Kosher Baking A-Z

On Rosh Hashanah it is traditional to eat foods symbolic of our hopes for a good and prosperous new year. The most recognizable of these symbols is the apple dipped in honey, but there are many more symbolic foods associated with Rosh Hashanah, such as gourds, fenugreek, leeks, beets, dates, pomegranate, and the head of a fish.  These desserts are based around some of these traditional symbolic foods (don’t worry, not the fish head). While it is customary to serve the symbolic foods at the beginning of the meal, these desserts are a fun way to serve them at the end as well.

Pomegranates are a very common food to serve on Rosh Hashanah. When eating the pomegranate we state the hope “that our merits increase like (the seeds of) a pomegranate” in the coming year. These Individual Pomegranate Tarts are the perfect way to highlight the many seeds within each pomegranate. The sweet tart crust is filled with a soft pomegranate curd and topped with as many fresh pomegranate seeds as will fit on top. The seeds look like glistening jewels making this a very elegant dessert.

This next dessert, a pumpkin pot de crème, is included as a stand-in for the gourd. Since pumpkin and gourds are both members of the squash family this seemed like a much tastier option, saving the real gourds for sukkah decorations in a few more weeks. This pot de crème tastes like creamy, soft pumpkin pie filling.

Apple and Honey Marshmallows

These Apple and Honey Marshmallows are a fun take on the traditional flavors of Rosh Hashanah. I love to serve homemade marshmallows at all my Shabbat and holiday meals. A bowl of the springy cubes of marshmallow set out with the tea and coffee never fails to get a smile from my guests, old and young alike. We dip apples in honey at the beginning of the meal as a symbol of our hopes for a good sweet year. With these marshmallows you can end the meal with a bit of extra sweetness, as well. These would also make a great hostess gift for Rosh Hashanah.

Shanah Tovah u’Metukah, may it be a good as sweet New Year.

A very very frequent question I get goes something like this:

“I made a challah dough and it looked good. But after I’ve shaped it and it is on the baking tray, it seems to rise out instead of upwards and the end result is a flat, wide challah that, although it still tastes good, really doesn’t look that nice. What can I do to make them nicer, aside from using a loaf or oval shaped pan?”

There are lots of reasons a challah could spread out and flatten like that. I’ve been making challah “free form” for years already and I never use any fancy equipment — just a large cookie sheet or oven tray, lined with parchment paper. My challahs of course grow more in the oven, but they grow up, and only spread out minimally, thereby coming out high and beautiful.

A lot of it has to do with the way it’s shaped. A three strand challah will be more flat than a six strand. I spend an entire chapter in my book doing step by step photos and instructions on over 17 different ways to braid challahs, and what the results look like. It’s likewise demonstrated on my professional DVD. All can be seen and obtained on my website.

If they spread like that before baking, it’s often also the dough: is your dough very very soft to handle, almost like cotton? With no real form? Then you need to toughen it a bit more; use a bit less water and a bit more flour. Here’s a good recipe that should hold its form and also come out really good, Quick & Easy Egg Challahs.

Another reason it could be losing its shape, which is a very frequent cause I see people doing, is OVERRISING the challahs after they are shaped. If the challahs are left to rise for over an hour plus, then they will lose their shape or sometimes poof and fall flat during the baking process.

Another good tip is to sprinkle a very small, fine layer of flour over the strands of dough, directly before shaping them. I did it only after I connected the six strands at the top and made sure to leaves the ends of each strand unfloured. It seemed to help, although my usual challahs hold their shape pretty well even without this tip. Try it and see if it helps you, as it has helped many other women.

I just got another great tip from a friend I sat next to at a wedding the other night — if you’d like your egg glaze to look 100% clean without that “drip” look so many of us have, blend the eggs in your hand blender first, then smear them on. The egg wash will go on evenly that way and there are no drips. Next time I make challah I hope to try it out myself and see what happens.

Let me know if this helps you!

**Giveaway**

Win a copy of A Taste of Challah and learn all the challah baking tips and tricks for a perfect challah every time.  Here’s how to enter:

As much as I love Challah tips, I also love Household tips! It’s almost always one of the first things I will look over in any publication, newspaper or magazine and since I have such limited time for any kind of ‘free reading’, this already says a lot! I’ve gained countless little nuggets of information and useful, practical advice this way over the years and have always wanted to do something with it.

