I adore mornings. I love the sensation of getting bundles of chores and responsibilities accomplished before noon. At the same time, I’m not a morning person. I’m a natural night owl who comes alive once the world turns dark.
I want to discover the secrets of morning people! I wish I jumped out of bed at 5 AM to spend alone time with my journal and Bible, followed by a good exercise/yoga session. In my morning-person fantasy, I’d then whip up a healthy from-scratch breakfast so the kids rise to the delicious smell of food waiting for them. We sit down to eat together before I casually get myself out of loungewear and into real clothes. I put effort into my hair, do some chores, and then we all settle at the school table with chipper little grins on our faces ready to learn!
That isn’t happening. In all reality, I hit the snooze button for as long as possible. I give myself just enough time to roll out of bed, throw on some clothes, rally the kids to get dressed, pour bowls of cereal, and get us started on our first assignment as we eat. All of this happening while I’m still trying to wake up.
I have the ultimate love/hate relationship with mornings. I just don’t have that early bird drive in me. I’ve found, however, I can make the situation easier if I give myself a little something to look forward to. Admittedly, that is often in the form of food. Or in this case…a drink.
Knowing I had cold brew coffee steeping in the fridge gave me an extra push to get out of bed this morning. Coffee is the best part of mornings, and today I treated myself well!
I’m a hint of bougie in that I typically use freshly ground coffee (Counter Culture is my go-to!), and following an infusion, the recipe makes the taste even bolder and better. In this recipe, I used roughly two tablespoons of sweetened condensed milk for a rich flavor, and while the color lightened quite drastically I felt the sweetness didn’t overpower the dark and bitter taste. If you prefer no sweetness at all, it is perfectly okay to omit the sweetened condensed milk altogether. I too have days like that.
Infused Cold Brew Coffee
Ingredients
- 1 Cup Freshly ground coffee
- Water
- Sweetened condensed milk (to taste)
Instructions
- Fill a 32 oz mason jar with water and coffee. Seal tightly and shake until well mixed.
- Refrigerate over-night (at least 14 hours). After the coffee has steeped, pour the contents into a French press and push grounds to the bottom of the pot. Alternatively, use a couple layers of cheese cloth or coffee filters to strain the coffee.
- Drizzle sweetened condensed milk into the coffee, to taste.
Originally posted February 2021
]]>A righteous man named Honi comes across another man planting a carob tree. When Honi asked how long it takes the tree to bear fruit, the man answered 70 years. Honi responded, “Are you certain you will live for another 70 years?”. The man explained that while he personally will not experience the literal fruits of his labor, he is planting the tree for future generations to enjoy. Honi then sat down, ate, and fell asleep. Rather than a brief nap, Honi woke up 70 years later to find a man gathering carob pods from the tree. He asked, “Are you the one who planted this tree?”. The man responded that no, it was his grandfather who planted the tree.
From what I understand, carob fruition takes closer to six or seven years rather than the decades described by the planter in the narrative. Despite this technicality, the carob tree still offers the same valuable lesson. They are slower to grow than other trees and continue to produce for over 100 years. The point is that the carob tree, much like our actions, is something that will impact future generations. A carob tree can feed someone 107 years after it is planted. Similarly, while we may not be around to experience the full result of our deeds, we are to try and make the world a better place for those who continue after us.
I love the symbology Jewish tradition has built around the carob, but it leaves one question:
What the hell is carob?
Those who remember the natural foods movement in the 70s probably already know from experience, but carob is a sweet and non-bitter legume often used as a healthy alternative to chocolate due to its lack of caffeine and theobromine. Despite the slight distraction of the 1980s and ’90s, crunchy culture has consumers once again focused on health and natural eating, making carob available in just about any form that has a chocolate equivalent (bars, chips, powders, etc.).
I am not entirely fooled. Carob does not replace chocolate, though with a little extra concocting it can hold one over if the cravings get rough. However, I do appreciate carob as its own flavor. While it cannot fully substitute the bliss of chocolate, the sweet-tasting pod offers a variety of delicious culinary possibilities.
