This baked butternut squash side dish is delicious! Just mix it up & pop it in the oven to cook while you get the rest of dinner ready!
Continue reading “Butternut Kugel”
Tag: foodblogger
Sponge Cake
This recipe was given to me by a great lady. Her name was Dasha & I love to make this cake and remember her every time I do. I am always nervous that the cake won’t rise..& when it does I know that she would be proud…:))
Continue reading “Sponge Cake”
Share this:
Vegan Chickpea & Quinoa Burgers
I made these vegan burgers the other day & they are quite good, even my meat-loving son ate them!
Continue reading “Vegan Chickpea & Quinoa Burgers”
Share this:
Fresh Corn Salad with Tomatoes
Fresh corn cut off the cob, fresh crisp tomatoes, mint & feta! This corn salad is delicious with just olive oil & salt & pepper to dress it. A perfect accompaniment to anything really.
Continue reading “Fresh Corn Salad with Tomatoes”Share this:
Baked Pasta with Ricotta Cheese
Kind of like lasagna, but only in that it is a cheesy baked pasta dish topped with mozzarella cheese & a sprinkle of parmesan…..vegetarian & delicious!
Continue reading “Baked Pasta with Ricotta Cheese”
Share this:
Cold Beet Borscht
This is one of the easiest soups I have ever made!! I was a bit skeptical about it when I looked at the recipe, but it was a recipe of my aunt’s, so I decided to have faith & give it a try! Continue reading “Cold Beet Borscht”
Share this:
Cookies & Cream Dessert
This is another recipe from a cookbook my son, Seth, bought me. It is a dessert made of cookies, whipped cream & a few other ingredients, put in the refrigerator for a few hours & that’s it!
Continue reading “Cookies & Cream Dessert”
Share this:
Eggplant with Kale & Yogurt
Another recipe from Bon Appetit! This time it is for roasted eggplant, crispy kale, tomatoes & yogurt! We ate this just as is without anything else, but it would be excellent in a pita with some hummus…some falafel… with some fish….rolled up in a wrap… the possibilities are endless!
Continue reading “Eggplant with Kale & Yogurt”
Share this:
Lamb Chops
I don’t like lamb but Murray does, so I put some lamb chops on the BBQ for him! They are not a first-cut lamb chop but these have more meat per chop & are thick so he was a happy guy!
Share this:
Happy Mother’s Day!
Mother’s Day is an opportunity for families to get together & enjoy each other’s company! If you aren’t going out for brunch or dinner here are a few posts that you might want to check out for inspiration to cook up something delicious ! Enjoy the day! Enjoy your mom! You mom-in-law! Enjoy your kids! Grandkids! & relish in the memories of moms no longer with us, I will be thinking of mine & enjoying my beautiful family!
Here a few ideas for you to cook today!
Chocolate Chip Cookie Baked in a Skillet
However you spend the day, whatever you eat…hope you enjoy it!
Share this:
Chocolate Macaroon Cake
This Chocolate Macaroon cake is delicious. Perfect for Passover but I will be making it during the year I am sure. I served it for the first Seder with the Frozen Lemon Meringue Dessert dessert, posted in this blog, & I think people had a hard time choicing, so they tried some of both! Everyone really enjoyed it. Dense, moist & not too sweet actually. The recipe is from Bon Appetit & I didn’t change anything. Jacki made the ganache for the top. It was so nice being in the kitchen with her during her recent visit home. You should check out this recipe!
