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Cheesecake Recipe Roundup!

Posted in Bar Desserts, Bundt Cake, Cake, Cheesecake/Dairy Desserts, Chocolate, Cookies, Dessert, Frozen Treats, Fruit, Holiday, Muffins/Cupcakes, No-Bake Dessert, Pies/Tarts, Traditional, tagged , , , , , on April 30, 2013 | 31 Comments »

over 65 of the best cheesecake recipes on the web on Overtimecook.com

I don’t know about you, but I love cheesecake. All flavors, all shapes, all varieties. If it’s creamy and cheesey, I. Am. In.

Well the holiday of Shavuot is coming (for those of you who aren’t familiar with it, click here). If there’s ever a time to go crazy making cheesecake, it’s for a holiday where it’s traditional to eat cheesecake (among other dairy treats!). So whether you are celebrating this holiday, or just love a good slice of cheesecake, I have gathered up over 65 of the best cheesecake recipes from all over the internet.

I’ve divided the recipes up into catergories, so scroll down, click over, and enjoy! (Links to the recipes in the photos are directly below the picture.)

And don’t forget to come back soon, for some all-new, super delicious dairy treats!

 

Full Cheesecakes:

Smore’s Cheesecake

Copycat Cheesecake Factory Cheesecake

Black-Forest-Cheesecake-cravingsofalunatic-2

Black Forest Cheesecake

Triple Threat Chocolate Cheesecake

Caramel Apple Crisp Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Lime Cheesecake with Blackberry Sauce

Cotton Soft Japanese Cheesecake

Banana-Split-Cheesecake-3

Banana Split Cheesecake

Chocolate Cheesecake Cake

White Chocolate Cheesecake

Mocha Cheesecake with Oreo Crust

Layered Cheesecake with Chocolate Leaves

Oreo Cheesecake

Chocolate Chip Cookie Dough Devil’s Food Cheesecake

Carrot Cake Cheesecake

Brownie Mosaic Cheesecake

Brownie Cherry Cheesecake

Dulce de Leche Cheesecake

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Peppermint Mocha Cheesecake

Dutch Chocolate Mint Cheesecake

Peanut Butter Caramel Cheesecake

Banana Cream Cheesecake

Buckeye Cheesecake

5915988691_b9b3cbb53e_z

Chocolate Cheesecake with Peanut Butter Cream

Cheesecake Bars:

Chocolate-Chip-Peanut-Butter-Cheesecake-Bars-recipe-1

Chocolate Chip Peanut Butter Cheesecake Bars

Brownie Cheesecake Bars

Triple Citrus Cheesecake Bars

Peanut Butter Cookie Cheesecake Bars

Mini Cheesecakes with Gingersnap Crust

Blueberry Blondie Cheesecake Bars

Marble_Squares_piece_blog

Marble Cheesecake Squares

Salted Caramel Apple Cheesecake Bars

Honey Lemon Cheesecake Bars

Cheesecake Cupcakes/Mini Cheesecakes

Mini Chocolate and Peanut Butter Mousse Cheesecake

Salted Caramel Cheesecake Oatmeal Cups

Red-Velvet-Cheesecake-Cupcakes-recipe-taste-and-tell-2

Red Velvet Cheesecake Cupcakes

Sour Cherry Crustless Cheesecake Cupcakes

Mini Oreo Cheesecake

Very Berry Cheesecake Muffins

Mini Vanilla Bean Turtle Cheesecake

Mini Lemon Lime Cheesecakes

Cheesecake Cookies:

Cheesecake Thumbprint Cookies

Vanilla Glazed Red Velvet Cream Cheese Cookies

Oreo Cheesecake Cookies

Brown Butter Triple Chunk Cream Cheese Cookies

Red Velvet Cheesecake Cookies

No Bake Cheesecake:

Meyer-Lemon-and-Blueberry-Cheesecake-Shots-1

No-Bake Meyer Lemon Cheesecake Shots

Raspberry Cheesecake Ice Cream

Blueberry Cheesecake Popsicles

Raspberry Cheesecake Yogurt Cups

No-Bake-Cheesecake.V.w1

Cotton Candy Mini No Bake Cheesecake

Cheesecake Truffles

No Bake Raspberry Lemonade Cheesecake

Passionfruit Cheesecake Parfaits

Chocolate Speckled No-Bake Cheesecake

No Bake Lemon Cheesecake with Blueberry Sauce

Toasted Coconut Cheesecake Dip

Light as Air No Bake Cheesecake

4111-No_Bake_Cheese_Cake-012LR (1) (1)

