Summer & Fall Classes 2016



Sunday, July 10, 12 – 2:30 PM

Cooks of Crocus Hill: Market Fresh Brunch in St. Paul

Menu: Fruit infused vodka cocktail, crust-less individual quiches, Tabouleh salad, Nutella-strawberry Panini, mango-blueberry minted salad. Sign up HERE.


Tuesday, July 12, 6-8:30pm

Nordic Ware – Welcome Y’all! A Southern Picnic Dinner

Menu: Southern Fried Chicken, Fantastic Potato Salad, Marinated Vegetables, Southern Caramel Cake. To sign up call: 952-924-9672


Monday, August 8, 6-8:30pm

Cooks of Crocus Hill in Edina: Following the Spice Trail

Menu: Chicken Skewers with Shawarma Spice Mix; Mediterranean Salad with Za’atar Vinaigrette; Baharat Burger with Tahini; Ras el Hanout Oven Fries; Hawayej-Spiced Chocolate Cupcakes. Sign up HERE.


Tuesday, August 30, 6-8:30pm

Cooks of Crocus Hill in Edina: Local Bounty, Exotic Flavors

Menu: Tomato Soup; Garlic Herb Roasted Tomatoes; Zucchini Frittata; Zucchini Carpaccio Salad; Basil Pesto Grilled Cheese Sandwiches; Refrigerator Pickles; Dilled Cucumber Salad. Sign up HERE.


Wednesday, September 7, 6-8:30pm

Cooks of Crocus Hill in Edina: Iranian Saffron Flavors

Menu:  Saffron Rice with Pine Nuts and Currants; Lemon Saffron Chicken; Parsley-Saffron Carrots; Sohan – Pistachio Saffron Candy. Sign up HERE.


Monday, September 12, 6-8:30pm

Cooks of Crocus Hill in Edina: Sweet and Spicy Middle Eastern Cooking

Menu:  Moroccan Apricot and Baharat Chicken Tagine; Iranian Jeweled Rice; Lemony Cumin Carrots; Sfinge (doughnuts with honey syrup). Sign up HERE.



Sunday, October 9, 2-4:30pm

Cooks of Crocus Hill in Edina: Mediterranean High Holidays with 7 Biblical Species

Herb roasted dates with Labane’ cheese (dates), Fresh oregano & olive roasted Halibut (olives), Almond-pomegranate couscous pilaf (pomegranate & wheat/barley), Mixed greens salad w/red grapes and avocado (grapes), Herb poached figs over ice cream (figs)

National Vanilla Pudding Day!


You are familiar with that little, pale box on the grocery store shelf, right? Humbly it identifies itself as Vanilla Pudding Mix. But you and I know it is a shortcut gateway to a huge assortment of delicacies! Today is its day to shine: National Vanilla Pudding Day!


So where to start? Delicate, moist S’more cookie? Tender Chocolate Chip cookie? Check!

How about a shortcut to a moist Vanilla Cake? Check! Caribbean Rum Cake? Check!


My Favorite, however, is my Mini Dulce de Leche Banana Cream Pie, tweaked to be served for a crowd in mini 2-4 oz cups.

So as the days grow longer and warmer, treat your loved ones (or yourself – I promise, I won’t tell) to this creamy and  refreshing incarnation of our humble Vanilla Pudding. Spoons optional – fingers work well too!

Mini Dulce de Leche Banana Cream pie

Updated version for Banana Cream pie

Equipment: 8 x 4oz ramekins (or 20 x 2 oz)


1.5 cups Graham crumbs
1/4 cup butter, +2 tbsp. melted
3.8 ounces Instant Vanilla pudding
1 cup cold water
14 oz. Sweetened condensed milk, can
3-4 medium bananas
2 pints whipping cream
2/3 cup powdered sugar
1 cup Caramel sauce


1. Melt your butter in the microwave in a dish then place your graham crumbs in the bowl.
Mix quickly with a fork.
Place 2 tablespoons of graham mixture in the bottom of each ramekin and press down gently to form a crust.
Cut up 2 and a half bananas into slices and pop them on top of graham layer.
Drizzle with a little caramel sauce.

2. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

3. Remove pudding from the fridge and gently fold the whipped cream into the pudding mixture until well-combined.

4. Fill ramekins with the pudding mix to the rim. Whip the second cup of whipping cream with the last 1/3 powdered sugar and then pipe decoratively over the ramekins’ tops. Drizzle a little more caramel sauce over the top of the whipped cream and then refrigerate until serving, uncovered.



Update: Spring & Summer Classes


Middle East Spice Mix Primer

Tuesday, May 24, 6:30-8:30pm– Nordice Ware Outlet Store

Spice It Up! Explore Middle Eastern spice mixes and their uses to introduce flavor and variety in your food. · Za’atar Chopped Salad · Ras El Hanut Roasted Butternut Squash · Shawarma Roasted Chicken · Baharat Basmati Rice (with apricots and mint) · Hawayej Chocolate Cupcakes

Sign up: Call 952-924-9672


Blintzes VS Cheese Cake   

Saturday, June 11 – Beth Jacob Synagogue: Tikkun Shavuot

Mini Cheese Cakes, Cheese Blintzes with Berry Sauce, Israeli style Individual cheese cakes.

Sign up: 651 / 452-2226


Mediterranean Herbs Tour de Force   

Wednesday, June 15, 6 – 8:30PM, Cooks of Crocus Hill, Edina

Menu: Grilled Flat Bread Topped with Sage, Dried Fruit and Mozzarella; Sautéed Parsley Mushrooms; Seared Lemon Tilapia with Olive-Oregano Relish; Current-Chive Quinoa Pilaf; Rosemary Peach Croustade.

Sign up:


Beyond Baklava    

Monday, June 27, 6 – 8:30PM, Cooks of Crocus Hill, Edina

For good reason, Middle Eastern dishes get a lot of attention. But what about that finishing touch of dessert? If you think baklava is the only option, then get ready to be wowed. Chef Zehorit highlights a range of amazing and diverse dessert choices, taking you from Egypt to Iran to Israel, with plenty of honey and chocolate along the way.

Menu: Egypt: Basbousa (semolina honey cake). Morocco: Sfinge (honey syrup doughnuts). Iran: Sohan (almond candy). Israel: Chocolate “Crunch” (yeasted babka).

Sign up:


Welcome Y’all! Southern Picnic Dinner

Tuesday, July 12, 6:30-8:30pm, Nordic Ware Outlet Store

Nothing like classic fried chicken and its sidekicks to make a summer day feel complete — this time with updated appeal and flavor! · Southern Fried Chicken · Fantastic Potato Salad · Marinated Vegetables · Southern Caramel Cake

Sign up: Call 952-924-9672


Summer’s Glory: Minnesota’s Farmers Market Bounty

Tuesday, August 9 6:30-8:30pm, Nordic Ware Outlet Store

Make the most of Minnesota’s fleeting summer abundance with fresh and crisp vegetable focused meals: · Basil & Bell Pepper Focaccia · Rainbow Root Vegetable Salad · Fresh Herb Roasted Salmon · Peach Pie

Sign up: Call 952-924-9672



Whenever I teach a class about the culinary traditions of Diaspora jews, my favorite stop is the Balkan countries.

Yes, I love North African  and Middle Eastern cuisines with their spice blends and aromas – how could you not?

But the Balkans for me are about peppers and eggplant, creamy cheeses and flaky pastries. Whenever the flavors of the Mid East combine with the ingredients of the Balkans – I just can’t resist!


So on this dreary mid-winter, early spring (depending on whether you are a half full or half empty person) here is a great recipe for Balkan eggplant and pepper dish.

It is extremely versatile: eat on a cracker for a snack or appetizer (topped with a little feta – how could you go wrong with that?), over pasta or rice.

You can even poach some eggs in it for a Balkan variation of Shakshooka.



Baby eggplant at the Carmel Open Air Market in Tel Aviv


Balkan Eggplant, Pepper and Tomato –Serves 8 – vegetarian

Recipe Adapted from: “My Balkan Kitchen” by Shai-Lee Lipa


2 medium Eggplants, sliced into 0.5″ rounds

6-8 tablespoon olive oil

1 medium red bell pepper, sliced into thin strips

1 medium green bell pepper, sliced into thin strips

6 medium ripe tomatoes, diced

100 grams tomato paste

2 tablespoons minced garlic

1-cup water

1.5 teaspoon granulated sugar

1.5-teaspoon paprika

1/4-teaspoon cayenne

1/2-teaspoon cumin

Salt and pepper, to taste


Roast the eggplant: Heat the oven to 400F. Place the eggplant slices on a rimmed cookie sheet, drizzle tablespoons olive oil over them and season with salt and pepper.

