, dash of pure vanilla extract and Truvia, honey or agave to taste whipped in the food processor until smooth and creamy and refrigerated for at least 1 hour), my new favorite thing is my Sushi Salad.  I have been making it almost every Shabbos for the past few months and the entire family is hooked.

In Israel, I can’t find mock crab for the sushi (can’t find it ‘cause it ain’t here) so I got this great idea from my neighbor Miri: sub in smoked salmon, which I chop and toss and love.

Here is the link to the official “California Roll” Salad.  And here I will list my latest tweaks.

-I sub in chopped smoked salmon for the cubed imitation crab (as already noted in my ramblings above)

-In place of radishes I add thinly sliced scallion, green part only

-I combine 1/2 cup rice vinegar, 1 TBS canola oil, 1/4 cup white sugar and 1 tsp kosher salt and cook on the stovetop or in the microwave until the sugar dissolves and allow it to cool.  Then I toss it with the hot cooked rice.  When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

-I then toss with 1 to 2 sheets of chopped Nori.  I actually use kitchen scissors  to cut 1 to 1 1/2 inch pieces.

-Then just before serving I toss the rice the veg and fish and sprinkle with black and white sesame seeds.

-Serve at room temperature (this is KEY) with soy sauce on the side.

-Once tossed it will keep for a few days in the fridge.

Sorry not to have played exactly by the link up rules, but cut me some slack, I’m going through 455 pages and can’t think past what I am craving at this moment.  On second or third thought …As I go through that manuscript, it’s plain that the best, and worst, thing I ever ate was my own words.

What’s the best thing you ever ate?  Share in the comments and post the recipe for all of us to enjoy here.

My absolute favorite new recipe – this creamy coleslaw is a versatile beautiful staple at my table. To make it dairy use Temp Tee Whipped Cream Cheese to make it pareve and kosher for Pesach just eliminate the cream cheese and instead add an additional 1/3 cup of mayo. To make it pareve year round use soy cream cheese or sour cream. Use lemon juice or white or apple cider vinegar and use full fat or light mayo. See? I told you! This easiest and prettiest recipe woks with what you’ve got on hand. And people always, always, always! ask me for the recipe. Enjoy and Happy Passover.

Got coleslaw tips? Share ‘em here, now!

Disclaimer: This is a sponsored video as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.

I never feel guilty when I eat cheesecake.  I just convince myself it’s full of protein.  I got that from my mom.  The convincing part, not the cheesecake recipe – you know that.

She once lost weight on a steady diet of almond M&Ms – unfortunately that lucky little occurrence wasn’t passed onto me.

So this Chocolate Chip Cheesecake recipe originally called for two 8-ounce bars of cream cheese, softened.  Which means you have to know in advance that you wanna make a cheesecake.  I mean who knows that in advance?  Of course you have to be patient enough to let the cheesecake cook (about 45 minutes) and chill at least (4 hours) but come on.  Do we also have to wait for the cream cheese to soften?  There is only so much that can be expected of me when I crave cheesecake.

But in all seriousness this recipe using Temp Tee Whipped Cream Cheese is super creamy and super easy and super light and requires no water bath and can be made kosher for passover when using one of the new macaroon pie shells now avail.  Or go crust-less and make minis — then you can really convince yourself it’s all protein and all good for you.  Yeah, yeah, there is still sugar (two types) and eggs in there but so what?  As my grandmother used to say “nu… so a little sugar never hurt anyone, everything in moderation.”

When it’s time for Shulchan Orech, the meal of the Passover seder, these stove top mains (and roasted sides) make a perfect main course

During Passovers of long ago, the Jews would bring the Pesach sacrifice at the Beit Hamikdash, and then roast and eat the meat for the Seder meal. Today, many of us refrain from roasting meat at the Seder so no one should think that we are trying to replace the Pesach sacrifice. These three Quick & Kosher entrees cook completely immersed in liquid. To complete the main course, we leave the roasting for the veggies.

Orange Chicken Thighs with Beets and Sweets
My mom is the one who told me to ask the butcher for boneless skinless dark meat chicken cutlets. She may not know how or even care to cook, but she sure has great taste in food. I love her for this discovery. Super common in Israel, most butchers stateside now carry this staple.

