This book takes the ever-evolving world of Jewish desserts to the next level. With stories of life as a Jew in Texas, and plenty of kitsch, Amy's modern interpretations of classic recipes bring new light to old favorites and creates a whole new unique cuisine.
Take a peek inside Amy's cookbook with these three recipes and then get your own copy of Sweet Noshings.
I think I was born to be a Texan. I love big hair, country music, and cowboys (and their boots). This inspired me to put a little spice—and local pecans—into my rugelach. This version uses yeast to make a croissant-rugelach hybrid.
This rich, yeasted bread is filled, in this case, with pretty much the best flavor combination of all time. It’s chocolate and peanut butter, with a touch of sea salt for good measure. The name babka comes from the Yiddish for grandmother, Bubbe. And given that I owe my love affair with Jewish food to my Bubbe, this cake is extra special to me.
What in the name of Elijah is a krembo, you may be asking. This chocolate-dipped marshmallow cookie magic is seen as a winter alternative to ice cream in Israel.
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