Shanah Tova/Happy Jewish New Year to all who are observing.
May it be a year full of beauty in a myriad of unexpected places.
I was lucky enough to have gotten this recipe from Facebook friend Brina Sachs Gonzalez right before Rosh Hashana (the Jewish New Year.) The recipe not only resulted in super yummy cookies, but turned out to be so easy that I could make it with my children…even with a broken KitchenAid! I have doubled all of Brina's original measurements, so the recipe can easily be halved (if you can figure out how to measure 1/6 of a tsp!)
2 cups flour
2/3 cup sugar
1/3 cup oil
1/3 tsp baking soda
2 Tbsp honey
2 eggs, lightly beaten
1.Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
Honey is traditionally served as part of Rosh Hashana (the Jewish New Year) meals–as a dip for challah bread and apples as well as incorporated into a variety of dishes.
These carrots are super easy and make a great kid-friendly vegetable. How can you go wrong with adding syrupy sweet honey to an already sweet vegetable like carrots?!
Want to make it even for fun? Go to your local farmers market and get a variety of different colored carrots–I like to make mine with a mix of purple, white and orange carrots.
You can also puree them for your young toddler so that they can join in the carroty-goodness.
Note: Do not serve honey to a baby under 1 year old!
As a kid, I was always fascinated by the fact that I got to celebrate the beginning of a new year 3 times–for the start of the school year, for the Jewish holidays and in January. 3 clean slates of sorts, 3 chances for do-overs, 3 new beginnings…kind of nice, actually.
As a parent, amidst the nice newness, I get to cook and make sure that my kids are presentable for the holidays, get my son's stuff in order for preschool (and deal with the looooong separation process), and try to figure out how to keep everybody busy during Winter break. Still nice, but infinitely more complicated.