Crisp Candy Corn Treats

In celebration of Halloween, I was looking for a recipe that I could make with my nephew Ira. I came upon this one for candy corn shaped Rice Krispie treats. Ira and I had a blast making these and I hope you will too. 


  • Cooking spray
  • 9 tablespoons unsalted butter, divided
  • 12 cups miniature marshmallows, divided
  • 3/4 teaspoon fine salt, divided
  • 9 cups crisp puffed-rice cereal, divided
  • 1 tablespoon grated orange zest
  • Yellow and red food coloring
  • 1 tablespoon grated lemon zest


  1. Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons unsalted butter over medium. Add 4 cups miniature marshmallows and 1/4 teaspoon fine salt; stir until melted. Stir in 3 cups crisp puffed-rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer.
  2. Rinse saucepan. Repeat step 1 twice: To second batch, add orange zest and enough yellow and red food coloring to tint marshmallow mixture orange before adding cereal, then press into pan. To third batch, add lemon zest and enough yellow food coloring to tint marshmallow mixture yellow. Press third batch into pan.
  3. Let set 2 hours (or overnight). Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into 10 slices. Cut each slice in half crosswise.
  4. Using your hands, gently mold each treat into a candy-corn shape.
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Crusted Pumpkin Wedges with Sour Cream

About a year ago, at one of our Shabbat dinners, two of my friends showed up with the exact same hostess gift, the popular recipe book, “Plenty” by Yotam Ottolenghi. This beautiful book boasts delicious vegetable recipes and magnificent photos from  Mr Ottolenghi’s London restaurant, Ottolenghi.

Since we are in the month of October and pumpkins can be found at the entrance of virtually every grocery store, I thought I would try this recipe for Pumpkin Wedges. I am so glad that I did. I highly recommend you try it as well, and I am certain that you will thank me, as these are incredibly delicious and oh so healthy.  

(Serves 4)


  • 1 ½ lbs pumpkin (skin on)
  • ½ cup grated Parmesean
  • 3 tbsp dried white breadcrumbs
  • 6 tbsp finely chopped thyme
  • grated zest of 2 large lemons
  • 2 garlic cloves, crushed
  • salt and pepper
  • ¼ cup olive oil
  • ½ cup sour cream
  • 1 tbsp chopped dill


  1. Preheat the oven to 375F. Cut the pumpkin into 3/8-inch-thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.
  2. Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.
  3. Brush the pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.
  4. Place the pan in the oven and roast for about 30 minutes, or until the pumpkin is tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.
  5. Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.


Irene's Apple Crisp

I often credit my mother, Irene, for many of the recipes that I use on my blog. The reason is simple; she is a fabulous cook. Here is her recipe and technique for an unbelievably delicious apple crisp. 


  • 10-14 Granny Smith Apples (medium sized)
  • 4 cups of dry oats 
  • 2 cups of flour
  • 1 cup of butter or margarine 
  • 2 1/2 cups brown sugar
  • 3/4 cups white sugar
  • 1/4 cup cinnamon 


Combine butter or margarine, brown sugar, oats and flour with hands into a crumbly mixture. Consistency is important so altering ingredients accordingly may be required. Set aside. 

Peel and slice apples into thin pieces approximately 1/4 inch thick. Toss with white sugar and cinnamon. Adjust to taste. 

Spread crumb topping into bottom of 9x13" or large dish of your choice. Layer the apples on top of the crumb mixture. Top with remaining crumb topping to cover the dish. 

Bake at 350. Watch the topping--if it becomes too dark, tent loosely with foil. Bake approximately 45 minutes or until the edges bubble. Serve plain or à la mode. 

Grandma Schiff’s Carrot Mold

Often times, friendship is akin to a puzzle; the pieces (in this case, the women),  fit together seamlessly, effortlessly and perfectly. This is how it felt when my dearest friend, Julie and I met outside a preschool class nearly 19 years ago.  From that moment on, we and our sons, (Yale and Ben), became best friends.

Over the years, our families have become completely intertwined; and as we have gathered at each other’s lifecycle celebrations, we have come to know the extended families quite well.

Although I never had the opportunity to meet Julie’s grandmother, Rose Schiff, my family grew up on her famous Carrot Mold. It has become a staple at our Shabbat table on Friday nights, as it is at Julie’s as well.  Aside from being absolutely and deliciously addictive, this recipe is the easiest and quickest side dish you will ever whip up. There is no peeling or grating necessary; simply open 4 jars of carrot baby food, (yes, you read that correctly), and combine with the ingredients listed below. How’s that for fast and easy?!


