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Sweet Potato Soup with Beef Bacon

This sweet potato soup with beef bacon is pure perfection. It’s got creamy sweet potatoes, crispy bacon, sweet maple syrup, and a hint of lime juice.

sweet potato soup with beef bacon-58-Edit

Hello and welcome to the epitome of cozy fall amazingness! Soup!

Yup, this is THE perfect time of year, and maybe even WEEK of the year. The air is crisp but not freezing, the time just changed so that means looooong cozy evenings in front of the fire, pumpkin spice lattes are flowing, and Thanksgiving planning and excitement is underway. All of that without the stress of present planning, holiday baking, long line waiting…..yet. Like I said, this is THE perfect time of year.

So how should we celebrate this amazing week? With the best fall soup you’ve ever tasted! I’m not even joking. This sweet potato soup with beef bacon is perfect. PUR-FECT. Let’s just start with the key player here—bacon! Well…beef bacon that is. I used beef fry and fried it up just like bacon. As a kosher-keeping person, I’ve never fried bacon before. And if I’m being honest, it felt a little strange to fry bacon in a pan just like I’ve seen chefs on the cooking shows do for years. If I’m being really honest, I had to double check with myself a couple times: “Is this bacon? Is this kosher? You got this at a kosher store right? It’s beef right? Ok you’re good. Proceed.”

sweet potato soup with beef bacon-98-Edit

So after I fried that bacon, I started with the rest of the soup by frying onions. In the bacon fat. That was an amazing smell if I ever did smell one. Once the onions were golden, I added in cubed sweet potatoes, chicken stock, salt, pepper, and let it simmer away. The potatoes were soft in around 30 minutes, and then I blended it with my immersion blender. Let me just say that the color is gorgeous. Literally gorgeous. These pictures do not do it justice—you’ll have to see for yourself. Then I finished it off with lime juice to liven it up, and served it up with that crispy bacon amazingness and a splash of maple syrup. I haven’t had a recipe this delicious in a while. You’ve got the rich and creamy (sweet potatoes), salty and crunchy (beef bacon), zesty and tangy (lime juice), and a splash of sweetness (maple syrup). It’s INSANE! I’m telling you, this soup literally feels like a completely delectable Fall hug.

And if you’re looking for a soup to serve at your Thanksgiving meal, I vote this one! I’m flying to my parents for Thanksgiving (so excited!) and am going to lobby for adding this to our menu. My mom might try to tell me that soup is not normal at a Thanksgiving meal. But this soup recipe is not normal, Mom! She’s going to ask me if we really neeeeed another dish since we are already making 6 million things, and I’m going to beg and cry until she lets me add it.

I’ll keep you updated on my progress. Meanwhile, enjoy!

Sweet Potato Soup with Beef Bacon
 
Recipe type: Meat
Serves: 8-10
Ingredients
  • 1 package of Beef Fry (6-7 pieces)
  • 2 onions, diced
  • 4 cloves garlic, minced (I use the frozen garlic cubes)
  • 6 sweet potatoes (4 pounds), peeled and diced
  • 1½ tsp salt
  • ¼ tsp pepper
  • 4 cups chicken broth
  • 4 cups water
  • ½ a lime
  • Maple syrup, for serving
Instructions
  1. Heat a large soup pot over medium heat. Add beef fry in a single layer and fry until crispy, turning half way through.
  2. Remove beef fry and cool on a paper towel lined plate. Set aside.
  3. Add diced onions into the same pot. Cook in beef bacon fat until golden, 5-7 minutes.
  4. Make a hole in the center of the onions and add minced garlic. Cook until golden and fragrant (30-60 seconds).
  5. Add sweet potato, salt, pepper, chicken broth, and water. Bring to a boil. Reduce heat to low and simmer covered for 30 minutes, or until sweet potatoes are fork tender.
  6. Blend with an immersion blender until completely smooth. Add juice of ½ a lime and stir to incorporate. Serve with crispy bacon bits and a splash of maple syrup. Enjoy!

 

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Cheesy Sheet Pan Salmon

Your family is guaranteed to love this cheesy sheet pan salmon recipe. A juicy piece of salmon covered in cheese and complete with veggies. It’s so easy!