Bake in the hot oven for 30 minutes until golden brown.

Prepare the Sauce: Heat a wide deep skillet on medium heat and add 3 tablespoons olive oil and the pepper slices. Salute the pepper for about 5 minutes until the pepper turn golden.

Add the tomatoes, paste, garlic, water and sugar, then season with the rest of the spices and salt and pepper. Mix well and bring to a boil.

Lower the flame and cook on low heat for about 10 minutes, stirring often, until the sauce thickens.

Cook the eggplant: Add the roasted eggplant slices into the sauce, stir them in and cook for 5 minutes longer, for the flavors to meld. Taste and adjust seasoning as needed.

Serve: Serve hot or at room temperature.

Store: Keep in the fridge in an airtight container for about 1 week.


Not Your Mother’s Tuna!


The tuna salad most Americans have grown up with was a stranger to me when I first moved here. You know, the mayo based, bland white-ish schmear – uh, uh! not what I grew up with!


My school lunch was often prepared by my mother: a soft roll from the local bakery, stuffed with a lemony, spicy, red hued flaked tuna with slices of ripe tomatoes and hard boiled eggs. This classic Tunisian sandwich is often referred to as Fricasse.


As I would unwrap my roll, my mouth would water at the sight of the red tinged spicy olive oil-lemon dressing that soaked into the rolls. One bite and those same juices would be running down my chin and I would close my eyes on a sigh of sheer contentment.

Bursting with flavor and color, prepared with love and care – I felt my mother’s love in every bite.


So, try your hand at this tuna salad and your sandwich will not be same – promise!! Perfect for lunch on the go, a quick dinner or a satisfying snack on crackers or celery. You choose the moment!


If you’d like to join me in any of my upcoming classes check the offering below. 

Hope to see you there!!


Tunisian Tuna Sandwich

Yields 4 sandwiches


2 cans canned tuna, (8oz each, packed in olive oil)
2 tablespoons arissa, (or to taste)
1/4 cup fresh lemon juice
2 tablespoons minced garlic
3 medium Israeli pickles, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the sandwich:
4 medium torta rolls, (or baguettes/hoagies) cut in half
2 medium avocados, peeled and sliced into thin wedges
4 medium roma tomatoes, sliced
4 large hard boiled eggs, peeled and sliced
4 tablespoons mayonnaise


1. Make the tuna salad: Drain the tuna lightly and then combine it in a bowl with the lemon juice, garlic, Harissa and pickles. Season with salt and pepper and flake with a fork to create uniform, wet mixture.




2. Assemble the sandwich: Spread mayonnaise on both sides of the torta and line the bottom with the avocado slices. mound the tuna mixture over the avocado and pack it down lightly. Top the tuna with the egg slices, followed by the tomato slices. Season the tomatoes with salt and pepper and then top with other half of the torta.
Cut the sandwich in half and serve.





Here are my Upcoming Classes:

Cooks of Crocus Hill

Mediterranean Classics: Wednesday, March 16

Moroccan classic tagine complemented by a zesty salad and fragrant baklava rolls.


Fattoush Salad; Chicken-Apricot Tagine; Herbed Couscous; Baklava Rolls.


Nordic Ware  

Spice It Up! Middle East Spice Mix Primer: Tuesday, May 24

Explore Middle Eastern spice mixes and their uses to introduce flavor and variety in your food.


  1. Za’atar Chopped Salad
  2. Ras El Hanut Roasted Butternut Squash
  3. Shawarma Roasted Chicken
  4. Baharat Basmati Rice (with Apricots and Mint)
  5. Hawayej Chocolate cupcakes

Welcome Y’all! Southern picnic Dinner: Tuesday, July 12

Nothing like classic fried chicken and its sidekicks to make a summer day feel complete – This time with updated appeal and flavor!