Here’s a cute example just in time for Rosh Hashana, our ‘honey holiday’ seasonal food…

Honey Measuring Tip:

When measuring out honey for a cake or cookie recipe (yes, we’re going to have them up on this site shortly), first measure the oil necessary for the recipe. Then, using the same measuring cup you used for the oil, pour in the amount of honey needed. Because the cup had oil in it first, your honey will just slide right out of the measuring cup, no scooping or sticky-finger trying necessary…

It occurred to me that just as I enjoy these precious little nuggets of information, I’m sure others probably do too – and I would love to be able to share this together!

I would like to compile as many tips as possible, so we can share then with each other. All household, organizational and cooking/baking tips are welcome.

Just post yours in the comments below and I will choose the best ones to put on my website.  And one will win the cookbook.

One winner will be chosen by online randomizer from qualified entries only. Must be US or Israel resident of at least 18 years of age. Contest ends September 20th 2011 at 2 pm EST.

When Joy of Kosher first asked me to develop new cake recipes for the magazine, I suggested six different cakes, for them to choose from.  (more…)

I love eating soup and experimenting with the many ways you can turn simple ingredients into delicious meals but when it comes to summertime, I stay away. Instead, I like to make things that taste like my favorite types of soups but in other forms so I get great flavor without the sweats and that’s what inspired me to make these quiches.  French Onion Quiche, Potato Leek Quiche and Tomato-Basil and Goat Cheese Quiche are all my takes on some of my favorite soups but with some twists.

Who doesn’t love French-Onion Soup? Onions caramelized with thyme in a cheesy filling and topped with nutty Gruyere cheese is just a deconstructed French onion soup which traditionally has caramelized onions in a beef broth and topped with a cheesy crouton and this quiche does it justice. I made it for a recent party and it was practically gone before I could come back with my plate to try a piece. Gruyere cheese used to be almost impossible to find kosher in America but a new kosher cheese company marketed as “It’s a Good Life” has come out with a kosher version that I found in my local ShopRite and I was thrilled.

Potato Leek Quiche

Potato Leek soup is my go to soup for company because it is hearty, filling and flavorful.  Even though potato-leek soup is traditionally made dairy with the addition of cream and butter, I often like to make it pareve and serve it with a meat meal. To showcase the pareve version of the soup I came up with this pareve quiche which would make a great side dish for any meal. I used Tofutti sour cream in place of the real stuff which actually lends almost identical texture to the quiche and rice milk which I prefer to soy milk for its milder flavor. For those of you dairy lovers who would want the super dairy version I’ve provided that alternative as well, Dairy Potato Leek Soup. To get the essence of the soup in this quiche I put a delicious and creamy leek filling into a shredded potato crust. Yup, you heard right-a shredded potato crust. Crazy? Yes. Un-traditonal? Yes. Delicious? Oh yes!  With each bite you get some crispy potato crust and leek filling and between me and you, you’ll forget all about the soup.

Tomato Basil and Goat Cheese Quiche

For the grand finale- my tomato-basil and goat cheese quiche, a take-off on a tomato soup I make that is enhanced with fragrant basil and served with a fried goat cheese crouton- and this one is a real star. The sweet acidity of the tomato combined with the perfumy basil and the creamy tang of the goat cheese just tantalizes the taste buds. Enjoy these quiches with a light salad and beat the heat!

Ahhhhh, summer…now that we’re in full swing, carpooling and homework seem like a distant memory and even full-time work feels easier when the days are longer and warmer.  I relish the fresh produce of this season, simply prepared meals and lots of ice cream, and whenever possible my ideal way to cool off is by the pool, particularly with a favorite cocktail in hand.  Yes, the kids can have their popsicles, and I’ll take the grown-up version of icy refreshment.

There are times, however, when mid-day cocktails may not be convenient or even appropriate (say, before 5 pm?).  But I can justify indulging in a treat based on the flavors of my favorite cocktails.  I personally love the intense, tangy flavor of fresh limes so I naturally gravitate towards two popular and refreshing cocktails made with lime: the Cosmopolitan and the Margarita.

Cosmopolitans are made up of vodka, triple sec (an orange liqueur), lime juice and cranberry juice.  These are the flavors that make up my Cosmopolitan Bread, a bright, delicious, crowd-pleasing quick bread studded with tart cranberries and fresh lime and orange zests, and topped with vodka orange glaze.

