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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

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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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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!