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
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
Spring is here! And spring means asparagus is in season. No more boring roasted or grilled asparagus, we’re going gourmet here. Now, gourmet doesn’t mean hard. Actually, while there are a few steps in this recipe (you should read it over once before actually attempting it – you’ll need to do a bit of juggling), it’s quite easy! and impressive looking. Feel free to use store-bought pie crust or even puff pastry, as in the original recipe. Continue reading
A few weeks ago, I just got into my head that I should make pierogis. Not the Mrs. T’s kind, either. Real from scratch ones with sour cream in the dough and shallots in the potato stuffing. Now, I’ve never made pierogis before. I had no idea what I was doing. All I knew was that I wanted some. And all I can say is that, if I can do these, you can, too! I pretty much made them on a whim and they turned out awesome. Continue reading
On Tuesday, February 19th, we hosted a cooking class at the Sephardic Community Center. We had such a great time teaching everyone to make a bunch of different brunch foods. We used lots of flour, butter, and sweeteners, but it was definitely worth it! Super delicious foods, that you don’t usually eat much of (or make all at the same time).
We’ve been getting some requests for these recipes – most of them are already on the blog. Some of them are new. Check out these links to our brunch blog posts. What is your favorite brunch food? Continue reading
Pizza is probably my all-time favorite food. I mean, what’s not to like? But sometimes I like to get creative with my pizzas. And maybe a little bit healthier. So this time, I wanted to make pizza that was made out of only vegetables. And it really worked, except that I had to add a little sprinkle of cheese on top, because cheeseless pizza is really not pizza at all.
What is sambusak, you ask? It’s like a bite-sized turnover, an empanada or a pie. The dough is a savory butter pie crust made with a mixture of semolina and all purpose flours, and the filling is a simple cheese mixture. And that’s it; we just made cheese sambusak! (Just kidding, I’ll go into more detail soon.)
These can really be filled with anything, but we eat two kinds: cheese or meat. And cheese sambusak is the best kind, especially because if you’re making the filling meat, you can’t make the dough with butter. Continue reading