Cheesy Sheet Pan Salmon- a complete meal all in one! A juicy piece of salmon covered in cheese. Your family is guaranteed to love this recipe! passthechallah.com

Hi there! How were your holidays?!  If you’re like me, they were AMAZING.  But they also left you amazingly EXHAUSTED.  Especially when it comes to the kitchen.  If I have to plan another menu, or wash another sink full of dishes, or rearrange my packed freezer one more time I may scream.

Don’t get me wrong, I love this time of year and had an amazing Rosh Hashanah and Sukkot.  But like I said, I don’t want to think about cooking for a while.  Which is of course a problem because my stomach (and husband) is telling me that we still need something to eat today, tomorrow, the next day, the day after that, and AHH! What’s a girl to do?!

Enter easy, no-fuss, no-clean up meals.  I want to prep for 5 minutes, throw something in the oven, and have a complete meal without loads of any dishes.  Enter Cheesy Sheet Pan Salmon!  A complete meal on a sheet pan.  A two-for-one combo. A gift from above.

I LOVE this recipe. I love it so much that I shared it with a fellow kosher foodie—the Kosher Guru!  You gotta check out his site.  It’s full of recipes, deals, restaurant lists, and even his very own podcast.  And now his website is definitely complete with the addition of my cheesy sheet pan salmon recipe 😊

It’s a whole meal that everybody loves, and it takes almost no time out of my life!  And of course it’s delicious.  Who doesn’t love a juicy piece of salmon covered in ooey bubbly cheesy goodness?!  Trust me, you are going to want to make this recipe ASAP.  It’s exactly what the doctor ordered.  So hop on over to the recipe here and make this for dinner tonight.  Enjoy!

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Orange Bundt Cake

This orange bundt cake recipe is bursting with orange flavor and covered in an addictive orange glaze. It’s easy to throw together and a guaranteed crowd-pleaser!

Orange Bundt Cake- This orange bundt cake recipe is bursting with orange flavor and covered in an addictive orange glaze. It’s easy to throw together and a guaranteed crowd-pleaser! passthechallah.com

Hello there! How was your long weekend?! I really wanted to get you this orange bundt cake recipe before Labor Day because I KNOW it would be a hit at your Labor Day events, buuuut then life happened and it didn’t quite work out.  But all is not lost because this amazingly delicious cake will still be a hit at your next dinner party, or brunch, or any other excuse you find to make the recipe.  Here’s the story:

My mom has been making this orange bundt cake for years, and it’s definitely my go-to cake for any occasion because it’s super easy and everybody ALWAYS loves it.  So when my sister and I made plans to go to lunch with my Aunt and Uncle, I immediately thought of throwing together an orange bundt cake and inviting everybody over for dessert after the restaurant.

So I ran around my kitchen checking for the cake ingredients, and I already had all the ingredients I needed to make it (Don’t you just feel like you completely rule at life when that happens?).  I made the cake like I had at least a dozen times and followed my steps for a perfect bundt that slides out of the pan every time. Quick recap: Start with a high quality non-stick bundt pan (I use this one). Use baking spray with flour to grease pan. Invert the cake onto a plate 10 minutes after it comes out of the oven.

I took the orange bundt cake out of the oven, set my timer for 10 minutes (again, I always follow my steps so it slides out of the pan), pulled out my favorite cake stand to flip it onto, flipped it, and OH NO. I didn’t hear it plop down onto the cake stand. It’s stuck? That never happens to me…let me try again…? Yes, my bundt cake stuck.

Now I’m not trying to be arrogant or anything but my bundt cakes really never stick so this was the last thing I expected to happen.  That happens to people in my Facebook feed—not me. My cakes always slide out beautifully because I always FOLLOW. MY. STEPS.  What is wrong with the world?

So after I got over the shock of this completely unexpected event, I managed to get the stuck half of the cake out of the pan.  So yes, my cake was now in 2 pieces.  And I found the culprit—a small area on the inside wall of the bundt pan that didn’t get sprayed with cooking spray.  I felt like it was staring at me and pointing and laughing.

