#babka cookies

[pettytiredandjewish]

Y’all I made up a few batches of babka cookies and they are sooooo good :)

[vegan-nom-noms]

Vegan Biscoff Babka

[starlightkun]

spilled molten blueberry jam on my finger 😐😐 doing fine actually 😐😐😐😐😐 <- me definitely not screaming

[disgruntled-detectives]

I want ashke food so bad. I want kugel and kreplach, and knishes. I want babka and rugelach and hamantaschen. I want matzo ball soup and an everything bagel topped high with cream cheese and capers and onions and lox. I want black and white cookies and blintzes and challah and tzimmes and brisket and I just want ALL of it. Right now.

[kick-a-long]

So I’ve been celebrating Shabbat for a few months (it’s unbelievably amazing btw, I rest, light candles, I limp through Hebrew but I can feel it getting easier to say and understand, have wine, feel like a winner because no one has killed me this week.) but I don’t always want/make bread. I love bread, I love making it, having bread all week, and braiding it but my husband can’t eat it so one loaf is a lot of bread. But I sometimes wonder if challah is the only option. Putting eggs, honey, and butter in a bread reads as a kind of cake to me. It also makes sense to me that cake is fitting for celebration and contemplation about the good in life.

My question is: does jumblr know if I can make babka or rugula instead for Shabbat? Can I make gluten free cookies as long as it has over 1/8th oat flour? Maybe even Cinnamon buns fit a lot of the same ingredients as challah? Not to get all rabbinical, but does the Hebrew for what bread you have on Shabbat specify bread as opposed to cakes (which I don’t think was a separate category of food from bread 3000 years ago? The internet says challah started in 15th century Eastern Europe.

The truth is I’m not following a lot of rules for Shabbat anyway, although I try to get close each Friday. I want it to be Jewish, not just a jew making a type of Shabbat type thing on Fridays. so is this: “in for a penny in for a pound” challah is traditional, it must be bread not cake, or is it: as long as you usually do challah you can make cake and treats every once in a while?

[jewreallythinkthat]

On a happier note, do you guys want updates while I bake kiddush for shul tomorrow? The menu is currently:

Hummus

Babaghanoush

Babka (chocolate and poppyseed)

Brownies

Vanilla cookies

Vegan lemon cake

And also making challah for Kab Shab tomorrow eve.

[foster-the-world]

Snuck out

Snuck out during lunch to attend a virtual zoom for the school we want baby boy to go to. His "interview" is in a few weeks. Then did a Hanukkah party with Rebel's class. We did it really early because they are on break for all of Hanukkah this year. The school has whatever family wants to come in to share a family tradition throughout the month of December. We aren't the best family to represent Hanukkah but Christmas is taken care of ten times over. Anyway, the kids are very cute. We had latkes, applesauce, babka, blue and white cookies (a new find), dreidels, chocolate coins, stickers, and scratch art dreidels. So thankful to live close to the school. I'm def not suppose to take a two hour lunch but I only do it every once in a while. I know I complete more cases than anyone else. I'm also fine to skip lunch on days I'm overbooked. No one has mentioned anything.

My Mom and Aunt are coming next week. I cannot wait. They are so, so helpful. I forgot to get up at 6am to reserve Macy's Santa. Will do for Sunday night I guess. My mom will organize my shelves and refrigerator. Its so amazing. We will have 24/7 childcare if we need to stay late at work, go out, etc. They will entertain baby boy. Its only a week but I can't wait.

Feel bad for the United healthcare guys family but I'm very glad I can't think of a single person who would have reason to rejoice if I'm murdered. Sure not everyone likes me but rejoice - I don't think so. No amount of money would be worth that. His poor kids realizing that's how people feel about his father. I really, really hope my kids realize money is important for paying bills/making your life comfortable but having exorbitant amounts is not worth the bad karma.

