This Week's Parsha
Tzav
This Dessert:
Terumas HaDeshen
There were four piles of ash on the mizbeach and every day a kohen would remove one shovelful and place it to the side of the mizbeach where it would miraculously sink into the floor.
What you need:
Ingredients
4 chocolate cupcakes
½ cup chocolate frosting
½ cup vanilla frosting
2 chocolate sandwich cookies (like Oreo)
2 vanilla sandwich cookies (like Oreo)
Things
Small bowl
Piping bag with a star tip
Food processor
Small square platter
How to make it:
In a small bowl mix the chocolate frosting with the vanilla frosting, a little bit at a time, until it makes an ash gray color.
Fill the piping bag with the gray frosting.
Starting from the edge of each cupcake, pipe the frosting onto the cupcakes in a swirl.
Remove the cream from the cookies.
Break the cookies into the bowl of a food processor fitted with an s-blade.
Pulse the chocolate and vanilla cookies together to make cookie crumbs.
Sprinkle crumbs on top of the cupcakes to cover as much of it as possible.
Arrange on a square platter with one cupcake in each corner.
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.
