Chocolate Chunk Cherry Oatmeal Cookies


This combination of chocolate chunks and dried cherries take this cookie to a truly delicious level. Dried cherries can be substituted with dried cranberries if desired. This dough can be optionally chilled in the refrigerator for up to 2 days before baking off the cookies.



2 sticks unsalted pareve margarine, room temperature
¾ cup brown sugar
¾ cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1 ¾ cups unbleached all-purpose flour
1 tsp. baking soda
½ tsp. kosher salt
1 ¼ cups large flake oats
10 oz. (284g) semisweet or bittersweet chocolate chunks
¾ cup dried cherries


Preheat oven to 375F and line cookie sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the margarine and sugars until light and fluffy.




Add in the vanilla, and the eggs, one at a time, scraping down the bowl as necessary.


In a separate bowl, combine the flour, baking soda, salt, chocolate chunks and dried cherries.
Slowly add the dry ingredient mixture to the bowl and blend until the dough just begins to come together.


Using a 1 ½ -inch scoop, form the dough into approximately 40 balls, spaced on the cookie sheet with a maximum of 12 cookies per sheet.


Bake for 11 minutes, rotating the racks halfway through.

Raspberry White Chocolate Muffins

These muffins are based on The Best Blueberry Muffins from just over a year ago.

This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)

NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.

I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.


1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)


Heat oven to 375˚F and line a muffin tin with 12 liners.

Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.


Add baking powder, baking soda, salt and flour, mix well.


Fold in raspberries and white chocolate.


Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.



Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.


These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.

Special Shavuot Edition: Dulce De Leche Cheesecake Squares

This easy to make, delicious caramel flavoured cheesecake is sure to impress.



2 1/2 cups finely ground graham crackers
3 tbsp. granulated sugar
½ tsp. ground cinnamon
¾ cup coconut oil (or 1 stick butter, melted)


3 8-oz. bricks light cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
½ cup dulce de leche (store bought)
2 tsp. pure vanilla extract


2/3 cup dulce de leche
2-3 tbsp heavy whipping cream/Nutriwhip


Preheat oven to 350F. Line a 9-x13-inch metal baking pan with parchment paper sprayed with cooking spray. In the bowl of a food processor fitted with the steel blade, combine the graham cracker crumbs, sugar and cinnamon until well combined. Drizzle the coconut oil over the crumb mixture and pulse until it resembles wet sand. Transfer the batter to the pan and bake for 10 minutes. Allow to cool.


Reduce oven temperature to 325F.

Cube the cream cheese and place it in the cleaned bowl of the food processor. Process until creamy and smooth, scraping down the bowl as necessary. Add the sugar and process again. Add the eggs, one at a time, blending after each addition.


Add the dulce de leche and vanilla and process until well combined.


Spread batter evenly over cooled crust.


Fill a small glass bowl with boiling water and place in the oven beside the baking pan (acts as a water bath and reduces cracking). Bake until just set in center and edges are puffed and slightly cracked, about 30 minutes.

Turn the oven off and prop the door open for 15 more minutes before removing the cake allowing it to cool to room temperature.


Warm dulce de leche and 3 tbsp cream until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour. Pour glaze over cooled cheesecake; spread evenly. Refrigerate for at least 4 hours or until ready to serve.


Building Block Biscotti


I gave this cookie the name, “building block,” because the fillings can be modified to suit your taste.  The versions below are nut-free.  They are dairy-free if pareve white chocolate chips are used.


2 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 ½ cups granulated sugar
½ cup (1 stick) unsalted pareve margarine, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
1 cup white chocolate chips/semisweet chocolate chips
1 cup dried berries/toasted flaked coconut/toffee pieces
1 egg white


Preheat oven to 350F.  Line 2 baking sheets with parchment paper.  Combine flour, baking powder and salt in medium bowl; whisk to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat margarine and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla and beat until smooth.


Mix in flour mixture, then chips and berries/coconut/toffee.  Cover the dough with plastic wrap for 2-24 hours.



Divide dough into 3-4 logs each approximately 6×2.5 inches (15x7cm) long.   The logs will expand during baking.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.


Bake logs until golden brown about 35 minutes.


Cool for 10 minutes, then slice logs on diagonal into ½-inch wide slices.  Bake for 10 more minutes.  Allow biscotti to cool.  Makes approximately 40 biscotti.


