Tag archive for "Baking"

Paulina’s  Bridal Shower- “Fashion 2010″

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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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Oven Baked Smashed Potatoes

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Oven Baked Smashed Potatoes

1 Comment 22 September 2010

Oven Baked Smashed Potatoes:

The boring potato has turned into the talk of the town.

Check out this recipe – easy, delicious and NEW!

Ingredients:

As many new potatoes as you would like to eat

Lots of good olive oil

Salt and pepper

Fresh herbs

Parchment paper is very useful

Preheat your oven to 450-475

Boil up as many potatoes as you’d like in some nicely salted water (taste it, it should taste like the sea…adding enough salt to the boiling water is CRUCIAL!!! to a well seasoned inside.)

When the potatoes are cooked through, drain the water and set aside for a moment as you spread a parchment paper over a baking tray.

Pour olive oil generously over the bottom of the parchment covered tray, making little pools of oil – as many pools as you have potatoes. Use about 1Tbls of oil under each potato.

Place a potato on each pool of oil, and squish (don’t mash to death- just squish as if you sat on it) down flat over the top of the oil. Repeat with the remaining potatoes.

Drizzle another Tbls of oil over the top of each potato and then sprinkle with salt and pepper.

If desired, sprinkle on a little fresh chopped rosemary or thyme (freshly minced chives are also very nice.)

Bake for 20 minutes or so in your very hot oven until the potatoes are crispy and golden on top.

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Chewy Whole Wheat Fudge Cookies

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Chewy Whole Wheat Fudge Cookies

5 Comments 01 September 2010

www.homebakedbyshirl.com.

As an absolute dessert-addict, I am always in search of delicious recipes that can be easily altered to accommodate my ever-present desire to eat healthy. And while I certainly believe that the occasional sugar-flour-butter does a girl good, I try hard to maintain a healthy everyday lifestyle by staying away from processed sugar and flour. That being said, I immediately fell in love with this recipe the second I laid my hands on it. A cinch to make, this divine recipe produces the moistest, most decadent chocolate cookie you can imagine, while using whole wheat flour and maple syrup!

Whole wheat pastry flour – as opposed to regular whole wheat flour (which can often impart too much of a wheat-y flavor and chewy texture to delicate baked goods) –  has a higher starch and lower gluten content, generally yielding more tender results. You can use whole wheat pastry flour the same way you would use regular all-purpose flour in just about any baked good recipe  – the texture will be almost identical.

I love that these cookies are not-too sweet (as I often find cookies to be), have a delightfully creamy texture coming from the whole wheat pastry flour and the syrup, and are unbelievably easy to make. Just one is a satisfying dessert in itself (although that hasn’t stopped me for going back for seconds). These are definitely worth a try!

Also, feel free to play around – these cookies are pretty adaptable. I have used a number of different nuts in this recipe- all with exceptional results. Just make sure to toast them first for the best flavor and crunch (spread on a baking sheet on 350 for about 10-15 minutes). Also, for a lower fat option, the chocolate chips can be omitted, as could the nuts – just be prepared for a pretty flat cookie.

Great for the unexpected Shabbat guests!

Healthy Fudge Cookies

1 cup maple syrup

1/2 cup canola oil

2 tbs vanilla

2 cups whole wheat pastry flour

½ cup cocoa (the better the quality, the more chocolaty the cookie!)

1 tsp baking powder

1 tsp baking soda

1 tbs instant coffee (optional)

heaping ½ tsp salt

½ (or more) cup of organic chocolate chips

1 cup (or more) chopped, toasted pecans, walnuts, slivered almonds…

  • Preheat the oven to 350. Line 2 cookie sheets with parchment paper.
  • Combine all of the wet ingredients in a bowl. Add in the dry ingredients, mixing well.
  • Drop cookies in 2-3 inch balls onto the cookie sheet, pressing them down slightly, and making sure to space them about 2 inches apart from each other.
  • Bake for about 12-15 minutes, or until spread, but still soft in center. (The cookies will firm up as they cool)

These cookies can be frozen up to a month (if they last that long!).

For more information regarding healthy alternatives to your favorite desserts, be sure to check out my website at www.homebakedbyshirl.com. And, if there is a recipe you’d like for me to try out for you, don’t hesitate to ask!

All the best,

Shirley

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Vicky’s Mandel Bread

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Vicky’s Mandel Bread

No Comments 30 August 2010

VICKY’S MANDEL BREAD

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.

