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Yummy Things

Random Things, Yummy Things


Stirring up matzos for this recipe also stirs up fond memories of our family seders at my in-laws, Inez and Maurice’s home with all the kids, cousins and Aunt Reba’s delicious matzo kugel. This recipe adds just that special touch of sweetness to the meal. If you’re a fan of sweet kugel, you’re gonna love this!


3 Matzos (soaked in cold water)
3 Eggs, separated
½ C Sugar
½ tsp. Salt
¼ tsp. Cinnamon
3 Tbsp. Canola Oil
2 Granny Smith Apples, peeled and sliced
1 Lemon, zested
¼ C Pecans, chopped
½ C Raisins


Preheat oven to 350 degrees.

Separate eggs. Beat egg yolks and add salt, sugar and cinnamon.
Drain matzos and mix into egg yolk mixture. Add 3 tablespoons oil.

In a separate bowl, beat egg whites until stiff and fold into mixture.

Grease pan. Pour half of mixture into pan;
Slice apples and add 1 tablespoon grated rind of 1 lemon on top of the mixture.

Add nuts and raisins. Pour rest of mixture in pan.

Sprinkle with sugar and cinnamon.

Bake at 350 degrees for 45 minutes in an 8 X 8 pan. Double the recipe for a 9 X 13 pan.



Random Things, Yummy Things


Some people call this recipe Matzo Crack because it’s “crackly like toffee” but it’s also highly addictive. Dangerously buttery, crisp, sweet and salty, you’ll be surprised at how much it resembles the typical toffee or brittle. A total yumfest and it’s so easy!!


4 – 6 unsalted matzos
1 C (2 sticks) unsalted butter
1 C firmly packed brown sugar
1-½ C semi-sweet chocolate chips
1 C toasted chopped almonds, walnuts, pecans


Preheat the oven to 375 degrees. Line a large cookie sheet completely with foil. Cover the foil completely with parchment paper. This step will save you a lot on clean up time because the mixture becomes sticky during baking.

Line your prepared cookie sheet with the sheets of matzos. Cut any extra pieces, as required, to fit any open spaces.

In a 3-quart heavy bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes stirring constantly. Remove from the heat and pour over the matzos, covering completely.

Place the cookie sheet in the oven and reduce the heat to 350 degrees. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lover the heat to 325 degrees and replace the pan in the oven.

Remove from the oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes, then spread the melted chocolate chips evenly across caramel. An offset firm spatula works great here. While the melted chocolate is still warm, sprinkle with toasted chopped nuts or flaked sea salt. (If nut allergies are an issue, sprinkles or shredded coconut are other great options.) Put the pan in the freezer until it’s set. Break the matzos into pieces (all different shapes).

Can be made in advance and stored in a ziploc bag in the freezer. I make this all year long – not just at Passover!



Random Things, Yummy Things



In the spirit of St. Patrick’s Day, check out the recipe below courtesy of Cori Hertz. This green sparkling drink is inspired by the Matcha Sparklers at Shuhari Matcha Cafe on Abbot Kinney in Venice, CA. They make a mint matcha drink and a version with Yuzu as well. For the rare cold day in LA – they also make amazing Matcha Lattes! Try it – You’ll love it!!

Mint Matcha Lemonade


1 – 2 Lemons, small

¼ tsp. Matcha powder

2-3 Mint leaves

2 T Sugar (can substitute 2 packets stevia for calorie free version)

¾ C Sparkling water

¼ C Water, boiled


Dissolve the matcha powder and sugar in the hot water. Chop or tear the mint leaves and add to the hot water. Stir and let the mixture sit for a few minutes. Cut and juice your lemon, removing seeds, and add to the mixture. Add ice and chilled sparkling water. Adjust lemon or sugar as needed to your taste. Enjoy!


Yummy Things


I tried this pie for the first time at a dinner party in Dallas, Texas and for me it was love at first bite. This dessert is crispy on the top, gooey in the middle and so yummy. It literally melts in your mouth and is best topped with a scoop of vanilla ice cream to cut the richness. I couldn’t leave that dinner party without the recipe, so here goes…..


Serves 8


9-½” pie crust

3 large eggs – lightly beaten

1-½ cup sugar

6 tbsp butter melted and cooled

2 tsp vanilla extract

¾ cup flour

1-½ cup semi-sweet chocolate mini chips

1-½ cup chopped walnuts


Beat together your butter and sugar until combined. Add eggs and vanilla and mix until just combined. Mix in flour then fold in chips and walnuts. Pour combined ingredients into the crust.

Bake at 350 degrees for 1 hour – 1 hr. 5 min. Let it cool. Chill 6 hours or overnight.

Take the pie out of the fridge midday and let it stand until it gets to room temperature. To serve warm: cover the top of the pie with foil and bake at 250 degrees for 10 – 15  minutes.  Top with vanilla ice cream, creme de cocoa and chocolate shavings.

This recipe is a great one for entertaining. It can be made the night before a dinner party and it’s oh so easy! In other words, this dessert is a sweet ending……..memorable and divine! You decide if the pie’s name holds true…..(wink, wink.)

Yummy Things


I got this recipe from a friend in California who is an excellent cook, and the first time I made it was for a holiday dinner we were invited to in Santa Monica. This dish is a perfect choice for a large crowd because it’s both delicious and looks pretty (eye candy) and is actually an easier recipe to make for many, rather than just a few. With Christmas, Hanukkah and New Year’s around the corner, this is the perfect side dish for any party or holiday meal.

