I must admit, I’m not usually a fan of desserts composed of other desserts. But, girl scout cookie season came around, and I had the urge to crush them, mix them with frosting, and put them on a cupcake! That’s a normal urge right??
One of my favorite things about visiting Israel is visiting all the bakeries. It is truly a no carb left behind situation. What I think is particularly unique about Israeli baked goods is what would locally be called “yeast cakes”, or what is often referred to as Krantz or Babka cakes stateside. I recently got interested in the differences and origins of both, and found this article illuminating if you too find yourself curious! The gist is babka was originally made with leftover challah dough that got transformed into a somewhat dry and (in today’s standards) lackluster dessert. Krantz however also incorporates butter and syrup to make an all around sweeter, shinier, more exciting final product. Since, the lines have been blurred and many people now refer to them interchangeably.
So Pi Day came around a few weeks ago, and this blog post was conceived then. There’s nothing rational about how gooooood this pie is! (See what I did there?!)
It’s been a minute since my last post! Well, we’re back today with a new recipe. It was my dad’s birthday a week ago and I thought it was a good opportunity to make him something with two things he loves: coffee and chocolate!
I have long wanted to try my hand at baking madeleines, the soft, buttery, shell shaped pastries. Though our small San Francisco kitchen doesn’t have much room left for any new equipment, I finally convinced myself it was time to get a pan.
Summer is upon us here in San Francisco, which means the weather is cloudy and dreary. However, fear not… It also means cherries are in season!
This is my first post!!