Category: Cakes

Parsnip Honey Cake with Honey Cream Cheese Frosting & Rainbow Carrot Chips

I’m not a baker. Let me start with that. Sure I can follow a cake recipe. And I’ve even made the occasional Elmo and Barbie cake for my kids birthdays. But I don’t “bake”. Especially not cakes like THIS.

I don’t know what it is. The whole layering thing. And the frosting. It’s just such a MESS. Case in point: I decided to defy all logic and attempted to layer my cakes without trimming them first, so that they were flat. Of course the layers started slipping and sliding, so I had to separate them, post-frosting and then do the trimming. Mess is not the word. My kids were pretty happy though. They got to enjoy the best part of the honey cake (the sticky top layer), all smothered in frosting.

Now since this IS a honey cake, trimming the best part off the layers is such a sin. So I highly recommend you follow this technique so that the layers bake flat. Wish I had followed my own advice but I just get lazy when it comes to baking.


Case #2 in point, I let my frosting sit out after whipping it, and it got kinda warm and runny, but instead of refrigerating it so that it would hold up nicely, I just wanted to stack the cake already. THIS is why I don’t bake. No patience. Baking is all about precision, patience and organization, and while I do possess those qualities, baking does not exactly bring them out in me. Maybe it’s because I just want to get it done so I can dig in to the cake already!

So why this cake? Well, I came up with this crazy cool concept of doing a carrot cake/honey cake hybrid. And if that wasn’t enough, I had to switch up the carrots for parsnips, and take it over the top with FRIED RAINBOW CARROTS STRIPS. It’s go big or go home. Especially if I am about to make a layered cake!

I developed this recipe in honor of Rosh Hashanah, when it is traditional to eat honey cake, for a Sweet New Year. Since many people have a custom not to eat nuts on Rosh Hashanah, I knew I couldn’t garnish my cake with chopped pecans, which would have been my first choice. Shredded coconut is another great option but I wanted a little hint to the surprise inside the cake – the parsnips!

Honestly, I can’t say this cake tastes like parsnips. It tastes like honey cake. But when you get a couple of shreds of parsnip in your mouth, you get a little hint of flavor. If you want more of a parsnip flavor, add some more shredded parsnips to the cake. It’s as simple as that :)

I honestly could not be happier about the way this cake came out. I totally winged the recipe, and not understanding the science of baking, it could have been a complete flop. I was almost not expecting the cake to work but it came out so unbelievably moist! And my kids kept running downstairs wanting to know what smelled so INCREDIBLE.


I KNOW this cake is good for one reason and one reason only. The world’s most pickiest taste testers LOVED IT. My kids gobbled up the cake, licked their fingers, and said OH MY G-D between fork fulls. I kid you not. This is a home run. Kid tested. Mother approved.

Parsnip Honey Cake

1 cup coconut milk (I use Coconut Dream Original)
3 eggs
1 cup oil
1 1/2 cups honey
3/4 cup brown sugar
1 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2 heaping cups shredded parsnips

Honey Cream Cheese Frosting
(may be doubled, depending on how much frosting you like)

1 stick butter or margarine
1 8 oz. pkg cream cheese (may use tofutti)
3 cups confectioners sugar
1 heaping tbsp honey
1/8 tsp cinnamon

Rainbow Carrot Chips

1 bunch rainbow carrots
canola oil, for frying

Method:

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans and set aside.

With an electric mixture, cream the coconut milk, eggs, oil, honey, brown sugar and vanilla. In a separate bowl, whisk the flour, baking powder, baking soda and spices. Slowly add the dry ingredients to the wet, mixing until you have a smooth batter. Stir in the shredded parsnips.

Divide the batter evenly between the pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.

Leave the cakes to cool while you prepare the frosting.

Add all the frosting ingredients to a bowl and blend with a hand mixer until smooth and creamy.

Remove the cakes from the pans and trim so that they are completely flat (you can use this trick to bake completely flat layers). Frost each cake layer and scrape the sides to create the look of a naked cake.

To make the rainbow carrot chips, wash the carrots well and pat dry. Peel the carrots with a vegetable peeler, creating strips of carrots. Heat a few inches of oil in a deep skillet and fry the carrots in batches, until crisp and golden. Drain on paper towels.

Before serving, garnish the cake with carrot chips.