Orange Bundt Cake- This orange bundt cake recipe is bursting with orange flavor and covered in an addictive orange glaze. It’s easy to throw together and a guaranteed crowd-pleaser! passthechallah.com

I immediately called out to my husband in dismay about how the cake is ruined and my life is ruined and I’m just gonna go in my room and run away from the world.  And all he kept saying is that it’s really not so bad and there must be a way I can salvage it (Men. Always trying to look for practical solutions but I just want to whine and cry right now thank you very much).  Clearly I was not listening to him and was on the verge of tears.  Why is this so traumatic?  That’s a good question, and obviously I don’t have a good answer.  Wanting to make a cake that nobody is even expecting and then it comes out all broken and messed up is clearly a VERY trying time.  I promise you I had kicked open the trash can and was ready to dump it in, and my poor hubby was calmly telling me that that’s the most ridiculous thing he’s ever heard.

And while we’re being all open and honest here: this happens to me ALL. THE. TIME.  I cannot tell you how many times I’ve baked something, it didn’t come out perfectly, and I was TOTALLY CONVINCED that it’s ruined and disgusting and terrible and I’m a millisecond away from dumping it in the trash, and then my roommate or husband or whoever is around tells me that it’s really not that bad and I should still serve it.  And then I go on to serve it and get rave reviews.  I’m telling you, this exact sequence of events has happened more times that I am comfortable admitting to you.

So here’s what I learned if this happens to you: DON’T throw it in the trash (maybe that’s just a personal problem), and DON’T automatically assume that you need to make it into a trifle or something else crumbled up.  Yes, that’s a very good hack and definitely a good idea, but you don’t have to resort to that immediately after seeing your precious cake break.  Get it out of the pan and put it together as much as you can.  Then assess the situation and see if some powdered sugar and strategically placed fruits can help you. You see that orange slice in the picture?  Yeah that is very strategically placed if you catch my drift.  And powdered sugar?  Definitely covers up the imperfections.

You can also leave it in the kitchen and serve it in slices, so nobody ever sees the imperfect cake.  Often times it’s only broken in a few spots, so cut slices from the intact areas and nobody will ever know.

And what I reallyyy learned is to reallyyyyyyyy make sure that every inch of the bundt pan is sprayed with baking spray.  It is DEFINITELY worth the extra 60 seconds to run over your spray with a piece of parchment paper and make sure that every inch is covered.

Besides lessons learned for next time, this story has a happy ending.  My family LOVED the cake and relished in every bite of the delicate orange-flavored crumb made even more delicious with a sticky sweet orange glaze that soaks into all the nooks and crannies.  If only they knew the chaos that happened approximately 3 hours before…

I’m wishing you a lifetime of always-perfect bundt cakes—and the sanity to actually problem solve if a mistake happens.  Enjoy!

Orange Bundt Cake
Recipe type: Parve
Serves: 24
Ingredients
  • Cake:
  • 1 package yellow cake mix
  • 1 small package lemon instant pudding
  • ¾ cup orange juice
  • ½ cup vegetable oil
  • 4 eggs
  • 1 tsp lemon extract
  • Glaze:
  • ⅓ cup orange juice
  • ⅔ cup sugar
  • ¼ cup oil
Instructions
  1. Preheat oven to 325 degrees. Grease a bundt pan with baking spray with flour and set aside.
  2. Combine cake ingredients and mix with an electric hand mixer until smooth and combined, about 2 minutes. Pour into greased bundt pan and bake for 55 minutes.
  3. Make the glaze 10 minutes before the cake is done. Melt glaze ingredients in a small sauce pan. When the cake comes out of the oven, poke holes in the cake with a toothpick and pour glaze over hot cake.
  4. Wait 10 minutes for cake to cool in pan and invert onto cake stand. Enjoy!

 

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Nish Nosh Salad

This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing are the PERFECT marriage.  You’ll see.

Nish Nosh Salad- This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing is the PERFECT marriage. You'll see. passthechallah.com

First off, just want to say a huge WELCOME to my new subscribers!  I am SO excited to share recipes with you and can’t wait to hear what you think.

Today I’m sharing my absolutely favorite recipe for nish nosh salad.  Some of you grew up with nish nosh salad, and some of you have no idea what the heck I am talking about.  Don’t worry, this recipe is for both of you.  Trust me.

Every time I make this salad, it’s gone. GONE.  Which is actually kinda embarrassing given my upbringing.  I learned from my grandma at an early age that you MUST make AT LEAST triple the amount of food that you really need.  AT LEAST.  If you’re having 3 people for dinner, cook for 9.  If you’re having 9 people, cook for 27.  If you’re having 27 people, cook for a million.

