Rugelach

I always thought rugelach was reserved for deli’s and bakeries. It seemed like a complicated cookie that I’d rather have someone else make than try to do it myself. But this year I was invited to a cookie swap party and as I wondered which recipe I was going to bake, Deb Perleman from Smitten…

Macaroon Fudge Bars

Passover is great for chocolate desserts. No leavening means more chocolate! – James Kotecki Keeping Passover isn’t all that bad. Especially, as James said, when it means an increase in your weekly chocolate consumption. Since you can’t use flour or other leavening agents during Passover, desserts can range from sponge cake to macaroons to decadent…

Baking Fail: Passover Pecan Bars

For all the wonderful, well lit food photos and glowing reviews of recipes you see on this blog, and other blogs you’ve bookmarked, there are hundreds and thousands of cooking and baking fails. I’m here to share my story.   I was on a Passover baking kick. I made Mandarin Orange Kugel for the Seder….

Mandarin Orange Passover Kugel

This year I signed up to the bring a fruit kugel to Passover. Before I saw my family’s shared Google Spreadsheet, I didn’t know there was a “Passover-safe” fruit kugel. There are seemingly endless options for savory kugels but in my search online for ‘fruit kugels for passover’ or ‘sweet kugels for passover’ I only…

2014 Here I Come!

It seems as though I took an unintentional two-month hiatus. At the end of November we moved and then the holidays hit and we didn’t have an oven (which is getting replaced next week). All that to say, I’m back! The next few months will be equally busy as work kicks back into full gear…

Passover 2013

The last time I hosted a big Passover was in 2010 when we lived in Washington DC. Three years later, I’m in Durham, NC, with a new career,  a new dog, and a new niece or nephew on the way!  My whole family, plus James’ parents and grandparents are coming to our Seder. We will…

Fig, Olive Oil and Sea Salt Challah

Ever since I started making challah about four years ago, I’ve used the same recipe.  I got it from my mom who learned from her friend. The loaves are golden brown and busting at the seams with warm dough. Spread a little butter and sprinkle a little salt and we can all call it a…

Three Types of of Hamantaschen

I like hamantaschen when they are free formed and overflowing. One of my pet peeves is biting into a dry, under-filled hamantaschen. As you can see, I took “free formed” quite literally. Buzzfeed recently posted a list of 32 crazy hamantaschen flavors. Up to a couple weeks ago, the only flavors I knew could go…