Clean, GF Pumpkin Chocolate Chip Muffins

You will not even believe how delicious these healthy muffins are. They lack nothing in the taste department. I had a can of pumpkin purée that was begging to be played with, and the results came out beautifully.

Ingredients:
1/3 cup monk fruit sweetener (white sugar sub)
2/3 cup unsweetened applesauce
1/2 cup coconut flour
3/4 cup gluten free whole wheat flour sub
2/3 cup melted coconut oil
1 large egg
3/4 cup canned pumpkin purée
1 tsp EACH baking soda and baking flour
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1/8 tsp salt
1/2 tsp vanilla
1 cup Lily’s chocolate chips (or dried cranberries, raisins, or toasted chopped walnuts)

Preheat oven to 350. Honestly, I just mixed this gently all in one bowl, then poured the batter into a well greased muffin tin. Fill 2/3 the way up. For me, this yielded 16 muffins so I used a tin and a half. Bake for 20 to 25 muffins until the tops are golden brown, and spring back when lightly touched. These popped right out after cooling for 5 minutes, sparing me from banging my head against the wall when half the cake sticks to the pan (worst!!!).

Butternut Squash Soup

This was so easy and clean. I wasn’t planning on it for the blog but it’s too good not to share. I whipped this up on a weeknight, and my daughter and I loved it. I’m a huge soup maker, but I oddly had never made butternut squash before.

Ingredients:
A large onion diced
Three packs cut butternut squash
Two boxes vegetable broth
Two sprigs fresh rosemary plus a handful fresh thyme sprigs, tied in a mesh bag
Olive oil, salt, pepper

Set oven to 400, on roast or bake settings. Toss the cut squash with olive oil, some salt and pepper. Roast about 30 min until the squash is tender and begins to lightly brown. I love to caramelize my veggies before using them in soups, it results in a greater depth of flavor. Sauté the onion in an oiled soup pot, adding some veg broth as needed to keep the onion from burning. When the onion is tender, fragrant, and translucent, add the squash, rest of the broth, bouquet garni, 1 and 1/2 tsp salt and 3/4 tsp pepper. You can always add more of each later, I tend to start very conservatively. Bring to a boil, and lower to an active simmer on medium low, keeping pot covered. Simmer 45 minutes or until the squash is soft. Remove the mesh bag with the herbs and let cool for ten minutes to let off some steam. Blend with an immersion blender and adjust seasonings as needed. This is a great way to showcase the clean and simple beauty of a vegetable; how with with just several natural ingredients, dinner is served. This freezes really well, and is good for babies too! Optional garnish of fresh dill or a sprig of fresh thyme.

Milène Jardine Chocolatier

To continue with my love of highlighting small businesses, particularly ones owned by women, I’m thrilled to feature Milène Jardine Chocolatier. I am a major chocoholic and know good chocolate when I taste it. I require it daily. I met Milène at Soho House last year, at a networking event for young professionals. I was so interested in how her change in careers led to her pursuing her dream of becoming a gourmet chocolatier. Her story is truly inspiring, and so it’s no surprise that her chocolates are so outstanding, since they are made with passion and love. Milène’s collections are fascinating, my favorite being the one featuring exotic countries from around the world. Using spices and flavors unique to each country, each chocolate is infused with elements that evoke magical destinations. It’s wanderlust right here in your mouth. I have given Milène’s handcrafted chocolates as gifts, always to the great delight of the recipient. This is most certainly artisanal chocolate making at its absolute finest.

-How it started
My passion for creating desserts started as early as I could pick up a cookbook and hand mix sugar into butter. My parents agreed to my long list of baking ingredients on their grocery visits as they felt it was a positive, creative outlet. The sweets quickly became favorites at family celebrations and holidays. After college, I grew my love of desserts into a side project by making chocolate favors, platters, and centerpieces for weddings, parties, and art exhibitions. At the same time, my business skills were developed through extensive international travel and intense training at Macy’s renowned Private Label Design House. After 12 years, I left Macy's as Product Director due to the company’s 2016 consolidation. Through this major life transition, I found the courage to return to my childhood passion and build my own brand. Milène Jardine Chocolatier aligns with my lifelong fervor for confections and travel.

-The vision
Milène Jardine Chocolatier offers artisanal, international chocolate inspired by my personal mantra: Live by Love. After exploring over 35 countries and meeting inspirational people every step of the way, I believe in the healing power of food, of connection, and of love. The vision is to celebrate the beauty of diversity through chocolate. Each contains the finest natural ingredients: premium dark chocolate along with exotic herbs and spices that heal and soothe the body. They’re delicious and good for the soul. Milène Jardine Chocolatier is my gift to a curious, and ever-surprising world that inspires me every single day. The hope is to spread happiness, celebrate diversity, and inspire a world to "Live by Love" with each chocolate.

