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.
I wanted to share this recipe with you as soon as I took my first bite, but that would have been rude and my dinner would have gotten cold, so I decided to wait until right after I finished eating. Which was when I discovered that my internet was broken! Continue reading
It’s really not that hard for me to refrain from hametz for a week, but after Pesach I do enjoy eating pasta and pizza even more. And sometimes it takes a little bit of time to restock my kitchen. I’m sure it’s not just me…
We all know that (my sister and) I like intensive kitchen projects, ones that take days of waiting, hours of folding, kneading, watching and baking. But I also have a full-time job, not-food-related hobbies and friends I like to hang out with, so sometimes my fridge is less than full. That’s why it’s important to have recipes like these on hand.
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 best part about eating Indian is the colorful variety. I already made a vivid green palak paneer, so I needed a contrasting side dish: This is an easy solution, and the yogurt has a cooling affect against the peppery spinach dish.