Monday, February 25, 2013

Purim Wrap-up

Gingerbread Hamentaschen
I wanted to post some pictures of  the treats we made and sent out last week for Purim.  I tried out a few new recipes this year to mix things up a bit.  First, I made gingerbread hamentaschen.  I used a basic gingerbread dough added a bit of apple butter for the filling and finished them with a bit of royal icing drizzle. The kids loved these and I will definitely make them again.  I think they love anything with a drizzle of icing.  A few of them didn't stay closed through the baking, so I don't know if they needed a bit more flour or just more pinching to stay closed.

Another new-ish recipe was for the blondies.  I have made the Pioneer Woman's recipe for "Knock-you-naked" brownies a few times.  I thought I would run with the idea.  I used a box of vanilla cake mix (actually the valentine's one), omitted the nuts to the batter, and added white chocolate chips and shredded coconut for the center.  Another keeper of a recipe and super easy!

Chocolate pretzel candy
Last new recipe which is not really a recipe at all.  Something I saw while scrolling pinterest one day and thought "that looks good".  Little pretzel squares topped with chocolate hearts placed in a low oven (200 F) for 8-10 minutes.  Remove and top with an M&M.  Let cool (that's the hard part!).

Pumpkin Bread
I also made pumpkin bread.  Yes, with more royal icing on top  :)
Brownie covered oreos
This is an old picture, but I also made brownie covered oreos from this recipe.

And of course the star of the show was the Hamentaschen.

Packages getting ready
And the kids really enjoyed helping make the baskets inside.  I saw the idea here.

After all the baking and packing, I decided to get a bit festive with my Challah for the week, too.

Menu Plan Monday - February 25,2013

It's hard to believe it's the last week of February already.  Spring does seem to be on it's way here.  I survived the winter break.  Our menu plan from last week got a bit jumbled up because the kids were under the weather for a few days.
Sunday:  I made sushi for Purim.  The kids have been begging for sushi all week and it just didn't happen for Friday last week.  I decided to try to make them triangular-shaped to be more festive.
Monday:  Korean Beef.  I'm thinking of trying my own variation of this recipe.  Leftover sticky rice and steamed veggies.

Tuesday:  Baked Ravioli

Wednesday:  Baked tilapia, broccoli

Thursday:  Homemade Pizza.  Last week we had both New York style and Chicago style

Friday:  Roasted Chicken, Challah, Sweet potatoes, ?

Looking for more menu ideas and recipes, please visit MPM at

Wednesday, February 20, 2013



Recipe adapted from Gloria Kaufer Greene (1999) The New Jewish Holiday Cookbook

I love this recipe.  It comes together very easily and works really well.  I cut the baking time down quite a bit from the original recipe.

Makes about 3 dozen (using a 3" cutter), about 5 dozen (using a 2" cutter)

4 eggs
1 1/3 cup sugar
¾ c. oil
2 tsp. Vanilla
1 Tbs. Baking powder
½ tsp. Salt
4 ¾ c. Flour
1-2 (12 oz.) cans pastry filling (like Solo)
(3 cans if doubling the recipe.)

In a large bowl, beat eggs with the sugar until well-combined. Add oil and vanilla. Add flour, baking powder, and salt and mix until completely combined. Divide the dough into two pieces and wrap in plastic wrap. Chill several hours or overnight.

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

Remove dough from the plastic wrap and roll out one piece on a lightly floured surface to about ¼“ thick. Using a round cutter, cut circles and place the dough circles on the parchment sheets. Add about a scant teaspoon (1/2 teaspoon for 2" circles) of pastry filling onto the center of each circle. Fold up the edges to form a triangle and pinch the edges together. Bake cookies for about 12-15 minutes (10-12 for smaller cookies). Continue forming cookies with remaining dough. Cool on baking sheet briefly before transferring them to cooling racks to completely cool. Store in airtight container.

Happy Purim!

Monday, February 18, 2013

Menu Plan Monday - February 18, 2013

Week off from school for the kids.  Just trying to stay warm (and sane) this week.  No school or activities means a little more time to cook and bake.  Starting my Purim baking this week.  Having a more difficult time finding the fillings I normally use for the hamentaschen, so I may need to get creative.  Hopefully with today's grocery trip I'll find some.


Monday - Pot roast with carrots and potatoes

Tuesday - Roasted Butternut Squash Risotto
I use veggie stock and minus the pancetta

Wednesday - Oven roasted chicken tenders, broccoli

Thursday - Pizza night

Friday - Sushi?  not sure yet

Looking for more recipes and menu ideas, please visit MPM at

Monday, February 11, 2013

Menu Plan Monday - February 11, 2013

Rainy week ahead.  I don't so much have a menu plan as an outline at this point.

Monday:  Teriyaki tofu and veggies.  Baked eggrolls.

Tuesday:  Chili, cornbread.

Wednesday:  Chicken?  not sure

Thursday:  (V-day)  Personal heart-shaped pizzas.  Crudite.  The pizza is somewhat a tradition and since V-day falls on Thursday (our usual pizza night), so much the easier of a decision.  The picture is from last year, I believe, but this year I want to make small ones instead.  And some sort of yummy dessert.  Not sure what.  Probably something with strawberries.  In the past I have done this heart cake, or this coeur a la creme.  This year I may do this strawberry shortcake cake.

Friday:  Butternut squash lasagna, challah, salad.

Looking for more menu and recipe ideas, please visit MPM at

And next week, I need to start making these:

Monday, February 4, 2013

Menu Planning Monday - February 4, 2013

A little late, but here was the menu for Sunday:

And the menu for the rest of the week:

Monday:  Leftovers from yesterday, veggie chili

Tuesday:  Turkey Tacos

Wednesday:  BBQ Beef sandwiches, sweet potato fries

Thursday:  Homemade Pizza (with whole wheat crust)

Friday:  Spaghetti and Meatballs (LD request), challah

Looking for more menu ideas and recipes, please visit MPM at