Tag archive for "Baking and Confections"

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baker’s Alert! Keep Sending Us Pics of Your Hanukka Cakes and Cookies! Check These Out!

1 Comment 15 December 2014

Whether you spell it Hanukka, Hanuka or Chanuka, holiday memories are kept alive because of the fun that goes into the holiday planning. Help us keep up the inspiration by sharing your pics, ideas, and recipes.  Enjoy this re-post from 201o! 

Send your pics and holiday creative sparks  to marlene@thejewishhostess.com.

Delectable Cupcakes by Rachel Mamiye Dweck!:

“Happy Chanukah Jewish Hostess!
Attached is a pic of my Chanukah I made for a Chanukah party.”:

From “mwygoda”- thanks for the pic!

Thanks Vicki! Gorgeous Cupcakes!

by Vicki Betesh Hoffstein:


Thanks jenharari for these yummy looking cookies!:

“Hi, I hope I can be entered even though I do this professionally.” Cheryl

YES!!!! Check out Cheryl’s website mmdesignsny.com:

by Cheryl Spilzinger

Cookies by Shirley Mamiye:

Check out her baking website HOMEBAKED

by Shirley Mamiye

Dreidel Cake by Esther Chrem:

Check out her delicious website!


Patty Cake by Esther Chrem

PattyCake by Esther Chrem

By Rebecca Willis:

“Thank you! Its basically kosher marshmallows with a pretzle stick in the top, and a Hershey kiss on the bottom.  I used frosting to stick the kiss to the bottom.  Then I just used frosting to write the letters on the side. For the platter in the picture, I only wrote one letter on each driedle so the frosting wouldn’t smear.  This year I am setting it up as an activity for the kids to do themselves, which should be a lot of fun!”

Chanukah Treats by the Willis Family

By Magen David Yeshivah third grade girls:

by Meirah, Sarah, Danielle, Lauren, Rivka, and Judy

Chanuka Menorah cake by Alexis Fallas:

Menorah Cake by Alexis Fallas

“I make these cookies every year for hanukah and they are a big hit! there sugar cookies with rolled fondant and decorated with a frosting.”  Beth Cayre

Chanuka cookies by Beth Cayre

Keep sending in your Hanuka cake and cookie pics to marlene@thejewishhostess.com

OR JUST CLICK HERE and win a chance to pick any cookbook !

Browse Below!

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Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

7 Comments 02 December 2012

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”


2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

1 Comment 04 April 2012

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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Baby Giselle’s First Princess Birthday Party

Amy Atlas Dessert Bar Contest, Dessert Buffet Bars, parties

Baby Giselle’s First Princess Birthday Party

No Comments 24 March 2012

Dear Florence, Thank you for sending in your gorgeous party pics! Its amazing that you made all of the desserts and displayed it all by yourself. It totally looks like you hired a party planner! You are fantastic! Marlene

“Hi Marlene!
I love your blog and I’m always checking in for beautiful inspirations!

I recently had my daughter Giselle’s first birthday party and I thought I would share the results. The theme was princessy with lots of hits of pink and royal purples. I made the cake, matching cookies, cake pops, chocolate lolly pops and macaroons all to coordinate with the theme.

I used mirrors and different shaped glass containers for the display. Martini glasses held pink or purple candies, a large square vase doubled as a biscotti cookie jar, smaller vases held pink and purple chocolate lolly pops while two trifle bowls were filled with homemade french macaroons and berry salad. I tied the tall vases with ribbon to match the tulips, one was dedicated to pink and one to purple. ”

-Florence Habert


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Grilled Pineapple with Ice Cream and Butter Rum Sauce

kosher dessert recipes, kosher pareve recipes, kosher recipes

Grilled Pineapple with Ice Cream and Butter Rum Sauce

No Comments 20 July 2011

This is a gorgeous dessert for holidays or  even after a special weeknight dinner. I wouldn’t have believed how easy it was if I didn’t watch this video.

Quick Instructions:

  1. Core and slice pineapple so that each slice has a hole.
  2. Spray grill pan with butter flavor Pam and heat till a drop of water sizzles in top of grill pan.
  3. Grill slices on both sides for several minutes till grill marks appear.

