Tag Archives: gluten-free

Mini Gluten-Free Cheesecakes

mini gluten-free cheesecakes

With gluten-free ginger snap cookies as their base, these mini cheesecakes are easy and delicious.

 
A classic cheesecake is creamy, smooth and slightly dense without cloying sweetness. The simple ingredients have integrity: cream cheese, sugar, eggs and vanilla. An honest cheesecake wouldn’t disgrace itself by being smothered in a sickeningly sweet strawberry sauce.

Preparation of these mini gluten-free cheesecakes — adapted from Bette Hagman’s Gluten-Free Gourmet cookbook — is as simple as the ingredients. Gluten-free ginger snap cookies serve as the base. (I usually use Mi-Del gluten-free ginger snaps or Trader Joe’s gluten-free ginger snaps.) A light creamy topping conveniently hides any cracks in the top of the cheesecakes.

These cute-as-a-cupcake treats are a perfect dairy dessert for Shavuot. On Shavuot, when we celebrate the giving of the Torah, dairy foods traditionally are eaten.

For other dairy Shavuot recipes, check out the Kosher Connection bloggers by clicking on the icon below. Please note that not all of the recipes are gluten-free.

Mini Gluten-Free Cheesecakes

(gluten-free, dairy)
By Gluten-Free Nosh
Printable Recipe

Ingredients:

Mini cheesecakes:

  • 12 gluten-free ginger snap cookies (or other small, round gluten-free cookies)
  • 2 (8-ounce) packages reduced-fat cream cheese
  • 2/3 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest

Topping:

  • 1 cup plain, nonfat Greek yogurt
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • Fresh raspberries, blackberries, strawberries or other garnish

Method:

  1. Preheat oven to 325 degrees. Line 12 standard muffin cups with paper liners. Place a ginger snap cookie, flat side down, into the bottom of each cup.
  2. In the bowl of a stand mixer, beat cream cheese and sugar until well-combined, occasionally scraping down the sides of the bowl. Mix in eggs one at a time, beating just until each egg is incorporated and there are no lumps (you don’t want the batter to be too airy). Stir in the vanilla extract and lemon zest.
  3. Pour batter into lined muffin cups, filling each 3/4 full. Bake for 25 to 30 minutes until the centers are mostly firm; remove from the oven.
  4. Prepare the topping. In a medium bowl, stir together the Greek yogurt, sugar and vanilla extract until smooth. Spoon 1 tablespoon of yogurt mixture onto the top of each mini cheesecake. Return pan to the oven and bake for an additional 5 to 8 minutes until topping is set.
  5. Immediately garnish the mini cheesecakes with fresh raspberries, sliced strawberries or any other topping that hits your fancy. Refrigerate mini cheesecakes for at least 1 hour before serving. Store in the refrigerator.

Yield: 12 mini cheesecakes

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Filed under Jewish holidays, Recipes

Gluten-Free Passover Foods 2014

passover 2014

Gluten-free Passover foods

Passover is a prime time for gluten-free food, since foods that are kosher for Passover do not contain wheat, rye, barley, spelt or oats — although the big exception is that wheat is used in regular matzah and in products using matzah meal or cake meal.

While many Passover products have always been gluten-free, in the past they have used the Yiddish term “non-gebrokts,” which indicates that no matzah (i.e. wheat) was used in the product. But now many Passover brands are recognizing the gluten-free appeal and specifically labeling their products as gluten-free.

Kedem Food Products began introducing products specifically labeled as certified gluten free five years ago, when it introduced Yehuda Gluten Free Matzo-Style Squares (a great gluten-free matzah). Now, many of Yehuda’s products are certified gluten-free, bearing the GIG’s “Certified GF” logo, meaning they’ve been tested to contain less than 10 ppm of gluten. I’m always more confident in buying a food when I see the certified GF logo.

“It started with Yehuda Gluten Free Matzo Style Squares, and grew from there,” notes Harold Weiss, Kedem vice president of sales, in a press release. “Fast forward five years, and we have a complete offering of gluten free items under various brands including cereals, candies, cake mixes and ingredients all certified GF and many now available year round.”

