Rosh Hashanah is the holiday when we eat lots of sweet treats and symbolic foods, including dates… and honey! So why not combine the two into a sweet treat, inspired by the ancient Roman stuffed dates?!

If you’re making this for Rosh Hashanah, they go beautifully with these printable simanim picks. Note: please be aware that some people have the tradition not to eat nuts on Rosh Hashanah, so verify this first.

The traditional recipe requires crushing nuts with a mortar and pestle, and combining it with cracked black pepper before frying the nuts in straight honey for like a minute.

I mixed it up a bit – I kept the nuts whole like I remember my great aunt doing with walnuts. I omitted the pepper. And I fried it in honey WITH water, so that I can go a bit later, and really let it soak in.

Variations on nut stuffed pecans + prep tips

Can you make stuffed dates with almonds or other nuts?

I stuffed my dates with pecans, but you can definitely replace it with virtually any nuts. I imagine pistachios would be incredible, but my son is highly allergic so I couldn’t make it that way.

Hot honey vs. regular honey

When you have something like this that’s super sweet, adding some heat can really add depth to it. I made some with hot honey and some with regular. You don’t want to put too much hot honey here – just a kick is perfect!

Regular honey is perfect for those who DO like it endlessly sweet and avoid heat.

Finishing it with sea salt

You don’t need to finish it off with flakey salt… but it adds so much! It really helps cut the sweet a little and works both on the hot or regular version!

Kosher salt works perfectly, and just sprinkle it on right before serving

Storing your nut stuffed dates

For short term use

If you’re making this for immediate use, you simply need to store it in an airtight container on the counter. None of the ingredients need refrigeration, and if stored well, they should last up to a week.

You can also fridge them for up to a week – and they’re incredible cold!

Freezing ahead

These also freeze quite well. The nuts lose their crunch a bit when they fry, so you don’t need to worry about that.

I recommend storing them in a container or pan with sheets of parchment between the layers. Place that pan or container in a freezer storage bag and seal it so that it’s airtight.

You can also gift these nut stuffed dates! They make a fabulous food gift. Just place them in a gift box lined with something food-friendly – they make a fabulous hostess gift!

I like to recruit a bored kid to help me cut them open and stuff them – if they’re old enough to use a knife (or a cutlery knife for younger kids).

How to make honey fried nut stuffed dates with pecans

Ingredients

• Medjool dates
• Pecan halves (or whole)
• 1/4 cup honey
• Optional: replace a portion of the honey with hot honey (depending on how hot you want it)
• 1/2 cup hot water (it doesn’t need to be hot but it’ll make things easier if you have it easily available)
• Flaky sea salt or Kosher salt

Equipment

• A frying pan
• Measuring cup
• Mixing spoon
• Mixing spoon for frying

Process

1. Pit and stuff your dates: cut each one the long way but only on the front – on one side of the pit – leaving the back of the date intact. Remove the pit, inspect for bugs and worms. Place a pecan in each and stick the two halves back together.

You can also cut them completely in half and add a pecan and just squish the date around the bottom half of the pecan for a more boat-style nut stuffed date.

2. Dissolve your honey in some hot water (with some hot honey if you want heat). If you don’t have easily ready warm water, I recommend just starting the honey and water in your frying pan ahead of time and dissolving it in before adding the dates.

3. Heat up your honey mixture in a frying pan over medium heat so that it’s just starting to bubble up. Lower your heat a little, adjusting it as needed to keep it at a gentle foam. Using a spoon, carefully drop your dates in one at a time, trying to fit all of them in one batch as your honey might begin to burn after the first.

Move them around a little – gently to coat them and let them fry in the gently bubbling oil for a few minutes (I like to do 3-5) but make sure it doesn’t burn.

If it seems to be burning, you can add a little more water. Having water mixed with the honey allows you to get away with frying it a bit longer.

4. Remove your dates using a slotted spoon and place it directly onto a plate or your storage containers (no paper towels – it’ll stick!!)

5. Sprinkle on some sea salt right before serving.

Your honey fried nut stuffed dates with pecans are ready to serve and enjoy as a nibble-worthy snack!

