Weekly Specials

WE E K LY SPEC IAL S

Whether you're topping a cake or topping off your meal, enjoy the decadence of whole juicy strawberries covered with rich dark chocolate. It's perfect as the finishing touch to your minitures, cakes, and desserts, or simply indulge straight from the container.

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It was served just 6 minutes ago and they are already all gone! They were so delicious that I couldn’t help but finish them all in just a few minutes. The way it crunches is amazing! You won’t leave a single crumb behind, and you’ll find yourself craving more.

FISH SUSHI

CHOCOLATEY SMORES PIE

With a short ingredient list and even shorter prep time, this rich dessert will satisfy all your chocolate cravings.

1 graham pie crust

Mini marshmallows, for topping

Filling:

1 (16 oz) whip topping, unwhipped

3 (3.5 oz) bars parve chocolate, broken into pieces ½ cup parve delinut spread

3 Tbsp chocolate liqueur

1. Heat whip in a small saucepan or in a microwave safe bowl until hot, but not boiling.

2. Add chocolate and let sit for 1-2 minutes, until melted, then stir until smooth.

3. Stir in delinut spread and chocolate liqueur.

4. Pour mixture into pie crust. Freeze 1-2 hours to set.

5. Top with an even layer of mini marshmallows. Broil for about 1 minute, watching carefully so the marshmallows do not burn.

6. To serve: cut pie into slices while still frozen, transfer slices to plates and then let sit for ½ hour before serving.

Variations: Skip the marshmallows and switch the delinut spread for your favorite spread.

JUMBO SMORES COOKIES

Dough:

1 cup light brown sugar

½ cup sugar

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

1 cup oil

2 eggs

¼ tsp salt

3 cups flour

Paskesz jumbo marshmallows

Chocolate, for drizzling

Crushed grahams, for sprinkling

1. Preheat oven to 350°. Line a baking sheet with parchment paper.

2. Cut jumbo marshmallows in half, to form 2 large, flat marshmallow circles. Set aside.

3. Prepare the dough: Combine sugars, baking soda, baking powder, vanilla extract, eggs and oil in a large bowl and whisk with a fork until light and fluffy.

4. Combine flour and salt and mix into the batter, until combined. Knead until the dough comes together.

5. Use a standard size ice cream scoop to form balls. Place up to 6 balls of dough on the baking sheet, making sure to leave plenty of space between each ball of dough.

6. Gently place a half marshmallow, cut side down on each ball of dough, taking care not to flatten the balls.

7. Bake for 13-15 minutes, until the marshmallows appear slightly toasted.

8. Let cookies cool, then drizzle with melted chocolate and top with crushed graham crackers.