This recipe is featured in the newly released cookbook Chic Made Simple by Esther Deutsch. Sometimes the most important ingredient is the one you leave out. Here the margarine is left out to make an incredibly dense, extravagantly indulgent dessert. Among the few ingredients, the chocolate is clearly the star and, without the margarine, there is... Read more

Ingredients 1 ¾ cups flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup part-skim ricotta cheese 1/2 cup water 1/4 cup olive oil Juice and zest of 1 lemon 1 large egg, lightly beaten 2 tablespoons turbinado sugar Directions 1. Preheat oven to 375°. 2. Combine flour and next 3 ingredients (through salt); make a well in center.... Read more

Thanks to Cook Kosher for sharing this quick, no mixer, recipe for doughnuts! Cutting squares is way more efficient than circles… no scraps!! Follow the video and the recipe below. This recipe is also featured in Leah Schapira’s new cookbook, Fresh & Easy Kosher Cooking, which Savvima highly recommends. Read our full review here. Ingredients: 4... Read more

  Ingredients: Filling- 1 (8 ounce) package cream cheese, room temperature 1 egg 1 teaspoon vanilla 3 tablespoons brown sugar Streusel topping- 4 1/2 tablespoons flour 5 tablespoons white sugar 3/4 teaspoon cinnamon 3 tablespoons butter Muffin batter- 2 1/2 cups flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon... Read more

Ever wonder how to make two-color swirled frosting such as these? Hydrangea Cupcakes Pink Lemonade Cupcakes We found a great tutorial which shows you how. The trick is to fill two separate piping bags with frosting… Then attach them with one piping tip. For the full instructions head over to Our Best Bites. Sources: Glorious Treats, Erica’s... Read more

From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart.  The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness... Read more

Thanks to Bitayavon Magazine for sharing this recipe. An elegant and surprisingly easy dessert to make, profiteroles (or little cream puffs) can be filled with virtually anything you like, both savory and sweet. Ingredients: 3/4 stick butter or margarine 3/4 cup water 1 teaspoon salt 3/4 cup flour 2 tablespoons sugar 3 eggs Mousse- ½ cup heavy cream 9... Read more

Ingredients: 16 lady fingers (split in two bowls) 6-8 tablespoons of orange liqueur ½ gallon Orange Sherbet ½ gallon Vanilla Ice Cream 8 ounces dessert topping Orange candies or crystal sugar, for garnish Directions: 1. Break ladyfingers into thirds. Put the pieces into two separate bowls. Sprinkle 3-4 tablespoons orange liqueur over the first bowl... Read more

Ingredients: 1 cup whipping cream 6 ice cream sandwiches (3.5 ounces each) 1/2 cup chopped chocolate chips or candy bar Directions: Line an 8½-by-4½-inch loaf pan with a piece of  parchment, allowing the paper to hang over both long sides. In a large bowl, beat the cream until stiff peaks form. In the bottom of the pan, arrange 3 of the... Read more

No birthday party is complete without ice cream and cupcakes. Sometimes the lines between the two get blurred. Brownie bottoms are topped with ice cream. For directions visit The Crafty Penguin. These scoops won’t melt. That’s because they are sugar cookies! For the directions visit Tradewind Tiaras. These towering cones are actually... Read more

After years of passing up on recipes requiring an ice cream maker I caved and purchased one along with The Perfect Scoop by David Lebovitz. The book contains every imaginable ice cream and sorbet recipe. Waiting for the nectarines to ripen was the longest step involved in making this sorbet. The amazing color comes from the nectarine skins. A bit of... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. This is a great dessert that tastes exactly like a classic tiramisu with a twist on presentation. You can make the sandwiches non dairy by using soy cream cheese instead of dairy cream cheese and using non dairy whipping cream instead of dairy whipping cream. Ingredients: 1... Read more

Ingredients: 40 Bloom’s Vanilla Wafers (that’s what they’re called but they are actually small cookies) 2 (8-oz) packages cream cheese, at room temperature ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1 can cherry pie filling Directions: 1. Preheat oven to 375 degrees. Line a mini muffin pan with mini paper liners. Place one... Read more

  The following recipe is featured in the newly released cookbook: Kosher Elegance: The Art of Cooking with Style by Efrat Libfroind. “My daughter is allergic to chocolate, and I need to make a special dessert for her bas mitzvah celebration. Any suggestions?” one of my cooking students asked me doubtfully. When I suggested this cream cheese... Read more

This recipe is floating around the web and for good reason. With just 3 ingredients these truffles couldn’t be simpler and there’s no baking involved. Kids can make these almost on their own and the adults will be fooled into thinking these truffles are more complicated than they really are. Experiment with a dash of flavoring extracts and... Read more

Ingredients: 2 egg whites 1/2  cup sugar 2 cups ground almonds 1 heaping tablespoon cinnamon ¼ cup confectioners’ sugar (for coating) Directions: Beat egg whites until soft peaks form. Gradually add sugar and beat until batter turn still and shiny. Fold in almonds and cinnamon. Form dough (batter will be sticky) into small balls and place on a... Read more

The following recipe is featured in the latest issue of Bitayavon Magazine which is full of  Pesach and Spring recipes. Flourless and glorious, this dish demands attention to detail but is not difficult to make. This soufflé is a light, chocolate dessert that is sure to satisfy all your guests. Ingredients: 12 ounces bittersweet chocolate 6 large... Read more

This week’s goal: Get to the bottom of the freezer and pantry in preperation for Pesach. Throughout the year I pop my leftover bits and pieces of challah into a ziploc and store in the freezer until I have a use for it such as french toast, cholent kugel, or simply bread crumbs. While your excess chometz may differ from mine, I hope this recipe... Read more

Thanks to Shifra Klein of Bitayavon Magazine for sharing this recipe. The lemon zest and lemon juice adds brightness to the crisp and sets it apart from the standard apple crisp. This is seriously the best apple crisp ever. Serve it warm with vanilla ice cream. Lemon zest refers to the outer peel of the lemon, not including the white part/pith which... Read more

  There is simply no comparison to the taste of my Bobby’s hamentasch recipe. This dough will be quite sticky and should be refrigerated overnight before rolling. The first batch may require a fair amount of extra flour but as you add the scraps to the remaining dough it will require  less additional flour. My filling of choice is prune... Read more