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Crispiest Potato Latkes Ever

Crispiest Potato Latkes Ever

It’s the most wonderful time of the year. Because, fried potatoes are acceptable as an entrée! Regardless of who you are or what you celebrate, potato pancakes, or Latkes, are so universally irresistible, they truly deserve their own holiday. You probably know that I’m not a big fryer in the kitchen, but this is our family recipe, it’s Hanukkah, and it’s a mitzvah, so let’s do this! It’s worth it.
Potato Latkes are so simple, but what makes them super crisp, like the best hash brown you’ve ever had? You have to throw the grated potatoes into a kitchen towel and wring out alllllll the moisture. You have to REALLY want the crispy latke, and it’s going to take some muscle. If you neglect this step, you’ll end up with soggy latkes (womp womppp). In addition, as you get down to the bottom of the bowl, press the potato mixture up against the sides to remove any/all liquid.
There’s are tons of ways to make Potato Latkes fancy, but tbh, I’m such a purist, there’s just nothing better. It’s traditional to serve these with applesauce and sour cream. I never really loved the applesauce, so I ALWAYS go with sour cream and maybe some chives, and it’s amazzzzzzing.
This is a recipe you’re going to keep coming back to again and again, so screenshot it, pin it, etch it in stone, and thank me later 😉
Happy Hanukkah 🕎  and Merry Christmas ya filthy animals!
Crispiest Potato Latkes
Crispiest Potato Latkes
Crispiest Potato Latkes
Nothing makes me happier than seeing you all making these recipes and sharing them with fam + friends, so tag your Instagram pics with #lionsbread and comment below to let me know how yours turn out!

The Crispiest Latkes Ever

December 12, 2017
: 28-30 latkes
: 15 min
: 30 min
: 45 min
: Easy

The best super crispy, perfectly golden brown potato pancakes | A Hanukkah staple, but should definitely be eaten year round

By:

Ingredients
  • 6 medium russet potatoes, peeled
  • 1 medium white or yellow onion, shred on a box grater, then squeeze out most of the juice
  • 2 large eggs, well beaten
  • 2 tsp kosher salt
  • ½ tsp baking powder
  • ½ cup all purpose flour
  • Vegetable oil for frying
Directions
  • Step 1 Use the large holes on a box grater to shred potatoes. Place the potatoes in a kitchen towel, and squeeze the hell out of them, because the more liquid you squeeze out, the crispier your Latkes will be!
  • Step 2 In a large bowl, combine the onions, eggs, salt, flour, and baking powder until well blended. Add the drained potatoes to the egg mixture, and stir to thoroughly combine
  • Step 3 Pour vegetable oil in a large 10” frying pan to a depth of about ½ inch or so and heat oil to medium heat. Test the oil by using a shred of potato. It should turn golden brown fairly quickly.
  • Step 4 Use an ice cream scoop or a tablespoon to scoop out potato mixture, Press it against the side of the bowl to remove any/all liquid. Drop potato mixture by level ¼ cup measure into hot oil. Flatten the mounds into a nice circular shape with the back of the (metal) measuring cup or a wooden spoon. Cook until golden brown and turn to brown on the second side. Add more oil if needed. Drain well on paper towel lined baking sheet and reheat later for 5 minutes in a 350 degree oven. Serve with applesauce or sour cream

 

Dark Chocolate Bark with Cherries, Pistachios, Apricots, + Pink Salt

Dark Chocolate Bark with Cherries, Pistachios, Apricots, + Pink Salt

Hi guys!

I want to share of my favorite ways to spread the love around the holidays, and whip up something super special, in a hurry. Also, doesn’t require any baking, so on a scale from easy to Martha, anybody can do this!

The beauty of chocolate bark is that you can personalize it by adding your favorite nuts, dried fruit, peppermints, pretzels – the options are endless. I chose to add roasted pistachios (😍), dried tart cherries, apricots, and coarse pink Himalayan salt to take this dark chocolate bark to the next level. That perfect bite with the tangy cherries, crunchy pistachio, coarse salt, and rich chocolate hits all the right notes!

The easiest way to get a really glossy, shiny finish to your chocolate is to heat 2/3 of the chocolate over a double boiler, until just melted. Then you take the chocolate off the heat and add the remaining 1/3 of chocolate, stirring for a couple minutes until it melts in. This cools down the overall temperature, which keeps the chocolate super shiny and beautiful when it sets.

Dark Chocolate Bark with cherries, pistachios, apricots, and pink salt

Dark Chocolate Bark with cherries, pistachios, apricots, and pink salt

Dark Chocolate Bark with cherries, pistachios, apricots, and pink salt

Did you make the recipe? Let me know how yours turns out by commenting below, and remember to tag your pics on Instagram with #lionsbread 🙂 

Dark Chocolate Bark w/Cherries, Pistachios, Apricots, + Pink Salt

December 6, 2017
: 4-6
: 10 min
: 15 min
: 25 min
: Easy

The perfect holiday bite | Rich Dark Chocolate Bark studded with tart cherries, roasted pistachios, sweet apricots, and sourced Himalayan pink salt

By:

