Apricot Chicken Thighs with Olives, the Way I Do Them

Baked chicken thighs are a constant for me. They’re versatile, in a blank canvas kind of way. Full of flavor and they don’t dry out—even when I forget about them for a minute. I’ve made them a hundred ways, but this combo with apricots and olives is the one I make most often.

This whole concoction came together from a distant food memory that’s always stuck with me—a meal or style of cooking (think tagine) from Morocco that left an impression on me. I remember sweet dried fruit cooked down with savory meats, olives tucked into dishes where I didn’t expect them, and everything layered with warm spices. That flavor remained with me, and eventually it made its way into a tray of baked chicken thighs. The marinade is key—lemon, honey, cinnamon, cumin. Let it sit overnight, and the chicken ends up deeply seasoned and impossibly tender by the time it comes out of the oven.

I spoon it all over couscous and let the sauce do its thing. No garnish needed, nothing over-the-top, just the kind of dinner that feels like it came from somewhere else but still fits into a regular weeknight mood.

Why You Need These Apricot Chicken Thighs

After your first bite, you’ll get it – this isn’t your usual chicken dinner. The combination of sweet dried apricots, briny green olives, and spices gives the dish a savory-sweet depth that’s fairly uncommon, but it works—so well. As previously mentioned, everything bakes down into a glossy pan sauce that’s full of flavor and more than suited for spooning over couscous or rice. I’m not going to say…winner-winner, chicken dinner…but I should. It deserves the cliché.

The results are reliable, every single time. The overnight marinade is the muscle behind it all and keeps the chicken juicy all the way through. It’s the weeknight dinner you want but will make a splash at any dinner party.

What Makes This Recipe a Keeper

• It tastes so good. You’ll be surprised—really.
• It’s visually appealing—unusually and rustically eye-catching.
• So simple to make.

What You’ll Need for Apricot Chicken Thighs with Olives

The ingredients here are all about layering sweet, salty, smoky, and spicy flavors—nothing complicated, but they come together in a way that makes this chicken stand out.

• Fresh lemon juice – Bright and tangy; it helps tenderize the chicken.
• Honey – Adds sweetness and helps the chicken caramelize as it bakes.
• Ground cinnamon – Just enough to warm it up without overpowering.
• Red pepper flakes – A little heat to balance the sweet.
• Kosher salt – Keeps the flavors sharp.
• Black pepper – Mild heat that rounds things out.
• Ground cumin – Earthy and grounding.
• Smoked paprika – Adds depth and a smoky edge.
• Pimento-stuffed green olives – Briny, salty, and adds a bit of texture.
• Dried apricots – Sweet and chewy; they soften in the oven and soak up the sauce.
• Fresh cilantro or parsley – For a taste of freshness at the end, but it’s optional.
• Skinless boneless chicken thighs – They stay juicy and take on flavor well.

How to Make Apricot Chicken Thighs with Olives (Step-by-Step)

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the marinade)
  Grab a small bowl and whisk together the lemon juice, honey, cinnamon, red pepper flakes, salt, pepper, cumin, and smoked paprika. Once it’s all mixed, stir in the chopped olives, apricots, and cilantro.
• Step Two (get the chicken ready)
  Trim off any extra fat from the chicken thighs and toss them in a big zip-top bag. Pour the marinade in, seal it up, and give it a good squish around so everything’s coated. Stick it in the fridge for 24 hours—yes, the full 24—turning it now and then if you think of it.
• Step Three (preheat the oven)
  When you’re ready to cook, preheat the oven to 375°F (190°C).
• Step Four (get it in the pan)
  Place the chicken thighs in a single layer in a 2-quart (8-inch / 20 cm square) baking dish. You don’t want anything bigger or the sauce spreads too thin. Pour in all the marinade with the olives and apricots.
• Step Five (bake it)
  Bake for 45 to 50 minutes, or until the chicken hits 165°F (74°C) on an instant-read thermometer. I usually stick the thermometer in the thickest thigh, somewhere in the middle of the dish. You’ll know it’s done when the juices run clear.
• Step Six (serve it up)
  Sprinkle on some extra chopped cilantro if you like, and serve the chicken over couscous or rice. Don’t skip the sauce—it’s the best part.

Tips for Perfect Apricot Chicken Thighs

This recipe’s a cinch once it’s in the oven, but a few details can make it even better.

• Don’t skip the 24-hour marinade—it’s the whole reason the chicken turns out so flavorful and tender.
• Use a small baking dish (8-inch square is ideal) so the sauce stays concentrated around the chicken.
• Trim any excess fat from the thighs so you don’t end up with a greasy pan.
• If you like, add a splash of orange juice or a little orange zest to the marinade. It gives the whole thing a citrusy edge.
• I’ve swapped the apricots for dried figs or dates before—it still works if you want a different kind of sweetness.
• Try a drizzle of pomegranate molasses or balsamic glaze right before serving for something sweet and tangy.
• If cilantro isn’t your thing, fresh parsley works just as well.
• The sauce in the pan is everything—don’t let it go to waste. Spoon it over rice or couscous when serving.
• If you’re just looking for that strong apricot flavor, my apricot glazed chicken breasts take it in a totally different direction, but still bring that same sweet, tangy flavor forward.

Storage, Leftovers & Freezer

This chicken holds up well after cooking, so don’t worry if you’ve got leftovers—here’s how to keep them.

• Leftovers can be stored in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of water or broth to loosen the sauce.
• You can freeze it, too. Let it cool completely, then pack into an airtight container with the sauce. It’ll keep for up to 3 months.
• Thaw overnight in the fridge and reheat the same way—low and slow works best so the chicken doesn’t dry out.
• The olives and apricots soften even more after freezing, but the flavor stays great.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs?
  You can, but this recipe was written for thighs for a reason. They stay juicy during the long bake and soak up the marinade better. If you do sub in breasts, go bone-in and start checking doneness at the 35-minute mark.
• Is the 24-hour marinade really necessary?
  It is. This isn’t a throw-it-together last-minute situation. The flavor and texture come from that long marinade—anything shorter, and it just doesn’t hit the same.
• Does this taste sweet? I’m worried about the apricots.
  The apricots bring some sweetness, but it’s balanced by the olives, lemon, and spices. It leans savory with just enough sweet to make it interesting—not sugary or sticky.
• Can I make it ahead for dinner guests?
  Yes, and it works well for that. Marinate the day before, bake it just before serving, and pair it with something simple like couscous or rice. It looks impressive, tastes layered, and doesn’t ask much of you at the last minute.
• What’s the best substitute if I don’t have apricots?
  Dried figs or chopped dates both work. Figs give a more mellow sweetness, while dates are richer and a bit softer after baking.