This year, Kedem introduced a number of new certified gluten free items including Yehuda Gluten Free Chocolate Covered Crackers, Yehuda Gluten Free Soup Crackers, Crispy-Os Gluten Free Cereal, Kedem Tilapia Gefilte Fish (exclusively available at Whole Foods) and Shefa Sweet Goodies.

Kedem Gourmet Passover gefilte fish and Kedem Israeli Style gefilte fish, as well as Rokeach Gourmet Sweet and Heimeshe Sweet gefilte fish, do not contain matzah meal and are gluten-free. (Most other brands contain matza meal and therefore gluten.)

All Manischewitz macaroons are certified gluten-free, too. (I’d take a pass on their new pistachio orange flavor, though.)

Some of my favorite returning gluten-free Passover products are Yehuda Gluten-Free Matzo-Style Squares, Lieber’s Knaidel Mix (ie matzo ball mix), Frankel’s frozen Matzo-Free Balls, Jeff Nathan’s Seasoned Panko Flakes, Spring Valley chicken nuggets and blintzes and Gefen tapioca starch in a reclosable canister.

Do yourself a favor and pass over (get it: Passover, ha-ha) any of the gluten-free Passover boxed cake mixes or Passover noodles. They are rarely good.

Find some of my old Passover posts here:
Gluten-free Passover foods 2013
Gluten-free oat matzo 2013
Gluten-free matzo for Passover 2013
Gluten-free Passover foods 2012
Gluten-free Passover foods 2010

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Filed under Jewish holidays, Passover

Gluten-Free Passover Meringues

meringues

I’ve posted a couple of variants on meringues, but these were our prettiest yet, deserving of their own post. Plus, these meringue cookies make for a quick and easy gluten-free, dairy-free Passover dessert, requiring no special equipment or ingredients — pretty much just eggs, sugar and a mixer.

When I first started this blog in 2010, I posted a recipe for chocolate-chip and double chocolate meringues, with a really ugly photo, before I learned that you never, ever want to use a flash for food photography. And I also previously posted a recipe for cute ghost meringues for Halloween.

Piping these meringues seemed like a pain, so my daughter and I originally started by scooping spoonfuls of meringue and flinging the sticky meringue onto a baking sheet. But we found out that piping actually was so much easier and prettier. All you need are disposable pastry bags and a large star tip — OK, and some practice piping, because it does take a while to perfect the skill. (I highly recommend taking a cake decorating class if you foresee making a lot of gluten-free birthday cakes or desserts in your future.)

Meringues are true sugar cookies because the main ingredient is, well, sugar. My youngest daughter is crazy for them.

My oldest daughter is trying a low-FODMAP diet to help with her non-celiac stomach issues, so these meringues are a good low-FODMAP dessert. (FODMAPs are types of carbohydrates that are sometimes poorly digested by the small intestine, causing irritable bowel symptoms like pain, bloating and gas when they pass into the large intestine. … Sorry if I just killed your meringue sugar buzz, but it’s good to know about FODMAPs because they will be increasingly in the health news.)

Gluten-Free Passover Meringues

(gluten-free, dairy-free, pareve, Passover)
By Gluten-Free Nosh
Printable recipe

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Method:

  1. Preheat oven to 250 degrees. Line two cookie sheets with parchment paper and set aside.
  2. Using a mixer, beat egg whites on high speed until foamy. Add cream of tartar and salt, and beat until stiff. Gradually add sugar and continue beating. Beat in vanilla extract.
  3. Put a large star tip on a disposable pastry bag. Fill the bag with the meringue mixture and twist the top to close. Pipe the meringues onto the lined baking sheet.
  4. Bake for one hour. Allow meringues to cool and store in an airtight container.

Yield: About 24 meringue cookies

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Filed under desserts, Jewish holidays, Passover, Recipes

Chicken Baked with Babaganoush

chicken baked with babaganoush

Chicken baked with babaganoush, gluten-free

 

“Chicken, again?!” is a refrain I hear a lot in my house, especially from my oldest daughter … not that I’m pointing fingers or anything.

