Every Rosh Hashana {Jewish New Year} I bake up something made from honey. Honey is used in cooking and baking around the New Year to symbolize a sweet new year. These honey cookies are sweet, moist, and chewy! And, in my opinion, tastier and easier to make than the traditional honey cake.
What you will need: ⅔ cup oil 1 cup sugar ¼ cup honey 1 egg 1 tsp. vanilla extract 2 cups flour 2 tsp. baking soda ½ tsp. salt Turbinado or powdered sugar, for rolling
Directions: Preheat the oven to 350°F. In a stand mixer, beat the sugar, honey, and oil until smooth. Add in the egg and vanilla and mix until combined. Mix in the flour, baking soda, and salt. Refrigerate for 15-30 minutes until firm. Shape the dough into balls {I use a cookie scoop for equally sized cookies} and roll in the turbinado or powdered sugar, making sure to coat the whole cookie.
Bake on a baking sheet for 7-9 minutes until the edges are light brown in color.
This apple butter is so easy to make! I always love to go apple picking as fall rolls around, and there is always an abundance of apples. This apple butter would be good on toast, as a dip, stuffed in challah, or inside of babka as I did for this Rosh Hashana!
This fig jam is so easy to make! I love figs, they are sweet and have a delicate flavor that is often compared to honey, and when made into a jam their natural and fragrant qualities intensify, making them great at complementing savory dishes like chicken, lamb, cheese plates, charcuterie spreads, sweet and savory flatbreads, and my new favorite as stuffed inside of challah for the new year!
What you will need: 3 pounds figs in quarters 2 cups sugar 1 lemon zested and juiced Directions: Combine all 3 ingredients in a saucepan. Bring to a simmer over medium-low heat and stir constantly. Cover the pan and let simmer for 1 hour, stirring occasionally. Let cool and place in an airtight container in the fridge for up to 2 weeks. Fig jam filled challah: Start with my challah dough Portion out about half the dough and cut the ball into 8 equally sized pieces, roll into balls and flatten slightly. Fill each disc with about a tablespoon worth of jam and seal in. Arranged the balls into a greased round or loaf pan.
Let the dough rise according to your challah dough recipe, or my recipe mentioned above!
There’s nothing better than the smell of warm dinner slow cooking all day as the weather starts to cool down! This chicken is nice and juicy from cooking in the beer mixture all day.
What you will need 1-2 onions, cut into rounds 3-4 carrots cut into chunks 4 medium russet potatoes peeled and cut into chunks 1 small bunch celery cut into pieces 1/2 cup brown sugar 1 and 1/2 tsp salt 1 and 1/2 tsp chili powder 1 and 1/2 tsp paprika 1 tsp garlic powder 8 pieces bone-in, skin-on chicken 12 oz beer
Directions Oil the the crockpot and place onion rounds on the bottom of crockpot, then add the potatoes, carrots, and celery.
In a bowl, mix together brown sugar, salt, chili powder, paprika, and garlic powder.
Rub
mixture all over each piece of chicken. Place chicken on top onions.
Pour beer over the chicken. Cover and cook on low for 8 hours. The chicken can also be made in the oven in a pan covered tightly at 350°F for about 2 hours. Enjoy!
These muffin tops are so easy to make and can be made with different variations of fresh {or even freeze dried} fruit. They are the best part of the muffin!
What you will need
1 1/2 sticks butter, softened
3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 tsp baking soda
3/4 cup buttermilk (add 1 tbsp vinegar to milk to make buttermilk)
2 tbsp orange juice
1 cup blueberries
1 cup confectioners' sugar
Directions
Preheat oven to 425°F.
Line 2 baking sheets with parchment.
Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat. add the flour to the butter mixture and mix until combined.
In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter and mix well.
Toss 1 tbsp flour with the blueberries in a bowl.
Using a spatula, fold the blueberry mixture into the batter until combined.
Scoop about 1/4 cup of the dough onto the lined baking sheets, spacing them 2“ apart. Bake until lightly browned, about 11 minutes.
Transfer the muffin tops to a rack set over a baking sheet to cool completely.
In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set. Enjoy!
What you will need:
Directions: 
Bake on a baking sheet for 7-9 minutes until the edges are light brown in color. 
Happy New Year!
