Author: Baker Without Borders

I developed this recipe for an online Rosh Hashanah baking class for preschoolers. The kids had fun tearing the challah into pieces, and watching it soak up a simple custard mixture sweetened with honey. Studded with apples, it’s a wonderful fall dessert (you don’t need to celebrate Rosh Hashanah to enjoy it) and it’s a … Continue reading Challah Bread Pudding with Apples and Honey

To celebrate the end of summer, I met up with some fellow bakers in a local park, and made this extremely fast and easy version of ice cream. There are many recipes out there on the internet (I used one from Delish.com, which turned out great) but the process is always the same: fill a … Continue reading Vanilla Ice Cream in a Bag

Chocolate balls, a casual variation on truffles made with tea biscuits, butter, milk, and melted chocolate, are a popular Israeli dessert and birthday treat. They’re typically made at home, often with help from children. My good friend from high school spent part of her childhood in Israel, where she learned this recipe from a friend’s … Continue reading Israeli Chocolate Balls

Inspiration for this snack cake – which is really more of a quick bread in consistency, with lots of moisture from yogurt and oil – came from chocolate covered strawberries. The star ingredients are chocolate chips and tangy strawberry pieces, but my favorite part is the crunchy layer of shredded coconut on top. Chocolate is … Continue reading Strawberry Chocolate Chip Cake

The other day, I simmered dried figs in water and pureed them for my six-month-old twin sons, who are just beginning to eat solid foods. I used the leftover fig jam as a filling for these beautiful, swirly challah loaves. Cinnamon makes an appearance twice, mixed in with the filling (along with walnuts, which add … Continue reading Cinnamon Fig Challah

These cookies are so gooey, buttery, and addictive, you would never guess they’re made with whole wheat flour and olive oil; there’s no butter in them at all! Those ingredients, along with maple syrup, brown sugar, and pecans, add an earthy, complex flavor to an otherwise classic cookie. Click here for the recipe, in my … Continue reading Wholesome Chocolate Chunk Cookies

With strawberry jam swirled into the batter, and freshly brewed coffee in what appears to be ordinary chocolate frosting, these light-as-air chocolate cupcakes are full of fun, surprising flavors. I had a jar of delicious homemade jam on hand, made by a friend who went strawberry picking at a local farm, but the store-bought variety … Continue reading Mocha Strawberry Cupcakes

This easy one-bowl recipe came together one evening when I was craving chocolate chip cookies, but wanted to avoid the richness of butter. Gooey yet crisp, slightly salty, and loaded with tiny bursts of dark chocolate, these are just as tasty as the classic cookie, but lighter, with a subtly fruity flavor from the olive oil. … Continue reading Olive Oil Chocolate Chip Cookies

Lime juice and homemade condensed milk are the star ingredients in these tangy, sweet, and slightly salty pie bars. Condensed milk is very easy to prepare: just simmer milk and sugar on the stove, stirring frequently, until thick. It’s so much better than the canned variety! I paired the filling with a thin layer of … Continue reading Salted Lime Bars

This is a variation on my lavender shortbread recipe, one of a series of floral and herbal shortbread cookies I’ve been experimenting with. Here, the star of the show is dried lemon verbena, an herb native to South America that was brought to Europe in the 17th or 18th century, and has been particularly popular … Continue reading Lemon Verbena Shortbread Cookies