| From My Table |

From my Table: Babka Squares

I did something with my kids tonight that I almost never do, despite how distinctly rewarding it is. I went through old family videos. I’m not talking super old; we went back about five years. I highly recommend that you also go back to your old videos — I got great bang for my buck. Our day-to-day lives are a combo of highs and lows, and the moments we choose to stop, take out a camera, and capture a moment are obviously the ones we want to remember. Hence all the beautiful memories in one convenient place.

As we were scrolling, I landed on a Purim video, which I clicked on because of the timing. Honestly, I almost skipped it because the chaos was too much even just from the frozen frame, but I didn’t, and the moment was adorable and definitely worth reliving. There were some moments in that day before the video was taken that I knew were not my favorites, but they were totally invisible from the isolated memory playing on my computer screen.

We sometimes joke that when we plan the Yom Tov issues, we gear each Yom Tov around an age range. Based on the age group that collectively gives that Yom Tov its greatest excitement and energy, we would gear Pesach toward the 50s, Shavuos the 20s, and Purim the 30s.

Maybe you’re 35 in real life and you make Pesach like a 50-year-old? Thats a compliment! And that’s why we call it a joke.

What’s not a joke is the fact that even with the Yamim Tovim that we don’t naturally connect to, we all do our best to somehow, in some way, find spurts of connection throughout the day. It’s worth looking back at those bits of connection when you’re gearing up for Purim — and to realize that those isolated moments are ultimately the most rewarding.

Chanie Nayman

Food Editor, Family Table
Editor in Chief, Kosher.com


Disappearing Babka Squares

I did some good digging to find this recipe’s origin. I got the recipe from Devory Brull, who got it from someone, who got it from someone who merged recipes — one from Chana Sara from bakesandsteaks and the other from kosher.com by Adiah Goodman. Then it was further tweaked by Devory. I love how recipes like this evolve!

  • 1 cup oil
  • 2 eggs
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
Babka Filling
  • ¾ cup oil
  • 1 3.5-oz (100-g) box instant chocolate pudding
  • 1 egg
  • ½ cup water
  • 2 cups sugar
  • 1 cup cocoa
Crumb Topping
  • ¼ cup oil
  • 1 cup flour
  • ¾ cup sugar

Preheat oven to 350°F (175°C).

Mix wet ingredients very well, then add dry ingredients; set aside. Mix filling ingredients in a bowl. Mix crumb ingredients in another bowl.

To assemble, press the dough into a baking sheet. Cover with a layer of filling, spreading it with a spatula. Sprinkle the crumb topping on top. Bake for 30 minutes.


(Originally featured in Family Table, Issue 886)



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