Now of course there is a completely logical reason to Grandma’s rule.  If somebody wants another serving of mashed potatoes—for example—but they see there’s just a small portion left, then maybe they won’t take any more.  This is where it starts—and it’s a valid and thoughtful point.  But it somehow gets twisted to mean that if there’s less than half left, then they 100% won’t take anymore, and they’ll leave the meal starving, and they’ll wither away in hunger and never think of you the same way again.  Makes perfect sense…right?

Nish Nosh Salad- This nish nosh salad recipe is utterly addicting. Fresh lettuce, crunchy nish nosh crackers, and a sweet and tangy dressing is the PERFECT marriage. You'll see. passthechallah.com

So this is the source of the sickness, a.k.a my compulsion to make wayyyyyy to much food.  The good news is, we love leftovers.  The not-so-good-news is, I DO feel like it’s a total embarrassment if one of my dishes is finished.  I way overcook to avoid this from ever happening God forbid, but it does happen sometimes…with dishes like nish nosh salad.

Nish nosh salad is my true go-to salad recipe because everybody loves it.  Always.  I even found a way to make it for Passover with potato starch crackers.  That’s how much I rely on this salad.

What makes nish nosh salad such a crowd-pleaser is the irresistible combination of fresh lettuce, crunchy cabbage, and colorful red onion and cherry tomatoes.  Then comes the best part…NISH NOSH!  Move over croutons—nish nosh crackers are exactly what your salad has been missing all its life.

Nish nosh refers to a specific brand of sour cream and onion crackers.  The brand is Beigel and Beigel, and they are called Cracker Crisps.  You can find them in many grocery stores in the kosher section, and I’ve even included a picture of exactly what you are looking for since I care about you and your nish nosh salad:

nish nosh crackers

It seems that Nish Nosh is no longer written on the package, so that’s not confusing at all….?

I’m not sure which is better about this salad—the crackers or the dressing.  I’ve tried many recipes for nish nosh dressing and this one is hands down the best.  Scouts honor.  It’s a magical combination of sweet and tangy that is pure bliss.  And when you add it to a salad covered in sour cream and onion crackers, the results are just uncanny.

I would recommend running to the store and buying 2 bags of nish nosh crackers ASAP.  Avoid the rookie mistake of buying just 1 bag of crackers and thinking you’ll just make a small batch of nish nosh salad.  If you choose to not listen, you will definitely find yourself in the car rushing for another bag approximately 2 minutes after you try this salad.  It’s that good.  Enjoy!

Nish Nosh Salad
Recipe type: Parve
Serves: 8
Ingredients
  • Salad Ingredients:
  • 3 romaine lettuce hearts, chopped
  • ½ bag purple cabbage
  • 1 pint cherry tomatoes, halved
  • ½ small red onion, diced
  • ⅔ (11 ounce) bag nish nosh crackers, slightly crushed
  • Dressing Ingredients:
  • ¾ cup vegetable oil
  • ½ cup mayonnaise
  • 3 Tbsp sugar
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed (I use frozen garlic cubes)
  • 1 tsp dijon mustard (regular mustard is okay too)
  • ½ tsp lemon juice
  • ¾ tsp salt
  • 1 pinch black pepper
Instructions
  1. Add dressing ingredients to a mason jar and shake until creamy and combined.
  2. Combine lettuce, purple cabbage, cherry tomatoes, and red onion in a large serving bowl.
  3. Top with crushed nish nosh crackers and dressing, adding dressing in batches to avoid overdressing. Toss to combine and serve immediately. Enjoy!

 

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Dairy Free Zucchini Soup

This dairy free zucchini soup is so creamy and dreamy, it doesn’t need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

Dairy Free Zucchini Soup- This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

I know what you’re thinking…why is she posting a soup recipe in June? Is she crazy?  Maybe it’s because she lives in LA now and therefore has no grasp of reality outside of her always-perfect-weather bubble? I may be crazy…but trust me, there’s a method to my madness.

I typically have soup at least once a week.  Year round.  The tradition of observing the Jewish Sabbath means having a huge, home-cooked, THANKSGIVING-LIKE meal every Friday night. Let’s just pause right there for a sec.  THANKSGIVING-LIKE.  Like a monster feast.  Like courses and courses of homemade goodness.  Think homemade breads, dips, soup, salads, main dishes (yes, that’s plural), side dishes, and dessert(s) (sometimes plural if you’re lucky).

