Thursday, December 4, 2014

Curried Butternut Squash Soup

Curry and my kids just don't get along. Ya, un hun, I don't know whether its the aroma or the karma, my kids just won't touch curry. I've tried it all! The begging "PLEASE...," the dessert barter "you'll get a fudgesicle, a chocolate bar AND a fruit roll-up if you eat it" :-)....... :-( I tried convincing them with a healthy hearty shpiel like "It's good for you, you'll be taller than the boys in your class..." (it didn't work) and finally, with lack of choice, I attempted bribery "I'll give you two tickets to Sugar Sammy's show..." NADA! These kids just don't budge on curry. So if anyone knows great kid-friendly curry recipes to the rescue, please oh please send them my way, you'll alleviate this little Montreal mama. In the meantime, maybe I'll have better luck sharing my curry butternut squash recipes with you, a soup I truly enjoy and a hearty hit to me. Enjoy!

  • 1 1/2 tbsp olive oil
  • 5 green onions 
  • 1 tbsp of fresh ginger, minced
  • 1 whole butternut squash, peeled and cubed
  • 1 clove of garlic
  • Salt to taste
  • Thai curry paste or 1 tsp of mild ginger
  • 1/4 cup of  coconut butter (you can also substitute it with 2/3 of cup of coconut milk)
  • 3 cups of chicken broth (or the parve kind)
  1. Heat oil in a large pot over medium heat. Add shallots and cock softened, 2-3 minutes. 
  2. Add ginger and garlic and cook until fragrant not browned, about 1 minute. 
  3. Add the cubed and peeled squash, broth, and bring to a boil. 
  4. Reduce heat to cool, ensure the squash is softened. Let cool slightly. 
  5. Pour the ingredients in the in a food processor, and blend until it's nice and creamy.
  6. Mix in thoroughly the curry paste or mild curry  in along with the coconut milk.
  7. Return to pot and heat the soup until it's hot.
And voila! Enjoy a nice bowl of this delish curry soup! 

Saturday, November 1, 2014

Yogurt Bark

On a mission to finding top healthy kid-friendly snacks to make with kids, last week I shared the Chocolate-Banana Bonbon recipe, my next pick is Yogurt bark . This is a super easy and fun recipe, and kids can mix and match different fruit or nut toppings. I love this one for after school (or camp) snack time. Let there be Snack!  

  • Mix-and-Match bark toppings:
    • Fruits: Blueberries, raspberries, strawberries, dried cranberries, diced mango or peaches etc. 
    • Nuts: Toasted pistachios, pecans, almonds, cashews etc.
    • Other toppings: Shredded coconut, granola, chopped dark chocolate etc. 
  • 1 Cup of Greek Yogurt – Vanilla or plain sweetened with honey to taste.
  • 1 Cup of Toppings
  • Wax Paper
  • Cookie Sheet

  1. On a cookie sheet, place your wax paper and spread a thick layer of yogurt - less than half an inch thick but thicker than a quarter of an inch.  
  2. Sprinkle your selection of nuts, fruit , extras, etc. and freeze it overnight. 
  3. In the morning, crack the bar into pieces and store these in a freezer safe air-tight bag.

Tuesday, October 28, 2014

Chocolate-Banana Bonbons with Toasted Pecans

We're richer than we think. At least that's what my children tell me.

Last August, driving home from camp, I asked my daughters where they wanted to go on a road trip. My younger daughter Ari blurted "Los Angeles!" While my older daughter Mimi screeched  ''Israel!" Besides the fact we need flights to these places, I replied "Sorry girls, mommy isn't rich you know.'' ''What are you talking about mommy?'' Ari responded, "ya mommy, what are you talking about?" Mimi followed, ''we're rich because we have each other,'' she continued,  ''and being happy with what you have is what makes you rich, and we're definitely rich,' Ari insisted. I could of hugged these girls a million times for giving me my own advice. That conversation truly made a lasting impression.

As a result I just want to spoil my delicious and genius daughters and I'm on a mission to scooping-up or cooking up healthier snacks for the munchkins to enjoy. Cooking with your kids is a great way to unwind and bond with your family, especially after a day of school. I made these banana bonbons for an afternoon Shabbat party and both, kids and mommies can enjoy these.

