I almost always stick with round cake pops, for some reason shaped pops intimidate me. A crazy cake? No problem… a shaped pop? Yikes! But when I was asked to do a guest blog post I thought what could I do that I haven’t done yet and haven’t seen yet? Purim is right around the corner and I feel like my thoughts go immediately to masks. I thought I’d go out of my comfort zone and try mask cake pops! Well I think I was pretty successful with it and I hope you will be too. Enjoy my tutorial and have a Happy Purim!

Materials:

• 1 9×13 prepared cake- any flavor (for a fun colorful pop- put food coloring in yellow cake batter)
• ¼-½ cup prepared frosting-any flavor (get creative with flavor combinations!)
• 2-3 different colored Pareve decorating bars (I prefer Lieber’s)-use more colors if desired.
• Lollipop sticks or plastic crazy straws
• Royal Icing in different colors (I prefer the Wilton’s recipe: http://www.wilton.com/recipe/Royal-Icing)
  • If you’re not familiar with piping royal icing, for a quick cheat use edible markers-found in cake supply stores (such as Michaels)
• Piping bags fitted with tip #2 (Here’s a quick tutorial on fitting and filling a piping bag: http://www.wilton.com/decorating/decorating-basics/using-decorating-bags.cfm )
• Parchment Paper
• Time and Patience, and plenty of it

1) Make the Cake Pop mixture:

1. Remove any burnt or crunchy pieces from your cake.
2. Using your fingers (wear gloves if you have), break up your cake into small pieces (I do this right in the pan I baked it in, but feel free to use a large bowl).
3. Add ½ frosting and mix together with your hands until it resembles  a dough, adding more frosting as needed
4. Cover and pop in the fridge for about 15 minutes to firm it up.
5. Place the mixture on a piece of parchment paper and flatten it out to about ½ an inch.
6. Cut out mask shapes

• If you have a small mask or mustache cookie cutter, now’s the time to use it!
• Or you can cut out a small mask template, place it on top of your mixture, and cut around it. Try not to go bigger than about 2 inches wide.

1. Once your masks are all made, stick it in the freezer for a few minutes to firm back up. (Don’t keep it in too long, or it’ll be hard to get the stick in and it could break-if it’s too frozen just give it a minute to warm up a bit)

2) Melt your decorating bar.

• Different methods work for different people (microwave, double boiler). I prefer to break up the bar in a pyrex measuring cup and stick it in my warming draw on the highest setting. It stays warm until I need it and doesn’t burn.

3) Time for dipping!

• Dip the end of your stick into the melted candy then stick it into your mask. Stick back in the fridge a few minutes to set. This is to merge the straw to the mask to reduce the risk of it falling off the stick when you dip the whole thing. If you notice some cracking in the middle after you insert the stick, using the back of a spoon, spread some melted candy down the center on both sides

• Now you’re ready to dip the whole thing. Make sure you have enough melted candy in your measuring cup (or bowl) so you can submerge the whole mask. Dip quickly-covering the whole mask, lift, and gently turn it and shake off the excess back into the bowl until it’s dry. You may want to dip twice to make sure it’s fully coated. Stick it in styrofoam to finish drying or lay it down on silver foil if it is completely dry. Repeat until you’ve covered all masks.

4) Time to decorate!

• Using black royal icing with a #2 tip (or your black marker), pipe eyes onto your mask.
• Using other colors with a #2 tip, pipe swirls, squiggles, and other “masky” designs.
• Take it up a notch with edible glitter, colored sugar, and pearl sprinkles.
• For a fun display, fill a tall clear vase with jelly beans and stick the pops right in

a Rafflecopter giveaway

Watch Jamie Geller prepare her fabulous challah dough.

View and print this recipe here.

They became trendy a few years back but I just can’t get over them.  Pulled short ribs, quite like the cupcake, have stolen my heart.  I especially like them slathered in BBQ sauce and piled high on a bun topped with avocado slices or crunchy cabbage salad or crispy fried onions.  As you can see I am quite discriminating.  These mini sliders make me feel better about myself… cause mini foods are perfectly portioned and as my Grandma “Ma” a”h always said… “everything in moderation.”  She was one smart, special, skinny lady.  Although her tastes were more homemade kishka for shabbos and less sliders for the superbowl.   I think she’d be proud that I am turning out food not just eating it.  And come game day I usually care slightly more about the spread than the score BUT now I can save some cals cause the game is on in the middle of the night in Israel.  Guess I’ll have the sliders for breakfast while I read about the highlights.