VARIATION: Use carrots instead of parsnips in the cake, or use a mixture of both.
OPTIONAL FILLINGS: chopped walnuts, chopped pecans, shredded coconut, raisins, dried pineapple.
OPTIONAL TOPPINGS: chopped or sliced nuts (walnuts, almonds or pecans), shredded coconut.
BUNDT or LOAF PAN OPTION: This cake may be made in a bundt pan or 3 small loaf pans. Place the pans on a baking sheet to catch spills. Grease and flour pan and pour batter inside it. Bake until a toothpick inserted comes out clean. Top with cream cheese frosting and toppings of your choice.

Related Recipes:

honey cake with caramelized apples
carrot muffins
couscous with thyme, honey roasted parsnips, carrots & beets
pumpkin whoopie pies with maple cream cheese frosting

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Chocolate Ganache Tart with Macaroon Crust

I don’t know about you, but chocolate is about the only way I make it through this holiday. Growing up, my family was pretty strict with our Passover customs so we didn’t eat many processed foods. There was some dairy and OJ for the kids, a stash of lady fingers, and chocolate. Lots and lots of Shmerling chocolate.

We didn’t have it that bad. I had friends who couldn’t use oil, just shmaltz (yes, I know it’s delicious, but not when you’re trying to dress a salad!), who swore off dairy and processed food, and who couldn’t eat chocolate. Even Paleo people (who swear off dairy and processed foods, and who load up on shmaltz) eat chocolate. Me? We ate lots of eggs, chicken and potatoes, and any veggies that could be peeled, like eggplants, cucumbers and beets. We used only kosher salt for seasoning (no spices!) and liquid sugar for sweetening (no homemade Pesach cookies!). Still, my mom made the most delicious Pesach food, and we survived 8-days of gluten free eating. Largely in part due to chocolate.

Nowadays, I don’t think 8 days of gluten free eating is that difficult. Maybe it’s because I’m used to eating Paleo and zoodles are one of my favorite foods. I definitely miss the spices though, and the natural sweeteners like maple syrup. But back to the chocolate. It’s what got me through Passover when I was a kid, and it’s what gets me through it now. And now that California Gourmet has come out with kosher for Passover chocolate chips, my Passover’s are complete. I’ve got homemade nutella, nutella banana ice cream, and now THIS.

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And by this I mean the most decadent, indulgent, GUILT-FREE chocolate ganache tart with a macaroon crust. The recipe is so good that it’s actually PRINTED ON THE BACK OF THE BAG. That’s right, my first back of the bag recipe!! It’s hard to believe that such few ingredients could turn out such a delicious treat, but I tested this recipe on a few people who swear off coconut and they were licking. their. fingers. If there was ever a vegan, gluten free, nut free, raw, Paleo recipe that you should try – it’s this. Trust me. Your Passover’s will never be the same again.

Thanks to California Gourmet for allowing me to share this back-of-the-bag recipe!

Chocolate Ganache Tart with Macaroon Crust
raw, vegan, nut-free, gluten-free

7 oz. sweetened coconut flakes or shredded coconut
9 oz. medjool dates, pitted (about 11 dates)
1 cup canned coconut milk (full fat)
8 oz. bag California Gourmet KFP chocolate chips
1 teaspoon vanilla
pinch of sea salt

For the crust, spread out the coconut flakes on a baking sheet and bake at 350 degrees for 10-12 minutes, stirring every few minutes, until lightly golden. Set aside to cool. Add the dates and toasted coconut to a food processor and blend until a ball of dough forms and pulls away from the sides of the bowl, or is well blended.

Line a tart pan (see note) with parchment paper, so that it hangs over the sides of the dish. Press the dough out onto the pie dish, spreading it out and up the sides like a pie crust.

For the ganache, pour the chocolate chips into a medium heatproof bowl and set aside. Place the coconut milk in a small saucepan and bring to a simmer over medium heat. Pour the hot milk over the chocolate and let stand for a few minutes, until chocolate softens. Stir the mixture until smooth and add in the vanilla and salt. Pour the ganache into the pie crust and freeze for 2-3 hours, or until firm.

Lift the tart out of the pie dish using the parchment paper. Slice and serve.

OPTIONAL TOPPINGS: coconut whipped cream, shredded coconut, fresh raspberries.

NOTE: You may use a smaller or larger tart pan (7″-9″). The smaller pan will have more ganache, and the larger one will have it more spread out (in which case you might want to consider making more).

