New York Style Noodle Kugel

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New York Style Noodle Kugel

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Old fashioned Jewish comfort food. This traditional noodle dish is sweet and savory, and perfect for Rosh Hashanah dinner! Enjoy!

Ingredients:

4 eggs, beaten

1 cup cottage cheese

1/2 cup sugar

1 cup sour cream

1/2 cup golden raisins

8 oz. of wide egg noodles

1/2 t. ground nutmeg

1/2 t. ground cinnamon

Instructions:

Cook the noodles in boiling, salted water for 5 minutes. Drain and put back in pot, set aside. In a bowl, stir together the eggs, sugar, cottage cheese and sour cream. Add in the golden raisins and nutmeg. Pour over the noodles and stir together gently. Pour into a greased baking dish.

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Cover with aluminum foil and bake for 50 minutes at 350 degrees. Uncover and bake an additional 5-10 minutes until the top is nicely browned and the center is set. Can easily be doubled for a crowd!

Arugula, Prosciutto, and Parmesan Salad

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Arugula, Prosciutto, and Parmesan Salad

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This salad pairs perfectly with the homemade pizza I posted about. The salty prosciutto, parm, and peppery arugula are divine together. Add a little balsamic on top and you have yourself one amazing and easy salad. Enjoy!

Ingredients:

1 bag baby arugula

1/5 lb thinly sliced prosciutto

1 small block of parmesan cheese

Directions:

Wash the arugula and place in a nice serving bowl. Tear the prosciutto slices and scatter over arugula. With a vegetable peeler, shave long strips of the parmesan cheese. Toss all together with a simple balsamic vinaigrette: two parts olive oil, one part balsamic. Delicious! Enjoy!

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Homemade Pizza

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Homemade Pizza

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Homemade dough, sauce, and fresh mozzarella cheese & basil. You literally can’t go wrong. I followed along with Tyler Florence’s recipe and it is the best. So fresh and delicious. I recommend letting your dough rest for a few days, if you have the time. The resting period ultimately makes the best dough. If you can’t wait that long, I understand, and thats why this recipe is awesome and makes enough for two pizzas! Enjoy and remember, the fresher and better the ingredients, the better the pizza.

Ingredients:

Pizza Dough: (Makes two large pizzas)

2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl

Pizza Sauce:

2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)

Pizza:

1/2 of the fresh pizza dough recipe, above

1 cup fresh pizza sauce, above

1 (8-ounce) ball fresh buffalo mozzarella, water drained

1/2 bunch fresh basil leaves

Instructions:

Dough:

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you’re using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.

If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour. If you have the time, I recommend letting the dough rest in the refrigerator for a day or two. It just makes for a tastier, easier to handle, soft and moist dough in the end.

Sauce:

In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Pizza:

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Preheat the oven to 500 degrees F. Put a jelly roll pan or a half sheet pan in the oven.

Take the preheated pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 10 minutes

Remove from the oven, cut into slices and serve. And oh my god its SO good.

Sauteed Kale with White Beans & Sausage

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Sauteed Kale with White Beans & Sausage

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Sauteed good-for-you kale, creamy white beans, and meaty chicken sausage. The combination of all three works wonderfully together. This is a hearty dish on its own or you could add a bed of rice or flat bread! I added chicken broth to make a slight sauce and a pinch of red pepper flakes to give it a little heat. Enjoy!

Ingredients:

1 bag of Kale, chopped and prepped

3 garlic cloves, minced

3 T. olive oil, plus more as you go along

1 can white beans, drained and rinsed

4 chicken sausage links

Pinch of red pepper flakes, more if desired

1/2 cup chicken broth

S&P

Instructions:

Preheat oven to 400 degrees and cook the chicken sausages for about 15-20 minutes. Then slice and set aside.

In the mean time, heat the olive oil in a saute pan and add the garlic. Saute the kale in batches, adding S&P and the red pepper flakes to taste. You will need to add extra olive oil as you go along because the kale will soak it up very quickly. Transfer the kale to a sieve and let the water drain. 

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Heat the saute pan again and add a bit of olive oil. Place the chicken sausage pieces, white beans, and kale back into the pan and add the chicken broth. Cover and let simmer over medium heat for a few minutes, or until everything is warmed through.

Serve immediately. This makes a hearty meal for 2-3 people on its own, but the addition of rice or flat bread would be great too! Enjoy! 

