I love baking muffins. I always have to have at least one kind of muffin in the freezer. You know, because they are a great go-to snack, a perfect oops-I-forgot-my-breakfast treat, and an easy addition to a not-big-enough packed lunch. I sometimes even make savory muffins…an extra special treat. My favorite are blueberry muffins, but with blueberries out of season and all, and those bananas hanging on my makeshift banana tree turning browner by the minute, I just knew I would have to make muffins with them (instead of this or this or this). Continue reading
Everybody loves the Chef at Home (aka Magen David) cookbook. It has bright colors, pretty pictures, and no capitals in the titles! Okay, that’s not why they like it. They like the easy to follow recipes and everyday dishes. I’ve made quite a few recipes from there, but haven’t blogged about them (sorry!). So I decided to make something awesome from there on my day off and share it with you. Now I know we’ve posted quite a few veggie burger recipes lately (fine, two. But that’s a lot!), but I like to make healthy dishes that I can freeze and just heat up when I need a quick lunch, dinner or even snack. And I’m trying to stay away from processed foods, so Morningstar items only a last resort. Continue reading
This post is in honor of the best news ever!
Whenever I buy bananas, some of them start to turn brown before I can eat them. Seriously, they’re green when I bring them home, and when I wake up the next morning they’re already overripe! I usually peel them, cut them into chunks and freeze them for smoothies, but there are other things you can do with frozen bananas; You can dip them in chocolate and coconut or pistachios and eat them for dessert!
Even though we aren’t vegetarians, we’re no strangers to veggie burgers. Our freezers are usually stocked with Chik Patties and other MorningStar Farms delights, but those have some problems; they’re filled with preservatives and they’re dairy! Our veggie burgers are pareve and consist only of natural, fresh ingredients. Try adding corn, hot pepper or any other flavor variety to make them your own and you’ll never buy a frozen veggie burger again.
Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.
Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading
What do you do with summer fruit that’s going to be bad tomorrow? You make pie, of course! Honestly, I can’t decide if I like most fruits raw or cooked (baked, barbecued, you know). So when both Dad and I came home from the supermarket with giant bags of summer peaches, there was no way they were all getting eaten. At the end of the week there were exactly six left to make this amazing pie! I also had a few raspberries, so I threw them in here. The recipe called for nectarines and blackberries, but hey, this substitution worked just fine.
The thing about this mint ice cream is that it’s not flavored with extract. Instead, I steeped some mint leaves in the milk and let that flavor the custard. Delicious! Then, I added some chopped up thin mints to the batter during the last few minutes of freezing. Wow! What a great minty combination! You get that bright fresh mint flavor from the ice cream, and then the chewy and pepperminty thin mint bite a little while afterwards. This is a great refreshing summer ice cream. Continue reading
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
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