My Top 10 Housewares Show 2016 Gadgets for Pesach

Every year the International Housewares Show is here in my very own hometown, Chicago!  This year was no exception and I had a fabulous time seeing all the awesome and cool new products that are available.  Here are the best of the best that will help your Passover prep.  I’ll even attach amazon.com affiliate links so you can get them asap!  Let me know which is your fave!

1. The Gefu Spirelli 2.0 spiralizer

I actually watched a demo of this mini wonder in action.  It really truly works.  What’s great about it is that it’s mini.  For those that store their Pesach stuff every year this is small, compact, and it works.  When you want zoodles (zucchini noodles) or sweet potato noodles - which we all do on Pesach when the wheaty real deal is nowhere to be found.  Unlike some of the other mini spiralizers this comes with a little pusher so you don’t have to cut your fingers off.

2. Kitchenaid (Mini) Mixer

One of my most used appliances on Pesach is my Kitchenaid mixer.  I can’t imagine whipping all those eggs without one.  Oh, and make sure you get an extra bowl - for when you need to whip those egg whites separately!

3. Hamilton Beach Chopping Food Processor

Back in the day when my parents made the seder they purchased a food processor (you know the one that starts with C).  I inherited it when I took over the privilege.  It’s great for grinding nuts or making charoset.  It’s the second tool I feel that I would have a hard time doing without.  Well at the housewares show Hamilton Beach came out with a fabulous new food processor - it actually dices.  Really and truly.  The dice is even and a beautiful thing to behold.  If you are looking for a food processor this is one to seriously consider. It's available at Hamilton Beach: Hamilton Beach 70825

4. Pencil sharpener peeler

One of the more fun companies that I came across was Monkey Business.  It’s an innovative Israeli company that had so many adorable and clever products I had trouble deciding which I liked best.  I absolutely fell in love with the Pencil Sharpener peeler.  It looks like a big yellow old fashioned pencil sharpener with a vegetable peeler on the back.  Remember how, when you used to sharpen your pencil, the shavings came out curled?  Imagine doing that with a carrot, or zucchini.   I plan on using mine to make carrot and zucchini flowers as a garnish for my gefilte fish this year.  Check out their web site...each gadget is cuter than the next!

6. French Bull acrylic Serveware

There were a bunch of fun companies but I particularly loved French Bull.  They have fabulous acrylic cups, platters, plates, and serving pieces in super fun and bright patterns and colors.  The display completely caught my eye.  Check out their stuff!!!

7. Chefman Immersion blender

Chefman is a company that makes competitively priced small kitchenlectronics.  I personally know people that work there and they are really committed to their products.  The immersion blender come in a bajillion colors and are not costly - perfect for helping to keep Pesach costs down.

8. Bella Coffee Maker

I personally own one of the original Bella Coffee Makers in a bright red and I love it.  I got it on sale for $9.99 at Macys.  It’s a single cup coffee maker that makes a great cup of coffee in under 5 minutes.  The only downside is that you can’t use those wonderfully convenient pre-measured coffee containers (you know the ones by the “K” company).  Well, now Bella has come out with one that you can use like mine, with your own coffee, or with those pre-measured containers!  For the price you really can’t beat it!

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9. Levoons & Savel

As a baker, I know that measuring precisely is super important.  I was really excited about the clever Levoons by Dreamfarm.  They are self leveling measuring spoons!  How great is that?  They come in tons of colors too.  They also make other useful gadgets like the Savel which you put in an avocado, or other fruit,  after you cut it to keep the unused half from turning brown. 

10. Paradox Timers

One of the best thing about the housewares show are the products that are brand spankin new and haven’t been brought to the market yet.  One of my absolute favorite products was the Paradox timer.  It comes in different varieties (there’s an egg timer for example), and contains different colored liquid combined with a water like liquid inside.  When you turn the timer over, the colored liquid goes UP instead of down!!!  It’s a paradox...get it?!!!  Super cool!!!!

11. SodaStream

I had to add the fantastic Israeli company, SodaStream!!!  It’s perfect for making carbonated beverages even on Shabbat and Yom Tov!  A huge money saver, especially for Pesach!!!