Make butter rum sauce:

  1. 2 tsp unsalted butter melted in a pan
  2. 1/4 cup of brown sugar
  3. stir in 1/4 cup rum
  4. stir all ingredients on low heat till smooth
  5. pour over ice cream that has been scooped on top of each pineapple slice.
  6. If you are reading this post from a Blackberry , get on over to a computer  and watch the video before the ice cream melts!

For ice cream that’s Vegan , kosher , organic , dairy free , gluten free , wheat free  and yeast free, try Luna and Larry’s organic Almond Fudge or Coconut Ice cream at Omni Health on Avenue U in Brooklyn. Check out their WEBSITE for healthy  ingredients, vitamins, supplements, wheat and gluten free products, as well as organic groceries and produce.

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How to Frost Cupcakes – Great Video

birthday parties, bridal showers, kids, kosher dessert recipes, kosher recipes, parties, sheva berachot table settings

How to Frost Cupcakes – Great Video

No Comments 27 December 2010

Need a last minute activity for a Sub-Zero Snowstorm?

  • If you want to really have a cupcake thats worth the calories check out  Bakerella’s blog or delish.com’s 14 Great cupcake recipes for kids.
  • Whip up one of these frosting recipes and get out  your pastry bags and tips or you can make your own pastry bag out of parchment paper . LEARN HOW HERE.
  • Order great cupcake decorating accessories from  Amazon so that you will really be prepared for the next time you are snowed in. Have Fun!!

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Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

kosher dessert recipes, kosher recipes

Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

No Comments 19 December 2010

“These cookies are great with coffee. I eat them straight out of the freezer ” -Laura Cohen

Laura sent me this recipe a couple of weeks ago, and since then, I’ve made it at least 4 times, each time with a different twist. You can throw in sesame seeds, slivered almonds, walnuts, even  ground flax seeds or chocolate chips.

10 Minute Healthy Fat Free Cinnamon Oat Cookies

  • 3 bananas
  • 1cup chopped dates
  • 1cup oats
  • quarter cup apple sauce
  • sprinkle some cinnamon
  • 1 tsp vanilla flavoring
  • Mix and put on parchment paper make small teaspoonfuls and flatten or make whatever shape u want – it doesn’t change in the oven.
  • Bake 350 for 20 min on one side,
  • for crispier cookies, flip onto the other side for another 20 minutes.
  • Store in freezer

Send in your  favorite easy, healthy recipes to marlene@thejewishhostess.com.

Every submission will be entered to win any Susie Fishbein cookbook!

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Paulina’s  Bridal Shower- “Fashion 2010″

at home, kosher dessert recipes, kosher recipes, parties

Paulina’s Bridal Shower- “Fashion 2010″

4 Comments 16 December 2010

My friend Esther Saada sent me these fabulous pictures from her daughter Paulina’s bridal shower.  I’m sure that you will enjoy the creativity and detail that went into this sweet and stylish event.- Marlene M.

“Paulina’s bridal  shower theme was sparked by a Dress A Bride charity  bake-off. Esther Chrem, (Paulina’s sister in law) called  Paulina and asked  if Paulina would like to come over and help come up with the theme of a cake for Esther to design for the charity. They spoke about what could be a cool, sharp new theme and they came up with “Fashion 2010″.  The bake off consisted of 4 teams of bakers. Each designed a beautiful cake, but Esther  Chrem won first place!

During the bake-off the attendees had the opportunity to bid on a cake, so of course I bid on the one that Esther baked and I won the bid! The bottom of the cake was a leopard animal print.  The second layer was black studded , and the next layer was a red Hermes crocodile bag. The top tier was a black studded Louboutin shoe. In the close up picture you can see  that Esther even wrote out the name inside the shoe and also made the red heel just like the original shoe! Surrounding the cake are fashion trends from 2010 such as the fingerless glove and the jeweled bib necklace. The cake was done with edible fondant, edible silver beads and edible rock candy.

To coordinate with the theme of the shower , Esther created  mini red Hermes handbag cookies, mini jeweled bib necklaces, and an assortment of shoe cookies. To pick up the red in the cake, I ordered flowers in red, and draped a leopard silk tablecloth topper over the table. I also scattered some pages from Vogue magazine, and photos of designer shoes and placed them around the table.Hope you enjoy these pics as much as I enjoyed hosting the shower!” Esther Saada

Photos by :Vicki Ades Photography vickiadesphotography.net

Baked by: ecpattycake.com


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Quick Almond Loaf- 6 Ingredients

kosher dessert recipes, kosher pareve recipes, kosher recipes

Quick Almond Loaf- 6 Ingredients

1 Comment 01 November 2010

by Esther Serouya

Another Shabbat is coming up and its time to try this new, easy  almond loaf.  For a lower fat version, substitute unsweetened applesauce for the oil. You can also bake it, wrap it in plastic wrap  and freeze as one of your pareve Thanksgiving desserts.