Find Milène Jardine chocolates at https://milenejardine.com/

https://milenejardine.com/

Cake Couture NJ

Very excited to feature Cake Couture this week! Speaking as an extremely satisfied customer who has ordered from CC several times, I can say that Jessica’s cakes taste as good as they look. It’s so disappointing when a cake looks beautiful but tastes bad or underwhelming. It is the rare professional baker that can serve up the highest quality in both taste and aesthetics. I love supporting small businesses, especially when I know the heart behind the hard work. Jessica Yunger began her custom cake business from her kitchen during covid, no easy feat for a mom homeschooling four young children. As she once said, her kitchen is her office, and we all know that our kitchens are the busiest, most hectic rooms in any home. It’s clear how much love and attention goes into each of Jessica’s custom creations. Each cake looks completely unique, and she has a wide range of flavor combinations to select from. So far my crew has enjoyed an ocean themed vanilla cookie dough, a peanut butter cracker Jack flavor, and a vanilla salted caramel kind. Every Cake Couture design is tailored to the whims of the guest of honor, taking age/mood/and special themes into consideration. The chocolate bomb craze that has swept our area this winter has also been included on Jessica’s menu. She makes regular and alcoholic bombs in a variety of gourmet flavors. Since we have had to redefine how we celebrate special occasions on lockdown, splurging for a one of a kind cake has certainly kept our “events” exciting. There are always ways to keep things feeling festive, memorable, and sweet. And mad props to anyone who has used a pandemic to launch a dream into the universe.

CAKE COUTURE

Seven years ago, when my oldest child was turning 2, with 6-month-old twins at home, I decided ordering a regular 'ol bakery cake to celebrate his birthday wouldn't suffice. Instead, I ordered a Mickey Mouse shaped pan on Amazon and spent two days playing around with canned Duncan Hines frosting and store-bought fondant. Looking back, it was this Mickey cake "experiment" that set in motion the wheels for Cake Couture, my custom cake business.

My love for baking began long before that Mickey Mouse cake. I've always felt at home in the kitchen. An apron is my favorite accessory and I turn to my stove, oven and mixer when I'm in any sort of mood. Even overwhelmed, I never skimp on home-made food and sometimes find myself baking and cooking more during the busiest weeks of my life!

After my son's birthday I started making intricate style event cakes for my other children. Occasionally, I would oblige a friend's request and make cakes for them as well. One thing I promised myself never to do was turn it into a business. Fast forward to 2020 when ALL bets were off the table, so to speak. Life took on an unexpected pace with the normal hussle and bussle replaced by "down-time" at home. Summer of 2020 I sent two of my four kids to sleep-away camp. Literally, the day they left for their camp bubble, while still living a pandemic life-style, I realized I was bored!! I couldn't remember the last time I felt that way and within hours I posted a picture of a cake on Instagram with the caption "DM to order". Within 24 hours of that post I had tons of inquiries and multiple orders.

It was just a couple weeks later that "Cake Couture" was officially born! Since July 2020 I've thoroughly enjoyed my new business venture. I recieve immense joy from being able to be a part of people's special occasions. Especially during these complicated times where family and friends are often kept at a distance during our happiest moments I've been very blessed to have a Cake Couture cake at their celebrations. Feeding people is in my Jewish blood and the happiness this business brings me was certainly hiding in my DNA.

Each order is a new challenge for me. I'm tasked with creating something that delights so many senses. We eat first with our eyes!! But cake design is only half the fun. The smells and tastes of each layer of cake and filling are often customized combinations and add another dimension of fun to the craft. The options at Cake Couture are endless, from carrot cake to cookie dough, red velvet, blue velvet and anything in between. I'm so grateful for an amazing customer base that gives me the chance to create for them. I have the most supportive family, friends, and clients and I can't wait to see what the future holds for Cake Couture.

XO Jessica

As a parting gift to this post enjoy this Cake Couture recipe for homemade edible cookie dough!!

1 cup unsalted butter

1 cup sugar

1/2 cup brown sugar

2 cups heat treated flour

1 1/4 tsp salt

3 tsp pure vanilla extract

1 cup mini chocolate chips

1. Cream room temperature butter and sugars.

2. Add flour, salt and vanilla and mix until combined.

3. Add chocolate chips by hand.

4. Chill and enjoy!

To order please contact me at:

DM @CakeCoutureNJ

or 201-953-1785

All orders custom made. 2 week minimum lead time.