Ingredients:

  • 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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Easy Holiday Fruit Cake

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Easy Holiday Fruit Cake

No Comments 07 August 2010

This cake is so great for summertime because you can easily use up a lot of the ripe fruit in your fridge.  Its also easy to whip this recipe up early Friday morning for a Shabbat dessert and then run to the beach!
1/2 cup oil
1/2 cup sugar
2 eggs
1/2 cup orange juice
1 tsp. Vanilla
2 tsp.baking powder
1 cup flour
1/2 cup fresh peaches
1/2 cup blueberries

by Allison Srour

Whisk oil sugar eggs orange juice vanilla until it becomes creamy. Add baking powder and flour. Place batter on greased pyrex add peaches and blueberries. Bake on 350 for about 1/2 hour.  So easy and light. Enjoy.

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Mini Maple Chocolate Chip Pancake Muffins-Baked!

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Mini Maple Chocolate Chip Pancake Muffins-Baked!

No Comments 30 April 2010

Pancakes are a must at a brunch, but I hate being the one in the kitchen doing all the flipping, while everyone else is having fun and eating. There is the option of making pancakes in advance and freezing them, but its just not the same as when they come out fresh.  So I  found this great recipe for mini maple pancake muffins on Bakerella.com

Generously grease a 24 cup mini muffin pan with non-stick spray.    

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

 

Directions

  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
  • Add wet ingredients to dry ingredients and stir with a spoon until combined.
  • Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
  • Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve  with maple syrup.    

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Breakfast Carrot Bran Muffins

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Breakfast Carrot Bran Muffins

No Comments 23 April 2010

This recipe was tested by our friends over at Healthy Exposures.

Its perfect as a Sunday morning breakfast treat . You can even layer a dozen of these into a breakfast tin or a basket, wrap with cellophane, and bring as a housewarming or a get well gift.

Ingredients for this Kosher Recipe

-1.5 c. Wheat Bran

-1/2 c. Oat Bran

-1/4 c. Rolled Oats

-1/4 c. Spelt Flour

-2 T. A.P. Flour

-1.5 t. Baking Powder

-1 t. Baking Soda

-1/4 t. salt

-1/3 c. Stevia [or sweetener of your choice]

-cinnamon, ground ginger, and nutmeg [i didn’t measure. heh…]

-vanilla extract [i was pretty liberal with it.]

-1 c. soy milk

-1/2 T. vinegar

-1/3 c. unsweetened apple sauce

-1/3 c. maple syrup

-1/4 c. egg substitute

-1/2 – 3/4 c. grated carrots

-crystalized ginger, dates, raisins, additional oats [optional – for mix-ins or topping]

Notes on Ingredients

1. Ratio of brans & oats not exact – I am fairly confident this is close to what I used, but may be a hair off. Additionally, you could use more wheat bran and less oat, and vice versa. The oat bran gives it a great texture, however.

2. WW Flour could likely be used in place of A.P, as well as the Spelt. I wanted to incorporate Spelt flour, and added in some A.P. just because I wasn’t sure if WW would encourage it to be too dense. Baby steps!

3. If you don’t have/dislike maple syrup, I am sure these would rock just as hard with molasses or honey – especially molasses.

4. I used between 1/2 c. and 3/4 c. grated carrots…but I think next time I’ll up the ante and use a whole cup.

1. Preheat oven to 375*. In a liquid measuring cup, add vinegar to milk. Let sit 5 minutes while measuring and combining wheat bran, oat bran, and oats.

2. Add milk & vinegar mixture to bran and oat mixture. Let sit while mixing together applesauce, stevia, egg, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Pour this mixture into bran & milk mixture.

3. Combine flours, baking soda, baking powder, and salt in seperate bowl. Then add this and grated carrots to the master bowl.

4. Mix just until moistened. Do not overmix! You can also add in raisins or dates at this point.
5. Think to self “well dang, at least this smells delicious…will it taste this delicious?”
Spoon into greased [okay, sprayed] tins of choice.
5. Pray to the baking gods that you crafted something successful.
Bake for about 20m. It is very easy to underbake these, so be careful and cut one in half before taking them out. I find that the with the oat bran, it actually get s a really nice “crust” when done for a couple minutes longer than completely necessary, anyways!
Makes 8 mini rectangular loaves.
6. Remove and Cool!
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Make Falafel From Scratch

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Make Falafel From Scratch

2 Comments 19 April 2010

Falafel, Parve, Serves 6

Don’t be intimidated to make falafel from scratch. Once you read the recipe, you will see its fairly simple. So go ahead and get cooking to celebrate Israel’s Independence Day.