So my honorable mention product is the Masha mashed potato masher by Salton.   They named it after my daughter Masha.  Just kidding, however they did give me one for that reason!!!  Thanks Salton!!! I’m saving it for Pesach and haven’t used it yet, but it looks like an immersion blender that makes perfect mashed potatoes...and who wouldn’t want that?  Especially with a name like Masha!!!

I’d love to hear about your favorite “I can’t live without them” gadgets.  One of mine is the Hindy Chopper (a.k.a the Vidalia onion chopper).  Post your faves below in the comments.  I’m sure everyone would love to hear how clever you are!!!

After Passover...the everyday fabulous gadgets and tchotchkies that were super fun at the show...stay tuned…

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

JewishExponent.com, aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Chic Made Simple - A review with Chicken Fire Poppers, Mini Mushroom Beef Sliders & No-Bake Cheesecake Mousse

This year at Kosherfest I had the pleasure of meeting the delightful Esther Deutsch, the author of the new Kosher cookbook Chic Made Simple.   Published by Feldheim, this beautiful new cookbook boasts fresh, fast, and fabulous recipes. At Kosherfest, I asked Esther what was the most important thing she wanted to convey to her cookbook readers.  She replied “My cookbook has easy, delicious, and pretty recipes that make everyone happy”.  After going through the cookbook I can honestly say that Esther achieved her goal.  The recipes in this book are pretty to look at!  I went over each page, tagging my favorites with a sticky tab, until my dear daughter asked if there were any pages I didn’t tab! There are so many recipes I can’t wait to try based upon the gorgeous photos, the straightforward instructions, and the simple, fresh and accessible ingredients.  This book has more “gourmet” recipes, such as Salmon or Tuna Tartare and Mexican Chicken-Filled Crepes with Shallot Sauce and more everyday family friendly recipes such as Chicken Fire Poppers (my family’s new favorite!!)  There are recipes with mock crab, and sushi grade tuna, and simpler fare such as No Bake Cheesecake Mousse.  There are recipes in this book that truly will make everyone happy.  Chic also has a lot of recipes with mushrooms, wahoo!  I couldn’t wait to try the Mini Mushroom Beef Sliders which use mushroom caps! instead of a bun – sheer genius and perfect for the Matten Mushroom Loving Family!! 

When I started reading the Chic, I was struck by how much Esther Deutsch sounded like she could be a friend of mine, sitting in my kitchen discussing recipes with me.  From her “Then life happened” to the basic theme of the book: “…fuss-free became the way to go.  My essential criteria for good food hadn’t lapsed – food still needed to be absolutely delicious and served with flair – but quick and easy now made the list too.”   Those are the same beliefs that I have for koshereveryday.com!!  I couldn’t have said it better myself!

Each recipe has a little blue box associated with it that contains stories, tips and alternatives for each recipes, making each recipe not just a single recipe but a whole variety of recipes.  Bonus!  For example, the Chocolate French Macarons with Caramel Cream can be made as described in the main recipe, but the little blue box gives you an alternative chocolate filling, as well as additional recipes for vanilla and coffee macarons.  And who wouldn’t want to make the latest, trendiest Macaron dessert for their guests – all tied up in a bow (as shown in the recipe photograph!).  You can also impress your guests with Quilted Fondant Cupcakes with step by step instructions for doing the quilting on top of the cupcakes – with quick tips for speeding up the process in the little blue box.

I can see why Chic is such a popular cookbook, with easy, fast, and fabulous recipes, it’s simple to find recipes that will make your family happy…just like mine was!!

Chicken Fire Poppers

My family’s new favorite!  When I made these my dear Daughter said “You must make these again!”  Dear Husband said “Wow, these are really good!”, and dear Son said “YUM!” That pretty much sums it up!! I did find I needed more eggs than the recipe stated for dipping the chicken in, and I would keep a whole box of corn flake crumbs on hand to make sure you don’t run out.  I also used canola oil for the frying.  Here is the original recipe but I doubled the recipe when I made them.