STORAGE: This tart freezes beautifully. Thaw at room temperature for 1-2 hours before serving. Refrigerate until ready to serve.

SUBSTITUTIONS: If you cannot find kosher for Passover canned coconut milk, you may use heavy cream (dairy), pareve kosher for Passover whipping cream, or, you can make your own coconut milk.

To make your own coconut milk, place 4 oz. unsweetened shredded coconut in a blender and pour 2 cups of hot water over it. Blend on high for a few minutes until thick and creamy. Pour the mixture through a colander lined with several layers of cheesecloth (or a kitchen towel). Squeeze to extract as much of the milk as possible. Refrigerate in an airtight container for 3-4 days. The milk will separate so just shake before using. Continue as per the recipe using your homemade coconut milk.

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

Related KFP Recipes:

raw date and almond hamantaschen
gingerbread date truffles

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Blogoversary Funfetti Cake


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 ;)

Funfetti Birthday Bundt Cake

3 cups all purpose flour
2 cups sugar
3 tsp baking powder
4 eggs
1 cup oil
1 cup orange juice
2 tsp vanilla extract
2/3 cup colored sprinkles, plus more for decorating

Icing:
1 1/2 cup powdered sugar
6 tsp milk or water
splash of vanilla

Method:

In a large bowl, mix all ingredients besides for the sprinkles. Fold in the sprinkles and pour the batter into a well-greased bundt pan. Bake at 350 degrees until toothpick inserted comes out clean (about 50 minutes – 1 hour). Cool completely and unmold onto a cake platter. Mix the icing ingredients and pour over the cake. Top with more sprinkles.

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

Secret Restaurant Recipes Review & Giveaway

I don’t think I’ve ever been so excited about a cookbook. Like ever. It probably has a lot to do with my affinity for eating out. And beautiful food photography. And superb design. And impeccable styling. In a word, this book is: PERFECTION.

And I’d expect nothing less from seasoned cookbook writers Leah Schapira and Victoria Dwek. Leah is the author of Fresh & Easy Kosher Cooking, while Victoria is the managing editor of Whisk magaizne. Together, they coauthored the Made Easy cookbook series including Starters & Sides Made Easy, Passover Made Easy, Dairy Made Easy and Kids Cooking Made Easy. When I heard they were working on a new cookbook, I wondered what they would be “making easy”, but I never imagined it would be restaurant recipes!

As a true foodie, I’ve eaten at many a kosher restaurant, and I was surprised to see just how many amazing kosher restaurants are covered in this book (over 70!). From Tierra Sur in Oxnard, California (one of the best restaurant meals I’ve ever had), to Rare in Miami Beach, FL (love their crab cakes) and Pizza Pita in Montreal (I always wondered how they make their poutine!). There’s also Carlos & Gabby’s in New Jersey (who doesn’t love their crispy chicken fingers?!) and New York favorites like Amsterdam Burger Co. (the breakfast burger is incredible!), Reserve Cut (I always orders the short rib tacos!) and my favorite local places like Basil Pizza & Wine Bar (they serve up their famous basil fries just up the street), Mason & Mug (I’ve been reinventing their deviled kale salad forever!), and Pardes (wish they would have included their smoked paprika popcorn recipe). Restaurants in England, Israel, Italy, Mexico and even Panama, are also included.

It’s so exciting to get a sneak peek behind some of the establishments that we regularly frequent. And Secret Restaurant Recipes is about more than just the recipes. It also includes tips and techniques from today’s top kosher chefs. I was surprised to see that some of the recipes are fairly easy, while others are more involved. When I first looked through the cookbook and had a craving for Reserve Cut’s short rib tacos, I just got up and went to the restaurant! On the other hand, Pizza Pita’s poutine was so ridiculously easy, I was able to make it quickly at home.

Thanks to the generosity of Artscroll/Mesorah Publications, I’m sharing 2 recipes from the book here. I recently did a demo at a chinese auction where Victoria Dwek also demonstrated the eggplant chicken from Segal’s Oasis Grill in Phoenix, Arizona. It smelled so incredible, I just knew I had to include it! I’m also sharing a dessert recipe from Bagels & Greens because if their donuts are any indication, these brownies are going to be a real treat!

Purchase Secret Restaurant Recipes on Amazon.

Read a review of Everyday Secret Restaurant Recipes.