Roasted Vegetables

Serves: 8-10 (side course)


4 quarts water

Finely ground sea salt

1 lb. small mixed potatoes (yukon, purple, red) rinsed

6 – 8 carrots, peeled and trimmed

1 lb jumbo asparagus, tough ends removed

1 lb. cipollini onions, cut in half through the stem and then peeled

½ c. extra-virgin olive oil

¾ lb. fresh shiitake mushrooms, stem removed and caps cut into quarters

¼ c. thinly sliced garlic

1 tbsp. Finely chopped fresh thyme

1 tbsp. Fennel seeds


  1. Preheat oven to 400 degrees.
  2. In a stockpot, boil water and add 2 tbsp of salt. Add potatoes and reduce the heat to medium-high, and simmer briskly for 6 minutes. Add the carrots and continue to simmer for 2 minutes. Finally, add the asparagus and onions and simmer for 2 minutes longer. Drain the vegetables in a colander, spread them out on a baking sheet and place in the refrigerator for them to cool quickly.
  3. In the meantime, place a large ovenproof skillet over medium-high heat and add ¼ cup of olive oil. When the oil is hot but not smoking, add the mushrooms in a single layer and cook, without stirring, until well caramelized on the first side (about 4 minutes). Turn the mushrooms once, add the garlic and continue to cook until the garlic is lightly browned. Season with salt and pepper. Then transfer the mushrooms and garlic to a plate and set aside.
  4. Wipe out the skillet with paper towels. Remove vegetables from the refrigerator. Quarter the potatoes and cut the carrots and the asparagus on the diagonal into 1-½ inch pieces. Return the skillet to medium high heat and add the remaining ¼ cup olive oil. When the oil is hot, add the potatoes in a single layer and cook, turning once, until they just begin to brown (about 6 minutes). Add the carrots and onions and continue to cook until all the vegetables are lightly browned (about 5 minutes longer). Season with salt and pepper
  5. Put the pan in the oven and roast the vegetables until they are medium brown (about 20 minutes). Add the reserved mushrooms, asparagus, thyme, and the fennel seeds. Toss well, and return to the oven for 5 minutes to continue browning and to heat through the asparagus and mushrooms.
  6. Remove the vegetables from the oven, taste and adjust the seasoning. Serve warm.


By the way, the vegetables can be roasted in advance and left at room temperature for 1 – 2 hours. Then just before serving, reheat for 10 – 12 minutes at 400 degrees.

Yummy Things

Avocado Is The New Butter

avocado-1461159087PA9Avocados are one of my favorite foods and I could literally eat them at every meal. They’re not only delicious, but they also have a ton of health benefits too. I think they’re great in salads, on a burger, in an omelet or in a sandwich.

I’ve always loved to smear avocado on toast, which is a healthier alternative to butter, but until recently, my little trick never had a name. The chefs now call this creation “avocado toast” and it has gone mainstream. Whether you prepare the avocado toast plain or with added toppings, it will taste delicious especially if you’re an avocado fan like me. I’ve seen it on breakfast and lunch menus all over LA and each chef has their own version. Le Pain Quotidien, Rose Cafe in Venice, CA and Groundworks in Santa Monica are all a sure bet. Even the brand new vegan restaurant on the 3rd floor of the Neiman Marcus Beverly Hills store has avocado toast on their menu.

Thankfully, avocado toast is very easy to make and oh so yummy. I mean….you have bread, yum. You have toast, yum and you have avocado, yum. How can you beat that? Below are a few suggestions and tips to help make your creation the absolute best. 

The quality of the bread you choose is really important because it’s the foundation of your avocado toast. I suggest you buy a crusty bread like a hearty multi-grain, farmer’s market sourdough or a french baguette. If you can get this cut thick at a bakery – even better.


I’ve learned that after toasting the bread, it’s super tasty if you rub a peeled garlic clove over the top. All it needs is 2 gentle swipes and a sprinkle of salt on top. Next, get your avocado, cut it in half and remove the pit.

Here’s a Tip: I’ve found the best way to remove the pit is by sticking the point of a sharp knife inside the pit. Make sure it’s in there securely and then pull the pit out using the knife that is still stuck inside it. You’ll find that the pit will come out of a ripe avocado easily. Lastly, I use a spoon to scoop out all of the avocado and start smashing it in a bowl or on a plate.


Here is a recap of the steps to making delicious avocado toast:

  1. Toast the thick bread
  2. Rub a peeled garlic clove on it. (just a few gentle swipes – don’t overdo it) *This is optional if you’re not a garlic lover
  3. Drizzle olive oil on the bread
  4. Sprinkle some salt on top
  5. Smash (Mash) the avocado
  6. Sprinkle a little salt on the avocado
  7. Add anything else you’d like (see below)
  8. Drizzle the top with a little more olive oil
  9. Be creative and try other combinations – this is your toast!


Here are some of my favorite twists and toppings:

A little bit of fresh lemon juice and cracked pepper.

A fried or poached egg.

Sliced tomatoes or cucumber.

A sprinkle of red pepper flakes, sesame seeds.  

Smoked salmon and purple onions.

At your next brunch party, you might want to think about having an avocado toast bar, kind of like a salad bar where you can add different toppings on it. If you like avocados as much as I do, you’re gonna get hooked just like me.



Follow @LemonadeToLace on Instagram to see this and more of Barbara’s favorite things. Use #L2L to show off your avocado toast creations!