Get the recipe for Short Rib Sliders.

Some more of my favorite mini foods — cause I’m just in that kinda mood:

Turkey Meatballs

Buffalo Sliders with Crispy Onion Rings

Caviar and Cream Cheese

Tarragon Fish Croquettes with Honey Wasabi Dipping Sauce

Mini Chocolate Coconut Sandwiches

Mini Blueberry Lemon Tarts

Salmon Tea Sandwiches

Mini Spanakopita

Spinach and artichoke taste great together and can be kept in the freezer for a quick vegetable side dish or fun appetizer you can prepare in minutes.  A few months ago, I developed an Inside Out Spinach and Artichoke Dip that my kids and brunch guests devoured.  This time, I was looking to create something pareve and miniature.  Isn’t everything better when it’s smaller? I’m not just saying that because I’m five feet tall!  From cocktail party appetizers to pre-game bites, each Spinach and Artichoke Mini Kugel has only 30 calories and is filled with lots of nutrients, without sacrificing flavor or taste. Spinach is on every list of superfoods for its high vitamin content.  Spinach is packed with fiber, vitamin A, vitamin K and tons of antioxidants.  Artichokes are high in vitamin C and are also rich in fiber and antioxidants.  This recipe is low in calories, but high in nutrients.  Does it get any better?

When we decided to do a mini food link up for January, I thought of party hors d’oeuvres.  Something that could be the star of a Shabbat kiddush, Super Bowl party or even the upcoming Purim holiday.  It’s a challenge to find healthy foods at these events, I’m usually stuck grazing at the vegetable platter, if there’s even one to be found .  The Spinach and Artichoke Mini Kugel is a healthy party food you and your guests will love.

I am so excited to announce today that I will be the head judge and guest of honor for the 2013 Man-O-Manischewitz® Cook-Off Contest, the seventh year of this now iconic national competition.

The entry period for this competition is going on right now. The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. The deadline for entries is February 4, 2013.  Recipes must include one of the Manischewitz All-Natural broth flavors-NEW Turkey, Chicken, Reduced Sodium Chicken, Beef or Vegetable, as well as one other Manischewitz products as well, with no more than 9 ingredients.

Four finalists will be chosen by the judging panel and five other semi-finalists will be posted on www.manischewitz.com to select the fifth finalist. From February 21st through February 28th, consumers can vote online, and via Facebook and Twitter, to select the fifth finalist.

These five finalists will compete at the Manischewitz Headquarters and Production Plant in Newark, NJ on Thursday March 21, 2013, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. As long time fan of Manischewitz products, I am especially excited to be able to take part in this year’s Cook-Off contest. I wish the contestants great luck and I cannot wait to meet the five finalists at the event.  It is a pleasure to be able to work with a family-friendly brand as my goal is to help families prepare delicious, quick meals; the Manischewitz line of broths are a staple in so many of my recipes.

Check out all our Manischewitz recipes here.

For complete contest details, log onto www.manischewitz.com.

The concept of “hiddur mitzvah” was always ingrained upon us by our teachers in yeshivah. If you spent a little more on your shabbat ingredients or table decor, then you were sure to be rewarded somehow, and for sure your extra splurges would be replaced.

Well, as The Jewish Hostess, I have taken that advice to heart! Since the holiday of Tu Bishvat is all about fruits and trees that are”new”, let’s add a “new” twist to our Tu Bishvat Shabbat table decor. I hope to inspire you to to dig into your heirloom dishes (people will think that they are new!), take out the fine china (new!), unearth your pretty vases (new!), add a “new” splash of a bright table cloth, and hunt down cool “new” table accessories that will light up your guests faces as they enter the room.

I hope to inspire you with my fantasy Tu Bishvat table, so that on Friday evening January 25, you will in your very own special way, create a “new” Tu bishvat Shabbat ambiance in your very own home . Whether you bake a memorable date cake for dessert, add some fresh scented florals, buy a cherry blossom branch to display, or whip up a pomegranate martini, the power to create is uniquely your own.

I hand stamped each one of these white craft bags and tags for each Tu Bishvat gift bag.

I definitely hope that the concept of “hiddur mitzvah” works here, because these gorgeous “new” fruits cost a pretty penny….

But seriously, I enjoyed every minute of coordinating and setting up this Tu Bishvat table!