INGREDIENTS Makes a minimum of a dozen

12 oz of semisweet chocolate
2/3 cup of toasted almonds or pecans
2 bananas


1. In a bowl set over  a pan of barely simmering water, melt chocolate, stirring occasionally, until smooth.

2. Remove pan from heat, but leave bowl of chocolate on top of pan to keep warm.

3. Place nuts in a shallow bowl. Line a baking sheet with waxed paper.

4. Peel bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into chocolate and turn to coat. Lift out with a fork tapping fork gently on a bowl edge to allow excess chocolate to drip back into bowl.

5. Place banana slice on baking sheet and sprinkle with nuts repeat to dip and coat remaining banana slices.
6. Freeze bonbons until chocolate is set, about 20 minutes, then transfer to airtight container and store in the freezer for up to one week.

Wednesday, October 8, 2014

Roasted Sweet Potato Salad with Pecans, Maple Syrup and Green Onions

What makes a great woman? Is it her money? Her influence? Is it her devotion to her family or her ability to show grand restraint in times when her insides are fuming? A great woman means different things to each one of us, but at the end of the day, all definitions are linked to one simple notion, she is giving and kind. I feel privileged to be surrounded by amazing women, yes you.. the one reading this via Facebook ;) 

For the first time in years, I have a sukkah in my backyard. I didn't build this sukkah - I can't take that credit; instead, a young mother of four did. She lent me her sukkah and took time off her busy family schedule as a means to ensure my little family has a sukkah. That sacrifice, that act of selflessness, or her ability to care for someone she barely knows, is what makes her a great a woman. 

Today on the eve of sukkot, I ask, look around you, appreciate those women that we sometimes take for granted. 

I found this recipe in a new cookbook called Eating Well (yes, I'm trying). I thought we can all use a simple warm sweet potato salad this fall season. It's simple, yummy, and wholesome. Enjoy!

INGREDIENTS Serves 4 | Prep time 40 minutes.
  •  3 lb, sweet potatoes
  • 2 tbs olive oil
  •  Salt & freshly ground pepper, to taste
  •  ½ cup lime juice
  • 3-4 tbsp maple syrup
  • ½ cup of toasted pecans
  •  ½ cup minced green onions
  • ¼ cup chopped fresh cilantro

  1. Preheat oven to 400 degrees farenheit. Peel sweet potatoes and cut into 1-inch- chunks. 
  2. Put in a large baking pan, drizzle with 1 ½ tbsp. oil, sprinkle with ½ tsp salt and mix to coat. 
  3. Spread potatoes in a single layer and bake, stirring occasionally, until tender when pierced, 25-30 minutes.
  4. Meanwhile, in a large bowl, mix lime juice, maple  syrup, and remaining  ½ Tbsp oil. 
  5. Add hot roasted sweet potatoes to lime juice mixture, along with pecans, green onions, and cilantro. 
  6. Mix well and season to taste with pepper  and additional salt. 
  7. Serve at once, or cool to room temperature and mix again before serving. 

Friday, October 3, 2014

Honey Jar Challah

You never know who’s sitting right beside you. And you never know what story they have to share. Feeling grumpy, I headed for a manicure and happened to sit beside Golda, a 78 year old woman with lots of stories to tell. Golda was the only 11 year old Jewish girl remaining in Poland in 1945. 1,000,000 Jewish children were killed. She was three years old when the war broke out and from that moment on, most of her childhood consisted of a run for survival.  She had red hair and blue eyes, “I didn't look Jewish,” she said, “That’s why I survived.” 

In light of a heightened international anti-semitic stance, in light of extensive misunderstandings of Jewish essence and intensified Israeli heritage bashing, I was inspired by Golda and felt compelled to share excerpts of our hour long conversation at the nail salon.

“You can’t imagine the things I saw, you can’t even believe that such evil in the world existed… There were two trains, one heading east and one heading west. We were lucky; we grabbed the right one because the other train headed for death camps in Auschwitz…. In 1944, I remember our escape from a Russian prison, children were medicated to ensure they would remain quiet - yes, even children were imprisoned. We were placed in barrels and during the escape I heard gun shots…. we survived.”

