From Rugelach we learn to roll with the punches.

From the Macaroon we learn to do without.

From the Teyglech we learn about sticky situations.

From the Linzer Cookie we learn to keep our lives sweet.

From the Mandelbrot we learn strength.

From the Kichelech we learn to take things lightly.

From the Hamentaschen we learn to keep things together.

From the Black & White Cookie we learn about differences.

And from the crumbs we learn to appreciate what we have. 

Posted by Rachel Teichman
Cookie from Three Brothers Bakery, Houston, TX

Banana Split Bread Pudding
Ingredients
1 loaf of challah 
4 eggs
2 cups whole milk
2 Tbsp maraschino cherry juice
2 Tbsp brown sugar
2 Tbsp white sugar
1 tsp cinnamon
10 maraschino cherries diced
1-2 bananas chopped
¼ cup chocolate chips
Chocolate sauce to drizzle

Directions
Slice the bread into two inch cubes. Toast for five minutes on a sheet pan at 350°. Butter a 9x13" inch pan. Place the toasted bread in the pan. Combine the eggs and milk. Add the juice, sugars and cinnamon to the egg mixture. Sprinkle the bananas, cherries and chocolate chips over the bread. Pour the custard mix over the bread. Drizzle with chocolate sauce if desired. Bake for 30 minutes at 350°. Serve warm or chilled with whipped cream, ice cream or yogurt.

It is the time of year when hearts are everywhere, and people "Go Red."
This cookie is an easy way to get the red velvet cake experience in a cookie. These cookies are soft and light, and could easily be dipped into some cream cheese frosting for a sweeter treat! Like a classic red velvet cake, these cookies contain buttermilk, cocoa powder and red food coloring. The cookies in the photo come from a batch that used 2 Tbsp of food coloring. You can use less to achieve a lighter color. 






Red Velvet Cake Cookies
Ingredients
1 cup flour
1/4 white sugar
2 Tbsp cocoa powder
1 ½ tsp baking powder
¼ tsp salt
5 Tbsp butter, softened
2 Tbsp cream cheese
½ cup buttermilk
1 tsp vanilla
1-2 Tbsp red food coloring
½ cup chocolate chips

Directions
Combine the dry ingredients with the butter and cream cheese in a food processor, or with a hand mixer or whisk. Add the milk, vanilla and food coloring. Mix in the chocolate chips by hand. Spoon on to a baking sheet covered with parchment paper by the tablespoon. Bake at 425° for 10 minutes, or until the cookies spring back to the touch. Move to cooling rack, and enjoy.

Since our word of the year is "Sweet," it only makes sense that we share our favorite local Houston sweets! As in yummy baked goods. Don't worry frozen yogurt, we still love you too! 

From shops that just focus on cookies, to bakers making homemade cakes, Houston has it all. Whether you need a birthday treat, or delicious party favors, you will find something on this list. 

Bring your sweet tooth along, and let us know what you are going to try!

My three-year-old loves the "Cuisiner," and he loves to "Cuisen." He also always asks about the "Dough" button on the Cuisinart. This weekend he said we should make cookies just so we could use said button! So we did. He chose oatmeal chocolate chip cookies, which happens to be my favorite. We found the recipe for Vanishing Oatmeal Raisin Cookies on the Quaker Oatmeal lid. We used whole wheat flour and quick oats, and replaced the raisins with mini chocolate chips. We blended it all together which creates a smoother batter, but it still has some texture. The dough button worked well once we were at the batter stage. 
Posted by Rachel Teichman

A friend of a friend asked her to make these Seven Species Muffins on Facebook. My friend said she didn't know if she could, but tagged me saying I probably could! Of course I took that as a late night challenge. But since scones have become my new hobby, I had to try making these in scone form. And with what I had on hand. 

On her blog The Shiksa in the Kitchen, Tori Avey explains that she tried to incorporate the Seven Species mentioned in the Torah into these muffins for Tu B'Shvat. They are: wheat, barley, grapes, figs, pomegranates, olives, and dates.

What I had was whole wheat flour, dried barley, two fig newtons and olive oil. Also on hand was an applesauce pouch, cinnamon and honey (but not date honey).

I came up with a good recipe, and I enjoyed my scones. My daughter said she didn't like the one she tried. And by virtue of her not liking it, my son said he didn't like it without even trying it!

I say stick with this tried and true muffin recipe, and make them for Tu B'Shvat. Just make sure you get the right ingredients!

Posted by Rachel Teichman

A lot of people are talking about their word of the year this year. 
My word of the year this year is "Sweet!" My kids are sweet of course. 
I write about sweet things, as in desserts and also cool stuff. 
I like to bake sweets, including scones, my new hobby! 
When the Jewish new year comes you make sure to make it sweet 
with apples and honey. So I will make 2014 sweet as well!

I am always on the lookout for a new oatmeal chocolate chip cookie recipe. When I found this one on Bethenny.com, I had to try it! The recipe calls for whole wheat flour which I love to use. I did not have the raw sugar, natural peanut butter or soy milk, but brown sugar, traditional peanut butter and skim milk worked just fine. The almond extract mixed with peanut butter was delicious in the batter, not that I tasted it! If you want to taste the extract more in the baked version, you could add a little extra.

The whole family liked this pretty healthy treat!

Posted by Rachel Teichman

We got a big box full of such fun and thoughtful gifts! Homemade cork stamps with Hebrew letters, homemade jams and Nutella, a spice blend, NY dish towel and mug and so many cookies! All wrapped in handprinted paper. 

Thank you Roxanne & Charlie!
Thank you Food52!

Posted by Rachel Teichman

"It's National Cookie Day, let's make cookies!" I said. To which my three-year-old replied, "Do they have to be national?" 

Well if there was such a thing as a national cookie, it would probably involve peanut butter! So it's a good thing that @TeamRachael suggested this Flourless Peanut Butter Chocolate Chip Cookie recipe from RachaelRay.com. When asking them for a cookie suggestion, I said I didn't have any butter, but that I did have peanut butter. These cookies were easy to make, and turned out yummy and cute! Happy National Cookie Day to you!

Posted by Rachel Teichman