Author: chanie

Holiday Gifts for Foodies

1. Instant Pot, 7-in-1 Pressure cooker
The instant pot is the latest trend that makes everyday meals super quick and easy! Use it as a pressure cooker, slow cooker, rice cooker, steamer and more!
2. Joule sous vide by Chefsteps
Chefsteps is taking sous vide cooking to the next level with their sleek new immersion circulator. You can use the Chefsteps app to connect to Joule via wifi for super simple operation. It even works with Amazon Alexa! The shoulder steak that I made this week was really easy to set up, and it came out incredible soft and tender.
3. Whisk necklace
With the whisk in my logo, I’ve got a thing for this handy kitchen tool. It’s super cute in jewelry form too!
4. Aromasong gourmet dead sea salt gift set
I fell in love with these salts at Kosherfest this year. Grind their “dilly garlic” salt over a cucumber slice and you’ve got an instant pickle!
5. white marble swivel-top salt cellar
I found this stunner on The Chef’s Wife Instastory and I had to have it! It’s super heavy and large, the photo does not do it justice!
6.  bronzed french press
If I was into french pressing my coffee, I would so buy this beauty. But I’m still using good old fashioned instant espresso, sans machine. Shhhh!!
7. Savannah Bee Company honey gift set
I tasted Savannah Bee’s collection of whipped honey at Kosherfest this year and I was hooked! The lemon is my fave!
8. slate cheese markers
Loving these slate markers to go with my slate cheese board!
9. dumpling maker
Dumplings are so hot these days, and this gadget makes dumpling-making super easy.
10. Paderno 3-blade Spiralizer
I’ve been a fan of spiralizing for years and I always recommend the Paderno. It’s lightweight, easy to use and super fun! Don’t waste your money on the 4-blade though.
11. personalized tablet or iphone holder
I bought this as a gift for my friend Melinda and had it personalized with the name of her blog, Kitchen-Tested. It was the perfect gift for her newly renovated kitchen and looks spectacular on her kitchen counter! I kinda wanted to buy it for myself after seeing it in person, but I think I’ll have to upgrade my kitchen first!
12. Staub cast iron vertical roaster
If you’re a fan of my bundt pan chicken, this cast iron roaster takes it to the next level. With sides that are even lower than a bundt pan, you get crispy skin all around.
13. Isidre salt and pepper shakers with tray
I couldn’t help but pick up this adorable set on a recent Anthropologie shopping spree. I don’t even use them, they’re looking super cute on my fireplace mantel!
14. Breaking Bread by Uri Scheft
The recipes in this new release, from the owner of Breads bakery, will have you drooling! Uri shares the recipe of his famous babka, plus other staples like challah, shakshuka foccacia and rugelach.
15. Shun chef knife
Loving this beautiful knife! Now who wants to buy it for me?
16. multi vegetable chopper
Last year for my birthday, my husband bought me 35 small gifts, this chopper included. My kids are huge fans of Israeli salad, and this makes it super easy to make. I use it almost daily! I love that it has 2 sizes for chopping – extra small (just how we like our salsas and Israeli salad) and a bit larger, great for beets and mango!

What are some of your favorite foodie gifts? Share them with me in the comments below!

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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!

Potato Latke Funnel Cakes

Yay!!!!! Chanukah, the festival of donuts, potato latkes and all things fried is upon us, and I couldn’t be happier!! I was lucky enough to be born on the festival of fattening foods…uh…I mean….lights, so all the more reason to allow myself to really s.p.l.u.r.g.e.

I even got married on my birthday so between my anniversary, my birthday, and the holiday, it’s an eight day food fest with no restrictions. I’m not a big fryer during the year so when Chanukah comes around, I break out the gallon-sized canola oil and get to it.

I love all the donut making and latke topping, but I especially love to make other fun fried food that I don’t get around to enjoying otherwise. Like fried oreos, fried ice cream and funnel cakes! I also go savory with fried lasagna strips, zucchini chips and even beer battered salami! When I said I go all out, I meant it! (just ask my scale after the eight days are up!)