  1. Southern Fried Chicken
  2. Fantastic Potato Salad
  3. Marinated Vegetables
  4. Southern Caramel Cake

Summer’s Glory – Minnesota’s Farmers Markets Bounty: Tuesday, August 9

Make the most of the Minnesota fleeting summer abundance with fresh and crisp vegetable focused meals.


  1. Basil & Bell Pepper Focaccia
  2. Rainbow Root Vegetable Salad
  3. Fresh Herb Roasted Salmon
  4. Peach Pie

Upcoming Classes:



Entertaining – Tapas for Everyone: Tuesday, January 26 @6pm, Cooks of Crocus Hill, Edina.




Tapas & Aperitif


Valentine’s Class: Tuesday, February 2 @ 6:30pm, Nordic Ware Outlet Store. On the brunch menu: Citrus punch, Heart shaped crust-less individual quiche w/ fresh tomato salsa, Banana-Nutella brioche Panini, Minted mango-Blueberry fruit salad, Double chocolate dipped cupcakes w/ raspberry and whipped cream garnish.

Registration: (952) 924-9672



Beyond Hummus: Contemporary Israeli Salatim (Vegetarian appetizers): Saturday, February 6 @ 7pm, St. Paul Talmud Torah.

Registration: Beth at


Zahav Salatim

Zahav Salatim 



Cooking Class series: Diaspora Culinary Tour: Beyond Gefilte fish: Explore the culinary richness and diversity of Jewish communities from around the world. Take your taste buds on a journey to the Balkans, Middle east and North Africa. Every Sunday morning in February, each class will focus on a region, highlighting its history and character. Recipe packet and tastings included.

Registration: Temple of Aaron 651-698-8874



Carmel Market – Tel Aviv



Oreo Truffle Time!


Going to yet another holiday party? bringing some goodies along? Running out of ideas? How about quick, pretty and delicious Oreo truffles? They are a jiffy to make with the aid of a food processor, include accessible, inexpensive ingredients and make about 35-40 of these little gems (depending on the size you make them).




A quick search for these popular truffles on Pintrest will yield plenty of results with a similar basic recipe: one package of crushed Oreos blended with one package of cream cheese, shaped into balls and dipped in coating. So my Daughter, Orielle and I followed the recipe and tasted the batter. Honestly – pure blah… Just plain sweet and sugary. These are supposed to be TRUFFLES! Where is the depth of chocolate flavor, smoothness of the batter? What’s a cook to do?? So we played – and yes, confession: we had WAY too much fun tasting…

We were set on flavor and texture enhancers. We first blitzed the Oreos in the food processor until they were a very fine powder, then made sure that our cream cheese was at room temperature and blitzed it again with the Oreo crumbs until it was spreadable consistency. Then came the flavor enhancers: vanilla, cocoa powder and espresso powder (or instant coffee granules). Add to the bowl of the food processor – and you guessed – blitzed again… (If it’s too crumbly, you can always add a tablespoon or so of cream).




Most of the recipes we encountered used candy melts for coating, which I admit that I am not a fan of. The alternative? Ghiradeli melting chocolate! Melts beautifully, sets quickly and of course tastes – DELICIOUS! The results speak for themselves! By now, I have made them again 3 more times and Orielle has made them by herself. Her friends, who have come over to work on school projects or to simply hangout, have gotten in the habit of checking out our truffle stash first…

So, what are you waiting for? Get going making these truffles – and try to eat just one… I dare you!


Oreo Truffles

Yields about 35


1 package oreo cookies , (14.3 oz)
8 ounces cream cheese, (1 package) at room temperature
1/4 cup cocoa powder
1 tablespoon espresso powder, (2 T if using instant coffee granules)
2 teaspoons vanilla extract
1-2 tablespoon whipping cream , if needed
2 cups Chocolate melting wafers, dark chocolate
1 cup chocolate melting wafers, white chocolate



1. Make the batter: Place Oreos in the bowl of a food processor and pulse until cookies transform into fine powder. Drop in cream cheese cut into pieces and process to a fine and smooth paste.
Add cocoa, vanilla and espresso powder and pulse again until well combine. If mixture is too crumbly add some whipping cream, one tablespoon at a time.




