Rhubarb is often paired with strawberries, since they come into season together. Not that I have anything against strawberries, but sometimes you just want the rhubarb to shine. I mean, strawberries are much more widely available, you can always get that flavor, but rhubarb, even here in NYC, isn’t that easy to come by, and it only makes a short appearance at farmer’s markets and specialty stores each spring.
We’ve experimented with just rhubarb desserts before: Tarts and Coffee Cake. Now to add a third rhubarb dessert to our repertoire, here’s a rhubarb pie! Maybe next time will experiment with some rhubarb combinations.
I made mine pareve, but with a nice buttery pie crust, it’s a special Shavuot dessert!
So, we shared how to make marshmallows a while back, and even gave some out for our mishloach manot this past year. We loved them (and don’t even like marshmallows) and knew we would have to make a big batch for when we go camping this summer. Oh, you didn’t know? The Kosher Foodies are going camping. And we’re going to make smores. So, of course we needed to make graham crackers. Continue reading
At work, our clients bring us a ton of chocolate. Bars, boxes, liqueur-filled, and truffles just to name a few. Some with only Russian words on the package, and other more familiar English ones. Well, many of these treats go uneaten by me, and pretty much sit around the kitchen table for a while. But when we get a box of Ferrero Rochers, they don’t last more than a day. I have to run to the kitchen to get some before they’re eaten by my coworkers. Let me tell you, they have good taste. Continue reading
My friend Paulette sent me this passover cookie recipe, and though I was already baking marshmallow pecan logs, pie, chocolate cake, and macaroons, immediately after reading the recipe, I knew I had to bake these, too. They came out fudgy and airy, and were definitely my favorite pareve dessert at the seder. If you like chocolate, give these a try. They’re simple enough to make, kosher for Passover for everyone involved, and impressive looking, which is the most important part. Plus, they freeze well. Score! Continue reading
What? A normal dessert just for Passover? Yup, that’s right. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. People only ate this one, and at the end of the night, only two slices remained. So yeah, it’s delicious.
If you follow us on Twitter, you probably know about my adventures in macaron-making. I’ve been experimenting with these for a while, and you know I already made David Lebovitz’s chocolate macarons, but if you’re looking for a fruitier version, here you go!
So remember that we joined the olive oil of the month club? They also sent us this recipe, which I knew we had to try right away. But we spent the day making amazing fresh pasta, and had no time for silly dessert. So the next Sunday, I whipped these up really quickly, and Steph shaped and baked them while I bathed Richie and put him to bed. Teamwork! They were actually very simple to make, as long as you have a food processor and microplane…right now I take those tools for granted, but it wasn’t long ago that those were not in my kitchen (Mom has no kitchen gadgets!). Continue reading
Ever wonder why they’re called cupcakes? Well, probably because you bake them in cups!
Seriously. Once I found out that my dairy dishes are oven-proof, I knew I had to make these. I watched Alton make them a few times, and once my Good Eats 3 arrived, it made me want to try it even more. So when Stephanie came over and we made dinner for some friends, we knew his was the perfect dessert to make. Each of us would have a mug, and we would freeze the cupcakes we made in tins. Yum! These came out light, fluffy, and overall delicious, especially with Alton’s buttercream spread on top.
The first time I had a macaron was in Paris, and I liked them so much I brought a box home to New York. Fast-forward to three years later and you can buy macarons as easily here as you could in Paris! We’re not talking about Passover macaroons here, which are gross when they come in a box, but I recently discovered are good if they’re homemade. These French macarons are popping up everywhere, but they’re expensive little cookies, some costing around $3 each. So I decided to make them myself.
My favorite kind of tea is Earl Grey. I probably drink it too much. But don’t worry, I switch between brands so I don’t get sick of it. My favorite? Revolution Earl Grey with Lavender (in a box with a silk bag!). So this “grown up cookie” has been on my list of things to bake for a very long time. Ever notice how that list always gets longer, even during my week off? I need to stop looking at new cookbooks, reading blogs, and watching cooking shows until my entire “to bake/cook” list is checked off. Yeah, sure. Anyway, this is the perfect cookie to bake for a tea/coffee get together with friends, and the perfect end to a meal. Why? Because it’s easy to make. All you need is a food processor and some pantry staples. And some loose earl grey tea (only about a tablespoon). And I have plenty of that in my house (decaf, too!). Continue reading