Golda moved to Canada, got married had two children and, for 34 years, she volunteered her time in the comfort and discretion of her home. She provided rehabilitative support and advice for individuals with certain illnesses and addictions. “I loved helping people, it feels good to help others,” she shared, “no one knew what I was doing, and no one needed to know.” 

Tonight is Yom Kippour, it’s the only Shabbat of the year we cannot eat.  Yom Kippour is one of the most important days in our tradition, a day of reflection in the hopes of being better than we were last year. Throughout history, oddly, Jewish people survived because they gained strength from the very notion that someone in this world makes it their mission to kill us. Golda was outraged at the media’s role in fostering anti-semitism as a result of the recent war. Jewish survival was asked to be compromised by UN ‘headless chickens’ as too few empathized with our historically-based hypersensitivity and need for self-defense or preservation.

I made this challah with my friend Sandie for my children’s school Rosh Hashanah bake sale and grabbed the recipe from  Joy of Kosher's cookbook. I dedicate this post to Golda who inspired me, and I dedicate this beautiful challah idea to all Jewish baking mothers, it’s a clever way to avoid the challah-honey dipping messes. Not only is it practical, but it also symbolizes unity and sweetness, perfect for the holidays to come.Wishing you all an easy fast.

, to life!

INGREDIENTS Prep: 1 hour min | Yield 4 challahs, simply double the recipe to make 8.

You'll need 4 glass jars with a removable lid. The dollar store has a great selection and that's where I got mine.

  • 2 ounces active dry yeast + 2 tablespoons sugar
  • 6 cups warm water, divided
  • 4 tablespoons kosher salt
  • 1 (6-pound) bag high-gluten flour
  • 2 1/4 cups sugar
  • 4 egg yolks
  • 1 1/4 cups canola oil, divided
  • 2 whole eggs, lightly beaten
  • 1/2 cup sesame seeds
  • 1/2 cup poppy seeds


1. In a medium bowl, dissolve yeast and 2 tablespoons of sugar in 2 cups of warm water, cover loosely with a towel and set aside.

2. Place salt in a huge plastic bowl. Add flour to bowl. Add sugar and egg yolks.

3. Yeast should now have bubbled/foamed and doubled in size, if yeast has not bubbled or does not seem active repeat the process again.

4. Make a well in the middle of the flour mixture and slowly pour yeast and sugar water mixture into the well. Then add the remaining 4 cups of warm water into the well.

5. Make sure the water is not too hot. It should be no warmer than you would use for a baby’s bath. Start kneading ingredients together and add a 1/2 cup of oil.

6. For the next 10-15 minutes, knead, adding another 1/2 cup of oil slowly during that time as needed to create a workable dough. Dough shouldn't be too sticky and also should not be dry. It should become one cohesive mass.

7. Loosely cover dough with a large kitchen towel and place in a warm spot in your kitchen for 15 minutes.

8. After 15 minutes, lightly oil your hand and knead again for another 5 minutes adding a touch more oil to the dough if necessary. The dough should now be easier to work with and will become smooth and satiny.

9. Rub a little oil over the top and around the dough. Cover bowl with a kitchen towel. Place covered bowl in a medium plastic garbage bag and place open ends of the bag loosely underneath the bowl, trapping in air.

10. Place in a warm spot and let rise for 1 hour or until doubled in size. Punch dough down and knead (lightly oil your hands if necessary), flipping it and releasing any air bubbles. Cover again, using the towel and the bag, and let rise 1 more hour.

11. Lightly oil your hands, and punch down again. With a sharp knife divide dough into 4 equal parts. Liberally spray 4 (9-inch) round baking pans or CorningWare with non-stick cooking spray and set aside. Preheat oven to 375 degrees F.

12. With lightly oiled hands, place 1 piece of dough on a smooth work surface. Play with the dough a bit, squeezing out any air bubbles. Separate into 5 equal parts. Roll each part into a round ball.

