Posted in Appetizers, Guest Post, Healthy, Salads, Seasonal, Sides, Super-Easy, Vegetables, Vegetarian on May 17, 2013 | 1 Comment »
Hey folks! My friend Samantha from Little Ferraro Kitchen is graduating, and studying for finals, and all kinds of stuff that keep her too busy for blogging. I’m so excited to step in with a guest post for her.
So head over there to see my recipe for Roasted Green Beans with Shallots and Cherry Tomatoes, and to wish Samantha a big mazel tov on her graduation.
And of course, come back soon for more yummy treats! -Miriam
Posted in Holiday, Life on the side, Seasonal, Uncategorized, tagged baker, baking, cook, cookbooks, Cooking, food, gifts, Holiday, kitchen, mini muffin pan on December 4, 2012 | 10 Comments »
People who know me are super lucky when it comes to buying gifts. I have such specific hobbies that if you want to buy me something, all it takes is a kitchen gadget or a photography “toy” and I am happy. I figured that some of you might be looking for gift ideas for kitchen loving folks in your life, so I put together a list. Most of these items are things I have and love, others are items that I want really badly. (This may or may not be a hint to people in my life. Ahem. Readers, I invite you to forward this link on to people in your life who might otherwise buy you a useless or unwanted gift. Hints are nice, right?
Let’s start with a big one, in case anyone wants to buy something amazing for a special someone in their lives.
KitchenAid Professional 600 Series 6-Quart Stand Mixer
I know this is an expensive gift, but if you want to get a baking someone a present they will never forget, this is it. I like to say that if my house were burning down, my kitchen aid mixer is one of three things I would grab. (The other two? Simple, my iPhone and my camera. Assuming my 60 mm macro lens is attached already. Otherwise I need four things. Work with me here folks.
Next, let’s talk small, but extremely useful kitchen tools and gadgets:
OXO Good Grips Medium Cookie Scoop
Cookie scoops are the secret to perfectly round and evenly sized cookies. I divide most of my cookie making memories between my before cookie scoop days and my after cookie scoop days.
Yes. It’s that important.
Wilton Nonstick 12-Cavity Mini Donut Pan
Wondering why you need a donut pan? Spoiler alert: I’m posting a recipe tomorrow that uses one. Also, said recipe made me fall in love with baked donuts. I promise, as soon as you see this, you’ll fall in love too! (Also: mini+donut=overwhelming cuteness. Simple math.)
Baker’s Secret Basics Nonstick 24-Cup Mini Muffin Pan
If you don’t yet know how much I adore making things mini…shame on you! You obviously haven’t been paying attention! I made these adorable cookies and cream cupcakes in the mini muffin pan, I made mocha cheesecake in a mini muffin pan. Remember these Cappuccino Cookie Cups from Ami magazine? Well the secret to their success cuteness was a mini muffin pan. Do I sound overly enthusiastic? Well, maybe I am. But I pull mine out crazy often. Plus everyone knows that mini’s are too small to hold any calories.
Um, are you sensing a pattern here yet? Yeah, so I have a mini addiction, but still, cakes just look cuter and more delicious in mini. Take these mini chocolate pomegranate bundt cakes. Adorable, right? And did you see the Red Velvet Mini Bundts I made for my latest party? You’re convinced, right?
So I originally bought cookie cooling racks to avoid cookies getting soggy on the bottom (and that’s totally a good reason to buy them!) but I loved the added benefit of the stacked racks from Wilton, which make things so nice and orderly in the kitchen. (Or am I the only one who bakes too many cookies to fit on my counters?
Nordic Ware Original Platinum Collection Bundt Pan
I have mentioned so many times how I simply adore bundt cakes. Why decorate a cake if the pan will do the work for you? A good quality pan is important though. My awesome sister C bought mine for my birthday a couple of years ago. Best. Present. Ever.
Progressive 19-Piece Measuring Cup and Spoon Set
As a baker, I never have enough measuring cups. But this isn’t a regular set of cups. It’s got something that I’ve wished for as long as I’ve been baking obsessively. If anyone wants to buy me a present, I want need this. Y’know how it’s annoying when you need to measure 3/4 of a cup of something? Or 2/3′s? Well this set has both of those!