What Else to Make With Chicken Thighs

Here are a few more of my chicken thigh recipes to dig into.

• Saucy Plum Chicken – Sweet, tangy, glossy plum sauce.
• Air Fryer Caribbean Chicken – Spiced chicken, made crispy.
• Margarita Chicken – Spiced flavor, zesty sauce.
• Stove Top Chicken and Rice – Full of flavor and spice.

The Kind of Chicken That’s Worth the Wait

This isn’t just another baked chicken recipe—it’s layered, full of flavor, and the marinade does the work upfront. Once it’s in the oven, you’re just waiting on tender, juicy chicken and a pan full of sauce.

This post may contain affiliate links. Please read my disclosure policy.

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Apricot Chicken Thighs with Olives (Marinated Overnight & Oven-Baked)

These apricot chicken thighs with olives are marinated overnight in lemon, honey, and warm spices, then baked until tender with a savory-sweet pan sauce. The apricots go savory, the olives add bite, and the marinade does all the work up front. Serve it with rice or couscous and don’t skip the sauce.

Course Dinner, Main Course

Cuisine Mediterranean-Inspired

Keyword apricot chicken thighs, baked apricot chicken, chicken thigh dinner recipes, chicken with apricots and olives, Mediterranean chicken thighs, Oven Baked Chicken Thighs with Apricots and Olives, oven baked chicken thighs with dried apricots, savory apricot chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

marinade 1 day day

Total Time 1 day day 1 hour hour

Servings 4

Calories 395kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accuracy.
• mixing bowls To whisk up the marinade.
• whisk For a smooth marinade result.
• Ziploc bag For marinating the chicken.
• baking dish 8x8 (20 cm) Keeps the sauce close to the chicken while baking.
• Meat Thermometer To check for doneness. (165°F / 74°C)

Ingredients

• ⅓ cup (80 ml) fresh lemon juice
• ⅓ cup (113 g) honey
• 2 tsps. (5 g) ground cinnamon
• 1 tsp (1 g) red pepper flakes
• 1½ tsps. (9 g) kosher salt
• 1 tsp. (2 g) freshly ground pepper
• 2 tsps. (4 g) ground cumin
• 1 tsp. (2 g) smoked paprika (do not substitute)
• ½ cup (75 g) pimento-stuffed green olives, coarsely chopped
• ⅓ cup (55 g) dried apricots, coarsely chopped
• ⅓ cup (8 g) chopped fresh cilantro or parsley, plus extra for garnish if you want
• 1½ lbs. (680 g) skinless, boneless chicken thighs (4 large thighs)

Instructions

• In a small bowl, whisk together lemon juice, honey, cinnamon, red pepper flakes, salt, pepper, cumin, and smoked paprika. Stir in the olives, apricots, and cilantro.
  ⅓ cup (80 ml) fresh lemon juice, ⅓ cup (113 g) honey, 2 tsps. (5 g) ground cinnamon, 1 tsp (1 g) red pepper flakes , 1½ tsps. (9 g) kosher salt, 1 tsp. (2 g) freshly ground pepper, 2 tsps. (4 g) ground cumin, 1 tsp. (2 g) smoked paprika , ½ cup (75 g) pimento-stuffed green olives, coarsely chopped, ⅓ cup (55 g) dried apricots, coarsely chopped , ⅓ cup (8 g) chopped fresh cilantro
• Trim any excess fat from the chicken thighs and place them in a large zip-top plastic bag. Pour the marinade over, seal the bag, and turn to coat the chicken evenly. Refrigerate for 24 hours (do not skip the 24-hour part), turning occasionally.
  1½ lbs. (680 g) skinless, boneless chicken thighs
• Preheat oven to 375°F (190°C).
• Arrange the chicken thighs in a single layer in a shallow 2-quart (8-inch / 20 cm square) baking dish. Don’t use a larger pan—there won’t be enough sauce around the chicken. Pour the marinade, along with the olives and apricots, over the chicken.
• Bake for 45–50 minutes, or until the chicken registers 165°F (74°C) on an instant-read thermometer and the juices run clear. (I place my thermometer in the thickest part of one of the thighs toward the middle of the dish.)
• Garnish with extra chopped cilantro or parsley, if using. Serve over couscous or rice with the pan sauce spooned over top.

Notes

• A splash of orange juice or a bit of zest in the marinade adds citrusy depth.
• Dried figs or chopped dates can stand in for the apricots for a different sweetness.
• A drizzle of pomegranate molasses or balsamic glaze before serving adds a nice contrast.
• Fresh parsley works just as well if cilantro’s not your thing.

 

For optimal outcomes when making these apricot chicken thighs, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

 

 

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

 

 

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 250g | Calories: 395kcal | Carbohydrates: 27g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 1010mg | Potassium: 520mg | Fiber: 2g | Sugar: 22g | Vitamin A: 950IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg

Have you made these Apricot Glazed Chicken Thighs with Olives? I’d love to hear how they turned out — leave a comment below and let me know.

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The post Apricot Chicken Thighs with Olives (Marinated Overnight & Baked) appeared first on Noble Pig.

Years of Baking, One Dependable Round Challah

This is the same challah dough I’ve been making for decades—a recipe passed to me by friends and so well-loved I hardly need to reference it anymore. For a long time, I only made it as traditional braided loaves, but eventually I figured out how to shape it into the round challah bread you see here. Yes, the final loaf looks a little showy, I’ll admit—but the braiding is way easier than it appears. I included photo steps so you can follow along, even if it’s your first time. It might not look perfect right away, but it will still taste perfect.

Using instant yeast keeps the rises manageable, which makes this recipe feel totally doable. The dough itself is soft and forgiving. Once you understand the rhythm of the braid, it just clicks into place.

Why This Round Challah with Sesame is the One

The sesame topping just makes this round challah feel special. It adds a light crunch and nutty, toasted flavor, perfect with the soft, slightly sweet bread underneath. You don’t need it, but I rarely leave it out. It significantly enhances the visual appeal, especially with the twisty, braided strands.

