Tag: blogoversary

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!

Funfetti Cream Tart Number Cake
recipe adapted from CookingLSL

For the cookie:
14 tbsp unsalted butter, softened
1 extra large egg
2/3 cups powdered sugar
1 tsp pure almond extract (or vanilla)
2 1/2 cups flour
3/4 cups almond meal
1/4 tsp salt
1/3 cup colorful sprinkles

For the cream cheese filling:
16 oz cream cheese, softened
1 1/3 cup powered sugar
2 cups heavy cream
3 tsp rosewater (or 2 tsp vanilla extract)
Decorations: macarons, flowers, berries, assorted candies and sprinkles.

Method:

Add the flour, almond meal and salt to a bowl, whisk to combine.

In a second bowl, use a mixer to beat the butter and powdered sugar for 2 minutes, scrape down the sides of the bowl and add the egg, vanilla and almond extract, beat to combine.

Add the dry ingredients to the wet ingredients and beat on low speed until incorporated. Add the sprinkles and mix by hand until a dough forms.

Divide the mixture in half (or in thirds, depending on how large you want the cake to be).

Preheat oven to 350 F.

Place the dough on a sheet of parchment paper, and cover with a second sheet. Roll out the dough to about 1/4″ thick and remove the top sheet of parchment paper.

Search for “number cake stencils” on Google until you find a shape that you like. Print it out on A4 paper (or tape 2 smaller papers together) and cut out the shape. Place the number stencil over the dough and trim the dough to desired shape with a small knife. Transfer to a baking sheet. Repeat the process with remaining dough to make an additional 1-2 layers (depending on how large you make the tart).

Bake for 12-15 minutes or until lightly golden. Cool completely.

While the cookies are baking, beat together the cream cheese and sugar in a bowl until creamy. Add the heavy cream and rosewater and continue to beat until thick and fluffy.

To assemble, use a Ziploc bag or a pipping bag fitted with a round tip to pipe the filling over one of the cookies. Carefully place a second cookie over the frosting, and pipe with remaining frosting. If a third cookie was prepared, repeat the process again to make a third layer.

Decorate the cake as desired using assorted candies, flowers, berries and sprinkles.

NOTES:

To make the cake nut-free, use additional flour instead of almond meal.
To make the cake pareve, use trans-fat-free margarine in the cookie and make a pareve buttercream frosting instead of the cream cheese.
The cookies and frosting may be made in advance – refrigerate the frosting and store the cookies wrapped, in a cool, dry place. Assemble the day you plan to serve it.

Related Posts:

7th Blogoversary} Funfetti Rice Krispie Bites
6th Blogoversary} Funfetti Raspberry Palmiers
5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Funfetti Rice Krispie Bites

You could call it killing three birds with one stone, but I’d rather call it multi-purposing. This blog post means so much to be because it’s covers three of my favorite things:

1. My 7th Blogoversary!!!
2. Shabbos
3. Purim

Since I’m in all out cookbook mode these days, I didn’t have much time to plan separate blog posts, and so I rolled them all into one special post.

First up, is definitely my Blogoversary. OK, I’m a little late to be honest, since I started my blog on January 19th, 2011, but is it ever really too late for sprinkles? (I’ve been celebrating the BIB blogoversary with a funfetti theme for the past few years!). I can’t believe that I have been blogging for seven. whole. years. of. my. life.!! So much has happened in that span of time, it would be impossible to name, but it has all culminated into my upcoming cookbook – truly a dream come true. We are just about three months away from the cookbook release, and I can’t help but notice that this is all happening in my seventh year, as the Sages say, “Kol Sheviyin Chavivin”, all sevenths are cherished.

Speaking of 7ths, this post also comes to you in honor of the most special day of the week, the time when I get to unplug from all of life’s distractions, connect with my family and refresh my soul…..Shabbos – the seventh day of the week.

When Sina Mizrachi of Gather A Table approached me about her virtual Shabbos potluck, I knew I wanted in. You see, Sina sees things through a different lens than most of us. Her blog posts are a glimpse into her soul – one that is pure, innocent and full of light. Her photos reflect that and they draw you in so that you want a seat at her table. Sina’s work has inspired me for years, and her recent Shabbos series speaks for itself. I know how much work goes into every recipe and table setting and I am truly humbled by the beauty and depth in each picture, each paragraph and each dish.

For me, one of the most exciting parts about Shabbos is the special treat I prepare for my kids each week. Shabbos might mean a lot to me on a spiritual level (and lets face it – a very physical one as well: getting to catch up on some much needed sleep!), but when it comes to kids, it can be frustrating for them. They don’t understand why they can’t play on the X Box, or watch their favorite show. They have to wear dress clothes instead of comfortable ones and the list goes on. That’s not to say that kids don’t appreciate having Shabbos guests, getting more attention from their parents (lets be honest, being forced to put our phones away means that we are definitely a lot more present than during the week!) and enjoying special treats – but sometimes they need a reminder, on their level, of what makes Shabbos special.

