Category Archives: Dessert

Mike and Ike Corn Cake Muffins with Creamy Pear Frosting


Mike and Ike Corn Cake Muffins with Pear Frosting

This month’s “Chopped Challenge Kosher” Linkup was anything but boring. The challenge: make a food item that includes corn, pears and Mike and Ike candy. I love corn and I love pears; not so much with the Mike and Ike but my 7 year old daughter is a big fan so she happily helped me with the prep and baking last night.

We decided to liven up a plain old corn muffin and make it into a dessert type food that’s OK to eat with your dinner – say hello to the Mike and Ike Corn Cake Muffins with creamy pear frosting. Here’s how it went down:

I started with a Corn bread Muffins recipe from

Corn Bread Muffins


1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all purpose flour
3/4 cup cornmeal
1/2 tsp baking powder
1/2 cup milk
3/4 cup frozen corn kernels, thawed (I used can corn kernels instead)
Mike and Ike Original Fruits, chopped into small pieces (I used a handful – see photo below)


  1. Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
  2. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Mix in the chopped up Mike and Ike candy. Add a bit more milk if needed. Mike and Ike Corn Muffin BatterMy batter was thick but not so much so that I couldn’t spoon it into the muffin cups.
  3. Pour or spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Next, I borrowed a frosting recipe from the Cupcake ProjectRiesling Cupcakes with Pear Mascarpone Frosting (Gluten-Free Cupcakes) but I only used the frosting piece of the recipe:


1/4 cup unsalted butter, room temperature
4 ounces mascarpone cheese, room temperature (I found Kosher Mascarpone at Wholefoods)
2 cups powdered sugar
1 ripe pear
Finely chopped walnuts, to taste (I didn’t use the walnuts but they might add another fun element to the Mike and Ike corn cake muffins)
Cream Cheese – I ended up adding some cream cheese to make the frosting thicker so have some on-hand just in case.


  1. In a medium-sized mixing bowl, mix butter on high speed with an electric mixer for two minutes.
  2. Add mascarpone and mix until just combined.
  3. Add powdered sugar a little bit at a time until just combined.
  4. Peel and slice the pear.
  5. Puree the pear slices in a food processor.
  6. Use a sieve to remove any excess liquid from the pear puree. (I did not do a good job with this part so my frosting was too thin)
  7. Mix two tablespoons of pear puree into the frosting.
  8. Spread frosting over cooled cupcakes.
  9. Top with walnuts.  (I skipped the walnuts)

Mike and Ike Corn Cake MuffinsI must not have drained enough of the liquid from the pear because my frosting was way too thin. I ended up adding more powdered sugar and some cream cheese to make it thicker. Then I used a frosting bag and star tip to pipe the frosting onto the muffins. I topped each with one piece of Mike and Ike candy.

Both my daughter and hubbie were a fan of this weird little dessert/bread treat. It combines salty and sweet flavor in a nice way and the Mike and Ike candy and the corn give it a fun and unexpected crunch. Plus the frosting is creamy and delicious with just a hint of pear. It was a fun experiment and will be a nice surprise in my daughter’s lunch box today!

Happy Kosher Treif Cooking!

KosherConnectionThe Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month we tried something new and different, a Chopped Style Challenge.  Each participant had to use at least two of the following items: canned corn, pears and Mike and Ike candies !  Follow our recipes on Twitter with #KosherRecipes.

Since this month is a chopped style challenge, go ahead and vote for your favorite.  Let’s see who is the winner of our Chopped Challenge!!



Trip down memory lane via a SnowBall Cake


Snowball Cake


My Mother used to make this amazing SnowBall Cake that was such a treat. I even asked for it as my birthday cake once because it was so cool.

I started thinking about the SnowBall cake several months ago and did a Google search. How hard could it be to find this recipe right? Wrong. It was very hard. Every recipe I found contained pineapple or some other ingredient that I knew my Mom’s cake did not include.

So I called my Mom at the nursing home where she lived to ask her about said cake. She said she was sure the recipe was somewhere at her house and I could look for it the next time I was there.

Then she told me the story of how this particular cake recipe made it into her collection. According to her, we had attended a family reunion one summer in Doniphan, MO. This reunion was for my Dad’s side of the family, which is huge, so there were lots of attendees and lots of good food from many different folks. One of my Dad’s sisters had made this amazing cake that looked like half of a snowball so my Mom asked her for the recipe afterwards … and what you see above, is the prized recipe … along with a bonus recipe for Watergate cake in my Mom’s handwriting. This is a good cake as well.

I’ve never made the SnowBall cake myself, but I can vouch for its yumminess, and in memory of my Mom, I’m going to attempt to make SnowBall for my upcoming birthday this week. In a way it will feel like my Mom made it for me. Hopefully I can do the cake justice.

How about you. Do you have any recipes passed down from your mom that you love to make/eat?

Happy Kosher Treif Cooking!


