I’m So Sorry

You guys.

Forgive me for what I am about to share with you.


You know that Trader Joe’s sells something called cookie butter, right?  It’s delicious and I only discovered it recently.  I prefer to eat it with a spoon once in a while.  I can’t imagine eating it any other way.  As good as it is, I was able to portion it out.  It wasn’t an obsession.

But this.  Oh no.

The Kitchen Paper posted a recipe for Oreo Cookie Butter.  Oh boy.  You guys.  I can’t even.

It’s so simple and yet so, so good.  It’s so dangerou to have becuase, honestly, I just made it and have already had three spoonfuls.  I mean, I JUST made it.  This is bad.  Bad, bad, bad.

Oreo Cookie Butter (Posted by The Kitchen Paper)


1 package oreo cookies (I actually used Wegman’s house brand.  Same thing, really)

1/4 cup coconut oil


Put the cookies and oil into the food processor.

My HipstaPrint 983616577_2Turn it on.  Let it run for about 3 minutes.  Scrape the sides and bottom.

My HipstaPrint 983616577Let it run for another 3-5 minutes.  I actually let it go longer because I ran upstairs to help with a bathroom issue, only to find that my son had locked himself out of his bedroom which required me to remove his doorknob… anyway, I let it blend a long time.

My HipstaPrint 983616577_4It will be warm from being chopped/blended for so long.  This will make it a good consistency for pouring into the jar you’re going to store it in.

My HipstaPrint 983616577_3After it cools, it will be more the consistency of peanut butter.  You could, I suppose, spread this on bread or graham crackers or something.  You could eat it with ice cream.  Or maybe dip fruit in it?  I prefer to eat it with a spoon.

My HipstaPrint 983616577_1Oh my.  So good.  Again, so sorry for showing this to you.  Best to just click to a new page and move past it.  Really.





Purim 2015

It’s been a long time, no?
I have good reasons but you’ve heard them all before (work, kids, life, work, sleep, friends, work, kids and oh, did I mention not enough time in the day ever?!) and they are just, well, they are just what they are. So. I’m here now.

And it’s Purim. A favorite holiday, made even better this year by my use of technology. As I sit here, buried in snow in Boston, my family and dear friends in Israel are sending me photographs of their gorgeous children, dressed in costume, playing outside on the green grass in the warm sun. Sunshine. Grass. Costumes. I am jealous.

So, we made Hamantaschen. I used the same recipe I used here but this time I took photos.

Hamanaschen via Kveller.com


2/3 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

2 1/2-3 cups of flour

1 teaspoon baking powder

dash of salt


Preheat oven to 375 F.

Cream the butter and sugar.  I used the food processor because, as you may recall, I am lazy.

My HipstaPrint 983616577_9Add the egg and vanilla and give it a whir.  Add the baking soda and flour and mix until it becomes a big ball.  My HipstaPrint 983616577_4Mine was super crumbly.  I should have added a bit of water here but didn’t.  Instead I sort of smushed it all together, wrapped it up and threw it in the fridge for a few hours.

My HipstaPrint 983616577_13When I took it out I realized that it was way too dry to be rolled out.  So I put it into my mixer and added a bit of water (maybe a spoonful or so) and mixed it up.  Made it more pliable and I was able to roll it out.

My HipstaPrint 983616577_12We used a small round cookie cutter.  My plan was to make small cookies- for the more commonly seen larger size, use a larger cookie cutter.

My HipstaPrint 983616577_3I rolled the dough to about 1/4 to an 1/8 of an inch thick and the kids helped me to cut out the circles.

IMG_3098 IMG_3096Now for filling.  Poppy seed  is my favorite and maybe one of these years I’ll make it.  We did the shortcut strawberry jam, apricot jam and chocolate since that’s what we had.  I melted the chocolate chips in the microwave before using them as past experience says that they won’t melt in the cookie itself.

My HipstaPrint 983616577To fill and shape, place a bit of the filing in the middle- maybe a half to a full teaspoon- in the center of the circle.  My HipstaPrint 983616577Wet a finger and trace the outside of the circle so that the sides will stick to themselves.  This was my son’s favorite part.  Sadly, I have zero photos of him helping me but he was so excited to do it.

Fold one edge over.