Thank you to Miriam Haber for the use of her gorgeous home, a huge thanks to Morris Antebi Photographer for these amazing photos!

Happy Tu Bishvat!

The full story about the Syrian Jewish traditions for this holiday click HERE.

Hope you enjoy my Tu Bishvat table! Lots more cake, table, photo and floral how-to details on The Jewish Hostess.com!

So there are some things that I have never before seen in my life that are just so commonplace here.  “Meat” Hummus is one of those things.  Made with ground turkey, chicken or beef my cousin Bracha served it and we all loved it.  Then my sister-in-law Devorah got the recipe from Bracha and she served it and we all loved it again.  Then we were at our friends’ Mordechai and Sara’s for Shalosh Seudos and they spoke about it and we reminisced once more about our love for this new interesting little dish.

I’ve said it before and I’ll say it again (and probably again) that everything is better with hummus.  And hummus is great on it’s own — just had a few spoonfulls while standing and staring into the fridge trying to decide what to make for lunch.  You can make your own hummus with this easy Roasted Garlic Hummus, this easier classic Hummus, and this fancy-schmancy Tri Colored Hummus.

But when this “Meat” Hummus is on the menu I can’t be bothered by making homemade hummus from scratch because that would have required planning and I itch when I plan.  I’d like to think that too much planning stifles my creative juices or at least that’s what I tell Hubby.  He certainly has another theory that I am loathe to publicize.

So thanks to Bracha I deliever you straight from the Holy Land this Hearty Hummus.  Bracha also has a recipe for perfect light and fluffy matzah balls which I will share with you come Pesach time and she can help you get anywhere you need to go in Beit Shemesh.  Just call her from any corner and she’ll stay on the phone and hold your hand while you drive referencing landmarks and interesting local facts along the way.  I love that Bracha for her food and her friendship!

Turmeric and cumin: Turmeric adds a great mustard yellow color and cumin is only the new love of my life.

Use ground turkey, chicken, or beef – can be extra lean if you like that sorta thing.

Break up the meat with the back of wooden spoon you can keep it somewhat chunky like this or break it up into little bits. I give you permission to express yourself here.

If not serving immediately keep the meat separate from the hummus in a bowl and warm it up and top the hummus just before serving. FYI you can also finely mince the onion – again permission has been granted to do your own thing.

The pretty finished product. You can also serve it in a round flat plate with the meat piled high in the middle.

Click on to see the full recipe, Chicken Hummus.

The pretty photos are courtesy of fellow Kosher Connection food blogger Yosef Silver from This American Bite.  Hop on over and check out his local, seasonal, organic kosher recipes.  He’s an inspiring writer and home cook.

Last year, for a short time, Tupperware sold different blends of tea.     They did have good Hashgacha, so I gave it a try.  Although, I was not a tea drinker, it was a nice beverage to add to my drinking choices.  Green tea has numerous benefits over the common black tea.     Normally, if my family sees me drinking a cup of tea, it’s because I have a sore throat and I am imminently ready to lose my voice—again!  I drink many cups of tea over a two day period of time with a squeeze of fresh lemon and a bit of Splenda, and it helps me stave off laryngitis.

Tea as a beverage can be traced to China about 5,000 years ago; it was later brought to the West by Turkish traders.  Traditionally, tea was consumed by Buddhist monks to stay awake during long meditation sessions. Green tea does contain some caffeine, but it is much less than what a cup of coffee contains: there is about 15 mg of caffeine in an 8-oz. cup of green tea as opposed to around 100 mg in an 8-oz. cup of coffee.
A Buddhist story about the origins of tea recounts how the Buddha, unable to stay awake during mediation, tore off his eyelids and threw them to the ground out of frustration. Where the eyelids fell, tea plants sprouted and helped him and his monks stay awake during meditation.

Tea has been found to have many health benefits.  All teas can be beneficial if they displace the role of drinks that are known to be harmful, such as coffee, liquor or sugary sodas.  Teas come in many varieties, but one variety that has clear health benefits is green tea. Green tea has been studied extensively, and has shown promise in reducing the risk of heart attacks, reducing hot flashes and disordered sleep in menopausal women, and also helping to prevent the common cold and flu, according to the National Institutes of Health (NIH). Most of the studies need more research, but so far the findings are positive.

Tea has been shown to boost your immune system, something we all need in the winter.