But to me, nothing says home-cooked quite like a bowl of soup. Regardless of the time of year, soup always feels homey and comfy and somehow magical.  Of all the millions of courses I enjoy every Friday night, I still get the most excited for soup.  A big steak or even filet mignon just can’t compare to enjoying your own bowl of scratch-made soup.  It wins every time in the game of homemade.

So if you want to make your guests feel like royalty and like their wrapped in a blanket of homey comfort but it’s the middle of the summer, I’d recommend opting for this dairy free zucchini soup. It’s light, bright, and summery, while still hitting the soup spot.

And zucchinis are in season!  Just look at that bright green color.  This soup is literally gorgeous.

Dairy Free Zucchini Soup- This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!

The zucchinis don’t need much to make them shine—just onion, garlic, some vegetable broth, spices, and a tiny amount of fresh basil.  That’s all she wrote!  Trust me, you don’t need anything more.  This is pure zucchini perfection.

Another plus of this short list of ingredients—it’s EASY!  All you do is saute onions and garlic, add the zucchini and saute some more, add the liquids, cook a little longer, and blend it up!  I give exact measurements below, but if you’re comfortable around the kitchen, this is one of those recipes that you don’t even need to measure for.  Splash in some olive oil to saute the onions and garlic, eyeball the liquids and add more at the end if you’d like, sprinkle in the salt and pepper based on the amount of food you see.  Trust me, you can’t mess this one up.

This soup freezes beautifully.  If you’re feeling up for it, spend a few extra chopping minutes to make a double batch and sock one recipe (or both) in your freezer.  It’s totally worth it.  Being in soup heaven is always worth it. Enjoy!

Dairy Free Zucchini Soup
 
This dairy free zucchini soup is so creamy and dreamy, it doesn't need any cream! Simple ingredients let the gorgeous zucchini shine. Such an easy recipe!
Recipe type: Parve
Serves: 8 servings
Ingredients
  • 3 Tbsp olive oil
  • 2 medium onions, diced
  • 4 cloves garlic, minced (I use the frozen garlic cubes)
  • 3 pounds zucchini, halved lengthwise and sliced
  • 1½ cups vegetable broth
  • 3 cups water
  • ½ tsp salt
  • ⅛ tsp pepper
  • 1-2 frozen basil cubes (or 1-2 teaspoons fresh chopped basil)
Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and saute until onions are soft and slightly golden, about 7 minutes. Season with a few sprinkles of salt.
  2. Clear a small hole in the center of the pan and add the minced garlic. Cook garlic in the center until fragrant, stirring constantly to avoid burning (about 30-60 seconds).
  3. Add sliced zucchini and cook until zucchinis are softened and starting to brown, about 10 minutes.
  4. Add the vegetable broth, water, salt, and pepper and simmer covered until the zucchinis are very soft, about 10 minutes.
  5. Add basil and blend with an immersion blender until smooth and creamy. Add additional salt, pepper, and water to taste.
  6. Serve with fresh chopped basil and ground black pepper (optional). Enjoy!

 

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Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating. passthechallah.com

I’m BAAAAACK!  I’m sure you’ve been wondering where I’ve been for the last few months.  Right?  Actually, let’s be real.  You probably didn’t notice that you haven’t been seeing posts from me until this post popped up in your inbox and then you thought to yourself, “oh yeah…I haven’t gotten an email from her in a while.”  It’s okay, my feelings aren’t hurt :)

Over the last few months I have been busy with getting married and moving to Los Angeles! AHH!  Exciting times.  And stressful times.  Trust me, there are many times I would have much rather talked to you about my recent salmon obsession (more on that soon), or shared with you my secret for making a huge batch of cookies faster than you ever thought possible, but alas, there are only so many hours in a day.  So things like choosing flower arrangements, stressing over making seating assignments, and going to Bed Bath and Beyond for the billionth time to buy organizers for my kitchen won out.  But now things have calmed down, I am happily settling into married life in sunny California, and Pass the Challah is back in action!

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Skillet Sea Salt Brownies

A fudgy, gooey, warm brownie topped with ice cream and sea salt. Served right from the oven, dessert can’t get any better than skillet sea salt brownies!