Kosher for Passover Frozen Macaroon Dough


Frozen Macaroon Dough

A few weeks ago, I blogged about homemade Chocolate Chip Macaroons. I had never made macaroons before and they were so much better than the ones in a can that I swore I’d never go back to the “packaged” macaroons again. But … the day before Passover started, I was at my local Tom Thumb grocery store finishing up some last minute shopping when I discovered the yummy item pictured above – a Manischewitz Kosher for Passover frozen macaroon dough. The dough comes in Coconut and Chocolate flavors, althoug my store only had the coconut.

The $6.49 price tag seemed way to high, but I was so tempted that I splurged and bought 1 package. Just before time for the holiday to start, my 6 year old daughter and I decided to make a batch of these macaroons.

The process was very simple: scoop out a tablespoon of the dough, place on greased cookie sheet, flatten the top a bit with the back of your spoon and bake.

We were amazed by how easy the macaroons were to prepare and even more so by how delicious they tasted. Our Seder guests asked me to pull the package out of the freezer so they could see exactly where this yummy dessert came from. No one believed the macaroons were made from a frozen dough.

I went back to Tom Thumb yesterday hoping the macaroons would be on sale so I could buy a few extras but no luck. Still $6.49 but also still a bunch left so I’ll be checking back next week as well.

If you have time, check the frozen kosher for Passover section at your local grocery store to see if they have this easy dessert. It’s definitely worth having in your freezer for those times you need to whip up a quick dessert for guests or even an after-school snack.

A Hidden Passover Dessert Gem


Passover Crumb CakeYou may recall as part of my Passover Cooking Frenzy, I made a Crumb Cake from the Passover by Design cookbook. I didn’t have high hopes for the cake because it looked like, well … sand. It appeared to be so dry that I called my MIL and asked if she could bring another dessert because I was afraid mine would end up in the trash.

Let me tell you that we were all so pleasantly surprised by this cake. I think it’s the Passover diamond cake in the rough because the taste is completely amazing. It looks like sand but has a moist, fluffy, almost angel food cake like taste. And what’s even more odd is that there is a hint of apple flavor in the cake, even though there’s not an apple anywhere to be found. Even my hubbie, who is not a dessert person, loves this cake.

I tried to find an online version of this “beauty” but had no luck. So if you have the Passover by Design cookbook, it’s on page 248. If not, drop me a comment and I’ll hook you up.

If you have some free time tomorrow, whip this cake up for Shabbos. The recipe calls for ingredients you probably already have in your pantry (yes, even during passover) and it’s super easy to make:

  • Sugar
  • Brown Sugar
  • Baking Powder
  • Vanilla sugar
  • Vegetable Oil
  • Eggs
  • Potato Starch
  • Cinnamon
  • Butter or Margarine
  • Ladyfinger cookies (or any kind of Passover boxed cookies that crumble well)

Enjoy the rest of your Passover and Happy Kosher Treif Cooking!

Chocolate Chip Coconut Macaroons for Passover


Chocolate Chip Coconut Macaroons for Passover

By the time I’ve finished cooking food for two Seders, the last thing I want to think about is Passover desserts. I’m exhausted, grumpy and quite frankly, know I’ll be annoyed when no one touches my desserts because it’s 1:00 am and everyone is too tired and too full to eat another bite.

Case in point, last Passover I wanted to make the beautiful Chocolate Chip Cheesecake (page 260) in Susie Fishbein’s Passover by Design cookbook. I spent hours shopping for the ingredients (some of which seemed impossible to come by in Dallas) and then more hours making the cheesecake, which was barely touched during the holiday because everyone was way too full of Matzo! Nuff said.

This year I decided to go easy on the desserts but still wanted to make something instead of buying the ready-made stuff, so I was thrilled to find this recipe for Almond-Coconut Macaroons from Martha Stewart. The ingredient list is short and the preparation is quick and easy. Perfect for the very tired Passover cook who HAS to make dessert but doesn’t really have much energy left.

Plus, we love the store-bought macaroons that come in a can, but I’m guessing they are probably not the healthiest treat around so this recipe seemed like a great alternative. On baking day, I didn’t have any almonds on hand so I substituted pareve chocolate chips instead. I think you could play with this recipe and use all sorts of different ingredients like dried fruit such as cranberries or raisins.

Chocolate Chip Coconut Macaroons for Passover


  • 1/3 cup(s) sugar
  • 1 large egg white
  • 1 cup(s) unsweetened shredded coconut
  • 1/4 cup(s) whole almonds, chopped (I used a handful of pareve chocolate chips instead)
  • 1/2 teaspoon(s) pure vanilla extract
  • Pinch of coarse salt


  1. Chocolate chip macaroons passoverPreheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

The above recipe only makes 8 or 9 macaroons so if you’re feeding a large group, you might want to double or triple the recipe … or you could even make multiple batches with various substitutions for the almonds such as chocolate chips or raisins, etc. Let everyone choose which one they like best.

Happy – try to keep your sanity – Passover and Happy Kosher Treif Cooking!


The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present our monthly kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month is Passover Desserts!  Follow our recipes on Twitter with #KosherRecipes.

Check out all the great recipes!