Yield: 12

How to make stuffed dates with nuts

Prep Time: 7 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Rosh Hashanah is the holiday when we eat lots of sweet treats and symbolic foods, including dates... and honey! So why not combine the two into a sweet treat, inspired by the ancient Roman stuffed dates?!

Print

Ingredients

• Medjool dates
• Pecan halves (or whole)
• 1/4 cup honey
• Optional: replace a portion of the honey with hot honey (depending on how hot you want it)
• 1/2 cup hot water (it doesn't need to be hot but it'll make things easier if you have it easily available)
• Flaky sea salt or Kosher salt

Instructions

1. Pit and stuff your dates: cut each one the long way but only on the front - on one side of the pit - leaving the back of the date intact. Remove the pit, inspect for bugs and worms. Place a pecan in each and stick the two halves back together.
   You can also cut them completely in half and add a pecan and just squish the date around the bottom half of the pecan for a more boat-style nut stuffed date.
2. Dissolve your honey in some hot water (with some hot honey if you want heat). If you don't have easily ready warm water, I recommend just starting the honey and water in your frying pan ahead of time and dissolving it in before adding the dates.
3. Heat up your honey mixture in a frying pan over medium heat so that it's just starting to bubble up. Lower your heat a little, adjusting it as needed to keep it at a gentle foam. Using a spoon, carefully drop your dates in one at a time, trying to fit all of them in one batch as your honey might begin to burn after the first.
   Move them around a little - gently to coat them and let them fry in the gently bubbling oil for a few minutes (I like to do 3-5) but make sure it doesn't burn.
   If it seems to be burning, you can add a little more water. Having water mixed with the honey allows you to get away with frying it a bit longer.
4. Remove your dates using a slotted spoon and place it directly onto a plate or your storage containers (no paper towels - it'll stick!!)
5. Sprinkle on some sea salt right before serving.

Notes

• I stuffed my dates with pecans, but you can definitely replace it with virtually any nuts.
• I made some with hot honey and some with regular. You don't want to put too much hot honey here - just a kick is perfect! Regular honey is perfect for those who DO like it endlessly sweet and avoid heat.
• Flakey salt adds a lot but is optional. It really helps cut the sweet a little and works both on the hot or regular version!
• Store at room temperature for up to a week, in the fridge for longer. Freezes nicely with parchment between layers.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Honey Fried Nut Stuffed Dates with Pecans appeared first on Jewish Moms & Crafters.

Tell the sweetened carrots to move over and make room for a crispy new friend at the table! With honey as a key ingredient, this is a perfect snack or side dish to prepare for Rosh Hashanah – or any time!.

But this one is based on high-protein chickpeas, so you’ll be adding some nutrition to your family’s diet, despite the honey.

Whether you want to win over a chickpea skeptic or if you’re just looking for something different to do with the beans you already like, this is the recipe you’ve been waiting for. Its unique blend of sweet and savory flavors will have everyone reaching for seconds.

Fortunately, it’s also really easy to make – it just needs a few ingredients that you likely already have and only takes a few minutes of prep time and about 15 minutes to cook.

We used an air fryer – the easiest, healthiest, and yummiest way to do it, but if you don’t have an air fryer you can definitely make these in the oven, too. It’ll just need a little more time and attention – I’ll include the directions below.

Oh, and before you start, make sure you have some extra cans of chickpeas in the pantry – this is a recipe you’ll want to make on repeat!

The honey roasted chickpeas recipe:

Ingredients

• 1 can (15 ounce) chickpeas – rinsed and drained 
• 2 tbsp olive oil 
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

1. Preheat the air fryer to 380°F. Set the timer for 15 minutes.

2. Pat the chickpeas dry with a paper towel.

3. In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.

4. Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.

5. Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes. 

6. Serve seasoned chickpeas at any temperature.

To adapt for oven preparation:

Preheat oven to 400°F.

After seasoning the chickpeas, spread them on a baking sheet (cover it with parchment paper first for easier cleanup)

Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

Your honey roasted chickpeas are ready to enjoy as a snack, salad topper, or side dish!

