This will be a quick post about my first attempt at babkah. Let’s just say it wasn’t a complete fail but it also wasn’t a win either.

When I was growing up I remember always having these cake-y cookies whenever we had extended family get togethers. Usually they were held at my grandparents house on the North Shore and one of the family would pick up Black and Whites from a Jewish deli/bakery near Boston. I didn’t know they were called Black and White Cookies until after college and that they aren’t a Jewish thing but a New York staple!

This treat is a combo of two of my favorite desserts I have created over the years. My Cecelia named them BB Treats- Blondies and Brownies together. They are decadent and truly addicting! The only hard part about making them is waiting for them to cool while they make the whole house smell so good.

It’s been a crazy few weeks with social distancing in full swing. Baking has helped ease some anxiety and put smiles on my family’s faces (and maybe a few pounds on their waistlines)

“Moist” It’s pretty much a universally hated word. It brings about a visceral reaction in most people that cannot be explained. Do you know what’s worst than the word? Actual moist baked goods…

We are quickly learning that nothing goes smooth when it comes to anything with our house. We should of known that a large project would be derailed at least three times before it even started.

My Cecelia is a social butterfly and loved by her peers. She is invited to many parties and play dates. Most, if not all. Of her friends know she has allergies and let their families know she needs to be safe.

With summer right around the corner what better way to celebrate than fresh fruit donuts?

I burnt the first batch horribly. The second batch refused to release from the paper. The third batch was only slightly burnt yet undercooked and foamy. Like how do you get blondies to foam?

We have taken the giant leap, and after scrimping and saving, have decided to renovate our kitchen! 

Found a great recipe with only one cup flour and only one egg! It sounded delicious and was super quick and easy to make. With multiple ingredient swap I decided to go from squares to muffins. This was the beginning of where things went wrong.

It’s St Patricks Day! The day where everyone pretends they’re Irish (if they aren’t) and eats and drinks anything you can think of that is green or can be turned a shad of green. 

Growing up in a family of bakers meant there were always lots of yummy treats and desserts to be eaten and being Jewish meant there were some that only came out certain times of year. With Purim right around the corner hamantaschen are the staple dessert to be shared. 

January 2019 marks the new health adventure I began- going completely gluten free. This has been a great thing but as we all know once we are told something is off limits then all you crave and for me it’s been cinnamon rolls. 

One of the many things I miss since my daughter was diagnosed with a peanut and tree nut allergy is donuts. Most bakeries that carry them just aren’t worth risking her safety with all the cross-contamination.

 Finding a top 8 safe and vegan corn bread is like finding a four leaf clover in a field. It could be there but you might not have the patience to find it...

Are there any recipes that you just can’t figure out? Or any ingredients you would like to include in an existing recipe? Let me know what new items I should explore in this blog!