Category: Dairy

Everything Bagel Keto Crackers

I’ve been dieting ever since I can remember, and if you’ve been with BIB since the early days, you probably remember when I posted about the South Beach Diet which I went on religiously after every baby. But then I started a career in food and diets that eliminated entire food groups became difficult to stick to. I also had a 90 day stint with Whole30, which I still firmly believe in as a nutritional reset, but not really as a way of life. It’s far too restrictive and there was so much prep involved which became near impossible with my busy lifestyle.

So, when I finally decided I was done with my yo-yo habits recently, I wanted to commit to a plan, if only for a few months – but a strict regimen that would help me lose the cookbook + baby + stress weight of the past few years – and with lots of people I know losing weight on keto, I decided to jump in blindly.

I thought keto would be easier to manage – that is, no major food planning – and I have to admit that that part is totally manageable. Since I cook pretty healthy for the most part, I find that adapting my regular dinners is pretty easy. I have no problem with grabbing a quick lunch, and I mostly skip breakfast, which isn’t a bad thing on keto since 16 hours of intermittent fasting is encouraged. The problem then, is the counting.


I legit hate diets where I have to weigh my food or count my calories. Maybe it’s the flashbacks of being on Weight Watchers in high school, when my scale became my best friend, but it’s legit the worst part about this diet. In this case, you’re not quite counting calories or weighing your food – you’re counting MACROS = grams of protein, carbs and fat throughout the day.


For optimum results on keto, it’s important to stay within your macros if you want to stay in ketosis. Keeping carbs under roughly 20 grams is HARD because every. single. thing. has carbs. And I’m not talking about pizza or pastries here. I’m talking about not overdoing the veggies. I’m also finding it hard to reach my fat macros, and for the first few weeks, I religiously entered my entire food diary into the Carb Manager app to keep track- and I saw a big difference. The weight came off easily. But now as I’ve settled into the diet, I’m getting sick of counting and while I haven’t gained any weight, the scale (and my inches) are extremely slow moving.

I’m still not ready to quit though, I just want to find the right balance for myself because I know this plan can really work if you do it right. In the meantime, these super easy keto crackers (which I adapted from this Pesach recipe by the genius challah/babka queen @naomi_tgis, Naomi Elberg), have been getting me through Shabbos meals because we all need some crunch to eat with our salads/dips when everyone else is eating fluffy Challah.

I’ve been trying them all different ways, and the everything bagel version wins hands down, but give the variations a try as well when you get bored of them!

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Funfetti Cream Tart Number Cake

I’ve always held on to this self-limiting belief that I’m “not a baker”. I backed it up by telling myself that baking is a science and I’m more of a creative.
I hate following the rules and I always think outside the box.

For 8 long years – yes 8! – I’ve been blogging here on BUSY IN BROOKLYN and sharing my love of food, family and tradition (+ some crafts!). I’ve always pushed myself to try new techniques, explore unique ingredients and cook up cultural dishes that I’d never tried before. But one thing always got the better of me – DOUGH. Because “I’m not a baker.”

I always fell back on frozen pizza dough, puff pastry, and store-bought Artisan bread because I was afraid of anything that involved yeast. There was a short stint with sourdough, but I gave that up when more of my loaves flopped than succeeded.

In the school of Hassidic thought, the number 8 resembles that which is above nature, and to celebrate Busy In Brooklyn’s 8th Blogoversary, I decided to step outside my comfort zone and bake up something that’s been both intriguing me and intimating me at the same time – the beautiful layered cream tart!

To stick with my blog anniversary theme of FUNFETTI, I designed this tiered sprinkle cookie cake in the number 8, and decorated it with colors inspired by my cookbook, Millennial Kosher! After 8 years of honing my skills in the kitchen, I am officially done with labels. I can be anything I want to be!

With close to a decade in the food industry, I have learned a lot of things.

How to develop and write a recipe.
How to compose, style and photograph food.
How to teach people about food in a fun way.
How to cook with color!
How to compose a dish.
How to plan a menu.
How to multiply a recipe for a large crowd.
How to network with people.
How to write a cookbook!!
and the list goes on…..

I’ve learned a lot of things, and I’ve acquired a lot of skills, but above all, I’ve come to realize that nothing stands in the way of good, old fashioned HARD WORK. Looking back at 8 years here on BUSY IN BROOKLYN, I can’t believe that what I thought would be just a passing hobby, has turned into the most fulfilling career. That the young mom who was cooking traditional Ashkenazi food became a recipe developer with a broad palate. And that the clueless lady with a camera, became a food photographer with a pretty impressive portfolio and a cookbook to show for it. HOW DID THIS ALL HAPPEN??!!

OK I’m a officially drenching my keyboard at this point, feeling so overwhelmed with emotion and gratitude. I don’t know where I would be if all of YOU AMAZING PEOPLE weren’t actually reading this and cooking up my recipes, and buying my book, and supporting me, and showing me so much love and appreciation and respect. How can I ever thank you?!