2. Form the truffles: Using a cookie scoop, portion out the batter and then roll into small balls. (i used a 1” cookie scoop).
Place balls on a tray topped with wax paper, cover truffles with plastic wrap and refrigerate for 1 hour or up to overnight.




3. Coating: Place 2 cups of Ghiradeli melting wafers of your choice in a microwave safe bowl and melt on medium-low heat. (I used both dark chocolate and white chocolate for contrast).




Gently place one truffle at a time in the melted chocolate and roll it around to coat. Lightly slide a fork under the truffle and lift out of the chocolate, letting the excess chocolate drip back into the bowl. Place the coated truffle on a clean wax paper or a sheet of tin foil to set. repeat with rest of truffles.




Once the chocolate is set, melt 1 cup of contrasting chocolate color in a similar way, place in a piping bag and drizzle narrow lines of contrasting color on the set truffles.


4. Storage: Once the chocolate has dried, place the truffles in a single layer in an airtight container.
Truffles will last 3 days on the counter and about 1 wee in the fridge.


So… Do you really think they’ll last that long???



Hanukkah – Festival of Lights


No wonder I had doughnuts on the brain in my last post – Hanukkah was around the corner beckoning withe smell of all good things fried… Growing up in Israel not only did we have latkes (which we called Levivot), but also Sufganiot. Soft pillows of fragrant doughy deliciousness, coated with snowy powdered sugar and filled with strawberry jelly, or if you were lucky – chocolate! Are you drooling yet?


Today, Israeli bakeries boast a vast selection of toppings and flavors, keeping up with the times and the sophisticated Israeli palate. Me? I am kind of a traditionalist that way. Still love that simple but yummy sufgania (singular), though I do like the cinnamon sugar coating and the chocolate filling. So, sue me…


Gourmet Sufganiot

Gourmet Sufganiot in Israel


Carine Goren is a well known and much loved Israeli baking guru with her own TV show and multiple cookbooks. Here is an adaptation of her recipe that we all enjoyed on the first night of Hanukkah. A little elbow grease… BIG reward!!



Even adult children can resist sinking into one of these…


Bakery Style Sufganiot

Recipe adapted from Carine Goren

Yields 16 medium Sufganiot


18 ounces AP flour
0.05 ounce dry active yeast
150 milliliters Lukewarm whole milk
2 ounces granulated sugar
2 large eggs
4 tablespoons unsalted butter
2 tablespoons brandy
1 teaspoon lemon zest
For frying:
canola oil
Powdered sugar
jelly, for filling
nutella, or other choices


1. Prepare the dough:

In a mixer bowl with dough hook attachment mix about half of the flour along with the yeast. Add milk, sugar, eggs, brandy and lemon zest and knead until a smooth liquid batter is formed. On low speed add the rest of the flour gradually, then increase the speed and knead for 5 more minutes until a smooth and shiny dough is formed.




Place the dough in a greased bowl, lightly coat top of dough with oil to prevent drying, cover with plastic wrap or tea towel and let rise until doubled in size.

Note: I created a proofing box in my oven by placing on the bottom a pan with boiling water and placing the dough to rise in that moisture filled warm part of my oven.



2. Forming:

Place the dough on a very lightly floured surface (you do not want the dough to dry out).
Divide the the dough into 16 equal pieces and roll each one into tight and smooth balls.
Place the balls on parchment lined baking sheets, cover with plastic wrap and let rise until doubled in size again.

Note: I returned the balls of dough to the oven and poured in freshly boiled water to recreate the heat and moisture.

3. Frying, filling and topping:

In a wide heavy pot, heat about 3” of the canola oil to 350F (using a candy thermometer).
Fry the sufganiot 4-5 at a time, making sure not to over crowd them, about 2 minutes per side.
Remove Sufganiot from oil and place on paper towel to absorb some of the oil away.
Cool slightly until easy to handle, inject with jelly and top with powdered sugar.
Serve warm.



Little crowns of Jelly! Yum!


4. Options:

1. While Sfganiot are still warm roll them in cinnamon sugar.
2. Either of these fillings can work as well: Nutella, Dulce des Leches, ganache, buttercream, custard.
3. top with ganache, caramel, etc.



