Instagram

3 INGREDIENT PRETZEL BITES
🥨 no yeast
🥨no rising
Just easy, yummy, chewy on the inside, slightly crisp on the outside ABSOLUTELY DELICIOUS pretzely goodness.
I served them with lane and zaatar bc I’m fancy like that buuuut I would not say no to a side of brown mustard or a cheesy cheddar sauce!
However you do it, it will be good because it actually takes under 30 minutes start to finish!!!
This is the first of our SHAVUOS recipes this week and I’m excited. Bc I’m we’re starting with a 💥.
Recipe
2&1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
2 cups Greek yogurt

To boil:
2 Tbsp baking soda
1/2 cup melted butter

Put everything in a mixer with dough hook. Knead for 5-7 minutes. The dough will be sticky. Don’t worry!
Flour surface. Divide into two. Then cut each disc into 6. Roll all 12 pieces into a long rope and cut into 8 pieces.
Preheat oven to 200°c (425°f).
Fill a medium pot with water. Once boiling add baking soda.
Boil a few pretzel bites at a time. It will take about 5-10 seconds and they will float to the top. Remove. Place on baking sheet. Once they are all boiled Bake for 8-10 min. The second they come out brush with butter and sprinkle salt.
Serve and enjoy.

POV: you throw a 5 ingredient dinner together in under 5 minutes and come home from the beach to THIS 🌮”

It’s easy mexican pulled brisket made in the slow cooker so it does the work for you!
You get home from the beach, starving and dinner is ready!!!!
Shred the juicy brisket, serve in a taco or with tortilla chips and enjoy!

Recipe:
1 first cut brisket
2 yellow onions, halved thinly sliced
3 Tbsp Maggie loves taco spice blend (or any taco seasoning)
3 Tbsp fresh lime juice
1/4 cup silan (100% date syrup)
Cook on medium high heat setting for about 6 hours. Shred. Serve. Enjoy.

EASY LEMON SLISHY RECIPE
Not too sour, not too sweet. It’s just right!
Make this in a ninja or serve it over ice for the easiest and yummiest lemonade!
I’m a big fan of a 1-2 pumps of cherry syrup for a pink lemonade vibe but you can keep it classic or add any flavor you want!
Recipe:
2&1/4 cups lemon juice (fresh or bottled just make sure it’s 100%)
3&3/4 cup water
2 cups simple syrup

SPICE SALE DAY 1 of 2!!!!
🙌🏻💜🥰🫶🏻🩷🍪🍋🙏🏻
Ahhhhhhh!
Thank you Hashem!
Thank you Penina!
Thank you David!
Thank you to all my favorite girls, Leah Baila, Batya, Maggie, Elisheva, @arielashapiro @its.a.tova @elisheva_finstaa and @ten for the best friends anyone could ever have!
And of course….
THANK YOU TO EVERY SINGLE ONE OF YOU!
For your messages, love, support AND SHOWING UP.
🍪🫶🏻🍋
It’s taken over 6 years to get here and sometimes I really thought maybe Hashem just didn’t want me to sell spices. But today showed me that it’s not that. It’s just that he wanted us to do the work!!!
And work we did!
Years spent sourcing the highest grade and quality spices to make these blends the absolute most delicious versions of themselves!
I’m happy, tired and unbelievably grateful!!!
Can’t wait to see everyone tomorrow for the next day of the spice sale and for all of you in America to be able to order yours next week!!!
🩷LOVE YOU ALL!!!!💜

BROWN BUTTER TRIPLE CHOCOLATE CHIP COOKIES 🤎🍪

Crispy edges. Gooey centers. Pools of melted chocolate. Dark, milk and white! These are the kind of homemade chocolate chip cookies that taste better than from a bakery. The brown butter adds the deepest caramelized flavor and honestly changes everything. Soft in the center, golden on the edges, and perfect warm from the oven.

If you’ve been looking for the ultimate bakery style chocolate chip cookie recipe… this is it.

Also, in my life I have never been in a kitchen that smelled as good when these were cooking!!!!

Make them today and freeze for shavuos. And double the batch. You’ll be happy you did.

Recipe
1 ¾ cups all-purpose flour�½ teaspoon baking soda�14 tablespoons butter �¾ cup packed brown sugar�½ cup granulated sugar�2 teaspoons vanilla extract�1 teaspoon salt�1 large egg�1 large egg yolk�1 ¼ cups semisweet chocolate chips
In a skillet over medium-high heat, melt butter, stirring constantly, until it turns dark golden brown and has a nutty aroma (about 1-3 minutes). Set aside to cool for 30 minutes. Preheat the oven to 375°F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour and baking soda. Set aside. Add the brown sugar, granulated sugar, vanilla, and salt to the cooled butter. Beat for 3 minutes until smooth. Mix in the egg and egg yolk, beating for another 30 seconds til the mixture is shiny and fully incorporated. Gently stir in flour mixture until just combined. Do not overmix. Fold in chocolate chips. Scoop 3 Tbsp of dough per cookie, place them 2-in apart on baking sheets. (If you refrigerate or freeze cookie dough balls at this point for a few hours or up to 3 day your cookies will be even better. Bake for 12-14 minutes, or until the edges are golden brown and the centers remain soft and puffy. Remove from oven. Bang tray on the counter a few times.
Let the cookies cool on pan for 5 min then transfer to wire rack to finish cooling.

If the cookie dough was frozen, remove from freezer, place directly on a sheet tray and allow to sit at room temperature for 39 min before baking.

THIS IS HOW YOU UPGRADE S’MORES. 🔥🍫

Caramelized graham crackers + melty chocolate = the easiest dessert you didn’t know you needed.

🍫dairy-free (or not! Up to you!)
🤍super quick and easy upgrade
😋dangerously addictive
🙌🏻Less than 10 min prep time!

Perfect for:
– s’mores boards
– ice cream topping
– or just eating straight off the tray (no judgment)

#recipe
1/2 box graham crackers
1 cup vegan butter (or regular!)
1 packed cup dark brown sugar
1 Tbsp vanilla extract
1 tsp kosher salt
Preheat oven to 175°c (350°f) and line baking sheet with parchment. Spread crackers edge to edge in a single layer. Set aside. To a non stick pot (makes clean up easier) add remaining ingredients. Stir until all melty. It will look too oily at first but as it heats up it will come together. Bring to a boil and let it bubble for 1 min. Working quickly, Pour over graham crackers then use silicone spatula to spread into thin layer. Allow to cool for 5 min. Sprinkle chocolate chips on top. Pop into the oven. Cook for 5 min. Remove and spread chocolate. Place tray in the fridge for at least 2 hours. Once hardened break into pieces. Serve and enjoy.

TECHINA CAESAR DRESSING
Start off the week with salad dressings that are delicious AND EASY TO MAKE AND REQUIRE NO MEASURING!!!!
I’m serving leftovers because it’s Sunday but being able to add one new element that’s easy to make sort of spruces it up!
And what leftovers improved by being add to a chopped salad with addictive dressing.
Recipe is in the reel.
At the end.
Screen shot it!

Recipe originally printed in Micro Peas: The salad formula that I coauthored with @busyinbrooklyn

what’s your favorite dirty soda combo
👇🏻👇🏻👇🏻