Find your soul {MATZO BALLS}

It’s always good to find your soul with a warm bowl of chicken soup this fall. My go to? A dish that’s been around for ages that is expected for any good Jewish woman to know–a good bowl of Matzo Ball Soup. It’s pretty simple to make, and making a large pot is recommended (for savory leftovers that can be frozen).

My recipe has been updated over time and will probably continue to change over the next few decades, but here, for now, is The Jewish Southern Belle’s Matzo Ball Soup.Matzo Ball Soup

Ingredients:

  • 1 Box Matzo Ball Mix (you don’t need to buy the box that has the soup mix as well, just the Matzo Ball Mix And ingredients needed to make the matzo balls, they’re on the box, if you want leftovers, use both packets)
  • 1 package Chicken Drumsticks (I give at least two legs per person eating–I like to use the drumsticks because the bones really help the broth with it’s flavor, and after cooking the chicken just falls off the bone, it’s perfect really)
  • 3/4 c diced celery
  • 3/4 c diced onion
  • 3/4 c chopped carrot
  • 2 cubes chicken buillion
  • One large pot full of water
  • Salt & Pepper to taste

Put a pot of water on medium-high heat and let it heat up, add bouillon cubes and salt and pepper. Once nice and hot, add chicken drumsticks and veggies and let cook. Once chicken drumsticks are cooked thoroughly, add matzo balls and let sit for at least an hour, otherwise the matzo balls will just fall apart. Serve nice and hot!

XOXO

 

 

 

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Sweet Treats (With a Surprise Twist!)

HAPPY FRIDAY EVERYONE!!

If you’re like me, you love a drinky drank on the weekends (like, every hour on the hour?) I also LOVE sweets! So, here is a compiled list of sweet treats you can make with a surprise weekend twist to them!

Brandy/Rum Balls

Total Time: 40 minutes

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Ingredients:

• 1 (5 ounce) can of evaporated milk

• 1 cup semi-sweet chocolate chips

• ½ cup Brandy (or Rum)

• 1 (16 ounce) package vanilla wafers, crushed VERY fine

• 2 cups crushed walnuts

• 1 cup confectioners sugar for rolling

DIRECTIONS:

• In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth.

• Remove from heat and stir in the crushed vanilla wafers and brandy until well blended.

• Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners’ sugar.

Store covered in the refrigerator.

Following this recipe gives you 5 dozen servings.

Pina Colada Cupcakes

This one takes a little bit of time to make…

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Cupcake Ingredients:

• ¹/³ cup coconut rum (or any rum you have on hand)

• ¾ cup coconut milk

• ¼ cup pineapple juice

• 1 teaspoon vanilla

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup unsalted butter, room temperature

• 1 cup + 3 tablespoons sugar

• 3 large eggs

• 1 cup shredded baker’s coconut (check out my post on how to make homemade baker’s coconut)

• 1 cup crushed pineapple, drained

Coconut Cream Cheese Frosting*:

• 8 oz cream cheese, room temperature

• ¼ cups unsalted butter, room temperature

• 2 cups powdered sugar

• 3 tbsp coconut cream

Cupcake Instructions:

• In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

• In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

• In a large mixing bowl, beat butter and sugar until light and fluffy.

• Add eggs to the sugar mixture one at a time, beating well after each addition.

• Alternately add the flour mixture and the rum mixture, beating well after each addition.

• Fold in the coconut and pineapple.

• Fill cupcake liners 3/4 full.

• Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.

Coconut Cream Cheese Frosting Instructions:

• Mix cream cheese and butter until light and fluffy.

• Mix in powdered sugar a little bit at a time.

• Mix in coconut cream.

• Pipe or spread on cupcakes.

*For the frosting, double the ingredients if you like frosting.

Following this recipe gives you 18 cupcakes.

Cookies & Cream Pudding Shots

Total Time: 1 hour 15 minutes

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Ingredients:

• 1 (4.2 oz) box cookies n’ cream flavor instant pudding

• ¾ cups Milk

• ¼ cups Vodka

• ½ cups White Chocolate Liqueur

• 1 cups whipped topping (Plus more for garnish, if desired)

DIRECTIONS:

• Pour pudding mix and milk into a bowl and stir until well blended.

• Stir in vodka and liqueur.

• Fold in whipped topping.

• Pour into individual serving containers.

• Chill for at least an hour.

• Immediately before serving, garnish with whipped topping and a mini cookie, if desired.

Following this recipe gives you 10 servings.

Bailey’s Fudge!

Total Time: 8 minutes

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Ingredients:

• 0.83 lb. Condensed Milk

• 3 ½ cups of Chocolate Chips

• ¹/³ cups of Baileys Irish Cream

DIRECTIONS:

• Line a 12×6 bar pan or slice pan with baking paper.

• Heat the condensed milk carefully.

• Melt the chocolate in a microwave 30 second bursts, stirring after each burst so it doesn’t burn. Add to the condensed milk and then mix in Baileys.

• Pour into your lined bar pan and set–leave to cool at room temp or if very warm were you live pop into the fridge to set.

Cut into pieces and watch it disappear!

Following this recipe gives you around 50 servings!

Enjoy these sweet treats and let me know how you like them, or if you’d do something different!

XOXO,

Sarah