I have never had a Rosh Hashanah with honey cake. Yes, you read that right. I never ate or served a honey cake during the new year. So why am I sharing this recipe with you? Well, for one, I wanted to try it out. There’s a first time for everything, right? And the second was I was racking my brain trying to think of a honey recipe to share for our Rosh Hashanah linkup. And then I thought to myself, “duh, can’t go wrong with a classic holiday recipe!”
I told you I like baking pies! While I usually stick with whatever fruit has been on the counter a little too long, or my go-to recipe of peach pie with a few blueberries thrown in, there’s always something special about blueberry pie. Yes, it takes a little longer to make, since you have to cook the blueberries separately, but since there’s no cutting or chopping involved, it probably evens out.
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.
We hope everyone is having an easy and meaningful Tisha B’av. You know what can pass the time today? Baking! But a not-so-hard baking project. These have to rise a couple of times, giving you a break, but are involved enough to keep your mind off of how hungry you are.
We’ve made chocolate babka before, we’ve made cinnamon babka and we’ve made cinnamon buns. Twice. We even made rugelach when we first started blogging; it’s been three years, and we still can’t find those pictures!
I can’t believe I’ve never thought of filling cinnamon buns with chocolate instead, since chocolate is by far the superior babka flavor! And they’re so similar, buns and babka. A yeast dough, rolled and baked. Breakfast or dessert. Babka and buns basically the same relationship as cake to cupcake. And one person who I fed this to even mentioned rugelach, even that’s less doughy and more cookie-y. Continue reading
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
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.
It’s funny how some weeks can go by that I don’t feel like cooking at all, and then one day I’ll wake up and decide that I want to bake a cake with layers and icing and decorations. And while I’m baking, I’ll need to invite people over to help me eat said cake, so I’ll have to make a big dinner. In my tiny apartment. Did I ever mention that I have a miniature oven? Because I do.
Does that ever happen to you? Continue reading
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
So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.
It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.
This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.
The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…
The original recipe called for some sugar, but these were sugary enough, so I omitted it.
Homemade Speculoos Spread, adapted from Seitan is my Motor:
- 150 grams speculoos cookies (I used 45 of the teeny ones I made)
- 1/2 teaspoon vanilla extract
- 1/4 cup (or 50 grams) refined coconut oil
- 1/2 teaspoon cinnamon
- 1 teaspoon safflower oil (or another flavorless oil)
1. Using your food processor, grind the cookies into a fine meal.
2. Melt the coconut oil and let cool down until luke warm.
3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.