Jessica Yunger

Parker's Split Pea Soup Recipe, Ina Garten

I’ve been enjoying this hearty pea soup during these colder months. With lockdown still in place, and being hunkered down with the fam still in full effect, cozying up with a bowl of this soup from Queen Ina has made being home extra yummy. A fire in the fireplace, warm bread to accompany the soup, and Cobra Kai on Netflix sure do round out that feeling of togetherness:).

INGREDIENTS:

1 cup chopped yellow onions

2 cloves garlic, minced

1/8 cup good olive oil

1/2 teaspoon dried oregano

1-1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 cups medium-diced carrots (3 to 4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 pound dried split green peas

8 cups chicken stock or water

DIRECTIONS:

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

GF Oatmeal Blueberry Cookies

A cross between a cookie and a muffin top (the good kind), these cookies are bursting with fresh blueberries and hearty oats. They contain no white flour or white sugar, and I even lessened the monk fruit sweetener by adding in unsweetened applesauce. These yummies made lovely breakfast treats during the holiday season.

Ingredients:
1 stick softened vegan butter (or regular)
3 tbsp monk fruit sweetener (white sugar sub)
1/3 cup unsweetened applesauce
1/2 cup packed light brown sugar
1 tsp vanilla
1 large egg
1 1/2 cup old fashioned rolled oats
3/4 cup your preferred gluten free baking flour (or almond flour)
1/2 tsp baking soda
3/4 tsp cinnamon
2 to 2 1/2 cups fresh blueberries (I used the jumbo)
Optional cinnamon sugar mix to sprinkle on top before baking


Preheat to 350. In a medium bowl with an electric mixer, beat the butter, brown sugar, monk fruit sweetener, and vanilla until well combined. Add the applesauce and egg, combine again. Scrape down the bowl and add the oats, mixing.

In a small bowl, mix the flour, baking soda, and cinnamon. Add dry ingredients to wet, mix until just combined. Fold in the blueberries gently. Form your cookie by shaping the dough into 1 1/2 inch balls. Flatten just slightly with your hand. Sprinkle with cinnamon sugar mix if desired. Bake for about 14 minutes, until the edges are golden brown. Let sit for 5 minutes before transferring to a wire rack. Store in between layers of parchment paper. Seen here is my grandmother’s antique cookie tin:).

**most cookie recipes say to use ungreased baking sheets. Even with my silpat liners I don’t trust this (which is likely silly of me), so I always lightly grease. I’d be pissed if I had to lick stuck cookies off the baking sheet, though I’d obviously do it.

Vegan Potato Latkes

Same look, just eggless. I didn’t realize I’d left out the eggs until the entire batch was cooked, and I had successfully taste tested two. These are delicious, and leaving out the three eggs surprisingly didn’t make any difference. So pleased to be adding these vegan latkes to my latke series, which I believe includes 7 different takes on this traditional classic. Oh, and these happen to be gluten free!

Ingredients:
9 large Idaho potatoes, peeled and cut into chunks
3/4 cup gluten free flour (I used a bean, tapioca mix) or all purpose regular
A Spanish onion cut into large pieces
1 tbsp kosher salt
2 tsp ground black pepper
2 tsp optional garlic powder

Directions:

Heat one or two large frying pans with a generous amount of vegetable oil. I leave on low while I’m preparing the rest.

Put onions and potatoes in a food processor. Process until it’s an even mush. Transfer to a large bowl. Add flour and seasonings. Taste, adjust as needed. Drop large spoonfuls of the mixture into the very hot pans, raising heat to medium high. Working with two spatulas, flip until deep golden brown on each side, I’d say three minutes on each side. Add flour by the tbsp or 1/4 cup as needed, if the mixture gets too wet. Drain latkes on layers of paper towels.

If using sweet potatoes, omit the garlic powder and sub 1 1/2 tsp cinnamon.

Gluten Free Lemon Olive Oil Cake 🍋🍋🍋🍋

I fully admit to being very confused by the concept of an olive oil cake. I tried this as a nod to the recent holiday of Chanukah, in which olive oil is the star of the show. This cake has Limoncello, a fun detail. The cake came out extremely moist, and I recommend making it the day before serving, so that the oil can settle a bit. Olive oil is obviously far healthier than butter, and there is no white flour or white sugar in this cake. It’s also dairy free. Regular flour and sugar can certainly be swapped in for the gluten free flour and sugar replacement.

Both my adult friends as well as my daughter loved the results. It sliced beautifully and needed no glaze, since it was sweet enough. I’m very excited to share this with you as part of my “cleaner indulgence” series.

