Category: Uncategorized

  • pumpkin profiteroles // quick cream puffs

    pumpkin profiteroles // quick cream puffs

    makes twenty-four profiteroles I really wanted to make sufganiyot tonight. Sufganiyot are Israeli confections – donuts that are deep-fried, filled with custard or (more commonly) jelly, and dusted with sugar. Unfortunately, my mom was set on making latkes and used up all the vegetable oil, so the sufganiyot will have to wait. Cream puffs (profiteroles and cream…

  • a week of citrus

    a week of citrus

    Have you ever had a chocolate covered orange? Back when my family hung up stockings (thank you so much to my parents for not depriving my brother and me of the joy of waking up to a stocking even though we’re J E W I S H), I’d always find a big, round, shiny foil-wrapped…

  • gingerbread diner

    gingerbread diner

    Tehila and I like diners. Characterized by rows of booths and floor-mounted stools, personable wait staff, and a wide variety of comfort food, just thinking about diners triggers a certain, incomparable sentiment in both Tehila and me. Because of the template we used, the structure does look quite house-like, but the prominent D-I-N-E-R cutouts elucidate…

  • monday blues

    monday blues

    Last year, one of my friends made me a little picture book entitled ‘The Jew Who Loved Christmas.” The book illustrates my inner conflict over staying faithful to my religion [Judaism] versus celebrating a holiday that I really love [Christmas]. My situation worsens when my pet cat and dog bully me for being so indecisive, and the book…

  • deep-dish granny smith chicken pot pie with a cheddar crust

    deep-dish granny smith chicken pot pie with a cheddar crust

    makes four servings This autumnal entrée takes everything you thought you knew about apple pie and throws it out the window. There’s no cinnamon, no nutmeg, no sprinkling of turbinado sugar to make for a caramelized crust. Instead, we’re taking onions, thyme, and sautéed chicken and sealing them in a flaky, buttery, made-from-scratch dough. I pressed the…

  • happy friday!

    I’m starting to recline into the warm arms of the holiday season. I had a very busy week, but I still managed to find time to make make pumpkin pie bars, M&M brownies, and soft-baked chocolate chip cookies.  A lot happened this week! Put on a fuzzy robe, make yourself some scrambled eggs on a…

  • happy friday!

    We’ve made it through the week! What are you doing for Halloween? My plans consist of watching the 1978 film Halloween [original, right?!] and eating tuna sandwiches with my best friend. Almond joys will probably be involved. I hope your Friday is laid-back; stress-free but definitely not sugar-free. In love with these green fleece-lined tights from Urban…

  • brownies with peanut butter frosting

    brownies with peanut butter frosting

    makes sixteen servings I know, I know. I’m stuck in a rut. Everything I’ve been making recently is the same color. The same flavors, too. Probably the same calorie count. So this is my last post like this for a while! Soon Lena’s Lunchbox will have dark leafy greens and citrus-y pale yellows and intense beetroot reds. These…

  • chocolate chip cookie cake

    chocolate chip cookie cake

    makes eight generous servings I’ve always thought that cookie cakes were one of the few things (in addition to mayonnaise and kimchi) that you’re better off buying than making at home. A cookie that big will surely dry out during the long time that it takes to bake, I thought. It will probably stick to…

  • peanut butter cookie dough brownie cake

    makes twelve servings In my head, I divide food bloggers into three subgroups – the ones who are all about eating good food, it doesn’t necessarily have to incorporate kale or cookie butter or anything, it just has to be satisfying; the ones who would never dream of using butter or gluten or eggs, only coconut…