• Tea contains disease fighting antioxidants which may offer protection against heart disease, stroke and many types of cancer including: lung, mouth, breast, pancreas, colorectal, esophageal, bladder and skin.
• Polyphenols in tea (one of the antioxidants) can help to counteract the effects bad effects of caffeine (rise in blood pressure, “crashing”.
• Contains fluoride which may help your tooth enamel remain healthy and inhibit the formation of cavities and plaque. Fluoride is also essential for keeping your bones strong and healthy.

All teas come from the same plant (Camellia sinensis).  The Most common are: White, Green, Oolong and Black. The differences come in the variety of the plant and how the tea is processed.

White tea: Young leaves, minimally processed (usually only picked and air dried).

Green tea: Picked and heated quickly by steaming or pan trying. Most well known come from China or Japan. Because the leaf is so delicate, best to use water below the boiling temperature to brew with.

Black tea:   Result of complete oxidation (exposed to air) of the leaf. Leaf is spread out , it’s heated to stop the process.

Oolong tea: Semi oxidized (in between a green tea and a black tea)

Note: Herbal infusions are not teas: they are made from other plants or flowers and they contain no caffeine: ex. Chamomile, lavender, mint, etc…. Only in the U.S. are they referred to as “teas”

Storage: should be stored in a dark, airtight container (sunlight can degrade it). Can last for up to a year.

Warning

• If you are pregnant or have any serious medical issues, do not consume any new types of teas. Some herbal teas are not appropriate for pregnant women, for example, since they contain substances that may be harmful to the fetus, or may otherwise be contra-indicated for pregnancy. Always check with your physician first.

What about Caffeine?

Tea has more caffeine than coffee PER POUND….but A pound of tea = about 200-250 cups A pound of coffee = 30-40 cups

Caffeine content: Depends on the type, variety and brewing style:

Generally per 8 ounce cup:

Green tea: 5-20 milligrams of caffeine

Black tea: 45-60 mg

Coffee: 125-185 mg

My brother-in-law was ordered by the doc to cut out both white sugar and white flour from his diet.  My sister-in-law, who just had a baby was all too happy to jump on the bandwagon.  It’s so hard to watch what you eat on your own, to feel like you’re the only on in your house committed to healthy living while your better half is eating potato chips in bed (of course I am not at all speaking from experience so don’t read into this).  But when both you and your spouse are on the same page and under doctors orders no less it makes it all that much easier.

So we go to their house one night for din din and she serves popcorn for dessert.  I was like WHAAAAT?  I’m sorry I hear the no sugar thing but you are not serving me something salty for dessert.  I have a sweet tooth that must be satisfied.  Now if you invite me over to your house don’t worry I won’t be so bold and so rude but this is my sis in law – we are super close and I was nice about it and just said – “come on Devorah, talk to me, can this salty snack really satisfy your sweet tooth”?  It’s nosh, it’s snack, no doubt, and I love popcorn but on that day, like so many others (unfortunately) I needed chocolate.  (When I am being careful about my diet I always use this Soy Cinnamon Hot Cocoa as an after dinner trick.)  So she pulls out the food processor and starts to make me/us (really me) Agave Chocolate Shots.  She came up with this to help her and Hubby’s bro when popcorn just won’t cut it.  She had no measurements of course (why would my fabulous sisters’ in law have any complete recipes for me?) so when I tasted it, and I loved it, and dipped my popcorn in it, and told her I would steal it for my site she was so thankful because that would mean I would have to re-test it and come up with exact measurements for all of us.  Each time she made it, it came out different and now I was here to save the day.  See so it wasn’t all bad – she scratched my back and I scratched hers.

But even though I am technically stealing it and really most of the credit is due Devorah, I do see it as a bit of a collaboration.  She was using all canola oil and I told her to half the amount of canola, opt instead for a good, fruity, high quality olive oil and make up the difference with boiling water.  Got that nifty idea from mommy.  She hardly cooked anything for us growing up but the one thing she did make was homemade Chocolate sauce/fondue – this way we ALWAYS ate all our fruit.  It was her special potion of unsweetened cocoa, butter, sugar and water.  So I remembered the water trick from her — she would stir it on the stove top until hot and then we would dip in bananas or strawberries, or apples or grapes or our fingers.