Ingredients:
1 and 1/3 cups extra Virgin olive oil
3 large eggs room temperature
1 and 1/4 cups oat milk (I used Chobani extra creamy)
2 tbsp grated lemon zest
1/4 cup fresh lemon juice
1/4 cup Limoncello
1 and 1/2 cups monkfruit sweetener, the kind that subs for white sugar
2 cups plus 2 tbsp gluten free baking flour
1 and 1/2 tsp kosher salt
1/2 tsp each baking powder and baking soda
Optional confectioners sugar for dusting

Preheat oven to 325, since this recipe calls for slower baking. Grease a 10 inch springform pan very well, all around. Cut a piece of parchment paper to line bottom of pan. Grease paper.

In a large bowl, mix olive oil and eggs. Add the oat milk, lemon juice, lemon zest, and Limoncello. Mix well.

Add in monk fruit sweetener. Whisk to incorporate.

In another bowl, mix the flour, baking powder, baking soda, and salt. Add to wet mixture and combine, don’t over mix. Batter will be thin.

Pour batter into the SPRINGFORM (pan type matters here). Put the cake pan on top of a baking sheet to catch and oil that might seep out; you don’t want to smoke your oven. Bake anywhere from 65 to 75 minutes, checking after an hour with a toothpick (which should come out clean with some moist crumbs). It’s normal for a darker golden brown spot to form in the center. Let cake cool for an hour in pan, then release sides and transfer to a wire rack to finish cooking. Fresh lemon slices and berries make a pretty garnish, and a light dusting of confectioners sugar certainly never hurts.

Lockdown Latkes

Otherwise known as Carrot Parsnip latkes:). So thrilled to add on to my latke series from years past. There are quite a few interesting variations on the blog, I must say. This take on the Jewish holiday classic is a low carb, veggie based way to jazz up your repertoire. Don’t get me wrong, the classic potato pancake needs zero improvement. But I know that there are many of us who appreciate a healthier way to partake in tradition. Serve plain or with sour cream or homemade applesauce, which is one of the very first Jesscipes ever posted.

Ingredients:
A large Spanish or regular onion (or two medium) cut into quarters
Bag carrots peeled and cut into two inch pieces
8 parsnips prepared same as carrots
Tbsp kosher salt
2 tsp fine ground pepper
2 tsp EACH turmeric and garlic powder
1 1/2 cups packed, chopped fresh parsley
6 eggs
1/2 cup brown rice flour

Put onions, carrots, and parsnips in a food processor, until all is broken down cohesively into a mixture. If it gets dry during blending, add some olive oil down the shoot of the machine to moisten, this will keep the mixing smooth.

Transfer the mixture to a large bowl. Add all other ingredients and mix well. Fill two large frying pans with a generous amount of vegetable or canola oil. Heat on med high until very hot but not smoking. Test with a small amount of the mixture to see if it’s hot enough to fry.

Prepare a platter or aluminum pan by lining with paper towels. Keep paper towels on hand to place in between latke layers to drain excess oil. To make latkes, form a generous amount of the mixture with your hands. I then place each mound on a spatula to slide into the hot oil, and I work with two spatulas to turn them over. TIP: have extra flour on hand to add by the 1/2 cup as needed, as the mixture gets wetter. I had to do this several times, to keep the mixture dry enough to keep its shape.

Fry each latke until golden brown on each side, about 4 minutes per side. Place on paper towel lined platter or pan. This makes a lot, so I suggest freezing extras to have throughout the holiday. The turmeric adds a wonderful golden color that I just love, as it evokes the symbolism of light that is so meaningful to Chanukah.

Cleaner PB CCCs

Wait, what?? Cleaner peanut butter chocolate chip cookies. This gluten free version on my favorite classic was a hit all around. It’s so fun to experiment with delicious treats that feel more responsible. Everyone has their own relationship with food, and it’s usually a nutso journey with many twists and turns. Eating is so emotional. I have hit my sweet spot by not depriving myself, while still making choices that serve my body and health. These are really terrific.

Ingredients:
One stick softened vegan butter (I like Smart Balance)
2/3 cup creamy natural peanut butter
1/2 cup packed dark brown sugar
1/2 cup monk fruit sweetener (sub for white sugar)
1 egg or the vegan egg substitute equivalent
1 cup of gluten free flour (mine was a pre blended mix of almond, tapioca, and coconut flours)
1/2 tsp baking soda
1 1/3 cups Lily’s chocolate chips
3/4 cup coarsely chopped honey roasted or regular peanuts

Preheat oven to 375. In a medium bowl with an electric mixer, beat the butter, peanut butter, sugars, and vanilla, until well combined. Beat in the egg. Scrape down, mix again.
In a small bowl mix the dry ingredients. Mix with wet, slowly until just combined. Fold in chips and nuts.
Bake for 12 minutes. Don’t over-bake. Cool for 3 minutes on pan then transfer to cooling racks. Makes at least 2 dozen up to 32 cookies. I’m of the “go big and stay home” camp, so mine yield less.

