Category Archives: dessert

Carrot Stuffed Corn Bread

I never really liked corn bread or muffins. The texture was too weird for me and like if I am going to have a muffin, why not make it Chocolate Chip?

I don’t know where the shift came in, but one day I like corn muffins! Like really. And obviously corn bread too.

Corn bread has a long history in America. The Native Americans who lived down south has a hard time growing wheat in the hot days, so they turned to corn (something which even earlier civilizations in Central America grew and ate). Corn was easy to grow and easy to eat. One could eat it raw, or grind it up into a “meal” and mix it with things. Originally, corn bread was just water and corn meal, but it developed as it is known today with milk, fat, sugar, baking powder…

carrot stuff corn bread 2

Either way this corn bread is an awesome addition to any meal – especially a Thanksgiving meal. The colors are festive and this will side beautifully with any gravy or even as a dessert if you please!


Carrot Stuffed Corn Bread:

1 C. milk, or soy or almond milk

1/4 C. Oil

1 Egg

1 1/4 C. Cornmeal

1 C. Flour

1/3 C. Sugar ( If you want it sweeter for a dessert use 1/2)

1 1/2 Tsp Baking Powder

1/2 Tsp Salt


5 Carrots

3/4 C sugar

2 Tsp lemon Juice

Preheat oven to 375 degrees.

Chop the carrots into small pieces and boil until mashable.

Mash the carrots – but leave clumps. Place in a pan with the sugar and lemon juice. Let the sugar melt and thicken (about 5 minutes), over a medium heat, stirring constantly so the sugar does not burn. Remove from flame and let cool.

Beat milk, oil, and egg together. Add in the cornmeal, flour, sugar, baking powder and salt and mix until the flour is combined.

Pour half the batter into a greased 9×9 pan. Sprinkle the carrot mixture over the batter. Pour the rest of the batter over the carrots.

Bake 30 minutes.


carrot stuff corn bread 5


Information from:



Cookie Butter Snaps

So I know the rave about cookie butter has died down but I love that stuff. Okay maybe not the healthiest but once in a while…

Anyway I wanted to come up with a cookie that has cookie butter. I figured that 3 ingredient peanut butter cookie works so what if I try the same concept but with cookie butter…SCORE!

The cookie came out thinner then the peanut butter cookie did and it kinda reminded me of a ginger snap cookie. But cookie butter. So yum. Nuf said, so heres the recipe and you can thank me later.

cookie butter snaps

Cookie Butter Snaps:

1 C. Cookie Butter (make sure its mixed really well)

1 egg

1 C. Sugar

Mix all ingredients together. Refrigerate for at least 2 hours or overnight (really important). Bake at 375 for 8-10 minutes.


Granola Bars

Yomtovim are over and now school is in full swing. I remember being in school and either not having time for breakfast or wanting a healthier filling snack. Well here is one great one that fills both wants. Homemade granola Bars!
There are nuts, seeds, and quinoa in these bars which make it jam packed full of protein making them a filling bite.
One great idea to help things go more smoothly in the mornings would be to make these granola bars in the beginning of the week and then breakfast is made for the week. This is a “grab and go” type of meal (or snack) also which is great for a late start – for kids or for yourselves.
This recipe isn’t just a great snack or breakfast but could be served as a healthier dessert as well.

granola bars 2

These Bars were actually tested over the summer when I was working in a sleep away camp and did a cooking demo with this recipe. After the summer the campers sent me picture after picture of them making the bars for them and their family. Not only is it kid approved but easy enough for them to make it or help make it as well.

So shout out to all those campers ( you know who you are).

Note: The fun thing with this recipe is the ability to play around. As long as the proportions match up it does not matter what you put into the bars. For example, if I wanted to add in corn flakes to the bars I would add in 1 cup of corn flakes and then only 2 cups of oats and 1 or rice crispies. This goes the other way as well if you do not want a certain ingredient in the bars then omit it and just add more of another ingredient.