My HipstaPrint 983616577_7Fold the next edge, overlapping the first.

My HipstaPrint 983616577_15Fold the final edge over the first two, creating a triangle.

My HipstaPrint 983616577_11Place on a greased cookie sheet. Repeat until you’re out of dough.

My HipstaPrint 983616577_4Bake at 375 degrees for 10-15 minutes or until they are golden brown.  I actually like mine a bit underdone so tend to pull them on the early side.

My HipstaPrint 983616577_3Thanks for hanging in with me.  I owe my son a birthday letter since he’s almost 3 years and one month already!  Here’s his cake (it didn’t come out quite as well as I’d hoped, somewhat lopsided):

My HipstaPrint 983616577_1 My HipstaPrint 983616577It’s my daughter’s birthday next and tomorrow is their joint party at our house with friends.  I’ll be making cakes well into tonight….  Oh boy.  Who needs sleep?!


Catching Up

So it’s been more than a month since I last posted. Obviously I’ve been cooking but I haven’t really been cooking anything new or of note. True to my history, I’ve taken lots of photos and have often forgotten to photograph the final product. But in the interest of catching up, I’m going to throw them all up here and see what happens.

Happy holidays to you and yours! May these next few weeks bring you lots of love, laughter, joy and good food!

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Seasonal cupcakes from Whole Foods. The kids begged me and I couldn’t resist!

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Beginnings of the ever-present in the fall/winter chicken soup.

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My new favorite pasta to put into the chicken soup.

My HipstaPrint 823794753_16The beginnings of a Thanksgiving sandwich.

My HipstaPrint 823794753_27 Adding the cranberry sauce. My HipstaPrint 823794753_8and the warm, stove-top, of course, stuffing.

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One of our favorite go-to meals, thanks to a good friend and Cooking Light- Rosti with baked eggs. 

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What I may or may not have been having for dinner these days.



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What my kitchen looks like at the end of the night.


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I find dinosaurs in the strangest places!


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We have started our holiday season around here.


My HipstaPrint 823794753_30 My HipstaPrint 823794753_11 My HipstaPrint 823794753_17Which means brisket

My HipstaPrint 823794753_5and, of course, latkes.

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This year, we also had Chanukah pasta, thanks to another good friend.



My HipstaPrint 823794753_28 My HipstaPrint 823794753_9So, there you go. The last few weeks in pictures.  I am off on vacation for the next two weeks or so and may attempt a few fun food projects.  If so, stay tuned.  If not, well, stay tuned anyway.

Halloween Dinner 2015

Admittedly, not my best work but it was fun, nonetheless.

IMG_0184The easiest?  Minibagels with sliced cheese.  Melted under the broiler and then a plastic spider on top for creepy effect.  My daughter was almost insane with anticipation- I asked her to hand me four spiders and then she asked, incessantly, “What are the spiders for, Mumma?”  She was delirious with joy when I showed her the bagels.

IMG_0186Next easiest were the pumpkin eggs.  Hardboil your eggs and devil the filling.  Click here for my version.   Just add the paprika directly to the filling to make it more orange.  IMG_0170

Then fill the egg whites using a pastry bag or a ziplock with the tip cut off.


I sort of smoothed the filling with my fingers and then used a pumpkin carving tool (the one that comes in the little book with the patterns?) to make the pumpkin lines.

IMG_0172 IMG_0173

I then made some thin slices in a peapod for the stem.  You could probably use anything green- scallion, broccoli stem, etc.- for this.

IMG_0175There you have it!  Pumpkin eggs.

IMG_0174Finally, I made monsters with brains.  I’ve been telling the kids for a week that we were going to have brains for dinner and they would always giggle and add, slightly nervously, “But it’s really spaghetti!”

So, make your spaghetti.  If you 1) have tomato sauce and 2) have children that will eat tomato sauce, it would probably look better to have sauced spaghetti for the brains- more “real.”  Neither 1 nor 2 were true for me so plain brains for us it was.

As my kids are unpredictable eaters, I used tiny peppers.  First I sliced a bit off the bottom to make them flat and then cut off the top with the stem.

IMG_0168IMG_0169I used cheese to make the eyes and mouth.  I tried cutting out circles with a straw but was too impatient for that.  So I moved on to an old apple core-er.