Margarita Cookies with Tequila Lime Glaze

Tequila, triple sec and lime juice are the components of the Margarita and are all blended beautifully in my slice-and-bake Margarita Cookies, complete with a coating of salt and sugar (to mimic the rimmed beverage glass) and tequila glaze.  I have incorporated a small amount of booze into the glazes of both desserts to pack a bit of punch and remain true to the cocktail nature of the dessert, but you can always substitute a non-alcoholic liquid if you desire or are serving the under 21 crowd.

Relax and enjoy your cocktails this summer (in dessert form or not) – you deserve it!

Amidst the trend of the ongoing “cupcake craze,” it seems that the tasty little treats are everywhere, justifiably so!  With frostings, fillings, and flavor combinations galore, the possibilities are endless for cupcakes.  As a proud passenger on the “Cupcake Bandwagon,” I’m not ashamed to admit my love for the dainty desserts, and can’t deny how much fun it is to bake up batch after batch of cupcake cuties.

Making cupcakes from scratch allows you to get creative in the kitchen and combine beloved flavors into a personalized batch of individually-sized sweets.  Adjust flavors to fit your family’s preferences and keep it as simple or as exciting as desired.  Frostings, toppings, and decorations leave much room for artistic originality.

My favorite way to formulate recipes for my website (or in my home) is to reinvent the traditional dishes that inspire me and transform them into an entirely new creation. My cupcakes are no exception.  I find the best cupcakes to be those fashioned from other favorite dishes… well-known goodies, deconstructed and recreated in the form of cupcake confections.  Both of the recipes I’m sharing today are inspired by classic favorites and have a variety of flavor and frosting options.  Both cake recipes and all of the filling and topping recipes are completely dairy-free and make for a perfect ending to any meal… summertime or anytime!

Margarita Cupcakes

While cupcakes are quite the crowd-pleaser, this recipe, in particular, could be considered the life of the party.  Inspired by the refreshing summertime cocktail, these Margarita Cupcakes are citrus-y sweet and crisp, each bite bursting with mouth-watering margarita flavor.  This sweet and sour concoction can be made entirely alcohol-fee, but a festive splash of tequila really gives the tangy lemon-lime curd filling a fun, fragrant kick. Complete the treat with your choice of either a fluffy Margarita Meringue frosting or a Tequila-Lime glaze.

Another version of a classic turned cupcake, these Black & White Cupcakes put a whole new spin on the popular cookie.  The familiar flavors of rich chocolate and floral-y sweet vanilla are paired not only side-by-side, but also from the inside out with a decadent duo of both batter and frosting.  These cakes are a fabulous dessert to be enjoyed year-round and are a great way to have your chocolate cake and eat vanilla cake too.

These recipes are proof that there’s no shame in giving in to the trend of “cup-caking,” not when the results are this innovative and deliciously divine.  So, go ahead! Jump on the bandwagon and have a blast concocting your delectable homemade cupcakes that are sure to be a hit at barbeques and potlucks all summer long!

Q. What is the difference between whole wheat flour, white whole wheat flour and whole wheat pastry flour? – Miriam, Boca Raton, Florida

A. Different types of wheat are grown in the United States and each one has slightly different characteristics.

Regular whole wheat flour is ground from hard red wheat and has lots of gluten so it is suitable for making breads and dense baked goods.

Whole wheat pastry flour is ground from soft red winter wheat. In comparison to regular whole wheat flour, this lighter, airier version has lower gluten content and is best used in pastries, cookies and cakes.

White whole wheat flour is made from soft white wheat instead of red hard wheat (don’t be confused by the name of the wheat strand – it has nothing to do with refined white flour). It has all the nutritional benefits of whole wheat flour, but a milder flavor and lighter color. It is excellent in breads and in baked goods; although, because it has more gluten and isn’t as finely milled, it doesn’t have as light a touch as whole wheat pastry flour.

The last type of wheat is called durum wheat, which is mainly used in pasta. Because of the high protein content of this hard, glutinous flour, durum wheat flour creates dough with unusually strong gluten, perfect for pasta.

I admit it – I created a monster.  It all started a few years back when I traveled to Israel and was treated to strong, fresh coffee every morning at my hotel.  So upon my return it was I who initially insisted on fresh brewed coffee every morning at home – the instant stuff just wouldn’t cut it anymore.  Prior to this time, my husband was a tea man, preferring his loose English Breakfast blend brewed in a tea ball to just about anything else.  Now, however, it is an entirely different story.

