Chanukah

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Torah Cannoli

Wednesday, June 8th, 2016

Holy Cannoli! Someones gonna have to bring me a slice of humble pie because I’m on a bit of a high from how cute these Torah Cannoli are! (by the way that’s not a typo – the plural form of cannoli is cannoli…a little Wikipedia for you!)

I always say, food is my passion but my kids are my priority. I love being a mom and I don’t ever want being a foodie, blogger, chef, or whatever it is I am, get in the way of that. SO while I try to come up with fun and sophisticated holiday dishes, I also do my best to tap into my inner child and do something fun for the kiddos too.

In the past, I’ve made Torah franks in blanks like these (photo by Tzivi Brick Jakubovic), but this year, I wanted to do something fun with my daughter’s class in honor of her 8th birthday, which is just a few short weeks before Shavuot. One night when I couldn’t sleep (I have terrible insomnia these days), these cannoli torah’s hit me and I was only too excited to make them! I used a cream cheese mousse filling instead of the more sophisticated classic ricotta filling to make it more kid friendly, and the kids went gaga!

They all took turns prepping the recipe – whipping up the cream cheese and heavy cream, folding the mixture together, and giving out the ingredients for everyone to make their own. They “glued” the cannoli wafers with marshmallow fluff and we made a few Ziploc piping bags of filling so they could all pipe their own. Needless to say, the most fun was dipping the Torah’s in the assorted toppings.

Some of the kids wrapped up their Torah Cannoli to take home, but most of them couldn’t wait it out and gobbled it down on the spot. One kid said it was the best thing she ever tasted! I knew I had a winner, I just didn’t know if it was blog-worthy so I figured I’d skip on posting. Until, I was making my rosewater cheesecake mousse parfaits at a cooking demo recently, and I decided to show the audience the Torah cannoli idea with some of the leftover cheesecake mousse. After an audible “wow” from the audience (the best sound EVER when you’re giving a demo), I decided it was too good not to share with you all too.

I love to check things off my bucket list and making things like homemade goat cheese ice cream or a sophisticated dish like brie marsala pizza gives me a huge sense of satisfaction, but seriously, nothing, and I mean nothing, makes me more proud or excited, than coming up with something fun and original that my kids absolutely love!

So kiddies, this ones for you! And that classic citrus-zest-spiked filling is my little touch for the adults too :)

If you want to skip on the filling, fill it with your favorite mousse or plain-old whipped cream. The important thing is to have some fun, for the kids, and for you too! Happy Shavuot y’all!

Related Posts:

Shavuot paper napkin roses
passion fruit cream horns
rosewater cheesecake mousse parfaits
halva and ricotta stuffed figs

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Please NOTE: This post contains affiliate links which means that a small percentage of every purchase made through the links above goes to help support the BIB blog!

Ice Cream Sundae Cookies

Thursday, March 10th, 2016

It’s been a while since I made real cookies. Well on the blog at least (chocolate chip cookies are a regular around here, who can live without them?!). So many of you loved my healthy cowboy cookie dough bites, as do I. But there is no substitute for real crispy, chocolatey, chewy cookies, am I right?!

With Purim just around the corner, I thought it would be fun to come up with a cookie that could work both in a shalach manot basket, as well as a fun dessert for the festive Purim meal. Filling the cookie dough with fun ice cream sundae toppings makes this “kitchen sink” cookie a must have for the whole family!

The only thing better than the cookies themselves might be the raw cookie dough, or better yet, creating an ice cream sandwich with my favorite Neapolitan ice cream in between. Lets not count the calories, ok??

These cookies make the most out of California Gourmet’s new mini chocolate chips, which I might just love more than the original (if that is even possible!).  I’m a big supporter of their brand because it was started by a fellow momtrepreneur who has a passion for bringing amazing quality, kosher, vegan, allergy-friendly chocolate to the masses. She is basically my hero.

So how can we support this brand? Well it doesn’t take much – eat lots of chocolate! And once you try their rich, clean flavor, you’ll never go back. Trust me.

Now California Gourmet is available in over 300 stores in the U.S. and Australia, but if you live under a rock, you can STILL get it because it’s now available on Amazon (soon to be available on Amazon Prime)! And if your local store runs out, don’t forget to ask them to reorder so there’s enough to go around for all of us.

