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Chocolate and Salted Caramel Cake

By: Deanna Linder Danya and I have worked together on several productions for the Israeli culinary magazine, Al Hashulchan, but when they asked us to do an article that would feature us as Matkonation, we were thrilled and honored. The assignment was to shoot and style an article for the November (chocolate) issue. The concept was four baking blogs, each featuring their most delicious recipe for a chocolate cake. Danya let me run wild with my more American style of cake, a layered one, while she balanced it out with the idea of salted caramel. The shoot ended up being a fun day of meeting (or re-meeting) some of Israel’s most talented bloggers (all in Hebrew): Chen from Metukim Sheli, Natalie from Oogio.net and Inbal from the Cookie Fairy. A big thanks to Inbal from Mom & Me Homemade for the beautiful aprons I used to style the ladies for the shoot.   We think that the combination of chocolate and salted caramel goes perfect with this cake. The salted caramel balances out... 
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The Best Banana Bread

Deanna and I disagree over and over again in regards to recipes we post on the blog. Deanna likes classic recipes-finding the absolute best recipe of something classic to post. I, on the other hand, always say to her “so, where’s the catch here?” “what makes this recipe special/different?”. She usually gets annoyed with me and tells me that not every recipe needs a special twist. Actually, Deanna’s right. When I think about the recipes I use over and over and over again, I understand that those recipes tend to always been classics without any sort of manipulation. I know that it is our responsibility to provide our readers with the best possible recipe for a food we love. It was this reason which led me on a search for THE best banana bread recipe. I’ve been making banana bread for years now, but I still haven’t found the perfect recipe-not too dry, not too oily, not too sweet. In light of our extremely popular Carrot Cake post, I decided to go back to the amazing book... 
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Nectarine Galette

By: Deanna Linder I used to go to summer camp every summer as a child. Every day in the afternoon we had free time. I used my free time to sneak off to the orchard. It was there, that I would go with friends, to talk, laugh, kiss, sing-a short distance away from the rest of the camp- which at that age meant the rest of the world. I was never a city girl. My short 3-year stint in the heart of Tel Aviv was incredible for what it was, but there was just one day when I knew that I needed to get away from the bustle. We built the house within a month or two, right in the center of a nectarine orchard on the moshav (farm) where my husband grew up. Every year since, in March/April I am surrounded by the most beautiful blossoming of trees, knowing that within a few months, the delicate white flowers will wilt and fall, but understanding that with the falling of the flowers comes the onset of the nectarines.   Come late May we are greeted with the most delicious fruit and the aroma of nectar. I... 
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Ricotta and Honey Tortellini

By: Deanna Linder   This post has been a long time coming. Religiously, about every six months, since we started the blog, I’ve wanted to post a recipe for fresh pasta, and somehow haven’t gotten around to doing it. The culprit is usually not enough time at the end of a day’s shoot. This time we got it right and scheduled the pasta to be the first dish shot. Knowing how to make fresh pasta is a very liberating experience. With the help of a machine and some very basic ingredients, you are able to create pasta which is worlds away from the stuff you buy at the supermarket. There are two major components which go into making really good homemade pasta. The first is the type of flour you use. Some fresh pasta recipes call for regular all-purpose flour. In our opinion it’s like trying to a make a cake with cornstarch. Just don’t do it. The best types of flours to use are Italian typo ‘00’ or Semolina flour. We made this recipe with both, and the Semolina flour (DeCecco)... 
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Mint Chocolate Brownies

By: Danya Weiner Disclosure #1: This recipe is an atypical version of the most typical dessert. Ok, continue… For some odd reason, the (may I saw) amazing combo of mint-chocolate hasn’t become a big hit in Israel. Personally I love the blend, and almost always have a bar of Lindt (Swiss) Mint  (70% cacao) on hand (hidden), for those (many) times when I’m craving something bitter-sweet. A few weeks ago we were invited by friends to a dinner party and I offered to bring dessert. I have a sure-fire recipe for brownies, which I decided I was going to make. The recipe, which belongs to a colleague of mine, Michal Moses, produces the most delicious almost black, rich, bitter-sweet cake. When I got down to making the cake, I realized that I was out of regular dark chocolate, and with two small kids at home, a trip to the market was not in my destiny. There was no other choice than to take my mint chocolate out of hiding. *Disclosure #2- I have a thing for making classic recipes with a... 
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