Boston Cream Pie

Happy 2nd birthday, Kosher Foodies!! Today our blog turns 2. And to celebrate this momentous occasion, we would like to share one of our all-time favorite cake recipes with you. Sure, I made it over two months ago for Zeke’s birthday in May and wanted to share it with you the second I cleaned up all the forks and plates, but I figured that this special day warranted an extra special recipe, so here you go. It’s worth the wait.

Boston Cream Pie is actually cake. Delicious yellow cake with pastry cream in the center and drizzled with chocolate ganache. Sounds awesome, doesn’t it? Well what about if cut a hole out of the middle and stuff it with the cream, then put more cake on top and top that with lots and lots of chocolate? Yeah, it’s good. At least that’s what the people who ate all of it thought. It was a HUGE cake – I doubled a recipe that served 8-10, and at the end of the night only two slices were left. Those were quickly finished, as well. So if you’re in the mood to make an impressive cake, try this one. You won’t be sorry. Continue reading

Sour Cherry Linzer Tart

I wanted to make something different for Shavuot. The picture of this tart in the cookbook The Art and Soul of Baking just jumped out at me, and I knew I had to try it. Also, I love nutty crusts. When I read through the recipe and saw that it called for cherry or berry juice, I knew I wanted to make this tart even more sour and use POM! Continue reading

Pecan and Almond Squares

Shavuot is here! You know what that means? You guessed it – DAIRY DESSERTS! Delicious buttery crusts and caramels. Cheesecake. Ice cream. Yup, desserts just taste better on shavuot. This year, Mommy Foodie’s birthday is the second day of the holiday. Aside from making her an awesome cake, I made her these nut bars. My mom loves nuts, so I know she’ll really enjoy these for dessert! A dairy dessert with shortbread crust and a caramely nutty topping – how can you go wrong?

Ina really knows how to write a decadent recipe! This recipe for pecan squares has more than a pound of butter in it – enough said. These “pecan squares” are really a shortbread crust with caramel and pecans on top. Kinda like a pecan pie, just in bite size portions. How bad can that be? Well, after reading through hundreds of reviews on the food network site, I realized that many people did not really like the crust. And there were a lot of complaints about burnt sugar on the bottom of ovens. Even though I have a self-cleaning oven, I was not about to let that happen. So I halved the recipe, to make sure it really would fit on a half sheet pan. A lot of people said they just made them in 9×13 Pyrexes, but I wanted that flat look all over, plus I wanted very thin bars – once you see how much sugar and butter are in these, you’ll know why. Continue reading

Chocolate Souffles

I decided to be daring and bake souffles – a chocolately, gooey, and rich dessert. I tried this once before, and misplaced the recipe, but luckily The Art and Soul of Baking came to my rescue. Of course. The best part was that this new recipe said you could refrigerate them for a day before baking…I love doing things ahead of time! Continue reading

Meatless Mondays: Vegetable Pot Pie

Another Ina meal. What can I say, she has such fabulous recipes that are perfect just the way they are, but also really easy to tweak. This one needed some tweaking. A vegetarian recipe using chicken stock? What’s the point! So I used store-bought vegetable stock…don’t worry, all this chopping and peeling let me make 3 quarts of my own vegetable stock for next time.

I also switched around the vegetables (but of course kept the butternut squash, because it’s my favorite. Can you tell?) and omitted some ingredients that I didn’t have – Pernod? No thanks. The fennel gives enough anise flavor for me. And while I know saffron gives a great color and flavor, I can’t bring myself to spend the money on it. Maybe if someone buys it for me I’ll try it next time.

Recently I’ve been craving chicken pot pie. I see recipes in cookbooks and on TV and think it just sounds so good. With this cold weather here, a big bowl of steaming veggies covered with flaky pie crust is just what we need for a 1-bowl dinner. It’s also a hearty way to make a Meatless Monday meal!

Vegetable pot pie, adapted from Ina Garten:

  • 2 yellow onions, chopped
  • 1 fennel bulb, sliced
  • 6 tablespoons butter
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 1 1/2 cups butternut squash, cubed
  • 1 1/2 cups carrots, chopped
  • 1 cup celery, chopped
  • 3 potatoes, peeled and diced
  • 1 1/2 cup frozen peas
  • 1/2 cup parsley, finely chopped
  • 2 cups vegetable broth
  • 3 tablespoons heavy cream
  • Kosher salt
  • Pepper
  • 1 recipe flaky pie or tart dough, or your favorite pie crust


1. Make sure all your vegetables are chopped to the same size.

2. Combine the butter and olive oil in a large pot and add onions and fennel. Saute over medium heat for ten minutes, until lightly browned.

3. While the onions are browning, bring a pot of water to a boil. Boil the potatoes for ten minutes and remove with a slotted spoon to a bowl.

4. Boil the butternut squash, carrots, and celery for five minutes. Drain and add to bowl.

5. Add flour and mix. Turn heat to low and cook for 5 minutes, until all the flour is absorbed. Mix occasionally.

6. Pour vegetable broth into pan and mix until thickens.

7. Add vegetables, including peas, into sauce.

8. Add parsley and mix.

9. Divide dough into six oven-proof bowls or two nine-inch pie plates.

10. Cut dough into 6 pieces. Roll each piece flat. Wet edges of bowl, and place pie crust over the bowl.

11. Brush will egg wash, and sprinkle with salt and pepper.

12. Bake at 375 degrees for an hour until the top is crispy and the vegetables are bubbly and hot. Let cool for about ten minutes, because it’s going to be very hot!

Cream Scones

Scones is a kind of scary word. It makes me think of really fancy tea parties that have clotted cream and loose teas. Though they look and sound fancy, they’re really simple and easy to make. They’re especially a pleasure to bake with a food processor. They’re easier than muffins! So next time you have a breakfast party or brunch guests, give these a try! Serve them with some homemade (fine, or store bought) jam, and you’re in for a really special treat!