I’ve had some really fun latke ideas over the past few years, including my poutine latkes that landed me on the front page of The Wall Street Journal and my viral falafel latkes which turned into the ultimate sabich. I had to up the ante this year, and and what better way than fusing two of my favorite Chanukah indulgences – latkes and funnel cakes!

If you’ve never had a funnel cake, I’m sorry. It’s basically a thick pancake dough that’s piped into hot oil for a crispy sweet fried dough that gets covered in powdered sugar. It’s. so. good. I decided to go savory with the same concept by incorporating mashed potatoes and ranch seasoning into the dough. It was a really good idea. Just try it and you’ll see!

The potato dough takes a little getting used to, so I suggest practicing with a few mini cakes at first. But once you get the hang of it, you’ll be banging out potato latke funnel cakes like no-ones business! Just try not to eat the whole batch before your company arrives. They’re especially good straight out of the fryer!

This recipe was actually my first time working with ranch seasoning and I am hooked! Where has this addictive stuff been my entire life? Potatoes and ranch make such a perfect pairing, I can’t believe I’ve been eating chips without it until now.

If you can’t get your hands on one of these packets, just season up your potatoes to taste with the spices of your choice. My Greek yogurt ranch dip can give you some ideas!

I’m working on some other fun Chanukah recipes including a donut that you can drink (you’ll see!) and a super addictive twist on pb&j. Chanukah here we come!

What are your favorite deep fried foods to make for the holiday? I’d love to hear! Share them with me in the comments below.

In the meantime, get your stretchy skirts ready and stack up on that canola oil. You’re gonna need it!

Oh, and do yourself a favor and set your scale back 5 lbs, will you?

Potato Latke Funnel Cakes

2 lbs. russet potatoes, peeled and roughly chopped (3 large potatoes)
1 egg
1/2 cup milk
3 tbsp flour
1 packet Lipton ranch seasoning, divided
salt and pepper, to taste
canola oil, for frying
1 1/2 cups sour cream or Greek yogurt
grated parmesan cheese, for garnish

Method:

Cook the potatoes in a pot of salted water until fork-tender. Drain well and add to a bowl. Mash the potatoes with a potato masher or puree with a food mill. Add egg, milk, flour and 1 tbsp of the ranch seasoning (reserve the remainder for the dip). Mix the batter until all the ingredients are incorporated and season, to taste, with salt and pepper. Heat oil in a skillet to 350 degrees. Fill a Ziploc or piping bag with mashed potatoes and pipe the batter into the hot oil in an overlapping spiral. Fry until golden brown, about 2 minutes per side. Make sure not the flip the funnel cakes until they have fully crisped up. Remove with a slotted spoon and drain on paper towels. Dust with parmesan cheese and serve hot.

For the dip, add the remainder of the seasoning packet to the sour cream and mix to incorporate. Serve with potato latke funnel cakes.


This post was sponsored by Lipton Kosher. All opinions are my own. 

Related Recipes:

sabich latkes
falafel latkes
poutine latkes
confetti latkes
butternut squash latkes

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Acorn Squash with Wild Rice Stuffing

I’ve been loving playing around with Instagram stories these days. It lets me post a step by step cooking tutorial and it’s just. so. fun! Last night I made Asian soup bowls with a richly flavored broth and a variety of vegetables for a make-you-own bowl dinner. I posted a play by play on my stories and the feedback was amazing!

I made these stuffed acorn squashes last Friday, using some of my leftover bacon-wrapped turkey from Thanksgiving. I posted a story as I made them and I got lots of requests for a formal written recipe. I managed a quick photoshoot, even though it was a hectic Friday and do I even need an explanation? I mean just look at these?!

I really love the idea of making this after Thanksgiving with some leftover turkey, but if you don’t have any, just leave it out and keep it vegan. With or without the turkey, this is a beautiful side dish that’s perfect for the fall, winter, holidays or just a weeknight cozy dinner. I put a poached egg over some leftover rice and lemme tell you….sooooo good!