No Bake Cheesecake Mousse

Lighter Cheesecake:

Lemony Greek Yogurt Cheesecake

Cheesecake Supreme

Cherry Cheesecake Cups

Healthy Chocolate Cheesecake Pancakes

Cheesecake Stuffed Peaches

Cream Cheese Cakes:

Cream Cheese Swirled Chocolate Fudge Bundt Cake

Cream Cheese Stuffed Banana Bundt Cake

Pumpkin Cream Cheese Bundt Cake

 

Thanks for stopping by friends! I hope you get inspired to bake some really amazing treats! -Miriam

 All photos used with permission from their owners.

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Savory Meat Pie Hamantaschen

Posted in Appetizers, Holiday, Meat, purim, Sides, Traditional, tagged , , , , , , , , on February 12, 2013 | 17 Comments »

savory meat pie hamantaschen on overtimecook

It’s 1:30 am and I am sitting at my computer thinking about hamantashen. But it isn’t my fault, really. Blame it on…

Oh forget it. It’s totally my fault. I can’t help myself. Not only do I imagine myself to have hoards of anxious fans waiting for my brilliant purim ideas yeah right but I also need to impress people at my own purim seudah (feast/party).

It’s hard, let me tell you. No matter how much pressure you might feel at parties, think about what it’s like when you are a food writer. Exactly. Well I kinda wish I could invite each and every one of you to my purim party, because I am serving these meat pie hamantaschen as the appetizer and they are seriously delicious.

But sadly I can’t invite you all. Luckily I can share this awesome and gorgeous recipe with you. Make this!

savory meat pie hamantaschen

Savory Meat Pie Hamantaschen:

Ingredients:

for the crust: 

3 cups all purpose flour

1 teaspoon salt

3 sticks (1 1/2 cups) margarine, frozen or very cold

about 9 Tablespoons ice water

for the filling:

oil for frying

2 small onions, finely diced

2 lb ground meat

2 small cloves garlic, minced

2 teaspoons salt, or to taste

1/4 teaspoon black pepper, or to taste

beaten egg, optional, for brushing

Instructions:

for the dough: (for tips on making pie dough, see my step by step tutorial here.)

Place the flour and salt in the bowl of a food processor and pulse quickly to combine.

Cut the frozen margarine into cubes and sprinkle over the flour mixture. Pulse in sort on-off bursts until the mixture resembles coarse crumbs.

Add the ice water, starting with 6 Tablespoons, and pulse until the dough comes together. Add additional ice water until dough just comes together. Do not overwork the dough. 

Remove the dough from the bowl and place in a bag in the fridge for a couple of hours or overnight.

for the filling:

Heat the oil in a large frying pan. Add the diced onions and sautee for a couple of minutes until translucent. Add the meat and stir to break it up as the meat cooks. You don’t want to leave any large pieces of meat. Add the garlic, salt and pepper and sautee for about a half an hour, until cooked through. Taste and adjust salt and pepper to taste.

to assemble:

Preheat oven to 400 degrees.

On a lightly floured surface, roll out the chilled dough to about 1/8th of an inch. Cut out rounds about 4-5 inches in diameter (you can use a smaller circle if you want to make this smaller, but watch the baking time.) and set aside. Re-roll the scraps and repeat until all dough has been shaped into circles.

Place a mound of the filling in the center of the dough (about 1-2 tablespoons, depending on the size of the circle. Fold up the sides of the circles, meeting at the corners to create the hamantaschen shape. (For hamantaschen shaping tips, see my article here.)

If making this for an occasion other than purim, place the filling in the center and fold over for a half moon shape.

Brush the beaten egg over the tops of the hamantaschen, if desired. Place on lightly greased cookie sheet and bake at 400 degrees for 15-18 minutes, until just turning golden on the outside.

Serve hot.