[chelemlem]

oooh what kind of things do you bake? I'd love to try them sometimes 💞 have a sweet day!!

hello anon!!!!! thank u for giving me an excuse to talk about BAKING

sooo just before covid i took a 3 week dessert course and kind of became obsessed??? during lockdown i used to watch tons & tons of videos on process nd technique instead of physically yaknow Doing Anything bc i hated the idea of ~wasting ingredients~ at my mediocre skill level which looking back was an insane approach but i kinddd of think it helped bc when i started making things more regularly the improvement was p quick !!

my fave thing to bake is pastry (puff, choux, shortcrust, filo) so basically any kind of sweet tart/croissant/eclair/profiterole/pie ❤️ i also love a savoury curried egg or chicken puff but that's kind of a gamble bc what EYE think is an okay level of spice does not fly for everyone else. when it comes to large batches for a party or something i usually stick to sweet 2 be safe

pictured: fruit mascarpone tart → mango danish → tiny baby pains au chocolat <33

course i make cake and stuff too and it's FINE but i also know lots of ppl who are better at it lol. i'm pretty Terri at piping anything more complex than a simple swirl so when it comes to deco i tend to stick to covering the top with store-bought macarons/fruit and calling it a day. also maybe it's just me but full layer cakes are such a hassle to cut and store...... i adore a cutieful low commitment CUPCAKE tho <33

my order of preference when it comes to baking is pastry > cookies/brownies/cupcakes > layer cakes >>>>> bread. ugh BREAD i cannot figure her out but i Want to...... someday...

thing is bread is honestly such a delicate process where ur final product will flop unless the ratios are justé right and u proofed at something.000001 degrees and mercury is in retrograde whereas the rules of pastry are more relaxed and intuitive and involve doing vaguely unhinged things like holding fistfuls of ice cubes before you handle ur dough so the heat from ur palms doesn't melt the butter... it's also great for LAZY BITCHES LIKE ME because a "4 hour recipe minus baketime" sounds intense until u realize 3h15 mins of that is just chucking the thing in the fridge between rolls

choux au craquelin is probably what i make the most often. love a textured little cream puff!!! versatile and scalable and easy to transport... she's that girl truly

also today i remade the mango one i was telling k about and it turned out muchhh better with a chunkier filling yay 🥭

convinced i'm never going to get a pretty cross-section in my life but wtvr they still tasted good !!!

goals for the future:

bread but specifically this yummy pesto babka i had in february

creme brulee donut......... need her

crookie but less dry bc i've been kind of unimpressed by the ones i've had so far

something citrusy w/o relying on chocolate as a crutch

basically i really love baking! like experimenting/trying new recipes ofc but also just the process of consciously altering and improving upon stuff you've already made :')

and yeah feeding ppl is bonus <3 hope u have a good day too!!!

[punkbakerchristine]

coming up on a year of me baking, so here are some things i’ve picked up on along the way:

read the recipe, especially with baking. if a recipe tells you to do something, it’ll probably tell you. the biggest mistake i see happen with people on the great british baking show (especially the celebrity one) is people overthinking things. a recipe is basically a successful lab experiment that was recorded, so i would listen to them if i were you.

that cooked.wiki/ shortcut is a huge lifesaver. really, i don’t know where i would be without it.

baking is science. cooking is an art. in fact, it wasn’t until around the 18th century when women started entering the kitchen to bake. i.e., this whole trope that baking is a feminine thing flies right over my head.

as mary berry would say, chocolate melts in your pocket. in other words, it literally does not need that much heat in order to be tempered.

if chocolate is shiny, that’s good. if not, turn down the heat and keep going until it is.

good way to save a frosting that’s “split” or curdled in appearance: add some more liquid and keep beating it.

butter is your friend. so is olive oil. hell, any kind of fat is your friend—except margarine. avoid that shit at all costs.

oil is used in spice cakes because butter will turn them into bricks. oil makes it lighter and fluffier.

when you’re adding some more wet ingredients, add a little more flour. this will help balance out the batter. this works the other way, too: add a little more liquid if it’s too dry.

a good method of making chocolate a little more chocolate-y: add a tablespoon of coffee. i did this for the chocolate bailey’s cake on st. paddy’s day and my last two chocolate babkas and the chocolate came out rich and delicious.

cardamom does this with cinnamon and ginger. one of the reasons why i love my recipe for spice cake so much is because cardamom enhances all the spices.

literally the best way to stop yourself from overbeating a batter is pause the mixer as you pour in an egg, dry mixture, whatever. you spare yourself from injury doing this, too.

always flour your surface and rolling pin before you roll out your cookie dough/pie crust/any kind of dough. do the same with powdered sugar for marzipan and fondant, too.

literally watch caramel as its melting down and bubbling because it turns amber in the blink of an eye. another big mistake i see on tv all too often.

the hellofresh kits: their best proteins are their beef, shrimp, and anything ground up. their chicken and their pork can be pretty hit-and-miss, but when they’re good, they’re amazing.