Acorn Squash with Wild Rice Stuffing

3 acorn squashes
2 tbsp brown sugar
3 tbsp olive oil, divided
kosher salt and freshly ground pepper, to taste
1 medium red onion, peeled and diced small
2 stalks celery, diced small
10oz. cremini mushrooms, stems trimmed and sliced
1 box Near East long grain and wild rice pilaf, cooked according to package directions
1 3.5oz bag roasted chestnuts, roughly chopped
1 cup leftover diced turkey (optional)
1/2 cup vegetable stock (increase to 1 cup if using turkey)
1/3 cup dried cranberries

Method:

Heat the oven to 425 degrees. Cut the acorn squash in half lengthwise and remove the seeds. Place cut-side up on a baking sheet and drizzle with 2 tbsp of olive oil.  Sprinkle brown sugar over the squash halves and season with salt and pepper. Roast until tender and caramelized around the edges, about 40 minutes.

Add the remaining olive oil to a saute pan and saute the onion and celery until deeply caramelized, about 10 minutes. Add the mushrooms, salt and pepper, and continue to saute until all the water evaporates and mushrooms caramelize. Add the rice, roasted chestnuts and diced turkey (if using) and stir to combine. Add the stock and cook the mixture until all the liquid is absorbed, stirring every few minutes. Add the dried cranberries.

Divide the rice stuffing among the roasted squash halves and serve.

VARIATION: I made this using some of my leftover kosher beef bacon-wrapped turkey, and I added some of the bacon to the dish as well. If you wish to do do so (it adds a nice smoky and crispy element), just crisp up your favorite variety and stir in the stuffing before serving (don’t add it during cooking or it will get soggy).


Related Recipes:

apple and sausage stuffed butternut squash
za’atar roasted kabocha squash with silan
turkey roulade with five minute stuffing
unstuffed mushrooms

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Paleo Chocolate Muffins

I keep waiting for life to get a bit less hectic. When baby #5 came five weeks early this summer, life turned upside down. We thought we had everything all worked out. We were spending July in upstate New York and planned to return for the second month of the summer, so I’d be near the hospital for my late-August due date. Instead, we drove for two+ hours in the wee of night while I labored in the front seat hoping that my water wouldn’t break! Alas, we made it to the hospital with more than enough time, because my labor lasted 24 hours. You just never know.

My husband packed up all our stuff from the country (we all know how that went), and I started looking for an extra hand to help with the kids while I nursed my preemie around the clock. Slowly but surely, things began to fall into place. The kids transitioned to their new summer arrangements, I found an awesome girl to help out, and I rested up at my Mom’s house. But then camp ended. And school was two weeks away. And we had all the holidays coming, so I needed to buy holiday clothes, uniforms, school supplies and all that New Year stuff that is just. so. hectic. Once that all died down, I started to plan for my son’s Upshernish, a ritual hair-cutting ceremony observed when a Jewish boy turns three, and thus formally begins his Torah education. I spent weeks prepping and planning, made my very first fondant cake and other desserts which I froze in advance. I lined up a caterer, entertainment, got us all in coordinating outfits and booked the photographer. Alas, the big day arrived (which we celebrated this week), and thankfully it all worked out beautifully. We chopped off my son’s beautiful blond curls, sharing and celebrating with friends and family.

Now that the upshernish is behind us, I woke up this morning thinking, OK, now let me just take a breather. But then I opened my calendar and saw all the trillions of things I had lined up (many of which I had pushed off because I was too busy planning the party) …and I realized…life is not going to get any less hectic. This is it. I’ve got five kids. I’ve got recipes to test. Demos to work on. Articles to write. Shopping and homework and Dr.’s appointments and PTA and laundry and diapers to change and babies to feed…..and…….and……yes. I’ve got so much. I’ve got so much.

So instead of fighting my hectic schedule, I’ve decided to embrace it. And instead of wishing for a break, I’m going to find little tidbits of calm amid the chaos. Small moments to savor a hot cup of coffee, and to realize that breastfeeding is not a chore, but a time to bond with my adorable baby and dinner with friends is not just another thing to do on my calendar, but a time to take a break and actually enjoy the moment!

Today is hectic. And tomorrow will be too. But I am forever thankful for it. Happy Thanksgiving!