Let’s face it — unless you are a vegetarian — chicken makes for a good dinner: It’s easy, high in protein, filling and most people like it, so it’s good for guests. But sometimes, it can be rather run of the mill.

Here’s a quick and easy recipe that will elevate your weeknight chicken dish with a burst of flavor: chicken breasts baked with babganoush. The Mediterranean eggplant spread lends its slightly garlicky and smoky flavor to enhance chicken. Plus, the coating of babaganoush helps seal in juices, making for a more moist, flavorful chicken breast.

The awesome folks at Joy of Kosher asked me to develop a recipe using one of Sabra’s Mediterranean salads, for their #ShareSabra campaign. I was happy to, since all of Sabra’s products are gluten-free. Sabra’s babaganoush does not contain sesame, which is a bit untraditional but good with our family, since my father is severely allergic to sesame and I tend to stay away from it out of habit.

 

chicken and babaganoush

To make the chicken, spoon babaganoush on top of each chicken breast, so the top of each breast is evenly covered with a thick layer of babaganoush. Sprinkle the tops with paprika and some fresh parsley, and bake at 400 degrees for about 30 minutes. (You can try this same technique using hummus instead of babaganoush.)

With babaganoush that is labeled kosher for Passover, this dish becomes a quick way to brighten up the Passover table with a burst of flavor. You can’t beat that for ease and convenience.

Please see my full recipe for Chicken Baked with Babaganoush on the Joy of Kosher site.

This post is sponsored by Sabra, but all opinions are my own. With Joy of Kosher’s #ShareSabra contest, you could win $200 just by sharing photos of your food, your family and your friends (and it does not need to be with a Sabra product).

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Filed under entrees, Passover, Recipes

Random Acts of Udi’s

udi's gluten-free

A box of Udi’s gluten-free products, some new and some old favorites.

Recently, the folks at Udi’s sent me a box of gluten-free goodies as part of their “Random Acts of Udi’s” promotion. They sent bloggers different sampler boxes of Udi’s gluten-free treats to use or to give to friends and then to describe their experiences.

Although we were initially tempted to keep the goods to ourselves, it was a lot of fun to share them with our gluten-free friends. I always feel an instant bond with anyone who has celiac, so we were thrilled to be able to share the love.

Because I divvied up the products — giving friends baggies of different items, instead of giving them a whole box to take home – it was hard for them to keep track of what was what. If I had to do it again, I would have given them the whole box and not divided it into “bits and bobs,” as my British friend would say. That’s our fault for being greedy and wanting to try a little bit of everything.

In the box were some new Udi’s products, like boxed cookies with a gourmet flair, like Salted Caramel Cashew Cookies (one of my younger daughter’s favorites), Maple Pecan Chocolate Chip Cookies and Coconut Peanut Butter Cookies (the coconut taste really comes through). The cookies say “soft baked” but they were a regular crisp cookie texture, which was fine with us. In the plastic tubs of cookies (usually found in the freezer section of the grocery store), we enjoyed the Snickerdoodles, Chocolate Chip Cookies (another favorite among friends) and the Dark Chocolate Brownie Bites. My daughter liked the surprise of finding mini chocolate chips in the moist brownie bites — another of her faves. The tubs of cookies say “soft and chewy,” and they were.

Our kids and our friends also liked the new Udi’s chips, with ancient grains like millet, amaranth and quinoa and fun flavors that pop in your mouth. The Jalapeno Cheddar chips were quite spicy and flavorful, and we also liked the Aged Cheddar ones. The new “Active” granolas were good, too, with a few added nutrients (missing from some gluten-free diets) like zinc. I have to say, though, that the Mighty Bagel with millet, flax, dried cranberries and pumpkin seeds didn’t appeal to most people. I am a traditionalist when it comes to bagels — even gluten-free bagels.

