Carrot cake is one of the best cakes out there. It’s not because of the healthy vegetable hiding in it, either. It’s because of the cream cheese frosting. Everyone knows cream cheese frosting is the best. So even though we’ve made carrot cake before, I saw this recipe in Cook’s Illustrated and thought it would be a perfect Shavuot treat! Thin layers of cake, nuts only on the outside, and something I could bake ahead of time and freeze, how could you go wrong?
I am obsessed with baking pies. Seriously, I baked this same cherry pie two days in a row (it helped that cherries were on sale). The great thing about pie is that it’s amazing as a dessert topped with ice cream. But it’s also great for breakfast. So if you’re having company over, you’ll really have to make two pies to ensure leftovers for breakfast the next day. It also helped that I recently bought a cherry pitter for my dad. And then probably used it more than he did.
This rice pudding recipe is a simple one. It doesn’t have many “extra” flavors, but it’s creamy, sweet while not being too sweet, and everyone loves it, from your oldest guests, to your one-year-old.
We’re no strangers to rice pudding. We’ve made this particular recipes a few times, only to think to ourselves that it’s way too easy to blog about…But who are we kidding? Everyone loves this recipe, why not share it with all of you? It’s our go-to dairy rice pudding. It’s always a hit (last time we made it there were no leftovers)! Want to make some pareve rice pudding? Click here. Continue reading
We’ve never made sole for you before. Not that you can’t do this with another fish, but the recipe called for sole, and the supermarket has some frozen wild caught kosher sole, so I decided it was fate, I had to make a sole recipe to share with everyone. This is an easy meal, especially if you have fish in the freezer. I loved the sweet and salty taste of the crumb mixture! Sometimes, I just like to have a light dinner, and this fits the bill. Serve it with your favorite vegetable side dish, and that’s dinner!
I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.
I love pineapple. When I traveled to Hawaii, I must’ve eaten an entire pineapple for each day I was there. For dessert, in my drinks, stolen off my husband’s plate, wherever I could get pineapple, I would. Of course, you wouldn’t know that from reading our blog, since I don’t think we ever used pineapple in a recipe yet, which is why I chose pineapple for this frozen dessert I will share with you.
We love cauliflower! And eat it many different ways. Of course, it’s always delicious just roasted with some olive oil, salt, and pepper. But this cheesy and oniony dish is simple, toasty, and not much harder than just roasting. It’s a great side dish that’s become a staple in our house. Continue reading
I told you I’d have something a little bit more fancy from the Bais Yaakov Cookbook! This recipe popped out at me the first time I leafed through the Bais Yaakov Cookbook. I love brisket, and this recipe was so different than anything I’ve made before, I just had to try it.
And the winner is…
Happy birthday, baby foodie! Today is Richie’s first birthday. On July second just one year ago (it was Saturday), I was in labor. At 6:49 pm, Riche arrived and screamed his first of many cries. He ate his first meal, and made us all extremely tired and happy. So, in honor of Richie’s birthday, we are doing a giveaway. Instead of Richie getting all the gifts, one of our readers will have the opportunity to receive a wonderful cookbook!
Wafels and Dinges isn’t the only place selling speculoos ice cream!
This is the third post in a series…Check out Speculoos Cookies and Speculoos Spread to get more information about this project. This project all started when my friend Julia posted a photo of the ice cream she was eating in Belgium. Speculoos ice cream. I knew right then I had to try it, but didn’t know of a place to actually taste that ice cream flavor…that only worried me for a second. Ice cream I make is usually better than any store bought kind, anyway! So I decided that I would have to make speculoos ice cream…but first I’d have to make the spread, and to make the spread I’d have to bake some cookies. Not that I ever have a problem with baking cookies. Continue reading