Now back to the cookies. Crunchy. Chewy. Chock full of sprinkles, chocolate chips and sugar cones – yes please! I think they’d make the cutest mishloach manos in a little box with a tub of ice cream and a jar of sprinkles or maraschino cherries. Don’t you?

What have you got planned for shalach manos this year? I’d love to hear your ideas! Share them with me in the comments below!

And in the meantime, go buy some ice cream, because you’re gonna need it!!


This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of over 300 stores that carry the brand here).

Other Mishloach Manos Ideas:

Purim deviled eggs
Terra Stix white chocolate bark
Pretzels with raspberry honey mustard dip
Sushan sushi salad

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Blogoversary Funfetti Pecan Turtles

Thursday, January 21st, 2016

Happy 5th Blogoversary!!!! Will somebody pinch me?! I honestly cannot believe that I have been blogging since my first post back on January 19th, 2011. That is FIVE WHOLE YEARS of posting consistently 1-2 times a week. 260 weeks, 1,825 days of committing myself to this foodie journey. A journey that has taken me to places I never dreamed.

I never imagined this blogging thing would become a life’s passion and so much more than just a hobby. I’m so proud of the progress I have made as a chef (I had some embarrassing moments like these and these) and the strides I have taken as a food photographer (with hands-over-eyes emoji moments like this and this). I’ve thought about updating old recipes with better photos, or removing some posts that didn’t go over well, but the truth is, my blog is not just about the recipes and the photos, it’s about my journey.

I love when I meet up and coming foodies who are thinking about starting a blog. I always tell them to go back to the old days of BIB, and they’re always wowed by my progress. I think it’s such an important lesson for all of us, in whatever stage we find ourselves – as mothers, daughters, teachers, musicians, you name it – we can all get better at what we do, we just have to practice!

This is so true of photography, my photos are constantly evolving as I’m learning to find my photography voice. But as a foodie too – I’ve learned never to say no to anything, and my willingness to try new things has really opened up my palate. I’ve learned to love foods and spices I used to hate (like fresh ginger and brie) and not to be afraid of making my own bread or learning new cooking techniques. I have become quite fearless in the kitchen and for that I am thankful.

I’m so grateful to you, my loyal readers, who encourage me to challenge myself and wow you with fun and original twists on traditional foods, healthy spins on comfort food, and delicious baked creations which I used to detest. It’s all you. {Insert emoji kisses here}

To show my appreciation, I decided to ride the funfetti wave, because you all seemed to love last year’s funfetti cake which was so popular, it went viral! I love the idea of using the same theme for my Blogoversary each year (I wish I had thought of it sooner), so I’m going to stick with the funfetti thing for many more Blogoversaries to come!

These cute little funfetti pecan clusters are made with 5 pecans, to celebrate my 5th year of blogging! They’ve got the most incredible artisan caramel and I hope you give them a try!

In the meantime, as we head into my SIXTH YEAR (ahhhhh!), I’d love to hear from you. What would you like to see on the blog this year? What are some of your favorites from years past? Have there been any BIB kitchen fails? Please share in the comments below!

Happy Blogoversary! Cheers to many more, and hopefully a cookbook too, very soon!

Related Posts:

1st Blogoversary Mulled Wine
2nd Blogoversary BBQ Brisket
3rd Blogoversary Celebration at La Brochette
4th Blogoversary Funfetti Cake

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Parmesan Lasagna Chips with Pizza Hummus

Wednesday, December 9th, 2015

I can’t believe I’m about to say this but I’m gonna say it. I CAN’T LOOK AT ANOTHER DONUT.

Everywhere I turn there seems to be another donut flavor, each outdoing the next, and while they all look appealing, they all start to taste the same at some point.

It’s only Light #3 but I’m D.O.N.E. I’ve tasted crazy flavors like creme brulee, pistacho, banana nut, Irish cream and Oreo, thanks to my local coffee shop, Chocolatte. Then, my foodie buddy Sarah Chana sent me her homemade cronuts in flavors like lemon curd, cheesecake & fig, dulce de leche and chocolate bourbon. Of course there were the classic jelly and custard donuts from my local supermarket, and who can forget my JELLY RING donuts, which I tested in three batches! Are you getting my DONUT HANGOVER NOW?!

Ok, to be honest, I did not exactly EAT all of those donuts, but I definitely tasted each and every flavor and that itself is enough to make the scale point it’s finger at me in rebuke. Has your scale ever pointed it’s finger at you? I’m hallucinating from all the donuts!

