When I asked if I could make a cake for my friend Heather’s baby shower, I was told that the theme was “Thank Heaven for Little Girls” and the colors were white gray and gold. That was it. I could have made anything. White cake, carrot cake, gingerbread, whatever. I guess because I wasn’t given more direction, I let my imagination do the deciding. You can say I got a little carried away when I made this Chocolate & the Kitchen Sink Cake, but I have no regrets.
Right, so champagne donuts. I basically adapted my Guinness donuts recipe to make these festive morsels. I decided to switch it up from the other sufganiyot posts I’ve been writing, and make a more traditional donut and donut holes. After all, do champagne donuts really need filling? No, I didn’t think so.
There are so many great things to make with cheddar cheese, but this cheese is like a kiss to the tastebuds, a full-on *muah*. Should I shred it and smother something with it? Nah. This cheese can stand on its own. Let’s just deep fry it instead. Deep Fried Cheddar Cheese is going to make you sing “Hallelujah!” Believe me. It’s going to be the best Hallelujah you’ve ever sung. You’re going to sing it so well, you’ll get tired of being the best at singing “Hallelujah.”
What could be a more festive Chanukah cookie than deep fried cookie dough? I know, I’m a genius, right? Sinful and delicious, they are sinfully delicious. Personally, I like it when the deep fried cookie dough cools a bit, and you are actually biting into cookie dough covered in fry batter. I’m the worst, you guys. I love this kind of food, and I don’t care who knows about it. There, I said it. I hope all of you who were thinking about a kale salad for lunch are craving deep fried cookie dough now.
When I began to think about what Chanukah recipes I should put together, the very first thing that came to mind was churros, and we have a lot of extra pumpkin, and the two make a great pair. I don’t know when I was first introduced to churros, but growing up in California, churros were a way of life. When I went to college, it seemed that the only place to get a churro was Disneyland, and I haven’t found a churro to taste in North Carolina. When I made these pumpkin churros, the smells, crunch and taste felt a bit like going home, and also felt like I was adding at least 7 pounds to my body.
I make sufganiyot, from scratch. Thinking sufganiyot is too hard to make? Well, you’d be wrong. It’s easier to make than Challah, and frankly, if you celebrate Chanukah, you should buy yourself a deep fryer. My Chanukah Sufganiyot are more than just boring old jelly donuts. I love to experiment with different flavors and textures to create a Chanukah Sufganiyot experience.
After quite a long week, there’s nothing more the nation needs than a good dose of Jewish penicillin, also known as Matzah Ball Soup. Fair warning: this recipe will give you the tastiest, most flavorful Matzah Ball Soup experience of your life. The problem? The broth takes several hours of simmering. Don’t worry. The time commitment is totally worth it, and it actually comes together fairly quickly as long as you’re willing to wait out the broth.
I baked some bread pudding in a pumpkin. And I baked it for you! I like to make this dish during Sukkot (and I did!), but even though the holiday is over, this dish is pretty perfect for Thanksgiving, Christmas, Chanukah or whenever you are feeling particularly #PSL.
Happy Sukkot, everyone! This is by far my favorite Jewish holiday, probably because the food is my favorite kind of food! I have a real treat of a recipe for you today, and it’s perfect to celebrate the Feast of Booths. I call it Death by Autumn Pie. This is a sweet potato pie with pecan pie topping and a bourbon cream sauce that tastes just like eggnog. Do you think I overdid it?
Every holiday season we would sell molasses ginger cookies, which were absolutely divine. They spread out flat, but retained some thickness, chewy and spicy all at the same time. While I managed quite a bit of duties at DeLuscious, I never actually baked there (ironic, I know), so I have no clue what the recipe was, and I’d never tell you if I did. Instead of using plain old sugar to coat the cookies, they used large granular sugar. The large granules give a satisfying crunch to the chewy middle. This recipe has all the autumn spices with the holiday time charm.