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Recipes
293 posts
Dulce de Leche Brownies
Sweetened condensed milk! I turn this pantry staple into a decadent caramel and spread it over top of the brownies before they bake, creating an even more luscious dessert.
Corned Beef and Cabbage
Saint Patricks Day is around the corner, so it’s officially Corned Beef and Cabbage season! While I may…
Jumbo Bakery-Style Snickerdoodles
Snickerdoodles are one of my favorites cookies of all time and that’s because I absolutely love cinnamon, especially…
Hungarian Krémes
Krémes are made up of layers of pure deliciousness and incredible textures. You have pressed sheets of crisp, golden puff pastry with a hefty amount of decadent vanilla custard sandwiched in between.
The Ultimate Stovetop Mac and Cheese
oday on Food with Friends, I invited one of my oldest friends over to show me her skills! Hibah and I have known each other for years, but her prowess in the kitchen may or may not match her skills on the tennis court. Tune in to our video where we make the ultimate stovetop mac and cheese together!
Soy and Ginger Braised Brisket
Brisket is a classic cut of beef in Jewish homes, and so it was a staple in my home growing up. My Mom always made it on Fridays for us to enjoy over the weekend. I've updated mine with some of my favorite ingredients from my local Asian supermarket: high quality soy sauce and fresh ginger!
Making a Store Bought Dessert Into a Fancy Dessert
We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!
Making a Store Bought Dessert Into a Fancy Dessert
We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!
Making a Store Bought Dessert Into a Fancy Dessert
We've all seen the cases filled with sad fruit tarts, stale cupcakes and cakes that are a bit past their prime. I decided to give a classic custard fruit tart a face lift and turn it into the boujee french dessert called mille-feuille (pronounced meal foyyy, for all of the non-French speakers like myself). It's got beautiful layers of crisp, buttery cookie, soft and creamy vanilla mousse and a bright, tart berry coulis!
S’mores Macarons
Olivia is back in the kitchen to turn the tables on me, yet again! Today I'm tackling a French patisserie classic—macarons. We layer crunchy meringue cookies with soft marshmallow fluff and lightly bitter chocolate ganache. You'll want some more of these s'mores macarons!!