IMG_0176 Then it was a matter of getting the cheese to stick to the pepper.  Frustration abounded while I experimented and was successful when I ended up using a toothpick and a dab of miso paste to get the cheese to stick. IMG_0177

For the eyeballs I used a toothpick and a bit of chocolate syrup.



Stuff the spaghetti (I coated mine in butter and cheese in a desperate attempt to get my kids not to eat it plain) inside the peppers and there you go.

IMG_0185The kids loved it, ate very little of it and went out shortly after for trick or treating.  As we are not a candy family, the novelty has worn off and the candy that is left (we didn’t get much) is promptly being eaten by my husband and myself.  As it should be.

Happy Halloween!

Halloween Approaches….

….and I’m not ready, food-wise!  I always make fun stuff for Halloween but, I gotta tell you, (in what is a recurring theme for this blog) I just don’t have time these days!  I’m cooking, obviously, since we have to eat but nothing very exciting.  No good photos to share with you, no creative recipes, no fun food.  It’s sad but true:  we are in a rut.  A food rut.  A food blogging rut.

I can offer you an example of the boringness that we’re consuming.

Last night it was chicken, potatoes, red peppers (for the kids) and broccoli.  It was good, don’t get me wrong, but just not…. blogworthy.

IMG_0164 IMG_0165 IMG_0166We made pumpkin bread this week but, of course, I don’t have a finished photo.


They thought it looked like there were “three hands, muma!”

IMG_0162 IMG_0161 IMG_0163It was delicious.

I made a huge pot of the Pioneer Woman’s Chicken and Noodles and I’ve been eating that for the last few days.  I don’t know what to say- I’ve lost some of my cooking joy.  I’m not sure how to get it back but I am certain that it will return.  Please stick with me until it does…

Comfort in a bowl

I’m still here, still cooking, still muddling through life.  Not working as much but more kid activities- swimming lessons, sports classes and that kind of thing.  In all the rush, I managed to take some time for myself and visit with a dear friend (the hippo!) and she was so very kind and loving towards me.  I needed some comfort and she made me Smitten Kitchen’s miso broccoli rice bowl.  It was so very good and exactly what I needed at the time.

I made it again this week and it was just as comforting.  Little tip, when you’re looking for miso, look in the soup section.  I couldn’t find it in the Asian foods section of Whole Foods but did find it in the soup/soup mix area of Wegmens.

This recipe is so easy.  You make your rice (I use a rice cooker), roast or steam your broccoli, roast your sweet potato, heat your black beans and top all of that with the miso dressing from Smitten Kitchen. 

The rice.

IMG_0154Sweet potato, broccoli and black beans added.

IMG_0155Finally, topped with the so yummy and delicious miso dressing.

IMG_0158I sort of wanted to stick my face in it and just inhale the dressing.  It was so good.

IMG_0159Make this now. You won’t regret it.

A Belated Happy Jew-Year

Last week we Jews celebrated the beginning of 5775.  As always, Rosh Hashannah has lots of old favorites around the table- both food and people- and some new additions.  Once again, I cooked for several days and didn’t photograph much…  But I’ll share what I did.

I wish you all a happy, sweet, joyful year.  I’m looking forward to finding my own “roga”- serenity- this year, in whatever form that takes.

Now, on to the food!

IMG_0146Lots of old favorites- roasted chicken, honey glazed carrots, brisket, mashed potatoes, roasted sweet potatoes and a number of other veggies.  This year I also made a sweet and spicy chicken and an apple, walnut tabbouleh that was quite popular.  I’ll link to that recipe at the bottom.

IMG_0138 IMG_0137 IMG_0136 IMG_0135 IMG_0133 IMG_0132 IMG_0131 IMG_0130 IMG_0129IMG_0142We tried a new seating arrangement, putting the food in the dinning room and us eating in the living room. Worked out pretty well and we’re likely to use it again in the future.

IMG_0140 IMG_0141 IMG_0149 IMG_0143IMG_0139This is the tabbouleh, in process.  It was more of a salad- lots of sweet and tart with red onions, apples, pomegranate seeds and parsley.  It was quite good and can be found here.

I’m not cooking as much these days but I’ll be back, I’m sure.  Meanwhile, have a wonderful beginning to 5775!