And so it's the weekend again! I thought I'd share with you a few of my latest inspirations for cooking and baking.
First up, Marnely's Vegan Tofu Bolognese: such an easy to follow and satisfying recipe. I had seconds and thirds the first time I made it. Bonus points: Marnely is a friend (and I really hope we meet in real life one day). The leftovers are great on top of white beans.
Next up, Joan Nathan's challah, but with chopped crystallized ginger on the inside and a combination of black and white sesame seeds and sugar in the raw on the outside. This was by far one of the best challah recipes.
I made half the recipe and then divided it into 2: one round, one regular topped with za'atar. I'll definitely be making this recipe again and again.
Thanks Jenna for inspiring me!
The confetti plate is from one of my favorite businesses: Felt and Fat.
And finally, Olive Oil, Honey, and Apple Cake from Pickled Plum. I literally googled those terms and found the recipe: easy to follow, gorgeous, and something fun for Rosh Hashana or any fall day. I served mine with vanilla ice cream and powdered sugar.
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