Pampered Nosh

It’s a nice relaxing Sunday in NYC.....

I am going to be sending out a recipe of the week newsletter and putting the recipe on my website. Sometimes it is hard to branch out to make new things in the kitchen, so I want to share some fun recipes that you should try. If you would like to sign up for the newsletter drop me a line.

My column "Nosh" is also ready to go! The column will cover the wonderful world of snacks. Who doesn’t like a good snack from time to time? YUM!

One last note, for those of you in the NYC who are in the market for some great kitchen tools give me a shout out. I am a Pampered Chef Consultant. I can help you figure out what you need for your culinary masterpieces. I can also come over and demonstrate the products by cooking a little somethin somethin for you…If you aren’t in NYC I can still help you out, because you can order from my website (http://www.pamperedchef.biz/shoshi). Having good tools in the kitchen is just as important as the food you are making. Long story short... if your knife is falling apart, put it out of its misery and toss it! There is a another knife or dish awaiting for you to fall in love with it. ; )

Nosh on,
Shoshi




Yolanda Shoshana
"The Kosher Soul Gourmet"
shoshi@koshersoulgourmet.com

Kosher Cookbook

I have pondering about the kosher soul food cookbook that I am working on and I have made the decision that I am going to self-publish it.

I kept thinking about the book proposal, should I go to a big publishing house or should I go to a small Jewish publisher. Ultimately, I want to to create the book that I want without someone trying to edit me in a way that keeps me in the box that black Jews tend to be put in. Also, I just do not want to give away something I am passionate so someone else can take it and make it theirs while paying me very little. Can I get a witness!

I got a great idea from my boy, Francisco, he just happened to ask me about the cookbook and what it would be like. I got to thinking about my current budget versus what I would love to do with the book. Then I has an “aha moment”, I remembered that I am fiscally sponsored, so I plan to use my donations toward the cookbook, which will only make it bigger and bolder!

If you have any ideas, thoughts, contacts, etc. for me please do not hesitate to drop me a line.

L'chaim,
Shoshi
"The Kosher Soul Gourmet", a performance culinary artist
www.yolandashoshana.com



If you would like to donate go to: https://www.fracturedatlas.org/site/contribute/donate/908, it is tax deductible. No amount is to small, all is much appreciated.

Baby Be Mine Cupcakes..MEOW!

Ode to cupcakes! This is me, Michelle, and Karma at Cupcakes & Burgers( or is it Burgers & Cupcakes) in Chelsea. The cupcake is by far hot as far as food trends go. In the spirit of Valentine's Day, I give to you a recipe for the "Baby Be Mine Cupcakes". These chocolate treats are sure to sweep someone right off their feet and make them purr! Holla...

~Shoshi
"The Kosher Soul Gourmet"
www.koshersoulgourmet.com

Baby Be Mine Chocolate Cream Cupcakes

Filling Ingredients:
1/2 cup granuled sugar

1 (8-ounce) package cream cheese, softened

1 large egg

Cupcakes Ingredients:

1 3/4 cups granulated sugar
2/3 cup butter, softened
2 large eggs
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Frosting Ingredients:
2 cups heavy whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract

Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.

Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla.

Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.

For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.

Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.

Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated. Frosting lasts about 4 days.

Kickin' It Kosher

I wrote an article for five tips on eating kosher, which is making it's way in newsletters and around the web. Kosher food is not just for Jews anymore, the business is growing by leaps and bounds. Not to mention that the food just keeps getting even more delicious.

Here is tip number one:
1) Bring more kosher foods in to your diet and explore the explosion of new kosher products hitting the market. Eating more kosher food is going to bring you healthier food and assurance that the food is of better quality. In the United States there has been a rise on contamination in the food supply. When you eat kosher there is guarantee that the food has been carefully prepared and processed.


L'chaim,
Shoshi
The KSG



Yolanda Shoshana
"The Kosher Soul Gourmet"
Independent Pampered Chef Consultant
www.koshersoulgourmet.com