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.