Carob not only lacks caffeine but provides a number of other health benefits as well. Low fat. High in fiber. Lowers blood sugar. Improves cholesterol. Not to mention, it benefits general “gut health”. No, it’s not the miracle chocolate replacer that the mothers of the 1970s collectively used to bate and switch their children, but the healthy components of carob offer us the option to create unique and delectable snacks that satisfy our sweet tooth guilt-free.
For example: Carob and Berry Tarts.
As I’m once again back to finding dairy-free and chocolate-free treats due to current dietary restrictions within the family, these seemed like a possible alternative when looking for something to whip up.
While the sweet and bitter-less carob is a featured ingredient, the flavor is further enhanced by dates, honey, and a berry spread. This time around, I chose strawberries as the base for the spread, primarily to embellish the tarts with a pinkish tint for Valentine’s day.
With that said, the most important thing to remember when making carob tarts:
After taking them out of the oven and allowing them to cool and form, don’t forget to share them with someone you love.
After all, it is almost Valentine’s day, and we never know how our simple acts of care and kindness will live on.
Carob Berry Tarts
Ingredients
- 1/2 Pound Strawberries (or any berry of your choice)
- 3 tbsp Coconut cream
- 2 tsp Honey
- 1/4 tsp Vanilla extract
- 10-12 Dates
- 1 Cup Coconut flakes
- 2 tbsp Carob powder
Instructions
- Preheat oven to 375 degrees F.
- In a blender or food processor, combine strawberries, coconut cream, honey, and vanilla until smooth. Place in refrigerator.
- Combine dates, coconut flakes, and carob powder in a blender or food processor. After a few minutes, the texture should be well ground and sticky.
- In a prepared muffin pan, spoon 2 tablespoons of the date mixture into each well (or 1 tablespoon if using a small pan). Place in oven and bake for 10-15 minutes.
- When finished baking, remove the muffin pan from the oven and allow it to completely cool (30 minutes to an hour). Pop the tarts out of the wells of the pan, and spread berry mix on top of them. If the spread is still runny, place in the fridge for another 30 minutes.
Originally posted February 2021
]]>Valentine’s Day is a relatively minor holiday, but it’s one I look forward to every year. February is generally my least favorite month, and Valentine’s Day adds a little happiness to hold us over until the arrival of spring. Not to mention, celebrating love is fun, and now that I have kids I’m particularly eager to make it special. Every year I put little heart-shaped notes on their doors each night for the first two weeks of February. While it’s a simple gesture on my part, the kids love waking up to a new note in the morning, and express great disappointment when I inevitably forget a day. I love how the traditions of Valentine’s Day prove that it’s the simple things we do for one another that have the biggest impact.
But let’s talk about what we really love about Valentine’s Day: Chocolate.
Spare me the diamonds. The cards are nice. Flowers I love. But what I’m really eyeing this time of year is a box of candy. Preferably big ones that I’m not expected to share. I think kids 100% agree with me on this, though I don’t want to dwell on what this says about my level of maturity. So we also make yummy treats to enjoy throughout the month of February. Usually, we’re decorating sugar cookies in the shapes of hearts, X’s&O’s, and flowers. Other times we’re in the kitchen dying different desserts pink, red, and white.
Today we enjoyed a “hot love potion” beside a cozy fire. My daughter went bonkers at the sight of pink hot chocolate, and it amazed my son to discover strawberry milk exists.
White chocolate and strawberry milk may not be everyone’s favorite flavors (especially combined), but this concoction actually turned out pretty well. In fact, I rather enjoyed it!
More importantly, the kids guzzled it down and loved it. This is definitely a recipe for those with a child-like sweet tooth, or grownups looking to impress that special little person in their life.
I mean really. Pink hot chocolate is fascinating.
Hot Love Potion
Ingredients
- 1/2 Cup White chocolate chips
- 1/4 Cup water
- 4 Cups Strawberry milk
- 3 tsp Sugar
- 1 tsp Vanilla extract
- Red food coloring (optional)
- Whipped cream
- Valentine's themed sprinkles
Instructions
- Add chocolate, water, and sugar to a small saucepan. Melt over medium-high heat, stirring consistently until the chocolate is melted and the contents are well combined.
- Add strawberry milk and vanilla to the saucepan. Bring to a boil and remove from heat immediately.
- For a bolder color, stir in food coloring. Pour into mugs, top with whipped cream and sprinkles.