POPPERS

2 eggs

½ teaspoon garlic powder

½ teaspoon onion powder

1 pound chicken cutlets, cut into bite-size (1 ½ - inch pieces)

Corn flake crumbs

Oil for frying

SAUCE

½ cup sugar

½ cup brown sugar

¼ cup honey

1/3 cup hot sauce (I use Franks)

Sliced chives to garnish (optional)

1.       Preheat the oven to 350° F.  In a small bowl, beat the eggs with the garlic powder and onion powder.  Dip the chicken pieces in the egg mixture, then coat with cornflake crumbs.

2.       In a large skillet, heat the oil over medium heat.  Fry the coated chicken pieces in the oil on both sides until golden and crispy.  Let drain on paper towels for a few minutes, then transfer the chicken to a baking pan.

3.       In a bowl, combine all the sauce ingredients.  Pour the sauce over the fried chicken.  Bake the chicken, covered for 20 minutes (do not overbake).  Spoon the sauce from the bottom of the pan over the chicken, garnish with the chives, if desired, and serve warm.  Serves 4-6.

Mini Mushroom Beef Sliders

We LOVE mushrooms here in the Matten house, so I was especially excited to try out this recipe.  I didn’t have Worcestershire sauce in the house so I substituted teriyaki sauce instead, and the mushrooms came out great!  I also added slightly less salt to the recipe as well.  I baked the caps for half the time top down, then flipped them and baked them top side up for the remaining time.  Be prepared to fend off the hungry crowd until they are done – the aromatic spices make the sliders smell great while they are grilling!

MUSHROOM BUNS

20 large white mushrooms

1 tablespoon Worcestershire sauce

Kosher salt

Fresh black pepper

SLIDERS

1 pound chuck ground beef

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon basil, minced

4 cloves garlic, minced

2 teaspoons kosher salt

¼ teaspoon fresh black pepper

1 egg beaten

½ cup bread crumbs

16 mushroom stems minced

ADDITIONS

Barbecue sauce

10 fresh basil leaves

2 plum tomatoes, thinly sliced (10 slices total)

Fresh rosemary sprigs, to garnish

1.       Preheat the oven to 350° F.  Remove the mushroom stems from the caps.  Mince the stems and set aside for making the sliders.  On a baking sheet, spray the mushroom caps with nonstick cooking spray and drizzle with the Worcestershire sauce.  Sprinkle the caps with the salt and black pepper.  Bake, uncovered for 25 minutes.  Remove from the oven.

2.       In a bowl, combine the ground beef, herbs, garlic, salt, black pepper, egg, bread crumbs, and minced mushroom stems.  Form into small patties the same size as the mushroom caps.  Grill the patties on an indoor or outdoor grill or sear in a nonstick skillet in hot oil for 4-5 minutes per side.

3.       To assemble the sliders, spread the barbecue sauce on the insides of two mushroom caps.  Place a patty on one mushroom cap, add a basil leaf and a slice of tomato, and top with the other mushroom cap.  Garnish with a sprig of rosemary: stick the sprig through the top of the mushroom cap and pierce all the way through. (This will also help keep the slider intact.) Yields 8-10 burgers.

No-Bake Cheesecake Mousse

DOUGH CRUMBS

7/8 cup (1 ¾ sticks) butter

4 tablespoons sugar

2 egg yolks

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon vanilla sugar

CHEESE FILLING

2 cups heavy cream

4 tablespoons sugar

4 containers 9% soft cheese (I use Tnuva or Norman’s)

1 ¼ cups confectionsers sugar

2 teaspoons vanilla sugar

1.       Preheat the oven to 350° F.  In a bowl, combine all the ingredients for the dough crumbs until the mixture is crumbly.  Press two-thirds of the mixture into the bottom and sides of a 9 ½ - inch springform pan to form and even crust.  Bake until golden, about 25 minutes.  Remove from the oven and allow to cool.

2.       In a baking pan, bake the remaining one-third of the dough crumbs for 25 minutes.  Transfer the baked crumbs from the pan to a sealable plastic bag and crush to form fine crumbs.  Set aside.

