Category: Uncategorized
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Vegan Chocolate Pistachio Sandwich Cookies
If the famous Dubai chocolate bar had a cookie cousin, this might be it! These chocolate pistachio sandwich cookies don’t have kadaifi pastry in the filling, but they are just as decadent as Dubai chocolate, which went viral in 2023 and may have worsened an already-existing pistachio shortage this year. When I first experimented with…
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Chocolate Pomegranate Cake
This is my twist on a simple pomegranate cupcake recipe I found online. The dairy-free batter is prepared in one bowl, and the gorgeous pink glaze has only two ingredients: sugar and pomegranate juice. I added cocoa powder and molasses to enhance the flavor, and baked the batter in a round pan rather than a…
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Olive Parmesan Rolls
Made from partially whole wheat challah dough, these light, fluffy rolls contain hidden swirls of pureed olives (I used Kalamata, a Greek variety) and a sprinkle of freshly grated Parmesan, which becomes slightly crisp in the oven. The rolls are delicious served with slices of Gouda or cheddar, or a little goat cheese or feta.…
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Glazed Banana Maple Muffins
My twin toddlers refer to these sweet yet surprisingly wholesome muffins as “cupcakes.” Made with whole wheat flour and olive oil, filled with toasted pecans, packed with moisture from ripe bananas and maple syrup, and jazzed up with maple glaze, these easy, one-bowl muffin/cupcakes are equal parts breakfast and dessert. I served them at my…
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Kiwi Ginger Crumb Bars
I adapted these delicious bar cookies from a recipe by Tutti Dolci, filling two layers of buttery shortbread with homemade kiwi jam and drizzling a ginger glaze on top. Using Lady Lee’s super simple, 3-ingredient recipe, I transformed a bag of overripe kiwis into a thick, sweet, and tangy jam. The crust and crumble topping,…
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Maple Pecan Pudding
Maple is one of my favorite fall flavors. It’s a welcome change from all things “pumpkin spice,” and lends itself well to unconventional autumn desserts. Here, I’ve updated a favorite childhood recipe for vanilla pudding, swapping brown sugar for maple syrup (for an interesting history of the sweetener, click here) and sprinkling toasted pecans on…
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Chocolate Walnut Sandwich Cookies
These decadent treats are made with crunchy chocolate, walnut, and brown sugar shortbread cookies and a generous layer of creamy walnut frosting. Shortbread cookies are typically sweetened with powdered sugar, but I used turbinado, a coarse variety of brown sugar, instead. For the frosting, I adapted an excellent recipe from the blog Cake Decorist, adding…
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Chocolate Chai Cupcakes
I first made these cupcakes, based on a delicious vegan cake recipe from the blog Nora Cooks, for my sister-in-law’s birthday. I’d set out to bake a two-layer cake, but scrapped that plan when I couldn’t locate a second springform pan. I prepared one 9-inch cake and a dozen cupcakes instead. The batter is unbelievably…
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Apple Cake with Raw Honey Frosting
Thicker and tastier than pasteurized honey, raw honey is a star ingredient in this fragrant cake, along with chunky homemade apple sauce, cinnamon, and vanilla. Made with whole wheat flour and olive oil, it’s relatively healthy, as far as cakes go. It’s perfect for snacking, and also makes an excellent dessert on Rosh Hashanah, the…
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5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies
5-Ingredient Tahini (or Almond Butter or Peanut Butter) Cookies My 18-month-old twins are obsessed with almond butter, and love to “help” me bake cookies, so I was thrilled to stumble across a super simple, 3-ingredient almond butter cookie on the blog Skinny Taste. The flourless cookies were a hit with my whole family (especially the…
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