  • ½ cup brown sugar
  • ¾ cup Crisco
  • 1 egg
  • 2 tbsp. orange juice
  • 1 ½ cup flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 2 cups baby food carrots


Cream sugar and Crisco. Beat in egg. Add the rest of the ingredients and beat until well mixed. Pour batter into Teflon Jello mold or pretty baking dish. Bake at 350 for 45 minutes or cake tester comes out clean. 

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Almond Hummus

 I love hummus. I love to pair it with veggies, top it on a salad and drag a piece of pita through it. I have tried a few incarnations of flavored hummus, such as red pepper, garlic, spinach and artichoke, and sundried tomato. All are tasty, but basically just added ingredients to the classic garbanzo and tahini based dip. However, when I came across this recipe for Almond Hummus in the Wall Street Journal, I decided to give it a try. There is not a garbanzo bean, drop of oil or tahini in this dip, which was even more of a FabuLesley reason to try it.  Since almonds are loaded with protein, calcium and vitamin E, I decided to go for it. There was not a drop left in the bowl.

Almond Hummus

Total Time: 45 minutes Makes: 3 cups

       2 cups slivered almonds

       4 cups unsweetened almond milk

       2 fresh bay leaves

       5 cloves garlic

       ¼ teaspoon xanthan gum

       2 tablespoons honey

       1 teaspoon kosher salt


1. Preheat oven to 350 degrees. Place almonds on a baking sheet and toast until golden brown, 8-10 minutes.

2. In a small saucepan over low-medium heat, simmer toasted almonds with almond milk, bay leaves and garlic 30 minutes. Occasionally check liquid in pan; you don't want milk to reduce too much. If it does, add more to pan.

3. Strain almond-milk mixture through a fine-mesh sieve, reserving liquid. Remove bay leaves from nuts and discard. Place ⅓ of the warm nuts and garlic in a blender. Add enough reserved liquid to cover nuts. Blend on high speed until smooth and creamy. Repeat with remaining nuts, in batches, adding more liquid as needed, until all nuts are incorporated.

4. Add remaining ingredients to almonds and mix together until smooth.

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Low Fat Lemon Cheesecake

Finding a delicious low fat dessert is something that I am always on the hunt for. Finding one that is also protein based is remarkable. Thus it was when I came upon this recipe by Susie Fishbein. Being in my usual rush, I accidentally added the greek lemon yogurt to the cream cheese instead of using it for the topping as per the original recipe. I decided not to dump it and simply left it in the oven and transferred it to the refrigerator for the 4 hours it was meant to chill there. The result was fabulicious and I have decided to make it my own. 


  • ½ cup ground blanched almonds, firmly packed
  • 2 tablespoons unsalted butter, melted 
  • 2 cups nonfat cottage cheese
  • 2 (8-ounce) blocks reduced-fat (not fat-free) cream cheese, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 eggs white (from large eggs)
  • zest from 1 lemon
  • ½ teaspoon lemon extract
  • 1 tablespoon flour
  • 2 (6-ounce) container lemon-flavored low-fat Greek yogurt (one for the cake and one for the topping)
  • Blueberries and Raspberries for garnish.




  1. Preheat oven to 350F.
  2. Spray a 9 or 10-inch springform pan with nonstick cooking spray.
  3.  Place the cookies into the bowl of a food processor fitted with a metal blade and pulse until crumbs form. Place 1 cup firmly packed crumbs into a medium bowl. Add the ground almonds. Mix the melted butter. Stir to combine. Press into the bottom of the springform pan. Use an offset spatula to spread evenly.
  4.  Wash and dry the food processor. Add the cottage cheese and pulse until the cottage cheese is creamy.
  5.  In the bowl of a stand mixer fitted with a paddle attachment, beat the yogurt, cream cheese, and cottage cheese on medium-high speed until creamy. Gradually add the sugar. Add the eggs, egg whites, lemon zest, lemon extract, and flour. Beat until smooth, but do not overbeat. Pour into the pan.
  6.  Bake for 50-55 minutes for the 9-inch pan, 40-45 minutes for the 10-inch pan. The center will appear nearly set when gently shaken. It may seem loose, but the cheesecake will firm up as it chills. Remove from the oven and cool completely. Spread the lemon yogurt in a circle over the center of the cheesecake. Chill in refrigerator at least 4 hours overnight. Run a knife around the edges of the pan to loosen the cake. Release the sides of the pan. 
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Chocolate Chip Pecan Slice

With the end of summer comes the time of year when I start to think about the Jewish holidays and all of the baking that lies ahead. Taking my cue from my mother, I begin to bake and freeze desserts that I will need to pull out for entertaining or for taking to people’s homes to which we will inevitably be invited. One such item is my mother’s famous Chocolate Chip Pecan Slice, so simple to make and so perfect to freeze. It lasts for weeks, even months in the freezer and when it is half thawed, we slice it into squares and then place in pretty dainty cups.


