What are cronuts, you ask? Well, really they’re just croissants cut into the shape of doughnuts and fried. And they’re amazing. Really. We made these a while ago, but because of a crazy busy summer we have not had time to post much.
We’ve been hearing about the cronut craze for a while now, but have never been to Dominique Ansel for a real one. We’re pretty sure these homemade, fresh out of the fryer ones are just as good though! Continue reading
Considering it’s still the middle of August, it’s weird to think that we are already thinking of the holidays. But whether or not we want summer to be over, they’re ARE coming! So be prepared. This month’s linkup is, you guessed it, apples! The quintessential rosh hashanah food. We decided to be a little different and make a European style cake filled with more apples than batter and spiked with a little bit of rum (that’s right, no cinnamon and nutmeg in here!). Continue reading
I love lemon desserts! They’re tangy and sweet at the same time, and not too rich, like a piece of flourless chocolate cake would be. Plus, every time we go to the fruit store, my son picks up a lemon and just HAS to buy it. This means we have a lot of lemons in the house. So when I was racking my brains for a great summer dessert, of course something with lemons came to mind. Of course, lemon meringue pie was possible, but I wanted something that travels well. While flipping through the “bar cookies and brownies” section of my Bon Appetit Desserts book, I came across this recipe, and was happy to see I had all the ingredients to make the dessert! Decision made. Continue reading
This is one of the BEST desserts we have ever made. And stephanie and I make a ton of desserts. Let’s just say at a holiday table with about 10 desserts, this one finished. The pictures are from two different times we baked the pie. So that’s why you’ll see two different pie plates and two different kitchens. Continue reading
Cream pies are just amazing desserts. I mean, custard, whipped cream, and cookie crusts, how can you go wrong? Well, you can’t. The only thing that’s so confusing is figuring out what kind of cream pie to make. This banana cream pie is a family favorite, but I decided to try something new. I adapted the recipe to make coconut cream pie and it was a huge hit! I’ll definitely be making it again. And very soon, because Zeke just loves banana cream pie. Continue reading
Together with my sisters-in-law, I threw a surprise shower for my mother-in-law, who is getting married today! My three-month old baby made it hard to do a lot of the preparations, but I insisted on making a centerpiece cake for the party. Continue reading
I love baking babka. And I don’t use my challah dough when baking a giant batch. Nope, instead I make a buttery (or fake buttery) dough that’s soft, fluffy, and all around delicious, ready for the filling of chocolate, cinnamon, or in this case cheese! Continue reading
I love fruit crisps. I love fruit in general, but something about cooking fruit and bringing out the natural sugars just makes it extra delicious. Usually we make crisps and pies all summer, but with peaches, apples, cherries, and blueberries. So when I saw this recipe for strawberries and apricots, two of my favorite fruits, I knew I had to try it. The only problem? Pine nuts! They are just way too expensive and I didn’t have any in my kitchen, so I changed up the recipe a little bit and came up with my own variation. The result? A shabbat dessert that we finished that night! Next time, I’m doubling the recipe. Continue reading
This is such a simple dessert, and definitely look harder than they were to make. And they’re amazingly delicious.
I actually baked these for a shabbat dessert, but I can imagine them for a breakfast or brunch party. Of course, because I made them pareve, they weren’t as good as they would be with real butter. But everyone still loved them, they were a hit, and I would make them pareve again! They really are a cross between a breakfast and a dessert, especially with the granola crumble on top. Use good granola (homemade, if possible). It really makes a difference in the final flavor! Also, use good jam. I didn’t use homemade jam on this, only because I didn’t want to think about wasting more than a jar of it! Continue reading
It’s hard to believe that it’s already time to get ready for Pesach, but Purim has passed and Passover really is right around the corner. This year, we’re preparing with this easy, no-bake dessert that requires no special equipment (because maybe you only have KforP bowls and forks!).