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Snicker Doodles-Simplified

Snicker Doodles-Simplified

This recipe my favorite summer classic. It's quick and easy to make. It requires absolutely no kitchen skills so all of you who tend to be a klutz in the kitchen can easily make this in no time. This recipe is made from Duncan Hines cake mix that I stumbles across and ended up loving it! One Shabbas, I was sick of doing the same old Duncan Hines cake from the mix, so I did a little research and found a great recipe that takes the classic yellow cake mix and turns it into delicious snicker doodle cookies. They were a great hit! My family loved them and you will too! I'm a little tired of people trying my cakes and saying.... oh it's a mix? I mean I still worked hard to make it after all! This recipe now allows me to save time by providing me with all the dry ingredients and I actually take part of the cookie making itself! Without further ado, the recipe: You'll need: 3 tbsp sugar 1 tsp ground cinnamon 1 pkg Yellow Cake Mix 2 large eggs 1/4 cup vegetable oil Next, 1. Preheat you're oven to 375 ºF and lay out a pan with baking sheets. Combine sugar and cinnamon in small bowl and set aside. Combine cake mix, eggs and oil in large bowl. Stir until well blended. Shape dough into 1 inch balls, then roll in cinnamon-sugar mixture. Place balls 2-inches apart on cookie sheets. Flatten balls with bottom of glass or with your finger. It works just as well! 5. Bake at 375 ºF for 8 to 9 minutes or until set. Cool one minute on cookie sheets. Remove to cooling rack to cool completely. - Personally, I don't own a cooling rack so I just take them out of the pan and let them cool on a plate or some other non-hot surface. Remember, leaving them on the pan will allow them to bake more, even out of the oven, and you're cookies may become a bit too hard and crunchy. If that's what you like then go for it! If not, I highly recommend removing them onto a separate plate. The picture below isn't mine but they come out just the same!!

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Secret, Special, Summer Fruit Salad

Secret, Special, Summer Fruit Salad

This recipe is a perfect way to end your summer. It's refreshing, delicious and healthy! Presenting....Summer fruit salad! I know what you may be thinking, wasn't there already a fruit salad as a recipe before on Shalom? Yes there was. However my special, secret ingredient wasn't there so it isn't considered. I'm adding a recipe for a crunch that you can add to the fruit salad. Personally, I love it without the crunch but adding it definitely gives the salad a spin. For this recipes you'll need: Any fruits you love! My very special secret ingredient, jam of any kind! My favorite jam is the one my grandmother introduced me to: White cherry jam. It's amazing! I got it from my local Jewish-Russian grocery store because it's a Russian company that makes it. Don' t worry, the hechser is the OU, so enjoy! I like to put in: two cups of watermelon, cubed one peach, cubed one cup cherries, pitted one cup grapes, halved one banana, sliced one apple, cubed two small tangerines, seperated But any favorite fruit would be just as great! Now, 1. Cut up all of your fruits and place them in a bowl. 2. Mix them together and then get out your favorite fruit jam. Spoon out a few spoons of just the syrupy goodness, leaving behind the actual fruit and add it to your salad. I put in around two-three table spoonfuls. 3. When you are done, you can make a delicious crunch or just leave it as is and enjoy!
To make the crunch: 2 1/2 cups crispy rice cereal 1 1/2 cups chopped nuts 3/4 cup brown sugar 1/2 cup margarine, melted and cooled 1. Place nuts and cereal into a bowl, add in the sugar and margarine. 2. Bake on 350 for 10 to 15 minutes, until they are crunchy. 3. Sprinkle them on top of your salad and enjoy! I hope you enjoy this recipe and even try to make it on your own. I would love to see your creations and hear any feedback or comments. If you would like me to try out any recipes you have, feel free to email: Shalommagny@gmail.com Pictures should also be sent here.

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All About Me

All About Me

Hello everyone. Let me introduce myself. My name is Shoshana. It's a pen name because I have decided to keep my identity hidden, like a superhero! I have always loved Shalom and even more so, Shalom Magazine's beautiful recipe section. I really wanted to be contribute to Shalom that I asked the editors for a column of my own to share with you some of my favorite recipes. I'll be featuring all different recipes that either I have personally created or took from online but tweaked a bit. I'll be giving you tips along the way so I hope you enjoy and make these delicious recipes. If you make these recipes, please send in a picture to my email and I will hopefully feature it in the next issue. I can't wait! A little bit about me: I love to read and write. My hobbies include baking and cooking, daily!! I love music! My favorite singers include: Chaim Yisrael, Itzik Dadya, Tzemed Yeled, Kinderlach, Ishay Ribo and many more! I hope to post more recipes soon and to see all of your beautiful creations! Don't be afraid to comment and ask me any questions. Suggested recipes can also be made. Till next time!

