blogoversary

...now browsing by tag

 
 

Funfetti Raspberry Palmiers

Thursday, January 19th, 2017

Aaaahhhh!!!! You guys!!! I can’t believe that it’s 2017 and I have been blogging since January 19th, 2011 when I posted this chicken breast with port wine cherry sauce. It’s crazy how much has changed since that very first blog post!

First up, I gotta give myself a big pat on the back. I have NEVER started a hobby that I actually stuck to until THIS. ALL. HAPPENED. And for 6 whole years I posted once to twice a week without EVER. TAKING. A. BREAK. I even birthed two beautiful children along the way (thanks to my amazing blogger friends who filled in with some guest posts during that time!). What is it about blogging that just stuck?

I’ll tell you. Honestly, when this blog started, I had just had my third kid, and I had always worked for a few hours a day because I like to keep busy. It was time to move on so my husband suggested that I start a blog (he came up with the name!) and the rest is history! I wasn’t a big cook back in the day and honestly my photography was TERRIBLE. But the spark was lit. I got so much amazing feedback, and I just wanted to keep sharing. I went to culinary school along the way, took a photography class, and just kept honing my skills. Like a flower in bloom, my passion for cooking blossomed into something beautiful. I feel truly blessed to absolutely LOVE what I do.

Of course like every human being, I get sick of cooking sometimes. And once in a while, I’m just so not in the mood of photo editing or writing, but I always come back. Because the passion is a fire that burns that you just can’t extinguish! And for that I have YOU to thank – my readers! You are the fuel to my blogging fire. Your comments, emails, messages and photos are what keep me going. They make me want to continue to share and push myself to create amazing things.

Of course when my first blogoversary came, I never imagined I’d celebrate many more, but each year I posted a little something to mark the date of my first post. I didn’t have a specific theme, but when my funfetti cake went viral on my 4th blogoversary, I decided I would stick to the funfetti theme from then on. My friend Melinda always goes red velvet for her Blogoversary and I loved the idea.

Last year, I continued the funfetti theme with some homemade pecan turtles because they’re pretty much my favorite candy, and because I really wanted to challenge myself to make homemade caramel for the first time! It took a couple of tries but my no-corn-syrup caramel recipe has been a huge hit ever since!

This year, I needed something easy because I’ve got a 5 month old who loves my attention, so I came up with these stunners! With Valentines Day ahead, as well as Purim not too far off (ducking now!), I thought these would be the perfect little bite to show my LOVE and APPRECIATION to you all for making BIB what it is today.

Palmiers, also known as elephant ears, are a French pastry that’s traditionally made with puff pastry and sugar. The puff pastry is covered in sugar, folded in layers and sliced thin. The sugars caramelize during baking and you’re left with a buttery cookie that’s crispy from the sugar and oh so pretty!

I decided to ditch the sugar in favor of sprinkles and fill the dough with raspberry jam to resemble hearts. The jam ends up caramelizing under the cookie, and the sprinkles add a nice crunch, so these make a great variation on the original. Plus they are super beautiful and versatile!

Thank you so much for following and making BIB the success that it is today. To many more Blogoversary’s to come!

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
3rd Blogoversary} La Brochette Blogoversary Dinner
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

Post a Comment

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

Post a Comment

Blogoversary Funfetti Cake

Monday, January 19th, 2015


The past few months have been a whirlwind! Case in point: I actually made this funfetti cake for my son’s first birthday back in November, but I didn’t have a chance to blog about it until now. I’m sure he won’t mind if I share it with you all in honor of my FOUR YEAR BLOGOVERSARY. Yippee!


It almost makes me tear up a little to think about it, but I can’t believe I’ve actually been blogging consistently for four. whole. years. That’s one thousand, four hundred and sixty days of thinking, dreaming and writing about my food memories and adventures in the kitchen.