Sweet Cabbage Brisket with Thyme Roasted Potatoes
One of my most beloved Passover recipes is the Un-Stuffed Cabbage Soup from my first book, Quick & Kosher Recipes From The Bride Who Knew Nothing (that’s me!). This is an entrée inspired by the family, friend, and neighborhood favorite.

Lemon Wine Poached Chicken with Caramelized Baby Carrots and Pearl Onions
It’s not too hard to be an easy breezy gourmet if you know how to combine flavors like lemon and white wine, master poaching (simple, see this recipe) and make it your mission to cook with all the adorable mini veggies on the market, like baby carrots and pearl onions.

As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now

There’s no debate.  At least not in this house.  Hubby likes light, fluffy, soft, pillowy, perfectly round matzo balls that cut like butter and require no teeth to eat.  So that’s what he gets.  And the kids know no different, so they love their knaidelach like that too. Truth be told I also have a little thing for hard-as-a-rock-get-me-a-chainsaw matzo balls.  But I don’t even know how to make them.

To unload my burdened soul I will have you know I used to make my perfect matzah balls out of a mix.  But I was really good at it.  And they were really round and really pretty and really tasty and really light and really elicited lots of compliments. So when I first came to Israel and was crying shopping in the supermarket with my cousin Bracha (the same darling of a Bracha who gave me this Turkey Hummus recipe and asked her where I could find the matzah ball mix… she was like WHAT?!?!  “they’re so easy to make – I’m giving you my recipe!”

And history was made in my kitchen.  My first new recipe in Israel was a success.  Like I told you in the magazine we did lots of takeout for Rosh Hashanah when I hosted just a few weeks after our aliyah.  But I did make my signature Unstuffed Cabbage Soup with my new Homemade Light and Fluffy Matzo Balls.

Yes we eat matzah balls with everything in this here house.  Not just for Pesach and not just with Chicken Soup.  We eat em with Beef Porridge, Butternut Squash Soup, and straight-up.

These are as easy as the mix, taste way better, and the secret is seltzer AND not to overmix, oh AND light pressure while rolling…

Just watch!

So Hubby has been on my back. Not just about cleaning up after myself in the kitchen but about vlogging more. You see the whole thing was his idea.

So I was testing recipes for the Shavuos issue of the Magazine – yes SHAVUOS!!! – and he grabbed the flip cam and started shooting me. I was a little camera shy without my hair and makeup but the steak had non of the same reservations.

And today I shot a video for the lightest, fluffiest, most perfect Passover and year round matzo balls… and I still didn’t have on my hair but at least I had on my makeup. Here’s a little behind-the-scenes set tour.

Check back next week for the actual how-to-matzah-ball-video and recipe.

Do you like my vlogs? What do you want to see?

I actually look forward to Passover food…really, I do. It’s the one single holiday I actually feel lighter after. I totally embrace the opportunity to eat lots of light fresh food and as always try my hardest not to overdo it – my guests actually thank me for keeping things on the lighter side. Love these cool salads and starters; after tasting them your guests will love you!

Balsamic Carrot and Cucumber Ribbon Salad

Balsamic Carrot & Cucumber Ribbon Salad
Pretty, pretty, pretty. And it doesn’t take much. If you own a vegetable peeler you’re in business.

Avocado Egg Salad - Deconstructed Guacamole

Avocado Egg Salad
I should have named this “My Sister’s Mother-in-Law’s Israeli Guacamole.” But that seemed like a mouthful (plus it didn’t fit). I have made a ton of good guacs in my short cooking career but I never thought to add egg until I saw her do it. Sometimes you just need someone else to give you the simplest idea.

Pink Rimmed Gefilte Fish
How many ways can you reinvent this staple? Lots! I like to look at it as a blank canvas and say to myself, the fish, and anyone listening “nu, so now what?” This Pesach, dress it up in pink!

Grapefruit Brulee

Grapefruit Brulée
Crème brulée is my favorite dessert and this starter is inspired by its sweet caramel-like top. Fruity, refreshing, and sweet—the kiddies and I were eating the juicy slices right off the pan.