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APRICOT FILLED HAMANTASHEN

APRICOT FILLED HAMANTASHEN

This recipe came from the SHALOM Adar issue, it's a must if your in the month of Adar. INGREDIENTS • 1 cup confectioners' sugar
• 2-1/4 cups all-purpose our, plus more for rolling thedough
• 3/4 teaspoon salt
• 2 sticks unsalted butter- unless you need this recipe to be dairy free then you can you margarine
• 3 large egg yolks, divided • 1-2 tablespoons of cold water
• 3/4 cup apricot jam INSTRUCTIONS
1. Combine the confectioners' sugar, our and salt a bowl and mix for 10-15 seconds to combine. Add the butter and continue to mix until the mixture resembles coarse meal. Add 2 of the egg yolks and mix, until the mixture is crumbly and pale yellow. Add 1 tablespoon of the water and mix just until the dough starts to clump together. If the mixture seems dry, add the remaining tablespoon of water and pulse again. Dump the dough onto a lightly oured work surface and knead a few times into a smooth ball. Divide in half and pat into two 6-inch discs; wrap in plastic and refrigerate for 30 minutes.
2. Preheat oven to 375°F and prepare two baking sheets.
3. In a small bowl, make an egg wash by mixing the remaining egg yolk with 1 teaspoon water. Set aside.
4. Remove the dough from the refrigerator and place on a lightly oured work surface. Working with one disc of dough at a time, roll to 1/8-inch thick, turning and dusting with more our as necessary so it doesn't stick. Using a cookie cutter or glass, cut out 3-inch circles and place about 1/2-inch apart on the prepared baking sheets. Re-roll and re-cut any excess dough. Brush the dough very lightly with the egg wash. Place a level teaspoon of apricot jam on the center of each cookie (do not over ll). Fold in the sides, slightly overlapping the lling, to form a triangle so that each side of the cookie has a corner that folds over and a corner that folds under. Pinch the corners together neatly so that they form a point. Slide the pans into the refrigerator for 20 minutes to chill.
5. Bake for 12-15 minutes, turning the pans halfway through baking, until the cookies are lightly golden on top and just starting to brown in the corners. Let the cookies cool on the baking sheet for a few minutes, and then transfer to a wire rack to cool completely.
And Enjoy!

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Yummy Chocolate Chip Banana Bread

Yummy Chocolate Chip Banana Bread

So I recently tried this recipe with a little twist of my own, and it was delicious. If you are the type to dislike a strong banana taste DON'T worry, the combination of banana and chocolate chips are just amazing. Yet don't be fooled by the title, this is more of a cake than a bread which is fully pareve and its Bracha is Mezonot. Ingredients: 2 cups - all purpose flour 1 tsp - baking soda 1/2 tsp - salt 1/2 cup - margarine, room temperature (this is to keep the recipe parve if you would like to make it dairy you may use butte) 1 cup - sugar 2 - large eggs 1 cup - almond milk (again if you would like to make this recipe dairy swap it for regular milk) 1 tsp - vanilla extract 3 - ripe bananas, mashed (for best results mash with a masher) Handful - chocolate chips (or as much as you would like) Instructions: Preheat the oven to 350ºF. Grease a loaf pan and set it aside. Sift your flour and then in a mixing bowl, whisk together the flour, baking soda and salt. Set it aside. In another bowl, using an electric mixer, cream the margarine. Add the sugar and beat until light and fluffy. Add the eggs, almond milk, and vanilla extract and mix. Add the mashed banana and mix. Add the flour mixture and beat just until smooth. Then add in the chocolate chips and mix some more. Transfer the batter to the loaf pan and bake until a toothpick inserted into the center comes out clean, between 50-60 minutes. Allow the banana bread to cool before removing it from the pan. ENJOY!

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SPLIT PEA SOUP

SPLIT PEA SOUP

This is a recipe from the SHALOM Adar issue. The cold winter is still here, this recipe is sure to warm up your body and soul. INGREDIENTS • 2 tablespoons olive oil • 2 onions, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped • 3 cloves garlic, minced • 2 1⁄2 cups split pea • 1 teaspoon salt • 1 teaspoon pepper
• 1 teaspoon turmeric
• 1⁄2 teaspoon red pepper akes• 3 potatoes, peeled, cubed
• 8 cups vegetable stock 1. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent. 2. Add the garlic and cook 2 minutes. 3. Add the split peas, salt, pepper, tumeric, and red pepper akes, and stir until well combined. 4. Add the vegetable stock, cover with a lid and cook for 40 minutes. 5. Add potatoes, then cover and cook 20 more minutes.
Then it’s all ready. Enjoy!