 

Chunky MilkyWay Cookies

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Chunky MilkyWay Cookies

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Adopted from a sweet blog called Sallys Baking Addiction, thanks for the awesome idea! –

http://sallysbakingaddiction.com/2012/09/28/brown-butter-milky-way-oatmeal-cookies/

 

Brown Butter. It is the ultimate. It’s rich, nutty, caramel flavored, deep brown, and elevates this simple cookie recipe to a whole new world. Take the time to make the brown butter and let it cool, and I’m telling you, you won’t look back! The MilkyWay candy topping is a fun added twist. I’ve made these on a couple of occasions and people go wild for them. Have fun! 

Ingredients:

1/2 cup (1 stick) unsalted butter
1/4 cup sugar
3/4 cup packed dark brown sugar (may also use light brown sugar)
1 large egg
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup + 2 Tbsp old-fashioned rolled oats
1/4 tsp salt
1/2 tsp baking powder
1 and 1/2 cups chopped Milky Ways, frozen

Instructions:

Melt butter in a medium saucepan over medium heat. Stir constantly. Remove from heat immediately when the butter begins to turn brown (about 8 minutes). Pour into a shallow dish and chill until it becomes solid, but still soft.
With an electric or stand mixer fitted with a paddle attachment, cream the brown butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
On slow speed, mix in the flour, baking powder, and salt. Manually stir in oats until the dough comes together. Chill dough for about 30 minutes.
Preheat oven to 375F.
Roll dough into tall 1.5 tablespoon balls. Stick 4 small pieces of frozen milky ways onto the tops of the cookies. Bake for 9-10 minutes. Remove from oven when the cookies are lightly brown on the edges. The centers will appear undone, but will set up as you let them cool. Cool cookies for 3 minutes on the baking sheet and transfer to a cookie rack.

Apple Spice Bread

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Apple Spice Bread

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Am I jumping the gun here? Okay, I’m jumping the gun. Fall will be upon us in no time and there’s no harm in being prepared with this delicious recipe for when the time comes.  This sweet and delicious Apple Spice Bread has the warm fall flavors we know and love. Fresh apple chunks, cinnamon and nutmeg. Need I say more? Enjoy it!

Ingredients:

1 1/2 c. flour
    1/2 tsp. baking soda
    1/2 tsp.  salt
    3/4 c. oil
    1 c. sugar
    2 eggs
    1 tsp. vanilla
    1 c. finely chopped apples, peeled
    1/2 tsp. nutmeg
    1 tsp. cinnamon

Directions:    
Mix together flour, soda, salt, nutmeg, and cinnamon in medium bowl. In large bowl, mix oil, sugar, eggs, and vanilla. Gradually beat in flour mixture until smooth. Fold in apples.

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Bake about 1 hour at 350 degrees (325 degrees if in a glass pan) in a greased and floured pan. Cool on rack. Test with toothpick to be sure it’s done.

 

Orange and Raspberry Cupcakes

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Orange and Raspberry Cupcakes

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Adopted from Giada’s recipe for Todd’s Orange and Raspberry Cake –

http://www.foodnetwork.com/recipes/giada-de-laurentiis/todds-orange-and-raspberry-cake-recipe/index.html

This is a great, semi-homemade cake recipe for a moist, flavorful cake that really has the wow-factor. The orange zest and juice elevate the recipe and add amazing flavor, and the raspberry jelly gives it a sweet and tart punch. Highly recommended and perfect for a birthday celebration! I made these for my sister’s birthday, and they were quite a crowd pleaser! I hope you love them!

Ingredients:

Cupcakes:

12 cupcake liners
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 large orange, zested, about 1/4 cup
1 1/3 cups no pulp orange juice
3 egg whites
2 tablespoons vegetable oil

Frosting:
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/3 cup creme fraiche
1 pound powdered sugar
1/4 cup raspberry jam
Water, as needed
1/4 cup raspberry jam
1 (6-ounce) container fresh raspberries

Directions

For the cake: Preheat the oven to 350 degrees F. Place the liners the cupcake pan. Set aside.

In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Spoon the batter into each cupcake holder and bake until golden and a cake tester comes out clean, about 15-20 minutes. Remove from the oven and cool the pan on a wire rack for 15 minutes. Turn the cupcakes out and allow to cool completely on a wire rack, about 1 hour.

For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.

To assemble the cupcakes: Take a melon baller or small knife and scoop out a small hole in the center of the cupcake. Spoon a little raspberry jam in the hole. Repeat for the rest of the cupcakes. Using a piping bag, (or just a ziplock bag with a corner cut off), pipe the frosting on the cupcake, covering the hole and the raspberry jam. Decorate with fresh raspberries. 

Store the cupcakes in a plastic container in the refrigerator. Allow the refrigerated cupcakes to stand at room temperature for 30 minutes before serving.