Four years in, I can honestly say, I have never been so proud of what I’ve accomplished. Just sticking with something, and not getting bored of it is a testament to having found my niche in life. And you guys – my awesome, amazing fans, who have constantly encouraged me with your emails, comments and feedback – you keep me on my toes, always pushing me to dream up something bigger and better!


And I could never have dreamed up what this year would bring! Writing an ebook (and selling hundreds of copies!), a video series with TorahCafe, Joining the Blogher and Culinary Content Network, Features on The Huffington Post, Buzzfeed, Cosmo and The Daily Meal, friendships with food bloggers, The front page of The Wall Street Journal, a spot on The Meredith Vierra Show, my own magazine column (info coming soon), a social media campaign with a huge brand (info coming soon) and relationships with kosher food brands that I’m honored to represent.


It was such a thrill watching some of my recipes go viral this year. My drunken hasselback salami was by far the hit of the year, with poutine latkes and cauliflower nachos coming in at a close second.


What shocks me more than anything is how much I have been recognized this year. I get stopped in restaurants and groceries in all different communities, by people from all walks of life. It’s weird to be perceived as somewhat of a celebrity, but also so humbling. I love when people come up to me and tell me how much they love following my instagram, or how it’s not Shabbos without my hasselback salami. It truly makes my day. And my week. And my year.


Over the last few months, I’ve been working hard on living a healthier lifestyle by adopting a mostly Paleo diet. I completed (almost) 3 rounds of the Whole30 cleanse and I’m about to embark on my first half-Marathon! I’m walking to support the work of The Friendship Circle, an amazing organization that does so much to help children with special needs. When I started training 2 months ago, I could barely walk a mile, and now I feel strong and ready to tackle a 13-mile walk/run. I would love if you could support my efforts by donating towards my run and the work of The Friendship Circle, here.


In the past year, I’ve also watched my youngest grow from a baby to an infant (who’s 1st birthday cake we are celebrating here) and I learned to deal with difficult food allergies for the first time. I cut the adorable JewFro off my older son at his upshernish, and I watched my two beautiful daughters continue to grow into the young girls they are becoming.


It’s not easy juggling work and family, but one of the realizations I came to this year was that I CAN’T DO IT ALL. I am learning to let go and realize that it’s ok if my house isn’t always picture-perfect, and no-one will starve if I order take-out every once in a while, and most importantly, it’s ok to ask for help.


As I enter into my fifth year of blogging, I’m filled with excitement for the many new opportunities my blog has opened for me. I’m looking forward to continuing my journey of creative expression and Jewish pride with many more healthy, kosher and inspired recipes that will nourish my family, and especially, my fans.

Now, a little bit about this cake! Y’all know I’m not much of a baker, so I love any easy recipe that looks adorable and comes together in no time. That’s where this no-mixer, super-easy yellow cake comes into play. It’s my go-to for quick party cupcakes, an iced sheet cake, or my favorite, a bundt cake, spruced up with sprinkles. Molly Yeh’s sprinkle experiment is what inspired this funfetti version, and it makes the perfect quick party cake for a baby birthday, kids party or apparently, a 4 year blogoversary ;)

What were some of your favorite recipes on Busy In Brooklyn this year? Share them with me in the comments below!

Here’s a short video clip of some of the best moments of BIB’s 4th year! Enjoy!

A Blogoversary Celebration at La Brochette
{Plus a Restaurant Giveaway!}

Thursday, January 16th, 2014


I can’t believe it’s been three amazing years of blogging on Busy In Brooklyn. Happy Blogoversary!

When I started my little kosher blog back in 2011, I never imagined that so many people would care to see what I’m cooking in my modest Brooklyn kitchen. But no matter how simple the recipe, you cheered me on and encouraged me to keep at it. And that’s exactly what I did. I cooked my heart out and poured love and attention into each and every blog post. Your emails and comments fueled my desire to reach for the heights. So I took a photography class, read countless books, and practiced and practiced some more. Then, in what will go down in history as one-of-the-best-birthday-gifts-of-all-time, my husband signed me up for the Culinary Arts Program at the Center for Kosher Culinary Arts. The classes opened my eyes to fundamental cooking techniques and my palate, to international flavors.