My version is not overly rich or dense. This homemade challah stays light and tender, with a good rise and a golden crust. It holds its shape whether served warm or used for leftovers like French toast (my absolute favorite way to enjoy it). The 8-strand braid gives it that unique challah look without making the dough harder to handle. It is a showstopper, and the process is surprisingly doable.

Why This Challah Recipe Works

• It makes a perfect gifting loaf.
• Hands-on prep takes about 15 minutes—then the dough does the rest.
• This is a highly tested recipe that consistently turns out great.

Ingredients for Challah Dough & Finishing

Everything here is familiar and simple—but makes a challah that feels a little more special once it’s baked.

• All-purpose flour – Gives you a soft and fluffy loaf. You can also use bread flour for a slightly chewier crumb.
• Eggs – Essential for challah’s classic richness and golden crust.
• Sugar – Sweetens the dough and aids crust browning.
• RapidRise yeast – Mixes directly with flour; no proofing needed.
• Olive oil – Keeps the inside soft and tender.
• Water – Warm water hydrates the dough and activates the yeast.
• Salt – Use coarse salt like kosher or sea salt.
• Sesame seeds – Optional, but they look great on the finished loaf. You can also use poppy seeds or Everything Bagel seasoning.

Step-by-Step Instructions: Making Your Round Challah Recipe

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• step one (make the dough)
  I mix everything together in one bowl—sugar, lukewarm water, RapidRise yeast, flour, salt, eggs, and olive oil. Once it comes together into a shaggy dough, I knead it until it’s smooth and stretchy. That’s about 10–12 minutes by hand, or 8–10 minutes with the dough hook on low.
• step two (adjust if needed)
  If it’s feeling sticky, I’ll add flour a tablespoon at a time (about 8g). If it’s stiff or dry, a little warm water (120–130°F / 49–54°C) usually fixes it. The dough should feel soft and a bit tacky—not dense or tight.
• step three (first rise)
  Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot until it doubles in size. It usually takes about an hour to an hour and a half.
• step four (divide and shape)
  Once it’s puffed up, I punch it down gently and turn it out onto a floured surface. I divide it into 8 equal pieces—just by eye, or with a scale if I want to be exact.

• step five (roll the ropes)
  Each piece gets rolled into a rope about 17–18 inches (43–46 cm) long. I try to keep them roughly the same thickness so the braid looks even. I sprinkle sesame seeds on 4 of the ropes and leave the other 4 plain so the pattern stands out when it’s braided.

• step six (pair them up)
  I match the strands into pairs—one plain with one sesame-coated—so I end up with four total pairs.

• step seven (form the base)
  Two pairs get laid out vertically, and the other two go horizontally across them to make a tic-tac-toe shape.
• step eight (weave the layout)
  I lift the top strand of the right vertical pair and slide the top horizontal pair under it. Then I do the same on the bottom left—lift the strand and slide the bottom pair under.
• step nine (first round of braiding)
  Starting clockwise, I take each under strand and cross it over the one beside it.

• step ten (braid in reverse)
  Now I go counterclockwise, again crossing each under strand over its neighbor.
• step eleven (last braid round + shape)
  One final round clockwise finishes it off. I gently tuck the ends underneath and shape the whole thing into a round loaf with my hands.
• step twelve (final rise)
  The challah goes onto a parchment-lined baking sheet and gets covered loosely with a towel. I let it rise again until it’s puffy, about 30–45 minutes.
• step thirteen (egg wash + bake)
  Right before baking, I mix one egg yolk with a tablespoon of water (15ml) and brush it just on the plain parts of the braid. Then it goes into a 350°F (175°C) oven for 30 to 35 minutes, until the loaf is deep golden and sounds hollow when tapped underneath.

My Best Tips for Perfect Challah

There’s a rhythm to making challah that gets easier every time. These tips help keep it on track.

• Do not rush the kneading. The round challah dough should feel smooth and stretchy before stopping. A stand mixer simplifies this.
• Use warm water, around 120–130°F (49–54°C). This is the correct range for instant yeast, which mixes directly into the dough.
• Weigh your dough for even braids. It is not mandatory, but it helps create a more symmetrical loaf.
• Use an oven thermometer. Most ovens are inaccurate. Challah requires steady heat for proper rising and browning.
• Brush only the plain strands with egg wash. The contrast highlights the braid once baked.
• Let it cool before slicing. It’s tempting to tear into it warm, but letting it rest gives the crumb time to set.

Challah Additions

If you want to customize your challah, consider these additions:

• Raisins (preferably golden) – ½ to ¾ cup (75–110g)
• Chocolate chips – ½ to ⅔ cup (85–115g)
• Dried fruit (like chopped apricots or cranberries) – ½ cup (75g), chopped if needed

Fold them in after kneading and before the first rise. If your dried fruit is a little tough, soak it in warm water for 5–10 minutes and pat dry before using.

Storing & Reheating Your Challah 

Here’s how to store challah and bring it back to life when you’re ready to eat it.

• Freezing
  Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag or airtight container. It’ll keep for up to 3 months. Let it thaw at room temperature when you’re ready to use it.
• Storing
  Keep it in a paper bag or loosely wrapped in foil at room temp. It’ll stay good for 2 to 3 days. After that, I usually use it for French toast or bread pudding.

How to Reheat Challah

• Oven method: Preheat to 350°F (175°C). Wrap the loaf in foil so it doesn’t dry out and heat for 10–15 minutes.
• Toaster method: For slices, toast it just like regular bread.
• Skillet method: Heat a little butter or oil in a skillet over medium. Toast the slices for a couple of minutes per side until golden.

Use leftover challah bread to make my challah bread and kielbasa stuffing, my overnight apple pie French toast bake, or my blueberry French toast casserole.

Common Questions About This Round Challah Recipe

• What if my challah is too dense?
  Insufficient kneading or using cold ingredients can lead to a dense loaf. Make sure you’re kneading thoroughly—whether by hand or mixer—and that everything, especially the eggs, is at room temperature before you start.
• Can I make this challah dough ahead of time?
  Yes—after the first rise, you can refrigerate the dough overnight. Let it come back to room temp before shaping and doing the final rise.
• What’s the best way to apply sesame seeds so they stick?
  Roll the ropes over a damp towel, then into a shallow dish of sesame seeds. The slight moisture helps the seeds stick without egg wash.
• Can I skip the egg wash entirely?
  You can, but the crust won’t get that signature shine. If you need an alternative, try brushing with milk or a non-dairy milk substitute.
• Why is my challah browning too fast in the oven?
  If the top is getting too dark too quickly, tent the loaf loosely with foil halfway through to keep the crust from overbaking.
• Can I bake this in a round pan?
  You can. A well-greased 9- or 10-inch round cake pan helps the shape hold tighter and gives the loaf more support as it bakes.