Here is the link to the recipe
Chocolate Macaroon Cake
Ingredients
Cake
1 cup coconut oil, melted
1/4 cup cocoa powder
1 cup almonds, toasted *** toast the almonds in a 350f oven until they become fragrant but watch closely they do not burn approx 10 min
8 ounces semisweet chocolate, chopped *** I cut the chocolate up & then used the food processor to chop
1 tsp salt
1/2 cup unsweetened coconut
6 large eggs
1/2 cup brown sugar
2 tsp vanilla
Ganache for the Top
4 ounces semisweet chocolate, chopped
1 tbsp maple syrup + 1 tsp maple syrup
1/2 cup coconut milk ***shake the can to mix up the water & the thick part of the coconut milk
2 tbsp coconut
1 tbsp slivered almonds
1 tsp sugar
Method
Preheat oven to 325f Grease a 10 in springform pan & line the bottom with parchment paper. Dust the sides & bottom of the pan with cocoa
- Using a double boiler or a heat-resistant bowl that can sit overtop of a pot without touching the water beneath it, melt the chopped chocolate & coconut oil until it is smooth Remove from the heat
- Put the 1/4 cup of cocoa, salt & almonds in a food processor. Pulse until the nuts are finely ground then add the coconut & pulse just to mix together
- Put the eggs into a mixing bowl & beat until well mixed. Add the sugars & vanilla, mix until this is thick & pale, ***you can use the whisk attachment but I used a hand mixer with the 2 beaters & it was fine
- Add the chocolate mixture,mixing well
- Add the coconut/almond mixture. mix well making sure that it is combined throughly
- Put the batter into the prepared pan. Smooth the top
- Bake 35-45 minutes until it is firm to touch. Test the cake with a toothpick or cake taster, it should come out clean but the recipe says “greasy’ & the my cake collapsed a bit in center
- Cool the cake a bit until you can handle it. but not completely as you want to cool it out of the pan
- Release the cake from the pan by using a knife around the edges. Turn the cake over & remove the bottom of the pan and the parchment paper
- Let it cool completely
- Put your cake onto a serving platter ready for the ganache topping
Make the Ganache
Preheat oven to 350f
- Mix the coconut, almonds, sugar & 1 tsp maple syrup together & pyut onto a lined cookie sheet, toast until brown. Cool & then break up *** this is put on top of the ganache
- Put the chocolate, 1 tbsp maple syrup into a bowl ( if you are using a hand micer) big enough to add the coconut milk to …set aside *** if you are not using a hand mixer, put the chocolate into a bowl from from your mixermaster
- Heat the coconut milk in a saucpan until simmering
- Pour the warm coconut milk over the chocolate & let the chocolate melt
- Once the chocolate is melted, beat it until it has lost its sheen, approx 6-8 minutes. It should hold very soft peaks when you lift the beaters
- Put the ganache onto the cooled cake before it sets. Using a knife or offset spatula, spread it to the edges ***Jacki let it go down the sidesa bit & it was very pretty
- Top the ganache with the coconut/almond mix that you toasted before the ganache sets
Enjoy!
Share this:
Peroghy…Pirogi…Pierogi anyway you spell it, they are delicious
I was fortunate enough to be invited to take part in a family pierogi making day this past weekend.Last year we were given some pierogi to eat and they were so perfect and delicious that I am really glad I got to make some with these talented ladies and some of their husbands. This family has been getting together and making pierogi for many years, The woman fill them, a couple of the guys make the dough and one boils them up. Everyone who wants to take some pierogi home brings thier own filling. I brought potato and cheddar cheese. There was a sauerkraut filling, a cheeseburger one, some with bacon, cottage, cheese and potato, blueberry and a few more. The dough recipe comes from the Kruper family. They have given me permission to post the recipe! This year the family made 144 dozen!! (5 of those were mine)
Kruper Family Pierogi
Ingredients
Dough
2 cups flour
1 cup sour cream
My Filling
4-6 potatoes *** I used Russet
1/2 pkg grated sharp cheddar cheese
Method
1. Boil potatoes until soft. Drain the water out completely and mash well
2. Add the grated cheddar cheese , salt and pepper to taste and mix well until completely combined and cheese melts into the potatoes.. Best to taste lots to the delicious cheesy filling!! …To make sure it is seasoned well! Let cool
3, Measure the flour into a bowl and add the sour cream. Mix well with your hands until well combined. Put this onto a floured board or counter and knead until a soft dough forms. Add a little bit of flour if needed but not much because then the dough will be hard.
4. Roll the dough on a lightly floured board approximately 1/8 thick,using a glass or cookie cutter cut rounds in the dough.
5. Fill the circles with a heaping tablespoon of filling. Gather the circle around the filling forming a half-moon shape. Pinch the edges together well so that they do not come apart while being boiled. If your edges do not stay together well, put a bit of flour on your fingers then pinch again. This helps the dough stick together..
6. At this point, there are several options. You can boil them and eat them of course!! OR, boil and put onto a floured cookie sheet in a single layer and freeze, then when frozen put them into a freezer bag for storage. OR, freeze them uncooked, put into a freezer bag with space between them and freeze or do the same as the cooked ones, freeze onto a floured cookie sheet them when frozen store in freezer bags. If you freeze them cooked, when ready to use you can just put them into a frying with some oil or butter and cook until defrosted. If frozen uncooked, bring a pot of water to a boil and put your pierogi into the boiling water and cook until they pop up to the top and are done.
**** I think that the amount of filling will be the right amount for one dough recipe, although I am not exactly sure. so much depends on the size of your potatoes and how thick you roll your dough out. I could not give you an accurate number of pierogi that this makes as they just keep making dough until all the different fillings are used up!
You must be logged in to post a comment.