Dressing up in costume, eating triangular shaped cookies called hamantaschen, and delivering gift baskets to our friends are all significant parts of the Purim holiday. And although there is no religious significance, a lot of us tend to go all out and match everything—our entire family’s costumes, our gift baskets, and our menu—to a theme.

I’m guilty! Last year, I went Mediterranean-inspired and my whole family dressed the part and delivered the chummos and pita-chip packages you see on Perfect Ideas for Mishloach Manot.   Since we love themes so, I’ve got three themed menus for you—Asian, Spanish, and Italian menus for every course, from starters to dessert. Pick one or mix and match. If you’re really adventurous, make the entire menu and serve the recipes in small tasting party dishes, allowing your guests to straddle the globe as they walk from one side of your dining room to the other.
Whether you’re sporting a sombrero or a kimono this Purim, you’re sure to savor something out-of-this-world.

Asian Menu

Health-boosting ingredients, savory soy flavors, and in season produce characterize these Asian favorites I chose for you.

Miso Soup

Teriyaki Chicken

Pineapple Fried Rice

Green Tea Cookies

Italian Menu

From the meat dishes of the North, to the pasta meals of the south, taste all of Italy in just one meal.

Pasta Fagioli

Veal Meatballs

Lemon Herb Fettucini

Almond Biscotti

Spanish Food

Spanish food is exciting and palate tickling.  These are some of the stars of the distinct and popular cuisine.

Gazpacho

Ropa Viejo

Patatas Bravas with Aioli

Cinnamon Sugar Churros

Place a copy of the purim issue in your Shalach Manos, to give your friends and family an unforgettable and meaningful Purim basket – Email Support@joyofkosher.com for Bulk Orders and special rates.

As seen in the Joy of Kosher with Jamie Geller Magazine Purim 2012 – Subscribe Now.

****Giveaway****  Let us know what you are planning for your seudah in the comments below for your chance to win 6 bottles of Raw Foodz Salad Dressings, Get more info and enter here.

I’m big into salads. Super salads. Some people go crazy with dessert buffets, but I let out all my creativity in creating my signature salad course. And why not? Salad is always the first thing to go, and guests don’t feel guilty eating it (but they hate you when you make them taste all the desserts!).
Anything can be called a salad nowadays, and it doesn’t have to start with lettuce. This Purim, I’m including these four new favorites on my table. You’ll love ‘em and no one can accuse you of the same ‘ol salad tricks.

WARM FINGERLING POTATO SALAD
You don’t usually serve potato salad because it looks like mush, right? I agree, but here’s the solution! Potato salad goes upscale with this very elegant version. Fingerlings are small, funny-shaped potatoes, but still manage to look exquisite. They’re tasty and the skin is as soft and
delicious as the tender flesh.

Curried Cauliflower Salad

CURRIED CAULIFLOWER SALAD

Don’t be scared off by the curry and turmeric—just a pinch adds a mild flavor that perfectly complements the cauliflower and chickpeas. It’s light and refreshing with a pop of sweet from the raisins. You can use frozen thawed cauliflower florets. You’ll need about 3 cups.

Crunchy Cabbage Salad

CRUNCHY CABBAGE SALAD

My latest favorite! I love how the flavors in cabbage salad get even better the next day—if only there would be leftovers.  Add some brown sugar to the dressing and honey roasted peanuts on top if you want a slightly sweet version.

Salmon Pasta Salad

SALMON PASTA SALAD WITH DILL
You can save time and use a high quality canned salmon in this salad.

**Giveaway**

Let me know how you make your favorite new wave salad in the comments below and you can win a box of Wholly Wholesome Oatmeal Cookies, Chocolate Chip Cookies and a Graham Cracker Crust.  Use Rafflecopter below.

a Rafflecopter giveaway

Even if there are no appetizers left over (there probably won’t be!), make these dishes again and enjoy them for a weekday meal.

I love dishes that do double duty—served as either a weekday meal, or dressed up as an appetizer with just a little tweak. It’s easy as pie to get
these recipes to work for you in lots of ways…now I just need to figure out how to eat pie as an entrée. We’ll leave that for another time. For now, enjoy these party hits even when the party’s over.

Zucchini Bruschetta

Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping.

MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!