More Bread Recipes You Should Make

If you loved this challah, here are more of my reliable bread recipes worth baking next.

• Dutch Oven Bread – no kneading required, no starter to make, no mixer, and no special skills.
• Honey Whole Wheat Sandwich Bread – go-to for sandwiches and toast.
• No-Knead Onion Rolls – soft, airy, and easy to make.
• Dinner Rolls – makes a big batch and stays soft for days.
• Honey Oatmeal Bread – soft and airy.

Round Challah That’s Worth the Effort

Once you make it a few times, the braid will feel second nature. The result is a challah loaf that’s good enough to keep making year after year. You’ve got this.

This post may contain affiliate links. Please read my disclosure policy.

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Round Challah Bread Recipe: Easy 8-Strand Braiding Method

This soft and slightly sweet round challah bread is shaped using a simple 8-strand braid. The golden crust, finished with sesame seeds, makes it perfect for toasting, gifting, or turning into French toast.

Course Bread, Side Dish

Cuisine American

Keyword 8-strand challah braid, braided challah, homemade challah bread, round challah, round challah recipe, sesame challah, sweet challah

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 slices

Calories 245kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. For kneading.
• baking sheet For baking.
• measuring cups and spoons For accuracy.
• pastry brush For applying egg wash.

Ingredients

Challah Dough:

• ⅓ cup (67 g) granulated sugar
• ¾ cup (177 ml) warm water
• 1 packet (7 g) RapidRise yeast
• 5 cups (620 g) all-purpose flour
• 1½ tsps. (9 g) coarse or kosher salt
• 2 large (~112 g) eggs room temperature, beaten
• 1/4 cup (60 ml) olive oil

Assembly and Finishing:

• ⅓ to ½ cup (45 - 70 g) sesame seeds for coating
• 1 egg yolk beaten with 1 tbsp. (15 ml) water

Instructions

• Mix the dry and wet ingredients in a large mixing bowl or bowl of a stand mixer until a shaggy dough forms. If you are kneading by hand, knead it for 10–12 minutes until it is smooth and elastic. If you are using a stand mixer, use the dough hook on medium-low speed (speed 2) for 8–10 minutes. The dough should pull away from the sides of the bowl and feel smooth.
  ⅓ cup (67 g) granulated sugar, ¾ cup (177 ml) warm water, 1 packet (7 g) RapidRise yeast, 5 cups (620 g) all-purpose flour, 1½ tsps. (9 g) coarse or kosher salt, 2 large (~112 g) eggs, 1/4 cup (60 ml) olive oil
• If the dough is too sticky, add flour one tablespoon at a time (about 8g). If it’s too dry, add warm water one tablespoon at a time (15ml). For RapidRise yeast, that means around 120–130°F (49–54°C). Challah dough should be soft and slightly tacky, not stiff.
• Cover the bowl with a damp towel, lid, or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until it doubles in size.
• Gently punch down the risen dough to release air bubbles and then turn it out onto a clean work surface that has been lightly floured.
• Divide the dough into 8 equal pieces. Use a kitchen scale if you have one or just eyeball it.
• Roll each piece into a rope about 17–18 inches (43–46 cm) long. Sprinkle sesame seeds on 4 of the ropes, leaving the other 4 plain. Then pair them up so each seeded strand is matched with a plain one—you’ll have 4 pairs total.
  ⅓ to ½ cup (45 - 70 g) sesame seeds
• Lay 2 pairs vertically on your surface so they point up and down. Keep a small gap between the two pairs. Each pair should be placed sesame strand + plain strand, side by side.
• Take the remaining 2 pairs and lay them horizontally across the vertical ones—pointing left and right—to form a tic-tac-toe pattern.
• Gently lift the top strand of the right vertical pair, and slide the top horizontal pair underneath it. Then, lift the bottom strand of the left horizontal pair, and slide the bottom horizontal pair underneath that.
• Moving clockwise, take each under strand and cross it over the strand next to it.
• Now reverse direction. Moving counterclockwise, take each under strand and cross it over the next one.
• One final round going clockwise: take each under strand and move it over the one beside it.
• Tuck any loose ends gently under the loaf. Use your hands to press and shape the dough into a smooth, round challah.
• Transfer the challah to a sheet pan lined with parchment paper and cover it loosely with a towel. Let it rise in a warm place until it’s puffy (about 30–45 minutes). Meanwhile, preheat the oven to 350°F (175°C).
• Beat the egg yolk with 1 tablespoon water (15ml). Use a pastry brush to brush only the plain (non-seeded) parts of the challah with egg wash. Bake for 30–35 minutes until it’s deep golden brown and the loaf sounds hollow when tapped on the bottom.
  1 egg yolk beaten with 1 tbsp. (15 ml) water

Notes

• When using RapidRise yeast (or instant yeast), aim for water temperature between 120–130°F (49–54°C) to help activate it properly in the dough.
• For the best visual contrast, brush egg wash only on the plain dough—not the sesame-coated strands.
• To make ahead, refrigerate the dough after the first rise. Bring it back to room temp before shaping and doing the final rise.
• You can also bake this in a 9- or 10-inch round cake pan if you want a more compact shape.

 

For optimal outcomes when making this round challah bread recipe, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

 

Nutrition

Serving: 90g | Calories: 245kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Calcium: 22mg | Iron: 2mg

The post Round Challah Bread Recipe: My Easy 8-Strand Braiding Method appeared first on Noble Pig.

Pumpkin Cream Cold Brew

If there’s one thing that signals the arrival of fall, it’s the return of Pumpkin Cream Cold Brew. The combination of rich cold brew coffee, velvety pumpkin cream, and a touch of seasonal spice is enough to make anyone crave that first sip.

Related: How to Make Cold Brew Coffee

And it couldn’t be simpler to enjoy this autumn treat without leaving the comfort of your home.