I’ve been trying to clean up my diet the past couple of weeks (so I could fit into my dress for the upshernish!) and whenever I’m looking to debloat, I try and go Paleo (or Whole30!). The natural, unprocessed food really helps me get back to a healthy way of life and just makes me feel better. These amazing grain-free chocolate muffins have literally saved me on mornings when I am desperate for a little something to eat with my date-sweetened, coconut-milk coffee. They’re so rich and fudgy that my kids actually think of them as a special treat, instead of a healthy one!

If you’re interested in learning more about the Paleo diet or reading about my 30-Day Meal Plan, visit this page!

Paleo Chocolate Muffins
adapted from Jewhungry

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy almond butter
3 tablespoons honey
1 tablespoon vanilla extract
1/4 teaspoon baking soda
2 tablespoons cocoa powder
pinch of salt, optional (use if your almond butter is unsalted)
1/3 cup chocolate chunks
1/4 cup chopped pecans

Method:

Preheat oven to 350 degrees. Spray muffin tins with cooking spray and set aside.

Add all the ingredients besides for the chocolate chips and pecans to a blender and process until smooth, scraping down the sides of the bowl, as needed. Stir in the chocolate chips.

Fill the muffin tins 3/4 full with batter and top with pecans. Bake for 20 minutes, or until a toothpick inserted comes out clean. Cool completely before serving.

Yield: 6-8 muffins. (I always double the recipe!)

TIP: These muffins are best served after they have set for a few hours, or overnight, when they turn rich and fudgy.

NOTE: These muffins freeze great so make a triple batch, wrap them individually and save for a hectic morning!

hazelnut chocolate chip almond butter cookies
chocolate ganache tart with macaroon tart

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Cookie Butter Pumpkin Pie


I’m proud to be an American. Really I am. (Politics aside!) But truth be told, I don’t celebrate Thanksgiving. Maybe it’s because, being Jewish, we’ve got our fill of holidays, and every Shabbat is practically a Thanksgiving meal in itself. The most we ever did growing up was make some deli turkey sandwiches and maybe pumpkin pie, but no feast and no big bird.

If I’m feeling festive, I’ll usually cook up some Thanksgiving-inspired recipes for the Shabbat before or after Thanksgiving. I make turkey London broil (half of a skinless boneless turkey breast), pumpkin pie, cranberry sauce and stuffing and call it a day. I love all the flavors of the holiday and each year, I try to put my own spin on a classic Thanksgiving recipe.

Last year, I had my very first Thanksgiving dinner experience, when my friend Melinda of kitchen-tested) invited my family over for the most lavish spread I’ve ever seen. And I’m Jewish. So when I say lavish. I mean LAVISH. Mel made the most adorable place settings with homemade tea biscuit cookie butter in personalized jars and a crazy good pie bar for dessert (I brought my Mexican hot chocolate pecan pie). This year, she invited us again (I’ve got my stretchy pants ready!) and when I was thinking about what to bring, I decided it had to involve the latest kosher obsession – speculoos, or Lotus caramelize biscuits and cookie butter spread.

You see, Mel had her first taste of the stuff at my house, and I think her eyes rolled back in her head when she licked the gingersnap-flavored butter off the spoon. Of course cookie butter had been around for years, but it’s been hard to get with kosher certification, so I had to resort to begging my friends and family to smuggle some in from Israel. (Just joking of course, it’s perfectly legal. Although maybe it shouldn’t be!).

But the kosher speculoos Gods heard our pleas, and pallets of the stuff have finally arrived at our shores and onto kosher supermarket shelves. No need to stock up on ten jars at a time anymore, they’ve become a staple! Three stores in my hood alone now carry the cookies and butter, as well as numerous stores around Brooklyn. I hope kosher supermarkets everywhere get in on the cookie butter dream too.

So! To celebrate the newly available jars of bliss, I’ve developed this super fun recipe for cookie butter pumpkin pie. Except it’s really a butternut squash pie, but pumpkin just sounds better. And isn’t butternut a pumpkin anyway?