My sis in law makes her version entirely  in the food processor no broken stovetop necessary.  The result: a silky smooth creamy consistency.  I tried it with turvia but it did not work at all – the granules never totally dissolved even after whisking them in the boiling water first it still tasted super sandy.  I could actually stand it because I felt that it was a sacrifice worth making for a low calorie, sugar free dessert but I would never purposefully recommend it to anyone.

The best part about this practically guilt-free dessert is that it can be made in advance, sealed in an airtight container and stored at room temp for a couple of days.  I grab just a (heaping) spoonful or two when I have a craving and because it’s rich and smooth and not too sweet it’s exactly what I need when I need it.  You can of course turn it from bittersweet to sweet by adding more agave to taste.  If subbing sugar for agave it’s 1 cup sugar.  But I would dissolve the sugar in the boiling water first.

Get the recipe for Chocolate Agave Shots here.

The following recipes are great to have on hand for those days when you do not have the time or patience to spend hours in the kitchen preparing dinner.  Some recipes take minutes to prepare but require you to be at home while the food is cooking; making you feel like a slave to the kitchen.  The following recipes are quick to put together and dinner will be on the table in no time yet taste like you’ve spent hours in the kitchen.

Spaghetti Bolognese

Many chefs claim that it takes hours to make a Bolognese. Try this quick version and you may change your mind.

Schnitzel with Apricot Sauce, Broccoli & Rice

Soy sauce is the secret weapon in this recipe. It makes the chicken very moist and tender. In addition, the apricot dipping sauce compliments all aspects of this dish.

Pecan Crusted Honey Mustard Salmon with Couscous and Baby Arugula

The green scallions, brown pecans and pink salmon make for a nice presentation. Most importantly, the taste of this dish is incredible; the crunch of the nuts and panko and the tanginess of the honey mustard sauce make a great dish.

Macaroni and Cheese with Bruschetta Salad

Interestingly enough, this quick method of making macaroni and cheese yields a creamier and cheesier result than baking the mac and cheese for a long time as many recipes recommend. The bruschetta salad is a bright and healthy compliment to this creamy delicious macaroni and cheese.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now

Cauliflower is in season right now and we want to help you get more of it. Here are our tips on choosing, cooking and getting the most of this versatile vegetable.

How to select cauliflower: Select cauliflower that is firm and tightly packed and make sure that the heads are purely white with no brown spots.

How to prepare cauliflower: Steam, roast, sauté, or eat raw. Make sure not to overcook as many nutrients are lost in the cooking process.

Although white cauliflower is the most common and readily available, there are actually 4 types of cauliflower

White
The most common form of cauliflower available, white cauliflower is crisp and light and becomes sweeter and tastier when roasted or marinated.
Purple
Purple cauliflower has anthocyanins, similar to red cabbage and red wine. When marinated in a vinegar based solution, the cauliflower tastes
incredible and turns the dressing into a beautiful purplish color.
Orange
Orange cauliflower has 25 times the amount of Vitamin A as the other cauliflower varieties and tastes almost exactly like the white cauliflower variety.
Green
Green cauliflower is a cross between white cauliflower and broccoli and is also known as broccoflower. A variety of green cauliflower known as Romanesco is a spikier, cooler looking version of green cauliflower.

Nutritional benefits: Cauliflower is low in calories, full of Vitamin C (a natural antioxidant) and dietary fibers and contain phytochemicals
which may aid in blocking cancer growth.

Whenever there is an abundance of fresh produce, it is always a good time to try pickling.

Pickled Cauliflower Salad

Sunchokes, also known as Jerusalem artichoke, sunroot and earth apple are native to North America and were actually cultivated by the Native Americans years before the discovery of America. Sunchokes come from the sunflower family and were therefore called sunroot by Native Americans. There are many theories as to why they are called Jerusalem artichokes as they are not from Jerusalem and do not look like artichoke. One theory stipulates that sunchokes became a staple item in the diets of the early European settlers in America a.k.a. the ‘new Jerusalem’ thus naming the vegetable Jerusalem artichoke. They are long, round like a tube and taste like a sweeter, crunchier version of a potato. Like a potato, they are great baked, roasted and in soups and stews. Unlike a potato, sunchokes can be eaten in its raw state, and are
great additions to salads and stir fries.

Try them in this tasty salad.