** for the add ins my favorite combination is 1/3 C. quinoa, 1/3 C. coconut, 1/3 C. slivered almonds

granola bars 3

Granola Bars:

Yield: 12 bars (or 24 squares)

2 1/2 C. Whole Oats (quick oats will work as well)

1 1/2 C. Rice Crispies (or the equivalent)

1 C. of add ins (almonds, quinoa, coconut, corn flakes, dried fruit (more rice crispies or oats) etc.)

2/3 C. Brown Sugar

1/2 C. Honey

1/4 C. Oil

1/4 tsp Cinnamon

1/2 – 1 C. Chocolate Chips

Preheat the oven to 400 degrees

Combine the oatmeal, rice crispies and other add-ins. Spread over a baking sheet (should be a THIN layer. Use two baking sheets if it is thick)

Toast in the oven for about 10 minutes, or until ingredients are lightly browned.

In a pot combine the honey, oil, brown sugar and cinnamon. Heat over a low-medium heat stirring often until everything is melted into a thick syrup.

Pour the syrup over the toasted dry ingredients and mix.

Pour into a 9×13 pan, spread and press down (use a spatula because it will be hot).

Let cool for 15 minutes. Cut into bars.

**Note: to make regular granola do not press the ingredients down and just let them cool clumped.



Honey Cake

For as long as I can remember we have been making Honey Cake, or Lekach, for Rosh Hashana. My father used to tell me how his mother used to make it every year and she put coffee in it to get a rich color and flavor, so we gotta keep up the tradition, don’t we? And besides…its honey cake…do you really need an excuse?

Some short history of Honey Cake – evidence of honey has been found in ancient Middle East. It was used to sweeten things since its discovery. When Europeans went to the Middle East (mainly for a pilgrimage), it seems that they discovered the sticky sweet treats and brought them back to Europe with them where honey cakes as we know got further developed. In fact the commonly used word for honey cake “Lekach” is a German word which means “to lick” referring to the sweet treat. According to Gil Marks, even when honey become “out of style” in Europe it was something Jews kept on using. Additionally, because honey keeps cakes so fresh it was used more and more before refrigeration.

honey cake 5

While I love honey cake I am rather picky with it: it must be moist, with a sticky honey top and lots of flavor. There are too many cakes out there that look like honey cake but don’t have the classic attributes that make it honey cake.

Now this one has all 3 of those – plus it’s just easy and yummy to make. Simple, nothing fancy or crazy going on. Just honey cake the way it should be.

I have been developing this one for a couple of years now and when I got that sticky top I knew it was ready. Make it Rosh Hashana or any other day of the week and add it into your cake rotation.

honey cake 7

Shana Tova!

Honey Cake

Yield: 1 loaf pan

2 Eggs

1 C. Sugar

1/2 C. Oil

1 tsp. Vanilla or Vanilla sugar

1 tsp. Baking Soda

1/2 tsp. Cinnamon

1 C. Honey

1 C. hot or warm Coffee

2 tsp. Baking Powder

2 C. Flour

Preheat the oven to 350 degrees.

Combine the eggs, sugar, and oil together. Add in the vanilla or vanilla sugar, baking soda and cinnamon. Mix to combine. Then add the honey and coffee and mix. Add the flour and baking power and whisk until there are no clumps.

Pour into a greased loaf pan and bake for 35-30 minutes, or until the cake has set.




History from Gil Marks Encyclopedia and

Crumb Cake Hamentashen

HAPPY BLOGAVERSARY TO ME!!!!! WOOOHOO! Can’t believe that its been one year since I started blogging my recipes and ideas. As I said when I started, blogging was something that I had wanted to do for a while and now its turned out to be the best outlet for me.  Here’s a small snapshot of what was posted this year (and this isn’t even everything!):


Anyway, when I started I started with a Hamentashen recipe ( ) I knew this was an awesome theme to keep doing and getting creative with.

Purim is one of the best holidays out there – first theres just the whole idea of simcha and really being happy and connecting to the true you. Second, Esther teaches us one of the most important lessons – that you should always be proactive, you never know why you are put into certain situations, but Hashem knows what He is doing and at the end of the day you are where you are for a reason. Then lastly, we have Hamentashen. YUMMM best cookie probably ever!!

crumb cake hamentachen 5

So this inspiration hit when I was thinking about what type of hamentashen to make and I was also in the mood for…CRUMB CAKE!! so I thought holy yum! lets mix the two! And BAM!! Crumb Cake Hamentashen were born. These guys are filled with crumbs and tastes literally like crumb cake.

crumb cake hamentachen 8

So enough talk – here’s the recipe and enjoy! Happy Purim and 1 year to me!


