The Kosher Dinner Lady

Hi everyone!
I would love your support as I compete for the title of greatest baker! (And other amazing prizes like a feature In bake from Scratch magazine!)
You can vote every 24 hours and it’s free! Just click on the link below to vote!! Thank you so much! I am currently In 4th place in my group and to move on I need to be in first place!!

Is Rachel Berger the Greatest Baker? You decide! I would love to be named the greatest baker of all time to validate my second career and to prove age shouldn’t dictate what you do!

Hey Guys!
I am competing for title of “The Greatest Baker” and I would love your support! Just click on the link below and vote! It takes 1 minute and I would really appreciate it!

Is Rachel Berger the Greatest Baker? You decide! I would love to be named the greatest baker of all time to validate my second career and to prove age shouldn’t dictate what you do!

Tu b’shvat - the 15th day of the Hebrew month of Shvat. It is a celebration of the rebirth of the trees, and it is customary to eat fruits and nuts of the land of Israel; pomegranates, dates, grapes, almonds, figs, olives, etc. The symbolic beginning of spring is both an agricultural and environmental message, as well as a spiritual one.
Rabbi Nachman of Breslov taught that a person does not only have a physical location, but one where he is thinking of being.
As the Spring lies just ahead, I will be hopeful for the future and celebrate positivity!
What are you dreaming of?

Blood oranges are In season! Besides being gorgeous, and so delicious, they just make me happy, so I’m going to make the most of them, even as props! These blood-orange-scented jam bars are inspired by who used olive oil in her oat bar recipe instead of butter- I changed it up a bit by using a blood orange olive oil for even more citrus flavor , substituting apple sauce for the egg to keep it vegan-friendly and adding flakes coconut. Using a high quality Jam elevates this bar even more! (I used mixed fruit)
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Blood-orange Scented Jam Bars
2 cups old fashioned oats
2 cups flour
1 1/4 cup (packed) light brown sugar
1/2 cup coconut flakes
1/2 teaspoon fine sea salt
1/4 cup unsweetened applesauce
1 cup blood orange olive oil
1 teaspoon pure vanilla extract
1 3/4 cups best quality fruit jam

Preheat oven to 350 Fahrenheit
Grease a 13x9x2 baking pan and line with parchment paper. If you leave the parchment overhanging it will be easier to remove the bars to slice)
In a large bowl, combine the oats, flour, sugar, coconut and salt. Add the oil, applesauce and vanilla and squish with your hands or stir with a spoon, until clumps form.
Measure out 2 2/3 cups of the mixture and oat firmly and evenly into the prepared pan. Spread the jam evenly onto the oat mixture. Sprinkle the remaining mixture in crumbs and clumps on top of the jam.
Place on the center rack and bake for 35-40 minutes you want the top to be toasty in color. Allow to cool and cut into 24 squares. Store in airtight container for up to 3 days or else store in the freezer. Enjoy!

Everyone has their own go-to recipes to which they default. Plain, cubed, roasted eggplant was one of mine so when I saw this recipe posted by .eats.mtl and saw how easy it was to change things up a bit, I jumped at the chance. Check out her Instagram post for the recipe. I used 6 small Italian eggplants. Tangy and deliciously sweet, you have to try it!