wash your hands after handling any kind of raw meat, eggs, onions, and chili peppers. make sure your knife is sharp and you’re wearing some kind of protection when you’re slicing an onion (something i heard in welding and machine shop a lot whenever i took off my glasses: “nothing worse than a blind engineer.”)

don’t ever let anyone tell you that you have to laugh if things go awry in the kitchen in order to be classified as a good cook or chef. shit’s an emotional experience and you put your heart into the food, probably more than art or writing (and i get emotional over art all the time, and i’ve found i give more of myself in writing than i do art). like… i cried over a quiche.

i actually have mad respect for anyone who does vegan baking. i made a vegan chocolate cake back in january of this year and it was like a crepe 😅

bake what you like. i like spice cakes, anything chocolate, breads, cookies, pies, and tray bakes. i like stuff that’s kind of unusual like babka and anything jewish, canadian, latin, indian, or british. i like aromatic stuff. i like the kinds of goods you get at halloween or christmas, like they’re warm.

if you’re making something like a pot pie or a wellington, something that has an interior that needs to be cooked, cook it beforehand and then put it in the crust and bake it.

you actually don’t always have to blind bake a pie crust, like if it’s a meringue pie or one of those enclosed meat pies you can get in england. it is a good idea if you’re making a tart, a quiche, or any fruit pie, however.

forget pastry: if you can master bread, you can tackle anything.

when you’re baking bread, you don’t necessarily have to bloom the yeast—i guess some authors do this because it wakes up the yeast and preps it for the dough, but moisture + flour will do that trick as is.

keep the salt and yeast on opposite sides of the bowl. salt stunts the yeast and will take longer for the dough to rise.

depending on the type of dough, you can just knead bread with your hands. if anything, this is the best way to do it. go by time, too: my first loaf took me 15 minutes to knead until it felt as smooth as the inside of my arm; really put your arms and shoulders into it, too, make your muscles work (and this was back when i was still over 200 pounds, too).

fewer things in life are more satisfying than kneading bread dough. it’ll make your arms and shoulders nice and strong, too.

good way to tell if your bread is underproved: there’s a big split near the top. if you poke the dough, and it doesn’t bounce back right away, let it proof for longer. if you poke it, and it sort of collapses, it’s overproofed (never been a problem with me because i’m always on top of that, but i see it a lot in my bread making group on facebook).

mnemonic device for remembering the different types of meringues: french meringue starts with “f”, “f” for “foundation”, it’s the most basic meringue with the egg whites, cream of tartar, and sugar. swiss meringue. “sw”. “sweet”. “sweet water.” whip the egg whites over a bain-marie and add the sugar there (swiss meringue inexplicably is a bit sweeter than french). italian meringue is made by pouring a simple syrup into the egg whites so it looks like the boot of italy. at some point, i’ll come up with one for the different types of pastry cream 😅

salt is also your friend, even in sweet goods. especially in sweet goods.

it’s a little difficult to confuse salt with sugar (especially if you’re like me and you keep them in separate cupboards). a mere taste will save you on that, too.

145° is the safe temperature for beef and pork. 165° for chicken. 200° for bread.

iirc: it’s your cheekbone for rare beef. the tip of your nose for medium rare. your chin for medium.

less really is more with baking and cooking. this is another thing that people on baking shows do that drives me nuts (judges often don’t like it, either, believe it or not). you don’t need to add cherry, lemon, ginger, and nuts to that chocolate cake, becky, you can just do the nuts.

i just barely started with sourdough but so far, i’ve learned that with some recipes, when it misses, it REALLY misses. like i made sourdough english muffins a while back: they were good and we ate them at breakfast, but they were weirdly heavy, like hockey pucks.

i actually really don’t like it when there are other people in the kitchen with me. i’ve always been autonomous and did better working alone without any distractions. for this reason, i could never be on a baking show, what with all the cameras in your face and producers running around.

the more you bake, the more you’ll want to turn away from any store bought baked goods.

and finally, i really could not have become a baker at a better time, if i’m honest. i made my first loaf of bread on october 7, when the middle east fell into chaos again and this fated feeling swept over me. food in america is mostly comprised of things that aren’t even food, like high fructose corn syrup—that’s part of why i managed to lose 60 pounds since then, i know what’s going into what i put in my mouth and i can think ahead to what i’m going to eat through the day (and we wonder why american society is having the mother of all health crises, on a physical and mental level: everyone is eating garbage and not getting their vitamins, good fats, good carbs, and proteins, and everyone isn’t treating themselves to something comforting like a donut or a piece of pie). i hope more people realize this, too, like… when shit hits the fan and america descends into chaos itself, turn to those of us with the tools of the trade and like to work with our hands.

