There are three parts to each krembo recipe: the base, the filling and chocolate covering. You’ll need to make the cookies a day ahead, allow them to chill or cool. Then make the mousse, pipe it on the cookies (details below). Then about two hours later you can do the…
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By request, this is my MIL's Rosh Hashana Honey Cake. The one with no honey. It's also originally from her sister Ruth. Its delicious- enjoy. And yes, feel free to substitute the Golden Syrup with honey!
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Being inspired by upcoming shavuot I have been working on a brownie/cream cheese bundt and after a few tweeks, I think I've got it. Dense chocolatey cake with a tunnel of light cheese cake running through it and topped with a lemony cream cheese icing. Plus it's got the…
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These cinnamon buns are my weakness. A few things to remember: Bake in a pan with sides that seems 'snug' you want the buns to rise and all be touching each other when they bake. That will keep the sides soft. Brown sugar is the better choice over white sugar for the…
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This is my husband's famous coffee cheesecake. He got the recipe from his mom, who got it from a friend of hers from who ran a hotel in Ashkelon (or so the story goes…) ** In Israel: Use the Napolean cream cheese for this recipe, not philadelphia.
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This almond shortbread is based on the recipe that comes courtesy of Lechamim bakery. For my workshop, we did a nut-free version, without the almonds too. It's is a light, delicious, melt-in-your-mouth dough. Almost like the base of an apple pie or a liner torte. And it pairs so well…
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Almond brittle is a great piece of confection to know how to make. It is so versatile – perfect as a cake topper (you can see the peanut brittle in the cake above) It's gorgeous as a gift when wrapped up in cellophane and tied with a bow. It…
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