Why I Love This Recipe

Customization: Making your own Pumpkin Cream Cold Brew lets you tailor the sweetness, spice, and coffee strength to your preference. When you tweak the ratios, you’ll discover the perfect blend that satisfies your taste buds.
Cost-Efficiency: Let’s face it, the coffeehouse treats can get heavy on the wallet. Crafting your seasonal coffee at home not only saves you money, but also gives you a sense of satisfaction when it comes to mastering a favorite beverage.
Year-Round Indulgence: Who says pumpkin-flavored treats are reserved for fall? Not me. Enjoying this homemade version lets you indulge in the taste of autumn any time of the year.

INGREDIENTS

1. Half and Half: The secret behind the creamy goodness lies in the perfect blend of half and half. This combination of equal parts milk and cream gives the pumpkin cream its luxurious texture, adding a layer of mouthfeel to your homemade version.
2. Vanilla Syrup: Sweetness is a key player in this cold brew recipe. Vanilla syrup not only adds sweetness, but also enhances the overall flavor profile. To achieve that “coffeehouse taste” opt for a high-quality vanilla syrup or consider making your own with vanilla extract and simple syrup.
3. Pumpkin Puree: Pumpkin is the star of the show here. Incorporating pumpkin puree into your recipe ensures the authentic autumn flavor. Don’t be tempted to skimp on this ingredient; its earthy notes are what make the Pumpkin Cream Cold Brew so distinctive.
4. Pumpkin Pie Spice: A dash of pumpkin pie spice is the spice blend that ties everything together. Comprising cinnamon, nutmeg, ginger, and cloves, this mix adds warmth and complexity to your homemade pumpkin cream. Feel free to experiment with ratios to find your perfect balance.
5. Vanilla Extract: For an extra layer of depth, add vanilla extract. This subtle addition enhances the overall richness and ties the beverage together harmoniously.
6. Cold Brew Concentrate: Pumpkin Cream Cold Brew wouldn’t be complete without a strong foundation of cold brew coffee. Whether you buy it pre-made or brew your own, ensure it’s concentrated for that robust coffee kick. Cold brew’s smoother, less acidic nature is perfect for this drink.
7. Ice: Last but not least, ice is the element that transforms this drink into a refreshing, chilled beverage. It not only cools down the bold coffee but also complements the creamy pumpkin topping.

Find the full recipe at the end of this post.

How To Make Pumpkin Cream Cold Brew

1. Whip Up the Pumpkin Cream: In a milk frother or blender, whip pumpkin cream ingredients on high until light and fluffy.
2. Prepare the Cold Brew Mix: In a small pitcher, combine the remaining vanilla syrup, cold brew concentrate, and water.
3. Assemble the Cold Brew: Fill two cups with ice and pour the cold brew mix over the ice.
4. Top with Pumpkin Foam: Add a generous dollop of the whipped pumpkin cream on top of the cold brew. For an extra touch, sprinkle a bit of pumpkin spice on the foam.

Alternative Dairy Options

While half and half provides a rich and creamy base for the Pumpkin Cream Cold Brew, there are several alternative dairy options that can be used to suit different dietary preferences or restrictions.

• Whole Milk: For a slightly lighter option, you can substitute half and half with whole milk. This will still provide a creamy texture, but with a lower fat content.
• Heavy Cream: If you’re looking to intensify the creaminess, consider using heavy cream instead of half and half. Keep in mind that heavy cream is richer, so you might want to adjust the quantity accordingly.
• Almond Milk: Almond milk is a popular dairy-free alternative that adds a subtle nutty flavor. Choose the unsweetened variety to control the sweetness of your Pumpkin Cream Cold Brew.
• Coconut Milk: Coconut milk will introduce more of a tropical twist to the recipe. It has a distinct coconut flavor that can complement the pumpkin and spice notes. Opt for canned coconut milk for a creamier texture.
• Soy Milk: Soy milk is another dairy-free option. It has a neutral taste and a texture similar to dairy milk, making it a versatile choice for the pumpkin cream.
• Oat Milk: Oat milk has gained popularity for its creamy consistency and natural sweetness. It’s a great plant-based alternative that works well in coffee beverages.
• Cashew Milk: Cashew milk is creamy and has a mild flavor, making it a good substitute for half and half if you’re not concerned with nut allergies.

Expert Tips

• Achieve that signature frothiness by whipping the pumpkin cream mixture until it’s genuinely light and fluffy. This step is crucial for creating the delightful layer on top of your cold brew.
• Splitting the vanilla syrup between the pumpkin cream and cold brew mix ensures a balanced sweetness throughout the drink. Experiment with the amount to find your sweet spot.
• The strength of your cold brew matters to you. Make sure you’re using concentrated for a robust coffee flavor that can stand up to the rich pumpkin cream and then water it down according to your taste. If brewing your own, aim for a longer steeping time for that bold kick.
• The quality of your ice can make a difference in taste as it melts into the drink.
• If you’re feeling extra fancy, consider garnishing with a cinnamon stick or a dollop of whipped cream.

FAQs

Can I Make this low carb? You can use sugar-free vanilla syrup, and if you are doing keto, you can change out the half and a half for heavy cream.
Do I use the milk frother with heat or without? With heat or it won’t foam up the same. The heat that is produced while making the foam isn’t even warm enough to melt any ice.
I made my foam in the blender, but the foam isn’t foamy. What did I do wrong? Nothing, it’s because the blender isn’t putting off heat while it’s foaming up, so you will end up with some extra liquid and larger bubbles in the foam. If you don’t want the liquid, you can scoop the foam off the top and re-whip the rest of the liquid.
Can pumpkin cream cold brew be decaf? Yes! Just use a decaf version of cold brew concentrate.

Variations 

There are two variations of this drink I love.

1. Maple Pecan Twist: Swap the vanilla syrup for maple syrup in the pumpkin cream, and sprinkle chopped pecans on top for a nutty flavor.
2. Chai Infusion: Steep chai tea bags in the cold brew concentrate for a spiced twist, and replace pumpkin spice with a pinch of cardamom and cloves in the pumpkin cream.

