During fall 2015, I was watching some Food Network show that visited a bakery in Maine (I believe) and mentioned a chocolate cornmeal molasses cookie. It sounded so amazing, I instantly Googled for a recipe. I found one that sounded good, and made it for last year’s new years party at my friend’s house. We all raved over it.
Sometimes you spy a recipe somewhere, decide you have to make it, and it becomes a favorite. Other times, you have an idea for a bake, and go searching until you find a recipe that meets your idea. This is one of those times.
While pondering what desserts to bring to my friend’s new years party, I somehow got the idea of making a whole clementine cake. I suppose it may have been influenced by Mary Berry’s recipe for a Whole Orange Cake (I’m on a major Great British Bake Off obsession right now), although I definitely wasn’t thinking directly about it. The first recipe I found was Nigella’s Clementine Cake recipe, which looked wonderful, except it used ground almonds and my friend has a nut allergy.
I try to go to the farmer’s market every week, which is a ritual I love. I’ve been going to this market since I moved here over six years ago (I was a regular at markets back home before I moved, too), and at this point I know most of the farmers by name and so it is a combination of shopping and catching up. Continue reading “Fresh Tomato Pasta Salad”
For many of us, holidays are a combination of dishes that must be made, new dishes to try, and the sad fact that each person can only eat so much. Every year for Rosh Hashanah, my mother makes a fabulous apple cake. When I moved down here to Texas, I started making it for break-the-fast (the meal following the 25 hour fast during Yom Kippur, which is ten days after Rosh Hashanah) instead, because my friends and I weren’t cooking dinner during Rosh Hashanah. Continue reading “Apple Honey Cake”
My friend Molly is always making wonderful challah variations, which besides making my mouth water, also really make me regret how far away I live! Normally I don’t do anything untraditional with my challot, for a couple of reasons. I don’t really make challah during the year, because it’s just me alone, and I go out to eat on Friday night after services. So I only make challah for High Holidays, and I make a somewhat traditional fruited challah (next time try half raisins and half chopped apricots, it’s awesome) and I’m done for the year.
Just in time for the weekend farmers markets, I had to publish this recipe. Like many these days, I can get lost in time browsing Pinterest and food blogs. And I thought I had seen a similar salad, but when I went back, I couldn’t find anything close too what I wanted. So in true Liz fashion, I winged it. What resulted was the salad in my dreams, and one I’ve craved pretty much every week since.
There is something wonderfully homey and decadent about traditional rugelach. They seem to draw people, as if by magnets, and that first bite is downright addictive. For those who grew up eating them, the taste is a literal memory. But the appeal is universal.
Many times, I find recipes just like everyone else – the Internet. I don’t always change anything, or fuss with them in any way. I wanted a way to share some of these recipes with you all, without attaching a full blog post to something that may not need it. Hence, “What I’m Cooking.”
I have no idea how often this feature will run, but hopefully it will be a glimpse into my life, and provide links to good food. Today’s post is about the food I made to bring to a New Year’s Eve party at a friend’s. Normally I won’t bring this much, but there had been a couple of cookie recipes I’d been eyeing, and I figured this was the perfect opportunity. Unfortunately, I was rushing to get there, and didn’t make the time to take hardly any photographs, for which I apologize!
I can’t believe it’s been two months since I published anything! I have had a completely crazy fall – I taught 5 cooking classes for the high school students in our religious school and had other baking at the Shul (another word for a synagogue, or a Jewish “church”) kitchens almost every week. We serve lunch after our Saturday services every week, and occasionally do other meals. Our cook handles most of the meal, but I am often asked to help make “fancy” desserts for specific events or to help fill in when it’s a busy week.
On October 30, we had a musical Friday night service with the theme “Deep In The Heart of Texas” which was followed by a Texas-themed dinner. As with all of our themed Friday night dinners, I designed a dessert menu to compliment the theme. It’s a fun challenge for me to come up with the dessert items. For Texas night, I decided to make Texas sheet cake, pecan pie bars, grapefruit cookies (a riff on my favorite orange cookie recipe), and kolaches. Continue reading “Peach Kolaches”
For the last couple of years, when Halloween rolls around, I start craving these Candy Corn Macadamia Nut Blondies. I don’t remember how or why I found that recipe, but it’s been a hit every time I’ve made them. Several times I’ve even made batches for Valentine’s Day, using the Valentines candy corn. It makes an incredibly sweet bar that is reminiscent of fudge – I’ve often described it as fudge with a bit of flour.
Sometimes, though, it seems a bit TOO sweet, if such a thing can be said. This week at work, we had a Halloween-themed chili cook-off, and as with years before, I decided to make a batch of candy cane blondies. Instead of making my standard recipe, I wondered if I could make them more “blondie”-like and a little less fudge-like, thinking it might make them a bit more balanced. Continue reading “Candy Corn Macadamia Nut Blondies”