Shoshana Frishberg-Izzo is a vegan baking diva! Her magnetic personality and giving nature is obvious the moment you meet this caring woman. It’s our pleasure to have Shoshana on board!
A LITTLE SUMTHIN’ ABOUT OUR FRIEND: Shoshana Frishberg-Izzo is the brains behind Brooklyn Rose Pastries. She is a native New Yorker who resides in Park Slope with her hamsters, Monica and Rachel, and bunny, King Frank. Shoshana is devoted to spreading compassion and love through teaching vegan baking. Her first workshop (Vegan Gingerbread Baking & Decorating) launches later this December. Her holiday wish is for all of her friends, family and students to include a vegan dish or dessert in each gathering they attend this season to show how delicious plant-based food can be.
SHOSHANA’S HOLIDAY WISH: ” Please consider giving Pets of the Homeless some love this holiday season by way of food or monetary donation. Find a food collection site near you.“
A CHARITY SHOSHANA SUPPORTS: Pets of the Homeless is a non-profit group that provides pet food and emergency veterinarian care to the homeless through the U.S. and Canada.
To learn more about all the good work that Pets of the Homeless does, make sure to check out petsofthehomeless.org
Whether it’s for Hanukkah or another holiday meal, chocolate and toffee together is a WIN! We cannot wait to try Shoshana’s recipes. We’re sure this will be yum-tastic!
- - 4 - 6 pieces unsalted matzo (I use whole wheat matzo)
- - 1 cup Earth Balance
- 1 cup brown sugar (I use Wholesome Sweetner's Organic Light Brown Sugar)
- 1 1/4 cups dairy-free chocolate chips (Enjoy Life or Sunspire - could also try using carob chips, though I haven't melted carob before)
- 1 tbsp coarsely ground sea salt (try Himalayan Pink or Smoked Grey for different flavors)
- Optional: chopped nuts (pecans, peanuts, walnuts, almonds)
- Pre-heat oven to 375 degrees. Cover cookie sheet with unwaxed parchment paper.
- Break the matzo into smaller pieces, and fit as many as you can onto the cookie sheet
- Melt the Earth Balance in a small pot over medium heat. If it starts to bubble, lower the heat.
- Add the brown sugar, and stir until mixture becomes foamy and has a caramelized texture.
- Using a pastry brush or silicone spatula, spread the toffee mixture (steps 3-4) onto the matzo pieces.
- Bake for 10 - 15 minutes, until the toffee is bubbling.
- Remove from oven and immediately cover with chocolate chips. (You can turn off the oven now).
- Once chocolate chips have softened/begun to melt, spread using an offset spatula or butter knife.
- Top with sea salt and set in refrigerator for 45 minutes until chocolate and toffee are cooled and hardened. ENJOY!
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I wish you everything good. Love you, Bubbie