MORE FUN DRINKS TO MAKE

• Sparkling Ginger Matcha Lemonade
• Copycat Starbucks Iced Caramel Macchiato
• Watermelon Agua Fresca
• Vanilla Sweet Cream Cold Brew
• Peach Lemonade
• Cinnamon Orange Sweet Tea
• Candy Cane Frappe

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Pumpkin Cream Cold Brew

Velvety, energizing (because caffeine), and indulgently rich, my homemade version of Pumpkin Spice Cold Brew is a match for this fall-themed coffeehouse treat. With only 6 ingredients and 5 minutes of your time, this autumn-infused, mood-boosting drink is not only quicker, but also more budget-friendly than purchasing it from the store.

Course Drinks

Cuisine American

Keyword Starbucks Pumpkin Cream Cold Brew (copycat)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 65kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• milk frother

Ingredients

Pumpkin Cream Cold Brew:

• 1/2 cup half and half
• 2 tbsps. vanilla syrup divided
• 1/2 tbsp. pumpkin puree
• 1/2 tbsp. pumpkin pie spice
• 1/2 tsp. vanilla extract
• 1-1/2 cups cold brew concentrate
• 1/2 cup water
• ice

Instructions

Pumpkin Cream Cold Brew:

• In a milk frother or blender, combine half and half, 1 tbsp. vanilla syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Whip on high until light and fluffy.
  1/2 cup half and half, 2 tbsps. vanilla syrup , 1/2 tbsp. pumpkin pie spice, 1/2 tsp. vanilla extract
• In a small pitcher, combine the remainder of the vanilla syrup, cold brew concentrate (store-bought or use my cold brew recipe) and water.
  1-1/2 cups cold brew concentrate, 1/2 cup water
• Fill two cups with ice, pour the cold brew over the ice.
  ice
• Top the cold brew with the pumpkin foam, and if you want, you can sprinkle a more pumpkin pie spice on top.

Notes

For optimal outcomes when preparing this, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes that are not presented here, such how to make this dairy-free, gluten free, vegan and ideas for healthy ingredient substitutions or variations, dependent on the recipe.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 75g | Calories: 65kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6.1g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 33.3mg | Potassium: 747mg | Fiber: 0.4g | Sugar: 12.3g | Vitamin A: 110IU | Vitamin C: 0.4mg | Calcium: 47.1mg | Iron: 0.2mg

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Apple Chai Cake with Maple Cream Cheese Drizzle

I have made a lot of cakes…like…a lot of cakes, but this one, this cake, is one of the most amazing tasting desserts I have come across in a long time. I can’t stop eating it! It has the perfect ratio of cake to apples and drizzly frosting. I also covered mine in walnuts because walnuts with anything sweet are the ultimate pairing in my opinion.

I never thought about making an apple cake with a chai mixture. It’s honestly so perfect and a nice change up from a traditional cinnamon spiced version. I could eat the apples just like this and I just might have.

The sliced apples are layered between the cake batter and baked to perfection in your favorite Bundt pan.

The cake slides easily out of the pan and is a gorgeous golden brown color with some of the apples peeking through.

Every slice is packed with apples. I’ve eaten this cake for breakfast, lunch and dinner, it just keeps on giving and tastes great for days.

How can you not make this?

Other Apple Cake Recipes You Might Enjoy

• caramel apple layer cake
• cinnamon apple cake
• butterscotch apple cake
• German apple cake

More Chai Spice Recipes

Here are a few more recipes that move you into the warmer side of the spice drawer.

• Chai Eggnog – spiced from-scratch bliss.
• Pumpkin Chai Pots de Crème – pumpkin custard with pumpkin seed brittle.
• Chai-Spiced Ice Cream Syrup – perfect for giving.

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

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Panko Latkes

Latkes are one of my favorite parts of the Hanukkah meal. I grew up eating latkes, but not being Jewish, we called them potato pancakes. My Polish grandmother grated the potatoes on the finest section of her box grater. Before she could finish all the potatoes, they were turning brown because they’re quick to oxidize. Ultimately, they didn’t look very appetizing.

I have to admit the consistency of those pancakes were pretty mushy. The color was a strange brown with a tinge of green. If you’re familiar with making latkes, you know exactly what I’m talking about.

However, they were edible and tasted good with a little sour cream on top. And let’s face it – it’s not like I knew any better and I wasn’t about to question my grandmother’s cooking skills.

I started experimenting with different binders and larger-sized potato shreds. I found grating the potatoes into water helped keep them from turning brown so quickly. I also added panko breadcrumbs for extra crunch and potato starch (available in the baking aisle close to other specialty flours) as a binder.

The result is a crispy latke that stays together well when you flip it side to side.

These latkes aren’t just beautiful, they’re crunchy, golden brown and they taste delicious. Topped with a little horseradish sour cream, they’re the star of the Hanukkah table.

I promise you will love this version, especially if you serve them next to the most amazing kugel.

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Fried foods like potato pancakes (“latkas” in Yiddish) and doughnuts (“sufganiyot” in Hebrew) are traditional Hanukkah treats because they are cooked in oil and remind the Jewish people of the miracle of the holiday. So why not an olive oil cake!! Instead of butter, oil is used to create this beautiful dessert. And best of all, no mixer is required. We also have some other great Hanukkah recipes for you to enjoy.

And the tangerine glaze…wow. I have a whole bowl of Satsumas on the counter, and they are as juicy as can be. Perfect to squeeze and bake into this cake and glaze. 

This is pure Mediterranean love and would be beautiful to take to a party. It’s hard to tell with the glaze on, but I baked this Bundt in my new Nordic Ware Fleur de Lis Pan. The cake popped out so easily with every detail of the pan showing. It was stunning and would look amazing with just powdered sugar.

Happy Holidays everyone!

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The dough is amazingly easy to work with and these were a cinch to put together. Of course my husband was the deciding vote, he said they were better than any his mother ever made.  Wow!  This recipe is a keeper and the pastry is just perfection.

In the bowl of a stand mixer, blend butter, cream cheese and flour. Divide dough into three balls, wrap in plastic wrap and refrigerate 3 to 4 hours or overnight.

In a medium bowl, stir together preserves, nuts, raisins and brown sugar. Refrigerate for a few hours, or overnight.

Remove the dough from the refrigerator and allow to sit on counter for about 15 minutes.

Preheat oven to 375 degrees.

On lightly floured surface or silicone mat, roll one ball of dough into a 12-inch circle. Using a pizza cutter, cut circle into 16 wedges. Place 1 teaspoonful of filling across wide end of each wedge. Starting at wide end, roll toward the point.

