Friday, April 30, 2021
Wednesday, April 28, 2021
These sweet potato oatmeal mini-muffins are hearty and delicious! I love making mini-muffins because I can stash them in the freezer, then periodically add a few in the Little Prince’s lunchbox – they’ll thaw by lunchtime. The recipe makes 30 mini-muffins, and since my pan only holds 24, I have to make these in two batches. By my calculations, you could also make 10 standard muffins with the same recipe; just increase the baking time accordingly. For breakfast, I’d prefer standard-size muffins, but the mini ones are great for a snack or as a sweet treat after lunch!
Thursday, April 22, 2021
We finally had a special Passover dinner in our own home this year – we had been saying for a long time that we should celebrate, and I guess it just took the second year of a worldwide pandemic to do it? Well, on the morning of the first day of Passover, I made these pancakes that I had bookmarked forever ago. (I also made a shredded apple kugel a few weeks later, but it was only okay. Kugels can be noodle-based or potato-based, and for Passover, this I obviously the latter.)
Friday, April 16, 2021
I saw this recipe on Smitten Kitchen, where Deb Perelman explains that she adapted it slightly from Ina Garten’s recipe. What I like so much about it is that it mixes a lot of “types” of barbecue sauce into one neat package – if you’re an Eastern / Southern / Asian purist, then this is not for you, but for the rest of us, this might just be the perfect homemade sauce!
Monday, April 12, 2021
I saw this recipe on Weelicious and decided to make it. I doubled the amounts to have leftovers (though I left the amounts of yogurt sumac sauce as is and had too much sauce even then). I did have some trouble making it, though: the Weelicious recipe called for a large zucchini and no bread crumbs, but when I made it, I realized that it was much too wet with one large zucchini (I didn’t even add the second one) and I had to add 1 cup of breadcrumbs to compensate. After some digging, I found that the original recipe was by Yotam Ottolenghi, who had made it into meatballs. His version specifies a weight of zucchini (200 g), so I’d go with that next time. That being said, the burgers were really good!
Friday, April 09, 2021
These vanilla-chocolate hamantaschen are absolutely not traditional. For one thing, they’re dairy instead of pareve, and for another, well, chocolate. But the recipe is from Smitten Kitchen, and I felt like Deb Perelman couldn’t steer me wrong, so I made them.
Wednesday, April 07, 2021
Monday, April 05, 2021
Today is a happy day. You see, there’s this apple cake recipe that the Engineer’s mother makes, and it’s his absolute favorite. His Bubbie made it too. The recipe is in Second Helpings, Please!, and I had both his Bubbie’s annotations and his mother’s tips. But it just wasn’t working! When I had made it the first time (back when we lived in Montreal), I had used 5 apples and had been told that it was too few (when I got my hands on Bubbie’s notes later, she did circle “6” in the “6-8 apples” called for). It was supposed to be made in a 9” square glass dish, but that’s not a standard size and I couldn’t find a pan that size. Last fall, I tried a 9” springform pan (which has a comparable volume) and used 5 apples again, which I weighed (roughly 250 g on average), but it was definitely too *many*.