  • 1 cup flour

  • ½ cup butter

  • 2 tablespoons brown sugar 

 Press into 8x8 ungreased square pan. Bake at 350 for 10 min or until sides become golden. 


  • 2 eggs beaten

  • 1 ½ cup brown sugar

  • ½ teaspoon vanilla

  • 2 tablespoons flour

  • ½ teaspoons baking powder

  • 1 cup pecans

  • 1 ½ package chocolate chips

Mix all ingredients, pour onto prepared crust. Bake approximately 30 min.

Greens with Apples Dates and Almonds

A couple of months ago, Jeff and I attended a birthday party where the menu was diverse and incredibly mouth watering. One of the salads was so delicious, that  I was determined to recreate it the next night. It was a blend of shaved brussel sprouts, lettuce and cabbage, shaved parmesan, slivered almonds, sliced apples and dates. I came up with a dressing that I thought would go well with these ingredients, and the result was divine!

I actually found the greens blended and packaged at Trader Joe’s but you could easily add yours separately and then combine with the other ingredients.


Salad Ingredients

  • One bag of mixed greens
  • 2 cups of shaved brussel sprouts
  • 2 cups of shredded white cabbage
  • 6 dates thinly sliced or chopped
  • 1 apples thinly sliced
  • 1/2 cup of toasted slivered almonds
  • 1 cup shaved parmesan cheese

Dressing Ingredients

  • 1/2 cup of vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons of sugar or one packet of Splenda or Monk Fruit
  • 1 shallot chopped 
  • Salt and Pepper to taste


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Strawberry Teacup Cupcakes

Today is my niece, Lilly's, 4th birthday, and I wanted to make a birthday dessert fit for a Princess. I leafed through a lot of recipe books and then came upon this festive one. Just the cover alone, Sprinkles!, makes you sit up and take note. 

The family is gathering at our house to celebrate and I got to work this morning on this frilly and girly food endeavor. The results were spectacularly fabulous and 100% Princess approved!

Cake Ingredients 

  • 3 cups cake flour, sifted
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 ¼ cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, divided
  • 1 cup strawberry milk

Filling, Frosting and Topping

  • ½ cup strawberry fruit spread or preserves, if desired
  • 3 cups Buttercream Frosting
  • ¼ to ½ cup assorted sprinkles


Cake Directions 

1.   Preheat oven to 350 F. Grease 18 oven-safe teacups with cooking spray or butter, or line them with cupcake liners.

2.   In a medium bowl, whisk to combine flour, baking powder, and salt.

3.  In another bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add vanilla and beat for 1 minute more. Beat in egg whites, one at a time, scraping down the sides of the bowl after each addition. Beat in the flour mixture and milk in three alternating additions, starting and ending with flour mixture. Scoop batter into prepared teacups until each is about three-quarters full and place on a rimmed baking sheet.

4.   Bake for about 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let cool.

5.  With a paring knife, cut a 1-inch cone shape out of the center of each cooled cupcake. Pinch off and discard the tip of each cone. Fill cupcakes with strawberry preserves and replace tops. Generously spread or pipe on buttercream frosting, checking to make sure the seam on top of each cupcake are covered. Top with assorted sprinkles.

*Use only teacups that you’re sure are oven-safe. To find out if yours are, flip it over! Most will say so on the bottom.


Buttercream Ingredients  

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 to 2 tablespoon pure vanilla extract
  • About ½ cup sprinkles, optional



Buttercream Frosting Directions

1.  With an electric mixer on medium-high speed, beat butter for 1 minute, or until creamy and soft. Add confectioners’ sugar, ½ cup at a time, beating to incorporate after each addition. Gradually beat in heavy cream until smooth.

2.  Scrape down the sides of the bowl with a rubber spatula. Add vanilla—and sprinkles, if using—and beat for 1 minute more, or until soft and fluffy. Use immediately or refrigerate, covered, for up to 5 days.