Yield: 4 servings

Easy and Delicious Honey Roasted Chickpeas

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 15 minutes

Print

Ingredients

• 1 can (15 ounce) chickpeas - rinsed and drained
• 2 tbsp olive oil
• ½ tsp salt or more to taste
• ½ tsp pepper
• 3 tbsp honey
• ½ tsp cinnamon

Instructions

Preheat the air fryer to 380°F. Set the timer for 15 minutes.
Pat the chickpeas dry with a paper towel.
In a bowl, mix the olive oil, salt, pepper, honey and cinnamon. Then add the chickpeas and toss them until they are evenly coated.
Transfer the seasoned chickpeas to the air fryer basket and spread them out evenly.
Allow the chickpeas to cook for 5-7 minutes, then shake the basket and cook for another 7-10 minutes.
Serve seasoned chickpeas at any temperature.

Notes

To adapt for oven preparation:
Preheat oven to 400°F.
After seasoning the chickpeas, spread them on a tray (I would cover the tray with parchment paper first for easier cleanup)
Bake for 20-25 minutes, stirring occasionally and checking to make sure they don’t burn.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  COSORI Air Fryer Pro LE 5-Qt, for Quick and Easy Meals, UP to 450℉, Quiet Operation, 85% Oil less, 130+ Exclusive Recipes, 9 Customizable Functions in 1, Compact, Dishwasher Safe, Gray

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

The post Honey Roasted Chickpeas – Air Fryer or Oven! appeared first on Jewish Moms & Crafters.

Some people obsess over shoes, or handbags, or makeup. My obsession? Yup, kosher cookbooks. I love a good cookbook. I love the art in the images and the little personal tidbits that I read in the recipe blurbs. I even love reading the dedication page. So much goes into writing a cookbook, it’s like reading a part of the author’s soul. Especially when it comes to food.

When I buy kosher cookbooks, it’s a form of self care. I save it to read during a quiet night, cozy on the couch. I’ll read it multiple times, with a pad of sticky page markers before I choose a recipe to kick-start cooking from it. When I was younger, single and before I had children, I would read novels. But when I started having children, I didn’t have time to dive deep into a book and not be able to put it down for hours. And slowly, as my kitchen skills improved, cookbooks became my new novels. I can read them over and over again and never get bored. My favorite part of menu planning for a Yom Tov is sitting down with my stack of cookbooks and going through every single recipe until I’ve composed the perfect menu.

The list is below is MY favorite kosher cookbooks. You may have your own list of favorites- I’d love to hear which kosher cookbooks are your most used. These are my favorites based mainly on usability- how often I use them and how many recipes across the board work for me and my family.

There are a plethora of incredible kosher cookbooks out there, and many I have not yet gotten my hands on, which means that they may be my favorite one day, but I won’t include anything on the list that I don’t own and love, with dog-eared and food-spattered pages.

My Favorite Kosher Cookbooks

1. Spice and Spirit (The Purple Cookbook)

This was the first cookbook (but not the last) that I borrowed (stole?) from my mother’s kitchen. It’s the classic kosher cookbook that taught me and so many others how to cook the basics. I still refer back to it when I’m looking for a simple, traditional recipe to feed my family. It’s no frills, no pictures, just solid, dependable recipes that work every time.  There are also excellent guidelines (with drawings!) to keeping kosher throughout the book.

I also love the Spice and Spirit Kosher for Passover cookbook. My family is very limited in our what we can eat on Pesach, as per our traditions. This cookbook has been a godsend in helping me cook delicious meals with very little to work with.

2. Something Sweet by Miriam Pascal

When I used to attempt to bake in my teens, I would flop even the simplest of Duncan Hines cakes. As in, where the instructions had you add in a total of THREE ingredients, I would inevitably forget one. In general, I like the art of cooking a lot more than the science of baking. But Something Sweet is the dessert cookbook that literally taught me how to bake. Miriam Pascal’s first cookbook has easy-to-follow recipes that come out finger-licking delicious every single time.