Enjoy!

savory meat pie hamantaschen 3

Thanks for stopping by! And don’t forget to check out my Chocolate Covered Hamantashen Pops that I posted on Cook Kosher yesterday! And come back soon for some more fun purim ideas! – Miriam

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Baked Peanut Butter or Nutella Donuts

Posted in Breakfast, Chocolate, Dairy, Dessert, Holiday, Nuts, Peanut Butter, Super-Easy, Traditional, tagged , , , , , , , , , on December 5, 2012 | 13 Comments »

baked donuts

Remember how I recently discussed how hard I find the process of making decisions? Well tonight’s post is basically a post script to that one, because if you thought deciding between pecan pie or brownies was hard, imagine trying to decide between chocolate glazed peanut butter donuts or glazed nutella (chocolate hazelnut) donuts! I know, it totally boggles the mind.

Well I, for one, don’t believe in making such difficult decisions. So I thought to myself…why choose?

Yep, that’s right. I made both peanut butter donuts and nutella donuts. Which means, if you think about it, that these donuts are super easy to make. Because I started making them late at night, and still had time and patience to make a second batch.

Psst! Looking for traditional fried donuts for Hannukah? Well, I’ve got you covered!

So, will you make both? Or pick one of these? Either way, you can’t really go wrong. My tasters raved about how these are as good as fried donuts. Plus they are practically health food because they’re baked. And mini.

baked donuts 4

Chocolate Glazed Peanut Butter Baked Donuts:

adapted from Fake Ginger

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup peanut butter

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze:

1/2 cup confectioner’s sugar

2 Tablespoons cocoa powder

1 Tablespoon light corn syrup

1/4 teaspoon vanilla exract

1 Tablespoon milk or soy milk

optional finely chopped peanuts

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the peanut butter and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-6 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with finely chopped peanuts, if using. Allow the glaze to set before serving.

baked donuts

Glazed Chocolate Hazelnut Baked Donuts

adapted from the recipe above

This recipe makes very little, so I recommend doubling it.

Ingredients:

1/4 cup nutella or chocolate hazelnut spread (for a non-dairy option, I use Shneider’s Delinut)

1/4 cup sugar

1/3 cup plus 1 Tablespoon milk or soy-milk

1 Tablespoon canola oil

1/2 teaspoon vanilla extract

1 egg

1 cup plus 2 Tablespoons flour

1 teaspoon baking powder

1/4 teaspoon salt

for the glaze: 

1/2 cup confectioner’s sugar

2 Tablespoons chocolate hazelnut spread

1 T milk

1 1 Tablespoon water

1 Tablespoon corn syrup

optional chocolate sprinkles

Instructions:

Preheat oven to 325. Lightly grease a mini donut pan and set aside.

In the bowl of an electric mixer, beat together the nutella and sugar and set aside.

Add in the milk, oil, vanilla and egg. Beat to combine. Add the flour, baking powder and salt and stir until evenly distributed.

Pour the mixture into a resealable bag or a piping bag and cut a small hole in the corner. Pipe the mixture into the donut pan, filling the cavity about 3/4 of the way to the top.

Place in the oven and bake at 325 for 5-7 minutes, until the top springs back when touched. Remove donuts from the pan, and set aside to cool. Repeat with remaining batter.

To make the glaze, mix all ingredients together in a small bowl and stir to combine. Dip cooled donuts into the glaze, then sprinkle with sprinkles, if using. Allow the glaze to set before serving.

Note: to use a full size donut pan, bake either recipe for 8-10 minutes. 

Enjoy!

baked donuts

Look how I just freed you from making a tough decision! You can thank me later.

Thanks for stopping by! I hope you all make these donuts, but for a seriously decadent, fried chanukah treat, come back soon…and save up your calories- it’s worth it! -Miriam

PS: Did you enter the fabulous giveaway I have going on?

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Sukkos Recipe Roundup

Posted in Appetizers, Bread, Chicken, Dessert, Holiday, Main Courses, Meat, Salads, Seasonal, Sides, Soups, Traditional, Vegetables, tagged , , 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:

Mini Shepherd’s Pies

Homemade Potato Knishes (also great as a side)

Puff Pastry Pastrami Pockets

Salads and Dips:

Pomegranate and Apple Salad

Citrus Carrot Salad

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.)

