I have never had a Rosh Hashanah with honey cake. Yes, you read that right. I never ate or served a honey cake during the new year. So why am I sharing this recipe with you? Well, for one, I wanted to try it out. There’s a first time for everything, right? And the second was I was racking my brain trying to think of a honey recipe to share for our Rosh Hashanah linkup. And then I thought to myself, “duh, can’t go wrong with a classic holiday recipe!”
Happy new year, everyone! When Miriam emailed us to invite us to a Rosh Hashanah blogger’s party, I knew we had to attend. This year, we tested a delicious chicken recipe with pomegranate. Yum. Continue reading
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.
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
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
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
What’s your favorite ice cream flavor? I’m sure we can make it work…
May is ice cream season! Of course, that means that summer is around the corner and baby and I will be frequenting the Lighthouse for soft-serve strawberry ice cream. But it also means that I can serve ice cream for dessert whenever I have company. And although I love going out for ice cream (even though Zeke doesn’t, despite his love for cake batter ice cream), homemade ice cream often tastes better, especially when you use as many egg yolks as I did in this recipe. Plus, I know exactly what the ingredients are. That’s always a plus for me. Continue reading
Passover is next week! Who is busy cleaning, looking for hametz and menu-planning!? Everyone? I thought so! We tend to skip the typical Passover dessert. Cakes made with potato starch and matzo meal just aren’t good; we’ll wait a week for the real thing. But this is different. It’s supposed to be flourless, but it’s not one of those rich, dense flourless cakes. The whipped egg whites and cream make it light and airy. Not only is it delicious on Passover, but it’s beautiful! Continue reading
It’s that time of year again!
What time? You ask…well, the time when people serve Passover Food, including those gross rainbow cakes and macaroons from cans, thinking that this is food. Well, have no fear! We at the Kosher Foodies have posted many recipes that are Passover-friendly. They’re mostly savory, but we have some good ones for dessert, too. No need to make what’s considered Passover food, and eat only charoset (not that I would mind) and gefilte fish (ick) for eight days. And though I DO love matzah, sometimes you need to serve it with a side. Continue reading