[mariacallous]

Incidentally I’m uber eats-ing chocolate and cinnamon babka and black and white cookies to my apartment from my office (my sister is home to receive them)

[trekkele]

Scrolling through the your blog (love your blog btw) and saw in a random post you had in the tags Bruce Stress Bakes and is there anything you wanna elaborate/share more about the hc? Cause I love that hc dearly, like a) I will never not be immune to giant muscular ass man making sweet treats and b) no one can tell me Bruce Control-Freak Wayne cannot only COOK WELL but baking requires such precision I KNOW he’s got difficult dishes DOWN PAT.

No because that's EXACTLY it!!! Baking, (and sometimes cooking but cooking is way more forgiving), actively encourages and rewards the kind of obsessive precision that Bruce is known for! Sure double triple and quadruple checking plans is annoying in the field but no one is complaining when you can whip up a batch of perfect croissants whenever they ask.

Also I think what he bakes reflects what stress he's under. Complicated case? Lots of petit fours and stuff that has layers and details and snickety things so his hands are constantly moving. Personal relationships? Repetitive motions like babka or rugelech or challah. If he's baking basic things like cupcakes or cookies it's based on quantity. A batch of cookies and some cupcakes? It's fine he was just lonely. Three batches of cookies and marble cupcakes and a Bundt cake??? Emergency something happened and he's spiraling.

The Justice League realizes how blunt Batman was in the last meeting corelates almost exactly with how many baked goods are at the next meeting. It takes them much longer to realize that Bruce goes home after criticizing his new coworkers and panics about them hating him and bakes to make up for it. Because deep down Bruce is still an 8 year old who isn't sure anyone still alive actually likes him and doesn't just want to benefit from being close to him.

[auckie]

Ok no actually I wanna hear your Trader Joe’s opinions I’m really into the orange strawberry banana juice, the bruschetta sauce, the cranberry lime juice sparkling water and cinnamon schoolbook cookies

You and I agree on the CLSW (cranlime sparkling), haven’t tried the others but I’ll look into them. The normal lime one is also amazing on its own, as well as a mixer for both alcoholic and non alcoholic drinks. Summer must!

There’s so much shit I’m obsessed with, I’ll try and list the most important ones

English crumpets

Mango kefir

Brown sugar oat creamer

Chocolate oat milk

Simpler wines brand sparkling white canned wine

Pfeffernüsse

Chocolate babka

Brioche sliced bread

Danish Kringle

Pinks and whites shortbread cookies

Joe Joe’s gluten free classic Oreo knock off cookie

Madras lentils (boxed kind is good too)

Canned giant baked beans in tomato sauce

The non joes brand oat milk coffee and kombucha but you can get those anywhere

Their candles, two in one grapefruit mint hair wash (I despise two in one products but this one doesn’t foam and is more of a cleansing conditioner I use in between shampoo and regular conditionings), and many other non food items. I’ve bought their towels, seasonal decor (usually those felt garlands), face lotions and oils. Loved all of them. Usually I only restock on the lotion, hand soap, and lavender laundry bags. Their detergent is nice tho, and I’ve also gotten their wool laundry balls but you really only ever gotta buy them like once. They also usually have pretty cute cards at the checkout! I like their cheaper flowers too, but there’s also a lot of very cute seasonal items they carry that I just can’t justify buying bc of price (have you seen their felt sunflowers? So adorable)

Simpler times potato chips

Crispy Crunchy Champignon Mushroom Snack

Fruit leather bars

Dried orange rings

Lox (labeled as smoked salmon iirc)

Both their Tunisian and kalamata olive oil

Vodka sauce

Roasted red pepper and tomato canned soup

Canned vegetable soup

Gone bananas chocolate covered frozen bananas (gone berry crazy strawberries are good too but like a dollar or two more expensive)

Jasmine rice in the frozen isle

Lime popsicles

Steak and stout meat pie

Pastry Bites Feta Cheese & Caramelized Onions

Canned tuna*

*especially with the gluten free microwaveable mac n cheese (I’m not gluten free if you’ve noticed, I literally just prefer some of their gluten free products. Same with the oat milk. I’m not lactose free but I just really like it)