Zucchini and Broccoli Soup

Roasted Red Pepper Soup

Sides and Kugels:

Homemade Potato Knishes

Sweet Lemon Noodle Kugel

Broccoli Kugel Muffins

Apple Cherry Crumb Kugel

Garlic and Shallot topped Smashed Potatoes

Basil Potato Salad

Grilled Vegetable Rice Salad

Spicy Baked Zucchini Sticks

Za’atar Roasted Cauliflower

Mains:

Mustard Marinated Grilled Chicken

Spinach Stuffed Chicken

Pastrami Wrapped Caesar Chicken

Herb Marinated Grilled Chicken 

Barbecue Ribs with Homemade Barbecue Sauce

Desserts:

Strawberry Chocolate Cream Cups

Mini Double Chocolate Trifles

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:

Zebra Cake

Zebra Bundt Cake

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: 

Mocha Bars

Chocolate Covered Oatmeal Bars

Maple Sandwich Cookies

Pretzel Coated Chocolate Cookies

Triple Chocolate Chunk Cookies

Cookies and Cream Biscotti

Oreo Chunk Chocolate Cookies

Glazed Raspberry Cookies

Snickerdoodles

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

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Pomegranate and Apple Salad with Pomegranate Vinaigrette

Posted in Appetizers, Condiments/Sauces/Dips, Giveaways, Healthy, Holiday, Salads, Seasonal, Sides, Super-Easy, Traditional, Vegetables, tagged , , , , , 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

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Lemon Glazed Honey Cookies

Posted in Cookies, Dessert, Holiday, Seasonal, Traditional, tagged , , , , , , 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:

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Rosh Hashanah Recipe Roundup

Posted in Holiday, Seasonal, Traditional on September 7, 2012 | 6 Comments »

This week, instead of a Photography Friday post, I figured I’d share a bunch of awesome Rosh Hashanah recipes, all in one place. I know, I know, I just hosted a blog party where you guys got almost 30 great recipes. But there are lots of great recipes in my archives as well as other blogs, so click on over for more help in your Holiday menu planning!

Firstly, you really need to get a copy of this week’s Ami Magazine, where I have three fabulous recipes: Butterscotch Bundt Cake, Honey Shortbread Cookies and Apple Pie Wontons. You don’t want to miss these!

Simanim:

Spicy Baked Carrot Chips

Butternut Squash Fries

Healthy Orange Carrot Muffins

Healthy Butternut Squash Muffins (leave off the topping if your custom is not to use nuts.)

Cabbage Mini Muffins

 

Sides, Salads, Soups and Kugels

Apple Cherry Crumb Kugel

Mini Apple Kugel Muffins

Sweet Lemon Lukshen (Noodle) Kugel

Honey Glazed Sweet Potatoes

Butternut Squash Soup

Butternut Squash Kugel

Raspberry Zinger Vinaigrette Salad (this would be awesome with some pomegranate seeds in it!)

 

Mains

Apple Stuffed Chicken Cutlets

Easy Honey Mustard Chicken

Honey Mustard Chicken with Apples

Lamb with Pomegranate Molasses Sauce

Apple Cider Roasted Chicken

 

Desserts:

Apple Chunk Oatmeal Cookies

Puff Pastry Apple Pie Cups

Honey Cupcakes

(Not your Bubby’s) Honey Cookies

Apple and Honey Tarts

Apple Spice Cake

Caramel Apple Trifles

Pomegranate Sorbet

Apple Cider Cinnamon Rolls

Whole Wheat Apple Muffins

 

How To:

How to Braid a Round Challah (Video)

How to Deseed a Pomegranate

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Mini Apple and Honey Tarts and a Rosh Hashanah Blog Party

Posted in Dessert, Giveaways, Holiday, Seasonal, Super-Easy, Traditional, tagged , , , , , on September 2, 2012 | 71 Comments »

Giveaway Closed!

It’s hard to believe that this entire party was conceptualized and came to this point in such a short time! About a week and a half ago, on Twitter, my friend Jessie (who happens to be one of my food photography heroes!) and I were talking about the upcoming holiday of Rosh Hashanah, and how we should do something fun to celebrate the occasion on our blogs. I don’t think at that point that we imagined that it would be this big or popular, but here’s the scoop:

What: A Rosh Hashanah Blog Party

When: Right now!

Where: here, and a whole bunch of awesome blogs. Scroll down past the recipe for the list!