3.       To prepare the cheese filling:  Whip the heavy cream with the sugar.  Set aside.

4.       Beat the soft cheese with the confectioners’ sugar and vanilla sugar.  Fold gently into the heavy cream.  Pour the mixture over the baked crust and sprinkle with the fine crumbs.  Refrigerate for at least 12 hours before serving.  Serves 10.

CHICKEN FIRE POPPERS!!

All the ingredients....

 Seasoned egg and corn flake crumbs....

 Fry them in canola oil...

 All golden brown....

 Done!  Now for the sauce..

 Combine the sauce ingredients....

 Stir until smooth...SO simple!!

 Pour it over the chicken....

 Bake...

SO saucy & delicious!!

 Thanks Esther!

These are fast & fabulous!!

MINI MUSHROOM BEEF SLIDERS

All the ingredients in a bowl...

 Can you count 10 patties?

 They don't call me the "gadget queen" 

for nothing!

Check out the stove top mini slider pan!

 Cover with the lid to keep the heat

in and make the cool grill marks on top!

 Fabulous!  Simply Fabulous!!

 Burgers are done, now the mushrooms!

 Mushrooms are done!

 A little BBQ sauce in the middle....

 Put it all together...

So beautiful I'm nearly speechless!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Congratulations!

KosherEveryday is one of the finalists for the 

2011 CBS Most Valuable Blogger Awards!! 

Rosh Hashanah Recipes - A review of Paula Shoyer's "The Kosher Baker" and Showfy & Blowfy

My upside-down version
of Paula Shoyer's Honey Cake
with Pecan Swirls
(Powdered Sugar to be added
on Rosh Hashana!)

I have often written about how I have found meaning in the Jewish books I read to my kids when they were small.  We specifically looked for books that had a lesson about important Middot (character traits) or holiday customs.  An added bonus was that the lessons that we were trying to teach our kids were reinforced to us through the books as well.  When Rosh Chodesh Elul‎¹ came around and we began to blow the shofar at the end of davening every morning, I was reminded of my all-time favorite Rosh Hashanah book “Showfy and Blowfy” by Malka Danzinger.  Even though my girls are already “big” I still pulled out this book this week and read it to them while they were getting ready for school one morning.  Without spoiling the whole plot of the book, Showfy and Blowfy are two shofars that are blown on Rosh Hashanah.  When one is blown, the congregation not only hears the shofar sounds, but they also hear “Hashem‎² is King, Hashem is King, Hashem is King over heaven and earth.”  When the second shofar is blown the next day the congregation not only hears those shofar sounds, but also hears “Time to do Teshuvah^‎3, Time to do Teshuvah, Time to do Teshuvah, time to say I’m sorry and I’ll be good.”  How powerful is that?  I actually now think those things when I hear the shofar sounds.  Those are the real messages of the shofar.  Although we are thinking about all the things we need to do, and all the food we need to prepare for Rosh Hashanah, this simple children’s book helps us to think about the true meaning of the holiday. 

We love Showfy & Blowfy!!

But “real life” happens and we do need to think about the preparations, and guests (all 50 gajillion of them), and all the things that “real life” encompasses.  Did you ever reach the point when you just can’t do one more thing?  Not one more thing!!! You are on complete overload and putting one more thing on your plate will just push you over the edge?  Right over the edge.  Juggling so many things that you’re afraid that one of the balls you have flying in the air will come crashing down and hit you in the head???!!!   Yup.  That’s me.  Passed that point a while ago.  That’s when survival mode kicks in.  Ok kids, you want chips, cupcakes and Pirate Booty for lunch…no problem – can you please just add a fruit to it so I don’t get called from the school? Oh, and we need to replace our toaster oven that shorted out so the kids can have frozen pizza slices for dinner (BTW – we did pay 53¢ for the new toaster oven…I may be overloaded but I’m still a great shopper!).  Things are always a little crazy around here, but we’ve just reached a whole new level of insanity!!!  When we left my mom (KIH‎⁴) in the hospital last night at 3:30 AM after an emergency trip, we were amazed that things have actually got more challenging! We weren’t sure that was even possible…but it was!  My consolation is that hopefully this wild roller coaster ride is temporary, and that life will revert to “normal” crazy at some point.  So, when life gets really crazy you call for backup right?  Hopefully, I help you a little when your life is crazy with the recipes and fun anecdotes…but for now I’m calling for backup.  HELP!!