Cast Iron Skillet Cornbread

This recipe is a little different from the usual. I’ve been making cornbread for a couple years now as a delicious pairing to chilli. It’s crispy on the outside and crumbly on the inside, made perfect by using a cast iron skillet. Give it a try as an addition to chilli or another side dish. I made this non-dairy so it could be more versatile.


1 1/4 cup almond milk
1 cup cornmeal
1 cup all-purpose flour
4 tsp baking powder
3/4 tsp kosher salt
2 eggs, beaten
1/4 cup unsalted margarine, melted
1 tsp vegetable oil


Preheat oven to 425˚F. Place 9 inch was iron skillet in oven to warm it.

Mix almond milk and cornmeal – let soak for 10 minutes.


Mix flour, baking powder, salt in large bowl.


Add cornmeal and almond milk mixture, eggs, and melted margarine. Mix until smooth.


Remove skillet and pour vegetable oil into the skillet. Brush around with a silicon brush or paper towel.


Pour batter into skillet and bake for 18-20 minutes.





Adapted from Giada De Laurentiis, this classic dessert involves no baking.



9 egg yolks, room temperature
5 tbsp. granulated sugar
474 g plus 237g (1 ½ containers) mascarpone cheese, softened
2 ½ cups strong espresso, cooled
3 tbsp. Italian espresso liqueur, divided
2 ½-3 boxes of package large lady fingers
Cocoa/bittersweet chocolate shavings, for garnish


In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.



Add mascarpone cheese and beat until smooth.


Add 1 tbsp. of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and liqueur.


Dip each ladyfinger into espresso for only 5 seconds.  Place each soaked ladyfinger on the bottom of a 9×13-inch baking dish. Spread evenly ½ of the mascarpone mixture over the ladyfingers.


Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.


Cover with plastic wrap and refrigerate for at least 2 hours.  Before serving, sprinkle with cocoa and/or chocolate shavings.


Special Passover Edition (A Collection of Recipes)


Passover Chocolate Hazelnut Ganache Cake With Macaroon Crust

Thank you to Chanie Apfelbaum of Busy in Brooklyn for this game changing Passover dessert.  I modified it to accommodate a 9×13-inch pan.




14 oz. unsweetened coconut flakes
35 pitted dates
4 cups hazelnuts
14 oz. can (400 ml) coconut milk, full fat
2  8 oz. bags chocolate chips
2 tsp. vanilla
Pinch of kosher/sea salt


Toast the hazelnuts by placing them on a baking sheet for 12 minutes at 400F.


Try to remove as much of the skins as possible by rolling them in a clean dish towel.  Set aside. Toast the coconut by spreading the flakes on a baking sheet for 10 minutes at 350F.


Place the coconut and dates in the bowl of a food processor fitted with the steel blade.  Blend until the “dough” starts to come together. Spread the mixture on a parchment paper lined 9×13-inch baking pan and refrigerate until ready to use.


Place the hazelnuts in the clean food processor bowl and blend until nut butter forms.

You will need to scrape down the sides of the bowl. This process will take 10-20 minutes as the nuts go from ground, to pasty, and finally to creamy.


Add the coconut milk, chocolate chips, vanilla, and salt and blend until smooth.


Spread the chocolate hazelnut ganache over the date/coconut crust and refrigerate until set.  Cut into squares.


Passover Chocolate Fudge Cake

This one bowl, gluten-free, Passover friendly recipe comes from Chef Chaya. Anything that involves one bowl at this time of year will be welcome in our kitchen.  IMG_2784.jpg


9 large eggs
2 ¾ cups granulated sugar
1 ½ cups olive/coconut/grapeseed oil
1 ½ cups potato starch
1 cup unsweetened cocoa
1 tsp. baking powder (kosher for Passover)
1 tsp. baking soda


Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, mix together ALL of the ingredients until well combined.



Transfer to the baking pan and bake for 60 minutes.


It will be jiggly still in the middle when it comes out of the oven. Allow to cool to room temperature before slicing.


Passover Rocky Road Brownie Cake

This recipe adapted from Daniella Silver and Norene Gilletz uses one bowl only in its preparation.


4 large eggs
1 ¾ cups granulated sugar
1 cup potato starch
¾ cup unsweetened cocoa
Pinch kosher salt
4 cups mini marshmallows (kosher for Passover)


Preheat oven to 350F and spray a 9×13-inch baking pan with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugar, potato starch, cocoa and salt.


Blend until well combined and transfer to the pan.


Bake for 35 minutes.