Polder Glass Candy/Deep Fry Thermometer
My candy thermometer opened up an entire world of candy making to me. I’ve had a ball since then. If you know of anyone who enjoys playing in the kitchen, candy making is totally for them!
Now, a couple of small appliances that I think are not nearly popular enough:
I’m somewhat obsessed with my panini press. I grill vegetables on mine, make sandwiches, toast bread, make quesadillas, seriously, I never run out of uses for this fabulous machine.
Cuisinart Immersion Hand Blender
I think immersion blenders are the unsung heroes of the kitchen. Blended soups are among my my favorite things to make and eat. And these soups are best made with a handy little stick blender. They’re also great for making dips, sauces, and other fun treats.
Now, you knew there were gonna be some cookbooks on this list, right? Obviously, if I love cookbooks, all cooks and bakers do too. Duh.
This book has been on my wishlist ever since my friend Leah from CookKosher.Com introduced me to it. It’s not really a cookbook, but rather an index of flavors that go well together. Say you have a nice looking vegetable on your counter, and you need inspiration for cooking it. Open the Flavor Bible and it will give you ideas of cooking methods and flavors that work with this. I don’t have this yet, so…ahem.
The King Arthur Flour Cookie Companion
I often say that if I had to live for the rest of my life with just one cookbook this would be the one. Yeah, so I might have a slight obsession with cookies. So what? Seriously though, this book is an encyclopedia of cookies for all occasions, of all types, and all flavors. With all the amazing new cookie recipes constantly being made available, I still find myself turning back to this book for ideas and recipes.
Fresh & Easy Kosher Cooking: Ordinary Ingredients -Extraordinary Meals
If you’re a kosher cook, you might be interested in one of the new kosher cookbooks, Kosher By Design Cooking Coach and CHIC made simple. But if you’re looking for a less recent favorite, I really enjoyed this cookbook, full of simple and easy family friendly recipes.
Mini Treats & Hand-Held Sweets: 100 Delicious Desserts to Pick Up and Eat
If you’re looking for a fun dessert cookbook, this one is full of fabulous ideas. Perfect for the entertaining kinda sort.
The Cookie Dough Lover’s Cookbook: Cookies, Cakes, Candies, and More
On the topic of fun dessert cookbooks, if you know someone who has a special love for cookie dough, this is the cookbook for them! I found it to be super creative and fun.
And one last idea for the kosher folks…consider a subscription to Ami magazine, and your lucky recipient will get to see the amazing monthly dessert column written and photographed by the one and only me. For the more techy folks, they have an E-magazine too!
Readers, talk to me. What’s on your wishlist??
PS- how cool would it be to win a present for the cookbook lover in your life? (Even if that’s you!) Don’t forget to enter my giveaway for CHIC Made Simple! Come back soon, I have a *donut* recipe to share with you soon. Wait. Make that recipes! -Miriam
Disclaimer: this post contains affiliate links.
Posted in Chocolate, Dessert, Holiday, Nuts, Pies/Tarts, Seasonal, Uncategorized, tagged brownies, Chocolate, dessert, karo syrup, mini pie shells, pecan, pie, thanksgiving on November 18, 2012 | 22 Comments »
Let’s talk about decisions, shall we?
I don’t know about you, but I for one, hate making them. I’m talking about literally the smallest decisions there are. Like in the ice cream store when they ask if I want chocolate, vanilla or mixed. Um, so I know I don’t want plain vanilla; my love of chocolate is just too strong. But as between chocolate or mixed…I don’t know! How should I decide? And when the decisions get bigger, oy. Don’t get me started. I hate decisions.
That’s why this dessert is so darn awesome! Say you just finished a humongous meal, like, the biggest one of the year. It’s time for dessert, and you don’t have much room. Imagine choosing between a fudgey chocolatey dessert and a fabulously decadent pecan pie. I’m getting stressed out just THINKING about a decision like that! Enter pecan pie topped fudge brownie pie. I know, right? Just thinking about that makes me drool. It’s totally as decadent as it sounds.
First I started with a pre-made pie crust. Because I’m not as crazy as you think I am. Next I baked it a bit. Then I filled it about 3/4 of the way with the fudgiest brownie mixture you’ve ever seen. Baked that a bit, then topped it with some fabulous pecan pie mixture. Baked the whole thing one last time, and then took the most amazing dessert out of the oven.
