The title of this post inspired by this video…I am hosting a Shabbat Dinner tonight and it’s gonna be a good night. The dinner will be paid for by the Birthright Israel NEXT team. I am making vegetable matzo ball soup, roasted chicken, lasagna, some veggie sides, and of course, some awesome dessert including a pumpkin pie and chocolate cake. Recipes are either from Gourmet or Bon Appetit magazine or from other blogs or from my mother’s old recipes. (click on links for more information) This is the first dinner I am hosting, and hopefully not my last.
For those of you who don’t know what Funfetti is: http://www.pillsburybaking.com/products/ProductDetail.aspx?catID=297&prodID=701
Since I needed a good way to use up the sprinkles that were given to me after the holiday cookie party my friend had about a week ago, I decided to make a Funfetti cake. I used a basic yellow cake/vanilla cake recipe and added the sprinkles typically found in the cake batter-the “crunchy” bigger ones…if you do know Funfetti cakes…you know what I’m talking about…if you don’t know…go to your local grocery store and pick up a box. Now, I would not normally say that Pillsbury makes good products, or that you should make cake from a box, but I see it as the Kraft Mac ‘n Cheese of cake. (Not that I would advise to buy/eat that either) but my point is that it is a cake that I grew up knowing from attending various birthday parties. It’s all about the nostalgia for this overly sugared cake.
Anyway, I made the frosting from scratch as well, and used blue (smaller, sugary) sprinkles to help “dye” it green because it is the holidays after all. Then I frosted and added the final layer of sprinkles. Like I said before, a sugary cake (typically made for kids). Continue reading
If you’ve been reading my blog for a while, then you know that I like using ingredients that I’ve had leftover. I was also in the mood to make cookies with all of the talk about them on other blogs for the holidays. Therefore, I made whole wheat chocolate chip cookies. The twist in these cookies is the whole wheat flour, along with cinnamon-sugar and semi-sweet baker’s chocolate—all ingredients I had leftover from previous baking adventures. (Including, but not limited to, doughnuts and corn-stalk rolls.)
All week long, I’ve been eating the dough out of the fridge, and just baked off a few today. Both ways of consuming the dough are really great, but of course you have to wait longer for the baked ones.
…was the theme of this month’s Daring Bakers’ Challenge.
The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.
Since sugar cookies should not really be a challenge for anyone to make, the challenger set it up so that we had to bake/decorate the cookies with the theme of what September means to us.
The Jewish High Holy Days (Rosh Hashanah, the New Year, and Yom Kippor, the day of atonement) both fall in September, so I made shofar, torah, and Jewish star (star of David) shaped cookies. I made them with just white royal icing because:
1) I did not have time to go out and buy food coloring
2) It was Yom Kippor when I made them, so I thought that white was appropriate, since it is the color that you wear to show your respect for the day of reflection…or something like that.
Anyway, I brought the cookies to the Break-the-fast dinner I went to and they seemed to be well-received since they were gone by the end of the night. (Not sure if they were all eaten that night, or someone took them home.)
Although they were simple, and easy to make, I enjoyed this challenge. It was a nice way to celebrate the holidays. Continue reading
Yes, the that (the title of this post) is the corniest joke I’ve made (thus far). Now that I’ve got your attention (at least I hope you are still reading), I wanted to let you, my beloved (and dedicated) readers know that I have decided to participate in the Project Food Blog, brought to you by Foodbuzz. And, since you are such dedicated readers, you know that I have been involved in other Foodbuzz projects before, including the weekly specials and this exclusive interview. However, this is a very different project, as I am competing against many (like close to 2,000) other food bloggers from around the world. For this project, I need YOUR HELP. I need you to go to Foodbuzz and VOTE FOR ME (and my blog!) Please! I will send you cookies if you do! (A promise I can only keep if you tell me who you are.) So, uh, yeah, go to it. Love you all!