3. Real Life Kosher Cooking by Miriam Pascal

I may as well tell you right now, all three of Miriam Pascal’s cookbooks are on this list. Her cooking style is very similar to mine and about 95% of the recipes in her books and on her website overtimecook.com are recipes that I turn to time and time again with excellent results.

4. More Real Life Kosher Cooking by Miriam Pascal

The title says it all. There has yet to be a cookbook written by Miriam that I don’t like. They are worth every penny!

5. Perfect for Pesach by Naomi Nachman

While this is technically a Pesach cookbook, I actually use this more frequently year-round than during Pesach itself. There is a handy guide in the back of the book for switching recipes to year-round, but even in their Pesachdig version, the recipes are consistent and yummy! This past Pesach, I was flipping through the cookbook for inspiration, and I came across a recipe for ribs that looked promising, but used ingredients that my family doesn’t use on Pesach. Pesach ended on a Thursday night, and after turning my kitchen back to chametz, I defrosted the ribs I had in my freezer. Friday morning, I popped a fully Pesachdig recipe into my oven, and it made for a wonderful Friday night meal.

6. Perfect Flavors by Naomi Nachman

When it comes to kosher cookbooks, when I like an author, I stick with the author. Naomi Nachman’s second cookbook is full of mouthwatering recipes that were inspired by her world travels- but they don’t use exotic hard-to-find ingredients! These recipes are tasty and simple to make, and many of them have become staples every week in my home.

7. Kosher by Design Kids in the Kitchen by Susie Fishbein

Before I became a mother, I worried that I would hate baking cookies with my kids. And I do. Probably because I don’t love baking myself. But I absolutely love cooking with them and teaching them how to cook on my own. I love teaching them how to create flavor profiles, how to put a whole, balanced meal together and how to read a recipe. We have a bunch of kosher cookbooks specifically for kids but this one is my favorite. My kids love flipping through it to create a menu for supper and as their reading skills get better, so do their cooking skills. The instructions for each recipe are thorough; the author assumes that the kids cooking are beginners and she details every step with accuracy. Of course, the food is always flavorful as well.

8. Millenial Kosher by Chanie Apfelbaum

If you’re in the market for gorgeous kosher cookbooks with trendy recipes that also taste fantastic, this is the cookbook for you. It’s bright and beautiful to read, cover-to-cover. Additionally, the recipes are so interesting, with modern appeal, yet simple to execute. It’s not necessarily the cookbook I turn to for my everyday, every Shabbos recipes, but it’s definitely the go-to when I want to impress someone or have something new and different to serve.

9. Shabbos Under Pressure by Sharon Matten

This cookbook is fairly new on the market, but it is the first one of its kind; a kosher cookbook written specifically for your Instant Pot. If you’ve read some previous blog posts of mine, you know that I absolutely love my Instant Pot. I have 2, one for year-round and one for Pesach, and they are a huge asset to me in my kitchen. I haven’t tried all the recipes in this cookbook yet, but I have used many as inspiration for my own concoctions. I’m also finding it very helpful as a guide on how to utilize your Instant Pot to its maximum capabilities.

10. The Balabuste’s Choice

Of all the kosher cookbooks on this list, this one is the most nostalgic for me. It was the first cookbook I received as a gift when I was a new bride and I cooked many, many recipes from it when we started off our marriage in Israel. The pictures are few and outdated and the recipes are simple and traditional. But they are practical recipes, easy to follow and come out tasting like the comfort food your mother used to make when you were a child.

Above, I mentioned preferring cooking over baking, because I can be more creative – and the recipes I play around with in the kitchen draw so much inspiration from the ten kosher cookbooks I’ve listed.

What are YOUR favorite kosher cookbooks?

The post My Favorite Kosher Cookbooks appeared first on Jewish Moms & Crafters.

After years of trying to pack myself a decent lunch for work and usually failing, I finally came up with a sensible plan that works. The best part about these lunch ideas for work is that they’re A. healthy and easy to assemble and B. require minimal work- if you do it the way I describe below.

