What do you do when you have (what feels like) millions of figs on your tree? You eat as many as you can, obviously. And then you give a couple bunches away. And then you eat some more. But when you get sick of eating them raw, you have to think of other stuff to do with them. In the past, we made jam (yum!), but we wanted to do something different now. Like roasting them. And then we looked through How Easy Is That? and saw that Ina has a recipe for roasted figs with caramel sauce! We LOVE caramel. So of course we had to try this recipe out, and aren’t we glad that we did! Continue reading
I don’t remember the last time I ate an Oreo. (I really don’t remember the last time I ate a Hydrox, either. Remember when Oreos weren’t kosher and we had to eat the fake ones?) Well, the thing is, Oreos are really good. How can you go wrong with chocolate waferish cookies and a delicious cream filling?! And I happened to be craving them. While a normal person would go out and buy Newman-Os, Stephanie and I decided to bake our own! Continue reading
Before Passover, Pom Wonderful contacted us with the news that they were now certified kosher for Passover! I was excited about this, because I love pomegranate juice and pomegranates. I have been known to horde them at the Rosh Hashana table and I always have a variation of Pom in my fridge. (The Pom Blueberry is the best, after 100% Pomegranate.) So, you can imagine how excited I was to get a box of cute little Pom bottles from the wonderful folks at Pom Wonderful: very!
I could have just drank them all up as soon as possible, but that wouldn’t be so much fun for you guys, now would it? And what do I like almost as much as pomegranates? Ice cream, of course!
I (obviously) love ice cream…more than most people, if you couldn’t tell ! And I really love ice cream sandwiches. But sometimes, the cookies that come with them are just too hard. So I decided to make some of my own cookies to pair with some homemade ice cream and make my own ice cream sandwiches. I wanted chocolate because I like the idea of the cookies being chocolate in ice cream sandwiches. Plus, they go better with a lot of ice cream flavors than traditional chocolate chip cookies. Like caramel and mint, the two flavors I happen to have in my freezer now. 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
Sweet kaak is nothing like regular kaak, except that it’s also kinda like a bread stick. Actually, it’s really more like a cookie made with orange zest. I usually don’t love orange zest, but for some reason I absolutely love sweet kaak. It’s a traditional Syrian treat, one that if I have in my cookie jar (okay, fine, I don’t have a cookie jar, but I do have airtight containers that I can leave on the counter and store cookies in) I will finish in about a day. Basically, they are sugar cookies that are twisted. Yum! Continue reading
On Monday I bought a Zoku Quick Pop Maker! I got home and put it straight in the freezer because I just couldn’t wait to try it out. And boy am I glad about that impulse buy! I had some overripe bananas hanging out on my banana tree (read: KA dough hook), and mixed them with just a teeny bit of sugar and some milk – voila, I made really healthy banana pops that rival those banana FrozFruits we used to eat on the beach (fine, more often we got coconut and strawberry. Claire always got lime).
On the rare occasion that I buy sour cream, I really need to use it before it goes bad. That means a lot of cake and muffins are baked in my house, then frozen for future breakfasts. I mean, I don’t want to waste a perfectly good ingredient. In this case, I decided to bake coffee cake, because it’s classic New York cuisine and easy to make for breakfast. I found a recipe in an old issue of Bon Appetit I had lying around, and it was perfect! A thick crumb topping and a nice moist cake.
Happy Chol Hamoed! You’re probably stuffed, but I think you can make room for some dessert:
I’ve been known to browse the internet for hours, reading recipes and adding them to my ever-growing Things To Make list. Most things are on that list
forever for a long time, but not this recipe!
Right after I read this recipe, I was invited to a friend for Shabbat lunch, and excitedly replied, “I’ll bring dessert, hope you’re serving dairy!” She confirmed that she planned on a dairy lunch, and I didn’t stop talking about this pudding all week. Poor David. Continue reading