I love whoopie pies of all flavors and colors; chocolate, pumpkin, maple, oatmeal, peanut butter, chocolate chip, etc. If you can think it up, I will eat it! But I’ve never had a savory whoopie pie before and it’s been on my to-do list for a while. Cornbread seemed to make the most sense for the cake but if you have any other ideas, please share! You’ll notice below that I decided to use a non-dairy cream cheese. Instead of making the whoopie pies dairy, I chose to add delicious Mexican Style Chorizo in the filling. I just love jalapeno cornbread with sausage and each bite was the perfect mix. Continue reading
You would think I’d be all fried out by now, considering all of the latkes and sufganiyot I’ve been surrounded with (and eating) this holiday season. Yeah, I baked my own doughnuts but that doesn’t mean everyone else didn’t choose to fry up their own. So when I made another batch of baked doughnuts for the weekend, I decided it was time to heat up a pot of oil and get frying with the leftover scraps of dough! And this couldn’t have been a better time to test out my new pipette’s from my favorite housewares and baking accessory shop, Breezy’s. I’ve only ever seen pipette’s used on television and when I had the chance to use them in my own kitchen, I jumped at the chance. So there I stood in my kitchen with extra scraps of doughnut dough to fry and pipette’s to fill and it just all made sense…peanut butter caramel doughnut holes with tart jelly! I already had the luscious salted peanut butter caramel in my fridge from the Pecan Apple Galette I made last week and I always have some kind of jelly or preserve in my pantry. So I went for it and it was worth every little calorie! Continue reading
Check out my latest recipe, Stuffed Reuben Latkes, on Culinary Kosher!
You can also check out this Kitchen Tested feature in the Culinary Kosher Culinary Roundup! http://culinarykosher.com/chitchat/?p=1598
Eight interesting, smart and loud women sitting around a dining room table, enjoying a home cooked meal while discussing Lisa See’s Shanghai Girls. Some loved the book, most didn’t enjoy the ending and others just got bored after page 180…you know who you are! Nonetheless, everyone had a great time chatting about life, picking out new reading material for the next meetings and trying some new recipes inspired by the book. Welcome to Shanghai Girls and a Shanghai menu at my house! I hope this post inspires you to read the book and get a little adventurous in the kitchen with some delicious Asian cuisine. Continue reading
Raise your hand if you ever really stick to your shopping list! Yeah, I didn’t think so. Neither do I. So while on a shopping trip at Bed Bath & Beyond, I happened upon a mini doughnut pan by Wilton and bought two! I mean, each pan only makes twelve mini doughnuts and I knew I would want more that. Are you laughing now? I put the pans aside for the right moment and it came when my three-year-old randomly asked for chocolate doughnuts.
I have actually started buying unique food items and spices over clothing, which is a very new thing for me. So while shopping at Gilt, I finally decided to order the black garlic I’d been seriously coveting instead of an adorable Marc by Marc Jacobs shirt and I’m so glad I made that choice. I did a lot of research before making the expensive plunge to purchase this special delicacy from Gilt Taste. I had to first find out how the garlic was fermented to make sure it was kosher, so I contacted Mikuni Wild Harvest co-founder, Tyler Gray. He quickly confirmed that the fermentation process happens as a result of an aging period in a very controlled environment with heat & temperature playing the most significant role in this process, which means his black garlic is totally kosher. That was such a relief! After buying the garlic, my mouth basically watered for a week while I waited for it to come in the mail and as soon as it arrived, I opened up a clove and started cooking! Continue reading
Every Friday, a new recipe will be posted on Kitchen Tested but it won’t be one of my adventurous concoctions. It’ll be YOURS! All you have to do is send me an email with your own kitchen tested recipe, along with some pictures of your cooking process, and submit it to email@example.com. Each week, I will choose a new submission to be featured and it could be yours! Don’t worry if your recipe doesn’t make the cut right away because you could be next in line.
The first guest recipe will be posted on Friday, September 16th.
Basic information you will need to submit a recipe:
1. A recipe that is uniquely yours
2. A story behind the recipe
3. Measurements and clear directions
4. A picture of the finished product and possibly some step-by-step pictures along the way
5. Bio of the author and picture, if available
6. Link to your website, Twitter, and/or Facebook page, if available
I can’t wait to receive your submissions and start reading all of your individual and exciting recipes! Good luck.