GIVEAWAY DETAILS:

Of course, I’m also giving away a FREE COPY of Secret Restaurant Recipes! To enter, simply leave a comment below about your favorite kosher restaurant dish. For an extra entry, follow Busy In Brooklyn via any of the channels below. Just be sure to leave a note in the comment letting me know where you follow.

Facebook
Twitter
Instagram
Pinterest 

Giveaway is open to U.S. residents (for international entries, prize can only be shipped in the U.S.). Winner will be chosen at random at 10:00 AM EST on Tuesday, January 6th, 2015.

Eggplant Chicken in Garlic Sauce (Segal’s Oasis Grill, Phoenix, Arizona)
from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/srrh.html

1 lb. eggplant, cut into 1 1/2″ chunks
kosher salt, for sprinkling
1 lb. skinless boneless chicken breasts, cut into bite sized pieces
3 tbsp cornstarch, for dredging
3 tbsp chopped garlic
1/4 tsp chili pepper flakes
1/3 cup shredded carrots
canola or vegetable oil, for frying

Dark Sauce:
1/3 cup low sodium soy sauce
2 tbsp sugar
1 tsp toasted sesame oil
1 tsp ground black pepper
1 tsp cornstarch

1. Sprinkle eggplant chunks with salt; allow to rest for 20-30 minutes (this process will prevent eggplant from soaking up too much oil during frying). Rinse salt from eggplant and drain well.
2. Meanwhile, prepare the sauce: In a small bowl,whisk together soy sauce, sugar, sesame oil, black pepper and cornstarch. Set aside.
3. Prepare the chicken: Place cornstarch into a shallow dish; toss the chicken in cornstarch to coat very well.
4. Heat 3-inches of oil in a wok or 1-inch oil in a saute pan over medium heat. Add chicken to hot oil and pan-fry until golden, 2-3 minutes  per side. Remove from oil and set side.
5. Add the eggplant to the same pan and fry until light golden, 2-3 minutes. Remove from oil and set aside. Discard oil, leaving about 1 tablespoon in the wok or pan.
6. Add garlic and chili pepper flakes and stir-fry for about 30 seconds. Return chicken and eggplant to the pan. Add carrots and sauce and stir-fry for 2 minutes, coating all the ingredients well with the sauce.

Praline Brownies (Bagels & Greens, Brooklyn, NY)
from Secret Restaurant Recipes by Leah Schapira and Victoria Dwek
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications http://www.artscroll.com/Books/srrh.html

8 oz bittersweet chocolate
1 cup (2 sticks) butter
1 1⁄3 cups (11 oz) sugar
1 cup (5 oz) flour
1⁄2 cup (2 oz) cocoa
1⁄2 tsp kosher salt
1 tsp nut extract (optional)
2 tsp praline extract (optional)
7 oz white chocolate, coarsely chopped
chocolate frosting, (recipe follows)
chocolate and white chocolate curls, for garnish

Chocolate Frosting:
10 oz milk chocolate
4 Tbsp praline paste*
4 oz mixed crunchy nuts

1. Preheat oven to 350 degrees. Line a rimmed 9 x 13­inch baking sheet with parchment paper.
2. Melt chocolate with the butter.
3. In the bowl of an electric mixer, whip eggs and sugar at high speed for 5-­6 minutes.
4. Carefully pour in melted chocolate mixture. Sift in flour, cocoa, and salt. Mix until mixture is smooth and shiny, about 4 minutes. Add in extracts, if using. Fold in white chocolate.
5. Pour batter into prepared baking sheet. Bake for 25 minutes (the edges should be hard, top cracked,
6. Prepare the frosting: Melt chocolate over a double boiler. Add praline paste and mix until combined. Gently pour over the top of the cake. Tilt the pan sideways until entire cake is fully covered.
7. Sprinkle nuts or chocolate curls on top. Refrigerate for 15 minutes, until frosting is set. Let cool before slicing into bars.

*Praline paste is made from hazelnuts/filberts and sugar, ground into a paste.

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Rosh Hashanah Simanim Roundup

If you’ve never been to Florida, you probably haven’t heard of Winn Dixie. Although if you have, you probably love the store as much as I do. Since my in-laws live down in the sunny State, I’m lucky enough to visit on occasion and try out the amazing array of kosher restaurants and supermarkets there. What I love so much about Winn Dixie is that it is both a general supermarket AND a kosher one. Which means, if you need a kosher ingredient 30 minutes before Shabbat, they’ll still be open, and they’ll definitely have what you’re looking for. Not only does Winn Dixie have over 1000 branded kosher products, they also boast a kosher deli and bakery.