Turkey Meatballs with Cranberry Sauce

Turkey and cranberry are not just for Thanksgiving. Enjoy this great combo year-round as a starter, appetizer, or a main dish.

MAKE IT A MEAL:
Serve 5 meatballs per person with the Cranberry Dipping Sauce alongside your favorite boxed rice pilaf. Stir ¼ cup chopped pecans and 3 tablespoons dried cranberries into rice pilaf just before serving.

Celery Root Soup

I used to walk by celery root in the supermarket and wonder, “Who on earth buys that thing?” Now I’m that person. On the outside, celery root is big and ugly and looks like it was just pulled from the ground. But then you cut away the peel (use a knife, the bumpy surface can be hard to maneuver with a peeler)—and inside is a vegetable with celery flavor and potato-like texture with way less starch.

MAKE IT A MEAL: Divide soup between 2 large bowls and serve with seasoned rolls: Take store-bought pizza dough, shape into dinner rolls, and bake according to package directions. Before baking, brush each roll with olive oil and sprinkle with a mixture of poppy seeds, garlic powder, and kosher salt.

Beer Braised Sausages

These beer braised bites have deep layers of flavor and get a nice balanced kick from the spicy mustard.

MAKE IT A MEAL: Instead of cutting sausages into bite-size pieces, place 2 or 3 links on a dinner plate with a dollop of Spicy Mustard Dipping Sauce. Serve with your favorite boxed couscous. Stir 2 chopped scallions and ¼ cup chopped olives into the couscous just before serving.

Greek Chicken Kabobs

Red wine vinegar, lemon zest, and oregano are a delicious Greek-inspired departure from the typical Italian or teriyaki-flavored versions.

MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve.

As seen in Joy of Kosher with Jamie Geller Magazine – Jan/Feb 2012 – Subscribe Now.

They became trendy a few years back but I just can’t get over them.  Pulled short ribs, quite like the cupcake, have stolen my heart.  I especially like them slathered in BBQ sauce and piled high on a bun topped with avocado slices or crunchy cabbage salad or crispy fried onions.  As you can see I am quite discriminating.  These mini sliders make me feel better about myself… cause mini foods are perfectly portioned and as my Grandma “Ma” a”h always said… “everything in moderation.”  She was one smart, special, skinny lady.  Although her tastes were more homemade kishka for shabbos and less sliders for the superbowl.   I think she’d be proud that I am turning out food not just eating it.  And come game day I usually care slightly more about the spread than the score BUT now I can save some cals cause the game is on in the middle of the night in Israel.  Guess I’ll have the sliders for breakfast while I read about the highlights.

Get the recipe for Short Rib Sliders.

Some more of my favorite mini foods — cause I’m just in that kinda mood:

Turkey Meatballs

Buffalo Sliders with Crispy Onion Rings

Caviar and Cream Cheese

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

Mini Chocolate Coconut Sandwiches

Mini Blueberry Lemon Tarts

Salmon Tea Sandwiches

Mini Spanakopita

So there are some things that I have never before seen in my life that are just so commonplace here.  “Meat” Hummus is one of those things.  Made with ground turkey, chicken or beef my cousin Bracha served it and we all loved it.  Then my sister-in-law Devorah got the recipe from Bracha and she served it and we all loved it again.  Then we were at our friends’ Mordechai and Sara’s for Shalosh Seudos and they spoke about it and we reminisced once more about our love for this new interesting little dish.

I’ve said it before and I’ll say it again (and probably again) that everything is better with hummus.  And hummus is great on it’s own — just had a few spoonfulls while standing and staring into the fridge trying to decide what to make for lunch.  You can make your own hummus with this easy Roasted Garlic Hummus, this easier classic Hummus, and this fancy-schmancy Tri Colored Hummus.

But when this “Meat” Hummus is on the menu I can’t be bothered by making homemade hummus from scratch because that would have required planning and I itch when I plan.  I’d like to think that too much planning stifles my creative juices or at least that’s what I tell Hubby.  He certainly has another theory that I am loathe to publicize.

So thanks to Bracha I deliever you straight from the Holy Land this Hearty Hummus.  Bracha also has a recipe for perfect light and fluffy matzah balls which I will share with you come Pesach time and she can help you get anywhere you need to go in Beit Shemesh.  Just call her from any corner and she’ll stay on the phone and hold your hand while you drive referencing landmarks and interesting local facts along the way.  I love that Bracha for her food and her friendship!