Oh. And I made these mini because my name is Miriam and I’m addicted to making things mini.
Not sure if there’s really any decision left here. Just make these. Now, preferably.
Pecan Pie Topped Mini Fudge Pies
Brownie mixture slightly adapted from King Arthur Flour, Pecan Pie mixture loosely based on Karo Syrup bottle recipe.
Ingredients:
36 premade mini pie shells
for the brownie mix
1 cup (two sticks) butter or margarine
2 1/4 cups sugar
1 1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup flour
For the pecan pie filling
3/4 cup corn syrup
2 eggs
2/3 cup sugar
2 Tablespoons butter or margarine
1 teaspoon vanilla extract
1 1/3 cup finely chopped pecans
Instructions:
Preheat the oven to 350.
Place pie shells on a cookie sheet. Bake at 350 for ten minutes.
While pie shells are in the oven, prepare the brownie mixture.
Melt the butter in a double boiler or microwave. Add the sugar and stir until smooth. Return to heat and stir until hot but not bubbling.
Remove from heat and add cocoa powder, baking powder and salt. Stir to combine.
Add the eggs, one at a time, whisking until smooth. Add the flour and stir until smooth.
Pour the filling into the pre-baked pie crusts, filling them about 3/4 full. Put the pies back in the oven and bake for 10 minutes.
After ten minutes, check that the tops of the pies are just firm enough to support additional weight. If not, bake for another minute or two. If it is, proceed to next step.
While brownie pies are baking, prepare pecan mix. Whisk all pecan mixture ingredients except pecans together in a small bowl. Add the pecans and stir to combine.
Pour a small amount of the pecan mixture over the partially baked brownies, enough to cover the top. Place back in the oven and bake an additional 15 minutes.
Remove from oven and serve hot. You can make these in advance, freeze them, and warm them up for a couple of minutes just before serving.
Enjoy!
Hope you folks all love these beauties! What’s your favorite desserts you’d like to combine?! Enjoy these and come back soon! -Miriam
Posted in Breakfast, Healthy, Seasonal, Super-Easy, Vegetarian, tagged breakfast, food, Healthy, pancakes, pumpkin, Recipes, whole wheat flour on November 6, 2012 | 32 Comments »
Firstly, thank you all for your lovely and supportive comments on my last post! My power is back on and I’m back in the kitchen and appreciating and loving every single minute of it.
Now let’s talk about elections. I’m totally not political. I found this on Pinterest and it completely describes my feelings about today:
So. I didn’t vote, but I did make pancakes. Not just any pancakes, but healthy pancakes. With pumpkin and all kinds of awesome spices and things. Oh and there’s oatmeal in them, so they have negative calories, I think. Or something like that. So regardless of who wins the election, and whether you’re happy about the result or not, you can totally be happy when you make these pancakes. And happier when you finish eating them, because you did something good and healthy for yourself.
Healthy Oatmeal Pumpkin Pancakes:
Edited on 12/18 with improvements to recipe!
Ingredients:
1 cup white whole wheat flour
1/2 cup rolled oats (old fashioned)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground ginger
Pinch salt
1/2 cup sweetener or sugar (12 Splenda packets)
2/3 cup canned pumpkin purée (not pumpkin pie filling
2 eggs
2 Tablespoons canola oil
3/4 cup milk (skim works)
Instructions:
Heat a large frying pan over medium heat.
In a large mixing bowl, whisk together the flour, oatmeal, baking power, spices and Splenda or sugar. Add the remaining ingredients and stir until combined.
Spray the pan well with Pam, or use a small amount of oil. When the pan is hot enough, spoon some of the batter onto the frying pan and spread it slightly into a circle.
When the pancakes are set on top, flip it and fry for a couple of minutes until both sides are golden brown.
Serve hot with maple syrup, agave syrup or sugar free maple syrup and a sprinkling of chopped toasted pecans.
Enjoy!