Place cookies point side down on ungreased cookie sheet lined with parchment or a silicone baking mat. Brush with melted butter and sprinkle generously with cinnamon sugar mixture. Repeat with remaining two dough balls and filling.

Bake 20-22 minutes. When cool enough to handle cookies, remove from cookie sheet, dip bottoms in granulated sugar and place on wax paper to cool completely.

So yummy!

Rugelach

Filling:
1/2 cup apricot-pineapple (or apricot) preserves
1 cup chopped walnut
1/2 cup golden raisins
1/2 cup firmly packed brown sugar

To make filling: In a medium bowl, stir together preserves, nuts, raisins and brown sugar. Refrigerate for a few hours, or overnight.

To make dough: In the bowl of a stand mixer, blend butter, cream cheese and flour. (You also can mix the dough by hand.) Divide dough into three balls, wrap in plastic wrap and refrigerate 3 to 4 hours or overnight.

Remove the dough from the refrigerator and allow to sit on counter for about 15 minutes.

To make topping: Meanwhile, in a small bowl, combine sugar and cinnamon and set aside.

Preheat oven to 375 degrees.

On lightly floured surface or silicone mat, roll one ball of dough into a 12-inch circle. Using a pizza cutter, cut circle into 16 wedges. Place 1 teaspoonful of filling across wide end of each wedge. Starting at wide end, roll toward the point. Place cookies point side down on ungreased cookie sheet lined with parchment or a silicone baking mat. Brush with melted butter and sprinkle generously with cinnamon sugar mixture. Repeat with remaining two dough balls and filling.

Bake 22 minutes. When cool enough to handle cookies, remove from cookie sheet, dip bottoms in granulated sugar and place on wax paper to cool completely.

Roll out the dough on a floured silicone mat if you have one. That will help make the very-sticky dough easier to handle.

Be precise: Roll out a circle of dough to exactly 12 inches in diameter, and cut it into 16 wedges. This makes for more uniform, pretty cookies.

Dip your knife in flour before you cut the rolled-out dough into wedges, so it doesn’t stick.

Put the filling right at the wide edge of the triangle so it’s less likely to spill out of the cookie. Don’t overfill.

Be generous with cinnamon sugar, which gives the rugelach a lovely sandy surface.

Bake for exactly 22 minutes on a cookie sheet lined with baking parchment or a silicone mat, to catch drips and spills that can burn. When cool enough to handle, dip the cookie bottoms in granulated sugar so they won’t stick to your cookie tin or wax paper.

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Several Mother’s Days’ ago, my husband announced he was making Cholent for dinner.  “Chew what?” was my reply.  He said, “You know, Cholent (pronounced tshoolnt).”  Well, actually I didn’t know and I really didn’t know what he was talking about.

It turns out, it’s now one of my favorite meals, especially during the winter months.

Cholent is a very traditional Jewish stew, usually simmered overnight.  It’s served for lunch the next day, normally on the Sabbath.  This was a meal developed in order to conform with religious laws prohibiting them from working on their day of rest.

In our household, we make Cholent all the time, any day of the week and usually for dinner.  It is so, so good.  I cannot tell you how wonderful all the simmering time is for this meal.  The flavors of the ingredients (which are not many) come together and make a really fantastic and hearty dish.

While Cholent is a very traditional recipe, it has many, many variations.  Potatoes are commonly added but we do not use them as they often break apart and don’t add a lot of the characteristic flavor we like.

I also could go on about how economical this meal is to make.  We often use stew meat which is usually an inexpensive and tougher cut.  However, after 12-14 hours of cooking, it falls apart.  The stew meat is already pre-cut which is nice as opposed to chuck roast which you would have to cut up yourself.

Overall, it’s good.  Just really, really good and we enjoy it.  You should try it, you’d be surprised how these few simple ingredients come together and make magic.

A while back I saw part of a movie on television about a rabbi who was traveling on an airplane with a pot of Cholent on his lap.  He was taking it to someone’s house for dinner after he landed.  I really want to see the rest of that movie, does anyone know what it’s called?

First, pick through (looking for tiny stones) pinto beans and rinse with water.

In a large pot, cover beans with water and bring to a boil over medium-high heat.  Turn off heat and let beans soak in water until you need them; do not stir.

In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes.  (Do not add meat to the pan until the pan is hot.  I often add only several pieces of meat at a time so I don’t cool off the pan too quickly.)  Once browned on all sides, remove the meat and set aside.

Add marrow bones to the pan and brown over medium-high heat; about five minutes.

Return the meat to the pan along with the marrow bones.  Halve an onion and place on top of the meat along with garlic.

Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture.  Fill the pot with just enough water to cover the beans (the onions do not need to be covered).  Add barley, salt and pepper.  Do Not Stir this mixture.  Cholent does not need to be stirred.

Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours.  After two hours add more water if needed just to cover the beans, cover and place back in the oven for another 10-12 hours.  Remove onion, garlic and bones before serving and salt to taste.  I usually end up adding more salt to the pot after I taste it.  However, it’s totally up to you to add as much or as little salt as you like.

I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up.  It’s one of those meals you can’t ruin, just don’t stir it as it breaks up the beans.

Sop up the liquid with bread, it is so filling, one bowl will often be enough to satisfy you.

This could not be any easier to make, try it.

Beef, Bean and Barley Stew – Cholent
Serves 4-6

2 cups pinto beans, dried
2 Tablespoons vegetable oil
1-1/2 pounds beef stew meat or chuck roast, cut into 2″ pieces
1 pound marrow bones
1 large onion, halved
1 large clove garlic, whole
1/2 cup pearled barley, dried
1 Tablespoon salt plus more for seasoning after cooking
2 teaspoons black pepper

First, pick through (looking for tiny stones) pinto beans and rinse with water.

In a large pot, cover beans with water and bring to a boil over medium-high heat.  Turn off heat and let beans soak in water until you need them; do not stir.

In another large, heavy, oven proof pot (I use my Dutch oven), brown stew meat in vegetable oil over medium-high heat; about 3-5 minutes.  (Do not add meat to the pan until the pan is hot.  I often add only several pieces of meat at a time so I don’t cool off the pan too quickly.)  Once browned on all sides, remove the meat and set aside.

Add marrow bones to the pan and brown over medium-high heat; about five minutes.

Return the meat to the pan along with the marrow bones.  Halve an onion and place on top of the meat along with garlic.