Remove from oven and cover with all of the mini marshmallows. Bake for 5 more minutes, then remove to cool to room temperature.


Passover Grain-Free Granola

This Passover friendly granola from Busy in Brooklyn is an easy low maintenance recipe that requires no flipping/tossing of the granola once it’s in the oven.



1 ¼ cups whole raw pecans
1 cup whole raw walnuts
1 cup whole raw almonds
½ cup shredded unsweetened coconut
¼ cup coconut oil
1/3 cup pure maple syrup
2 tbsp. brown/coconut sugar
½ tsp. kosher salt


Preheat oven to 250F and line a baking sheet with parchment paper. In the bowl of a food processor fitted with the steel blade, pulse the pecans until they are chopped into small-medium pieces. Remove from bowl. Repeat with each of the walnuts and almonds. Combine the nuts (total 3 cups, chopped) in a bowl.


In a small saucepan over medium heat, combine the oil, maple syrup, sugar and salt until completely dissolved and pour over the nuts.


Toss until well combined and coated then spread on the baking sheet. Bake for 1 hour without mixing.


Allow to cool to room temperature before transferring to a sealed container.

Special Edition Easter Post


Adapted from, eggs appear in two ways in this festive delight. There are eggs in the cookie dough batter as well as Cadbury Mini Eggs folded in and as a decorative topping.


4 cups unbleached all-purpose flour
2 tsp. baking soda
½ tsp. kosher salt
2 tbsp. corn meal
2 sticks unsalted pareve margarine or butter
½ cup granulated sugar
1 ½ cups brown sugar
2 large eggs, room temperature
2 tsp. pure vanilla extract
2 ¾ cups Mini Eggs, divided
¾ cup white chocolate chips
¾ cup dark chocolate chip



Preheat oven to 350F and line a 9×13-inch baking pan with parchment paper sprayed with cooking spray.

In a large saucepan over medium heat, melt the margarine/butter. Add the sugars and mix until the sugars are dissolved.


Remove from the heat and add the eggs and vanilla, mixing until well combined. In a separate bowl, combine the flour, baking soda, salt and corn meal.

Transfer to the saucepan and fold until completely moistened.


Fold in 2 cups of Mini Eggs and the white and dark chocolate chips.


Press the batter down into the prepared baking pan. Sprinkle the remaining ¾ cup Mini Eggs over the top and gently press down.


Bake for 30 minutes and allow to cool before slicing into squares/bars.


Ginger Molasses Cookies


These spiced cookies smell and taste great any time of year.


2 ¼ cups unbleached all-purpose flour
1 tsp. baking powder
¼ tsp. kosher salt
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1/8 tsp. ground nutmeg
¾ cup (1 ½ sticks) unsalted pareve margarine, room temperature
1 cup packed brown sugar
1 large egg
1 tsp. pure vanilla extract
¼ cup molasses
½ granulated sugar, to roll the cookie dough in



Preheat oven to 375F. Line 3 baking sheets with parchment paper.

In a medium bowl, combined the flour, baking powder, salt, ginger, cinnamon, cloves and nutmeg.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the margarine and sugar until creamy.



Add the egg, vanilla and molasses and beat, scraping down the bowl as necessary.


Add the flour mixture slowly and beat on low speed until just combined.


Chill the dough for 1-24 hours.


Using an ice cream scoop, form balls and roll in granulated sugar.  Bake for 10 minutes.

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Confetti Shortbread


This recipe is originally from Mom on Timeout and it is is my second variation of this shortbread. I based it on the Cranberry Orange Biscotti from last month, although these ones aren’t vegan. You can easily swap the butter to make them vegan if you want!


3/4 cup sugar
2 1/2 cups all purpose flour
1 cup butter, cut into small cubes
1 tsp vanilla extract
1/2 cup sprinkles
zest of one orange
2 tbsp milk
additional sugar for coating


In a large bowl combine flour and 3/4 cup sugar. Cut butter into small cubes, add to dry ingredients and combine with a pastry cutter.


Add vanilla, milk, and sprinkles. Combine with your hands until forms a dough.

Roll dough into a log (2 inches in diameter). Roll in plastic wrap and refrigerate for 2 hours and up to 3 days.


Preheat oven to 325˚F.

Cut slices of cookie dough into 1/4 inch thick. Coat cookie slices in additional sugar.



Bake for 12-15 minutes. Let cool and use royal icing if you wish.


Cookies can be stored in a container on the counter or frozen for later.