Plus, haven’t you read the news that canned pumpkin isn’t actually pumpkin??!! I know, shocking right? So if they can call canned squash pumpkin, I sure as hell can too. At least I’m being honest, right?

So pumpkin, squash, whatever you decide to use, marries so beautifully with the cookie butter because it’s got that amazingly warm flavor that’s reminiscent of gingersnaps (my all time favorite) and cinnamon. Surprisingly, I’m not that into pumpkin spice flavors, so this is a great alternative. I love to eat it cold, with a dollop of coconut cream, for a decadent dessert. If only I had a fireplace to pair with it!

Don’t be intimidated by the fancy swirls, they’re super simple to make. Just spoon dollops of the cookie butter into your mouth…um…I mean…onto the pie, and then use a knife to swirl the dollops around. Don’t mix too much and don’t stick that knife too deep or you’ll mess with the crust. Ask me how I know.

So whether you celebrate Thanksgiving or not – give this decadent and original pumpkin pie a try. If you’re a fan of cookie butter, you’ll be sure to love it! (and If you’re not, who are you and what in the world is wrong with you?!)

Happy Thanksgiving!

Cookie Butter Pumpkin Pie

2 1/2 cups butternut squash or pumpkin purée (see note)
1/3 c brown sugar
2 tbsp maple syrup
2 eggs
1/4 cup full fat canned coconut milk
1/2 tsp cinnamon
1/8 tsp kosher salt
1/2 cup Lotus smooth cookie butter
1 pkg Lotus Biscoff cookies (250 grams)
1/2 c (1 stick) butter or margarine, melted and cooled
pinch of sea salt
coconut whipped cream, for serving (optional)

Method:

Preheat oven to 350 degrees.

In a food processor or blender, blend the cookie biscuits to form crumbs. Pour in the melted butter, add the sea salt and blend until it starts to come together in clumps. Press the crust into the base and up the sides of a pie dish (it helps to smooth it out with the bottom of a measuring cup). Bake the crust for 10 minutes and set aside.

In a medium sized bowl, mix the squash puree, brown sugar, maple syrup, eggs, coconut milk, cinnamon and salt and whisk until smooth. If desired, puree with a hand blender to make it extra silky. Pour the mixture into the pie crust.

In a small pot, warm the cookie butter so it’s easier to work with (see tip). Place dollops of cookie butter around the pie and swirl with a knife. Bake for 30-40 minutes, until the pie is set and starting to brown around the edges. Cool and serve with coconut whipped cream and some melted cookie butter and/or crushed cookies. Alternatively, you may refrigerate the pie and serve cold (my preference).

NOTE: I’m not a big fan of pumpkin so I prefer to use squash in my pumpkin pie. Butternut and kabocha are my favorites. I roast my butternut squash to concentrate the flavors and make it even sweeter and more delicious, no peeling necessary!. To roast (you can do this with any squash), cut the squash in half lengthwise and place cut side down on a parchment lined baking sheet. Bake at 400 degrees until soft (it should pierce easily with a fork), about 30-45 minutes, depending on size. Remove the seeds and scoop the flesh out with a spoon. If you prefer to use frozen winter squash or canned pumpkin, add 1/4 cup of flour to the mixture.

TIP: To get the most cookie butter flavor, you’ll want dollops of cookie butter that don’t mix too much into the pumpkin. Heat the butter to make it easier to work with, but let it cool so that it’s not completely runny or else it will spread too much. Try not to overmix when swirling.

VARIATION: For a quick and easy version, bake the butternut squash without a crust, or use a frozen pie crust or graham cracker crust and drizzle with melted Lotus cookie butter.

Related Recipes:

Lotus cookie puppy chow
Lotus cookie pancakes
Lotus cookie cinnamon buns with cookie cream cheese frosting
pumpkin crisp
pumpkin banana souffle

Other Thanksgiving Recipes:

chestnut hummus with Thanksgiving pita chips
unstuffed mushrooms with chestnuts
cranberry sriracha green beans
creamy pareve mashed potatoes
mulled wine cranberry sauce
the best pareve cornbread
turkey roulade with 5-minute stuffing
Mexican hot chocolate pecan pie

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