This Week's Parsha
Behar
This Dessert:
Shemittah Calendar
Every seventh year is a “Shabbos year” of rest for the land of Israel. Farmers may not work the fields during this year.
What You Need:
Ingredients
14 chocolate cupcakes
1 cup chocolate frosting
¼ cup green frosting
1 rope pull-apart licorice
3 licorice bricks
Things
1 piping bag fitted with star tip
1 piping bag fitted with small circle writing tip
Sharp knife
Long rectangular platter
How to Make It:
Fill the bag fitted with the star tip with chocolate frosting.
Top each cupcake with a swirl of chocolate frosting. Set aside one cupcake.
Cut 14 thin pieces of licorice brick.
Place two slices of licorice brick on seven cupcakes, one piece right above the other to form a ‘calendar’.
Pull apart the licorice into individual thin strips and cut it into 7 small pieces the length of a licorice brick ‘calendar’.
Place one strip of licorice right above each licorice brick ‘calendar’.
Fill the bag fitted with the circle tip with green frosting.
Pipe the numbers one through seven on these seven cupcakes.
Cover the six other cupcakes with vines — lots of swirly lines.
Place the cupcakes in number order on the platter. Place a vine cupcake behind cupcakes numbers one through six and the plain cupcake you set aside behind cupcake number seven.
Some Cupcake Recipes:
Chocolate Cupcakes
Makes about 30 cupcakes
Ingredients
3 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup cocoa powder
¾ cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions
Heat the oven to 350℉.
In an extra large bowl sift together the dry ingredients – flour, sugar, salt, baking soda and cocoa powder.
Add the rest of the ingredients – canola oil,white vinegar, vanilla extract and cold water.
Mix well until fully combined.
Grease or line muffins tins. Fill each cup ⅔ of the way up.
Bake for about 18 minutes, until firm to the touch. For mini cupcakes, bake for about 10 minutes, until firm to the touch.
Vanilla Cupcakes
Makes 12 cupcakes
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
2 teaspoons vanilla extract
⅓ cup canola oil
1 cup cold water
Directions
Heat the oven to 350℉.
Combine all ingredients in a large bowl.
Grease or line muffins tins. Fill each cup ⅔ of the way up.
Bake until the top springs back or it passes the toothpick test, about 15 minutes. For mini cupcakes, bake for about 8 minutes, until firm to the touch.
