The chagim are over, it’s back to school, back to work and officially Autumn. It’s also the perfect time to enjoy some classic cookies now that holiday cooking and baking can be put aside.
A good cookie recipe is hard to come by, but when I found this recipe for Oatmeal cookies I truly fell in love. You can keep them plain, add classic raisins, or like in my version below, add a twist with some chocolate chips and dried cherries! I have also used golden raisins and dried cranberries, but you can really do a little cookie improv based on your own tastes.
Another great part of this recipe – they can be made pareve or dairy! I almost always prefer to bake with butter, but I have made this recipe countless times with pareve margarine and the cookies come out great!
Pro tip: to bring out the sweetness of cookies don’t forget the salt! Combine 1/2 Tbsp thick sea salt with 1/2 Tbsp sanding sugar and sprinkle just a pinch on each cookie. The sanding sugar with make the cookies look beautiful and the salt will really add a depth of flavor and bring out the cookie’s sweetness.
1 3/4 cups old-fashioned rolled oats
3/4 cup flour
3/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/4 sticks unsalted butter or margarine, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/2 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup dried cherries
1/2 Tbsp thick sea salt (optional)
Preheat oven to 375 degrees.
Combine oats, flour, cinnamon, baking soda and salt in a medium bowl. Beat butter or margarine with sugars with a mixer until light and fluffy. Add egg and vanilla.
Add dry ingredients to wet ingredients until just combine. Fold in the chocolate chips and cherries (or other add-ins). Don't overmix. In a small bowl combine sanding sugar and sea salt.
Using a cookie scoop, drop cookies on a baking sheet 2 inches apart. Lightly flatten cookies with moistened fingers. Sprinkle a pinch of sea salt and sugar on top of each cookie.
Bake for 10-12 minutes or until golden. Let cool for 2-3 minutes on baking sheet and then transfer to cooling racks.
The High Holidays quickly approach, and with it, lots of cooking! The last thing you probably want to be doing as you gear up for family-filled dinners is more cooking…but alas, its time for Shabbat!
This week I put together some easy, simple recipes that won’t have you slaving over a hot stove for too long.
I love a good, simple roasted chicken recipe. Put it together, throw it into the oven, and 45 minutes to an hour later you have a perfect, juicy main attraction. Try The Shiksa‘s recipe this week for Honey Herb Roasted Chicken.
What does lemon plus oregano plus potatoes equal? Potato side dish perfection! Try this Martha recipe for Greek Lemon Roasted Potatoes to go alongside that beautiful herb roasted chicken.
And what could be quicker or easier than this Quick and Easy Chocolate Cake. Serve with some fresh berries, and maybe even some soy ice cream!
Happy cooking and Shabbat Shalom!
Summer is certainly a season of jamming. But how about a savory jam? Try serving this Eggplant Jam alongside your challah this week to start off your Shabbat meal.
Not only do I love salads with beets, but I also love updated versions of traditional Jewish dishes such as this Borscht Salad featured this week on Jewcy. Serving with a meat meal? Just leave off the optional feta cheese.
I love making roasted potatoes for Shabbat dinner each week, but I get bored of the same old potatoes if I don’t change up my recipe now and then. That’s why I got excited when I came across this recipe for Fried Smashed Potatoes with Lemons from Giada De Laurentis.
When the sun is shining and the weather is still nice, the last thing you want to do is spend all day preparing a main dish. This recipe for Herb Marinated Grilled Chicken from The Overtime Cook is a simple and fast way to serve up Shabbat dinner without spending all day in the kitchen. Want to pump up the flavor? Make sure to marinate the chicken overnight.
I am all about the decadent desserts, especially when chocolate is involved. But sometimes you just need a light and sweet finish to your meal such as this Melon Carpaccio with Lime.
Happy cooking and Shabbat Shalom!
Here are a few recipe ideas to warm up your Shabbat dinner this week!
One of my very own, Tunisian Spice Butternut Squash Soup has just enough spice to make it a little more special than your average butternut squash bisque.
Shabbat Shalom, and happy cooking!
Another week, and it’s time for another round of recipe ideas for Shabbat.
As my dear friend and fellow tweeter Aimee Weiss points out, ’tis the season for some spiked apple cider! Why not start out your meal with some hot cider with rum, honey and your favorite spices. You can also make a German favorite called Gluhwein (pronounced gloo-vine), which is a hot mulled wine with oranges, cloves, allspice and cinnamon. I can’t get enough of this stuff!
I’ve been eyeing this recipe for Bucatini with Cauliflower and Brussel Sprouts for weeks in this month’s copy of Food and Wine. If you are serving a meat meal, just leave off the parmesan cheese! A perfect hearty and healthful dish for this time of year.
Shabbat Shalom, and happy eating!
Each week here at The Nosher we’ll be compiling some recipe ideas to serve for your Shabbat Dinner. This week I put together a few of my Fall favorite recipes.
My husband and I love to make this super simple roasted brussel sprouts with mushrooms as a rich and easy side dish. Its perfect for this time of year, especially served alongside your favorite roast chicken.
This is actually one of my own recipes, and I must admit, a real crowd-pleaser. It’s incredibly simple to make, and super creamy. Try my Sweet n Spicy Sweet Potato Soup.
For a cider flavor infused chicken dish, why not serve up this Apple Cider Brined Chicken. While Robert Irvine says to brine for at least 30 minutes, I recommend brining the chicken overnight to ensure maximum flavor and moistness.
For dessert (or even breakfast on Saturday morning) try this delectable looking Spiced Pumpkin Crumb Cake. I am drooling just looking at this one.
Happy cooking, and Shabbat Shalom!