Skillet Sea Salt Brownies- A perfectly fudgy, gooey, warm brownie topped with vanilla ice cream and a sprinkling of sea salt. Served right from the oven, dessert can't get any better! passthechallah.com

GUYS! Today is Pass the Challah’s first year anniversary! Yes, that means that exactly a year ago today I published my first post (crunchy cornflakes chicken) on Pass the Challah!  I really can’t believe that it’s been a whole year already.  I guess time flies when you’re having fun!  And I’ve definitely had so much fun sharing my recipes and stories with you!  Ok I gotta stop with the exclamation marks.  Here’s a quick recap of Pass the Challah’s first year:

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Rainbow Fruit Cups

These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion.

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

I have to be honest, I kept going back and forth about if I should post this recipe or not.  Because it doesn’t quite fit the simple, quick, unfussy style of my recipes.  You’ve probably caught on by now to the fact that I like quick and easy recipes that are guaranteed crowd-pleasers.  I make no-bake nutella cheesecake instead of real cheesecake, unstuffed cabbage instead of stuffed cabbage rolls, and one pan meals like onion roasted chicken and paprika chicken and rice.  I’m all about quick.  And let me tell you, these rainbow fruit cups are not quick.  Not by any stretch of the imagination.

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

But sometimes you’re looking for something with that wow-factor.  And these have a HUGE wow-factor!  Trust  me.  I made them this past weekend for a friend’s bridal shower, and I can’t even count how many compliments I got. You’ll be getting compliments all night.  They will steal the show!   Line them all up on a tiered stand, and boy are they STUNNING. Like jaw-droppingly stunning (clearly so stunning that I needed to make up the word “jaw-droppingly”).

And while they’re not quick, they are easy in the sense that there aren’t any complicated steps, long instructions to follow, and chance of messing something up.  Chopping fruit is easy…but you’ll be spending a lot of time doing it.  So be prepared with a good tv show, podcast, radio station, or friend on the phone.  Thank goodness my mom helped me make 48 of these on Sunday.  I’m telling you, they take time.  But it was all 100% worth it for the elegance they added to the shower (and all the compliments didn’t feel so bad either).

So next time you need a stunning dish to instantly add elegance to your occasion, these rainbow fruit cups are exactly what the doctor ordered.  Enjoy!

Rainbow Fruit Cups- These rainbow fruit cups are completely stunning and guaranteed to steal the show! The perfect recipe to add elegance to your next occasion. passthechallah.com

Rainbow Fruit Cups
 
Recipe type: Parve
Serves: 20
Ingredients
  • 20 2-ounce plastic shot glasses
  • 1½ pounds strawberries
  • 3 mangoes, peeled
  • 5 kiwis, peeled
  • 1 pound blueberries
Instructions
  1. Chop washed strawberries, mangoes, and kiwis into tiny pieces (as pictured).
  2. Add strawberries to the bottom of each shot glass, followed by mangoes, kiwis, and blueberries.
  3. Store in the fridge and serve within a few hours. Enjoy!

 

 

 

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No-Bake Funfetti Cheesecake

This no-bake funfetti cheesecake recipe is easy to prepare and so delicious! What can go wrong with a perfect cheesecake loaded with colorful sprinkles?!

No-Bake Funfetti Cheesecake- This no-bake funfetti cheesecake recipe is easy to prepare and so delicious! What can go wrong with a perfect cheesecake loaded with colorful sprinkles?! passthechallah.com

Yes, another no-bake cheesecake!  Because after I made a no-bake nutella cheesecake last week, I was reminded how insanely easy yet insanely delicious they are!  So right after I cleaned up from the nutella cheesecake, I took to the internet and started searching for ideas for my next no-bake cheesecake to make.

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No-Bake Nutella Cheesecake

An easy and completely heavenly No-Bake Nutella Cheesecake! This recipe comes together so quickly and is a huge crowd pleaser.

No-Bake Nutella Cheesecake- An easy and completely heavenly No-Bake Nutella Cheesecake! This recipe comes together so quickly and is a huge crowd pleaser. passthechallah.com

We are just a couple weeks away from Shavuot!  Shavuot is a Jewish holiday (yes, another one) that is  seven weeks after Passover.  And the signature dish of Shavuot is– CHEESECAKE! Good choice right?  Who doesn’t love an excuse to eat tons and tons of cheesecake?

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