My husband has now become the bigger coffee snob in the family (since we are both coffee snobs now).   He gets up first every morning and brews our large pot of fresh coffee – we have settled on a mutual favorite after trying several brands and blends.  Though he dilutes his with milk more than I do, he insists on the “good stuff” every morning and even sets the timer to brew fresh coffee on yom tov.  And although we usually share fairly, sometimes we do fight  over the last half cup in the pot!

Coffee Flavored Cheese Cupcakes

So while I take all the blame, I am not complaining one bit as I, too, am reaping the rewards each morning.  Certainly there are worse vices than morning coffee – in fact, the consumption of up to three 8 oz. cups of coffee a day has recently been proven to be good for you.  Health Magazine (May 2011) reports that drinking caffeinated coffee may help protect brain cells against certain diseases such as Parkinson’s, dementia and Alzheimer’s,  and against liver disease due to its antioxidant properties.  Java can help boost brainpower, especially to sharpen memory and keep you alert.  And the caffeine in coffee can speed up metabolism which can help lower your risk of type 2 diabetes and obesity.

Espresso Chip Bread Pudding

This Father’s Day I decided to treat my husband to delicious desserts made with his now-favorite drink.  As the bold flavor of coffee is enhanced by creaminess, it is a natural choice for an bread pudding and cheesecake, and I have also incorporated chocolate and coffee-complementing spices.  Using instant coffee is fine for these recipes, but be sure to use one that is robust and full-flavored such as instant espresso, which I use exclusively in my baking.

So brew yourself a pot to enjoy along with these desserts and drink to your good health!

In my mind there is nothing that screams “summer” more than a big dish of homemade ice cream. One taste of freshly churned ice cream and I feel like I should be sitting outside on a big porch swing enjoying a warm summer day. Even if in reality it is the middle of winter and cold outside.

Homemade ice cream is not difficult to make and fresh ice cream is definitely worth the effort. To get the best ice cream it is necessary to have an ice cream maker, but they are available at a reasonable price and once you have one you will wonder how you lived without it. Especially when it comes to making non-dairy ice creams. Homemade is so much better than the store bought varieties widely available that there is no comparison.

Most of the time I make parve ice cream to serve after a meat meal, but Shavuot is the perfect excuse to serve dairy ice cream so that is what I will be churning up to serve after the blintzes.

Amaretto Ice Cream

While an unadorned scoop of ice cream makes a great dessert for everyday, when serving ice cream as the dessert for a festive meal I like to pair it with complimentary toppings to make it a complete dessert worthy of company. This Amaretto Ice Cream with Raspberry Sauce and Homemade “Magic Shell” is certainly an elegant ending for any meal. Creamy Amaretto ice cream is topped with a fresh raspberry sauce and a chocolate sauce that hardens into a crunchy shell, like “magic”. The chocolate sauce will keep for up to a month at room temperature, so it is a great thing to have on hand to add another layer of texture and flavor to any ice cream.

Another great thing about homemade ice cream is that it provides the opportunity to make flavors of ice cream that are not readily available in the stores. This mint ice cream is one of those flavors. It is nothing like the mint ice cream from the store. The fresh spearmint gives it a light herbal flavor that is reminiscent of mint tea. Its subtle sweetness is the perfect match for lightly sweetened strawberries and whipped cream.

Mint Ice Cream

Although Shavuot is a great opportunity to enjoy a dairy dessert, there are plenty of times when a non-dairy dessert is needed and this ice cream is the perfect solution. Creamy and refreshing, with the crunch of chocolate cream cookies, no one would ever suspect that this Mint Cookie Ice Cream is parve. Top it with rich chocolate ganache and it is sure to win over even those who don’t believe a parve ice cream can be worth eating.

With the weather starting to turn warmer and summer just around the corner these flavors are just the beginning of the possibilities for a whole summer of delicious ice cream making. For more ice cream flavors, such as Deconstructed Cheesecake, Coffee Toffee and Chocolate Peanut Butter Overload be sure to check out the current issue of the Joy of Kosher magazine.