Hanukkiah – The Hanukkah Menorah


May this holiday season bring light into all of our lives and usher a year of peace.



Doughnuts – the OTHER Comfort Food!


So, my daughter and I made corn dogs at home. Yep! from scratch! (not the hot dogs, though… there’s a limit – even for me!) Perhaps I’ll write about that in another post. Then why do I mention them, you might ask? Well, I had this pot of oil sitting on my stove top – and my mother did raise me well – I just could not toss all that barely used oil out. So then… What else can I fry??


Top Pot Cookbook


A quick shuffle through my newly arrived package from Amazon, uncovered “Hand Forged Doughnuts” from Top Pot Doughnut shop in Seattle. (Since my oldest daughter has moved there, I confess that I have developed a soft spot for the city.) So, my youngest daughter, who’s not so little anymore (high school senior -ughhh!) rolled up her sleeves and along with a friend (and under my supervision) measured ingredients, mixed up the fragrant dough and we set it to rise.




The recipe calls for ground mace, which is the webbing that grows over nutmeg. Since we did not have it on hand, I figured that nutmeg was a close enough substitute. The process was surprisingly quick and the results pretty delicious!





However, just like Russian Babushka nesting dolls, I used the left over oil from the corn dogs, but now I had 3 egg whites with no recipe to call home. Quick Pintrest search to the rescue! Voila! Nutella Meringue cookies!




See? Miracle of miracles! 2 recipes in one post!!


Top Pot Raised Glazed Doughnuts

Adapted from

  • 3 Tbs (4 1/4oz packets) active dry yeast
  • 1 cup very warm water (about 105)
  • 1/2 cup sugar, plus 1 Tbsp
  • 1/2 tsp baking powder
  • 1/2 tsp ground mace (or nutmeg)
  • 2 tsp iodized salt
  • 4 – 4.5 cups bread flour
  • 1/4 cup shortening
  • 3 large egg yolks
  • 1/2 tsp vanilla extract
  • canola oil, for frying
Vanilla Glaze (Prep during the 2nd rise):
  • 3.5 cups confectioners sugar, sifted (measure first, then sift)
  • 1.5 tsp light corn syrup
  • 1/4 tsp iodized salt
  • 1/2 tsp vanilla extract
  • 1/3 cup hot water, plus more if needed
Doughnut Directions:
  1. Whisk yeast, water, and 1 tbsp of sugar in work bowl of stand mixer and set aside for 5 minutes
  2. In large bowl, whisk remaining 1/2 cup sugar, baking powder, mace, salt and 4 cups of bread flour
  3. Add shortening, egg yolks and vanilla to the foaming yeast mixture. Mix with paddle attachment on low for 1 minute to break up shortening. Add about 1/3rd of dry ingredients and mix until blended on low speed, then repeat with second 1/3rd of the dry ingredients
  4. Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary until the dough is dry enough to clan the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky)
  5. Transfer dough to a baking sheet sprinkled with 1 tbsp flour. Shape into a flat disk 6 inches in diameter and dust lightly with flour and cover with a dish towel and set aside.
  6. Create a proofing box in your oven. Bring 8 cups of water to a boil, pour water into a 9×13 dish set on the floor of your oven. Place sheet tray with covered dough in the middle rack. Close the door and let rise until doubled – about an hour.
  7. Transfer dough to lightly floured work surface and roll into a roughly 12 inch circle, about 1/2 inch thick with lightly floured rolling pin. Cut into 12 doughnuts and transfer doughnuts to baking sheets arranging them 2 inches apart and let rise in the oven (with new boiling water) uncovered for another 30 to 45 minutes until doubled in size.
  8. Using a candy thermometer to measure the temperature, heat oil in a deep fryer or large pot over medium heat to 350 degrees. When the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for a bout 30 seconds. (Note that the doughnuts will look more brown when they’re done than they do in the oil). Carefully turn the doughnuts and fry for another 20 to 30 seconds until golden. Transfer to a cooling rack set over a layer of paper towels to cool.
  9. While doughnuts are very warm, dip the rounded side of each into the glaze. Let dry on cooling racks for 10-15 minutes.
Vanilla Glaze directions:
  1. Place confectioners sugar, corn syrup salt, vanilla and hot water in a large mixing bowl. Using a whisk, blend until mixture is smooth and all of the sugar is incorporated. If glaze is too thick, add more hot water a teaspoon at a time.


