
The Kosher Baker Blog
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Paula Shoyer is the author of Healthy Jewish Kitchen, The New Passover Menu, The Holiday Kosher Baker, and The Kosher Baker: 160 dairy-free desserts from traditional to trendy. Paula develops recipes that are dairy-free, sugar-free, gluten-free and vegan, as well as modern kosher food. Paula's recipes have been featured in newspapers, magazines, websites, blogs and on radio and TV shows..
The Kosher Baker Blog
9M ago
Yield:
serves 12
Bake Time:
1 hour 15 minutes
Storage:
Syrup may be made 5 days in advance. Baked cake may be made 3 days in advance and stored in the fridge or frozen.
Ingredients
Nut filling
1 cup shelled pistachios
3/4 cup walnut halves
1/2 teaspoon ground cardamom
Cheese filling
4 large eggs
1/4 cup greek yogurt
3 8-ounce packages cream cheese (not whipped), at room temperature
3/4 cup sugar
3 tablespoons honey
1 tablespoon orange blossom water
Crust
1 pound frozen filo, thawed in the fridge overnight
1 1/2 sticks (3/4 cup) unsalted butter, divided
Syrup
1/4 c ..read more
The Kosher Baker Blog
9M ago
Yield:
serves 12
Bake Time:
1 hour 10 minutes
Storage:
Shortbread may be made 5 days in advance or frozen. Blueberry puree or crust may be made 3 days in advance. Baked cake may be made 3 days in advance and stored in the fridge or frozen.
Ingredients
Crust
8 ounces of packages shortbread cookies or homemade
4 tablespoons plus 1 tablespoon butter, divided
Shortbread
1 1/2 sticks (3/4 cups) butter
1/2 cup confectioners’ sugar
1 cup plus 3 tablespoons all-purpose flour
1/4 teaspoon kosher salt
Blueberry Purée
3 cups blueberries, rinsed
3 tablespoons sugar
1 tablespoon lem ..read more
The Kosher Baker Blog
9M ago
Yield:
makes 24-26 cookies
Bake Time:
14 minutes
Storage:
may be made 3 days in advance or frozen
Ingredients
Filling
12 ounces cream cheese, at room temperature
¾ cup sugar
1 teaspoon vanilla
2 teaspoons lemon juice, from 1 lemon
Cookie Dough
8 ounces unsalted butter
½ cup granulated sugar
2 cups light brown sugar
2 large eggs
1 ½ teaspoons pure vanilla extract
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt, plus more for sprinkling
2 ½ cups all-purpose flour
2 tablespoons bread flour
13 ounces chocolate, chopped into small pieces, around 1/3 inch
Preparation ..read more
The Kosher Baker Blog
1y ago
Yield:
makes 12
Bake Time:
25 minutes
Storage:
may be made 3 days in advance or frozen
Ingredients
CHEESECAKE
1 8-ounce (225-g) package cream cheese, at room temperature
3 large eggs
¹⁄³ cup (65g) sugar
1 tablespoon gluten-free oat flour or other flour
2 teaspoons lemon zest (from 1 lemon)
1 teaspoon pure vanilla extract
1 cup (245g) whole milk ricotta cheese
Fresh strawberries, or other berries for garnish (optional)
4 tablespoons (56g) unsalted butter
3 tablespoons (40g) light brown sugar
1 cup gluten-free oats (90g) (not quick-cooking kind)
2 tablespoons (12g) gluten-free oat ..read more
The Kosher Baker Blog
1y ago
The post Passover feast with The Kosher Baker appeared first on The Kosher Baker ..read more
The Kosher Baker Blog
1y ago
The post Two creative Jewish cookbooks worth checking out appeared first on The Kosher Baker ..read more
The Kosher Baker Blog
2y ago
Yield:
serves 8-12
Bake Time:
30 minutes
Storage:
may be made 3 days in advance or frozen
Ingredients
¾ cup (90g) sliced almonds (with or without skins)
1 cup (200g) sugar
3 large eggs
½ cup (120ml) extra virgin olive oil
1 cup (125g) all-purpose flour
½ cup (60g) ground almonds
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon almond extract
½ teaspoon orange zest (from one orange)
spray oil containing flour
Preparation Directions
PREHEAT OVEN to 350°F (180°C). Trace an 8-inch (20-cm) round pan on parchment paper and cut it out with scissors. Grease and flour the pan, p ..read more
The Kosher Baker Blog
2y ago
Yield:
serves 6-8
Bake Time:
25-30 minutes
Storage:
may be made 2 days in advance
Ingredients
5 cloves garlic, crushed, about 1 tablespoon total
1 inch piece of ginger, peeled and finely chopped, about 2 teaspoons
¼ teaspoon cumin
¼ teaspoon red pepper flakes, or more if you like spice
2 tablespoons Lieber’s Avocado Oil
3 tablespoons Lieber’s Sweet Chili Sauce
2 tablespoons Lieber’s Sesame Teriyaki Sauce
1 tablespoon Lieber’s Soy Sauce
2 pounds string beans, trimmed
Preparation Directions
Preheat oven to 425°F. Place the crushed garlic, chopped ginger, cumin, red peppe ..read more
The Kosher Baker Blog
2y ago
Yield:
40 cookies
Bake Time:
30-33 minutes to bake loaves, 5-7 minutes to bake sliced cookies
Storage:
store covered at room temperature for up to 4 days, may be frozen
Ingredients
2 cups all-purpose flour
1 cup Leiber’s Premium Cocoa
1 1/4 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup Goldbaum’s Oat Bliss oat drink
3 large eggs
2/3 cup canola oil
1/4 cup Leiber’s honey
1/2 teaspoon pure vanilla extract
1 ½ cups, 9 ounces, Lieber’s Dark Chocolate Chips
Preparation Directions
Preheat the oven to 350°F. Line a jelly roll pan or large cookie sheet with parchment pape ..read more
The Kosher Baker Blog
2y ago
Yield:
24 – 36 bars
Bake Time:
25-30 minutes
Storage:
store covered at room temperature for up to 4 days, may be frozen
Ingredients
1 3/4 cups (395g) sugar
2 large eggs
1 teaspoon vanilla
1 cup (240ml) oil, plus extra for greasing pan
3¼ cups (390g) ground almonds
¼ cup (40g) potato starch
1 cup (180g) mini chocolate chips
Preparation Directions
Preheat oven to 375°F (190°C). Grease the bottom And sides of a 9 x 13-inch (23 x 33-cm) pan.
Press in a piece of parchment paper that is big enough to cover the bottom and sides of the pan.
Grease the top and sides of the parchment ..read more