Easiest Potato Knish

VERY proud of this one. I had to come up with something quick, easy, and that could feed a crowd of a dozen college students, who were having an outdoor Friendsgiving (all in attendance were tested before, and this is a remarkably responsible group). I love my daughter’s friends, and was really happy these kids were finding a way to celebrate together. It’s been so hard for college kids in so many ways. University years are so major, and this has been a giant bummer for them in particular.

So this came to mind, as a simple yet delicious way to contribute to their pot luck dinner. Frozen pastry dough, instant mashed potatoes, everything bagel seasoning. Done and done. Huge, huge hit. Should I be cheesy and give myself an A+ ? There was not one piece left.

Ingredients for two knishes:
One package of tri paneled pastry dough. I use Pepperidge Farm. One package will give you two things of dough to work with.
Instant mashed potatoes, prepared to box directions. I followed the instructions for four servings.
Deli mustard
One beaten egg for egg wash
Everything Bagel seasoning

Preheat oven to 350. Remove pastry dough and let thaw on a greased baking sheet. Don’t unfold the panels until the dough is thawed and pliable, or it will crack. Prepare the mashed potatoes while dough is thawing. When dough is soft and malleable, open the panels. Spread a layer of mustard down the middle panel. Top with a generous amount of mashed potatoes. Fold side panels, overlapping one on top the other. Pinch with water to seal and smooth. Brush top of the knish with egg wash. Sprinkle with a generous amount of everything seasoning. Repeat with second, if you’re making two. Bake for 30 minutes until golden brown. Slice and serve alongside extra mustard. This is a great party appetizer or side dish.

Carrot Cake Muffins

I made these gluten free for a friend last week, and he was blown away by how delicious they were. These moist, loaded, seasonal treats can be made with regular or gluten free flour. I’ve been using gluten free flour blends that can be directly substituted for typical measurements. A brand I’ve been liking is Orly’s, which served as the inspiration for these muffins. I like the blends since they’re more subtle and lighter than say, almond or coconut flours. These carrot cake muffins are a perfect Thanksgiving morning, feel good breakfast indulgence. Happy holidays!

Ingredients:
1 and 1/3 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 large eggs
2/3 cup sugar
2/3 cup canola oil
1/2 tsp vanilla
2/3 cup unsweetened applesauce (I used fresh)
1 and 1/3 cups fresh grated carrots
1/2 cup each coarsely chopped walnuts and golden raisins (I toasted my walnuts first but that’s optional)

This makes 12.
Preheat oven to 350. Grease and flour a muffin tin. Mix dry ingredients in one bowl, wet ones in another. Fold in the carrots and applesauce to the wet ingredients. Pour the dry ingredients into the wet ones, mix just to combine. Gently stir in the walnuts and raisins. Fill each muffin cup 2/3 full, bake for 20 to 25 minutes until a toothpick emerges clean.

If you’re giving these as a holiday gift, a basket lined with seasonal colored tissue paper, placed in a cellphone bag, and tied with a natural colored ribbon makes for a really nice presentation. That’s what I did, and it was super cute to serve up Little Red Riding Hood vibes.

Challah Delish

I’m so excited to feature THE BEST CHALLAH EVER this week. I have been ordering from Emily at Challah Delish for awhile now. Trust me, you’ve never tasted challah this good. Emily has a wide variety of delicious flavors that are all exceptional. My kids and I recently took one of her virtual challah baking classes and had a blast. Great covid lockdown activity that you can do with friends and family in different locations. You can be sure we’ll be ordering both of the special flavors you see here for Thanksgiving weekend!From the time she was young, Emily remembers the distinct taste of her mother’s famous cinnamon coffee cake, a dessert made from a soft yeast dough, mixed with just the right amount of sugar and cinnamon. It tasted like comfort, love and laughter. It is memories like this one that drove Emily to begin baking homemade goods for her family and friends. For Emily, a warm homemade challah is the best way to say thank you, congrats, and I’m thinking of you.

When Emily’s friend, a former co-counselor at camp, became very ill, Emily baked challahs and sold them as a way to earn money for her friend’s charity campaign. Years later, Emily still makes challah on a weekly basis - but her plain challah is only the beginning. She has seasonal offerings, but her most popular challah flavors are sweet crumb, caramelized onion, Lotus cookie, and everything topped.

Due to popular demand, Emily has increased her menu to include iced bundt cakes, chocolate chip sticks, brownies, kokosh (babka’s gooey cousin), and chocolate covered f’Oreos (a word she made up to combine faux + Oreo since they’re the purely non-dairy version).

Emily has been leading in-person challah bakes and demos for the past ten years. Since the pandemic, she has shifted gears and has led many virtual demos. Many school communities, shuls and extended families have bonded over her online challah bakes.

