Thursday, May 16, 2019

Jordan Marsh Style Blueberry Muffins


1/2 cup (8 tablespoons) butter (room temperature)
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping


Preheat the oven to 375°F.
 Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

I used my new Mother's Day gift

In a medium-sized bowl or mixer, beat together the butter and sugar until well combined.Scrape the bottom.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Add the whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired.

Bake the muffins for about 25-30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.


Wednesday, May 15, 2019

Mother's Day Gifts

My husband knows me so very well, and he knows that if he buys me a kitchen gadget, I will love it, use it and he will benefit.

He learned that early on in our relationship, when he purchased a bread machine for me, before we were engaged.  I have been through several bread machines, but that was the first kitchen gadget he got for me.  I use the machine at least weekly, if not twice a week.  Our kids have grown up on homemade challah, homemade cinnamon raisin bread and other types of bread.

Other machines that he has purchased for me:

Ice Cream Maker (win win)

Smart Oven with AirFryer - yum.  Air Fried Zucchini is delicious as is Air Fried Flounder

Immersion Blender - making soups is so much easier

This Mother's Day he continued the amazing trend with:

I haven't used it yet, but thinking this weekend could be the weekend.

Thinking blueberry muffins are in our future.

If you have either of these gadgets please let me know how you like them!

Tuesday, April 23, 2019

Cucumber and Onion Salad

An easy salad to make any time of year, but it is kosher for Passover!

3-4 thin cucumbers (peeled)
1 medium Vidalia onion
2-3 T fresh dill (you can substitute in 1 teaspoon of dry dill if needed)
1 T sugar
2 T olive oil
1/4 c balsamic vinegar
1/4 c white wine vinegar

Slice the cucumbers paper thin and put in bowl.

Slice the onion as thin as possible and add to bowl.

Sprinkle with sugar and leave out for 30-60 minutes.  Add olive oil and vinegars and stir.

Wednesday, February 27, 2019

Temple Emanuel Challah Bake - RECIPE

Some people have asked me for the recipe.

1 package of instant yeast
1/3 c sugar
1 cup warm water
1 heaping teaspoon of kosher salt
1/2 cup vegetable or canola oil
1 egg
3 1/4 c of bread flour

In a bowl combine yeast, water and sugar.  Let sit for five minutes so yeast blooms.

Mix oil and egg together in a separate bowl.

Pout flour on top of yeast mixture and add the salt.  Use a wooden spoon to mix.  The dough will be sticky.  When it comes together start to knead in the bowl for about five minutes, adding a touch of extra flour if needed.

Cover dough with cloth and let rise for 30-45 minutes.

Turn onto a lightly floured board.  * Divide your dough into three balls and roll into equal length snakes/ropes.  Cover a sheet pan with tin foil and spray with Pam.  Braid the dough.  Let rise for another 30-45 minutes.

Preheat oven to 350F

Brush an egg wash on the top (one egg with 1 T of water mixed together), and top with poppy seeds (or another topping, such as Everything Bagel).

Bake for 35 minutes.  Cool on a wire rack and enjoy.

IF you have a bread machine, put all the ingredients in the machine, and set to DOUGH.  It will mix and rise.  Once you have dough, you can turn your dough onto a board and divide your dough into three balls and follow the recipe above where the * is.

Monday, February 25, 2019

Air Fryer Haddock

Testing out my new air fryer and made fish in it on Saturday.  I prepared my usual batter of and egg wash and then panko.  Super easy.

Then I preheated my air fryer to 330 and cooked the fish! for 15 minutes, with a flip halfway through.  Crispy outside.  Moist inside.  House didn't smell like oil.

Saturday, February 16, 2019


My co-worker was recently telling me that she is in a biscotti mood, and she has made several different recipes from Pinterest.  Got me thinking that I haven't made biscotti in a while!

Classic Almond Biscotti - makes about 24

1 cup whole almonds with skins
2 cups all purpose flour
1 cup sugar
1/2 t baking powder
Pinch of salt
3 large eggs
2 large egg yolks
1 t vanilla extract

Preheat the oven to 35 degrees.

Spread the almonds on a large baking sheet in a single layer and bake for 7 minutes.  Set aside to cool.  Cover baking sheet with tinfoil and spray with Pam.  When almonds cool, course chip them.

Combine the flour, sugar, baking powder and salt in a large bowl and whisk.

Beat two eggs and the egg yolks together in a small bowl with the vanilla.  Pour over the flour and use the fork to combine.  Knead the dough and then add the almonds and continue to knead.  Place the dough on a lightly floured board and divide in half.  Shape each half into a flat log about 12 inches long and three inches across.  Place the logs on the baking sheet.

Beat the remaining egg and brush the logs with the beaten egg.  Bake for 35 minutes.

Remove from oven and reduce the heat to 325.  Cut the logs on the diagonal into one inch wide slices.

Put biscotti, cut side down and bake for 10 minutes.

Remove from oven and cool.

Monday, February 11, 2019

Temple Emanuel Challah Bake

On Sunday, February 10, I was able to participate in a wonderful event at Temple Emanuel in Newton, MA.  200 people participated in the largest TE Community Challah Bake in recent history.  Each participant made their own challah.

Each participant received a crisp new blue Temple Emanuel Challah Bake Apron, along with a recipe place-mat and bowl.  At each assigned spot, there were pre-measured containers that contained flour, sugar, salt, water, an egg and oil.  We were lead by community members each step of the way.  We said blessings together.  After you put on your apron, you were ready to place the water, yeast and salt into your bowl and mix it.  After waiting five minutes, you were instructed to place half the flour, the oil and the egg into the bowl and mix it.  Then mix in the remaining flour.  We were then instructed to kneed the dough.  Then we put a napkin over the bowl and let the challah dough rest for 30 minutes while we:

talked with community members; or
snacked over fruit; or
tasted challah from local bakeries; or
practiced braiding at a braiding station; or
gave tzedakah; or
picked our toppings for our challah; or
played games with the kid focused DJ.

After the dough rose, we learned how to braid the dough.  Then we sprayed our baking pan with cooking spray and transferred our beautiful dough to the pan and covered it.  The cover included baking

Once we arrived home, we preheated the oven, applied an egg wash, applied our toppings and baked each beautiful loaf.  The house smelled AMAZING.

There were parents with kids.  There were tables of teenagers making challah together.  There were tables of women making challah.  There were grandparents with grandchildren making challah.  And the recipe is easy enough to replicate at home.

A very successful community challah bake doesn't happen without community volunteers or a leader.  Our leader, Terri Schwartz Russell thought of everything, and I know I can't wait to do it again.