This Upside-Down Apple Cake
is just right!

In the world of a food writer, freelance pastry chef and super busy Mom/Daughter, backup comes in the form of a really great baking cookbook.   One of the huge perks of being a food writer is that I have the privilege of getting advance copies of the latest and greatest kosher cookbooks to review.  Last week I got an awesome one, “The Kosher Baker” by Paula Shoyer.  Thanks Paula!! She really is a baking expert, and the book tells us about her interesting background and experiences.  It’s packed with great baking recipes, from the simplest one-bowl variety to those for the more ambitious.  Fabulous cookie, biscotti & bar cookies – all in one bowl!  There are great pictures that show how to make more complicated recipes step by step.  Even the more complex recipes are presented in a way that makes them approachable.  It’s my life preserver - right in the beginning of the book were three recipes I immediately wanted to make this week (and I didn’t have to come up with them myself either- whew)!!  How great is that?!  Reviewing the rest of the book didn’t disappoint either.  I wanted to make nearly every recipe – and as a freelance pastry chef that’s a big deal!  Many of the recipes have instruction about preparing in advance and freezing (like the fabulous Chocolate Peanut Butter Mousse Cakes – YUM!), which is incredibly helpful especially when cooking for Yom Tov.  You can actually make the dessert in advance.  Now, last Shabbat, with 20 minutes before I had to go upstairs, shower and get ready for Shabbat , I grabbed “The Kosher Baker” and whipped up two of the three “one bowl” recipes I had planned to make.  I made the Honey Cake with Pecan Swirls and the Apple Upside-Down Cake in no time at all.  In my rush I didn’t realize that the Honey cake was supposed to go into a loaf pan (it’s got a gorgeous crumb topping) and did it in a bundt pan instead – but you know what?  It came out great!!  And pretty too!!  The crumbs created a pretty decorative border layer on the bottom of the cake (phew!).  I followed the directions for the Apple Upside-Down Cake and layered the apples in three rows as specified.  I think I needed to make the apples a little thicker though, sadly most of them got lost in the batter, but the cake was impressive anyway.  The Honey and Apple cakes are perfect for Rosh Hashanah dessert - I’m freezing both the cakes and will be serving them to my Rosh Hashanah guests. I’m sure the cakes will get rave reviews.  It was all I could do the keep the ravenous hoard from digging into them.  I’m saving the powdered sugar toppings for when I serve them on Rosh Hashanah.

And now I have to get back to life….Time to do Teshuvah….

Here are some more of my Rosh Hashanah recipes/articles.  Have a Happy & Healthy New Year!!

• Aish.com 2012 - Cooking with Pomegranates
• Aish.com 2011 - Apples for Rosh Hashanah
• Koshereveryday Honeyed Beets
• For the GFE (Gluten Free Eater) - Gluten Free Oat Challah

Glossary:

1. Rosh Chodesh Elul: The beginning of the Hebrew month of Elul, the month before Rosh Hashanah.
2. Hashem: G-d
3. Teshuva: Repentance for sins.
4. KIH: Kein Iyna Hara – Yiddish for without an evil eye.

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland. She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996. She is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010) She is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen. You can find her blog at http://kosherbaker.blogspot.com/

You can find “The Kosher Baker” on Amazon.com.

Honey Cake with Pecan Swirls – by Paula Shoyer

Serves 16

STORAGE: Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

• Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
• 1 cup pecan halves
• ½ plus 1/3 cup sugar, divided
• 1 tablespoon ground cinnamon
• 2/3 cup brewed espresso or very strong coffee (or 1 teaspoon instant coffee granules dissolved in 2/3 cup boiling water)
• ¾ cup honey
• ½ cup canola or vegetable oil
• 1/3 cup dark brown sugar
• 2 large eggs
• 2 cups all-purpose flour
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda

Preheat the oven to 350° F.  Grease and flour a 12-inch loaf pan.