Now while I may be over the donut trend, we’ve still got plenty days left to Chanukah, and I’ve got to get frying! Savory is the only way to go from here, so I came up with a fun and exciting pizza-inspired dish that’s the perfect appetizer for your Chanukah party!

Now I know the thought of frying pasta in oil with parmesan cheese has my scale freaking out, but it’s my birthday, and calories don’t count on my birthday, right? RIGHT?


I mean, common, we’ve got only a few days left to the holidays, and we can diet after that. Purim is not for a few months, so I’ll be hopping on the Paleo train as soon as I finish this batch of chips *GULP*

If you’re feeling the donut overload too, I’ve got plenty of savory fried goodness on the blog for your to enjoy! Parmesan zucchini chips are a must-have, and the zucchini help deguiltify the whole breaded and fried thing. If you want to go full-on Israeli, try my baked eggplant chips with harissa whipped feta. And if you really want to go healthy, my cauliflower chip nachos with harissa cheddar sauce are to die for! Told you I got you covered.

Speaking of healthy, lets talk about this pizza hummus for a sec, k? You can’t have drool worthy lasagna chips without having something to dip it into, can you? I decided to put a pizza spin on classic hummus, by adding some tomato paste, herbs, garlic and of course, parmesan. The fusion is simply delicious – creamy garbanzo beans that are reminiscent of classic hummus, with the flavor of pizza. Win win.

So get your frying pans ready and whip up a batch of this deliciousness. You can thank me later. And hate me next week. Just don’t tell your scale that I put you up to it!


This post was sponsored by Natural & Kosher Cheese. Follow them on FacebookTwitter, Pinterest, Instagram, YouTube, Google+, or via their Blog

Related Recipes:

parmesan zucchini chips
harissa whipped feta with zaatar eggplant chips
chestnut hummus with Thanksgiving pita chips
roasted garlic hummus with everything pita chips
cauliflower nachos with harissa cheddar sauce

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Sabich Latkes

Monday, December 7th, 2015

As a food blogger, one of the questions I often get asked is what my favorite dish is. If they want to know my most popular dish, that ones easy. But my favorite? It’s like asking me who my favorite child is. Can a mom really have a favorite child?! But now, NOW I can answer that question. Sabich latkes, hands down, is my favorite dish of all time. Does that tell you something?

Sabich is a classic Israeli sandwich consisting of pita stuffed with fried eggplant, hardboiled egg, Israeli salad, tahini and amba (a pickled mango condiment). Since amba is not readily available to everyone, I decided to pickle some onions instead, and I added my new favorite Mina harissa for some spice. The combo is so ridiculously incredible that you’re going to want to eat the leftovers for breakfast, and then lunch, and maybe dinner too.

The best part of sabich, is that you can switch things up if you wish – add some hummus, Israeli pickles, schug, or go gourmand with a poached egg for a truly sophisticated bite.

Related Recipes:

falafel latkes with harissa tahini
roasted eggplant with Israeli salad
sous vide stuffed eggplant with pistachio dukkah and tamarind tahini

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Jelly Ring Donuts

Tuesday, December 1st, 2015

No need to rub your eyes, you’ve read that right. I’ve made JELLY. RING. DONUTS. I know they look like jelly rings. But these right here ^^^ are raspberry jelly infused baked chocolate donuts that taste EXACTLY like the candy. It’s a Chanukah miracle!

It all started with my husband’s birthday. He was turning 36 and his office put together a little surprise party. Apparently, they heard that I’m a “Chef”, so they asked me to bake something. Little did they know, I don’t do birthday cakes, but I decided to come up with something fun anyway.

JELLY RINGS are my husband’s all time favorite treat, so I decided to create jelly ring cupcakes. I baked up my favorite chocolate cupcake recipe and I filled them with raspberry donut jelly and topped them with chocolate frosting stuffed with a jelly ring. I even piped them and everything!

But I’m not a baker. So even though I carefully packed up those babies in foil pans and stuffed them in the corner of my trunk with a prayer, lets just say they did not make it in one piece. The frosting, which I had piled on high, did a little birthday jiggle with each turn of my car, and by the time I excitedly opened my birthday surprise, I was not looking very cheffy (understatement).