Roasted Red Pepper and Jerusalem Artichoke Salad

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now

An interesting aspect to keeping Shabbat, is that every Shabbat dinner is like the once a year thanksgiving feast that most Americans discuss and plan for weeks in advance. Every week, Jewish men and women cook up a storm to celebrate Shabbat with food, family and friends. Listed below is a step by step guide to help you create a great tasting, and quick Shabbat dinner for eight. Keep in mind that the two and ½ hours include prep work and cooking time too. These recipes aren’t only for Shabbat; you can use the recipes for any occasion.

Shabbat Dinner

Shabbat Lunch

Click here to see the full Shabbat menu with links to the recipes and a Shopping List.

Now, how to get it done!!!  Here is a timeline to get Shabbat done in less than 3 hours. Does anyone else feel like they are on Top Chef?

Start by preheating oven to 350 degrees.

Make chicken, place in oven.

Prepare soup, place on stovetop to boil.

Prepare gefilte fish.

Bring soup to simmer, cover soup

Prepare pickled salmon.

Roast eggplant according to recipe directions and set aside.

Make potato kugel.

Make deli roll pockets.

Make apple cobbler.

Place asparagus in oven.

Prepare salad dressings.

Make napoleon.

Mix eggplant salad.

Make cauliflower salad.

Place all cholent ingredients in crock pot according to recipe directions.

….Hand’s up, you did it and there is still time for a shower.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now

Shabbat Dinner Menu

First course

Pickled Salmon
Cauliflower Salad
Israeli Salad with Basil
Fire Roasted Eggplant Salad

Second course

Classic Chicken Soup

Third course

Caramelized Onion Chicken
Potato Kugel
Roasted Asparagus

Dessert

Apple Crisp
Vanilla Ice Cream

Shabbat Day Menu

First course

Garden Salad with Balsamic Vinaigrette
Tomato Sauce Gefilte Fish
Fire Roasted Eggplant Salad

Second Course

Cholent
Deli Roll Pockets

Dessert

Chocolate Lovers’ Napoleon

Click here for the Shopping List.

Click here for the timeline to get Shabbat ready in less than 3 hours.

As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now

Travel is an exciting opportunity to get away from the humdrum of everyday life and show your children the great big world around them. Whether you’re going with Bubby and Zeidy or just the immediate family, there are so many exciting discoveries and treasured memories your children will keep for the rest of their lives. Make your trip smooth and fun with these helpful tips for traveling with little ones:

• New clothing? – It’s fun to travel to a new place all decked out in new shoes or a new outfit. Just make sure kids have at least one pair of comfortable shoes they can wear in case the new ones give them trouble. And be sure to pack extra sweaters for cold nights or overzealous air conditioners, even if you’re going to a warm place.
• Changing – Stock up with more underwear and socks than you think they need, unless you have a way to do laundry while on vacation. You don’t want to be stuck without these basics for your kids. Keep an extra change of clothing for each child handy in case of spills or accidents en route.
• Comfort – Sitting in a car or plane doesn’t have to be uncomfortable. Load up on favorite pillows and stuffed animals that will make kids feel cozy and at home.
• Activities – Need activities to keep the kids busy during the ride? Bring along reading books, coloring books, crayons, handheld games, a dvd player, playdough, dolls…even homework. Each child should have his own stash so there’s no bickering over who gets what. A good trick is to give each child a surprise gift on the day of the trip that will keep them excited and busy for longer.
• First aid – Navigating your way through a pharmacy in foreign territory can be daunting, so it helps to be prepared. Pack basic medications such as band aids, cough syrup, pain relievers and chewable travel sickness pills. If you have any liquids, it’s always wise to pack them in sealed zip lock bags to avoid spills.
• Earplanes – If you’re flying, there’s an inexpensive little gadget called Earplanes that relieve ear discomfort, clogging and popping during flights. These are a big relief for anyone who’s traveled with a screaming baby. They come in both adults and kids sizes. Dramanine is another thing we swear by to help the little ones sleep during flights (some prefer melatonin).
• Keeping clean – Bring plenty of baby wipes, even if you don’t have diapers to change. They are great for cleaning sticky hands and faces on the go. And bring plastic bags for trash or soiled clothing – they don’t take up much space but are lifesavers when you need them.
• Food – It’s probably redundant to say this to Jewish parents, but just in case: make sure you have enough food. Hungry children are cranky children. Prepare individually wrapped snacks like crackers, veggies, chicken strips…anything that is easy to eat on the go. Keep the food on top of other items so it’s easily accessible whenever you need it.