Nothing makes Emily happier than knowing that people are enjoying her delectable baked goods, whether they are actually baked by Emily or by those inspired by her creativity and passion.

To place an order or set up a Zoom challah demo, contact Emily on Instagram @challahdelish or email her at challahdelish@gmail.com

CHALLAH RECIPE

Yield: 2 braided challahs and 6 rolls

INGREDIENTS
To proof yeast:
1 Tbs active dry yeast
1 tsp sugar
1 cup warm water (about 110 degrees F)
For recipe:
1.5 cups warm water
1 cup sugar
2 eggs
9 cups of bread flour - you may not use all of it,
1 Tbs Kosher salt
1/2 cup canola oil

Mix the yeast, 1 tsp sugar and 1 cup of warm water in a large bowl. Mix with a fork. Set aside and let it bubble. This should take about 5-10 minutes. Add 1.5 cups warm water. Add 6 cups of the flour, all the sugar, salt, and eggs and only 1/4 cup of the oil. Fold and mix with one hand and turn bowl with other. Mix well. Gradually add 1-2 additional cups of flour and drizzle a little oil at a time until it’s a soft dough . It should be smooth and springy. Put a finger in the middle and it will spring back. Too much oil and dough will look and feel goopy; too much flour and it will feel crumbly and dense. You can use some of the remaining cup of flour to sprinkle on your baking surface when you braid. When you have the dough at the right consistency, cover it with a dry kitchen towel and let it rise for 1 hour.

Braid your challah dough and place in a sprayed oblong pan or on a parchment paper lined pan. Knot your strands of dough to create rolls. Allow the dough to rise for 30 minutes and then brush the tops of the loaves with beaten egg. Top with your favorite topping and bake in a 350 degree oven. Rolls will be golden and ready in 22-25 mins and loaves will need about 38-45 mins depending on your oven and preference.

For sweet potato pie challah, wash and pierce a whole sweet potato. Cook in microwave for 9-12 minutes until fork tender. When braiding the dough, flatten three strands and fill the middle portions with cubed sweet potato (no peel) , mini marshmallows and brown sugar. Close the dough on each side to seal the stuffing. Braid the sealed strands, and proceed as you would with the basic challah.

For Lotus cookie challah, spread a very generous amount of Lotus Biscoff cookie butter down the middle of the strands of dough. Seal the sides. Braid the strands and crumble Lotus Biscoff cookies on the egged braid. Proceed as you would with the basic challah.

Bread Hack

Guys, I have been KILLING it (at home) with this grilled bread and infused oil situation. I cannot believe this never occurred to me before. It’s the easiest way to serve delicious bread as an appetizer or snack. My sons have been gobbling up grilled slices of fresh bread, and dipping them in flavored olive oil. If I was hosting a meal of any sort, a pile of beautifully lined, artisanal bread on a rustic or chic platter, served with good oil and balsamic, would be my go to. All the serving pieces seen here were from Bed Bath (trivets and oil dispenser), Crate and Barrel, and CB2. Tons of super inexpensive options everywhere.
Since there are so few ingredients here, namely the bread and oil, I suggest splurging on quality. I love a crusty sourdough loaf from Balthazar. I buy it sliced. Your favorite good olive oil, some fresh rosemary, and fresh garlic are all that’s needed. The most important piece here is the cooking tool. My Calphalon ridged griddle with the weighted top, yields perfectly lined slices. Both the ridges and weight are needed to achieve those fab grill marks. You can put this together in minutes. If you’re opting for flavored oil, that gets assembled (again, minutes) about a week prior. It’ll last for weeks. Note the Snapple bottle I used to make mine. Any glass, pourable container should work. I’ll pour it into the white oil dispenser to serve, using a funnel if needed.

Ingredients:
A good, sliced artisanal bread (I like a round shape)
Good olive oil
Balsamic vinegar, if desired
Three large sprigs of fresh Rosemary, preferably dried
Three cloves peeled garlic

If flavoring the oil, a week in advance, pour a cup and a half of oil into a glass bottle. Add the rosemary and garlic. Close tightly and let sit to absorb flavors. If not using flavored oil, no advance prep needed. Heat the dry griddle over medium high heat. When hot, place two or three slices of bread and cover with the weighted lid. Let crisp up for just a minute or two. Flip and repeat. Serve as many slices as needed alongside dipping bowls of oil and balsamic. Garnish with some fresh rosemary leaves.