Nutella Meringues

Makes : 15 to 20 meringues (depends on how big you make them)


  • 3 large egg whites, at room temperature
  • a pinch of cream of tartar
  • a pinch of salt
  • 1/2 cup + 1 tablespoon, granulated sugar
  • 1/4 cup Nutella


  • Preheat the oven to 300 degrees F. Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
  • Line two baking sheets with parchment paper and set aside.
  • Set up a double boiler (a pot with another pot on top or a heat-proof bowl on top) and put the Nutella in the top of the double boiler. Warm the Nutella through and then set aside while you make the meringue. (You could warm the Nutella in a microwave but I don’t own one so you’re on your own if you do use one.) Let the Nutella cool as you make the meringue.
  • In the bowl of a stand mixer, fitted with the whisk attachment, place the egg whites. Beat on medium-high speed until they are completely foamy.
  • Add the cream of tartar and the salt and continue whipping at medium-high speed until when you lift the whisk attachment, soft peaks form. This should take a few minutes.
  • Once you have reached the soft peak stage, increase the speed to high and begin adding the sugar a few spoonfuls at a time (this should take a few minutes).
  • Once all the sugar is in, the meringue should be very thick (almost stiff) and when you left the whisk firm peaks should remain.
  • Remove the bowl from the mixer and drop in all the Nutella. With a rubber spatula, gently fold the Nutella into the meringue three or four times. You’re aiming for a swirled effect so don’t overmix. This will also help avoid deflating the meringue.
  • Using two spoons, drop the meringue onto the parchment-lined baking sheets in large dollops.
  • Place in the oven for 10 minutes. After 10 minutes, immediately lower the heat to 200 degrees F. and rotate the trays. Bake for an hour.
  • After an hour, check the meringues. If they are completely dried out then turn the oven off and leave the meringues in the oven for a few hours to cool with the oven. If the meringues still look a bit “wet”, then continue baking for another 20 minutes or so. Either way, once fully baked, turn off the oven and leave the meringues in there for a few hours.
  • When you remove the meringues from the oven they should be completely dry and cool and will sound hollow when you tap the bottoms.
  • The meringues will keep in an airtight container for a week.

Fall’s Comfort Food – One Pot Mac & Cheese


The trees in my yard are completely naked, shivering in the chilly wind, despite the sunny day. The inevitable is around the corner… Minnesota’s winter is approaching and we are all getting ready.

Wood for the fireplace – check!

Coats, hats and mitts brought up – check!

Knitting basket reloaded – check!

Gym membership renewed – check!

Comfort food list compiled – double check!




Mac & cheese tops many people’s list of comfort food, but so many recipes require making a roux, using 2 pots… and I want my macaroni – NOW!

So here’s a recipe I developed, inspired by 2 blogs: and

This is a one pot dish that comes together pretty quickly thanks to one fantastic trick – wait for it…

You cook the pasta in the milk!

How about that??

This will become your go to mac & cheese – promise!

Even my mother in law, who HATES asking anything from anybody, requested I make this for her as she was recovering from surgery…

Like I said – MAJOR comfort food!

Oh and my guy (for the past 27 years!!)  – he couldn’t even wait for a plate – I have evidence!!




One Pot Mac & Cheese   

6 servings

Adapted from and


1 pound elbow pasta
5 cups whole milk
4 tablespoons butter
1 tablespoon dry mustard
2 tablespoons sriracha
6 ounces shredded sharp cheddar
6 ounces shredded monterey jack, or gruyere
Salt and freshly ground black pepper, to taste


1. Cook the pasta: In a large pot, combine pasta, milk and butter.



Bring to a boil, then lower the heat and simmer until path is al-dente and milk has reduced and thickened.





2. Flavoring: Add dry mustard and Sriracha and mix well. Add cheeses and stir gently to combine, until all cheese is melted and sauce is smooth and creamy.




Taste and season with salt and pepper to personal taste.
3. Storage: Keep in fridge in an airtight container, reheats well in microwave or on stove top on LOW HEAT.




Yum! Dig right in!!