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Slushie Lemonade

Slushie Lemonade

Hey Everyone! This summer is super HOT (at least where I am). Thats why I present to you a refreshing way to cool off. Don't worry this recipe is pretty simple and easy to make, yet so delicious! This recipe is also great because you can keep the consistency thick or thin depending on how you like it. All you got to do is keep the blender going until you reached your preferred consistency. I highly recommend doubling or tripling this recipe if your sharing! Ingredience: 2/3 cup Sugar 2/3 cup Water 3 lemons juiced 1/2 cup Almond milk 2 cups Ice Directions: First you will need to make the sugar syrup (liquid sugar) since regular sugar will not dissolve in a cold drink but don't fret this is a simple recipe so it wont be hard. In a small saucepan, combine the sugar and water. Bring the mixture to a simmer over medium heat and stir until the sugar has completely dissolved (this only takes a few minutes). Then allow the syrup to cool completely. In a blender, combine the syrup, lemon juice, almond milk, and ice. Blend until smooth. Enjoy immediately!

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NO GUILT SNACK

NO GUILT SNACK

Hey, I'm here today with a recipe that only consists of THREE ingredients. Yup, you read that right 3! Not only is this recipe three ingredients but they are healthy as well. OH.. and did I mention you don't need to bake it...yup all you need is a food processor or blender. I recommend the food processer because it is easier to work with but a blender will work just fine. If you are ready for a super simple, guilt-free snack then keep on reading. Ingredients 1 cup dates (pitted are easier to work with) 1 cup almonds 2 Tbsp cocoa powder pinch of salt (depending on your savory side) First up make sure to CHECK your dates!!! I recently found out that not many people know about this but you MUST check your dates for bugs. Once you have checked your dates; if they are hard soak them for at least 20 minutes in warm water so they will be easier to blend. Combine all ingredients in a food processor or blender and blend until sticky. Add salt if desired. Roll into balls about the size of 1T or desired size; refrigerate till firm and ENJOY! Do not forget to share with your friends and family they will be so happy that you did!

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Oatmeal Peanut Banana Muffins

Oatmeal Peanut Banana Muffins

Hey everyone, I'm glad to share a new dessert recipe with all of you! The last recipe I shared on this site was a healthy recipe especially in comparison to this one:) If you love peanut butter and bananas this recipe is a must-try for you! Ingredients: 1 cup flour 1 cup rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 pinch salt 2 bananas ½ cup peanut butter ¼ cup honey ½ cup mayonnaise (to keep the recipe pareve; if you would like to make it dairy use greek yogurt) ¼ cup almond milk 1 egg 1 teaspoon vanilla extract PEANUT BUTTER HONEY "FROSTING" 3 tablespoons peanut butter 1 tablespoon honey ¼ cup almond milk Let's get baking: Preheat your oven to 375°F. Grease or line your muffin tines. I used a silicone muffin tin for the first time and I am in LOVE with it. The muffins just popped out with ease. In a bowl, mix together flour (don't forget to sift it first), oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas (HACK: mash with a potato masher instead of a fork) then add peanut butter, honey, mayonnaise, almond milk, egg, vanilla extract and mix it up. Add wet ingredients to dry ingredients and mix until well combined. Bake for about 15 minutes. For the peanut butter "frosting", combine peanut butter, honey, and almond milk. Top muffins with the frosting (after they have cooled) and shaved chocolate. Enjoy!

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Random Kitchen Tips

Random Kitchen Tips

Hi everyone! Today I am just giving you all some random tips for when you are in the kitchen. I would love to make a post again soon with more tips and maybe on a designated topic. If you would like more random tips or tips on a specific topic leave a comment down below! Before cooking and baking wash your hands Always set a timer Recipes are meant for inspiration if you don’t like something leave it out. Want more of something? Add it in! It’s easier to cook when comfortable put on comfy clothes and some upbeat music Salt and pepper are essential DO NOT leave them out Table salt and kosher salt are NOT interchangeable If a recipe calls for kosher salt and you only have table salt, half the amount Taste your dish as you make it and make any needed adjustments When prepping food the vessel should be larger than the content within it The only way to improve in the kitchen is to keep doing it, Practice! Practice! Practice!

