This is no ordinary bread. Forget the fact that it’s filled with raisins, cinnamon, and brown sugar. It’s also made with a rich, buttery “breakfast” dough. That’s right, I used the same dough for this that I used to make cinnamon buns. So you know it must be good.
Thinking of something different to make for the break-fast? Well, you can’t go wrong with this! People don’t want to eat TOO much (well, I don’t, at least) an this will be a perfect post-fast meal along with a big cup of tea. Continue reading
This is Richie eating his piece of focaccia for breakfast one morning. Notice the happy face he is making because he loves it so much. Also notice those pajamas. everyone likes sleepy lions.
But really, I served this for breakfast, lunch, and dinner to a number of people, and they all loved it. Though I made them taste it before I told them about the weird flavor combination. Continue reading
Summer means corn season! And while we love grilling corn and making corn salad, I wanted to do something a little different this time. Of course, I consulted my favorite book and found an amazing sounding corn souffle.
We’ve made souffles before, and they’re fancy without being too hard to make. So, I decided to use Richie’s all-time favorite food and make it a little bit fancier for dinner.
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?
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
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
My taste tester agrees: These cookies are popular with people of all ages…
But seriously, everyone loved these cookies. They were actually mad that they were so teeny and only gave them one each. Why take the time to bake all these cookies just to take them away from us and make a cookie spread, they asked? Well, the reason I even baked these cookies was so that I could make ice cream out of them. That’s right, it’s summer, and the ice cream maker is on duty!
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
I love making biscotti. But it’s always a dessert or after dinner treat. This biscotti is savory, and can be served before a meal or alongside a salad. It’s really yummy, and can be eaten in place of bread sticks.