Crumb Cake Hamentashen

2 Eggs

1/2 C. Oil

3/4 C. sugar

1 tsp Baking Powder

1/2 tsp Salt

2 tsp. Vanilla Sugar

2 1/2 C. Flour


1 C. Sugar

1 1/2 C. Flour

1/2 C. Oil (start with 1/2 and if too dry add in an additional 1 – 2 Tbsp)

1 tsp Cinnamon

Preheat oven to 350 degrees.

Mix the eggs, oil and sugar together. Add in the baking powder, salt and vanilla sugar and mix. Add in the flour and mix until a dough forms. (If dough is wet add in 1-3 Tbpn more flour one at a time)

Roll out the dough and cut out circles. Fill with about 1-1 1/2 tsp of the crumb filling. Seal sides well.

Bake 15-18 minutes.

Vegan Chocolate Chip Cookies

Now these are just yum! This is a project I have been working on for a while, which started originally when I realllyy wanted to bake cookies but we were out of eggs in my house. For years this is something I have been working to prefect and now I bring you the best, most yummy, you have no idea that these are vegan cookies.

Soft, chewy, flavorful – you’ll be making these all the time – their perfect if you want a cookie and have no eggs, of if you have a vegan friend or a friend who is allergic to eggs…actually, you don’t need an excuse to make these cookies – just make em.

In seminary this recipe came in handy as well when it was someones birthday and I wanted to make them one large cookie, but I didn’t want to make it so big so I would make this…I also called it “I really want a cookie but don’t have an egg recipe.”

Either way these cookies are easy, simple and yum!

vegan coffee chip cookies 6

Vegan Chocolate Chip Cookies

Yield: 12


1 1/4 C. Flour

1/2 Tsp Baking Soda

1 tsp Vanilla sugar

1/4 C. Sugar

Pinch of salt

1/4 C. Oil

1/4 C. Water or Coffee

1/4 – 1/2 C. Chocolate Chips

Mix the flour, baking soda, sugar, and salt. Add in the oil and water or coffee and mix. Add in the chocolate chips and mix.

Bake for 8-10 minutes at 350.



Triple Chocolate Gluten Free Pudding Cookies

Fudgy, chewy, soft, chocolaty, intense…all words that can be used to describe these awesome cookies.

The problem that many Pesach cookies,or desserts in general, have is that they taste like potato starch. I wanted to fix that problem and so I started to think what else could be used as a binder for cookies…then it hit me: pudding mix! There usually is a starch in pudding mix (which is how pudding gets thick), but maybe it wouldnt make the cookie taste like starch. So I tried it…success!

pudding cookie 3

FYI: Pudding is claimed to be a British invention. The first puddings made in ancient times were actually a meat product similar to sausages. The pudding we know today is more similar to custard, because of the custard power, which is similar to pudding mix. The first mention of chocolate pudding comes from a cookbook in 1730 called The Complete Practical Cook by Charles Carter.  Below is an advertisement from 1837 advertising the first packaged custard mix. The pudding we (us Americans) know (the sweet thick yummy chocolate thing) is more an American product. If you travel to, for example, England and ask for pudding you will most likely get something more cake-like.

Now back to these Pudding Cookies:pudding cookies 1

These cookies are really easy to make and yield amazing results. Trust me, you don’t need to be gluten free to eat these either…they are just a great fudgy chocolate cookie that happens to be gluten free and great for Pesach.

Triple Chocolate Gluten Free Pudding Cookies

Yield: about 24


1/3 C. Oil

3/4 C Brown Sugar

1/2 C. Sugar

2 Eggs

1 tsn Vanilla sugar

1 1/4 C. Gluten Free Chocolate Pudding Mix (about 2 3.9 oz packages)

1/2 C Cocoa Powder

1 1/2 tsn Baking Soda

3/4-1 C.Chocolate chips **pictured are with white chocolate chips, check to make sure yours are kosher for Passover if you are using for Passover.

Preheat the oven to 350 degrees. Either spray a baking sheet with oil spray, or cover with parchment paper and set aside

Mix the oil, sugars, vanilla and eggs together until combined. Add in the pudding mix, cocoa powder, and baking soda and mix. Add in the chocolate chips and mix.

Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds, DO NOT FLATTEN, they spread.

Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.