It’s October!

Hi Everyone,

It’s finally October! During this amazing time of the year (can you say Halloween?), there’s going to be a lot of hubbub on EveInTheKitchen, so stay tuned for plenty of Fall fun and festivities.

I’m going to kick things off by telling you about an amazing book called The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King! I absolutely love it!! It has so much cool stuff you probably never imagined you could make at home, including gummi bears and butterscotch drops. It even has my personal favorite: chocolate-caramel turtles.

The chapters have great titles like “Chocolate Loves You and Wants You to Be Happy” and “Gummi and Gooey and Chewy, Oh My!” The authors, who own a Brooklyn-based candy company, give away many trade secrets, including how to melt chocolate perfectly for coating and how to pipe ganache like a pro. And the photos are mouth-watering!!

So if you’re giving a Halloween party, why rely on mass-produced candy when you can serve your guests some treats they’ll always remember?!

By the way,  you can visit the authors’ Web site at www.liddabitsweets.com)

When you’re not busy whipping up homemade mint patties or peanut brittle, remember to check in with EveInTheKitchen. And if you feel like leaving a comment, tell me what YOUR personal favorite candy is!

Pretty Pink Pies Please!

Everyone had great ideas for Valentines Day. Here’s what I’ll be making!

1/2 cup strawberries, coarsely chopped

1/4 cup raspberries, chopped

1/4 cup lemon juice

mini graham cracker pie shells (you can get these in the baking aisle) 

whipped cream (either whip a half pint of heavy cream with confectioners sugar to taste or use a container of Cool Whip)

Preheat oven to 350 degrees.

Combine fruit in bowl with lemon juice.

Blend in food processor or blender.

Fold the fruit/lemn mixture into the whipped cream, reserving about a quarter of the whipped cream for decoration.

Put the fluffy pink mixture in the mini pie shells and garnish with a dollop of whipped cream. Decorate with pink sprinkles or other festive looking decoration.

 

Latkes! Latkes! Latkes!

OK–I promised you latkes and here they are!

First–I’ll let you in on a secret. There is NO NEED to grate potatoes by hand, scraping your knuckles and taking hours. All supermarkets sell pre-grated potatoes if you know where to look. One brand, called “Simply Potatoes,”  is often shelved near the butcher section. Just ask!

Here’s the other secret–you don’t even have to measure out matzah meal or worry about seasonings. Just go to the kosher-foods aisle and buy a box of LATKE MIX–Geffen is good.

Mix it up according to the package directions, add the pre-grated potatoes and maybe some chopped onion, and fry them up in hot oil until crisp.

Some people may consider this cheating, but believe me, they’re delicious! You’ll never go back to your old hand grater again!

 

The Holidays Are Coming!!

 

 

This time of year every magazine is filled with recipes for Christmas cookies and other treats.

I’m going to write about a treat you see more often in Israel than here: sufganiyot–delicious fried donuts that are traditionally eaten on Hanukkah.

Here’s a super-easy version:

1 can biscuit dough (like Pillsbury)

Whatever jam or jelly you like–grape is good!

Flour

Oil

Powdered sugar

Take dough out of xan can and roll it with a floured rolling pin until it is about 1/4 -inch thick.

Using a small glass, cut the dough into circles.

Drop about a teaspoon of jam onto one circle. Put another circle on top and pinch the edges together so they stick.

Heat about 2 inches of oil in a skillet  and gently place the jelly-filled circles into the oil. Fry until golden, about 3-5 minutes, turning as needed.

Remove from oil and drain on paper towels or clean brown bags.  Let cool a bit and sprinkle with powdered sugar.

 

Of course, everyone loves latkes (potato pancakes) on Hanukkah too! Don’t worry! Soon I’m going to tell you the secret to making the most delicious and EASIEST latkes you’ll ever have!