What else: Lots! Firstly, the event is hosted by myself and Jessie and sponsored by Kitchen Aid. We hope to have more Holiday Blog Parties in the future, so if you’re a Jewish blogger and interested in joining, email holidayblogparties@gmail.com. (You don’t have to be a food blogger to join, just willing to post a holiday themed recipe!)

To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012.
To Enter the Giveaway: Leave a comment on this post telling me what you will be cooking this year for Rosh Hashanah.
Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.

If you want to learn more about Rosh Hashanah, click here to read about it on Aish.

______________________________________________________

Now, about the recipe that is special enough for a party like this… Well, for starters, my father tasted it and proclaimed that it’s the best dessert I ever made. Now, that would be an impressive statement at any time, but considering how many desserts I make, that’s extra impressive.

Wanna know what I didn’t tell him? That this was one of the easiest desserts I ever made. I had originally planned to make this just for Rosh Hashanah (after my initial test batch recently.) Then my family fought over the last crumb, and I knew this would be more than a once a year treat.

Mini Apples and Honey Tarts:

Ingredients:

3 Tablespoons butter or margarine

3 Tablespoons honey

10 large puff pastry squares

2-3 apples, peeled and sliced very thin

optional raw or demerara sugar, for topping

Instructions:

Preheat oven to 350. Grease a cookie sheet and set aside.

In a small pot, melt together the butter or margarine and honey. Set aside to cool slightly.

Brush a puff pastry square with the honey mixture, then top with thin slices of apple. Fold over the corners to form a square over the apples. Brush the entire top with more of the honey mixture. If desired, top it with sugar. Repeat with remaining squares.

Bake at 350 for 30-35 minutes, until golden brown. Remove from oven and serve warm.

Enjoy.

Wait! There’s more! Here’s a list of Jewish bloggers celebrating with Rosh Hashanah themed recipes. You do not want to miss these. I am drooling just reading the list. Click on the links below to see the recipes, and tell them Miriam sent you! (Also, remember that you can enter to win the cookbook once per blog, so click on over to the following for more chances at winning!)

Challah and Bread:

Marlene of The Jewish Hostess made Apple Challah
Amanda of The Challah Blog made Pomegranate Challah
Shelly of The Kosher Home made Apple, Honey and Pomegranate Challah!
Sides, Salads and Starters:
Sarah of Food, Words, Photos made Tzimmes (Rosh Hashanah Carrots)
Tali of More Quiche, Please made Roasted Beets and Butternut Squash
Roberta and Lois of Kosher Eye made Simanim Salad
Chanie of Busy In Brooklyn made Pomegranate Coleslaw
Rivki of Life in the Married Lane made Super Salad
Hannah of Cooking Manager made Beets Marinated with Ginger and Garlic
Sina of The Kosher Spoon made Pomegranate, Almond and Raisin Couscous
Hindy of Confident Cook-Hesitant Baker made Warm Roasted Beets with Farro
Sarah of Kosher Street made Sweet Potato Apple Tzimmes
Main Dishes:
Jessie of Taste made Smoked Salmon
Samantha of The Little Ferraro Kitchen made Chicken with Dates
Michele of Kosher Treif Cooking made Coconut Chicken Strips with two dipping sauces
Melinda of Kitchen Tested made Key Lime Glazed Duck
Stephanie and Jessica of The Kosher Foodies made Chicken Braised in Pomegranate
Liz of The Lemon Bowl made Beef Brisket
Estee of Anyone Interested? made Easy Breazy 5 Minute Brisket
Desserts and Drinks:
Miriam of Overtime Cook made Mini Apples and Honey Tarts
Laura of Pragmatic Attic made Fresh Ginger Honey Cake
Susan of The Girl in the Little Red Kitchen made Honey Caramel Apple Galette
Amy of What Jew Wanna Eat made an Apple and Honey Cocktail
Nick of The Baking Process made Apple and Date Honey Squares
Lisa of The Monday Morning Cooking Club made Honey Chiffon Cake and Traditional Honey Cake
Leah of Cook Kosher made Pomegranate Ice Cream
Overwhelmed? I know I am! Rosh Hashanah menu planning just got a whole lot easier, huh? Thanks for partaking in our party folks, and don’t forget to enter the giveaway! -Miriam

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