Everyone was nice enough to eat them anyway, and the consensus was: they might look like a poop emoji, but they taste like JELLY RINGS! Luckily, I had a few cupcakes set aside at home for my kids, so I was able to show my husband what his birthday cupcakes were supposed to look like. I posted a pic on Instagram and apparently my husband is not the only guy to love jelly rings. Lots of people asked for the recipe, so I decided I’d post it.

Fast forward a couple of days and I got an email from my blogger friends who wanted to do a Virtual Chanukah Party like last year. They had decided on a donut theme and I was in! When I thought about what donuts to make, I realized that I could turn my jelly ring cupcakes into donuts and have them not only taste like jelly rings, but look like them too. GENIUS right?!

So I set out to test the perfect baked chocolate donut. Something chocolaty and moist, but without that pudding-texture of the Hershey’s recipe. It took three tries but I finally hit the nail on the head. I used my handy dandy syringe to infuse the donuts with raspberry donut jelly, and I dipped it in melted chocolate. The results were beyond my expectations! The donuts look practically identical to jelly rings, and THEY TASTE EXACTLY LIKE THEM too! Seriously people. Jelly rings in donut form. So much YESSSSS!

Now I’m not the only one who blew it out of the water with my donut creation. Check out these awesome recipes from our VIRTUAL CHANUKAH DONUT PARTY!

Savory Hatch Chili and Cheddar Donuts from LittleFerraroKitchen
Savory Sufganiyot Hanukkah Doughnuts with Chopped Liver Mousse & Manischewitz Glaze from WhatJewWannaEat
Cake Donut Bread Pudding with Vanilla Glaze from KitchenTested
Deep Fried Brownie Fritters from OvertimeCook

We’ve also got a special Chanukah giveaway package that’s happening exclusively on Instagram, so head on over to enter!


This post is sponsored by California Gourmet Chocolate Chips. Follow on Facebook, Twitter, and Instagram.   View the list of over 300 stores that carry the brand here).

Related Recipes:

pecan pie lace cookies with raspberry jam and chocolate drizzle
cheese latkes with raspberry sauce
candy mosaic Chanukah tray

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{Falatkes} Falafel Latkes with Harissa Tahini

Monday, November 30th, 2015

There really is no outdoing my poutine latkes from last year. The latkes went so viral, that I cooked them up for the Wall Street Journal and did a latke segment for The Meredith Vieira Show. HuffPost Canada went gaga over them and the rest is history.

I’m not one to rest on my laurels so I had to really blow it out of the water this year. It’s a good thing I had an entire year to think about it! I knew I wanted to go in the Israeli direction, because my food has been really influenced by the amazing flavors and spices of Israeli culture and cuisine. And what’s more quintessentially Israeli than falafel?

When falafel latkes, or as I coined them, FALATKES, came to me, I was beyond excited at the prospect of creating a beanless falafel dish! I prepared my batter, scooped it in the sizzling oil and my brain went crazy. Was I smelling latkes or was I smelling falafel?! I was smelling both!!

And then I took a bite of their crispy goodness and Oh. Em. Gee. I was eating potato latkes. And I was eating falafel. {MINDBLOWN} Poutine latkes – outdone.

If Chanukah wasn’t my favorite holiday before, it is now! Not only was I born on the fifth night, but I got married on my birthday and as I celebrate my 35th birthday, along with my 13th wedding Anniversary, I will be munching on this deeelicious fried goodness. It’s going to be a very happy birthday indeed!

Now, when you create the ultimate Chanukah latke, you have to top it with the ultimate sauce. Tahini is my jam so I made it my favorite way – with delicious spicy harissa mixed in for a deep, rich and spicy flavor. I am legit obsessed with Mina harissa that I tasted at Kosherfest just a couple of weeks ago. It’s spicy, but it’s also kind of sweet, which is never something I expected to find in a harissa. It’s got such a homey small-batch flavor, I just want to slather it on everything! And don’t even get me started on their shakshuka sauce. I can’t wait to create some amazing recipes with it!

If you’re a fan of harissa, don’t forget to try my harissa whipped feta with za’atar eggplant chips. They’re perfect for Chanukah, when it’s traditional to eat dairy foods. You can even fry up the za’atar chips to really get into the Chanukah mood. My confetti latkes with harissa sour cream are another favorite and if you want to go healthy, definitely go for my cauliflower nachos with harissa cheddar sauce. Told you I love harissa.


Of course, if you’re looking for other fun Chanukah recipes, don’t forget to check out my Chanukah category, as well as the Chanukah section in my new RECIPE INDEX!  You’ll find amazing appetizers and desserts that are perfect for you Chanukah party.

