I was invited to my first Shabbat dinner this past Friday. Since my mother taught me to always bring a delicious dish when going to someone else’s house, I thought a nice rugelach would be good. I have to admit, I had never had rugelach until a week prior. So for those that don’t know (like me two weeks ago, it’s very similar to a croissant but with a more cookie like exterior. I think I would have liked them to be a bit crispier/flakier, but everyone seemed to like them and they were all gone before I left the house. That could also be my croissant loving ways calling out to me. Definitely try these out for any day, not just Shabbat!
So you are probably wondering why I am posting a pumpkin recipe less than a week before Christmas. I’m going to be completely honest with you. I don’t really like Christmas. I think it’s over-commercialized, the malls are too crazy and Christmas trees make a mess on the floor. I know, I know I sound like a Grinch. I just love fall so much that I feel like Christmas cuts it short. So I try to extend it as much as possible. Plus, this was the recipe I have been waiting all fall for. Partially, because I used my new KitchenAid Pasta Attachments, which made this so simple. My friend told me they tasted like mini fried pumpkin pies in your mouth.
Hello everyone… I first want to thank Alicia for trusting me with her blog and for her wonderful introduction. As she mentioned I bake vegan desserts and I hope you all feel like trying something new. This first recipe is for Zucchini bread, it is so easy and absolutely delicious; it never lasts for more than 2 days in my house. There isn’t a lot of sugar in the bread, so it’s perfect as dessert (just add some chocolate chips), a snack, or warmed up with some Earth Balance butter for breakfast. Keep Reading for the recipe….