Recent Posts

Steak with Lime and Cilantro Sauce
December 6, 2021

Steak with Lime and Cilantro Sauce

Steak with Lime and Cilantro Sauce is one of our favorite steak dinners. I like this dish for several reasons. First of all, I like that I can make this entire meal in less than a hour. Secondly, I like that this is a complete …

beef
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by Sharon
Quick and Easy Barbecue Shrimp
December 4, 2021

Quick and Easy Barbecue Shrimp

Quick and Easy Barbecue Shrimp is one of our favorite seafood recipes. I like this dish for several reasons. First of all, I like that I can prepare it in less than an hour. That means I can easily prepare it at the end of …

seafood
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by Sharon
Raspberry White Chocolate Challah
December 3, 2021

Raspberry White Chocolate Challah

Raspberry White Chocolate Challah is one of our favorite breads. We love this bread for several reasons. First of all, challah is my very favorite bread to make. And, I like making different flavored challahs for all the Jewish holidays. Secondly, I make the dough in my bread machine. That makes this bread very easy to make. And, lastly, we all love the taste of this slightly sweet bread.

The Equipment I Used

  • A Bread Machine- I use a Zojirushi bread machine. I’ve had it for over twenty years, and absolutely love it.
  • A Food Scale- For perfect baking results, use a food scale to measure your flour.
  • A Food Processor- You’ll need this to crush up the freeze dried raspberries.

The Ingredients Needed for Raspberry White Chocolate Challah

  • Freeze Dried Raspberries- This is a very handy ingredient. You can find freeze dried fruits with the dried fruits at your market.
  • Flour- Be sure to use all purpose flour. I like King Arthur brand.
  • Yeast- Use active dry yeast. Do not use quick acting yeast.
  • Sugar- Use granulated sugar.
  • White Chocolate Chips- I like the Ghiradelli brand.

How I Made my Bread

  • First, I carefully measured all my ingredients. I made sure to weigh my flour.
  • Next, I put all my ingredients in the bread machine. My bread machine has me put the water and egg in first. Then I put in the dry ingredients, and finally the yeast.
  • Then, I put my machine on the dough cycle. My dough cycle takes almost two hours.
  • Next, I took the dough out and kneaded in the white chocolate chips. Then, I divided the dough into three sections and braided it, just like I’d braid hair. Be sure to pinch the ends together.
  • Then, I brushed the challah with the egg wash and baked it until it was golden brown.

If you like warm just baked bread, you need to try this fluffy and delicious Raspberry White Chocolate Challah.

Raspberry White Chocolate Challah
Raspberry White Chocolate Challah
Raspberry White Chocolate Challah

Raspberry White Chocolate Challah

Bread machine raspberry challah dough with white chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
kneading time 2 hours 10 minutes
Total Time 2 hours 50 minutes
Course Bread
Cuisine Jewish
Servings 10 slices

Equipment

  • Bread Machine
  • Food processor

Ingredients
  

  • ¾ cup water
  • 1 egg
  • 2 tbsp. granulated sugar
  • 1¼ tsp. salt
  • 7 tbsp. freeze dried raspberries, finely ground into a powder in food processor
  • 3 cups flour (360g)
  • 2 tsp. active dry yeast
  • 1 cup white chocolate chips

For the Egg Wash:

  • 1 egg, beaten
  • 1 tbsp. water

Instructions
 

  • Add the following ingredients to your bread machine in the order suggested by the manufacturer: the water, the egg, the sugar, salt, flour, yeast, and three tablespoons of the freeze dried raspberries ( ground to a powder).
  • Set your bread machine for the dough cycle, and let the machine run the full cycle.
  • Preheat your oven to 375 degrees.
  • When the dough is ready, knead in the chips and the rest of the raspberry powder. Divide the dough into three sections and braid it and place it on a parchment covered baking sheet. Cover it with plastic wrap and let it rise 20 minutes.
  • Brush it all over with the egg wash and bake it for 25 minutes. Cool on a wire rack.
Keyword bread
Tried this recipe?Let us know how it was!
breads
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by Sharon
Smoked Salmon Topped Latkes
December 2, 2021

Smoked Salmon Topped Latkes

Smoked Salmon Topped Latkes are one of our favorite holiday appetizers. I love these latkes for several reasons. First of all, I love serving these when I’m entertaining. I like to serve these for brunches and as dinner appetizers. I especially like making these for …

Uncategorized
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by Sharon
Chocolate Coconut Brownie Cookies
December 1, 2021