The past year has truly been a whirlwind. I’m still pinching myself! I attended kosher culinary school, had a baby, won a cooking contest, appeared on TV, had recipes featured on Yahoo, The Daily Meal & The Kitchn, tripled my blog traffic, and had recipes go viral on Pinterest (4,525 pins!).

And none of this would have happened were it not for you guys – my awesome readers! Readers who email me pics of their family sitting around the dinner table eating my recipe, readers as far as Australia who stop my sister in the street to tell her how much they love my blog, and readers who email, comment or Facebook me to tell me how much they enjoy my recipes.

From the bottom of my heart – thank you, thank you, thank you!

Now before I get all sappy on you guys, lets stop talking and start eating!


I was so excited when La Brochette, the new kosher steakhouse in Midtown, invited me over for an exclusive dinner to celebrate my Blogoversary. After hearing about their amazing sushi bar, extensive wine and cocktail menu as well as their exclusive selection of aged meats, I couldn’t wait to try it out! I brought along my partner-in-food, and all around great guy, my husband, Yossi.


La Brochette boasts a multi-level space with separate areas for parties and special occasions. Their VIP room is ideal for business meetings, but will soon offer an exclusive tasting menu. Their SKY room, fittingly painted in blue, is adorned with a large skylight and seats 35. Another private room with a separate entrance is available for private gatherings (someone recently rented the space to propose).


Marina, the lovely hostess walked us to our table, and Samuel, our waiter suggested that we begin with some drinks. We couldn’t agree more, after all, we had some serious toasting to do! The upside-down daiquiri and classic pina colada were refreshing, with just the right amount of alcohol to keep us happy (but not too drunk) throughout the night.


After looking over the menu extensively, we decided to ask our waiter to make some recommendations. Samuel was extremely well-versed in the preparation of each and every dish and helped us decide on the stand-out dishes. We started with the Spicy Tuna Dip from the sushi menu – a mix of fresh tuna, avocado, tempura crust & wonton chips. I have to admit that I am not usually a fan of raw fish but the dish was refreshingly light with no fishy aftertaste. We also had the Beet Napoleon with a bright citrus dressing – beautifully plated and tasted as good as it looked!


Samuel highly recommended that we try the La Brochette Sampler, a platter for two that gives you a taste of almost all the appetizers on the menu. It includes the La Brochette (Wagyu beef, red wine glazed pearl onions, pepper, cherry tomatoes and chimichurri sauce), Short Rib Spring Rolls (bourbon marinated short ribs, fine chopped herbs served with BBQ ranch sauce),  Crispy Veal Sweetbreads (tempura sweetbreads drizzled with balsamic reduction and served with olive tapenade) and Peking Duck Confit in an orange sauce. At $36, this dish is priced just right and is a must-have on the menu. Each appetizer was better than the next, we could hardly pick a favorite.


For the main course, my husband is a meat guy, so he went straight for the steak menu. La Brochette boasts a wide variety of steaks, including skirt steak, center cut ribeye, La Brochette filet, prime filet, steak au poivre, black angus, marinated hanger steak, prime rib on the bone and signature cut La Brochette reserve. He chose the Prime Rib on the Bone with a side of mixed seasonal vegetables and sauteed wild mushrooms. I went with one of the night’s specials – veal chops with mushroom sauce and a side of whipped garlic mashed potatoes and asparagus. My veal chop was cooked to absolute perfection. I would even venture to say that it was probably the most perfectly cooked veal chop I have ever had. My husband was equally pleased with his rib steak, as well as his choice of sides.

My only critique at this point of the meal was  that the chef garnished almost every dish with red amaranth. It’s pretty, I admit. But it’s repeated use looked tacky.


