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Easy as Pie

We all crave that bite of delicious goodness every now and then. No matter how filling or satisfying your meals are, some sweet tooths cannot be silenced. Yes, we’re busy and we don’t always have time to bake, but here are the recipes we turn to when we want that sweet something.

Whole Wheat Muffins

We love these whole wheat muffins by Esther O. Quick, healthy, and delicious! I once subbed almond flavoring for the vanilla because I realized when I was in the middle of the recipe that I was out of vanilla. I used slivered almonds and dried cranberries for the topping, and it was amazing! Now I often do it that way. Enjoy!

  • 1 cup whole wheat (or spelt) flour
  • 1 cup quick-cooking oats
  • ½ cup applesauce
  • ½ cup honey
  • ½ cup oil
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
Suggested Toppings
  • chocolate chips
  • blueberries, cranberries, and slivered almonds

Preheat oven to 350°F (175°C).

Place all ingredients in a medium-sized bowl. Mix by hand or in mixer until combined. Pour into lined muffin cups. Top with your favorite toppings.

Bake for 18–20 minutes until golden brown and a toothpick inserted in center comes out clean.

—Chaya Baila Lieber, copyeditor

Kahlúa Cake

This is an all-time favorite easy cake. Although Kahlúa isn’t kosher anymore, we still call the cake that, we just make it with different coffee liqueurs like Misceo.

  • 1 box yellow Duncan Hines cake mix
  • 1 pkg instant vanilla pudding mix
  • 1 cup oil
  • ¾ cup water
  • ¼ cup vodka
  • ¼ cup coffee liqueur
  • 4 eggs

Preheat oven to 350°F (175°C). Grease a Bundt pan and set aside.

Beat all ingredients together until there are no lumps. Pour into the prepared Bundt pan.

Bake for 50 minutes. Remove from oven and let cool.

Make a glaze with 14 cup confectioners’ sugar and enough coffee liqueur to form a liquid. Drizzle over cooled cake.

—Nina Feiner, sales manager

No-Mixer Biscotti

I don’t know where my oldest sister got this recipe, but all of us Goldstein sisters live by it. It quickly and easily makes a lot, so I always double it when I’m having company.

  • 1 cup sugar
  • ¾ cup oil
  • 2 eggs
  • 1 tsp vanilla sugar
  • 2 tsp baking powder
  • 2½ cups flour
  • ¾ bag chocolate chips
  • 1 part cinnamon to 3 parts sugar

Preheat oven to 350°F (175°C).

In a large bowl, mix sugar and oil. Add eggs, then the rest of the ingredients. Shape into two loaves and place on a cookie sheet. Sprinkle with sugar/cinnamon topping.

Bake for 25 minutes, then remove from oven and cut into strips.

Lower oven temp to 300°F (150°C). Return the biscotti to the oven for 15 minutes, then lower oven temp to 200°F (90°C) and bake for another 40 minutes.

Tips: Swap out the chocolate chips for whatever you like — walnuts and dried cranberries are my favorite. If you want it more cookie and less biscotti, bake it for only 20 minutes at 200°F instead of 40. This doubles beautifully, so make as many loaves, big or small, as make you happy. They freeze beautifully and taste delicious straight out of the freezer.

Note: You’re allowed to use a mixer, but why would you? Also note: Your kids can make this! 😉

—Esther Kurtz, columnist

Rich Chocolate Biscotti

I’ve had this recipe in my repertoire for so many years, I can’t even remember when I started making it. But one thing’s for sure, old habits die hard! I find myself reaching for this one time and again when craving that chocolaty baked good, or even as a pretty item to send to a neighbor’s kiddush or shalom zachor.


  • ½ cup (1 stick) Mehadrin Margarine
  • 1 cup sugar
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 tsp baking powder
  • 2 eggs
  • ⅔ cup cocoa powder
  • 1¾ cups flour
  • 4 oz (110 g) good-quality baking chocolate, melted
  • ½ cup white chocolate chips
  • ½ cup semi-sweet chocolate chips
  • white and dark decorating chocolate, for drizzling

Preheat oven to 350°F (175°C).

Using a mixer fitted with the dough hook, cream together margarine, sugar, salt, vanilla, and baking powder. Beat in the eggs one at a time. Add the cocoa and mix until combined. Gradually add the flour, alternating with the melted chocolate until a smooth dough forms. Allow the dough to cool slightly so that the chocolate chips won’t melt when added, and then fold in the white and dark chips until evenly distributed.

Line a baking sheet with parchment paper. Divide the dough in half, using wet hands to smooth and form two 10×5-inch (25×1212-cm) logs. Bake in preheated oven for 25–30 minutes.

Remove from oven and slice into 112-inch (3.8-cm) thick bars while still warm. Once bars have cooled, melt decorating chocolate in the microwave and place into a ziplock freezer bag. Snip off a small hole in the corner and quickly drizzle the chocolate over the surface at a 45-degree angle by squeezing the bag gently and using a back-and-forth motion. If desired, drizzle bars a second time, in the opposite direction, with some dark baking chocolate. Place pans in the freezer for several minutes until chocolate hardens.