There are inspiring meal prep plans all over social media, but the problem is, those are typically geared for dinner, and for a family at that. I decided to come up with my own kind of meal prep meal, but for only one or two people (myself and my husband, occasionally), and specifically for lunches. I wanted food that was filling, healthful and that had just enough variety that I wouldn’t get bored. Because I HATE when I get bored of a favorite meal.

Personally, I like to take an item from each section below and create lunch bowls. I start with my base, add a protein, a vegetable or two and a topping. Occasionally, I’ll add a dressing, but I prefer to season each item individually when I prepare it and then allow the flavors to meld together in the bowl. While I typically prepare these lunch bowls “macro bowl” style, all the components below would do really well in a wrap as well, if you’d prefer.

All the items below can be made all at once, on Sunday (or whatever day works best for you). If stored properly, I’ve found that everything below will last at least 5 days in the fridge, which gives you a week worth of lunch ideas for work. Storage is important. While I take each lunch to work in a plastic, disposable container, the food each gets stored individually in glass containers. These keep the food freshest for longest, without any unwanted flavors (i.e. from an aluminum pan) mixing into my food.

I generally spend less than an hour on Sundays preparing these lunches. All the veggies get roasted at once on a large sheet pan– as pictured below, I don’t mix the items, I just keep them separate and season them each individually.

While the vegetables cook, I prepare my base (often a grain) and proteins- I grill chicken, bake salmon, prepare tuna, cook quinoa, etc. I usually prepare two proteins and two lunch bowl bases per week and switch it up every day. The toppings are easy. My favorite is roasted chickpeas which can cook with the vegetables. If you’re adding nuts or seeds and dressing, preparing those should take you less than 5 minutes.

It’s important to note that I do NOT make everything below every single week. I pick a few items from each list, prepare it and refrigerate, and then, every morning, assemble my lunch bowl with the various components. I make just enough that every day is a little different.

Lunch Ideas for Work

Lunch Bowl Base Ideas

• Spaghetti Squash (I find it easiest to prepare this in my Instant Pot)
• Zoodles
• Quinoa (my favorite!)
• Farro
• Brown Rice

Lunch Bowl Protein Ideas

• Baked salmon (you can even season a couple of pieces in 2 or 3 different ways and bake them all at once in the same pan)
• Grilled chicken
• Tuna
• Sliced turkey

Lunch Bowl Vegetable Ideas

• Broccoli (roasted or fresh)
• Sweet potatoes (roasted)
• Butternut squash (roasted)
• Shredded carrots
• Sugar snap peas
• Red onion (raw, roasted or pickled)
• Roasted Cauliflower
• Red cabbage
• Roasted zucchini
• Cherry tomatoes (raw or roasted)
• Leaves/greens of choice (spinach, kale, romaine lettuce, arugula, etc.)

Lunch Bowl Topping Ideas

• Roasted chickpeas
• Avocado
• Nuts
• Sunflower seeds
• Your favorite salad dressing

If you’re not in the mood of making a lunch bowl or wrap, you can also make a big pot of soup for the week, and take some in a thermos every day for work- an especially comforting lunch in the colder months.

[show_boutique_widget id=”791736″]

What do you typically take for lunch to work? Do you buy lunch often? Comment below!

The post Easy & Healthy Lunch Ideas for Work appeared first on Jewish Moms & Crafters.

Deciding what snacks to send my children to school with has always been one of the more difficult parts of my mornings. There are so many variants involved, including healthy snacks, allergies, extra snacks for the bus, and not going overboard with spending. Disclosure: this post contains affiliate links.

My daughter’s school requires the morning snack to be a healthy one. I would prefer that both snacks for the day are to the healthier side, and at the same time, I don’t want her to feel different than her peers. My son doesn’t have any requirements for snacks, except for them to be nut-free, in deference to the allergic children in his classroom. He varies between telling me he needs no snacks for the day, to needing ALL THE SNACKS. Boys.

My kids’ snacks differ throughout the year. Depending on my needs, I will sometimes opt to buy everything possible, including pre-sliced apples, for the convenience. This will happen around yom tov time, or any other time of the year that I know will be just too busy.