Hope everyone is ok and getting their lives back to normal after Sandy! If you’re bored of my diet recipes, stay tuned, because I’ve got a fabulous treat coming up for you soon. And a surprise treat! -Miriam
Linking to Shine Supper Club
Posted in Appetizers, Bread, Chicken, Dessert, Holiday, Main Courses, Meat, Salads, Seasonal, Sides, Soups, Traditional, Vegetables, tagged food, Holiday, Recipes on September 24, 2012 | 4 Comments »
Here’s what I was supposed to do yesterday. I was supposed to photograph this amazing appetizer recipe and post it for you folks. But then I got home from work at 7:30. You read that right. Work. On a Sunday. I don’t recommend it. I got cooking right away, and at 2 in the morning I was wise enough to realize that posting the recipe at that point would have been a really bad idea. So I went to sleep for like, four whole hours.
Anyhoo. Here’s a handy dandy list of stuff you should totally be making for Sukkot. They are a sampling of recipes from the archives, so feel free to dig around for even more! New recipes are a’comin, I promise. Wait, I don’t. I have so much left to do! But I really do hope they come, so stay tuned!
Challah:
Estee’s Famous Whole Wheat Challah
Appetizers:
Homemade Potato Knishes (also great as a side)
Salads and Dips:
Raspberry Zinger Vinaigrette Salad
Creamy Basil Dip (works great as a salad dressing too!)
Marinated Tri-Color Pepper Salad
Soups:
Creamy Orange Vegetable Soup (this is a must have at every Yomtov meal in my family. Add bones in a net bag while cooking for extra flavor, and remove before blending.)
Sides and Kugels:
Garlic and Shallot topped Smashed Potatoes
Mains:
Mustard Marinated Grilled Chicken
Pastrami Wrapped Caesar Chicken
Herb Marinated Grilled Chicken
Barbecue Ribs with Homemade Barbecue Sauce
Desserts:
Strawberry Chocolate Cream Cups
Mocha Cheesecake (works great with non-dairy cream cheese)
Chocolate Chip Cookie Dough Cheesecake (works great with non-dairy cream cheese)
Homemade Cherry Pie (works well with frozen cherries)
Cakes and Cupcakes:
Cream Cheese Swirled Chocolate Fudge Cake (works well with non-dairy cream cheese)
Mini Cookies and Cream Cupcakes
Mini Chocolate Pomegranate Bundt Cakes (can be made full sized as well)
Cookies and Bars:
Chocolate Covered Oatmeal Bars
Pretzel Coated Chocolate Cookies
Triple Chocolate Chunk Cookies
Looking for loads more? Check out the (non very recently updated 
) recipe index. Or try a category (such as cookies).
Hope you all got some good ideas here! I know I did (funny how it takes posting this to remind me of my own recipes, huh?). Gemar Chasima tova to all of my Jewish friends and readers, and I will be back after Yom Kippur with some new recipes. (Or maybe before. Who knows?) Thanks for stopping by! -Miriam
Posted in Bundt Cake, Cake, Chocolate, Dessert, Fruit, Holiday, Seasonal, Super-Easy, tagged bundt cake, cake, Chocolate, dessert, dessert recipe, glaze, mini bundt cakes, mini cake, pomegranate, recipe on September 16, 2012 | 19 Comments »
Before we talk about the recipe I’m posting tonight, can we discuss the most amazing thing that happened? Two weeks ago, I published a recipe in the Ami magazine for a butterscotch bundt cake. I’ve been writing the column for more than half a year now, and have gotten some nice feedback before, but I was completely unprepared for this. Emails poured in from all over the world. People had made my cake and loved it, people who wanted to make my cake and had questions, and people who just plain love my column. My ego is still a little swollen, so bear with me because I’m still bragging.
Turns out, the cake was popular enough to cause butterscotch chip shortages in Kosher grocery stores all over. People were asking me on twitter, Facebook, blog comments and emails where they could possibly get their hands on a container of butterscotch chips. It’s totally weird to me that I have the power to do that…!
Anyway. Back to desserts. You didn’t think that I’d get a case of pomegranate juice from my friends over at Pom Wonderful and not come up with a dessert recipe, did you?
Of course I knew I’d have I come up with a good dessert idea. My mind went to cookies at first, but I wasn’t sure how I’d make the pomegranate flavor come through enough in a cookie. I figured cake would work better for these purposes. I had just made my (now famous) butterscotch bundt cake from my column in Ami Magazine, so I decided to make these as mini bundt cakes. Cuteness factor aside, mini bundts are a fun change from the usual.