Because I’m such a big fan of the store, I was so excited to promote their #FreshNewYear campaign with a Rosh Hashanah Simanim Roundup. What are simanim? They’re symbolic foods that are eaten on Rosh Hashanah to symbolize our hopes for a sweet New Year. The symbolic foods include leeks, pomegranate, gourds (includes squashes like acorn, butternut, delicata, kabocha, spaghetti and pumpkin), dates, black eyed peas (some use green beans), apples & honey, beets, carrots and fish head (some use ram’s head). These specific foods are eaten because their hebrew names are related to other Hebrew words that convey our wishes for the coming year. Jews of Sephardic decent actually host a seder where these foods are eaten and a blessing is made over each symbolic food. For a detailed list of the blessings and simanim, click here.

So without further ado, lets get started!

LEEKS:

fried leek rings with homemade ketchup
Greek-style leeks with prunes and cinnamon
steamed cod with leeks
olive oil braised leeks with thyme
cream of leek soup
cauliflower leek puree
veal scaloppine with leeks

POMEGRANATE:

how to deseed a pomegranate
carrots with pomegranate molasses glaze
salmon with pomegranate molasses glaze
pomegranate coleslaw
pomegranate brisket tacos
roasted lamb with pomegranate and wine
pomegranate glazed london broil 
pomegranate sorbet
mini promegranate pavlovas
mini pomegranate bundt cakes

GOURDS:

Syrian candied gourd
honey roasted squash
soy braised kabocha squash
quinoa stuffed acorn squash
roasted acorn squash and pomegranate farro salad
sausage and apple stuffed butternut squash
butternut squash chili fries
roasted butternut squash and apple soup
spaghetti squash with spinach, leeks and mushrooms
sweet spaghetti squash
pumpkin whoopie pies
pumpkin crisp
pumpkin pot pie
delicata squash muffins
delicata squash salad with spicy maple dressing

DATES:

how to make your own silan (date honey)
date honey cake
Rosh Hashanah roast
silan roasted chicken with squash and dates
couscous with dried dates
bacon wrapped dates (use kosher bacon)
medjool date pecan pie
gingerbread date truffles
chewy date granola bars
sticky date pudding

BLACK EYED PEAS OR GREEN BEANS:

black eyed pea hummus
black eyed pea salsa
black eyed peas salad
black eyed pea cakes
black eyed pea fritters
Egyptian black eyed peas
Brazilian rice with black eyed peas
black eyed peas with meatballs
black eyed peas and green beans
crunchy garlic shriveled green beans
honey ginger green beans
sauteed green beans with mushrooms and cipollini onions
grilled green beans with harissa
pickled green beans

APPLE & HONEY:

holiday salad with apple and honey vinaigrette (watch me make a variation here!)
apple and honey BBQ sauce
apple honey drumsticks
apple and honey challah
honey roasted za’atar chicken with fruit
chicken and apples in honey mustard sauce
apple and honey baklava
apple rose pie bites
honey cake with caramelized apples
apple and honey bread pudding
apple and honey tart
apple and honey muffins
apple and honey trifle

BEETS:

roasted beet and orange salad
beet pomegranate salad
roasted beet salsa
angel hair pasta salad with golden beets
beet soup with beet green pesto
rainbow Anna potatoes with beets
beet pickled deviled eggs
beet latkes
beet rugelach
moist chocolate beet cake
red velvet cupcakes

CARROTS:

carrot salad with honey lemon dressing
Moroccan carrot salad
creamy carrot and leek soup
roasted carrots with tahini harissa sauce
whiskey glazed carrots
tzimmes roast
carrot risotto
rice with carrots and raisins
carrot muffins
carrot cake sandwich cookies
carrot cake pudding
carrot truffles

FISH OR RAM’S HEAD:

fish head curry
fish head soup
Vietnamese fish head soup
gefilte stuffed salmon head (scroll to the bottom)
baked lambs head with potatoes

For more Rosh Hashanah recipes, check out the Winn Dixie holiday ebook below! It’s packed with lots of Jamie Geller’s amazing holiday recipes that you’ll want to make again and again!

NOTE: All photos (besides the ones with the BIB watermark) are from 123RF Photo.

This post is sponsored by Winn Dixie

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