Place the pecan halves in a bag and crush them with a rolling pin until the largest pieces are between ¼ and ½-inch long.  Add the ½ cup sugar and 1 tablespoon cinnamon to the bag and shake to combine.

In a large bowl, whisk together the coffee and honey.  Add the oil, 1/3 cup of the white sugar, the brown sugar, and eggs and whisk well.  Add the flour, cloves, cinnamon, ginger, baking powder, and baking soda and beat with a stand or hand-help electric mixer on medium speed for 2 minutes, or mix vigorously by hand until you have smooth batter.

Scoop up 1 cup of the batter and pour into the pan.  Tilt the pan in a circle so the batter covers the entire bottom.  Sprinkle on 1/3 cup of the nut mixture, covering the entire batter.  Repeat with another cup of batter and 1/3 cup of the nut mixture.  Repeat again.  Pour the remaining batter on top and spread gently to cover the nuts. 

Bake for 1 hour, or until a skewer inserted comes out clean.  Let cool for 10 minutes in the pan and then turn out onto a rack to continue cooling.  This cake is good either warm or at room temperature.

Apple Upside-Down Cake – by Paula Shoyer

Serves 15-20

STORAGE: Store covered in plastic at room temperature for up to four days or freeze wrapped in plastic for up to three months.

• Spray oil, for greasing pan
• 1 ½ teaspoons ground cinnamon
• 2 cups plus 3 tablespoons sugar, divided
• 2 cups all-purpose flour
• 5 large eggs
• 1 cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 4 apples (McIntosh, Gala, Fuji, Golden Delicious)
• 1 tablespoon confectioners’ sugar

Preheat the oven to 350° F.  Grease a 9x13-inch pan with spray oil.

In a small bowl, mix the cinnamon with 3 tablespoons of the sugar.  Sprinkle on the bottom of the prepared pan. 

In a large bowl,  beat the flour, remaining 2 cups of sugar, eggs, oil, and vanilla with a stand or hand-held electric mixer on medium-high speed or by hand until well mixed.  Peel and core the apples, halve them and cut into ¼-inch-thick slices.  Place the slices on top of the cinnamon and sugar in the pan in 3 long rows of overlapping slices.  Pour the batter over the apples and spread evenly.

Bake for 1 hour, or until the top is browned and a skewer inserted comes out clean.  Let cool for 30 minutes and then turn over onto a large serving platter or tray.  Serve at room temperature.  Just before serving, sift the confectioners’ sugar over the top.  The sugar will seep into the apples and heighten the taste.

Chocolate Chip Mandelbread – by Paula Shoyer

Makes about 30 cookies

STORAGE: Place in an airtight container or freezer bags and store at room temperature for up to five days or freeze up to three months.

• 3 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• Dash of salt
• ¼ cup orange juice
• 3 large eggs
• ½ cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• 10 ounces parve semisweet chocolate chips

Preheat the oven to 350° F.  Line a jelly roll pan or large cookie sheet with parchment.

In a large bowl, mix together the flour, sugar, baking powder salt, orange juice, eggs, oil, and vanilla until it forms a dough.  Add the chocolate chips and mix again to evenly distribute the chips.

Divide the dough in half and shape each half into a log about 10 to 12 inches long by 3 to 5 inches wide.  Flatten each loaf slightly.  Place the 2 loaves on the prepared pan, about 5 inches apart.

For the Honey Cake with Pecan Swirls

Measure the honey and other ingredients...

Combine the nuts & sugar in a bag....

and shake it up!!

Mix the ingredients in one bowl!!

Layer the sugar & nuts with the batter....

It's done!!!

Gorgeous, moist, delicious...

and super-fast to make!!

Thanks Paula!!

For the Apple Upside-Down Cake

 Combine the sugar & cinnamon....

Distribute it in the pan...

Mix the ingredients in one bowl!!

Line up the apples then cover them 

with the batter...

Pop it in the oven then...

it's Apple Upside-Down Cake!!

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

Congratulations!

KosherEveryday is one of the finalists for the 

2011 CBS Most Valuable Blogger Awards!!