13. Place the jar base only in the middle of your round baking pan or CorningWare surround the jar with the balls of challah dough. Don’t worry if they don’t touch. They will rise into each other while baking. Set aside.
Repeat either method with remaining dough so that you have 4 challahs. Brush challahs with beaten egg and sprinkle with a combination of slivered almonds or poppy or sesame seeds. 

14. Bake at 375 degrees F for 10 minutes and then lower your oven temperature to 350 degrees F and bake for an additional 35 to 45 minutes, until challah tops are dark golden brown. Allow to cool slightly before slicing.

Monday, September 22, 2014


We had a little 'disaster' this weekend at home. My daughter got a hold of a cup of flour and 'accidentally' sprinkled it all over her doll house and everywhere you can think of.. including the disproportional blond Barbies, the miniature retro furniture, the Barbie cruise line with the pool... it looked like she tried to generate a snow storm of some sort. Though it may have been cute to her, it was not so cute to me... especially after spotting a 'little' trail of flour footprints down the stairs straight into the kitchen. Oy yo yo! Needless to say, I banned barbies for a couple of weeks and I forgave her to avoid the guilt trip. After all, I just love her delicious face.

I had to take a little pause from blogging mainly because I got into hosting and co-producing a new community TV show called Give Back Montreal. It's a kinda feel-good show that features Montreal's inspirational philanthropists and the respective organizations they support. It kept me busy hence I had to hold off on the food blogging and yes, the family had to settle for countless pizza and pasta nights, until recently.

So back to kitchen business. It's a new year, a new time to share food, an opportunity to connect and a perfect time to celebrate and share those sweet things! Apples are a staple fruit on the Jewish new year of Rosh Hashanah, and I figured we can all use a full-proof and classic apple cake recipe like this one. I borrowed this cake recipe from my friend Norene Gilletz's Second Helpings, Please! I have been making this apple cake for years. It's simply delicious and so beyond easy to make.

INGREDIENTS PREP TIME 15 min | TOTAL TIME 1 hour | Yield 8-12
Recipe by Norene Gilletz

  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup oil or 3/4 stick of unsalted butter
  • 3 tablespoons water or orange juice
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Apple filling
  • 6-8 apples, peeled and thinly sliced (I like using a blend of Granny Smith, Gala and Cortland apples)
  • ½ cup white or brown sugar
  • 2 ½ teaspoons cinnamon

  1. Beat eggs, sugar and vanilla until fluffy. Beat in oil or butter.
  2. Add liquid alternately with dry ingredients (don't forget the baking powder!) and beat until just smooth.
  3. Spoon half of batter into a lightly greased 9-inch square baking pan. Spread evenly with a rubber spatula. Add apples, which have been sprinkled with sugar and cinnamon. Cover with remaining batter.
  4. Bake at 350 degrees for 40 to 50 minutes, until nicely browned.
To top it all off, be sure to sprinkle icing sugar for that special, yet permissible, messy touch ;-)

Friday, April 18, 2014

Chocolate & Raspberry Cake for Passover

Though a trip to sunny Miami seems to be the direction I want to be heading in, I'm in Montreal making berry Passover cakes in what seems to be a 'bipolar' spring climate. Keeping our spirit's up during this gloomy April consists of continual self-talk like "summer is coming - It better!" or "Playoffs yeay- Go Habs Go!" In the meantime and until summer really kick's in, I am on a mission to exploring simple flour-less cakes in the hopes of delighting my holiday guests in my cozy Cote Saint-Luc kitchen. In a addition to the previous Pavlova meringue cake post, this pareve chocolate and raspberry dessert recipe is a keeper to be enjoyed all year round. The combination of whip cream, chocolate and raspberries is simply DELICIOUS! To turn this thin layered cake into a thicker version, as per preference, simply double the recipe and add 5 minutes more to baking time.