Drain the beans from the water they were boiled in and add the beans on top of the meat and bone marrow mixture.  Fill the pot with just enough water to cover the beans (the onions do not need to be covered).  Add barley, salt and pepper.  Do Not Stir this mixture.  Cholent does not need to be stirred.

Bring to a boil over medium heat, cover and place in a 200 degree oven for 2 hours.  After two hours add more water if needed, just to cover the beans, cover and place back in the oven for another 10-12 hours.  Remove onion, garlic and bones before serving and salt to taste.  I usually end up adding more salt to the pot after I taste it.  However, it’s totally up to you to add as much or as little salt as you like.

I have cooked this over night and turned it off in the morning and turned it back on before dinner to warm it up.  It’s one of those meals you can’t ruin, just don’t stir it as it breaks up the beans.

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I am totally on a roll.

First it was the Ugly but Delicious Sweet Potatoes and now it’s the the Noodle Kugel (koo-gl).  If you say kugel with a nasal tone, it’s even more unsexy than ever.  The word kugel reminds me of kegel, another unsexy term.

However, let me just go on the record and say this kugel has about the sexiest taste ever.  Just take a gander at the ingredients…hello…how could it taste bad….it’s like dessert.

Kugels have been a staple of Jewish cooking for centuries.  They are basically a starch (noodles or potatoes) with a thickening agent (oil, eggs, flour) and can be sweet or savory.  This is the best side dish ever.  Seriously, it goes with everything and your religious affiliation makes NO DIFFERENCE.  You have to make this…yes, I’m twisting your arm.

With the impending celebration of Hanukkah, this will go perfectly with the EASIEST, MOST FOOLPROOF, BEST TASTING BRISKET you could ever make..

If Christmas is what you are celebrating, set this dish right next to your Baked Ham with Rum and Coke Glaze…it will wow your guests.  The sweet yumminess will surprise them.

This is a very decadent recipe…it is “holiday food”.  Partaking in too much will leave you unsexy, as your pants will no longer button.

Come on, I’ll show you…

Here is what you will need: Unsalted butter, egg noodles, eggs, sour cream, sugar, cream cheese, ground cinnamon, ground nutmeg and Granny Smith apples.  Ohhh… the decadence here.

Bring a large pot of salted water to a boil.  Add 1 pound broad egg noodles; cook al dente to package directions, about 6 minutes.  Drain noodles and return to pot; set aside.

Put 6 eggs and 2 cups sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until combined.

Mix in 3/4 cup sugar, 3/4 cup butter and 12 ounces cream cheese.  Set aside.

Heat 2 Tablespoons unsalted butter in a large skillet over medium heat.  Stir in 2 Tablespoons sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.  Add 3 cups chopped Granny Smith apples and gently toss to coat.  Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes.

Stir apples into egg mixture.

Pour the apples over the noodles, tossing gently to combine.  Pour into a buttered 13 x 9 baking dish.  Drizzle the remaining 2 Tablespoons butter over noodles and sprinkle with remaining 2 Tablespoons sugar.  You can make one day ahead up to this point. Refrigerate and bring to room temperature before baking if you do.

Bake at 350 degrees until set and top is golden brown, about 30 minutes.

Transfer to a wire rack and let stand 15 minutes before serving.

You will soooooooo love this.

Give it a chance.

Noodle Kugel


1 cup (2 sticks) unsalted butter, melted and divided, plus more for buttering dish
1 pound broad egg noodles
6 large eggs
2 cups sour cream (16 ounces), room temperature
1 cup sugar, divided
12 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large Granny Smith apples, peeled, cored and chopped into 1/2 inch pieces (about 3 cups)

Bring a large pot of salted water to a boil.  Add noodles; cook al dente to package directions, about 6 minutes.  Drain noodles and return to pot; set aside.

Put eggs and sour cream into the bowl of an electric mixer with a paddle attachment; mix on medium speed until combined.

Mix in  3/4 cup sugar, 3/4 cup butter and cream cheese.  Set aside.

Heat 2 Tablespoons unsalted butter in a large skillet over medium heat.  Stir in 2 Tablespoons sugar, ground cinnamon and 1/4 ground nutmeg.  Add apples and gently toss to coat.  Cook, tossing occasionally, until soft and caramelized, 10 to 12 minutes.  Stir apples into egg mixture.   Pour the apples over the noodles, tossing gently to combine.  Pour into a buttered 13 x 9 baking dish.  Drizzle the remaining 2 Tablespoons butter over noodles and sprinkle with remaining 2 Tablespoons sugar.  You can make one day ahead up to this point.  Refrigerate and bring to room temperature before baking if you do.

Bake at 350 degrees until set and top is golden brown, about 30 minutes.  Transfer to a wire rack and let stand 15 minutes before serving.

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Hpnotiq Breeze Cocktail

This is one of my favorite cocktails.  No party is complete without it. It just isn’t. 

Let’s face it, wine is for dinner but when we need to get the party started, this will do it.

I don’t think there is a more perfect color for a drink.  The blue makes it appear intriguing but the drink holds its own on taste.

The color also makes it perfect for all the upcoming patriotic holidays (Memorial Day, 4th of July, & Labor Day), baby showers celebrating a boy, summer luaus and let’s not forget Hanukkah!

If you have never had Hpnotiq before, I will stop here so you can go to the store and pick some up.  You’ve been missing out.

It’s unique flavors come from a blend of vodka, cognac and fruit juices.  It can be served cold on its own but I enjoy it the most when used as a mixer.

This particular drink puts you on a tropical island with one sip.

I already have my beach chair picked out so let’s quickly mix this up so we can enjoy the rest of the day.

Here’s all you need to make this happen:  Hpnotiq liqueur, coconut rum (such as Malibu) and pineapple juice.  How easy could this be?


Add 2 ounces of Hpnotiq to a cocktail shaker.

Add 1 ounce of coconut rum to the Hpnotiq.


A splash of pineapple juice (maybe 1/2 an ounce).

A bunch of ice to cool it all down.

Now shake it up and pour it through the strainer so the ice remains in the shaker, into your favorite cocktail glass.

If you happen to have some rock candy stirrers hanging around, go ahead and add them as garnish.

Don’t forget to dip the rim of your glass in sugar, it really makes this drink special.

After you’ve had a few of these, playing with photoshop becomes very interesting. 

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