Table Decor on a Budget

I felt like mixing up the food section this week, by sharing some ideas on a super affordable table scape. After all, food tastes even better when it’s presented beautifully. I see almost no point in going to the trouble to create a sumptuous meal if it’s not served attractively. However, there is no need to spend a lot on pretty presentation. Everything I used here was inexpensive from the discount store Amazing Savings. The placemats, chargers, plates, and rolled up cutlery were all purchased there. Even the fabulous burlap runner, my favorite element, is from there too. Seasonal supermarket flowers in a coordinating vase added an easy pop of warmth and color. The trick is to keep everything in the same color family without being matchy matchy. Another key element is to use different variations of the same concept, like the burlap runner and straw placemats which are both natural materials. That cute decorative ball was purchased a couple of years ago in a flower shop. I keep things like that and reuse them to add easy whimsy. I stuck to the natural theme along with creams and golds, and it worked so nicely. I rarely use disposable paper goods, in an effort to be more environmentally conscious, but my dishwasher was broken so I allowed it. These plates are durable plastic, and can most certainly be washed. Years ago when I first began entertaining, I’d have never been so relaxed about something like that. My entertaining has become so much easier as I’ve loosened the grip on “how things must be”. I mean, really, who cares? The quality of the food has definitely improved overtime, and nothing kills a meal faster than an uptight hostess who is being too anal to enjoy herself. Learning how to keep things beautiful with a flexible, chilled out approach is something I have inadvertently cultivated through the years. The lesson? With less money and less effort, the results can be even lovelier.

Loaded Sesame Noodles

I call these my Loaded Sesame Noodles, since there’s tons of great stuff added to this favorite. Fresh ginger, fresh garlic, edamame, peas, baby bok choy, and mushrooms add delicious flavors and textures. Using brown rice noodles make this dish gluten free, as well as fast cooking. Pair with your favorite protein, marinated in your preferred teriyaki sauce. This dish is great on its own as vegan, or with grilled skirt steak, chicken, tofu, or salmon.

*To make the cute bok choy rosette garnish, just horizontally chop off the bottom of one head of bok choy. The cut piece naturally makes the rose shape.

You’ll need:
Pack of brown rice sesame noodles, prepared according to package directions. This makes a lot, so I save some plain in the fridge for future use. I’ll use 3/4 of the noodles here.
6-8 heads baby bok choy, sliced length wise
A cup and a half of fresh green peas
2 scallions, chopped
4 cloves of garlic, finely chopped
4 tbsp fresh ginger, chopped finely or minced on a box grater
6 tbsp light soy sauce
4 tbsp maple syrup
2 tbsp sesame oil
1 1/2 tsp spicy chili sesame oil
2 cups sliced shiitake mushrooms
1 1/2 cups shelled edamame
Mirin to deglaze
Toasted sesame seeds

There are several steps, but all are quick.
Prepare noodles and set aside. Boil a small pot with water, and Blanche peas for 3 minutes, plunging into an ice bath to retain color and bite (an ice bath is a bowl of cold water with ice, this stops the cooking process). In a small saucepan, combine the garlic, ginger, soy sauce, sesame oils and maple syrup. Over medium heat, bring to a boil and actively simmer on low for 5 minutes.
In your largest sauté pan, drizzle a tbsp each of olive oil and sesame oil. Add the mushrooms and cook until tender and fragrant, several minutes. Deglaze with Mirin by the tbsp as needed. Add the bok choy and sauté until wilted. This will all go pretty quickly. Lower the heat. Add the noodles and the sauce that’s been simmered, stirring over a low flame to combine. Add the edamame and peas, tossing to coat. Allow all to heat in the pan, on low, for a minute or two. Transfer to your serving dish. Sprinkle with the chopped scallions and a generous amount of sesame seeds.

Crumb Topped Apple Bread

I found this recipe on Pinterest. It was such a nice break from ubiquitous pumpkin bread. The apples I used were picked at the farm last week, and I added more chopped apples to the crumb topping itself. My son loved this with vanilla ice cream, and my daughter grabbed a slice for breakfast on the way to school. Maybe next week, I’ll play around with a more diet friendly version for me. Stay tuned!

Ingredients

For the crumb topping:

• 3 tablespoons sugar

• 3 tablespoons brown sugar

• 1/2 cup plus 3 tablespoons all purpose flour

• 5 tablespoons unsalted butter, melted

For the bread:

• 2 1/2 cups all purpose flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 1/2 cup unsalted butter, melted

• 3/4 cups sugar

• 2 large eggs

• 1 cup milk

• 1 1/2 teaspoon vanilla

• 1 cup peeled, chopped apples

For the glaze:

• 1 cup powdered sugar

• 1 tablespoon milk

• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Lightly spray a 9x5 inch loaf pan with non-stick spray and set aside.

2. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, and flour. Drizzle the melted butter over everything and stir until it’s combined and clumping together. Set aside.

3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, and melted butter until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the chopped apples.

