Coconut Pyramids

Coconut Pyramids

In these uncertain times, I’ve decided to repost a recipe from several years ago Not only are these easy but they can serve as a fun project with the kids. Coconut Pyramids are delicious treats that remind us of the Israelites’ exodus from Egypt. These were originally introduced to me by a beloved family member when I visited her in England. She told me that she made them every Passover.  In order to recreate her recipe, I took my “Awesome Coconut Macaroons” and changed them into cute little pyramids!  If you want to drizzle/dip with chocolate, or hazelnut spread, check out the tip section below.

Be well and stay safe.  Have a Happy Passover!

Happy Purim! Be Happy, It’s Adar!

Wishing Everyone a Happy Purim!

Fried Bananas for Chanukkah

Fried Bananas for Chanukkah

Here is a quick and easy dessert for Chanukkah and also healthy! You can make this with graham cracker crumbs and/or shredded coconut. I make this gluten-free using gluten-free graham cracker crumbs. (Coconut is naturally gluten-free). This is the perfect ending to your Chanukkah feast. Young children will enjoy getting the banana slices ready for frying. An added bonus: the coconut oil leaves a wonderful scent in the house! Happy Chanukkah, Chag Chanukkah Sameach! 

Rosemary Lemon Herb Chicken

Rosemary Lemon Herb Chicken

Just in time for the upcoming Jewish New Year, Rosh Hashanah, this is an easy and delicious recipe. Quick to assemble and bake, it will become a favorite when you serve it. This dish will definitely be found on my Rosh Hashanah table this year. Chag Sameach, Shanah Tovah!

Ingredients:

3-4 lb.  assorted chicken pieces, with skin, bone-in

1 Tbls. fresh rosemary, chopped

1 tsp. fresh thyme, chopped

1 tsp. fresh oregano, chopped

Zest and juice of one lemon

Salt, garlic powder, onion powder (few shakes)

Olive oil

Method:

1. Preheat oven to 375 degrees; combine chopped herbs, zest and juice in a bowl; set aside.
2. Season chicken generously with salt, garlic powder and onion powder; rub skin with about 1 Tbls. olive oil or more if desired.
3. Take small amount of herb mixture and tuck under skin of chicken parts; sprinkle any remaining herbs on top of chicken and rub into skin.
4. Bake for 40 minutes (or more if needed) or until temperature of chicken reads 165 degrees.

Tip: This recipe can be doubled and tripled. Simply chop lots of the fresh herbs, add another lemon, just make sure that you have a bit more rosemary than the other herbs.

Amy’s Chocolate “Matzah Delights”

Happy Passover, Chag Sameach!

This is a recipe from my son’s friend’s family. I am re-posting this recipe because it is by far the most requested Passover dessert by my family! This is the easiest chocolate covered matzah recipe and will certainly steal the show (Seder)!! This would also make a great host/hostess gift to bring to the Seder. Enjoy!

Queen Esther Would Be Proud-Lentil Patties

 

 

Queen Esther Would Be Proud-Lentil Patties

Happy Purim!! Here is a re-post of one of my favorite recipes, and perfect on Purim. It gives a nod to Queen Esther, who is believed to have been a vegetarian. It’s so easy to make and can be part of your year-round recipe rotation. Chag Sameach, Enjoy!

Apple Pie Dessert Latkes

 

Apple Pie Dessert Latkes

I wanted to make something different this year for Chanukkah.  I came up with these delicious and easy latkes that taste just like apple pie, crust and all! Serve them for dessert at your Chanukkah gathering, they are not too sweet and are healthy.  Top them with dairy options (see below) or just eat them plain. Enjoy and Chag Chanukkah Sameach!