Whatever happens, the main thing is to stay calm and relaxed, with your sense of humor safely secured. Surprise detours and unexpected discoveries are one of the great benefits of travel. As long as you smile and take everything in stride, your kids will long remember the laughs and good times you had together on family trips.

What are your tips for traveling with kids? Please share them in the comments below.

Until next time, Nesia Tova!

Aran Goyoaga wrote this cookbook with recipes and stories inspired by her childhood in the Basque Country, motherhood, and living as an ex-pat.  The book is divided by season and within each chapter you will find a section for small plates and another for sweet treats.  Aran left the professional kitchen of the Ritz Carlton to stay home with her first child and she channeled her cooking into her blog, Cannelle et Vanille (cinnamon and vanilla) after the smells of her childhood.  Aran became gluten free in 2009 and began adapting all her recipes to her new lifestlye.  You can tell from her gorgeous photography that she had outdone herself.  We asked Aran a few questions to get to know her a bit better.  (Note – this book is not a kosher cookbook, but most of the recipes can be made kosher)

You have quite an impressive background cooking in a professional kitchen, do you ever miss it?

I come from a family of professional pastry chefs and I worked as one myself for a few years before I become a mother. I miss the camaraderie, the discipline and the intensity of the professional kitchen. It was addicting. But at the same time, I don’t miss the grueling schedule, no holidays off… It wasn’t very compatible with family life unfortunately.

You became gluten free in 2009, as a pastry chef how did you handle that adjustment?

I started to dabble in it in 2009, but was diagnosed with gluten sensitivity in early 2010. It’s then when I become completely gluten-free. The adjustment was actually easy because I was so ill that I was ready to try anything. I followed a strict elimination diet for the first 6 months or so and I stopped eating not only gluten, but also dairy, soy, sugar, most grains, caffeine… I quickly began to feel better and felt very encouraged. Having worked as a pastry chef, it’s engrained in me the curiosity to experiment and try new ingredients. I loved learning about different flours and testing new recipes. It felt very natural and exciting.

Roasted Beet Orange Salad

Is there any food you still really really miss?

In all honestly, I rarely have any cravings for it. I stood inside Poilâne in Paris with that smell of yeast and freshly baked brioche permeating the air. That is probably the only time I have felt nostalgic for bread, but because it makes me so sick, I could never even attempt to eat it.

You organize this cookbook, Small Plates Sweet Treats, by season, why did you decide to do it that way?

I am inspired by seasons and it’s really how I like to shop and cook at home. My grandparents were farmers and most people we knew grew their own food, so cooking was always associated with the time of year and what was available at the time. That strong sense of seasonality has never left me. When vegetables and fruits are picked at the right time, at their peak and have grown in soil in accordance to nature’s rhythm, their flavor is so intense that cooking becomes simple and flavorful.

Who is your cooking inspiration?

I am inspired by many people really. My own family, other cooks and chefs, what the farmer might suggest… I have been very inspired by Basque chefs Hilario Arbelaitz and Martin Berasategui who have an immense understanding of technique and great respect for the raw ingredient, which is the way I grew up.

Swiss Chard Tart

What is your favorite dish to cook?

I find it hard to pick only one dish because it varies constantly. I really like to eat things with a spoon, so soups, custards, creamy risottos (yes, I eat them with a spoon), but I think that one of my favorite things to make are tarts. Both savory and sweet. Something about playing with different textures of doughs and fillings, rolling pastry… They are so versatile and allow for many variations. In my book, the Swiss chard, pear and Gruyere tart seems to be everyone’s favorite.

How did you learn to take such gorgeous pictures?

I am a self-taught photographer. I started slowly by reading the camera’s manual and practicing a lot. I would observe the photographs I responded to and try to understand what it was about them that I loved. This really taught me a lot about light and composition.

What is your earliest cooking memory?

When I helped my grandmother and mother cook Christmas dinner. It was a stew of lamb with artichokes, carrot and potatoes that my grandmother made often. The artichokes were dredged in flour and dipped in egg. That became my task. I stood on a green-colored stool and felt such connection to what I was doing.

Chocolate Hazelnut Pots de Creme

***Giveaway***

Win a copy of Small Plates & Sweet Treats for your cookbook collection, whether you are gluten free or just love good food, you will enjoy this book.   To enter, let us know in the comments below – what smells bring you back to your childhood?   Then enter with rafflecopter.

a Rafflecopter giveaway