I always say that cooking is about so much more than satiating ourselves and others – it’s about expressing yourself and showing love to the people who mean the most to you. I don’t know how to thank you – so I will continue to do what I do best – cook – AND BAKE – for you all, because I am so grateful for this platform and it means so much to me.

Thank you for joining me for these 8 wonderful years of cooking, crafting and coping here in Brooklyn. Looking forward to many more to come!

Related Posts:

7th Blogoversary} Funfetti Rice Krispie Bites
6th Blogoversary} Funfetti Raspberry Palmiers
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4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
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Pizza En Croute

Happy Chanukah!!!!! The holiday of donuts, latkes, fried food, gelt and cheeeeeeesssseeee is here! Does it get any better?

Of course we don’t count calories on Chanukah, because we celebrate the miracle of the oil where a small jug miraculously lasted for 8 whole days and the story of Yehudit who bravely lured a Greek general with wine & cheese and them chopped off his head in his drunken slumber. I mean how can we not honor our history and tradition by filling up on goodies??! You don’t have to ask me twice!

Of course Chanukah is also special to me because I was born on the fifth night, and 16 years ago, I got married on my birthday. I made that choice because I knew that the day held so much blessing and power, and I held onto the belief that it would carry me through my married life with lots of good vibes and the power to illuminate.


I never imagined that life would take me on this unexpected journey. That I would one day become a food writer, and that I would be blessed to carve out this humble space for myself on the web, and on your bookshelf. I feel especially grateful this Chanukah for all the miraculous blessings of the past year. For more success than I could have ever imagined. My heart is so full and I don’t even know how to thank you. So I’ll just keep cooking and sharing what I love, because that’s the only way I know how.

So I made pizza en croute. Because pizza has my heart. And I’m sure it has yours too. I used Makabi’s mini balls because it’s Chanukah after all, and because they’re the perfect size to take the place of brie – as a riff on the classic “brie en croute”.

I top ’em off with whatever I have en hand, and that’s really the best part about these – they’re so easily adaptable. Top the cheese with marinara, ketchup, pesto or olive tapenade and you’ve got yourself a party appetizer that will fly off the table!

Wishing you a CHEESY holiday!!

This post was sponsored by Makabi Cheese, all opinions are my own!

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parmesan lasagna chips with pizza hummus
broccoli Parmesan poppers
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Hawaij Honey Cake with Labneh Frosting

If you are lucky enough to own a copy of Millennial Kosher, chances are you are one of hundreds who has made my hawaij garlic confit a staple on their Shabbos table. I for one can not get through the weekend without the intoxicating smell of hawaij wafting through my home. And my challah can’t live without dipping into the fragrant oily dip.

I’m proud to have introduced so many people to one of my favorite spice blends – a Yemenite curry that is famous for it’s use in chicken soup. What many don’t know, however, is that there is also a sweet version of hawaij, traditionally used for coffee. Since many honey cakes incorporate coffee into the batter, I figured that spicing up the cake with some hawaij for coffee was the perfect way to introduce the sweet side of the Yemenite spice.

Besides for the fragrant spice blend, I also incorporated one of my favorite Israeli ingredients – silan or date honey. It’s interesting to note that when the Torah speaks of Israel being the “Land that flows with milk and honey”, it is actually referring to date honey. There is nothing quite like dates from the shuk in Israel, and silan has become a much-loved ingredient in my house. It works both in sweet and savory applications (try it over pargiot!) and it’s delicious when paired with tahini.

Now lets talk about the other unique component of this amazing recipe – the frosting! If you’d never tried making labneh before, it’s so much easier than it seems! Labneh is the Israeli cream cheese – light and creamy with a healthy dose of tang. I’m personally not a fan of classic American cream cheese, so it’s all about the labneh for me!

Labneh is extremely versatile – it can be rolled into balls and marinated in olive oil with different spices, drizzled with some olive oil and za’atar for dipping pita, or made into a sweet frosting with some added hawaij to perfectly compliment this breakfast loaf!

I am totally obsessed over how this recipe came together! The cake is crazy moist, nothing like that dry honey cake we all dread. The hawaij adds just enough spice, but nothing over the top, and the creamy frosting adds a nice tang to balance out the sweetness of the cake.

My favorite part about this cake though, was decorating it!! I had a vision for incorporating my favorite seasonal fruit – figs – and I just love how it came out! Feel free to play around with fresh pomegranate, honeycomb, cinnamon sticks and other fun toppings to make the cake your own.

I always say I’m not a baker, but this recipe helped me realize that even though I don’t like the science of baking, there is still so much room for creativity and if I can get around the technicalities, I can create a masterpiece.

Here’s to a New Year of trying new things, delicious eats and sweetness all around!

This post was sponsored by Norman’s. All opinions are my own. 

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Tahini Scones

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

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