After a long long hiatus, our blog is back! We have both been incredibly busy with school, traveling, work, and (only recently, now that summer is finally here) cooking! I whipped up this cake during a much needed vacation at home after a long school year. Every summer since we were little, it has been a tradition to go to the orchard and pick fresh fruit, and then make a dessert out of it. This trip home was no exception! Normally, the dessert is pie. However, this time I decided to make this cake because it’s so easy and beautifully highlights the color of the fruit against a delicious cake base. It’s easily adaptable and can be made with whatever fruit, flours, etc. you have on hand. This makes it a great seasonal recipe, because you can make it with whatever fruit is ripest (and cheapest!) I made my version with fresh peaches and blueberries.*
We are about to depart on a road trip! The Zeichner-Moon family (plus Henry and Gabriel, honorary Zeichners) is heading to Vermont for the week early tomorrow morning. I wanted to make some healthy, wholesome, and filling muffins for the long car ride, as well as to eat once we arrive in Vermont. Sarah and I were Skyping today, she in Chicago and myself in Bethesda. We decided to turn our Skype date into a Skype-baking date, so we simultaneously baked amazing treats. It took a while to decide what to make, because browsing through a plethora of vegan, healthy, and dessert food blogs turned out to be a very distracting (and mouth-watering!) task. Sarah decided to make oatmeal muffin tops (and I’ll let her share the dirty details of her recipe 😉 and I decided to make Peanut Butter Banana Muffins.
Hey friends! Sorry for the silence. We have been quite busy with hectic end of the year shenanigans. It’s been fun, but between the two of us, in the past couple months, we have graduated high school, taken two sets of finals, moved from the dorms into an apartment and spent time exploring everywhere from the beach to the city. Needless to say, that leaves little time for cooking fantastic things, and even less for sharing those creations with you! So, since Elizabeth broke the silence last night, I am adding my contributions today.
As I mentioned, I moved earlier this month. This past weekend was the first weekend in my new kitchen, so I went a little bananas trying to cook lots of things. I made scones, fish, roasted vegetables, rice, brownies, chocolate chip pancakes, smoothies and bibimbap. I am going to slowly start posting the recipes, but here are a few to get you all started 😉
For Father’s Day, I wanted to make a special brunch that also showcases the amazing flavors of summer!
As Passover starts tonight, I wanted to make a fun Kosher for Passover dessert that does not include any fake “Passover” substitutions.
A traditional dessert for Passover, the macaroon, is a dense drop-cookie made from shredded dried coconut. However, this French-style macaron is light and airy (largely from a beaten egg white base), but full of flavor. The egg white base creates a meringue, and is combined with almond flour, powdered sugar, and cocoa powder. Macarons are often sandwiched with ganache, frosting or jam. I sandwiched them with melted and tempered bittersweet chocolate, so they hardened to be decadent sandwich cookies with a smooth and rich chocolate filling. Continue reading
I don’t think I can get through an entire day without eating kale. Seriously. I am addicted. Sarah and I love kale so much that for Hanukkah, our mom, Rachel, gave us matching shirts that read, “EAT MORE KALE.” Even though we get the occasional stares and the even more occasional, “But I don’t even LIKE kale!!!” we cannot help our love for this delicious, nutritious, and versatile super food.
After an incredibly relaxing (and food filled!) spring break, the sun has finally welcomed us back to Chicago, and to the world of bearable weather. With the sun shining on my first weekend back in the city, I decided to trek up to Andersonville and spend the day in the beautiful sunshine walking around one of my favorite Chicago neighborhoods, and catching up on some pleasure reading. I know what you must be thinking readers: Sarah, another Andersonville post?! While I must admit to a minor Andersonville obsession, I promise you this post is well-warranted. Continue reading
Our best friend Hanna has lived across the street from us from the time I was born, but now lives in New Orleans– another fantastic city with fantastic food options! We asked her to share a recommendation of one of her favorite local spots, check out what she has to say!
This post falls during the Jewish holiday of Purim, a holiday marked by feasting and celebrating the deliverance of the Jewish people, as told by the book of Esther. Hamantaschen are the quintessential Purim food, and their endless variations and combinations are insanely delicious. Hamantaschen are known for their triangular shape, referencing the hat of the villainous Haman, and symbolizing his defeat.
Happy Monday, friends! It is 50 degrees here in Chicago, and the first day in several months that I have not worn wool socks to class. My ankles are exposed, and I’m not freezing, which is truly something to celebrate!
This weekend, my friend Giuliana and I decided to ring in the coming of spring with a delicious and wholesome meal inspired by one of our favorite food bloggers, Andrea Bemis. Andrea writes a blog called Dishing Up The Dirt, where she blogs about her independent farming ventures and the delicious, seasonal, mainly vegetarian food she makes from the vegetables she harvests with her husband. For all you health food skeptics, don’t be scared off by the words “kale,” “quinoa” or “chia seeds.” I promise that if you make this recipe, there is no way you regret it.(my apologies for the sub-par pictures. Clearly between the two of us, Elizabeth is pulling the weight in the photo department…)