Overall, it was fun to share the items, and our friends had fun testing them out. As my father-in-law noted (thanks, Pop), the exciting part is how much more tasty and complex gluten-free foods are getting. Udi’s has added some fun flavors, ancient grains and nutrients to spice up gluten-free products, giving them more pizzazz, for which we are thankful.

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Cauliflower Buffalo Wings, Gluten-Free

cauliflower whole

cauliflower half

cauliflower buffalo wings

Hot and spicy cauliflower Buffalo wings, gluten-free

This month, the Kosher Connection challenge is Super Bowl foods/finger foods. I knew right away that we had to include this recipe for hot and spicy cauliflower Buffalo wings — a vegetarian version of Buffalo-style chicken wings slathered in hot sauce. The cauliflower wings are gluten-free and can also be made dairy-free, making them a great appetizer for all.

Last summer, we took a road trip to Rochester, NY, to visit family. We ate dinner at The Owl House, which offers a large selection of vegetarian, vegan and gluten-free dishes. We ordered the cauliflower wings and, surprisingly, my daughters gobbled them up, even though they were incredibly hot. My oldest daughter asked to make the recipe at home, which we did over New Year’s.

These cauliflower wings have the same spicy hot flavor as Buffalo chicken wings, but they are vegetarian, baked not fried, and made gluten-free and guilt-free. Plus, you don’t have to pick up the chicken wings and try to gnaw the meat off the bones, getting your hands full of hot sauce in the process — something I never liked very much.

Traditionally, Buffalo wings are served with celery sticks and blue cheese dressing to cool your palate. But I can’t abide blue cheese, so I’ve included a recipe for homemade herby dressing made with Greek yogurt, as a healthy alternative.

If you are making a dairy-free meal, just omit the dip. Also, I’ve made this recipe both with almond milk and with whole milk. I don’t know if it was just the luck of the draw, but when I made it with whole milk, the batter around the cauliflower started to turn too brown, where it was a nice golden color using the almond milk. Also, I used chickpea (garbanzo) flour to impart a little nuttiness, but any gluten-free flour (or regular flour, if you eat gluten) is fine.

Since these gluten-free cauliflower Buffalo wings are hot and spicy, they pair excellently with beer (gluten-free beer, of course). The red hot wings make a nice nosh during the Super Bowl — especially during the half-time show with the Red Hot Chili Peppers (the part I am looking forward to).

For Super Bowl and finger food recipes from other bloggers (please note that not all are gluten-free), please check out the Kosher Connection linkup by scrolling to the end of this post and clicking on the frog icon below, which will take you to a page with thumbnails of other Super Bowl/finger food recipes.

Cauliflower Buffalo Wings, Gluten-Free

(gluten-free, dairy or dairy-free, vegetarian)
By Gluten-Free Nosh
printable recipe

Ingredients:

  • 1 head cauliflower
  • 1 cup chickpea flour (or all-purpose gluten-free flour)
  • 1 cup milk or almond milk
  • 2 teaspoons garlic powder
  • 1/2 cup buffalo hot sauce (I used Frank’s Red Hot Buffalo sauce)
  • 2 tablespoons olive oil

Method:

  1. Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil and coat with cooking spray.
  2. Cut cauliflower into medium-sized florets. Combine the flour, milk and garlic powder in a large bowl, and beat well with a fork to combine.
  3. Drop the cauliflower pieces in the bowl, and stir to coat thoroughly with sauce.
  4. Pick up cauliflower pieces, letting extra batter drip back into the bowl, and put them on prepared baking sheet. Bake for 20 to 25 minutes, until tender.
  5. In a large bowl, mix hot sauce with olive oil.
  6. Remove cauliflower from the oven and toss it in the hot sauce.
  7. Serve with celery sticks and Homemade Herby Dip to cool your palate. (For a dairy-free meal, omit the dip.)

Yield: 6 to 8 servings

Homemade Herby Dip

(gluten-free)
Ingredients:

  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
  • 1 tablespoon chopped fresh dill weed (or 1 teaspoon dried)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Method:
Mix all ingredients together in a medium bowl. Refrigerate for at least one hour prior to serving to let flavors mingle.

