A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

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A Personal Recipe for YOURSELF on Rosh Hashanah by Life Coach Alice Chera

1 Comment 14 September 2012

 

Thanks you Alice Chera for your calming words of wisdom during this rushed and hectic holiday whirlwind…

For many Jewish women September is an amalgam of moving trucks, school supplies, holiday menus, shopping lists, and back to school tears. But let’s face it; we women are incredibly energetic and creative. When it comes to whipping up a months worth of gourmet holiday meals we can conquer the kitchen like nobodies business. But oftentimes the essence of the holidays, especially Rosh Hashanah can be overshadowed by the quest for the right fall shoe to the yummy aromas wafting from our kitchen. The fact that another year has passed and a fresh new year awaits us can seem secondary to the myriad of responsibilities required to get our selves and our families “holiday-ready.” So as we think about setting our tables and tweaking our menus, take a moment to focus on yourself and the upcoming year. What do you want this year to look like?

Rosh Hashanah is a time for both gratitude and reflection, a time to take stock of the past year and set our intentions for the year to come. Now is the time to channel some of that wonderful creative energy and decide what you would like to serve up for yourself in this New Year. Close your eyes and take a moment to go into your “inner house.” Picture a large, glorious table, a table just for you. This is your table for the year to come. How do you want to set it? What will be on your menu? What will you do this year to nourish your body, mind and soul?

There are 2 ways that we walk through our lives, one is by “being” and the other is by “doing.” How we walk through this year and who we decide to be is just as important as what we choose to do. This holiday think about what attributes you want to cultivate and what pesky habits you want to release. Perhaps it’s time to let go of self-doubt and work on really appreciating who you are and all that you do. Or how about cranking up your Fun-meter and doing something out of the box at least once a month just for fun? Maybe you have been waiting to go back to school, take that class, or start that juicy project you keep putting off. This Rosh Hashanah, don’t forget one of the most important people to grace your table- that person is you! Create a recipe for yourself this year that spices up your fall, warms your winter and has you blossoming through Spring and Summer.”

Alice Chera, CPCC, ACC
AKC Life Coaching
(917) 692-4409
alic44@aol.com
www.alicechera.com

 

 

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Chocolate Cinnamon Babka Breakaway- Revised

kosher challah recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shabbat recipes, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Chocolate Cinnamon Babka Breakaway- Revised

6 Comments 14 September 2012

 

 

 

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The person who gave me this babka recipe promised that she would never speak to me again if I mentioned her name, and if I do, I will probably be UNinvited for the first lunch of Rosh Hashanah- so this recipe will remain ANONYMOUS! Enjoy!

Chocolate Cinnamon Babka Breakaway:

Start with basic Challah recipe:

  • Two “3 one ounce packs” of rapid rise yeast mixed w 4 cups luke warm water and 1/4 c sugar
  • 4 eggs
  • 1 c oil
  • 1 1/4 c sugar
  • 4 heaping tbsp kosher salt
  • 5 lbs (king arthur bread best) flour
  1. Proof the yeast by combining 2 cups of very hot water with 2 cups of cold water plus 1/4 cup of sugar in a bowl. When it is mixed, add yeast and let bubble up. (I cover the bowl with a paper towel).
  2. Mix rest of ingredients together in a Bosch or knead by hand.
  3. Add yeast mixture.
  4. Let rise 1 1/2 hours covered w plastic wrap and a towel.
  5. Separate int 8 balls.
  6. Use half of this recipe to make regular Challah.
  7. Roll out a ball of challah dough into a rectangle approximately 14″ x 8″.
  8. Make a mixture of 1 cup of  sugar and 1/4 cup of cocoa OR 1 cup sugar and 1/3 cup cinnamon, plus- 1/2 bag of chocolate chips (optional), 3/4 cup of oil, 1 tsp. vanilla.
  9. Slather it onto your rectangle.
  10. Roll up jelly roll style.
  11. Slice into thin spiral rolls and place along bottom of round challah pan OR I used an oblong springform pan which worked well for this babka.
  12. Make a new mixture of 1 cup of sugar, 3/4 cup of cinnamon, and drizzle safflower oil into the cinnamon sugar mixture to make a THICK syrup.
  13. Drizzle all over your chocolate spirals and into each crevice of the babka. (photo not shown)
  14. For each babka- make a new  confectioner’s sugar/chocolate and sugar/cinnamon mixture as the syrup topping.
  15. Optional Crumb Topping: 1 stick of margarine, 1/2 cup of sugar, 3/4 cup flour, 1 tbsp. vanilla, 1 tbsp. cinnamon. Mix together with fingers till becomes crumbly and sprinkle on top.
  16. Bake at 350 for 25 minutes or until a knife comes out clean.

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