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Measurements in the kitchen

Measurements in the kitchen

Hey everyone! I've gotten several emails from people who would like to step into the kitchen but they feel it is a bit daunting with all the measurements and conversions they feel they need to know on hand. Some emails have expressed that they feel that there are so many different types of measurements and they do not know what is for what. I need to be honest, I haven't always been great in the kitchen (and am still a work in progress.) I also felt a bit confused and nervous. I didn't have proper measuring instruments so I would at times use a plain old cup to measure the ingredients. Kitchen tools can get expensive and I was so nervous to buy the wrong item and I hated researching. But learned that in order to create great recipes you need to have the proper kitchen tools. The most basic kitchen utensil you need is measuring cups and spoons. Using a regular cup as I have done in the past just doesn't cut it. You are basically just winging the measurements and each time you make the recipe it will taste slightly different because you used different measurements. Let's get into common measuring utensils Measuring Spoons – Most sets come with at least 4 spoons (sizes ¼ tsp, ½ tsp, 1 tsp, and 1 Tbsp) and some sets can come with additional spoons (⅛ tsp and ½ Tbsp). Dry Measuring Cups – Sets commonly come with 4 cup sizes: ¼ cup, ⅓ cup, ½ cup, and 1 cup. Liquid Measuring Cup – These usually range in 1 - 4 cup sizes, this will measure in ounces, quarts, and milliliters, and will have a handle. Kitchen Scale – When baking, this is the best, most guaranteed way to get the correct weight the recipe is calling for. Baked goods perform best when you use the exact ingredient amounts. I have the OXO measuring cups and spoons. The OXO comes in the standard 4 sizes. They are a bit pricier but to be totally honest I got mine as a gift. Why The OXO measuring utensils are great? There magnetic. Honestly, that's all. There magnetic which allows them to stay together. If you are currently in the market for measuring cups and spoons I would recommend getting METAL ones that are attached through a ring (or magnetic ones). This keeps the set in one place and you are less likely to lose pieces. I recently bought a 4 cup liquid measuring cup since I tend to double (or triple!!) batch recipes. This also allows me to mix all my wet ingredients in one place = fewer dishes :) No, I do not have a kitchen scale. I have yet to reach that level of expertise. But hope to soon (when I do I'll let you know). If you are still interested in learning more about measuring utensils I would recommend this Youtube video https://shalomreccomends Ok. Let us move on to abbreviations. If you are just starting out in the kitchen abbreviations might confuse you. So let's clear up any confusion. tsp – Teaspoon Tbsp – Tablespoon C – Cup PT – Pint QT – Quart ML/mL – Milliliters L – Liters OZ – Ounce FL OZ – Fluid Ounce G – Grams LB – Pound - A little tip: If you still get confused just write it on a piece of paper or index card and keep it handy in the kitchen. Great! Once you know those let's move on to some really basic conversion. 1 Quart = 4 Cups 1 Quart = 2 Pints 1 Pint = 2 Cups 1 Cup = 8 Ounces 1 Cup = 16 Tbsp 1 Tbsp = 3 Tsp 1 Fluid Ounce = 30 mL Now, if you want to get into the nitty-gritty of conversion in the kitchen, just print yourself a conversion chart and keep it on the fridge or in a safe but easily accessible place in your kitchen. Disclaimer: This post is not being sponsored by any of the products mentioned. All opinions are my own.

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Baked Breaded Zucchini

Baked Breaded Zucchini

Hey everyone, This recipe has been a family favorite snack in my home for the past couple of weeks. It’s healthy and delicious a win-win. Honestly, this is my favorite recipe for snacking when I’m home. Not only is this recipe great for snacking but can be used as an appetizer as well. The dipping sauce I use for the zucchini is my homemade Garlic Mayo, I will be posting the recipe soon so keep an eye out for it. Ingredients: 2 zucchinis 1 cup bread crumbs 2 eggs 2 tablespoons of water 1/2 cup of flower
1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt Let’s get cooking: * Preheat your oven to 400F. Prepare a baking rack on top of a pan lined with parchment paper. *Set three bowls out. One containing bread crumbs the second with eggs and water -whisked. In the third bowl add flour, paprika, garlic powder, pepper, and salt, mix till well combined. * Thinly Slice your zucchinis *Dip each zucchini slice in the flour mixture, filled with the egg mixture, and then the breadcrumbs. Place in a single layer on the prepared baking/cooling rack. Repeat until all zucchini slices are coated. *Stick them in the preheated oven for about 20 minutes. When ready serve immediately with favorite dipping sauce. *Not ready to serve? Allow it to cool completely on a baking rack so it won’t get soggy. Enjoy when ready to! Don’t forget to leave a comment down below if you tried this recipe or have any questions!

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