• Can be prepared in advance,  Cookies,  Dairy,  Gluten Free,  Kosher,  Quickies,  Soy Free,  Tu Bishvat (holiday of trees),  Vegetarian

    Rose’s Oatmeal Cookies

    January 21, 2014

    Ingredients 1½ cups flour (or Tami flour for a GF version) ¼ Tbsp. salt ½ Tbsp. baking soda 2 tsp. ground cinnamon 1 cup GF rolled oats (not instant) 200 gr. butter; softened 1 cup dark brown sugar, packed ½ cup white sugar 2 Tbsp. Honey 2 eggs 1 cup sultanas/chopped walnuts, a mixture of the two Preparation Preheat oven to 150C/300F degrees. In a bowl combine flour, salt, baking soda, cinnamon and oats. In your stand-mixer bowl, using your K-beater, mix sugars with butter at medium speed. Add eggs and honey and beat until fluffy. Add the flour mixture, raisins and walnuts, and mix at low speed just until…

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  • Cakes,  Can be prepared in advance,  Dairy,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Vegetarian

    Meringue Queen Cake

    January 21, 2014

    What I love best is recipes that are composed of parts of other great recipes – taking the best and creating something even better. This is just such a recipe. Meringue Ingredients 200 gr. egg yolks 400 gr. sugar Meringue Preparation Fill a pot with about 2cm/1inch water and bring to a boil. Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie). Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completley (take…

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  • Cakes,  Chocolate Cakes,  Dairy Free,  Gluten Free,  Kosher,  One-Bowl Cakes,  Parve,  Passover,  Quickies,  Vegetarian

    Rich Chocolate Cake

    November 16, 2013

    Like comedy, sometimes the best recipes come out of improv. Ingredients 1 cup ground almonds ¼ cup Tami GF flour (or another all-purpose GF flour), or plain flour for a non-GF version 4 eggs 2 cup sugar ½ cup cocoa powder ½ cup cornstarch 1 bag (10 gr.) baking powder ¾ cup vegetable oil 2 Tbsp. Instant coffee 1 cup milk (or rice/soy/tapioka milk) 2 Tbsp. Brandy Preparation Preheat your oven to 170C/340F. Mix all ingredients in a bowl. Pour the cohesive mixture into an oiled round cake tin. Bake for approx. 40 minutes, until a toothpick comes out dry but still with moist crumbs. You can serve as is,…

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  • Cakes,  Dairy,  Gluten Free,  hannukah,  Kosher,  Savory bakes,  Sweets

    Fluffy Baked Sufganiot (doughnut)

    November 10, 2013

    Rich, fluffy baked doughnuts which can be filled with anything you like… Makes approx. 14 medium-sized doughnuts. Tip from Tami Ben-David (who was the first to try this recipe): you can braid this dough into a sweet Challah of your choosing, brush with egg, preheat your oven to 200C/390F, bake for 10 minutes, reduce heat to 175C/350F and bake for an additional 15 minutes. Ingredients 500 gr. Tagmish Gluten-Free flour (or plain flour, if you don’t need a GF version) 10 gr. dry yeast ½ cup sugar 80 gr. melted butter 420 ml. warm milk (375 ml. if you’re not making the GF version). You may substitute for Soy/Rice/Tapioca milk…

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  • Cakes,  Chocolate Cakes,  Cream Cakes,  Dairy Free,  Desserts and mousses,  Dressed to Impress,  Gluten Free,  Kosher,  Parve,  Passover,  Pre-preparation required,  Sweets

    Layered Mousse Cake

    November 7, 2013

    This mousse cake is made up of a base, and a triple amount of any of the following chocolate mousse options. It can be a triple amount of the same kind, or one layer of each. You can make single-serving cakes, or even just one of them as a mousee, with no base. It’s not a lot of work, you just need 3-4 hours freezing between layers. Base Ingredients 1 XL egg 30 gr. sugar ¼ cup all-purpose flour, or all-purpose Gluten-Free flour (I use “Tami”) ¼ tsp. baking powder ½ tsp. cocoa powder Base Preparation Preheat your oven to 190C/375F. Whisk the eggs and sugar until fluffy. Sift the…

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