I’m very excited to introduce this guest post from Avital Greenbaum, a fellow blogger, Registered Dietitian and friend. Her blog, A Slice of Nutrition, is all about helping the average person add healthy choices into the daily routine. It aims to teach nutrition and hopefully help people achieve real goals regarding their wellness. You should all know by now that Kitchen Tested isn’t necessarily about eating healthfully, but sometimes a healthy recipe can really stand out for it’s unique flavors and individuality. Avital’s recipe for gourmet hot chocolate is really special and absolutely divine! I can’t wait to bundle up underneath a pile of blankets to sip my own cup of this dark spiced hot cocoa. Now I’ll hand the reigns over to Avital…
Winter is here and that means we’ll soon enjoy sledding, furry boots, and snowmen. Unfortunately, the cold weather also brings shoveling, icy roads, and frostbitten fingers. There is nothing like a cup of hot cocoa after a cold winter day to help me unwind. Not only does it warm me up but the right kind of cocoa is a natural pick-me-up too! Continue reading
Every weekend, whether at my own dining room table or by anyone else who is hosting a Shabbat meal, there is usually some form of kugel side dish. For those of you who don’t already know, a kugel is a traditional Jewish pudding or casserole, similar to a pie, and can be sweet or savory. If you asked me what were the first recipes that I learned to make on my own, I would have to say corn flake crumb chicken strips, broccoli kugel and cranberry crunch kugel, which are all fairly typical Shabbos dishes and I have been making them for too long! A little while ago, I vowed to try not making any standard kugels anymore and have been making every attempt to serve unique side dishes or even just updated versions of a kugel. This galette is my newest accomplishment and I can’t wait to try it with every flavor I can think of. There will be a cranberry apple crunch galette and a spiced pumpkin galette in my near future. Continue reading
Congratulations to Jessica Hoffman, this weeks Feature Friday winner with a super spicy recipe for chocolate cupcakes! If you would like to be featured on KT, it’s as easy as submitting a recipe here.
My awesome friend Julie and I were creating the menu for a Mexican-themed Sheva Bracha Fiesta when I realized that we were missing desserts. On our menu, we had written down: “Fruit and brownies.” Boring! I started thinking about Mexican-themed desserts that I could bake. Coconut lime cookies? Sounds awesome but baking cookies can feel life-sucking. And then I remembered something my sister Melinda of Kitchen Tested fame had introduced me to…cayenne chocolate cheesecake. At first it was sweet and then the spice set my mouth on fire. But the Fiesta was going to be a meat meal, and I prefer to make my cheesecake dairy, so I decided to try making a cayenne chocolate cupcake using semi-homemade ingredients. Adding cinnamon helps meld the two seemingly opposite flavors together, and a hard chocolate cinnamon ganache helps cool it down. We’ll see who’s brave enough to finish an entire cupcake without taking a drink! Continue reading
I’ve been searching far and wide for the perfect challah recipe and I think my prayers have finally been answered! After too many failed attempts trying to make a light and fluffy sweet challah, I gave up for a while and started buying my favorite grocery store option (Challah Fairy). But nothing beats the smell of homemade challah baking in the oven, so I tried and tried again and here I am with this perfect luscious brown butter challah recipe with layer after layer of sweet fluffy bread! The added flavors of cinnamon, nutmeg and lavender take it to another level all together and I know I have found my signature challah. I’m going to assume you don’t have lavender sugar on your spice shelf so here is a link to Whole Spice, where you can find this fragrant purple sugar as well as hundreds of other high quality kosher spices and herbs. You can leave out the lavender or even add some orange or lemon zest to make this recipe your own, but I suggest using the lavender since it really adds something special to the challah.
Justin’s aunt and uncle, Rona and Shaya, live right down the block from us and we couldn’t be any happier about it. I know you think I’m being sarcastic, but we really do love having them nearby. We can always rely on them to help watch the kids, pick up packages while we are out of town or even just to lend a cup of sugar. After three weeks visiting my family in Seattle, I returned to my house in Woodmere to a welcomed visit from Rona, whom Zach calls “Bubba Rona”. That’s her grandma name. To my sheer delight, Rona did not come empty-handed but carried a brown paper bag of homegrown fruits and vegetables from her garden. We enjoyed the fresh eggplant and zucchini for dinner that night in a casserole and I saved the beautiful green figs for a special occasion. Well, it didn’t take long for those figs to make their way out of the fridge and in to a nostalgic recipe for Old-Fashioned Fig Newtons. Yum! Continue reading
I just bought an ice cream maker and I’m not afraid to use it! So what should my first flavor be??? I got a lot of ideas from the mob but nothing looked better than brown sugar ice cream with homemade candied pecans. It’s a flavor I’ve never had before and it just sounds delicious. And to shake things up a little, my version isn’t even dairy! But don’t worry, you won’t even know that the milk and cream are missing. And to make the whole process even better, you will definitely have extra candied pecans to snack on every day. Mmmm…candied pecans. Yum! You’ll see! Continue reading
I found rhubarb in my local kosher market! I finally found it! I’ve been meaning to cook with rhubarb for years but never found it in stock. Okay, so maybe I wasn’t looking too hard, but I just wanted it to be readily available for me. Is that too much to ask?!? I always drooled when I read recipes that contained this mysterious red root and I just never had the chance to test it out. In fact, rhubarb is so foreign in my kitchen that Justin picked up a raw piece of the stalk and ate it, not realizing how bitter it would be. It was hilarious! Well, I finally found the rhubarb and my world was open to so many new recipes that I had always looked over. But that lead to the next issue of what recipe would break my rhubarb cherry (some pun intended). I took to Facebook, asking my Kitchen Tested followers to come up with some ideas for me and I received some great recipes. But I realized that I would have to be inspired by my own recipe search. So I looked around for a while and came up with a few interesting recipes for rhubarb dumplings. They all seemed so good that I found a way to combine them and came up with this strawberry peach rhubarb dumpling. The fun part is that you can actually come up with your own version of this recipe, or you are welcome to follow mine. Continue reading