Most of the frozen wontons I’ve tried

Chimichurri rice (goes great with the aforementioned roasted red pepper box soup, and chopped onions, green peppers, and spinach cooked in a wok)

Chicken sausage

Butternut squash gnocchi, iirc the potato gnocchi is good too

Most of their dried pastas

Almond and chocolate filled frozen croissants

The bars of chocolate you find at the check out that come in packs of threes

The weird meat sticks at the checkout too

Frozen hashbrowns

For whatever reason, their frozen green beans and asparagus is so much better than other generic brands I’ve tried

Any of the canned olives but esp the kalamata

Sun dried tomatoes

The produce is okay, a little pricey but they had brown Mexican tomatoes once that fucked hard. The herbs trustworthy too but really where is it not

Any of their chocolate covered nuts

Their fucked up chocolate covered chips, sometimes found in their snack mixes

Peanut butter pretzel snacks

Their dried seaweed isn’t my fav, but it’s not bad. I think it’s overpriced tho but tbf I usually get huuuge, less flavored packs from Costco

Pine nuts but good Gd are they expensive

They have cute, weird heirloom hybrid squashes during the fall a lot too that are pretty tasty

Things I’ve gotten from there that I hated? I didn’t like their orange chicken, ANY of the cereals I’ve gotten from there oddly enough, their pecorino Romano only comes grated and mixed iirc and I didn’t care for it. Some of their beers have made me scowl but also those are all random brands. But their wine (yes, even SHAW. But shoutout to coco bon red blend and blue fin moscato RIP!) has never does me wrong…except for any other flavor of the simpler wines canned ones. I can only do the sparkling white and literally no else I've forced to drink it has liked it! some of their salads have done me wrong. the canned chickpeas and dolmas were off. and some of their pricy juice mixes left me a bit disappointed.

[epopoiia-leblog]

La devanture d'une pâtisserie

Il était une fois la devanture d’une pâtisserie. Cette part de cake aux myrtilles, ce cookie à la pistache, cette généreuse tranche de babka… Il y a tant des choses qui lui donnent  envie. Tout la fait saliver. Autour d’elle, les gens se bousculent pour arriver à se faire une place dans le magasin. Les enfants affamés, arrivés de l’école, se pressent au milieu des amateurs de gourmandises et autres becs sucrés qui se font tout autant de joie de célébrer l’heure du goûter. Elle les observe franchir la porte et se décider si rapidement pour une part de brownie ou un muffin aussitôt dévoré, aussitôt avalé. Ils ferment les yeux, savourent les dernières notes sucrées restées sur leur papilles et s’en lèchent les doigts avant de repartir gaiement à leurs activités. Pendant ce temps-là, la jeune fille n’est toujours pas rentrée dans la pâtisserie. Elle a beau avoir faim et très envie de toutes ces petites merveilles, la peur la paralyse. Aussi appétissants que ces gâteaux lui paraissent, ils la terrifient. Le trop, le gras, le sucre, manger, grossir, perdre le contrôle… tout lui fait peur. La nourriture la hante, fait de sa vie une obsession. Et finalement, cette peur est si grande qu’elle préfère s’incliner et faire encore une croix sur ses envies sucrées.

Comme à chaque fois que la vendeuse voit cette jeune fille partir en courant au milieu de ses clients, après avoir errer pendant une heure devant ses pâtisseries, elle fait la même prière. Elle espère qu’un jour cette jeune fille osera enfin tenter un pied à l’intérieur de son magasin. Elle le lui souhaite du fond du cœur parce qu’elle connaît mieux que quiconque la frustration, la culpabilité et la peur qu’est capable de susciter la simple vue d’un petit morceau de gâteau. Elle le lui souhaite, oui, parce qu’après toutes ces années à s’être aussi battue avec ses peurs, aujourd’hui elle savoure chaque jour sa liberté, et une vie riche en plaisirs et autres gourmandises.

[kins-gather-at-the-table]

HIII HELLO!!!! Can I have some foods for a Pinkue Pie kin? Preferably sweet/sour foods :3

I hope this works for you, lovey! Please enjoy!

cosmic brownie cookies

jam donut babka

apple pie jam

grandmas candy popcorn

sugar cookie bars

sweet and sour fish

sour candied citrus peels

crispy air fryer dill pickles

teriyaki burgers

restaurant style sweet and sour sauce