Sweet Noodle Kugel

29 Nov

Nothing like oooey gooey noodle kugel around the holidays. It’s the sweet to the ohh so savory. Despite my pan overflowing (because I used a pan that was too small!) this recipe is on point. Try it out – this recipe is all the rage…

Sweet Noodle Kugel
(adapted from Fork-Lore)

12 oz package of Pennsylvania dutch egg noodles (or any broad egg noodle)
1 stick of butter, softened and cubed for noodles to prevent sticking
6 eggs, beaten
3/4 cup sugar
1 3/4 cups of milk (I used 2%)
16 oz container of low-fat cottage cheese
2 tsp vanilla extract
1 cup of white/golden raisins

1/4 cup sugar
1 tsp cinnamon
1 cup of crushed corn flakes

Preheat the oven to 350 degrees. Pour boiling water over raisins to plump them up a little. Let them sit for 10 min or so and drain. Prepare noodles according to package – don’t overcook! Drain and mix butter into noodles. Pour into a buttered 9×13 inch pan. Meanwhile in a large bowl, combine eggs, sugar, milk, cottage cheese, and vanilla. Use a hand mixer or kitchen aid to mix well. Add raisins and combine. Pour over noodles and use a spoon to combine everything well. Finally for the topping, in a ziplock bag mash the corn flakes until small, add sugar and cinnamon into the ziplock and shake to mix. Sprinkle over the top of the noodles and bake at 350 for about 1 hour or when you see the inside firm up. Serve warm (my preference) or cold and enjoy!

(Picture taken by Fork-Lore)


The Silver Spoon Cookbook – Torta Di Ricotta (Ricotta Cake)

15 Oct

Great with tea or for breakfast, this cake is amazingly light and airy. You can slice it in small slivers and serve it at a tea party or at a bed and breakfast – this dessert is quick to please. Another gem from the Silver Spoon Cookbook. Try it!

Sweet butter, for greasing
4 eggs
1/2 cup dark brown sugar; plus extra for sprinkling
1 3/4 cups of ricotta
zest of 1/2 a lemon
5 tbsp olive oil
3/4 cup milk
2 1/4 cups flour
1 tbsp baking powder

Preheat the oven to 350 degrees. Grease a cake pan or spring form pan with butter and lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon zest, oil, and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes or until a toothpick comes out clean. Cool, slice and serve!


The Silver Spoon Cookbook – Spaghetti and Meatballs

14 Oct

This book is FAT. Yep, a epic hefty paperweight of Italian cookbook. I felt cultured from Chapter 1 – Sauces. I was in the mood for a new spaghetti and meatballs. I have many variations but this one is my new favorite. In the book, it’s Rigatoni with Meatballs… this sauce is delicious!! My version of this recipe is below – a meaty, tangy and fragrant Italian dinner straight from The Silver Spoon.

Spaghetti and Meatballs
Adapted from The Silver Spoon Cookbook

Meatloaf mix – ground pork, beef, and veal (about 2 lbs)
1-2 fresh flat-leaf parsley leaf sprigs, chopped
1 garlic clove, chopped
1 egg
1 tbsp ground black pepper
1 tsp salt
flour, for dusting
3 tbsp olive oil
1 onion, sliced thin and in 2-3 pieces
1 celery stalk, chopped
1 carrot, chopped
1 small fresh rosemary sprig, chopped
Crushed tomatoes (15 oz jar)
1 box of spaghetti, cooked Al dente
Parmesan Cheese, for dressing
Garlic bread, for dipping

Combine the ground meat, egg, parsley and garlic in a bowl. Then add salt and pepper. Shape the mixture into small meatballs, dust with flour and set aside. Heat the oil in a large deep pan, add the onion, celery, carrot, and rosemary and cook over low heat, stirring occasionally, for 5 minutes, then add the meatballs and increase the heat to medium. Cook until the meatballs are lightly browned all over, then add the crushed tomatoes. Lower the heat, cover and simmer, stirring occasionally for about 40 minutes. Cook the spaghetti in a pot of salted boiling water to al dente, drain and serve meatballs with sauce over the pasta. Dress with freshly grated parmesan cheese and enjoy! I also served this with garlic bread and it was super delicious!


Fall Recipe! Delicious Pumpkin Cake

28 Sep

Hi everyone! Happy fall! I wanted to re-post/re-share my pumpkin cake recipe. I have made this in the past with cupcakes but it comes out equally delicious as a cake. I highly recommend trying it!

Pumpkin Cake

4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting

Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into greased cake pan and bake about 30 minutes or until toothpick comes out clean. Frost with cream cheese frosting, decorate to your liking and serve!



Our baby is here!

1 Sep

Our baby Jacob Solomon arrived into this world on August 25, 2015 at 5:48pm at 6 lbs 15 oz and 20 inches long. How lucky we are and how beautiful life is. We are over the moon.

Now please excuse me while I go cuddle my little one and disappear into baby world for a little while!




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