The best way to have snacks for school ready to go on busy mornings is prepping them in advance. For some, this will be the night before. The ideal is Sunday for the whole week.

Once all the snacks are ready, I like to prepare mine in bins, one for in the fridge, and one for out of the fridge. If I’m having a super-organized day, I’ll put the non-perishable snacks in their knapsacks the night before.

If your kids are old enough, let them have a say on what their snacks for school will be- there is more of a chance they will actually it that way. They can also be involved in preparing their snacks, each according to his or her age level.

Homemade Snacks for School

• Crackers with guacamole- this is pretty much self explanatory. Guac and crackers or hummus and crackers can be bought together in the store, but I find the price to be exorbitant, even if it is more convenient. I love dual containers to keep two items together without actually touching each other and potentially making a mess!

• Apple chips– while these can easily be bought in any grocery, I found them so easy to make! These apple chips are easy, delicious and did I mention easy?

• Granola bars– the store bought bars are not even close to healthy. That being said, this recipe isn’t particularly healthy either. But, you do know exactly what’s going into it, and the recipe is easy enough to alter with things you know your kids will like, and you can sneak some healthier stuff in, like flax seeds.

• Veggie “platter”– make a small platter of assorted vegetables you know your kids like. Vegetables like sliced peppers, broccoli, celery, cucumbers, or halved cherry tomatoes. Put a little dressing in a dressing cup in the center. I like to mix equal parts mayonnaise and ketchup for an effortless veggie dip all the kids love.

• Hardboiled eggs. I love this one because it’s easy, healthy and something my kids will always go for. I like to make a dozen eggs in my Instant Pot on Sunday morning and it lasts all week.

• Mocha muffins. This recipe in Something Sweet by Miriam Pascal is awesome! It takes just minutes to prep because there is no mixer involved! They are also on the healthy side, with whole wheat flour and some other good ingredients.

• Fruit leather. To avoid all the sugar in store-bought fruit leather, make your own! I love this simple recipe from kosher.com.

• Fruit cheese kebabs. This one is fun! Thread small wooden skewers with alternating fruits and cheese and let the kids enjoy their healthy, colorful snack! I like to use a brick of cheddar or mozzarella cut into bite sized pieces. For the fruit, you can use apples, halved grapes, blueberries, strawberries or any sort of melon. (Rub the exposed apple slices with a bit of lemon juice to prevent browning.) Skip the cheese and just do colorful fruit if that’s easier!

• Muddy buddies. Who doesn’t love muddy buddies? They’re so easy to make and they last very well in the freezer if you only want to send them as a snack on special occasions. Find the recipe here.

[show_boutique_widget id=”647993″]

No Brainer Snacks for School

This list is just some general guidance for snacks you can easily buy in the store. My only goal in writing what may seem like an obvious list is to maybe spark an idea or two you haven’t thought of.

Healthy:

• baby carrots with hummus

• string cheese

• clementines

• apple slices

• American cheese slices on rice cakes

• raisins

• applesauce cups (or fruit cups)

• fruity yogurt (add in some chocolate chips to make it special!)

Not So Healthy:

• snack bags – I like to buy large family-sized bags and split them into individual baggies.
  • Popcorn
  • Pretzels
  • Bissli
  • Potato Chips (all flavors)
  • Pringles

• Animal crackers

• Sandwich cookies

• Cereal bars

What do you send with your child as snacks for school? Comment below!

The post Easy Snacks for School appeared first on Jewish Moms & Crafters.

Sesame snap peas are so simple to make and are the perfect last-minute veggie side dish. Whenever I can’t think of something exciting to make, I revert back to this tried-and-true recipe- they win every time. Disclosure: this post contains affiliate links.

My mother made these all the time when I was growing up (she still does!), so credits for this recipe belong to her. All I did was create proper measurements and cook time, since, of course, which one of our mothers has that?

I love the versatility of these sesame snap peas. You can throw them in the oven for a while, and come out with softer, more roasted snap peas, or pull them out earlier for a crunchy, satisfying dish. They don’t just make an easy side dish. This recipe is perfect for both Shabbos, Yom Tov and during the week. It’s even great as a healthy snack!