Originally posted February 2021
]]>September is here!
Is it technically fall yet? No.
Am I done with summer? Yes.
I’m not one of those fall fanatics that try redefining August as something other than summer. However, September 1st is practically a holiday in my world and no calendar technicality can convince me otherwise. By my definition..we’re in a new season!
It’s been a week and I’ve already pulled out the decorations, lit the scented candles, bought a pair of corduroy pants, ordered supplies for seasonal crafts, and my kitchen is starting to produce some classic fall flavors (last night was butternut squash soup!). My house is deliciously autumn at the moment and it will only get better as the season continues.
This morning I did the ultimate fall breakfast: Pumpkin pancakes with a spiced maple drizzle!
It was a fantastic way to begin the morning! Normally on school days, my kids stick with the boring non-sugary stuff like grainy cereals, cream of wheat, or hard-boiled eggs with toast, so they welcomed this sweet surprise with open smiling mouths.
I especially enjoyed making these with my son, who had the chance to help me from beginning to end without interruption while his sister slept in (one child is the early riser while the other is not…). It’s been a minute since we’ve had the kitchen to ourselves now that little sister enjoys cooking and baking. He’s come a long way from the simple pour and stir instructions. When did he get so big and responsible?
Normally little sister would throw a fit upon discovering someone cooked in the kitchen without her help, but the joy of waking up to pancakes successfully distracted her from feelings of FOMO.
The pancakes themselves tasted delicious, but the maple drizzle is really what brings the taste together. For a sweeter taste, more syrup can be added to the mix, but I was honestly surprised that the kids didn’t ask for extra.
They certainly got their fill at breakfast, and we’re looking forward to eating the leftovers tomorrow.
Happy fall! Here’s to a new season!
Pumpkin Pancakes with Spiced Maple Drizzle
Ingredients
Pumpkin Pancakes
- 2 Cups All-purpose flour
- 1/3 Cup Brown sugar
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Low fat Greek yogurt
- 1/2 Cup Canned pumpkin
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/2 Cups Milk
- Oil or butter for cooking
Spiced Maple Drizzle
- 1/2 Cup Low fat Greek yogurt
- Maple syrup (to taste)
- 1/4 tsp Cinnamon
Instructions
- In a large bowl or stand mixer, combine flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, mix wet ingredients. Add to the dry mixture, and whisk until smooth.
- Prepare a skillet with oil or butter and heat on ve.
- When the pan is hot, pour 1/2 cup of the batter into the middle of the pan. When the surface becomes bubbly, flip and cook for a few more seconds.
- When pancakes are finished, stir together ingredients for the spiced maple drizzle in a small bowl. Drizzle on top of pancakes and enjoy!
Originally posted September 2020
]]>It’s been a nice change! It not only takes some of the responsibility off of me, but it introduces a new dynamic of service by giving him the opportunity to make his sister’s food as well. In fact, The other day he made me a parfait after I exhaustedly flopped onto the couch post-house cleaning. It was such a sweet gesture.
So far these three ideas (along with the fruit taco we made a couple of weeks ago) have been our favorites. If you’re wanting to get your kiddo started in the kitchen, I recommend these simple but delicious snacks.
Pizza Bagel
My friend and I used to make these all the time as ravenous teenagers. Now it’s one of my go-to lunch ideas when we’re eating out of the car while road tripping. It’s simple enough for novice cooks, and if your child is ready for it they can even use the toaster to heat the bagel.
All they need to do is spread the pizza sauce (you can buy it in jars or a squeeze bottle), and top it with dried pepperoni, and mozzarella cheese.
Fruit Parfait
The kids loved this one! It’s a sweet treat, but yogurt is a great source of nutrition. At the bottom of a small glass, bowl, or cup layer a spread of fruit-flavored jam. The important thing when talking your kids through the instructions is to specify a particular amount of jam so as to guide them away from overloading the parfait with sugar (I told my kids to use a tablespoon). Fill the glass with vanilla yogurt, leaving about a quarter of it empty for the granola topping.
It’s delicious!
