Happy birthday to Stephanie and Jessica! Yup, that’s right, it’s our birthday today!
Today we turn 27 (or 54, if you add us together). And what better way to celebrate our birthday than an amazing maple cake? We’re not sure when the actual maple season is, but I think it’s a fallish flavor, and fall is ending right about now, so why not go with a maple cake? That, and I have been dying to make this cake ever since I got this cookbook.
This is one of the greatest things I’ve ever made. And it was so easy . Semi-homemade, actually. It’s a great dairy dessert for when you don’t have much time to work but want to impress someone. Or, if you’re just in the mood for a great banana dessert but don’t want to go through the process of making a banana cream pie. Continue reading
Who doesn’t love strawberry shortcakes? They’re a perfect brunch food and are super easy to make. All you need is some homemade biscuits (cut however you want. the original recipe said to cut into rectangles, but I like how these look), strawberries, and whipped cream. They’re perfect for summer, but I enjoy them any time of the year. Continue reading
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
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!”
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
I told you I like baking pies! While I usually stick with whatever fruit has been on the counter a little too long, or my go-to recipe of peach pie with a few blueberries thrown in, there’s always something special about blueberry pie. Yes, it takes a little longer to make, since you have to cook the blueberries separately, but since there’s no cutting or chopping involved, it probably evens out.
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?
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
So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.
It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.
This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.
The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…
The original recipe called for some sugar, but these were sugary enough, so I omitted it.
Homemade Speculoos Spread, adapted from Seitan is my Motor:
Ingredients:
Directions:
1. Using your food processor, grind the cookies into a fine meal.
2. Melt the coconut oil and let cool down until luke warm.
3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.
