Category Archives: Hanukkah recipes

Happy Hanukkah Recipe : Chocolate Babka

choc babka


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 ounces cake yeast
  • 2 cups warm milk



  • 14 ounces almond paste
  • 5 egg whites
  • 2 tablespoons unsalted butter, softened
  • 8 ounces bittersweet chocolate, chopped


Make the sponge: Combine the flour, sugaryeast, and warm milk; then cover the bowl with plastic wrapand let sit at room temperature 1 hour.

Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated.

Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.

Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter. Add the chocolate and mix until combined.

Preheat the oven to 350 degrees F.

Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other

piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.

Bake the cakes for 45 minutes; then let cool in the pan.

Enjoy Stefanie at Naughty or Nice Boutique

Happy Hanukkah Recipe : Potato Latke

Like Purim in the spring, Hanukkah focuses on the children. Invite the youngest members of your family to help prepare the Hanukkah latkes or Sufganiot.


latke 1


  • 2 pounds russet potatoes
  • 1 small yellow onion
  • 3 tablespoons matzo meal
  • 1 large egg, lightly beaten
  • 1/4 teaspoon baking powder
  • 2 teaspoons kosher salt
  • Vegetable oil, for frying
  • 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
  • Sour cream, for serving
  • Spiced Apple-Pear Sauce, for serving


Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder and salt.

Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready.

Working in batches, scoop the potato mixture by 1/4-cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon.

Serve the latkes immediately, or keep them warm in a 200 degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.

Note: If you need to fry a lot of latkes, it’s best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.

Spiced Apple-Pear Sauce:

  • 3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
  • 3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
  • 1 tablespoon fresh lemon juice
  • 6 cinnamon sticks
  • 1/4 teaspoon ground nutmeg
  • 1 to 2 tablespoons sugar

Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Enjoy!     Stefanie- Naughty or Nice Boutique~