Turmeric and cumin: Turmeric adds a great mustard yellow color and cumin is only the new love of my life.

Use ground turkey, chicken, or beef – can be extra lean if you like that sorta thing.

Break up the meat with the back of wooden spoon you can keep it somewhat chunky like this or break it up into little bits. I give you permission to express yourself here.

If not serving immediately keep the meat separate from the hummus in a bowl and warm it up and top the hummus just before serving. FYI you can also finely mince the onion – again permission has been granted to do your own thing.

The pretty finished product. You can also serve it in a round flat plate with the meat piled high in the middle.

Click on to see the full recipe, Chicken Hummus.

The pretty photos are courtesy of fellow Kosher Connection food blogger Yosef Silver from This American Bite.  Hop on over and check out his local, seasonal, organic kosher recipes.  He’s an inspiring writer and home cook.

My brother-in-law was ordered by the doc to cut out both white sugar and white flour from his diet.  My sister-in-law, who just had a baby was all too happy to jump on the bandwagon.  It’s so hard to watch what you eat on your own, to feel like you’re the only on in your house committed to healthy living while your better half is eating potato chips in bed (of course I am not at all speaking from experience so don’t read into this).  But when both you and your spouse are on the same page and under doctors orders no less it makes it all that much easier.

So we go to their house one night for din din and she serves popcorn for dessert.  I was like WHAAAAT?  I’m sorry I hear the no sugar thing but you are not serving me something salty for dessert.  I have a sweet tooth that must be satisfied.  Now if you invite me over to your house don’t worry I won’t be so bold and so rude but this is my sis in law – we are super close and I was nice about it and just said – “come on Devorah, talk to me, can this salty snack really satisfy your sweet tooth”?  It’s nosh, it’s snack, no doubt, and I love popcorn but on that day, like so many others (unfortunately) I needed chocolate.  (When I am being careful about my diet I always use this Soy Cinnamon Hot Cocoa as an after dinner trick.)  So she pulls out the food processor and starts to make me/us (really me) Agave Chocolate Shots.  She came up with this to help her and Hubby’s bro when popcorn just won’t cut it.  She had no measurements of course (why would my fabulous sisters’ in law have any complete recipes for me?) so when I tasted it, and I loved it, and dipped my popcorn in it, and told her I would steal it for my site she was so thankful because that would mean I would have to re-test it and come up with exact measurements for all of us.  Each time she made it, it came out different and now I was here to save the day.  See so it wasn’t all bad – she scratched my back and I scratched hers.

But even though I am technically stealing it and really most of the credit is due Devorah, I do see it as a bit of a collaboration.  She was using all canola oil and I told her to half the amount of canola, opt instead for a good, fruity, high quality olive oil and make up the difference with boiling water.  Got that nifty idea from mommy.  She hardly cooked anything for us growing up but the one thing she did make was homemade Chocolate sauce/fondue – this way we ALWAYS ate all our fruit.  It was her special potion of unsweetened cocoa, butter, sugar and water.  So I remembered the water trick from her — she would stir it on the stove top until hot and then we would dip in bananas or strawberries, or apples or grapes or our fingers.

My sis in law makes her version entirely  in the food processor no broken stovetop necessary.  The result: a silky smooth creamy consistency.  I tried it with turvia but it did not work at all – the granules never totally dissolved even after whisking them in the boiling water first it still tasted super sandy.  I could actually stand it because I felt that it was a sacrifice worth making for a low calorie, sugar free dessert but I would never purposefully recommend it to anyone.

The best part about this practically guilt-free dessert is that it can be made in advance, sealed in an airtight container and stored at room temp for a couple of days.  I grab just a (heaping) spoonful or two when I have a craving and because it’s rich and smooth and not too sweet it’s exactly what I need when I need it.  You can of course turn it from bittersweet to sweet by adding more agave to taste.  If subbing sugar for agave it’s 1 cup sugar.  But I would dissolve the sugar in the boiling water first.

Get the recipe for Chocolate Agave Shots here.