I hesitated posting these, only because the recipe is embarrassingly easy- it’s not much of a recipe! But then I decided that you all deserve to have some of these delicious sesame snap peas in your life. Besides, who can’t use another super simple recipe? Most of us don’t cook gourmet on a regular basis. (At least, I don’t!)

[show_boutique_widget id=”641776″]

Easy Sesame Snap Peas

1 bag frozen sugar snap peas

2 teaspoons toasted sesame oil

1 handful sesame seeds, lightly toasted

1/2 tsp – 1 tsp salt, or to taste

1/2 tsp – 1 tsp garlic powder, or to taste

How to make Sesame Snap Peas

1. Preheat the oven to 375 degrees.

2. Line a baking sheet with parchment paper and set aside.

3. Place the sugar snap peas in a large mixing bowl. (You can skip this step and mix everything together on the baking sheet. I like doing it in a bowl so that the seasoning is evenly distributed.)

4. Add toasted sesame seed oil, toasted sesame seeds, salt and garlic powder. (Note: I do not toast the sesame seeds before baking. However, my mother insists that it tastes much better when they are pre-toasted. If you have the extra couple of minutes, do it! Bake the sesame seeds for 8 minutes at 350 degrees, watching carefully so they don’t burn.)

5. Mix well.

6. Place the sesame snap peas mixture onto the baking sheet in a single layer.

7. Bake for 30 minutes or until edges are slightly brown and crispy.

8. Enjoy! I serve these sesame snap peas warm but they’re delicious cold too!

What is your go-to easy side dish? Let us know in the comments!

The post Easy Sesame Snap Peas appeared first on Jewish Moms & Crafters.

Dip a small spoon and drizzle onto your challah. Then,  when you reach the apples-n-honey part of the meal, slice the apples from the center, let the honey fall on, and pass around the plate.

Even when eaten without the apples, they give the honey a fruity flavor.

Granted, these would have been a lot easier to make using an apple corer. I probably should have just gotten one.

But I didn’t, so I used a regular paring knife. And it worked just fine.

I liked how it looked not perfectly neat, with some honey dripping around the apples – but you can definitely contain the honey. I made it a few years ago without flattening the bottom, and only removed the core half-way.

This time, I removed the bottom, cored it completely, and stuck it to a plain white ceramic plate using a bit of honey.

This DIY Apple Honey dish is a great way to involve big kids who are old enough to handle the equipment. Getting them into the holiday prep is a great way to make things exciting for them!

Obviously, you might not have a need for so many apples…

I liked the trio of different colors, but if you don’t have a big crowd, you can serve one on a more decorative plate.

The last time I made these I cut fancy edges on the apples, but I actually like it this way better… Now for the tutorial:

What you need to make a DIY Apple Honey Dish

• Apples – make it colorful by using a red, yellow, and green one!
• A paring knife or apple corer.
• A simple long platter
• Honey
• A spoon (a small and narrow one works best)
• Orange juice and a basting brush

How to make a DIY Apple Honey Dish:

1. Slice off the bottom of your apple to flatten it, so that it sits nicely.

2. Now slice off the top so you have a neat, clean edge.

3. Core your apple.

If you’re using a knife for this, I found that it came out easier and nicer when I cut out a square. It was just neater and the contrast of the square inside the circle looks cool.

4. Spread some honey at the base of your apple and stick it in place on your plate.

5. Brush your apples with orange juice to prevent it from browning (unless you happen to be prepping this right before the meal.)

6. Fill your apples with honey and serve!

I hope you enjoyed this DIY apple honey dish – and we’d love to see your photos!

Wishing you a sweet new year full of blessings!

Did you try this DIY apple honey dish? What’s your favorite way to serve the apple and honey? Comment below!

[show_boutique_widget id=”1081466″]

This craft was originally published on momsandcrafters.com and was recreated for Jewish Moms & Crafters.

The post DIY Apple Honey Dish appeared first on Jewish Moms & Crafters.