4. Scoop the batter into the prepared loaf pan, smoothing the top. Sprinkle the crumb topping on the batter, pressing it lightly into the batter.

5. Bake for 45-55 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Allow the bread to cool completely in the loaf pan.

6. In a small bowl, whisk together the powdered sugar, milk, and maple syrup until smooth to make the glaze. Drizzle the glaze over top of the cooled bread. Let the glaze set, then carefully remove the loaf from the pan and slice.

Hot Mulled Apple Cider

We’ve been loving this Bobby Flay recipe for hot, mulled cider on crisp, Fall evenings. This was especially enjoyable in the sukkah. What’s great about this recipe, is that you can also make it straight on a grill, if you’re already bbq-ing outside anyway.
As much as I love cooking my own recipes, it’s just as fun to curate ideas from other sources and share them. Sharing is caring:).

Ingredients:

2 quarts apple cider

2 cinnamon sticks

2 whole allspice berries

2 whole cloves

1 orange, thinly sliced

Directions:

Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

Lentil Soup With Potatoes

This is the perfect, hearty soup for the currently dropping temperatures. Autumn is associated with so many yummy things, a chunky, filling soup among them. The cubed potatoes add nice texture and extra warmth. My vegetarian daughter loves this recipe. I made it for her for Rosh Hashanah, but my other guests all wanted some too. This feeds a crowd, so cut the recipe in half for a smaller group of 2 to 4. You can always freeze the leftovers, and add vegetable stock to thin it out when reheating.

Ingredients:
A bag of red lentils, rinsed and checked
A diced Spanish onion
Four celery stalks, diced
A bay leaf
Several sprigs of fresh thyme or rosemary, in a bouquet garni mesh bag
Two tbsp red wine vinegar
Five Idaho potatoes, cleaned, peeled, and cut into an inch dice
12 to 16 cups vegetable stock (I have four boxes on hand, since the lentils expand and get thick)
A tsp each garlic powder and Italian seasoning
2 tsp salt
1 tsp ground pepper
3/4 packed cup each fresh chopped parsley and dill 

In a large soup pot, sauté the onion in 3 tbsp olive oil for about 5 min, until it starts to get really fragrant and translucent. Add the red wine vinegar as the pot starts to dry up, to prevent the onion from burning. Add the garlic power and Italian seasoning. This gives the onion, the base, a fantastic flavor to carry the soup. Add 1/4 of veg stock as needed, to keep the moisture in the pot. Add the diced carrots and celery with maybe 1/2 cup of stock, cover pot, and sweat the vegetables for about 5 minutes until tender. Add the rest of the ingredients. Stir well, bring to a boil over medium heat, reduce to low and simmer for 45 minutes to an hour. The lentils will partially disintegrate, which will be a nice pairing with the other diced vegetables; the carrots, celery, and potatoes. Add stock as needed to keep soup from thickening too much. Remove bay leaf and bouquet garni before serving, and add salt and pepper to taste. I always start with less and then add. I love to serve this in earthenware mini crocks, for a homey feel.

Let's Dip

Chimichurri Sauce Recipe

The six weeks or so, in which we celebrate the Jewish holidays, calls for unreasonable amounts of food. It’s like making 20 Christmas or Thanksgiving dinners. Unlike on sabbath, Orthodox Jews are able to cook on holidays, so lots of grilling takes place. The weather is still warm, and a bbq is an great way to feed a crowd. To jazz up my red meats, I’ve been serving them with these two homemade dipping sauces. These fresh condiments really liven up the expected burger, steak, or London broil. They look really cute served side by side in small, individual bowls near each guest. Double or triple ingredients as needed.

Ingredients:

• 1 cup packed fresh parsley, washed and dried

• 5 medium cloves garlic, peeled

• 2 tablespoons fresh oregano leaves

• ½ cup extra-virgin olive oil

• ¼ cup red wine vinegar

• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

• 1/4 teaspoon red pepper flakes

Directions:

Place parsley, garlic, and oregano in the work bowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.

Let’s Dip Again; Spicy Ketchup

Ingredients:

• 1/2 cup ketchup

• 2 tablespoons dark brown sugar

• 1 tablespoon apple cider vinegar

• 1 tablespoon molasses

• 2 teaspoons hot sauce

• 2 teaspoons Worcestershire sauce

• 2 teaspoons of your favorite barbecue rub

• 1/2 teaspoon yellow mustard

• 1/4 teaspoon onion powder

• 1/4 teaspoon garlic powder

Directions:

Whisk together ketchup, brown sugar, vinegar, molasses, hot sauce, Worcestershire, barbecue rub, mustard, onion powder, and garlic powder in a small bowl. Use immediately or transfer to an airtight container and store in refrigerator for up to a month.