  • 4 eggs
  • 3/4 cup unrefined granulated sugar
  • 3 1/2 oz semi sweet chocolates (at least 70% cocoa solids broken into pieces)
  • 1 cup of ground almonds or hazelnuts
  • 3/4 cup heavy cream
  • 8- 10 oz of fresh raspberries
  • 2 small cake pans 6 inches, greased and lined with parchment paper

  1. Put the eggs and sugar in a heatproof bowl and place over a saucepan of gently simmering water. Beat with a hand-held electric beater for 5 to 8 minutes until very thick and creamy. The mixture should have leave a trail when dripping from the beaters. Remove the bowl from the saucepan and beat for another 3 to 5 minutes until cool.
  2. Put the chocolate in a small heatproof bowl and place it over a saucepan of gently simmering, not boiling water, making sure that the base of the bowl doesn't contact the water. Heat gently until the chocolate has melted. Remove the bowl from the saucepan and stir the chocolate until smooth. Let cool.
  3. Gradually add the cooled chocolate to the beaten egg mixture. Stir in the ground almonds  or hazelnuts, mixing lightly. Divide the mixture evenly between 2 round pans, tap on the counter to remove air bubbles.
  4. Bake in the preheated oven at 350 degrees F for 25 to 30 minutes until well risen and the tops spring back when touched lightly with your fingers Remove from the oven and let cool for ten minutes.
  5. Spread the cream over one layer on the top and garnish with well washed raspberries ( pat dry to remove excess water).  Put the second layer on top and decorate with the remaining cream and raspberries. Store lightly covered in the refrigerator. The undecorated cake will keep for up to 2 days. 

Photos by Leslie Perez | Recipe taken from  Healthy Food for Kids by Rachael Anne Hill. 2005.

Monday, April 14, 2014

Fruit Pavlova with Chocolate Syrup for Passover

This has got to be one my favorite Passover desserts! Pavlova is a delicate meringue based dessert that has a light and delicate crisp crust and a soft sweet marshmallow center. This makes for a perfect Passover dessert typically served with softly whipped cream and fresh fruit or you can spread chocolate spread and sugared nuts.

INGREDIENTS serves 6 to 10

  • 4 large (120 grams) egg whites
  • 1 cup (200 grams) superfine sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 tablespoon potato starch 

  • 1 cup (240 ml) heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • Fresh fruit - kiwi, strawberries, blueberries, peaches, pineapple, or other fruit of your choice
  • Chocolate syrup

1) Preheat oven to 250 degrees F (130 degrees C) with the rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. Turn the parchment paper over so the circle is on the reverse side.

2) In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Beat in the vanilla extract. Sprinkle the vinegar and potato starch over the top of the meringue and, with a rubber spatula, gently fold in. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

3) Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

4) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

5) Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Drizzle chocolate syrup and serve immediately as this dessert does not hold for more than a few hours.

Adapted from

Thursday, April 10, 2014

Westminister Gourmet's Matza Mille Feuille & Beyond

When I was a kid, my favorite Passover desserts were Montreal Kosher's raspberry or apricot jelly rolls. Decades later, I'm overwhelmed by IGA's selection of Passover delicacies. While the majority of Cote Saint-Luc's kosher bakeries will be closed during Passover, the latest one, Westminister Gourmet, located at 5458, av Westminster is serving up full-course kosher for Passover menus and stunning desserts - a convenient option for those who cleaned sooo much they just don't have the time to cook ;) .

An array of creamy & yummy  kosher for Passover desserts.

Opened a few years ago by Blossom by La Plaza Catering, Westminister Gourmet bakery & catering is offering chocolate espresso cakes, fruity mousses, almond coconut macaroons, chocolate chip cookies, marble cakes, Matza smores, and even cake pops ALL KOSHER FOR PASSOVER. Amid the selection I listed my favorite top 3:

1) LE MILLE FEUILLE made with matza



Westminister Gourmet
5458, av Westminster, CSL
Opened for Passover, including April 13, 14, 17, 18, 20

To place your order call 514-489-7111

Monday, March 17, 2014

Purim Cake Pops

I am amazed at the new followers gained via this blog and am grateful I can connect with so many of you as more than just foodies, but as mothers, friends, daughters, colleagues, and as individuals who simply value and treasure the joys of living. We relate through our passion and love of food, culture, and tradition. Yesterday was Purim, a holiday rooted by past oppression of Jewish people, now a time to rejoice as a result of surmounting them. Kids wonder the streets dressed-up in creative costumes, people are gathered to listen to the Megillah, and feasts are held. Facebook is filled with images of happy families, people in their snazzy costumes,  and yummy Nutella or peanut butter filled Hamentashen recipes, upgrades to the standard prune filled variation.