There are certain wonderful dishes that I reserve for individual holidays, only to be served once a year.  You know, the special dishes that the whole family looks forward to throughout the year, and enjoying them during their distinctive, respective holidays makes them taste even better.  For my family, these include my famous key lime cheesecake on Shavuot, herb roasted turkey and marshmallow-topped sweet potato casserole on Thanksgiving, and meringues on Passover.  Meringues, the baked beaten-egg-white-and-sugar confection, are light and versatile and make the perfect dessert for Passover:  they require only a few, readily-found ingredients, they do not use matza meal which aids in their lightness and renders them non-gebrokts, and they can be flavored in a variety of ways so that they don’t get boring throughout the week-long holiday.

A beaten egg white can foam to eight times its original volume, which is key to making successful meringues.  When combined with sugar both for sweetness and structure, this egg white mixture creates the foundation not only for meringues, but also for such varied desserts as pavlovas, soufflés and angel food cakes.

Technique is critical when making meringues, and the following tips should help you achieve success:

1.       Don’t make meringues on a rainy or humid day as the extra moisture in the air can prevent them from drying out and crisping; thus, springtime is usually a great time of year to make them.

2.       When separating your eggs, take care to avoid getting even the tiniest bit of yolk into the egg white, as the fat from the yolk interferes with egg foam structure and will ruin the meringue.

3.       Let the egg whites sit out at room temperature for 30 minutes or so before beating; this will allow more air to be incorporated into the egg whites.

4.       Use a perfectly clean bowl (preferably stainless steel, copper or glass) in which to beat your meringues; any oil or greasy residue on the bowl can ruin the meringue.

5.       Add the sugar to the egg whites after they have already been beaten to soft peaks; adding the sugar earlier can prolong whipping time and reduce volume.

6.       It is important to dissolve the sugar completely into the stiffly beaten egg whites in order to product an absolutely smooth meringue.  Therefore, the sugar must be added a tablespoon at a time and beaten until thoroughly dissolved.

The meringues I make for Passover are known as hard meringues and yield individual cookies (rather than the soft meringue which is swirled onto the top of a pie).  The cookies are baked low and slow (low oven temperature, long baking time) and left in the turned off oven until completely dry, as in the case of the Orange Chocolate Meringue Kiss Sandwiches, or baked until just crisp on the outside and still chewy on the inside, as in the case of the Chewy German Chocolate Meringues.

I’ve been asked to define Purim, so I guess you could say that on a very superficial level Purim means candy, and costumes, and candy, and more candy.

I was flipping through Martha Stewart mag and I saw a piece on candy- inspired desserts. What a great idea – a sophisticated spin on a candy bar! Anytime I see something that makes my mouth water, I’m gonna remember it, but this time I also cut it out and saved it in my Purim folder. Pulled it up last week and created a “Snickers Cheesecake” just for you. Well, ok, it’s really for me, but I’m willing to share.

This delicacy tastes like it dropped straight from heaven, but you need to plan for it: it takes at least six hours of chilling time. But I promise you, it is SO, SO worth it!

For more yummy chocolaty goodness, try our :
• Cocoa Nib Brittle
• Caramelized Crispy Bark
• White Chocolate Bark

What other “candy-inspired” desserts have you tasted? Better yet, if you could have your choice, what candy would you turn into a full-fledged dessert? We can develop a recipe for you in the next few months (for Purim, Passover and beyond…). No sense in limiting this joy to the Purim season.

So what’s your favorite candy bar?

Description

This warm pudding has a marvelous deep chocolaty flavor, but it’s low in fat and super-quick to make. Don’t skimp on the quality of cocoa with this one—treat yourself to the good stuff.

Contributed by: EatingWell.com

Ingredients

• 1 large egg
• 2 1/4 cups nonfat or low-fat milk, divided
• 2/3 cup sugar, divided
• 1/8 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Preparation

1. Lightly beat egg with a fork in a medium bowl.
2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

Tips & Notes

• Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Nutrition

Per serving: 164 calories; 2 g fat ( 1 g sat , 1 g mono ); 37 mg cholesterol; 34 g carbohydrates; 6 g protein; 3 g fiber; 110 mg sodium; 311 mg potassium.