Apple Pizzas
This is another sweet treat, but the variety has endless possibilities! To begin, show the kiddos how to slice up an apple. There are terrific kid-friendly knives out there that are safe for tiny and vulnerable fingers. I found mine through pampered chef, though I believe they’ve since discontinued those particular tools. You can find them in many
other places though! I highly recommend them if you want to get your kids involved in the kitchen.
On each apple slice, choose a spread as the base. We used peanut butter, but yogurt and other flavored butter are excellent choices as well. Sprinkle on embellishments such as fruits, nuts, raisins, and (if it’s a treat) chocolate chips.
Simple. Fun. And definitely yummy!
Originally posted August 2020
]]>Do you know those little packets of donuts sitting in the junk food display at grocery stores and gas stations? I can’t look at them for too long or else I’ll find myself battling temptation of biblical proportions. I know, they’re unhealthy and they’re not even especially delicious, but sometimes I just want a donut. No shame. We all have our guilty pleasures. Donuts are one of mine.
Now that we’re stuck at home thanks to COVID, donut shops are on my list of things I find myself thinking about often. The kids and I used to stop at one in particular while running errands every now and then, especially when celebrating or rewarding ourselves. Sometimes I surprised them with a donut just to be nice and fun.
I cannot wait for that element of normalcy.
Until then it feels wrong to include store-bought donuts in a grocery order. However, I feel less guilty about donuts if they’re homemade. I don’t know about you, but the rules of my kitchen dictate that if it’s homemade and from scratch, you don’t have to feel guilty about it.
To make these bad boys I suggest getting yourself a donut pan (which I find absolutely adorable!). I’ve got two of these laying around: one for full-sized donuts and another for mini-sized. The other tool I suggest using for this recipe is a piping bag, even if it’s a simple Ziploc cut at a corner. However, this isn’t totally necessary. In fact, I used a spoon since I had extra help in my kitchen at the time and didn’t feel like messing with the bag. It will, however, make filling the pan easier and less messy.
If you’re still homebound during this wild ride of a time, hopefully, these homemade donuts can offer you a little pick me up when you’re feeling the social-distancing blues. Baking is magical that way.
Backed Chocolate Donuts
Ingredients
Donuts
- 2 Cups All purpose flour
- 3/4 Cups Sugar
- 1/2 Cup Cocoa Powder
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Milk
- 2 Eggs
- 2 tbsp Melted butter
- 2 tsp Vanilla extract
Glaze
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Butter
- 10 tbsp Milk
- 2 tsp Vanilla extract
- 4 cup Powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a donut baking dish.
- In a large bowl mix eggs, sugar, vanilla extract, milk, and butter. Set this aside.
- In a small bowl mix flour, cocoa powder, baking powder, baking soda, and salt. Slowly add the dry mix into the large bowl with the wet ingredients.
- Pipe (or spoon) the batter into a donut dish. Bake for 8 minutes.
- While the donuts are baking, prepare the chocolate glaze by mixing butter, milk, vanilla extract, and chocolate chips on the stovetop until melted and well combined. Mix in the powdered sugar. Remove from heat.
- When donuts are out of the oven and cooled, spread the glaze over the top of the donuts and enjoy!
Originally posted August, 2020
]]>For most of the meals and treats I make, one or both of them will stand beside me, ready to pour and mix ingredients (especially if it means a chance to lick a spoon). At this point, however, my six-year-old is showing signs of wanting more control over the kitchen for himself. When he decides he wants food, he’ll go in and make a sandwich or flavorsome toasted bread. He’s now tall enough for the microwave, and therefore finds any excuse to utilize it.
This makes sense to me. By eight or nine years old I remember learning how to make an omelet completely on my own, and from there I continued to build upon my cooking and baking abilities. He’s definitely getting to the age of independence.
I want to encourage this. Not only will it take a burden off of me when he’s able to put together a snack for himself and his sister, but it’s a skill he needs to develop. I want him to know his way around the kitchen, and I hope to foster his interest in making food.
I wanted to find a bunch of recipes specifically meant for children to prepare by themselves, but I was honestly disappointed with the options I came across. Sweet treats seemed to be the common theme for many of these recipes. While desserts are fun for special occasions, I want options I don’t mind him eating throughout the day. After all, this is something he doesn’t necessarily need permission to make. Of the healthier options I found, they mostly concentrated on arranging fruits, vegetables, and dip in cutesy designs. I don’t necessarily need a party platter here…just a little snack he can put some effort into whipping up.