We are living in a time when many Montrealers are saddened or angered by the amount of negative scrutiny of Judaic values or practice by certain provincial government bodies, especially in reference to Louise Mailloux's recent comments. I am not surprised by her prior analogies, though her apologies are appreciated. I understand from historic and personal experiences, that such negative judgments are a part of the Jewish people and why we celebrate holidays. One of my favorite Purim customs is the giving of mishloach manot, customary food baskets. We give these baskets as a means to connect with friends or relatives, as peace-offerings, or food for the needy.

In response to Mrs. Mailloux`s remarks, I can't stress enough how beautiful Jewish practices are and the emphasis of celebrating through giving or gathering solidifies us and turns us into an example of a community- that should be appreciated not misjudged with conspiracy theories. Negative or closed-minded remarks come and go, traditions and practice stay, and no government official will attenuate that, it's proven in history.

Back to the baking, this Purim I had the joy of making Cake Pops, or should I say,  Purim Pops as Mishloach Manot. My kids love these, so what better way to treat kids with these sweets. Considering time is of essence this holiday season, I needed help from my 'friend' Duncan Hines cake mix  and frosting to alleviate my workload. Cake pops are fun to-do activities with the kids.


CAKE POPS Makes approximately 60 cake pops


TO PACKAGE From The Dollar Store

  • Little containers
  • Floral foam
  • Filler
  • Cellophane paper
  • Ribbons or raffia


  1. Heat oven to 350 degrees and follow Duncan Hines directions by beating in the eggs, oil, and water, placing in cake trays... 
  2. Preferably use rectangular cake trays, you may need 4 trays
  3. Once your cakes are ready, let them cool
  4. Crumble your cakes well and blend in 3/4 of the container of the frosting
  5. Spoon little balls, place them on tray and in the fridge for 2 hours - they should be solid
  6. In the microwave, melt your Wilson Candy Melts for about 1 to 2 minutes. 
For the dipping , I found this video to be useful.

Friday, February 7, 2014


Cheskies bakery on Bernard Avenue corner Parc Avenue

Although a minority of people keep kosher, there are certain culinary treasures that can be embraced by all Montrealers, and a perfect example is Cheskie, an Outremont heimish bakery founded by a Chassidish Belz family. Cheskie is a tiny ‘whole in a wall’ bakery that not only gained a reputation for its homey East European goodies, but is a perfect example of how mainstream culture can appreciate the foods of a small community that differs in clothing, beliefs and ways of life. Even Rima Elkouri, La Presse journalist, wrote about her experiences working at Cheskie. 

Cheskie bridges Montreal communities with Heimishe Food

The moment you walk in, the smell is divine
When I want to treat my daughters  to ‘foreign’ delicious baked goods, I take them on a bus ride to Outremont (oddly, public transport rides are fun for them), simply to tour Parc Avenue and stock up on delicacies as: rugelach, babkas, rum balls, cookies and an assortment of dairy puffed pastry.

So what can you find at Cheskies? 
Babkas, rugelach (vanilla, chocolate, cherry, cinnamon), cheese puffs, out-of-this-world cheese cakes, chocolate balls, cookies - lots of dairy-free ones to choose from and more!

Typical Friday line-ups

Cheskie's assortment of Heimishe delicacies including marble cheesecake and wafers.
My kids drool at the sight of these Cheskie cookies

A variety of challah rolls and Rye bread
From cheese puffs or custard filled doughnuts, these are yummy!

Rugelach:  is a Jewish pastry of Ashkenazic origin made in the form of a
crescent by rolling a triangle of dough around a filling

Chocolate Balls with a touch of Rum flavour
My sweethearts eating Cheskie cupcakes on the bus ride back home.
Nothing like enjoying the little & good things in life ;)