Scones are the perfect breakfast. The outside is flaky and crunchy, while the inside is soft and moist. There are all different flavors of scones nowadays, but my favorite is definitely this classic cream one.

Cream Scones, adapted from The Art and Soul of Baking.


  • 2 cups (10 ounces) all purpose flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder (I always use aluminum free)
  • 1/4 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup heavy cream
  • 1 egg, lightly beaten (for egg wash)
  • 1 tablespoon raw sugar


1. Cut butter into cubes and refrigerate for 20 minutes – It has to be super cold!

2. Place the flour, sugar, baking powder, and salt in the bowl of your food processor and process for ten seconds to blend well.

3. Add the cold butter pieces and pulse 5 times at 1-second intervals until the butter is cut into medium pieces.

4. Add the cream and pulse another 20 times, or until the dough comes together into a ball in your bowl.

5. Scrape the dough onto a lightly floured work surface and bring it all together.

6. Pat dough into a circle about 7 inches in diameter and 1 inch thick.

7. Cut it into 8 pieces (like a pizza pie!) using a chef’s knife.

8. Transfer to a silicone-mat (or parchment paper) lined baking sheet

9. Brush the tops with egg and sprinkle with the raw sugar

10. Refrigerate for 20 minutes (this step is actually not in the book, but I find that the dough can get too warm and the scones may spread. This step makes sure that this won’t happen.)

11. Preheat the oven to 425 degrees.

12. Bake the scones for 14-16 minutes. Let cool for 5 minutes on a wire rack.

13. Serve warm or at room temperature.

Cream Puffs

Pate a Choux is not as daunting as it sounds. As long as you have a little bit of patience, it will definitely be rewarded. I first made this dough when I watched Alton Brown’s Good Eats episode on it. He made his eclairs with vanilla pudding, so I did too. This time, I wanted to make my own filling, and what better place to look than the Art and Soul of Baking cookbook. I knew it was the best combination because between the two recipes I needed exactly one stick of butter. They were meant to be combined. I also like the look of little teeny puffs, so I piped concentric circles instead of long Ss.

For the pastry, adapted from Alton Brown:


  • 1 cup water
  • 6 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 pinch kosher salt
  • 4 large eggs
  • 1-2 large egg whites


1. Preheat the oven to 425 degrees.

2. Boil water, butter, salt, and sugar.

3. Dump all the flour in at once and stir with a wooden spoon, working until the dough comes together into a ball.

4. Transfer the mixture to the bowl of your stand mixer and let sit about five minutes, until it cools down a bit.4

5. With the mixer on its lowest speed, add eggs one at a time, waiting until incorporated before adding the next one.

6. Transfer the dough to a piping bag fitted with a round tip (or a zip-top bag with a corner snipped off, which is what I did).

7. Pipe into golfball-sized concentric circles, about 2 inches apart on parchment-lined baking sheets.

8. Bake for 10 minutes, then turn the oven down to 350 degrees and bake for another 10 minutes until golden brown.

9. Remove from oven and immediately pierce the bottom with a paring knife to let out the steam.

For the pastry cream:

  • 1 1/2 cups whole milk
  • 1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
  • 1 large egg
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 1/4 cup all purpose flour
  • 2 tablespoons unsalted butter


1. Pour the milk into a medium saucepan. If using a vanilla bean, cut in half and scrape seeds into the milk. Add the bean to the milk. Heat until the milk is just simmering, remove from heat.

2. In a medium bowl, whisk together egg, egg yolks, and sugar until smooth.

3. Add the flour and whisk some more, until smooth

4. Pour about 1/2 cup of the milk into the egg mixture, whisking constantly to temper the yolks. Pour back into the sauce pan (while whisking, of course)

5. Heat the mixture, whisking constantly, until it reaches a boil. Cook for another minute until the cream is very thick.

6. Remove from heat and whisk in the butter and vanilla extract, if using. Strain it over a bowl and place plastic wrap directly on surface of the cream. Cool completely either in a bowl of ice water or in the fridge.

To assemble:

1. Cut the pastry in half.

2. Place a spoonful of pastry cream onto the bottom of the dough.

3. Place the top on.

4. Eat!

Banana Cream Pie

…with cinnamon pastry cream and chocolate cookie crust.

Sounds amazing, huh? That’s why we’ve been waiting to make it for over a year. We finally had a chance. Most people who see me every day thought we were out of my mind for talking about it for a week straight. Too bad they didn’t get to taste it! Yes, this is the same pie that got comments on our giveaway post. Sorry. It took us months to post because we just couldn’t figure out how to describe to you how awesome it really is. Just take our word for it. Make this pie ASAP! Continue reading

Strawberry Muffins

I’ve made this recipe more than once, and all I can say is sorry for not sharing with you the first times! This is such an easy muffin recipe that can be adapted for the seasons or the (not so great anymore) fruit you have on hand. It’s from the Art and Soul of Baking, which has made a comeback in my kitchen now that the semester’s over and I have time for more time-consuming baked goods.

Continue reading

Roasted Butternut Squash-Onion Pie

You can’t go wrong with caramelized onions and roasted butternut squash. Here’s a pretty easy (once you get the pie crust out of the way) special dinner recipe. Sure, it’s a bit fattening, but hey, once in a while you just have to splurge. If you’re having some company over and making dairy, this is definitely a great recipe to impress guests with. The list of ingredients looks rather long, but I found that I had a lot of the ingredients.

This recipe is from The Art and Soul of Baking, a book that I haven’t used in a while. I’m happy to have it opened up again, and keep finding more and more recipes to try… Continue reading