There’s an entire cup of pomegranate juice in the cake, but the chocolate flavor is strong enough that the fruity flavor is more of an undertone. The glaze however, is exactly what the cake needs to really have a perfectly balanced flavor combination.
Note: I haven’t tried this in a full sized bundt pan, but it should work nicely. Just watch the baking time. I’d guess it would need about 40-50 minutes.
I know some of you might think that the Pomegranate time is over, now that Rosh Hashanah is behind us, but pomegranates are still plentiful, and the juice is always delicious. Trust me, this is a great cake for any time of year! Oh, and don’t forget to enter to win a case of pomegranate juice! Imagine how much cake that would make…
Mini Chocolate Pomegranate Bundt Cakes:
Ingredients:
4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
Instructions:
Preheat oven to 350 degrees. Grease 2 mini bundt pans well with floured baking spray. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar until well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine.
In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder. Slowly stir the flour mixture into the wet ingredients. Mix until just combined.
Pour the batter into the prepared bundt pans, filling the cavities about 3/4′s full.
Bake at 350 for about 17-19 minutes. Remove cakes from the oven and set aside to cool.
Pomegranate Glaze:
Ingredients:
1 1/2 cups powdered sugar
1 1/2 Tablespoons pomegranate juice
Up to 1 Tablespoon water
Instructions:
In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!
Hope you all had a fabulous week! Shana Tova to all my Jewish readers, and enjoy the cake! PS- Interested in sneak previews of my baking escapades? You should follow me on Instagram. You guessed it- my user name there is OvertimeCook! Can’t wait to connect with you! -Miriam
Posted in Appetizers, Condiments/Sauces/Dips, Giveaways, Healthy, Holiday, Salads, Seasonal, Sides, Super-Easy, Traditional, Vegetables, tagged apple, Healthy, mango, pomegranate, Rosh Hashanah, salad on September 13, 2012 | 62 Comments »
Giveaway Closed!
A couple of weeks ago my friend Leah was super nice and stopped by my office with a salad she had picked up for me at a nearby restaurant . (Friends bring you ice cream. Real friends bring you salad. Everyone knows that.) The restaurant had called it a tropical salad. It has lettuce, apple and mango, and a delicious dressing. I immediately began thinking of how I would recreate it.
Then the folks over at Pom Wonderful were kind enough to send me a couple of bottles of pomegranate juice, and I immediately knew I would be making the pomegranate version of this salad. Seriously, the pomegranate juice is kinda like magic when making a salad dressing.
Now, some of you might think this looks familiar. I recently posted a recipe for a lettuce salad that had a fruity nature to it. But really, that’s all these two have in common. I know I said that one was my favorite, but it now has competition.
Want to make this delicious salad at home? How about a case of Pom Wonderful’s new 8 ounce bottles to get you started? That’s right! I am giving away a case of this juice to one lucky reader. PS- there’s gonna be some more pomegranate juice recipes on this blog soon…so you definitely want to win!
Giveaway Details:
Prize is a case of 8 ounce bottles of Pom Wonderful’s pomegranate juice.
Giveaway ends at 11:59 PM on Thursday, September 20th. Prize can only be shipped within the continental US.
How to enter:
Required Entry: Leave a comment on this post telling me what is your favorite recipe that involves pomegranates.
For additional entries: note: each entry requires it’s own comment. Duplicate entries in the same comment will only be counted once.
1) Follow @overtimecook on twitter. Leave a comment telling me you did. (If you already follow me just comment and tell me that.)
2 ) Like Tales of an Overtime Cook on Facebook. Leave a comment telling me you did. (If you already follow me just comment and tell me that.)
3) Follow Overtime Cook on Pinterest. Leave a comment telling me you did. (If you already follow me just comment and tell me that.)
Disclaimer: Pom is sponsoring the giveaway and has sent me pomegranate juice for recipe testing. Opinions are my own.