Quick Almond Loaf

2 cups sifted flour

2 tsp baking powder

1 1/2 cups sugar

3 eggs

3/4 cup oil (or applesauce)

2 tsp almond extract

beat oil,eggs and sugar. add the flour and baking powder then almond extract. the batter will be thick. bake in a greased bundt or loaf pan for 50 mins at 350 degrees.

by Esther Seruya

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Vicky’s Mandel Bread

kosher dessert recipes, kosher pareve recipes, kosher recipes

Vicky’s Mandel Bread

No Comments 30 August 2010


Famous for her  fantastic mandel bread, Vicki N. has finally agreed to share her recipe after years of selling bags full to family and friends.


  • 6 eggs
  • 1 1/2 cups oil
  • 1 1/2 cups sugar
  • 1/2 cup orange juice
  • 3 tsp.vanilla
  • 6 cups flour
  • 1 bag  choc. chips

4 tsp. baking powder

Mix oil and sugar in mixer. Slowly add 1 egg at a time,beat each one well.

Add orange juice and vanilla, add flour baking powder.and chips. Grease trays then  refrigerate dough for 1/2 hour to prevent dough from being sticky.then,place 3 logs  on each tray .(Wet hands to help avoid batter sticking to hands while forming the logs) Bake for 20 minutes at 350 degrees. Slice and then toast in oven for 20 minutes. Enjoy!

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Flourless Chocolate Cake

kosher dessert recipes, kosher recipes

Flourless Chocolate Cake

No Comments 23 March 2010

My niece Shirley makes this fabulous recipe  all year round. Though she is an overloaded  NYU student, she still

finds the  time for her kosher baking business. She caters any kind of party and is as sweet as her muffins and cakes!

Check out her website homebakedbyshirl.(p.s.would you ever believe that her 14 year old brother built her website???)

This recipe is from Smitten Kitchen. Each recipe on this site is mouthwatering.

photo: Smitten Kitchen

To Make a Four-Layer Chocolate Cake

For cake layers:

12 oz fine-quality bittersweet chocolate (not unsweetened), chopped
6 tablespoons water
12 large eggs, separated, at room temperature
1 1/3 cup sugar
1/2 teaspoon salt
2 tablespoons Dutch-process unsweetened cocoa powder

For filling:

2 cups heavy cream
6 tablespoons confectioners sugar, sifted
4 tablespoons Grand Marnier*

Make cake layers: Preheat oven to 350°F. Grease four 9-inch circular cake pans and line bottoms of circles with a piece of parchment paper.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks (you will need an enormous bowl for 12 egg whites).

Gradually add remaining 2/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly over four baking pans and bake until puffed and top is dry to the touch, 15 to 18 minutes, rotating cakes between racks to ensure they bake evenly. Transfer pans to cooling racks and if necessary, loosen edges with a knife.

Sift cocoa powder over top of cake layers and place a piece of waxed paper over the top of the pans. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. Place layers in the freezer for about an hour, until they are firm enough to be carefully lifted without breaking.

Make filling:

Beat cream with powdered sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks.

Fill and roll cake: Bring first cake layer out of the freezer and arrange on platter, cocoa side down. Spread one-quarter of filling evenly over the cake. Bring the next cake layer out of the freezer, placing it gently over the filling, again cocoa side down. Repeat this process until all layers and whipped cream are used.

Keep cake in the refrigerator until you are ready to serve it. Two hours should be more than enough to assure that the layers are no longer frozen.

Dark chocolate grated into curls with a vegetable peeler makes for an excellent garnish.

* You can substitute the following for Grand Marnier: 4 tablespoons Cognac and 1 teaspoon vanilla; 4 tablespoons cocoa and 1 teaspoon vanilla; or 4 teaspoons instant-espresso powder or instant-coffee granules dissolved in 4 teaspoons water plus 1 teaspoon vanilla.

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