Carbohydrate Servings: 2

My answer to the question: “what is your favorite Jewish holiday?” changes according to the season.  In the excitement and anticipation leading up to each holiday, I always decide that the approaching holiday is my favorite. So, currently Purim is my favorite holiday. I love the fun festive atmosphere and seeing all the kids dressed up in their costumes. But most of all I love making mishloach manot, gifts of food, to give to friends and family. Traditionally, mishloach manot are supposed contain an assortment of foods that require at least two different blessings. This requirement makes candy the perfect accompaniment to hamentashen. And that is the perfect excuse to turn a normal home kitchen into a delicious candy factory.  While the idea of making homemade candy may seem intimidating, it is not as hard as it sounds. Some sugar, maybe some chocolate, and a few other ingredients combine to make delicious treats that are sure to impress all who taste them.

Marshmallows are my favorite candy to make.  Homemade Raspberry Lemonade Marshmallows are deliciously soft and sweet and can be flavored in almost unlimited ways. They are completely different than store bought marshmallows. Even people who profess to hating marshmallows will be smitten. Plus, the alchemy of turning a simple sugar syrup and a bit of gelatin into these fluffy treats is just plain fun to watch. Until fairly recently homemade marshmallows were all but impossible for the kosher cook to make, but now that real kosher gelatin (Kolatin brand) is available retail marshmallows are a real possibility. And that is a very good thing.

Another great candy to make for gift-giving is brittle.  The combination of sweet caramel and crunchy nuts is sure to please. Easy to make in large quantities, brittle doesn’t even require a candy thermometer.  While nuts like peanuts make the most traditional brittle, Cocoa Nib Brittle is my favorite. The slight bitterness of the nibs perfectly offsets the sweet caramel and the flavor is rounded out by a bit of flaky sea salt. Truly a sophisticated treat.

To round out the candy assortment I always like to include something intensely chocolatey. It is hard to go wrong with homemade truffles, but when making candy for large numbers of people chocolate bark is the way to go. Quick to make in bulk and infinitely customizable with assorted nuts, dried fruits and candies it is sure to please any chocolate lover.  Try dried pineapple, banana chips and shredded coconut for a tropical treat. Peanuts and marshmallows will make rocky road. The possibilities are endless. A fun chocolate bark to make is Caramelized Crispy Bark. Caramelized rice cereal tops luscious dark chocolate to make a sophisticated version of a Crunch bar that is sure to please kids and adults alike.

Whether for misloach manot, a Purim party or just because, homemade candy is a wonderful way to add to the festivities. Chag Purim Sameach!

I confess that I don’t always bake from scratch. Well, ok, I rarely bake from scratch. Make that almost never.

People who are dedicated to baking from scratch reach a sort of heavenly state when they are measuring, mixing, pouring. And I understand. I really do. What I especially understand is that sublime aroma wafting through the house when those delectable desserts come out of the oven.

I love those results, but I really have too little time to start the process from step 1. That’s why cake mixes are made for people like me. I keep a stash of cake mixes in my pantry for when I need a cake in a flash. No fancy ingredients are ever needed – usually just eggs, water and/or oil. I always have those on hand.

Baking with a mix doesn’t mean you have to stifle your creativity. Au contraire, you can play kitchen doctor all you like and come up with lots of variations. Here are a few ideas.

You can:
• Add chunks of cookies or crushed candies to boxed brownie or cake mix.
• Turn a brownie mix into a pie, or pour it into a larger dish then called for – making a thinner layer — and then pile on other goodies like cream or ice cream, caramel, fluff, or peanut butter, Rice Krispie Treats and/or chocolate sauce (not all at the same time mind you).
• Use cake and brownie mixes as a layer in your trifles – fruity or super chocolaty. Take my Strawberry Shortcake Trifle for instance. Now this recipe uses every shortcut. You don’t even have to turn on the oven. It calls for prepared pound cake. But if you must (who am I to get in your way?), you could just as easily substitute a Duncan Hines vanilla cake mix or even make your own cake from scratch.

If you love messing around with cake mixes as much as I do, leave a comment with your recipe for a doctored up Duncan Hines mix — and you could win an assortment of 10 Duncan Hines cake mixes! Give it a try. Someone will be our lucky winner – why not you? [US Residents only; Contest Ends Monday Feb 14th at 9 am EST]

My house is quiet.  The kids have left for school.  I am home alone in my warm house on a cold winter morning.  What to do next?  I opt to push aside my to-do list for a little while; I’m in no hurry to jump into my day today.  No, today I will have a special morning, taking a bit of time for myself, savoring a sweet treat with my steaming morning cup of coffee. (more…)