Pomegranate and Apple Salad with Pomegranate Vinaigrette
Ingredients:
for the Vinaigrette:
1/2 cup olive oil
1/3 cup pomegranate juice
1/3 cup apple cider vinegar
2 Tablespoons honey
salt and pepper to taste
for the salad
3 cups romaine lettuce (or lettuce of your choice)
1 apple, diced
1/2 mango, diced
1/4 cup pomegranate arils
optional handful of toasted nuts or croutons
Instructions:
for the vinaigrette:
Whisk all ingredients together until smooth. Set aside to pour over salad.
for the salad:
Combine lettuce, fruit and nuts/croutons (if using) in a bowl. Drizzle with vinaigrette (you will not need the full amount for this salad. Dress according to taste.) Serve immediately.
Note for Rosh Hashanah- you can make this with lemon juice instead of the vinegar. It’s not the same, but still delicious. You can omit the nuts, or use croutons.
Enjoy!
Thanks for reading! Hope it’s not too late to add this salad to your menu! And good luck with the giveaway! -Miriam
Posted in Cookies, Dessert, Holiday, Seasonal, Traditional, tagged Cookies, dessert, Easy Recipes, food, honey cookies, Recipes, Rosh Hashanah on September 12, 2012 | 18 Comments »
I just realized how brief my posts have been lately.
I mean, I’ve tried really hard to post recipes, but I’ve been posting just a line or two about said recipes, and somewhere in the delusion section of my brain, I’ve convinced myself that I’ve got this huge and adoring fan base that likes to read my rambling thoughts and random useless observations. Yeah.
So I feel like I’ve disappointed my fans. And by fans I obviously mean my mother and the other lady who sits in her office who like to stalk my foodgawker profile.
Ahem. So I’ve disappointed you (and now we’ve established who “you” is) with my lack of writing. So I’m gonna write now. Partly because I’m on the train and reception is bad, so it’s either this or temple run, and partly because I want you folks to know that I’ve got a perfectly valid reason for posting such short posts. And yeah, that’s the same reason as every other time. Work. Stress. Sigh.
Don’t you hate when real life gets in the way of blogging?
Work has been in-tense. Oh, then there’s my Ami column. I can’t tell you yet what I have coming up, but put it this way: I, the gal who effortlessly makes up two new cookie recipes in one night (ego alert) am finding it super challenging. I’m excited for my deadline to pass, so I can start stressing about other things. Like writing long and drawn our rants on this blog, and refreshing the stats every five minutes to convince myself that people are reading it.
Well that wasn’t a hint at all.
Enough about my stress. Wanna know what isn’t stressful? These cookies. Yep, they’re non only dubbed the best honey cookies ever (not by me, but by the sibling who begged for more as I snuck them into the freezer for Rosh Hashanah) but they are So. Easy. To. Make.
I totally fooled you, didn’t I? I know, that glaze makes it look like you labored over these for pretty much forever, but that’s not it at all. Nope, just scoop the dough and bake them. Then dip in the glaze and smile as you accept your compliments. Or you can just leave the glaze off. Either way, make these. You’ll reach for a second, guaranteed.
Lemon Glazed Honey Cookies
Adapted from my Maple Sandwich Cookies
Ingredients:
1 cup butter or margarine
1 cup brown sugar
1 cup honey
1 egg
1/2 Tbsp (1 1/2 tsp) vanilla extract
4 cups flour
1 tsp baking soda
1 teaspoon cinnamon
pinch salt
Instructions:
Preheat oven to 350. Lightly grease cookie sheets.
In the bowl of an electric mixer, cream together butter and sugar until combined. Add honey, egg and vanilla, and beat until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt. Stir into wet ingredients until just combined, be careful not to overmix.
Using a medium or tablespoon cookie scoop, drop dough onto prepared trays.
Bake at 350 for 10-11 minutes. Leave cookies to cool on tray for one minute before removing to wire rack to cool completely.
Lemon Glaze
Ingredients:
2 cups confectioner’s sugar
2 teaspoons lemon juice
finely grated zest of 1 lemon
2 Tablespoons Honey
1-2 Tablespoons boiling water
Instructions:
Combine all of the ingredients in a small bowl. Add the water slowly, only adding as much as needed. Dip the cooled cookies in the glaze and set aside to set.
Enjoy!
Thanks for stopping by, and come back soon, I’ve got some more awe-some recipes for you, plus a really awesome giveaway! -Miriam PS- Looking for other Rosh Hashanah desserts? Try my Apple and Honey Tarts or my Honey Cupcakes
Kosher Connection Recipe Linkup:
so your purchases can support this blog at no charge to you!