I like to serve falafel with warm pita (or even a wrap), sliced tomatoes, hummus and tehine.

Note: a cooking thermometer is needed for this recipe

Falafel, Parve, Serves 6

Ingredients for this Kosher Recipe for Falafel

1 1/4 cup dried chick peas

2 cloves garlic

1 medium onion, finely chopped

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

1 tsp fine sea salt

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. black pepper

1/2 tsp. baking powder

1/4 tsp. cayenne pepper

6 cups vegetable oil (for frying)

To Start:

Soak chick peas in cold water to cover by 2 inches in a bowl at room temperature for 12-24 hours. Drain and rinse well.

Puree chick peas with garlic, onion, cilantro, parsley, salt, cumin, coriander, pepper, baking powder and cayenne pepper in a food processor until mixture is smooth (about 2 minutes).

Spread puree in a 15 x 10 inch baking pan and set on a counter to dry, uncovered, for one hour.

Scoop 2 tablespoons of the puree onto a wax paper-lined tray, then press and pat with your fingers into a 2 inch wide patty. Make a small dent in the center of the patty with the tip of your pinky finger (to help cook evenly). Continue, arranging patties in one layer on wax paper.

Heat about 1 inch of oil in a 5 quart heavy pot until thermometer registers 340 degrees. Working in batches of 4-6, gently drop patties into hot oil to fry for 2-3 minutes, turning occasionally until golden brown. Using a slotted spoon, transfer cooked falafel patties to a paper towel lined platter to drain.  Be sure oil returns to 340 degrees between batches.

Falafel may be served warm or at room temperature, as a side dish, an appetizer, or even a main dish.

***For a low fat alternative, place falafel patties on a lightly greased baking sheet and spray them with oil. Bake at 375 degrees until golden.

This delicious falafel recipe is from “The Best of Lottie’s Kitchen” cookbook. To read more about Lottie’s Kitchen in Jerusalem click here.


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Ultimate Healthy Double Chocolate Cookies

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Ultimate Healthy Double Chocolate Cookies

No Comments 15 April 2010

Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: You can add minced fresh mint to the dough, its delicious!

Makes 36 cookies

Ingredients

1 cup coconut oil

1¼ cups evaporated cane juice

¹/3 cup homemade applesauce or store‑bought unsweetened applesauce

½ cup unsweetened cocoa powder

1 teaspoon salt

2 tablespoons pure vanilla extract

1½ cups bob’s red mill gluten-free all-purpose baking flour vita

¼ cup flax meal

1 teaspoon baking soda

1½ teaspoons xanthan gum (Bob’s Red Mill brand)

1 cup vegan chocolate chips

 

Directions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla.

In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.

Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.

Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before cover­ing. Store the cookies in an airtight container at room tempera­ture for up to 3 days.

Recipe and above text Courtesy of BabyCakes nyc.

Check out BabyCakes Bakery for all of their delicious desserts. I especially love their vanilla cupcakes.

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Canyon Ranch Banana Bread

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Canyon Ranch Banana Bread

4 Comments 13 April 2010

I ate this banana bread by a friend’s house and loved it!. I have made it so many times since and always get rave reviews.  You can try making them in cupcakes instead of a loaf.

Ingredients for this Kosher Recipe

Whole Wheat and Honey Breakfast Banana Loaf Recipe:

  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

 

1) Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.

2) In a large bowl, beat together the applesauce and  brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.

3) Beat in the honey and eggs.

4) Add the flour, then the walnuts, stirring until smooth.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

*All ovens vary in temperatures so please use your discretion with baking times!

7) Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.

Yield: 1 loaf, 16 to 18 servings.

 

 

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Almond-Coconut Macaroons

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

Almond-Coconut Macaroons

No Comments 10 March 2010

image from “the Joy of Baking.com

 

 

 

 

 

 

 

 

 

 

Who knew that even Martha Stewart is cooking Passover treats?

These Passover cookies couldn’t be easier to make — just stir and bake — and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.

Prep: 10 minutes
Total: 35 minutes

Makes Serving Size of 8

Recipe Ingredients

  • 1/3 cup sugar
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • 1/4 cup whole almonds, chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch of coarse salt

Kosher Recipe

Directions Cont’d
  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until
    Coconut macaroons, a type of popular meringue-...

    Coconut macaroons, a type of popular meringue-like cookie which has an egg white base and prominently features dried (and often sweetened) coconut meat shavings. (Photo credit: Wikipedia)

    golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week

Check out Martha Stewarts Chocolate Chunk macaroons!

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