These cupcakes are light and fluffy with just a hint of lemon (which in my opinion, is just the right amount!) The tart lemon, and the sweet buttercream frosting make for an addicting combination! I whipped up a batch of these this weekend, to test out the recipe and not a single cupcake is left.
2 cups of flour
1 and 1/3 cup of sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup of oil
1 cup of almond milk
1 tsp. vanilla extract
lemon zest from two lemons
1/2 tsp. lemon extract
Combine ingredients in a large mixing bowl. Using an ice cream scooper, fill up 16 regular sized cupcake holders with batter. (each cupcake holder should be about 3/4 full) Bake on 350 for 20-25 minutes or until toothpick inserted comes out clean. Let cool off then frost with buttercream frosting. You can top the cupcakes with fresh lemon zest or candied lemons!
1 box powdered sugar
1/4 cup almond milk
1 tsp. vanilla extract
1 stick butter or margarine
Cream together ingredients. Add water or milk to thin frosting, add more powdered sugar to create a thicker frosting.
This is Bella Raksin’s cheesecake recipe. She was my neighbor. My best friend’s mom. A beautiful and graceful woman. An amazing baker. My sister Tova makes this recipe every week for Shabbat breakfast, and now that my son’s favorite food is cheesecake so do I. It’s a quick and basic cheesecake recipe that always hits the spot. In my family we call it “Bella’s Cheesecake”.
12 oz of whipped cream cheese (1 and a half containers if using 8 oz containers)
1/2 cup of sour cream
1/2 cup of sugar
1 tablesspoon vanilla sugar
1 graham cracker crust
Blend the cream cheese, sour cream eggs, sugar, and vanilla together. Pour cheese mixture into crust. Bake on 350′ for an hour. Serve plain with fresh fruit and chocolate sauce on the side, or top with strawberry slices and chocolate spread, or jam heated up and spread on top or caramel sauce. It’s a simple basic recipe that tastes great on it’s own or with whatever topping you are craving at the moment!
~ Recipe submitted by Nina Safar in honor of Bella Raksin
I’m on a low carb diet which means challah on shabs is a major no no. Apparently, I’m a big bread eater since now that I am off of it, there was an entire challah leftover. One giant loaf was greeting me this morning. Sitting nicely on my counter begging to be ripped into. I had to get rid of it and since throwing it out was not an option, and I was too lazy to go feed the birds, the next obvious choice was to make something delicious with it that I could not eat. Like bread pudding. When I am on a diet you would think the rational thing to do would be surround myself with people who think soups and salads are better than a sandwich but instead I cook up food that I am not allowed to eat and force others to enjoy it for me. Back to the bread pudding. It’s one of those things that tastes amazing and you assume since it’s that good it must be complicated to make but once I looked it up I realized it’s as easy as making french toast or pancakes, or maybe even easier since once it’s all assembled in the baking pan you throw it in the oven and there is no need to continuously flip the batter! So it’s actually easier than making the usual Sunday breakfast spread of eggs and pancakes. There are some decadent versions out there but I like to stick with fast and tasty and this is the basic way to make bread pudding. You can use dairy milk and dairy chocolate or keep it non dairy like I did with soy milk and dark chocolate. (I actually used white chocolate chips and dark chocolate chips since that’s what I had in the kitchen but next time I will use a good quality dark chocolate bar broken up into pieces)
1 large challah
2 cups soy milk (or cows milk or heavy cream if making it dairy)
1 tsp. vanilla
1 tsp. cinnamon
1/4 cup of brown sugar
1 cup of chocolate chips or dark chocolate bar broken into pieces
Grease a 9×13 baking pan. Break the challah into small pieces using your hands. Place the challah pieces into the baking pan. Sprinkle the chocolate chips or chocolate pieces on top of the challah, mixing it so it blends with the challah. In a large bowl, combing the milk, eggs, vanilla, cinnamon and brown sugar. Pour the mixture over the challah and chocolate. Press the challah down in the pan so every piece of challah gets coated with the milk mixture. Place in oven and bake on 350 for 30-40 minutes. Serve warm with ice cream, whipped cream or fresh fruit.
This Cake is amazing. It’s moist and fluffy with a rich cinnamon flavor that almost makes you forget there are actual zucchini’s shredded in here! My toddler is crazy about it. He loves eating it and calls it mommy cake. (Maybe since I am the one who bakes it? More likely because I am always stealing bites from the pan!)
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan.
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
2 cups sugar
1 cup canola oil
3 eggs (or 1 cup egg beaters)
1 Tbsp. vanilla
2 cups grated zucchini (3 small or 2 medium zucchini peeled) – BUT, YOU DON’T HAVE TO PEEL THEM – TASTES GREAT EITHER WAY.
Blend the sugar, oil, eggs, and vanilla together. Ad all the dry ingredients and then add the zucchini last. Mix well.Bake at 350 for 50 minutes in 2 greased 10 ” loaf pans, or bake for longer in one bundt pan.
(Bake it until it is browned on top and a toothpick comes out clean).
1 stick of margarine, softened to room temperature
1/4 cup of dark brown sugar
1 tsp. vanilla extract
1 1/4 cups of confectioners powder sugar
2 tablespoons soy milk
1/2 cup of mini chocolate chips
1 cup of flour
Cream margarine in a large mixing bowl. Mix in the brown sugar and blend until smooth. Add the remaining ingredients and blend until smooth. If it’s too thick or lumpy add milk to make it creamy. If it’s too loose add confectioners powder to make it thicker.