I remember someone once telling me that they have a special selection of “Shabbos games” that their kids are only allowed to play on Shabbos. A friend of mine introduced me to the idea of “Shabbos Cereal”, where the kids get to enjoy sugary cereal (like Fruity Pebbles) only on Shabbos, while the rest of the week they have moderately sweetened cereal (like Corn Flakes and Rice Krispies). I loved that and incorporated into our routine years ago. These ideas of special Shabbos games and Shabbos cereal send a message to kids that Shabbos is different from the rest of the week. To further enhance that feeling, I always prepare (or purchase, when I don’t have time!) a special Shabbos treat for the kids to be enjoyed after the meal – either as a dessert, or as part of a “Shabbos party”. Sometimes, they help me make it, and other times I save it as a surprise. It really builds the momentum and I love to see the excitement on their face and joy in their eyes as they get to enjoy their  weekly treat. These funfetti Rice Kripie bites are JUST the thing and I’m so happy to bring them with me to the virtual Shabbos potluck!

Here are the other dishes that bloggers brought along to the virtual Shabbos potluck:

Bread:
Between Carpools – which egg wash produces the shiniest challah.
Cookinginheelss –  how to hack a challah.

Appetizer:
Spiceandzest – roasted eggplant salad.
The Katamon Kitchen – salatim.
The Sugar Box – Red Snapper with charred potatoes, tomatoes and lemon.

Main:
Gather A Table – Iraqi slow cooked chicken and rice.
Peas Love n Carrots – Morrocan braised lamb.
Kitchen Tested – roasted vegetable platter.

Dessert:
Jamie Geller – cinnamon buns
Your Favorite Blogger ;) : funfetti Rice Krispie Bites

Last, but certainly not least – Purim. I can’t believe it’s upon us in just over two weeks, and I love sharing fun recipes that you can give out as food gifts, or serve at your Purim meal. These funfetti Rice Krispies bites are so fun and festive, and they’ll be making their way into my daughter’s shalach manos. Can you guess what she’s dressing up as? Busy In Brooklyn! (with my signature bangs and glasses + my chef jacket or apron!).

Funfetti Rice Krispie Bites

2 tbsp refined coconut oil (or butter/margarine)
16oz marshmallow fluff
6 cups Rice Krispies
1 cup sprinkles

Method:

Heat the coconut oil over medium heat until melted and swirl to coat the bottom of a pan. Add the marshmallow fluff and stir with a rubber spatula until melted and incorporated with the oil. Add the Rice Krispies and mix well. Lightly grease your hands (wear gloves if you’d like) and roll the Rice Krispies mixture into ball. Press into the sprinkles to coat.

NOTE: the balls hold best when the the mixture is warm, so if it begins to cool, just rewarm in the pot.

TIP: when working with marshmallow fluff, grease your spoon/spatula with nonstick cooking spray and the fluff will not stick to it!

Related Posts: (great for Shabbos and Purim too!)

6th Blogoversary} Funfetti Raspberry Palmiers
5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Funfetti Raspberry Palmiers

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!

Funfetti Raspberry Palmiers

1 sheet puff pastry, thawed
1/2 cup sprinkles or nonpareils
1/3 cup raspberry jam

Method:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

Place the puff pastry on your work surface and unfold. Spread the nonpareils out onto it and press it into the dough using your hands, or cover with a sheet of parchment paper and press down with a rolling pin. Gently fold the dough and flip it over (if it has become too warm and hard to flip, refrigerate it until it becomes firm again). Spread the raspberry jam over the other side of the pastry and fold each side over twice so that both sides meet in the middle (see animated photo above). Fold the pastry closed so that it is a single strip and refrigerate for 30 minutes.

Slice the pastry into 1/4″ thick slices and spread out on a baking sheet a few inches apart (you may need to bake in batches). Bake until the cookies are puffed, but not browned, about 20 minutes. Cool completely before serving.

VARIATION: Try a different flavor jam for other colors and flavors.

 

Related Posts:

5th Blogoversary} Funfetti Pecan Turtles
4th Blogoversary} Funfetti Cake
2nd Blogoversary} BBQ Brisket
1st Blogoversary} Mulled Wine

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Blogoversary Funfetti Pecan Turtles

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!

Blogoversary Funfetti Pecan Turtles

2 cups pecan halves
1 recipe caramel 
12 oz. good quality white chocolate
colored sprinkles

Method:

Preheat oven to 375 degrees. Spread the pecans in a single layer on a baking sheet and bake until warm and fragrant, about 5 minutes. Cool and set aside.

Prepare the caramel as per instructions and allow to cool for 20-30 minutes until caramel has thickened and is no longer runny.

Melt the white chocolate over a double boiler.

Line a baking sheet with parchment paper and spoon small dollops of white chocolate onto the baking sheet, using the back of the spoon to smooth it into a small circle. Arrange 5 pecan halves onto each chocolate circle, as pictured. Continue making circles of chocolate, then adding pecans until you have used up your pecans. Place the baking sheet in the fridge for a few minutes, until the chocolate has set up.

Remove the pecans from the fridge and top each cluster with caramel. Refrigerate again until caramel sets.

Place a spoonful of white chocolate over the caramel and top with colored sprinkles. Return to the fridge or set aside until chocolate is firm.

VARIATION: If you don’t want to make caramel from scratch, you may use store-bought caramels. Melt the caramels over a double boiler with a splash of heavy cream or milk and stir until smooth.

NOTE: If you make the caramel from scratch, you will have some left over. Pour the leftover caramel into a parchment lined pan and make caramel chews as per instructions.

Related Posts:

1st Blogoversary Mulled Wine
2nd Blogoversary BBQ Brisket
4th Blogoversary Funfetti Cake

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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!