Ingredients
  • 12-14 oz really good dark chocolate (at least 70% cacao)
  • 3/4 c roasted unsalted pistachio, shelled
  • 1/2 c dried tart cherries
  • 1/2 c dried apricots, chopped
  • 2 tsp coarse (slightly crushed) sourced Himalayan pink salt
Directions
  • Step 1 Preheat oven to 350 degrees F. Draw a 8″ x 10″ rectangle on a piece of parchment paper, and place it on a rimmed baking sheet, pencil side down. Spread the pistachios on the baking sheet, and roast in the oven for about 12-15 minutes until they smell nutty and slightly golden brown. Set pistachios aside to cool, but keep the parchment on the baking sheet.
  • Step 2 Roughly chop the chocolate. Fill a saucepan with 2 inches of water, and bring to a simmer over medium heat. Place only 2/3 of the chopped chocolate in a heatproof (I use stainless steel) mixing bowl, and place the the bowl on top of the pot of simmering water. The bowl should be totally covering the top of the pot, so that no steam comes out. Use a rubber spatula to gently stir the chocolate as it melts, and remove from the heat as soon as it has just melted. Add remaining 1/3 chopped chocolate to the melted chocolate, and stir until smooth and glossy.
  • Step 3 Pour the melted chocolate into the rectangle on the parchment lined baking sheet. Use a spatula to spread into an even layer. Quickly add the roasted pistachios, dried cherries, roughly chopped dried apricots, and sprinkle the pink salt. Allow to cool and set for at least 2 hours. Chop into large shards, and enjoy! Wrap up this dark chocolate bark in small cellophane bags for a beautiful gift, or serve as a super easy dessert alongside espresso after a dinner party.

Nutella Swirl Cookies

Nutella Swirl Cookies

Flaky, buttery cookies, swirled with rich Nutella – perfect for cookie swaps, holiday parties, or just coffee with a good friend

Helllloooo! Who is ready for the holiday parties, the lights, cookie swaps, and colorful tins full of holiday treats? Me!!! I think we all know how much I live for summer, but the holiday season on the east coast, with the coziness, the snow, the warm layers? It’s just so good, and makes the cold weather infinitely more bearable.

One of my closest friends brought these cookies over a couple of months ago. I took one look at them, and I recognized them immediately as this back-pocket cookie that everyone in Israel mysteriously knows how to whip up. NBD. But they are a big deal. They are such a perfect holiday tin cookie, or for a tea party, lattes with a good friend…basically, all the scenarios. HUGE crowd pleaser. I begged her for the recipe, and she sent me to one of her favorite Israeli food blogs. Side note: being bilingual/trilingual is actually very handy because it opens up a whole new world of food cultures through blogs. It may take me twice as long to read the post and the recipe, but it’s always worth it.

I honestly didn’t know exactly what to call these cookies because they are SO much more than the dry ‘pinwheel’ cookie you typically see during the holidays. These Nutella Swirl Cookies have this super flaky, buttery dough that is made up of 3 staple ingredients, and couldn’t be easier to throw together. And the filling? Well, it’s Nutella [Chocolate Hazelnut nirvana]. As if that weren’t enough, when they’re still hot from the oven, you generously dust with powdered sugar, which the warm pastry then absorbs, and it’s almost like a snowball cookie/Mexican wedding cookie phenomenon that just melts in your mouth.

Nutella Swirl Cookies

Nutella Swirl Cookies

Nutella Swirl Cookies

Nutella Swirl Cookies

Nutella Swirl Cookies

HERE ARE A FEW NOTES:

Chill the dough for about 25 minutes right after you mix it up. This makes it less sticky, and easier to roll out.

Don’t be shy with the flour when you’re rolling out the dough. You want the dough to be about 1/4″ thick, and flouring the surface of the rolling pin and the board with ensure it doesn’t stick.

Before baking, score (make shallow slits) the top of the rolled cookie dough with a sharp knife. This makes cutting them after they’re baked so much easier.

You’re going for a light golden brown color on top of the dough to make sure that center of the cookies are done, and not too doughy.

This recipe makes 3 ‘rolls’ of cookie dough, so if you’re feeling creative, try other fillings as well! Any sweet spread would work. Some of my favorites are date paste + roasted walnut, dulce de leche, fruit jam, and honey tahini with coconut + white chocolate chips.

Did you make this recipe? I love to see what you’re making, so be sure to tag your photos on Instagram with #lionsbread 🙂

Nutella Swirl Cookies

December 1, 2017
: About 30-35 cookies
: 15 min
: 1 hr 30 min
: Easy

By:

Ingredients
  • For the dough:
  • 2½ cups unbleached AP flour
  • 2½ tsp baking powder
  • 1¾ sticks, 7 oz., butter, cold and cubed
  • 1 c sour cream
  • For the filling:
  • 1½ c Nutella or any sweet spread such as dulce de leche, halva, jam, date paste, etc.
Directions
  • Step 1 Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Step 2 In the bowl of an electric mixer, or a large mixing bowl with a handheld mixer, combine the flour, baking powder, sour cream, and cubed butter, and mix just until a smooth dough is formed. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Step 3 Divide the dough evenly into 3 pieces. Roll each out on a floured surface to an 8 x 10-inch rectangle.
  • Step 4 On each dough rectangle, use an offset spatula to spread the Nutella in one layer and then roll lengthwise. Using a sharp knife, score (make shallow slits) every 1-inch, so that it will be easier to slice after baking.
  • Step 5 Bake for 28-30 minutes, until golden. Dust generously with powdered sugar while they’re still warm, then slice. Enjoy! .