Yield: 1 cup

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Gluten-Free French Toast

gluten-free french toast

Comfort food: Gluten-free French toast

When some people think of comfort food, they think of meatloaf, mashed potatoes or tuna casserole. You certainly won’t find any of those on my list. Yet, when the Kosher Connection asked food bloggers to create a recipe for comfort food, I had a hard time figuring out my favorite comfort food. Chicken soup is my go-to food when any of us is feeling sick, but I’ve already posted a recipe for gluten-free matzo ball soup. And while I would find comfort in a huge plate of gluten-free brownies, that would be kind of embarrassing to admit (plus, I’ve already posted a recipe for the best gluten-free brownies ever).

But breakfast and brunch foods always make me happy, whether it’s French toast, pancakes, an omelet, egg skillet or homemade hashbrowns. So I decided to post a recipe for comforting gluten-free French toast.

French toast is pretty easy to make, and gluten-free bread soaks up the egg mixture nicely (although not as well as soft challah). Gluten-free bread tends to be small in size, so you can use six slices of bread to two eggs, whereas a typical recipe might use four slices of wheat bread to two eggs.

I amp up the flavor by adding vanilla extract, cinnamon and nutmeg (because almost any food is better with vanilla, cinnamon and nutmeg). The French toast can easily be made dairy-free by using almond milk for soaking and non-dairy buttery spread or coconut oil for frying.

Although French toast seems supersweet and indulgent, this recipe does not contain any added sugar. When topped with fresh fruit, it makes a healthy breakfast. Or drizzle on pure maple syrup for a little indulgence and extra comfort.

To see comfort food recipes from other Kosher Connection bloggers (though not all are gluten-free), click on the frog icon below:

Gluten-Free French Toast

(gluten-free, dairy or dairy-free)
By Gluten-Free Nosh
printable recipe

Ingredients:

  • 2 eggs
  • 1/4 cup milk or dairy-free milk alternative
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 6 slices gluten-free bread
  • 1 tablespoon butter or margarine

Method:

  1. In a shallow bowl, beat eggs well. Beat in milk, vanilla extract, cinnamon and nutmeg.
  2. Place a slice of bread in the egg mixture and let sit for 30 seconds to soak up the egg. Poke bread with tines of a fork several times to help the egg penetrate the bread. Flip and repeat on the other side.
  3. Melt 1 tablespoon of butter in a frying pan or griddle pan over medium heat. Place several slices of egg-coated bread in the pan and cook until golden brown, about 3 minutes. Flip and cook until the other sides are golden brown.
  4. If you are cooking a second batch, add more butter to the pan before adding the bread.
  5. Serve warm with fresh fruit and pure maple syrup.

Yield: 6 slices

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Filed under breakfast and brunch, Recipes

Butternut Squash Latkes, Gluten-Free

butternut squash latkes for Hanukkah, gluten-free

Butternut squash latkes, gluten-free and dairy-free, spice up your Hanukkah menu.

We had an early Hanukkah celebration over the weekend (as if Hanukkah wasn’t early enough this year), and these gluten-free, dairy-free butternut squash latkes were the surprise hit of the night. Moist and flavorful, they stole the show, leaving the ordinary potato latkes sitting on the plate. Spiced with cumin, curry and cinnamon (the perfect trifecta of spices), the latkes have a slight pumpkin taste that’s perfect this year for Thanksgivukkah.

It’s actually easier to make butternut squash latkes than potato latkes, because the squash can be peeled and cut in advance, it doesn’t turn brown when exposed to air and it doesn’t weep water like grated potatoes do. While potato latkes are traditional, Hanukkah is about the miracle of the oil, not about the miracle of potatoes. So fry these butternut squash latkes in some oil and create a new Hanukkah tradition.

Click for Butternut Squash Latkes recipe

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Filed under Hanukkah, Jewish holidays, Recipes

Custardy Corn Pudding, Gluten-Free and Dairy-Free

corn pudding, gluten-free and dairy-free

This custardy corn pudding is gluten-free and dairy-free, a perfect Thanksgiving side.