So, it is now my mission to create a collection of recipes for small children. The idea is to essentially choose a snack for the week, demonstrating how to prepare it on Monday, leave the step-by-step instructions on the fridge, and allow him full reign when preparing that snack throughout the week. We’re in week one of trying this out and so far it’s going well.
It helps that I picked a great snack to start us out: Fruit Tacos.
The instructions are easy to follow and require little skill. As we continue building our recipe collection, the complicity will grow. For now, this is perfect! Even my 3 year old can do it.
Look out for more recipe ideas I have for little kids, and maybe I’ll even discuss some must-have kitchen gadgets that make cooking with kiddos both easier and safer.
Fruit Taco
Ingredients
- Frozen pancakes
Spread Ideas
- Peanut butter or another nutty butter, yogurt, cream cheese, apple sauce, flavored butter (apple, pumpkin, etc.)
Fruits
- Strawberry, bananna, blueberry, raspberry, kiwi
Extras
- Raisins, nuts, coconut flakes, dried fruit,
Instructions
- Heat the pancake in either the microwave (30 seconds) or the toaster. Whichever your child is most comfortable doing on their own.
- Pick a spread and slather it across the pancake.
- Sprinkle fruits and other flavorful additions inside the pancake.
- Fold it up and enjoy!
Food plays such an intensely important role in our lives, and it isn’t just the fuel required to sustain us. Taste is an enjoyable phenomenon that can bring happiness to any moment. Unique ways of preparing food are a cultural foundation for all people. When friends and family come together they usually gather around food in some way, whether it’s a dinner party or chicken wings during a football game.
When we celebrate an event there is food. When a person mourns they are immediately provided with food from their loved ones. It is the most instinctive way we care for those we cherish, and preparing a meal for a guest is a simple way to honor them. Taking the time to choose dishes you know to be someone’s favorite, or putting in the effort to creatively and deliciously meet the dietary needs and/or restrictions of others can be an incredibly touching gesture.
I love everything about hosting. I love having friends that know our door is always open to their company. I love providing a feeling that my home is their home. I love feeding people. I love the sound of children giggling together in the playroom while the parents enjoy some adult time. I love providing a space to worship G-d through conversation and fellowship. My closest friends know that in my mind someone’s home can be their own personal ministry, and most people who spend significant amounts of time in my house know that I enjoy welcoming company, and I especially love feeding people. I don’t let you walk out of my door hungry if I can help it.
This is perhaps one of the reasons why Passover and Sukkot are my two favorite holidays. Both are home-based festivals that encourage an open door (or tent flap in the case of Sukkot) for guests. They are an exercise in extreme hospitality, and I feel completely in my element when I prepare for these awesome celebrations.
Naturally, the detail I tend to focus most on when it comes to inviting people into my house is food. What would they like? Are there any allergies or other dietary restrictions? What foods pair well with one another? Is this enough or should I throw in another dish? With Passover specifically, it can be even trickier. Some guests may have varying levels of observance regarding their regular religious food restrictions. On top of that, we have holiday-specific dietary needs (no leavened foods), and even within those restrictions, there are various levels of observances to consider. So every year I stick with relatively the same menu that I’ve perfected over time.
Matzo ball soup. Salad. Roasted vegetables. Curried fruit. A potato dish. Matzo kugel. Salmon. And a delicious brisket.
This year I finally figured out that a chocolate coconut mousse was the perfect dessert to go along with our Seder meal. It requires only a couple of ingredients, is very easy to whip up, and most importantly it is light, fluffy, and delicious. It will definitely appear on future Seder menus.
So, if you’re looking for a dessert that will feed people with any number of dietary restrictions, this mousse is perfect.
Chocolate Coconut Mousse
Ingredients
- 2 13.5 oz cans coconut milk
- 2 tbsp powderd sugar
- 5 tbsp cocoa powder
Instructions
- Scoop the cream at the top of the coconut milk into a bowl, and discard the rest of the liquid. Add sugar and beat together using an electric mixer until creamy and thick.
- Fold in the coco and continue beating. The mixture will begin to have a more fluffy texture.
- Place in the refrigerator to chill for an hour or two.