baking
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It’s Purim! I made hamantaschen aka oznei haman and decided I needed a cool Korean inspired filling. I got some red beans (also called adzuki beans, they are NOT kidney beans that happen to be red), made a nice paste, and decided I should write up the recipe for you too. I picked red bean…
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You can call this either Amalena’s crowned seven-species or Amalena’s crowned shivat ha’minim, or something else completely, I just figured it needed a name! This was an experiment that went AMAZINGLY. I gotta share it. Great for celebrating Rosh Hashanah, Sukkot, Shavuot, Tu B’Shvat, Hanukka, or just because. It’s sweet, crunchy, chewy, and has little…
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I literally just made these for the first time today and they turned out *amazing*. Korean savory rugelach are the perfect marriage of Korean and Ashkenazi cooking. It’s spicy, doughy, and delicious. Rugelach is a usually sweet Ashkenazi Jewish dessert made with rolled dough and a filling that can be as creative as you are.…
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This is gluten-free challah that is actually good. Or at least, not too bad. Gluten free stuff is never going to be the same as full gluten stuff and I’m not going to pretend to you that you can’t tell the difference. You can. But, the taste is there. And the texture is as close…
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Almost every Friday, I make a new challah for the week. For a while I had to go gluten free for health reasons, but now I’m lucky enough to be back to full-gluten challahs! For now I’ll share this full-gluten recipe, but I’ll put my gluten-free up another time, promise. Challah is an enriched braided…
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