I am continually impressed by the wealth of content at the Joy of Kosher site. So when they asked me to develop a corn pudding recipe for Thanksgiving and Hanukkah, I was thrilled. I wanted to make a creamy corn pudding that was dairy-free, as well as gluten-free, so it could be served with a kosher Thanksgiving dinner.

While most corn puddings are rich with butter, cream and milk, and some are thickened with flour, this corn pudding is custardy and creamy without gluten or dairy. The light texture makes it a good complement to a hearty turkey dinner. (I only wish the photo had turned out better. I hate it when the sky is gray by 4pm in winter and there’s no natural light left for photos, leaving a glare from overhead lights.)

The creamy, custardy texture comes from coconut milk (the richer canned coconut milk, not the boxed, more watery coconut milk drink). The coconut flavor is subtle, with the standout taste being the taste of crisp corn. Fresh corn kernels cut off the cob work best, but since you’re not going to find fresh corn in November, frozen corn works too. I have to thank my mother for the idea for this recipe, and for the idea of adding coconut milk. (Thanks, Mom.)

The eggs give the pudding a light, soufflé-like consistency, studded with nuggets of golden corn. It may seem fussy to bake the pudding in a water bath, but I tried this recipe both with and without a water bath. I found that using a water bath (baking the dish set in a larger pan surrounded by hot water) is the way to go. It insulates the soufflé, cooks it evenly and gently, and prevents it from falling and deflating.

On this Thanksgiving, that’s something to be thankful for.

You can find my full corn pudding post on the Joy of Kosher site, along with the accompanying recipe.

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Thanksgivukkah Corn Pancakes

Thanksgivukkah corn pancakes

Thanksgivukkah corn pancakes, topped with sour cream, black beans and cilantro.

Because of a rare quirk in the calendars, this year Thanksgiving and Hanukkah overlap, giving rise to the once-in-a-lifetime holiday of “Thanksgivukkah.” The unusual occurrence has inspired riffs on the holiday like “menurkeys” (turkey-shaped menorahs), funny T-shirts (a turkey holding a sign that says, “Eat latkes”), pithy sayings (“Gobble tov!”) and of course fun food combos (latkes with cranberry applesauce and pecan pie rugelach).

Thanksgivukkah — now that’s meshugenah!

Not only is Thanksgivukkah fun to say, it’s fun to celebrate, as well. There is something to be said for enjoying both holidays with family and friends, honoring liberty and latkes at the same time. (Disclaimer, it may be more fun for me, because I am not hosting it at my house. Thanks, Josh and Jonna!) And with Hanukkah out of the way early, I’m looking forward to taking December easy, relaxing while others are stressing out about shopping, and— best of all — avoiding stores with cloying Christmas songs on a continuous loop.

Consider getting into the Thanksgivukkah spirit with meals that combine some traditions of each holiday. While nothing will take the place of potato latkes, try mixing it up with these gluten-free Thanksgivukkah corn pancakes. The corn pancakes are cooked in a little bit of oil, recalling the oil in the Hanukkah story, yet feature the Thanksgiving staple of corn.

Topped with sour cream and black beans — or for a non-dairy option, a mix of black beans, corn and salsa — the festive pancakes can be served as appetizers before a Thanksgivukkah meal, or for a Hanukkah lunch or brunch.

On this one-and-only Thanksgivukkah — baby’s only Thanksgivukkah! — have fun and be a little silly. In the words of the Dirty Sock Funtime Band, “Thanksgiving and Hanukkah, come light the menurkey. Let’s have a party, we’ll eat lots of turkey!”

The challenge for the Kosher Connection this month was to create a Thanksgivukkah mash-up recipe. Check out the many other creative Thanksgivukkah recipes, by clicking the frog icon below. (Please be aware that not all recipes are gluten-free.)

Let us know what you are doing to celebrate Thanksgivukkah by leaving a comment.

Gobble tov!

Click for Thanksgivukkah Corn Pancakes recipe

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Filed under Hanukkah, Jewish holidays, Recipes