Savory Pizza

Purple Cookbook Challenge: Week 4, Day 6... and well on my way to my goal of at least 100 tried, photographed and reviewed recipes from the awesome Spice and Spirit cookbook.
Last night my family and I tried the Savory Pizza (Spice and Spirit, page 100).  With the blend of spices that was added with the cheese, the pizza was definitely savory.  Since my normally pareve oven had not been koshered since Shavuot (I bake more then we eat milchigs, so we use a toaster oven for dairy cooking) I took advantage and made large pies.  We all enjoyed the pizza, including the baby, who sucked on a piece of crust.

Have a good Shabbos!

Classic Cheese Blintzes

Purple Cookbook Challenge: Week 4, Day 5 (but first post o the week :-( )
Shavuot is gone, and all that remains is the slice of cheesecake in the fridge.  I had a wonderful Yom Tov, thanks to my amazing guest from New York.  My kids had a lot of fun playing all day with their cousins in our backyard, enjoying the gorgeous weather.
Although the food is gone, I did manage to get a picture of these blintzes before they were polished off.
I made the Classic Cheese Blintzes (Spice and Spirit, Page 84), and they were easy to make and perfect!

Eggplant Parmesan

I usually do only one post a day, but being almost Shavuot, I'll post another dairy recipe that I prepared yesterday.  As I mentioned a few times already on this blog, my husband is not a big fan of dairy.  One of the few things that he will eat, is eggplant parmesan.
One recipe that I always have success with is the recipe from the purple cookbook, Eggplant Parmesan (Spice and Spirit, page 89)  I wish I could post a picture of it all cooked, but I made it for Shavuot, so it'll will be baked closer to eating time, when I can no longer use a camera.  This picture is the assembled prebaked eggplant parmasan, that is now in my freezer waiting to go on my Yom Tov table.

Cream Cheese Horn of Plenty

Purple cookbook challenge: Week 3, Day 4
I love Shavuot for so many reasons.  Even though its long since I've left my school years behind, I still feel the magic in the air of the school year coming to an end.  For some reason, Shavuot, with its gorgeous weather, always meant for me the beginning of that end. 
Another reason for loving this holiday, is it gives me an opportunity to make all those dairy foods that I so long, but feel bad making during the year.  I cant make too much during the rest of the year because I know that for the most part, I'd be eating it all (really not a good thing) since beyond a little cheesecake, he doesn't eat too much dairy.  But Shavuot is the time that I can justify the 6 lb. of cheesecake I bought this week. 
Last night, I made the first of the many milchig desserts I plan to make. I started with a rugelach type of pastry.  I made the Cream Cheese Horn of Plenty (Spice and Spirit, page 114)  The dough was easy to work with, however, I did find it not sweet enough.  That was rectified with a good powdering with confectioners sugar.