Note: This recipe can easily be doubled and freezes really well.

—Chavi Feldman, recipe columnist

Sticky Almond Bundt Cake

Recipe from The Marblespoon Cookbook by Vera Newman

reprinted with permission from the copyright holders, Menucha Publishers

A Shabbos guest once gifted with me Vera Newman’s The Marblespoon Cookbook, which has many excellent recipes. This one was a big hit with my family — it’s moist, flavorful, and serves a lot of people.

The glaze makes it especially yummy, but when pressed for time I’ve squirted on pareve caramel sauce and topped with slivered almonds.

SERVES 10–12

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 2.8-oz (80-g) pkg instant vanilla pudding mix
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 4 eggs
  • ½ cup oil
  • 1 cup unsweetened almond milk
  • 2 tsp almond extract
  • sliced almonds, for topping
  • 3 Tbsp smooth almond butter
  • 3 Tbsp pure maple syrup
  • ¼ cup almond milk
  • ¼ cup dark brown sugar, packed
  • pinch of salt
  • 1 Tbsp margarine

Preheat oven to 350°F (175°C). Generously grease a Bundt pan with baking spray and set aside.

In a large mixing bowl, combine the flour, sugar, pudding mix, baking powder, and salt.

In the bowl of a standing mixer, place eggs, oil, almond milk, and almond extract. Mix on medium speed until well incorporated. Slowly add dry ingredients using a 14-cup measuring cup, and mix until combined. Scrape the sides as needed.

Pour batter into greased Bundt pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

To make the caramel: Place almond butter and maple syrup in a small nonstick saucepan. Stir over medium heat until the mixture comes to a gentle boil. Stir in the almond milk, brown sugar, and salt.

Continue mixing until the sauce has thickened slightly, about 5 minutes, watching that it doesn’t boil over. Remove from heat and add margarine. Mix well to melt and combine.

Flip cake onto serving platter, using a silicone spatula to help release it from the Bundt pan, if necessary. Pour caramel over the cake and top with sliced almonds.

—Barbara Bensoussan, associate editor

Tahini Oatmeal Cookies

This wholesome mini-macro snack is packed with nutrients that keep you energized and fortified. The oats are a good source of complex carbs, and the tahini and flaxseeds provide fiber, fats, and protein. This recipe is also incredibly allergy-friendly, as it’s free of gluten, dairy, nuts, soy, eggs, and refined sugar. Call it a power bar, or just call it a real smart cookie.


  • ½ cup tahini
  • ⅓–½ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ½ tsp cinnamon
  • ½ tsp Himalayan pink salt or sea salt
  • 1 cup gluten-free quick oats
  • 4 Tbsp golden ground flax meal
  • ¼–⅓ cup raisins or dark chocolate chips

In a medium bowl, combine wet ingredients. Add all dry ingredients except raisins or chocolate chips; mix with a fork or spoon. Add preferred mix-in. Cover the bowl; refrigerate for 20–30 minutes.

Preheat oven to 350°F (175°C). Line a metal cookie sheet with parchment paper.

Spoon out the mixture by tablespoonful; place on the prepared cookie sheet. Bake for 12–14 minutes or until cookies look set.

Turn off the oven and leave the oven door slightly open. Leave cookies in the oven with the door open for half an hour, then remove from oven and cool to room temperature before eating.

Store cookies uncovered. Alternatively, freeze cookies in a freezer-safe container or bags. Defrost at room temperature.

Tip: If packing these to eat at school or work, it’s best to use a brown paper bag to retain the crispy texture. You can pack them in a ziplock bag, but they will soften.

—Rorie Weisberg, health columnist

Two-Ingredient Oatmeal Cookies

I came up with this recipe that combines and simplifies a few more complicated ones, and it couldn’t be easier or healthier! The recipe is very forgiving, and if you’re low on ripe bananas, you can use applesauce, apple butter, or sweet potato puree instead.

Mash up three ripe bananas and pour in about 3 cups raw oats (quick or old fashioned). Work them together until a batter forms. Add more oats if the batter is too sticky to form balls. Then add mini chocolate chips, chopped nuts, crushed dried apples, or raisins. Form into balls, and bake for 10–11 minutes at 350°F (175°C).

Super healthy snack, breakfast food, treat — call it whatever you want!

—Sarah Faygie Berkowitz, columnist

Best and Easiest Chocolate Chip Sticks

Everyone has a recipe for chocolate chip sticks, but this one is the best ever. I tweaked and retweaked until I got it perfect. I make it every week and it’s always a hit. Plus, it only takes five minutes and no mixer — isn’t that the best treat of all?