Chocolate Coconut Brownie Cookies

Chocolate Coconut Brownie Cookies are one of our favorite quick and easy desserts. I love these cookies for several reasons. First of all, I like how quickly I can make these cookies. It takes just about ten minutes to stir together these cookies. Secondly, I …

dessert
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by Sharon
Baked Brie with Starlino Cherries
November 30, 2021

Baked Brie with Starlino Cherries

Baked Brie with Starlino Cherries is one of our favorite December appetizers. I love this appetizer for several reasons. First of all, I like serving this dish for holiday parties. This hot melted brie is a real crowd pleaser. And, the sweet Starlino cherries are the perfect complement to the brie. Secondly, I like how quickly I can prepare this cheese and crostini. In less than a half hour, this dish goes from oven to table. And, lastly, I adore the taste of these Starlino cherries. If you’ve never tried them, they have the greatest sweet flavor. They are a truly exceptional product.

The Equipment I Used

  • A Pie Dish- I baked my brie in a pie dish, but you can use any oven safe baking dish.
  • Parchment Paper- Use this to prevent the brie from sticking to the pan.

The Ingredients Needed for Baked Brie with Starlino Cherries

  • Brie- Use a round brie. I used a seven ounce brie. If you use a larger brie, just increase the amount of toppings.
  • Orange Zest- I used a naval orange.
  • Cherries- I used a gifted jar of Starlino cherries. These are marasaca cherries in a sweet syrup. I baked some of the cherries on top of the brie. And, then I served the brie with more cherries.
  • Pecans- Use halved pecans. Check your pecans carefully to be sure no shells are mixed in.
  • Thyme- Fresh thyme adds so much great flavor to this appetizer.
  • A French bread- I use this for my crostini. My favorite baguettes are from Balthazar bakery. Honestly, I could live on this bread.

How I Made my Brie and Crostini

  • Frist, I added all my toppings to the brie.
  • Then, I toasted my bread and baked my brie. Your brie may take longer than 16 minutes. Be sure to bake your bread until it’s melted.
  • Finally, I served the brie with extra cherries and the crostini.

If you like brie, you need to try this decadent and delicious Baked Brie with Starlino Cherries.

Baked Brie with Starlino Cherries
Baked Brie with Starlino Cherries
Baked Brie with Starlino Cherries

Baked Brie with Starlino Cherries

Warm brie topped with pecans and Starlino marasaca cherries, and crostini.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Appetizer
Cuisine French
Servings 6
Calories 150 kcal

Ingredients
  

  • 7 ounces round brie
  • 1 cup Starlino marasaca cherries (reserve a half cup for serving with the brie)
  • ¼ cup pecan halves
  • 1 tbsp. orange zest
  • 1 tsp. fresh thyme leaves
  • 1 baguette, sliced in half inch pieces

Instructions
 

  • Preheat the oven to 350 degrees.
  • Put the brie on a parchment lined pie plate. Top with a half cup of cherries, the pecans, orange zest, thyme. Bake for 16 minutes, or until the cheese is soft and starting to melt.
  • While the brie is baking, lay the bread out on a sheet pan and toast for 6 minutes.
  • Serve the brie with additional cherries and the crostini.

Nutrition

Calories: 150kcal
Keyword appetizers, brie
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Bacon and Jalapeno Cheesesteak Sandwiches
November 29, 2021

Bacon and Jalapeno Cheesesteak Sandwiches

Bacon and Jalapeno Cheesesteak Sandwiches are one of our favorite fall dinners. I love this sandwich for several reasons. First of all, I like that this meal can be made in only forty minutes. Secondly, I like that the filling for this sandwich can be …

beef
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by Sharon
Fried Chicken and Pimento Cheese Biscuit Sandwiches
November 28, 2021

Fried Chicken and Pimento Cheese Biscuit Sandwiches

Fried Chicken and Pimento Cheese Biscuit Sandwiches are one of our favorite fall dinners. This delicious sandwich features crispy chicken, pimento cheese, bacon, tomato, and pickles on homemade cheddar biscuits. We love this dinner for several reasons. First of all, I like that this recipe …

Uncategorized
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by Sharon
Easy Chocolate Cream Pie
November 21, 2021

Easy Chocolate Cream Pie

Easy Chocolate Cream Pie is one our favorite Thanksgiving pies. I love this pie for several reasons. First of all, I love that this pie can be made a day or two before Thanksgiving. Secondly, I like that this dish is quite inexpensive to prepare. Since, it uses ingredients I usually already have. And, thirdly, I love all the rich and delicious chocolate flavor in this pie.