In the meantime, here are some great tips for making the ultimate crispy latkes!

1- Make sure to squeeze out as much liquid as possible out of your potatoes and onions using a cheesecloth or kitchen towel.
2- Use little-to-no flour to bind the mixture. The potatoes natural starch is usually enough to keep it together.
2- When the batter sits, it tends to get liquidy, so make sure to squeeze out as much moisture as possible before frying.
3- Use a 1/4 cup measuring cup to scoop out your batter. Pack the batter into the cup and place in the hot oil. Use the bottom of the cup to press down on the latkes, creating crisy, lacy edges.
4- Remove your latkes from the oil with a slotted spoon and place on paper towels to drain, but immediately remove to a rack so the latkes stay nice and crisp.

Happy Frying!


This post was sponsored by Mina. All opinions are my own. View Mina’s amazing assortment of harissa and shakshuka sauce here or follow on Facebook, Twitter or Instagram

Related Recipes:

confetti latkes with harissa sour cream
harissa whipped feta with za’atar eggplant chips
cauliflower nachos with harissa cheddar sauce
falafel burgers

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Harissa Whipped Feta w/ Za’atar Eggplant Chips

Wednesday, July 22nd, 2015

I recently did a spice roundup of some of my favorite spices and seasoning blends on Instagram. I love cooking with spices because I can pack on the flavor without piling on the extra sugar and additives that are found in sauces and marinades. Spices keep things clean and healthy, without sacrificing on flavor.

If I had to choose a favorite spice, it would probably have to be za’atar. Za’atar is a spice blend that is native to the Middle East. It includes sumac, oregano, thyme and sesame seeds – a bright combination that’s great with just about everything. I love it on pita chips, chickpeas, chicken, fish, eggplant, cauliflower…like I said, everything!

Another one of my favorite spice blends is harissa. Harissa is a North African chili paste that adds amazing depth of flavor to fish, meat, poultry, veggies and sauces. I love to mix it into my shakshuka, tahini, Moroccan fish, sour cream and even nacho cheese! There’s a reason that Time Magazine called harissa the “new sriracha” of 2015. And as a MAJOR sriracha fan, let me assure you that it’s quite the compliment!

The crazy thing about za’atar and harissa is that, while they are both good on their own, they are amazing together! I never realized just how well these spices complemented each other until I developed this recipe. And I. am. obsessed!!

So first, the chips, because I am a chip fanatic. I love that these eggplant chips are baked and not fried – but they are still perfectly crispy. The za’atar adds such an amazing unexpected punch of flavor to the breading that you can literally go through an entire tray in one sitting.

And the feta? Oh. Em. Gee. If you’ve never whipped feta before then GET ON IT! Most people don’t think of feta as a creamy cheese, but when you whiz this stuff up with a little Greek yogurt – it’s like a silky smooth dip that’s perfectly salty. Dunk those za’atar chips in and it’s a full on an explosion in your mouth.

What are some of your favorite spices and seasonings? Share them with me in the comments below!

Related Recipes:

za’atar roasted chickpeas
malawach cheese pastries with za’atar
confetti latkes with harissa sour cream
cauliflower nachos with harissa cheddar sauce

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Hot Dog Eggrolls

Monday, December 22nd, 2014

I don’t know about you, but as we inch our way towards the end of Chanukah, I’m slowly getting bored of all the dairy dishes I’ve been having. I’ve had my fill of donuts and latkes and I need something a little different! We still have a few more days to indulge in fried foods and I’ve got you covered. These hot dog eggrolls are just the thing!

Now, I know what you’re thinking. 6 days of loading up on trash and she’s trying to get me to eat hot dogs now?!  YES! You see, I had a huge misconception about hot dogs until I stepped into the Abeles & Heymann factory. Seth Leavitt, the company’s owner, took me behind the scenes for some hot dog education.

Before I even stepped foot in the factory, I had to stand in a box of cleaning solution, to clean my shoes before heading in. This level of hygiene continued throughout my tour, with every step of the process being meticulously clean. I even had to wear a hairnet and labcoat! (check out my Instagram feed for pics!)