We didn’t have much room left, but this was a celebratory dinner after all, and what’s a celebration without dessert? So onto our final course, I ordered the pareve cheesecake, while my husband went with the apple crisp – his favorite. While the plating was beautiful, and the garnishes delicious, I found the cheesecake to be extremely unpalatable and sent it back. My husband was equally displeased with his dessert as the apple crisp did not really have any “crisp” at all. It was a ramekin filled with sweet minced apples, but lacked the wonderful texture and flavor of a crisp topping. To make up for our disappointments, the kitchen sent over some tiramisu which quickly assuaged our feelings about the dessert menu – it was perfect!


In honor of BIB’S Blogoversary, La Brochette is giving away a FREE DESSERT to one of my readers!  If you live in, or around New York, or you’d like to come in to experience La Brochette for yourself, enter for your chance to win a free dessert!

To enter:

} Like Busy In Brooklyn on Facebook
} Like La Brochette on Facebook
} Leave a comment and share your favorite BIB recipe of all time (or should I say, of three years?)!


I’d like to extend my thanks to Avi Cohen, La Brochette’s owner, for inviting me to celebrate my blogoversary with them. And to Marina, for being such a gracious host. I hope to see you again soon!

La Brochette Steakhouse & Sushi Bar
340 Lexington Ave, New York, NY 10016.
Telephone: (212) 972-2200
http://labrochetteny.com/

Post a Comment

Please note: while I was comped for my meal at La Brochette, all opinions are my own.

It’s our Blogoversary!
Celebrate with {Mulled Wine}

Thursday, January 19th, 2012

We’ve come a long way since my first post back on January 19th, 2011. Believe me, I never imagined I would make it this far. What started out as a hobby has blossomed into a full blown passion. I’m so thankful to all of my readers who are the reason for my continued success.

Over the past year, BIB has grown considerably, with recipes featured throughout the blogosphere as well as in Bitayavon and Binah Magazines. With bated breath, Busy in Brooklyn finished in 5th place in the Joy of Kosher “2011 Best of Kosher” competition with almost 850 votes.

It’s been a whirlwind! Here are some stats from the past year that I thought you might enjoy:

Most popular category: dessert recipes
Most popular recipe: sushi salad
Most popular craft: shell stitch crochet hat
Most popular how to: caramelize apples
Most commented: black bean brownies

I can’t wait to see what the next year has in store! In the meantime, keep reading, keep cooking, and most importantly, keep commenting! Your feedback really gives me the push I need to keep going!

Do you want to give BIB a Blogoversary present? Share our page on your facebook wall and ask friends to like us and visit our blog!

And now, to celebrate! I figured we should all make a L’chaim to toast to our one year Blogoversary. But a plain old glass of wine just wouldn’t do. Instead, we’re gonna click our glasses with a warm cup of mulled wine. Mulled wine is a spiced red wine that has been warmed with spices and citrus. It is perfect for a cold winter night in which you have cause to celebrate.

The best part about making mulled wine (also known as glogg) is that you don’t need to use an expensive bottle. You can use a combination of whatever whole spices you have on hand, or simply use a few spoons of your bisamim.

Traditionally, mulled wine includes the following:

} dry red wine or a combination of dry and sweet (port is best)
} sweetener, such as, white sugar, brown sugar, maple syrup, honey or agave
} juice and zest of citrus, such as orange and/or lemon
} additional alcohol of choice, such as vodka or brandy, (optional)
} dried fruit, raisins, and/or almonds (optional)
} a combination of whole spices, such as:

cinnamon sticks
cardamom pods
cloves
allspice berries
peppercorns
star anise
bay leaves
nutmeg
vanilla pods
ginger root

I prefer to wrap up the spices in a cheesecloth but you can also add them straight to the pot and strain before serving.

 

1 year ago: chicken breast with port wine cherry sauce

Post a Comment