  • 2 eggs
  • 2 cups brown sugar
  • 4 tsp vanilla sugar (or vanilla extract, but vanilla sugar gives more of a bakery flavor)
  • 1 cup oil
  • salt, to taste
  • 3 cups flour
  • 1 cup chocolate chips (best to use mini)

Preheat oven to 350°F (175°C).

Mix eggs, sugar, vanilla sugar, oil, and salt in a bowl with a fork. Then add flour and chocolate chips.

Wet or oil your hands and form into three long logs on a cookie sheet. Bake for about 20–25 minutes, until firm.

Slice on an angle for a nice presentation. And if you really want to get fancy, melt a bit of dipping chocolate and dip both ends of each sliced cookie into the chocolate.

Note: Do not use any leavening agent, such as baking powder or baking soda. It will just ruin the shape and consistency.

—Rachel Ginsburg, associate editor

Caramel Crunch Cookies

Reprinted from Overtimecook.com

These cookies are the perfect combo of chewy and crunchy with a delicious flavor of caramel running through them!


  • 1 cup oil
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 1½ tsp vanilla extract
  • 2 Tbsp cornstarch
  • 2¼ cups flour
  • 1 cup caramel chips (butterscotch chips work too)
  • 2 cups cornflakes

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat together oil, sugar, brown sugar, and eggs on medium speed until combined and creamy.

Add baking soda, baking powder, salt, vanilla, and cornstarch. Beat well to combine.

Turn mixer speed to low. Gradually add the flour and stir until just incorporated.

Add caramel chips and cornflakes and stir gently until just combined.

Use a medium cookie scoop or a tablespoon to scoop out dough onto prepared baking sheets.

Bake for about 9 minutes, until the tops are set and the cookies are starting to turn golden.

—Miriam (Pascal) Cohen, recipe columnist

Mocha Medallions

These mocha-flavored cookies are so delicious, you can’t stop at one. They pair perfectly with a cup of coffee or a tall glass of cold milk.


  • 1 cup coconut oil or trans-fat-free margarine
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 Tbsp coffee granules
  • 1 tsp warm water
  • 1 egg
  • 6 Tbsp cocoa powder
  • 2 Tbsp oil
  • 2 cups flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1½ cups chocolate chips
  • 3 Tbsp oil

Preheat oven to 350°F (175°C).

In a mixing bowl, cream margarine and sugars. Dissolve coffee in water; add to creamed mixture with egg, cocoa, and oil. Mix well. Combine flour, cinnamon, and salt; gradually add to creamed mixture (dough will be slightly sticky). Shape into two rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap and cut into 14-inch (.75-cm) slices. Place 2 inches (5 cm) apart on baking sheets lined with parchment paper. Bake for 10–12 minutes or until firm. Cool.

For the glaze, melt chocolate chips and oil. Dip each cookie, on a slant, halfway into melted chocolate. Place on a parchment paper to harden.

—Brynie Greisman, recipe columnist

Healthy Banana Bread

I like to bake this banana loaf at the beginning of the week, then slice and freeze individually wrapped slices. It’s an easy, healthy breakfast to grab on my way out the door in the morning.


  • ⅓ cup olive oil
  • ⅓ cup honey or maple syrup (I do half and half)
  • 2 eggs
  • ¼ cup almond milk
  • 1 cup mashed ripe bananas (about 2½ medium or 2 large bananas)
  • 1 tsp vanilla extract
  • 1¾ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon, plus more for sprinkling
  • dried cranberries and slivered almonds (or chocolate chips or other add-ins of your choice)

Preheat oven to 325°F (160°C).

In a mixing bowl, whisk oil and honey. Add eggs, milk, mashed banana, and vanilla and mix well.

In another bowl mix flour, baking soda, salt, and cinnamon.

Stir dry ingredients with wet ingredients until combined. Some lumps are okay.

Fold in add-ins.

Pour batter into a greased 9×5-inch (23×1212-cm) loaf pan and sprinkle cinnamon on top.

Bake for 55–60 minutes.

—Mindy Spiro, production

Coffee Chocolate Chip Sticks

I’ve lost count of how many times I’ve whipped up Miriam (Pascal) Cohen’s coffee chocolate chip sticks. I love that it’s one bowl, no mixer, and SO simple!

  • ¾ cup brown sugar
  • ⅓ cup sugar
  • 1 egg
  • ½ cup + 2 Tbsp oil
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp coffee granules, dissolved in 1 Tbsp water
  • 1 tsp vanilla extract
  • 1¾ cups flour
  • ¾ cup chocolate chips
  • ¾ cup nougat chips (or use additional chocolate chips)

Use a spatula to mix all ingredients aside for flour and chocolate chips. Add flour and mix until dough forms (easiest with your hands!). Stir in most of the chocolate/nougat chips.

Form dough into two logs on a baking sheet, and top with remaining chips.

Bake for about 25 minutes, until the tops feel set. Allow to cool for 15 minutes before cutting into slices.

—Rochel Samet, writer


(Originally featured in Family Table, Issue 850)

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