Abeles & Heymann hot dogs can be found in stadiums around the country. And for good reason. They start with a REAL cut of meat. I always thought that hot dogs were made from complete junk but I was shocked to see the quality of the meat that’s used in it’s production. It looked just like any large roast you’d purchase at the butcher. From there, Abeles & Heymann uses old world recipes with quality ingredients to produce premium hot dogs that are slow cooked to perfection. Their franks contain no fillers, and their new reduced fat and sodium line has no added nitrates or nitrites!

Abeles & Heymann is at the forefront of an innovative campaign to create healthier alternatives to chemical and artificial nitrates. They have pioneered the use of natural nitrates, celery and cherry, to create a fully-cooked uncured collection of no-nitrate-added hot dogs. When Seth gave me a few packages to try, I turned to my most opinionated taste testers – my kids! My pickiest daughter, who can barely finish a single hot dog in one seating, asked for seconds. And I didn’t have to feel guilty about giving it to her! I would call that a winner!

Now that we don’t have to feel guilty about eating hot dogs, we can go ahead with our hot dog eggrolls! These crispy, dippable appetizers make the perfect addition to your Chanukah party, Superbowl bash, or New Years event! You can even bake them for a reduced fat version.

I filled the hot dog eggrolls with traditional frank condiments like sauerkraut and pickle relish. You can feel free to get creative with fillings like sauteed onions, facon, coleslaw or even chili! The dipping sauce combines sweet apricot jam with Abeles & Heymann’s sweet and tangy mustard for the perfect bite!

If you’re wondering where to pick up some Abeles & Heymann bounty, their amazing collection of hot dogs and salami’s can be found in stores throughout the U.S. Alternatively, you can purchase them online at the Abeles & Heymann store. And for a limited time, enjoy 15% off your order, using coupon code BUSY!


Don’t forget to check out the Abeles & Heymann blog and follow them on Facebook, Instagram and Twitter!

This post was sponsored by Abeles & Heymann

Other hot dog recipes:

spiralized spud dogs
kid-friendly dirty rice
fire-roasted tomato rice stoup

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Gelt Hot Chocolate

Tuesday, December 16th, 2014

I’m super excited for this Chanukah blog post because WE’RE HAVIN’ A PARTY! Albeit a virtual one, but we can still have fun, right?! And all parties have to have prizes, so there’s a great GIVEAWAY too!

I got together with a few other bloggers to create a virtual menu and I was assigned the drinks. Now when I think of Chanukah, I imagine sitting by the lights of the Menorah, snuggled up under a warm blanket, sipping hot chocolate and singing Chanukah songs. The kids are around me playing draidel (ok, fighting over draidel), and my husband is frying latkes in the kitchen. Yes, Chanukah is just about the only time I let him take over and make a mess! He learned to make perfect crispy fried latkes when he was in Yeshiva in Israel and I don’t mind getting a little break from cooking so the kitchen’s all his (for at least a night..or two).

While hubby hosts a fryfest, I like to mix up a warm drink – some mulled wine, spiced apple cider, or gelt hot chocolate, obviously. I came up with this fun Chanukah version of hot chocolate based on a drink that my friends and I used to order at a place called Cafe K, back in the old days. Cafe K is still around, and they might still serve it! It was called “Torino Hot Chocolate”, after the chocolate bar that was used to make it. They’d take a whole bar of this chocolate and pour hot milk over it, and that was it! It was a dreamy confection and we’d save up our calories to splurge on it in the winter. It would warm us up from the inside out and we’d relish each and every sip!

I thought it would be fun to do the same with some chocolate Chanukah gelt! It makes a great party drink – just put out a vase filled with chocolate gelt, an urn of hot milk, and an endless selection of toppings and you’ve got yourself an amazing hot chocolate bar that will be the talk of  your Chanukah party!

And now for the rest of our virtual party menu, check out the mouthwatering dishes from these talented bloggers:

Appetizer:  Turkish Lentil Soup by Samantha from The Little Ferraro Kitchen
MainRoasted Jalapeno and Cheddar Strata by Melinda from Kitchen Tested
Side: Mac and Cheese Latkes by Miriam from OvertimeCook
Dessert: Deep Fried Rugelach by Amy from What Jew Wanna Eat

And now for the exciting part – the prizes! We’re giving away 2 separate packages – a cookbook package sponsored by Artscroll and a Gourmet Kosher Foodie Package sponsored by Nomoo cookies and California Gourmet. Enter to win below. Happy Chanukah!

a Rafflecopter giveaway

Other Festive Hot Drinks: Mulled Wine
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