The Equipment I Used

  • A Pie Plate- I used a nine inch pie plate to make this pie.
  • Pie Weights- You’ll need this to weigh down your crust. Or, you could use dried beans. Just throw them out after you bake them.
  • An Electric Mixer- Use this to whip the cream for the topping.
  • A Rolling Pin- You’ll need this to roll out your pie.
  • A Pastry Blender- Use this to cut you butter and cream cheese into the flour.

The Ingredients Needed for Easy Chocolate Cream Pie

  • Butter- I used Kerrygold Irish unsalted butter. I think it makes a better pie crust than American butters. Your butter should be very cold.
  • Cream Cheese- Philadelphia Cream Cheese is my favorite brand. Make sure your cream cheese is very cold.
  • Flour- I used King Arthur brand flour.
  • Milk- Be sure to use whole milk.
  • Unsweetened Chocolate- I used Baker’s brand.

How I Made my Pie

  • First, I made the crust. Roll the crust, starting from the middle and rolling in one direction only, pushing outwards. Keep rotating the crust so that it rolls out evenly into a circle.
  • Next, I made the filling. Be sure to stir your pudding constantly so that no lumps form.
  • Then, I chilled the pie. I really recommend chilling it overnight. That makes it much easier to cut.
  • Finally, I whipped the cream and spread it on top of the pie.

If you like chocolate pudding, you need to try this decadent and delicious Easy Chocolate Cream Pie.

Easy Chocolate Cream Pie
Easy Chocolate Cream Pie
Easy Chocolate Cream Pie

Easy Chocolate Cream Pie

Homemade pie crust filled with chocolate pudding and topped with whipped cream and chocolate shavings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling time: 5 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 500 kcal

Equipment

  • 9 inch pie plate
  • an electric mixer

Ingredients
  

  • 1 cup granulated sugar (200g)
  • ¼ cup cornstarch
  • ½ tsp. kosher salt
  • 2½ cups whole milk
  • 4 large egg yolks, at room temperature
  • 3 tbsp. unsalted butter, sliced
  • 1 tbsp. vanilla extract
  • 4 ounces unsweetened chocolate, chopped

For the Whipped Cream:

  • 1½ cup heavy cream
  • 2 tbsp. powdered sugar
  • 2 tsp. vanilla extract

For the Chocolate Shavings and Raspberry Topping:

  • 2 ounces bittersweet chocolate
  • 1 cup fresh raspberries
  • ¼ cup mint leaves

For the Pie Dough:

  • 1½ cups all purpose flour (180g)
  • ⅛ tsp. salt
  • 8 tbsp. cold unsalted butter (112g)
  • 2 ounces cold cream cheese, cut in half inch pieces
  • ¼ cup ice water

Instructions
 

  • Begin by making the pie dough: In a large bowl, mix together the flour and salt. using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Add the ice water, starting with one tablespoon. Stir it in with a fork. You may not need all the water. Just stir in enough water, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
  • On a floured board, roll out the disc of dough into a 14 inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Prick the pie shell all over with a fork, and refrigerate for thirty minutes.
  • Preheat the oven to 425 degrees. Place some parchment into the pie dish and fill it with pie weights. Bake for 12 minutes. Remove the parchment and pie weights and bake for 7 minutes or until the crust is golden brown. Let cool completely on a wire rack.
  • While the pie shell is baking make the filling: In a three quart saucepan, whisk together the sugar, cornstarch , and salt.
  • Gradually whisk in the milk. Stirring constantly bring the milk to a boil over medium heat. Simmer for three minutes.
  • In a medium bowl, whisk together the egg yolks. Stir in one cup of the hot milk to temper the eggs. Then stir the eggs back into the milk. Cook, over medium heat, whisking constantly, just until the mixture comes to a boil. Cook one minute, or until the pudding coats the back of a spoon.
  • Remove the pan from the heat and stir in the butter, vanilla, and chocolate. Stir until the chocolate is melted. Then strain the mixture through a fine sieve, to remove any lumps. Let cool to room temperature. Pour the pudding into the crust and cover and chill for at least four hours.
  • Right before serving, whip the cream, sugar, and vanilla in an electric mixer until soft peaks form. Spread this all over the pudding, leaving a one inch border by the crust. Use a vegetable peeler to make chocolate shavings. And, top the pie with berries, mint, and chocolate shavings.

Nutrition

Calories: 500kcal
Keyword Dessert
Tried this recipe?Let us know how it was!
dessert
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by Sharon
Stuffed Pork Loin with Fig Sauce
November 19, 2021

Stuffed Pork Loin with Fig Sauce

Stuffed Pork Loin with Fig Sauce is one of our favorite fall dinners. I love this dish for several reasons. First of all, I like that this is an impressive dish to serve to company. Secondly, I like that this has lots of fall flavors, …

pork
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by Sharon